tag:blogger.com,1999:blog-5336071054069614072024-02-18T19:55:27.818-07:00extreme dinner makeoverKimberly Ngarupehttp://www.blogger.com/profile/11213479992487447584noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-533607105406961407.post-74276134840631992752011-01-20T15:00:00.002-07:002011-01-21T14:27:53.934-07:00Chocolate Coconut Truffles<div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><div class="MsoNormal" style="line-height: normal; margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span class="Apple-style-span" style="font-family: 'Times New Roman', serif; font-size: medium;"><span class="Apple-style-span" style="font-size: 16px;"><br />
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<span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;">These are sugar-free (sweetened with agave), and super darn good. They take care of a chocolate fix without leaving you feeling guilty or sick after! </span><br />
<span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;"><a href="http://s193.photobucket.com/albums/z116/lizzythebotanist/?action=view&current=chocolatecoconuttruffles.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i193.photobucket.com/albums/z116/lizzythebotanist/chocolatecoconuttruffles.jpg" /></a></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="color: black; font-family: Symbol; font-size: 12pt;">·</span><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;"> 1/2 cup coconut butter/oil, warmed to soften</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="color: black; font-family: Symbol; font-size: 12pt;">·</span><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;"> 3/4 cup <span class="il" style="background-attachment: initial; background-clip: initial; background-color: #ffffcc; background-image: initial; background-origin: initial; color: #222222;">agave</span> nectar</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="color: black; font-family: Symbol; font-size: 12pt;">·</span><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;"> 2 teaspoons vanilla extract</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="color: black; font-family: Symbol; font-size: 12pt;">·</span><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;"> 1/4 teaspoon sea salt</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="color: black; font-family: Symbol; font-size: 12pt;">·</span><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;"> 1 cup dried shredded coconut</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;"></span><span style="color: black; font-family: Symbol;"><span style="font-size: small;">·</span></span><span style="color: black;"><span style="font-size: small;"><span style="font-family: 'Times New Roman';"> 2 1/4 cups cocoa powder, preferably raw, sifted (I use DARK chocolate powder.)<br />
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In a high-speed blender, blend the coconut oil, <span class="il" style="background-attachment: initial; background-clip: initial; background-color: #ffffcc; background-image: initial; background-origin: initial; color: #222222;">agave</span> nectar, vanilla, and salt. Add the shredded coconut, 1/2 cup at a time, and blend until smooth.</span></span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 10pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt;">Transfer the mixture to a bowl and stir in 2 cups of the cocoa powder until thoroughly combined. Place the bowl in the refrigerator for about 10 minutes or more to set slightly.</span></div><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 18px;">Place the remaining 1/4 cup cocoa powder onto a small plate. Spoon heaping tablespoons of the chocolate mixture and roll them into balls. Roll these in the cocoa powder (or coconut!). Store the finished truffles in the refrigerator.</span></div><div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><span style="color: black; font-family: 'Times New Roman', serif; font-size: 12pt; line-height: 18px;"><br />
</span></div><div style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"></div>{lizzythebotanist}http://www.blogger.com/profile/01016697635594333439noreply@blogger.com3tag:blogger.com,1999:blog-533607105406961407.post-70670291326185926072010-01-15T18:15:00.002-07:002010-01-15T18:22:19.945-07:00sweet potato fries with cilantro-lime dipping saucei had three sweet potatoes lying around tonight so i thought i'd whip up some sweet potato fries and dipping sauce. here's what i came up with-i was limited by what i had in my pantry, but it turned out pretty good. i'd like to try a curry dipping sauce and a spicy honey mustard next.<br /><br /><span style="font-weight: bold;">sweet potato fries</span><br /><br />cut sweet potatoes into 1/2" strips. line baking sheet with foil or parchment and spray with EVOO spray. spread sweet potato strips on lined baking sheet, spray lightlly with EVOO and lightly salt. bake at 425 for 25-30 minutes, turning fries every ten minutes or so.