tag:blogger.com,1999:blog-61681571073865018942024-02-17T21:05:11.247-08:00handmade&homemadeThe Things I Like to Craft and CookHi! I'm Lisa.http://www.blogger.com/profile/05641721949310591554noreply@blogger.comBlogger123125tag:blogger.com,1999:blog-6168157107386501894.post-50039428159866467092016-12-12T09:56:00.000-08:002019-10-22T12:16:22.354-07:00Holidoodles<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnsVvTzqiXRXXfCZQF_sK7iTaCRSymeXMI2csJbSKyUMH7tLSt8hfwHyj-gzgA0DLK-OiLJLBvOB3W1vFBOopwn4jgyka9ypC_o_EcZGoW8IgSPFemc8x6jq9A4XyYYKYxvgwpxVHMDzQz/s1600/IMG_3834.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnsVvTzqiXRXXfCZQF_sK7iTaCRSymeXMI2csJbSKyUMH7tLSt8hfwHyj-gzgA0DLK-OiLJLBvOB3W1vFBOopwn4jgyka9ypC_o_EcZGoW8IgSPFemc8x6jq9A4XyYYKYxvgwpxVHMDzQz/s400/IMG_3834.JPG" width="400" /></a></div>
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<span style="font-size: large;"><u>Holidoodles</u></span></div>
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adapted from Mrs. Lord's 7th Grade Home Economics Class</div>
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(Edited on 10/22/2019)</div>
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1. Bring <span style="background-color: #9fc5e8; color: #073763;">2 large eggs</span> to room temperature. Line baking sheets with parchment paper.</div>
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2. In a medium bowl, whisk <span style="background-color: #9fc5e8; color: #073763;">2¾ cups (390g) all-purpose flour</span> with <span style="background-color: #9fc5e8; color: #073763;">2 teaspoons cream of tartar</span>, <span style="background-color: #9fc5e8; color: #073763;">1 teaspoon baking soda</span>, and <span style="background-color: #9fc5e8; color: #073763;">1/2 teaspoon salt</span>.</div>
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3. Heat oven to 400°F. Cream <span style="background-color: #9fc5e8; color: #073763;">1 cup (192g) shortening</span> with <span style="background-color: #9fc5e8; color: #073763;">1½ cups (298g) granulated sugar</span> until fluffy. </div>
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Add in eggs, one at a time, until mixed thoroughly. Mix in <span style="background-color: #9fc5e8; color: #073763;">1/8 teaspoon fiori di sicilia</span>*, or </div>
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<span style="background-color: #9fc5e8; color: #073763;">1 teaspoon vanilla extract</span>. Stir in flour mixture until well combined. </div>
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4. Roll dough into 1-inch balls (~1T or 20g), and roll in <span style="background-color: #9fc5e8; color: #073763;">red and green colored sugar**</span>. Place </div>
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2-inches apart on prepared baking sheets. Bake one sheet at a time, rotating half-way through baking, until cracks in cookies appear dry, 10 to 12 minutes. Remove cookies from sheets and cool on wire racks.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX-WNhfeWO7JfsXmMMovl37QhmLvrrsT_rM_YEqpdQ3nEBxR6R2qFw4bpGY5E3set8L28sdIC_D0m7VCOmwhHeo9T3SOfPwkPeKq9Bmw_OapKzp4Mf286QH_CvhnWg_w2FZNLlD2GnqV1z/s1600/fiori+di+sicilia.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX-WNhfeWO7JfsXmMMovl37QhmLvrrsT_rM_YEqpdQ3nEBxR6R2qFw4bpGY5E3set8L28sdIC_D0m7VCOmwhHeo9T3SOfPwkPeKq9Bmw_OapKzp4Mf286QH_CvhnWg_w2FZNLlD2GnqV1z/s200/fiori+di+sicilia.jpg" width="200" /></a></div>
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*Fiori di Sicilia</div>
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This stuff is amazing, and absolutely worth</div>
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ordering online at</div>
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<a href="http://search.kingarthurflour.com/search?w=fiori%20di%20sicilia&af=type:products">kingarthurflour.com</a><br />
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**Use fine-grain decorating sugar. Coarse-grain sugar makes the cookies too hard.<br />
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Yield: 48 cookies</div>
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<br />Hi! I'm Lisa.http://www.blogger.com/profile/05641721949310591554noreply@blogger.com2tag:blogger.com,1999:blog-6168157107386501894.post-52334994653958756762016-10-18T20:24:00.000-07:002019-10-22T12:25:39.682-07:00Sesame Chicken with Broccoli and Red Pepper<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8LopeDLXdvXZ5ncMjIl-iqAw787ouq8EOCpIXoAocoD1bCnJwzL70s58VKt18eJf3i4B1pqK9Ng5ijwDLUSDTX7lXnubvszhqeWKchc-PGGnlIzIy4Fnu9aEQvmf_xwwRryhIXpB3y2iQ/s1600/IMG_3651.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8LopeDLXdvXZ5ncMjIl-iqAw787ouq8EOCpIXoAocoD1bCnJwzL70s58VKt18eJf3i4B1pqK9Ng5ijwDLUSDTX7lXnubvszhqeWKchc-PGGnlIzIy4Fnu9aEQvmf_xwwRryhIXpB3y2iQ/s400/IMG_3651.JPG" width="400" /></a></div>
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<span style="font-size: large;"><u>Sesame Chicken with Broccoli and Red Pepper</u></span></div>
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adapted from <a href="https://www.cookscountry.com/" target="_blank">Cook's Country Magazine</a></div>
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1. Cut <span style="background-color: #9fc5e8; color: #073763;">1 pound chicken breast tenders</span> into 1-inch pieces. Cut <span style="background-color: #9fc5e8; color: #073763;">1 pound broccoli</span> into small, bite-size florets, and peel and slice stalks 1/4-inch thick. Stem and seed <span style="background-color: #9fc5e8; color: #073763;">1 red bell pepper</span>, and cut into 2-inch long matchsticks. Mince <span style="background-color: #9fc5e8; color: #073763;">1 Tablespoon fresh ginger</span>. Toast <span style="background-color: #9fc5e8; color: #073763;">1 Tablespoon sesame seeds</span>.</div>
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2. In a small bowl, whisk together <span style="background-color: #9fc5e8; color: #073763;">1/2 cup low-sodium chicken broth</span>, <span style="background-color: #9fc5e8; color: #073763;">3 Tablespoons soy sauce</span>*, </div>
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<span style="background-color: #9fc5e8; color: #073763;">1 Tablespoon cornstarch</span>, and <span style="background-color: #9fc5e8; color: #073763;">2 teaspoons toasted sesame oil</span>. In a large bowl, whisk together </div>
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<span style="background-color: #9fc5e8; color: #073763;">1 Tablespoon soy sauce</span>, <span style="background-color: #9fc5e8; color: #073763;">1 Tablespoon cornstarch</span>, and <span style="background-color: #9fc5e8; color: #073763;">1 Tablespoon vegetable oil</span>; toss with chicken to coat.</div>
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3. Heat <span style="background-color: #9fc5e8; color: #073763;">1 Tablespoon vegetable oil</span> in a 12-inch nonstick skillet over medium-high heat, until just smoking. Brown chicken, about 5 minutes. Transfer to a plate and tent loosely with foil.</div>
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4. Add broccoli and <span style="background-color: #9fc5e8; color: #073763;">1/4 cup low sodium chicken broth</span> to now-empty skillet and cook, covered, until broccoli begins to soften, about 2 minutes. Uncover and cook until liquid evaporates, about 1 minute. Add </div>
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<span style="background-color: #9fc5e8; color: #073763;">1 Tablespoon vegetable oil</span> and bell pepper and cook until spotty brown, 3 to 4 minutes. Add ginger and cook until fragrant, about 30 seconds. Whisk sauce to recombine and add to skillet with chicken and any accumulated juices. Cook until thickened, about 1 minute. Sprinkle with toasted sesame seeds; add </div>
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<span style="background-color: #9fc5e8; color: #073763;">salt and pepper</span> to taste. Serve over rice.</div>
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*I use <a href="https://amzn.to/2JbCBZQ" target="_blank">Coconut Aminos</a> in place of soy sauce.<br />
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<br />Hi! I'm Lisa.http://www.blogger.com/profile/05641721949310591554noreply@blogger.com0tag:blogger.com,1999:blog-6168157107386501894.post-45140801761017497092016-10-15T15:56:00.000-07:002016-10-15T15:56:30.611-07:00Chocolate-Peanut Butter Crunchies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj33YJ4JQgV4mTPZNh4bNwLVrD8g9u1nbKvt5t1ys3P9nFL6DQogSmKrwozHW621-NpqpjP_t0yC9AToZqfkzdN1c__AM0D2qqq6WEHoqjWRXkgIQV_GKIgmwCr6QOUL5cuvjCVIxeJCPBX/s1600/IMG_3367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj33YJ4JQgV4mTPZNh4bNwLVrD8g9u1nbKvt5t1ys3P9nFL6DQogSmKrwozHW621-NpqpjP_t0yC9AToZqfkzdN1c__AM0D2qqq6WEHoqjWRXkgIQV_GKIgmwCr6QOUL5cuvjCVIxeJCPBX/s400/IMG_3367.JPG" width="347" /></a></div>
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<span style="font-size: large;"><u>Chocolate-Peanut Butter Crunchies</u></span></div>
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from <a href="https://www.amazon.com/Americas-Kitchen-Quick-Family-Cookbook-ebook/dp/1933615990/ref=sr_1_1?ie=UTF8&qid=1476571169&sr=8-1&keywords=quick+family+cookbook" target="_blank">ATK's Quick Family Cookbook</a></div>
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1. Combine <span style="background-color: #9fc5e8; color: #073763;">1 cup semi-sweet chocolate chips</span>* and <span style="background-color: #9fc5e8; color: #073763;">1/2 cup crunchy peanut butter</span> in a large bowl; microwave, stirring occasionally, until melted, 1 to 3 minutes. Gently fold in <span style="background-color: #9fc5e8; color: #073763;">2½cups cornflakes</span> until evenly coated.<br />
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2. Drop heaping Tablespoons of mixture onto parchment paper-lined baking sheet and garnish with nonpareils or sprinkles. Refrigerate until set, 30 to 35 minutes.<br />
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<tr><td class="tr-caption" style="text-align: center;">*My favorite chocolate chips.</td></tr>
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<br />Hi! I'm Lisa.http://www.blogger.com/profile/05641721949310591554noreply@blogger.com0tag:blogger.com,1999:blog-6168157107386501894.post-91643288962248384952016-10-15T14:33:00.000-07:002016-10-15T14:33:27.064-07:00S'mores Blossom Cookies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWH6_DMMJ1vkqZugyZvBqPojAZLlzOxGYynq45UcOiNu1kvA7fFDrKCIJnk7iRJou8RlGzzO513rIVFw3VpkPDGVzG_sqK54cqfG9NKp8CAB6Dn1O-RoB0LWjf0HEOe8xbRD46Go4afIk1/s1600/IMG_3120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWH6_DMMJ1vkqZugyZvBqPojAZLlzOxGYynq45UcOiNu1kvA7fFDrKCIJnk7iRJou8RlGzzO513rIVFw3VpkPDGVzG_sqK54cqfG9NKp8CAB6Dn1O-RoB0LWjf0HEOe8xbRD46Go4afIk1/s400/IMG_3120.JPG" width="400" /></a></div>
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<u><span style="font-size: large;">S'mores Blossom Cookies</span></u></div>
from <a href="https://www.cookscountry.com/" target="_blank">Cook's Country Magazine</a><br />
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1. Soften <span style="background-color: #9fc5e8; color: #073763;">8 Tablespoons (4 ounces) unsalted butter</span>, and bring <span style="background-color: #9fc5e8; color: #073763;">1 large egg</span> to room temperature. Crush <br />
<span style="background-color: #9fc5e8; color: #073763;">8 whole graham crackers</span> into fine crumbs (1 cup), halve <span style="background-color: #9fc5e8; color: #073763;">12 large marshmallows</span> crosswise, and unwrap <br />
<span style="background-color: #9fc5e8; color: #073763;">24 chocolate Kisses</span>. <br />
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2. Adjust oven rack to middle position and heat oven to 350°F. Line 2 baking sheets with parchment paper. Whisk <span style="background-color: #9fc5e8; color: #073763;">1¼ cups (6¼ ounces) all-purpose flour</span>, <span style="background-color: #9fc5e8; color: #073763;">1/2 teaspoon baking powder</span>, <span style="background-color: #9fc5e8; color: #073763;">1/4 teaspoon baking soda</span>, and <span style="background-color: #9fc5e8; color: #073763;">1/4 teaspoon salt</span> together in bowl.<br />
