tag:blogger.com,1999:blog-23008378844883147832024-02-06T22:35:08.478-08:00It's all about FOOD!I decided to create a blog with all the recipes that I tried out and I actually liked. I hope you will find some that you like too,
Bon Appetite!!!Annie Hawkinshttp://www.blogger.com/profile/12569413737462601831noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-2300837884488314783.post-45636381929310856042016-01-06T10:29:00.001-08:002016-01-06T10:29:07.340-08:00<span style="color: #666666; font-size: large;">GINGERBREAD COOKIES with an ORANGE ZEST twist</span><br />
<span style="color: #666666; font-size: large;"><br /></span>
I love this recipe, especially the orange zest twist. They remind me of the European biscuiti/keksz that I used to enjoy as a kid with a cup of hot tea. #timemachine #takesmebacktomychildhood <br />
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<img alt="Image result for gingerbread" src="https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcRIK2hXGcMyvQMlFJzlVMIEVVKxTNGpIoCF6xRTcOkE53rs4zXHag" /><br />
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<span style="color: #666666; font-size: large;">INGREDIENTS: </span><br />
<br />
<ul>
<li>1 cup butter, softened</li>
<li>1 1/2 cups white sugar</li>
<li>1 egg</li>
<li>1 1/2 Tbs. orange zest</li>
<li>2 Tbs. dark corn syrup</li>
<li>3 cups all purpose flour</li>
<li>2 tsp. baking soda</li>
<li>2 tsp. ground cinnamon</li>
<li>1 tsp. ground ginger</li>
<li>1/2 tsp. ground cloves</li>
<li>1/2 tsp. salt</li>
</ul>
<div>
<br /></div>
<br />
<span style="color: #666666; font-size: large;">DIRECTIONS:</span><br />
<br />
<ol>
<li>Cream the butter and the sugar together. Add the egg and mix well. Mix in the orange zest and dark corn syrup. Add the flour, baking soda, cinnamon, ginger, ground cloves, and salt. Mix until well combined. Chill dough for at least 2 hours, preferably overnight.</li>
<li>Preheat oven to 375 F (190 C). Grease cookie sheets. On a light floured surface, roll dough out to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart in the prepared cookie sheet.</li>
<li>Bake for 10 - 12 minutes. If you want them softer bake them for 7 minutes. I like them both ways. </li>
</ol>
Annie Hawkinshttp://www.blogger.com/profile/12569413737462601831noreply@blogger.com0tag:blogger.com,1999:blog-2300837884488314783.post-89362962124465166672016-01-06T10:02:00.000-08:002016-01-06T10:04:20.996-08:00<br />
<span style="background-color: white; color: #999999; font-family: 'Source Sans Pro', Helvetica, Arial, serif; font-size: 22.4px; letter-spacing: 2px; text-transform: uppercase;">WHITE CHOCOLATE RASPBERRY CREAM CHEESE CUPCAKES</span><br />
<span style="text-align: justify;"><br /></span>
<span style="text-align: justify;">I made these cupcakes twice during the holidays because they were so delicious!!!! They are relatively easy to make, and they are super good refrigerated. Enjoy!!!</span><br />
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<span style="text-align: justify;"><br /></span>
<img src="http://www.chewoutloud.com/wp-content/uploads/2015/02/white-cc-rasp-cheesekcake-no-watermark.jpg" /><br />
<br />
<div class="ERSIngredientsHeader ERSHeading" style="background-color: white; box-sizing: border-box; clear: none; color: #999999; font-family: 'Source Sans Pro', Helvetica, Arial, serif; font-size: 1.4em; letter-spacing: 2px; margin: 5px 0px 10px; padding: 0px; text-transform: uppercase;">
INGREDIENTS </div>
<ul style="background-color: white; box-sizing: border-box; color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 12px; margin: 0px 0px 30px; padding: 0px;">
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="box-sizing: border-box; font-weight: 600;">For the Crust:</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;">1½ cups Oreo cookie crumbs, cream centers removed (about 22-23 finely crushed cookies)</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;">6 TB salted butter, melted</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="box-sizing: border-box; font-weight: 600;">For the Custard:</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;">Half bag (6 oz) pure white chocolate chips</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;">¼ cup half and half</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;">1½ (12oz total) blocks whole cream cheese, softened to almost melted</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;">¼ cup sugar</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;">2 large eggs</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;">1 tsp vanilla extract</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;"><span style="box-sizing: border-box; font-weight: 600;">For the Raspberry Sauce:</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;">5 oz frozen or fresh raspberries, or berry mix</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;">1 TB granulated sugar</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;">1½ tsp cornstarch dissolved in 3 TB water</li>
</ul>
<div>
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif;"><span style="font-size: 12px;"><br /></span></span></div>
<div>
<div class="ERSInstructionsHeader ERSHeading" style="background-color: white; box-sizing: border-box; clear: both; color: #999999; font-family: 'Source Sans Pro', Helvetica, Arial, serif; font-size: 1.4em; letter-spacing: 2px; margin: 5px 0px 10px; padding: 0px; text-transform: uppercase;">
DIRECTIONS</div>
<ol style="background-color: white; box-sizing: border-box; color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 12px; margin: 0px 0px 30px; padding: 0px;">
<li class="instruction" itemprop="recipeInstructions" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><span style="box-sizing: border-box; font-weight: 600;">Make Crust:</span> In a large bowl, mix fine cookie crumbs with butter until well incorporated. Should resemble wet sand. Scoop 1 slightly rounded tsp crumb mixture evenly into 48 lined mini cupcake tins, or into 12 lined cupcake tins. Press down to form bottom crusts.</li>
<li class="instruction" itemprop="recipeInstructions" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Preheat oven to 325F, with rack on lower middle position.</li>
<li class="instruction" itemprop="recipeInstructions" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><span style="box-sizing: border-box; font-weight: 600;">Make Raspberry Sauce:</span> Combine raspberries or mix berries, sugar, and dissolved cornstarch in a saucepan and bring to a boil, stirring often. Once mixture is thickened, remove from heat and set aside.</li>
<li class="instruction" itemprop="recipeInstructions" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;"><span style="box-sizing: border-box; font-weight: 600;">Make Custard:</span> In heavy saucepan, melt white chocolate chips together with half and half on low heat, stirring often. Remove from heat. In large bowl, mix together nearly melted cream cheese and sugar until smooth. Beat in eggs one at a time. Add vanilla and the melted white chocolate mixture.</li>
<li class="instruction" itemprop="recipeInstructions" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Scoop 1 rounded TB custard evenly into lined mini muffin tins. Dollop ½ tsp raspberry sauce over the custard. Gently use a thin knife to lightly swirl.</li>
<li class="instruction" itemprop="recipeInstructions" style="background: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: decimal; margin: 0px 0px 0px 30px; padding: 0px;">Bake 20 minutes or until tops are puffy and no longer sticky upon light touch. Let cool to room temp and then cover and chill in fridge. If keeping longer than a couple of days, you can freeze them. Top with whipped cream and serve.</li>
</ol>
<div>
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif;"><span style="font-size: 12px;">Serves: 48 mini or 12 regular size cupcakes</span></span></div>
</div>
