tag:blogger.com,1999:blog-2402656590434373162024-03-06T03:03:51.033-05:00Tami's Kitchen Table TalkDishing up family-friendly recipes with a side of low carb recipes, too!Tamihttp://www.blogger.com/profile/07652156287330314532noreply@blogger.comBlogger420125tag:blogger.com,1999:blog-240265659043437316.post-59016111601486287162012-04-30T12:00:00.000-04:002012-04-30T12:00:04.534-04:00SRC - Indian Spiced Shrimp<div class="separator" style="clear: both; text-align: center;">
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<br />
I wish that I could upload an app so that all of you could smell the wonderful scents surrounding me. MMMM!!<br />
<br />
Welcome to another month for the <a href="http://secretrecipeclub.com/">Secret Recipe Club</a>!<br />
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My secret blog this month was <a href="http://chocolateandchillies.blogspot.com/">Chocolate & Chillies</a>, run by Asiya. Asiya shares many family recipes from India on her blog. I fell in love with so many of her recipes but since I am low carbing again, I had to pick a recipe that would fit within my cooking guidelines.<br />
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I managed to find the most delicious recipe - <a href="http://chocolateandchillies.blogspot.com/2011/06/mummys-indian-spiced-shrimp-bbqd.html">Indian Spiced Shrimp</a>. It was perfect as is. The only change that I made was to add a bit of minced garlic to the shrimp.<br />
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It's quick and easy to whip up. Perfect for a quick lunch or dinner or even as an appetizer for a party.<br />
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<b> </b><br />
<b>Indian Spiced Shrimp</b><br />
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1 pkg frozen shrimp (approx 30-40 pieces), thawed and shelled<br />
1 tbsp ginger garlic paste<br />
1/2 tsp cayenne pepper<br />
1/2 tsp turmeric<br />
2 tsp lemon juice<br />
2-3 tbsp minced fresh cilantro - you can omit but it adds great flavor to the dish<br />
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Mix all ingredients, except the shrimp, in a plastic bag. Add shrimp and marinate for 30 minutes. <br />
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Using a wok, stir fry the shrimp until heated through. Brush with oil, intermittently.<br />
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Top with a sprinkle of freshly chopped cilantro.<br />
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Delicious served hot. I also enjoyed it cold out of the frig the next day.<br />
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This recipe will definitely be going into my low carb rotation!<br />
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</script>Tamihttp://www.blogger.com/profile/07652156287330314532noreply@blogger.com14tag:blogger.com,1999:blog-240265659043437316.post-64817000428218592432012-03-26T17:25:00.000-04:002012-03-26T17:25:48.591-04:00Beer Battered Fish<div class="separator" style="clear: both; text-align: center;">
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Welcome to another addition of the <a href="http://secretrecipeclub.com/">Secret Recipe Club</a>! <br />
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I cannot believe that another month has come and gone so quickly. Where do the time go?<br />
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I was assigned the blog, <a href="http://www.lavenderandlovage.com/">Lavender and Lovage</a> to cook or bake from this month. Karen's blog is full of delicious French and English recipes.With St. Patrick's Day falling in March, I had my heart set on finding a dish that would work to celebrate the holiday and complete my SRC recipe. While skimming over several recipes from Karen's blog, I came across her recipe for <a href="http://www.lavenderandlovage.com/2011/07/fish-on-friday-real-english-fish-and.html#.TutyNNTOwto">Real English Fish and Chips</a> - what could be more perfect than pub fish for St. Patrick's Day?!?<br />
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Let me tell you, if you enjoy beer battered fish -either on a plate or a bun - you <u>must</u> try this recipe. I chose haddock as my fish of choice and with just a couple of steps in the breading - flour and beer- this dinner comes together rather quickly. I couldn't find a traditional dark Irish lager so I chose Yuengling, a beer from my hometown area off Pittsburgh, Pa.<br />
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For the chips, however, I took the easy way out and cooked frozen fries. ;) <br />
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<b>Beer Battered Fish </b><br />
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6 haddock fillets<br />
1 c. flour for batter<br />
extra flour for dredging the fish<br />
1 tbsp lemon pepper seasoning<br />
1 can of Yuengling beer - at least 8 oz.<br />
1 tsp. baking soda <br />
juice of 1/2 lemon + the other half for garnish/to<br />
squeeze on fried fish<br />
malt vinegar - optional but a favorite of mine.<br />
<br />
I cooked the chips (fries) ahead of time and kept them warm in the over.<br />
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<b>To Prepare the Fish: </b><br />
<br />
Pour some extra flour + 1 tbsp lemon pepper seasoning into a large, flat container that will allow you to lay the fish fillets flat to dredge them.<br />
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In a large bowl mix together the 1 cup of flour, the baking soda, salt and pepper. Slowly stir in the beer until you have a batter that resembles pancake batter. Add the lemon juice, if desired. Set aside until ready to use.<br />
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Prepare hot frying oil - either in a heavy frying pan or in a deep fryer. Line a baking sheet with paper towels to hold the fish when it has finished frying. I served our fish on sheets of newspaper lined with waxed paper to give it a pub look. My kids got quite a kick out of that!<br />
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Working with one fillet at a time, dredge each piece into the flour, making sure to completely cover each fillet. Dip the fillet into the batter, turning to cover it completely. Immediately drop the fish into the hot oil.<br />
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Watch the fish closely so not to over cook it. Each fillet will cook for about 3-4 minutes. The color of your fish will vary from light to dark depending on the beer that you use. Using Yuengling resulted in a darker colored fish.<br />
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Remove the fish and place it on the baking sheet lined with paper towels.<br />
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Serve with lemon wedges and/or malt vinegar. Delicious!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdlz9Bx7GjKgxUbS2VJZ0w6-n0KrWzWtBNq-v-VekXjvLMIgacg5OsYP63M0jzxuZuIitO5EkGnyjHh9dbb5p64G4S6DQGAkh1bO-PTKeNIll0Wt3dYR-kpkJsztA6EJk7z5L7JDTo5QY/s1600/rutabaga+chips+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdlz9Bx7GjKgxUbS2VJZ0w6-n0KrWzWtBNq-v-VekXjvLMIgacg5OsYP63M0jzxuZuIitO5EkGnyjHh9dbb5p64G4S6DQGAkh1bO-PTKeNIll0Wt3dYR-kpkJsztA6EJk7z5L7JDTo5QY/s320/rutabaga+chips+2.JPG" width="320" /></a></div>
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Do you know what a rutabaga is? Do you know how to cook them?<br />
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If not, you're missing out on a great tasting root vegetable that's full of vitamins and minerals - and the best part is that its relatively low carb, too!<br />
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You can cook them and serve them as mashed potatoes, chunk them up and throw them in a crock pot with a roast or cut them up and serve them my favorite way - as fries or chips! <br />
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When I received my Secret Recipe Club blog this month, <a href="http://gastronomicalsovereignty.blogspot.com/">Gastronomical Sovereignty</a>, I was hoping to find a recipe that was low carb or one that I could change to make low carb. I was thrilled when I came across Kristy's recipe for <a href="http://gastronomicalsovereignty.blogspot.com/2011/04/rutabaga-crisps.html">rutabaga chips</a>! <br />
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Rutabagas are relatively low carb (approx. 8 carbs per cup), especially when comparing them to the much missed potato. I discovered them on my first journey into low carbing. I get easily bored eating the same vegetables over and over again so I often grab something that's unfamiliar to me (after reading it on a low vegetable list, of course), buy it and then hit the Internet to find out how to prepare it. This was the case years ago. Since then, I've prepared them in all of the ways that I mentioned above - I love them! Often described as having a sweet taste, I think that they have more of a slight peppery taste too them - that's why I love them. <br />
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It's a super simple recipe that wields lots of taste!<br />
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<b>Rutabaga Chips </b><br />
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For one serving:<br />
<br />
1-2 small rutabagas, sliced paper thin<br />
2 tbsp. olive oil<br />
sprinkle of black pepper and all natural Mediterranean spices<br />
<br />
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Toss the chips with the olive oil, pepper and any other spices of your choice. Lay the chips in a single layer on a baking sheet.<br />
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Bake for 5-6 minutes @ 450*. Turn over and bake for another 4-5 minutes, keeping an eye on them to make sure you don't burn them. <br />
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Remove from the oven and allow to cool. Serve with low carb ketchup or low carb ranch dressing, if desired but I find them to be delicious on their own! <br />
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<b>**Tip**</b> Eat the chips as soon as they are cool enough to handle because they will go soggy - and while they are still tastey, they're more like fried potatoes than chips.<br />
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Kristy's blog has so many delicious recipe to pick from. Definitely take some time to flip through her blog. The pictures are mouthwatering, too! <br />
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Thanks for another great month here at the <a href="http://secretrecipeclub.com/">Secret Recipe Club</a>! <br />
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***I have to take a minute to thank my son for helping me to type up this post. I pulled the muscles in my right hand and arm from a fall on Friday evening. He came to my rescue to help me today!**<br />
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Don't forget to spread some bloggy love by taking a few minutes to visit all of the blogs in our wonderful blog hops!!
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</script>Tamihttp://www.blogger.com/profile/07652156287330314532noreply@blogger.com15tag:blogger.com,1999:blog-240265659043437316.post-78256681847890867862011-12-26T08:07:00.000-05:002011-12-26T08:07:34.247-05:00December SRC - Chocolate Coconut Patties<div class="separator" style="clear: both; text-align: center;">
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By the time our reveal for the <a href="http://secretrecipeclub.com/">Secret Recipe Club</a> posts this month, Christmas will have come and gone. I hope that everyone had a joyous holiday!<br />
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I was assigned the blog <a href="http://ohyoucook.blogspot.com/">Oh! You Cook</a> to choose a recipe from this month. Dena's blog is full of wonderful recipes! My choice this month was simple - not much more than chocolate and coconut - but it was just what I was looking for to add to our Christmas treats. If you like Mounds bars, her recipes for Mounds Wannabees is spot on and so delicious! I changed the recipe up just a bit by mixing the chocolate and the coconut together, making patties instead of bars. Either way, the chocolate and coconut is an excellent combination!<br />
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Happy New Year, Everyone!<br />
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<b>Chocolate Coconut Patties</b><br />
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1 - 14 oz bag shredded sweetened coconut<br />
8 1/2 tbsp. light corn syrup<br />
1 - 15 oz bag melting chocolate <br />
<br />
Line a large baking sheet with wax paper. <br />
<br />
Add coconut and corn syrup to a food processor. Pulse 8-10 times, or until corn syrup is evenly distributed and mixture clumps up.<br />
<br />
Melt the chocolate in the microwave. Stir the coconut into the coconut and mix until thoroughly combined. <br />
<br />
Shape into patties and lay on the baking sheet to harden. For quicker results, stick the pan into the frig. for 10 minutes. <br />
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Store in a sealed container in the refrigerator. <br />
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Makes approx. 45 patties<br />
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As many of my readers know, I'm a hostess for the <a href="http://secretrecipeclub.com/">Secret Recipe Club</a>. If you don't know what the SRC is all about, take a minute to check it out to see what fun you're missing out on!<br />
<br />
There are 4 groups to the Secret Recipe Club and when one of the groups end up with an orphaned blog - a blog who didn't have a recipe chosen from and made for the month - the group hostesses try to jump in and help out. I did just that this month. I was happy to be able to lend a hand to Tina in Group B!<br />
<br />
The blog that I baked from is named <a href="http://sixkilosofpumpkin.blogspot.com/p/about.html">Six Kilos of Pumpkin</a>. It full of great recipes. I especially enjoyed looking through her dessert recipes. I found the perfect recipe for the holidays...Gingerbread Cuffins with Cream Cheese Icing - nope, Cuffins is not a typo. She describes these treats as a mixture between cupcakes and muffins. After baking them, I can totally understand what she is describing. I decided to stray away from the usual cupcake or muffin this time and instead, I baked the batter in 4 oven-safe cups, perfect single serving desserts. Instead of cream cheese frosting, I'm topping ours with whipped cream. Sorry, no pictures of the whipped cream, we will be eating them for dessert later this evening.<br />
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<br />
How jealous are you that you can't smell the wonderful scents surrounding me in my little apartment?!?<br />
<br />
It's beginning to smell a lot like Christmas! :)<br />
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<b>Gingerbread Cups</b><br />
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<span style="font-size: x-small;">original recipe @ <a href="http://sixkilosofpumpkin.blogspot.com/2011/10/gingerbread-cuffins-with-cream-cheese.html">Six Kilos of Pumpkin</a></span> </div>
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1 c plain flour
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1/2 tsp baking soda</div>
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3/4 tsp. baking powder</div>
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1/4 tsp salt</div>
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2 tsp ground ginger</div>
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2 tsp ground cinnamon</div>
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1 tsp ground nutmeg</div>
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1 tsp ground cloves</div>
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1/2 cup brown sugar</div>
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1 egg
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7 tbsp. butter, softened</div>
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1/4 cup milk</div>
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2 tbsp organic maple agave syrup</div>
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1 tsp molasses </div>
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Preheat oven to 350C. </div>
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In a large mixing bowl, combine dry ingredients, up to and including the brown sugar. </div>
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Stir in the remaining ingredients and mix for 3 minutes with a hand mixer or until the batter is light and fluffy. </div>
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Spoon the batter into 4 large oven-safe baking cups. Bake for 20 - 23 minutes, until a toothpick stuck into the middle of one cup comes out clean. </div>
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Serve warm or bring to room temp and top with whipped cream.<br />
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Delicious!<br />
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Please take a few minutes to visit <a href="http://sixkilosofpumpkin.blogspot.com/">Six Kilos of Pumpkin</a> to let her know that she is not alone in bloggy land!
