tag:blogger.com,1999:blog-79253587706870382692024-03-13T13:13:26.260-04:00Heavenly Food with DianaI want to share my passion for eating and making heavenly delicious food.Dianahttp://www.blogger.com/profile/00263381249607536474noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-7925358770687038269.post-51328887867140982832019-11-11T18:30:00.001-05:002019-11-11T18:30:52.459-05:00Mexican Chicken & Rice Casserole<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Ingredients:</b><br />
<div>
3 chicken breasts, cooked and shredded<br />
2 cups Basmati Rice, uncooked<br />
3 cups shredded Mexican Cheese Blend<br />
30 oz. Enchilada Sauce (recipe located below)<br />
2 4oz. Cans of chopped green chiles<br />
16 oz. can of refried beans<br />
11 oz. can of corn, drained<br />
Salt and Pepper to taste<br />
<br />
<b>Preparation</b>:<br />
Cook the rice in 4 cups of water, 1/2 stick of butter and 1 Tbsp. Salt<br />
Preheat oven to 350 degrees Fahrenheit.<br />
In a large bowl, mix the shredded chicken, green chilies, enchilada sauce, refried beans, half of the cheese and the cooked rice.<br />
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Pour mixture into a deep 13x9 inch baking dish.<br />
Top with drained corn and remainder of cheese.<br />
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Bake for 30 minutes or until cheese is melted and bubbly.<br />
Garnish with chopped scallions; cilantro and sour cream if desired.<br />
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<b>Enchilada Sauce:</b><br />
2 15 oz. cans of tomato sauce<br />
2 Tbsp. dried onion<br />
1 Tbsp. Chipotle Chili Powder<br />
1 Tbsp. Chili Powder<br />
1 Tbsp. Cumin<br />
2 Tsp. Salt<br />
1 Tbsp. Garlic Powder<br />
2 Tsp. Freshly ground black pepper<br />
<br />
Mix all the ingredients together in a medium saucepan. Cook on medium low heat covered for 15 minutes. </div>
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Dianahttp://www.blogger.com/profile/00263381249607536474noreply@blogger.com0tag:blogger.com,1999:blog-7925358770687038269.post-22064798361966724382019-11-04T19:24:00.000-05:002019-11-04T19:24:28.414-05:00Peri Peri Portugese Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><u>Ingredients:</u></b></div>
<div>
1 large red onion chopped in big chunks</div>
<div>
3 Habanero Peppers</div>
<div>
7 Chili Peppers</div>
<div>
3 Tbs. extra virgin olive oil</div>
<div>
salt and pepper to taste</div>
<div>
1 12 oz. jar of roasted red peppers</div>
<div>
4 cloves garlic, minced</div>
<div>
zest of one lemon</div>
<div>
1/2 cup lemon juice</div>
<div>
2 tsp. smoked paprika</div>
<div>
2 tsp. dried oregano</div>
<div>
2 tsp. salt</div>
<div>
1 tsp. freshly ground black pepper</div>
<div>
2 bay leaves</div>
<div>
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<div>
<b><u>To finish the sauce:</u></b></div>
<div>
zest of one lemon</div>
<div>
1/4 cup of lemon juice</div>
<div>
1/4 cup red wine vinegar</div>
<div>
1/2 cup of extra virgin olive oil</div>
<div>
<br /></div>
<div>
<b><u>Preparation:</u></b></div>
<div>
<br /></div>
<div>
Turn your broiler on high.</div>
<div>
Place your onions and peppers on a baking sheet. Toss them with the olive oil, salt and pepper.</div>
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Broil until blistered on both sides. </div>
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When cool enough to handle, chop and place in a food processor. Be sure to puree well. Add the garlic, drained roasted red peppers, lemon juice, red wine vinegar, lemon zest, smoked paprika, oregano, salt and pepper. Puree until smooth.</div>
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Transfer the sauce to a saucepan and add the bay leaves. Simmer slowly on medium heat for 20-30 minutes. </div>
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Let the sauce cool to warm. Remove the bay leaves and add the additional lemon juice, lemon zest and red wine vinegar and then return the sauce to the food processor and puree again. Slowly stream in the olive oil while the food processor is running to make the sauce nice and thick.</div>
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Brush this sauce on your salt and peppered chicken and marinate for at least 3 hours or overnight.</div>
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Preheat the oven to 375 degrees fahrenheit.</div>
<div>
Place chicken in the oven uncovered for about 45-50 minutes.</div>
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Turn your broiler on low.</div>
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Brush some more of the sauce on the chicken. Broil for about 20 minutes. Be sure to keep an eye on your chicken so that it doesn't burn. </div>
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Do not place the chicken too close to the broiler.</div>
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I place my chicken on the middle rack while broiling. Serve with some rice and salad and your dinner is ready!</div>
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Dianahttp://www.blogger.com/profile/00263381249607536474noreply@blogger.com0tag:blogger.com,1999:blog-7925358770687038269.post-21324128409135550992014-09-29T17:37:00.000-04:002014-09-29T17:37:41.003-04:00Caramel Apple Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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This is by far the best apple pie I have ever made. Absolutely delicious!<br />
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<strong><u>Ingredients:</u></strong><br />
1 recipe pastry for a 9 inch double crust pie or store bought<br />
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<strong><u>Filling:</u></strong><br />
8 Granny Smith Apples, Sliced<br />
2 tbs. lemon juice<br />
1/2 cup sugar<br />
2-4 tbs. cornstarch<br />
1/2 tsp. nutmeg<br />
1 tsp. cinnamon<br />
1 cup apple juice<br />
<ol>
<li><div class="num">
Sprinkle lemon juice over apples in saucepan.</div>
</li>
<li><div class="num">
Mix next four ingredients together and add to apples.</div>
</li>
<li><div class="num">
Mix well.</div>
</li>
<li><div class="num">
Add very hot juice to pan, (I microwave juice for 2 minutes) cook, stirring constantly until thickened.</div>
</li>
<li><div class="num">
Remove from heat and cool.</div>
</li>
<li><div class="num">
Fill a well chilled 9 inch pastry lined pan and cover with a latticed top crust. The latticed crust works best for this recipe.</div>
</li>
</ol>
<div class="num">
<strong><u>Caramel Topping:</u></strong></div>
<div class="num">
1/2 cup unsalted butter</div>
<div class="num">
3 tbs. all-purpose flour</div>
<div class="num">
1/4 water</div>
<div class="num">
1/2 cup white sugar</div>
<div class="num">
1/2 cup packed brown sugar</div>
<div class="num">
1/2 tsp. cinnamon</div>
<div class="num">
1/2 tsp. nutmeg</div>
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<ol>
<li><div class="num">
<span class="plaincharacterwrap break">Preheat oven to 425 degrees F . Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, cinnamon, nutmeg and bring to a boil. Reduce temperature and let simmer for 2 minutes.</span></div>
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<li><span class="plaincharacterwrap break">Gently pour the caramel mixture over the crust. Pour slowly so that it does not run off.</span></li>
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<span class="plaincharacterwrap break">Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F. Continue baking for 25 to 30 minutes or until apples are tender.</span></div>
