tag:blogger.com,1999:blog-46403535574239707422024-03-04T22:17:33.705-08:00Recipes from JessicaFavorites from the Northwest & BeyondJessicahttp://www.blogger.com/profile/01020532142820856601noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-4640353557423970742.post-32037438318802021592010-07-13T08:46:00.000-07:002010-12-14T20:37:22.085-08:00Easy Chicken Parmesan<div style="text-align: center;"><span class="Apple-style-span" style="font-size: 15.6px; ">I made this last night and Derek gave it two thumbs up!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large; "><b><br /></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 15.6px; "></span><span class="Apple-style-span" style="font-size: large; "><b>Chicken Parmesan</b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: large;">Servings: 4</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: large;"><i>Ingredients</i>: </span></div><div style="text-align: left;"><ul><li><span class="Apple-style-span" style="font-size: large;">1 Egg</span></li><li><span class="Apple-style-span" style="font-size: large;">1/4 cup seasoned bread crumbs</span></li><li><span class="Apple-style-span" style="font-size: large;">4 skinless chicken breasts, thawed</span></li><li><span class="Apple-style-span" style="font-size: large;">1/4 cup butter</span></li><li><span class="Apple-style-span" style="font-size: large;">1 1/2 cups pasta sauce of your choice</span></li><li><span class="Apple-style-span" style="font-size: large;">1/2 cup shredded mozzarella cheese</span></li><li><span class="Apple-style-span" style="font-size: large;">2 Tbsp chopped fresh parsley </span></li><li><span class="Apple-style-span" style="font-size: large;">1 Tbsp grated Parmesan cheese</span></li></ul><div><span class="Apple-style-span" style="font-size: large;"><i>Directions</i>:</span></div><div><ul><li><span class="Apple-style-span" style="font-size: large;">Beat egg and pour into shallow dish. Pour bread crumbs on a plate. Dip each chicken breast into the egg and then in the bread <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">crumbs</span> (coating the chicken breast). </span></li><li><span class="Apple-style-span" style="font-size: large;">Melt butter in large skillet on medium heat. Add breaded chicken and cook on each side for three minutes.</span></li><li><span class="Apple-style-span" style="font-size: large;">Pour pasta sauce over chicken breasts, cover, and turn heat to low. Cook for 10 minutes.</span></li><li><span class="Apple-style-span" style="font-size: large;">Remove lid. Sprinkle mozzarella, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">parmesan</span>, and parsley equally over chicken breasts. Cook until cheese is melted and chicken is cooked through, about another 5 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">minutes</span>. Tops with additional parsley if desired. </span></li></ul><div><span class="Apple-style-span" style="font-size: large;"><i>Serve with</i>:</span></div></div><div><ul><li><span class="Apple-style-span" style="font-size: large;">Pasta</span></li><li><span class="Apple-style-span" style="font-size: large;">Green Salad</span></li><li><span class="Apple-style-span" style="font-size: large;">Garlic Bread</span></li></ul></div></div>Jessicahttp://www.blogger.com/profile/01020532142820856601noreply@blogger.com1tag:blogger.com,1999:blog-4640353557423970742.post-88815373923359144292010-05-23T13:39:00.000-07:002010-05-23T13:41:32.406-07:00Soon, very soonHeeeey Friends! School is out in two weeks (FYI--I'm in nursing school) and then expect LOTS of new recipes. I'm yearning to spend some serious time in the kitchen. My oven just actually blew a circuit or something, so, I'll even be using a new oven! Oh the possibilities!Jessicahttp://www.blogger.com/profile/01020532142820856601noreply@blogger.com0tag:blogger.com,1999:blog-4640353557423970742.post-20654000000615788272009-07-04T08:12:00.000-07:002009-07-04T08:16:45.066-07:00Paula Deen's Easy Monkey Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0rlvwE-VuUx5JlE0k1QCjTGM5qVKj_Cwdt_iYaeXJ3SWMkrgfT_aePGoYbe-GmL-WZc3HoebOYFSvLSk-jaBXaNYKscZNBACnHB0q-PjiV0UCRULGhtbtsJYX91LBnpzbu-sY5MKz/s1600-h/P1010450.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 388px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0rlvwE-VuUx5JlE0k1QCjTGM5qVKj_Cwdt_iYaeXJ3SWMkrgfT_aePGoYbe-GmL-WZc3HoebOYFSvLSk-jaBXaNYKscZNBACnHB0q-PjiV0UCRULGhtbtsJYX91LBnpzbu-sY5MKz/s400/P1010450.jpg" alt="" id="BLOGGER_PHOTO_ID_5354623179602525762" border="0" /></a><span style="font-weight: bold;">MONKEY BREAD </span><br /><br /><ul><li> 4 cans refrigerator biscuits (about 40)</li><li> 1 1/2 tablespoons cinnamon</li><li> 1/2 cup butter</li><li> 1 cup white sugar</li><li> 1 cup brown sugar, packed</li><li> 1/2 cup pecans, raisins and/or coconut, if desired</li></ul><br /><ol><li> Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix.</li><li> Add biscuit pieces, several at a time; shake to coat well.</li><li>Place pieces in a buttered tube or Bundt pan until all are used.<br /></li><li> Sprinkle layers with nts, raisings or coconut.</li><li>Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, then pou over tp of biscuits.</li><li>Bake at 350F for 45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve.</li></ol>**I didn't have any nuts, it would have been so much better with them!Jessicahttp://www.blogger.com/profile/01020532142820856601noreply@blogger.com2tag:blogger.com,1999:blog-4640353557423970742.post-78079708802123806582009-05-24T13:58:00.001-07:002009-05-24T14:14:33.274-07:00No boil baked ziti<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQPswmB5VjBT1WbAh5VRE2xEpuNalrw9qkh4I4vVCE8nkjtDywOyz9eZd1jVzCURp5MOyq6mnbp_M5Peh6Va5Aymxxle3IkwbGmwoD87EsrVXjK58voRVzM4KSIbI5-gcGLMtTmvcg/s1600-h/IMG_0325.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQPswmB5VjBT1WbAh5VRE2xEpuNalrw9qkh4I4vVCE8nkjtDywOyz9eZd1jVzCURp5MOyq6mnbp_M5Peh6Va5Aymxxle3IkwbGmwoD87EsrVXjK58voRVzM4KSIbI5-gcGLMtTmvcg/s320/IMG_0325.JPG" alt="" id="BLOGGER_PHOTO_ID_5339497881777453202" border="0" /></a><span style="font-weight: bold;">Ingredients</span><br /><ul><li>1 (26 oz) jar spaghetti sauce </li><li>1 (15 oz) container ricotta cheese</li><li>2 cups mozzarella cheese</li><li>1/4 parmesan cheese</li><li>8 ounces uncooked ziti<br /></li><li>1 1/2 cups water</li></ul><br /><br /><br /><br /><br /><br /><br />Mix the spaghetti sauce (I used traditional Ragu) and the water. Add the ricotta, 1 cup mozzarella, and 1/4 cup parmesan. Mix well. Add the uncooked ziti, mix well, and then poor into a 13x9 inch pan. Make sure the pasta is spread evenly throughout the pan. Cover with foil and bake for 55 minutes. Take the foil off (be careful because it will be full of steam) and top with remaining mozzarella cheese. Return to the oven and bake for an additonal 5 minutes. Let casserole sit for 10 minutes. Enjoy.Jessicahttp://www.blogger.com/profile/01020532142820856601noreply@blogger.com5tag:blogger.com,1999:blog-4640353557423970742.post-67365213734622488122009-05-22T00:00:00.000-07:002009-05-22T06:37:06.813-07:00Gram's Chicken Pot Pie--Updated<div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;">**Directions for </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:large;">either</span></span><span class="Apple-style-span" style="font-size:large;"> one 11x7 inch pot pie, one 9 inch pot pie or four personal pot pies. </span> </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRN2kUaXDUXR0fZsKMPk591_vtgf3AvXjb6rlEtXILmQWM5NVnXLBibWjMGQsH0dnQEDq0wTp43139q0Vgc16mYIjwYXXP0naOSG1ulqSPjkic-IMu10W0J7pqB4Lix2H-c4mlg5Dc/s1600-h/Finished+personal+pot+pie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRN2kUaXDUXR0fZsKMPk591_vtgf3AvXjb6rlEtXILmQWM5NVnXLBibWjMGQsH0dnQEDq0wTp43139q0Vgc16mYIjwYXXP0naOSG1ulqSPjkic-IMu10W0J7pqB4Lix2H-c4mlg5Dc/s320/Finished+personal+pot+pie.jpg" alt="" id="BLOGGER_PHOTO_ID_5337793342492678210" border="0" /></a><span class="Apple-style-span" style="font-family:Arial;"><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:large;">I</span><span class="Apple-style-span" style="font-size:large;">ngredients</span></span></div><div><ul><li>2 Tbsp Italian Dressing<br /></li><li>1 lb boneless Chicken Breasts- diced<br /></li><li>2 cups frozen mixed veges (I like to use the Flav-R-Pac brand from Winco...I mix the 'gourmet cuts caribbean blend' and 'country trio' which has a nice mix of carrots, corn, green beans, broccoli and red peppers.....any frozen veges will work)<br /></li><li>1 can (10 3/4 oz) Condensed Cream of Chicken Soup<br /></li><li>1/4 lb (4oz) Velveeta Cheese- cut up into cubes<br /></li><li>1 sheet frozen puff pastry, thawed (I use Pepperidge Farms Puff Pastry Sheets- comes 2 sheets to a box....if making 4 bowls of personal pot pies, both sheets will be needed)<br /></li><li>1 egg, lightly beaten<br /></li></ul></div></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizcFEpCIj-1cjtr7exfAttPKvn1f9iVbJAIrgMy6emuRDkxZVD4YZ9rq5QwiJDrjIDn7uqjOO-g8q_4zrNQBXfs9l1AjT9qV2Qq529poFEohxIn22dNoaWd6XeFTqlML_GBpf495fr/s1600-h/Chicken+in+dressing.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizcFEpCIj-1cjtr7exfAttPKvn1f9iVbJAIrgMy6emuRDkxZVD4YZ9rq5QwiJDrjIDn7uqjOO-g8q_4zrNQBXfs9l1AjT9qV2Qq529poFEohxIn22dNoaWd6XeFTqlML_GBpf495fr/s320/Chicken+in+dressing.jpg" alt="" id="BLOGGER_PHOTO_ID_5337793278675731602" border="0" /></a><span class="Apple-style-span" style="font-family:Arial;"><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: bold;">Heat dressing in a large skillet. Add Chicken and cook 5 minutes or until golden brown and cooked through.<br /></span></div></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3amqN_PHA7kI2ix09JN5Y-DJk4vWKPnxCSsM63_MlUQqE81CM-M-LudYObSl5x9iD5qunbZs6XbRIwXyfznw6BgULePiUw__u6OnsM1owiKsGw-JsYIN7pmMV6VIeePHfcfXk5hU/s1600-h/veges,+cheese+and+soup+added.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3amqN_PHA7kI2ix09JN5Y-DJk4vWKPnxCSsM63_MlUQqE81CM-M-LudYObSl5x9iD5qunbZs6XbRIwXyfznw6BgULePiUw__u6OnsM1owiKsGw-JsYIN7pmMV6VIeePHfcfXk5hU/s320/veges,+cheese+and+soup+added.jpg" alt="" id="BLOGGER_PHOTO_ID_5337793185963280722" border="0" /></a><span class="Apple-style-span" style="font-family:Arial;"><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: bold;">S</span><span class="Apple-style-span" style="font-weight: bold;">tir in the veges, soup and cheese.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: bold;">Once cheese is melted and all ingredients thoroughly combined, spoon into a greased baking dish.<br /></span></div></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDxjXHiFh5L2QLv16zqW7O1bn_xC4nM1KLbgwFEXCgSeZ4plTg9EXnvo9fRCm4R2dj4VU8nMcEj1XfpOFj2U9Sel8NmUwi9HKTzjZ8P4wCiAMoJ_EvxemkDjkXgcejtEkYYdtblaHt/s1600-h/pot+pie+mix+in+bowls.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDxjXHiFh5L2QLv16zqW7O1bn_xC4nM1KLbgwFEXCgSeZ4plTg9EXnvo9fRCm4R2dj4VU8nMcEj1XfpOFj2U9Sel8NmUwi9HKTzjZ8P4wCiAMoJ_EvxemkDjkXgcejtEkYYdtblaHt/s320/pot+pie+mix+in+bowls.jpg" alt="" id="BLOGGER_PHOTO_ID_5337793079955139074" border="0" /></a><span class="Apple-style-span" style="font-family:Arial;"><div style="text-align: center;"><ul><li style="text-align: left;"><span class="Apple-style-span" style="font-weight: bold;">F</span><span class="Apple-style-span" style="font-weight: bold;">or 9" dish: Unfold the pastry sheet and place over the chicken mixture. Fold under edges, press onto top of dish to seal. Brush with egg and cut several slits in the pastry crust to allow steam to escape. </span><br /></li><li style="text-align: left;"><span class="Apple-style-span" style="font-weight: bold;">For modification using 4 small bowls (personal pot pies): 2 pastry sheets are used. Unfold the pastry sheets and cut in half diagonal. Lay a triangle sheet on each bowl and pastry sheet can be folded under to fit the bowl or pinched around the edges to fit the bowl. Brush with egg and cut several slits in the pastry crust to allow steam to escape.</span><br /></li><li style="text-align: left;"><span class="Apple-style-span" style="font-weight: bold;">For Jessica's modification--pour chicken mixture into an 11x7 inch casserole dish. You will need 1 and 1/3 puff pastry sheets to cover this mixture. Follow Janel's instructions above. We made it this way because we were trying to stretch it and it turned out great! Kuddos to Janel for this versatile recipe!</span></li></ul></div></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg6IjGwTitAI0s-wtZQ55y6vKYhZq4w2kvokIR3fzBABIygGyxiqyQEFEEBNCves0ZdEHiPBbNWrlqVuhA7yKmnJ5T4e-IKwzzL2Wg3GJtGWpFy1fSWQetStPWFHYAJJjfu95pvWub/s1600-h/pastry+on+and+ready+to+bake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg6IjGwTitAI0s-wtZQ55y6vKYhZq4w2kvokIR3fzBABIygGyxiqyQEFEEBNCves0ZdEHiPBbNWrlqVuhA7yKmnJ5T4e-IKwzzL2Wg3GJtGWpFy1fSWQetStPWFHYAJJjfu95pvWub/s320/pastry+on+and+ready+to+bake.jpg" alt="" id="BLOGGER_PHOTO_ID_5337792995776017586" border="0" /></a><span class="Apple-style-span" style="font-family:Arial;"><div><span class="Apple-style-span" style="font-weight: bold;">Place dish or dishes on baking sheet and bake 30 minutes or until the puff pastry is a deep golden brown. </span></div><div><span class="Apple-style-span" style="font-weight: bold;"> </span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">***If only 2 servings are desired, only cover 2 bowls using a single sheet of puff pastry. </span></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="color: rgb(102, 0, 0);">The other 2 bowls of pot pie mix can be saran-wrapped and refrigerated. Before baking the remainder bowls, just let set at room temperature for 30 minutes, cover with the 2nd sheet of puff pastry, bake and enjoy another meal of yummy pot pie! </span></span><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlxx8Zs2qUviRgdly_m6mzYlYfN4mdiB0vpUEfBNtu7JXvFcDQrULi0jC7bCcDXTzwrlFpLnexYdpCaUPPxdvD8mVlLemdJhighyphenhyphendsShSWcD5gaHeIkOc8J0OQWaH3tinjxBbO0eeT/s1600-h/janel.