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3. Using stand mixer fitted with paddle, beat butter, <span style="background-color: #9fc5e8; color: #073763;">1/2 cup (3½ ounces) sugar</span>, and 1/2 cup graham cracker crumbs on medium-high speed until light and fluffy, about 3 minutes. Add egg and <span style="background-color: #9fc5e8; color: #073763;">1 teaspoon vanilla extract</span> and beat until incorporated. Reduce speed to low and slowly add flour mixture until just combined.<br />
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4. Place remaining 1/2 cup graham cracker crumbs in shallow dish. Working with 1 tablespoon <br />
(3/4 ounce) dough at a time, roll into 1 1/4-inch balls. Toss dough balls in graham cracker crumbs to coat. Space them evenly on prepared sheets, 12 per sheet. Bake, 1 sheet at a time, until just set and beginning <br />
to crack on sides, 10 to 12 minutes. Let cookies cool on sheets for 5 minutes.<br />
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5. Adjust oven rack 10 inches from broiler element and heat broiler. Place 1 marshmallow half, cut side down, in center of each cookie. Broil cookies, 1 sheet at a time, until marshmallows are deep golden brown, 30 to 45 seconds, rotating halfway through for even browning, if needed. Transfer sheet to wire rack and immediately place 1 Hershey’s Kiss in center of each marshmallow, pressing down gently. Repeat with remaining cookies, marshmallows, and Kisses. Let cookies cool completely before serving, about 1 hour.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZpyscswzaKxHpGCwCYkJphbiLUhhr_nhCZasQCubO3OEWy608RhkK0m7hffJ2rLWFyts3XT37uYnHyNRYUrqRufB_jNkQoKlRjPg4-ZXnYaPDB1a6VSt82GI5RZ0w3AMWDKFrn2dnYx7m/s1600/IMG_3254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZpyscswzaKxHpGCwCYkJphbiLUhhr_nhCZasQCubO3OEWy608RhkK0m7hffJ2rLWFyts3XT37uYnHyNRYUrqRufB_jNkQoKlRjPg4-ZXnYaPDB1a6VSt82GI5RZ0w3AMWDKFrn2dnYx7m/s320/IMG_3254.JPG" width="320" /></a></div>
<br />Hi! I'm Lisa.http://www.blogger.com/profile/05641721949310591554noreply@blogger.com0tag:blogger.com,1999:blog-6168157107386501894.post-40443663374047869102016-10-09T15:29:00.000-07:002016-10-09T15:29:11.296-07:00Soft and Chewy Dinner Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQbSjdslk-2W0JqV9vGFz2m8u-rSHWa6DvzyXPfWOJ2OpYLrVPbe0lT9118v4lhuiITE9714QdzsAz8I_SpzLqop_-kYejsZNxSpzR2YfHSQstDWpRaME3N17s2UfKNT2MkemcGiLtyDXP/s1600/Thanksgiving+2011+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQbSjdslk-2W0JqV9vGFz2m8u-rSHWa6DvzyXPfWOJ2OpYLrVPbe0lT9118v4lhuiITE9714QdzsAz8I_SpzLqop_-kYejsZNxSpzR2YfHSQstDWpRaME3N17s2UfKNT2MkemcGiLtyDXP/s400/Thanksgiving+2011+002.JPG" width="400" /></a></div>
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<span style="font-size: large;"><u>Soft and Chewy Dinner Rolls</u></span></div>
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from <a href="https://www.cookscountry.com/" target="_blank">Cook's Country Magazine</a></div>
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1. Adjust oven rack to middle position. Heat oven to 200°F and turn it off. Line a baking sheet with parchment paper. Grease a large, clear, straight-sided container. Heat <span style="background-color: #9fc5e8; color: #073763;">1¼ cups water</span> to 110°F. Bring <span style="background-color: #9fc5e8; color: #073763;">1 large egg</span> to room temperature and beat lightly.</div>
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2. Whisk water, <span style="background-color: #9fc5e8; color: #073763;">2 Tablespoons extra-virgin olive oil</span>, and <span style="background-color: #9fc5e8; color: #073763;">1 Tablespoon sugar</span> in a large liquid measuring cup until sugar dissolves. In bowl of a stand mixer fitted with dough hook, <span style="background-color: #9fc5e8; color: #073763;">mix 3 cups (15 ounces) all-purpose flour</span>, <span style="background-color: #9fc5e8; color: #073763;">1/4 cup instant potato flakes</span>, <span style="background-color: #9fc5e8; color: #073763;">2¼ teaspoons instant yeast</span> and <span style="background-color: #9fc5e8; color: #073763;">1½ teaspoons salt</span> until combined. With mixer on low, slowly add water mixture and mix until dough comes together, about 1 minute. Let dough rest for 10 minutes. Continue to mix on medium speed until dough is smooth and comes away from sides of bowl, about 6 minutes.</div>
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3. Turn dough onto a lightly floured counter and knead briefly to form a smooth, cohesive ball. Transfer dough to prepared container and turn to coat. Cover with plastic wrap and place in turned-off oven until dough has doubled in size, about 45 minutes.</div>
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4. Gently press down on dough on lightly floured counter. Divide dough into quarters and cut each quarter into 3 equal pieces. Form each piece into rough ball by pinching and pulling dough edges under so that the top is smooth. On clean counter (not floured), cup each ball with your palm and roll into smooth, tight ball. Transfer to prepared baking sheet. Cover loosely with plastic and let rest in turned-off oven until doubles in size, about 20 minutes. (Unbaked, formed rolls can be refrigerated for up to 24 hours.)</div>
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5. Remove unbaked rolls from oven and discard plastic. Heat oven to 400°F. Brush rolls with egg and sprinkle evenly with <span style="background-color: #9fc5e8; color: #073763;">1/2 teaspoon salt</span>. Bake until golden brown and 200°F in the middle, about 15 minutes, rotating sheet halfway through baking. Cool rolls on sheet for 10 minutes before serving.</div>
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<br />Hi! I'm Lisa.http://www.blogger.com/profile/05641721949310591554noreply@blogger.com0tag:blogger.com,1999:blog-6168157107386501894.post-28826379918604365762016-10-08T22:23:00.000-07:002016-10-08T22:28:26.007-07:00Thai-Style Chicken Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsWyJKDDslPYJ9cPNtLUmh3kD2nMzWnjgOMkk4GrrYTJHQFcf2DsQ4mQdjicSGFsdDtkyW8mA73bpxZNvSf7SYUuhb_JMLa4RMTF4T-rEjDkazUN2BS4Ywh2uJ0GN3sjAxUwHFIxoPW6No/s1600/Lisa%2527s+iPhone+Pix+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsWyJKDDslPYJ9cPNtLUmh3kD2nMzWnjgOMkk4GrrYTJHQFcf2DsQ4mQdjicSGFsdDtkyW8mA73bpxZNvSf7SYUuhb_JMLa4RMTF4T-rEjDkazUN2BS4Ywh2uJ0GN3sjAxUwHFIxoPW6No/s400/Lisa%2527s+iPhone+Pix+001.JPG" width="400" /></a></div>
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<span style="font-size: large;"><u>Thai-Style Chicken Soup</u></span></div>
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from <a href="http://americastestkitchen.buysub.com/america-s-test-kitchen-library-cookbooks/slow-cooker-revolution-bks.html" target="_blank">Slow Cooker Revolution</a></div>
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1. Mince <span style="background-color: #9fc5e8; color: #073763;">2 onions</span>, <span style="background-color: #9fc5e8; color: #073763;">6 garlic cloves</span> and <span style="background-color: #9fc5e8; color: #073763;">2 Tablespoons fresh ginger</span>. Trim off and discard all but the bottom </div>
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5 inches of <span style="background-color: #9fc5e8; color: #073763;">2 stalks of lemon grass</span>; bruise 5 inch pieces with the back of a chef's knife. Peel <span style="background-color: #9fc5e8; color: #073763;">2 carrots</span> and slice 1/4 inch thick. Tie <span style="background-color: #9fc5e8; color: #073763;">10 cilantro stems</span> together with twine. Trim <span style="background-color: #9fc5e8; color: #073763;">8 ounces white mushrooms</span> and slice thin.</div>
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2. Microwave onions, garlic, ginger, and <span style="background-color: #9fc5e8; color: #073763;">1 Tablespoon vegetable oil</span> in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.</div>
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3. Stir <span style="background-color: #9fc5e8; color: #073763;">4 cups low-sodium chicken broth</span>, <span style="background-color: #9fc5e8; color: #073763;">14 ounces canned coconut milk</span>, lemon grass, carrots, </div>
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<span style="background-color: #9fc5e8; color: #073763;">1 Tablespoon fish sauce</span>, and cilantro stems into slow cooker. Season <span style="background-color: #9fc5e8; color: #073763;">1½ pounds boneless, skinless chicken thighs</span> with <span style="background-color: #9fc5e8; color: #073763;">salt and pepper</span> and nestle into slow cooker. Cover and cook until chicken is tender, </div>
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4 to 6 hours on low.</div>
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4. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Let soup settle for </div>
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5 minutes, then skim fat from surface using a large spoon. Discard lemon grass and cilantro stems.</div>
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5. Stir in mushrooms, cover, and cook on high until mushrooms are tender, 5 to 15 minutes. Microwave </div>
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<span style="background-color: #9fc5e8; color: #073763;">14 ounces canned coconut milk</span> in a bowl until hot, about 3 minutes, then whisk in <span style="background-color: #9fc5e8; color: #073763;">2 Tablespoons fish sauce</span>, </div>
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<span style="background-color: #9fc5e8; color: #073763;">3 Tablespoons fresh lime juice</span>, <span style="background-color: #9fc5e8; color: #073763;">1 Tablespoon sugar</span>, and <span style="background-color: #9fc5e8; color: #073763;">2 teaspoons Thai red curry paste</span> to dissolve.</div>
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6. Stir hot coconut milk mixture and shredded chicken into soup and let sit until heated through, about </div>
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5 minutes. Season with salt and pepper to taste and garnish with <span style="background-color: #9fc5e8; color: #073763;">fresh cilantro leaves</span> and <span style="background-color: #9fc5e8; color: #073763;">sliced scallions</span>.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQB51n9AzlgTYUczvonn9C3VqbYTLIHGj0gxRYZVHIXE9ChvOGBKUia28KwMdy4ImLA5WkZ8JwAgbHbj4S96erkLMYyRHj-m9BRTys3v330gy7ypmo-Apx54afeiTMfeoozBZrbrEjWdRd/s1600/Coconut+Milk.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQB51n9AzlgTYUczvonn9C3VqbYTLIHGj0gxRYZVHIXE9ChvOGBKUia28KwMdy4ImLA5WkZ8JwAgbHbj4S96erkLMYyRHj-m9BRTys3v330gy7ypmo-Apx54afeiTMfeoozBZrbrEjWdRd/s200/Coconut+Milk.jpg" width="200" /></a></td></tr>
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Canned Coconut Milk</div>
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(2 cans needed for this recipe)</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAesmg4HEb4MCGZKRH6xckqyeb8Lb5G2t6JP3i7mz3VWFlXBo66dSJ4eeSsMEK3iHSuk7XoSB2RQMVktoOTHbpuTrlp3HeHpWEwOjMp84hrOocB7qn8AXkrjIFVS2xXt23ewM_H8CJwIQN/s1600/Thai+Red+Curry+Paste.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAesmg4HEb4MCGZKRH6xckqyeb8Lb5G2t6JP3i7mz3VWFlXBo66dSJ4eeSsMEK3iHSuk7XoSB2RQMVktoOTHbpuTrlp3HeHpWEwOjMp84hrOocB7qn8AXkrjIFVS2xXt23ewM_H8CJwIQN/s200/Thai+Red+Curry+Paste.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thai Red Curry Paste</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidmFlfNlTEDJkBzk3YwOvCNkGIgpPVEIInYooLNexROv8HRiC5E5SyBKHHi5B7g9IUdHHSVtLcaFFPVswndzGXVWlevCw06qh1tNGh0WMrkivUeW8aWZfW2e6UR5V2xcLN9Jd5eIB630LN/s1600/Fish+Sauce.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidmFlfNlTEDJkBzk3YwOvCNkGIgpPVEIInYooLNexROv8HRiC5E5SyBKHHi5B7g9IUdHHSVtLcaFFPVswndzGXVWlevCw06qh1tNGh0WMrkivUeW8aWZfW2e6UR5V2xcLN9Jd5eIB630LN/s200/Fish+Sauce.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fish Sauce</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAHt5VZdYMduOE_38pbnEWE1zBzj4UwZD5vk-20IVyicwpAUj9Ffo-X9iC6EPBtsEPC-Y5Kw9akxSKOImedEpw_0oIHwkP8Qm3h2pRfvz01mRa3JqaJbAY6Svc53xS3FGDVk0MUnaUcK3S/s1600/Lemon+Grass.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAHt5VZdYMduOE_38pbnEWE1zBzj4UwZD5vk-20IVyicwpAUj9Ffo-X9iC6EPBtsEPC-Y5Kw9akxSKOImedEpw_0oIHwkP8Qm3h2pRfvz01mRa3JqaJbAY6Svc53xS3FGDVk0MUnaUcK3S/s200/Lemon+Grass.jpg" width="132" /></a></td></tr>