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<span class="plaincharacterwrap break"><strong>*I recommend placing your pie on top of a baking pan or a pizza pan so that you don't get any drips on the bottom of your oven.</strong></span></div>
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<span class="plaincharacterwrap break"><strong></strong></span> </div>
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<span class="plaincharacterwrap break">I hope you and your family enjoy this apple pie as much as my family did!!</span></div>
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Dianahttp://www.blogger.com/profile/00263381249607536474noreply@blogger.com0tag:blogger.com,1999:blog-7925358770687038269.post-91974434953205638562013-10-27T15:43:00.002-04:002019-11-09T12:56:01.787-05:00Autumn Apple Cinnamon Cheesecake<div dir="ltr" style="text-align: left;" trbidi="on">
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I loooove this cheesecake. If you like apple pie and cheesecake, you will adore this dessert! <br />
<br />
<strong><u>Ingredients:</u></strong><br />
1 3/4 cups of graham cracker crumbs<br />
3 Tbs. light brown sugar<br />
1/2 tsp. cinnamon<br />
1 stick of melted butter<br />
<strong><u>Filling:</u></strong><br />
3 (8oz. packages of cream cheese) softened<br />
1 cup of sugar<br />
3 eggs<br />
1/4 cup of sour cream<br />
1 tsp. vanilla extract<br />
<strong><u>Topping:</u></strong><br />
4 cups granny smith apples, peeled, cored and thinly sliced<br />
2 Tbs. lemon juice<br />
1/3 cup of sugar<br />
1 tsp. cinnamon<br />
<strong><u>Crumb Topping:</u></strong><br />
1 cup of brown sugar<br />
1 cup of all-purpose flour<br />
1/4 cup of diced, cold butter<br />
<br />
<strong><u>Preparation:</u></strong><br />
<ul style="text-align: left;">
<li>Preheat oven to 425 degrees Fahrenheit. In a medium bowl, stir together the graham cracker crumbs, brown sugar, cinnamon and melted butter. </li>
<li>Press into the bottom of a 9 inch spring form pan. Bake for 15 minutes. Remove and let cool. </li>
<li>Reduce oven temperature to 350 degrees Fahrenheit. </li>
<li>In a large bowl, using an electric mixer, mix cream cheese and sugar until well combined. </li>
<li>Add the eggs one at a time, mixing well after each addition. </li>
<li>Add the sour cream and vanilla extract and mix until well combined. </li>
<li>Pour into the cooled crust. </li>
<li>In a medium bowl add the apples and lemon juice. </li>
<li>Cover the bowl with plastic wrap and microwave for a couple of minutes, or just until the apple slices are slightly bendable. Add the sugar and cinnamon and toss to coat. </li>
<li>Arrange the apples on top of the filling in a circular pattern. </li>
<li>In a small bowl, combine brown sugar, flour and cold butter with a fork until it resembles corn meal. Sprinkle this crumb topping on top of the apples. </li>
<li>Bake for 70 minutes. </li>
<li>Turn the oven off and leave the oven door slightly ajar and let the cheesecake sit in the oven for 45 minutes. </li>
<li>Remove the cheesecake from the oven and run a knife through the sides of the pan to loosen the cheesecake so that when it cools it doesn't crack. </li>
<li>Let it cool completely. </li>
<li>Refrigerate for at least 4 hours or overnight. </li>
<li>Remove the sides of the pan and serve the cheesecake with caramel topping or whipped cream if desired. Enjoy!</li>
</ul>
</div>
Dianahttp://www.blogger.com/profile/00263381249607536474noreply@blogger.com0tag:blogger.com,1999:blog-7925358770687038269.post-77386948646130349082013-09-02T17:33:00.001-04:002013-09-02T17:33:31.055-04:00Portuguese Style Linguica Quiche<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJDDIQA0fYldqKCPheaes0c4sD_CuuD7UYW4Xrj6BYXCoy2hw_DU6N2sdL4WLoYwaKFoSmRxGsa1-kOrQrc9bUpQN2L3uL6HJyBMKYy8itGtIVaAG0W4gcWP2qy34bJvybuhZL2wHFVbBV/s1600/IMG_0648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJDDIQA0fYldqKCPheaes0c4sD_CuuD7UYW4Xrj6BYXCoy2hw_DU6N2sdL4WLoYwaKFoSmRxGsa1-kOrQrc9bUpQN2L3uL6HJyBMKYy8itGtIVaAG0W4gcWP2qy34bJvybuhZL2wHFVbBV/s640/IMG_0648.JPG" width="480" /></a></div>
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I adore any kind of quiche. I know that lots of women say that men don't like quiches. I promise you that this quiche is hardy enough for a man, LOL! This quiche is not made with a pie crust. I use hash brown patties for the crust and there's a whole lot of linguica and cheese in it also. Try it and you will not regret it! Here we go!<br />
<br />
<strong>Ingredients:</strong><br />
2 Tbs. extra virgin olive oil<br />
2 cups of chopped linguica<br />
1/2 of a medium sized onion, chopped<br />
7 frozen hash brown patties, thawed<br />
8 eggs<br />
1 cup of milk<br />
1 tsp. salt<br />
1 tsp. freshly ground black pepper<br />
1 tsp. garlic powder<br />
1 cup of shredded Monterey Jack cheese<br />
<br />
<strong>Preparation:</strong><br />
<strong></strong><br />
<ul style="text-align: left;">
<li>Preheat the oven to 400 degrees Fahrenheit.</li>
<li>Crumble the hash brown patties, if you need to warm them up a little bit so they are easy to work with, please do so. Microwave them for about 1 minute. Press the crumble hash brown patties onto the bottom of a 9 inch deep dish pie plate. </li>
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Place in the oven and bake for 10 minutes. Remove from the oven and set aside. Reduce heat to 350 degrees Fahrenheit.</div>
</li>
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While the crust is baking, place 2 Tbs. of olive oil in a large skillet and heat on medium heat. Add the linguica and chopped onion to the oil and sauté for 10 minutes. </div>
</li>
</ul>
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Add the linguica and onion onto the top of the crust. Sprinkle 1/2 cup of the shredded cheese on top of the linguica and onion. </div>
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In a large bowl, beat 8 eggs with a whisk. Add the milk, salt, pepper and garlic powder and whisk until all combined.</div>
</li>
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Pour the egg mixture over the linguica and cheese. Sprinkle the remaining cheese on top.</div>
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Bake in the oven at 350 degrees Fahrenheit for about 40 minutes or until golden brown and the quiche is set.</div>
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Dianahttp://www.blogger.com/profile/00263381249607536474noreply@blogger.com0tag:blogger.com,1999:blog-7925358770687038269.post-40241955861990325372013-03-09T08:39:00.002-05:002013-03-09T08:59:58.924-05:00Slow Cooker Shredded Taco Beef<div dir="ltr" style="text-align: left;" trbidi="on">
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This is a great recipe for those busy weeknights. It's wonderful to be able to walk through your door and smell this delicious beef. <br />
<strong><u>You will need:</u></strong><br />
1 large vidalia onion, sliced<br />
1 3lb. boneless beef chuck roast, trimmed <br />
2 (14.5 oz.) cans of tomatoes with chilis<br />
1/2 cup beef broth<br />
1/2 cup of cold coffee<br />
3 cloves of garlic, crushed<br />
2 packets of taco seasoning<br />
1/2 tsp. ground cumin<br />
1/2 tsp. freshly ground black pepper<br />
1/2 tsp. salt<br />
<strong><u>Preparation:</u></strong><br />