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 194px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlxx8Zs2qUviRgdly_m6mzYlYfN4mdiB0vpUEfBNtu7JXvFcDQrULi0jC7bCcDXTzwrlFpLnexYdpCaUPPxdvD8mVlLemdJhighyphenhyphendsShSWcD5gaHeIkOc8J0OQWaH3tinjxBbO0eeT/s320/janel.JPG" alt="" id="BLOGGER_PHOTO_ID_5337796862231536546" border="0" /></a>This recipe was submitted by <span style="font-weight: bold;">Janel</span> for Recipes from Jessica's sister blog,<a style="color: rgb(0, 51, 0);" href="http://jessicanorthwest.blogspot.com/"> </a><a style="color: rgb(0, 51, 0);" href="http://jessicanorthwest.blogspot.com/"><span style="color: rgb(153, 0, 0);">The Great Northwest</span></a> for the Fabulous Friday Guest Recipe Blogger Series<br /></div></div></span><span class="Apple-style-span" style="font-family:Arial;"><div><span class="Apple-style-span" style="color: rgb(102, 0, 0); font-weight: bold;"><br /></span></div></span>Jessicahttp://www.blogger.com/profile/01020532142820856601noreply@blogger.com2tag:blogger.com,1999:blog-4640353557423970742.post-30018006069618984802009-05-17T17:43:00.000-07:002009-05-17T17:49:54.393-07:00Sour Cream Salsa Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOPaB-ESCOqos52ONH0rJrtLEchJq72y2vzpRkGOffSnIipzbGtrMCWjR0P1I_wgbSSCCPNMpdv9iie6MzYvySGT2iJG9aJiI9pioUHbz4pDTUy34FXnjguyVaU_JCtW3mxWKATDv0/s1600-h/P1020383.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 275px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOPaB-ESCOqos52ONH0rJrtLEchJq72y2vzpRkGOffSnIipzbGtrMCWjR0P1I_wgbSSCCPNMpdv9iie6MzYvySGT2iJG9aJiI9pioUHbz4pDTUy34FXnjguyVaU_JCtW3mxWKATDv0/s400/P1020383.JPG" alt="" id="BLOGGER_PHOTO_ID_5336958509175898466" border="0" /></a><span style="font-weight: bold;">Ingredients:</span><br /><br />4 each skinless boneless chicken breast<br />1 package taco seasoning mix or just scant 1/4 cup bulk variety<br />1 cup salsa<br />1/3 cup sour cream<br /><br /><span style="font-weight: bold;">Preparation:</span><br /><br />Place chicken breasts in a lightly greased shallow baking dish; season with the taco seasoning mix. Pour the salsa over the chicken; bake at 350° for 35 to 45 minutes, or until chicken is tender. When ready to serve, remove the chicken from the casserole, stir sour cream into salsa, then return chicken.<br /><br /><span style="font-weight: bold;font-size:130%;" >CROCKPOT EDITION</span><br />Spray the crockpot with cooking spray.<br />Add the chicken breasts.<br />Sprinkle with Taco Seasoning. Top with salsa.<br />Cook on low for 6-8 hours.<br /><br />When ready to serve, remove the chicken from the pot. Place about 2 T cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/3 cup of sour cream.Jessicahttp://www.blogger.com/profile/01020532142820856601noreply@blogger.com3tag:blogger.com,1999:blog-4640353557423970742.post-83618174828734165162009-05-15T22:22:00.000-07:002009-05-15T22:28:31.677-07:00Snickerdoodles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzeip0TP622B1mY9-XuVNKYlqIY9yvxu9Bun3gjw3SU3gcyz0aBROBXnmfOx4-rvt_yTQmvQv66mGkEMUULzLLJ4a3HUXc6__drYSiYwqd3xozJMGugVaE9HnWW_ZLcPEFz3qwxkNI/s1600-h/IMG_0259.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzeip0TP622B1mY9-XuVNKYlqIY9yvxu9Bun3gjw3SU3gcyz0aBROBXnmfOx4-rvt_yTQmvQv66mGkEMUULzLLJ4a3HUXc6__drYSiYwqd3xozJMGugVaE9HnWW_ZLcPEFz3qwxkNI/s400/IMG_0259.JPG" alt="" id="BLOGGER_PHOTO_ID_5336288935982500914" border="0" /></a><br />We got this recipe from <a href="http://allrecipes.com/Recipe/Mrs-Siggs-Snickerdoodles/Detail.aspx/">here</a><br /><div style="border-style: solid; border-color: rgb(236, 233, 216); border-width: 1px 0pt 0pt; margin: 12px 0pt 4px; padding-top: 8px;"><span style="letter-spacing: 0.05em; text-transform: uppercase; font-weight: bold; color: rgb(251, 100, 0);font-family:Arial,Helvetica,sans-serif;font-size:13;" >Ingredients:</span></div><table border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody><tr> <td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">1/2 cup butter, softened</div><div style="margin: 0px 8px 4px 0px;">1/2 cup shortening</div><div style="margin: 0px 8px 4px 0px;">1 1/2 cups white sugar</div><div style="margin: 0px 8px 4px 0px;">2 eggs</div><div style="margin: 0px 8px 4px 0px;">2 teaspoons vanilla extract</div><div style="margin: 0px 8px 4px 0px;">2 3/4 cups all-purpose flour</div></td> <td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">2 teaspoons cream of tartar</div><div style="margin: 0px 8px 4px 0px;">1 teaspoon baking soda</div><div style="margin: 0px 8px 4px 0px;">1/4 teaspoon salt</div><div style="margin: 0px 8px 4px 0px;">2 tablespoons white sugar</div><div style="margin: 0px 8px 4px 0px;">2 teaspoons ground cinnamon</div></td> </tr> </tbody></table> <div style="border-style: solid; border-color: rgb(236, 233, 216); border-width: 1px 0pt 0pt; margin: 12px 0pt 4px; padding-top: 8px;"><span style="letter-spacing: 0.05em; text-transform: uppercase; font-weight: bold; color: rgb(251, 100, 0);font-family:Arial,Helvetica,sans-serif;font-size:13;" >Directions:</span></div><table border="0" cellpadding="0" cellspacing="0"> <tbody><tr> <td style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 11px;" valign="top">1.</td> <td style="padding-bottom: 8px;" valign="top">Preheat oven to 400 degrees F (200 degrees C).</td> </tr> <tr> <td style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 11px;" valign="top">2.</td> <td style="padding-bottom: 8px;" valign="top">Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.</td> </tr> <tr> <td style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 11px;" valign="top">3.</td> <td style="padding-bottom: 8px;" valign="top">Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.</td> </tr> <tr> <td style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 11px;" valign="top">4.</td> <td style="padding-bottom: 8px;" valign="top">Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.</td> </tr> </tbody></table>Jessicahttp://www.blogger.com/profile/01020532142820856601noreply@blogger.com1tag:blogger.com,1999:blog-4640353557423970742.post-46674794029868256992009-05-11T12:04:00.000-07:002009-05-19T12:50:04.148-07:00Chocolate Peanut Butter No Bake Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5HrB2E5oFprKpoC71dkMhfghvvBleEfDuIokYNAGzwUwEo4uuLjkO3gXWSr_tu7yoCKtw3MNbTF_5Fb-WSnSnQcXsejBqTs4agt6SKdrz-G8cj1mEGOMDWeHeetpwoRY3fFj5AZek/s1600-h/IMG_0225.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5HrB2E5oFprKpoC71dkMhfghvvBleEfDuIokYNAGzwUwEo4uuLjkO3gXWSr_tu7yoCKtw3MNbTF_5Fb-WSnSnQcXsejBqTs4agt6SKdrz-G8cj1mEGOMDWeHeetpwoRY3fFj5AZek/s320/IMG_0225.JPG" alt="" id="BLOGGER_PHOTO_ID_5334644616141379826" border="0" /></a><span style="font-weight: bold;">Ingredients</span><br />2 cups sugar<br />4 tablespoons cocoa<br />1 stick butter<br />1/2 cup milk<br />1 cup peanut butter<br />1 tablespoon vanilla<br />3 cups oatmeal<br />Waxed paper<br /><br /><span style="font-weight: bold;">Directions</span><br />In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.Jessicahttp://www.blogger.com/profile/01020532142820856601noreply@blogger.com1tag:blogger.com,1999:blog-4640353557423970742.post-2700805064678553352009-05-08T00:00:00.000-07:002009-05-19T10:22:24.764-07:00Super Easy Lazy Rainy Day Chili<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJnf0B_4ByLrG5Emb9gSKco1xrdpOHSYubpU05iuMkP7nxgWGyZnjISRoqYF9cklcpm0tHy3TS3-9vOAMxHrSR6sbplP9bKF73NcSzCf3Cvv5QfC4NAz6h3Yr181Qi-aNA50Z6Ic0C/s1600-h/P1020337.