<br /><br /><span style="font-weight: bold;">cilantro-lime dipping sauce</span><br /><br />i just mixed the following to taste:<br /><br />sour cream, lime juice, lime zest, crushed garlic, chopped cilantro, cumin powder, and salt. mix and allow to sit in refrigerator while fries bake so the flavors can set in.{lizzythebotanist}http://www.blogger.com/profile/01016697635594333439noreply@blogger.com1tag:blogger.com,1999:blog-533607105406961407.post-61693784381472880802009-10-13T14:16:00.000-06:002009-10-13T14:17:29.188-06:00Pineapple-Black Bean Enchiladas2 tsp. vegetable oil<br />1 large yellow onion, chopped (about 1 c.)<br />1 medium red bell pepper, chopped (about 1 c.)<br />1 (20 oz.) can pineapple tidbits, drained<br />1/3 c. pineapple juice, reserved<br />1 (15 oz.) can black beans, drained and rinsed<br />1 (4.5 oz) can chopped green chilies<br />1 tsp. salt<br />1/2 c. fresh cilantro, chopped<br />3 c. (12 oz). shredded cheddar cheese<br />1 (10 oz.) can mild enchilada sauce (i like la victoria mild green enchilada sauce)<br />8 (8-9 in) whole wheat flour tortillas (i like costco's cook & serve white tortillas better...)<br />1/2 c. sour cream<br />8 tsp. fresh cilantro, chopped<br /><br />Heat oven to 350. Spray a 9x13 inch glass baking dish with cooking spray. Heat oil in a 12 inch nonstick skillet. Add onion and bell pepper; cook 4-5 minutes or until softened. Stir in pineapple, black beans, green chilies, and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 c. cilantro and 2 cups cheese. Spread 1 tbl. enchilada sauce on each tortilla. Spoon about 3/4 c. vegetable mixture over sauce on each. Roll tortillas; place in baking dish, seam side down.<br /><br />In small bowl, mix reserved 1/3 c. pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 c. cheese. Spray a sheet of foil with cooking spray; place over baking dish and seal tightly. Bake 35-40 minutes*, removing foil during last 5-10 minutes of baking, until cheese is melted and sauce is bubbly. Top each enchilada with 1 tbl. sour cream and 1 tsp. cilantro.<br /><br />Serves 8<br /><br />*For high altitude (Utah): bake 40-45 minutes{lizzythebotanist}http://www.blogger.com/profile/01016697635594333439noreply@blogger.com3tag:blogger.com,1999:blog-533607105406961407.post-30251921468106457272009-07-13T21:33:00.001-06:002010-01-15T18:24:09.172-07:00Mandarin Pasta SaladThis is such a good salad for the summer. Filling, easy, and delicious. You can use Newman's Own Soy Ginger dressing in a pinch-it's not quite as good, but the same idea.<br /><br />Mandarin Pasta Salad<br /><br />1 small piece of fresh ginger root<br />1 garlic clove<br />1/3 cup rice vinegar or white wine vinegar<br />1/4 cup orange juice<br />1/4 cup vegetable oil<br />1 envelope Lipton Recipe Secrets Onion Soup Mix<br />2 tsp sugar<br />8 oz bow tie pasta<br />1 cucumber<br />1 small red bell pepper<br />1 small red onion<br />1 pkg (6 oz) fresh baby spinach leaves<br />1 can (11 oz) mandarin oranges<br />2 skinless boneless chicken breasts or tenders (i leave this out, since i'm a veggie and it's just as good without the meat)<br />1/2 cup sliced almonds<br /><br />For dressing, finely chop ginger root using Food Chopper. In Small Batter Bowl, whisk gingerroot, garlic pressed with Garlic Press, vinegar, orange juice, vegetable oil, sesame oil, soup mix and sugar. Cover; refrigerate until ready to use.<br /><br />For salad, cook past according to package directions in Professional Stockpot; drain and rinse under cold running water. Place past in Simple Additions Large Bowl.<br /><br />Meanwhile, score cucumber using Lemon Zester/Scorer; remove seeds using The Corer. Slice cucumber using Ultimate Slice & Grate; cut slices in half. Dice bell pepper using Chef's Knife. Coarsely chop onion using Food Chopper. Add cucumber, bell pepper, onion, spinach, mandarin oranges, chicken and almonds to pasta. Pour dressing over salad and toss. Serve Immediately.{lizzythebotanist}http://www.blogger.com/profile/01016697635594333439noreply@blogger.com0tag:blogger.com,1999:blog-533607105406961407.post-81351106015040941382009-04-17T18:36:00.001-06:002009-04-17T18:38:48.291-06:00Banana Nutter Butter Trifle!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN0eP2U-JFshv6c-JosDrti3MYT7QyyAjWpuchV8bMIH7WQbYgll8PBW4a_WZpRokmFGPby8Hrh9Cjz-G9nSSzDRQH6YDhI0cqyMnAt8cqiWLfAm7W0QlXbULQ6euXheOV4bRKdo6T8M4/s1600-h/IMG_1299.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN0eP2U-JFshv6c-JosDrti3MYT7QyyAjWpuchV8bMIH7WQbYgll8PBW4a_WZpRokmFGPby8Hrh9Cjz-G9nSSzDRQH6YDhI0cqyMnAt8cqiWLfAm7W0QlXbULQ6euXheOV4bRKdo6T8M4/s200/IMG_1299.