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Lemon Grass</div>
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<br />Hi! I'm Lisa.http://www.blogger.com/profile/05641721949310591554noreply@blogger.com0tag:blogger.com,1999:blog-6168157107386501894.post-27013793352970962262016-10-07T12:04:00.000-07:002016-10-07T12:04:57.851-07:00Pumpkin Roll<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdH5fSttY6Z7rekDKfoSpfN-WwLvGLxiFeka0kCb0lYzz3LL1X_JWAy4gO_1bVAaAVk8Ubg1iNoKDNUG1-tZvkL4RVG_rbWa1wV05cbxqRIjeRGGeE3mQbsScwoVrvLq5WgHZH53doYdR2/s1600/Thanksgiving+2011+089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdH5fSttY6Z7rekDKfoSpfN-WwLvGLxiFeka0kCb0lYzz3LL1X_JWAy4gO_1bVAaAVk8Ubg1iNoKDNUG1-tZvkL4RVG_rbWa1wV05cbxqRIjeRGGeE3mQbsScwoVrvLq5WgHZH53doYdR2/s640/Thanksgiving+2011+089.JPG" width="425" /></a></div>
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<span style="font-size: large;"><u>Pumpkin Roll</u></span></div>
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from <a href="https://www.cookscountry.com/" target="_blank">Cook's Country Magazine</a></div>
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(ounces/grams) = weight</div>
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1. Bring <span style="background-color: #9fc5e8; color: #073763;">5 large eggs</span> to room temperature. Sift <span style="background-color: #9fc5e8; color: #073763;">1 cup (4 ounces) cake flour</span>. Adjust an oven rack to middle position and heat oven to 350°F. Grease an 18 x 13-inch rimmed baking sheet and line with parchment paper; grease parchment.</div>
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2. Whisk cake flour, <span style="background-color: #9fc5e8; color: #073763;">2 teaspoons pumpkin pie spice</span>, <span style="background-color: #9fc5e8; color: #073763;">1/2 teaspoon baking soda</span>, and <span style="background-color: #9fc5e8; color: #073763;">1/2 teaspoon salt</span> in a medium bowl. With an electric mixer on medium-high speed, beat eggs with <span style="background-color: #9fc5e8; color: #073763;">1 cup (7 ounces) sugar</span> until pale yellow and thick, 6 to 10 minutes. Add <span style="background-color: #9fc5e8; color: #073763;">1 cup (244g) canned pumpkin puree</span>, and mix on low until incorporated. Fold in flour mixture until combined. Spread batter evenly in prepared pan and bake until cake is firm and springs back when touched, about 15 minutes. </div>
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3. Before cooling, run a knife around edge of cake to loosen, and turn it out onto a clean sheet of parchment paper that has been dusted with <span style="background-color: #9fc5e8; color: #073763;">confectioner's sugar</span>. Gently peel off parchment attached to cake and discard. Roll cake and fresh parchment into a log and cool completely, about 1 hour.</div>
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4. To assemble, gently unroll cake and spread with <span style="background-color: #9fc5e8; color: #073763;">3 cups cream cheese frosting</span> (recipe follows), leaving a 1-inch border at edges. Re-roll cake snugly, leaving parchment behind. Wrap cake firmly in plastic wrap and chill completely, at least 1 hour, or up to 2 days. Remove plastic, dust with confectioners sugar, and garnish with <span style="background-color: #9fc5e8; color: #073763;">toasted/spiced pecans</span>.</div>
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<span style="font-size: large;"><u>Fluffy Cream Cheese Frosting</u></span></div>
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from <a href="https://www.cookscountry.com/" target="_blank">Cook's Country Magazine</a></div>
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1. Soften <span style="background-color: #9fc5e8; color: #073763;">8 Tablespoons (4 ounces) unsalted butter</span> and <span style="background-color: #9fc5e8; color: #073763;">8 ounces cream cheese</span>; cut into 4 pieces. Sift</div>
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<span style="background-color: #9fc5e8; color: #073763;">2 cups (8 ounces) confectioner's sugar</span>.</div>
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2. With an electric mixer on medium-high speed, beat butter and confectioner's sugar until light and fluffy, about 2 minutes. Add cream cheese one piece at a time, beating thoroughly after each addition. Add </div>
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<span style="background-color: #9fc5e8; color: #073763;">3/4 teaspoon vanilla extract</span> and mix until no lumps remain. </div>
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<br />Hi! I'm Lisa.http://www.blogger.com/profile/05641721949310591554noreply@blogger.com0tag:blogger.com,1999:blog-6168157107386501894.post-43781008788366940252016-10-03T09:36:00.000-07:002016-10-18T20:28:39.087-07:00Recipes for October<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMyMdfR_DqBQbnDinKJN698uUpnMBj-jXroMKAzViui_A17kj1Omh041U5dB0Al0Efq9hK2V5yfa0uQMLQXi0gFqCXRt6ojVsHK-xowkuJ8fHja6T4ppZFvIon22rXMTFskwKfyTs5gLmt/s1600/Pecan+Pumpkin+Pie+Fudge+001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div>
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<a href="http://handmadeandhomemade.blogspot.com/2014/10/pecan-pumpkin-pie-fudge.html" target="_blank">Pecan-Pumpkin Pie Fudge</a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3fEm7IPM3cOu3kZ-44X0nrW9KJFMBZPEsq_erBK1eBDEvgP0pYwa2mRLvCPcs0N9sucmdEQdBv8wn4VmXS2wVzmwZ6empabl2MqOu7Payy2H_VjSKEvE_2u3mYSiXvRztlFbKDgYrNZ1x/s1600/Bair%2527s+Halloween+Party+006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3fEm7IPM3cOu3kZ-44X0nrW9KJFMBZPEsq_erBK1eBDEvgP0pYwa2mRLvCPcs0N9sucmdEQdBv8wn4VmXS2wVzmwZ6empabl2MqOu7Payy2H_VjSKEvE_2u3mYSiXvRztlFbKDgYrNZ1x/s400/Bair%2527s+Halloween+Party+006.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://handmadeandhomemade.blogspot.com/2011/11/halloween-recap.html" target="_blank">Halloween Eyeball Treats</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiodJBaa2rcQBPRCxPCaDWpLzMXx2N0Z6iMuJ-5dlboEsnSXbWmG46Xwz6SLJVR_odfYAHCEmIPIfeazjNJVPAAm8FjbV__ovIgdCH1h-oQZi4p7xxJwx_yuiqn5OiI1ZFiPdsbl0VaxhCH/s1600/Bair%2527s+Halloween+Party+007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiodJBaa2rcQBPRCxPCaDWpLzMXx2N0Z6iMuJ-5dlboEsnSXbWmG46Xwz6SLJVR_odfYAHCEmIPIfeazjNJVPAAm8FjbV__ovIgdCH1h-oQZi4p7xxJwx_yuiqn5OiI1ZFiPdsbl0VaxhCH/s400/Bair%2527s+Halloween+Party+007.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://handmadeandhomemade.blogspot.com/2011/11/halloween-recap.html" target="_blank">Cheesy Eyeballs</a></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://handmadeandhomemade.blogspot.com/2011/11/creamy-root-vegetable-soup.html" target="_blank">Creamy Root Vegetable Soup</a></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://handmadeandhomemade.blogspot.com/2011/12/spiced-spritz-with-browned-butter-glaze.html" target="_blank">Spiced Spritz with Browned Butter Glaze</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqpJJl0FoSEH5J6Pjd3VztriioELfosBZ1p4hw1NOaB5kHcO4AU4WJTZ2VvabQS8FhgKyR3ffVWiPc3q9-tiA5ZdAK5nHcGReQl2ysejKOjuGCnhtx-JO3X51KRIi-Vgi8ZI0JG9lNMVcE/s1600/IMG_5574.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqpJJl0FoSEH5J6Pjd3VztriioELfosBZ1p4hw1NOaB5kHcO4AU4WJTZ2VvabQS8FhgKyR3ffVWiPc3q9-tiA5ZdAK5nHcGReQl2ysejKOjuGCnhtx-JO3X51KRIi-Vgi8ZI0JG9lNMVcE/s400/IMG_5574.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://handmadeandhomemade.blogspot.com/2010/02/corn-muffins.html" target="_blank">Corn Muffins</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikhiuuC9hfSGqLB_dP9Rau1ooGdOpEgVujTYwDzBwYDjVSSuD9uNMsFjFfa6gwwm2upGDue7aIY3JXPbRcwEDkEOcSxbVBk1qK6z8emHA63oLpvuh-yWRK9hZtMQ1y1hev-fYUrZLkCRmI/s1600/Lisa%2527s+iPhone+Pix+001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikhiuuC9hfSGqLB_dP9Rau1ooGdOpEgVujTYwDzBwYDjVSSuD9uNMsFjFfa6gwwm2upGDue7aIY3JXPbRcwEDkEOcSxbVBk1qK6z8emHA63oLpvuh-yWRK9hZtMQ1y1hev-fYUrZLkCRmI/s400/Lisa%2527s+iPhone+Pix+001.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://handmadeandhomemade.blogspot.com/2014/10/pretzel-and-potato-chip-cookies-with.html" target="_blank">Pretzel and Potato Chip Cookies</a></td></tr>
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<br />Hi! I'm Lisa.http://www.blogger.com/profile/05641721949310591554noreply@blogger.com0tag:blogger.com,1999:blog-6168157107386501894.post-70653098915636999452016-09-30T20:23:00.000-07:002016-09-30T20:23:00.956-07:00Pecan-Crusted Trout with Creamy Lemon-Garlic Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIoXmbuiG032Wj6aAzzZs-lzXpmiKPEcop-kK7h_pMWFc2ssmHOp8irl38bsHMuX3wvfJhx2k5bHsKsW3IPBiwkEk56g2hznnPKisACGxaUGjOBuAohZLO6K7RxutBxnkNUN8p-Ay1xPd/s1600/IMG_3517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIoXmbuiG032Wj6aAzzZs-lzXpmiKPEcop-kK7h_pMWFc2ssmHOp8irl38bsHMuX3wvfJhx2k5bHsKsW3IPBiwkEk56g2hznnPKisACGxaUGjOBuAohZLO6K7RxutBxnkNUN8p-Ay1xPd/s400/IMG_3517.JPG" width="400" /></a></div>
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<span style="font-size: large;"><u>Pecan-Crusted Trout with Creamy Lemon-Garlic Sauce</u></span></div>
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from <a href="https://www.cookscountry.com/" target="_blank">Cook's Country</a></div>
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1. Combine <span style="background-color: #9fc5e8; color: #073763;">1/2 cup mayonnaise</span>, <span style="background-color: #9fc5e8; color: #073763;">1 Tablespoon minced fresh parsley</span>, <span style="background-color: #9fc5e8; color: #073763;">1/2 teaspoon lemon zest</span>, </div>
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<span style="background-color: #9fc5e8; color: #073763;">2 teaspoons lemon juice</span>, and <span style="background-color: #9fc5e8; color: #073763;">1 minced garlic clove</span> in a small bowl. Chill until ready to use (up to 3 days).</div>
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2. Process <span style="background-color: #9fc5e8; color: #073763;">1 cup pecans</span> and <span style="background-color: #9fc5e8; color: #073763;">1/4 panko bread crumbs</span> in a food processor until pecans are finely chopped and mixture resembles coarse meal, 10 to 12 pulses. Transfer to a shallow dish. Stir in <span style="background-color: #9fc5e8; color: #073763;">1/2 teaspoon salt</span>, </div>
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<span style="background-color: #9fc5e8; color: #073763;">1/2 teaspoon pepper</span>, <span style="background-color: #9fc5e8; color: #073763;">1/8 teaspoon cayenne pepper</span>, and <span style="background-color: #9fc5e8; color: #073763;">1 teaspoon lemon zest</span>. Whisk <span style="background-color: #9fc5e8; color: #073763;">1 large egg</span>, </div>
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<span style="background-color: #9fc5e8; color: #073763;">1 teaspoon Dijon mustard</span>, <span style="background-color: #9fc5e8; color: #073763;">1/4 teaspoon salt</span>, and <span style="background-color: #9fc5e8; color: #073763;">1/4 teaspoon pepper</span> together in a second shallow dish.</div>
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3. Adjust oven rack to middle position and heat oven to 200°F. Place a wire rack inside a rimmed baking sheet. Pat <span style="background-color: #9fc5e8; color: #073763;">6 boneless trout fillets</span> (from 3 fish) dry with paper towels, and season with <span style="background-color: #9fc5e8; color: #073763;">salt and pepper</span>. Working with one fillet at a time, dredge flesh side of trout in egg mixture, allowing excess to drip off. Dip egg coated side of trout in pecan mixture, pressing gently to adhere. Transfer trout , pecan side up, to a large tray and repeat with remaining fillets.</div>