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 310px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJnf0B_4ByLrG5Emb9gSKco1xrdpOHSYubpU05iuMkP7nxgWGyZnjISRoqYF9cklcpm0tHy3TS3-9vOAMxHrSR6sbplP9bKF73NcSzCf3Cvv5QfC4NAz6h3Yr181Qi-aNA50Z6Ic0C/s320/P1020337.JPG" alt="" id="BLOGGER_PHOTO_ID_5333152374873442690" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-weight: bold; color: rgb(102, 0, 0);"><br />SUPER EASY LAZY RAINY DAY CHILI</span><br />1 lb lean ground beef<br />1 can of S&W Chili Beans with chili peppers, onion, garlic and zesty tomato sauce<br />1 can of S&W kidney beans<br />1 8oz can of tomato sauce<br />1 package of chili seasoning mix<br />Optional toppings - cheese, sour cream, onions, corn chips<br /><ul><li>Brown the ground beef and drain grease</li><li>Add tomato sauce and chili seasoning mix.<br /></li><li>Fill the tomato paste can with water and add to the pot</li><li>Let it simmer for about 20 minutes on medium low. </li><li>Add undrained chili beans and kidney beans to the pot. Cover and let simmer for another 30 minutes, stirring occasionally.<br /></li></ul>**Now if your family likes it really spicy you can add chili powder by the teaspoon or tablespoon to heat it up. I made it just how the recipe was written and I felt it was spicy enough for my family.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTF1PaMvuQYBw6JTtAe6WDffRkteIVUSLY7wjDv62GmooBOgKRbsSBxX9QDZ8OUhJsI6GK51gQPcVRRrUEfQz5k8FARcGAjNYwI_We5neNDJp45g446y0j4gENnqC5XJ17Lk7Y1OIz/s1600-h/DSCI0062.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 185px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTF1PaMvuQYBw6JTtAe6WDffRkteIVUSLY7wjDv62GmooBOgKRbsSBxX9QDZ8OUhJsI6GK51gQPcVRRrUEfQz5k8FARcGAjNYwI_We5neNDJp45g446y0j4gENnqC5XJ17Lk7Y1OIz/s200/DSCI0062.jpg" alt="" id="BLOGGER_PHOTO_ID_5333154431542260818" border="0" /></a>This recipe was submitted by <a style="color: rgb(0, 102, 0);" href="http://4livinginfrance.blogspot.com/">MIMI </a>for Recipes from Jessica's sister blog,<a style="color: rgb(0, 51, 0);" href="http://jessicanorthwest.blogspot.com/"> <span style="color: rgb(153, 0, 0);">The Great Northwest</span></a> for Fast Frugal Friday<br /></div>Jessicahttp://www.blogger.com/profile/01020532142820856601noreply@blogger.com1tag:blogger.com,1999:blog-4640353557423970742.post-39057072198747712722009-05-02T19:18:00.001-07:002009-05-19T12:49:29.858-07:00Pepperoni Crescent Puffs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqMP03PRcVE1Zx4Gz5VE11eK9VNsanRRqnlYKEq8QLK7kqyR2MCwtniFAcy47cjsq1qENjUFs95_8siZMg5lUaVc_0dEUEdSYiAogoai93td5vj35uTK_q60S3idTwGLnTYLi_-V3b/s1600-h/P1020306.JPG"><img style="cursor: pointer; width: 400px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqMP03PRcVE1Zx4Gz5VE11eK9VNsanRRqnlYKEq8QLK7kqyR2MCwtniFAcy47cjsq1qENjUFs95_8siZMg5lUaVc_0dEUEdSYiAogoai93td5vj35uTK_q60S3idTwGLnTYLi_-V3b/s400/P1020306.JPG" alt="" id="BLOGGER_PHOTO_ID_5331416596981208866" border="0" /></a><br /><div>These were yummy! I need to roll them better next time but my mouth didn't care what they looked like! :) I found this recipe<span style="color: rgb(0, 0, 153);"> </span><a style="color: rgb(0, 0, 153);" href="http://allrecipes.com/Recipe/Pizza-Pinwheels/Detail.aspx?prop31=2">here<br /></a></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51);font-family:Arial;font-size:11;" ><div style="border-style: solid; border-color: rgb(236, 233, 216); border-width: 1px 0px 0px; margin: 12px 0px 4px; padding-top: 8px;"><span style="letter-spacing: 0.05em; text-transform: uppercase; font-weight: bold; color: rgb(251, 100, 0);font-family:Arial,Helvetica,sans-serif;font-size:13;" >INGREDIENTS:</span></div><table border="0" cellpadding="0" cellspacing="0" width="100%"><tbody><tr><td valign="top" width="50%"><div style="margin: 0px 8px 0px 0px;">1 (8 ounce) can refrigerated crescent roll</div><div style="margin: 0px 8px 4px 0px;">dough</div><div style="margin: 0px 8px 4px 0px;">2 cups shredded mozzarella cheese</div></td><td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">24 slices pepperoni</div><div style="margin: 0px 8px 4px 0px;">1 (14 ounce) can pizza sauce</div></td></tr></tbody></table><div style="border-style: solid; border-color: rgb(236, 233, 216); border-width: 1px 0px 0px; margin: 12px 0px 4px; padding-top: 8px;"><span style="letter-spacing: 0.05em; text-transform: uppercase; font-weight: bold; color: rgb(251, 100, 0);font-family:Arial,Helvetica,sans-serif;font-size:13;" >DIRECTIONS:</span></div><table border="0" cellpadding="0" cellspacing="0"><tbody><tr><td style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 11px;" valign="top">1.</td><td style="padding-bottom: 8px;" valign="top">Preheat oven to 375 degrees F (190 degrees C).</td></tr><tr><td style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 11px;" valign="top">2.</td><td style="padding-bottom: 8px;" valign="top">On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into 4 or more pieces.</td></tr><tr><td style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 11px;" valign="top">3.</td><td style="padding-bottom: 8px;" valign="top">Bake in the preheated oven until golden brown, about 12 minutes. Serve with pizza sauce for dipping.<br /><br /></td></tr></tbody></table></span></div><div>**I put the <span style="font-size:180%;">turkey</span> pepperoni and the mozzarella cheese in the food processor to chop a bit (makes it easier to cut). I also put the rolled log into the freezer for 15 minutes and then cut with a serrated knife.<br /></div><div><br /></div>Jessicahttp://www.blogger.com/profile/01020532142820856601noreply@blogger.com2tag:blogger.com,1999:blog-4640353557423970742.post-72029825272644560522009-04-29T18:26:00.000-07:002009-04-29T18:37:40.501-07:00Chicken Hawaiian<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheim_UJ7gSAH_x0EfJce_Q4Ar5nYrvliHR1HZ8L38PGwE7-5XFo9RmTo6xjv_Hhn-QnTcKRvzQ6DHu9_A5GzLll4Q6cs_xKrKvowff4ffMdbGvp04A9x8whmkLFIniWv1UOWHoAgDR/s1600-h/P1020275.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheim_UJ7gSAH_x0EfJce_Q4Ar5nYrvliHR1HZ8L38PGwE7-5XFo9RmTo6xjv_Hhn-QnTcKRvzQ6DHu9_A5GzLll4Q6cs_xKrKvowff4ffMdbGvp04A9x8whmkLFIniWv1UOWHoAgDR/s400/P1020275.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5330289912397982034" /></a><br /><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Ingredients:</span></div><div>1- 12.5 ounce can chunk chicken (I used Kirkland brand from Costco)</div><div>1/2 cup celery</div><div>1 medium apple, chopped</div><div>1 cup pineapple chunks</div><div>1/4 cup mayonnaise</div><div>1/2 tsp curry powder</div><div>2 teaspoons toasted sesame seeds (I didn't have any so I didn't use them). </div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;">Combine</span></div><div>Chicken, celery, apple, pineapple and 2/3 of the sesame seeds in a large bowl. Mix mayonnaise and curry powder, pour over chicken mixture and toss to coat. Sprinkle with remaining sesame seeds. </div><div><br /></div><div>**I served this over lettuce</div>Jessicahttp://www.blogger.com/profile/01020532142820856601noreply@blogger.com0tag:blogger.com,1999:blog-4640353557423970742.post-25077460107385535242009-04-26T16:02:00.001-07:002009-04-29T18:59:38.345-07:00Creamy Jalapeno Popper Spread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUY9_8sjJezOOCOvLeQhAgFkjczXTsnm7-Cz2WuyjLlx4LFHlAnJZFm-AdhFMj5OTr4Ed5MfPDQgqCvrO3S_Et0klyZA6GHZr9_O_y1cErISvMahDOjoAYNMxGXbNQ_1ooFSiGux2V/s1600-h/IMG_0121.JPG"><img style="cursor: pointer; width: 397px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUY9_8sjJezOOCOvLeQhAgFkjczXTsnm7-Cz2WuyjLlx4LFHlAnJZFm-AdhFMj5OTr4Ed5MfPDQgqCvrO3S_Et0klyZA6GHZr9_O_y1cErISvMahDOjoAYNMxGXbNQ_1ooFSiGux2V/s400/IMG_0121.JPG" alt="" id="BLOGGER_PHOTO_ID_5329139454294789378" border="0" /></a><br /><div>Oh my, this is so yummy! I got this <a style="color: rgb(51, 51, 255);" href="http://allrecipes.com/Recipe/Jalapeno-Popper-Spread/Detail.aspx">recipe</a> from allrecipe.com <span style="text-decoration: underline;"></span><a href="http://allrecipes.com/Recipe/Jalapeno-Popper-Spread/Detail.aspxhttp://"></a> again. It was SUPER easy! I served it with toasted french bread. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51);font-family:Arial;font-size:11;"><div style="border-style: solid; border-color: rgb(236, 233, 216); border-width: 1px 0px 0px; margin: 12px 0px 4px; padding-top: 8px;"><span style="letter-spacing: 0.05em; text-transform: uppercase; font-weight: bold; color: rgb(251, 100, 0);font-family:Arial,Helvetica,sans-serif;font-size:13;">INGREDIENTS:</span></div><table border="0" cellpadding="0" cellspacing="0" width="100%"><tbody><tr><td valign="top" width="50%"><div style="margin: 0px 8px 0px 0px;">2 (8 ounce) packages cream cheese,</div><div style="margin: 0px 8px 4px 0px;">softened</div><div style="margin: 0px 8px 4px 0px;">1 cup mayonnaise</div><div style="margin: 0px 8px 0px 0px;">1 (4 ounce) can chopped green chilies,</div></td><td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">drained</div><div style="margin: 0px 8px 0px 0px;">2 ounces canned diced jalapeno peppers,</div><div style="margin: 0px 8px 4px 0px;">drained</div><div style="margin: 0px 8px 4px 0px;">1 cup grated Parmesan cheese</div></td></tr></tbody></table><div style="border-style: solid; border-color: rgb(236, 233, 216); border-width: 1px 0px 0px; margin: 12px 0px 4px; padding-top: 8px;"><span style="letter-spacing: 0.05em; text-transform: uppercase; font-weight: bold; color: rgb(251, 100, 0);font-family:Arial,Helvetica,sans-serif;font-size:13;">DIRECTIONS:</span></div><table border="0" cellpadding="0" cellspacing="0"><tbody><tr><td style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 11px;" valign="top">1.</td><td style="padding-bottom: 8px;" valign="top">Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.</td></tr><tr><td style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 11px;" valign="top">2.</td><td style="padding-bottom: 8px;" valign="top">Bake at 375 for 35 minutes</td></tr></tbody></table></span></div>Jessicahttp://www.blogger.com/profile/01020532142820856601noreply@blogger.com2tag:blogger.com,1999:blog-4640353557423970742.post-73450385287106186722009-04-26T07:54:00.000-07:002009-04-26T10:58:22.545-07:00World's Best LasagnaMy in-laws came over yesterday for dinner and I made this lasagna. I copied it from <span style="text-decoration: underline;"><a style="color: rgb(51, 51, 255);" href="http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=23600&servings=12">here</a><span style="font-weight: bold;"> </span></span>and it was really good! I usually don't care for sausage but I must say, it was tasty in this recipe.<br /><br /><div style="border-style: solid; border-color: rgb(236, 233, 216); border-width: 1px 0pt 0pt; margin: 12px 0pt 4px; padding-top: 8px;"><span style="letter-spacing: 0.05em; text-transform: uppercase; font-weight: bold; color: rgb(251, 100, 0);font-family:Arial,Helvetica,sans-serif;font-size:13;" >Ingredients:</span></div><table border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody><tr> <td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">1 pound sweet Italian sausage</div><div style="margin: 0px 8px 4px 0px;">3/4 pound lean ground beef</div><div style="margin: 0px 8px 4px 0px;">1/2 cup minced onion</div><div style="margin: 0px 8px 4px 0px;">2 cloves garlic, crushed</div><div style="margin: 0px 8px 4px 0px;">1 (28 ounce) can crushed tomatoes</div><div style="margin: 0px 8px 4px 0px;">2 (6 ounce) cans tomato paste</div><div style="margin: 0px 8px 4px 0px;">2 (6.5 ounce) cans canned tomato sauce</div><div style="margin: 0px 8px 4px 0px;">1/2 cup water</div><div style="margin: 0px 8px 4px 0px;">2 tablespoons white sugar</div><div style="margin: 0px 8px 4px 0px;">1 1/2 teaspoons dried basil leaves</div><div style="margin: 0px 8px 4px 0px;">1/2 teaspoon fennel seeds</div></td> <td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">1 teaspoon Italian seasoning</div><div style="margin: 0px 8px 4px 0px;">1 tablespoon salt</div><div style="margin: 0px 8px 4px 0px;">1/4 teaspoon ground black pepper</div><div style="margin: 0px 8px 4px 0px;">4 tablespoons chopped fresh parsley</div><div style="margin: 0px 8px 4px 0px;">12 lasagna noodles</div><div style="margin: 0px 8px 4px 0px;">16 ounces ricotta cheese</div><div style="margin: 0px 8px 4px 0px;">1 egg</div><div style="margin: 0px 8px 4px 0px;">1/2 teaspoon salt</div><div style="margin: 0px 8px 4px 0px;">3/4 pound mozzarella cheese, sliced</div><div style="margin: 0px 8px 4px 0px;">3/4 cup grated Parmesan cheese</div></td> </tr> </tbody></table> <div style="border-style: solid; border-color: rgb(236, 233, 216); border-width: 1px 0pt 0pt; margin: 12px 0pt 4px; padding-top: 8px;"><span style="letter-spacing: 0.05em; text-transform: uppercase; font-weight: bold; color: rgb(251, 100, 0);font-family:Arial,Helvetica,sans-serif;font-size:13;" >Directions:</span></div> <table border="0" cellpadding="0" cellspacing="0"><tbody><tr> <td style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 11px;" valign="top">1.</td> <td style="padding-bottom: 8px;" valign="top">In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.</td> </tr> <tr> <td style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 11px;" valign="top">2.</td> <td style="padding-bottom: 8px;" valign="top">Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.</td> </tr> <tr> <td style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 11px;" valign="top">3.</td> <td style="padding-bottom: 8px;" valign="top">Preheat oven to 375 degrees F (190 degrees C).</td> </tr> <tr> <td style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 11px;" valign="top">4.</td> <td style="padding-bottom: 8px;" valign="top">To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.</td> </tr> <tr> <td style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 11px;" valign="top">5.</td> <td style="padding-bottom: 8px;" valign="top">Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.