tag:blogger.com,1999:blog-71031112085093014752024-03-01T12:16:37.940-08:00My Sister's KitchenMy Sister's Kitchenhttp://www.blogger.com/profile/04190838904961471971noreply@blogger.comBlogger540125tag:blogger.com,1999:blog-7103111208509301475.post-90848761376800101612015-11-05T20:20:00.000-08:002015-11-05T20:20:47.338-08:00Slower Cooker Carne Asada Steak Tacos with Chipotle Aioli Sauce<div style="box-sizing: border-box; color: #444444; font-family: Lato, sans-serif; font-size: 16px; margin-bottom: 28px; padding: 0px;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Soyx1EQuu5dCGonGp5P6QpxOvVBJisXeiAxtGFvZYnbspD5Ti5U73mmRImLwstVJzYdhdBdcKwzk-4a_czCMAAQEZCd5aJ4eHQBiT-E6agk8iwh1NrPPS3GMXCV2n-LbZc0ZELY9Ipk/s1600/slow-cooker-carne-asada-steak-tacos-700x1050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Soyx1EQuu5dCGonGp5P6QpxOvVBJisXeiAxtGFvZYnbspD5Ti5U73mmRImLwstVJzYdhdBdcKwzk-4a_czCMAAQEZCd5aJ4eHQBiT-E6agk8iwh1NrPPS3GMXCV2n-LbZc0ZELY9Ipk/s640/slow-cooker-carne-asada-steak-tacos-700x1050.jpg" width="425" /></a></div>
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<span style="box-sizing: border-box;"><span style="box-sizing: border-box; font-weight: 700;">Source: <a href="http://www.sixsistersstuff.com/2014/02/slow-cooker-carne-asada-steak-tacos-with-chipotle-aioli-sauce.html">Six Sisters' Stuff</a></span></span></div>
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Maybe it's the cooler temperatures (finally!), but I have been on a serious slow cooker kick. I love being able to put a few simple ingredients in my slow cooker before I leave in the morning and have the hard part of dinner already over with when I come home. Plus, I'm a sucker for Mexican food and sometimes I can't stomach the almost $10 a pound they're charging for carne asada at our local Mexican grocery store. </div>
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I have to admit I was a bit skeptical going into this. I was worried that the flank steak would come out chewy or tough, but it was completely the opposite. I cooked mine on low for about 7 hours and it was tender as could be. The meat had great flavor, even without the sauce, and I ended up using the leftovers for burritos. I love, love, loved, the sauce, but mine turned out a tad spicy (a little went a long way). If you're worried about the spice level, start out with 1 tsp. of the chipotle peppers. </div>
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<span style="font-weight: 700; text-decoration: underline;">Slow Cooker Carne Asada Steak Tacos with Chipotle Aioli Sauce</span></div>
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<em style="box-sizing: border-box;"><span style="box-sizing: border-box; font-weight: 700;">Ingredients:</span></em><br style="box-sizing: border-box;" /><em style="box-sizing: border-box;">Steak Tacos:</em><br style="box-sizing: border-box;" />2 lbs flank steak or London Broil steak, thinly sliced<br style="box-sizing: border-box;" />1 cup salsa<br style="box-sizing: border-box;" />1 (10 oz) can diced tomatoes with green chilis (I used Rotel)<br style="box-sizing: border-box;" />1 teaspoon cumin<br style="box-sizing: border-box;" />1 teaspoon chili powder<br style="box-sizing: border-box;" />flour or corn tortillas<br style="box-sizing: border-box;" />favorite taco toppings (tomatoes, avocados, cheese, salsa, sour cream, lettuce, etc.)</div>
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<em style="box-sizing: border-box;"><b>Chipotle Aioli:</b></em><br style="box-sizing: border-box;" />6 tablespoons mayonnaise<br style="box-sizing: border-box;" />2 teaspoons chopped chipotle chiles in adobo (found in the Mexican food aisle at the grocery store)<br style="box-sizing: border-box;" />2 tablespoons chopped fresh cilantro<br style="box-sizing: border-box;" />1 teaspoon minced garlic<br style="box-sizing: border-box;" />1/2 teaspoon cumin<br style="box-sizing: border-box;" />4 teaspoons fresh lime juice<br style="box-sizing: border-box;" />salt and pepper, to taste</div>
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<em style="box-sizing: border-box;"><span style="box-sizing: border-box; font-weight: 700;">Directions:</span></em><br style="box-sizing: border-box;" />Spray slow cooker with non-stick cooking spray. Place sliced steak in the bottom. Pour salsa, diced tomatoes, cumin, and chili powder on top. Stir, until all seasonings are thoroughly mixed in. Cook on low for 6-8 hours or high for 3-4 hours.<br style="box-sizing: border-box;" />While the meat is cooking, put all ingredients for the aioli in a blender and blend until smooth.<br style="box-sizing: border-box;" />When meat is done, scoop meat onto tortillas, top with your favorite taco toppings, and drizzle with chipotle aioli.<br style="box-sizing: border-box;" />Makes about 6 servings (depending on the size of your tortillas and how much meat you put on each one).</div>
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Recipe Source: <a href="http://www.sixsistersstuff.com/2014/02/slow-cooker-carne-asada-steak-tacos-with-chipotle-aioli-sauce.html">Six Sisters' Stuf</a>f</div>
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Posted by: Sallie</div>
My Sister's Kitchenhttp://www.blogger.com/profile/04190838904961471971noreply@blogger.com0tag:blogger.com,1999:blog-7103111208509301475.post-25041334394027629072015-08-27T17:06:00.000-07:002015-08-27T17:06:12.810-07:00 PF Chang's Lettuce Wraps<div class="separator" style="clear: both; text-align: center;">
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Source: http://damndelicious.net/2014/05/30/pf-changs-chicken-lettuce-wraps/</div>
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Whenever we go to PF Changs, the lettuce wraps are a must order. Unfortunately, it isn't very often considering the nearest location is over 2 hours away and I won't even tell you how much our bill was last time we took the whole fam! Thank goodness for copy cat recipes and friends who text you said recipes. </div>
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Obviously I wasn't doing a side by side comparison, but these lettuce wraps were every bit as good as the original. I easily found all of the ingredients in my local grocery store, except the ground chicken. It was late at night and I didn't want to go to another store so I settled for ground turkey. It was so good I honestly don't know if I will even try the ground chicken next time. </div>
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I served it with some steamed edamame and fresh pineapple. I also made a big pot of jasmine rice to go with it because I can't do no carb. For a quick weeknight meal that's delicious and healthy, this meal is hard to beat. </div>
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Cook's note: Make sure you get butter lettuce. Sorry people, ice burg just won't cut it here. </div>
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<div class="h-4 strong" id="zlrecipe-ingredients" style="border: 0px; font-family: 'Architects Daughter', 'Helvetica Neue', Helvetica, Tahoma, 'Sans Serif', Sans !important; font-size: 20px !important; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; text-transform: uppercase !important; vertical-align: baseline;">
<span style="line-height: 1.2em;">PF Chang's Lettuce Wraps</span></div>
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INGREDIENTS</div>
<ul id="zlrecipe-ingredients-list" style="border: 0px; font-family: 'Century Gothic', Arial; font-size: 15px; line-height: 1.5em; list-style: none; margin: 0px !important; padding: 0px !important; vertical-align: baseline;">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1 tablespoon olive oil </li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1 pound ground chicken (I used ground turkey)</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">2 cloves garlic, minced </li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1 onion, diced </li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1/4 cup hoisin sauce </li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">2 tablespoons soy sauce </li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1 tablespoon rice wine vinegar </li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1 tablespoons freshly grated ginger </li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1 teaspoon Sriracha, or more, to taste </li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1 (8-ounce) can whole water chestnuts, drained and diced </li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">2 green onions, thinly sliced </li>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">Kosher salt and freshly ground black pepper, to taste </li>
<li class="ingredient" id="zlrecipe-ingredient-12" itemprop="ingredients" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1 head butter lettuce</li>
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INSTRUCTIONS</div>
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<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style: none !important; margin-bottom: 12px !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding: 0px; vertical-align: baseline;">Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat. </li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style: none !important; margin-bottom: 12px !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding: 0px; vertical-align: baseline;">Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste. </li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style: none !important; margin-bottom: 12px !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding: 0px; vertical-align: baseline;">To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style</li>
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Original recipe found here: http://damndelicious.net/2014/05/30/pf-changs-chicken-lettuce-wraps/</div>
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Posted by: Sallie</div>
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My Sister's Kitchenhttp://www.blogger.com/profile/04190838904961471971noreply@blogger.com0tag:blogger.com,1999:blog-7103111208509301475.post-69362226405728948132014-07-12T16:53:00.000-07:002014-07-12T16:53:09.644-07:00French Toast Roll Ups<div class="h-4 strong" id="zlrecipe-ingredients" style="color: #78d0d0; font-family: Copse, Verdana, Helvetica, Tahoma, sans-serif !important; font-size: 16px; line-height: 2; padding: 10px 0px !important;">
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(<a href="http://www.cinnamonspiceandeverythingnice.com/french-toast-roll-ups/">Source</a>)</div>
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Because weekday mornings tend to be pretty crazy with kids and adults heading in a million different directions, we usually keep breakfast pretty simple. Most mornings consist of quick and easy to prepare items like smoothies, oatmeal, or cold cereal with fruit. If my kids are really lucky, I'll whip up a quick batch of scrambled eggs and some toast.<br />
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Because of various sports and activities,<span style="line-height: 2;"> we're often rushing out the door on Saturdays sometimes as early as 7 a.m., so on Sundays I insist on having a hot, delicious breakfast. Nine times out of ten it's <a href="http://mysisterskitchen2009.blogspot.com/2010/12/buttermilk-waffles-williams-sonoma-vs.html">these</a> yummy waffles, but I like to change it up every once in awhile with pancakes, muffins, monkey bread or french toast.</span><br />
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<span style="line-height: 2;">Enter the french toast roll up-- A fun twist on traditional french toast and not much harder to make either. My kids had fun flattening out the bread with the rolling pin while I experimented with the fillings. We tried pb & j, strawberry jam and cream cheese, and Nutella with the overall favorites being the latter two. My personal favorite was plain cream cheese. Think churro with a cream cheese center. With the delicious fillings and even better cinnamon and sugar coating, these are fabulous on their own, but equally delicious dunked in warm, maple syrup. </span></div>
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<u>French Toast Roll Ups</u></h2>
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Makes 8 roll ups (I doubled the recipe for our family of 6 with a few leftovers)</div>
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8 slices white sandwich bread (the soft, fluffy type)</div>
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peanut butter, jelly, cream cheese, dulce de leche, cajeta or nutella</div>
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2 eggs</div>
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3 tablespoons milk</div>
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1/3 cup granulated sugar</div>
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1 heaping teaspoon ground cinnamon</div>
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butter, for greasing the pan</div>
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maple syrup, for serving</div>
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<span style="color: #78d0d0; font-family: Copse, Verdana, Helvetica, Tahoma, sans-serif; font-size: 16px; line-height: 2;">Instructions</span></div>
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<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions" style="list-style-type: decimal; margin: 0px; padding: 0px;">Trim the crust from the bread and flatten it out with a rolling pin.</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions" style="list-style-type: decimal; margin: 0px; padding: 0px;">Place about a teaspoon or 2 of your chosen filling an inch from one end of the bread spread out in a strip. Roll the bread up and repeat until they're all filled. (Be sure not to overfill).</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions" style="list-style-type: decimal; margin: 0px; padding: 0px;">In a shallow bowl whisk the eggs and milk until well combined.</li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions" style="list-style-type: decimal; margin: 0px; padding: 0px;">In a separate bowl mix the sugar with the cinnamon.</li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions" style="list-style-type: decimal; margin: 0px; padding: 0px;">In a skillet set over medium heat melt a tablespoon of butter.</li>
<li class="instruction" id="zlrecipe-instruction-5" itemprop="recipeInstructions" style="list-style-type: decimal; margin: 0px; padding: 0px;">Add the rolls to the egg turning to coat on all sides then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. Add butter to the pan as needed.</li>
<li class="instruction" id="zlrecipe-instruction-6" itemprop="recipeInstructions" style="list-style-type: decimal; margin: 0px; padding: 0px;">Add the hot rolls from the pan to the cinnamon sugar and roll until completely covered in sugar.</li>
<li class="instruction" id="zlrecipe-instruction-7" itemprop="recipeInstructions" style="list-style-type: decimal; margin: 0px; padding: 0px;">Serve with maple syrup for dunking.</li>
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<span style="font-family: Verdana, Helvetica, Tahoma, sans-serif;"><span style="font-size: 12px; line-height: 24px;"><br />Recipe source:<a href="http://www.cinnamonspiceandeverythingnice.com/french-toast-roll-ups/"> Cinnamonspiceandandeverythingnice.com</a></span></span></div>
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<span style="font-family: Verdana, Helvetica, Tahoma, sans-serif;">Posted by: Sallie</span></div>
<span id="zlrecipe-ingredients-list" style="font-family: Verdana, Helvetica, Tahoma, sans-serif; font-size: 12px; line-height: 24px;"></span><span style="font-family: Verdana, Helvetica, Tahoma, sans-serif; font-size: 12px; line-height: 24px;"><br /></span>My Sister's Kitchenhttp://www.blogger.com/profile/04190838904961471971noreply@blogger.com0tag:blogger.com,1999:blog-7103111208509301475.post-62567413448978164812014-01-19T14:18:00.001-08:002014-01-19T14:18:22.344-08:00Chocolate Truffle Cookies with Fleur de Sel and Resolutions<br />
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I hate to admit it, but while my friends and neighbors are starting off the new year resolving to eat healthier and exercise more, I actually quit the gym and made a resolution to make MORE cookies. To be completely honest, I run a few times a week and started doing these awesome body pump videos, but I just couldn't fit the 15 minute drive to the gym in my schedule anymore. As I'm writing this I realize how ridiculous that sounds, but with the crazy life I've got going on right now that 30 minutes is like gold.<br />