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5325824126671791826" /></a><br />Here is a really Yummy recipe that I made for Tyler's birthday cake!!! *you can really layer how ever you want, it is really FUN. but for the banana's to not turn brown i would keep them on top of the pudding because they sink into it making them stay fresh!!! ENJOY*<br /> <br />Banana Nutter Butter Trifle<br /> <br />1 white cake mix (i think banana bread would be yummy too for that layer)<br />1 package peanut butter chips<br />2 packages instant banana cream pudding mix<br />1 small carton of cool wip<br />1/4 tsp vanilla<br />1/2 cup whipping cream<br />4 1/4 cup milk<br />4 large bananas<br />8-10 nutter butter cookies<br /> <br />-prepare cake accordingly, let it cool completely before putting into trifle bowl<br />-in sauce pan combined 1/4 cup milk, cream, peanut butter chips until chip melted, remove from heat, stir in vanilla, cool to room temp<br />-place remaining milk in bowl, mix pudding , let set in fridge<br />-in separate bowl crush nutter butter cookies<br />to assemble:<br /> <br />crumble 1/2 cake into Trifle bowl, layer with 1/2 peanut sauce, 1/2 banana pudding, sliced bananas, cool whip, nutter butter cookies and repeat!<br /> <br />*you can really layer how ever you want, it is really FUN. but for the banana's to not turn brown i would keep them on top of the pudding because they sink into it making them stay fresh!!! ENJOY*Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-533607105406961407.post-36317229094123249892009-01-25T08:56:00.004-07:002009-01-25T09:02:13.614-07:00Toffee BrowniesThese brownies look absolutely decadent. And what do you need more, in the depressing months of winter than a serious pick-me-up. Look no further. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqijQpi0VVaHyVYsxV0pBsTZwAFWg5nLf3Ux3C9XH_qu-hO22BVfBmiYNON9D05IjFkMWHm3__SnyDxLuAOYnR5FSoUcDH81kUrHlMKT6xpZ6VGliM0E1MteLPPQDRKUjXWAffCo8jf_4/s1600-h/Toffee-Brownies_s4x3_lg.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqijQpi0VVaHyVYsxV0pBsTZwAFWg5nLf3Ux3C9XH_qu-hO22BVfBmiYNON9D05IjFkMWHm3__SnyDxLuAOYnR5FSoUcDH81kUrHlMKT6xpZ6VGliM0E1MteLPPQDRKUjXWAffCo8jf_4/s320/Toffee-Brownies_s4x3_lg.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5295261362452862914" /></a><br /><br />1 (17.6 oz) Brownie Mix Package with Walnuts<br />Vegetable Oil Cooking Spray<br />3 (6 oz) Candy Bars with Almond and Toffee (Blue Symphony Bars)<br /> <br />Prepare the brownie mix according to package directions.<br /><br />Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.<br /><br />Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.Kimberly Ngarupehttp://www.blogger.com/profile/11213479992487447584noreply@blogger.com4tag:blogger.com,1999:blog-533607105406961407.post-46085287696800283222008-11-26T14:06:00.003-07:002008-11-26T14:08:55.333-07:00Ranch Cheese BallIf you're in need of a quick appetizer to take to holiday festivities, try this. You can't go wrong with Ranch, right? Don't ask me how many calories/fat grams this bad boy has. That's why i said "holiday" festivities:<br /><br />Ranch Cheese Ball:<br />8 oz cream cheese softened<br />3/4 c. sour cream<br />1 c. grated cheddar cheese<br />1 pkg Ranch Dressing Mix (the one that is the buttermilk recipe)<br />1 sm pkg sliced almonds<br /><br />Mix together all but almonds, form into ball, roll in almonds and refrigerate at least 2 hours.{lizzythebotanist}http://www.blogger.com/profile/01016697635594333439noreply@blogger.com0tag:blogger.com,1999:blog-533607105406961407.post-4294732974429344142008-11-25T12:46:00.001-07:002008-11-25T12:48:08.800-07:00Neiman-Marcus Cookies<p>Has anyone else received the email below? Have you tried to make them yet? With two cups of butter, they've gotta be good, right?<br /></p><p>First, the email, then the recipe:<br /></p><p>"Neiman-Marcus, if you don't know already, is a very expensive store; Let's let them have it! THIS IS A TRUE STORY!My daughter and I had just finished a salad at a Neiman-Marcus Cafe In Dallas, and we decided to have a small dessert. Because both of us are such cookie lovers, we decided to try the 'Neiman-Marcus cookie.' It was so excellent that I asked if they would give me the recipe, and the waitress said with a small frown, 'I'm afraid not, but you can buy The Recipe.' Well, I asked how much, and she responded, ' Only two fifty - it's a Great deal!' I agreed to that,and told her to just add it to my Tab.Thirty days later, I received my VISA statement, and the Neiman-Marcus Charge was $285.00! I looked again, and I remembered I had only spent $9.95 for two salads and about $20.00 for a scarf. As I glanced at the bottom of the statement, it said,'Cookie Recipe-$250.00.' That was Outrageous! I called Neiman's Accounting Department and told them the waitress said it was 'two fifty', which clearly does not mean 'two hundred and fifty dollars' by any reasonable interpretation of the phrase. Neiman-Marcus refused to budge. They would not refund my money because, according to them, 'What the waitress told you is not our problem. You have already seen the Recipe. We absolutely will not refund your money at this point.' I explained to the Accounting Department lady the criminal statutes which govern fraud in the State of Texas I threatened to report them to the Better Business Bureau and the Texas Attorney General's