</td></tr></tbody></table>Jessicahttp://www.blogger.com/profile/01020532142820856601noreply@blogger.com1tag:blogger.com,1999:blog-4640353557423970742.post-81698930536693695992009-03-27T14:04:00.000-07:002009-03-27T14:09:24.635-07:00Easy Frozen Peanut Butter Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMAgZ65oeTDTctZ9mXT6nHcG0aAtONnsBxw2JvaeJmCeCrDyeboD2amH3osaaDcFIL0q_P-m6JFVQmDmE72niSDHuMAdq7Kh87sXgA_auNzMT62tZLCpXTG5NyEGU6-0XryMVlk1yc/s1600-h/P1020176.JPG"><img style="cursor: pointer; width: 400px; height: 280px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMAgZ65oeTDTctZ9mXT6nHcG0aAtONnsBxw2JvaeJmCeCrDyeboD2amH3osaaDcFIL0q_P-m6JFVQmDmE72niSDHuMAdq7Kh87sXgA_auNzMT62tZLCpXTG5NyEGU6-0XryMVlk1yc/s400/P1020176.JPG" alt="" id="BLOGGER_PHOTO_ID_5317977640542926818" border="0" /></a><br /><ul><li>4 oz cream cheese - softened</li><li>1/4 cup peanut butter</li><li>1/4 cup sugar</li><li>1 tsp vanilla<br /></li><li>1 8oz container cool whip</li><li>1 8 inch chocolate crust (I bought the oreo kind)</li><li>2 tsp chocolate syrup</li></ul>In a large mixing bowl beat the cream cheese, peanut butter, sugar and vanilla until smooth. Fold in cool whip and spread into pie crust. Drizzle with chocolate syrup. Cover and freeze for at least 4 hours, overnight is best. Remove pie from freezer 30 minutes before serving.Jessicahttp://www.blogger.com/profile/01020532142820856601noreply@blogger.com3tag:blogger.com,1999:blog-4640353557423970742.post-43618212317746538402008-12-17T19:49:00.000-08:002009-05-19T12:56:50.305-07:00Paula's Favorite Peppermint Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKE4CtI815Eh6XIc99q3XuZUSp65ox63O1cY8gJU7THnWNtFgLN2K86rtJqPDRNku5nzBnWp8Yr4gqlR-ozu7h_lHDjW8yn0VnLh8jzf_zeQ-tl1N5nN96cfyV-OYgy3dwXvlm-6fk/s1600-h/P1010771.JPG"><img style="cursor: pointer; width: 400px; height: 253px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKE4CtI815Eh6XIc99q3XuZUSp65ox63O1cY8gJU7THnWNtFgLN2K86rtJqPDRNku5nzBnWp8Yr4gqlR-ozu7h_lHDjW8yn0VnLh8jzf_zeQ-tl1N5nN96cfyV-OYgy3dwXvlm-6fk/s400/P1010771.JPG" alt="" id="BLOGGER_PHOTO_ID_5280972684441504914" border="0" /></a><br /><br /><div><ul style="text-align: left;"><li>1 cup butter, softened</li><li>2 cups sugar</li><li>4 large eggs, separated</li><li>1/2 teaspoon peppermint extract</li><li>3 cups all-purpose four</li><li>2 teaspoons baking powder</li><li>1/4 teaspoon salt</li><li>1 1/4 cups heavy whipping cream</li><li>1/3 cup sour cream</li><li>1/2 cup crushed peppermint candies (hint: use food processor)</li><li>White Chocolate Frosting (recipe follows)</li><li>Garnish: Peppermint Sticks</li></ul>1. Preheat oven to 350 degrees.<br />2. Spray 2 9-inch round cake pans with non-stick spray (I sprayed and lined each one with a coffee filter).<br />3. In large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Add egg yolks, one at a time, beating well after each addition. Beat in peppermint extract.<br />4. In medium bowl, combine flour, baking powder and salt. Gradually add to butter mixture, alternately with cream, beginning and ending with flour mixture, beating until just combined after each addition. Stir in sour cream and crushed peppermint candies, just until combined.<br />5. In medium bowl, beat egg whites in high speed with an electric mixer until stiff peaks form. Gently fold into batter.<br />6. Spoon batter evenly into the prepared pans<br />7. Bake 26-28 minutes** or until a tooth pick comes out clean.<br />8. Let cool in pans for 10 minutes. Remove and cool completely on wire racks.<br />9. Wrap each in heavy duty plastic wrap and chill for at least 1 hour and up to 24 hours.<br />10. Using serrated knife, cut each layer horizontally to make 4 layers.<br />11. Place layer, cut side down, on a cake plate<br />12. Spread with 1/2 cup White Chocolate Frosting.<br />13. Repeated with the three remaining layers.<br />14. Spread top and sides with frosting, garnish with peppermint sticks.<br /><br />**Cooking time took about 7 minutes longer for me. I couldn't get that middle done!<br />White Chocolate Frosting<br /><br /> * 8 ounces White Chocolate<br /> * 3/4 cup heavy whipping cream<br /> * 3/4 cup butter, softened<br /> * 1 teaspoon vanilla extract<br /> * 9 cups powdered sugar<br /><br />1. In medium bowl, combine White Chocolate and cream. Microwave on high in 30-second intervals, stirring between each, until chocolate in melted and smooth (about 1.5 minutes total). Let cool completely<br /><br />2. In large bowl, combine chocolate mixture with butter and beat at medium speed with electric mixer until creamy. Add vanilla, beating until combined. Gradually add powdered sugar, beating until smooth.<br /><br /></div>Jessicahttp://www.blogger.com/profile/01020532142820856601noreply@blogger.com5tag:blogger.com,1999:blog-4640353557423970742.post-55366601735014612772008-10-12T19:06:00.000-07:002009-04-26T10:53:08.543-07:00Pumpkin Waffles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinUx-nyGrEPwwt11Ru0f8rcFM1p8uES_TF1YUbkI4JxrMQbQvbqCAaPRaeKgQgXOK4l0hBcL64l2aqdJJH7RhkLNPSgMU7Xzwi5ccBPitoHrVuOVSHxNl1YUmHef-AX6OK8Y2wd0TZ/s1600-h/P1010439.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinUx-nyGrEPwwt11Ru0f8rcFM1p8uES_TF1YUbkI4JxrMQbQvbqCAaPRaeKgQgXOK4l0hBcL64l2aqdJJH7RhkLNPSgMU7Xzwi5ccBPitoHrVuOVSHxNl1YUmHef-AX6OK8Y2wd0TZ/s320/P1010439.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5256455602745329458" /></a><div>I got this yummy recipe from my MOPS newsletter this month. </div><div> I just knew I had to try it and we're all so glad I did! </div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:large;">Pumpkin Waffles</span></span></div><div><span class="Apple-style-span" style=" font-weight: bold;font-size:18px;"><span class="Apple-style-span" style="font-weight: normal; font-style: italic;font-size:small;">serves 6</span></span></div><div><ul><li>2-1/2 cups all-purpose flour<br /></li><li>1/3 cup packed brown sugar</li><li>2-1/4 tsp baking powder</li><li>1 tsp baking soda</li><li>1/2 tsp salt</li><li>2 tsp ground cinnamon</li><li>1 tsp ginger</li><li>1/4 tsp ground cloves</li><li>4 large eggs</li><li>1 cup whole milk (i used 1%)</li><li>1 cup well-shaken buttermilk</li><li>1 cup canned solid-pack pumpkin</li><li>3/4 stick (6 Tbsp) butter, melted</li></ul></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMNrtz-0We4MbfQVY75X6EBzoGCDbfDO_AIn8L9d98TSHbdOVmIM1UtF0js5Ge-WnZZhp0HrOE8M6RpiVtAhRvGEBerQBBs4BPAEQC72yZ4DtwW3TR4l1fgzVIc7rvNRF2MbLSAq0m/s1600-h/P1010435.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMNrtz-0We4MbfQVY75X6EBzoGCDbfDO_AIn8L9d98TSHbdOVmIM1UtF0js5Ge-WnZZhp0HrOE8M6RpiVtAhRvGEBerQBBs4BPAEQC72yZ4DtwW3TR4l1fgzVIc7rvNRF2MbLSAq0m/s320/P1010435.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5256455171362516674" /></a><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><br /></span></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Pre</span>-heat oven to 250 degrees. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Pre</span>-heat waffle iron. Shift together: flour, brown sugar, baking powder, baking soda, salt & spices. Whisk eggs in a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">separate</span> bowl until blended and then whisk in milk, buttermilk, pumpkin and butter until smooth. Whisk in dry ingredients just until smooth.</div><div><div>Brush waffle iron with melted butter. Spoon mixture into iron and cook according to manufacturer's directions. Transfer cooked waffles into oven </div><div>to keep warm and crisp. Transfer to a large platter and serve with butter and warm maple syrup. </div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-style: italic;">Makes about 12</span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1s7Afi5U8ELJDAOlB3H6PO32Lp2qvuoDU79dHCll8QjNcrZTbFjq3-Q0Cl-28O7ZTg5aqTI8EwBQQ-J1LiNVR-k1vh2HUbpyJFMLWhV0L3004a5r7zLyHuWqrxpVHviAw9OjOZ7dE/s1600-h/P1010436.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1s7Afi5U8ELJDAOlB3H6PO32Lp2qvuoDU79dHCll8QjNcrZTbFjq3-Q0Cl-28O7ZTg5aqTI8EwBQQ-J1LiNVR-k1vh2HUbpyJFMLWhV0L3004a5r7zLyHuWqrxpVHviAw9OjOZ7dE/s320/P1010436.