tag:blogger.com,1999:blog-75625337493103878352024-03-16T02:07:48.103-05:00Jason's Everlasting RecipesAnonymoushttp://www.blogger.com/profile/03681491262041114357noreply@blogger.comBlogger472125tag:blogger.com,1999:blog-7562533749310387835.post-58463634809246717802013-07-03T09:52:00.000-05:002013-07-16T07:18:46.177-05:00Cut Potatoes<img src="https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-ash4/q71/1044186_192706704226427_230810991_n.jpg" />Anonymoushttp://www.blogger.com/profile/03681491262041114357noreply@blogger.com0tag:blogger.com,1999:blog-7562533749310387835.post-38395711974769140072013-07-02T12:23:00.001-05:002013-07-16T07:18:53.029-05:00Cheesy Baked Tomatoes<br />
<img height="150" src="https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-ash3/1011799_677355722280289_182400808_n.jpg" width="200" /><br />
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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: 18px;">What you need:</span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">4 tomatoes, halved</span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1/4 cup freshly grated Parmesan cheese</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: 18px;">1 oz reduced fat provolone cheese, shredded<br />1 tsp chopped fresh basil<br />1 tsp chopped fresh oregano<br />1/2 tsp salt<br />Freshly ground pepper, to taste<br /><br />How you make it:<br />Preheat oven to 450° F.<br />Place tomatoes cut-side up on a baking sheet.<br />Top with Parmesan, provolone, oregano, basil, salt and pepper.<br />Mist lightly with non-fat cooking spray and bake until the tomatoes are tender, about 15 minutes</span>Anonymoushttp://www.blogger.com/profile/03681491262041114357noreply@blogger.com0tag:blogger.com,1999:blog-7562533749310387835.post-46795965673848717682013-07-02T11:22:00.000-05:002013-07-02T11:22:48.431-05:00Eating Healthy Thank you everyone for standing by my blog. It has been awhile since I have posted anything under the blog. I'm going to revamp the blog with healthy recipes. I am starting a new phrase in my life and decided to change how I'm cooking. Will still post other none healthy recipes. Please keep sharing my recipes and I hope that you all will enjoy the new recipes that will be coming out.<br />
<img src="https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcRxmKTw2qxRuVYx6Q62KlTDzqL0Zoa3s1WcAZKWm8GsMfS7Yk_0" />Anonymoushttp://www.blogger.com/profile/03681491262041114357noreply@blogger.com0tag:blogger.com,1999:blog-7562533749310387835.post-7083483675852125722013-07-02T11:11:00.000-05:002013-07-16T07:19:02.107-05:00Kale Chips<h1 itemprop="name" style="background-color: white; border: 0px; color: #454545; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-weight: 400; margin: 0px 0px 0.1em; padding: 0px; vertical-align: baseline;">
Kale Chips</h1>
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<span itemprop="author" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">From EatingWell</span>: <a href="http://www.eatingwell.com/category/publication/september/october_2011" style="border: 0px; color: #8ec75f; font-style: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">September/October 2011</a></div>
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<img alt="Kale Chips Recipe" height="200" src="http://assets.eatingwell.com/sites/default/files/imagecache/standard/recipes/SD7744.JPG" width="200" /><br />
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<span style="background-color: white; color: #454545; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;">Not a fan of kale? These crispy baked kale chips will convert you! For the best result, don’t overcrowd the pans.</span><br />
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<span style="font-weight: 700; margin: 0px;">Makes:</span> <span itemprop="recipeyield" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">4 servings, about 2 cups each</span></div>
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<span style="font-weight: 700; margin: 0px;">Active Time:</span> <time content="PT25M" itemprop="prepTime" style="margin: 0px;">25 minutes</time></div>
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<span style="font-weight: 700; margin: 0px;">Total Time:</span> <time content="PT25M" itemprop="totalTime" style="margin: 0px;">25 minutes</time></div>
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<time content="PT25M" itemprop="totalTime" style="margin: 0px;"><br /></time></div>
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INGREDIENTS</h3>
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<ul style="background-color: white; border: 0px; color: #454545; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">
<li itemprop="ingredients" style="border: 0px; font-style: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">1 large bunch kale, tough stems removed, leaves torn into pieces (about 16 cups; see Note)</li>
<li itemprop="ingredients" style="border: 0px; font-style: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">1 tablespoon extra-virgin olive oil</li>
<li itemprop="ingredients" style="border: 0px; font-style: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">1/4 teaspoon salt</li>
</ul>
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PREPARATION</h3>
<span style="background-color: white; color: #454545; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"></span><br />
<ol itemprop="recipeinstructions" style="background-color: white; border: 0px; color: #454545; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px; list-style-position: inside; margin: 0px; padding: 0px; vertical-align: baseline;">
<li style="border: 0px; font-style: inherit; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">Position racks in upper third and center of oven; preheat to 400°F.</li>
<li style="border: 0px; font-style: inherit; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">If kale is wet, very thoroughly pat dry with a <nobr style="margin: 0px;"><a class="FAtxtL" href="http://www.eatingwell.com/recipes/kale_chips.html#" id="FALINK_1_0_0" style="background-color: transparent !important; border-bottom-color: rgb(243, 91, 0) !important; border-bottom-style: solid !important; border-bottom-width: 1px !important; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; color: #8ec75f; display: inline !important; font-style: inherit; margin: 0px; padding-bottom: 1px !important; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;">clean kitchen</a></nobr> towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap. (If the kale won’t all fit, make the chips in batches.)</li>
<li style="border: 0px; font-style: inherit; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;">Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)</li>
</ol>
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TIPS & NOTES</h3>
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<ul style="background-color: white; border: 0px; color: #454545; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">
<li style="border: 0px; font-style: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;"><span style="font-weight: 700; margin: 0px;">Make Ahead Tip</span>: Store in an airtight container at room temperature for up to 2 days.</li>
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<li style="border: 0px; font-style: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;"><span style="font-weight: 700; margin: 0px;">Note:</span> Choose organic kale when possible. Nonorganic can have high pesticide residue.</li>
</ul>
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NUTRITION</h3>
<span style="background-color: white; color: #454545; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"></span><span itemprop="nutrition" itemscope="" itemtype="http://schema.org/NutritionInformation" style="background-color: white; border: 0px; color: #454545; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px; margin: 0px; padding: 0px; vertical-align: baseline;"></span><br />
<div style="border: 0px; font-style: inherit; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline;">
<span itemprop="nutrition" itemscope="" itemtype="http://schema.org/NutritionInformation" style="background-color: white; border: 0px; color: #454545; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-weight: 700; margin: 0px;">Per serving:</span> <span itemprop="calories" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">110</span> calories; <span itemprop="fatcontent" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">5 g</span> fat ( <span itemprop="saturatedfatcontent" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 g</span> sat , <span style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">3 g</span> mono ); <span itemprop="cholesterolcontent" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">0 mg cholesterol; <span itemprop="carbohydratecontent" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">16 g</span> carbohydrates; <span itemprop="sugarcontent" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">0 g</span> added sugars; <span itemprop="proteincontent" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">5 g</span> protein; <span itemprop="fibercontent" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">6 g</span> fiber; <span itemprop="sodiumcontent" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">210 mg</span> sodium; 642 mg potassium.</span></span></div>