Annie Hawkinshttp://www.blogger.com/profile/12569413737462601831noreply@blogger.com0tag:blogger.com,1999:blog-2300837884488314783.post-37633085579980868742014-02-13T23:05:00.001-08:002014-02-13T23:05:25.504-08:00Sour Cream DropsThe first time I made this they shortly disapeared. They are delicious and easy to make.<br />
<br /><br />
Ingredients:<br />
1/4 cup shortening<br />
3/4 cups sugar<br />
1 egg<br />
1/2 cup sour cream<br />
1/2 tsp. vanilla extract<br />
1 1/3 cups all purpuse flour<br />
1/4 tsp. baking soda<br />
1/4 tsp. baking powder<br />
1/4 tsp. salt<br />
<br /><br />
Burnt Sugar Frosting:<br />
2 T Butter or margarine<br />
1/2 cup confectioners' sugar<br />
1/4 tsp vanilla extract<br />
3 to 4 tsp hot water<br />
<br /><br />
<ol>
<li>In a mixing bowl, cream shortening, sugar, and egg. Add sour cream and vanilla. </li>
<li>Combine dry ingredients; add to the creamed mixture. Chill for at least one hour.</li>
<li>Drop by tablespoonfuls 2 in. appartonto greased baking sheets. </li>
<li>Bake at 425 F for 7-8 minutes or until lightly browned. Remove to wire rack to cool.</li>
</ol>
For Frosting:<br />
<ul>
<li>melt butter in a small saucepan until golden brown</li>
<li>stir in the sugar, vanilla and enough water to achieve a spreading consistency. Frost cooled cookies.</li>
</ul>
Yield: about 2 & 1/2 dozen.<br />
<div>
</div>
Annie Hawkinshttp://www.blogger.com/profile/12569413737462601831noreply@blogger.com1tag:blogger.com,1999:blog-2300837884488314783.post-40416303862223937892014-02-13T22:51:00.000-08:002014-02-13T22:51:29.166-08:00Mexican Beef and Bean StewThis recipe is one of my favorites. We had no left overs, wich rarely hapens in our family. <br />
<br /><br />
Ingredients:<br />
1 1/2 pounds beef for stew, cut into 1-inch cubes.<br />
2 T all purpose flour<br />
1 T vegetable oil<br />
1 cup coarsely chopped onions<br />
1 can pinto beans<br />
1 can whole kernel corn, drained<br />
1 can Campbell's Condensed Beef Consomme<br />
1 cup chunky Salsa<br />
2 T chilli powder<br />
1 tsp. ground cumin<br />
1/4 tsp. garlic powder or 2 cloves garlic, minced<br />
<br /><br />
<ol>
<li>Coat beef with flour. Heat oil in skillet. Add beef and cook until browned.</li>
<li>Place beef, onion, beans, corn, consomme, salsa, chilli powder, cumin and garlic in the Crock Pot</li>
<li>Cover and cook on low for 8-10 hours or on High for 4-5 hours until done.</li>
</ol>
Serves:6<br />
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<div>
</div>
Annie Hawkinshttp://www.blogger.com/profile/12569413737462601831noreply@blogger.com0tag:blogger.com,1999:blog-2300837884488314783.post-63078767971079706202014-02-13T22:40:00.001-08:002014-02-13T22:40:38.942-08:00Scalloped Potatoes and HamThis recipe turned out pretty good. My kids loved it too and aprove of it. <br />
<br />
<br />
Ingredients:<br />
6 large russet potatoes<br />
1 ham steak (about 1 1/2 pound), cut into cubes<br />
1 can (10.3/4oz) condensed cream of mushroom soup<br />
1 soup can water<br />
1 cup sredded Cheddar Cheese<br />
Grill seasoning, to taste<br />
<br />
<br />
<ol>
<li>Layer potatoes and ham in Crock Pot slow cooker.</li>
<li>Combine soup, water, cheese, and seasoning in a large mixing bowl. Pour mixture over potatoes and ham.</li>
<li>Cover and cook on high 3 1/2 hours until potatoes are fork tender. Turn crock pot slow cooker to low and continue cooking 1 hour</li>
</ol>
<br />Annie Hawkinshttp://www.blogger.com/profile/12569413737462601831noreply@blogger.com0tag:blogger.com,1999:blog-2300837884488314783.post-81058828079658524242014-01-02T19:32:00.000-08:002014-01-02T19:32:53.308-08:00Hungarian Fried PotatoesThis is another recipe that transported me to my childhood. My father used to make the best fried potatoes ever and I remember eating them often. It is so easy and fast to make. My daughter even told me that I should make it more often because she likes it. It is good with pickles or sauerkraut.<br />
<br />
Ingredients:<br />
<ul>
<li>1 onion, finelly chopped</li>
<li>2 T rendered bacon fat (or oil)</li>
<li>4 medium potatoes, sliced or diced</li>
<li>2 tsp. paprika</li>
<li>salt to taste</li>
<li>1/2 cup water</li>
<li>dash of pepper</li>
<li>1 cup or more Kielbasa (optional)</li>
</ul>
In a large frying pan, brown onion in the bacon fat. Add kielbasa, potatoes, 1 tsp of paprika, and salt. Cover tightly; cook over medium heat for 10 minutes, stirring occasionally. Reduce heat, add water. pepper, and remaining paprika. Cover and cook for 10 minutes longer or until potaoes are tender. Serves 4Annie Hawkinshttp://www.blogger.com/profile/12569413737462601831noreply@blogger.com0tag:blogger.com,1999:blog-2300837884488314783.post-5803772995199714292014-01-01T18:07:00.002-08:002014-01-01T18:07:58.600-08:00Animal cracker roulade: Keksz Szalami, Salam de Biscuiti. <div class="separator" style="clear: both; text-align: center;">
<a href="http://ottisfoz.szhblog.ro/wp-content/uploads/images/keksz+szalami.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://ottisfoz.szhblog.ro/wp-content/uploads/images/keksz+szalami.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><strong></strong></span> </div>
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<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">I have to brag about this recipe: it has taken me back to my childhood. I have found this hungarian recipe and I tried it out. I converted the ingredients and I also put my own twist to it. I also copied the picture; I just don't seem to be very good with the camera lately. Did I say that I LOVE This Recipe!!!! Enough said, :D</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Ingredients:</span></div>
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><ul>
<li>1 pound animal crackers </li>
<li>10 oz water or milk</li>
<li>1 cup sugar</li>
<li>1/4 cup cocoa</li>
<li>1- 1/4 cup butter</li>
<li>1/2 cup nuts (or a bit more)</li>
<li>1/2 cup turkish delight (or a bit more</li>
<li>Rum extract (you can find it at European stores; Rum Aroma)</li>
<li>(you could also put raisins instead of the turkish delight, I never made it woth raisins, but others have)</li>
<li></li>
</ul>
Mix togerhter the milk, sugar, and cocoa; bring it to boil. Add the butter and boil till the butter is melted. Add the crackers, the nuts, the turkish delight, and the rum extract. The nuts and the turkish delight are optional, but I don't think they taste as good without it. <br />
Roll it into 2 roulades and place them, one at a time, on a clear plastic wrap. Roll them up tightly. Refrigarate for at least one hour. </span><br />
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">And this is the original recipe in Hungarian; I want to keep it for future reference. I modified it a little bit to make it just as I remember it growing up. :D </span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">_______________________________________________________________</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Hozzávalók: 50 dkg háztartási keksz tördelve (fele porrá törve, fele darabosra törve), 3 dl víz vagy tej, 20 cukor, 4 dkg kakaó, 25 dkg margarin (vagy vaj), 10 dkg mazsola vagy dió, rumaroma ízlés szerint</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Elkészítése: A tejet a cukorral és a kakaóval elkavarjuk és felforraljuk, hozzáadjuk a margarint és felolvasztjuk. Végül hozzákavarjuk a kekszet és a mazsolát. Egy fóliát kiterítünk és a masszából kis rúdnyi (két rúd lesz ebből a masszából) formát alakítunk és szorosan feltekerjük. Néhány órára hideg helyre rakjuk, majd tálaláskor szépen szeleteljük.</span></div>
Annie Hawkinshttp://www.blogger.com/profile/12569413737462601831noreply@blogger.com0tag:blogger.com,1999:blog-2300837884488314783.post-40065116896505925912013-10-16T19:01:00.001-07:002013-10-16T19:01:27.352-07:00Zucchini Brownies<div class="h-4 strong" id="zlrecipe-ingredients">
Ingredients</div>