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5256454499204139074" /></a><div><br /></div><div><br /></div><div><br /></div><div><br /><br /></div></div></div>Jessicahttp://www.blogger.com/profile/01020532142820856601noreply@blogger.com1tag:blogger.com,1999:blog-4640353557423970742.post-5889922145075310842008-10-11T12:19:00.001-07:002009-04-26T10:58:15.457-07:00Taco SoupMy Aunt Carol made the recipe the last time she was up visiting my folks. It's really good, really easy and even a Weight Watcher recipe! Yummo!<br /><br /><ul><li>4 cans kidney beans</li><li>1 small can tomato sauce</li><li>1 small can mild chopped jalapeno peppers</li><li>1 big bag frozen corn</li><li>1 package taco mix</li><li>1 package hidden valley ranch dressing mix</li><li>1 pound ground beef, browned</li><li>1 cup water</li></ul>Brown the beef, throw in the rest of the ingredients, heat & eat. Top with chopped onions and sprinkled cheese. You can leave out the beef or sub for ground chicken or turkey.Jessicahttp://www.blogger.com/profile/01020532142820856601noreply@blogger.com1tag:blogger.com,1999:blog-4640353557423970742.post-83820283363922886102008-09-28T12:49:00.000-07:002009-04-26T10:51:47.430-07:00Denise's Black Beans (from ONCE A MONTH COOKING)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJayvXlt-gZjw7Q0MysGbwIF4eF7vXLNvMVaS5_aNwYhNS-YOrF_TNSGv8MfUbL7SOCC-EqiPd-UwxoXbU5cUsk3-pA_Eyjh-sUCWj2nZMEMcvrSI9Os2Pc1SEUbbYXH8hyphenhyphen6bTN6Jw/s1600-h/P1010408.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJayvXlt-gZjw7Q0MysGbwIF4eF7vXLNvMVaS5_aNwYhNS-YOrF_TNSGv8MfUbL7SOCC-EqiPd-UwxoXbU5cUsk3-pA_Eyjh-sUCWj2nZMEMcvrSI9Os2Pc1SEUbbYXH8hyphenhyphen6bTN6Jw/s400/P1010408.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5251161933608379026" /></a><br /><br />1 pound smoked sausage cut into pieces--I couldn't find smoked so I used: <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidWgxFv7NWw-NavyD8iCT5SaV0w2Yo9NtojiVLKo7tymo9Ixp0eSmDhfJ4-K_vgHGFTecEadHJNgqe0gxDRdhpTUv_7II1Py0KlYLUds6VyaFZEvayEhZMvMyL2i4Ws296sDCXuK4v/s1600-h/productImage.png"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidWgxFv7NWw-NavyD8iCT5SaV0w2Yo9NtojiVLKo7tymo9Ixp0eSmDhfJ4-K_vgHGFTecEadHJNgqe0gxDRdhpTUv_7II1Py0KlYLUds6VyaFZEvayEhZMvMyL2i4Ws296sDCXuK4v/s400/productImage.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5251167051918606178" /></a><br />3 cans (15-oz.) black beans, drained<br />1 1/2 cups chopped onion<br />1 1/2 cups chopped green bell pepper<br />1 1/2 cups chopped celery<br />2 tsp. minced garlic (4 cloves)<br />2 tsp. dried thyme leaves<br />1/4 tsp. cayenne <br />1 1/2 tsp. dried oregano leaves<br />1 1/2 tsp. pepper<br />1 chicken bouillon cube<br />5 bay leaves<br />1 (8-oz.) can tomato sauce<br />1 cup water<br /><br />Rice (enough to serve 8)<br /><br />Combine all ingredients, except rice in a crockpot.<br /><br />Cook on low for 8 hours.<br /><br />Remove bay leaves. Either serve HOT or cool and FREEZE.<br /><br />When preparing to serve, heat to boiling and simmer 15 mintues.<br /><br />Serve over hot, cooked rice.<br /><br />Makes 8 servings<br /><br />**We split the recipe into two bags, each 4 servings.Jessicahttp://www.blogger.com/profile/01020532142820856601noreply@blogger.com1tag:blogger.com,1999:blog-4640353557423970742.post-57082498019732557232008-09-21T18:56:00.000-07:002009-04-26T10:53:20.186-07:00I love my Kitchenaid Mixer!My mom had one of these when I was growing up and we got one from Derek's parents when we were married. This is the item I use the most in my kitchen!! I love it so much, it would be one of the few things I would grab if I had to evacuate my house for any reason! <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhhAKE0zpaOm8obpEehIKM8BbdP3qMbSAbt2IEpiIyb0jHvjpeClc8QsLprlhWJ41gotWhZ8HPTkjFHRVLXoa942zUFjGzVEhhczzMLYXGNwU3PDYKEiFR8IZJiQidpv_BvFJNzcn9/s1600-h/317289_Gray.jpg"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhhAKE0zpaOm8obpEehIKM8BbdP3qMbSAbt2IEpiIyb0jHvjpeClc8QsLprlhWJ41gotWhZ8HPTkjFHRVLXoa942zUFjGzVEhhczzMLYXGNwU3PDYKEiFR8IZJiQidpv_BvFJNzcn9/s400/317289_Gray.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5248659853975930146" /></a><br /><br />Look at the yummy Cinnamon Rolls I made with it today! They just came out of the oven and the kids are BEGGING for some!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj15aehQzMFJzUORN0i3RakP3awNNHMahlZ1M09TyUGU5YH_qx9FMBZU7G1gjbl7jFvzDvu2ocSB6MKBFhZJMQke4e-jcnPWG5cePNKD9kRHh6ZqEcZN-AiXFLp0P5M4M8g9HISD4Mj/s1600-h/P1010317.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj15aehQzMFJzUORN0i3RakP3awNNHMahlZ1M09TyUGU5YH_qx9FMBZU7G1gjbl7jFvzDvu2ocSB6MKBFhZJMQke4e-jcnPWG5cePNKD9kRHh6ZqEcZN-AiXFLp0P5M4M8g9HISD4Mj/s400/P1010317.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5248660070745088978" /></a>Jessicahttp://www.blogger.com/profile/01020532142820856601noreply@blogger.com4tag:blogger.com,1999:blog-4640353557423970742.post-65346483126928804952008-09-21T10:05:00.001-07:002009-04-26T10:51:56.831-07:00Paula Deen's Toffee BrowniesI saw these on a friend's blog and they were super yummy!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgesnbeB01Al4707Bz_yStHRJgPMjBckG2jS8GCxJ8aH80ZNOXfXAZLDMWiyZ49fkD3peRmFDz-VTCR3dlb9NdKY7QuK1P6TGwh8Sf6iGgQR_CHsxON3hsSaJ05198yhDYR1srYxdoZ/s1600-h/PA1109_Toffee_Brownies_e.jpg"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgesnbeB01Al4707Bz_yStHRJgPMjBckG2jS8GCxJ8aH80ZNOXfXAZLDMWiyZ49fkD3peRmFDz-VTCR3dlb9NdKY7QuK1P6TGwh8Sf6iGgQR_CHsxON3hsSaJ05198yhDYR1srYxdoZ/s400/PA1109_Toffee_Brownies_e.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5248522065496832082" /></a><br /><br />1 (17.6-ounce) package brownie mix with walnuts <br />Vegetable oil cooking spray <br />3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand)<br />Prepare the brownie mix according to package directions. <br /><br />Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter. <br /><br />Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.Jessicahttp://www.blogger.com/profile/01020532142820856601noreply@blogger.com0tag:blogger.com,1999:blog-4640353557423970742.post-69713746889765444322008-09-21T10:02:00.000-07:002009-04-26T10:52:06.474-07:00Food Network's Ina Garten's (Barefoot Contessa) California BLT Sandwiches<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRnCYWuHmBduAPi7eHuZqO-F0cOLeqBDhLYtb4gUBB0m21NuGbbGOjrPGrssf9HtFS9vRo5P6G4Q6wxH1pJI6YizAj9EhHAqJWCUuV48k3IRBSpycFdU_lQPTDUsjbidriTLKdz5PA/s1600-h/P1010314.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRnCYWuHmBduAPi7eHuZqO-F0cOLeqBDhLYtb4gUBB0m21NuGbbGOjrPGrssf9HtFS9vRo5P6G4Q6wxH1pJI6YizAj9EhHAqJWCUuV48k3IRBSpycFdU_lQPTDUsjbidriTLKdz5PA/s400/P1010314.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5248560954834200146" /></a><br />Derek was not at all happy that I made him set his sandwich down for a photo shoot. He thought they were SUPER yummy! We used Sourdough Bread because we roll that way...<br /><br /><span style="font-weight:bold;">California BLT's</span><br /><br /><br />6 thick-cut slices smoked bacon <br />4 slices good white bread, cut 1/2-inch thick <br />4 tablespoons good mayonnaise (recommended: Hellman's) <br />4 to 8 tender green lettuce leaves, washed and spun very dry <br />1 ripe Hass avocado <br />1/2 lemon, juiced <br />1 large ripe tomato, sliced 1/2-inch thick <br />Kosher salt and freshly ground black pepper<br />Preheat the oven to 400 degrees F.