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I love baking, however, when I started school last year it was one of the first things to go. This year I've adjusted a little bit and realized I need to do things for myself and not just study 24/7. I got back into my running regime, starting baking and cooking more, and trying to squeeze in as much time as I can with my family.<br />
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I also made an extremely tough decision and changed my major from Physical Therapy to English. Just in the first semester it has been so rewarding. I have always loved reading and now I get to curl up every night with some amazing literature and call it homework! Of course having a few cookies while I read just sweetens the deal. Hence the resolution to make more cookies.<br />
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Not only do I love baking and eating cookies, I love sharing them. Having a plate ready when the kids get home from school, taking them to neighbors, or just sharing with someone who's having a bad day makes me happy too. ( I don't know many people who can frown while eating a cookie.) Ultimately, that's what my resolution is all about--enjoying my life and helping others to enjoy life too. Let's face it. Cookies make life better.<br />
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Reminiscent of <a href="http://mysisterskitchen2009.blogspot.com/2009/04/thick-and-chewy-triple-chocolate.html">these</a> chocolate cookies, these salted truffle cookies are everything their names implies. Rich, intensely chocolate, and just a smidge salty. And while the centers are slightly soft and deliciously fudgy, the outsides are firm and slightly crackly. Pure heaven with a cold glass of milk and a good book.<br />
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Chocolate Truffle Cookies with Fleur de Sel</h2>
<i>slightly adapted from <a href="http://www.ghirardelli.com/recipes-tips/recipes/chocolate-truffle-cookies-sea-salt">Ghiradelli</a> and found on Pinterest</i><br />
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**Plan ahead. These cookies require 15 minutes of chilling time**</div>
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<b><i>INGREDIENTS:</i></b></div>
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<sup>1</sup>/<sub>4</sub> cup all purpose flour<br /><sup>1</sup>/<sub>4</sub> teaspoon baking powder<br /><sup>1</sup>/<sub>4</sub> teaspoon salt<br />1 <sup>1</sup>/<sub>2</sub> cups 60 % cacao bittersweet chocolate chips (I used Ghiradelli brand)<br />2 tablespoon butter<br />2 eggs<br /><sup>1</sup>/<sub>2</sub> cup granulated sugar<br />1 teaspoon vanilla extract<br /><sup>1</sup>/<sub>3</sub> cup mini chocolate chips, for mixing into the prepared cookie dough<br /> fleur de sel sprinkled on to taste ( I probably used a tsp. or less.)</div>
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INSTRUCTIONS</h2>
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In a heatproof bowl over a double boiler, melt bittersweet chocolate chips and butter until smooth. Turn off the stove and let chocolate sit over warm water. Combine flour, baking powder and salt and mix to combine. In another bowl, mix together sugar and eggs, combine thoroughly with a whisk and slowly add the warm chocolate mixture. Stir to combine. Add vanilla extract and mix. Stir in flour mixture. Cool for a few minutes (if batter is warm, chocolate chips will melt). Stir in mini chocolate chips. Chill for 10-15 minutes.<br />
Pre-heat oven to 350°F. Scoop rounded tablespoons of batter and place on baking tray. Sprinkle each cookie lightly with a pinch of sea salt. Bake at 350 degrees for approximately 7-8 minutes until the outside looks slightly cracked. Be very careful not to over bake cookies because they will continue to bake as they cool once removed from the oven. Cookies should be soft and gooey in the center.<br />
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Posted by: <i>Sallie</i></div>
My Sister's Kitchenhttp://www.blogger.com/profile/04190838904961471971noreply@blogger.com2tag:blogger.com,1999:blog-7103111208509301475.post-11677647751285564902013-09-20T18:58:00.000-07:002013-09-20T19:24:23.261-07:00Baked Taco Roll Ups <b style="background-color: white; font-family: 'century gothic'; font-size: 13px; line-height: 20.796875px;"><br /></b>
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<b style="background-color: white; font-family: 'century gothic'; font-size: 13px; line-height: 20.796875px;">Photos: courtesy of A Bountiful Kitchen</b><br />
<span style="font-family: century gothic; font-size: x-small;"><span style="line-height: 20.796875px;"><b> </b></span></span><br />
<span style="font-family: century gothic;"><span style="line-height: 20.796875px;">Found on a <a href="http://www.abountifulkitchen.com/">blog</a> I visit regularly, these taco roll ups are the latest and greatest hit at our house. As is often the case, I had made a double batch of <a href="http://www.melskitchencafe.com/2008/04/tacos-supreme.html">this</a> delicious taco meat and wanted to use it up. But as you well know, the same old thing week after week can get a little boring. These babies were just the ticket. I tweaked them to use up my leftover taco meat and save myself a little time. The reaction they got was shocking. </span></span><span style="font-family: century gothic;"><span style="line-height: 20.796875px;"> Similar to a taquito, these taco roll ups were simple and downright tasty. </span></span><span style="font-family: 'century gothic'; line-height: 20.796875px;">We served ours with traditional taco fillings on the side: lettuce, tomatoes, salsa, guacamole, sour cream and gasp....ketchup. (I know it's gross, but my kids love ketchup with Mexican food.)</span><span style="font-family: 'century gothic'; line-height: 20.796875px;"> I used medium sized tortillas and ended up with close to 18 roll ups, which I planned on freezing for another meal. By the next evening, there was only 1 left. </span><span style="font-family: 'century gothic'; line-height: 20.796875px;"> I can't wait to try the original version (<a href="http://www.abountifulkitchen.com/">found here)</a> next time. </span><span style="font-family: century gothic; font-size: x-small;"><span style="line-height: 20.796875px;"><b><br /></b></span></span><br />
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<span style="font-family: century gothic; font-size: x-small;"><span style="line-height: 20.796875px;"><b>Baked Taco Roll Ups</b></span></span></h2>
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<span style="font-family: 'century gothic'; line-height: 20.796875px;">Adapted heavily from </span><a href="http://www.abountifulkitchen.com/" style="font-family: 'century gothic'; line-height: 20.796875px;">A Bountiful Kitchen</a></h4>
<span style="font-family: century gothic;"><span style="line-height: 20.796875px;">One recipe ground beef taco meat (<a href="http://www.melskitchencafe.com/2008/04/tacos-supreme.html">this</a> is the ONLY recipe I use anymore)</span></span><br />
<span style="background-color: white; font-family: 'century gothic'; line-height: 20.796875px;">2 cups shredded Colby-jack or cheddar cheese</span><span style="background-color: white; font-family: 'century gothic'; line-height: 20.796875px;"> (or more to taste)</span><br />
<span style="background-color: white; font-family: 'century gothic'; line-height: 20.796875px;">flour tortillas, small to medium size</span><br />
<span style="background-color: white; font-family: 'century gothic'; line-height: 20.796875px;">Suggested Condiments- </span><span style="background-color: white; font-family: 'century gothic'; line-height: 20.796875px;">lettuce </span><br />
<span style="background-color: white; font-family: 'century gothic'; line-height: 20.796875px;">chopped</span><span style="background-color: white; font-family: 'century gothic'; line-height: 20.796875px;">tomatoes </span><br />
<span style="font-family: century gothic;"><span style="line-height: 20.796875px;">sliced olives</span></span><br />
<span style="background-color: white; font-family: 'century gothic'; line-height: 20.796875px;">sour cream</span><br />
salsa<br />
guacamole<br />
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<span style="background-color: white; font-family: 'century gothic'; line-height: 20.796875px;">Preheat the oven to 400 degrees.</span><span style="font-family: century gothic;"><span style="line-height: 20.796875px;">Prepare taco meat as directed. </span></span><span style="background-color: white; font-family: 'century gothic'; line-height: 20.796875px;">Spoon about 3 tablespoons of the taco meat mixture onto a tortilla. Sprinkle with about a tablespoon of cheese. Roll up as you would a taquito, not filling the tortilla too full, but rolling fairly tight, so the tortilla will not come undone easily. Place filled tortillas in a single layer onto a lightly greased baking sheet, seam side down. (I sprayed mine lightly with cooking spray to add some crunch and prevent over drying). Bake at 400 degrees for about 12-15 minutes or until the cheese has melted and the tacos are heated through. </span><span style="background-color: white; font-family: 'century gothic'; line-height: 20.796875px;">Remove from the oven and serve with optional condiments. </span><span style="background-color: white; font-family: 'century gothic'; line-height: 20.796875px;">Makes about 12-15 medium tacos.</span><span style="background-color: white; font-family: 'century gothic'; line-height: 20.796875px;">-Heat up leftovers wrapped in a paper towel for about 1 minute in microwave.</span>My Sister's Kitchenhttp://www.blogger.com/profile/04190838904961471971noreply@blogger.com0tag:blogger.com,1999:blog-7103111208509301475.post-16645043586318878282013-09-14T15:53:00.001-07:002013-09-14T15:53:43.392-07:00Frosted Peanut Butter Cookies<div class="separator" style="clear: both; text-align: center;">
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A little gem I found on Pinterest, these cookies were to die for! We're die-hard peanut butter & chocolate fans around here and these cookies lived up to all of our expectations. The cookies themselves are perfectly moist and chewy, and I love the addition of peanut butter chips.The final touch of not one, but <i>two </i>layers of frosting takes these cookies from so-so to irresistible. Just be sure to have plenty of butter on hand!<br />
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Not only do these cookies taste amazing, mine turned out beautifully exactly like the picture.The small amount of time it takes to whip up two batches of frosting, is well worth the <i>WOW</i> factor it creates.<br />
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<b>Peanut Butter Cookies</b><br />
recipe from Cutler's Bakery found via <a href="http://www.sixsistersstuff.com/2013/07/cutlers-frosted-peanut-butter-cookies.html">Six Sister's Stuff</a><br />
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1 cup butter, room temperature<br />
1 cup brown sugar</div>
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1 cup white sugar</div>
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1 teaspoon salt</div>
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1/2 teaspoon baking powder</div>
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1/2 teaspoon baking soda</div>
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1 teaspoon vanilla</div>
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2 eggs</div>
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3 1/4 cups cake flour</div>
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1- 10 oz bag Reese's Peanut Butter chips</div>
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Pre-heat oven to 350 degrees and place rack in center of oven. Cream together butter, sugars, salt, baking soda and powder. Add vanilla and eggs. Mix well. Add flour and peanut butter chips. Mix just until flour and chips are blended together. Scoop into 2 inch balls and place on a parchment lined cookie sheet about 4 inches apart. Bake for 10-12 minutes.</div>
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<em id="__mceDel"><br /></em><b>Peanut Butter Frosting</b><em id="__mceDel"><em id="__mceDel"><em id="__mceDel"><br /></em></em></em>1/2 cup butter, softened<br />
3 cups powdered sugar<br />
1/2 cup peanut butter<br />
milk (to thin to proper consistency, I used about 3 Tablespoons)</div>
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Cream together room-temperature butter and powdered sugar. Add peanut butter and beat until smooth. Add milk a tablespoon at time, just until frosting is smooth and creamy. Set aside.<em id="__mceDel"><em id="__mceDel"><em id="__mceDel"></em></em></em></div>
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<b>Chocolate Frosting</b><br />
1 cup butter<br />
5 cups powdered sugar<br />
1/4 cup unsweetened cocoa<br />
1 tablespoon vanilla<br />
1/4 to 1/3 cup milk</div>
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Cream butter and 5 cups powdered sugar. Add cocoa and vanilla. Add milk a tablespoon at a time until frosting is smooth. If needed, add more powdered sugar.</div>
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After cookies are cooled, frost with peanut butter frosting. Then frost on top of the peanut butter frosting with the chocolate frosting. When spreading the chocolate frosting on top of the peanut butter frosting, be very gentle and leave a small space between the edge of the peanut butter frosting and the chocolate frosting for a layered frosting look.</div>
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<b>Posted by: Sallie</b></div>
My Sister's Kitchenhttp://www.blogger.com/profile/04190838904961471971noreply@blogger.com0tag:blogger.com,1999:blog-7103111208509301475.post-69541108629540810562013-08-24T21:20:00.000-07:002013-08-24T21:20:13.405-07:00The Most Fabulous Fudge Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY97FxjXlqyCGu3OItI_eorBdlIhn7xU2NdQ0wRM9SpVEXnrVSBH-pPHUWIY42hIZIVOdWJldMEMtZcf1C36tg1lRXncZtRNg51dXs2Mr2b0VDuo5K9XvyeE9cGQuaZYru57WL8R1QCjw/s1600/instant+fudge+frosting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY97FxjXlqyCGu3OItI_eorBdlIhn7xU2NdQ0wRM9SpVEXnrVSBH-pPHUWIY42hIZIVOdWJldMEMtZcf1C36tg1lRXncZtRNg51dXs2Mr2b0VDuo5K9XvyeE9cGQuaZYru57WL8R1QCjw/s1600/instant+fudge+frosting.jpg" /></a></div>
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<i>Picture courtesy of Sweetapolita</i><br />
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<a href="http://www.melskitchencafe.com/2010/09/the-best-chocolate-cake.html?vm=r">This</a> delicious chocolate cake has become a birthday staple at our house. The first time I made it, my family wholeheartedly agreed it was pretty much the best chocolate cake ever. The <i>magical frosting</i> is amazing too, but after a birthday request for chocolate cake with chocolate frosting, the chocolate/chocolate combo has become my most requested cake.<br />
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I was first drawn to this recipe because of minimal ingredients, the use of a food processor, and mostly because you don't need to <i>sift</i> the powdered sugar. Powered sugar and me have a love-hate relationship. Why does it have to be so messy? (Maybe because I'm using a 20 year old sifter that shoots powdered sugar out the sides.)<br />
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It's really simple to make and dare I say fool proof? All the ingredients are added to the food processor and after a few pulses you're done! The most important step is to make sure you let your melted chocolate cool, or else you'll end up with really runny frosting.<br />
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The result is a rich, silky smooth, chocolate frosting. After serving it to my teenage son's friends, they were all begging me to send their Mom's the recipe. Really? Teenage boys asking for recipes? Yeah, it's that good.<br />
**I like to frost the entire cake and then stick it in the fridge or freezer for 20-30 minutes before putting on the remaining frosting. It goes on smoother and looks much prettier.**<br />
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<b><u>Instant Fudge Frosting</u></b><br />
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<ul id="zlrecipe-ingredients-list" style="background-color: #81c7c2; border: 0px; color: #462a11; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 1.5em; list-style: none; margin: 0px; padding: 0px 0px 15px; vertical-align: baseline;">