<ul id="zlrecipe-ingredients-list"><div class="ingredient-label" id="zlrecipe-ingredient-0">
For the brownies: </div>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">1/2 cup vegetable oil </li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">1 1/2 cups sugar </li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">2 teaspoons vanilla extract </li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">2 cups all-purpose flour </li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">1/2 cup cocoa powder </li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">1 1/2 teaspoons baking soda </li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">1 teaspoon salt </li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">2 cups shredded zucchini (1 large or 2 small zucchinis) </li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">1 tablespoon water* </li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients">1/2 cup chopped walnuts, optional </li>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients"></li>
<div class="ingredient-label" id="zlrecipe-ingredient-12">
For the frosting: </div>
<li class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients">3 tablespoons cocoa powder </li>
<li class="ingredient" id="zlrecipe-ingredient-14" itemprop="ingredients">1/4 cup butter, softened* </li>
<li class="ingredient" id="zlrecipe-ingredient-15" itemprop="ingredients">2 cups powdered sugar </li>
<li class="ingredient" id="zlrecipe-ingredient-16" itemprop="ingredients">1/4 cup milk </li>
<li class="ingredient" id="zlrecipe-ingredient-17" itemprop="ingredients">1/2 teaspoon vanilla extract</li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions">
Instructions</div>
<ol class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">Directions: </li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">Preheat oven to 350 degrees. Line a 9x13 inch baking pan with foil and spray with cooking spray. Set aside. </li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside. </li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions">Using an electric mixer fitted with a paddle attachment, mix together the oil, sugar, and vanilla until well combined. Add the dry ingredients and stir. Fold in the zucchini. If your mixture is still very powdery, add up to 1/4 cup hot water (start with 1 tablespoon and work up from there, stirring well after each addition). The batter will be crumbly, but shouldn't be powdery. Add walnuts, if desired. </li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions">Bake 25-30 minutes until the brownies spring back when gently touched. </li>
<li class="instruction" id="zlrecipe-instruction-5" itemprop="recipeInstructions">To make the frosting: Mix softened butter, cocoa, and powdered sugar with a hand mixer. Mix in milk and vanilla. Spread over cooled brownies. Cut into squares. </li>
</ol>
Annie Hawkinshttp://www.blogger.com/profile/12569413737462601831noreply@blogger.com0tag:blogger.com,1999:blog-2300837884488314783.post-55263255918372630682013-10-16T18:59:00.000-07:002013-10-16T18:59:07.440-07:00Lamb Chops <br />
<br />
INGREDIENTS:<br />
<br />
<ul>
<li><div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">3/4 teaspoon</span> <span class="ingredient-name" id="lblIngName">dried rosemary</span></div>
</li>
<li><div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/4 teaspoon</span> <span class="ingredient-name" id="lblIngName">dried basil</span> </div>
</li>
<li><div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/2 teaspoon</span> <span class="ingredient-name" id="lblIngName">dried thyme</span></div>
</li>
<li><div class="fl-ing" itemprop="ingredients">
S<span class="ingredient-name" id="lblIngName">alt and pepper to taste</span> </div>
</li>
<li><div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">4</span> <span class="ingredient-name" id="lblIngName">lamb chops (3/4 inch thick)</span> </div>
</li>
<li><div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 tablespoon</span> <span class="ingredient-name" id="lblIngName">olive oil</span> </div>
</li>
<li><div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/4 cup</span> <span class="ingredient-name" id="lblIngName">minced shallots</span> </div>
</li>
<li><div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/3 cup</span> <span class="ingredient-name" id="lblIngName">aged balsamic vinegar</span> </div>
</li>
<li><div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">3/4 cup</span> <span class="ingredient-name" id="lblIngName">chicken broth</span> </div>
</li>
<li><div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 tablespoon</span> <span class="ingredient-name" id="lblIngName">butter</span></div>
</li>
</ul>
<div class="fl-ing" itemprop="ingredients">
</div>
<h3>
Directions</h3>
<div class="directLeft">
<div id="msgDirections" style="display: none;">
</div>
<ol>
<li><span class="plaincharacterwrap break">In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.</span></li>
<li><span class="plaincharacterwrap break">Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.</span></li>
<li><span class="plaincharacterwrap break">Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.</span></li>
</ol>
</div>
<div class="fl-ing" data-grams="14.2" data-ingredientid="16157" itemprop="ingredients">
<br /></div>
Annie Hawkinshttp://www.blogger.com/profile/12569413737462601831noreply@blogger.com0tag:blogger.com,1999:blog-2300837884488314783.post-33129290706174156102013-09-15T22:13:00.001-07:002013-09-16T06:22:01.794-07:00Pumpkin knot rollsI made this Pumpkin rolls and although I think I forgot to put salt in it, it turned out pretty amazing. It is easy to make. I took the recipe out of my famous Halloween magazine that I have been using for at least 5 years. I can't believe I missed this recipe and many others that are on my list of musts for this year. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf1Ym5hth4-n-lrkFksXeU09s1S8u1are8nOJxL9byIhQii0U8FTBHOsqh84VHvM4mlL-27U_AreXxkZeFIutczF1qU-Z58varEKpKmenkvEQRIDTAXZ2s3aOPaF6bgNm3kLI_rjAOHau8/s1600/pumpkin+knot+rolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf1Ym5hth4-n-lrkFksXeU09s1S8u1are8nOJxL9byIhQii0U8FTBHOsqh84VHvM4mlL-27U_AreXxkZeFIutczF1qU-Z58varEKpKmenkvEQRIDTAXZ2s3aOPaF6bgNm3kLI_rjAOHau8/s1600/pumpkin+knot+rolls.jpg" /></a></div>
<br />
<ul>
<li>2 packages (1/4 ounce each) active dry yeast</li>
<li>1 cup warm milt (110*-115)</li>
<li>1/3 cup butter softened</li>
<li>1/2 cup sugar</li>
<li>1 cup canned pumpkin</li>
<li>3 eggs divided </li>
<li>1-1/2 tsp. salt</li>
<li>5 1/2 - 6 cups flour</li>
<li>1 Tbs. cold water</li>
<li>Sesame seed or poppy seed</li>
</ul>
In a mixing bowl, dissolve yeast in warm milk. Add the butter, sugar, pumpkin, 2 eggs, salt, and 3 cups flower. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn unto a lightly floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.<br />
<br />
Punch dough down. Turn unto a lightly floured surface; divide in half. Shape each portion into 12 ball. roll each ball into a 10 inch rope; tie it into a knot and tuck ends under. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.<br />
<br />
In a small bowl, beat water and remaining egg. Brush over rolls. Sprinkle with sesame seeds or poppy seeds. Bake at 350 for 15-17 minutes or until golden brown. Remove from pans to wire racks. <br />
<br />
Yield: 2 dozenAnnie Hawkinshttp://www.blogger.com/profile/12569413737462601831noreply@blogger.com0tag:blogger.com,1999:blog-2300837884488314783.post-74698584933052139402013-09-10T06:31:00.001-07:002013-09-10T06:31:08.937-07:00Slow cooker Roast Beef <span class="emph-text">INGREDIENTS:</span><br />
<span class="emph-text">Original recipe makes <span id="lblYield" itemprop="recipeYield">6 servings</span></span> <br />
<div class="rec-detail-servings" id="zoneServings" style="display: none;">