<span itemprop="nutrition" itemscope="" itemtype="http://schema.org/NutritionInformation" style="background-color: white; border: 0px; color: #454545; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px; margin: 0px; padding: 0px; vertical-align: baseline;">
<div style="border: 0px; font-style: inherit; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline;">
<span style="font-weight: 700; margin: 0px;">Nutrition Bonus</span>: Nutrition bonus: Vitamin A (767% daily value), Vitamin C (192% dv), Calcium (20% dv), Potassium (18% dv).</div>
<div style="border: 0px; font-style: inherit; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline;">
<span style="font-weight: 700; margin: 0px;">Carbohydrate Servings:</span> 1/2</div>
<div style="border: 0px; font-style: inherit; margin-bottom: 1.5em; padding: 0px; vertical-align: baseline;">
<span style="font-weight: 700; margin: 0px;">Exchanges:</span> 2 vegetable, 1 fat</div>
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</span></div>
Anonymoushttp://www.blogger.com/profile/03681491262041114357noreply@blogger.com0tag:blogger.com,1999:blog-7562533749310387835.post-51576528523697805462012-09-09T12:45:00.003-05:002012-09-09T12:45:49.202-05:00Mushroom and Swiss Stuffed Chicken<a href="http://4.bp.blogspot.com/-YunfQvv5C-U/T-ZPU9oNy4I/AAAAAAAADJ4/NZRRlV0wdfg/s1600/IMG_6943.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://4.bp.blogspot.com/-YunfQvv5C-U/T-ZPU9oNy4I/AAAAAAAADJ4/NZRRlV0wdfg/s400/IMG_6943.JPG" width="400" /></a>
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<blockquote>
<span style="font-size: medium;">Mushroom and Swiss Stuffed Chicken</span></blockquote>
<blockquote>
<br />6 chicken breasts<br />Marinade (recipe below) <br />16 oz. mushrooms<br />A few cloves of minced garlic<br />1 small white onion, sliced<br />Salt and pepper<br />An 8 oz. block of swiss cheese, sliced up<br />A sprig of fresh tarragon (optional)</blockquote>
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<blockquote>
Preheat the oven to 375º. Prepare the marinade and set aside 1/2 cup for later. Throw the chicken in a bag with the rest of the marinade and let it soak for about 20 minutes white you saute the mushrooms.<br />To saute the mushrooms, turn the burner on medium-high and add the onion, garlic, and a little bit of olive oil. You might want to do it in batches because if you get too many mushrooms in at the same time, they'll get soggy. I did it in two batches, saving half of the onion and garlic for the other half of the mushrooms. Season with salt and pepper.<br />To assemble, slice the marinated chicken breasts in half, but not all the way, just like a hot dog bun. Place some mushrooms, a few slices of swiss cheese, and a little of the tarragon inside. Stab each breast together with a few toothpicks.<br />Turn the burner on high and drizzle a little bit of olive oil in your skillet. Sear the chicken for a few minutes on each side and then place on a foil lined baking sheet. I did three at a time because they wouldn't all fit in the skillet.<br />Bake the chicken at 375º for just about 10 minutes or until it's done. You should not see any pink, but as soon as you don't see any more pink when you cut a little slice in the thickest part, get it right out. <br />Garnish with a little more tarragon if you please. <br /><br />Marinade:<br />The juice and zest of two lemons<br />1 tablespoon Italian seasoning <br />2 tablespoons minced garlic (I actually used the stuff in a jar)<br />1/4 cup brown sugar<br />1/2 cup vinegar (I happened to use 1/4 balsamic and 1/4 cider)<br />1 tablespoon Worcestershire sauce <br />1/2 tablespoon Dijon mustard<br />1/2 cup olive oil<br />1 teaspoon salt<br />1/2 teaspoon pepper<br /><br />Whisk all together. </blockquote>
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<a href="http://1.bp.blogspot.com/-pwDR6clBi3U/T-ZPQ-L918I/AAAAAAAADJw/EuKgBaOcw40/s1600/IMG_6930.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-pwDR6clBi3U/T-ZPQ-L918I/AAAAAAAADJw/EuKgBaOcw40/s640/IMG_6930.JPG" width="640" /></a></div>
Anonymoushttp://www.blogger.com/profile/03681491262041114357noreply@blogger.com92tag:blogger.com,1999:blog-7562533749310387835.post-5476543941877929002012-09-09T12:41:00.001-05:002012-09-09T12:41:20.663-05:00Peeta's Stuffed Cheese Buns <a href="http://3.bp.blogspot.com/-AzOGG5MXVMk/UC178M3MrYI/AAAAAAAADf8/lTHWvgsOS-8/s1600/IMG_8938.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_mj18yg="11" height="640" src="http://3.bp.blogspot.com/-AzOGG5MXVMk/UC178M3MrYI/AAAAAAAADf8/lTHWvgsOS-8/s640/IMG_8938.jpg" width="426" /></a><br />
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<span style="font-size: medium;">Peeta's Stuffed Cheese Buns </span></div>
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1 cup warm water
(probably somewhere between 105º and 115º. I just get it hot from the tap. Don't
get it too hot or it will kill the yeast.)</div>
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2 tablespoons
yeast</div>
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2 tablespoons
sugar</div>
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2 teaspoons garlic
powder</div>
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1/4 cup melted
butter</div>
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1/4 cup olive
oil</div>
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3 cups all-purpose
flour</div>
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2 teaspoons
salt</div>
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<br /></div>
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-At least 8 oz. of
cheese, the more the merrier (I used chunks of mozzarella for the inside and a
mixture of shredded colby and swiss for the top. I was just trying to use up all
the forgotten chunks in the hidden corners of the fridge)</div>
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-Parmesan
cheese</div>
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-A few tablespoons of
melted butter mixed with a sprinkle of garlic powder and some fresh herbs if you
want. </div>
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Mix together the
yeast and water and let it sit for a couple minutes. Add the sugar, garlic
powder, melted butter, and oil. Add the flour a little and a time, mixing in
your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the
stand mixer or by hand. Let the dough rise in a greased bowl (I used the same
bowl) covered with a wet cloth for about 30 minutes. Preheat the oven to 375º.
Divide the dough into about 20 pieces or so (you can make them as big or small
as you want). Put about a 3/4 inch chunk of cheese in each one and make sure you
pinch all the edges back up tightly. Put the pinched side down on a greased
baking sheet. Sprinkle the buns with more shredded cheese and some parmesan
cheese. Bake at 375ºF for about 11-15 minutes until the bread is golden brown
and the cheese is bubbly. Brush with the melted butter and serve warm. </div>
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This recipe came from <a href="http://www.yammiesnoshery.com/">www.yammiesnoshery.com</a></div>
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I'm going to add some bacon into the mix with these bad boys.</div>
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<a href="http://3.bp.blogspot.com/-UyRmO6YC1Xc/UC17Z-48MuI/AAAAAAAADfk/ffetIPq1fiU/s1600/IMG_8908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_mj18yg="10" height="400" src="http://3.bp.blogspot.com/-UyRmO6YC1Xc/UC17Z-48MuI/AAAAAAAADfk/ffetIPq1fiU/s640/IMG_8908.JPG" width="640" /></a></div>
Anonymoushttp://www.blogger.com/profile/03681491262041114357noreply@blogger.com11tag:blogger.com,1999:blog-7562533749310387835.post-16593534244999689412012-09-09T10:09:00.001-05:002012-09-09T10:09:54.093-05:00Cinnamon Roll French Toast<img alt="Cinnamon Roll French Toast" class="photo" height="225" id="maincontentarea_0_middlecolumn_0_BeautyShotImage" itemprop="image" src="http://s3.amazonaws.com/gmi-digital-library/b5e4d175-d4ab-4670-b9db-5383fd1eafe9.jpg" style="border-width: 0px;" width="400" /><br />
<br />
<span id="maincontentarea_0_middlecolumn_0_IngredientsLabel"></span><img height="65" id="maincontentarea_0_middlecolumn_0_EquationImage" src="http://s3.amazonaws.com/gmi-digital-library/8823bb95-377b-47ef-863d-11bfef9438f1.jpg" style="border-width: 0px;" width="400" />
<br />
<dl class="ingredient" itemprop="ingredients">
<dt>1
can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing </dt>
</dl>
2
eggs<br />
<br />
2/3
cup milk <br />
<br />
4
tablespoons maple syrup <br />
<br />
1
teaspoon vanilla <br />
<br />
<div id="maincontentarea_0_middlecolumn_0_banner_0_UserContextBannerDiv">
</div>
<br />
<ul class="instructions" sizcache="50" sizset="95">
<li class="instruction" itemprop="recipeInstructions"><span class="recipeStepHeading">1 </span><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl0_StepDescriptionItemLabel">Bake cinnamon rolls as directed on package.
