tag:blogger.com,1999:blog-80093278267700114492024-02-07T21:24:42.159-08:00Neighborhood RecipesSummer Millerhttp://www.blogger.com/profile/04920597215287754801noreply@blogger.comBlogger90125tag:blogger.com,1999:blog-8009327826770011449.post-554834103152296962015-11-19T04:21:00.001-08:002015-11-19T04:21:55.026-08:00Tennessee Honey Corn Pudding<h3 class="post-title entry-title" itemprop="name" style="margin: 0px; position: relative;"><span style="font-size: 17px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Kim Hamilton </span></h3><h3 class="post-title entry-title" itemprop="name" style="margin: 0px; position: relative;"><span style="font-size: 17px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="font-weight: normal;"><br></span></span></h3><h3 class="post-title entry-title" itemprop="name" style="margin: 0px; position: relative;"><span style="font-size: 17px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span style="font-weight: normal;">Instead of using the whiskey, Kim used a few tablespoons of honey. </span></span></h3><div><span style="font-size: 17px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="font-size: 17px; -webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="post-body entry-content" id="post-body-1506133999020948692" itemprop="articleBody" style="width: 355px; position: relative;"><div style="border: currentcolor;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5 large eggs</span></div><div style="border: currentcolor;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/3 cup butter, melted</span></div><div style="border: currentcolor;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tablespoon sugar</span></div><div style="border: currentcolor;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 tablespoons dark brown sugar</span></div><div style="border: currentcolor;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 tablespoons Tennessee Honey (Jack Daniel’s Whiskey)</span></div><div style="border: currentcolor;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tablespoon orange juice</span></div><div style="border: currentcolor;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 cup half/half <br>4 tablespoons cornstarch</span></div><div style="border: currentcolor;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 (15.25-ounce) cans whole kernel white corn, drained</span></div><div style="border: currentcolor;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 (14.75-ounce) cans cream-style white corn</span></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 small green cayenne pepper, chopped fine (remove seeds if you want less heat which I do for guests)<br></span><div style="border: currentcolor;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 teaspoon ground nutmeg</span></div><div style="border: currentcolor;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Dash onion powder</span></div><div style="border: currentcolor;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 teaspoon sea salt</span></div><div style="border: currentcolor;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 teaspoon fresh ground pepper</span></div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In a large bowl, lightly beat eggs; add half/half and beat. Stir in the remaining ingredients, adding the corn last. Blend well. Pour mixture into a buttered 2 quart casserole dish. Bake in a preheated 400 degree oven for one hour or until golden brown. Remove from oven and allow to sit for 10 minutes. Serve warm. <br><br><br><br></span><br></div>Cyndiehttp://www.blogger.com/profile/10798722170213911546noreply@blogger.com0tag:blogger.com,1999:blog-8009327826770011449.post-11595357744522207262015-11-19T04:18:00.001-08:002015-11-19T04:18:29.731-08:00Print Shop Cheese Soup<div id="recipe-title" class="rounded"><div class="content"><span class="item" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><h1 itemprop="name" class="fn" style="margin: 10px 0px;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: 17px; background-color: rgba(255, 255, 255, 0);">Joyce Parry</span></h1><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: 17px; font-weight: normal; background-color: rgba(255, 255, 255, 0);"><br></span></div><h1 itemprop="name" class="fn" style="margin: 10px 0px;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: 17px; font-weight: normal; background-color: rgba(255, 255, 255, 0);">Ingredients</span></h1></span></div></div><div id="post"><div class="entry"><div id="contentbody"><div class="entry_middle"><div class="entry_left"><div id="recipe-ingredients" class="block"><div class="content"><ul style="list-style: none outside none; margin: 10px 0px; padding: 0px;"><li class="ingredient" itemprop="ingredients" style="list-style: none outside none; margin-left: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 C. carrot, diced</span></li><li class="ingredient" itemprop="ingredients" style="list-style: none outside none; margin-left: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 C. yellow onion, diced</span></li><li class="ingredient" itemprop="ingredients" style="list-style: none outside none; margin-left: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 stalks celery, diced</span></li><li class="ingredient" itemprop="ingredients" style="list-style: none outside none; margin-left: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 (8-oz.) jar or 1 C. processed cheese (Cheese Whiz brand suggested)</span></li><li class="ingredient" itemprop="ingredients" style="list-style: none outside none; margin-left: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5 chicken bouillon cubes</span></li><li class="ingredient" itemprop="ingredients" style="list-style: none outside none; margin-left: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">6 C. boiling water</span></li><li class="ingredient" itemprop="ingredients" style="list-style: none outside none; margin-left: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">10 Tbs. butter</span></li><li class="ingredient" itemprop="ingredients" style="list-style: none outside none; margin-left: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3/4 C. flour</span></li><li class="ingredient" itemprop="ingredients" style="list-style: none outside none; margin-left: 0px;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3/4 C. frozen peas</span></li></ul></div></div></div><div class="entry_right screenonly"><div class="rounded" id="recipe-title"><div class="content"><span class="item" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><h2 class="fn" style="margin: 10px 0px;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; background-color: rgba(255, 255, 255, 0); font-size: 17px;"><br></span></h2><h2 class="fn" style="margin: 10px 0px;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; background-color: rgba(255, 255, 255, 0); font-size: 17px;">Directions</span></h2></span></div></div></div></div><div id="recipe-directions" class="block"><div class="content"><span class="instructions" itemprop="recipeInstructions" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><p style="margin: 5px 0px;">Par-boil the carrots, onions and celery in a small pan until vegetables are tender. Drain and set aside. Remove the lid from the bottle of cheese and place in 1 1/2-inches of boiling water until melted. (Or follow package directions for melting in the microwave.) In a large soup pot, dissolve bouillon cubes in boiling water. In a separate pan, melt butter. Stir flour into butter to make a smooth roux. Slowly add roux to hot chicken broth stirring until smooth. Stir in cooked vegetables. Add cheese, stirring until smooth. Add peas. Simmer slowly for 15 minutes, stirring often. Do not boil. Serve immediately.