<span class="emph-text fl-left">Makes <input class="amountServings" id="txtServings" maxlength="3" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$txtServings" style="width: 25px;" type="text" value="6" /> <input class="servings-hdnIsMetric" id="hdnIsMetric" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$hdnIsMetric" type="hidden" value="0" />servings </span> <label class="small-text small-left"><span class="servings-rbUS"><input id="rblUS" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$servings" type="radio" value="rblUS" /></span>US</label><label class="small-text"><span class="servings-rbMetric"><input id="rblMetric" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$servings" type="radio" value="rblMetric" /></span>Metric</label><a class="btn-stuct brd-radius adjust gray-grad five-padding" href="javascript:void(0)" id="lnkCalculate" rel="nofollow">Adjust Recipe</a> <span class="fl-right"> (<a href="http://allrecipes.com/help/recipeinfo/scaling.aspx" id="lnkServingsHelp">Help</a>)</span> <div id="msgServings" style="display: none;">
</div>
</div>
<div data-grams="1360.8" data-ingredientid="3914">
<br /></div>
<label><div data-grams="1360.8" data-ingredientid="3914">
</div>
<div class="fl-ing" data-grams="1360.8" data-ingredientid="3914" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">3 pounds</span> <span class="ingredient-name" id="lblIngName">beef chuck roast</span> </div>
</label><label><div class="fl-ing" data-grams="1360.8" data-ingredientid="3914" itemprop="ingredients">
</div>
<div class="fl-ing" data-grams="85.33333" data-ingredientid="2882" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/3 cup</span> <span class="ingredient-name" id="lblIngName">soy sauce</span></div>
</label><label><div class="fl-ing" data-grams="85.33333" data-ingredientid="2882" itemprop="ingredients">
<span class="checkbox-formatted"></span> </div>
<div class="fl-ing" data-grams="28.4" data-ingredientid="5482" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 (1 ounce) package</span> <span class="ingredient-name" id="lblIngName">dry onion soup </span></div>
</label><label><div class="fl-ing" data-grams="28.4" data-ingredientid="5482" itemprop="ingredients">
</div>
<div class="fl-ing" data-grams="4.2" data-ingredientid="16406" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">2 teaspoons</span> <span class="ingredient-name" id="lblIngName">freshly ground black pepper</span> </div>
<div class="fl-ing" data-grams="4.2" data-ingredientid="16406" itemprop="ingredients">
</div>
<div class="fl-ing" data-grams="4.2" data-ingredientid="16406" itemprop="ingredients">
</div>
</label><label><div class="fl-ing" data-grams="4.2" data-ingredientid="16406" itemprop="ingredients">
<span class="emph-text"><span class="plaincharacterwrap break">Pour the soy sauce and dry onion soup mix into the slow cooker. Mix well. Place chuck roast into slow cooker. Add the fresh ground pepper over the top. Cook on low (I did it for 6 hours)</span></span></div>
<div class="rec-detail-servings" id="zoneServings" style="display: none;">
<span class="emph-text fl-left">Makes <input class="amountServings" id="txtServings" maxlength="3" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$txtServings" style="width: 25px;" type="text" value="6" /> <input class="servings-hdnIsMetric" id="hdnIsMetric" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$hdnIsMetric" type="hidden" value="0" />servings </span> <label class="small-text small-left"><span class="servings-rbUS"><input id="rblUS" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$servings" type="radio" value="rblUS" /></span>US</label><label class="small-text"><span class="servings-rbMetric"><input id="rblMetric" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$servings" type="radio" value="rblMetric" /></span>Metric</label><a class="btn-stuct brd-radius adjust gray-grad five-padding" href="javascript:void(0)" id="lnkCalculate" rel="nofollow">Adjust Recipe</a> <span class="fl-right"> (<a href="http://allrecipes.com/help/recipeinfo/scaling.aspx" id="lnkServingsHelp">Help</a>)</span></div>
<div class="fl-ing" data-grams="1360.8" data-ingredientid="3914" itemprop="ingredients">
<label><span class="checkbox-formatted"></span><span class="ingredient-amount" id="lblIngAmount"></span></label><br /></div>
<div class="fl-ing" data-grams="85.33333" data-ingredientid="2882" itemprop="ingredients">
<label><span class="checkbox-formatted"></span><span class="ingredient-amount" id="lblIngAmount"></span></label><br /></div>
<div class="fl-ing" data-grams="28.4" data-ingredientid="5482" itemprop="ingredients">
<label><span class="checkbox-formatted"></span><span class="ingredient-amount" id="lblIngAmount"></span></label><br /></div>
</label>Annie Hawkinshttp://www.blogger.com/profile/12569413737462601831noreply@blogger.com0tag:blogger.com,1999:blog-2300837884488314783.post-13045542826228680352013-03-07T21:16:00.002-08:002013-03-07T21:16:32.482-08:00Zacusca/Zakuszka<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsA1cjBOLIZgHovrTRqpzGQpXZy1J1gjbnEBHBsRBdC-VVndcCU1_0iQ7766ktHbTPSL8cCT7IUsvIIJOGRkf0_KmE-J8F_LLC0Sq2jtUPdWGbyPGZNQl0biwNI1Hg7xcn-yARZES_Rml4/s1600/zakuszka.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsA1cjBOLIZgHovrTRqpzGQpXZy1J1gjbnEBHBsRBdC-VVndcCU1_0iQ7766ktHbTPSL8cCT7IUsvIIJOGRkf0_KmE-J8F_LLC0Sq2jtUPdWGbyPGZNQl0biwNI1Hg7xcn-yARZES_Rml4/s320/zakuszka.jpg" width="320" /></a></div>
Zacusca is a vegetable spread very popular in Estern Europe. When I was a kid my mom used to make it and I remember it took a long time. Now I have an easier way to make it and according to me it tasts just as good as the old fashioned one. My mom gave me this recipe and I love it. People usually cook all the vegetables in the oven and then they clean them and chop them, is quite messy. I use a meat grinder (probably you can use a food processor). <br />
<br />
Ingredients:<br />
1 or 2 Onions<br />
Red, green, yellow, orange peppers (I used 2 bags of the colorful small peppers from Walmart, but you can use 10-15 big ones) <br />
1 Eggplant<br />
1 small can of tomatoe paste<br />
salt<br />
1 1/2 Tbs black pepper corns<br />
4 pc. Bay leaf<br />
up to 1/2 cup of oil<br />
<br />
Wrap the eggplant in aluminiun foil and put it in the oven at 400 F. Leave it in for about 45 minutes to 1 hour; they have to be soft. After they are done, peel the black skin off and with a wooden knife (if you have one) cut it in small pieces. Gut the peppers and grind them (I think a food procesor would work as well). You can also put the eggplent through the grinder (foodprocessor). Brown the onions with some oil (not too brown though). Add all the other ingredients and boil it till everything is soft. Make sure you put enough oil, but also make sure it doesn't come out too oily. Serve on bread and enjoy!!! Annie Hawkinshttp://www.blogger.com/profile/12569413737462601831noreply@blogger.com2tag:blogger.com,1999:blog-2300837884488314783.post-35184731519878625842012-10-02T10:27:00.002-07:002012-10-02T10:27:21.680-07:00Energy biteshttp://gimmesomeoven.com/no-bake-energy-bites/<br />
<br />
I want to try this recipe this week. I am sure I will love it. :DAnnie Hawkinshttp://www.blogger.com/profile/12569413737462601831noreply@blogger.com1tag:blogger.com,1999:blog-2300837884488314783.post-77324442008542297802012-08-04T16:02:00.001-07:002012-08-04T16:03:04.160-07:00Yellow Squash Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="http://images.media-allrecipes.com/userphotos/140x140/00/86/43/864308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://images.media-allrecipes.com/userphotos/140x140/00/86/43/864308.jpg" /></a>
</div>
<div class="ingredients" style="margin-top: 10px;">
What do you do when you have too much yellow squash? You try to find
as many cool and delicious recipes as you can. I found this awesome
casserole that totally changed my thinking about squash. I never liked
it as much because it seemed that I always had too much of it and never
any good recipes. This is going to be on my list of favorite recipes.