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4. Heat <span style="background-color: #9fc5e8; color: #073763;">2 Tablespoons oil</span> in a 12-inch nonstick skillet over medium heat, until shimmering. Place 3 fillets in skillet, pecan side down, and in alternating directions to fit. Cook until pecan coating is browned and fragrant, 3 to 4 minutes. Using 2 thin spatulas, carefully flip fillets. Continue to cook until skin is browned and trout flakes easily with a fork, 2 to 3 minutes longer. Transfer trout, pecan side up, to wire rack and keep warm in oven.</div>
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5. Wipe skillet clean with paper towels. Repeat step 4 with remaining 3 fillets and <span style="background-color: #9fc5e8; color: #073763;">2 Tablespoons oil</span>. Serve with lemon-garlic sauce.</div>
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<br />Hi! I'm Lisa.http://www.blogger.com/profile/05641721949310591554noreply@blogger.com0tag:blogger.com,1999:blog-6168157107386501894.post-78784325436713934012016-09-27T11:09:00.000-07:002016-09-27T11:09:31.147-07:00Cross Stitch Gifts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIMZquJPoWqcHbdBajezRCsWxjKR1HD_ElcZM148t2ExU9Isg_fGwdSFSDTM7CnkTk9C0mHRMasAEzYeTe80mc1cpFNkUTFwDMUb3NbFLW3ofBP9VUxW4-ADL2idVTxmHcJ74U_P80mWNb/s1600/IMG_2680.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIMZquJPoWqcHbdBajezRCsWxjKR1HD_ElcZM148t2ExU9Isg_fGwdSFSDTM7CnkTk9C0mHRMasAEzYeTe80mc1cpFNkUTFwDMUb3NbFLW3ofBP9VUxW4-ADL2idVTxmHcJ74U_P80mWNb/s400/IMG_2680.JPG" width="400" /></a></div>
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Grumpy Cat throw pillow.</div>
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(Adapted from <a href="http://www.braceletbook.com/pattern_alpha/10405.html" target="_blank">this pattern</a>.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlu5LCurAwYVgwzOfOvdutJ1vB0FB7WHzDRiqDVXj1TQz6GbnBhN6qSxClI59mMFibOnr5v7GLn8iEvqatgIkphEWWwGwXJCiAU_qGuy9nBT-tYHyEcqairRllTBW5dAqqHwTOVi7k5A-9/s1600/IMG_2678.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlu5LCurAwYVgwzOfOvdutJ1vB0FB7WHzDRiqDVXj1TQz6GbnBhN6qSxClI59mMFibOnr5v7GLn8iEvqatgIkphEWWwGwXJCiAU_qGuy9nBT-tYHyEcqairRllTBW5dAqqHwTOVi7k5A-9/s400/IMG_2678.JPG" width="400" /></a></div>
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A bookmark for a friend (named Becky!), who loves to read.</div>
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<br />Hi! I'm Lisa.http://www.blogger.com/profile/05641721949310591554noreply@blogger.com0tag:blogger.com,1999:blog-6168157107386501894.post-45804764627899847742016-09-27T10:25:00.001-07:002016-09-27T10:25:23.538-07:00Carnitas Tacos with Pico de Gallo and Cumin Lime Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsCqNweOQ5uMrGF0CORDQQK3LtxzLEpv2JNhN95OYyDQbb2VauIDxJ0bahjTNX73mrs1UKFh4XbZbLIPPIVznQ-oX5h0UKsScmHJOsVJKTl94QwhD-0vsL89FU_GC1Z-e5Mvf6DxBiG5Sj/s1600/IMG_3203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsCqNweOQ5uMrGF0CORDQQK3LtxzLEpv2JNhN95OYyDQbb2VauIDxJ0bahjTNX73mrs1UKFh4XbZbLIPPIVznQ-oX5h0UKsScmHJOsVJKTl94QwhD-0vsL89FU_GC1Z-e5Mvf6DxBiG5Sj/s400/IMG_3203.JPG" width="400" /></a></div>
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<span style="font-size: large;"><u>Slow Fried Pork (Carnitas)</u></span></div>
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from <a href="http://americastestkitchen.buysub.com/best-international-recipe-bks.html" target="_blank">The Best International Recipe</a></div>
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1. Trim extra fat from a <span style="background-color: #9fc5e8; color: #073763;">3 pound boneless pork shoulder roast</span>, and cut it into 2-inch chunks. In a small bowl, mix <span style="background-color: #9fc5e8; color: #073763;">1 teaspoon ground cumin</span> with <span style="background-color: #9fc5e8; color: #073763;">1 teaspoon salt</span>.</div>
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2. Adjust an oven rack to the lower-middle position and heat oven to 375°F. Pat the pork dry with paper towels, and season with the salt and cumin mixture. Transfer pork to a large Dutch oven. Add </div>
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<span style="background-color: #9fc5e8; color: #073763;">4 cups peanut oil</span>, <span style="background-color: #9fc5e8; color: #073763;">1/4 cup Coca-Cola</span>, <span style="background-color: #9fc5e8; color: #073763;">2 cinnamon sticks</span>, and <span style="background-color: #9fc5e8; color: #073763;">2 bay leaves</span>. Juice <span style="background-color: #9fc5e8; color: #073763;">1 lime</span> directly </div>
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into the pot, then add the spent lime halves.</div>
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3. Bring the oil to a simmer over medium-high heat, then transfer the pot to the oven and cook, uncovered, until the edges of the pork are well browned and the meat falls apart when prodded with a fork, </div>
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2½ to 3 hours.</div>
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4. Remove the pot from the oven and, using a slotted spoon, transfer pork to a colander set over a bowl; </div>
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let drain about 10 minutes (discard the oil). Shred the pork and season with <span style="background-color: #9fc5e8; color: #073763;">salt and pepper</span> to taste.</div>
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<span style="font-size: large;"><u>Pico de Gallo</u></span></div>
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adapted from <a href="http://americastestkitchen.buysub.com/01d35b83b32a3d867742195d39f5bd65.html" target="_blank">The Best Mexican Recipes</a></div>
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1. Core <span style="background-color: #9fc5e8; color: #073763;">1½ pounds tomatoes</span>. Remove seeds and cut into 1/2-inch pieces. Put in a large bowl. </div>
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Stem, seed, and mince <span style="background-color: #9fc5e8; color: #073763;">1 large jalapeño chile</span>, and mince <span style="background-color: #9fc5e8; color: #073763;">1 small garlic clove</span>.</div>
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2. To the diced tomatoes, add <span style="background-color: #9fc5e8; color: #073763;">1/2 cup finely chopped red onion</span>, <span style="background-color: #9fc5e8; color: #073763;">1/4 cup chopped fresh cilantro</span>, and the minced jalapeño and garlic. Stir in <span style="background-color: #9fc5e8; color: #073763;">2 teaspoons fresh lime juice</span>. Season with <span style="background-color: #9fc5e8; color: #073763;">salt</span>, <span style="background-color: #9fc5e8; color: #073763;">pepper</span>, <span style="background-color: #9fc5e8; color: #073763;">sugar</span>, and </div>
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<span style="background-color: #9fc5e8; color: #073763;">extra lime juice</span> to taste.</div>
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<span style="font-size: large;"><u>Cumin-Lime Cream</u></span></div>
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1. Mix <span style="background-color: #9fc5e8; color: #073763;">1/2 cup sour cream</span>, <span style="background-color: #9fc5e8; color: #073763;">2 Tablespoons fresh lime juice</span>, <span style="background-color: #9fc5e8; color: #073763;">3/8 teaspoon salt</span>, and <span style="background-color: #9fc5e8; color: #073763;">1/2 teaspoon cumin</span> in a medium bowl. </div>
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<span style="font-size: large;">For Tacos: Layer Pork, Pico de Gallo, and Cumin-Lime Cream on warm corn tortillas (I toast them over the flame on a gas stove). Add cheese and extra cilantro, if desired.</span></div>
<br />Hi! I'm Lisa.http://www.blogger.com/profile/05641721949310591554noreply@blogger.com0tag:blogger.com,1999:blog-6168157107386501894.post-77387415860281755022016-09-15T16:19:00.000-07:002016-09-15T16:20:34.218-07:00All-Purpose Cornbread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTUu1JMq6pF7FgiPY2qijiurRlUa7lb6jrRbfqor_0URUVS-broQCxifpeiMiwnsgmJkAUiuAQ5RB4aKEAP0KrEK_QWJC10FDun5XWwrPs-lfHNBJMiZRXkvw4ZXOAos5gLj6Uw5vu28P5/s1600/IMG_3469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTUu1JMq6pF7FgiPY2qijiurRlUa7lb6jrRbfqor_0URUVS-broQCxifpeiMiwnsgmJkAUiuAQ5RB4aKEAP0KrEK_QWJC10FDun5XWwrPs-lfHNBJMiZRXkvw4ZXOAos5gLj6Uw5vu28P5/s400/IMG_3469.JPG" width="400" /></a></div>
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<span style="font-size: large;"><u>All-Purpose Cornbread</u></span></div>
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from <a href="http://americastestkitchen.buysub.com/5cbc542f520daeea5a275cd054169282.html" target="_blank">100 Recipes The Absolute Best Ways to Make the True Essentials</a></div>
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1. Set <span style="background-color: #9fc5e8; color: #073763;">3/4 cup frozen corn kernels</span> on the counter to thaw. Melt <span style="background-color: #9fc5e8; color: #073763;">8 Tablespoons (4 ounces) unsalted butter</span> and set aside to cool. Adjust oven rack to middle position and heat oven to 400°F. Generously grease an 8-inch square glass baking dish with <span style="background-color: #9fc5e8; color: #073763;">vegetable shortening</span>. Whisk <span style="background-color: #9fc5e8; color: #073763;">1½ cups (7½ ounces) all-purpose flour</span>, </div>
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<span style="background-color: #9fc5e8; color: #073763;">1 cup (5 ounces) finely ground cornmeal</span>, <span style="background-color: #9fc5e8; color: #073763;">2 teaspoons baking powder</span>, <span style="background-color: #9fc5e8; color: #073763;">1/4 teaspoon baking soda</span>, and </div>
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<span style="background-color: #9fc5e8; color: #073763;"> 3/4 teaspoon salt</span> in large bowl until combined; set aside.</div>
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2. In a food processor or blender, process <span style="background-color: #9fc5e8; color: #073763;">1/4 cup (1¾ ounces) packed light brown sugar</span>, <span style="background-color: #9fc5e8; color: #073763;">1 cup buttermilk</span>, and thawed corn until combined, about 5 seconds. Add <span style="background-color: #9fc5e8; color: #073763;">2 large eggs</span> and process until well combined (corn lumps will remain), about 5 seconds longer.</div>
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3. Using rubber spatula, make well in center of dry ingredients; pour buttermilk mixture into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine. Add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish and smooth surface.</div>
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4. Bake until cornbread is deep golden brown and toothpick inserted in center comes out clean, 25-35 minutes. Let cool on a wire rack for 10 minutes, then invert onto wire rack; turn right side up and let cool until warm, about 10 minutes longer, and serve. (Leftover cornbread can be wrapped in aluminum foil and reheated in a 350°F oven for 10 to 15 minutes.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwU_-8dLhYZXQHrGrti0r32dtZbETC-p1Y8tRyB4VsuQ9NIEJEI7mpF_O18czInlJ6KZd9Zf9NAbWrJPUEmKu0MxCP_87Sg9AtacjAMUfiiGr7Qlu1O_JmafMxgNXZ1fODul23J586tJr/s1600/IMG_3522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwU_-8dLhYZXQHrGrti0r32dtZbETC-p1Y8tRyB4VsuQ9NIEJEI7mpF_O18czInlJ6KZd9Zf9NAbWrJPUEmKu0MxCP_87Sg9AtacjAMUfiiGr7Qlu1O_JmafMxgNXZ1fODul23J586tJr/s400/IMG_3522.JPG" width="400" /></a></div>