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients" style="background-image: url(http://sweetapolita.com/wp-content/themes/sweetapolita/images/icon-bullet.png); background-position: 0px 9px; background-repeat: no-repeat no-repeat; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px 0px 0px 17px; vertical-align: baseline;">6 oz. (180 g) quality unsweetened chocolate, melted and cooled</li>
<li class="ingredient" id="zlrecipe-ingredient-12" itemprop="ingredients" style="background-image: url(http://sweetapolita.com/wp-content/themes/sweetapolita/images/icon-bullet.png); background-position: 0px 9px; background-repeat: no-repeat no-repeat; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px 0px 0px 17px; vertical-align: baseline;">4-1/2 cups (563 g) confectioners' sugar (no need to sift)</li>
<li class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients" style="background-image: url(http://sweetapolita.com/wp-content/themes/sweetapolita/images/icon-bullet.png); background-position: 0px 9px; background-repeat: no-repeat no-repeat; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px 0px 0px 17px; vertical-align: baseline;">1-1/2 cups (3 sticks)(340 g) unsalted butter, at room temperature</li>
<li class="ingredient" id="zlrecipe-ingredient-14" itemprop="ingredients" style="background-image: url(http://sweetapolita.com/wp-content/themes/sweetapolita/images/icon-bullet.png); background-position: 0px 9px; background-repeat: no-repeat no-repeat; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px 0px 0px 17px; vertical-align: baseline;">6 tablespoons (90 ml) half-and-half (I've used milk in a pinch with good results)</li>
<li class="ingredient" id="zlrecipe-ingredient-15" itemprop="ingredients" style="background-image: url(http://sweetapolita.com/wp-content/themes/sweetapolita/images/icon-bullet.png); background-position: 0px 9px; background-repeat: no-repeat no-repeat; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px 0px 0px 17px; vertical-align: baseline;">1 tablespoon (15 ml) pure vanilla extract</li>
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<ol class="instructions" id="zlrecipe-instructions-list" style="background-color: #81c7c2; border: 0px; color: #462a11; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 1.5em; list-style-image: initial; list-style-position: initial; margin: 0px 0.5em; padding: 0px 0px 15px; vertical-align: baseline;">
<li class="instruction" id="zlrecipe-instruction-7" itemprop="recipeInstructions" style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px 0px 0px 20px; padding: 0px; vertical-align: baseline;">Place all of the ingredients in a food processor and pulse to incorporate. Then process until the frosting is smooth.</li>
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<span style="color: #462a11; font-family: Georgia, Times New Roman, Times, serif;"><span style="font-size: 14px; line-height: 21px;">Recipe Source:<a href="http://www.amazon.com/Sky-High-Irresistible-Triple-Layer-Hardcover/dp/B003DV8P7S/ref=sr_1_2?ie=UTF8&qid=1377404211&sr=8-2&keywords=sky+high+triple+cakes"> SkyHigh: Irresistible Triple-Layer Cakes</a></span></span></div>
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<span style="color: #462a11; font-family: Georgia, Times New Roman, Times, serif;">Posted by: Sallie</span></div>
My Sister's Kitchenhttp://www.blogger.com/profile/04190838904961471971noreply@blogger.com0tag:blogger.com,1999:blog-7103111208509301475.post-14856376409855124282013-08-15T10:41:00.002-07:002013-08-15T10:42:35.098-07:00Southwestern Ranch Chicken Club Wraps<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLJKbStWUvFi7JeVe2QwMy_67KywFjvyWJgXLuYIKx7h5ltrs5Fo2gY7kwFlTLLYVYlawbADwQfxKtdoXl5Xyh5-UVHSEt7YbYCyTG0vwJMmUEXte-d04FDVzerNRWnJLAggCyZiJWvuM/s1600/IMG_5668.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLJKbStWUvFi7JeVe2QwMy_67KywFjvyWJgXLuYIKx7h5ltrs5Fo2gY7kwFlTLLYVYlawbADwQfxKtdoXl5Xyh5-UVHSEt7YbYCyTG0vwJMmUEXte-d04FDVzerNRWnJLAggCyZiJWvuM/s640/IMG_5668.JPG" width="640" /></a></div>
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Wow! It's been so long, I've almost forgotten how to post. This last year has thrown my family for a real loop. With my youngest starting first grade, I decided to take a part-time job at a local elementary school. As if that wasn't enough, a few weeks later I decided that I would go back to school myself. After 13 years of staying at home with my kids, this was no easy task. I'm not in any way, shape, or form implying that staying at home with children is easy! (You stay-at-home Mom's know exactly what I'm talking about). It has been really hard, and I still question if I'm doing the right thing, but despite the struggles, I am enjoying being a student again. We've survived one year, only three more to go! On top of both of these developments, we are also building a new house. (I think I must be insane!) My sister Julia has added another adorable little daughter to her family, so this explains our lack of posting.<br />
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Although I still enjoy cooking, sadly I don't have the time to prepare (or post about) the kind of meals I used to prepare on a daily basis. We save our "fancy meals" for Sunday dinner, and the rest of the week is reserved for quick, whatever my husband and I can throw together meals. I've got 3 more years of school ahead of me, but I can't wait until I graduate and can get back in my kitchen.<br />
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These wraps are a great meal for summer I had photographed and forgotten all about. Originally a sandwich, I decided the ingredients would be delicious as a wrap. Boy was I right!<br />
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The base for these delicious wraps is a wonderfully flavored, Mexican seasoned chicken which is then layered with crisp bacon, shredded cheese, lettuce, tomato and avocado. What really adds to these wraps is the sauce. If you ask me, everything's better with sauce, and these wraps are no exception. The sauce consists of a few simple ingredients: ranch dressing, sour cream, some chopped cilantro, and a few squeezes of lime. My whole family loved these wraps which means they'll be making another appearance on the menu soon.<br />
<span style="font-family: Verdana, sans-serif; font-size: medium;"><br /></span><strong style="background-color: white; color: #222222; font-family: Verdana, sans-serif; font-size: large; line-height: 18px;">Southwestern Ranch Chicken Club Wraps</strong><br />
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heavily adapted from <a href="http://cassiecraves.blogspot.com/2013/02/southwestern-ranch-chicken-clubs.html">here</a> </div>
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<span style="font-family: Verdana, sans-serif; font-size: 11px;">4 boneless skinless chicken breasts, pounded thin</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 11px;">1 packet ranch dressing mix</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 11px;">1/2 teaspoon chili powder</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 11px;">1/4 teaspoon cumin</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 11px;">8 strips bacon, cooked to desired crispness and cut into bite sized pieces</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 11px;">approx. 1-2 cups shredded colby-jack cheese, to taste</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 11px;">1 tomato diced</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 11px;">1 avocado, pitted and sliced</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 11px;">1/2 cup prepared ranch dressing</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 11px;">1/4 cup sour cream</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 11px;">2 tablespoons chopped cilantro</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 11px;">Juice of 1 lime, divided</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 11px;">lettuce, torn into pieces (like you would put on a sandwich)</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 11px;">Flour tortillas (burrito or large taco size work best)</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 11px;">1. Coat the bottom of a large skillet with olive oil and heat over medium heat. Combine ranch mix, chili powder and cumin and sprinkle evenly over the chicken.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 11px;">2. Add the chicken to the skillet and cook, turning once, until browned and cooked through. Remove to a plate and cover with foil while you prepare the other components. (Note: Something in the ranch dressing mix makes the chicken get pretty brown, so if that bothers you, you can easily bake the chicken instead. I'd do 350 degrees for 15 to 20 minutes, depending on the thickness of the cutlets.) Let chicken rest for about 5 minutes and then cut or shred into chunks with a fork.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 11px;">3. To make the sauce, mix together the ranch dressing, sour cream, cilantro, and juice of half a lime. Use the remaining lime juice to dress the avocado to prevent browning.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 11px;">4. To make a wrap, layer shredded chicken, grated cheese, chopped bacon, chopped tomato, and a few slices of avocado on a tortilla Top with lettuce. Drizzle with sauce and roll tortilla up tightly. </span></div>
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Posted by: Sallie<br />
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My Sister's Kitchenhttp://www.blogger.com/profile/04190838904961471971noreply@blogger.com1tag:blogger.com,1999:blog-7103111208509301475.post-36270941036878675162013-02-20T17:09:00.001-08:002013-02-20T17:09:34.936-08:00Cheesy Sausage Penne<strong style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span style="font-family: Verdana, sans-serif; font-size: medium;"><br /></span></strong>
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A quick, delicious dinner for those busy weeknights everybody has. It takes the classic combo of pasta, red sauce, and sausage to a whole new level. I loved the tasty little pockets of cream cheese and sour cream, and the melted cheese made it even better. Homemade marinara sauce would be a great addition, if you have time,but even without, my family gobbled it up and the leftovers were great. Pair with a big green salad and garlic bread for a great family dinner.<br />
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<strong style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span style="font-family: Verdana, sans-serif; font-size: medium;">Cheesy Sausage Penne</span></strong><br />
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<span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; font-size: 11px;">1 pound bulk Italian sausage</span><br />
<span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; font-size: 11px;">1 medium onion, chopped</span><br />
<span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; font-size: 11px;">2 garlic cloves, minced</span><br />
<span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; font-size: 11px;">1 26-ounce jar spaghetti sauce</span><br />
<span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; font-size: 11px;">1 16-ounce package uncooked penne pasta</span><br />
<span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; font-size: 11px;">1 8-ounce package cream cheese, softened * (Next time I'll use 4 oz. cream cheese and 1/2 cup sour cream)</span><br />
<span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; font-size: 11px;">1 cup sour cream</span><br />
<span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; font-size: 11px;">2 cups shredded cheddar cheese</span><br />
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<span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; font-size: 11px;">1. Preheat the oven to 350 degrees.</span><br />
<br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" />
<span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; font-size: 11px;">2. In a large skillet, cook the sausage over medium heat until meat is no longer pink. Add the onion and cook until translucent. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Taste for seasoning and add salt, pepper, and spices to taste.</span><br />
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<span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; font-size: 11px;">3. Cook pasta according to package directions; drain. Meanwhile, in a small bowl, combine the cream cheese and sour cream.</span><br />
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<span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; font-size: 11px;">4. In a greased shallow 3-quart baking dish, layer half of the pasta and sausage mixture. Dollop with half the cream cheese mixture; sprinkle with half the cheddar cheese. Repeat layers.</span><br />
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<span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; font-size: 11px;">5. Bake, uncovered, for 30 to 35 minutes or until bubbly. </span><br />
<span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; font-size: 11px;"><br /></span><span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; font-size: 11px;"> *Cooks Note: Although I loved the cream cheese/sour cream combo, my kids weren't huge fans and it seemed like there was a lot of it. Next time I"ll half the cream cheese and sour cream to better suit our tastes.</span><br />
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<span style="background-color: white; color: #222222; font-family: Verdana, sans-serif; font-size: 11px;"><a href="http://cassiecraves.blogspot.com/2012/02/cheesy-sausage-penne.html">Recipe Source: Cassie Craves</a></span><br />
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Posted by: SallieMy Sister's Kitchenhttp://www.blogger.com/profile/04190838904961471971noreply@blogger.com0tag:blogger.com,1999:blog-7103111208509301475.post-20533567655154757852013-01-14T15:04:00.004-08:002013-01-16T16:23:19.594-08:00Reese's Chewy Chocolate Cookies<br />
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<span style="font-size: 1em;">These cookies have been a favorite of mine since I was a teenager. (We won't bring up how long ago that was.) I whipped up a batch the other day to see if they would be as good as I remembered. Some chocolate cookies can turn out dry or chalky tasting, but these turned out super moist and disappeared in a hurry.</span></h5>
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<span style="color: #783f04;">Reese's Chewy Chocolate Cookies</span></h2>
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Ingredients:</h5>
<div class="ingredients-repeater" style="background-color: #fafafa; border: 0px; color: #500a0a; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 18px; margin: 0px; padding: 0px; vertical-align: baseline;">
<ul class="supplies" style="border: 0px; font-family: Helvetica, Arial, sans-serif; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px 0px 0px 25px; padding: 0px; vertical-align: baseline;">2 cups all-purpose flour</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px 0px 0px 25px; padding: 0px; vertical-align: baseline;">3/4 cup HERSHEY'S Cocoa</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px 0px 0px 25px; padding: 0px; vertical-align: baseline;">1 teaspoon baking soda</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px 0px 0px 25px; padding: 0px; vertical-align: baseline;">1/2 teaspoon salt</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px 0px 0px 25px; padding: 0px; vertical-align: baseline;">1-1/4 cups (2-1/2 sticks) butter or margarine, softened</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px 0px 0px 25px; padding: 0px; vertical-align: baseline;">2 cups sugar</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px 0px 0px 25px; padding: 0px; vertical-align: baseline;">2 eggs</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px 0px 0px 25px; padding: 0px; vertical-align: baseline;">2 teaspoons vanilla extract</li>
<li itemprop="ingredients" style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px 0px 0px 25px; padding: 0px; vertical-align: baseline;">1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips</li>
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Directions:</h5>
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<li style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1. Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></li>
<li style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">2. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></li>