:D<br />
<br />
<br />
<b>Side note:</b> This recipe can be made ahead of time and refrigerated. Add the stuffing mix just before serving.<br />
<h3>
Ingredients</h3>
<ul>
<li class="plaincharacterwrap ingredient">
2 teaspoons vegetable oil<span class="itxtrst itxtrstspan itxthookspan" id="itxthook0w0" style="background: none repeat scroll 0% 0% transparent; color: #0066cc; font-size: inherit; font-weight: inherit;"></span></li>
<li class="plaincharacterwrap ingredient">
3 crookneck yellow squash, peeled and diced</li>
<li class="plaincharacterwrap ingredient">
1/2 sweet yellow onion<span class="itxtrst itxtrstspan itxthookspan" id="itxthook1w0" style="background: none repeat scroll 0% 0% transparent; color: #0066cc; font-size: inherit; font-weight: inherit;"></span>, diced</li>
<li class="plaincharacterwrap ingredient">
2 tablespoons water, or as needed</li>
<li class="plaincharacterwrap ingredient">
1 (10.75 ounce) can condensed cream of chicken soup</li>
<li class="plaincharacterwrap ingredient">
1 (8 ounce) container sour cream<span class="itxtrst itxtrstspan itxthookspan" id="itxthook2w0" style="background: none repeat scroll 0% 0% transparent; color: #0066cc; font-size: inherit; font-weight: inherit;"></span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook2w1" style="background: none repeat scroll 0% 0% transparent; color: #0066cc; font-size: inherit; font-weight: inherit;"></span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook2w2" style="background: none repeat scroll 0% 0% transparent; color: #0066cc; font-size: inherit; font-weight: inherit;"></span></li>
<li class="plaincharacterwrap ingredient">
1/2 cup shredded Cheddar cheese (optional)</li>
<li class="plaincharacterwrap ingredient">
1/2 (6 ounce) box dry bread stuffing mix</li>
</ul>
What do you do when you have too much yellow squash? You try to find as many cool and delicious recipes as you can. I found this awesome casserole that totally changed my thinking about squash. I never liked it as much because it seemed that I always had too much of it and never any good recipes. This is going to be on my list of favorite recipes. :D<br />
<br />
<b>Side note:</b> This recipe can be made ahead of time and refrigerated. Add the stuffing mix just before serving. </div>
<div style="border-top: 1px dotted rgb(204, 204, 204); margin-top: 20px; width: 300px;">
</div>
<div class="directions" style="margin-top: 10px;">
<h3>
Directions</h3>
<ol>
<li><span class="plaincharacterwrap break">
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
</span></li>
<li><span class="plaincharacterwrap break">
Heat oil in a skillet over medium heat; cook and
stir squash and onion until tender, 8 to 10 minutes. Add water and
simmer to soften squash, 2 to 4 minutes. Stir cream of chicken soup,
sour cream, and Cheddar cheese into squash mixture; mix well.
</span></li>
<li><span class="plaincharacterwrap break">
Transfer squash mixture to the prepared baking dish; top with stuffing mix.
</span></li>
<li><span class="plaincharacterwrap break">
Bake in the preheated oven until cheese is bubbling and stuffing is browned, about 30 minutes. </span></li>
</ol>
</div>
<div style="border-top: 1px dotted rgb(204, 204, 204); margin-top: 20px; width: 500px;">
</div>
<h3>
</h3>Annie Hawkinshttp://www.blogger.com/profile/12569413737462601831noreply@blogger.com0tag:blogger.com,1999:blog-2300837884488314783.post-82977300095779746872012-08-02T12:32:00.002-07:002012-08-02T12:32:53.301-07:00Zucchini Frittata with Herbs and Goat Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="http://whatscookingamerica.net/KarenCalanchini/ZucchiniFrittata/ZucchiniFrittata_Cooked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="http://whatscookingamerica.net/KarenCalanchini/ZucchiniFrittata/ZucchiniFrittata_Cooked.jpg" width="320" /></a></div>
<br />
<br />
<span style="font-family: Verdana; font-size: x-small;">I made <a href="http://allrecipes.com/recipe/zucchini-frittata/detail.aspx?event8=1&prop24=SR_Title&e11=zucchini&e8=Quick%20Search&event10=1&e7=Recipe">THIS</a> zucchini Frittata for lunch today and although it was good I thought that it was missing a few things so I decided to look up another one for next time. I have so much zucchini and it seems that people bring me some all the time; with that much zucchini I need to come up with some good recipes. This definitely looks tasty and I am pretty sure that any kind of cheese would be good with it. I personally love goat cheese and I am going to give this one a try. </span><br />
<br />
<span style="font-family: Verdana; font-size: x-small;"><b>Ingredients:</b></span><span style="font-family: Verdana;"><span style="font-family: Verdana;"><br />
<span style="font-family: Verdana; font-size: x-small;">
<span style="font-family: Verdana;">
</span></span><div align="left" class="MsoNormal">
<span style="font-family: Verdana; font-size: x-small;"><span style="font-family: Verdana;"><span style="font-size: x-small;">
<span class="ingredient">6 large eggs</span></span><span style="font-family: Verdana; font-size: x-small;"><a href="http://whatscookingamerica.net/eggs.htm"></a></span><span style="font-size: x-small;"><br />
<span class="ingredient">1/4 cup buttermilk</span>, well shaken<br />
<span class="ingredient">2 teaspoon oil</span></span><span style="font-family: Verdana; font-size: x-small;"><a href="http://whatscookingamerica.net/OliveOil.htm"></a></span><span style="font-size: x-small;"><br />
<span class="ingredient">1 cup unpeeled shredded zucchini squash</span></span><a href="http://whatscookingamerica.net/squash.htm"></a><span style="font-size: x-small;"><br />
<span class="ingredient">1/2 cup chopped onion</span><br />
<span class="ingredient">2</span></span><span style="font-family: Verdana; font-size: x-small;"> garlic</span><span style="font-size: x-small;">
cloves, diced<br />
<span class="ingredient">1/4 teaspoon red pepper flakes</span><br />
<span class="ingredient">1/2 cup cherry tomatoes</span> (any color or variety), halved<br />
<span class="ingredient">1/4 cup fresh mint leaves</span>, thinly sliced<br />
<span class="ingredient">1/4 cup fresh basil leaves</span>, thinly sliced</span></span></span><br />
<span style="font-family: Verdana; font-size: x-small;"><span style="font-family: Verdana;"><span style="font-size: x-small;"> Coarse salt </span><span class="ingredient"><span style="font-size: x-small;">or sea salt and freshly-groun</span><span style="font-size: x-small;">d pepper, to taste</span></span><span style="font-size: x-small;"><br />
<span class="ingredient">1/3 cup crumbled goat cheese</span><br />
<span class="ingredient">1/4 cup</span></span><span style="font-family: Verdana; font-size: x-small;"> salsa</span><span style="font-size: x-small;"><br />
<span class="ingredient">2 tablespoons chopped green onions</span> (white and green parts)</span></span></span></div>
<span style="font-family: Verdana; font-size: x-small;">
</span><div align="left">
<span style="font-family: Verdana; font-size: x-small;"><span style="font-family: Verdana; font-size: x-small;"><br />
<span class="instructions">
<b>Preparation:</b></span></span></span></div>
<span style="font-family: Verdana; font-size: x-small;">
<span style="font-family: Verdana;">
</span></span><div align="left" class="MsoNormal">
<span style="font-family: Verdana; font-size: x-small;"><span style="font-family: Verdana;"><span style="font-size: x-small;">Preheat broiler and move oven
rack up to broiling position.</span></span></span></div>
<div align="left" class="MsoNormal">
<span style="font-family: Verdana; font-size: x-small;"><span style="font-family: Verdana;"><span style="font-size: x-small;">In a medium-size bowl, whisk
together the eggs and buttermilk until well combine. Add salt and pepper; set
aside.</span></span></span></div>
<div align="left" class="MsoNormal">
<span style="font-family: Verdana; font-size: x-small;"><span style="font-family: Verdana;"><span style="font-size: x-small;">In a large oven-safe frying pan
or skillet over medium heat, heat the olive oil. Add shredded zucchini, onion, garlic, and
red pepper flakes, stirring occasionally, until the zucchini is tender (do not
overcook as zucchini can get mushy). Stir in the cherry tomatoes, mint, basil,
salt, and pepper.