office for engaging in fraud. I was basically told, 'Do what you want. Don't bother thinking of how you can get even, and don't bother trying to get any of your money Back.'I just said, Okay, you folks got my $250, and now I'm going to have$250 worth of fun. I told her that I was going to see to it that every Cookie Lover in the United States with an e-mail account has a $250cookie recipe From Neiman-Marcus...for free. She replied, 'I wish you wouldn't do this.' I said, 'Well, perhaps you should have thought of that before you ripped me off!' and slammed down the phone.So here it is!Please, please, please pass it on to everyone you can possibly think of.I paid $250 for this, and I don't want Neiman-Marcus to EVER make another penny off of this recipe!" </p><p>NEIMAN-MARCUS COOKIES </p><p>(Recipe may be halved)</p><p>2 cups butter</p><p>24 oz. Chocolate chips</p><p>4 cups flour</p><p>2 cups brown sugar</p><p>2 tsp. Soda</p><p>1 tsp. Salt</p><p>2 cups sugar</p><p>1 8 oz. Hershey Bar (grated)</p><p>5 cups blended oatmeal</p><p>4 eggs</p><p>2 tsp. Baking powder</p><p>2 tsp. Vanilla</p><p>3 cups chopped nuts (your choice)</p><p>Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda . Add chocolate chips, Hershey bar, and nuts. Roll into balls, and place two inches apart on a cookie Sheet. Bake for 10 minutes at 375 degrees.Makes 112 cookies.</p> <span class="post-comment-link"> </span><span class="post-icons"><span class="item-action"><a href="email-post.g?blogID=7056388127558373958&postID=5612910888371631783" title="Email Post"> </a> </span></span>{lizzythebotanist}http://www.blogger.com/profile/01016697635594333439noreply@blogger.com0tag:blogger.com,1999:blog-533607105406961407.post-71597048081261730812008-11-10T22:11:00.005-07:002008-11-10T22:30:54.945-07:00Crock Pot Pork Chops<div>It really doesn't get any easier than this.</div><br /><br /><div></div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2GT-XPhbKW6qMf3jIYrkrJoxN9f0wyjcwtwK3KYnjPNxevC-T9RQLqVUT0lrTuh8gjbMviaPLr2K3lg6Nn5tRm-W0J0ZpTReli-HykPnmtpfZ5GfxCgj4qgJm_FzMgECyPZeptNX1AT7h/s1600-h/Pork+Chop.jpg"><img id="BLOGGER_PHOTO_ID_5267265476285366034" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 147px; CURSOR: hand; HEIGHT: 106px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2GT-XPhbKW6qMf3jIYrkrJoxN9f0wyjcwtwK3KYnjPNxevC-T9RQLqVUT0lrTuh8gjbMviaPLr2K3lg6Nn5tRm-W0J0ZpTReli-HykPnmtpfZ5GfxCgj4qgJm_FzMgECyPZeptNX1AT7h/s200/Pork+Chop.jpg" border="0" /></a>2-3 regular size pork chops<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDOMwlqwJAF3xl3we6Gr4aahv9UGNMuRHzLVCdVG3zLemizpT7DvJR4iAfMX4y0GW_yctpsA2vDXei0U8Ki6MhRrmZ23ewmhtsgSyUB5uVmQtsuSSCPYC24fbrkNiOYHGkPjBYYJA2Qi7/s1600-h/apple+juice.jpg"><img id="BLOGGER_PHOTO_ID_5267267849472866722" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 114px; CURSOR: hand; HEIGHT: 102px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDOMwlqwJAF3xl3we6Gr4aahv9UGNMuRHzLVCdVG3zLemizpT7DvJR4iAfMX4y0GW_yctpsA2vDXei0U8Ki6MhRrmZ23ewmhtsgSyUB5uVmQtsuSSCPYC24fbrkNiOYHGkPjBYYJA2Qi7/s200/apple+juice.jpg" border="0" /></a></div><br /><br /><div>1 12oz can of frozen apple juice</div><br /><br /><div></div><br /><br /><div>Place the pork chops in the crock pot (frozen or thawed doesn't matter). Empty can of Apple Juice concentrate into crock pot.</div><br /><br /><div></div><br /><br /><div>Cook on high 4-hours or low 8-hours</div><br /><br /><div></div><br /><br /><div>They are delicious, tender, and extremely easy to make!</div><br /><br /><div></div><br /><br /><div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-533607105406961407.post-30856697266303210662008-10-01T15:58:00.003-06:002008-10-01T16:05:41.074-06:00BYU Mint Brownies. Rah Rah Rah!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio4YrSNcO4oW6-dGyV0fjM3yjKhfTNv7tBUZcU3Vga5IvATpRbkk_PoCsDCTWk41hmnc1ULf_xCotVwdI8OCWEFBcPf5IG61EeTZy8DJhvEbyXiABrkkhYlThimGGwfrTrNC0Gm9SSMK4/s1600-h/1702.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio4YrSNcO4oW6-dGyV0fjM3yjKhfTNv7tBUZcU3Vga5IvATpRbkk_PoCsDCTWk41hmnc1ULf_xCotVwdI8OCWEFBcPf5IG61EeTZy8DJhvEbyXiABrkkhYlThimGGwfrTrNC0Gm9SSMK4/s320/1702.jpg" alt="" id="BLOGGER_PHOTO_ID_5252308681283298786" border="0" /></a><br /><h3>MAKES ONE 9-BY-13 PAN OF BROWNIES.<br />PREP AND COOK: 90 min. COOL: 1 hr.</h3> <p> 1 c. margarine<br />1/2 c. cocoa<br />2 Tbsp. honey<br />4 eggs<br />2 c. sugar<br />1 3/4 c. flour<br />1/2 Tbsp. baking powder<br />1/2 tsp. salt<br />1 c. chopped walnuts <span style="font-style: italic;">(icky-i skip this!)</span><br />12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.) </p> <h3>MINT ICING</h3> <p>5 Tbsp. margarine<br />dash of salt<br />3 Tbsp. milk<br />1 Tbsp. light corn syrup<br />2 1/3 c. powdered sugar<br />1/2 tsp. mint extract<br />1-2 drops green food coloring<br /><br />1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.<br /><br />2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.<br /><br />3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.