<li style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">3. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4-1/2 dozen cookies.</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></li>
<li style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 350°F 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></li>
<li style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">ICE CREAM SANDWICHES: Prepare CHEWY CHOCOLATE COOKIES as directed; cool. Press small scoop of vanilla ice cream between flat sides of cookies. Wrap and freeze.</li>
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<li style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">HIGH ALTITUDE DIRECTIONS:</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">-- Increase flour to 2 cups plus 2 tablespoons.</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">-- Decrease baking soda to 3/4 teaspoon.</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">-- Decrease sugar to 1-2/3 cups.</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">-- Add 2 teaspoons water with flour mixture.</li>
<li style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">-- Bake at 350°F, 7 to 8 minutes. Yield increases to about 6 dozen.</li>
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<span style="font-family: Helvetica, Arial, sans-serif;"><i>Posted by: Sallie</i></span></div>
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My Sister's Kitchenhttp://www.blogger.com/profile/04190838904961471971noreply@blogger.com1tag:blogger.com,1999:blog-7103111208509301475.post-449050495298711242012-10-02T13:21:00.002-07:002012-10-02T13:27:14.747-07:00My Two Favorite Granola Recipes-- Part 2<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr2R2CWScSZmWxEtzmzmVXmNLFy4-pZuCt6Efys7ll9jHw1_IETMm581SYuQULxDyrlmMITbvvh8FwdlQwfXpVgJNAgbMbfqa02LI_JmD96wxLxqHN3OFHCI7Up7yfC8BSMxJDCDceqWw/s1600/Alton+Brown's+Granola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr2R2CWScSZmWxEtzmzmVXmNLFy4-pZuCt6Efys7ll9jHw1_IETMm581SYuQULxDyrlmMITbvvh8FwdlQwfXpVgJNAgbMbfqa02LI_JmD96wxLxqHN3OFHCI7Up7yfC8BSMxJDCDceqWw/s320/Alton+Brown's+Granola.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWHg93S_014f9ZCqRbHvP9WPUUHY4b2pqY9ksl91xbxH_8-W3C3Lf3PvmksgoPPDOqLWyb3_5xtaCRflfuPP68h_sKblqp09-6RjgOvlB0PkqohEWuBEKkh_9Ft_2MeUdI79cvbHzOp9g/s1600/alton+brown's+granola+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWHg93S_014f9ZCqRbHvP9WPUUHY4b2pqY9ksl91xbxH_8-W3C3Lf3PvmksgoPPDOqLWyb3_5xtaCRflfuPP68h_sKblqp09-6RjgOvlB0PkqohEWuBEKkh_9Ft_2MeUdI79cvbHzOp9g/s320/alton+brown's+granola+1.jpg" width="320" /></a></div>
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Pictures from <a href="http://www.melskitchencafe.com/2009/10/coconut-and-cashew-granola.html">Mel's Kitchen Cafe</a></h2>
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Originally made as a gift for my coconut loving brother in law, this granola was an instant hit with our family as well. The list of ingredients is fairly simple and besides baking time comes together in a snap. The recipe originates from Alton Brown on the Food Network. I haven't tried a recipe yet of his that isn't great.<br />
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Coconut Cashew Granola </i> <i>Alton Brown via Mel's Kitchen Cafe</i><br />
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<a href="https://docs.google.com/document/d/1eJwb5Z-_nILlqZ4w4v6DUFr1EAAOFUSQK4lo87JTdY8/edit">Printable Version</a><br />
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Ingredients</b></i><br />
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<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">3 cups rolled oats</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">1 cup slivered almonds</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">1 cup cashews</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">3/4 cup shredded sweet coconut</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">1/4 cup plus 2 tablespoons dark brown sugar</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">1/4 cup plus 2 tablespoons maple syrup</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">1/4 cup vegetable oil</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">3/4 teaspoon salt</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: 0px; padding: 0px;">1 cup raisins</li>
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Directions</h2>
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<div class="instruction" style="line-height: 23px; margin-bottom: 9px; outline: 0px; padding: 0px;">
Preheat oven to 250 degrees F.</div>
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In a large bowl, combine the oats, nuts, coconut, and brown sugar.</div>
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In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.</div>
<div style="line-height: 23px; margin-bottom: 9px; outline: 0px; padding: 0px;">
Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.<br />
Can be stored for several weeks in an airtight container.<br />
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Posted by: Sallie</div>
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My Sister's Kitchenhttp://www.blogger.com/profile/04190838904961471971noreply@blogger.com0tag:blogger.com,1999:blog-7103111208509301475.post-73844950132852796672012-09-16T19:57:00.000-07:002012-09-16T19:57:42.697-07:00My Two Favorite Granola Recipes Part 1<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlXrucoN1y45iBmeioFGW-Sv6afFykkKAr-sqMdIQWhVyWTGU9sZhDA4DKKzVQMWczIGgOH-0P9rFeL6RtrCDgimdCXlOCrwkAbWjz7321u0AQ5u95apkdN0XjSRwPOoaAxahoXA2AZ9Y/s1600/IMG_1780.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlXrucoN1y45iBmeioFGW-Sv6afFykkKAr-sqMdIQWhVyWTGU9sZhDA4DKKzVQMWczIGgOH-0P9rFeL6RtrCDgimdCXlOCrwkAbWjz7321u0AQ5u95apkdN0XjSRwPOoaAxahoXA2AZ9Y/s320/IMG_1780.JPG" width="320" /></a></div>
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Pictures from<a href="http://www.abountifulkitchen.com/2012/04/karens-peanut-butter-granola.html"> A Bountiful Kitchen Blog</a><br />
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I've loved granola for as long as I can remember. I mean really, what's not to like? Rolled oats sweetened with honey and brown sugar, mixed with lots of goodies-- cashews, coconut, slivered almonds, then baked to golden, crunchy perfection. It's easily adapted too. You can add dried fruit like raisins or cranberries and sometimes I switch up the nuts for variety.<br />
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Not only delicious, it's really quite simple to make. Toss a few ingredients together, give it a good stir, spread it on some cookie sheets and bake. It does require 1/1/2-2 hours baking time depending on how crunchy you like it, but that will give you plenty of time to clean your toilets, take a nap (in my dreams), or pick up that great book you've been dying to finish.<br />
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Granola is a great multi-tasker. Served for breakfast with some milk, sprinkled in a fruit and yogurt parfait, or snatched by the handful for a quick-on-the go snack. Stored in an airtight container, it can last for several weeks.<br />
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I have two recipes that I LOVE and alternate between (and just spotted<a href="http://www.abountifulkitchen.com/2012/01/erins-cali-granola.html"> this </a>one that I'll be trying next.) The first is <i>Seven Wives Inn Granola</i>. It originates from a historic bed and breakfast here in St. George, Utah that's been here since 1891 called, you guessed it, The Seven Wives Inn. Spotted<a href="http://goodeatswithanneandstaci.blogspot.com/search?q=granola"> here</a> and <a href="http://www.abountifulkitchen.com/2012/04/karens-peanut-butter-granola.html">here</a> on two of my favorite blogs, this granola is almost identical to the granola my Mom made us growing up. If you can buy your ingredients in bulk from a health food or warehouse store, you'll save yourself some money too.<br />
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*Plan ahead. This recipe takes 1 1/2-2 hours to bake.**<br />
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<b><u><i>Seven Wives Inn Granola</i></u></b><br />
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<span style="background-color: white; font-family: 'century gothic'; font-size: 13px; line-height: 20.78333282470703px;">8 cups old fashioned oats</span><br />
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1 ½ cups brown sugar</div>
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1 ½ cups wheat germ</div>
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8 oz coconut</div>
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8 oz salted pecans or almonds (I like to use slivered)</div>
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8 oz cashews</div>
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8 oz sunflower seeds, shelled</div>
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1 cup raisins, optional (I left these out)</div>
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½ cup water</div>
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½ cup vegetable oil</div>
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½ cup honey</div>
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½ cup peanut butter</div>
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2 teaspoons vanilla</div>
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Preheat oven to 300 degrees.</div>
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Mix together first 8 ingredients in a large bowl or other container.</div>
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Put the rest of the ingredients in a saucepan and stir. Bring to a boil. Pour this over the dry ingredients and stir. Spread on 2 large cookie sheets, and bake for 1 ½ hours, stirring about every 20 minutes.</div>
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Cook until the granola is done to your desired (crunch) taste.</div>
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*I highly recommend using a scale to measure the ingredients.*<br />
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St<b><i>ay tuned for another delicious granola recipe coming soon.</i></b><br />
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Posted by: SallieMy Sister's Kitchenhttp://www.blogger.com/profile/04190838904961471971noreply@blogger.com0tag:blogger.com,1999:blog-7103111208509301475.post-72489652275385881502012-08-17T16:27:00.000-07:002012-08-17T16:27:49.406-07:00Lemon Buttermilk Sheet Cake<br />
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<b>With my in-laws as well as brother and sisters in laws close by, we frequently have get-to-gethers for birthdays, Mother's Day, etc. Of course I always volunteer to bring the dessert whenever possible (for selfish reasons.) Nine times out of ten it involves chocolate, but with the summer heat, lemon has been my go-to alternative. I love it's fresh, light, and tart taste.</b></div>
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<b>I love cakes for feeding a crowd and not only was this lemon cake delicious, it was something a little different than your standard chocolate/vanilla frosted cake. I loved the look and taste of the glaze and lemon sugar topping. It was a major crowd pleaser and will be making frequent appearances from now on. </b></div>
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<strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Lemon Buttermilk Sheet Cake</strong><em style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Recipe from <a href="http://www.amazon.com/Americas-Desserts-Magazine-Foolproof-favorite/dp/B0083XMWLG" style="border: none; color: #20baba; margin: 0px; outline: none; padding: 0px; text-decoration: none; vertical-align: baseline;">America’s Test Kitchen Best Summer Desserts</a> found via Our Best Bites</em></div>
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<span style="text-decoration: underline;">Ingredients:</span></div>
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<strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Cake:</strong></div>
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2 1/2 cups (10 ounces) cake flour (no substitutions)<br />1 teaspoon baking powder<br />1/2 teaspoon baking soda<br />1/2 teaspoon table salt<br />3/4 cup buttermilk<br />3 tablespoons grated lemon zest<br />1/4 cup freshly squeezed lemon juice<br />1 teaspoon vanilla extract<br />1 3/4 cup white sugar<br />12 tablespoons (1 1/2 sticks) unsalted butter, softened<br />3 large eggs plus 1 large egg yolk</div>
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<strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Glaze:</strong></div>
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3 cups (12 ounces) powdered sugar<br />3 tablespoons lemon juice<br />2 tablespoons buttermilk</div>
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<span style="border: 0px; margin: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;">Instructions:</span></div>
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Make sure the oven rack is in the middle position (unless you’ve found that another position works better in your oven for baking) and heat oven to 325 degrees. Grease and flour a 9×13″ baking dish and set aside.</div>
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Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside. In a measuring cup, combine buttermilk, lemon juice, and vanilla. Set aside.</div>
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Using a stand mixer fitted with the paddle attachment, beat the white sugar and lemon zest on medium speed until moist and fragrant (about 1 minute). Remove 1/4 cup of the sugar mixture and place it in a small bowl. Cover and set aside.</div>
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Add the softened butter to the remaining sugar mixture and beat until light and fluffy (about 2 minutes). Beat in the eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add the flour mixture in 3 additions, alternating with the buttermilk mixture in 2 additions. Mix until smooth (about 30 seconds)</div>
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Scrape the batter into the reserved baking pan and smooth out the top. Bake until the cake is golden and a toothpick inserted into the center comes out clean (about 25-35 minutes). Be careful not to over bake. Transfer the pan to a wire rack and allow to cool for 10 minutes.</div>
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While the cake is cooling, whisk the glaze ingredients together until smooth. Gently spread the glaze over the cake and sprinkle evenly with the reserved sugar mixture. Allow to cool completely, at least 2 hours.</div>
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Posted by : Sallie</div>
My Sister's Kitchenhttp://www.blogger.com/profile/04190838904961471971noreply@blogger.com0tag:blogger.com,1999:blog-7103111208509301475.post-44591887717101666062012-08-01T19:08:00.001-07:002012-08-01T19:08:08.433-07:00Asian Sesame Noodles With Marinated Chicken And Vegetables<span style="font-family: Verdana, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-align: left;"><span style="font-weight: bold; margin: 0px; padding: 0px;"><br /></span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 22px;">Are you sick of heating up your kitchen for dinner? Are you trying to use your food storage to make meals that your family will actually eat? Do you like Asian food? If you answered yes to any of these questions, you've got to try this.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 22px;">There were so many things I loved about this meal.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 22px;">*I didn't have to turn the oven on.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 22px;">* It used several ingredients from my food storage (noodles, sugar, oil, peanut butter).</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 22px;">*The veggies. Don't leave these out. They added a fabulous fresh taste and great texture. (I was a little skeptical about the red cabbage. I'm not a huge fan of it in salads but it was delish.)</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 22px;">* The marinade does double duty for the chicken and the noodles.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 22px;">*Easily adapted to fit your family's taste. You could slice or dice the chicken and turn it into a one pot meal. Add broccoli, snap peas, snow peas,or bean sprouts. I think bok choy would be a great substitution if you don't like cabbage. You could also skip the chicken for a delicious vegetarian meal. </span></span></div>