<br />Hi! I'm Lisa.http://www.blogger.com/profile/05641721949310591554noreply@blogger.com0tag:blogger.com,1999:blog-6168157107386501894.post-59743575896711729022016-09-13T19:42:00.000-07:002016-09-13T19:42:36.696-07:00North Carolina Lemon Pie<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyI0Fd568gioDNfE1lLlL_UWBfgjgYD-MZS9EowhqEPL7kgjZApkheV6rQvRztXZJyw-lUlAEfh8HL2A-IF0lZoWnwCRNNi62beIcVW87oX_n61U2UBexmFww-adTdeUwuZfwYiITNZZs5/s1600/IMG_3364.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyI0Fd568gioDNfE1lLlL_UWBfgjgYD-MZS9EowhqEPL7kgjZApkheV6rQvRztXZJyw-lUlAEfh8HL2A-IF0lZoWnwCRNNi62beIcVW87oX_n61U2UBexmFww-adTdeUwuZfwYiITNZZs5/s400/IMG_3364.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">aka Atlantic Beach Pie</td></tr>
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<span style="font-size: large;"><u>North Carolina Lemon Pie</u></span></div>
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from <a href="http://www.cookscountry.com/" target="_blank">Cook's Country Magazine</a></div>
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1. For the crust, adjust an oven rack to middle position and heat oven to 350°F. Melt </div>
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<span style="background-color: #9fc5e8; color: #073763;">10 Tablespoons unsalted butter</span>. Combine <span style="background-color: #9fc5e8; color: #073763;">6 ounces saltine crackers</span> and <span style="background-color: #9fc5e8; color: #073763;">1/8 teaspoon salt</span> in a food processor and pulse to coarse crumbs (~15 pulses). Add melted butter and <span style="background-color: #9fc5e8; color: #073763;">1/4</span><span style="background-color: #9fc5e8; color: #073763;"> cup light corn syrup</span> to processor and pulse until crumbs are broken down into oatmeal-size pieces (~15 pulses). </div>
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2. Transfer saltine mixture to a greased 9-inch pie plate. Using bottom of a dry measuring cup, press crumbs into an even layer on bottom and sides of plate, using your hand to keep crumbs from spilling over plate edge. Place plate on baking sheet and bake until light golden brown and fragrant, 17 to 19 minutes.</div>
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3. For the filling, whisk <span style="background-color: #9fc5e8; color: #073763;">14 ounces sweetened condensed milk</span>, <span style="background-color: #9fc5e8; color: #073763;">4 large egg yolks</span>, <span style="background-color: #9fc5e8; color: #073763;">1/4 cup heavy cream</span>, </div>
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<span style="background-color: #9fc5e8; color: #073763;">1 Tablespoon grated lemon zest</span>, and <span style="background-color: #9fc5e8; color: #073763;">1/8 teaspoon salt</span> in bowl until fully combined. Whisk in </div>
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<span style="background-color: #9fc5e8; color: #073763;">1/2 cup lemon juice (from ~3 lemons)</span> until fully incorporated.</div>
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4. With pie plate still on baking sheet, pour filling into crust (crust needn't be cool). Bake pie until edges are beginning to set but center still jiggles when shaken, 15 to 17 minutes. Place pie on wire rack and let cool completely. Refrigerate until fully chilled, about 4 hours.</div>
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5. For the topping, use an electric mixer with a whisk attachment, on medium-low speed, to whip </div>
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<span style="background-color: #9fc5e8; color: #073763;">1/2 cup chilled heavy cream</span> with <span style="background-color: #9fc5e8; color: #073763;">2 Tablespoons sugar</span> and <span style="background-color: #9fc5e8; color: #073763;">1/2 teaspoon vanilla extract</span> until foamy (~1 minute). Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream over top of pie. If you want to pipe on the whipped cream, as in the above photo, quadruple the whipped cream ingredients.</div>
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Hi! I'm Lisa.http://www.blogger.com/profile/05641721949310591554noreply@blogger.com0tag:blogger.com,1999:blog-6168157107386501894.post-44386031601124746502016-09-11T14:49:00.000-07:002016-09-11T14:50:20.811-07:00 Chewy Chocolate Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGzcrZs0Egc6V9WPOjqOdxC6mAIpYpp4Z2inPrQi0um3-PAWUg1ZCS7rksrTVj_sUut_g0btKhSXIXFRZ4jM74qojwgbj_DaoYiUB2KrlQ7fd6XRcB_siT53niruqkYT_ItzYjSX7qEqd/s1600/Chocolate+Sugar+Cookies+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGzcrZs0Egc6V9WPOjqOdxC6mAIpYpp4Z2inPrQi0um3-PAWUg1ZCS7rksrTVj_sUut_g0btKhSXIXFRZ4jM74qojwgbj_DaoYiUB2KrlQ7fd6XRcB_siT53niruqkYT_ItzYjSX7qEqd/s400/Chocolate+Sugar+Cookies+1.jpg" width="400" /></a></div>
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<span style="font-size: large;"><u>Chewy Chocolate Sugar Cookies</u></span></div>
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from America's Test Kitchen</div>
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1. Adjust oven to middle position and heat to 350°F. Line two baking sheets with parchment paper.</div>
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2. Microwave <span style="background-color: #9fc5e8; color: #073763;">4 Tablespoons (2 ounces) unsalted butter</span> in a medium bowl until melted. Add </div>
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<span style="background-color: #9fc5e8; color: #073763;">½ cup (1½ ounces) Dutch-processed cocoa powder</span> and <span style="background-color: #9fc5e8; color: #073763;">2 Tablespoons molasses</span> and whisk until combined. Whisk <span style="background-color: #9fc5e8; color: #073763;">1½ cups (7½ ounces) all-purpose flour</span>, <span style="background-color: #9fc5e8; color: #073763;">1½ teaspoons baking soda</span>, and <span style="background-color: #9fc5e8; color: #073763;">½ teaspoon salt</span> together in a bowl. Using a stand mixer fitted with paddle, beat <span style="background-color: #9fc5e8; color: #073763;">8 Tablespoons (4 ounces) softened unsalted butter</span> and </div>
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<span style="background-color: #9fc5e8; color: #073763;">1 cup (7 ounces) sugar</span> on medium-high speed until fluffy, 3 to 6 minutes. Add cocoa mixture and beat until combined. Add <span style="background-color: #9fc5e8; color: #073763;">1 large room-temperature egg</span> and <span style="background-color: #9fc5e8; color: #073763;">1 teaspoon vanilla extract</span> and beat until incorporated. Reduce speed to low, slowly add flour mixture, and mix until just combined.</div>
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3. Spread <span style="background-color: #9fc5e8; color: #073763;">¼ cup (1¾ ounces) sugar</span> in a shallow dish. Working with 1 Tablespoon (7/8 ounce) dough at a time, roll into balls, then roll balls in sugar and space 1½ inches apart on prepared sheets. Bake one sheet at a time, until cookies have puffed and cracked, and centers are just set, 12 to 14 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes, then transfer to wire rack to cool completely. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqpu1xpBAuee04bEFycnPsxKkLLu5x0cIlZKcZNGJY_KhnbnxbOpWVZ3QQvDawKUKThXsfTtxbfd1uaizVPzgJ7z-i8ZIFiwJDAcvji5rEBuy02anENxvjegTA6yIumW8rPdRzBBsdAjQS/s1600/Chocolate+Sugar+Cookies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqpu1xpBAuee04bEFycnPsxKkLLu5x0cIlZKcZNGJY_KhnbnxbOpWVZ3QQvDawKUKThXsfTtxbfd1uaizVPzgJ7z-i8ZIFiwJDAcvji5rEBuy02anENxvjegTA6yIumW8rPdRzBBsdAjQS/s400/Chocolate+Sugar+Cookies+2.jpg" width="300" /></a></div>
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<a href="http://www.kingarthurflour.com/blog/2014/01/10/the-a-b-cs-of-cocoa/" target="_blank">The ABCs of Cocoa</a></div>
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<br />Hi! I'm Lisa.http://www.blogger.com/profile/05641721949310591554noreply@blogger.com0tag:blogger.com,1999:blog-6168157107386501894.post-52590056241066641442016-09-09T10:51:00.001-07:002016-09-09T10:55:16.975-07:00Beef, Green Bean, and Scallion Stir-Fry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxH5GkVmfVfnyASCaSiddMsXGUQ30PZ27ZDOE55gxFu0Dy8f8mqUaFMU8Wu4kBBNOcatMBPfsEq1Q7JZU34psSDxBhY9qPDVXCapInwypkWx8fH54FJsGwHq8jjQ-rXe4N2U1PVTqwACTV/s1600/IMG_3512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxH5GkVmfVfnyASCaSiddMsXGUQ30PZ27ZDOE55gxFu0Dy8f8mqUaFMU8Wu4kBBNOcatMBPfsEq1Q7JZU34psSDxBhY9qPDVXCapInwypkWx8fH54FJsGwHq8jjQ-rXe4N2U1PVTqwACTV/s400/IMG_3512.JPG" width="400" /></a></div>
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<u><span style="font-size: large;">Beef, Green Bean, and Scallion Stir-Fry</span></u></div>
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from America's Test Kitchen</div>
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1. Whisk <span style="background-color: #9fc5e8; color: #073763;">1/3 cup chicken broth</span>, <span style="background-color: #9fc5e8; color: #073763;">1/4 cup oyster sauce</span>, <span style="background-color: #9fc5e8; color: #073763;">2 Tablespoons </span><a href="https://www.amazon.com/Coconut-Secret-Organic-Soy-Free-Seasoning/dp/B00P9I8U0U/ref=sr_1_1_s_it?s=grocery&ie=UTF8&qid=1473442148&sr=1-1&keywords=coconut+aminos" target="_blank"><span style="background-color: #9fc5e8; color: #660000;">coconut </span><span style="background-color: #9fc5e8; color: #660000;">aminos</span></a><span style="background-color: #9fc5e8; color: #073763;"> (or soy sauce)</span>,</div>
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<span style="background-color: #9fc5e8; color: #073763;"> 2 </span><span style="background-color: #9fc5e8; color: #073763;">teaspoons rice wine vinegar</span>, and <span style="background-color: #9fc5e8; color: #073763;">1/2 teaspoon red pepper flakes</span> in a small bowl.</div>
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2. Prep stir-fry ingredients: Halve a <span style="background-color: #9fc5e8; color: #073763;">1-pound flank steak</span> lengthwise, then slice thinly against the grain; </div>
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trim <span style="background-color: #9fc5e8; color: #073763;">1-pound green beans</span> and cut into 2-inch pieces; cut <span style="background-color: #9fc5e8; color: #073763;">1 bunch of scallions</span> into 2-inch pieces; </div>
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mince <span style="background-color: #9fc5e8; color: #073763;">6 cloves of garlic</span>; and mince or grate <span style="background-color: #9fc5e8; color: #073763;">1 Tablespoon of fresh ginger</span>.</div>
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3. Heat <span style="background-color: #9fc5e8; color: #073763;">1 Tablespoon vegetable oil</span> in a 12-inch nonstick skillet over high heat until just smoking. Add green beans and cook, stirring occasionally, until spotty brown, 4-6 minutes; transfer to a large bowl.</div>
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4. Heat <span style="background-color: #9fc5e8; color: #073763;">2 teaspoons oil</span> in now-empty skillet. Add half of beef and cook, about 1 minute per side, until browned. Transfer beef to bowl with green beans and repeat with additional <span style="background-color: #9fc5e8; color: #073763;">2 teaspoons oil</span> and remaining beef.</div>
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5. Add <span style="background-color: #9fc5e8; color: #073763;">2 teaspoons oil</span> and scallions to skillet and cook until scallions are browned in spots, about 2 minutes. Add garlic and ginger and cook until fragrant, about 30 seconds. Return green beans, beef, and any accumulated juices to pan. Add broth mixture and cook until thickened. Serve with <span style="background-color: #9fc5e8; color: #073763;">rice</span>.</div>