</p><span style="font-weight: bold;">CHOCOLATE ICING</span> (Liz's Version)<br /><br />1 2/3 c. powdered sugar<br />4 T margarine, softenend<br />1 T light corn syrup<br />6 T cocoa<br />6 T milk<br /><br />I made this chocolate icing recipe up and I actually can't remember the measurements for the cocoa & milk. I just keep adding till i got the consistency right (a think ganache). So just mix everything then slowly add cocoa and milk till you find your right proportions. I wanted it to be a little fudgy and a little bitter (cocoa) because the mint icing and the brownie itself are very sweet.{lizzythebotanist}http://www.blogger.com/profile/01016697635594333439noreply@blogger.com0tag:blogger.com,1999:blog-533607105406961407.post-57027122156701597072008-09-29T15:02:00.003-06:002008-09-29T15:07:30.242-06:00Great Harvest Pumpkin BreadI tried this recipe a few nights ago and it was amazing. It tasted exactly like Great Harvest's pumpkin bread. I'm serious. Store it wrapped in saran wrap to keep it moist. It's delicious.<br /><u></u><br /><u>GREAT HARVEST PUMPKIN CHOCOLATE CHIP BREAD<br /></u>2 1/2 cups white flour<br />1 cup whole wheat flour<br />3 cups sugar<br />2 teaspoons baking soda<br />2 teaspoons cinnamon<br />1 teaspoon nutmeg<br />1 teaspoon salt<br />16 oz cooked or canned pumpkin puree (not pie filling)<br />1 cup oil<br />4 eggs, beaten lightly<br />2/3 cup water<br />1 cup semi-sweet or milk chocolate chips<br /><br />Preheat oven to 350 degrees F. Grease two (9x5 inch) loaf pans or three (8x4 inch) loaf pans.<br />Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside.<br />Mix pumpkin, oil, eggs, and 2/3 cup water together and stir into dry ingredients. Stir in chocolate chips. Place batter in prepared pans.<br />Bake 60 or 70 minutes or until a toothpick inserted in the center comes out clean.{lindy baker cakes}http://www.blogger.com/profile/03174752457107375317noreply@blogger.com4tag:blogger.com,1999:blog-533607105406961407.post-15055157418296347522008-09-15T23:12:00.003-06:002008-09-15T23:25:51.354-06:00peach pie #2peaches are my favorite, and i love peach season more than anything. i wait all year for my mom's peach pie. it is honestly the best pie ever. my mom and i made four on saturday, and i was planning to take a picture so i could post it but davis and i already ate ours. the crust is delicious, it tastes like a shortbread cookie. mmmmmm. <br /><br />Crust: <br />1 stick butter-soft<br />1 cup flour<br />3 T sugar<br />Combine using pastry cutter or fork. Press into greased pie pan and bake on 375 for 15 minutes.<br /><br />6-7 peeled peaches-lemon alberta is the best variety for pies.<br /><br />In a saucepan on medium to medium high (don't get it too hot or it will burn), take 2 or 3 of the peaches and smash with fork or cut them into chunks. Add 2 Tablespoons cornstarch and cook until it thickens up substantially. (about 10 minutes.)<br /><br />Slice the remaining peaches straight into the cooked pie shell. Pour the peach/sauce over the fresh sliced peaches. Make sure to cover the peaches completely, it seals in the peaches and keeps them fresh. <br /><br />Chill in the fridge until cool.Kimberly Ngarupehttp://www.blogger.com/profile/11213479992487447584noreply@blogger.com1tag:blogger.com,1999:blog-533607105406961407.post-13067155325403025302008-09-12T09:14:00.001-06:002008-09-12T09:16:10.425-06:00easy summer peach pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygI4-ICG1SCcmsSEAtPMokV6MDB5EIdrui8VZyyOG8iTQVOxFPSAR0nCpVYkPoKKmD8zV_957dWLCnyrhGA2awANDWKSLU8s8NrKq0jMNon4BQI7J6-C1xIDM8pKwSG9rMS92KqH_csc/s1600-h/Peach-Pie-2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygI4-ICG1SCcmsSEAtPMokV6MDB5EIdrui8VZyyOG8iTQVOxFPSAR0nCpVYkPoKKmD8zV_957dWLCnyrhGA2awANDWKSLU8s8NrKq0jMNon4BQI7J6-C1xIDM8pKwSG9rMS92KqH_csc/s320/Peach-Pie-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5245153829780724498" border="0" /></a><br />so easy & SO good:<br /><br />cooked pie shell filled with<br />3 large peaches/peeled/pitted/sliced (usually use more peaches, enough to fill & slightly mound)<br /><br />in saucepan combine:<br />2 large mashed peaches<br />1 c. sugar<br />3 T corn starch<br />1/2 c. water<br /><br />bring to boil, remove from heat and add:<br />1/2 t. almond extract<br />1 t. vanilla<br />2 T butter (not margarine)<br /><br />allow to cool slightly, then poor over peaches in pie shell. chill & serve.