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*I love, love, loved all the different tastes and textures. The tender noodles, moist grilled chicken, fresh veggies, and the sweet and spicy sauce. Because it was summer, we ate the noodles slightly cooled instead of hot. Another great summer meal to add to my collection.</div>
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**Cook's Notes:</div>
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T<i>he chicken only needs to marinade while you are making this dish but can marinate for longer.</i></div>
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<i>Don't be intimidated by the list of ingredients. Most, if not all can be easily found in your favorite grocery store. Also, a little goes a long way. You'll have plenty of leftovers to experiment with other delicious Asian dishes.</i></div>
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<span style="font-family: Verdana, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-align: left;"><span style="font-weight: bold; margin: 0px; padding: 0px;">ASIAN SESAME NOODLES WITH MARINATED CHICKEN AND VEGETABLES</span></span><em style="font-family: Verdana, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-align: left;"><span style="font-weight: bold; margin: 0px; padding: 0px;"><br style="margin: 0px; padding: 0px;" /></span><strong style="margin: 0px; padding: 0px;"><br /></strong></em><br />
<em style="font-family: Verdana, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-align: left;"><strong style="margin: 0px; padding: 0px;">Marinade for chicken and sauce for noodles:</strong></em><strong style="font-family: Verdana, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-align: left;"><br style="margin: 0px; padding: 0px;" />3 cloves garlic<br style="margin: 0px; padding: 0px;" />1/2 <span style="margin: 0px; padding: 0px;">c</span>. rice vinegar<br style="margin: 0px; padding: 0px;" />1/2 <span style="margin: 0px; padding: 0px;">c</span>. white vinegar<br style="margin: 0px; padding: 0px;" />1 <span style="margin: 0px; padding: 0px;">c</span>. soy sauce<br style="margin: 0px; padding: 0px;" />1 T. <span style="margin: 0px; padding: 0px;">hoisin</span> sauce<br style="margin: 0px; padding: 0px;" />2 <span style="margin: 0px; padding: 0px;">T</span>. sesame oil<br style="margin: 0px; padding: 0px;" />3 T. vegetable or canola oil<br style="margin: 0px; padding: 0px;" />1-1 1/3 <span style="margin: 0px; padding: 0px;">c</span>. brown sugar (depending how sweet you like it--I of course use it all )<br style="margin: 0px; padding: 0px;" />1 <span style="margin: 0px; padding: 0px;">T</span>. sesame seeds<br style="margin: 0px; padding: 0px;" />1 <span style="margin: 0px; padding: 0px;">T</span>. lime juice<br style="margin: 0px; padding: 0px;" />3 <span style="margin: 0px; padding: 0px;">T</span>. peanut butter<br style="margin: 0px; padding: 0px;" />1 <span style="margin: 0px; padding: 0px;">t</span>. ginger (freshly grated or ginger powder)<br style="margin: 0px; padding: 0px;" />1 <span style="margin: 0px; padding: 0px;">t</span>. red pepper flakes<br style="margin: 0px; padding: 0px;" />2 <span style="margin: 0px; padding: 0px;">T</span>. sweet red chili sauce *My favorite is Mae Ploy brand*<br style="margin: 0px; padding: 0px;" /><br style="margin: 0px; padding: 0px;" />16 oz. thin spaghetti noodles or angel hair pasta<br style="margin: 0px; padding: 0px;" />1/2 <span style="margin: 0px; padding: 0px;">c</span>. green onions, sliced<br style="margin: 0px; padding: 0px;" />1/2 <span style="margin: 0px; padding: 0px;">c</span>. carrots, sliced<br style="margin: 0px; padding: 0px;" />1 red or orange bell pepper, sliced thinly<br style="margin: 0px; padding: 0px;" />1 <span style="margin: 0px; padding: 0px;">c</span>. red cabbage, sliced thinly<br style="margin: 0px; padding: 0px;" />4-5 chicken breasts</strong><br />
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<span style="font-family: Verdana, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-align: left;">Combine in a bowl the ingredients for the marinade. If the peanut butter is too thick and won't whisk into the sauce well, microwave it for a few seconds (I microwaved mine for 15 sec.) until soft. Once marinade is smooth, take 1/2-3/4 <span style="margin: 0px; padding: 0px;">c</span>. of the marinade and place in a <span style="margin: 0px; padding: 0px;">Ziploc</span> bag or in a bowl with the chicken. Put chicken in the fridge until ready to grill. Set the rest of the marinade aside until the noodles are cooked.<br style="margin: 0px; padding: 0px;" /><br style="margin: 0px; padding: 0px;" />Cook the noodles until tender and then drain and rinse. While noodles are cooking cut the vegetables very thinly (you don't want big chunks of vegetables, just thin slices). When the noodles are drained and cooked, place in a large bowl. Add the vegetables to the warm noodles (this will help soften the carrots). Pour the remaining dressing (not from the chicken, the extra) over the noodles. Let noodles sit until chicken is cooked.<br style="margin: 0px; padding: 0px;" /><br style="margin: 0px; padding: 0px;" />Grill the marinated chicken until cooked through. Serve the grilled chicken along side the sesame noodles. Garnish the sesame noodles with sesame seeds and sliced green onions.</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9sBmF969t5TfDZbmYOAyeupcFoyGSWOS6q3UxJV2gJTjp5E986Zg_mVNyl2ltaZvhyF9mZ092eXiKN498wOpBU5UHBLhVhmaog-7q1B6epEd_CBPIQL9X3Ejh76e10c_NK6sXWEd80U/s1600/asian+marinated+veggies+and+chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9sBmF969t5TfDZbmYOAyeupcFoyGSWOS6q3UxJV2gJTjp5E986Zg_mVNyl2ltaZvhyF9mZ092eXiKN498wOpBU5UHBLhVhmaog-7q1B6epEd_CBPIQL9X3Ejh76e10c_NK6sXWEd80U/s1600/asian+marinated+veggies+and+chicken.JPG" /></a></div>
<span style="font-family: Verdana, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-align: left;"><span style="margin: 0px; padding: 0px;"><br /></span></span><br />
<span style="font-family: Verdana, sans-serif; font-size: 12px; line-height: 22px; margin: 0px; padding: 0px; text-align: left;"><a href="http://dealstomeals.blogspot.com/2011/03/asian-chicken-sesame-noodles.html"><i>Source: Deal To Meals</i></a></span><br />
<i>Posted by: Sallie</i>My Sister's Kitchenhttp://www.blogger.com/profile/04190838904961471971noreply@blogger.com0tag:blogger.com,1999:blog-7103111208509301475.post-58004604092764344282012-07-16T16:07:00.001-07:002012-07-16T16:07:32.718-07:00Chicken Cordon Bleu Pasta<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcyWGLMgKd6j0uH3TjssQ5nZ9bs_Kr5DVZceZsYN1ritZQWfVdemNPZUgpUgnQL7qRDSAEdFWO9JPf3ngNmeVMMU7IbLD4xRkalcCU9YKNGH3spDQrGkK9cOVTvI_GT6VGG0AN3YYEijs/s1600/chicken+cordon+bleu+pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcyWGLMgKd6j0uH3TjssQ5nZ9bs_Kr5DVZceZsYN1ritZQWfVdemNPZUgpUgnQL7qRDSAEdFWO9JPf3ngNmeVMMU7IbLD4xRkalcCU9YKNGH3spDQrGkK9cOVTvI_GT6VGG0AN3YYEijs/s320/chicken+cordon+bleu+pasta.jpg" width="213" /></a></div>
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I have to confess. This summer I have been L-A-Z-Y in the kitchen. My excuse is the heat. I mean really, it has been 111+ here! Turning the oven on isn't appealing in the least. Instead we've been doing a lot of grilling and stove top cooking. But after reading through this recipe and discovering that it required only 15 minutes of baking time, I decided to go for it.<br />
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Boy am I glad. I. All the flavors of chicken cordon bleu, with the addition of tender penne pasta. I<span style="background-color: white;">t's hands down my favorite meal I've made in a long time.</span><br />
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First, tender penne noodles are nestled in a divine, creamy, cheesy, alfredo like sauce. Next comes bite sized nuggets of tender chicken, a sprinkling of bacon, and delicious ham. The addition of bread crumbs on the top finishes the dish beautifully.<br />
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The whole family loved it. In fact, it was such a hit that my oldest daughter has already requested it for her birthday dinner in January.<br />
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Served with a side salad and some nice steamed veggies, this is comfort food at it's best.<br />
<h2>
Chicken Cordon Bleu Pasta</h2>
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Ingredients:</div>
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<ul class="ingredients" style="font-family: 'Josefin Slab', serif; line-height: 2em; list-style-image: initial; list-style-position: initial; margin: 0px 0px 20px; padding: 0px 0px 25px; text-align: left;">
<li class="ingredient" style="font-size: 16px; list-style: disc inside; margin: 2px 0px 0px; padding: 0px;"><span class="amount" style="list-style: disc inside; margin: 2px 0px 0px;">10-12 oz. penne or ziti pasta (I used 12)</span></li>
<li class="ingredient" style="font-size: 16px; list-style: disc inside; margin: 2px 0px 0px; padding: 0px;"><span class="amount" style="list-style: disc inside; margin: 2px 0px 0px;">2 cups</span> heavy cream<i class="notes" style="font-size: 12px; opacity: 0.66;"></i></li>
<li class="ingredient" style="font-size: 16px; list-style: disc inside; margin: 2px 0px 0px; padding: 0px;"><span class="amount" style="list-style: disc inside; margin: 2px 0px 0px;">1 (8 oz) block</span> cream cheese<i class="notes" style="font-size: 12px; opacity: 0.66;"></i></li>
<li class="ingredient" style="font-size: 16px; list-style: disc inside; margin: 2px 0px 0px; padding: 0px;"><span class="amount" style="list-style: disc inside; margin: 2px 0px 0px;">1/2 tsp. onion powder</span> <i class="notes" style="font-size: 12px; opacity: 0.66;">more or less to taste</i></li>
<li class="ingredient" style="font-size: 16px; list-style: disc inside; margin: 2px 0px 0px; padding: 0px;"><span class="amount" style="list-style: disc inside; margin: 2px 0px 0px;">1/2 tsp.</span> garlic salt <i class="notes" style="font-size: 12px; opacity: 0.66;">more or less to taste</i></li>
<li class="ingredient" style="font-size: 16px; list-style: disc inside; margin: 2px 0px 0px; padding: 0px;"><span class="amount" style="list-style: disc inside; margin: 2px 0px 0px;">1 1/2 cups shredded Swiss cheese,</span> <i class="notes" style="font-size: 12px; opacity: 0.66;">separated</i></li>
<li class="ingredient" style="list-style: disc inside; margin: 2px 0px 0px; padding: 0px;"><span class="amount" style="font-size: 16px; list-style: disc inside; margin: 2px 0px 0px;">2 chicken breasts,</span> <span style="font-size: 12px;"><i>cooked and cut into strips or bite sized pieces</i></span></li>
<li class="ingredient" style="font-size: 16px; list-style: disc inside; margin: 2px 0px 0px; padding: 0px;"><span class="amount" style="list-style: disc inside; margin: 2px 0px 0px;">3/4 cup</span> bacon, <i class="notes" style="font-size: 12px; opacity: 0.66;">cooked and chopped</i></li>
<li class="ingredient" style="font-size: 16px; list-style: disc inside; margin: 2px 0px 0px; padding: 0px;"><span class="amount" style="list-style: disc inside; margin: 2px 0px 0px;">3/4 cup</span> diced ham</li>
<li class="ingredient" style="font-size: 16px; list-style: disc inside; margin: 2px 0px 0px; padding: 0px;">bread crumbs (I used the Italian flavored ones)</li>
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INSTRUCTIONS</h3>
<ol class="instructions" style="font-family: 'Josefin Slab', serif; font-size: 16px; line-height: 2em; margin: 0px 0px 20px; padding: 0px 0px 25px; text-align: left;">
<li style="list-style: decimal inside; margin: 0px; padding: 0px;">Cook pasta according to its package's directions. Drain. I always add a little olive oil after I drain it and stir in around so the pasta noodles don't stick together or the pot.</li>
<li style="list-style: decimal inside; margin: 0px; padding: 0px;">Heat cream cheese on stove over medium low heat until melted. Stir in heavy cream. Stir until completely combined. Add onion powder and garlic salt until it tastes how you would like it to. Stir in cheese until smooth consistency.</li>
<li style="list-style: decimal inside; margin: 0px; padding: 0px;">In a 9x13, layer noodles, chicken, bacon and ham. Pour sauce over top. Sprinkle top with 1/2 cup cheese and bread crumbs.</li>
<li style="list-style: decimal inside; margin: 0px; padding: 0px;">Bake at 350 degrees F for 15 minutes or until heated through.</li>
</ol>
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<span style="color: #575351; font-family: 'Josefin Slab', serif;"><span style="line-height: 32px;">Recipe Source:<a href="http://www.chef-in-training.com/2012/06/chicken-cordon-bleu-pasta/"> Chef in Training</a></span></span></div>
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<span style="color: #575351; font-family: 'Josefin Slab', serif;">Posted by: Sallie</span></div>My Sister's Kitchenhttp://www.blogger.com/profile/04190838904961471971noreply@blogger.com0tag:blogger.com,1999:blog-7103111208509301475.post-78118172519112997952012-07-10T10:16:00.001-07:002012-07-11T21:12:34.280-07:00No Bake Energy Bites<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs2YciP4YhozsFed-jMrlAddRkyh_Ux3KBP9Fjj5l3IHZBAsxVCjUpnhULa4e99doxRVeoL8w25u0Mdm9cg5Fo_6mv9qYtbJEzPeMlDvkDhQfkPnDOeZ_gIrhqKl0tYkd24MxlAJ7fhsQ/s1600/IMG_2594_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs2YciP4YhozsFed-jMrlAddRkyh_Ux3KBP9Fjj5l3IHZBAsxVCjUpnhULa4e99doxRVeoL8w25u0Mdm9cg5Fo_6mv9qYtbJEzPeMlDvkDhQfkPnDOeZ_gIrhqKl0tYkd24MxlAJ7fhsQ/s320/IMG_2594_1.jpg" width="320" /></a></div>
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I enrolled my toddler in a little cooking class called Snack Attack. It is a fun little 30 minute class that includes a story and preparing a corresponding snack. She came home with the recipe for these yummy little energy bites one day and I knew they had to be good because she had eaten all of them in class! They are easy to make and very delicious. Perfect for a snack on the go.</div>
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<strong>No Bake Energy Bites</strong></div>
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<i style="background-color: white;"><a href="https://docs.google.com/document/d/1xLAItat-70pEGW2MKpbVs9Qa46UnwoWpPzIYhWmIWIw/edit">Printable Recipe</a></i></div>
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<em><span style="font-size: x-small;">from smashedpeasandcarrots.blogspot.com</span></em></div>
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Ingredients:</div>
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1 cup oatmeal</div>
1/2 cup peanut butter
(or other nut butter)<br />
1/3 cup honey<br />
1 cup coconut
flakes<br />
1/2 cup ground
flaxseed<br />
1/2 cup mini
chocolate chips (you can also substitute raisins or dried cranberries for a healthier version)<br />
1 tsp vanilla<br />
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Directions:</div>
<div class="separator" style="clear: both; text-align: left;">
Mix everything above
in a medium bowl until thoroughly incorporated. Let chill in the refrigerator
for half an hour. Once chilled, roll into balls and enjoy! Store in an
airtight container and keep refrigerated for up to 1 week. Makes 18-20 bites.</div>
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Posted by: <em>Julia</em></div>My Sister's Kitchenhttp://www.blogger.com/profile/04190838904961471971noreply@blogger.com0tag:blogger.com,1999:blog-7103111208509301475.post-34729296131302018282012-07-02T13:40:00.000-07:002012-07-02T13:40:27.042-07:00Restaurant Style Salsa<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9KetLXkooGpEp9kyi3V8bX0tFuAmAmuC1xa5OG7ZbtopfVmcHhOeKtRBImhPP3DjTHz4WBHHbhlK4InhWernii_CGs1f3DH0z_CGh2ztKeRgB_21pOqF7xWBUCRvogER_VC9P5oAsryQ/s1600/restaurant+style+salsa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9KetLXkooGpEp9kyi3V8bX0tFuAmAmuC1xa5OG7ZbtopfVmcHhOeKtRBImhPP3DjTHz4WBHHbhlK4InhWernii_CGs1f3DH0z_CGh2ztKeRgB_21pOqF7xWBUCRvogER_VC9P5oAsryQ/s320/restaurant+style+salsa.jpg" width="320" /></a></div>
<h4 style="border: 0px; font-family: Georgia; font-size: 14px; margin: 0px; outline: 0px; padding: 18px 0px 0px; text-align: left; vertical-align: baseline;">
<span style="font-weight: normal;"><span style="color: #444444;">Picture From The Pioneer Woman</span></span></h4>
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<span style="font-weight: normal;"><span style="color: #444444;"><br /></span></span></div>