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</script>Tamihttp://www.blogger.com/profile/07652156287330314532noreply@blogger.com25tag:blogger.com,1999:blog-240265659043437316.post-54137974087284453992011-11-28T07:30:00.000-05:002011-11-28T07:30:00.701-05:00November SRC - Chicken with Rustic Balsamic Tomato Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAORIATCiwnPofBmnReCkesm_lU9q12PANg6JB8Tm7DpdOFC-Ep9PvdqrkrAJ6LwsXaRXyLmxmT2xlumiTyL0iuCIQzoedbLMOMW93eTptAyJbaUdjhku4Y_-djdzo-EfmhNCn-WS5PVA/s1600/chicken+with+Rustic+Balsamic+Tomato+Sauce1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAORIATCiwnPofBmnReCkesm_lU9q12PANg6JB8Tm7DpdOFC-Ep9PvdqrkrAJ6LwsXaRXyLmxmT2xlumiTyL0iuCIQzoedbLMOMW93eTptAyJbaUdjhku4Y_-djdzo-EfmhNCn-WS5PVA/s320/chicken+with+Rustic+Balsamic+Tomato+Sauce1.JPG" width="320" /></a></div>
<br />
I can't believe that it's the end of November already! That means that it's time once again for our reveal party for Group D of the Secret Recipe Club. <br />
<br />
I was paired with Kathleen's blog, <a href="http://gonnawantseconds.blogspot.com/">Gonna Want Seconds</a>. I knew from the first couple of minutes of thumbing through her recipes, that I was going to find many, many favorites to try. Her recipe for <a href="http://gonnawantseconds.blogspot.com/2009/10/chicken-with-rustic-basalmic-tomato.html">Chicken with Rustic Balsamic Tomato Sauce</a> is a perfect match for my ways of cooking so I decided that would be my choice for the SRC.<br />
<br />
Like Kathleen, I do not peel nor seed tomatoes unless it's absolutely necessary - and then it better be for a worthwhile cause. hahaha! This is a one pan dish so full of flavor. I made a couple of changes - I couldn't find decent plum tomatoes anywhere so I subbed two containers of grape tomatoes, which worked perfectly fine. I also left out the Rosemary because I thought that I had some in my freezer but I didn't and I didn't feel like running back to the store before dinner. I'm sure that the fresh Rosemary would add even more wonderful flavor to this dish. I left out the shallots because my family doesn't care for them. I love balsamic vinegar and the reduction in this recipe is fantastic when cooked with the tomatoes.<br />
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I served the chicken over rice but egg noodles would work nicely, too. If you want a lighter meal, serve the chicken with a side salad. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggogjXNWuJpgLXiclnMgKNQrqHyYsv6E0vKZ9UmlCzwnRTCGyTK32OtRTJ70FMOPXmvRmLGgaQxXWdH6wBmwbzhEx1uqfXIoe8AUKNXYgImUS_Yq9WnYyUZcJHgU66vb7qedSWcLuyIfY/s1600/chicken+with+Rustic+Balsamic+Tomato+Sauce2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggogjXNWuJpgLXiclnMgKNQrqHyYsv6E0vKZ9UmlCzwnRTCGyTK32OtRTJ70FMOPXmvRmLGgaQxXWdH6wBmwbzhEx1uqfXIoe8AUKNXYgImUS_Yq9WnYyUZcJHgU66vb7qedSWcLuyIfY/s320/chicken+with+Rustic+Balsamic+Tomato+Sauce2.JPG" width="320" /></a></div>
<br />
<b>Chicken with Rustic Balsamic Tomato Sauce</b><br />
<br />
4 tsp olive oil-divided<br />
4-5 skinless boneless chicken breast - <b>I used a 2.5 bag</b><br />
2 tbsp fresh rosemary-chopped - <b>I omitted</b><br />
1/2 tsp salt<br />
1/4 tsp black pepper<br />
1/4 c. shallots-chopped - <b>I omitted</b><br />
3 tbps garlic-minced<br />
1/4 c. balsamic vinegar<br />
6 plum tomatoes-diced - <b>I used 2 pints of grape tomatoes, halved</b><br />
1/4 c.chicken broth<br />
1/4 tsp sugar - <b>I added it</b><br />
1/4 c. fresh basil-chopped<br />
<br />
<br />
Heat 2 tsp oil in a large pan. Sprinkle both sides of chicken with salt and pepper. Add to skillet and brown on both sides. Transfer the chicken to a platter.<br />
<br />
Add 2 tsp oil to the pan. Lower the heat and add garlic. Cook about two minutes, stirring often. <br />
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Add the vinegar, stirring to scrape up the brown bits from the bottom of the pan. Cook until the vinegar is almost evaporated. <br />
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Stir in the tomatoes, chicken broth and sugar. Bring to a boil. Reduce heat and simmer for 15 minutes. <br />
<br />
Add chicken back to pan, turn to cover with sauce. Continue cooking until the chicken is cooked through. Stir in basil. <br />
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Serve over rice or egg noodles. For a lighter meal, serve the chicken with a side salad.<br />
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Here's how you can join us in the <a href="http://secretrecipeclub.com/">Secret Recipe Club</a>!
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</script>Tamihttp://www.blogger.com/profile/07652156287330314532noreply@blogger.com25tag:blogger.com,1999:blog-240265659043437316.post-88097208547142603242011-11-25T23:37:00.001-05:002011-11-25T23:51:51.796-05:00Pumpkin Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5sRsX52jnRQS2syTrjhnTUuiuwX_GZTyaeVTnwsk_-P-T_9nAvcMiHBnYjwxFsfQFFb7WVFPml7ttQHPMIsvNlsuWBRAFesi4aG-gf_CW_Wp5ILWLQKcaXNwjbNWc0D1T4CZ0YmGsAj8/s1600/pumpkin+cheesecake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5sRsX52jnRQS2syTrjhnTUuiuwX_GZTyaeVTnwsk_-P-T_9nAvcMiHBnYjwxFsfQFFb7WVFPml7ttQHPMIsvNlsuWBRAFesi4aG-gf_CW_Wp5ILWLQKcaXNwjbNWc0D1T4CZ0YmGsAj8/s320/pumpkin+cheesecake.JPG" width="320" /></a></div>
<br />
Looking to switch things up a bit for the holidays instead of the usual pumpkin pie? Try Paula Deen's recipe for pumpkin cheesecake.<br />
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This is one beautiful, creamy cheesecake! It's easy to make, too. I followed her directions, only adding more spices to it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo1LfzaX1ury0GSCly7VEl0V6IhZ8P7vwXIqS1_fLF2NQzQGQ4qcdHJApdb-sfuNWyuC1Wh_NE1ZrtFR9JeSvQACLtBNHhjSBoaFXM4Bn2uNNhjqVf2MLP-s0CsgWc0l4m4AhR7654gsY/s1600/pumpkin+cheesecase2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo1LfzaX1ury0GSCly7VEl0V6IhZ8P7vwXIqS1_fLF2NQzQGQ4qcdHJApdb-sfuNWyuC1Wh_NE1ZrtFR9JeSvQACLtBNHhjSBoaFXM4Bn2uNNhjqVf2MLP-s0CsgWc0l4m4AhR7654gsY/s320/pumpkin+cheesecase2.JPG" width="320" /></a></div>
<br />
<b>Pumpkin Cheesecake<span style="font-size: xx-small;"> </span></b><br />
<a href="http://www.pauladeen.com/index.php/recipes/view2/pumpkin_cheesecake/"><span style="font-size: xx-small;">From Paula's Home Cooking/Celebrates cookbook</span></a><br />
<br />
<b>Crust:</b><br />
1 3/4 cups graham cracker crumbs<br />
3 tablespoons light brown sugar<br />
1/2 teaspoon ground cinnamon<br />
1 stick melted salted butter<br />
<br />
<b>Filling:</b><br />
3 (8-ounce) packages cream cheese, at room temperature<br />
1 (15-ounce) can pureed pumpkin<br />
3 eggs plus 1 egg yolk<br />
1/4 cup sour cream<br />
1 1/2 cups sugar<br />
1/2 teaspoon ground cinnamon - I used 1 tbsp<br />
1/8 teaspoon fresh ground nutmeg - I used 1 tsp<br />
1/8 teaspoon ground cloves - I used 1 tsp<br />
2 tablespoon all-purpose flour<br />
1 teaspoon vanilla extract<br />
<br />
<span id="goog_2000540868"></span><span id="goog_2000540869"></span>Preheat oven to 350 degrees F. <br />
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<b>For crust:</b><br />
<br />
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside. <br />
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<b>For filling:</b><br />
<br />
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. <br />
<br />
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours. <b>I made our cheesecake the night before and refrigerated it. Set it on the counter for 15 minutes before cutting it for easier handling. </b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9tUpghjdXuI7iPJGnJ8vs1cCUMVJqY8435NMm3bEQTp2YwLBggBPDyc8dnDjEj4uXfw9PzJlR6G-zfvDDw6BKTAfJijsc0WaGPvp9MX-3rECChcBHHMEwLVWvt6UvbXVMKwuBB3gsDuc/s1600/pumpkin+cheesecake3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9tUpghjdXuI7iPJGnJ8vs1cCUMVJqY8435NMm3bEQTp2YwLBggBPDyc8dnDjEj4uXfw9PzJlR6G-zfvDDw6BKTAfJijsc0WaGPvp9MX-3rECChcBHHMEwLVWvt6UvbXVMKwuBB3gsDuc/s320/pumpkin+cheesecake3.JPG" width="320" /></a></div>
<br />Tamihttp://www.blogger.com/profile/07652156287330314532noreply@blogger.com2tag:blogger.com,1999:blog-240265659043437316.post-14979041439250794532011-11-24T01:10:00.001-05:002011-11-24T02:05:10.288-05:00Happy Thanksgiving<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioEX9uG9B68A3s8XfeosRWR-CXQ3CK0Hh8P66c6j2X2HCEuFaAUIGv-6UF1mIgZ-2H0AgorGeh2oH-4obX5jKVH0PhL2aSyC-VIVHGsEa3tW6jcub3WDcgry66KSN-qZJO8cLMxv9FNGY/s1600/Thanksgiving+tree1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioEX9uG9B68A3s8XfeosRWR-CXQ3CK0Hh8P66c6j2X2HCEuFaAUIGv-6UF1mIgZ-2H0AgorGeh2oH-4obX5jKVH0PhL2aSyC-VIVHGsEa3tW6jcub3WDcgry66KSN-qZJO8cLMxv9FNGY/s400/Thanksgiving+tree1.JPG" width="276" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our Thanksgiving Tree</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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<br />
I hope that everyone will take some time today to stop and reflect on what they're really thankful for.<br />
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In our home, we have so much to be thankful for. You can read some of our "thankful" leaves on our Thanksgiving tree.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMhgB5f62XEjuZOc4feGjkjEgtv5e-iR5NByXlERlw2QIgxahWkpz9DgKNGHxlNDbiskfyygyqENC435g4rg8c86x0OPP_YhVRyfqFxy8r4Q757n85haqFLV4SEECqnN19Jhp-KqAz1zQ/s1600/Thanksgiving+tree2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMhgB5f62XEjuZOc4feGjkjEgtv5e-iR5NByXlERlw2QIgxahWkpz9DgKNGHxlNDbiskfyygyqENC435g4rg8c86x0OPP_YhVRyfqFxy8r4Q757n85haqFLV4SEECqnN19Jhp-KqAz1zQ/s320/Thanksgiving+tree2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Closer Look - Decorations by My Daughter, Alexis</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5w5nmrPQ4dyhh4jbD9gt7DTZnqIKc82JDfKZfVaZqtOxvj0gCcj5ObwvU-XRvuBEEISNwN19qr7U4XqQXZ9uz0yzQJdx1GrnrokIQvhRkgr4Y_MlhTM48l3uoZ6mxcT8XKp_l5MZP87M/s1600/Thanksgiving+tree3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5w5nmrPQ4dyhh4jbD9gt7DTZnqIKc82JDfKZfVaZqtOxvj0gCcj5ObwvU-XRvuBEEISNwN19qr7U4XqQXZ9uz0yzQJdx1GrnrokIQvhRkgr4Y_MlhTM48l3uoZ6mxcT8XKp_l5MZP87M/s320/Thanksgiving+tree3.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Closer Look - Decorations by Alexis</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
As much as I wish that we were still living in Pa., moving to this state has given me an opportunity to grow in many ways. I'm finding that I'm an independent woman with a strong voice and for that, I'm very thankful.<br />
<br />
I'm so thankful for my husband and how hard he works to provide for us each and every day, through rain and snow, holidays and more...airports never sleep - and for that, I am thankful, too. <br />
<br />
My kids. They fight like cats and dogs now most of time. For this, I'm thankful that they <i>can</i> scream and argue and chase each other around. They are happy, healthy, headstrong, witty, intelligent kids. The same, yet totally different.<br />
<br />
I'm so thankful that my Mom made a full recovery from her health problems this past year. I'm thankful that she's strong-willed and a fighter and never gave up on things. I'm thankful for all of the doctors and nurses that were there to help through all of it and thankful to my sister for being there with her through all it, alone, because I couldn't be there to help out. Mom, we love you!<br />
<br />
My Internet friends. I'm thankful for each and every person that I've met along the way. Friends, whether by face or keystroke, have a very special place in my heart.<br />
<br />
However you choose to spend your day, I hope that it's wonderful!<br />
<br />
My kids and I are cooking dinner. Afterwards, we have plans to bake some cookies and play board games (We're getting Dad involved this time!). Gotta sneak in some time for pumpkin cheesecake and football, too! (Hope those Dirty Birds get taken down!) And if we any energy left over after that, we might drag out a few Christmas decorations. To top things off, my son wants to go Black Friday shopping at Old Navy...let's see if I'm still awake for that one! ;) <br />
<br />Happy Thanksgiving!<br />
<br />