</span></span></span></div>
</span></span>Annie Hawkinshttp://www.blogger.com/profile/12569413737462601831noreply@blogger.com0tag:blogger.com,1999:blog-2300837884488314783.post-34142389837212781242012-07-15T15:26:00.001-07:002012-07-15T15:28:15.801-07:00Rasberry Trifle<div class="separator" style="clear: both; text-align: center;">
<a href="http://recipesrecipesrecipes.files.wordpress.com/2008/07/easy-raspberry-trifle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://recipesrecipesrecipes.files.wordpress.com/2008/07/easy-raspberry-trifle.jpg" /></a></div>
<b>Ingredients:</b><br />
<br />
1 box white angel food cake mix (I used Betty Crocker)<br />
1 1/4 cups cold water<br />
2 cups boiling water<br />
1 box (8-serving size) sugar-free raspberry-flavored gelatin<br />
2 packages (10 oz each) frozen sweetened raspberries, thawed<br />
3 containers (6 oz each) red raspberry yogurt<br />
<br />
<b>Directions: </b><br />
<br />
1. Move oven rack to lowest position (remove other racks). Heat oven to 350°F.<br />
2. In extra-large glass or metal bowl, beat cake mix and cold water on
low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased
10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or
9-inch angel food (tube) cake pan, or batter will overflow.<br />
3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.<br />
4. Immediately turn pan upside down onto glass bottle until cake is
completely cool, about 1 hour. Run knife around edges; remove from pan.
Tear cake into about 3/4-inch pieces.<br />
5. Pour boiling water on gelatin in large bowl; stir until gelatin is
dissolved. Add raspberries. (If desired, remove several raspberries and
reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or
until thickened but not set.<br />
6. Layer half each of the cake pieces, gelatin mixture and yogurt in
3-quart glass bowl; repeat. Garnish with reserved raspberries.
Refrigerate at least 2 hours until firm. Cover and refrigerate any
remaining dessert.<br />
High Altitude (3500-6500 ft) Heat oven to 325ºF. Stir 1/3 cup cornstarch
into dry cake mix. Increase water to 1 1/3 cups. Beat on low speed 30
seconds; beat on medium speed 3 minutes. Bake 53 to 58 minutes.<br />
Substitution<br />
You can use two 4-serving-size packages of raspberry-flavored gelatin
instead of one 8-serving-size package. Or replace the sugar-free
raspberry gelatin with regular raspberry-flavored gelatin.<br />
Variation<br />
If you are serving a smaller group, you can easily cut this recipe in
half. Bake cake as directed on package for two 9-inch loaf pans and
freeze<br />
<br />
<br />
If you want to make your own angel food cake and use your fluted tube then you can use <a href="http://soyummyummyumm.blogspot.com/2012/07/have-not-been-on-my-food-blog-for-while.html">THIS</a> recipe (at the very end of the post). I actually liked the home made one a little bit better, but it takes longer to make it. <br />
<br />Annie Hawkinshttp://www.blogger.com/profile/12569413737462601831noreply@blogger.com1tag:blogger.com,1999:blog-2300837884488314783.post-43712475166479795952012-07-13T09:56:00.000-07:002012-07-15T15:32:56.047-07:00Carousel Birthday Cake<br />
<br />
I have not been on my food blog for a while which does not mean that I did not cook. LOL I have been cooking lots of the recipes that I already have on my blog and I have been busy with life in general. I was also on a cleansing diet and I lost over 20 pounds and got back in shape. Go<a href="http://www.iknowicanandiwill.com/search?q=challenge"> Here</a> if you want to see my story, or go <a href="http://www.bodyalive.com/eniko">Here</a> if you want to know more about what I did. <br />
<br />
My baby girl turned one this week and I decided to do a carousel cake for her. I googled carousel cakes, but I am not an expert at decorating cakes so I just had to come up with my own version and I did.<br />
<ul>
<li>I made an angel food cake (out of a box this time), I put a vase in the middle,</li>
<li> I made some ginger bread cookies out of scratch (LOL). Go <a href="http://soyummyummyumm.blogspot.com/search?q=ginger+bread">Here</a> for the ginger bread recipe if you want it. You could probably half the recipe unless you make more shapes out of it and let the kids decorate it as an activity. We bought my oldest daughter some moon sand and it came with Pony shapes so I used them to make the ponies on the carousel. They turned out pretty cute and I just decorated them with frosting and nerds for the eyes. </li>
<li>I also sprinkled nerds on the angel food cake. </li>
<li>I put licorice in the vase to give the impression of poles</li>
<li> I used Lizzy's first tutu for extra decoration. </li>
<li>I thought about filling the vase with strawberries or candies, but licorice seemed a good choice too. I put the strawberry syrup in another container for the angle food cake. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxyuUhySwbjKGi4q6-iaMRuoyYjKB4vRQSGAkVUj1hdgKSF4lo2obBOfW_W-NvHSfXlvB0VM0nqWr_5B5-YhggrtqXU_bz1mQZWWuwrwI-PwP4QU0ZM2lywVQ0Kg9PeLAWnKOEZxMj9X3y/s1600/Lizzy's+B-day+114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxyuUhySwbjKGi4q6-iaMRuoyYjKB4vRQSGAkVUj1hdgKSF4lo2obBOfW_W-NvHSfXlvB0VM0nqWr_5B5-YhggrtqXU_bz1mQZWWuwrwI-PwP4QU0ZM2lywVQ0Kg9PeLAWnKOEZxMj9X3y/s320/Lizzy's+B-day+114.JPG" width="240" /></a></div>
The carousel cake would have looked good even without the top layer of cake, but I thought that there would be more people coming to the party, so I made another cake as well and it was a nice way to write my daughter's name on it and put a candle on it (which we couldn't even lit up because of the wind). This way the cake did not look to overcrowded. I used a boxed cake again because I did not want to stress about making a cake out of scratch; I had too much to decorate. I used a little cupcake to put on the top and I gave that to my daughter as her own cake to eat.This cake is easy to make and you could even buy the cakes already made from the store, just decorate it your own way. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWfhMMGpDbjX5aoiCCW7l9exSvABvBg5n8wu_pWxYuB4So7Ymx4LYHceljtG6nJNgPWVYEEwkePrFYVKYXQ7HcJ6SGenKgr8oq60IwZ0BWLF1pDD1ACTpGepr3VTBCXHFpbQhSO6w6yLhl/s1600/Lizzy's+B-day+129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWfhMMGpDbjX5aoiCCW7l9exSvABvBg5n8wu_pWxYuB4So7Ymx4LYHceljtG6nJNgPWVYEEwkePrFYVKYXQ7HcJ6SGenKgr8oq60IwZ0BWLF1pDD1ACTpGepr3VTBCXHFpbQhSO6w6yLhl/s320/Lizzy's+B-day+129.JPG" width="240" /></a></div>
Happy Birthday our little Lizzy!!!! You are so Loved!!!!! <br />
<br />
Here is a recipe for an angle food cake that I used a few weeks ago and I really loved it. It is not that hard to make and it tastes so delicious too. <br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-size: 12pt; line-height: 115%;">Angel Food
Cake</span></b></div>
<div class="MsoNormal" style="line-height: normal;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt;">Ingredients</span></b></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1 1/4 cups cake flour</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1 3/4 cups white sugar</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/4 teaspoon salt</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1 1/2 cups egg whites</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1 teaspoon cream of tartar</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/2 teaspoon vanilla extract</span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/2 teaspoon almond extract</span></li>
</ul>
<div class="MsoNormal" style="line-height: normal;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 13.5pt;">Directions</span></b></div>
<ol start="1" type="1">
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Beat egg whites until they form stiff peaks, and then
add cream of tartar, vanilla extract, and almond extract. </span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Sift together flour, sugar, and salt. Repeat five