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<span style="font-weight: normal;"><span style="color: #444444;">We love Mexican food and can never seem to get enough. I <a href="http://mysisterskitchen2009.blogspot.com/2009/04/easy-blender-salsa.html">LOVE</a> this salsa recipe. It's quick, easy, and delicious. The only problem is, the recipe calls for a can of diced tomatoes with jalapenos which only certain stores carry and that can be a pain. Not wanting to make a special trip for one ingredient, I decided to give this recipe a try. It's fantastic! It reminds me a lot of Chili's salsa which is the best! </span></span></div>
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<span style="font-weight: normal;"><span style="color: #444444;"><br /></span></span></div>
<h4>
<span style="color: #444444;">Res</span><span style="background-color: white;"><span style="color: #444444;">taurant Style Salsa </span></span><a href="https://sites.google.com/site/mysisterskitchen2009printables/restaurant-style-salsa" style="background-color: white;"><i>Printable Recipe</i></a></h4>
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<span style="font-weight: normal;"><span style="color: #444444;"><br /></span></span></div>
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<span style="background-color: white; font-family: Georgia; font-size: 14px; text-align: left;">Ingredients</span></div>
<h4 style="border: 0px; font-family: Georgia; font-size: 14px; margin: 0px; outline: 0px; padding: 18px 0px 0px; text-align: left; vertical-align: baseline;">
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; font-weight: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 can</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> (28 Ounce) Whole Tomatoes With Juice</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; font-weight: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 cans</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> (10 Ounce) Rotel (diced Tomatoes And Green Chilies)</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; font-weight: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 cup</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Chopped Onion</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; font-weight: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 clove</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Garlic, Minced</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; font-weight: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 whole</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Jalapeno, Quartered And Sliced Thin</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; font-weight: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 teaspoon</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Sugar</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; font-weight: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 teaspoon</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Salt</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; font-weight: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 teaspoon</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Ground Cumin</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; font-weight: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 cup</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Cilantro (more To Taste!)</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; font-weight: normal; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 whole</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Lime Juice</span></span></li>
</h4>
<h4 style="border: 0px; font-family: Georgia; font-size: 14px; margin: 0px; outline: 0px; padding: 18px 0px 0px; text-align: left; vertical-align: baseline;">
Preparation Instructions</h4>
<div itemprop="instructions" style="border: 0px; font-family: Arial; font-size: 12px; margin: 0px; outline: 0px; padding: 0px; position: relative; text-align: left; vertical-align: baseline;">
<div style="background-color: transparent; border: 0px; font-size: 14px; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.</div>
<div style="background-color: transparent; border: 0px; font-size: 14px; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.</div>
<div style="background-color: transparent; border: 0px; font-size: 14px; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.</div>
<div style="background-color: transparent; border: 0px; font-size: 14px; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
Recipe Source: <a href="http://thepioneerwoman.com/cooking/2010/01/restaurant-style-salsa/">Pioneer Woman</a></div>
<div style="background-color: transparent; border: 0px; font-size: 14px; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
Posted by: Sallie</div>
</div>My Sister's Kitchenhttp://www.blogger.com/profile/04190838904961471971noreply@blogger.com0tag:blogger.com,1999:blog-7103111208509301475.post-22306617014497338302012-06-28T08:14:00.002-07:002012-06-28T10:34:25.417-07:00Paula Deen's Lot's O' Meat Lasagna<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs6ikQgZpX2kQfjEWjpit2d2YsrYwYK4IiaZvF4TuhPBxXmWEpm0RGj40-yGcBt95cxSZl3yRnPIfGbdykdfNHllgV8Ix7bYTXe-oLlRZuyGAZuTVDsb1XtLiKGe_O2Gumrt-EZdkxl0U/s1600/lots+of+meat+lasagna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs6ikQgZpX2kQfjEWjpit2d2YsrYwYK4IiaZvF4TuhPBxXmWEpm0RGj40-yGcBt95cxSZl3yRnPIfGbdykdfNHllgV8Ix7bYTXe-oLlRZuyGAZuTVDsb1XtLiKGe_O2Gumrt-EZdkxl0U/s320/lots+of+meat+lasagna.jpg" width="213" /></a></div>
<br />
In case you haven't noticed, and not intentionally, I've been on a kick lately. Trying to find some good old-fashioned, basic, go-to recipes. I love trying new recipes and different versions of our families favorites, but in the hustle and bustle of everyday life, it's so nice to have a recipe you know you can depend on to give you great results every time. My latest quest ?Lasagna.<br />
<br />
I have a few lasagna recipes I really like. The Pioneer Woman's<a href="http://mysisterskitchen2009.blogspot.com/2010/08/lasagna.html"> recipe</a>, <a href="http://mysisterskitchen2009.blogspot.com/2012/01/classic-italian-lasagna.html">this</a> amazing version that I usually save for company or special occasions, and this fun <a href="http://mysisterskitchen2009.blogspot.com/2011/07/mexican-lasagna.html">mexican version. </a>Although they are all delicious in different ways, I was still on the lookout for something new.<br />
<br />
Then as luck would have it, when my friend Andrea and I were planning what to feed our boy's soccer team and some of their families at an upcoming tournament, she suggested a lasagna recipe her brother had e-mailed her. After reading over the ingredients, I had a feeling it was going to be good.<br />
<br />
After tasting it, I had to agree, it was delicious. I loved the combination of both ground beef and sausage. The addition of ricotta as well as cottage cheese ? Let's just say it totally makes the lasagna. The soccer boys and their families devoured it. It's a keeper.<br />
<br />
<h2>
<b><i>Lots O'Meat Lasagna</i></b></h2>
<span style="background-color: white; color: #3d3d3d; font-family: 'trebuchet ms', sans-serif; font-size: 18px;">Ingredients</span><br />
<ul class="kv-ingred-list1" style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin: 0px 0px 14px; outline: none; padding: 0px;">
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">1 1/2 pounds lean ground beef (the original recipe calls for ground chuck so do whatever you like best)</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">1 pound ground Italian sausage</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">1 onion</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">2 cloves garlic, minced</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">2 teaspoons ground oregano</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">1 teaspoon ground basil</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">1/4 teaspoon salt</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">1/4 teaspoon pepper</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano *we don't like chunks of tomatoes so I puree this. Sometimes I add a little more if the sauce looks too dry)</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">2 (15-ounce) cans tomato sauce</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">1 (6-ounce) can tomato paste</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">1 1/2 cups small curd cottage cheese</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">1 16 oz. container ricotta cheese</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">1 (5-ounce) package grated Parmigianno-Reggiano</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">2 tablespoons freshly chopped parsley leaves</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">2 large eggs, lightly beaten</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">9-12 oven-ready lasagna noodles (Barilla is my favorite. see cooks note at bottom)</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">2 (8-ounce) packages shredded mozzarella *</li>
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Directions</h2>
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<div class="instruction" style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
Preheat oven to 350 degrees F.</div>
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<div style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.</div>
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Return meat to pan and add oregano, basil, salt and pepper. If desired, puree tomatoes in food processor. Add tomatoes or tomato puree, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.( If the sauce looks too dry, I add a little more of the tomato puree.)</div>
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In a small bowl, combine cottage cheese,ricotta, Parmesan, parsley, and eggs.</div>
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Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.</div>
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Bake 45 minutes, covered in foil. Remove foil, top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.</div>
<div style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
<b>**Cooks Notes </b><br />
<b><br /></b><br />
<b>If you use Barilla brand of oven ready lasagna noodles, you will need to use 12 noodles because they are fatter and shorter. When I halved the recipe for 8x8 pan I used about 6 noodles.</b><br />
<b><br /></b><br />
<b>I never use pre-grated cheese. They use a substance on it to keep it from clumping which keeps it from melting as nicely as freshly grated cheese.</b></div>
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<i>Recipe Source: adapted from Paula Deen</i><br />
<i>Posted by: Sallie</i><br />
<br /></div>
</div>My Sister's Kitchenhttp://www.blogger.com/profile/04190838904961471971noreply@blogger.com0tag:blogger.com,1999:blog-7103111208509301475.post-11914077371959705762012-06-26T18:11:00.001-07:002012-06-26T18:11:44.749-07:00My Go-To Brownies<br />
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<br />
I<i><b> love</b></i> brownies. Always have, always will. Great for picnics and potlucks, packed in lunches, with a nice tall glass of cold milk or nestled in a bowl with some silky hot fudge sauce and vanilla ice cream. Yum.<br />
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For a long time <a href="http://mysisterskitchen2009.blogspot.com/2009/04/paula-deens-southern-pecan-brownies.html">this</a> Paula Deen version reigned as my favorite. Until I made these. Don't get me wrong, I still love Paula's version and make them quite often but these babies are everything I love in a brownie. Fudgy, moist, dense without being too heavy, and the kicker---little pockets of chocolate chips in every bite.<br />
<br />
Considering<span style="background-color: white;"> that during marathon season last year my husband and I consumed at least 10 pans of these babies, I think we can now claim to be experts on the subject. I'd make a batch on Saturday night, let them firm up in the fridge overnight and the next day cut them into bite sized pieces, perfect for snacking on all day long.</span><br />
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*Although I haven't gotten around to making it, I've included the turtle variation below.*<br />
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<b><u>Turtle Brownies</u></b><br />
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<div class="recipe_text" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; text-align: justify;">
Makes 16 brownies</div>
<div class="recipe_subtitle" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; font-weight: bold; text-align: left;">
<br /></div>
<div class="recipe_subtitle" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; font-weight: bold; text-align: left;">
<i>Ingredients</i></div>
<div class="recipe_text" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; text-align: justify;">
10 tablespoons (1 1/4 sticks) unsalted butter, plus extra for greasing the pan<br />1 1/2 cups sugar<br />1/4 cup water<br />24 ounces good quality, semisweet chocolate chips<br />5 eggs<br />1 1/2 cups flour<br />1/2 teaspoon sea salt<br />1/2 teaspoon baking soda<br />1 teaspoon pure vanilla extract</div>
<div class="recipe_subtitle" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; font-weight: bold; text-align: left;">
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<div class="recipe_subtitle" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; font-weight: bold; text-align: left;">
<i>Directions</i></div>
<div align="left" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">
Preheat oven to 350 degrees. Grease a 13x9x2 pan with butter.</div>
<div align="left" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">
In a large saucepan, melt the butter over medium heat. Add the sugar and water, and bring to a boil. Remove from the heat and add 12 ounces of the chocolate, stirring until smooth. Whisk in the eggs one at a time, making sure each is incorporated before adding the next. Combine the dry ingredients and mix gently into the chocolate mixture. Stir in the remaining chocolate and vanilla.</div>
<div align="left" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">
Pour the batter into the prepared pan and bake until the center feels just firm to the touch, about 30-35 minutes. Cool on a wire rack. While brownies are cooling, prepare the topping.</div>
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<br /></div>
<div align="left" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">
Caramel Pecan Topping Ingredients</div>
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</div>
<ul style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; list-style-image: url(http://www.auxdelicesfoods.com/images/bullet.jpg); list-style-position: inside; margin-left: 0px; padding-left: 20px; text-align: -webkit-center;">
<li>1 1/2 cups sugar</li>
<li>2/3 cup light corn syrup</li>
<li>6 tablespoons water</li>
<li>2/3 cup heavy cream</li>
<li>2 teaspoons vanilla extract</li>
<li>3 cups pecan halves and pieces</li>
</ul>
<div style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; text-align: -webkit-center;">
</div>
<div align="left" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">
<br /></div>
<div align="left" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">
<b><i>Directions</i></b></div>
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<br /></div>
<div align="left" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">
In a heavy saucepan, bring the sugar, corn syrup, water and salt to a boil over medium heat and stir until the sugar dissolves. Stop stirring and let the caramel cook until it turns golden, 10-15 minutes. Remove the pan from the heat and carefully add the cream and vanilla. The hot caramel may spatter when you add the cream, so be careful. When the caramel stops bubbling excessively, stir until smooth, and then stir in the pecans. Spread the topping over the cooled brownies in an even layer. Let cool, then cut brownies into 16 squares.</div>
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<br /></div>
<div align="left" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">
Recipe Source: <i>The Family Kitchen Cookbook</i></div>
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Posted by: <i>Sallie</i></div>My Sister's Kitchenhttp://www.blogger.com/profile/04190838904961471971noreply@blogger.com1tag:blogger.com,1999:blog-7103111208509301475.post-10514543599347957392012-06-12T17:34:00.001-07:002012-06-28T10:34:51.381-07:00Grilled Balsamic-Garlic Crusted Pork Tenderloin<br />
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<br />
<b>Grilled Balsamic-Garlic Crusted Pork Tenderloin</b><br />