<i style="font-family: "Trebuchet MS",sans-serif;"><span style="font-family: "Courier New",Courier,monospace; font-size: large;"><b><span style="color: #660000;"></span></b></span></i><span style="color: #660000; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><i><b>Tami </b></i></span></span>Tamihttp://www.blogger.com/profile/07652156287330314532noreply@blogger.com2tag:blogger.com,1999:blog-240265659043437316.post-83809457801829526172011-11-13T22:00:00.001-05:002011-11-13T22:44:23.668-05:00Cookie Carnival - September & October Reveals<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvgPs5IWx2mFgrQvvtW5ZS4XCoFO1iduhyphenhyphenkvWBeDEqiNITO5Iq4_y_9nN8UJwQeOBGuD_RJTRWqcdAakPfvPVSrcGFnNVV0DBMTRPg3TIHgn0XuxbX4qDQaew3P9HUUreg7T7uCzETa0E/s1600/cookie+carnival+new+sign.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvgPs5IWx2mFgrQvvtW5ZS4XCoFO1iduhyphenhyphenkvWBeDEqiNITO5Iq4_y_9nN8UJwQeOBGuD_RJTRWqcdAakPfvPVSrcGFnNVV0DBMTRPg3TIHgn0XuxbX4qDQaew3P9HUUreg7T7uCzETa0E/s1600/cookie+carnival+new+sign.jpg" /></a></div>
<br />
It's that time again! Time to show you all of the delicious cookies baked for the <a href="http://tamiskitchentabletalk.blogspot.com/p/join-cookie-carnival.html">Cookie Carnival</a> for the months of September and October.<br />
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<b>For September</b>, there was a choice of baking:<br />
<br />
<a href="http://www.foodnetwork.ca/ontv/hosts/Anna-Olson/recipe.html?dishID=7804&hostid=35047">Chewy Pecan Chocolate Bars</a><br />
or<br />
<b>"Take the Cake Mix Cookie Challenge"</b>, in which the members could submit up to 3 recipes using cake mixes in the recipes. <br />
<br />
Everyone chose to make take the cake mix cookie challenge!<br />
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<a href="http://letstrythese.blogspot.com/2011/09/cake-mix-cookies-challenge-caramel-corn.html">Vivian @Let’s Try These</a> made caramel corn cookies</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk_tj8k35nslsfGa0tvtLSVzL9FdrqnmvZ5i94hhT_ALH-pjQJ_IVmtvhffZL7JdQDQPSY-hC3qCzOa-ttsKfj7beN8HlmdzPkfDZagwG6SzhJfCaKvMOmsrc8zIYcmnVqW4kwNbBWLTk/s1600/Vivian+-+cake+mix+challenge+++Caramel+Corn+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk_tj8k35nslsfGa0tvtLSVzL9FdrqnmvZ5i94hhT_ALH-pjQJ_IVmtvhffZL7JdQDQPSY-hC3qCzOa-ttsKfj7beN8HlmdzPkfDZagwG6SzhJfCaKvMOmsrc8zIYcmnVqW4kwNbBWLTk/s200/Vivian+-+cake+mix+challenge+++Caramel+Corn+cookies.jpg" width="200" /></a></div>
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<a href="http://littlebitofeverythingne.blogspot.com/2011/09/chocolate-chocolate-chip-cake-mix.html">Julie @ A Little Bit of Everything</a> made chocolate chocolate chip cookies!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-aYZGJ9-rHW4RIQc4cX2UUEy0KopLKY-4CSMoZ5rT_qVvrTfOajx3q__5acOObO9_hTndpcSIM-AKKk2AQcekFOaIrAm2D1zrPaOpggCuel4P8Rl-3Z0lpa4rMwTgWl6Sf37wa_VtNg/s1600/Julie+cake+mix+choc.+choc.+chip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="115" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-aYZGJ9-rHW4RIQc4cX2UUEy0KopLKY-4CSMoZ5rT_qVvrTfOajx3q__5acOObO9_hTndpcSIM-AKKk2AQcekFOaIrAm2D1zrPaOpggCuel4P8Rl-3Z0lpa4rMwTgWl6Sf37wa_VtNg/s200/Julie+cake+mix+choc.+choc.+chip.jpg" width="200" /></a></div>
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<a href="http://www.bakingandboys.com/2011/09/devils-food-cake-mix-cookies-and.html">Katrina @ Baking and Boys</a> For her first cookie, Katrina made devils food cake mix cookies</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG16yQ6gOCLpUUu9zYNv6rQHb2zJXwPXO_WuaEX4N8bo1hK9HM77THDgVr4P5OZ49RL3qh4OidQoXyAvQP8vPnCP9GnE5KboSUwa4qDVZ2aGZG-ZG65HTKtnjdyO1MGFO-kOGTIWb-VK0/s1600/Katrina+cake+mix+devils+food.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG16yQ6gOCLpUUu9zYNv6rQHb2zJXwPXO_WuaEX4N8bo1hK9HM77THDgVr4P5OZ49RL3qh4OidQoXyAvQP8vPnCP9GnE5KboSUwa4qDVZ2aGZG-ZG65HTKtnjdyO1MGFO-kOGTIWb-VK0/s200/Katrina+cake+mix+devils+food.JPG" width="192" /></a></div>
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For her second cookies, she made pumpkin spice cake cookies</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhup8CN50_GO3lwkQKB2UrSOwZ0DauYzknvdWDieg4mPN3XYQUm7P9zqPcVHW4Nn_v48AjL4iR42qBcAAQmNXXTgLosj3_9sBGxOnpZ0io5R-PLIBck78cKJhwBQrCKOs3WAyVGgt1zYbc/s1600/Katrina+cake+mix+pumpkin+spice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhup8CN50_GO3lwkQKB2UrSOwZ0DauYzknvdWDieg4mPN3XYQUm7P9zqPcVHW4Nn_v48AjL4iR42qBcAAQmNXXTgLosj3_9sBGxOnpZ0io5R-PLIBck78cKJhwBQrCKOs3WAyVGgt1zYbc/s200/Katrina+cake+mix+pumpkin+spice.jpg" width="200" /></a></div>
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<a href="http://www.whimsicalbakery.ca/home/2011/09/cinnamon-crinkles/%20%20%20">Christine @ Whimsical Bakery</a> made cinnamon crinkles</div>
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<a href="http://meettheswans.com/2011/09/29/cinnamon-spiced-butter-pecan-cookies/">Krista @ Meet the Swans</a> made cinnamon spiced butter pecan cookies</div>
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What a wonderful round up! I love keeping cake mixes on hand to make cookies!<br />
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Please take a few minutes to visit these ladies' beautiful blogs!! They've been busy since making these cookies. Check 'em out to see what they've been up to! <br />
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<br />
<b>For October</b>, the two cookie choices were:<br />
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<a href="http://www.midwestliving.com/recipe/bars/danish-pastry-apple-bars/">Danish Pastry Apple Bars</a><br />
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and<br />
<a href="http://www.midwestliving.com/recipe/brownies/fudgy-cats/">Fudgy Cats</a><br />
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This time of the year is busy for almost everyone. We only had a couple of people participate this month. THANK YOU, ladies, for baking with the Cookie Carnival this month!!<br />
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<a href="http://thechocolatepot.blogspot.com/2011/10/cookie-carnival-fudgy-mummies.html">Michelle @ Chocolate Teapot</a> made fudgy mummies<br />
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<a href="http://letstrythese.blogspot.com/2011/10/cookie-carnival.html">Vivian @ Let’s Try These</a> made fudgy spiders<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIh9-H_4ll5uzrfcasfDpy7dSnQkXqFKVYRFM1hfR_KxM6yQVQt5r1zpZBY_Z8SgU_XqHqg0vGnTGFB-Q9M8G8jdlcCmuIOOAeIVTbrZMblfqgh8yPtzE-9GRoBzvN-pI9gEFOzYR02qg/s1600/vivian+fudgy+spiders.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIh9-H_4ll5uzrfcasfDpy7dSnQkXqFKVYRFM1hfR_KxM6yQVQt5r1zpZBY_Z8SgU_XqHqg0vGnTGFB-Q9M8G8jdlcCmuIOOAeIVTbrZMblfqgh8yPtzE-9GRoBzvN-pI9gEFOzYR02qg/s200/vivian+fudgy+spiders.jpg" width="200" /></a></div>
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Give them some bloggie love by visiting them to see what they've been up to!<br />
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With the holidays upon us, I've decided to put the Cookie Carnival on hiatus until after the new year. Keep an eye out for it to debut again in February!<br />
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If you're looking for new cookie recipes for the holidays, checkout our <a href="http://tamiskitchentabletalk.blogspot.com/p/cookie-carnival-round-ups.html">Cookie Carnival Round Ups</a>! There's 2 years worth of yummy recipes posted for you to choose from! <br />
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Wishing you Happy Holidays filled with lots of cookie baking!<br />
<br />
Tami <br />
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<br />Tamihttp://www.blogger.com/profile/07652156287330314532noreply@blogger.com1tag:blogger.com,1999:blog-240265659043437316.post-18878757499242724732011-11-07T01:06:00.000-05:002011-11-08T22:21:13.101-05:00Crockpot Italian Beef Roast with Potatoes & Carrots<div class="separator" style="clear: both; text-align: center;">
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One of my all-time favorite meals is a beef roast with veggies cooked in a crockpot. It's a perfect meal for these chilly days we've been experiencing. This past Saturday was a busy day for us with indoor soccer practice, shopping and taking my daughter to a birthday bowling party... so coming home to a cooked dinner was so nice!<br />
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I cooked 2 - 2 1/2 lb beef roasts so that I would have enough meat left over to make beef noodle soup this week. Give a big cheer for a great 2 for 1 meal! <br />
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If you think that meat won't brown in a crockpot, just check this out.... MMM! Tender and juicy!<br />
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The potatoes and carrots soak up all of the beef juices, rounding out the meal and making it delicious!<br />
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<b>Crockpot Italian Beef Roast with Potatoes & Carrots</b><br />
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2 - 2 1/2 lb beef roasts, thawed if frozen<br />
7 Idaho potatoes, peeled and diced into small cubes<br />
5 large carrots, peeled and diced into small cubes<br />
1 pkg. Grill Mates Italian Herb Seasonings & Marinade<br />
1 tbsp. garlic powder <br />
2 c. beef broth<br />
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This recipe completely filled my 6 qt. crockpot so I wouldn't recommend using a smaller unit unless you decrease the amounts of this recipe.<br />
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Into the crockpot, layer potatoes and top with carrots. Sprinkle half of the Italian herb seasoning pkg. onto the vegetables. Pour 1 c. of beef broth over all.<br />
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Lay the beef roasts side by side on top of the vegetables. Sprinkle with the remaining Italian herb seasonings and garlic powder. Pour remaining cup of beef broth over top of the meat and down the sides into the crock.<br />
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Cook on high for 5 - 5 1/2 hrs.<br />
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<b>To Make Gravy</b><br />
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Remove the beef roast and the vegetables to a large platter. Cover with foil to keep warm.<br />
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Leave all of the broth and juices in the crockpot.<br />
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Stir 3 tbsp. cornstarch into 1/2 c. beef broth. Whisk this mixture into the broth that's left in the crockpot, stirring constantly until smooth. Cook for 5 minutes until the gravy starts to thicken.<br />
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Serve immediately with the roast and vegetables. <br />
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<b>***Extra Meals***</b><br />
<br />
Any leftover meat and potatoes can be made into beef noodle soup.<br />
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or<br />
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The potatoes and carrots can be whipped together for a great topping to shepard's pie or beef pot pie that's made from the left over beef and gravy.<br />
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<b>Linking up to:</b><br />
<br />
<a href="http://abowlfulloflemons.blogspot.com/2011/11/one-project-at-time-tuesday-link-party_08.html">A Bowl Full of Lemons</a>Tamihttp://www.blogger.com/profile/07652156287330314532noreply@blogger.com4tag:blogger.com,1999:blog-240265659043437316.post-33024341966873359162011-11-07T00:21:00.000-05:002011-11-18T09:14:57.575-05:00Pumpkin Gingerbread Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK_YhsJKRgEXXk7kLh2QB6b2kEuD90mGwVs78w2ufZ0GlGQDU6uPnh8uZ1gY1DiHh7-D729umnXJ7m_-1Wy3Ut-eqS6bHbI9SikLNTJlyRaNMAhUSCtt_jt6gW6h5DPq4whcrYqbQUmYc/s1600/pumpkin+gingerbread+muffins+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK_YhsJKRgEXXk7kLh2QB6b2kEuD90mGwVs78w2ufZ0GlGQDU6uPnh8uZ1gY1DiHh7-D729umnXJ7m_-1Wy3Ut-eqS6bHbI9SikLNTJlyRaNMAhUSCtt_jt6gW6h5DPq4whcrYqbQUmYc/s320/pumpkin+gingerbread+muffins+2.JPG" width="320" /></a></div>
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I love gingerbread and I love pumpkin muffins. Combine the two and you have a wonderfully moist, delicious treat. Great for breakfast, packing into lunch bags or for dessert topped with a little whipped cream, applesauce or ice cream! <br />