Let rolls cool completely.</span>
<li class="instruction" itemprop="recipeInstructions"><span class="recipeStepHeading">2 </span><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl1_StepDescriptionItemLabel">Spray griddle or 10-inch skillet with
cooking spray; heat griddle to 375°F or heat skillet over medium heat. Slice
each roll in half crosswise.</span>
<li class="instruction" itemprop="recipeInstructions"><span class="recipeStepHeading">3 </span><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl2_StepDescriptionItemLabel">In shallow dish, whisk eggs, milk, 2
tablespoons of the maple syrup and the vanilla until blended. Dip each cinnamon
roll slice into egg mixture, turning to coat completely. Place on griddle. Cook
about 2 minutes on each side or until golden brown.</span>
<li class="instruction" itemprop="recipeInstructions"><span class="recipeStepHeading">4 </span><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl3_StepDescriptionItemLabel">In small bowl, whisk reserved icing, the
remaining 2 tablespoons maple syrup and enough warm water to create a pourable
syrup consistency. Serve over French toast.</span> </li>
</li>
</li>
</li>
</ul>
Anonymoushttp://www.blogger.com/profile/03681491262041114357noreply@blogger.com2tag:blogger.com,1999:blog-7562533749310387835.post-59926289456303601372012-09-09T10:01:00.003-05:002012-09-09T10:01:44.152-05:00Sloppy Casserole<img alt="Sloppy Joe Casserole" class="photo" height="225" id="maincontentarea_0_middlecolumn_0_BeautyShotImage" itemprop="image" src="http://s3.amazonaws.com/gmi-digital-library/03c59117-0d89-40f3-977e-b0124f121c6f.jpg" style="border-width: 0px;" width="400" /><br />
<br />
<h2>
1b lean (at least 80%) ground beef, cooked, drained </h2>
1
can (15.5 oz) original sloppy joe sauce <br />
1 can Pillsbury® refrigerated original breadsticks <br />
1/2
cup shredded Cheddar cheese (2 oz) <br />
<br />
<div id="maincontentarea_0_middlecolumn_0_banner_0_UserContextBannerDiv">
</div>
<br />
<ul class="instructions">
<li class="instruction" itemprop="recipeInstructions"><span class="recipeStepHeading">1 </span><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl0_StepDescriptionItemLabel">Heat oven to 375°F. In 12-inch nonstick
skillet, mix beef and sloppy joe sauce. Heat to boiling over medium-high heat,
stirring occasionally.</span>
<li class="instruction" itemprop="recipeInstructions"><span class="recipeStepHeading">2 </span><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl1_StepDescriptionItemLabel">Meanwhile, unroll dough; separate into 12
breadsticks. Cut each into 4 pieces, about 1 1/2 inches long.</span>
<li class="instruction" itemprop="recipeInstructions"><span class="recipeStepHeading">3 </span><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl2_StepDescriptionItemLabel">Pour beef mixture into ungreased 12x8-inch
or 11x7-inch (2-quart) glass baking dish. Place dough pieces in single layer
over beef mixture.</span>
<li class="instruction" itemprop="recipeInstructions"><span class="recipeStepHeading">4 </span><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl3_StepDescriptionItemLabel">Bake uncovered 13 minutes. Sprinkle with
cheese; bake about 2 minutes longer or until cheese is melted.</span> </li>
</li>
</li>
</li>
</ul>
Anonymoushttp://www.blogger.com/profile/03681491262041114357noreply@blogger.com40tag:blogger.com,1999:blog-7562533749310387835.post-91902587819272655422012-09-02T18:30:00.000-05:002012-09-02T18:30:25.449-05:00Imitation Crab Salad Recipe<img alt="Imitation Crab Salad" class="photo" height="427" src="http://cf.primecp.com/master_images/AllFreeCopycatRecipes/Imitation-Crab.jpg" width="640" /><br />
<br />
This image courtesy of cullyskitchen.com<br />
<br />
Imitation Crab Salad<br />
<div class="ERIngredientsHeader">
Ingredients</div>
<ul class="ingredients">
<li class="ingredient">1 pound elbow macaroni</li>
<li class="ingredient">2 medium tomatoes (chopped)</li>
<li class="ingredient">1 small sweet onion (finely diced)</li>
<li class="ingredient">2 cups shredded cheddar cheese</li>
<li class="ingredient">2 stalks celery (thinly sliced)</li>
<li class="ingredient">1 pound imitation crab meat (flaked or minced)</li>
<li class="ingredient">1 cup mayonnaise or salad dressing (or to taste)</li>
<li class="ingredient">Salt and pepper to taste</li>
</ul>
<div class="ERInstructions">
<div class="ERInstructionsHeader">
Instructions</div>
<div class="instructions">
<ol>
<li class="instruction">Boil macaroni according to directions on package. Strain and rinse with cold water.</li>
<li class="instruction">Stir in the onion, celery, tomato, crab meat, mayo, then salt and pepper to taste.</li>
<li class="instruction">Fold in the shredded cheddar-serve cold (I like to make this a little ahead of time so it has a chance to cool in the fridge)</li>
</ol>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/03681491262041114357noreply@blogger.com11tag:blogger.com,1999:blog-7562533749310387835.post-29226672321437336742012-08-31T14:29:00.000-05:002012-08-31T14:29:02.846-05:00Kind of Cool Ranch DoritosThis image courtesy of macheesmo.com<br />
<br />
<h2 class="posttitle">
Kind of Cool Ranch Doritos</h2>
<div class="postmeta">
November 17, 2008 | By Nick | <a href="http://www.macheesmo.com/2008/11/kind-of-cool-ranch-doritos/#comments" title="Comment on Kind of Cool Ranch Doritos">30 Comments</a></div>
This is the first in a series of posts I’m working on called “The Junk Food Junkies.” My goal in these posts is to <em>try</em> to replicate some favorite junk foods in my kitchen. In general, I like to eat fairly healthily, but sometimes you need some snack food. I would rather make that snack food than buy it.<br />
<div class="wp-caption aligncenter" id="attachment_719" style="width: 510px;">
<a href="http://www.macheesmo.com/wp-content/uploads/2008/11/finishedchips_500.png"><img alt="How to make doritos" class="size-full wp-image-719" height="370" src="http://www.macheesmo.com/wp-content/uploads/2008/11/finishedchips_500.png" title="Finished Chips" width="500" /></a><div class="wp-caption-text">
These are suprisingly ranchy.</div>
</div>
Enter Doritos. Not only one of my favorite snack foods, but the favorite snack food of my Macheesmo taste-tester (aka girlfriend). One day I was working through a bag of Cool Ranch when I looked over at the ingredient list and said, “Hey. I think I can make these!”<br />
What I was worried about obviously, was the spice. The chips I knew I could meet if not beat. But the spice… that was going to be tricky. I had an obvious place to start though:<br />
<div class="wp-caption aligncenter" id="attachment_720" style="width: 510px;">
<a href="http://www.macheesmo.com/wp-content/uploads/2008/11/ranchseasoning_500.png"><img alt="Ranch for doritos" class="size-full wp-image-720" height="375" src="http://www.macheesmo.com/wp-content/uploads/2008/11/ranchseasoning_500.png" title="Ranch Seasoning" width="500" /></a><div class="wp-caption-text">
This stuff is strong!</div>
</div>
I poured this stuff into a bowl and thought it might just work as is. Boy was I wrong. The plain spice pack is <em>incredibly </em>strong. It is bitter and makes your eyes almost water. So I had to find a way to “dilute” the spice pack so it wasn’t so strong. This was the recipe I ended up with:<br />
<blockquote>
<strong>Kind of Cool Ranch<br />- </strong>One Ranch Dressing spice pack<br />- 2 to 3 Tablespoons season salt<br />- 1 Tablespoon Paprika<br />- 1 Teas. Garlic Powder<br />
<em>Helpful Equipment:</em>- <a href="http://macheesmo.theopenskyproject.com/lodge-logic-cast-iron-skillet.html" target="_blank">Cast Iron Skillet</a><br />- <a href="http://macheesmo.theopenskyproject.com/cdn-cdn-irl400-insta-read-candy-deep-fry-thermometer.html" target="_blank">Candy/Deep Fry Thermometer</a></blockquote>
Mix that up and it should be much less bitter and more salty which is what you want.<br />
<div class="wp-caption aligncenter" id="attachment_721" style="width: 510px;">
<a href="http://www.macheesmo.com/wp-content/uploads/2008/11/lotsofspice_500.png"><img alt="Seasoning for cool ranch" class="size-full wp-image-721" height="375" src="http://www.macheesmo.com/wp-content/uploads/2008/11/lotsofspice_500.png" title="Lots of Spice" width="500" /></a><div class="wp-caption-text">
Spice Dilution</div>
</div>
Next, let’s make some tortilla chips. Homemade tortilla chips are one of my favorite treats because A) they are cheap B) they are easy C) they are better than anything you can buy in the store.<br />
I like to use white corn tortillas cut into sixths.<br />
<div class="wp-caption aligncenter" id="attachment_722" style="width: 510px;">
<a href="http://www.macheesmo.com/wp-content/uploads/2008/11/whitecorntortillas_500.png"><img alt="corn tortillas" class="size-full wp-image-722" height="375" src="http://www.macheesmo.com/wp-content/uploads/2008/11/whitecorntortillas_500.png" title="White Corn Tortillas" width="500" /></a><div class="wp-caption-text">
Cheapest Chips on the block.</div>
</div>
Now you can bake these at 400 degrees with just a brushing of oil on them and that is fine. Personally, if I’m eating snack food, I want these guys fried. I’m throwing down with Doritos here. Frying is the way to go.<br />
I filled my trusty <a href="http://macheesmo.theopenskyproject.com/lodge-logic-cast-iron-skillet.html" target="_blank">cast iron skillet</a> with about 1 1/2 inches of corn oil and let it heat up to 350 degrees. You know when it is the right temperature because your tortilla will float and bubble immediately. If you want exact results though, I recommend using a <a href="http://macheesmo.theopenskyproject.com/cdn-cdn-irl400-insta-read-candy-deep-fry-thermometer.html" target="_blank">deep fry thermometer</a> for the oil.<br />
<div class="wp-caption aligncenter" id="attachment_724" style="width: 510px;">