times. </span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Gently combine the egg whites with the dry ingredients,
and then pour into an ungreased 10 inch tube pan. </span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Place cake pan in a cold oven. Turn the oven on; set it
to 325 degrees F (165 degrees C). Cook for about one hour, or until cake
is golden brown. </span></li>
<li class="MsoNormal" style="line-height: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Invert cake, and allow it to cool in the pan. When
thoroughly cooled, remove from pan. </span></li>
</ol>Annie Hawkinshttp://www.blogger.com/profile/12569413737462601831noreply@blogger.com0tag:blogger.com,1999:blog-2300837884488314783.post-47148948028701578172012-03-12T18:49:00.001-07:002012-03-12T18:51:20.987-07:00Layered Pasta, Veggie, and Cheese Skillet<div class="ingredients" style="margin-top: 10px;"> <h3>I want to try this recipe out for my family; they love cheese. :D<br /> </h3><h3><br /></h3><h3>Ingredients</h3> <ul><li class="plaincharacterwrap ingredient"> 1 (24 ounce) jar Prego® Veggie Smart® Chunky & Savory Italian Sauce</li><li class="plaincharacterwrap ingredient"> 1 cup water</li><li class="plaincharacterwrap ingredient"> 1 1/4 cups part-skim ricotta cheese</li><li class="plaincharacterwrap ingredient"> 1/2 cup grated Parmesan cheese</li><li class="plaincharacterwrap ingredient"> 1 egg, beaten</li><li class="plaincharacterwrap ingredient"> 4 cups fresh baby spinach or arugula, coarsely chopped</li><li class="plaincharacterwrap ingredient"> 3 cups trumpet-shaped pasta (campanelle), cooked and drained</li></ul> </div> <div style="border-top: 1px dotted rgb(204, 204, 204); width: 300px; margin-top: 20px;"> </div> <div class="directions" style="margin-top: 10px;"> <h3> Directions</h3> <ol><li><span class="plaincharacterwrap break"> Stir the sauce and water in a medium bowl. Stir the ricotta cheese, 1/3 cup Parmesan cheese, egg and spinach in a medium bowl. </span></li><li><span class="plaincharacterwrap break"> Layer 1 cup sauce mixture, half the pasta and half the cheese mixture in a 12-inch skillet. Repeat the layers. Top with the remaining sauce mixture and the remaining Parmesan cheese. Cover the skillet. </span></li><li><span class="plaincharacterwrap break"> Cook over medium heat for 10 minutes or until the mixture is hot. </span></li></ol> </div>Annie Hawkinshttp://www.blogger.com/profile/12569413737462601831noreply@blogger.com0tag:blogger.com,1999:blog-2300837884488314783.post-45777453030103221552011-11-09T13:36:00.000-08:002011-11-10T08:46:30.609-08:00Pumpkin Cake Roll<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.media-allrecipes.com/global/recipes/small/119590.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 140px; height: 140px;" src="http://images.media-allrecipes.com/global/recipes/small/119590.jpg" alt="" border="0" /></a>This Pumpkin Cake Roll was on my wish list for quite a while and now I finally made it. It turned out pretty good and it was quite easy to make.<br /><br />INGREDIENTS:<br /><ul><li class="plaincharacterwrap ingredient"> 3 eggs</li><li class="plaincharacterwrap ingredient"> 1 cup sugar</li><li class="plaincharacterwrap ingredient"> 2/3 cup canned or cooked pumpkin</li><li class="plaincharacterwrap ingredient"> 3/4 cup biscuit/baking mix<br /></li><li class="plaincharacterwrap ingredient"> 2 teaspoons ground cinnamon</li><li class="plaincharacterwrap ingredient"> 1 teaspoon pumpkin pie spice<br /></li><li class="plaincharacterwrap ingredient"> 1/2 teaspoon ground nutmeg</li><li class="plaincharacterwrap ingredient"> 1 cup finely chopped walnuts</li><li class="plaincharacterwrap ingredient"> confectioners' sugar</li><li class="plaincharacterwrap ingredient"> FILLING:</li><li class="plaincharacterwrap ingredient"> 2 (3 ounce) packages cream cheese, softened</li><li class="plaincharacterwrap ingredient"> 1 cup confectioners' sugar</li><li class="plaincharacterwrap ingredient"> 1/4 cup butter or margarine, softened</li><li class="plaincharacterwrap ingredient"> 1 teaspoon vanilla extract</li></ul>In a mixing bowl, beat eggs. Gradually add sugar. Stir in pumpkin; mix well. Combine the biscuit mix, cinnamon, pie spice and nutmeg; add to egg mixture and mix well. Line a 15 in. x 10 in. x 1-in. pan with waxed paper; grease and flour the paper. Spread the batter evenly in pan. Sprinkle with nuts.<br />Bake at 375F for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Turn cake unto a linen towel dusted with confectioners sugar. Remove paper; roll up cake in towel, starting with a short side. Cool on wire rack.<br /><br />For filling, in a mixing bowl, beat cream cheese, butter, sugar, and vanilla until smooth. Unroll cake. Spread filling over cake to within 1 in. of edges. Gently roll up; place seam side down on a platter. refrigerate until serving. <span style="font-weight: bold;">Yield:</span> 10 servings.Annie Hawkinshttp://www.blogger.com/profile/12569413737462601831noreply@blogger.com0tag:blogger.com,1999:blog-2300837884488314783.post-36389569881780506162011-10-31T16:08:00.000-07:002011-10-31T16:09:22.088-07:00Chicken Stir Fry<div class="ingredients" style="margin-top: 10px;"> <h3><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-family: arial;"><span style="font-weight: bold;"></span></span></span></span>Ingredients</h3> <ul><li class="plaincharacterwrap ingredient"> 4 (4 ounce) boneless skinless chicken breast halves</li><li class="plaincharacterwrap ingredient"> 3 tablespoons cornstarch</li><li class="plaincharacterwrap ingredient"> 2 tablespoons soy sauce</li><li class="plaincharacterwrap ingredient"> 1/2 teaspoon ground ginger</li><li class="plaincharacterwrap ingredient"> 1/4 teaspoon garlic powder</li><li class="plaincharacterwrap ingredient"> 3 tablespoons cooking oil, divided</li><li class="plaincharacterwrap ingredient"> 2 cups broccoli florets</li><li class="plaincharacterwrap ingredient"> 1 cup sliced celery (1/2 inch pieces)</li><li class="plaincharacterwrap ingredient"> 1 cup thinly sliced carrots</li><li class="plaincharacterwrap ingredient"> 1 small onion, cut into wedges</li><li class="plaincharacterwrap ingredient"> 1 cup water</li><li class="plaincharacterwrap ingredient"> 1 teaspoon chicken bouillon granules</li></ul> </div> <div style="border-top: 1px dotted rgb(204, 204, 204); width: 300px; margin-top: 20px;"> </div> <div class="directions" style="margin-top: 10px;"> <h3> Directions</h3> <ol><li><span class="plaincharacterwrap break"> Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. </span></li><li><span class="plaincharacterwrap break"> In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly. </span></li></ol> </div>Annie Hawkinshttp://www.blogger.com/profile/12569413737462601831noreply@blogger.com1tag:blogger.com,1999:blog-2300837884488314783.post-62581659479022381932011-10-24T12:43:00.000-07:002011-10-24T12:47:49.994-07:00Boo Beverage<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.media-allrecipes.com/global/recipes/small/120704.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 140px; height: 140px;" src="http://images.media-allrecipes.com/global/recipes/small/120704.jpg" alt="" border="0" /></a><br /><div class="ingredients" style="margin-top: 10px;"> <h3> Ingredients</h3> <ul><li class="plaincharacterwrap ingredient"> 2 cups orange juice</li><li class="plaincharacterwrap ingredient"> 2 cups milk</li><li class="plaincharacterwrap ingredient"> 2 pints orange sherbet</li><li class="plaincharacterwrap ingredient"> 4 ripe bananas</li><li class="plaincharacterwrap ingredient"> 2 cups whipped topping</li><li class="plaincharacterwrap ingredient"> 18 miniature chocolate chips</li></ul> </div> <div style="border-top: 1px dotted rgb(204, 204, 204); width: 300px; margin-top: 20px;"> </div> <div class="directions" style="margin-top: 10px;"> <h3> Directions</h3> <ol><li><span class="plaincharacterwrap break"> In four batches, process the orange juice, milk, sherbet and bananas in a blender until smooth. Pour into glasses. Cut a hole in the corner of a pastry or plastic bag; fill with whipped topping. Pipe a ghost shape on top of each beverage. Position chocolate chips for eyes. </span></li></ol> </div>Annie Hawkinshttp://www.blogger.com/profile/12569413737462601831noreply@blogger.com0tag:blogger.com,1999:blog-2300837884488314783.post-79090306428123038952011-09-15T13:22:00.000-07:002011-10-02T17:31:06.626-07:00Chicken Paprikas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.roadfood.com/photos/7909.