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This <a href="http://www.familycorner.com/forums/1053261-post11.html">recipe</a> was posted at FamilyCorner.com by a friend of mine who goes by "cat lover" on the forums. She turned her recipe into a cake. I made muffins from the batter. The only thing that I changed was to add a little more spices to the batter. Either way, it's great!<br />
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<b>Pumpkin Gingerbread</b> <b>Muffins</b><br />
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1 - 16 oz can pumpkin<br />
4 eggs<br />
3 1/2 cups flour<br />
2 cups sugar<br />
1 cup butter, softened<br />
1/2 cup light molasses<br />
1/3 cup water<br />
2 tsp baking soda<br />
1 tsp salt<br />
2 tsp cinnamon<br />
1 tsp ginger<br />
1/2 tsp baking powder<br />
1 tsp nutmeg<br />
1/2 tsp ground cloves<br />
<br />
Combine all ingredients in a large bowl. Beat at low speed for 30 seconds, stopping to scrape the bowl often. Beat at medium speed 3 minutes, again stopping to scrape the bowl.<br />
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Line muffin tins with paper liners. Spoon into paper liners and fill to the top of the cup - I used a large ice cream scoop to fill the cups. Do not level off evenly. The muffins will round out when they are baking. <br />
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Bake at 350 degrees for 20 minutes or until a toothpick stuck into the middle of a muffin comes out clean - check often so that you do not overbake. <br />
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For an extra sweet treat, top with whipped cream, warm apple sauce or ice cream. <br />
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Makes 30 muffins.<br />
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<b>Linking up to:</b><br />
<br />
<a href="http://janedeereblog.com/2011/11/fusion-fridays-11-18-11/">Jane Deere Fusion Fridays </a><b><br /></b><br />
<a href="http://abowlfulloflemons.blogspot.com/2011/11/one-project-at-time-tuesday-link-party_08.html">A Bowl Full of Lemons</a><br />
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<br />Tamihttp://www.blogger.com/profile/07652156287330314532noreply@blogger.com4tag:blogger.com,1999:blog-240265659043437316.post-78459727159179921222011-10-31T07:55:00.000-04:002011-11-07T00:24:36.568-05:00SRC - Sausage Pizza Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6nAYOzi3_JzDb8jDAEFbCyudcRKglI01w32ih6p_h0icZkXulAg4xWKbh5tm35JCkvg9HTmFtDNz5WC3kT5E2DhWRKrMP6Y7l8diaZG7e7SGgwy2yO_7Yv3U7yqekKYQUGzmOjl11plA/s1600/pizza+rolls+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6nAYOzi3_JzDb8jDAEFbCyudcRKglI01w32ih6p_h0icZkXulAg4xWKbh5tm35JCkvg9HTmFtDNz5WC3kT5E2DhWRKrMP6Y7l8diaZG7e7SGgwy2yO_7Yv3U7yqekKYQUGzmOjl11plA/s320/pizza+rolls+1.JPG" width="320" /></a></div>
<br />
I'm so excited to be hosting a group for the Secret Recipe Club!<br />
<br />
I'm the hostess for Group D, the newest group of the club and today is our reveal day!!<br />
I want to thank <a href="http://amandascookin.com/">Amanda @ Amanda's Cookin </a>for this wonderful opportunity to become<br />
a hostess for this great club!<br />
<br />
Even before I was assigned the wonderful blog, <a href="http://fantasticalsharingofrecipes.blogspot.com/">The Fantastical Sharing of Recipes</a>,
I knew that I would be searching for "snacking" foods instead of a main
dish or dessert recipe because my whole family has been down with the
flu this month. Yes, unfortunately, we share <i>everything</i>. <br />
<br />
The recipe I chose to make was <a href="http://fantasticalsharingofrecipes.blogspot.com/2011/08/amazing-homemade-pizza-rolls.html">sausage pizza rolls</a>.
They were delicious and fit our needs for something hearty enough to
fill us up but not weigh us down like a heavy meal. I apologize for the plain Jane pictures but I could barely see straight when we tried this recipe, let alone fancy things up for the picture. Don't judge by the pictures...whip up a batch that contains your favorite pizza toppings! Then you'll see what I'm taking about! YUM! Perfect for eating
while lounging on the couch, covered in blankets, while watching
Steelers football! (side note: Did ya happen to see that game
yesterday?!?)<br />
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<br />
Ok, back to the sausage pizza
rolls..... This is one of those recipes where I thought "Why didn't I
think of that?" Very easy to put together and great for using up bits
and pieces of leftovers that's stuck in the frig. Sarah's family prefers
pepperoni in their rolls but my family prefers sausage, peppers and
onions with the sauce and cheese, so that's what I ran with. Definitely a
keeper! Just think of the many pizza combos out there that you could
stuff into an egg roll wrapper. :)<br />
<br />
<b>Sausage Pizza Rolls</b><br />
<br />
3/4 lb loose hot sausage - if using sause that's <br />
in the casing, remove casings before frying and <br />
crumble into small pieces<br />
1 green pepper, diced into very small pieces<br />
1/3 c. onion, diced into very small pieces<br />
1/3 mushrooms, diced small<br />
mozzarella cheese, finely shredded<br />
pizza or spaghetti sauce<br />
1 pkg. egg roll wrappers<br />
oil for frying<br />
1/4 c. water for wetting egg roll wrappers<br />
<br />
Fry sausage until brown and cooked completely through. Drain on paper towel. <br />
<br />
Saute green peppers, onions and mushrooms until soft. Drain on paper towel, if necessary. <br />
<br />
Into one bowl, stir together the hot sausage, peppers, onions, mushrooms and 1 - 2 cups of sauce - enough to make the mixture wet but not sloppy and soggy. <br />
<br />
<b>To assemble: </b><br />
<br />
Lay one egg roll wrapper onto the table. To the middle of each wrapper add approx. 1 tbsp. cheese, then top with 1 - 1 1/2 tbsp sausage and veggie mixture.<br />
<br />
If you're not sure how to wrap the egg rolls for frying, there are directions inside the egg roll wrapper package. <br />
<br />
Fry in hot oil until browned all over. Drain on paper towels. <br />
<br />
Here's another version of egg rolls that I've made...my <a href="http://tamiskitchentabletalk.blogspot.com/2011/01/chicken-eggs-rolls.html">chicken egg rolls</a>. This one includes step by step pictures. <br />
<br />
I've had another
wonderful month of cooking and blogging with the Secret Recipe Club! If
you would like to learn how you join in on the fun, click<a href="http://secretrecipeclub.com/join-src/"> here </a>for more info.! <br />
<br />
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</script>Tamihttp://www.blogger.com/profile/07652156287330314532noreply@blogger.com17tag:blogger.com,1999:blog-240265659043437316.post-53989692802165543912011-10-18T16:36:00.001-04:002011-10-18T16:36:29.787-04:00Spiced Apple Crumb Bars<div class="separator" style="clear: both; text-align: center;">
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By this time of the year I'm ready for fall. I love the colors, the scents, picking apples and pumpkins, Halloween...every part of it. Still, even after 6 years of living in NC (borderline SC), I still can't get used to the fact that fall pretty much doesn't exist around us. The temps. during daylight are still in the 80s and the lows at night dip down into the 40s and 30s. It's nuts, I tell ya!<br />
<br />
To keep from missing out on all of the fun of fall, I've filled my house with leaves (fake of course, I'm not <i>that </i>nuts!), cinnamon and pumpkin candle melts and I'm making time to head back into the kitchen ('bout time, huh?) to start baking some scrumptious desserts! I apologize ahead of time if I get carried away and bombard my blog for a little while with apple and pumpkin desserts. I can't help it, we love them!<br />
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<b>Happy Fall Yinz! </b></div>
<b><span style="font-size: x-small;">(no disrespect to all of my southern friends and bloggers, but I can't say ya'll because I'm from Pittsburgh and that word just won't come out of my mouth.) ;)</span></b><br />
<br />
<b>Spiced Apple Crumb Bars</b><br />
<br />
<b>To make the bar part of the recipe:</b><br />
1 box white or yellow cake mix<br />
2 tsp. cinnamon<br />
2 tsp. pumpkin pie spice (can use apple pie spice)<br />
1 tsp. nutmeg<br />
1/2 tsp cloves, opitonal<br />
6 tbsp. cold butter, cut into small pieces<br />
3/4 old fashioned oats 1 egg + 2 egg whites<br />
1 tbsp. water<br />
<br />
<b>Filling:</b><br />
5 - 6 Granny Smith apples<br />
2 tbsp. butter<br />
2 tsp cinnamon<br />
2 tsp. pumpkin pie spice (can use apple pie spice)<br />
<br />
<b>Extra for Crumb Topping: </b><br />
<b>1/8 c. brown sugar</b><br />
<b> </b><br />
Preheat oven to 350*<br />
<br />
Stir together cake mix and spices. <br />
<br />
Using a pastry blender or two knives, cut the butter into the cake mix until it resembles course crumbs.<br />
<br />
Stir in oats. Reserve 1 c. of the mixture for the crumb topping on the bars.<br />
<br />Pat the remaining mixture into an ungreased 9 x 13 dish and set aside.<br />
<br />
To make the filling: core, peel and thinly slice the Granny Smith apples. Add the apples and butter into a frying pan. Saute over medium heat until the apples are fork tender. Before removing the apples from the stove, stir in the cinnamon and pumpkin pie spices.<br />
<br />
Layer the cooked apples over the crumb crust in the pan.<br />
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Stir the brown sugar into the reserved crumb mixture and sprinkle it over the top of the apples.<br />
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<br />
Bake for 28 - 30 minutes, until the edges start to turn light brown.<br />
<br />
Cool for 5 minutes in the pan before cutting into bars. <br />
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<br />Tamihttp://www.blogger.com/profile/07652156287330314532noreply@blogger.com2tag:blogger.com,1999:blog-240265659043437316.post-72969767511224086162011-10-07T09:36:00.000-04:002011-10-19T00:00:43.802-04:00Itty Bitty Cinnamon Rolls<div class="separator" style="clear: both; text-align: center;">
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My kids are not breakfast eaters first thing in the morning but I've found that if I make bite-sized versions of some breakfast treats, they will eat them. As a result, these itty bitty cinnamon rolls were born. <br />
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<br />
I took a short cut and used frozen bread dough so it really didn't take long at all to be able to serve hot, fresh cinnamon rolls instead of another cold breakfast. I'll be honest and tell you that I made these rolls on a weekend morning --I did not get up before the birds on a school day to roll out bread dough. I know that there are plenty of you out there who do get up in the wee morning hours to prepare breakfasts every morning and I commend you for doing so but that's not me. I'm NOT a morning person, no matter how hard I try to be. Had I been making these for a school morning, I would've prepared the rolls ahead of time the night before, stopping right before cutting them into pieces, and then I would've wrapped the long roll up tightly in plastic wrap and stuck it in the refrigerator. Then all that would have to been done the next morning would be to cut and bake the little rolls. Even the glaze could be made ahead of time but it really doesn't take much effort to whip it up while the rolls are baking.<br />
<br />
The rolls are best if eaten hot, right out of the oven. I had just a few left over from the batch that I made and even after storing them in a tightly sealed container, they turned sort of rubbery and hard.<br />
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So there you have it...a simple yet very satisfying breakfast treat for days when you think that you don't have time to eat anything.<br />
<br />
<b>Itty Bitty Cinnamon Rolls</b><br />
<br />
1 loaf frozen bread dough, thawed<br />
1/2 c. brown sugar<br />
3 tbsp. cinnamon<br />
1/4 c. butter, room temperature<br />
<br />
<b>The directions are pretty simple: </b><br />
<br />
Thaw frozen bread.<br />
<br />
Preheat oven to 350*. Lightly coat a mini muffin pan with non stick cooking spray and set aside. <br />
<br />
Roll out bread dough until flat and as close to a rectangle as possible - doesn't have to be perfect.<br />
<br />