<a href="http://www.macheesmo.com/wp-content/uploads/2008/11/makingchips_500.png"><img alt="Frying chips for doritos" class="size-full wp-image-724" height="375" src="http://www.macheesmo.com/wp-content/uploads/2008/11/makingchips_500.png" title="Making Chips" width="500" /></a><div class="wp-caption-text">
Looking good guys.</div>
</div>
The chips are pretty easy to make, but it might take a few times to get it right. The biggest problem I have is if you don’t have the oil hot enough or you don’t let them cook long enough on both sides, you end up with a tortilla chip you can bend. NOT APPETIZING.<br />
The one trick I’ve learned is that the chips will be crispy when they <em>stop</em> bubbling. The reason being that all the water is out of the tortilla which makes it stop bubbling and also super-crispy. Silent tortillas are crispy tortillas.<br />
When they are done, take them out and put them on a paper towel to drain off some of the oil and sprinkle that awesome seasoning on them immediately.<br />
<div class="wp-caption aligncenter" id="attachment_723" style="width: 510px;">
<a href="http://www.macheesmo.com/wp-content/uploads/2008/11/hotchips_500.png"><img alt="Seasoning doritos" class="size-full wp-image-723" height="375" src="http://www.macheesmo.com/wp-content/uploads/2008/11/hotchips_500.png" title="Hot Chips" width="500" /></a><div class="wp-caption-text">
Season now!</div>
</div>
I would recommend starting light on the spice as it is pretty intense. Just give a little sprinkle and then try them while they are hot. How many of you can say you have had Doritos while they are hot? Well, these are awesome hot!<br />
<div class="wp-caption aligncenter" id="attachment_725" style="width: 510px;">
<a href="http://www.macheesmo.com/wp-content/uploads/2008/11/chipsupclose_500.png"><img alt="Final chips" class="size-full wp-image-725" height="375" src="http://www.macheesmo.com/wp-content/uploads/2008/11/chipsupclose_500.png" title="Chips Close up" width="500" /></a><div class="wp-caption-text">
Doritos ain't got nothing on me.</div>
</div>
I definitely did not use all of that spice that I mixed up earlier. I probably used about half of it on a batch of maybe 60 chipsAnonymoushttp://www.blogger.com/profile/03681491262041114357noreply@blogger.com6tag:blogger.com,1999:blog-7562533749310387835.post-64784185573715927832012-08-31T14:22:00.002-05:002012-08-31T14:22:46.326-05:00Homemade Doritos Tortilla Chips<img alt="Homemade Healthy Doritos" class="photo" height="640" src="http://cf.primecp.com/master_images/AllFreeCopycatRecipes/Homemade-Doritos.jpg" width="542" /><br />
<br />
This image courtesy of thejoyofcleaneating.com<br />
<br />
Who said junk food had to be unhealthy? Feel better about your <a class="itxtrst itxtrsta itxthook" href="http://www.allfreecopycatrecipes.com/Snacks/Homemade-Healthy-Doritos/ml/1#" id="itxthook0" rel="nofollow" style="background-color: transparent; border-bottom-color: darkgreen; border-bottom-style: solid; border-bottom-width: 0.07em; color: darkgreen; font-size: 100%; font-weight: normal; padding-bottom: 1px; text-decoration: underline;"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook0w0" style="color: darkgreen; font-size: inherit; font-weight: inherit;">snacking</span></a> habits with this recipe for Homemade Healthy Doritos! This homemade junk food recipe is both vegan and gluten-free so just about everyone will be able to gather around, and enjoy! <br />
<strong>Ingredients for 1 serving of chips:</strong><br />
<ul>
<li>1 whole grain tortilla shell of your choice</li>
<li>4 tbsp <a href="http://thenakedkitchen.com/?p=8915">Homemade Breadcrumbs</a></li>
<li>2 tbsp <a href="http://www.garlicgold.com/?AFFID=82318">Garlic Gold Oil</a> or regular extra virgin olive oil</li>
</ul>
<strong>Preparation:</strong><br />
<ol>
<li>Preheat your oven to 350 degrees.<div class="wp-caption aligncenter" id="attachment_8404" style="width: 310px;">
<a href="http://www.thenakedkitchen.com/wp-content/uploads/2010/09/IMG_7856.jpg"><img alt="" class="size-medium wp-image-8404" height="200" src="http://www.thenakedkitchen.com/wp-content/uploads/2010/09/IMG_7856-300x200.jpg" title="Homemade Doritos Tortilla Chips" width="300" /></a><div class="wp-caption-text">
Cut your tortilla shell into 8 equal pieces</div>
</div>
</li>
<li>Cut your tortilla shells into 8 equal sized triangle pieces.</li>
<li>Lay your triangles out on a baking tray. (I line mine with non stick foil for easy clean up!)<div class="wp-caption aligncenter" id="attachment_8405" style="width: 310px;">
<a href="http://www.thenakedkitchen.com/wp-content/uploads/2010/09/IMG_7935.jpg"><img alt="" class="size-medium wp-image-8405" height="200" src="http://www.thenakedkitchen.com/wp-content/uploads/2010/09/IMG_7935-300x200.jpg" title="Homemade Doritos Tortilla Chips" width="300" /></a><div class="wp-caption-text">
Lightly spray or brush your triangles with olive oil and sprinkle with the crushed crouton mixture, flip and repeat on the other side</div>
</div>
</li>
<li>Lightly spray or brush your triangles with olive oil and sprinkle with the crushed crouton mixture, flip and repeat on the other side.<div class="wp-caption aligncenter" id="attachment_8406" style="width: 210px;">
<a href="http://www.thenakedkitchen.com/wp-content/uploads/2010/09/IMG_7936.jpg"><img alt="" class="size-medium wp-image-8406" height="300" src="http://www.thenakedkitchen.com/wp-content/uploads/2010/09/IMG_7936-200x300.jpg" title="Homemade Doritos Tortilla Chips" width="200" /></a><div class="wp-caption-text">
Place in the oven for about 10-12 minutes</div>
</div>
</li>
<li>Place in the oven for about 10-12 minutes. You will need to keep a close eye on them for the last few minutes as they can go from almost done to burnt very quickly!</li>
<li>Once your tortilla chips are done remove them from the oven and allow them to cool for about 5 minutes. They crisp up wonderfully after cooling down.</li>
</ol>
<strong>Nutritional Info:</strong><br />
Makes 1 serving.<br />
Serving size 8 chips.<br />
<em>Nutritional info will vary greatly depending on the type of bread used in the croutons and tortilla shells used.</em><br />
<strong>Notes:</strong><br />
You can easily double or even triple this recipe to make a larger batch of chips to have on hand.<br />
Leftover doritos can be stored in an airtight container at room temperature for 2-3 days.Anonymoushttp://www.blogger.com/profile/03681491262041114357noreply@blogger.com32tag:blogger.com,1999:blog-7562533749310387835.post-4909861508955987752012-08-23T14:34:00.000-05:002012-08-23T14:34:08.313-05:00Copycat Olive Garden Breadsticks<img alt="Copycat Olive Garden Breadsticks" class="photo" height="481" src="http://cf.primecp.com/master_images/AllFreeCopycatRecipes/Copycat-Olive-Garden-Breadsticks.jpg" width="640" /><br />
<br />
This image
courtesy of readableeatables.blogspot.com <br />
<br />
<br /><span style="font-weight: bold;"><i>Dough:</i></span> <br />1 1/2 cups warm water
<br />2 Tbs sugar <br />1 Tbs yeast<br />1 Tbs salt (yes, the recipe calls for 1
Tablespoon, which I use every time and they turn out great.)<br />2 Tbs butter,
softened <br />4-5 Cups flour <br /><br /><br /><i><span style="font-weight: bold;">Topping:</span> </i><br />3 Tbs butter melted <br />sea
salt <br />1 tsp garlic powder<br />
<br />For the dough, pour the water into a stand mixer with the sugar and
yeast, let that sit and froth for about 10 minutes. Add salt, butter, and 2 cups
of flour. Mix the dough on low. Add the rest of the flour a half cup at a time,
until dough scrapes the sides of the bowl clean. Mix the dough about 5 minutes
on medium speed, until its soft and easy to work with.<br />Let the dough rest in
the bowl until doubled in size, about 1 hour and then roll it out. Roll the
dough out into a long log, spray a knife with cooking spray and cut the dough
into 12-14 pieces. Roll those pieces into about 6 inch long snakes. Spray 2
large cookie sheets with cooking spray, ( I usually only use one) and lay the
breadsticks out leaving about 2 inches between each one.<br />Place them in the
oven with the temperature turned to 170 degrees. Let them rise for about 15
minutes, or until doubled in size.( I have also let them sit at room temp until
they are doubled in size and then bake them in the oven)<br />Once risen, brush
them with the 1 1/2 T of melted butter and sprinkle them with salt. Now preheat
the oven to 400 degrees and bake them for 12-14 minutes or until golden brown.
While they are baking combine the rest of the melted butter with 1 tsp garlic
powder. When the breadsticks are golden brown, remove them from the oven and
brush them with the butter/garlic mixture. <br /><br />
Anonymoushttp://www.blogger.com/profile/03681491262041114357noreply@blogger.com0tag:blogger.com,1999:blog-7562533749310387835.post-12334034209780597462012-08-21T17:29:00.003-05:002012-08-21T17:29:56.234-05:00Vodka Lemonade Cocktail Pie <img alt="Vodka Lemonade Cocktail Pie" class="photo" id="maincontentarea_0_middlecolumn_0_BeautyShotImage" itemprop="image" src="http://s3.amazonaws.com/gmi-digital-library/97cb17ed-12e0-44fa-ae52-bac96eda20b9.jpg" style="border-width: 0px;" /><br />
<br />
<span id="maincontentarea_0_middlecolumn_0_IngredientsLabel"></span>
<dl class="ingredient" itemprop="ingredients">
<dt>1
Pillsbury® refrigerated pie crust, softened as directed on box </dt>
</dl>
2
cups lemon sherbet, softened <br />
1 container (6 oz) Yoplait® 99% Fat Free lemon cream pie <br />
1
can (12 oz) frozen lemonade concentrate <br />
1/4
cup vodka <br />
Lemon slices, if desired <br />
<div id="maincontentarea_0_middlecolumn_0_banner_0_UserContextBannerDiv">
<span class="recipeStepHeading">1 </span><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl0_StepDescriptionItemLabel">Heat oven to 450°F. Place pie crust in
ungreased 9-inch pie plate. Press crust firmly against side and bottom; flute.
Bake 9 to 11 minutes or until light brown. Cool completely, about 1 hour.