Layer half of the onion rings into the bottom of the slow cooker. Take one of the taco seasoning packets and massage the seasoning into the meat. Place the roast on top of the onion rings. Pour the tomatoes over the meat. In a small bowl, add the beef broth, coffee, garlic, remaining packet of taco seasoning, cumin, pepper and salt. Pour this mixture over the meat and tomatoes. Spread the remaining onion rings over the top. Cover and cook on low for 8- 10 hours. When you arrive home, all that's left to do is remove the meat from the cooker and place in a dish and shredd. Place the meat back into the liquid in the cooker and let it sit until you are ready to serve.When you are ready to serve, you just remove the meat with a slotted spoon. Meanwhile, warm your taco shells, soft or hard and prepare your favorite toppings and you and your family are ready to eat this yummy dinner!</div>
Dianahttp://www.blogger.com/profile/00263381249607536474noreply@blogger.com2tag:blogger.com,1999:blog-7925358770687038269.post-45291569667042991432012-07-21T18:24:00.001-04:002012-07-21T18:24:06.159-04:00Slow Cooker Cheese Steak Subs<div dir="ltr" style="text-align: left;" trbidi="on">
<img class="uploader-thumb-img" height="120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD3Si04muJb0XFQEjqVfAz7jkRovyXEKl4N9Y5MfhHhF7QJEnP7_rNpDHmRA1X49jO-nkDHT9DjHTo5324v0nMxsEJnGKj0U8dcuhi9Tfn89bDJv6hUfS-3kmd6S3nyEVyo2qhyphenhyphenzvFkUtm/h120/cheese+steak+subs.png" style="-ms-transform: rotate(0deg); height: 120px; left: 0px; top: 0px; width: 132px;" width="132" /><br />
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These are so good, your family will be asking for this at least once a week.<br />
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<strong><u>Ingredients:</u></strong><br />
3 1/2 lbs. tri tip steak<br />
1 1/2 cups beef broth<br />
2 Tbs. red wine vinegar<br />
2 Tbs. Worcestershire Sauce<br />
1 clove garlic, crushed<br />
1 1/2 tsp. freshly ground black pepper<br />
1 1/2 tsp. onion salt<br />
2 Tbs. olive oil<br />
2 large onions, sliced<br />
1 large green bell pepper, sliced<br />
1 large red bell pepper, sliced<br />
1 tsp. salt<br />
20 Slices American cheese<br />
10 Italian sub rolls, split<br />
<br />
<strong><u>Preparation:</u></strong><br />
Place the beef in the slow cooker insert. In a medium bowl, whisk together the beef broth, vinegar, worcestershire sauce, crushed garlic, black pepper and onion salt. Pour this mixture over the beef and cook on low for 3-4 hours. Remove the cooked beef from the broth and set aside. Reserve the broth. Preheat the oven to 350 degrees Fahrenheit. Heat the olive oil in a large skillet over medium heat. Add the onions, peppers and salt and cook until the vegetables are soft. About 5 minutes. Slice the beef thinly and divide the beef and vegetables evenly among the sub rolls. Top each sandwich with 2 slices of American cheese; wrap in foil. Place sandwiches in preheated oven and heat until the cheese is melted; about 8-10 minutes. Serve hot sandwiches with reserved broth, if desired.<br />
</div>Dianahttp://www.blogger.com/profile/00263381249607536474noreply@blogger.com0tag:blogger.com,1999:blog-7925358770687038269.post-23240332557226399102012-06-26T14:12:00.000-04:002012-06-26T14:12:57.594-04:00Baked Parmesan Garlic Scallops<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, "Times New Roman", serif;"><em>I think this is the most delicious way to have sea scallops.</em></span><br />
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<strong><span style="font-family: Times, "Times New Roman", serif;"><em>Ingredients:</em></span></strong><br />
<span style="font-family: Times, "Times New Roman", serif;"><em>1/3 cup extra virgin olive oil</em></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><em>2 lbs. sea scallops, rinsed and patted dry</em></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><em>salt & pepper to taste</em></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><em>4 Tbs. extra virgin olive oil</em></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><em>2 cloves garlic, crushed</em></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><em>1/2 cup chopped shallots</em></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><em>1/2 tsp. paprika</em></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><em>1 1/2 cups panko crumbs</em></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><em>1/3 cup grated parmesan cheese</em></span><br />
<em><span style="font-family: Times;">lemon</span></em><br />
<br />
<em><span style="font-family: Times;"><strong>Preparation:</strong></span></em><br />
<em><span style="font-family: Times;">Preheat oven to 400 degrees Fahrenheit.</span></em><br />
<em><span style="font-family: Times;">Pour the 1/3 cup of extra virgin olive oil onto the bottom of a 2 quart casserole dish.</span></em><br />
<em><span style="font-family: Times;">Salt and pepper the sea scallops. Distribute them evenly on the bottom of the casserole dish.</span></em><br />
<em><span style="font-family: Times;">Place a small saute pan over medium heat and add 4 tbs. of olive oil. Add the shallots, paprika and garlic. Saute for a few minutes until the shallots are translucent. Be careful not to burn the garlic or it will ruin your dish. In a large bowl add the panko crumbs. Pour the shallot, paprika, olive oil and garlic mixture into the bread crumbs. Combine together until all the bread crumbs are moistened. You may add some more olive oil if your bread crumbs are not moistened enough. Add the parmesan cheese to the bread crumb mixture and toss to combine. Pour over the scallops evenly, covering all of the scallops. Place in the oven and bake for about 30 minutes or until the scallops are firm. Serve with lemon, your favorite vegetable and a salad and you have got yourself a wonderful and delicious meal.</span></em><br />
<br /></div>Dianahttp://www.blogger.com/profile/00263381249607536474noreply@blogger.com0tag:blogger.com,1999:blog-7925358770687038269.post-66356071727453897722012-04-09T18:03:00.000-04:002012-04-09T18:03:31.542-04:00Chicken Cordon Bleu Bake<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnoBuAJAH2XjZnxuGm-JyhlvUPLsLu5Xst2201n6wlgWbBP0ilMsLJQ7dpRi1_cR6LZO7PaLg6ux2DvUL2VyUatDUTzzS8waGIr5bvQlIrZ9OI5EyIRBOdiQ42JvXf2AKH8Zttq60thTOl/s1600/Chicken+Cordon+Bleu+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnoBuAJAH2XjZnxuGm-JyhlvUPLsLu5Xst2201n6wlgWbBP0ilMsLJQ7dpRi1_cR6LZO7PaLg6ux2DvUL2VyUatDUTzzS8waGIr5bvQlIrZ9OI5EyIRBOdiQ42JvXf2AKH8Zttq60thTOl/s320/Chicken+Cordon+Bleu+2.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
I came up with this recipe after having quite a bit of ham left over from Easter dinner. I wanted to use it up in a different way but also quickly because of it being a Monday after work. My family was pleasantly surprised at how tastey it really was and how quickly it came together. <br />
<br />
3 Tbs. butter<br />
1/2 cup onion, chopped<br />
2 Tbs. flour<br />
1 1/2 cups milk<br />
Salt & Pepper to taste<br />
3 cups cubed, cooked chicken<br />
3 cups cubed, cooked ham<br />
1 cup Shredded Monterey Jack Cheese, divided<br />
1 cup Shredded Mozarella Cheese, divided<br />
1 box Stove Top Stuffing, prepared<br />
<br />
Preheat oven to 350 degrees Fahrenheit.<br />