{lizzythebotanist}http://www.blogger.com/profile/01016697635594333439noreply@blogger.com0tag:blogger.com,1999:blog-533607105406961407.post-20412899819667692982008-08-03T19:14:00.001-06:002008-08-03T19:14:25.155-06:00NOT A DINNER RECIPIE... BUT, A YUMMY DESSERT ONE...Dirt Dessert <br />Dirt Dessert<br /><br />2 Packages oreo cookies (crush and set aside)<br /><br />cream together: 1/2 c. butter You will also need: milk<br />8 oz. cream cheese 2 am packages of chocolate pudding<br />1/2 c. sugar 1 container Cool Whip<br /><br /><br />Take 2 small packages of Chocolate instant pudding<br />and make according to dorections. When pudding is set, add one small container of cool whil. Then mix with the butter, cream cheese and sugar mixture. <br />Layer cookie crumbs and pudding mixture. Make sure last layer is cookie crumbs. You can also add Gummy worms throughout the procedure and put a layer of green sprinkles on top for grass. Refrigerate when done until ready to eat. Enjoy!!!heidi loves recipieshttp://www.blogger.com/profile/00672502474173051163noreply@blogger.com0tag:blogger.com,1999:blog-533607105406961407.post-75569669008104406452008-06-30T20:35:00.003-06:002008-06-30T20:40:30.702-06:00Crock Pot BBQ Chicken DinnerThis is the easiest recipe I have ever done and my husband loved it. I got it from my sister-in-law and owe her big time for it! :) THANKS TORY!<br /><br />Ingredients:<br />3-5 pcs frozen chicken breasts (or any desired piece of chicken, but breasts work the best)<br />1 bottle BBQ sauce of choice<br />Crock Pot<br />Rice<br /><br />In the morning put 3-5 chicken breasts in the crock pot. Pour in a whole bottle of your choice of BBQ sauce. Set to low and cook for 8 hours. At about the 6th hour, check to make sure that it is mixing together well and mix if necessary. At the 7th hour use a fork to pull the chicken apart. Cook as much rice as desired in enough time to eat when hungry. This is also good if you cook the chicken and put it on a sandwich.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-533607105406961407.post-53053326858301320712008-03-25T14:07:00.002-06:002008-03-25T14:09:29.647-06:00fusilli alla caprese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcUZgfwT0Yvo30cLmC7tidwpaMA1afRRXbWtO8epaXnCF9RWUMcex7y5aSffRpkDF-ojeT4PXkHYP_X30o8YPvxxXMAs6wCgPaN5fQYqtPFXbGOb_KrgkEh46I0JlAiY6MBMry62D5GaY/s1600-h/everyday.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcUZgfwT0Yvo30cLmC7tidwpaMA1afRRXbWtO8epaXnCF9RWUMcex7y5aSffRpkDF-ojeT4PXkHYP_X30o8YPvxxXMAs6wCgPaN5fQYqtPFXbGOb_KrgkEh46I0JlAiY6MBMry62D5GaY/s320/everyday.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5181773903878263170" /></a><br />1 pound fusilli pasta <br />3 tablespoons olive oil <br />2 cloves garlic, minced <br />3 cups cherry tomatoes, quartered (about 1 1/2 pints) <br />1 teaspoon salt <br />1/2 teaspoon freshly ground black pepper <br />1/2 cup packed fresh basil leaves, torn <br /><br />8 ounces fresh mozzarella, diced (about 1 1/4 cups)<br />Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.<br />In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.Kimberly Ngarupehttp://www.blogger.com/profile/11213479992487447584noreply@blogger.com3tag:blogger.com,1999:blog-533607105406961407.post-53569314714988909702008-03-18T11:39:00.004-06:002008-03-18T11:45:38.946-06:00Individual Orange and Chocolate Cheesecakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJmDnyP2EYSZowYTDIOYn0qBAdegulBn7uNU5lQcn3QO3IBW9V4UDX8trC7JmNcqGeYoePAlOIZoVTphhU9ntk_-4Y7Xu8w8fntjQAxfby1AavFEeMn7Z7P36-umB9yJeGOLaOBllyGE4/s1600-h/cheesecake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJmDnyP2EYSZowYTDIOYn0qBAdegulBn7uNU5lQcn3QO3IBW9V4UDX8trC7JmNcqGeYoePAlOIZoVTphhU9ntk_-4Y7Xu8w8fntjQAxfby1AavFEeMn7Z7P36-umB9yJeGOLaOBllyGE4/s320/cheesecake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5179138882461617106" /></a><br />i am making this for lindsay's baby shower. i know it's early but i'm pumped. thank you giada de laurentis. i love you and your abnormally short arms. <br /><br />1/3 cup finely crushed chocolate wafers<br />2 tablespoons butter, melted<br />1/4 cup ricotta cheese<br />2 ounces cream cheese<br />1/4 cup sugar, plus 2 tablespoons<br />1 orange, zested<br />1 egg<br />Butter, for greasing<br /><br />Special equipment: mini muffin tin<br /><br />Preheat the oven to 350 degrees F.<br /><br />Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.<br /><br />In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture. Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups.<br /><br />Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.Kimberly Ngarupehttp://www.blogger.com/profile/11213479992487447584noreply@blogger.com5tag:blogger.com,1999:blog-533607105406961407.post-47240654467093194342008-03-13T19:17:00.003-06:002008-03-19T14:26:35.733-06:00Pioneer Woman's Apple Dumplings<p><a href="http://www.flickr.com/photos/pioneerwoman/2295946365/" title="076 by Pioneer Woman, on Flickr"><img src="http://farm4.static.flickr.com/3254/2295946365_d753a3a686_o.jpg" alt="076" height="332" width="500" /></a></p>The texture of the crescent rolls becomes something entirely different during the baking process: the top gets delightfully crisp and flavorful, while the underneath side remains soft and mushy and more “apple dumpling-y”. And the Mountain Dew, coupled with the obscene amound of butter, creates a yummy, sweet sauce at the end. Serve these beauties with ice cream (or, if you’re on a diet, a huge dollup of sweetened whipped heavy cream) and you’ll be left wondering how such ordinary ingredients can be so sublime.