</span></div>
<ul class="instructions" sizcache="52" sizset="93">
<li class="instruction" itemprop="recipeInstructions"><span class="recipeStepHeading">2 </span><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl1_StepDescriptionItemLabel">Mix sherbet, yogurt, lemonade concentrate
and vodka until blended. Spoon into crust. Freeze uncovered until firm, about 3
hours.</span>
<li class="instruction" itemprop="recipeInstructions"><span class="recipeStepHeading">3 </span><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl2_StepDescriptionItemLabel">Let stand at room temperature 10 minutes
before cutting. Garnish each serving of pie with lemon.</span> </li>
</li>
</ul>
Anonymoushttp://www.blogger.com/profile/03681491262041114357noreply@blogger.com11tag:blogger.com,1999:blog-7562533749310387835.post-60590469102555929412012-08-21T17:27:00.001-05:002012-08-21T17:27:27.942-05:00Olive Garden Toasted Ravioli <h3>
<img alt="" class="rg_hi uh_hi" data-height="194" data-width="259" height="479" id="rg_hi" src="https://encrypted-tbn3.google.com/images?q=tbn:ANd9GcS8VK5FPRwS1meKReANEfrIAsK9WpZ1uj9KIcWr1EDsvEKcvzD7EQ" width="640" /></h3>
<h3>
Ingredients</h3>
<ul class="ing">
<li class="ing">1 (16 oz.) package meat-filled ravioli
<li class="ing">(fresh or frozen, but thaw if frozen)
<li class="ing">2 eggs, beaten
<li class="ing">1/4 c. water
<li class="ing">1 tsp. garlic salt
<li class="ing">1 c. flour
<li class="ing">1 c. plain bread crumbs
<li class="ing">1 tsp. Italian seasoning </li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</ul>
<div class="Instructions">
<h3 class="Instructions">
Instructions</h3>
Mix water with eggs and beat well; set aside. Mix Italian seasonings and
garlic <br />salt with the bread crumbs and set this aside. Measure flour in bowl
and set <br />aside. Heat vegetable oil in deep fryer or skillet to 350 degrees
for deep frying. <br />Dip ravioli in flour then in egg wash then in bread crumbs
and carefully place in <br />hot oil. Fry until golden, remove from oil and drain.
Serve with your favorite <br />marinara sauce.</div>
Anonymoushttp://www.blogger.com/profile/03681491262041114357noreply@blogger.com2tag:blogger.com,1999:blog-7562533749310387835.post-45206601446405439432012-08-20T20:47:00.001-05:002012-08-20T20:47:15.382-05:00Giant Little Debbie Swiss Roll<img alt="Giant Little Debbie Swiss Roll" class="photo" height="640" itxtbad="1" itxtnodeid="320" src="http://cf.primecp.com/master_images/AllFreeCopycatRecipes/Little-Debbie-Swiss-Roll.jpg" width="637" /><br />
<br />
By: Liz from Cooking by Moonlight<br />
<br />
<h4>
Chocolate Sponge Cake (or Chocolate Jelly-Roll Cake)
Recipe</h4>
<b><u>Ingredients</u></b><br /><span style="font-size: xx-small;"><i>yields 1 1/2 sheet pan sponge
cake</i></span><br />1/4 cup dutch processed cocoa powder<br />1/3 cup cake
flour<br />1/4 t. salt<br />1 t. baking powder<br />1/2 t. instant coffee <br />4 eggs,
yolks and whites in separate bowls<br />1/2 cup
sugar<br /><br /><b><u>Directions</u></b><br />1) Line a half-sheet pan first with
cooking spray or vegetable shortening then with parchment paper across the
bottom of the pan. The cake sticks very easy so it is important to make sure
the sheet is lined properly or you will end up with a torn cake.<br /><br />2)
Pre-heat the oven to 425 degree.<br /><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-sowGVZEGjeI/T4uKqDqEMyI/AAAAAAAAAS4/HhW4HQ--3fU/s1600/DSC_0041.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-sowGVZEGjeI/T4uKqDqEMyI/AAAAAAAAAS4/HhW4HQ--3fU/s320/DSC_0041.JPG" width="320" /></a></div>
3) Sift together the dry ingredients (cocoa,
flour, salt, baking powder, and coffee) and place in a small bowl to the
side.<br /><br />4) In a mixer with the whisk attachment whip the egg whites until
they are at soft peaks. This is also sometimes referred to as wet peaks. You
will know they are ready when you remove the whisk and the egg whites form a
Dairy Queen ice cream cone like curl. If they fall quickly and don't create the
curl keep going... if they stand straight up in the air... I'm sorry... start
over :(<br /><br />5) In a small mixing bowl mix the egg yolks and sugar together
until they become pale yellow. Add the dry ingredients to the egg yolk mixture.
The batter will be stiff - don't worry it should be. <br /><br />6) Mix in half the
egg white mixture until completely incorporated and the batter becomes easier to
work with. Finally fold in the last half of the egg whites. Don't over-stir
the second half.<br /><br />7) Pour onto the greased and parchment paper lined pan.
Use a spatula to spread the batter evenly so you do not end up with a big cake
on one side and a cracker like cake on the other. Because the egg whites were
whipped it is important *not* to bang the pan in order to get the batter to
settle. Simply use a spatula to spread. Bake for 6-8 minutes or until the cake
is sponge-y to the touch.<br /><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-OReaOyNnl3Y/T4uKbMpVhMI/AAAAAAAAASw/PQSZ36lAIN8/s1600/DSC_0047.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="318" src="http://1.bp.blogspot.com/-OReaOyNnl3Y/T4uKbMpVhMI/AAAAAAAAASw/PQSZ36lAIN8/s320/DSC_0047.JPG" width="320" /></a></div>
8) Remove cake from the oven and allow it to cool
in the pan for a few minutes. Tip the cake over, remove the cake, pull off the
parchment paper, and roll up into a tea towel to cool. This gives the cake form
memory and will keep it from cracking after you have filled it with icing and
roll it up. Allow the cake to cool for 20 minutes.<br /><br />9) After the cake has
cooled spread the Little Debbie Creme Filling (recipe below) evenly across the
entire cake. Roll the cake up (remove the towel!!) like the pictures
above.<br /><br />10) Place the cake on a wire cooling rack set on top of the half
sheet pan. Pour the chocolate ganache glaze over the top of the cake and allow
to cool. If you are a big chocolate lover thten after the first layer of glaze
has cooled go ahead and pour another on top for a thicker layer of
icing.<br /><br />Slice the cake to serve and pretend you are back in the 5th grade
with the best lunch box treat there ever was! :)<br /><br /><a href="http://www.blogger.com/null" name="creamfilling"><br />
</a><br />
<a href="http://www.blogger.com/null" name="creamfilling"><h4>
Little Debbie Creme Filling
Recipe</h4>
</a><h4>
</h4>
<br /><b><u>Ingredients</u></b><br /><span style="font-size: xx-small;"><i>yields 1 batch</i></span><br />1 stick butter,
softened<br />1/4 cup vegetable shortening<br />1 small (8oz)
jar marshmallow creme<br />1 t. vanilla<br />1/4 t. salt<br />1 cup powdered
sugar<br /><br /><b><u>Directions</u></b><br />1) Whip together the butter,
shortening, creme, vanilla, and salt. Slowly add the sugar. If you are in a
humid climate you may need to add up to an extra 1/4 cup powdered sugar to get
the right texture.<br /><br />
<br />
<h4>
Chocolate Ganache Glaze Recipe</h4>
<b><u>Ingredients</u></b><br /><i><span style="font-size: xx-small;">yields 1 batch</span></i><br />1/2 cup heavy cream<br />4
oz (about 2/3 cup) dark or milk chocolate roughly chopped (or chocolate
chips)<br /><br /><b><u>Directions</u></b><br />1) Heat the cream over medium heat
until it begins to simmer. Quickly remove from heat and pour in the chocolate.