In a skillet, add the butter and melt. Add the onion and saute for 5 minutes. Add the flour and stir. Cook for about 2 minutes, just to cook out the raw flour flavor. Add the milk, slowly stirring while adding the milk. Add salt and pepper to taste. Bring to a boil and the sauce is thickened. Add the ham and chicken and toss all together until combined. Pour into the bottom of a greased 13x9 inch baking pan. Add 1/2 cup of Monterey Jack cheese and 1/2 cup of Mozarella cheese on top of the chicken and ham. Add the stuffing on top of the chees. Sprinkle with the remainig cheeses.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBammtUQ60tfCPEcrBxUBMiOVB8sOM9SYYIKcnYhFynTNGh29ry-zWM3yyFhXxP-NRxX2Q-sSksCSuxEzlleUKrFI7FD0pPTLX4VMpqOE2XvWNj5wKIUk6ZH9k5fsY1aEDeON_RJq27BDD/s1600/Chicken+Cordon+Bleu.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBammtUQ60tfCPEcrBxUBMiOVB8sOM9SYYIKcnYhFynTNGh29ry-zWM3yyFhXxP-NRxX2Q-sSksCSuxEzlleUKrFI7FD0pPTLX4VMpqOE2XvWNj5wKIUk6ZH9k5fsY1aEDeON_RJq27BDD/s320/Chicken+Cordon+Bleu.JPG" width="320" /></a></div><br />
Cover and bake for 30 minutes. Uncover and bake an addtional 10 minutes or until the cheese is completely melted. Enjoy!</div>Dianahttp://www.blogger.com/profile/00263381249607536474noreply@blogger.com0tag:blogger.com,1999:blog-7925358770687038269.post-41934768502227207922012-02-12T10:48:00.000-05:002012-02-12T10:48:15.631-05:00Strawberry Shortcake Trifle<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGUlazMt04E2-amr649P7nvh_uo2zWgH7IQ2N6a9kA-ZQYvIuoWOrRfgPS-U4dWD8E-H4tkjG8P6_psceOiHiT8EOiOdGC-FMSpBC-GL6WOqKRgnfXPKeEHHCxYxNCxoubVI7p-kld0TGA/s1600/IMG_0038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGUlazMt04E2-amr649P7nvh_uo2zWgH7IQ2N6a9kA-ZQYvIuoWOrRfgPS-U4dWD8E-H4tkjG8P6_psceOiHiT8EOiOdGC-FMSpBC-GL6WOqKRgnfXPKeEHHCxYxNCxoubVI7p-kld0TGA/s320/IMG_0038.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This is the perfect dessert for Valentine's Day! The colors are beautiful and it tastes divine! Quick and simple to put together. Just make sure you have a beautiful bowl to present the dessert. I used this pretty punch bowl and it just makes a great presentation.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u><strong>You will need:</strong></u></div><div class="separator" style="clear: both; text-align: left;">1 large store bought Angel Food Cake</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><u>Strawberry Glaze</u></strong></div><div class="separator" style="clear: both; text-align: left;">1 cup of sugar</div><div class="separator" style="clear: both; text-align: left;">3 Tbs. strawberry jello mix</div><div class="separator" style="clear: both; text-align: left;">3 Tbs. corn starch</div><div class="separator" style="clear: both; text-align: left;">1 cup water</div><div class="separator" style="clear: both; text-align: left;">1 lb. strawberries, sliced (save a few whole strawberries for garnish)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><u>Custard</u></strong></div><div class="separator" style="clear: both; text-align: left;">8 oz. cream cheese, softened</div><div class="separator" style="clear: both; text-align: left;">1 14 oz. can of condensed milk</div><div class="separator" style="clear: both; text-align: left;">1 16 oz. container of frozen whipped topping, thawed</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">To make the strawberry glaze you will need to add the sugar, jello mix and corn starch to a medium sauce pan. Whisk to combine. While whisking add the water. Place over medium heat and continue to whisk until the mixture comes to a boil. Boil for 1 minute. Set aside to cool. When the mixture has cooled add the sliced strawberries to the glaze and toss.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOsnNJpAPaPWnM3qMRSgV_AXk8a7n58-xCpIEml9lYakHIDw0twdFUisb-TTUeOLm6OxEfYh9k1nDLdJj-HJKmokJXndOI9iOia1Uby3oF24kU9R8vp6z1-s84IXS2txrMYdBlO7BmQNOu/s1600/IMG_0029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOsnNJpAPaPWnM3qMRSgV_AXk8a7n58-xCpIEml9lYakHIDw0twdFUisb-TTUeOLm6OxEfYh9k1nDLdJj-HJKmokJXndOI9iOia1Uby3oF24kU9R8vp6z1-s84IXS2txrMYdBlO7BmQNOu/s320/IMG_0029.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">To make the custard, you will need to place the softened cream cheese in a large bowl and beat with a mixer until creamy. Add the condensed milk and beat until combined. Add half of the whipped topping and beat and then add the other half and beat again until nice and creamy.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBioQeMMBS9epSsM46dDc4MxWEICgvQEtFpMORGqqBB4Thx4tMmq6V2K2sdEYzlVHCEAr80XJcPq_b1c3O2kID2D11Ml_9SVZUHPl8mbGAlY4JVjM6CsR6Ru2zP2dumEZiZYVn7JPpIsFZ/s1600/IMG_0031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBioQeMMBS9epSsM46dDc4MxWEICgvQEtFpMORGqqBB4Thx4tMmq6V2K2sdEYzlVHCEAr80XJcPq_b1c3O2kID2D11Ml_9SVZUHPl8mbGAlY4JVjM6CsR6Ru2zP2dumEZiZYVn7JPpIsFZ/s320/IMG_0031.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"> You will now need to cut the Angle Food Cake with a serrated knife, horizontally, into 3 equal layers.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4L7OD4ZbJ31Qg9mXQWxYiE2XZ8N7o5Mt97Fr5iiWhhtIpW8wqR7J6f6VaxEeJIXLAh6TKzPpm-2QLjMC_aR3rcgbGVJ1fOBBWsFLrI7m88kniVEsjn1SkSVFcdEpppcJAtwt8DfOimQmz/s1600/IMG_0032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4L7OD4ZbJ31Qg9mXQWxYiE2XZ8N7o5Mt97Fr5iiWhhtIpW8wqR7J6f6VaxEeJIXLAh6TKzPpm-2QLjMC_aR3rcgbGVJ1fOBBWsFLrI7m88kniVEsjn1SkSVFcdEpppcJAtwt8DfOimQmz/s320/IMG_0032.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">You can now begin to assemble the trifle by first placing a layer of cake onto the bottom of the bowl. Add 1/3 of the strawberry glaze over the cake layer.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeC5n5qqzTf7QBLjIC75XeEZnj8M-7a7JpgdAQJfQTOpfMXguuz-JD5B7UMlyJjBrilZUe2UWAY6SPRwpTB90-3-Ra3NJ-Yr5sZO6S8R9RPSD51JSO4gvpVvMMYwRpubp3e0pY5NqHyOT8/s1600/IMG_0033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeC5n5qqzTf7QBLjIC75XeEZnj8M-7a7JpgdAQJfQTOpfMXguuz-JD5B7UMlyJjBrilZUe2UWAY6SPRwpTB90-3-Ra3NJ-Yr5sZO6S8R9RPSD51JSO4gvpVvMMYwRpubp3e0pY5NqHyOT8/s320/IMG_0033.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Add 1/3 of the custard over the strawberry glaze layer.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkpuFA7rKq7lRPH6k9Zj_bA918r7lGRO0aT0bPvjyv8qE-87yb_ZWS8_Q_8PhqPNn341WPzrhEbVrqoGSrj82HgVkQhc4CrTum16m4sSifslZh0jwniyB-P4n7wAgUNtFLMYEy3GXZ7_MS/s1600/IMG_0034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkpuFA7rKq7lRPH6k9Zj_bA918r7lGRO0aT0bPvjyv8qE-87yb_ZWS8_Q_8PhqPNn341WPzrhEbVrqoGSrj82HgVkQhc4CrTum16m4sSifslZh0jwniyB-P4n7wAgUNtFLMYEy3GXZ7_MS/s320/IMG_0034.JPG" width="320" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And repeat the process until the trifle is completely assembled. Place a few whole strawberries on top for garnish.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW4806fRAGfCrBUrNtynD747ksHeAdwoGmDSXn44c5glfImD5oiuo_y4fR_2Yesm5v0BCNaWeCJCn-RX3q8JHzMOClJOLgOPd_RnwywGmlNX6LGS_IpPsKFZnIUgAbGAK5y_-3I8oyc_Mz/s1600/IMG_0037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW4806fRAGfCrBUrNtynD747ksHeAdwoGmDSXn44c5glfImD5oiuo_y4fR_2Yesm5v0BCNaWeCJCn-RX3q8JHzMOClJOLgOPd_RnwywGmlNX6LGS_IpPsKFZnIUgAbGAK5y_-3I8oyc_Mz/s320/IMG_0037.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Place in the refrigerator for at least 2 hours or overnight. Enjoy!</div><div class="separator" style="clear: both; text-align: left;"></div></div>Dianahttp://www.blogger.com/profile/00263381249607536474noreply@blogger.com3tag:blogger.com,1999:blog-7925358770687038269.post-4719762332974702592012-02-05T10:26:00.000-05:002012-02-05T10:26:37.662-05:00Irresistible Chocolate Waffles<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhphwr3YToTFY5Asy4lbTgBUJZWD1_dJO-EyVGU5E6WVIs7DrIANEOGh_nf4jnJO5TC-lWZKSvgFNll41hksfmelScOA0qooMbDC0Yuq4ETRB1xkD_G8mirWccrgjSNfFnS3Rn3AEPHcfi7/s1600/Irresistible+Chocolate+Waffles.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhphwr3YToTFY5Asy4lbTgBUJZWD1_dJO-EyVGU5E6WVIs7DrIANEOGh_nf4jnJO5TC-lWZKSvgFNll41hksfmelScOA0qooMbDC0Yuq4ETRB1xkD_G8mirWccrgjSNfFnS3Rn3AEPHcfi7/s320/Irresistible+Chocolate+Waffles.JPG" width="320" /></a></div><br />