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 800px; height: 600px;" src="http://www.roadfood.com/photos/7909.jpg" alt="" border="0" /></a>I remember my mom making Chicken Paprikas and I was looking for a good recipe. I often ask her how she made it, but she does not follow a recipe and it feels like I am always guessing on how much I should add especially because the measuring system is so different. These are the times that I really wish I had spent more time cooking with my mom. I also wanted the ones with the dumplings. i was not as impressed by the dumplings; I think I should have added less flour to it - I have to call my mom and ask her how stiff the batter should be Otherwise it turned out pretty good; next time I might use smaller chicken pieces because this time I used drum sticks and it felt like they were too big for this kind of meal. My daughter loved the chicken and my son loved the dumplings so I guess that it turned out to everyones likings. (My husband didn't complain about it either :P)<br /><div class="ingredients" style="margin-top: 10px;"><span style="font-weight: bold;">Dumplings</span>:<br /> <ul><li class="plaincharacterwrap ingredient"> 3 eggs, beaten</li><li class="plaincharacterwrap ingredient"> 1/2 cup water</li><li class="plaincharacterwrap ingredient"> 2 1/2 cups all-purpose flour</li><li class="plaincharacterwrap ingredient"> 2 teaspoons salt</li></ul><span style="font-weight: bold;">Chicken paprikas</span>:<br /><ul><li class="plaincharacterwrap ingredient"> 1/4 cup butter</li><li class="plaincharacterwrap ingredient"> 1 1/2 pounds bone-in chicken pieces, with skin</li><li class="plaincharacterwrap ingredient"> 1 medium onion, chopped</li><li class="plaincharacterwrap ingredient"> 1 1/2 cups water</li><li class="plaincharacterwrap ingredient"> 1 tablespoon paprika</li><li class="plaincharacterwrap ingredient"> 1/2 teaspoon salt</li><li class="plaincharacterwrap ingredient"> 1 teaspoon ground black pepper</li><li class="plaincharacterwrap ingredient"> 2 tablespoons all-purpose flour</li><li class="plaincharacterwrap ingredient"> 1 cup sour cream</li></ul> </div> <div style="border-top: 1px dotted rgb(204, 204, 204); width: 300px; margin-top: 20px;"> </div> <div class="directions" style="margin-top: 10px;"> <h3> Directions</h3> <ol><li><span class="plaincharacterwrap break"> Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water. </span></li><li><span class="plaincharacterwrap break"> In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm. </span></li><li><span class="plaincharacterwrap break"> Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened. </span></li><li><span class="plaincharacterwrap break"> To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken. </span></li></ol> </div>Annie Hawkinshttp://www.blogger.com/profile/12569413737462601831noreply@blogger.com0tag:blogger.com,1999:blog-2300837884488314783.post-90008023385545159152011-08-19T18:34:00.000-07:002011-08-19T18:53:07.790-07:00Zucchini or Banana Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://t3.gstatic.com/images?q=tbn:ANd9GcQOLrWKiNXYJze2Lo1QruJYqDgUA1X8Sv3IXtVqRGXgbE3OPIA13A"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 256px; height: 192px;" src="http://t3.gstatic.com/images?q=tbn:ANd9GcQOLrWKiNXYJze2Lo1QruJYqDgUA1X8Sv3IXtVqRGXgbE3OPIA13A" alt="" border="0" /></a>I already have some zucchini and my favorite way to use it is by making Zucchini Bread. I can't believe I have not posted this recipe before because I make it every year or as many times as people give me zucchini. I like lots of nuts in it and for me that would not be optional; chocolate makes it a little different and my husband complains every time I put some in.
<br />
<br />Ingredients:
<br />3 eggs beaten
<br />1 Cup oil
<br />2 Cups sugar
<br />3 Cups flour
<br />1 tsp salt
<br />1 tsp soda
<br />1/2 tsp baking powder
<br />1 Tbs. cinnamon
<br />3 tsp. vanilla
<br />2 Cups raw zucchini grated or 3 large ripe bananas mashed
<br />nuts and chocolate chips (optional)
<br />
<br />Grease and flour 2 large loaf pans. Combine eggs, oil, sugar, and vanilla until blended. Stir in zucchini or bananas. Combine dry ingredients and stir to sift; add to the zucchini or banana mixture. Bake at 350F for 50 60 minutes.
<br />Annie Hawkinshttp://www.blogger.com/profile/12569413737462601831noreply@blogger.com0tag:blogger.com,1999:blog-2300837884488314783.post-6311449442844936862011-07-08T15:13:00.000-07:002011-07-08T15:18:57.445-07:00Eggs in a basket<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://withfriendship.com/images/i/43351/Egg-in-the-basket-image.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 600px; height: 450px;" src="http://withfriendship.com/images/i/43351/Egg-in-the-basket-image.jpg" alt="" border="0" /></a>My husband got this recipe book for free and he was so excited to try out this breakfast recipe for us. It turned out better than I thought and he might make it for us again soon.<br /><br />Ingredients:<br />1 slice of bread<br />1 egg<br />Salt and Pepper<br />Butter<br /><br />Butter both sides of bread. Cut round circles out of the middle with a knife, cup or biscuit cutter. Place bread in frying pan. Break egg into center of bread. Season with salt and pepper. When egg and bread is browned, turn and brown other side. Also brown middle circles of bread for toast.<br /><br />You can add anything you want to it; my husband added some bacon flakes and some other spices.Annie Hawkinshttp://www.blogger.com/profile/12569413737462601831noreply@blogger.com1tag:blogger.com,1999:blog-2300837884488314783.post-47585667982376080642011-04-24T11:04:00.000-07:002011-04-24T11:08:59.151-07:00Wiener Schnitzel<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.media-allrecipes.com/site/allrecipes/area/community/userphoto/small/398472.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 140px; height: 140px;" src="http://images.media-allrecipes.com/site/allrecipes/area/community/userphoto/small/398472.jpg" alt="" border="0" /></a>I did it with chicken and it turned out pretty good. I found the recipe on allrecipes.com. It is a good and easy Easter recipe. Enjoy!!!<br /><div class="ingredients" style="margin-top: 10px;"> <h3> Ingredients</h3> <ul><li class="plaincharacterwrap ingredient"> 2 pounds veal</li><li class="plaincharacterwrap ingredient"> 1 cup all-purpose flour</li><li class="plaincharacterwrap ingredient"> 4 eggs</li><li class="plaincharacterwrap ingredient"> 1 tablespoon vegetable oil</li><li class="plaincharacterwrap ingredient"> salt and pepper to taste</li><li class="plaincharacterwrap ingredient"> 4 cups bread crumbs</li><li class="plaincharacterwrap ingredient"> 1/8 cup oil for frying</li></ul> </div> <div style="border-top: 1px dotted rgb(204, 204, 204); width: 300px; margin-top: 20px;"> </div> <div class="directions" style="margin-top: 10px;"> <h3> Directions</h3> <ol><li><span class="plaincharacterwrap break"> Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs. </span></li><li><span style="" class="plaincharacterwrap break"> Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side. </span></li></ol> </div>Annie Hawkinshttp://www.blogger.com/profile/12569413737462601831noreply@blogger.com0