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<br />Hi! I'm Lisa.http://www.blogger.com/profile/05641721949310591554noreply@blogger.com2tag:blogger.com,1999:blog-6168157107386501894.post-53966192029632455932016-09-09T10:15:00.003-07:002016-09-09T10:21:34.098-07:00Corn and Bean Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimS47NcKrfZ6VepyLbVnzVxNAqS46tY9lySRbIHQkAt8oG_BHnlPNPR_SJQh4SJKhv45SPk15H1kd_fTKAv9sgb5QPUsOcc1hKhtXkNihyDJptUgs5dBcCr0ZV3I5VQDN0sVhuplvAjT5E/s1600/IMG_3472.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimS47NcKrfZ6VepyLbVnzVxNAqS46tY9lySRbIHQkAt8oG_BHnlPNPR_SJQh4SJKhv45SPk15H1kd_fTKAv9sgb5QPUsOcc1hKhtXkNihyDJptUgs5dBcCr0ZV3I5VQDN0sVhuplvAjT5E/s400/IMG_3472.JPG" width="400" /></a></div>
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<span style="font-size: large;"><u>Corn and Bean Salsa</u></span></div>
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from Grandma Suzie</div>
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1. For the vinaigrette<span style="color: #073763;">*</span>, mix <span style="background-color: #9fc5e8; color: #073763;">1/2 cup red-wine vinegar</span> and <span style="background-color: #9fc5e8; color: #073763;">1/4 cup dijon mustard</span> in a blender. Add <span style="background-color: #9fc5e8; color: #073763;">1/2 cup vegetable oil</span> in a slow stream with the blender on, mixing until emulsified. Pour into a large container and whisk in an <span style="background-color: #9fc5e8; color: #073763;">additional 1 cup oil</span>. Stir in <span style="background-color: #9fc5e8; color: #0b5394;">3/4 teaspoon salt</span> and <span style="background-color: #9fc5e8; color: #073763;">1/4 teaspoon pepper</span>.<br />
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2. In a large bowl, stir together <span style="background-color: #9fc5e8; color: #073763;">1 15-oz can kidney beans (rinsed)</span>, <span style="background-color: #9fc5e8; color: #073763;">1 15-oz can corn (rinsed)</span><span style="color: #073763;">**</span>, <span style="background-color: #9fc5e8; color: #073763;">1/2</span><span style="background-color: #9fc5e8;"> </span><span style="background-color: #9fc5e8; color: #073763;">of</span><span style="background-color: #9fc5e8; color: #073763;"> </span><span style="background-color: #9fc5e8; color: #073763;">a red onion (minced)</span>,<span style="background-color: #9fc5e8; color: #073763;"> </span><span style="background-color: #9fc5e8; color: #073763;">1 red and 1 yellow bell pepper (minced)</span>,<span style="background-color: white; color: #073763;"> </span><span style="background-color: #9fc5e8; color: #073763;">1 jalapeno (seeded and minced)</span>, <span style="background-color: #9fc5e8; color: #073763;">1/</span><span style="background-color: #9fc5e8; color: #073763;">4</span><span style="background-color: #9fc5e8; color: #073763;"> </span><span style="background-color: #9fc5e8; color: #073763;">cup fresh cilantro (minced)</span>, and the <span style="background-color: #9fc5e8; color: #073763;">zest and juice of 1 lime</span>. This can be prepared a day or two in advance.<br />
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3. Just before serving, add in a <span style="background-color: #9fc5e8; color: #073763;">diced avocado</span> and as much of the vinaigrette as desired. <span style="background-color: #9fc5e8; color: #073763;">Salt and </span><span style="background-color: #9fc5e8; color: #073763;">pepper</span> to taste. Serve with <a href="http://www.fritolay.com/our-snacks/tostitos-scoops-chips.html"><span style="background-color: #9fc5e8; color: #073763;">Tostitos Scoops</span></a>.<br />
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*This vinaigrette is very versatile. If I make it for salad, I like to add 1 tablespoon chopped, fresh basil and 1 tablespoon chopped, fresh thyme. Switch out different oils and vinegars to your heart's content.<br />
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**You could probably cook up some fresh corn when it's in season and use that. I've never tried it that way, but I bet it's delicious!<br />
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<br />Hi! I'm Lisa.http://www.blogger.com/profile/05641721949310591554noreply@blogger.com0tag:blogger.com,1999:blog-6168157107386501894.post-69490270672997038142016-09-08T21:10:00.001-07:002016-09-08T21:12:40.222-07:00Sesame-Lemon Cucumber Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL5eL0A0Ie2INsQ4uSt8xuaLc_Ow18Fx4upLG4DwsbcfyHEPlSbZ138tvxP5Hs6pMuSqk6XbJ81vYUOQyb_Qs9lI9wtyIw1TGz7b-o0xohjQPURxRc92P5NESeUjPCrQqplTkt7KBffqnP/s1600/IMG_3510.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL5eL0A0Ie2INsQ4uSt8xuaLc_Ow18Fx4upLG4DwsbcfyHEPlSbZ138tvxP5Hs6pMuSqk6XbJ81vYUOQyb_Qs9lI9wtyIw1TGz7b-o0xohjQPURxRc92P5NESeUjPCrQqplTkt7KBffqnP/s400/IMG_3510.JPG" width="400" /></a></div>
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<u><span style="font-size: large;">Sesame-Lemon Cucumber Salad</span></u></div>
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from America's Test Kitchen</div>
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1. Peel, halve lengthwise, and remove seeds from <span style="background-color: #9fc5e8; color: #073763;">3 cucumbers</span>. slice 1/4-inch thick on bias (diagonally).</div>
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2. Toss cucumbers with <span style="background-color: #9fc5e8; color: #073763;">1 tablespoon sa</span><span style="background-color: #9fc5e8; color: #073763;">lt</span> in a colander set over a bowl. Weight cucumbers with a water-filled 1-gallon zipper-lock bag for at least 1 hour, or up to 3 hours. Rinse cucumbers under cold running water and drain well. Transfer cucumbers to a medium bowl.</div>
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3. Whisk <span style="background-color: #9fc5e8; color: #073763;">1/4 cup rice wine vinegar</span>, <span style="background-color: #9fc5e8; color: #073763;">2 Tablespoons toasted sesame oil</span>, <span style="background-color: #9fc5e8; color: #073763;">1 Tablespoon lemon juice</span>, </div>
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<span style="background-color: #9fc5e8; color: #073763;">1 Tablespoon toasted sesame seeds</span>,<span style="background-color: #9fc5e8; color: #073763;"> 2 1/2 teaspoons sugar</span>, and <span style="background-color: #9fc5e8; color: #073763;">1/8 teaspoon red pepper flakes</span> together in a medium bowl. Add to cucumbers and toss to coat. Refrigerate until chilled.</div>
<br />Hi! I'm Lisa.http://www.blogger.com/profile/05641721949310591554noreply@blogger.com0tag:blogger.com,1999:blog-6168157107386501894.post-36073383976509088732014-11-05T20:45:00.000-08:002014-11-05T20:45:18.836-08:00Pasta e Fagioli<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqTNTe3baz5vb1HHk7vF_9kDkP4CnMyVQoPeUKETeyReYYcVXDY3lJbppu7Hwre0AvJXGTvhRlP1xFw_MOJI9uUXEtdjjDR-7w4w_KzV6lER8IfMV5ZS3RDkt77rK8_uMF71xeo0WDGJe5/s1600/IMG_4999.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqTNTe3baz5vb1HHk7vF_9kDkP4CnMyVQoPeUKETeyReYYcVXDY3lJbppu7Hwre0AvJXGTvhRlP1xFw_MOJI9uUXEtdjjDR-7w4w_KzV6lER8IfMV5ZS3RDkt77rK8_uMF71xeo0WDGJe5/s1600/IMG_4999.JPG" height="426" width="640" /></a></div>
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<u><span style="color: #0b5394; font-size: large;">Pasta e Fagioli</span></u></div>
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from <a href="http://www.amazon.com/Americas-Test-Kitchen-Family-Cookbook/dp/1936493853/ref=sr_1_1?s=books&ie=UTF8&qid=1415248829&sr=1-1&keywords=family+cookbook" target="_blank">The America's Test Kitchen Family Cookbook</a></div>
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1. Cook <span style="background-color: #9fc5e8; color: #0b5394;">4 slices bacon (chopped medium)</span> in a large Dutch oven over medium heat until crisp, about </div>
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8 minutes. Stir in <span style="background-color: #9fc5e8; color: #0b5394;">1 finely chopped onion</span>, <span style="background-color: #9fc5e8; color: #0b5394;">4 minced garlic cloves</span>, <span style="background-color: #9fc5e8; color: #0b5394;">1 teaspoon dried oregano</span>, and </div>
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<span style="background-color: #9fc5e8; color: #0b5394;">1/4 </span><span style="background-color: #9fc5e8; color: #0b5394;">teaspoon red pepper flakes</span>. Cook until the onion is softened, about 5 minutes. Stir in </div>
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<span style="background-color: #9fc5e8; color: #0b5394;">1 28-ounce can </span><span style="background-color: #9fc5e8; color: #0b5394;">diced tomatoes with their juice</span>, <span style="background-color: #9fc5e8; color: #0b5394;">2 14.5-ounce cans cannellini beans (rinsed)</span>, </div>
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<span style="background-color: #9fc5e8; color: #0b5394;">4 cups low-sodium </span><span style="background-color: #9fc5e8; color: #0b5394;">chicken broth</span>, <span style="background-color: #9fc5e8; color: #0b5394;">2 cups water</span>, and <span style="background-color: #9fc5e8; color: #0b5394;">1 teaspoon salt</span>. Bring to a simmer and cook for </div>
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10 minutes.</div>
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2. Stir in <span style="background-color: #9fc5e8; color: #0b5394;">8 ounces ditalini (salad macaroni)</span> and cook until just slightly underdone. Off the heat, stir in </div>
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<span style="background-color: #9fc5e8; color: #0b5394;">1/4 cup minced fresh parsley</span>, and season with <span style="background-color: #9fc5e8; color: #0b5394;">salt and pepper</span> to taste. Sprinkle individual bowls with <span style="background-color: #9fc5e8; color: #0b5394;">freshly grated Parmesan</span> and a drizzle of <span style="background-color: #9fc5e8; color: #0b5394;">olive oil</span> before serving.</div>
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Make-Ahead: This soup can be prepared through step 1, cooled, covered, and refrigerated for up to 2 days, or frozen for up to 1 month. Reheat over low heat before proceeding with step 2.</div>
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Hi! I'm Lisa.http://www.blogger.com/profile/05641721949310591554noreply@blogger.com0tag:blogger.com,1999:blog-6168157107386501894.post-55172273790715346662014-11-05T19:58:00.002-08:002014-11-05T19:58:58.642-08:00Sautéed Chicken with Pesto-Mushroom Cream Sauce<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb86QexPaqeU82M3kY52TdxpFmBJ2SUVJI-Dl7IP-SuZiixiJ4IJYAK5fF69kBIjAYYjl00QzdFGSz4mt_VNwA4gqGl-tQ7l1tUT42keaTfuq_czx9gxcip6Lv4-aQHtijgT1mr0zYH1cw/s1600/Pesto+Mushroom+Chicken.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb86QexPaqeU82M3kY52TdxpFmBJ2SUVJI-Dl7IP-SuZiixiJ4IJYAK5fF69kBIjAYYjl00QzdFGSz4mt_VNwA4gqGl-tQ7l1tUT42keaTfuq_czx9gxcip6Lv4-aQHtijgT1mr0zYH1cw/s1600/Pesto+Mushroom+Chicken.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is at the top of my Make-Again List.<br /><br /><div style="text-align: left;">
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<u><span style="color: #0b5394; font-size: large;">Sautéed Chicken with Pesto-Mushroom Cream Sauce</span></u><br />
from <a href="http://www.americastestkitchen.com/" target="_blank">America's Test Kitchen</a><br />
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1. Pat <span style="background-color: #9fc5e8; color: #0b5394;">4 boneless, skinless chicken breasts</span> dry with paper towels. Cover with plastic wrap and pound with a meat mallet until evenly thick. Season with <span style="background-color: #9fc5e8; color: #0b5394;">salt and pepper</span>. Heat <span style="background-color: #9fc5e8; color: #0b5394;">1 Tablespoon vegetable oil</span> in a large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to a plate and tent with foil.<br />
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2. Add <span style="background-color: #9fc5e8; color: #0b5394;">2 Tablespoons oil</span> to skillet and cook <span style="background-color: #9fc5e8; color: #0b5394;">10 ounces mushrooms (thinly sliced)</span> until browned, about 5 minutes. Stir in <span style="background-color: #9fc5e8; color: #0b5394;">6 cloves garlic (minced)</span> and cook until fragrant, about 30 seconds. Add<br />