</p></span></div></div></div></div></div>Cyndiehttp://www.blogger.com/profile/10798722170213911546noreply@blogger.com0tag:blogger.com,1999:blog-8009327826770011449.post-15129286493406117582015-11-19T04:15:00.001-08:002015-11-19T04:15:05.927-08:00Italian style spaghetti squash<div><b>Terrah Anderson</b></div><div><br></div> I have no measurements, so here are the ingredients I used: <div>cooked spaghetti squash, </div><div>marinated artichokes, </div><div>olives,</div><div> sliced mushrooms, </div><div>halved cherry tomatoes, </div><div>sliced roasted red peppers</div><div><br></div><div>Sauté until veggies are cooked. Season with salt, pepper, garlic powder, balsamic vinegar. Sprinkle feta on top. </div>Cyndiehttp://www.blogger.com/profile/10798722170213911546noreply@blogger.com0tag:blogger.com,1999:blog-8009327826770011449.post-49336469397487067632015-11-19T04:09:00.001-08:002015-11-19T04:22:59.491-08:00Zupas chicken enchilada chili<div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><p id="zlrecipe-ingredients" class="h-4 strong" style="margin: 1em 0px; padding: 0px; border: 0px; font-weight: bold; vertical-align: baseline;">Cyndie Call</p><p id="zlrecipe-ingredients" class="h-4 strong" style="margin: 1em 0px; padding: 0px; border: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0);">I used homemade cream of chicken soup. Recipe for that is also included below. </span></p><p id="zlrecipe-ingredients" class="h-4 strong" style="margin: 1em 0px; padding: 0px; border: 0px; font-weight: bold; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0);">Ingredients</span></p><ul id="zlrecipe-ingredients-list" style="margin: 1em; list-style: none; padding: 0px 0px 0px 2.4em; border: 0px; vertical-align: baseline;"><li id="zlrecipe-ingredient-0" class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: disc;"><span style="background-color: rgba(255, 255, 255, 0);">2 chicken breasts</span></li><li id="zlrecipe-ingredient-1" class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: disc;"><span style="background-color: rgba(255, 255, 255, 0);">2 cups red enchilada sauce</span></li><li id="zlrecipe-ingredient-2" class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: disc;"><span style="background-color: rgba(255, 255, 255, 0);">1 cup green enchilada sauce</span></li><li id="zlrecipe-ingredient-3" class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: disc;"><span style="background-color: rgba(255, 255, 255, 0);">1 family size (23 oz.) can cream of chicken soup</span></li><li id="zlrecipe-ingredient-4" class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: disc;"><span style="background-color: rgba(255, 255, 255, 0);">1 cup milk</span></li><li id="zlrecipe-ingredient-5" class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: disc;"><span style="background-color: rgba(255, 255, 255, 0);">1 can Rotel tomatoes with green chilies</span></li><li id="zlrecipe-ingredient-6" class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: disc;"><span style="background-color: rgba(255, 255, 255, 0);">2 Tbsp. chili powder</span></li><li id="zlrecipe-ingredient-7" class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: disc;"><span style="background-color: rgba(255, 255, 255, 0);">1 tsp. paprika</span></li><li id="zlrecipe-ingredient-8" class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: disc;"><span style="background-color: rgba(255, 255, 255, 0);">1 tsp. salt</span></li><li id="zlrecipe-ingredient-9" class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: disc;"><span style="background-color: rgba(255, 255, 255, 0);">1 can black beans, drained and rinsed</span></li><li id="zlrecipe-ingredient-10" class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: disc;"><span style="background-color: rgba(255, 255, 255, 0);">1 can corn, drained</span></li><li id="zlrecipe-ingredient-11" class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: disc;"><span style="background-color: rgba(255, 255, 255, 0);">1 c. shredded cheddar cheese</span></li><li id="zlrecipe-ingredient-12" class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: disc;"><span style="background-color: rgba(255, 255, 255, 0);">1/2 c. sour cream</span></li><li id="zlrecipe-ingredient-13" class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: disc;"><span style="background-color: rgba(255, 255, 255, 0);">Toppings:</span></li><li id="zlrecipe-ingredient-14" class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: disc;"><span style="background-color: rgba(255, 255, 255, 0);">crunchy tortilla strips</span></li><li id="zlrecipe-ingredient-15" class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: disc;"><span style="background-color: rgba(255, 255, 255, 0);">shredded cheddar cheese</span></li><li id="zlrecipe-ingredient-16" class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: disc;"><span style="background-color: rgba(255, 255, 255, 0);">sour cream</span></li></ul><p id="zlrecipe-instructions" class="h-4 strong" style="margin: 1em 0px; padding: 0px; border: 0px; font-weight: bold; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0);">Instructions</span></p><ul id="zlrecipe-instructions-list" class="instructions" style="margin-right: 0.5em; margin-left: 0.5em; list-style: none; padding: 0px 0px 0px 2.4em; border: 0px; vertical-align: baseline;"><li id="zlrecipe-instruction-0" class="instruction" itemprop="recipeInstructions" style="margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: disc;"><span style="background-color: rgba(255, 255, 255, 0);">In a large slow cooker, add the chicken breasts and both kinds of enchilada sauce. Cook for several hours on high until the chicken is cooked and will shred into the sauce.</span></li><li id="zlrecipe-instruction-1" class="instruction" itemprop="recipeInstructions" style="margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: disc;"><span style="background-color: rgba(255, 255, 255, 0);">Add all the remaining soup ingredients, except the sour cream and cook for 1 more hour. Whisk in the sour cream and turn off the heat.</span></li><li id="zlrecipe-instruction-2" class="instruction" itemprop="recipeInstructions" style="margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant: inherit; vertical-align: baseline; list-style-type: disc;"><span style="background-color: rgba(255, 255, 255, 0);">Serve in individual bowls and top with tortilla strips, sour cream, and cheddar cheese.</span></li></ul></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">Homemade Cream of Chicken Soup </div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">1 1/2 c. chicken broth</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">1/2 teaspoon poultry seasoning</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">1/2 teaspoon onion powder</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">1/2 teaspoon garlic powder</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">1/8 teaspoon black pepper</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">1/4 teaspoon salt (more or less; taste to test)</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">1/4 teaspoon parsley</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">dash of paprika</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">1 1/2 cups milk, divided</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">3/4 cup flour</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;"><br></div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">In medium-sized saucepan, bring chicken broth, seasonings, and 1/2 c. of the milk to a boil. In a bowl, whisk together the remaining 1 cup of milk and flour.</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Cook until desired consistency is reached, keeping in mind that it will continue to thicken as it stands.</div><div style="color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 19px; -webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); text-decoration: -webkit-letterpress;">Makes the equivalent of 2 cans of condensed cream of chicken soup.</div>Cyndiehttp://www.blogger.com/profile/10798722170213911546noreply@blogger.com0tag:blogger.com,1999:blog-8009327826770011449.post-56042224566028730292014-10-17T19:49:00.000-07:002014-10-17T19:49:33.106-07:00Crock Pot – Taco Chicken Bowls/Enchiladas<div class="MsoNormal" style="background-color: white; color: #222222; font-family: arial, sans-serif;">
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<div class="MsoNormal" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<u></u>Rendy Stillman</div>