Stir with a whisk until all chocolate has melted. Anonymoushttp://www.blogger.com/profile/03681491262041114357noreply@blogger.com72tag:blogger.com,1999:blog-7562533749310387835.post-85319616768425849992012-08-20T14:17:00.001-05:002012-08-20T14:17:55.161-05:00Copycat Dairy Queen Ice Cream Cake<img alt="" class="aligncenter wp-image-1572" height="521" scale="0" src="http://www.relativetaste.net/wp-content/uploads/2012/04/DQ-Cake-005-1024x763.jpg" style="border: 2px solid black;" title="DQ Cake 005" width="700" /><br />
<br />
By: Kim from Relative Taste<br />
<h3 style="text-align: center;">
Ice Cream Cake</h3>
<div style="text-align: left;">
<strong>Ingredients:</strong></div>
<ul>
<li>2 1/2 cups crushed Oreos</li>
<li>1/2 cup melted butter</li>
<li>1/2 cup sugar</li>
<li>1/4-1/2 gallon chocolate ice cream, slightly softened</li>
<li>1/4-1/2 gallon vanilla ice cream, slightly softened</li>
<li>8 ounces Cool Whip</li>
</ul>
<span style="text-decoration: underline;">Hot Fudge Sauce:</span><br />
<ul>
<li>2 cup powdered sugar</li>
<li>2/3 cup semisweet chocolate chips</li>
<li>12 ounce can evaporated milk</li>
<li>1 stick margarine</li>
<li>1 teaspoon vanilla</li>
</ul>
<br />
<strong>Directions:</strong><br />
Combine 2 cups Oreos with margarine and sugar.<br />
Press into 9×13 pan.<br />
Freeze 15 minutes.<br />
Spread layer of each ice cream on top and freeze for 3 hours.<br />
Combine first 4 hot fudge sauce ingredients in saucepan and bring to a boil for 8 minutes.<br />
Remove from heat and stir in vanilla.<br />
Cool to room temperature.<br />
Spoon sauce on ice cream and freeze until firm.<br />
Spread Cool Whip on top and sprinkle with Oreo crumbs.<br />
Freeze 3 hours.Anonymoushttp://www.blogger.com/profile/03681491262041114357noreply@blogger.com1tag:blogger.com,1999:blog-7562533749310387835.post-52353814645299348962012-08-20T14:15:00.000-05:002012-08-20T14:15:21.764-05:00Little Caesar's Crazy Bread <div class="separator" style="clear: both; text-align: center;">
</div>
<a href="http://2.bp.blogspot.com/-dRP0mZKj_o4/ToCxNfTZVwI/AAAAAAAAKDU/DDrpDZckkFM/s1600/IMG_8218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_uid_jvgug3="2" height="425" src="http://2.bp.blogspot.com/-dRP0mZKj_o4/ToCxNfTZVwI/AAAAAAAAKDU/DDrpDZckkFM/s640/IMG_8218.JPG" width="640" /></a><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
1-10oz. tube Pillsbury pizza dough<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons (1/4 stick) butter<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon garlic salt<o:p></o:p></div>
<div class="MsoNormal">
Kraft 100% grated Parmesan cheese for
topping<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat the oven to 425 degrees F.<o:p></o:p></div>
<div class="MsoNormal">
Unroll the dough on a cutting board. Position it lengthwise
(longer from left to right than top to bottom). With a sharp knife, cut the
dough in half, and then in half once more so that you have 8 even strips of
dough.</div>
<div class="MsoNormal">
Being careful not to stretch the dough, place each strip
on a lightly greased baking sheet and bake for 6 to 8</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
minutes, or until the top just turns golden
brown.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
While the dough bakes, melt the butter (on the stove or in
the microwave on high for 15 to 20 seconds), then<o:p></o:p></div>
<div class="MsoNormal">
add the garlic salt and stir until it
dissolves.<o:p></o:p></div>
<div class="MsoNormal">
Remove the browned dough from the oven and with a pastry
brush or spoon spread a coating of garlic butter<o:p></o:p></div>
<div class="MsoNormal">
over each piece.<o:p></o:p></div>
<div class="MsoNormal">
Sprinkle a generous amount of Parmesan cheese on
each!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p>Source: Todd Wilbur's Top Secret Recipes</o:p></div>
Anonymoushttp://www.blogger.com/profile/03681491262041114357noreply@blogger.com1tag:blogger.com,1999:blog-7562533749310387835.post-44006650435746436112012-08-19T15:46:00.001-05:002012-08-19T15:46:19.002-05:00Maple-Bacon Breakfast Rolls <img alt="Maple-Bacon Breakfast Rolls" class="photo" id="maincontentarea_0_middlecolumn_0_BeautyShotImage" itemprop="image" src="http://s3.amazonaws.com/gmi-digital-library/d5db7da5-ab1a-41cf-a2eb-04f0f9bf32de.jpg" style="border-width: 0px;" /><br />
<br />
<span id="maincontentarea_0_middlecolumn_0_IngredientsLabel"></span>
<dl class="ingredient" itemprop="ingredients">
<dt> 10 slices precooked bacon </dt>
<dt> 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet </dt>
<dt> 3 tablespoons LAND O LAKES® Butter, softened </dt>
<dt> 5 tablespoons maple syrup </dt>
<dt> 1/3 cup powdered sugar </dt>
</dl>
<div id="maincontentarea_0_middlecolumn_0_banner_0_UserContextBannerDiv">
</div>
<ul class="instructions">
<li class="instruction" itemprop="recipeInstructions"><span class="recipeStepHeading"> 1 </span><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl0_StepDescriptionItemLabel">Heat oven to 375°F. Microwave bacon as directed on package until very crisp. Drain on paper towels. Set aside to cool.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span class="recipeStepHeading"> 2 </span><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl1_StepDescriptionItemLabel">Generously spray large cookie sheet (dark cookie sheet not recommended) with Crisco® Original No-Stick Cooking Spray, or line with cooking parchment paper. Unroll dough sheet on work surface; press into 12x8-inch rectangle.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span class="recipeStepHeading"> 3 </span><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl2_StepDescriptionItemLabel">In small bowl, mix 2 tablespoons of the butter and 2 tablespoons of the syrup with fork or wire whisk until smooth and creamy. Spread mixture evenly over dough, covering to edges. Finely chop bacon; reserve 1 tablespoon for garnish. Spread remaining bacon evenly over butter mixture. Starting at short end, roll up dough; pinch edge to seal. Wrap roll in plastic wrap; refrigerate 5 minutes to chill so dough will be easier to cut.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span class="recipeStepHeading"> 4 </span><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl3_StepDescriptionItemLabel">Unwrap roll; place seam side down on cutting board. Using serrated knife, cut roll into 12 (about 3/4-inch) slices. Place slices, cut sides up, on cookie sheet.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span class="recipeStepHeading"> 5 </span><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl4_StepDescriptionItemLabel">Bake 8 to 13 minutes or until light golden brown. Place waxed paper under cooling rack. Remove rolls from cookie sheet to cooling rack; cool 5 minutes.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span class="recipeStepHeading"> 6 </span><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl5_StepDescriptionItemLabel">Meanwhile, in small bowl, mix powdered sugar, remaining 1 tablespoon butter and remaining 3 tablespoons syrup with wire whisk until smooth. Drizzle icing over rolls. Garnish with reserved bacon.</span></li>
</ul>
Anonymoushttp://www.blogger.com/profile/03681491262041114357noreply@blogger.com6tag:blogger.com,1999:blog-7562533749310387835.post-69109101966266869902012-08-18T14:43:00.002-05:002012-08-18T14:43:47.242-05:00Panda Express Cream Cheese Wontons/Puffs<a href="http://cf.primecp.com/master_images/AllFreeCopycatRecipes/Creamcheese-Wontons.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Copycat Panda Express Cream Cheese Wontons" border="0" class="photo" height="318" src="http://cf.primecp.com/master_images/AllFreeCopycatRecipes/Creamcheese-Wontons.jpg" width="400" /></a>This knockoff Chinese restaurant side dish is out-of-this world rich and satisfying. Copycat Panda Express <a class="itxtrst itxtrsta itxthook" href="http://www.allfreecopycatrecipes.com/Side-Dishes/Copycat-Panda-Express-Cream-Cheese-Wontons/ml/1#" id="itxthook0" rel="nofollow" style="background-color: transparent; border-bottom-color: darkgreen; border-bottom-style: solid; border-bottom-width: 0.07em; color: darkgreen; font-size: 100%; font-weight: normal; padding-bottom: 1px; text-decoration: underline;"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook0w0" style="color: darkgreen; font-size: inherit; font-weight: inherit;">Cream</span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook0w1" style="color: darkgreen; font-size: inherit; font-weight: inherit;"> </span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook0w2" style="color: darkgreen; font-size: inherit; font-weight: inherit;">Cheese</span></a> Wontons are a great combination of sweet and savory. They're easy to put together and serve to a large group. Forget takeout, you can make these instead.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<h3 class="fn">
Panda Express Cream Cheese Wontons/Puffs</h3>
<div class="ERHead">
Author: <span class="author">CopyKat Recipes</span></div>
<div class="ERHead">
<span class="tag"> </span></div>
<div class="ERHead">
Prep time: <span class="preptime"><span class="value-title" title="PT0H10M"></span>10 min</span></div>
<div class="ERHead">
Cook time: <span class="cooktime"><span class="value-title" title="PT0H15M"></span>15 min</span></div>
<div class="ERHead">
Serves: <span class="yield">10</span></div>
<div class="clear">
</div>
<div class="ERSummary">
<span class="summary">You can enjoy biting into a creamy and crunchy wonton made from your own kitchen. Enjoy Panda Express Cream Cheese Wontons at home. </span></div>
<div class="ERIngredientsHeader">
Ingredients</div>
<ul class="ingredients">
<li class="ingredient">1 8 ounce package cream cheese - softened</li>
<li class="ingredient">1 1/2 tablespoons scallions sliced thin</li>
<li class="ingredient">wonton wrappers</li>
<li class="ingredient">shortening</li>
</ul>
<div class="ERInstructionsHeader">