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Spread butter over the entire area of the dough.<br />
<br />
Mix the brown sugar and cinnamon together and then sprinkle all of it over the buttered dough.<br />
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<br />
Starting on the <u>long</u> end, roll up the log, tucking in the short end edges as you go along. <br />
<br />
To cut:<br />
<br />
Slice the long log in half. Slice each half in half, giving you four mini logs. You should be able to cut 6-8 mini rolls from each of the 4 mini logs.<br />
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Lay each cinnamon roll into a mini muffin hole in the pan.<br />
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Bake for approx. 15 minutes or until the rolls are golden brown.<br />
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<br />
Remove the hot rolls to a cooling rack. Drizzle with glaze (recipe below), if desired. Aren't they just the cutest little things?!?<br />
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<b>Glaze for Itty Bitty Cinnamon Rolls</b><br />
<br />
1 c. powdered sugar<br />
2 tbsp. milk<br />
1/4 tsp. vanilla<br />
<br />
Stir all ingredients together until smooth. Generously drizzle the glaze over the warm cinnamon rolls.Tamihttp://www.blogger.com/profile/07652156287330314532noreply@blogger.com10tag:blogger.com,1999:blog-240265659043437316.post-68447614837963753532011-10-03T22:55:00.001-04:002011-10-03T22:56:50.813-04:00Cookie Carnival - Raspberry Filled Lemon Cream Cheese Bars<div class="separator" style="clear: both; text-align: center;">
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For my second <a href="http://tamiskitchentabletalk.blogspot.com/p/join-cookie-carnival.html">Cookie Carnival</a> submission this month, I choose another cake mix cookie recipe but this time, instead of a round cookie, I made bar cookies - Raspberry Filled Lemon Cream Cheese Bars. The original recipe is from Betty Crocker. Their recipe calls for strawberry preserves but since I already had raspberry preserves in the frig, I opted to use it instead. I loved the pairing of the slightly sweet raspberry preserves with the slightly sour lemon margarita filling.<br />
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<b>Raspberry Filled Lemon Cream Cheese Bars</b><br />
<span style="font-size: x-small;">a</span><span style="font-size: x-small;">dapted from <a href="http://www.bettycrocker.com/recipes/strawberry-filled-lemon-cream-cheese-bars/e9bb7fe6-06a0-4fdf-9a38-f784756207d4/?p=1">Betty Crocker.com</a></span><br />
<br />
Bar Cookie Base:<br />
1 box lemon cake mix<br />
1/2 c. butter, softened<br />
1/2 c.p finely chopped almonds<br />
1 c. low sugar raspberry preserves <br />
<br />
Filling:<br />
8 oz. cream cheese, softened<br />
1/4 c. sugar<br />
1/4 c. flour<br />
1/8 tsp. salt<br />
1 egg<br />
1/4 c.bottled margarita mix<br />
1/4 c. lemon juice<br />
<br />
Heat oven to 350°F. Grease 13x9-inch pan and set aside.<br />
<br />
Place cake mix in large bowl. With pastry blender or fork, cut in butter until crumbly. Add almonds; mix well. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of pan. <br />
<br />
Stir preserves until smooth; carefully spread over base.<br />
<br />
In same bowl, beat cream cheese, sugar, flour, salt and egg with electric mixer at medium speed until well blended. Add margarita mix and lemon juice; beat at low speed until blended. Carefully pour filling over base. <br />
<br />
Sprinkle reserved base mixture over filling.<br />
<br />
Bake 35 - 40 minutes or until edges begin to brown and center is set.<br />
<br />
Cool completely, about 1 hour. Cut into bars. Store covered in refrigerator.<br />
<br />
<b>My first Cookie Carnival cake mix cookie submission this month was: <a href="http://tamiskitchentabletalk.blogspot.com/2011/10/cookie-carnival-chunky-chocolate-peanut.html">Chunky Chocolate Peanut Butter Cake Mix Cookies! </a></b><br />
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<b><span style="font-size: small;">Want to join in on the Cookie Carnival fun? It's easy! Click <a href="http://tamiskitchentabletalk.blogspot.com/p/join-cookie-carnival.html">here</a> to find out more info. </span></b>Tamihttp://www.blogger.com/profile/07652156287330314532noreply@blogger.com1tag:blogger.com,1999:blog-240265659043437316.post-31899933524591520382011-10-03T12:55:00.001-04:002011-10-03T12:56:00.276-04:00Cookie Carnival - Chunky Chocolate Peanut Butter Cake Mix Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-509BgKAlqSLGd5JhiLxMb6lYgYd4d738dlzHBsWCbgFR1U9AL7BuKbjciUQQAXIcWMQRCX98-ZRbt9-w_eHL-yXU4df4yr-AcP7owbtOsIBsWnzvt70jameDVvgAMW4qbMj9-G4gUk/s1600/double+chocolate+chunk+cake+mix+cookie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-509BgKAlqSLGd5JhiLxMb6lYgYd4d738dlzHBsWCbgFR1U9AL7BuKbjciUQQAXIcWMQRCX98-ZRbt9-w_eHL-yXU4df4yr-AcP7owbtOsIBsWnzvt70jameDVvgAMW4qbMj9-G4gUk/s320/double+chocolate+chunk+cake+mix+cookie.JPG" width="320" /></a></div>
<br />
One of the recipes for September's <a href="http://tamiskitchentabletalk.blogspot.com/p/join-cookie-carnival.html">Cookie Carnival</a> was cake mix cookies - any recipe of your choice as long as it was a new recipe that you were trying. We were allowed to submit 3 cookies recipes of this type.<br />
<br />
My family loves cake mix cookies so I knew that this would be any easy choice for me. What I didn't realize until I started searching for new ideas was there there are hundreds of recipes out there for cake mix cookies and not just your ordinary round cookie either...there's bars, biscotti, squares, balls...so many to choose from.<br />
<br />
The great thing about cake mix cookies is that you can clean out the leftover bits of this and that from your cupboards by dumping the stuff into your cookie recipe. Sounds like some sort of mad scientist experiment, huh?<br />
<br />
I had several boxes of chocolate cake mix in my cupboard so it was a no brainer that my recipe was going to be a chocolate cookie. In the back of the cupboard, I found a bag with about a cup of chocolate chunks and on the same shelf, there was an almost empty jar of peanut butter. Who doesn't like chocolate and peanut butter mixed together? <br />
<br />
I started with a basic cake mix cookie recipe...one with water, oil, and eggs but then I made a few adjustments to the recipe. The results were delicious! You could taste just a slight hint of peanut butter through all of the chocolate. My husband is not a peanut butter cookie fan so this was just enough for him. The gooey chocolate chunks were awesome and added to the fun of eating these cookies while they were still warm.<br />
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<b>Chunky Chocolate Peanut Butter Cake Mix Cookies</b><br />
<br />
1 (18.25 oz) devils food cake mix<br />
1/3 c. water<br />
1 egg<br />
1/2 c. creamy peanut butter<br />
1 c. semi sweet chocolate chunks<br />
<br />
Preheat oven to 350* <br />
<br />
Using a large bowl and a wooden spoon, mix together cake mix, water, egg and peanut butter until all ingredients are combined. Stir in chocolate chunks. (I used my hands to mix the chips into the cookie dough.)<br />
<br />
Roll the dough into walnut-sized balls. Place the cookies on a lightly greased cookie sheet in 4 rows of 3 cookies, leaving plenty of room for the cookies to spread out. Using a fork, flatten the cookies in a criss-cross pattern. <br />
<br />
Bake for 10 -12 minutes. The cookies will still be slightly soft in the middle. Watch carefully and do not overbake.<br />
<br />
Cool the cookies on the pan for 1-2 minutes before removing from the cookie sheet.<br />
<br />
These cookies will freeze well, too. <br />
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Want to bake with us in the Cookie Carnival? <a href="http://tamiskitchentabletalk.blogspot.com/p/join-cookie-carnival.html">Here's what you need to know! </a>Tamihttp://www.blogger.com/profile/07652156287330314532noreply@blogger.com0tag:blogger.com,1999:blog-240265659043437316.post-84005351647490496142011-09-12T07:00:00.000-04:002011-09-12T07:00:06.272-04:00Secret Recipe Club: Homemade Whole Wheat Pizza Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9n0_ebZbTkrdC4qw8pj84F-l3NiQGGl0dgdpwGbPRRKWFi2IaMsnAdqKvYhVX6oOUnbPmXFr9fPIV8sx4GOFXnrZxpdyBNp5Se5kXMdto5yeAJmkwwhgFvD4gvO4oG-3i2AfZ5FSDjnU/s1600/pizza+rolls.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9n0_ebZbTkrdC4qw8pj84F-l3NiQGGl0dgdpwGbPRRKWFi2IaMsnAdqKvYhVX6oOUnbPmXFr9fPIV8sx4GOFXnrZxpdyBNp5Se5kXMdto5yeAJmkwwhgFvD4gvO4oG-3i2AfZ5FSDjnU/s320/pizza+rolls.JPG" width="320" /></a></div>
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This might not be a million dollar photo of pizza rolls but I wanted to show you what it looks like to accomplish a project that I have had a fear of trying for a long time - making homemade dough for breads and pizzas. I did it. Here they are in the raw without any pretty plates or fancy tablescapes.<br />
<br />
Delicious! (and I made the dough!)<br />
<br />
I was very fortunate to receive <a href="http://barbarabakes.com/">Babara Bakes</a> for my SRC blog this month. Barbara has a beautiful blog. The pictures jump right out at you, almost demanding you to try each and every recipe. Her step-by-step instructions are easy to follow - which made my challenge of trying something new so much easier. I can handle the bread machine method, but I'm overcome with panic at the thought of trying to make homemade bread by hand. When I found Barbara's recipe for <a href="http://barbarabakes.com/2010/08/whole-wheat-pizza-dough-and-homemade/">Whole Wheat Pizza Dough & Homemade Pizza Sauce</a>, I bookmarked it and hid it for a few days before making it my final choice. I read through the instructions again and again, making sure I had everything that I needed to make this dough turn out right. The day came to make the pizza dough.... I followed her instructions step by step. Guess what? It wasn't that hard after all. The dough was easy to work with and baked tasted great.<br />
<br />
I decided to make pizza rolls from this recipe instead of regular pizza. I added ground sausage, pepperoni, peppers & onion to her homemade pizza sauce. The sauce was fantastic. My whole family overwhelmingly loved the pizza rolls. This recipe is definitely a keeper! These will go over big for Sunday football games and school lunches! <br />
<br />
<b>Homemade Whole Wheat Pizza Rolls</b><br />
<span style="font-size: x-small;">adapted from <a href="http://tamiskitchentabletalk.blogspot.com/2009/03/pizza-roll-ups-for-friday-family-fun.html">tamiskitchentabletalk: pizza roll ups</a></span><br />
<br />
1 recipe for whole wheat pizza dough (below)<br />
1 recipe for homemade pizza sauce (below)<br />
3 c. shredded mixed mozzarella and cheddar cheese -<br />
divided into (2) 1 1/2 c. servings<br />
1 cup finely chopped turkey pepperoni - divided into (2) 1/2 c. servings<b><br /></b><br />
<br />
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<b>**Any changes that I've made to the original recipes below from Barbara Bakes, will appear in bold lettering.** </b><br />
<br />
<b>Whole Wheat Pizza Dough</b><br />
<span style="font-size: x-small;"><a href="http://barbarabakes.com/2010/08/whole-wheat-pizza-dough-and-homemade/">from Barbara Bakes</a></span><br />
<br />
1 cup warm water (between 95º and 115º)<br />
2 Tablespoons honey<br />
1/4 cup olive oil<br />
2 cup bread flour<br />
1 cup whole wheat flour<br />
2 1/4 teaspoons (1 US package) instant yeast<br />
2 teaspoons <a href="http://www.kingarthurflour.com/shop/items/vital-wheat-gluten-16-oz"></a>vital wheat gluten<br />
1/2 teaspoon salt<br />
<br />
Whisk together the honey, warm water, and oil in a small bowl. The
water should be about 95 to 115°. It should feel very warm, but not hot.<br />
<br />
Mix 1 cup bread flour and 1 cup whole wheat flour, yeast, wheat
gluten, and salt in mixing bowl, using the paddle attachment, mix on low
for about 30 seconds.<br />
<br />
With the motor running on low, pour in the liquids. Continue mixing
until a shaggy dough begins to form. Clean off paddle and switch to
dough hook. Mix in the remaining cup of bread flour a little at a time,
to make a moderately stiff dough. Adding more or less flour as needed.<br />
<br />
Knead for eight minutes. The dough should completely clear the sides.