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<div class="MsoNormal" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; vertical-align: baseline;">
<b>Ingredients<u></u><u></u></b></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; vertical-align: baseline;">
<u></u><span style="font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><u></u>1½ lbs. chicken breasts (I’ve used just 1 lb and it still turns out great)<u></u><u></u></div>
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<u></u><span style="font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><u></u>1 (16 oz.) jar salsa<u></u><u></u></div>
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<u></u><span style="font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><u></u>1 (15 oz.) can black beans, drained<u></u><u></u></div>
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<u></u><span style="font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><u></u>½ lb. (8 oz.) frozen corn (canned corn can be used with the noted changes below in the recipe)<u></u><u></u></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; vertical-align: baseline;">
<u></u><span style="font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><u></u>1 Tbsp chili powder<u></u><u></u></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; vertical-align: baseline;">
<u></u><span style="font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><u></u>½ Tbsp cumin<u></u><u></u></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; vertical-align: baseline;">
<u></u><span style="font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><u></u>½ Tbsp minced garlic<u></u><u></u></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; vertical-align: baseline;">
<u></u><span style="font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><u></u>½ tsp dried oregano<u></u><u></u></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; vertical-align: baseline;">
<u></u><span style="font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><u></u>¼ tsp cayenne pepper<u></u><u></u></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; vertical-align: baseline;">
<u></u><span style="font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><u></u>¼ tsp salt<u></u><u></u></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; vertical-align: baseline;">
<u></u><span style="font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><u></u>to taste cracked pepper<u></u><u></u></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; vertical-align: baseline;">
<u></u><span style="font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><u></u>¼ C water<u></u><u></u></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; vertical-align: baseline;">
<u></u><span style="font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><u></u>2 cups dry rice<u></u><u></u></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; vertical-align: baseline;">
<u></u><span style="font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><u></u>8 oz. shredded cheddar<u></u><u></u></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; vertical-align: baseline;">
<u></u><span style="font-family: Wingdings;">§<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><u></u>½ bunch cilantro (optional)<u></u><u></u></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; margin-left: 0.25in; vertical-align: baseline;">
<br /></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; vertical-align: baseline;">
<b>Instructions<u></u><u></u></b></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; vertical-align: baseline;">
<u></u>1.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span><u></u>Add everything except the rice, cheese, and cilantro (and corn, IF you are using canned) to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.<u></u><u></u></div>
<ol start="2" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; margin-top: 0in;" type="1">
<li class="MsoNormal" style="margin: 0px 0px 0px 15px; vertical-align: baseline;">Secure the lid on your slow cooker and cook on low for 8 hrs.<u></u><u></u></li>
<li class="MsoNormal" style="margin: 0px 0px 0px 15px; vertical-align: baseline;">After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily.<u></u><u></u></li>
</ol>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; vertical-align: baseline;">
IF MAKING TACO BOWLS:<u></u><u></u></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; vertical-align: baseline;">
<u></u>1.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span><u></u>Near the end of the cooking time, cook the two cups of rice according to the package directions. <u></u><u></u></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; vertical-align: baseline;">
<u></u>2.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span><u></u>Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.<u></u><u></u></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<br /></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
IF MAKING TACOS/ENCHILADAS:<u></u><u></u></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<u></u>1.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span><u></u>Serve on tortillas and add chopped extras as preferred (i.e. tomatoes, cheese, lettuce, olives, avocados, etc).<u></u><u></u></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<u></u>2.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span><u></u>When making Enchiladas, put taco filling inside shells, top with enchilada sauce and cheese and microwave for about 20-30 seconds (until cheese is melted), then top with chopped extras as preferred (i.e. tomatoes, cheese, lettuce, olives, avocados, etc).<u></u><u></u></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<br /></div>
Cyndiehttp://www.blogger.com/profile/10798722170213911546noreply@blogger.com0tag:blogger.com,1999:blog-8009327826770011449.post-59937498479134018202014-10-10T15:01:00.002-07:002014-10-10T15:01:33.499-07:00Chicken Taquitos Cyndie Call<br />
<br />
1 pound of chicken cooked and shredded<br />
2 tbs pureed chipotle peppers in adobo sauce<br />
shredded cheese (we like cheddar or mozzarella)<br />
tortillas (flour or corn. We prefer flour)<br />
<br />
Mix shredded chicken with the pureed chipotle in adobo. You can add more or less depending on your preferred level of spiciness. place some of the chicken mixture down the center of a tortilla. Sprinkle a little cheese on top of that and roll the tortilla up as tight as you can. Repeat until you have used up all your chicken. Freeze individually on a cookie sheet. Once frozen, they can be transferred to a ziplock bag.<br />
To cook<br />
Take out amount of taquitos needed. Spray pan with non stick spray. Arrange the taquitos on the pan so they are not touching. Spray the tops of the taquitos with cooking spray. Bake in a 400 degree oven for 15-20 minutes or until crispy and brown on the edges.<br />
<br />
Measurements of all ingredients are to personal preference. Last time I made this I cooked almost 20 pounds of chicken and froze 75 taquitos! However, with that same amount of chicken I could have also made 100 or 50 taquitos. Just put however much meat and cheese you like. Enjoy!Cyndiehttp://www.blogger.com/profile/10798722170213911546noreply@blogger.com0tag:blogger.com,1999:blog-8009327826770011449.post-4376368160777919652014-10-10T14:51:00.000-07:002014-10-10T14:51:02.512-07:00Barbecue Chicken PizzaKrissy Thomas<div>
<br /></div>
<div>
3 boneless skinless chicken breast halves</div>
<div>
1 1/3 cups purchased BBQ sauce, divided</div>
<div>
1 pizza crust</div>
<div>
12 oz mozzarella (or 6 oz provolone and 6 oz Gouda)</div>
<div>
1/2 medium red onion, peeled and thinly sliced</div>
<div>
<br /></div>
<div>
Serving day</div>
<div>
1/4 cup fresh cilantro, chopped</div>
<div>
<br /></div>
<div>
Original recipe yields one large or 2 small pizzas.</div>
<div>
<br /></div>
<div>
Cooking day instructions</div>
<div>