Instructions</div>
<div class="instructions">
<div class="instruction">
Heat enough vegetable shortening or cooking oil to fill 2 to 3 inches in a medium sized cooking pot. If you have an electric fryer, you can use your electric fryer. Cream together cream cheese and scallions together. If desired a touch of garlic powder may be added for additional flavor. Spoon approximately 1 teaspoon of cream cheese mixture into wonton, and fold wonton.</div>
<div class="instruction">
Fold wonton by brushing a little water over all of the edges of the wonton skin. Fold wonton diagonally unto a triangle. Be sure to seal all of the edges completely, this will keep the filling from running out of the wonton when being cooked. Next take the two furthest ends and press and twist those together. You may need to tack together the two end pieces by adding a little water.</div>
<div class="instruction">
When the oil is heated, you can use a thermometer and test to see that it is 350 degrees, or you may test with a small piece of wonton skin. If the wonton skin bubbles immediately when dropped into the hot oil, it is ready. Drop only 4 or 5 pieces into the hot oil. After about 1 minute the wonton will begin to brown, it will now brown rapidly, remove it when it is lightly browned. If your oil is shallow, you may need to flip over the wonton before serving </div>
</div>
Anonymoushttp://www.blogger.com/profile/03681491262041114357noreply@blogger.com8tag:blogger.com,1999:blog-7562533749310387835.post-77690517283190378842012-08-18T12:05:00.001-05:002012-08-18T12:05:41.928-05:00Slow Cooker Pizza Chicken <img alt="Slow Cooker Pizza Chicken" class="photo" id="maincontentarea_0_middlecolumn_0_BeautyShotImage" itemprop="image" src="http://s3.amazonaws.com/gmi-digital-library/7c6b42de-7fba-4699-b699-09ebd654aca1.jpg" style="border-width: 0px;" /><br />
<br />
<br />
<br />
1 1/2 lb boneless skinless chicken thighs <br />
<dl class="ingredient" itemprop="ingredients">
<dt> 1/2 teaspoon salt </dt>
<dt> 1/4 teaspoon pepper </dt>
<dt> 1 small onion, sliced </dt>
<dt> 2 medium bell peppers, cut into strips </dt>
<dt> 2 cups tomato pasta sauce (from 26 oz jar) </dt>
<dt> 1 package (16 oz) rotini pasta </dt>
<dt> 1 cup shredded mozzarella cheese (4 oz) </dt>
</dl>
<div id="maincontentarea_0_middlecolumn_0_banner_0_UserContextBannerDiv">
<span class="recipeStepHeading">1 </span><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl0_StepDescriptionItemLabel">Sprinkle chicken with salt and pepper. In 3 1/2- to 4-quart slow cooker, place chicken. Top with onion and bell peppers. Add pasta sauce.</span></div>
<ul class="instructions">
<li class="instruction" itemprop="recipeInstructions"><span class="recipeStepHeading"> 2 </span><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl1_StepDescriptionItemLabel">Cover; cook on Low heat setting 4 to 6 hours.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span class="recipeStepHeading"> 3 </span><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl2_StepDescriptionItemLabel">Cook and drain pasta as directed on package. Place pasta on platter. Top with chicken and sauce. Sprinkle with cheese.</span></li>
</ul>
Anonymoushttp://www.blogger.com/profile/03681491262041114357noreply@blogger.com0tag:blogger.com,1999:blog-7562533749310387835.post-61661587678599782672012-08-18T08:28:00.002-05:002012-08-18T08:28:59.003-05:00Bacon Beer and Cheese Cupcakes<img alt="bacon beer jarlsberg cupcake" class="photo aligncenter size-full wp-image-13298" height="450" original="http://www.copykat.com/wp-content/uploads/2012/05/bacon-beer-cheese-cupcake.jpg" src="http://www.copykat.com/wp-content/uploads/2012/05/bacon-beer-cheese-cupcake.jpg" title="bacon beer cheese cupcake" width="640" /><br />
<br />
<br />
By: Stephanie Manley from CopyKat Recipes<br />
<br />
<br />
<h3 class="fn">
Bacon Beer and Cheese Cupcakes</h3>
<div class="ERHead">
Author: <span class="author">Eat Write Retreat Team # 9</span></div>
<div class="ERHead">
Recipe Type: <span class="tag">Dessert</span></div>
<div class="ERHead">
Prep time: <span class="preptime"><span class="value-title" title="PT0H20M"></span>20 min</span></div>
<div class="ERHead">
Cook time: <span class="cooktime"><span class="value-title" title="PT0H25M"></span>25 min</span></div>
<div class="ERHead">
Serves: <span class="yield">8</span></div>
<div class="clear">
</div>
<div class="ERSummary">
<span class="summary">Enjoy sweet and savory together in these bacon beer and cheese cupcakes.</span></div>
<div class="ERIngredientsHeader">
Ingredients</div>
<ul class="ingredients">
<li class="ingredient">Cupcake<br /></li>
<li class="ingredient">6 strips bacon</li>
<li class="ingredient">1/2 cup dark beer</li>
<li class="ingredient">4 1/2 tablespoons butter </li>
<li class="ingredient">1/4 cup grated Jarlsberg</li>
<li class="ingredient">1/4 cup grated sharp cheddar</li>
<li class="ingredient">1 cup dark brown sugar</li>
<li class="ingredient">1/4 + 1/8 cup sour cream</li>
<li class="ingredient">1 egg</li>
<li class="ingredient">1 cup flour</li>
<li class="ingredient">1 1/4 teaspoons baking soda</li>
<li class="ingredient">Frosting</li>
<li class="ingredient">4 ounces cream cheese, room temperature</li>
<li class="ingredient">1/8 cup unsalted butter, room temperature</li>
<li class="ingredient">2 cups powdered sugar</li>
<li class="ingredient">Finely grated Jarlsberg, for garnish</li>
<li class="ingredient">Grated sharp cheddar cheese, for garnish</li>
<li class="ingredient">Chopped bacon, for garnish</li>
</ul>
<div class="ERInstructionsHeader">
Instructions</div>
<div class="instructions">
<div class="instruction">
Cupcake directions</div>
<div class="instruction">
Preheat oven to 350 degrees. Cook bacon until crispy, then remove from oven and finely chop. Coat a mini muffin tin with non-stick spray. Heat beer and butter in a large saucepan on medium-high heat until butter is melted. Add Jarlsberg and cheddar. Remove from heat, and whisk in the sugar. In a separate bowl, whisk the sour cream with the egg. Mix the sour cream mixture into the beer mixture. In a separate bowl, sift together the flour and baking soda. Fold flour mixture into the batter. Stir in 1/2 cup of finely chopped bacon. Fill cups in prepared tin almost full. Bake for 12 minutes, or until inserted cake tester comes out clean.<br /></div>
<div class="instruction">
Frosting Directions</div>
<div class="instruction">
Beat cream cheese and butter until creamy. Sift powder sugar in a sifter before slowly mixing in powdered sugar into the butter and cream cheese. Spread onto cooled cupcakes, then garnish with finely grated Jarlsberg and cheddar, and chopped bacon</div>
</div>
Anonymoushttp://www.blogger.com/profile/03681491262041114357noreply@blogger.com32tag:blogger.com,1999:blog-7562533749310387835.post-42824454253572450422012-08-15T14:43:00.001-05:002012-08-15T14:43:34.311-05:00Ruth's Chris Steakhouse Crab Cakes ( copycat recipe)<div align="justify">
<b>Ruth's Chris Steakhouse Crab Cakes</b></div>
<div align="justify">
1 pound lump crab meat <br />1 egg <br />2 tablespoons chopped
fresh parsley <br />3 tablespoons cracker meal (5 or 6 saltines, crushed) <br />1/2
cup mayonnaise <br />2 tablespoons Creole mustard <br />1/2 teaspoon ground black
pepper <br />1 1/2 tablespoons olive oil <br />1 tablespoon finely diced red <a class="kLink" href="http://www.razzledazzlerecipes.com/eatingout/eating_r/ruthch.htm#" id="KonaLink0" jquery1345059750620="6" style="position: static; text-decoration: underline !important;"><span style="color: blue; font-family: Verdana; font-size: 10pt; font-weight: 400; position: static;"><span class="kLink" style="color: blue !important; font-family: Verdana; font-size: 10pt; font-weight: 400; position: relative;">bell </span><span class="kLink" style="color: blue !important; font-family: Verdana; font-size: 10pt; font-weight: 400; position: relative;">pepper</span></span></a> <br />1 tablespoon finely diced green bell
pepper<br /><br />Pick through crab meat, removing any shells.<br /><br />In a medium
bowl, whisk together egg and parsley. Add cracker meal, mayonnaise, mustard and
pepper; stir until thoroughly blended. Carefully fold in crab, trying not to
break up crab pieces. (Mixture may be refrigerated up to 2 days before
cooking.)<br /><br />Preheat oven to 400 degrees F. Place a heavy <a class="kLink" href="http://www.razzledazzlerecipes.com/eatingout/eating_r/ruthch.htm#" id="KonaLink1" jquery1345059750620="5" style="position: static; text-decoration: underline !important;"><span style="color: blue; font-family: Verdana; font-size: 10pt; font-weight: 400; position: static;"><span class="kLink" style="color: blue !important; font-family: Verdana; font-size: 10pt; font-weight: 400; position: relative;">baking</span></span></a> sheet with sides or a shallow ovenproof
skillet in the oven to heat.<br /><br />When pan is hot, drizzle surface with olive
oil. Using a 1/4 cup measure, scoop crab mixture onto hot pan and flatten
slightly. <a class="kLink" href="http://www.razzledazzlerecipes.com/eatingout/eating_r/ruthch.htm#" id="KonaLink2" jquery1345059750620="4" style="position: static; text-decoration: underline !important;"><span style="color: blue; font-family: Verdana; font-size: 10pt; font-weight: 400; position: static;"><span class="kLink" style="background-color: transparent; border-bottom-color: blue; border-bottom-style: solid; border-bottom-width: 1px; color: blue !important; font-family: Verdana; font-size: 10pt; font-weight: 400; position: relative;">Bake</span></span></a> about 10 minutes, until golden brown and hot
on the inside.<br /><br />Arrange 2 <a class="kLink" href="http://www.razzledazzlerecipes.com/eatingout/eating_r/ruthch.htm#" id="KonaLink3" jquery1345059750620="3" style="position: static; text-decoration: underline !important;"><span style="color: blue; font-family: Verdana; font-size: 10pt; font-weight: 400; position: static;"><span class="kLink" style="color: blue !important; font-family: Verdana; font-size: 10pt; font-weight: 400; position: relative;">crab </span><span class="kLink" style="color: blue !important; font-family: Verdana; font-size: 10pt; font-weight: 400; position: relative;">cakes</span></span></a> on a serving plate; garnish with diced bell