If it is too sticky, add additional flour 1 tablespoon at a time,
mixing in thoroughly before determining if more flour is needed. If the
dough seems too dry, spritz with water from a spray bottle a couple of
times, mixing in thoroughly before determining if more water is needed.
You’ll find the dough wraps itself around the hook, so every 2 minutes,
stop the machine, scrape the dough off the hook, and then continue
kneading.<br />
<br />
Turn the dough out onto a lightly floured surface and knead it a few
times by hand to be sure it’s tight and elastic. Form the dough into a
tight ball.<br />
<br />
Wash and dry your mixing bowl then mist it with oil. Place the dough,
seam-side down, in the bowl and lightly mist top of dough with oil.
Cover bowl with plastic wrap and allow to rise in a warm, draft-free
spot until doubled in size — 45 minutes to an hour.<br />
<br />
<b>Heat the oven to 375*. </b><br />
<br />
Turn the dough onto a lightly floured surface and divide into two
equal portions. Set one aside and cover with plastic wrap to keep it
from drying out.<br />
<br />
<b>Lightly flour the table. Using a rolling pin, roll the other portion of dough into a large, thin rectangle. Cover the entire area with sauce (recipe below), leaving a 1/4 in. border all the way around the edges. </b><br />
<br />
<b>Top with 1/2 c. of turkey pepperoni and sprinkle on 1 1/2 c. of the cheeses. </b><br />
<br />
<b>Roll up tightly, jelly roll style, starting with one of the short ends. Slice into 12 equal portions. </b><br />
<br />
<b>Lightly spray non-stick cooking spray on a baking sheet. Lay the 12 pizza rolls onto the baking pan in 4 rows of 3 rolls. </b><br />
<br />
<b>Bake for 20 minutes. Immediately remove the rolls from the baking sheet once they have finished baking to prevent them from sticking to the sheet. </b><br />
<br />
<b>Repeat with the remaining dough and leftover ingredients</b><br />
<br />
<b>Leftovers can be frozen. </b><br />
<br />
<b>Homemade Pizza Sauce</b><br />
<a href="http://barbarabakes.com/2010/08/whole-wheat-pizza-dough-and-homemade/"><span style="font-size: x-small;">adapted from Barbara Bakes</span></a><b> </b><br />
<br />
<b>1/2 c. onion, diced very small</b><br />
<b>1/2 c. green pepper, diced very small</b><br />
<b>1 c. cooked, crumbled Italian sausage </b><br />
2 garlic cloves, minced or pressed<br />
1 tablespoons olive or vegetable oil<br />
1 (28 ounce) can crused tomatoes in rich puree<br />
1 teaspoon brown sugar<br />
1 teaspoon Italian seasoning<br />
1/2 teaspoon dried basil<br />
1/4 teaspoon salt<br />
1/4 teaspoon crushed red pepper flakes<br />
<br />
<b>In a small saucepan, sauté onion and green pepper until tender.</b> Add garlic and continue cooking until the garlic is tender. Stir in the
remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered,
for 30 minutes or until sauce reaches desired thickness. Sauce may be
refrigerated for up to 1 week.<br />
<br />
<br />
<script src="http://www.inlinkz.com/cs.php?id=77795" type="text/javascript">
</script>
Tamihttp://www.blogger.com/profile/07652156287330314532noreply@blogger.com21tag:blogger.com,1999:blog-240265659043437316.post-49643872188307054102011-09-06T20:24:00.001-04:002011-11-13T22:56:33.626-05:00August '11 Cookie Carnival Round Up!<br />
<br />
<br />
<center><a href="http://tamiskitchentabletalk.blogspot.com/"><img border="0" src="http://i107.photobucket.com/albums/m290/ajrsmom/cookiecarnivalnewsign.jpg" /></a></center>
<b> </b><br />
<b>Welcome to our Cookie Carnival Round Up for August! </b><br />
<br />
<br />
The cookie choices for this month were:<br />
<br />
<a href="http://familyfun.go.com/recipes/spiced-hermits-689061/">Spiced Hermits</a> & <a href="http://www.foodnetwork.ca/ontv/hosts/Anna-Olson/recipe.html?dishID=3965&hostid=35047">Sweet Banana Peanut Butter Cookies</a><br />
<br />
<b>Here's what our Cookie Carnival bakers had to say:</b><br />
<br />
<a href="http://wanderlustfood.blogspot.com/2011/08/cookie-carnival-sweet-banana-peanut.html">Jackie @ foodwanderlust</a> said " Decadent sandwiches of savory and sweet."<br />
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<br />
<a href="http://www.whimsicalbakery.ca/home/2011/08/sweet-banana-peanut-butter-cookies/">Christine @ Whimsical Bakery</a> loves Anna Olsen's website and her cookies.<br />
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<br />
<a href="http://www.bakingandboys.com/2011/08/cookie-carnivalpeanut-butter-sandwich.html">Katrina @ Baking and Boys!</a> baked the peanut butter cookies but switched things up a bit when it came to the filling.<br />
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<a href="http://confessionsofcityeater.blogspot.com/2011/08/cookie-carnival-sweet-banana-peanut.html">Stephanie @ Confessions of a City Eater</a> said "You can't even taste the rum in the filling and once you eat the whole cookie sandwich, all you taste is the deliciousness of that banana-peanut butter combination."<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifLhUDY9qsFfwVIb3vEOr_cYefL66YUuu93eK7ateFchIQvHVdnLiaNmUiih54jbbe7C9LTHIHFSO3JPobp4qUEkkoD3AIwPX1_z_IhObBLaXwljcwJKBDLnDVvlNSk9XRwU1qkA3RyXU/s1600/stephanie+-+pb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifLhUDY9qsFfwVIb3vEOr_cYefL66YUuu93eK7ateFchIQvHVdnLiaNmUiih54jbbe7C9LTHIHFSO3JPobp4qUEkkoD3AIwPX1_z_IhObBLaXwljcwJKBDLnDVvlNSk9XRwU1qkA3RyXU/s200/stephanie+-+pb.jpg" width="200" /></a></div>
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Donna, one of our Cookie Carnival email bakers said "I made the hermit cookies today and loved them! They reminded me of the old Archway cookies I had in my lunch as a child.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjJQVtXpC_8kGiFEv5ebQ7MsIXtq5hlTQvBmxNu8VBD0iMyEMkoxq5EYgl4v9hCEkHfrI1K8X75-P74PPonKUZNmk3Trz13D_RMxgzrdgDrXdCrgfHVBD4Obhi3AhJ1Z2jgofZWt5BJyg/s1600/donna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjJQVtXpC_8kGiFEv5ebQ7MsIXtq5hlTQvBmxNu8VBD0iMyEMkoxq5EYgl4v9hCEkHfrI1K8X75-P74PPonKUZNmk3Trz13D_RMxgzrdgDrXdCrgfHVBD4Obhi3AhJ1Z2jgofZWt5BJyg/s200/donna.jpg" width="200" /></a></div>
<br />
Take a few minutes to check out all of their scrumptious cookies!<br />
<br />
~*~*~*~*~*~*~*~*~*~<br />
<br />
I threw a twist into the recipes this month!<br />
To find out what I did, <a href="http://tamiskitchentabletalk.blogspot.com/p/join-cookie-carnival.html">sign up to bake with us</a>! <br />
<br />
<br />Tamihttp://www.blogger.com/profile/07652156287330314532noreply@blogger.com2tag:blogger.com,1999:blog-240265659043437316.post-47645217718593388682011-09-06T08:00:00.000-04:002011-09-06T00:31:54.489-04:00Lucky Charms & Golden Grahams Treat Bars Review & Giveaway!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJZ70IzLzTSCFyB1hoP3fFOVNJari8nTFdvaVm9q1cufPBzTrgUgh0htssQvbP0tZwP4hGRpLshI0Pk_4L0AUee9JEsSKziuo4xNICYZbi8oyA5SrIpYhivrmcpmSO9Bio1G2YN2dt6U/s1600/golden+grahams.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJZ70IzLzTSCFyB1hoP3fFOVNJari8nTFdvaVm9q1cufPBzTrgUgh0htssQvbP0tZwP4hGRpLshI0Pk_4L0AUee9JEsSKziuo4xNICYZbi8oyA5SrIpYhivrmcpmSO9Bio1G2YN2dt6U/s200/golden+grahams.jpg" width="185" /></a></div>
<br />
As a member of My Blog Spark, I was recently given the chance to try Betty Crocker's Lucky Charm & Golden Graham cereal bars. My kids were more than willing to jump right in with me to try them. Both kids chose the Lucky Charms cereal bars as their favorite. They loved the Lucky Charm cereal paired with the white chocolate, while I chose the chocolate and marshmallow combo of the Golden Graham cereal bar as my favorite. <br />
<br />
With only 100 calories per Lucky Charm bar and 130 calories per Golden Graham bar, as a Mom, I feel just fine including one of these bars into my kids' lunch bags as a treat or handing one out to them with a glass of milk for an after school snack. <br />
<br />
As a PTO board member in my daughter's school, I'm thrilled to see not just one, but two, Box Tops for Education included on every box of these cereal treat bars! That's double the money for the school with every purchase.<br />
<br />
Included with the 2 boxes of cereal treat bars were these very cool back-to-school items:<br />
<br />
a lunch bag<br />
a locker white board<br />
and a tube of colored pencils.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkOMz5SSn5uO1KAgd18nOPIEZ2wf1UKPZmAPxz8piJWJRckip7dUapbTFiFylNkVZPMzQUeEz5J4_a9N3dhWRp3jqf-O1sZRUqxzUYTUisHC2r-lY1ip-Ae9-aFrAQwZ9477XW5QzgCi4/s1600/Cereal+Treats+prize+pack.jpg" imageanchor="1"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkOMz5SSn5uO1KAgd18nOPIEZ2wf1UKPZmAPxz8piJWJRckip7dUapbTFiFylNkVZPMzQUeEz5J4_a9N3dhWRp3jqf-O1sZRUqxzUYTUisHC2r-lY1ip-Ae9-aFrAQwZ9477XW5QzgCi4/s320/Cereal+Treats+prize+pack.jpg" width="320" /></a></div>
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<div style="color: #cc0000;">
<span style="font-size: large;">~*~*WE HAVE A WINNER! ~*~*</span><br />
<br />
<span style="font-size: large;">Congratulations!! </span></div>
<div style="color: #cc0000;">
<span style="font-size: large;"><br /></span></div>
<div style="color: #cc0000;">
<span style="font-size: large;">Post # 10 </span></div>
<div style="color: #cc0000;">
<span style="font-size: large;"><br /></span></div>
<div style="color: #cc0000;">
<span style="font-size: large;">Mrs T said: "I would bring these along in the car to feed my granddaughters while
traveling from one after-school activity to the next, or to give them
after an activity when they are hungry."</span><br />
<br />
<span style="font-size: small;">You have 48 hrs. to contact me with your mailing info. or another winner will be chosen. </span> </div>
<br />
Check out Cereal Treats Bars <a href="http://bit.ly/BCtreats" target="_blank">online</a> for great information and coupons for new products.