Marinate chicken in 2/3 cup BBQ sauce for 4 hours or up to overnight. Place chicken and marinade in small baking dish. Bake at 350 degrees for 30 minutes or until chicken is tender and no longer pink. Remove from oven. Put pizza crust on round cardboard (purchased at any craft store in the baking section). Spread remaining 2/3 cup BBQ sauce over crust. Sprinkle cheese evenly over crust leaving a 1/2 inch border. Shred chicken and arrange over cheese topping with onion. Freeze covering pizza and cardboard with plastic wrap followed by heavy duty foil. </div>
<div>
<br /></div>
<div>
Serving Day instructions</div>
<div>
Preheat oven to 450 degrees. Place frozen pizzas on preheated pizza stone and bake 10-12 minutes. Sprinkle with cilantro and serve.</div>
Cyndiehttp://www.blogger.com/profile/10798722170213911546noreply@blogger.com0tag:blogger.com,1999:blog-8009327826770011449.post-74240561601106645582014-10-10T14:43:00.000-07:002014-10-10T14:43:07.307-07:00No Rise Pizza DoughKrissy Thomas<br />
<br />
2 cups very warm water (not hot)<br />
2 packages yeast<br />
3 TBS flour<br />
5 cups flour (can use all-white, 1/2 white + 1/2 wheat, or all wheat if freshly ground)<br />
3 TBS sugar<br />
1 TBS salt<br />
Cornmeal (for dusting bottom of pizza)<br />
1 TBS oil<br />
<br />
Original Recipe Yields<br />
2 Large pizza crusts (medium thickness) or 1 deep dish and 1 large crust (medium thickness)<br />
<br />
Cooking day instructions<br />
This recipe works best by preparing single batches.<br />
In large bowl, combine warm water, yeast, and 2 tbs of flour. Sprinkle 1 tbs flour on top of mixture. Wait until flour is totally absorbed, then add remaining ingredients.<br />
Knead the dough:<br />
-by hand: 7-10 minutes or until very smooth and elastic, not stiff.<br />
-by electric stand mixer: Knead, using dough hook, until dough begins to clean sides of mixing bowl (6-12 minutes, depending on your mixer) Do not allow dough to get too stiff.<br />
<br />
Divide dough in two. Roll out on cornmeal-dusted pizza paddle, pizza stone, or counter. Brush crust lightly with canola or olive oil and prick with a fork every 1/2- 1 inch. Prebake 5-8 minutes in preheated 500-degree oven. Remove crust from oven and cool.<br />
<br />
-To freeze unfilled pizza dough shells: Stack pizza shells using plastic wrap or waxed paper between each shell or freeze individually.<br />
-To freeze topped pizzas: Top with desired ingredients. Freeze using plastic wrap and foil method.<br />
<br />
Serving Day Instructions<br />
Thaw slightly. Preheat oven to 450 degrees. If unfilled, add your favorite toppings. Bake pizza for 15-20 minutes of until crust is nicely browned and cheese is melted.<br />
<br />Cyndiehttp://www.blogger.com/profile/10798722170213911546noreply@blogger.com0tag:blogger.com,1999:blog-8009327826770011449.post-56718760635632356812014-10-09T16:19:00.000-07:002014-10-09T16:19:31.352-07:00Slow Cooker Pulled Pork<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
Dianna Tygard</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<br /></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1- 2# pork tenderloin</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1-18 oz. bottle your favorite bbq sauce</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1-12 oz. can or bottle root beer</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
8 hamburger buns, split and lightly toasted</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<br /></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<br /></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
Place the pork tenderloin in a slow cooker, pour root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily....6-7 hrs. Drain well, stir in bbq sauce. Serve over hamburger buns.</div>
<div>
<br /></div>
Cyndiehttp://www.blogger.com/profile/10798722170213911546noreply@blogger.com0tag:blogger.com,1999:blog-8009327826770011449.post-84307941750818053042014-03-03T15:46:00.001-08:002014-03-03T15:46:37.107-08:00Peppermint Muddie Buddies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qXKkO6V0zeU-O63sJiWTnW5Oseg01hW_SIFYMCJq8tpPfiNuuiLjmrbrAz-mQqQbiO2JUKhfdPssekSrgG7tPJ2pF9cGBWa2RJqQ6-wmBdvV62x1bmyQYRqjWsX9tl8IB9BYJF0-8-E/s1600/IMG_1726.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qXKkO6V0zeU-O63sJiWTnW5Oseg01hW_SIFYMCJq8tpPfiNuuiLjmrbrAz-mQqQbiO2JUKhfdPssekSrgG7tPJ2pF9cGBWa2RJqQ6-wmBdvV62x1bmyQYRqjWsX9tl8IB9BYJF0-8-E/s1600/IMG_1726.JPG" height="266" width="400" /></a></div>
<br />
Peppermint Muddie Buddies<br />
By Mary Harris<br />
<br />
Ingredients:<br />
9 cups Chex cereal (I use Rice Chex)<br />
1 cup semi-sweet chocolate chips<br />
½ cup peanut butter<br />
¼ cup margarine or butter<br />
1 teaspoon vanilla<br />
1 ½ cups powdered sugar<br />
Candy canes, crushed (I used 4)<br />
<br />
Directions:<br />
Melt butter, chocolate chips, and butter in microwave on high for 1-2 minutes, stirring occasionally until melted. Add vanilla and stir. Pour Chex into chocolate mixture and stir until evenly coated. Pour into a large Ziploc or trash bag with powdered sugar and crushed candy canes. Seal bag; shake until well coated. Spread on waxed paper to cool.Heather Ashbyhttp://www.blogger.com/profile/13377303983321141192noreply@blogger.com0tag:blogger.com,1999:blog-8009327826770011449.post-74281276115664542432014-02-24T13:15:00.001-08:002014-03-03T15:47:11.214-08:00Chocolate Carmel Popcorn<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiP15Tk_Jmhw1N1WjpCHA1m9XAxV2rOin7yCQCeiZMIobwC-1psv_nchRm1PSuo93qcYxKNNo13XHrJI1QiEv_3gOl8DEqUfIPliHYkbHVB6vl72jer9xLciO9-4OM8YD75gJsIOrnFWA/s1600/IMG_1716.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiP15Tk_Jmhw1N1WjpCHA1m9XAxV2rOin7yCQCeiZMIobwC-1psv_nchRm1PSuo93qcYxKNNo13XHrJI1QiEv_3gOl8DEqUfIPliHYkbHVB6vl72jer9xLciO9-4OM8YD75gJsIOrnFWA/s1600/IMG_1716.JPG" height="266" width="400" /></a></div>
<br />
Chocolate Carmel Popcorn<br />
by Heather Ashby<br />
<br />
1 c. white sugar<br />
1 1/2 cubes real butter<br />
1 c. Karo syrup<br />
dash salt<br />
1 t. vanilla<br />
1/2 tsp. Baking Soda<br />
large bowl of popped corn<br />
dark chocolate<br />
white chocolate<br />
cinnamon/sugar mix<br />
<br />
Combine first 4 ingredients and cook in microwave for 5 minutes. Stir and cook for 2 more minutes. Add vanilla and baking soda. Pour over large bowl of popcorn and stir until coated. Pour onto wax paper and spread it out.<br />
<br />
Melt dark chocolate in baggie in microwave. Cut a hold in the corner of the bag and drizzle over the popcorn. Repeat with white chocolate. Sprinkle with cinnamon/sugar mix. When cooled and hardened break apart into chunks.Heather Ashbyhttp://www.blogger.com/profile/13377303983321141192noreply@blogger.com0tag:blogger.com,1999:blog-8009327826770011449.post-52688360301342294672014-02-24T13:08:00.002-08:002014-02-24T13:08:33.281-08:00Cranberry Salsa Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0PhRrRAm1s6a2dYbfi7ooQrCdt7jCSGXAjXtoZxLMYobFaED_iwWqdk_Tdd7lh0dd-1vpxqGppBkCR65chEqgZ3xiyq3tV66RC74vlZFQf9fRWsLoS4_n_qwg4Rz23euLMC1R914wT00/s1600/IMG_1729.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0PhRrRAm1s6a2dYbfi7ooQrCdt7jCSGXAjXtoZxLMYobFaED_iwWqdk_Tdd7lh0dd-1vpxqGppBkCR65chEqgZ3xiyq3tV66RC74vlZFQf9fRWsLoS4_n_qwg4Rz23euLMC1R914wT00/s1600/IMG_1729.JPG" height="266" width="400" /></a></div>
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<b><br /></b></div>
<div class="separator" style="background-color: white; clear: both; color: #444444; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 14px; line-height: 19.600000381469727px;">
<b>Cranberry Salsa Dip</b></div>
<div class="separator" style="background-color: white; clear: both; color: #444444; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 14px; line-height: 19.600000381469727px;">
submitted by Terrah Anderson</div>
<div class="separator" style="background-color: white; clear: both;">
<span style="color: #444444; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif;"><span style="font-size: 14px; line-height: 19.600000381469727px;">http://www.butterwithasideofbread.com/2013/12/cranberry-salsa-dip.html</span></span></div>
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<br /></div>
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12 oz. bag fresh cranberries</div>
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1 1/2 cup sugar</div>