<blockquote class="recipe hrecipe" style="background-color: rgba(226, 226, 227, 0.292969); border: none; margin: 5px 20px 12px -37px; padding: 25px 25px 25px 37px; width: 595px;">
<h2 class="fn" style="color: #92b870; font-size: 21px; font-weight: normal; line-height: 21px; margin: 0px 0px 2px; padding: 0px; vertical-align: middle;">
</h2>
<div class="ingredient" style="margin: 0px; padding: 0px;">
<div style="line-height: 18px; margin-bottom: 12px; padding: 0px;">
4-5 garlic cloves, finely minced or crushed<br />
2 tablespoons balsamic vinegar<br />
2 1/2 teaspoons coarse salt<br />
1/2 teaspoon freshly ground pepper<br />
2 tablespoons olive oil<br />
2 pork tenderloins (about 1¼ pounds each)<br />
2 tablespoons canola oil (if preparing in oven)</div>
</div>
<h3 style="clear: left; color: #b6b7b8; font-size: 16px; font-weight: normal; line-height: 16px; margin: 20px 0px -10px; padding: 0px 0px 20px;">
Directions:</h3>
<div class="instructions" style="margin: 0px; padding: 0px;">
<div style="line-height: 18px; margin-bottom: 12px; padding: 0px;">
Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!</div>
<div style="line-height: 18px; margin-bottom: 12px; padding: 0px;">
<strong>Grill preparation:</strong></div>
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Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.</div>
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<strong>Oven preparation:</strong></div>
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Preheat oven to 400 degrees.</div>
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Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.</div>
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Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.</div>
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Recipe & Picture Source: <a href="http://kitchenconfidante.com/if-you-cant-stand-the-heat-part-ii">Kitchen Confidante </a><br />
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Posted by: Sallie<br />
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</div>My Sister's Kitchenhttp://www.blogger.com/profile/04190838904961471971noreply@blogger.com0tag:blogger.com,1999:blog-7103111208509301475.post-44728739320364191192012-06-05T15:46:00.000-07:002012-06-05T15:46:38.767-07:00The Best Hamburger Buns<br />
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What better to go with the<a href="http://www.mysisterskitchen2009.blogspot.com/2012/06/perfect-hamburger.html"> perfect hamburger</a>, than the best hamburger buns? After making<a href="http://mysisterskitchen2009.blogspot.com/2009/10/beautiful-hamburger-buns.html"> these</a> homemade hamburger buns from King Arthur Flour and<a href="http://mysisterskitchen2009.blogspot.com/2011/06/buttery-brioche-hamburger-buns.html"> these</a> cute little brioche buns I was on a quest to find the <b style="font-style: italic;">best </b>hamburger buns to go with my perfect burger.<br />
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Luckily, my search was quick and easy. Along with her recipe for the perfect hamburger, Annie also had her perfect hamburger bun recipe. Originally printed in the NY times and adapted by another of my favorite food bloggers, Deb from <a href="http://smittenkitchen.com/2009/07/light-brioche-burger-buns/">Smitten Kitchen </a> who searched through over <b>100 </b>different recipes, searching for <i>the one. </i>That's dedication!<br />
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With the perfect amount of fluff and firmness, these buns were every bit as good as the burger. They baked up golden and buttery with a hint of sweetness. The texture was heavier than your high quality white bread but lighter than a true brioche and complimented the burger perfectly.The process was just as easy as making your average dinner roll.<br />
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I did half with sesame seeds and half without, thinking that my kids would turn their noses up at the seeded ones, but they were the first to go.<br />
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Now I've got my perfect burger and my perfect bun. It's going to be a great summer!<br />
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<span style="font-family: Georgia; font-size: 10pt; font-weight: bold; text-decoration: underline;">Light Brioche Burger Buns</span><br />
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<span class="c2" style="font-style: italic;">Ingredients:</span></div>
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3 tbsp. warm milk</div>
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1 cup warm water</div>
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2 tsp. instant yeast</div>
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2½ tbsp. sugar</div>
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1½ tsp. salt</div>
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1 large egg</div>
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3 cups bread flour ( I ended up using between 3 1/8-3 1/4 cups)</div>
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1/3 cup all-purpose flour</div>
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2½ tbsp. unsalted butter, softened</div>
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For topping:</div>
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1 large egg beaten with 1 tbsp. water, for egg wash</div>
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Sesame seeds</div>
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<span class="c2" style="font-style: italic;">Directions:</span></div>
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In the bowl of a stand mixer fitted with the paddle attachment, combine the milk, water, yeast, sugar, salt and egg. Mix briefly to combine. Add the flours to the bowl, and mix until incorporated. Mix in the butter. Switch to the dough hook and knead on low speed for about 6-8 minutes. The dough will be somewhat tacky, but you want to avoid adding too much extra flour which will create tough buns. </div>
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Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in bulk, 1-2 hours. </div>
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Line a baking sheet with parchment paper or a silicone baking mat. Using a dough scraper, divide the dough into 8 equal parts. Gently roll each portion of dough into a ball and place on the baking sheet, 2-3 inches apart. Cover loosely with lightly oiled plastic wrap and let rise again, 1-2 hours, until puffed up and nearly doubled. </div>
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Set a large metal pan of water on the lowest rack of the oven. Preheat the oven to 400˚ F with a rack in the center. Brush the tops of the buns lightly with the egg wash and sprinkle with sesame seeds. Bake the buns about 15 minutes rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely. <br />
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Recipe Source:<a href="http://annies-eats.com/2010/03/01/the-perfect-burger-bun/"> Annie's Eats</a> via Smitten Kitchen and Originally printed in the New York Times.<br />
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<b><i>Posted by: Sallie</i></b></div>My Sister's Kitchenhttp://www.blogger.com/profile/04190838904961471971noreply@blogger.com0tag:blogger.com,1999:blog-7103111208509301475.post-7206935266825355912012-06-01T06:21:00.002-07:002012-06-28T14:13:25.101-07:00The Perfect Hamburger<br />
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<span style="font-family: Garamond;">Grilling season is in full swing and I've been on the hunt for the "perfect burger" recipe. </span><br />
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<span style="font-family: Garamond;">My husband has become quite the grill-master but he's not always around when the dinner prep begins and I like having a go-to recipe that I know is going to give me great results every time. After a few mediocre attempts, I stumbled upon<a href="http://annies-eats.com/2008/10/02/the-perfect-hamburger/"> this</a> recipe. Just looking at it convinced me that this was "the one!"</span><br />
<span style="font-family: Garamond;"><br /></span><br />
<span style="font-family: Garamond;">Boy, was I right! Classic seasonings and good old-fashioned ingredients, nothing fancy here, turned out some of the best burgers we've ever had. </span><span style="background-color: white; font-family: Garamond;">The only change I made was subbing out the ground sirloin for ground chuck. I'm usually a lean ground beef kinda girl but when it comes to burgers, if you want it nice and juicy you need that extra little fat.</span><span style="background-color: white; font-family: Garamond;"> These burgers were so good in fact, that we ate them two nights in a row and my husband announced he will be eating them every night when the kids and I take our annual cousins trip to my Moms.</span><br />
<span style="background-color: white; font-family: Garamond;"><br /></span><br />
<span style="background-color: white; font-family: Garamond;">If you're a beginner at the grill, see the great tips below from the girls over at The Sister's Cafe. I'll just add my two-cents. If you want the "perfect burger" you gotta have a homemade bun. Just sayin.</span><br />
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<strong style="background-color: white; font-family: Georgia, Times, serif; font-size: 13px;"><span style="text-decoration: underline;"><span style="font-family: Garamond;"><span style="font-size: 12pt;">The Perfect Hamburger</span></span></span></strong></div>
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<span style="font-size: 12pt;"><em><span style="font-family: Garamond;">Ingredients:</span></em><strong style="color: #757575;"><span style="text-decoration: underline;"><span style="font-family: Garamond;"></span></span></strong></span></div>
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<span style="font-size: 12pt;"><span style="color: black; font-family: Garamond;"><br /></span></span><br />
<span style="font-size: 12pt;"><span style="color: black; font-family: Garamond;">1 lb. ground chuck</span></span></div>
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<span style="color: black; font-family: Garamond;"><span style="font-size: 12pt;">2 Tbs. finely chopped yellow onion</span></span></div>
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<span style="color: black; font-family: Garamond;"><span style="font-size: 12pt;">1 tsp. minced garlic</span></span></div>
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<span style="color: black; font-family: Garamond;"><span style="font-size: 12pt;">1 tsp. salt</span></span></div>
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<span style="color: black; font-family: Garamond;"><span style="font-size: 12pt;">1/2 tsp. freshly ground pepper</span></span></div>
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<span style="color: black; font-family: Garamond;"><span style="font-size: 12pt;">1 or 2 dashes of Worcestershire sauce</span></span></div>
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<span style="color: black; font-family: Garamond;"><span style="font-size: 12pt;">4 slices cheddar or Swiss cheese (optional.Truth be told Kraft singles are my absolute fav)</span></span></div>
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<span style="color: black; font-family: Garamond;"><span style="font-size: 12pt;">4 hamburger buns, split</span></span></div>
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<span style="color: black; font-family: Garamond;"><span style="font-size: 12pt;">Sliced tomato for serving</span></span></div>
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<span style="color: black; font-family: Garamond;"><span style="font-size: 12pt;">Sliced onion, for serving</span></span></div>
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<span style="color: black; font-family: Garamond;"><span style="font-size: 12pt;">Torn lettuce for serving</span></span></div>
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<span style="color: black; font-family: Garamond;"><span style="font-size: 12pt;">Sliced dill pickle for serving</span></span></div>
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<span style="color: black; font-family: Garamond;"><span style="font-size: 12pt;">Ketchup, mayonnaise, mustard or other condiments of your choice for serving</span></span></div>
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<span style="font-size: 12pt;"><em><span style="color: black; font-family: Garamond;">Directions:</span></em><span style="color: black; font-family: Garamond;"></span></span></div>
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<span style="color: black; font-family: Garamond;"><span style="font-size: 12pt;">Prepare a charcoal or gas grill for direct grilling over medium-high heat.</span></span></div>
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<span style="color: black; font-family: Garamond;"><span style="font-size: 12pt;">In a large bowl, mix together the beef, yellow onion, garlic, salt, pepper and Worcestershire sauce. Form the mixture into 4 patties, each 3⁄4 inch thick.</span></span></div>
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<span style="color: black; font-family: Garamond;"><span style="font-size: 12pt;">Grill the hamburgers directly over medium-high heat, turning once, 3 to 5 minutes per side. Check for doneness by cutting into a hamburger near the center or testing with an instant-read thermometer. No pink should show on the inside, and the internal temperature should register at least 160°F on an instant-read thermometer. If making cheeseburgers, place a slice of cheese on top of each hamburger during the last 3 minutes of cooking.</span></span></div>
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<span style="color: black; font-family: Garamond;"><span style="font-size: 12pt;">During the last 2 to 3 minutes of cooking, toast the hamburger buns, cut side down, on the grill. Serve the hamburgers on the buns with tomato, white onion, lettuce, dill pickle and condiments. Serves 4.</span></span><span style="font-family: Garamond;"></span></div>
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<span style="background-color: #efefef; color: #111111; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 1.286em; line-height: 22px;">A Few Tips for the Perfect Burger:</span></div>
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1. Brush your grill with oil and then heat to medium.<br />
2. Put all the ingredients together in a bowl and add any “stir ins” your heart desires:)<br />
3. Using your hands or a fork, gently stir together. Be careful to handle the meat as little as possible–the heat from your hands will start to melt the fat creating a dense and tough hamburger.<br />
4. Gently create 4- 5 patties that are 3/4 inch thick. (per pound of meat)<br />
5. Have you ever had your burgers form rounded tops when cooking, causing your condiments to slide off? Well, the smart people at America Test Kitchens found if you use your thumb to create a small depression in the center of the burger, it will prevent that during cooking. I have done this ever since I read that –and it works like a charm!<br />
6. Place hamburger patties on the preheated grill and close the lid! Do not poke, smash or flip more than once! This will make all the juices to come out and your will be left with dry as a bone burgers! Leave on the grill until no longer pink inside, turning one time! Usually this is 5-7 minutes per side, depending on how thick you made your patties.<br />
7. The last few minute of cooking put a slice of cheese on top your patty.<br />
8. While the cheese is melting, toast your buns on the top rack of the grill.<br />
9. Gently place your perfect burger between your lightly toasted buns, and pile with your favorite toppings. </div>
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<span style="color: #757575;"> </span><b><i> Stay tuned next week for the best hamburger buns ever!</i></b><br />
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Recipe Source: slightly adapted from Williams Sonoma via Annie's Eats<br />
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<i>Posted by: Sallie</i></div>My Sister's Kitchenhttp://www.blogger.com/profile/04190838904961471971noreply@blogger.com0tag:blogger.com,1999:blog-7103111208509301475.post-91191529130130269192012-05-29T12:16:00.002-07:002012-05-29T12:16:36.498-07:00Dulce-de-leche Banana Toffee Pie<div class="separator" style="clear: both; text-align: center;">