My husband and kids love these! I make them sometimes on Sunday mornings as a special treat because they're not exactly a low calorie breakfast!!<br />
You will need:<br />
2 cups all-purpose flour<br />
1 Tbs. baking powder<br />
1/2 tsp. salt<br />
4 Tbs. sugar<br />
3 Tbs. unsalted butter<br />
3 Tbs. vegetable shortening<br />
3/4 cup milk chocolate chips<br />
1/3 cup heavy cream<br />
3 large eggs<br />
1 cup milk<br />
1 tsp. vanilla extract<br />
Optional Toppings: chocolate syrup, maple syrup, whipped cream, berries, cherries, confectioner's sugar<br />
<br />
1.Whisk together in a large bowl the flour, baking powder, salt, and sugar. Set aside.<br />
2. Melt the butter and shortening in a small saucepan, stirring to combine; remove from the heat and set aside.<br />
3. In a small bowl, add the chocolate chips and heavy cream. Heat in the microwave in thirty second intervals until the chocolate is melted. Whisk until creamy and smooth. Be careful not to scorch the chocolate.<br />
4. Whisk the eggs, milk, chocolate mixture, and vanilla in a medium bowl.<br />
5. Whisk the egg and chocolate mixture into the flour until combined. Whisk in the butter and shortening until combined.<br />
6. Preheat a waffle iron and spray with cooking spray. Ladle about 1/3 cup of the batter onto the waffle iron; cook until crisp.<br />
I usually serve the waffles with a dusting of confectioner's sugar, a dollop of whipped cream, a drizzle of chocolate syrup, and a cherry. What an amazing dessert/ breakfast!!!<br />
<br />
</div>Dianahttp://www.blogger.com/profile/00263381249607536474noreply@blogger.com0tag:blogger.com,1999:blog-7925358770687038269.post-54048927092565073512012-01-22T16:18:00.000-05:002012-01-22T16:18:09.448-05:00Glazed Pork Chops<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCr5-x5fvBTuLCoEq_ih4Qon404gvWvqamt0dvYaGSAird8O8c7VC81zkSHgjeIEq1xf-pe0uHK31gGtJ1mAPbOhxQlBExHi21q7J5fkt2k1mUSF8TCUJk04-fdVGnufz_evqYd5tc7JJ8/s1600/Glazed+Pork+Chops.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCr5-x5fvBTuLCoEq_ih4Qon404gvWvqamt0dvYaGSAird8O8c7VC81zkSHgjeIEq1xf-pe0uHK31gGtJ1mAPbOhxQlBExHi21q7J5fkt2k1mUSF8TCUJk04-fdVGnufz_evqYd5tc7JJ8/s320/Glazed+Pork+Chops.JPG" width="240" /></a></div><br />
6 Bone-in pork chops<br />
2 Tbs. Goya Adobo powder<br />
4 Tbs. yellow mustard<br />
4 Tbs. light brown sugar<br />
2 Tbs. honey<br />
2 Tbs. chili garlic paste<br />
1 Tbs. worcestershire sauce<br />
1/2 tsp. salt<br />
<br />
Preheat the oven to 350 degrees Fahrenheit.<br />
Sprinkle both sides of the pork chops with the Goya Adobo powder. Let sit for an hour. Place the pork chops in a 13 x 9inch baking pan. In a small bowl whisk mustard, sugar, honey, chili paste, worcestershire sauce and the salt. Pour the sauce over the pork chops. Flip the pork chops over to make sure they are completely cover with the sauce. Bake for about 40 minutes or until cooked through. Enjoy!<br />
<br />
</div>Dianahttp://www.blogger.com/profile/00263381249607536474noreply@blogger.com0tag:blogger.com,1999:blog-7925358770687038269.post-29673516604094208822012-01-08T09:58:00.000-05:002012-01-08T09:58:14.367-05:00Portuguese Sopinhas<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg33ypPR0YyXvkxw9f8LHprcbNotYIQBLzKuhjBurcbTyApfii4DnRFAm7mlmTTc_lb9RdT_tSTd6g0WfVr-nkwKFKxUUbEZiRkChlf74_eTIDWY-DwcFJtuxFKpYg7m_lTelKT9R8aEcbg/s1600/Portuguese+Sopinhas+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg33ypPR0YyXvkxw9f8LHprcbNotYIQBLzKuhjBurcbTyApfii4DnRFAm7mlmTTc_lb9RdT_tSTd6g0WfVr-nkwKFKxUUbEZiRkChlf74_eTIDWY-DwcFJtuxFKpYg7m_lTelKT9R8aEcbg/s320/Portuguese+Sopinhas+2.JPG" width="320" /></a></div><strong>You will need:</strong><br />
10 cups of water<br />
1 beef boullion cube<br />
1/2 lb. linguica or chourico, sliced<br />
1/2 head of a small cabbage, chopped<br />
4 carrots, sliced<br />
3-4 cups of kale, chopped<br />
3 cups of cubed potatoes<br />
2 tsp. salt<br />
1 15.5 oz. can red kidney beans, drained and mashed<br />
<br />
In a large pot bring 10 cups of water to a boil. Add the boullion cube and linguica. Let boil for about 5 to 8 minutes. Add the cabbage, carrots and kale. Boil for 10 minutes. Add the potatoes and salt and boil for 10 minutes. Add the beans and simmer for another 3 minutes. Enjoy.<br />
</div>Dianahttp://www.blogger.com/profile/00263381249607536474noreply@blogger.com0tag:blogger.com,1999:blog-7925358770687038269.post-859261811486824672011-12-26T10:54:00.000-05:002011-12-26T10:54:41.769-05:00Tortellini Soup<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-JsXZ2cZ0EeE/TviSlK8bRDI/AAAAAAAAAQA/By9wpUt3ASg/s1600/Tortellini+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-JsXZ2cZ0EeE/TviSlK8bRDI/AAAAAAAAAQA/By9wpUt3ASg/s1600/Tortellini+Soup.jpg" /></a></div><br />
I love to have a nice bowl of delicious soup in the winter time. There is just no other food that is so comforting during the cold months. <br />
<br />
<strong>You will need:</strong><br />
1 lb. ground spicy italian sausage<br />
1 sweet vidalia onion, chopped<br />
2 cloves garlic, crushed<br />
1 tsp. dried oregano<br />
6 cups chicken stock<br />
8 oz. can of tomato sauce<br />
3 carrots, sliced<br />
2 vine ripe tomatoes, chopped<br />
10 oz. frozen package spinach, thawed <br />
1/4 cup basil, chopped<br />
1 tsp. salt<br />
1/2 lb. of fresh tortellini pasta<br />
1 zucchini, sliced<br />
1 red bell pepper, chopped<br />
<br />
In a large pot over medium-high heat, brown the sausage until no longer pink. Remove the sausage with a slotted spoon and put to the side. Add the onion, garlic, and the dried oregano to the drippings in the pot and saute for 5 minutes. Add the chicken stock, tomato sauce, carrots, tomatoes, spinach, basil, salt, and the cooked sausage. Bring to a boil and reduce heat and simmer for 20 minutes. Add the pasta, zucchini, and red bell pepper and simmer for another 25 minutes. You can serve this with a little freshly grated parmesan cheese and some crusty bread. Enjoy!<br />
</div>Dianahttp://www.blogger.com/profile/00263381249607536474noreply@blogger.com0tag:blogger.com,1999:blog-7925358770687038269.post-23142865852592022432011-11-20T09:16:00.000-05:002011-11-20T09:16:39.720-05:00Roasted Garlic Chicken Pasta<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisNqkL-TxYWE8OL6I4Dssn1w9ZOu20KxtodPyCNRywSBLbinfyxpHInqA3WmSDz3hHq6-sofAh_kQJSMV7zMiqqF86476wEwF1IjBYVItrMM7xKFF5de-OI697cVtyjg-s5kS3uZ_QIXmA/s1600/Creamy+Chicken+linguine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisNqkL-TxYWE8OL6I4Dssn1w9ZOu20KxtodPyCNRywSBLbinfyxpHInqA3WmSDz3hHq6-sofAh_kQJSMV7zMiqqF86476wEwF1IjBYVItrMM7xKFF5de-OI697cVtyjg-s5kS3uZ_QIXmA/s1600/Creamy+Chicken+linguine.jpg" /></a></div>Your family will love this recipe. It is so simple and delicious.<br />
<br />
You will need:<br />
1 head of garlic<br />
8 oz. pkg. linguine<br />
3/4 cup chicken broth<br />
1/4 cup of white wine<br />
Juice of 1 lemon<br />
1 tsp. salt<br />
1/2 tsp. freshly ground black pepper<br />
3 Tbs. of extra virgin olive oil, divided<br />
4 skinless, boneless chicken breast halves<br />
3 Tbs. all-purpose flour<br />
1/4 grated parmesan cheese<br />
1 cup chopped cremini mushrooms<br />
4 Tbs. butter<br />
1/3 cup of chopped scallions<br />