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4 1/2 tsp. apple cider vinegar</div>
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2 tsp. cinnamon</div>
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1/2 tsp cloves</div>
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1/2 tsp allspice</div>
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8 oz. cream cheese</div>
Heather Ashbyhttp://www.blogger.com/profile/13377303983321141192noreply@blogger.com0tag:blogger.com,1999:blog-8009327826770011449.post-70813991499748956182014-02-24T13:05:00.002-08:002014-02-24T13:05:42.428-08:00Wassail<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq_4YW_8CsZ1W5i3YrCChGdgwqW6CxWsnweW2pdd7YJdBoeQm7XYOmUxCn9pauX-SeXX61vlWBduG4Oc4P2hC2Bd8AQCc8efSJWCRyn71WHxe9wr-egoUmADNUF_Hso2mmwVKXRHMj2Po/s1600/IMG_1724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq_4YW_8CsZ1W5i3YrCChGdgwqW6CxWsnweW2pdd7YJdBoeQm7XYOmUxCn9pauX-SeXX61vlWBduG4Oc4P2hC2Bd8AQCc8efSJWCRyn71WHxe9wr-egoUmADNUF_Hso2mmwVKXRHMj2Po/s1600/IMG_1724.JPG" height="266" width="400" /></a></div>
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17.940000534057617px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17.940000534057617px;">Wassail</span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17.940000534057617px;">by Trish Sluessar</span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17.940000534057617px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17.940000534057617px;">1 gallon apple cider (I bought Tree Top at Walmart) </span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17.940000534057617px;">2 teaspoons whole cloves</span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17.940000534057617px;">2 teaspoons whole allspice</span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17.940000534057617px;">2 three inch cinnamon sticks</span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17.940000534057617px;">2/3 cup sugar. </span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17.940000534057617px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17.940000534057617px;">Bring to a boil, reduce heat and simmer, covered, for 20 minutes or longer. You can tie the spices up in cheesecloth if you want. Or just strain them out before serving.</span>Heather Ashbyhttp://www.blogger.com/profile/13377303983321141192noreply@blogger.com0tag:blogger.com,1999:blog-8009327826770011449.post-23666569946998592352014-02-24T13:03:00.000-08:002014-02-24T13:03:24.864-08:00Pumpkin Chili<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQwB9rH7sZBi9HSlulwdPAxjzQE6z1bpflkaNOdHS0dR2dXDou3HqMhe2-FEGHqa8WehT59r9YQn9v96BJwqCl4Pa4yK4gpfffrlw1onNU27Jq057Jy2HpiOqeE0NqLSNpDe9nqB5NJk/s1600/IMG_1721.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQwB9rH7sZBi9HSlulwdPAxjzQE6z1bpflkaNOdHS0dR2dXDou3HqMhe2-FEGHqa8WehT59r9YQn9v96BJwqCl4Pa4yK4gpfffrlw1onNU27Jq057Jy2HpiOqeE0NqLSNpDe9nqB5NJk/s1600/IMG_1721.JPG" height="266" width="400" /></a></div>
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Pumpkin Chili<span style="box-sizing: border-box;"><br style="box-sizing: border-box;" /></span></h3>
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http://www.thekitchn.com/vegetarian-recipe-pumpkin-chili-recipes-from-the-kitchn-196046</div>
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Submitted by Cyndie Call</div>
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<em style="box-sizing: border-box; color: #333333; font-family: Arial, 'Helvetica Neue', Helvetica, Roboto, sans-serif; font-size: 15px; line-height: 22.5px;">Serves 8 to 1</em><em style="box-sizing: border-box; color: #333333; font-family: Arial, 'Helvetica Neue', Helvetica, Roboto, sans-serif; font-size: 15px; line-height: 22.5px;">0</em></div>
<div style="box-sizing: border-box; color: #333333; font-family: Arial, 'Helvetica Neue', Helvetica, Roboto, sans-serif; font-size: 15px; line-height: 22.5px;">
3-pound pie pumpkin or other orange-fleshed squash such as butternut, Red Kuri, or Golden Hubbard</div>
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2 medium turnips, about 3/4 pound</div>
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1/2 cup unsalted butter</div>
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1/2 cup olive oil</div>
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1/2 cup finely ground cornmeal</div>
<div style="box-sizing: border-box; color: #333333; font-family: Arial, 'Helvetica Neue', Helvetica, Roboto, sans-serif; font-size: 15px; line-height: 22.5px;">
2 red bell peppers, chopped</div>
<div style="box-sizing: border-box; color: #333333; font-family: Arial, 'Helvetica Neue', Helvetica, Roboto, sans-serif; font-size: 15px; line-height: 22.5px;">
1 large onion, chopped</div>
<div style="box-sizing: border-box; color: #333333; font-family: Arial, 'Helvetica Neue', Helvetica, Roboto, sans-serif; font-size: 15px; line-height: 22.5px;">
6 garlic cloves, minced</div>
<div style="box-sizing: border-box; color: #333333; font-family: Arial, 'Helvetica Neue', Helvetica, Roboto, sans-serif; font-size: 15px; line-height: 22.5px;">
2 tablespoons tomato paste</div>
<div style="box-sizing: border-box; color: #333333; font-family: Arial, 'Helvetica Neue', Helvetica, Roboto, sans-serif; font-size: 15px; line-height: 22.5px;">
4 cups vegetarian broth</div>
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2 10-ounce cans diced tomatoes with green chilies, such as Rotel</div>
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2 16-ounce cans chili beans, drained</div>
<div style="box-sizing: border-box; color: #333333; font-family: Arial, 'Helvetica Neue', Helvetica, Roboto, sans-serif; font-size: 15px; line-height: 22.5px;">
2 cups frozen corn</div>
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1 tablespoon chili powder</div>
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1 teaspoon cinnamon</div>
<div style="box-sizing: border-box; color: #333333; font-family: Arial, 'Helvetica Neue', Helvetica, Roboto, sans-serif; font-size: 15px; line-height: 22.5px;">
1 teaspoon cumin</div>
<div style="box-sizing: border-box; color: #333333; font-family: Arial, 'Helvetica Neue', Helvetica, Roboto, sans-serif; font-size: 15px; line-height: 22.5px;">
Several dashes vegetarian<strong style="box-sizing: border-box;"> </strong>Worcestershire sauce</div>
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Salt and freshly ground black pepper, to taste</div>
<div style="box-sizing: border-box; color: #333333; font-family: Arial, 'Helvetica Neue', Helvetica, Roboto, sans-serif; font-size: 15px; line-height: 22.5px;">
Balsamic vinegar, to taste</div>
<div style="box-sizing: border-box; color: #333333; font-family: Arial, 'Helvetica Neue', Helvetica, Roboto, sans-serif; font-size: 15px; line-height: 22.5px;">
Chopped green onions, to serve</div>
<div style="box-sizing: border-box; color: #333333; font-family: Arial, 'Helvetica Neue', Helvetica, Roboto, sans-serif; font-size: 15px; line-height: 22.5px;">
Shredded cheddar cheese, to serve</div>
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Sour cream, to serve</div>
<div style="box-sizing: border-box; color: #333333; font-family: Arial, 'Helvetica Neue', Helvetica, Roboto, sans-serif; font-size: 15px; line-height: 22.5px; margin-bottom: 1em;">
Peel the pumpkin or squash and cut into 1-inch pieces. To make it easier to peel the pumpkin, cut in half, remove the seeds (and set aside for roasting!), then microwave each half cut-side down in a shallow dish of water for 5 minutes, or roast the halves at 450°F for about 15 minutes. When the pumpkin is cool enough to handle, <a href="http://www.thekitchn.com/how-to-peel-squash-an-easier-w-72035" sl-processed="1" style="box-sizing: border-box; color: #bf8221; text-decoration: none !important;">shave off the skin with a sharp knife</a>. (See our directions here on<a href="http://www.thekitchn.com/recipe-toasted-4687" sl-processed="1" style="box-sizing: border-box; color: #bf8221; text-decoration: none !important;"> how to roast pumpkin and squash seeds</a>.)</div>
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Peel the turnips and cut into 1-inch pieces.</div>