<span style="background-color: #9fc5e8; color: #0b5394;">1 </span><span style="background-color: #9fc5e8; color: #0b5394;">cup heavy cream</span>, <span style="background-color: #9fc5e8; color: #0b5394;">1/2 cup low-sodium chicken broth</span>, and cooked chicken to skillet and bring to a boil. Reduce heat to low, cover, and simmer until chicken is cooked through, about 15 minutes.<br />
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3. Transfer chicken to a serving platter and tent with foil. Return skillet to high heat and simmer until sauce is thickened, about 5 minutes. Off heat, stir in <span style="background-color: #9fc5e8; color: #0b5394;">1/4 cup basil pesto*</span> and <span style="background-color: #9fc5e8; color: #0b5394;">2 Tablespoons </span><span style="background-color: #9fc5e8; color: #0b5394;">lemon juice,</span> and season with <span style="background-color: #9fc5e8; color: #0b5394;">salt and pepper</span> to taste. Thinly slice chicken and top with sauce.<br />
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*Use fresh, refrigerated basil pesto, not the jarred kind.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYfg0FdyDvsV8Hx-7qKhyphenhyphenn1Fb6QOu8o0rn27GufKy3j0RApnmy1vkm3Q2FS_47PtscvVQ7Y26cZ5sCQUg8n2znG-ztlVNYlUfnRGi4tazT6Tiuo4RTehukD9z-is0tMMA3V3OnXGsVPHaC/s1600/Sauteed+Mushrooms.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYfg0FdyDvsV8Hx-7qKhyphenhyphenn1Fb6QOu8o0rn27GufKy3j0RApnmy1vkm3Q2FS_47PtscvVQ7Y26cZ5sCQUg8n2znG-ztlVNYlUfnRGi4tazT6Tiuo4RTehukD9z-is0tMMA3V3OnXGsVPHaC/s1600/Sauteed+Mushrooms.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I heart sautéed mushrooms.</td></tr>
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<br />Hi! I'm Lisa.http://www.blogger.com/profile/05641721949310591554noreply@blogger.com0tag:blogger.com,1999:blog-6168157107386501894.post-15301560059929314682014-11-04T15:57:00.001-08:002014-11-04T15:58:17.080-08:00Broccoli-Cheddar Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUrUui1IRL3QGIR-_bVE1dIvlUCLQN7Ev31QJacTjenHlFeZKuYNT_F26OwbYKSUZoIvL8h2e9HYQd741KRkHRheXdm6uhAKRtQhKR2llyNzyLLjeoE4qakV1YO8oxgTnYM4nMV6qmdGJ1/s1600/Cheddar+Broccoli+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUrUui1IRL3QGIR-_bVE1dIvlUCLQN7Ev31QJacTjenHlFeZKuYNT_F26OwbYKSUZoIvL8h2e9HYQd741KRkHRheXdm6uhAKRtQhKR2llyNzyLLjeoE4qakV1YO8oxgTnYM4nMV6qmdGJ1/s1600/Cheddar+Broccoli+Soup.jpg" height="640" width="480" /></a></div>
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<u><span style="background-color: white; color: #0b5394; font-size: large;">Broccoli-Cheddar Soup</span></u></div>
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from <a href="http://www.amazon.com/Americas-Kitchen-Quick-Family-Cookbook/dp/1933615990/ref=sr_1_1?s=books&ie=UTF8&qid=1415144859&sr=1-1&keywords=quick+family+cookbook" target="_blank">The America's Test Kitchen Quick Family Cookbook</a></div>
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1. Cook <span style="background-color: #9fc5e8; color: #0b5394;">1 minced onion</span> and <span style="background-color: #9fc5e8; color: #0b5394;">2 Tablespoons unsalted butter</span> in a Dutch oven over medium-high heat until softened, about 5 minutes. Add <span style="background-color: #9fc5e8; color: #0b5394;">2 minced garlic cloves</span> and cook for 30 seconds. Add </div>
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<span style="background-color: #9fc5e8; color: #0b5394;">1 1/2 </span><span style="background-color: #9fc5e8; color: #0b5394;">pounds frozen broccoli florets (thawed)</span> and <span style="background-color: #9fc5e8; color: #0b5394;">4 cups low-sodium chicken broth</span>, cover, and simmer </div>
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until broccoli is tender, about 10 minutes.</div>
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2. Puree soup*, return to pot, and whisk in <span style="background-color: #9fc5e8; color: #0b5394;">1 cup heavy cream</span>. Return to a simmer, then slowly whisk in </div>
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<span style="background-color: #9fc5e8; color: #0b5394;">3 cups shredded sharp cheddar cheese</span>**. Season with <span style="background-color: #9fc5e8; color: #0b5394;">salt and pepper</span> to taste.</div>
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*An <a href="http://www.amazon.com/Cuisinart-CSB-75BC-2-Speed-Immersion-Blender/dp/B00ARQVM5O/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1415144802&sr=1-1&keywords=cuisinart+immersion+blender" target="_blank">immersion blender</a> makes this so easy- no need to transfer hot soup to a blender.</div>
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**I used 12 ounces of <a href="http://www.crackerbarrelcheese.com/our-cheese/#vermont-white" target="_blank">Cracker Barrel Vermont Sharp White Cheddar</a>.</div>
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<br />Hi! I'm Lisa.http://www.blogger.com/profile/05641721949310591554noreply@blogger.com0tag:blogger.com,1999:blog-6168157107386501894.post-19213042022769428812014-10-29T21:55:00.001-07:002014-10-29T21:55:23.205-07:00Pretzel and Potato Chip Cookies with Caramel Frosting<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgTM3B9-niFcfmn5AKc8aL031EDC8LoVlWOoLTRUfzTEflgX6wqWa8YDwrWPKEDXnFkNPihwFUUtsQ5anQF8uCZKwSyIvF8bwa2Kmte5EoIa7yhUNg57g04Htv9bEIdEb2OYnD51SsAwm9/s1600/Lisa's%2BiPhone%2BPix%2B001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgTM3B9-niFcfmn5AKc8aL031EDC8LoVlWOoLTRUfzTEflgX6wqWa8YDwrWPKEDXnFkNPihwFUUtsQ5anQF8uCZKwSyIvF8bwa2Kmte5EoIa7yhUNg57g04Htv9bEIdEb2OYnD51SsAwm9/s1600/Lisa's%2BiPhone%2BPix%2B001.JPG" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2014 Christmas Cookie Contest Finalist</td></tr>
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<u><span style="color: #0b5394;">Pretzel and Potato Chip Cookies with Caramel Frosting</span></u><br />
from Cook's Country Magazine<br />
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1. Adjust oven rack to middle position and heat oven to 350°F. Line 2 baking sheets with parchment paper. Using stand mixer fitted with paddle, beat <span style="background-color: #9fc5e8; color: #0b5394;">12 Tablespoons softened unsalted butter</span>, <span style="background-color: #9fc5e8; color: #0b5394;">1/2 cup</span><span style="background-color: #9fc5e8; color: #0b5394;"> sugar</span>,<br />
<span style="background-color: #9fc5e8; color: #0b5394;">1 teaspoon vanilla</span>, and <span style="background-color: #9fc5e8; color: #0b5394;">1/8 teaspoon salt</span> on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add <span style="background-color: #9fc5e8; color: #0b5394;">1 1/2 cups all-purpose flour</span> in 3 additions, scraping down bowl as needed.<br />
Stir in <span style="background-color: #9fc5e8; color: #0b5394;">2/3 cup crushed potato chips</span> and <span style="background-color: #9fc5e8; color: #0b5394;">1/4 cup crushed min</span><span style="background-color: #9fc5e8; color: #0b5394;">i </span><span style="background-color: #9fc5e8; color: #0b5394;">pretzels</span>.<br />
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2. Place <span style="background-color: #9fc5e8; color: #0b5394;">1/4 cup sugar</span> in shallow dish. Working with 1 heaping Tablespoon of dough at a time, roll into<br />
24 balls. Roll balls in sugar to coat and space them 2 inches apart on prepared sheets. Press dough to<br />
1/4 inch thickness using bottom of greased measuring cup.<br />
<br />
3. Bake cookies, one sheet at a time, until set and edges are golden, about 15 minutes, rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Let cookies cool completely before frosting.<br />
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4. For the frosting, bring <span style="background-color: #9fc5e8; color: #0b5394;">1/2 cup packed brown sugar</span>, <span style="background-color: #9fc5e8; color: #0b5394;">1/4 cup heavy cream</span>, <span style="background-color: #9fc5e8; color: #0b5394;">3 Tablespoons unsalted </span><span style="background-color: #9fc5e8; color: #0b5394;">butter</span>, and a <span style="background-color: #9fc5e8; color: #0b5394;">pinch of salt</span> to boil in a medium saucepan over medium heat. Remove from heat and stir in<br />
<span style="background-color: #9fc5e8; color: #0b5394;">1/2 teaspoon vanilla</span>. Transfer to bowl and let cool completely, about 20 minutes. Whisk in<br />
<span style="background-color: #9fc5e8; color: #0b5394;">1 </span><span style="background-color: #9fc5e8; color: #0b5394;">cup confectioners sugar</span>. Spread 1 teaspoon frosting on tops of each cookie. Sprinkle cookies with<br />
<span style="background-color: #9fc5e8; color: #0b5394;">1/4 cup toasted chopped pecans</span> , and let stand until frosting is set, about 30 minutes.<br />
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Store at room-temperature for up to 3 days.<br />
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<br />Hi! I'm Lisa.http://www.blogger.com/profile/05641721949310591554noreply@blogger.com0tag:blogger.com,1999:blog-6168157107386501894.post-38820855835379365292014-10-24T15:00:00.000-07:002014-10-24T18:28:06.483-07:00Chocolate Chip Oatmeal Cookies<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXL8GBl-25cYAnAn9MURu7-Pv_sP3WBPOzaB9VCXgh0ykcPcu5vC2Bfl-b26MwuTQFeJGWE8UY3T53NphOSH-gTczq7S0CowXcQzaokeoB8Btltgwt8t0ExVfAehoIwJzHLN0bmx7P4JJd/s1600/Saturday+Sundae+Party+2012+006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXL8GBl-25cYAnAn9MURu7-Pv_sP3WBPOzaB9VCXgh0ykcPcu5vC2Bfl-b26MwuTQFeJGWE8UY3T53NphOSH-gTczq7S0CowXcQzaokeoB8Btltgwt8t0ExVfAehoIwJzHLN0bmx7P4JJd/s1600/Saturday+Sundae+Party+2012+006.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A bake sale favorite- crispy, buttery, and chocolaty.</td></tr>
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<u><span style="background-color: white; color: #0b5394;">Chocolate Chip Oatmeal Cookies</span></u><br />
from <a href="http://www.amazon.com/Cookies-Kids-Cancer-Best-Cookbook/dp/0470947616/ref=sr_1_1?s=books&ie=UTF8&qid=1413588354&sr=1-1&keywords=best+bake+sale+cookbook" target="_blank">Cookies for Kids' Cancer: Best Bake Sale Cookbook</a><br />
<br />
1. Preheat oven to 325°F. Line your cookie sheets with parchment paper.<br />
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2. Place <span style="background-color: #9fc5e8; color: #0b5394;">2 sticks (1/2 lb) softened unsalted butter</span>, <span style="background-color: #9fc5e8; color: #0b5394;">1 cup light brown sugar</span>, and <span style="background-color: #9fc5e8; color: #0b5394;">1/2 cup granulated </span><span style="background-color: #9fc5e8; color: #0b5394;">sugar</span><br />
in the bowl of a mixer fitted with a paddle attachment, and beat until smooth and creamy. Add<br />
<span style="background-color: #9fc5e8; color: #0b5394;">1 large room-temperature egg</span>, <span style="background-color: #9fc5e8; color: #0b5394;">1 large room-temp egg yolk</span>, and <span style="background-color: #9fc5e8; color: #0b5394;">1 Tablespoon vanilla</span>, one at a time,<br />
beating well between additions.<br />
<br />
3. Place <span style="background-color: #9fc5e8; color: #0b5394;">2 cups flour</span>, <span style="background-color: #9fc5e8; color: #0b5394;">1 cup old-fashioned rolled oats</span>, <span style="background-color: #9fc5e8; color: #0b5394;">1 teaspoon baking powder</span>, <span style="background-color: #9fc5e8; color: #0b5394;">1 teaspoon baking </span><span style="background-color: #9fc5e8; color: #0b5394;">soda</span>, and <span style="background-color: #9fc5e8; color: #0b5394;">1 teaspoon kosher salt</span> in a separate bowl; mix well and add to the butter mixture. Beat until everything is well incorporated. Scrape down the sides of the bowl, add <span style="background-color: #9fc5e8; color: #0b5394;">3 cups semi-sweet </span><span style="background-color: #9fc5e8; color: #0b5394;">chocolate chips</span>*,<br />