Also, be sure to visit the <a href="http://on.fb.me/BettyCrocker" target="_blank">Betty Crocker Facebook page</a> and get involved in the
conversation. <br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><b>Now you have a chance to win one of the Cereal Bar Prize Packs of your own!</b></span><br />
<br />
{Open to US & Canada entries only}<br />
<br />
To enter this giveaway:<br />
<br />
<b>Mandatory first entry</b> - Tell me how you would serve these cereal bars to your family.<br />
<br />
<b>Extra entries: </b><br />
<br />
(2 entries) Sign up to follow me on Google Friends - if you are already a follower, just let me know (thank you!) <br />
<br />
(2 entries) Sign up to follow me through email - if you are already receiving my emails, just let me know (thank you!)<br />
<br />
Please make sure that your contact info. is included in each entry. The winner will be emailed and will have 48 hrs. to respond.<br />
<br />
~*~* Hurry! This giveaway ends on Monday, Sept 5, 2011. ~*~*<br />
<br />
<i><span style="font-size: x-small;">Disclosure: Cereal Treats Bars, information, and giveaway have been provided by
General Mills through MyBlogSpark.</span></i>Tamihttp://www.blogger.com/profile/07652156287330314532noreply@blogger.com19tag:blogger.com,1999:blog-240265659043437316.post-60992640622964490102011-09-05T19:44:00.001-04:002011-09-05T19:44:19.607-04:00Menu Plan for 9/4 - 9/10We've certainly had our share of bad weather lately and tonight is no different. We had a down pour just a few minutes ago, paired with the threat of a tornado right in our neighborhood. Thankfully the funnel cloud never touch the ground. The rain is supposed to hang around all week.<br />
<br />
<b>Here's our menu for the week - again in no particular order: </b><br />
<br />
steak salads (using this <a href="http://tamiskitchentabletalk.blogspot.com/2010/02/marinated-flank-steak-with-peppers.html">flank steak recipe</a>) w/garlic bread<br />
chicken parm rolls w/spaghetti<br />
tuna wiggle<br />
<a href="http://tamiskitchentabletalk.blogspot.com/2011/01/chicken-eggs-rolls.html">pork egg rolls</a> w/ <a href="http://tamiskitchentabletalk.blogspot.com/2011/02/one-pan-pork-fried-rice.html">fried rice</a><br />
<a href="http://tamiskitchentabletalk.blogspot.com/2011/04/johnny-marzetti.html">johnny marzetti</a> w/ salad<br />
farmer's market chicken fettuccinni<br />
<br />
<b>Looking for some lunch box ideas? Here's a few!</b><br />
<br />
<a href="http://tamiskitchentabletalk.blogspot.com/2011/02/hot-crispy-chicken-legs.html">hot & crispy chicken legs</a><br />
<a href="http://tamiskitchentabletalk.blogspot.com/2010/09/pita-pizza.html">pita pizza</a><br />
<a href="http://tamiskitchentabletalk.blogspot.com/2009/05/summer-fruit-kabobs.html">lunch box fruit, meat & cheese kabobs</a><br />
<a href="http://tamiskitchentabletalk.blogspot.com/2010/01/chili-cheese-dog-tortilla-sticks.html">chili cheese dog tortilla sticks</a><br />
<br />
I<b>'m linking up to:</b><br />
<br />
<a href="http://orgjunkie.com/2011/09/menu-plan-monday-sept-511.html">Menu Plan Monday</a>Tamihttp://www.blogger.com/profile/07652156287330314532noreply@blogger.com0tag:blogger.com,1999:blog-240265659043437316.post-62613337801738182982011-09-01T09:14:00.000-04:002011-09-01T09:14:24.578-04:00Rigatoni Florentine<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbGeeRd2vjsBbNFU8cHsJoWdm1hHKmT5e7_ohbUJAWB3GpMmTXA9GnGxtZbQr263Fgn-RzdL0-_wEtjAZqQ3cP6aL8j2Cj8w5-EtHPuhKmTdRXdelNJ11sXHnPhShvSRAqeW1hi538m5Q/s1600/rigatoni+florentine.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbGeeRd2vjsBbNFU8cHsJoWdm1hHKmT5e7_ohbUJAWB3GpMmTXA9GnGxtZbQr263Fgn-RzdL0-_wEtjAZqQ3cP6aL8j2Cj8w5-EtHPuhKmTdRXdelNJ11sXHnPhShvSRAqeW1hi538m5Q/s320/rigatoni+florentine.JPG" width="320" /></a></div>
<br />
It feels like forever since I've posted anything to my blog. The status at our house is "back-to-normal" crazy with school back in session, soccer games and of course, a bout with the flu for me.<br />
<br />
If you've followed my blog during the previous school years, you know that I'm all about quick and easy dinners that gets our family to the dinner table to eat together, no matter what's going on in our schedules. My recipe for Rigatoni Florentine a simple, colorful pasta dish that packs a whollop of flavors.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSmjtiHOMRFSxdp4R7cC8DfAM5Gi9jaDLYPH2lq7FDNNAe_WaGO0sszlhC_ioAGLvyj-BfDg2xNHqLd-EJti2l6qMpcSPbydx3vytT5w5Q_N_2vW3junZPwHfHMbKL8Z5BUlFyAk3weRk/s1600/rigatoni+florentine+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSmjtiHOMRFSxdp4R7cC8DfAM5Gi9jaDLYPH2lq7FDNNAe_WaGO0sszlhC_ioAGLvyj-BfDg2xNHqLd-EJti2l6qMpcSPbydx3vytT5w5Q_N_2vW3junZPwHfHMbKL8Z5BUlFyAk3weRk/s320/rigatoni+florentine+2.JPG" width="320" /></a></div>
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<b>Rigatoni Florentine</b><br />
1 lb box of rigatoni, cooked al dente<br />
8 oz fresh button mushrooms, sliced<br />
8 oz frozen spinach, thawed<br />
1 jar of roasted red peppers, drained and sliced into small strips<br />
1 tbsp. minced garlic<br />
2 tsp. dried Italian seasoning<br />
1/2 lb hot sausage - I had to use link<br />
hot sausage and remove it from the casings<br />
1 container of Philadelphia Italian Cheese<br />
Herb Cooking Creme<br />
2 c. shredded mozzarella cheese<br />
<br />
Preheat oven to 350*<br />
<br />
Cook rigatoni as directed on the box, drain and set aside. <br />
<br />
In a large frying pan, saute button mushrooms in olive oil for 3 minutes. Stir in spinach and roasted red pepper strips. Continue cooking for 5 more minutes. Stir in minced garlic and Italian seasonings. Pour the mixture into a bowl and cover to keep warm.<br />
<br />
In the same frying pan, brown hot sausage in more olive oil. Drain off any grease, if necessary. Add the hot sausage back into the pan, along with the spinach mixture. Stir in the Italian Cheese & Herb Cooking Creme. Mix well. <br />
<br />
If your frying pan is big enough to hold all of it, mix together the rigatoni and Florentine cheese sauce. If not, use a large bowl to mix all of it.<br />
<br />
Layer half of the rigatoni mixture into a 9 x 13 baking dish. Sprinkle with 1 cup of shredded mozzarella cheese. Spoon on the remaining rigatoni and top with the remaining cup of cheese.<br />
<br />
Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for 10 minutes.<br />
<br />
Serve with garlic cheese bread. <br />
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<br />Tamihttp://www.blogger.com/profile/07652156287330314532noreply@blogger.com0tag:blogger.com,1999:blog-240265659043437316.post-36507036942232110482011-08-18T13:23:00.001-04:002011-08-18T13:24:32.473-04:00Making Dinner & Dessert with my SwagBucks and How You Can, Too!<div class="separator" style="clear: both; text-align: center;">
<a href="http://swagbucks.com/refer/andyandlexismom" style="margin-left: 1em; margin-right: 1em;" target="_top"><img alt="Search & Win" border="0" src="http://prodegebanners.sitegrip.com/images/swagbucks-173x63Alt5.jpg" title="Search & Win" /></a></div>
<br />
Have you joined <a href="http://www.swagbucks.com/refer/andyandlexismom">Swagbucks</a> yet? If not, what are you waiting for?<br />
<br />
It's really takes no effort at all to earn "bucks" that you can use
to purchase numerous items at the Swag Store, including the crock pot and
ice cream maker, pictured below, that we have been enjoying all summer.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjukZtydHxrOcq1adOqmbdcx1F6Oo8p6-yXxflALeCjmtaV2fL_biiv7326Ty3IlzrnXRSUy2CSXRQuir7stEzmI9Jb2gRP-b5JMvk8lo6mKRRxg9f518sn6Wnv-p-LxaJfKS2Biac18U8/s1600/swagbucks2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjukZtydHxrOcq1adOqmbdcx1F6Oo8p6-yXxflALeCjmtaV2fL_biiv7326Ty3IlzrnXRSUy2CSXRQuir7stEzmI9Jb2gRP-b5JMvk8lo6mKRRxg9f518sn6Wnv-p-LxaJfKS2Biac18U8/s200/swagbucks2.JPG" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZliYdrhcBIWhf1hz9vVXHB5aGtFN1CDS-IfaeghYuhMY150sptceEXa57rivom6Zvujsg6XG0JUth7J8zjUuDdw42mZJfddmIC2VnrMPQhxWSLIXqkT5wWS3ijBuL4E10cCEezLGQFjM/s1600/swagbucks.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZliYdrhcBIWhf1hz9vVXHB5aGtFN1CDS-IfaeghYuhMY150sptceEXa57rivom6Zvujsg6XG0JUth7J8zjUuDdw42mZJfddmIC2VnrMPQhxWSLIXqkT5wWS3ijBuL4E10cCEezLGQFjM/s200/swagbucks.JPG" width="150" /></a></div>
<br />
How did I earn the Swagbucks for it? I simply downloaded the <a href="http://www.swagbucks.com/refer/andyandlexismom">Swagbucks tool bar</a> and now every time I need to use a search engine, I use the SwagBucks search engine right there on the bar! The new tool bar not only includes a search engine box but also exclusive messages and swag codes from The Swag Guy, the official swagbucks.com homepage, social networks, merchandise stores, message boards and more! <br />
<br />
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</div>
Of course there are many more ways to win, including the <a href="http://www.swagbucks.com/refer/andyandlexismom">Special Offers Section</a> -a place on the Swagbucks site where users can complete offers from major brands and
potentially earn themselves big time Swag Bucks. Offers can range from surveys,
watching videos and playing games to subscribing to magazines and services, and
whether you want to spend money completing an offer or not, there are always
plenty of rewarding opportunities available.<br />
<br />
Swagbucks is always looking for new ways for you to earn <a href="http://www.swagbucks.com/refer/andyandlexismom">Reward Points</a>, and this week they've got a promotion designed to help you get your <a href="http://www.swagbucks.com/refer/andyandlexismom">free stuff</a> faster!<br />
<br />
For any qualifying Special Offer you complete from now through Sunday, August 21st, you’ll receive a 20% bonus on what you earn. That bonus will be applied no later than 4:00pm PDT on Monday, August 22nd.<br />
<br />
<i>Offers from the following providers qualify for the bonus: </i><br />
<i>Ad Rewards,
Gambit,
Trialpay (Offers &amp; Daily Deals),
RadiumOne,
Paymentwall,
Super Rewards,
Peanut Labs (Surveys &amp; Offers), and Sponsorpay. </i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://swagbucks.com/refer/andyandlexismom" style="margin-left: 1em; margin-right: 1em;" target="_top"><img alt="Search & Win" border="0" src="http://prodegebanners.sitegrip.com/images/swagbucks-173x63Alt.jpg" title="Search & Win" /></a></div>
<br />
If you haven’t done <a href="http://www.swagbucks.com/refer/andyandlexismom">Special Offers</a> before, you can choose from a variety of
different offers (free, purchase required, games, surveys, watching videos,
etc.), each of which pay you a Swag Bucks reward. Get started today and earn big!Tamihttp://www.blogger.com/profile/07652156287330314532noreply@blogger.com0tag:blogger.com,1999:blog-240265659043437316.post-50668537334725897142011-08-17T17:00:00.000-04:002011-08-23T15:56:52.473-04:00SRC: Cinnamon Sugar Donut Muffin Minis<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH9v-bCtQ5bTucbFfAp-nb9FbIbFGeJSk3pXa4ZoJVnzKdfm1X2AGJawZiH3Eghcm3DpZjurbFtP6mo7Kwf-H8y0HEPYyrFmtDVuWum1g2MDFcTyI2OaNBYwk1JNA8XIo3wYBcaTLACZ8/s1600/cinnamon+sugar+donut+muffin+minis+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH9v-bCtQ5bTucbFfAp-nb9FbIbFGeJSk3pXa4ZoJVnzKdfm1X2AGJawZiH3Eghcm3DpZjurbFtP6mo7Kwf-H8y0HEPYyrFmtDVuWum1g2MDFcTyI2OaNBYwk1JNA8XIo3wYBcaTLACZ8/s320/cinnamon+sugar+donut+muffin+minis+2.JPG" width="320" /></a></div>
<br />