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In a large Dutch oven or soup pot (it should hold at least 6 quarts), heat the butter and olive oil over medium heat. When melted, whisk in the cornmeal until smooth, then stir in the chopped pumpkin, turnip, bell peppers, onion, garlic, and tomato paste. Cook, stirring frequently, for about 10 minutes.</div>
<div style="box-sizing: border-box; color: #333333; font-family: Arial, 'Helvetica Neue', Helvetica, Roboto, sans-serif; font-size: 15px; line-height: 22.5px; margin-bottom: 1em;">
Add the broth, diced tomatoes, beans, and corn. Stir in the chili powder, cinnamon, cumin, and Worcestershire sauce. Bring back to a simmer then reduce the heat and cook for at least 1 hour, or until the pumpkin and turnip are tender. (It gets even better if simmered longer — a whole afternoon, if you have the time.)</div>
<div style="box-sizing: border-box; color: #333333; font-family: Arial, 'Helvetica Neue', Helvetica, Roboto, sans-serif; font-size: 15px; line-height: 22.5px; margin-bottom: 1em;">
Before serving, taste and season with salt and pepper and a dash of balsamic vinegar. Serve hot with chopped green onions, shredded cheddar cheese, and sour cream.</div>
Heather Ashbyhttp://www.blogger.com/profile/13377303983321141192noreply@blogger.com0tag:blogger.com,1999:blog-8009327826770011449.post-13415858300277180952014-02-24T12:59:00.001-08:002014-02-24T12:59:57.078-08:00White Chocolate Cranberry Cheesecake bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi78GAV8gjxXtYTYAr0B6KQ-fouekvRr0KaG1_2xMmmGntWgzd2qq2u7PPq69sFSsgogvCw_V4rkwzKNGwhw6ptYL2RBieIDIkjZeE4zcIaCTP_KTq3Bi1KYz7PENlc_VPaFfUNZU3w3z4/s1600/IMG_1736.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi78GAV8gjxXtYTYAr0B6KQ-fouekvRr0KaG1_2xMmmGntWgzd2qq2u7PPq69sFSsgogvCw_V4rkwzKNGwhw6ptYL2RBieIDIkjZeE4zcIaCTP_KTq3Bi1KYz7PENlc_VPaFfUNZU3w3z4/s1600/IMG_1736.JPG" height="266" width="400" /></a></div>
<span data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.0" style="background-color: #edeff4; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.079999923706055px;"><span data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.0.$end:0:$0:0"><br /></span></span>
<span data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.0" style="background-color: #edeff4; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.079999923706055px;"><span data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.0.$end:0:$0:0"><br /></span></span>
<span data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.0" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.079999923706055px;"><span data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.0.$end:0:$0:0" style="background-color: white;">White Chocolate Cranberry Cheesecake bars</span></span><br />
<span data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.0" style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.079999923706055px;">by Cynthia Gough</span><br />
<span style="background-color: white;"><span data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.0" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.079999923706055px;"><br data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.0.$end:0:$3:0" /><span data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.0.$end:0:$4:0">2 cups Flour</span></span><span data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.079999923706055px;"><span data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0"><br data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$1:0" /><span data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$2:0">1 1/2 cups rolled oats</span><br data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$3:0" /><span data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$4:0">1/4 cup brown sugar</span><br data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$5:0" /><span data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$6:0">2 sticks butter, softened</span><br data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$7:0" /><span data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$8:0">2 cups white chocolate chips</span><br data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$9:0" /><span data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$10:0">8 oz cream cheese, softened</span><br data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$11:0" /><span data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$12:0">14 oz can sweetened condensed milk</span><br data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$13:0" /><span data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$14:0">1/4 cup lemon juice</span><br data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$15:0" /><span data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$16:0">1 tsp. vanilla</span><br data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$17:0" /><span data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$18:0">16 oz can whole berry cranberry sauce</span><br data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$19:0" /><span data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$20:0">2 T cornstarch</span><br data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$21:0" /><br data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$23:0" /><span data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$24:0">Preheat oven to 350 degrees. Grease 13x9 in pan.</span><br data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$25:0" /><br data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$27:0" /><span data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$28:0">Combine flour, oats, and brown sugar in large bowl. Add butter, mix until crumbly. Stir in choc. chips. Reserve 2 cups morsel mixture for topping. Press remaining mixture into prepared pan.</span><br data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$29:0" /><br data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$31:0" /><span data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$32:0">Beat cream cheese in large mixer bowl until creamy. Add sweetened condensed milk, lemon juice and vanilla; mix until smooth. Pour over crust. Combine cranberry sauce and cornstarch in medium bowl. Spoon over cream cheese mixture. Sprinkle reserved morsel mixture over cranberry mixture.</span><br data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$33:0" /><br data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$35:0" /><span data-reactid=".k.1:3:1:$comment817939601556093_817939894889397:0.0.$right.0.$left.0.0.0:$comment-body.0.3.0.$end:0:$36:0">Bake for 35-40 min. or until center is set. Cool completely in pan on wire rack. Cover; refrigerate until serving time. Cut into bars.</span></span></span></span>Heather Ashbyhttp://www.blogger.com/profile/13377303983321141192noreply@blogger.com0tag:blogger.com,1999:blog-8009327826770011449.post-89667897580750610682013-04-19T17:12:00.000-07:002013-04-19T17:12:20.120-07:00Escarole Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIikbuF1rnPDYC9ylwZUQ1thuugmnHwMOPuTN7bzESlVnuFmf283Fcbs6Qq41k9AW9f3gu9Xb2l10UmXQC4F7y7Dxu_iOVH3xX1TtS14UjgFGexGCc27FGWovsn3GX_KOz_JoNfMqMMiY/s1600/IMG_0607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIikbuF1rnPDYC9ylwZUQ1thuugmnHwMOPuTN7bzESlVnuFmf283Fcbs6Qq41k9AW9f3gu9Xb2l10UmXQC4F7y7Dxu_iOVH3xX1TtS14UjgFGexGCc27FGWovsn3GX_KOz_JoNfMqMMiY/s400/IMG_0607.JPG" width="400" /></a></div>
<br />
<br />
<br />
46 ounces of chicken broth (from can or homemade)<br />
1 head of escarole or 3/4 of a box of chopped spinach<br />
1/2 cup pastina (tiny, star shaped pasta)<br />
1/2 of a chicken breast, shredded<br />
1 lb of mini <a href="http://thethriftyba.blogspot.com/2010/01/mungia-part-2.html">meatballs</a><br />
<br />
<span style="background-color: white; color: #52382b; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.1875px;">make the meatballs first (see above link). heat up chicken broth. if you are using spinach, you can add it now with the pastina and the meatballs. if you are useing escarole, wash it VERY WELL (it is bitter) and boil it in a separate pot in about 1 cup of water. keep the lid on and steam for about 5-8 minutes. drain well and cool. rinse again then add to soup. let the soup cook down a bit, but not for more than an hour.</span><br />