Preheat the oven to 400 degrees Fahrenheit. Cut the top off of the head of garlic. Place the garlic head in the middle of a piece of foil. Drizzle one tablespoon of olive oil on top and wrap with the foil. Bake for 30 minutes, until cloves are soft. Let cool enough so you can handle.<br />
Bring a large pot of water to a boil. Add the pasta and cook according to the package directions; drain. Place the pasta on a large platter.<br />
Squeeze the garlic cloves into a medium bowl. Mix in the chicken broth, white wine, lemon juice, salt and pepper. Set aside.<br />
Heat 2 Tbs. of olive oil in a large skillet. Lightly coat the chicken in the flour and add to the skillet. Brown the chicken breast on each side, about 6 minutes on each side. Remove the chicken from the heat and set aside.<br />
Leave the juices from the chicken in the skillet. Stir in the garlic and chicken stock mixture and bring to a boil. Reduce heat and add the parmesan cheese, chicken and mushrooms. Continue cooking for about 5 minutes or until the chicken is no longer pink. Remove the chicken from the skillet leaving the sauce in the pan. Place the chicken on top of the pasta. Add the butter to the garlic sauce and add the scallions. Stir just until the butter is melted. Pour the sauce over the chicken and pasta. You can top this dish with chopped tomatoes for freshness. Bon Appetiti!<br />
<br />
<br />
<br />
</div>Dianahttp://www.blogger.com/profile/00263381249607536474noreply@blogger.com0tag:blogger.com,1999:blog-7925358770687038269.post-61899767631539015152011-11-07T19:05:00.000-05:002011-11-07T19:05:16.879-05:00Cranberry Orange Bread<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1BzTdjbToXeynJ2ojzgz2CAIcu25MPLy0k_EHu6x9xVyQHPnuwTyVdsyqAxDOH4-BkwtbWjjNlEv68njApunuVHKRaPlKpFPERQXydZg4n4T9lhxqVqmSe6vSzLsWfZ5T2Y746PzOhGpI/s1600/Cranberry+Orange+Bread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1BzTdjbToXeynJ2ojzgz2CAIcu25MPLy0k_EHu6x9xVyQHPnuwTyVdsyqAxDOH4-BkwtbWjjNlEv68njApunuVHKRaPlKpFPERQXydZg4n4T9lhxqVqmSe6vSzLsWfZ5T2Y746PzOhGpI/s320/Cranberry+Orange+Bread.JPG" width="320" /></a></div><br />
This a wonderful moist bread. The orange goes very well with the cranberries and walnuts.<br />
<br />
You will need:<br />
2 cups all-purpose flour<br />
1 1/2 tsp. baking powder<br />
1 tsp. baking soda<br />
1/2 tsp. salt<br />
1/2 tsp. cinnamon<br />
1 cup sugar<br />
1 egg<br />
Zest of 1 orange<br />
1/2 cup of freshly squeezed orange juice (about 2 oranges)<br />
2 Tbs. melted butter<br />
2 Tbs. vegetable oil<br />
1/2 tsp. orange extract<br />
2 Tbs. hot water<br />
1 1/2 cups cranberries<br />
1 cup chopped walnuts<br />
Raw sugar for sprinkling the top of the batter before going into the oven<br />
<br />
Preheat oven to 325 degrees Fahrenheit.<br />
In a medium bowl whisk flour, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl whisk sugar, egg, orange zest, orange juice, melted butter, vegetable oil, orange extract and hot water. Add the flour mixture to the wet ingredients. Stir until combined. Be careful to not over mix. Carefully fold in the cranberries and walnuts. Pour into a 9 inch x 5 inch greased loaf pan. Sprinkle the raw sugar over the top of the batter. Bake for about 1 hour to 1 hour and 10 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before removing to a cooling rack.</div>Dianahttp://www.blogger.com/profile/00263381249607536474noreply@blogger.com0tag:blogger.com,1999:blog-7925358770687038269.post-26805920895053573272011-10-30T10:44:00.000-04:002011-10-30T10:44:16.917-04:00Slow Cooker Swiss Steak<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHjK9MkMrDteytf7iin5_30XIblR7cH_e9ZnJSwwTihHG709OCAi2QG6PFsATFP9youIQglRXtLNwkehK-6jXL-jZ4ICnbdJ5aP1261PvYsulQ5LffInIgTEzEDHGvBcqQdzPGzoiN-l7k/s1600/Slow+Cooked+Swiss+Steak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHjK9MkMrDteytf7iin5_30XIblR7cH_e9ZnJSwwTihHG709OCAi2QG6PFsATFP9youIQglRXtLNwkehK-6jXL-jZ4ICnbdJ5aP1261PvYsulQ5LffInIgTEzEDHGvBcqQdzPGzoiN-l7k/s1600/Slow+Cooked+Swiss+Steak.jpg" /></a></div><br />
You will need:<br />
2 lbs. Cubed Round Steak, cut into serving size pieces<br />
1 tsp. Salt<br />
1/2 tsp. ground black pepper<br />
2 Tbs. vegetable oil<br />
1/4 cup of all-purpose flour<br />
1 lg. onion, chopped<br />
1 green bell pepper, chopped<br />
2 vine ripe tomatoes, chopped<br />
1/2 can (15 oz.) sloppy joe sauce<br />
1 Tbs. of worcestershire sauce<br />
2 garlic cloves, crushed through a garlic press<br />
1/2 cup of red wine<br />
1 Tbs. sugar, to mellow out the acidity<br />
<br />
Sprinkle salt and pepper on both sides of the steak. Add the vegetable oil to a skillet over medium-high heat, add the steak and brown on both sides. Add the steak to the crock pot. Add the onion, green bell pepper, chopped tomatoes, sloppy joe sauce, worcestershire sauce, garlic, red wine and sugar. Cover and cook on low for 6 to 8 hours or until tender. You can thicken the sauce with a Tbs. of cornstarch dissolved in 3 Tbs. of water. Add this slurry to the pot and turn the crockpot to high and cook until the sauce is thickened. Serve over mashed potatoes or rice. Bon Appetit!<br />
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</div>Dianahttp://www.blogger.com/profile/00263381249607536474noreply@blogger.com0tag:blogger.com,1999:blog-7925358770687038269.post-3338610867341928062011-10-29T19:06:00.000-04:002011-10-29T19:06:45.564-04:00Apple Cinnamon Fritters<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6JgLc3sGTN5H436Bp2CcgRQ6btM43u8v_vdVUTboYWyRsLgCpuphqw4k2rN48WUOz6YpSPt1tAE5Df-9Su9Luo7__AKDfMWs2k0R_0-6AqgVj0HWs_pbdMLhNzHDmtogAEOabAhj3MzsS/s1600/Apple+Cinnamon+Fritters+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6JgLc3sGTN5H436Bp2CcgRQ6btM43u8v_vdVUTboYWyRsLgCpuphqw4k2rN48WUOz6YpSPt1tAE5Df-9Su9Luo7__AKDfMWs2k0R_0-6AqgVj0HWs_pbdMLhNzHDmtogAEOabAhj3MzsS/s320/Apple+Cinnamon+Fritters+3.JPG" width="320" /></a></div><br />
Here is another way to utilize all those apples that you picked at the apple orchard. So fluffy and yummy, you can't just have one!<br />
You will need:<br />
Vegetable oil for frying<br />
1 1/2 cups of all-purpose flour<br />
2 tsp. of baking powder<br />
1/2 tsp. of salt<br />
1 tsp. cinnamon<br />
4 Tbs. sugar<br />
2 eggs, beaten<br />
1 tsp. of vanilla extract<br />
2/3 cup of milk<br />
3 cups of chopped apples<br />
1/3 cup of powdered sugar<br />
1/3 cup of caramel, optional<br />
<br />
Fill a heavy pot with about 3 inches from the bottom with vegetable oil. Heat the oil to 350 degrees Fahrenheit.<br />
In a medium bowl, whisk the flour, baking powder, salt, cinnamon and sugar until all combined. In another small bowl whisk the eggs, vanilla extract and the milk. Stir in the apples. Add the wet mixture to the dry ingredients. Stir just until all combined. Add tablespoons full (about 1/4 cup) of the batter to the hot oil. Fry until golden brown. Place on a papertowel to drain off the excess oil. Dust with the powdered sugar and serve warm. You can serve it with caramel. Enjoy!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPA9fyGa1g8nclNSAgw8bI-6byPEuGbDlgZkMIBSxbfVU_KL2DIOFFl7mzjgYWY2IPY4mZJfoVEnoqgC8r6WWF0xnPm9to15iodwz_aWZdOdfKCU60pCc8Ia6_bh7Q6HJOCCwytTQdz_K5/s1600/Apple+Cinnamon+Fritters+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPA9fyGa1g8nclNSAgw8bI-6byPEuGbDlgZkMIBSxbfVU_KL2DIOFFl7mzjgYWY2IPY4mZJfoVEnoqgC8r6WWF0xnPm9to15iodwz_aWZdOdfKCU60pCc8Ia6_bh7Q6HJOCCwytTQdz_K5/s320/Apple+Cinnamon+Fritters+5.JPG" width="320" /></a></div><br />