<br />Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.<br /><br />Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.<br /><br />Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.Jessicahttp://www.blogger.com/profile/01020532142820856601noreply@blogger.com1tag:blogger.com,1999:blog-4640353557423970742.post-48762637720135398042008-09-19T18:56:00.001-07:002009-04-26T10:53:39.782-07:00Carrot Pineapple Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXre3vHnvRoS_cORlBlzTcyKVTALCl6bCjFoG5NiV_xV-Tg3xgHiETnNWXxTAzwPGcDz2aPQ0FLHlxFSVTpRj8NOVnXtC5FXSjtzDU279afbJAvEkt6Wwqi1Zi_N4STSorI06RRcPK_mY/s1600-h/P1010312.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXre3vHnvRoS_cORlBlzTcyKVTALCl6bCjFoG5NiV_xV-Tg3xgHiETnNWXxTAzwPGcDz2aPQ0FLHlxFSVTpRj8NOVnXtC5FXSjtzDU279afbJAvEkt6Wwqi1Zi_N4STSorI06RRcPK_mY/s400/P1010312.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5247915531857785074" /></a><br />I found this recipe on <a href="http://projectsforyournest.blogspot.com/2008/09/cooking-101-great-morning-muffin-mix.html">A Feathered Nest</a> and they are super yummy! I didn't add the nuts because I didn't have any (I think they would be even better with those)! I did add the flaxseed. I usually post recipes on my <a href="http://recipesfromjessica.blogspot.com/">Recipe Blog</a> but thought I would post this here because I totally copied the recipe! :) The above picture features MY muffins though! <br /><span style="font-weight:bold;">Carrot Pineapple Muffins</span><br /><br />Preheat oven to 375 degrees. - makes about 15 regular sized muffins. <br /><br />In a medium bowl, combine the following:<br />1 c. sugar<br />2/3 c. oil (or plain applesauce)<br />2 lg. eggs<br />1 t. vanilla<br />1 c. grated carrots (or half carrot, half apple)<br />1 c. crushed pineapple<br />1/2 c. (or more) chopped pecans or walnuts<br /><br />Mix together until combined.<br /><br />In a large bowl, combine the following:<br />1 1/2 c. flour (or white wheat flour)<br />1 t. cinnamon<br />1 t. salt<br />1 t. baking soda<br />2 t. baking powder<br /><br />Whisk dry ingredients together; combine all ingredients together in the large bowl until combined; do not over mix. Spoon into greased muffin tin, filling the muffin cups almost to the top. Bake at 375 degrees for 20-25 minutes or until toothpick inserted comes out clean.Jessicahttp://www.blogger.com/profile/01020532142820856601noreply@blogger.com0tag:blogger.com,1999:blog-4640353557423970742.post-90214289751825648202008-09-18T17:37:00.000-07:002009-04-26T10:52:39.116-07:00Flourless Quick Peanut Butter Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmTlmiyJ8uFVbOt0Bcpb6BHMB2s0TGTqfTeBnigWOZP0zbxoDUVFqXNB1PtcMrGUkTevD3IpVrCO6B4S6pWshsOQ3WNzCr12uwRz_z6A6b5YtHqT3NzGabPyURrPl7FLZrlJGLXA0/s1600-h/P1010307.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmTlmiyJ8uFVbOt0Bcpb6BHMB2s0TGTqfTeBnigWOZP0zbxoDUVFqXNB1PtcMrGUkTevD3IpVrCO6B4S6pWshsOQ3WNzCr12uwRz_z6A6b5YtHqT3NzGabPyURrPl7FLZrlJGLXA0/s400/P1010307.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5247527413691034962" /></a><br />I saw this on cafemom and thought I would share it with you. I like regular peanut butter cookies but these weren't bad! <br /><br />1 cup peanut butter**<br />1 cup sugar<br />1 egg<br /><br />Mix all ingredients<br /><br />roll dough to 1 inch balls and arrange on cookie sheet<br /><br />slightly flatten each ball down with a fork making a crisscross pattern<br /><br />bake at 375 for 8-10 minutes<br /><br /><span style="font-weight:bold;">**A friend mentioned that SUN BUTTER could be used instead of PB in case of peanut allergy</span>Jessicahttp://www.blogger.com/profile/01020532142820856601noreply@blogger.com3tag:blogger.com,1999:blog-4640353557423970742.post-83415811528155808442008-09-12T14:15:00.001-07:002009-04-26T10:52:43.847-07:00Chinese DonutsHere is another recipe using refrigerator biscuits! I heard they have these in Chinese Buffets (but since I never ever go to one I will have to take their word for it). <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXEmqwMhswgc-b3Ak6j0AgH9I0pntSM3YXOCX6A6CWk8H91vaoAntByWRrTXs5NjezisjCtMvvFJFwdiskJEyTyftz_A7-Bf1rIn4cB6oaE8n6JFrJkVu9MmphyphenhyphensXugQ7NLiTPNF16/s1600-h/P1010277.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXEmqwMhswgc-b3Ak6j0AgH9I0pntSM3YXOCX6A6CWk8H91vaoAntByWRrTXs5NjezisjCtMvvFJFwdiskJEyTyftz_A7-Bf1rIn4cB6oaE8n6JFrJkVu9MmphyphenhyphensXugQ7NLiTPNF16/s320/P1010277.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5245247780440139394" /></a><br /><span style="font-weight:bold;">Chinese Dounuts</span><br />Refrigerator Biscuits (I used pillsbury)<br />Oil <br />Sugar<br /><br />Pop biscuits out of can and lay out flat on counter until brought to room temperature. Heat oil to 350 degrees (make sure there is at least a few inches of oil in your pan). Add room temp biscuits a few at a time and brown on both sides. Take out and drain and cool slightly on a paper towel. Dredge in sugar. Enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiorWZ9wHC4z74aGt6EqciSZ72NDHKnSrSfF0Dwz12vPMRllPpXZ763mmu0FBcgD_mJJreRoHxTczPhX7UFJO4l3zg4b5IcAPsYvDe9m72tXdfhyphenhyphenICSgo5X-Xz2LqpMUa9x5k7eyOt_/s1600-h/P1010274.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiorWZ9wHC4z74aGt6EqciSZ72NDHKnSrSfF0Dwz12vPMRllPpXZ763mmu0FBcgD_mJJreRoHxTczPhX7UFJO4l3zg4b5IcAPsYvDe9m72tXdfhyphenhyphenICSgo5X-Xz2LqpMUa9x5k7eyOt_/s320/P1010274.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5245246981133642434" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqt_-KdrlQGcqLeKdSzGxu0kumheo7uxcoNpexKMLpfb-SO2ukq4peP4SbEwI9tb2Kbx8QrYnGoxOXoQCBHTzLMZr5D3xc0KDC2b36ZIHOFF9OdnW07GhjG85_75qfexvLnKOEukL3/s1600-h/P1010275.JPG"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqt_-KdrlQGcqLeKdSzGxu0kumheo7uxcoNpexKMLpfb-SO2ukq4peP4SbEwI9tb2Kbx8QrYnGoxOXoQCBHTzLMZr5D3xc0KDC2b36ZIHOFF9OdnW07GhjG85_75qfexvLnKOEukL3/s320/P1010275.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5245246897982020178" /></a>Jessicahttp://www.blogger.com/profile/01020532142820856601noreply@blogger.com2tag:blogger.com,1999:blog-4640353557423970742.post-79747649688831508832008-09-09T19:19:00.000-07:002009-05-19T12:51:02.065-07:00GT Xpress 101<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizUblY_MVUaL3-WU6KYSkqBPNKeroBmFGEIlt4wK7aECeQ_ABUcY_KMrcRhGokhgrqsBvrnRbW-5B1xV_igEs82kARJLwqUGXQGXalz40kzGeR5RFJEZTQ65YGoZuUEgAVMCDUYCo0/s1600-h/41ZZG5W288L._SL500_AA280_.jpg"><img style="cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizUblY_MVUaL3-WU6KYSkqBPNKeroBmFGEIlt4wK7aECeQ_ABUcY_KMrcRhGokhgrqsBvrnRbW-5B1xV_igEs82kARJLwqUGXQGXalz40kzGeR5RFJEZTQ65YGoZuUEgAVMCDUYCo0/s400/41ZZG5W288L._SL500_AA280_.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5244212686885467666" /></a><br />I impulsively bought this little device at Target last week after testing out my mom's (her impulsive buy). I've been having so much fun trying out new recipes! Who knew you could do so many things with Pillsbury Biscuits! <br /><br />If you want an impulsive buy, the GT Xpress 101 is a good one!Jessicahttp://www.blogger.com/profile/01020532142820856601noreply@blogger.com2