<span style="background-color: white; color: #52382b; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.1875px;"><br /></span>
<span style="background-color: white; color: #52382b; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.1875px;">By BethAnne Service</span><br />
<span style="background-color: white; color: #52382b; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 19.1875px;"><br /></span>
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Heather Ashbyhttp://www.blogger.com/profile/13377303983321141192noreply@blogger.com0tag:blogger.com,1999:blog-8009327826770011449.post-70460484070954197562013-04-18T09:18:00.000-07:002013-04-18T09:18:06.401-07:00Roquefort Pear Salad
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAr1Z51qh8wtJ1YzKsyRS0nuOxTtIljg7eUBSUTxQLFaWWcBR-K8BA-jliJMXbrYcJm-eKXoy5gkAk-uorEx0-G5wMPWRVp1tLxWVbYVmo33rp-O2dPzgt2UA-DTncaCY0XvvNvttrK_k/s1600/IMG_0596.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAr1Z51qh8wtJ1YzKsyRS0nuOxTtIljg7eUBSUTxQLFaWWcBR-K8BA-jliJMXbrYcJm-eKXoy5gkAk-uorEx0-G5wMPWRVp1tLxWVbYVmo33rp-O2dPzgt2UA-DTncaCY0XvvNvttrK_k/s400/IMG_0596.JPG" width="400" /></a></div>
<div class="MsoNormal">
1 head leaf lettuce, torn into bite-size pieces<o:p></o:p></div>
<div class="MsoNormal">
3 pears - peeled, cored and chopped<o:p></o:p></div>
<div class="MsoNormal">
5 ounces Roquefort cheese, crumbled<o:p></o:p></div>
<div class="MsoNormal">
1 avocado - peeled, pitted, and diced<o:p></o:p></div>
<div class="MsoNormal">
1/2 cup thinly sliced green onions<o:p></o:p></div>
<div class="MsoNormal">
1/4 cup white sugar<o:p></o:p></div>
<div class="MsoNormal">
1/2 cup pecans<o:p></o:p></div>
<div class="MsoNormal">
1/3 cup olive oil<o:p></o:p></div>
<div class="MsoNormal">
3 tablespoons red wine vinegar<o:p></o:p></div>
<div class="MsoNormal">
1 1/2 teaspoons white sugar<o:p></o:p></div>
<div class="MsoNormal">
1 1/2 teaspoons prepared mustard<o:p></o:p></div>
<div class="MsoNormal">
1 clove garlic, chopped<o:p></o:p></div>
<div class="MsoNormal">
1/2 teaspoon salt<o:p></o:p></div>
<div class="MsoNormal">
fresh ground black pepper to taste<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a skillet over medium heat, stir 1/4 cup of sugar
together with the pecans. Continue stirring gently until sugar has melted and
caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to
cool, and break into pieces.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar,
mustard, chopped garlic, salt, and pepper.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a large serving bowl, layer lettuce, pears, blue cheese,
avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and
serve.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
By Katrine Judd</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a class="_553k" href="http://allrecipes.com/Recipe/Roquefort-Pear-Salad/Detail.aspx" rel="nofollow" style="background-color: white; color: #3b5998; cursor: pointer; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px; text-decoration: none;" target="_blank">http://allrecipes.com/Recipe/Roquefort-Pear-Salad/Detail.aspx</a></div>
<!--EndFragment-->Heather Ashbyhttp://www.blogger.com/profile/13377303983321141192noreply@blogger.com0tag:blogger.com,1999:blog-8009327826770011449.post-87997426594899275962013-04-17T09:58:00.000-07:002013-04-18T08:46:37.901-07:00Corn Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigNGIAVTWUNi7XqsYDJ6eu00WOlCjr6waUkOCuy_QjL4O3yHwpU74sty0f89fD_PG9cIa-MB0Y5Pl8JFvWoBy-XZQWNB9ZBZyFketP7x8MTzwVOg7YkWIvzpg4kWV0L14SD3Ia-ykLS5U/s1600/IMG_0601.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigNGIAVTWUNi7XqsYDJ6eu00WOlCjr6waUkOCuy_QjL4O3yHwpU74sty0f89fD_PG9cIa-MB0Y5Pl8JFvWoBy-XZQWNB9ZBZyFketP7x8MTzwVOg7YkWIvzpg4kWV0L14SD3Ia-ykLS5U/s400/IMG_0601.JPG" width="400" /></a></div>
<br />
<br />
1 can corn<br />
1 can creamed corn<br />
1 1/2 cups uncooked pasta (I used small shells)<br />
Small box Velveta, cubed<br />
Ritz crackers, crushed<br />
<br />
Mix the corns, pasta and Velveta together in an 8x8 pan. Once it's mixed well top with the ritz crackers. Bake in 350 degree oven for 1 hour. <br />
<br />
Cyndie Call<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUDsZ1uZeEIReu5gf3vLQSbSgm7wDWsZkcxoN5jwMS2kYbc53JsugT8mSEvVNC_9bZ_WFU2jq65mqz1ckLS-trcQZPIUm3_1apCniAzZ-0poWnB0GdUze26Ch8buQFBFnotNryuTM2SKk/s1600/IMG_0603.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUDsZ1uZeEIReu5gf3vLQSbSgm7wDWsZkcxoN5jwMS2kYbc53JsugT8mSEvVNC_9bZ_WFU2jq65mqz1ckLS-trcQZPIUm3_1apCniAzZ-0poWnB0GdUze26Ch8buQFBFnotNryuTM2SKk/s400/IMG_0603.JPG" width="400" /></a></div>
Cyndiehttp://www.blogger.com/profile/10798722170213911546noreply@blogger.com0tag:blogger.com,1999:blog-8009327826770011449.post-83094241745522248922013-04-13T15:31:00.002-07:002013-04-18T08:54:18.193-07:00Buffalo Chicken Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8V3XSBCVO_628yhd_M2wy_CFR1cD80MZ4qDvgz7bkYdakO6CBYZigNCZZiZ2UbevZLoWENLsaihfp0gOaBZDAmeXogPvQpL4qeTrI1j6a0weuYYKkyivJbQ2H19FtXwkDuj-IQhw1OVo/s1600/IMG_0615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8V3XSBCVO_628yhd_M2wy_CFR1cD80MZ4qDvgz7bkYdakO6CBYZigNCZZiZ2UbevZLoWENLsaihfp0gOaBZDAmeXogPvQpL4qeTrI1j6a0weuYYKkyivJbQ2H19FtXwkDuj-IQhw1OVo/s400/IMG_0615.JPG" width="400" /></a></div>
<br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">1 (10 ounce) can chunk chicken, drained</span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">1 (8 ounce) package cream cheese, softened</span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">1/2 cup ranch dressing</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">1/2 cup FRANKS hot sauce<br />3/4 cup shredded cheddar cheese<br /><br />Mix all ingredients together (saving most of the cheddar cheese to bake on top). Top with rest of cheddar. Bake at 350 for 20 minutes. Serve with crackers.</span><br />
<br />
<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif; font-size: x-small;"><span style="line-height: 17px;">by Meagan Darbous</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9B3QPaxlDyc0ZMYiqPcqi1CFikpwyJzOtoaHzzd-LVa_lcwIzkO0qurcFalHwMQ9fS6FxnYjxkm93MOj72dlCDcEXlX8ZL-cng1xSaws_8YBhqGXpkvmqbsJ5y13G_reEKTgH8BRbtTY/s1600/IMG_0613.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9B3QPaxlDyc0ZMYiqPcqi1CFikpwyJzOtoaHzzd-LVa_lcwIzkO0qurcFalHwMQ9fS6FxnYjxkm93MOj72dlCDcEXlX8ZL-cng1xSaws_8YBhqGXpkvmqbsJ5y13G_reEKTgH8BRbtTY/s320/IMG_0613.JPG" width="320" /></a></div>
Heather Ashbyhttp://www.blogger.com/profile/13377303983321141192noreply@blogger.com0tag:blogger.com,1999:blog-8009327826770011449.post-85657967549988751212013-04-13T08:29:00.004-07:002013-04-13T08:29:56.439-07:00Spanish Quinoa
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHz31craI28yDeFdXjegL7_tYHqNOU1FNHDLqphJwuJkmOJnjLXx-aLzjXh4CdpUZU2V79LbhPQBCzYCOQ5k5kMlnpXDFCQ_E6C5oMGuec89VZXhO_WkGEQILo28Bi1dky1vVnOmSMO8M/s1600/IMG_0611.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHz31craI28yDeFdXjegL7_tYHqNOU1FNHDLqphJwuJkmOJnjLXx-aLzjXh4CdpUZU2V79LbhPQBCzYCOQ5k5kMlnpXDFCQ_E6C5oMGuec89VZXhO_WkGEQILo28Bi1dky1vVnOmSMO8M/s400/IMG_0611.JPG" width="400" /></a></div>
<div class="p1">
<br /></div>
<div class="p1">
Ingredients:</div>
<div class="p1">
2 Tbs butter</div>
<div class="p1">
1 medium onion, diced</div>
<div class="p1">
2 tsp minced garlic cloves</div>
<div class="p1">
2.5 cups rinsed quinoa</div>
<div class="p1">
2 cans chicken broth (14.5 ounces each)</div>
<div class="p1">
1 cup water</div>
<div class="p1">
1 10-ounce can of Rotel tomatoes with diced chiles</div>
<div class="p1">
1 cup picante sauce (I prefer mild)</div>
<div class="p1">
2 tsp chili powder</div>
<div class="p1">
1 tsp cumin</div>
<div class="p1">
1 and 1/2 tsp salt</div>
<div class="p2">
<br /></div>
<div class="p1">
Directions:</div>
<div class="p1">
Melt butter in bottom of pot. Saute onions and garlic until soft. Mix in uncooked quinoa, stirring often. When quinoa begins to brown, add broth, water, tomatoes, picante sauce, chili powder, cumin, and salt. </div>
<div class="p2">
<br /></div>
<div class="p1">