and beat again.<br />
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4. Form the dough into heaping teaspoon-size balls**, and place them about 2-inches apart on the prepared cookie sheets. Bake 1 sheet of cookies at a time until they begin to brown at the edges, 12 to 15 minutes, rotating the sheet half-way through baking time. Cool on the cookie sheet.<br />
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*<a href="http://www.traderjoes.com/" target="_blank">Trader Joe's</a> sells AMAZING chocolate chips. They'll take your cookies "up a notch".<br />
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**If you have a kitchen scale, weigh out 1 ounce of dough per cookie.<br />
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<br />Hi! I'm Lisa.http://www.blogger.com/profile/05641721949310591554noreply@blogger.com0tag:blogger.com,1999:blog-6168157107386501894.post-3257322908654118622014-10-23T21:39:00.001-07:002014-10-23T21:39:16.975-07:00To-MAY-To, To-MAH-To<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMrqvp82q1n8-s8hX8zvGJuyjstW4k0iqdgY6-Tgg72ZcuGBu8K0sUKhtyYNbafN2d6oJSiWIkZs9ReI9-nlXFoAAONbKOneI4Y1pDPqG1Q6aHGtloCdlOt9jQXNsQj1yOIRSSn5doKZQy/s1600/Tomato+Recipes+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMrqvp82q1n8-s8hX8zvGJuyjstW4k0iqdgY6-Tgg72ZcuGBu8K0sUKhtyYNbafN2d6oJSiWIkZs9ReI9-nlXFoAAONbKOneI4Y1pDPqG1Q6aHGtloCdlOt9jQXNsQj1yOIRSSn5doKZQy/s1600/Tomato+Recipes+3.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perfect served alongside a grilled cheese sandwich or quesadilla.<br /><br /></td></tr>
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<u><span style="color: #0b5394;">Creamless Creamy Tomato Soup</span></u><div>
from <a href="http://www.amazon.com/Americas-Kitchen-Quick-Family-Cookbook/dp/1933615990/ref=sr_1_1?s=books&ie=UTF8&qid=1414121768&sr=1-1&keywords=quick+family+cookbook" target="_blank">America's Test Kitchen Quick Family Cookbook</a></div>
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1. Combine <span style="background-color: #9fc5e8; color: #0b5394;">1 chopped onion</span> and <span style="background-color: #9fc5e8; color: #0b5394;">1 Tablespoon extra-virgin olive oil</span> in Dutch oven and cook over </div>
<div>
medium-high heat until softened, about 3 minutes. Stir in <span style="background-color: #9fc5e8; color: #0b5394;">3 minced garlic cloves</span> and a </div>
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<span style="background-color: #9fc5e8; color: #0b5394;">pinch of red </span><span style="background-color: #9fc5e8; color: #0b5394;">pepper flakes</span>, and cook until fragrant, about 30 seconds. Stir in </div>
<div>
<span style="background-color: #9fc5e8; color: #0b5394;">2 28-ounce cans whole peeled </span><span style="background-color: #9fc5e8; color: #0b5394;">tomatoes</span> and mash with a potato masher until no pieces </div>
<div>
are larger than 2 inches.</div>
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2. Stir in <span style="background-color: #9fc5e8; color: #0b5394;">3 slices torn up hearty white sandwich bread (crusts removed)</span>, and </div>
<div>
<span style="background-color: #9fc5e8; color: #0b5394;">1 Tablespoon </span><span style="background-color: #9fc5e8; color: #0b5394;">packed </span><span style="background-color: #9fc5e8; color: #0b5394;">light brown sugar</span> and simmer, until bread is saturated and begins </div>
<div>
to break down, about 10 minutes. Working in batches, process soup in blender with </div>
<div>
<span style="background-color: #9fc5e8; color: #0b5394;">2 Tablespoons extra-virgin olive oil</span> until smooth, about 2 minutes. Return soup to pot.</div>
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3. Stir in <span style="background-color: #9fc5e8; color: #0b5394;">2 cups low-sodium chicken broth</span> and <span style="background-color: #9fc5e8; color: #0b5394;">2 Tablespoons brandy</span>, bring to brief simmer, and season with salt and pepper to taste. Sprinkle individual portions with <span style="background-color: #9fc5e8; color: #0b5394;">snipped chives</span> and <span style="background-color: #9fc5e8; color: #0b5394;">croutons</span>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOeqpRi8-S_X_ukCTvfiuiE2nebTJEZDQrVfx40u5jsU1pIn0rUsdeweSKx7U_UZ6SLWE8JScdKScc_8Josc8rWgJWg_vCg5DluprGrea8UsqPTFAYpWAgQthfKJyUy3NJNjXKDNzw1pOd/s1600/Tomato+Recipes+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOeqpRi8-S_X_ukCTvfiuiE2nebTJEZDQrVfx40u5jsU1pIn0rUsdeweSKx7U_UZ6SLWE8JScdKScc_8Josc8rWgJWg_vCg5DluprGrea8UsqPTFAYpWAgQthfKJyUy3NJNjXKDNzw1pOd/s1600/Tomato+Recipes+1.JPG" height="640" width="480" /></a></div>
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<u><span style="color: #0b5394;">Fresh Tomato Relish for Seafood</span></u><br />
from <a href="http://www.amazon.com/Americas-Kitchen-Quick-Family-Cookbook/dp/1933615990/ref=sr_1_1?s=books&ie=UTF8&qid=1414125241&sr=1-1&keywords=quick+family+cookbook" target="_blank">America's Test Kitchen Quick Family Cookbook</a><br />
<br />
Combine <span style="background-color: #9fc5e8; color: #0b5394;">2 tomatoes (cored, seeded and cut into ¼-inch pieces)</span> with <span style="background-color: #9fc5e8; color: #0b5394;">1 small minced shallot</span>,<br />
<span style="background-color: #9fc5e8; color: #0b5394;">1 small </span><span style="background-color: #9fc5e8; color: #0b5394;">minced garlic clove</span>, <span style="background-color: #9fc5e8; color: #0b5394;">2 Tablespoons chopped fresh basil</span>, <span style="background-color: #9fc5e8; color: #0b5394;">1 Tablespoon extra-virgin olive oil</span>, and<br />
<span style="background-color: #9fc5e8; color: #0b5394;">1 teaspoon red wine vinegar</span>, Let sit for 15 minutes. Season with <span style="background-color: #9fc5e8; color: #0b5394;">salt and pepper</span> to taste before serving.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZY9dc_J2NdHOIDSLoTH-HyNDsBO0WHWbBqWr16vwRMUss4gZVXXEIGAmU146Qr3W1kfunOYVlEl52UQiuXoVUkDd8X51bAaQPNNVDEUGf3oTxSdH5qvGiMb47bxmBRH7g8INGttVhPK1G/s1600/Tomato+Recipes+4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZY9dc_J2NdHOIDSLoTH-HyNDsBO0WHWbBqWr16vwRMUss4gZVXXEIGAmU146Qr3W1kfunOYVlEl52UQiuXoVUkDd8X51bAaQPNNVDEUGf3oTxSdH5qvGiMb47bxmBRH7g8INGttVhPK1G/s1600/Tomato+Recipes+4.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh Tomato Relish served over trout.</td></tr>
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Hi! I'm Lisa.http://www.blogger.com/profile/05641721949310591554noreply@blogger.com0tag:blogger.com,1999:blog-6168157107386501894.post-47988658630074192522014-10-17T14:34:00.000-07:002016-10-08T22:36:20.807-07:00Mini Cherry Cheesecakes<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihFruhJ1gaN7lxUAQ1-wmnhZHB7Gj-rsL4gSG-JX1gMc2nAwy-mWByGa9-54jfwvpgstLejzPzFRZz6aZj1bsl2upbZS6brQ8blwJL5vlcnaTuqAqumQ-E2ugWEQkH-8CHGbkWSWJ94ETv/s1600/Mini+Cherry+Cheesecakes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihFruhJ1gaN7lxUAQ1-wmnhZHB7Gj-rsL4gSG-JX1gMc2nAwy-mWByGa9-54jfwvpgstLejzPzFRZz6aZj1bsl2upbZS6brQ8blwJL5vlcnaTuqAqumQ-E2ugWEQkH-8CHGbkWSWJ94ETv/s400/Mini+Cherry+Cheesecakes.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mini Cheesecakes are ready to party.<br />
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<u><span style="background-color: #eeeeee; color: #0b5394;"><span id="goog_1598501614"></span><span id="goog_1598501615"></span>Mini Cherry Cheesecakes</span></u><br />
from <a href="http://www.amazon.com/Just-Matter-Thyme-Collection-Wonderful/dp/B001GAE3QU/ref=sr_1_3?ie=UTF8&qid=1413580539&sr=8-3&keywords=just+a+matter+of+thyme" target="_blank">Just a Matter of Thyme</a><br />
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1. Divide 16 foil cupcake liners among 2 muffin tins. Place a <span style="background-color: #9fc5e8; color: #0b5394;">vanilla wafer cookie</span> in the bottom of each liner.<br />
<br />
2. Blend <span style="background-color: #9fc5e8; color: #0b5394;">16 ounces softened cream cheese</span> and <span style="color: #0b5394;"><span style="background-color: #9fc5e8;">3/4 cup</span><span style="background-color: #9fc5e8;"> sugar</span></span> together in a large bowl. Add<br />
<span style="background-color: #9fc5e8; color: #0b5394;">2 room-</span><span style="background-color: #9fc5e8; color: #0b5394;">temperature eggs</span>, <span style="background-color: #9fc5e8; color: #0b5394;">1 Tablespoon lemon juice</span>, and <span style="background-color: #9fc5e8; color: #0b5394;">1 teaspoon vanilla</span>, and beat until smooth.<br />
Divide mixture evenly among the cupcake liners.<br />
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3. Bake, 1 tin at a time, at 350°F for 15 to 18 minutes, until just set, rotating tin half-way through baking time. Cool in tin on a wire rack. Top each cheesecake with <span style="background-color: #9fc5e8; color: #0b5394;">cherry pie filling</span> and store in the refrigerator.<br />
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<br />Hi! I'm Lisa.http://www.blogger.com/profile/05641721949310591554noreply@blogger.com0tag:blogger.com,1999:blog-6168157107386501894.post-79010834614340138822014-10-07T20:22:00.000-07:002014-10-07T20:22:44.849-07:00Pecan Pumpkin Pie Fudge<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm_2NPE0Yi6Ol64YImLfvwQTzgJQOMZJRNDzbwI2_FXPU63s3A_tr-D0aSGG8fvjRly3Q-drPdvrzTrLsyo-I2W6y5FrAVPZYbSZCITN-ROIr0kWc618-b5CnvMiV6B6aE4xabedqHQtNE/s1600/Pecan+Pumpkin+Pie+Fudge+001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm_2NPE0Yi6Ol64YImLfvwQTzgJQOMZJRNDzbwI2_FXPU63s3A_tr-D0aSGG8fvjRly3Q-drPdvrzTrLsyo-I2W6y5FrAVPZYbSZCITN-ROIr0kWc618-b5CnvMiV6B6aE4xabedqHQtNE/s1600/Pecan+Pumpkin+Pie+Fudge+001.JPG" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You'll need a candy thermometer for this recipe.</td></tr>
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<u><span style="color: #0b5394;">Pecan Pumpkin Pie Fudge</span></u><br />
from Land O Lakes Recipe Collection: Holiday Cookies 2011<br />
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1. Line an 8-inch square pan with aluminum foil, extending foil over edges. Lightly <span style="background-color: #9fc5e8; color: #0b5394;">butter</span> foil.<br />
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2. Combine <span style="background-color: #9fc5e8; color: #0b5394;">1 cup sugar</span>, <span style="background-color: #9fc5e8; color: #0b5394;">1 cup firmly packed brown sugar</span>, <span style="background-color: #9fc5e8; color: #0b5394;">1/2 cup (1 stick) butter</span>, <span style="background-color: #9fc5e8; color: #0b5394;">1/2 cup half-and-</span><span style="background-color: #9fc5e8; color: #0b5394;">half</span>,<br />
<span style="background-color: #9fc5e8; color: #0b5394;">1/2 cup canned pumpkin</span>, and <span style="background-color: #9fc5e8; color: #0b5394;">1-1/2 teaspoons pumpkin pie spice</span> in a heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil and sugar is dissolved (5 to 7 minutes).<br />
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3. Reduce heat to low. Cook, stirring occasionally, until mixture reaches 234°F (soft ball stage) on a candy thermometer. Remove from heat.<br />
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4. Stir in <span style="background-color: #9fc5e8; color: #0b5394;">2 cups miniature marshmallows</span>, <span style="background-color: #9fc5e8; color: #0b5394;">1 12-ounce package white baking chips</span>, and <span style="background-color: #9fc5e8; color: #0b5394;">1 teaspoon </span><span style="background-color: #9fc5e8; color: #0b5394;">vanilla</span>, until mixture is smooth; stir in <span style="background-color: #9fc5e8; color: #0b5394;">1/2 cup chopped toasted pecans</span>. Pour into prepared pan and cool completely.<br />
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5. Remove fudge from pan using foil ends; cut into 1-inch squares. Store in a sealed container in the refrigerator for up to 3 weeks.Hi! I'm Lisa.http://www.blogger.com/profile/05641721949310591554noreply@blogger.com0