<br /><br /><p><a href="http://www.flickr.com/photos/pioneerwoman/2296731958/" title="033 by Pioneer Woman, on Flickr"><img src="http://farm4.static.flickr.com/3065/2296731958_c24db1b0ff_o.jpg" alt="033" height="332" width="500" /></a><br />The Cast of Characters: Granny Smith apples, Butter, Sugar, Vanilla, Cinnamon, Pillsbury Crescent Rolls, and a can of Mountain Dew.<br /><br /><br /><strong>Apple Dumplings</strong></p> <p>2 Granny Smith apples<br />2 cans crescent rolls<br />2 sticks butter<br />1 1/2 cups sugar<br />1 teaspoons vanilla<br />cinnamon<br />1 small can Mountain Dew (i use abt. 6 oz.)<br /></p> <p>Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.</p>{lizzythebotanist}http://www.blogger.com/profile/01016697635594333439noreply@blogger.com1tag:blogger.com,1999:blog-533607105406961407.post-4609741560943585622008-03-05T19:17:00.002-07:002008-03-05T19:26:09.628-07:00Chicken Noodle Casserole - Super EasyThis is a super easy recipe. My father-in-law makes it and it's my favorite. I hope that you all enjoy it as well. <br /><br />1 package - Egg Wide Noodles<br />1 regular can - Cream of Chicken Soup<br />2 12 oz (or close to) cans - Chicken<br />Cheddar Cheese<br />Garlic Salt To Taste<br />Salt & Pepper<br />Frozen Peas (if you want)<br /><br />Preheat oven to 400 degrees<br />Boil noodles like normal<br />Strain noodles and pour into casserole dish<br />Heat soup and chicken in pot<br />Pour soup/chicken mixture over noodles in sauce pan<br />Add peas if you want<br />Lightly toss everything in casserole dish<br />Sprinkle garlic powder, salt and pepper lightly over the top<br />Sprinkle as much cheddar cheese over the top as you would like (I prefer to just sprinkle a light amount over it because then you get all the flavors)<br />Place casserole dish in the oven for approx. 20 minutes <br /><br />I hope that you all enjoy. Let me know if you think of anything else that adds to this or makes it better. :)Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-533607105406961407.post-43695707805887011902008-02-27T21:37:00.002-07:002008-02-27T21:43:59.281-07:00Cheese Cake - DELICIOUS!1 (12 oz.) Brick of Plain Cream Cheese<br />1 Can Condensed Milk<br />1 Whole Lemon<br />1 Tsp. Vanilla<br />1 Graham Cracker Crust<br /><br />Soften Cream Cheese In Microwave For Approx. 45 Seconds.<br />Blend Softened Cream Cheese and Condensed Milk.<br />Squeeze As Much Juice As You Can Get Out Of The Lemon By Hand.<br />Add Lemon Juice To Cheese/Milk Mixture Until Smooth And Add A Cap Full (Approx. 1 Tsp.) Of Vanilla.<br />Pour Mixture Into Crust And Place In Refrigerator For At Least 2 Hours To Set Up.<br />You Can Add Any Topping You Would Like. However, This Cheesecake Is Good Even Without A Topping.<br /><br />I Have Never Tried This, But It Might Even Be Good To Use Strawberry Flavored Cream Cheese For A Hint Of Flavor. Hope You All Enjoy It! :)Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-533607105406961407.post-7549590637044749932008-02-21T16:41:00.006-07:002008-03-27T11:28:53.840-06:00Leesa's Quick & Easy Taco Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqSaY_W-CcCNnYjag-EkPfsofkYoILrtNW9wFbKi3aBEPeRB-FsRaJRuWHTumMMc6o-fE0R3XL_RoLMS63ylDQ8bxGPiF_oBiesR210kZx4hpMPWuQ4GSJVowZO62gGTzfI4e8Fc1nRw4/s1600-h/GVXCAZHMF08CAD5A2DDCAZLDLZ9CAYVZ3TJCAKE2WYRCABI26SECATT80VVCAFJC5HBCADI2RGMCAHPPHV3CAJN6E8QCA76AJGICA3I3NCCCACIE8KHCA3PG6JACA8JJ3M9CAZOMLGSCA4S4G4L.jpg"><img id="BLOGGER_PHOTO_ID_5169583158505073106" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqSaY_W-CcCNnYjag-EkPfsofkYoILrtNW9wFbKi3aBEPeRB-FsRaJRuWHTumMMc6o-fE0R3XL_RoLMS63ylDQ8bxGPiF_oBiesR210kZx4hpMPWuQ4GSJVowZO62gGTzfI4e8Fc1nRw4/s320/GVXCAZHMF08CAD5A2DDCAZLDLZ9CAYVZ3TJCAKE2WYRCABI26SECATT80VVCAFJC5HBCADI2RGMCAHPPHV3CAJN6E8QCA76AJGICA3I3NCCCACIE8KHCA3PG6JACA8JJ3M9CAZOMLGSCA4S4G4L.jpg" border="0" /></a> The BEST cheap quick meal that fills you up!<br /><br />2 Cans of Chilli<br />1 Can of Corn<br />1 Bottle of 12 Oz regular bottle of Salsa<br />1 Can of Black Beans<br /><br /><br />Heat up all of the above into a pot, once it's boiling, it's done!<br />Serve as you wish!<br />The way we do it at our place:<br />layer broken tortilla chips (my fave = Lime Tortilla chips) or fritos on the bottom of a bowl and top it with taco soup and cheese!<br /><br />ENJOY!Chance & Leslee Lundgrenhttp://www.blogger.com/profile/12030085420991906836noreply@blogger.com2tag:blogger.com,1999:blog-533607105406961407.post-16315000019770777342008-02-21T08:23:00.006-07:002008-02-21T16:33:34.577-07:00Pomegranate Smoothie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGqgLbZUlp56gMBvfFpyttiTjTAEjtjApl0H9gTeS-8Cf0pHv6fKl1_EkLcKikTaf8P4fTOaOTOhyEThbKyT8cG6o4Cw-uk-Pzo5oG8flpVGU5EjPtlXewA_LNOwHP789TwSmenHuSqiA/s1600-h/Smoothie_1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGqgLbZUlp56gMBvfFpyttiTjTAEjtjApl0H9gTeS-8Cf0pHv6fKl1_EkLcKikTaf8P4fTOaOTOhyEThbKyT8cG6o4Cw-uk-Pzo5oG8flpVGU5EjPtlXewA_LNOwHP789TwSmenHuSqiA/s200/Smoothie_1.jpg" alt="" id="BLOGGER_PHOTO_ID_5169455352847558754" border="0" /></a><br />1/3 c. (3 oz.) silken tofu<br />1 c. frozen mixed berries<br />1/2 c. pomegranate juice<br />1/4 c. ice cubes<br />2 t. honey<br /><br /><br />blend well and enjoy! lots of protein and antioxidants-perfect for breakfast!