peppers.<br /><br />Serve immediately with your favorite sauce.<br /><br />Yield: 12
crab cakes.<br /><br />NOTE: Baking (rather than the usual pan-frying) makes these
soft-textured crab cakes easy to handle, but they are rather pale on top. For a
better appearance, bake on the uppermost oven rack, or bake 10 minutes, turn the
crab cakes, then bake 2 minutes more.</div>
Anonymoushttp://www.blogger.com/profile/03681491262041114357noreply@blogger.com9tag:blogger.com,1999:blog-7562533749310387835.post-25287230155910407562012-08-15T14:41:00.001-05:002012-08-15T14:41:29.412-05:00Copy Cat Fried Pickles<h4>
<a href="http://cdn2.centercutcook.com/wp-content/uploads/2012/06/fried-pickles-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Fried pickles" border="0" scale="0" src="http://cdn2.centercutcook.com/wp-content/uploads/2012/06/fried-pickles-2.jpg" style="display: block;" title="fried pickles 2.jpg" /></a></h4>
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<div itemprop="ingredients">
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<div itemprop="ingredients">
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<div itemprop="ingredients">
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<div itemprop="ingredients">
Vegetable/canola oil</div>
<div itemprop="ingredients">
20 ounces of kosher dill burger sliced pickles</div>
<div itemprop="ingredients">
3/4 cup pickle juice</div>
<div itemprop="ingredients">
1/2 cup ranch dressing</div>
<div itemprop="ingredients">
1/2 teaspoon tabasco sauce</div>
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1 egg</div>
<div itemprop="ingredients">
1 cup flour</div>
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1/4 cup cornstarch </div>
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2 cups panko bread crumbs</div>
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1 ranch seasoning packet</div>
<div itemprop="ingredients">
<a href="http://centercutcook.com/classic-ranch-dip/">Ranch Dip</a> for dipping</div>
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DIRECTIONS</h4>
<ol itemprop="recipeInstructions">
<li>Open the jar of pickles and reserve 3/4 cup juice. Set aside.</li>
<li>Drain any remaining juice and arrange the pickles in a single layer on a cookie sheet to dry. I used paper towels to help absorb any moisture. You want the pickle slices as dry as possible so that the coating adheres to it.</li>
<li>In a large bowl, whisk together pickle juice, ranch dressing, tabasco sauce, egg, flour, and cornstarch. Whisk until well combined.</li>
<li>In a shallow dish (I used a cake pan), combine panko bread crumbs and ranch seasoning packet.</li>
<li>Dip each dried pickle into batter, allowing the excess batter to fall, then dip each pickle into the panko mixture and set aside. Continue dipping and coating each pickle.</li>
<li>Heat 1-1.5 inches of oil in a large skillet. When the oil has reached about 360 degrees, carefully place a few pickles in the skillet at a time and cook for about 3 minutes, or until both sides are crispy and brown.</li>
<li>Remove the cooked pickles from the oil, and place on paper towels to drain.</li>
<li>Continue cooking pickles in batches until all are cooked.</li>
<li>Serve pickles immediately with homemade <a href="http://centercutcook.com/classic-ranch-dip/">ranch dip</a>.</li>
</ol>
This recipe and picture adateped from CenterCutCook.comAnonymoushttp://www.blogger.com/profile/03681491262041114357noreply@blogger.com5tag:blogger.com,1999:blog-7562533749310387835.post-57630009709810182182012-08-13T18:06:00.000-05:002012-08-13T18:06:10.495-05:00Copy Cat Homemade Oatmeal Creme Pies<a href="http://cf.primecp.com/master_images/AllFreeCopycatRecipes/Oatmeal-Creme-Pies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
<a href="http://cf.primecp.com/master_images/AllFreeCopycatRecipes/Oatmeal-Creme-Pies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Oatmeal Creme Pies" border="0" class="photo" height="328" src="http://cf.primecp.com/master_images/AllFreeCopycatRecipes/Oatmeal-Creme-Pies.jpg" width="400" /><br />
<br />
<br />
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Cookie mix<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Cream Filling for
middle<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 ¼ cups butter softened<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>½ cup soft butter<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 cups brown sugar packed<span style="mso-tab-count: 3;"> </span><span style="mso-spacerun: yes;"> </span>1 t vanilla<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ cup sugar<span style="mso-tab-count: 5;"> </span>
2 cups powdered sugar<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 ½ cup flour<span style="mso-tab-count: 5;"> </span>
1-2 T whipping cream<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt 3in; text-indent: -3in;">
<span style="font-family: Calibri;">3 cups oats<span style="mso-tab-count: 2;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 egg<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">2 t vanilla<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1 t soda<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">½ salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">1\4 cinnamon<o:p></o:p></span></div>
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<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">For the Cookie mix:<o:p></o:p></span></div>
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<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Preheat oven to 375.<span style="mso-spacerun: yes;">
</span>Beat butter, sugar till creamy add egg, vanilla mix well.<span style="mso-spacerun: yes;"> </span>Lightly spoon flour into dry measuring cup
and level with a knife.<span style="mso-spacerun: yes;"> </span>Combine flour,
soda, salt, cinnamon in a bowl.<span style="mso-spacerun: yes;"> </span>Stir add
oats and mix well.<span style="mso-spacerun: yes;"> </span>Add butter mix and
blend well.<span style="mso-spacerun: yes;"> </span>Drop by rounded tablespoons
2” apart on baking sheet lined with parchment paper.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Bake at 375 for 10 min.<span style="mso-spacerun: yes;">
</span>Leave in pan to call 2-3 mins.<span style="mso-spacerun: yes;">
</span>Put on cooling rack to cool all the way.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Add 1T cream filling between 2 cookies.<o:p></o:p></span></div>
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<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">For the cream filling:<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Combine all in medium bowl.<span style="mso-spacerun: yes;">
</span>Beat on low till mixed well.<span style="mso-spacerun: yes;"> </span>Then
beat on high till light and fluffy.<o:p></o:p></span></div>
<br />
</a>Oatmeal Creme Pies are always a welcome sight in any kid's lunch box, and now you can make them in your own kitchen! This Little Debbie Oatmeal Creme Pies recipe makes perfect little snack cakes to get you through the day. Anonymoushttp://www.blogger.com/profile/03681491262041114357noreply@blogger.com13tag:blogger.com,1999:blog-7562533749310387835.post-89917781641408981252012-08-13T16:11:00.000-05:002012-08-13T16:11:06.460-05:00Homemade Cheetos ( copy cat Cheetos )<a href="http://cf.primecp.com/master_images/AllFreeCopycatRecipes/Homemade-Cheetos.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
<a href="http://cf.primecp.com/master_images/AllFreeCopycatRecipes/Homemade-Cheetos.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Homemade Cheetos" border="0" class="photo" height="300" src="http://cf.primecp.com/master_images/AllFreeCopycatRecipes/Homemade-Cheetos.jpg" width="400" /><br />
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<br />
<br />
So, you want that recipe do you? Ok, here it is:<br />
Homemade Cheese Balls<br />
1 c. shredded cheese (or dairy-free/vegan cheese or try nutritional yeast)<br />
1/2 c. whole wheat flour (or GF mix)<br />
1/4 c. softened butter or earth balance<br />
1/2 t. ground mustard.<br />
Pre-heat oven to 400 F. Mix all ingredients. I suggest using a pastry cutter or your (clean) hands <img alt=":)" class="wp-smiley" src="http://s0.wp.com/wp-includes/images/smilies/icon_smile.gif?m=1129645325g" /> . Place on ungreased cookie sheet with an inch in between each one and bake for about 15 minutes. Serve warm if you desire or cool. <img alt=":)" class="wp-smiley" src="http://s0.wp.com/wp-includes/images/smilies/icon_smile.gif?m=1129645325g" /> <br />
Makes: ~12- 1 inch balls<br />
Note: Next time I am going to try making these smaller as they do spread a bit in the oven. I think they might be crisper (and more like the original) that way.<br />
</a>Tired of making the same old <a class="itxtrst itxtrsta itxthook" href="http://www.allfreecopycatrecipes.com/Snacks/Homemade-Cheetos/ct/1#" id="itxthook1" rel="nofollow" style="background-color: transparent; border-bottom-color: darkgreen; border-bottom-style: solid; border-bottom-width: 0.07em; color: darkgreen; font-size: 100%; font-weight: normal; padding-bottom: 1px; text-decoration: underline;"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook1w0" style="color: darkgreen; font-size: inherit; font-weight: inherit;">recipes</span></a>? Try out this recipe for Homemade Cheetos to liven up your cooking routine! These Cheetos cheese balls are the perfect snack to give your kids when they come home from school! <br />By: Ariana Anderson from The Frugally Rich LifeAnonymoushttp://www.blogger.com/profile/03681491262041114357noreply@blogger.com0