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Banoffee Pie kept popping up all around me. In recipe books, on Pinterest, and food blogs. In case you have no idea what Banoffe pie is, it's simply a pie made with dulce de leche (basically a thickened, soft caramel sauce) bananas, cream and toffee. I'd wanted to make one for quite some time but I had reservations.The thought of boiling a can of sweetened condensed milk and having it magically turn into caramel seemed like some kind of trick and maybe a little scary. Would the bananas be mushy or slimy? Would the caramel be so rich that it overpowered the whole pie? So each week when I made my dessert selection, it was passed by.<br />
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Finally after seeing my friend and fellow blogger<a href="http://www.goodeatswithanneandstaci.blogspot.com/"> Anne</a> pin<a href="http://www.ourbestbites.com/2012/03/dulce-de-leche-banana-toffee-pie-happy-birthday-our-best-bites"> this</a> and describing it as "rich and oh so yummy" I knew she wouldn't lead me astray and decided to make it to go with our Sunday dinner. Coming from the gals at<i> Our Best Bites</i> didn't hurt either.<br />
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I followed the directions <a href="http://www.ourbestbites.com/2010/11/homemade-dulce-de-leche-easy/">here</a> to make the dulce de leche. The sweetened condensed milk is<i> removed</i> from the can and cooked in a pie plate with a water bath. I also came across <a href="http://www.melskitchencafe.com/2012/03/diy-dulce-de-leche.html">this</a> crock pot method which I will be trying for sure.<br />
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I also went the homemade route with my cookie crust. I'm not a fan of store bought cookie or graham cracker crust. Trust me, it makes a BIG difference in the final product.<br />
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After one bite, all my reservations floated out the window. A crumbly, chocolaty cookie crust, silky smooth dulce de leche, perfectly firm, non slimy bananas, crunchy chunks of chocolate coated toffee, and a divine, sweetened cream cheese topping. In my opinion, the sweetened cream/cream cheese mixture is what took this pie from so, so to pure bliss! (The other recipes I came across just called for straight whipped cream.)<br />
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I'd also be willing to bet, this would be just as delicious with a traditional graham cracker crust.<br />
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**One word of caution, I would serve this pie within 6-8 hours of assembling. The dulce de leche did seem to break down a little and get slightly less firm.**<br />
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<strong style="border: 0px currentColor; margin: 0px; padding: 0px; vertical-align: baseline;">Dulce de Leche Banana Toffee Pie</strong><br />
<br /><span style="border: 0px currentColor; margin: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;">Ingredients:</span>1<br />
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8-serving chocolate cookie pie crust (I used<a href="http://smittenkitchen.com/2007/08/alexs-choice/"> this</a> recipe. You'll have leftovers.)<br />
1 14-ounce can sweetened condensed milk<br />
2 bananas (make sure they are really firm and not too ripe)<br />
1 cup crushed chocolate-covered toffee bars or Heath bits<br />
1 cup heavy whipping cream<br />
1/4 cup powdered sugar<br />
8 ounces cream cheese (light is fine)<br />
1/4 cup brown sugar</div>
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<span style="border: 0px currentColor; margin: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;">Instructions:</span></div>
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Prepare Dulce de Leche according to <a href="http://www.ourbestbites.com/2010/11/homemade-dulce-de-leche-easy/" style="border: currentColor; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">these instructions</a>. When done, allow to cool slightly and then spread onto the bottom and up the sides of the cookie crust.</div>
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Cut the bananas into 1/4″ slices. Lay the slices over the Dulce de Leche. Sprinkle with about 1/2 of the toffee bits and set aside.</div>
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In a large bowl, combine the powdered sugar and heavy whipping cream. Beat with electric beaters until medium peaks form. In a medium bowl, beat the softened cream cheese and the brown sugar with the electric mixer until light and fluffy. Add the whipped cream and mix with the electric mixer until fluffy and combined. Gently spread over the toffee bits and then sprinkle with remaining toffee bits. Chill for several hours before serving. Serves 8-10.<br />
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Recipe Source: Our Best Bites<br />
<b><i>Posted by: Sallie</i></b></div>
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<br />My Sister's Kitchenhttp://www.blogger.com/profile/04190838904961471971noreply@blogger.com0tag:blogger.com,1999:blog-7103111208509301475.post-7206995671224304662012-05-24T15:54:00.001-07:002012-05-24T15:54:57.625-07:00THE Baked Potato<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; font-weight: normal;">Okay I'll admit, it does seem strange. A recipe for a baked potato you ask? Why yes, in fact and once you taste these baked potatoes you'll see why.</span><br />
<span style="background-color: white; font-weight: normal;"><br /></span><br />
A perfect healthy, filling, and delicious side dish, I love potatoes in all forms. Mashed, french fried, twice baked, and roasted are a few favorites that come to mind. Usually we eat them with dishes like ham, grilled chicken, steak or pork chops.<br />
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Over the years I've tried different ways of baking potatoes. On a cookie sheet, wrapped in foil with butter and herbs, directly on the oven racks, poking holes, not poking holes and microwaving to name a few. They all produced similar results but nothing special.<br />
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One day on a whim, I searched for ways to cooked baked potatoes and stumbled upon<a href="http://www.foodnetwork.com/recipes/good-eats/the-baked-potato-recipe/index.html"> this</a> version by Alton Brown. The potatoes are washed, scrubbed thoroughly (to remove any dirt, etc.) and dried. Then using your basic fork, several deep holes are poked throughout the potato so that moisture can escape during baking. They are then lightly coated with oil, sprinkled with Kosher salt and baked directly on the oven rack.<br />
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The results? Amazing!! I'm guessing it's the oil and salt but whatever it is, it produces the <i>BEST </i>baked potatoes I've ever had. The inside is cooked perfectly and instead of being dry and crackly, the skin is so moist and flavorful, I can't wait to eat it.<br />
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This is now the only way I'll cooked baked potatoes.<br />
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<b><u>THE Baked Potato</u></b><br />
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Ingredients</h2>
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<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">1 large russet potato</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">Olive or Canola oil to coat</li>
<li class="ingredient" style="line-height: 23px; list-style: none; margin: 0px; outline: none; padding: 0px;">Kosher salt</li>
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Directions</h2>
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<div class="instruction" style="line-height: 23px; margin-bottom: 9px; outline: none; padding: 0px;">
Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.</div>
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Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam.</div>
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NOTE: If you're cooking more than 4 potatoes or they're pretty big, you'll need to extend the cooking time by up to 15 minutes.<br />
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Recipe Source:<i> Alton Brown</i><br />
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<b><i>Posted by: Sallie</i></b></div>
</div>My Sister's Kitchenhttp://www.blogger.com/profile/04190838904961471971noreply@blogger.com0tag:blogger.com,1999:blog-7103111208509301475.post-29925493746036694922012-05-22T16:49:00.001-07:002012-05-22T16:49:05.445-07:00Cook's Illustrated Light and Fluffy Pancakes **My go-to recipe**<div class="separator" style="clear: both; text-align: center;">
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Soon after I was married I knew I would need to aquire some cooking skills. To say that I needed some help in the kitchen was an understatement. I had grown up helping my Mom in the kitchen but the extent of my skills was pretty much spaghetti, enchiladas and cookies. Mostly cookies. My husband and I still laugh about how many frozen Totino's Pizzas we had in our freezer, disgusting I know!! I think I called my Mom on a daily basis for about 2 months to ask "how do you cook chicken?" or "what is a garlic clove?" In my defense I was only 19 when I got married and had never lived away from home.<br />
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Armed with a recipe file of my childhood favorites my Mom had made for me, the infamous <i>Better Homes</i> <i>and Gardens Cookbook</i> I had received as a wedding gift, and recipes I started collecting from friends, I was ready.<br />
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Seeing as how breakfast was my favorite meal and the ingredients were simple, it seemed like a good place to start. Instead of buying convenience foods I started making things like pancakes, waffles and muffins from scratch. I realized that I really enjoyed cooking and noticed that once I tasted a made-from-scratch version of something, it was really hard to go back to a mix. Cakes, rolls, waffles, brownies. I think I can safely say that homemade was and still is hands down a winner. Not to say that I never use mixes, but often times I find that making things from scratch doesn't take much longer and the results are <i>so</i> much better that I don't mind spending a few extra minutes in the kitchen.<br />
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Enter the pancake. What's better than a Saturday morning in your jammies eating pancakes and snuggling with your kiddos ? Not much in my book especially since most of our Saturdays usually consist of getting up for an early morning run followed by a busy day filled with soccer, basketball, dance recitals, etc.<br />
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If you know me at all, you know that I am constantly trying new recipes trying to find<i> my favorite</i> or<i> the best. </i>I have tried many pancake recipes but besides <a href="http://mysisterskitchen2009.blogspot.com/2010/01/rich-and-indulgent-zephyr-pancakes.html">these</a> yummy and ultra rich pancakes, these are hands my down, tried and true, go-to favorite.<br />
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As the name implies, they are light and fluffy with a sweet and tangy and almost buttery taste. Topped with anything from butter and maple syrup, to whipped cream and strawberries, or peanut butter and bananas, I'm betting these will become a family favorite of yours as well.<br />
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P.S. I'm happy to report that in the last 16 years I have 1- vastly improved in the kitchen, 2- haven't touched a Totino's pizza for years, and 3- thanks to this blog, now I'm the one getting the cooking questions.<br />
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<b>Light and Fluffy Pancakes</b><br />
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<span style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Calibri, Arial, sans-serif; font-size: 15px;">If you have buttermilk on hand, use 2 cups instead of the milk and lemon juice mixture.</span><br />
**See cook's notes at bottom of recipe*
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<ul class="ingredients" style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Calibri, Arial, sans-serif; font-size: 13px; list-style: none; margin: 0px 0px 10px; padding: 0px;">
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;"><br /></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;">1 tablespoon juice from 1 lemon</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;">2 cups whole milk</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;">2 cups (10 ounces) unbleached all-purpose flour</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;">2 tablespoons sugar</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;">2 teaspoons baking powder</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;">1/2 teaspoon baking soda</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;">1/2 teaspoon salt</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;">1 large egg</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;">3 tablespoons unsalted butter, melted and cooled slightly</li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 4px 0px;">1-2 teaspoons vegetable oil</li>
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<span style="font-family: 'Helvetica Neue', Helvetica, Calibri, Arial, sans-serif; font-size: x-small;">Whisk the lemon juice and milk together in a medium bowl or large measuring cup; set aside to thicken while preparing the other ingredients. Whisk the flour, sugar, baking powder, baking soda, and salt in a medium bowl to combine.</span></div>
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<span style="font-family: 'Helvetica Neue', Helvetica, Calibri, Arial, sans-serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: 'Helvetica Neue', Helvetica, Calibri, Arial, sans-serif; font-size: x-small;">Whisk the egg and melted butter into the milk until combined. Make a well in the center of the dry ingredients in the bowl; pour in the milk mixture and whisk very gently until just combined (a few lumps should remain). Do not overmix.</span></div>
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<span style="font-family: 'Helvetica Neue', Helvetica, Calibri, Arial, sans-serif; font-size: x-small;">Heat a 12 in. nonstick skillet over medium heat (I always use my trusty griddle) for 3-5 minutes; add 1 tsp oil (more for a griddle. Just eyeball it). and brush to coat the skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on the skillet. Cook pancakes until large bubbled being to appear, 1 1/2 to 2 minutes. Using a thin, wide spatula, flip the pancakes until golden brown on the second side, 1 1/2 to 2 minutes longer. Serve immediately. Repeat with remaining batter, using the remaining vegetable oil only if necessary. </span></div>
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<span style="font-family: 'Helvetica Neue', Helvetica, Calibri, Arial, sans-serif; font-size: x-small;">For a delicious blueberry version:</span></div>
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<span style="font-family: 'Helvetica Neue', Helvetica, Calibri, Arial, sans-serif; font-size: x-small;">Have ready 1 cup fresh or frozen blueberries, preferably wild, rinsed and dried. Follow the recipe for Light and Fluffy Pancakes. Sprinkle 1 tablespoon blueberries over each pancake just after pouring batter into the pan.</span></div>
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<span style="font-family: 'Helvetica Neue', Helvetica, Calibri, Arial, sans-serif; font-size: x-small;"><i>Recipe Source: Cook's Illustrated The New Best Recipe</i></span></div>
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<span style="font-family: 'Helvetica Neue', Helvetica, Calibri, Arial, sans-serif; font-size: x-small;"><b><i>Posted by: Sallie</i></b></span></div>
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<span style="font-family: 'Helvetica Neue', Helvetica, Calibri, Arial, sans-serif; font-size: x-small;"> Cook's Note- **According to my recipe book, taste testers actually preferred the lemon juice and milk mixture over replacing it with buttermilk. I only tried this once and overlooked the fact that they used whole milk. I used 1 percent and I had to disagree. I liked the buttermilk version much better( and I always have it on hand.I rarely buy whole milk) I will have to try again with whole milk and let you know my verdict.**</span></div>
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<br />My Sister's Kitchenhttp://www.blogger.com/profile/04190838904961471971noreply@blogger.com1