{lizzythebotanist}http://www.blogger.com/profile/01016697635594333439noreply@blogger.com1tag:blogger.com,1999:blog-533607105406961407.post-58192915569990987982008-02-10T22:35:00.001-07:002008-02-13T10:47:02.538-07:00In the mood for Brownies....<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TFS8hNxb1-1XMoqqXEAWWw5rsXX9e7VlfPLEDps_pPD9o_jMTmw1mRcsHIDSj8ELIJ9qcWs0apjtSj5ut94bvz_-0q936-sjsjhXdiGveUtr7t1qD1X3HvUNRMaMc83o27w6BOQWw84/s1600-h/IMG_1081.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TFS8hNxb1-1XMoqqXEAWWw5rsXX9e7VlfPLEDps_pPD9o_jMTmw1mRcsHIDSj8ELIJ9qcWs0apjtSj5ut94bvz_-0q936-sjsjhXdiGveUtr7t1qD1X3HvUNRMaMc83o27w6BOQWw84/s200/IMG_1081.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5165594360125048770" /></a><br />Simple, delicious brownies*<br />4 eggs <br />3 round T. cocoa<br />1 tsp. salt<br />2 tsp. vanilla<br />1 c. melted butter<br />2 cups sugar<br />1 1/2 c. flour<br /><br />Blend all together. Bake at 350 for 30 minutes, and enjoy the best brownies!!!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-533607105406961407.post-14977682005402187902008-01-05T02:02:00.001-07:002008-02-13T10:47:19.904-07:00praline cookies<a href="http://bp3.blogger.com/_869igXMjwUg/R39IC4nT8PI/AAAAAAAAAbk/VJPEG_pZe8g/s1600-h/praline+cookies.jpg"><img id="BLOGGER_PHOTO_ID_5151915713129345266" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp3.blogger.com/_869igXMjwUg/R39IC4nT8PI/AAAAAAAAAbk/VJPEG_pZe8g/s320/praline+cookies.jpg" border="0" /></a><br /><div><span style="color:#ffffff;">Okay...I really can't take credit for these <span style="font-size:180%;">cookies</span> because I got them off Martha Stewart, however my mom and I made them right before Christmas and they are amazing! Really...try them....you'll see. Love them.<br />Ingredients:<br />Makes 3 dozen<br /><br />1 2/3 cups all-purpose flour<br />1 1/2 teaspoons baking powder<br />1/2 teaspoon salt<br />8 tablespoons (1 stick) unsalted butter<br />2 1/2 cups light-brown sugar, firmly packed<br />1 large egg<br />1 teaspoon pure vanilla extract<br />1/2 cup heavy cream, plus more if necessary<br />1 cup sifted confectioners' sugar<br />1 cup pecan halves, toasted (I didn't toast) and broken into large pieces<br /><br />Directions:<br />Preheat the oven to 350 degrees.<br />Sift together flour, baking powder, and salt in a medium bowl. Set aside. I<br />n the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 1/2 cups light-brown sugar on medium speed until light and fluffy, about 2 minutes.<br />Add egg and vanilla. Beat until fully combined.<br />Add dry ingredients, and beat on low speed until combined.<br />Drop batter in rounded teaspoons onto ungreased baking sheets about 2 inches apart.<br />Bake until firm and barely golden, 10 to 12 minutes. Transfer pan to a wire rack to cool for 5 minutes, then transfer cookies from pan to wire rack.<br /><br />Icing:<br />In a small saucepan, combine remaining 1 cup light-brown sugar and cream. Bring to a boil over medium heat. Cook, stirring constantly, for 2 minutes. Remove from heat.<br />Add confectioners' sugar, and whisk until smooth. (If frosting thickens, thin with cream.) Add pecan pieces.<br />Place cookies on a cooling rack over a lined baking pan. Spoon about 1/2 teaspoon praline mixture onto each cookie. </span></div>{lindy baker cakes}http://www.blogger.com/profile/03174752457107375317noreply@blogger.com1tag:blogger.com,1999:blog-533607105406961407.post-10514439669384764432008-01-04T09:35:00.000-07:002008-01-04T15:34:50.997-07:00martha<div style="text-align: right;"><br /></div> Ingredients <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_R5_-uJfHpfQ/R35ghpbDknI/AAAAAAAABPU/AxcwpAuflh4/s1600-h/a100107_pbcookies-d_l.jpg"><img style="cursor: pointer;" src="http://bp1.blogger.com/_R5_-uJfHpfQ/R35ghpbDknI/AAAAAAAABPU/AxcwpAuflh4/s320/a100107_pbcookies-d_l.jpg" alt="" id="BLOGGER_PHOTO_ID_5151661154929709682" border="0" /></a><br /><br />Makes 36<br /><br /> * 1/2 cup creamy peanut butter<br /> * 4 tablespoons unsalted butter, room temperature<br /> * 1 cup packed light-brown sugar<br /> * 2 large eggs<br /> * 1 teaspoon pure vanilla extract<br /> * 1 1/2 cups all-purpose flour (spooned and leveled)<br /> * 1 teaspoon baking powder<br /> * 1/4 teaspoon salt<br /> * 1/3 cup granulated sugar, for rolling dough<br /> * 36 mini peanut butter cups, chilled and unwrapped<br /><br />Directions<br /><br /> 1. Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.<br /> 2. In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.<br /> 3. Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.<br /> 4. Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.Unknownnoreply@blogger.com0