</div>Dianahttp://www.blogger.com/profile/00263381249607536474noreply@blogger.com0tag:blogger.com,1999:blog-7925358770687038269.post-35201157000449084112011-10-23T19:58:00.000-04:002011-10-23T19:58:09.814-04:00Roasted Butternut Squash & Spinach Risotto<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKbM1MVScQA11RYDmExQ0Jm02SkjbOcMxhIrvs5ofFsv20L1nqoUcBGUs6a9ZUH1t9I_sdIKpS21KTe6UoObRtZYEW8Tu3C_hW_JXygBgDQ-9N-6Z3apV7Qzq9bnrAseorDW9CXUU84jN/s1600/DSCF1377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKbM1MVScQA11RYDmExQ0Jm02SkjbOcMxhIrvs5ofFsv20L1nqoUcBGUs6a9ZUH1t9I_sdIKpS21KTe6UoObRtZYEW8Tu3C_hW_JXygBgDQ-9N-6Z3apV7Qzq9bnrAseorDW9CXUU84jN/s320/DSCF1377.JPG" width="320" /></a></div><br />
This recipe is great!! The risotto is so creamy and declicious with lots of flavor. You can make this a vegetarian main dish or a side dish. Either way it's wonderful!<br />
You will need:<br />
3 lbs. of butternut squash, peeled & cubed into 1/2 inch pieces<br />
4 Tbs. of extra virgin olive oil, divided<br />
1 medium onion, chopped<br />
2 tsp. salt<br />
1 1/2 tsp. freshly ground pepper<br />
1 1/2 cups of Arborio Rice<br />
1 tsp. minced garlic<br />
1/2 tsp. of cumin<br />
1 tsp. of dried sage<br />
1/3 cup of white wine<br />
1/3 cup of grated parmigiano cheese<br />
6 cups of organic chicken stock<br />
6 cups of fresh baby spinach leaves or 10 oz. frozen spinach, thawed and squeezed to remove any liquid<br />
<br />
Preheat the oven to 450 degrees Fahrenheit.<br />
Place the squash cubes on a baking dish. Toss the squash with 2 Tbs. of olive oil, 1 tsp. salt and 1/2 tsp. of black pepper. Roast for about 20 minutes or until golden brown and tender. While the squash is in the oven, start the risotto.<br />
Bring the broth to a simmer and keep at a low simmer. In a 4 quart saucepan, cook the onion in 2 Tbs. of olive oil. Stirring until softened, about 6 minutes. Add the rice, garlic, cumin and sage. Cook, stirring for about 3 minutes. Sir in the white wine. Cook for another 4 minutes. Stir in 1/2 cup of simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy- looking. About 20 minutes total. Stir in the spinach, parmigiano cheese, salt and pepper. Add the roasted squash cubes. Serve this immediately. Enjoy!<br />
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</div>Dianahttp://www.blogger.com/profile/00263381249607536474noreply@blogger.com0tag:blogger.com,1999:blog-7925358770687038269.post-22024814168948864292011-10-09T09:18:00.000-04:002011-10-09T09:18:41.095-04:00Pumpkin Cheesecake<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihKvIeXFPetFIinhi4WkFYBJoQ-Gew2-8yo2vjFZAsNw2IZW94-8MaGH9vtK7c0nYoSNeO93v_mrkQjnQsYdXAev9kBsdb7p70KRpK87oRuaKJ_Iu7jogJ1PD3VhKP7bgZQ93d8p1CBjEF/s1600/2009-2010+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihKvIeXFPetFIinhi4WkFYBJoQ-Gew2-8yo2vjFZAsNw2IZW94-8MaGH9vtK7c0nYoSNeO93v_mrkQjnQsYdXAev9kBsdb7p70KRpK87oRuaKJ_Iu7jogJ1PD3VhKP7bgZQ93d8p1CBjEF/s320/2009-2010+005.JPG" width="320" /></a></div><br />
My family absolutely adores this cheesecake. I love the spices and the creaminess of the cheesecake. I use Paula Deen's recipe but, I modified it to my taste buds. If you haven't noticed already, I am a HUGE Paula Deen fan, LOL! I love the ginger snap crust with this cheesecake filling instead of the graham cracker crust that Paula Deen uses. Hope you like it!<br />
<br />
You will need:<br />
<b><u>Crust</u></b><br />
2 cups of ginger snap cookie crumbs ( I use a food processor to ensure the crumbs are crushed finely)<br />
6 Tbs. of melted unsalted butter<br />
2 Tbs. of sugar<br />
<br />
<b><u>Filling</u></b><br />
3 pkgs. (8oz. each) of cream cheese, softened<br />
1 1/2 cups of sugar<br />
1 (15oz.) can of pumpkin puree<br />
3 eggs, plus 1 egg yolk<br />
1/4 cup of sour cream<br />
1 tsp. of ground cinnamon<br />
1/4 of tsp. of freshly ground nutmeg<br />
1/8 tsp. of ground cloves<br />
2 Tbs. of all-purpose flour<br />
1 Tbs. of vanilla bean paste (if you can't find this, you can use vanilla extract)<br />
<br />
<b><u>Topping</u></b><br />
1 cup of heavy cream<br />
1/4 cup of powdered sugar<br />
1/8 tsp. of ground cinnamon<br />
<br />
Preheat the oven to 350 degrees Fahrenheit.<br />
In a medium bowl, combine crumbs, butter and the sugar with at fork. Pour into a 9 inch springform pan. Press onto the bottom and half way up the sides of the pan. Refrigerate until you have finished combining the filling ingredients.<br />
In a large bowl, beat cream cheese and sugar until light and fluffy. Add the pumpkin, eggs, sour cream and spices and beat until it is all combined. Add the flour and vanilla bean paste and beat until all combined. Pour into the prepared crust. Spread evenly. Bake for an hour or just until the middle is almost set. Turn the oven off and let the cheesecake sit in the oven with the door ajar for about 20 minutes. Remove from the oven and cool completely. Refrigerate for 4 hours or overnight. When ready to serve, beat the heavy cream, powdered sugar, vanilla extract and the cinnamon until stiff peaks are formed. Top cheesecake with the whipped cream before serving. Enjoy!<br />
<br />
<br />
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</div>Dianahttp://www.blogger.com/profile/00263381249607536474noreply@blogger.com0tag:blogger.com,1999:blog-7925358770687038269.post-84261230103531762322011-09-30T21:30:00.000-04:002011-09-30T21:30:30.641-04:00Lemon Cheesecake<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMEG50jfq99OG_H8M2H0mTi8_ifdlwK45F3_5XC8c4yhocTOHJWgPfdUAwlf96kK3ilUpBGzniEiamNQ1dqUrc9hHL79s0vYLuYhsJdEVY1c7jL7N-oaQ-AJdO4PUcZ_ZIaLpWv49KAzda/s1600/Lemon+Pudding+Cheesecake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMEG50jfq99OG_H8M2H0mTi8_ifdlwK45F3_5XC8c4yhocTOHJWgPfdUAwlf96kK3ilUpBGzniEiamNQ1dqUrc9hHL79s0vYLuYhsJdEVY1c7jL7N-oaQ-AJdO4PUcZ_ZIaLpWv49KAzda/s320/Lemon+Pudding+Cheesecake.JPG" width="320" /></a></div><br />
I got this recipe from Semi-Homemade with Sandra Lee years ago. Modified it a little bit to my taste. Hope you like it.<br />
You will need for the Crust:<br />
2 cups of graham cracker crumbs<br />
1/4 cup of sugar<br />
6 Tbs. of melted butter<br />
Filling:<br />
4 pkgs. (8oz. each) cream cheese, softened<br />
3/4 cup of sugar\<br />
2 Tbs. of all-purpose flour<br />
4 eggs<br />
3 Tbs. of milk<br />
1 cup of sour cream<br />
2 pkgs. (4-serving size each) Lemon Flavored instant pudding mix<br />
Topping:<br />
1 cup of heavy cream<br />
1/4 cup of powdered sugar<br />
Lemon Zest (optional), this should be zested with a lemon zest peeler and not a grater<br />
<br />
Preheat the oven to 325 degrees Fahrenheit.<br />
In a medium bowl, mix the graham cracker crumbs, sugar and the butter. Press the mixture firmly onto the bottom and half way up the sides of a 9 inch spring form pan. Refrigerate for 15 minutes.<br />
Beat the cream cheese and the sugar until light and fluffy. Add the flour and the eggs one at a time, making sure to mix well after each addition of egg. Add the milk and sour cream and mix well. Add the pudding mix and mix just unil combined. Pour into the prepared spring form pan. Bake for 1 hour and 15 minutes to 1 hour and 45 minutes or until the center is almost set. Cool completely. Refrigerate for at least 4 hours or overnight.<br />
For the topping, in a large bowl beat the heavy cream and sugar until stiff peaks are formed. Top the cheesecake. Sprinkle with lemon zest. Enjoy!<br />