It's no fun to be left out. No, not at all. That's exactly what happened to Raina @ <a href="http://connorscooking.blogspot.com/search/label/muffins">Connor's Cooking</a> blog this month in the round up of recipes for the Secret Recipe Club.<br />
<br />
Well, some members of SRC, including myself, are not going to allow her to be left out any longer! When I received an email from <a href="http://www.amandascookin.com/">Amanda</a>, our SRC leader, explaining what had happened and what she had in mind to fix the situation, I knew right away that I wanted in on the action! Anything to help out a fellow foodie blogger. :) You see, I've known Amanda for almost 10 yrs. and I know her well enough to know that just having one person left out of the round up would upset her, just like having one of kids left out of something. She has such a big heart that she would just have to do something to make it right. I think that her email affected all of us. We decided to shower Raina with lots and lots of secret recipe testing from her blog! So much so, that Amanda decided to set up a separate round up to show all of the news recipes that we've tested!<br />
<br />
I was hunting through the recipes on Raina's blog, trying to pick just one recipe. If you haven't visited her blog before, do so. She has many wonderful recipes posted there. I thought that I had made my mind up on baking her <a href="http://connorscooking.blogspot.com/2010/07/smores-brownies.html">smore's brownies</a> but then I came across a recipe for <a href="http://connorscooking.blogspot.com/2010/10/sugar-donut-muffins.html">sugar donut muffins</a>. They spoke to me! haha! I just had to bake these donut muffins instead. Don't despair, smore's brownies, you are on my list to make very soon!<br />
<br />
If you like sugar donuts, you will love this recipe. I changed my recipe up a bit by adding a little cinnamon to the batter and then to the sugar. I also made my donut muffins "minis". Delicious! Just like popping a cinnamon sugar donut hole right into your mouth! I will definitely play around with this recipe because they're are so many possibilities. Think of powdered sugar covered donut muffin minis with jelly inside! How about thick creamy custard in the middle and chocolate icing on the tops of each mini! My mind is running with ideas.<br />
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See my cute little apple basket? Such a deal at our thrift store for
.49! It's going to be filled with mints and going to school to sit on
the office desk. But doesn't it look so darn precious filled with these
little donut muffin minis?!!<b> </b><br />
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<b>Cinnamon Sugar Donut Muffin Minis</b><br />
<span style="font-size: x-small;">adapted from <a href="http://connorscooking.blogspot.com/2010/10/sugar-donut-muffins.html">Connor's Cooking</a></span><br />
<br />
3/4 c. sugar<br />
1 egg<br />
1 1/2 c flour<br />
2 tsp. baking powder<br />
1/4 tsp. salt<br />
1/4 c. oil<br />
3/4 c. milk<br />
1 tsp. vanilla<br />
<br />
<b>Cinnamon Sugar Topping: </b><br />
4-6 tbsp. butter, melted<br />
1 c. sugar<br />
1 tbsp cinnamon + to taste<br />
<br />
Preheat oven to 325* - I used dark muffin tins. <br />
<br />
Lightly grease mini muffin pans with non-stick cooking spray.<br />
<br />
In a bowl, mix together the sugar and the egg until light and fluffy. Mix in vanilla & oil and then set aside. In another bowl, sift together flour, baking powder and salt. Beat the egg mixture into the flour, alternating with the milk. Beat until smooth.<br />
<br />
Fill mini muffin pans 3/4 full. Bake for approximately 13 minutes or until a toothpick stuck into the middle of a muffin, comes out clean. <br />
<br />
Remove the muffins to a cooling rack. Once they've cooled off enough to handle, dip the entire mini muffin into the butter and then roll it into the cinnamon sugar. Continue until all of the minis have been coated with butter and cinnamon sugar.<br />
<br />
Store in a sealed container.<br />
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<a href="http://secretrecipeclub.com/"></a>Find out more about the <a href="http://secretrecipeclub.com/">Secret Recipe Club</a>!<br />
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Please take a moment to comment on my <b>Cinnamon Sugar Donut Muffin Minis</b>. I'll visit you back!<br />
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While you're at it, take few minutes (or lots of minutes!) to visit the other wonderful SRC bloggers below who came together with me to show that we won't allow any of our foodie friends to be left out!<br />
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Tamihttp://www.blogger.com/profile/07652156287330314532noreply@blogger.com24tag:blogger.com,1999:blog-240265659043437316.post-78798027701069991422011-08-17T00:02:00.002-04:002011-08-17T00:03:56.287-04:00Menu Plan for August 14-20<div class="separator" style="clear: both; text-align: center;">
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We're back into the routine of soccer practices, getting ready for school and pretty much running around like crazy. lol!<br />
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From now on, I've decided to list my menu plan without any days attached to the meals. More often than not, I end up switching some meals around during the week so this is just easier for me. I figure that as long as I'm making a 7 day meal plan and sticking to it, I'm doing ok.<br />
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<b>spicy shrimp pasta, salad & italian bread - ate it on Sunday</b><br />
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tex mex turkey pitas and spanish rice<br />
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<a href="http://tamiskitchentabletalk.blogspot.com/2010/02/red-pepper-parmesan-talapia-low-carb.html">red pepper and parmesan talapia</a>, jasmine rice and carrots/spinach<br />
<br />
crockpot beef & barley soup<br />
<br />
sweet onion chicken teriyaki subs<br />
<br />
<b>baked ravioli and salad - ate it on Monday</b><br />
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<a href="http://tamiskitchentabletalk.blogspot.com/2009/05/tonights-dinner-was-good-as-i-thought.html">pork souvlaki</a>, pierogies and corn<br />
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<b>Mother Nature's beauty after a recent storm. I took these pictures in our back yard:</b><br />
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Tamihttp://www.blogger.com/profile/07652156287330314532noreply@blogger.com0tag:blogger.com,1999:blog-240265659043437316.post-83562960254821596672011-08-15T07:00:00.005-04:002011-08-15T07:00:03.611-04:00SRC - Toffee Squares<div class="separator" style="clear: both; text-align: center;">
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My mission for this moth from the Secret Recipe Club was to choose a recipe from Nicole's blog, <a href="http://cookaholicwife.blogspot.com/">The Cookaholic Wife</a>. Let me just start off by saying that I had such a hard time choosing just one recipe to blog about. Nicole and I seem to enjoy the same types of cooking and food. I started browsing through her blog and within a couple of minutes, I'd picked out four recipes to try.<br />
<br />
I settled on baking the <a href="http://cookaholicwife.blogspot.com/2010/12/toffee-squares.html">Toffee Squares</a>. The recipe looked pretty easy, which was great because I needed a quick dessert for that particular evening and the sound of toffee in a cookie made my mouth water. Nicole mentioned that her bars were a little dry so I made note of her suggestion to use a bigger cookie sheet so that the "bar" part of the cookie baked up thin. The cookies sheet that I used measures 13 1/2 x 18 1/2 and it worked perfectly. I used candied pecans instead of plain pecans and then I drizzled caramel ice cream topping over the top of the bars.<br />
<br />
I couldn't wait until evening to eat these delicious little bars so I cut a small square to enjoy just for myself. I have to admit that even after all of the changes that I'd made, the first bite was just ok, nothing special - just like Nicole had described hers to be. I wrapped tin foil around the pan and decided that I would see what my family had to say about them later that night.<br />
<br />
I'm not sure what happened between the time that I wrapped the bars and the time that I cut them to serve to my family but whatever it was, was surely a great thing. Now the cookies had softened a bit and the toppings seemed to have melded together. An awesome transformation. The bars were delicious. The nuts were sweet and gave a nice crunch to the bar part of the cookie and the chocolate and caramel topping just melted in my mouth. I'm not the only one who enjoyed these toffee squares, everyone in the house really liked them. They're addictive little suckers. None of them went to waste.<br />
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<br />
This recipe would work well for picnics, parties, reunions or school bake sales. I'm sure that they would travel well, too, if you like mailing treats. <br />
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My changes to the recipe are in <b>bold</b> below. <br />
<br />
<b>Toffee Squares</b><br />
<span style="font-size: x-small;"><a href="http://cookaholicwife.blogspot.com/2010/12/toffee-squares.html">posted @ The Cookaholic Wife</a></span><br />
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<br />
2 sticks butter, room temp<br />
1 c. packed light brown sugar<br />
2 tsp. vanilla<br />
1 egg<br />
2 c. flour<br />
2 c. chocolate chips<br />
<b>1 c. glazed pecans, finely chopped</b><br />
<b>caramel ice cream topping, drizzled to liking</b><br />
<br />
Preheat the oven to 350*.<br />
<br />
Cream butter and brown sugar until fluffy. Mix in the egg, vanilla and flour. Mix until well combined.<br />
<br />
Spread the mixture onto a cookie sheet until thin. <b>(I used a 13 1/2 x 18 1/2 sheet)</b><br />
<br />
Bake for 18 minutes. Remove from the oven and sprinkle the chocolate chips over top of the baked cookie bar.<br />
<br />
Return to the oven for 3 minutes. Remove and spread the melted chocolate over the cookie.<br />
<br />
Sprinkle with the chopped pecans. Drizzle the caramel topping over the entire area. <br />
<br />
Cool for 10 minutes. Cut into small squares. <br />
<br />
** I recommend leaving the toffee squares in the pan and covering them with tin foil. <br />
Leave covered for at least 3 hrs. before serving. Store leftovers covered with tin foil or<br />
in a sealed container. **<br />
<br />
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If you would like to join us in the <a href="http://secretrecipeclub.com/">Secret Recipe Club</a>, click <a href="http://secretrecipeclub.com/join-src/">here</a> to find out more about it! <br />
<br />
Amanda, our club leader, has broken our huge club down into smaller groups to allow for easier viewing of all of the recipes and to allow for more comments to be left on everyone's blogs! Each group will post at different times during the month. We love comments, so please take a moment to let us know what you think of our recipes! :) <br />
<!-- start InLinkz script --><script type="text/javascript" src="http://www.inlinkz.com/csp.php?id=70502"></script><!-- end InLinkz script -->Tamihttp://www.blogger.com/profile/07652156287330314532noreply@blogger.com24