Stir well, cover, and simmer on low until quinoa is soft and water is absorbed. Stir occasionally to make sure the bottom doesn't stick and burn. Remove from heat and leave covered for 5 more minutes.</div>
<div class="p1">
<br /></div>
<div class="p1">
By Megan Bradshaw</div>
Heather Ashbyhttp://www.blogger.com/profile/13377303983321141192noreply@blogger.com0tag:blogger.com,1999:blog-8009327826770011449.post-76636605131822907532013-04-13T08:26:00.001-07:002013-04-18T08:54:47.162-07:00Bread Machine Honey Whole-Wheat Sandwich Bread<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ0PQhB3HEKaiasHNJwk49U25gAhettWkMQDSEceZFXOaIdiGbk-Sm1uz85TJLUyIMENoV0ZkZVKJ7Yeoa56Tk4wrLXD15t6nBxh9utnTg_iOhyphenhyphentyYK79RCFzQgaKq-MYWbiVkg6JwZ2Q/s1600/IMG_0584.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ0PQhB3HEKaiasHNJwk49U25gAhettWkMQDSEceZFXOaIdiGbk-Sm1uz85TJLUyIMENoV0ZkZVKJ7Yeoa56Tk4wrLXD15t6nBxh9utnTg_iOhyphenhyphentyYK79RCFzQgaKq-MYWbiVkg6JwZ2Q/s400/IMG_0584.JPG" width="400" /></a></div>
<div class="p1">
<br /></div>
<div class="p1">
4 1/4 cups whole wheat flour (I used 2 cups white wheat and 2 1/4 cups all-purpose flour for the recipe exchange)</div>
<div class="p1">
1/2 teaspoon salt</div>
<div class="p1">
1 1/2 cups warm water</div>
<div class="p1">
1/4 cup honey</div>
<div class="p1">
3 Tablespoons olive oil</div>
<div class="p1">
2 1/4 teaspoons rapid rise yeast</div>
<div class="p2">
<br /></div>
<div class="p1">
Put ingredients in bread machine in this order (or per machine instructions): flour, salt, honey, oil, yeast, water. Use "dough option". When complete, press air bubbles out of dough on floured surface. Put in greased pan. Cover with towel and let rise. Cook 350 degrees, 20 minutes for small pans or 30 minutes for large. Adapted from 100 Days Real Food blog.</div>
<div class="p1">
<br /></div>
<div class="p1">
by Kerstin Anderson</div>
Heather Ashbyhttp://www.blogger.com/profile/13377303983321141192noreply@blogger.com0tag:blogger.com,1999:blog-8009327826770011449.post-7465698227580122142013-04-13T08:25:00.001-07:002013-04-13T08:25:09.394-07:00Chicken Pasta Salad
<br />
<div class="p1">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYj8ubwry7SJi4sqwDzo-5FyzgOB7fmtU8oQGZsPDJVfknAteyvDRFgA8KJv8k6RALvH5Eq2Opbd9VQc3JPjSAFS3IHodl8kAEFJs9ModgwZzOMb-dgCBfJeoi2Y1BNEY50Nvyhi8e5eM/s1600/IMG_0604.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYj8ubwry7SJi4sqwDzo-5FyzgOB7fmtU8oQGZsPDJVfknAteyvDRFgA8KJv8k6RALvH5Eq2Opbd9VQc3JPjSAFS3IHodl8kAEFJs9ModgwZzOMb-dgCBfJeoi2Y1BNEY50Nvyhi8e5eM/s400/IMG_0604.JPG" width="400" /></a></div>
<div class="p1">
Dressing:</div>
<br />
<div class="p1">
2/3 cup white wine vinegar</div>
<div class="p1">
1 cup oil</div>
<div class="p1">
2/3 cup teriyaki sauce</div>
<div class="p1">
6 tbsp sugar</div>
<div class="p1">
1/2 tsp salt</div>
<div class="p1">
1/2 tsp pepper</div>
<div class="p2">
<br /></div>
<div class="p1">
Salad: </div>
<div class="p1">
2/3 cups spinach</div>
<div class="p1">
2 cups chopped chicken</div>
<div class="p1">
1 can mandarin oranges</div>
<div class="p1">
1 can chestnuts</div>
<div class="p1">
1 bunch green onions chopped</div>
<div class="p1">
1 1/2 cups dried cranberries</div>
<div class="p1">
3/4 cup honey roasted peanuts</div>
<div class="p1">
1/4 cup sesame seeds</div>
<div class="p1">
1 box bowtie pasta</div>
<div class="p2">
<br /></div>
<div class="p1">
Cook pasta and mix with dressing and chicken. Let sit overnight or at least 2 hours. Add remaining ingredients just before serving. (or cranberries will stain the pasta pink).</div>
<div class="p1">
<br /></div>
<div class="p1">
By Fawn Fay</div>
Heather Ashbyhttp://www.blogger.com/profile/13377303983321141192noreply@blogger.com0tag:blogger.com,1999:blog-8009327826770011449.post-36083443054340070762013-04-12T12:44:00.000-07:002013-04-12T12:44:01.602-07:00Spicy Roasted Vegetable Mac N Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXyqBWq_JiSNLCnkmQELunNl445Kx7v2_1zSVXW5ShYjuqpEy0_BgJkPb0nFNQKkq2D3h8g5-NlkWR8XlQbvHBPPXFWuqbYjhhq-wzgPIusb16gfRnP-zoVIP9RUagAATSJaHSotXNp4g/s1600/IMG_0582.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXyqBWq_JiSNLCnkmQELunNl445Kx7v2_1zSVXW5ShYjuqpEy0_BgJkPb0nFNQKkq2D3h8g5-NlkWR8XlQbvHBPPXFWuqbYjhhq-wzgPIusb16gfRnP-zoVIP9RUagAATSJaHSotXNp4g/s400/IMG_0582.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">1 cup broccoli florets, chopped into small chunks</span><br /><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;" /><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">1/2 red pepper, diced</span><br style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;" /><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;"><br />small zucchini, quartered and sliced<br /><br />10 baby carrots, sliced thinly<br /><br />1 cup cauliflower florets, chopped into small chunks<br /><br />2 cups whole wheat pasta (elbow macaroni, rotini, penne, etc.)<br /><br />1/4 cup olive oil plus a little more for drizzling<br /><br />1 garlic clove, minced<br /><br />3 Tbsp. all-purpose flour<br /><br />1 1/2 cups milk (I used unsweetened almond milk)<br /><br />2 cups (8 oz.) shredded Sharp Cheddar Cheese<br /><br />1/2 tsp. crushed red pepper flakes<br /><br />1/2 tsp. cayenne pepper<br /><br />Salt and pepper, to taste<br /><br />2 Tbsp. breadcrumbs<br /><br />Preheat oven to 400 degrees F. Set a medium pot of salted water to boil.<br />Prepare a large baking sheet by lining with aluminum foil.<br /><br />Toss broccoli, red pepper, squash and carrots onto the baking sheet. Drizzle with a bit of olive oil, toss to coat veggies. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.<br /><br />Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside.<br /><br />Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add macaroni and vegetables.<br /><br />Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 3-4 minutes, or until the top is golden brown.</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;"><br /></span>
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">by Trish Slussar</span>Heather Ashbyhttp://www.blogger.com/profile/13377303983321141192noreply@blogger.com0tag:blogger.com,1999:blog-8009327826770011449.post-40718307391292718112013-04-11T21:18:00.004-07:002013-04-11T21:19:31.653-07:00Mashed Potato Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSad1aToOEiiK1R-fFejv5ovnxGJzxeIPcRXtYzZqE-_daUaZ98YOz4YbJNfdIarvqMiephdiRuWlJKxYTQj_79eYAPQrlQDUTNUKfn3cyPN4W95zxch0DbGXJTcYe9zdliiLW97SLCX0/s1600/IMG_0587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSad1aToOEiiK1R-fFejv5ovnxGJzxeIPcRXtYzZqE-_daUaZ98YOz4YbJNfdIarvqMiephdiRuWlJKxYTQj_79eYAPQrlQDUTNUKfn3cyPN4W95zxch0DbGXJTcYe9zdliiLW97SLCX0/s400/IMG_0587.JPG" width="400" /></a></div>
6 Potatoes - peeled, cut, boiled & mashed<br />
4 oz Cream Cheese<br />
1/2 c. Sour Cream<br />
Salt & Pepper to taste<br />
2 T Butter added to Mashed Potatoes<br />
Cheese<br />
<br />
Mix cream cheese and sour cream add to mashed potatoes. Add salt & pepper. Pour in greased 9x13 pan. Bake for 50 minutes at 350 degrees. Add cheese during the last 15 minutes of baking.<br />
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by Heather AshbyHeather Ashbyhttp://www.blogger.com/profile/13377303983321141192noreply@blogger.com0tag:blogger.com,1999:blog-8009327826770011449.post-32139556067681675992013-04-11T21:14:00.001-07:002013-04-11T21:19:52.797-07:00Adobo Chicken Salad <div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">2 cups shredded chicken</span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">1 cup light mayonnaise</span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">1 cup greek yogurt</span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">1 cup corn</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">1 red bell pepper finely diced<br />3 Tablespoons chopped cilantro<br />1 Tablespoon Adobo sauce<br />1 Tablespoon lime juice<br />salt and pepper to taste<br /><br />Mix and serve on pitas, rolls, or tortilla chips.</span><br />
<span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">by Terrah Anderson</span>Heather Ashbyhttp://www.blogger.com/profile/13377303983321141192noreply@blogger.com0