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</div>Dianahttp://www.blogger.com/profile/00263381249607536474noreply@blogger.com1tag:blogger.com,1999:blog-7925358770687038269.post-26125218227602979052011-09-25T10:44:00.001-04:002011-09-25T10:45:32.846-04:00Chicken & Roasted Veggies Pot Pie<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK-eRTyFCQDO_N7Ckaqt8d5_YwUVIaXzevWvgl7nrduA2OIdGTnwnTu80WM6PBrL97aGGCqxK_A0eqpu-pV8LurbW0uRYHUbUw6X2jqwzJKzqXDZjOi2p70zsv3ibosMRsJhKsTJvYLFt1/s1600/Chicken+Pot+Pie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK-eRTyFCQDO_N7Ckaqt8d5_YwUVIaXzevWvgl7nrduA2OIdGTnwnTu80WM6PBrL97aGGCqxK_A0eqpu-pV8LurbW0uRYHUbUw6X2jqwzJKzqXDZjOi2p70zsv3ibosMRsJhKsTJvYLFt1/s320/Chicken+Pot+Pie.JPG" width="320" /></a></div><br />
I watched the Paula Deen show the other day and she had a guest on the show by the name of Rodney Henry. He made a chicken pot pie with roasted veggies and it immediately got my brain working on how I could make that recipe my own. So here it is! Hope you like it!<br />
<br />
You will need:<br />
<b><u>Roasted Veggies</u></b><br />
3 carrots, sliced<br />
5 white baby potatoes, sliced with the skin on<br />
1 vidalia onion, chopped into 1/2 inch pieces<br />
green beans, chopped into 1 inch pieces<br />
1/4 cup of extra virgin olive oil<br />
Salt and pepper to taste<br />
<br />
Preheat the oven to 375 degrees Fahrenheit. In a large bowl add the sliced carrots, potatoes, green beans, chopped onion, olive oil, salt and pepper. Pour onto a baking sheet and roast for about 30-35 minutes or until the vegetables are tender and slightly caramelized.<br />
<br />
<b><u>Filling:</u></b><br />
1 pkg. of Pillsbury Pie crust<br />
Roasted Veggies<br />
2 cups of chicken (breast or dark), chopped<br />
6 Tbs. of butter<br />
2 Tbs. of extra virgin olive oil<br />
1/2 cup of all-purpose flour<br />
1 1/2 cups of whole milk<br />
1 cup of chicken stock<br />
Salt and Pepper to taste<br />
1 tsp. of dried Sage<br />
1 egg, slightly beaten<br />
<br />
Remove the pie crust from the refrigerator and allow to sit on the counter for about 15 minutes.<br />
In a saucepan over medium heat, add the butter and olive oil. Whisk in the flour and cook for about 3 minutes. Slowly whisk in the milk and the chicken stock. Add the salt, pepper and sage. Cook until the sauce comes to a boil and is thickened. This cream sauce will be thick. In a large bowl add the roasted veggies, chicken and the sauce. Line the pie dish with the pie crust.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK-eRTyFCQDO_N7Ckaqt8d5_YwUVIaXzevWvgl7nrduA2OIdGTnwnTu80WM6PBrL97aGGCqxK_A0eqpu-pV8LurbW0uRYHUbUw6X2jqwzJKzqXDZjOi2p70zsv3ibosMRsJhKsTJvYLFt1/s1600/Chicken+Pot+Pie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK-eRTyFCQDO_N7Ckaqt8d5_YwUVIaXzevWvgl7nrduA2OIdGTnwnTu80WM6PBrL97aGGCqxK_A0eqpu-pV8LurbW0uRYHUbUw6X2jqwzJKzqXDZjOi2p70zsv3ibosMRsJhKsTJvYLFt1/s320/Chicken+Pot+Pie.JPG" width="320" /></a></div><br />
Add the filling. Take the other pie crust and put over the filling and crimp the edges together with the bottom crust.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ2l6v2Xa6uvY4mFK9-lq4MMGDhXcyK7jj6378NLbf5n68wjS7q3Zuj3WDoXNo0pDNhuDKzg3Bnd4HuGiyQDZ7hD8wul5Ocq7HIhQcXCZpy4T8B9itZwGiZM4f21esk2iFv3BBMRY8D0g9/s1600/Chicken+Pot+Pie+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ2l6v2Xa6uvY4mFK9-lq4MMGDhXcyK7jj6378NLbf5n68wjS7q3Zuj3WDoXNo0pDNhuDKzg3Bnd4HuGiyQDZ7hD8wul5Ocq7HIhQcXCZpy4T8B9itZwGiZM4f21esk2iFv3BBMRY8D0g9/s320/Chicken+Pot+Pie+2.JPG" width="320" /></a></div><br />
Making sure that the pie crusts are completely sealed together so that the filling does not ooze out. You can flute the edges or use a fork for a nice decorative look. Cut 4, 2 inch slits, on the top crust so the steam can escape. Take a pastry brush and brush the egg onto the crust. This will give the crust a nice shiny look. Bake for about 40 minutes or until the pie is a nice golden brown. Serve with a nice side salad.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQPaaHvxYzHlIfPAJipw2iLmfWQrkVHG4Fhcg9zhzqa2VY7G-K9f_7EZ-jz0fG2Q7RKoOdUrNXNgUHhMSY-0xotJ-2b3MeplUaHXtzv1xJMH1kCIopspqqZfhkgyMuBm3gDO9xYoRhKdep/s1600/Chicken+Pot+Pie+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQPaaHvxYzHlIfPAJipw2iLmfWQrkVHG4Fhcg9zhzqa2VY7G-K9f_7EZ-jz0fG2Q7RKoOdUrNXNgUHhMSY-0xotJ-2b3MeplUaHXtzv1xJMH1kCIopspqqZfhkgyMuBm3gDO9xYoRhKdep/s320/Chicken+Pot+Pie+3.JPG" width="320" /></a></div><br />
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</div>Dianahttp://www.blogger.com/profile/00263381249607536474noreply@blogger.com0tag:blogger.com,1999:blog-7925358770687038269.post-63169290069272122512011-09-18T09:21:00.000-04:002011-09-18T09:21:12.131-04:00The Best Apple Cinnamon Muffins<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivrt6P8KPtASuzA_oZVQFFzNIxdrbq71bKvZqMxX_3UGbVdANEIr3hYHlkP7stKyOEcY_yZrHax6pUnK7iGtSFnN1EybOjIAAYKnv-7CvN4NeW9gK4mUuUi8ZTxpz0rOKyTzof-hnGWc4F/s1600/Apple+Cinnamon+Muffin.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivrt6P8KPtASuzA_oZVQFFzNIxdrbq71bKvZqMxX_3UGbVdANEIr3hYHlkP7stKyOEcY_yZrHax6pUnK7iGtSFnN1EybOjIAAYKnv-7CvN4NeW9gK4mUuUi8ZTxpz0rOKyTzof-hnGWc4F/s320/Apple+Cinnamon+Muffin.JPG" width="320" /></a></div><br />
I have tried many apple cinnamon muffin recipes but, this recipe I came up with is by far the best I have ever tried. You can make these and let them cool completely and wrap tightly and freeze. During the week just get one out of the freezer and let it sit on the counter while you are getting ready and then pop it in the microwave just to get it slightly warm. Great way to begin your day!<br />
You will need:<br />
2 cups of all-purpose flour<br />
3 tsp. of baking powder<br />
1/2 tsp. of baking soda<br />
1/2 tsp. of salt<br />
2 1/4 tsp. of ground cinnamon, divided<br />
1/2 tsp. plus a pinch of freshly ground nutmeg, divided<br />
1 cup, plus 2 Tbs. of sugar, divided<br />
2 eggs<br />
3/4 cup of sour cream<br />
1/4 cup of canola oil<br />
1 tsp. of pure vanilla extract<br />
2 cups of peeled and chopped golden delicious apples<br />
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Streusel Topping:<br />
1/4 cup of packed light brown sugar<br />
3 Tbs. of all-purpose flour<br />
1/4 tsp. of ground cinnamon<br />
Pinch of freshly ground nutmeg<br />
2 Tbs. of cold butter, cut into pieces<br />
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Preheat the oven to 400 degrees Fahrenheit.<br />
In a medium bowl, combine chopped apples, 2 Tbs. of sugar, tsp. of ground cinnamon and a pinch of nutmeg. Set to the side and let the sugar draw out some liquid. This will make the muffins even moister.<br />
In a large bowl, combine dry ingredients with a whisk. In another bowl, beat with a mixer, sugar, eggs, canola oil, sour cream and vanilla extract. Add half of the dry ingredients to the wet and beat. Add the other half of the dry ingredients and beat well. Fold the apples into the batter. Line your jumbo muffin tins or spray with non-stick cooking spray. Fill the 10 muffin tins 3/4 full. In a small bowl, add the streusel topping ingredients except for the butter and combine. Using a fork cut the butter into the dry ingredients until it resembles coarse crumbs. Sprinkle about 1 tsp. over each muffin tin. Bake for 25 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool for about 5 to 8 minutes before removing the muffins from the tins and placing them on cooling racks. Enjoy!<br />
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</div>Dianahttp://www.blogger.com/profile/00263381249607536474noreply@blogger.com0tag:blogger.com,1999:blog-7925358770687038269.post-45006727187484047652011-09-12T20:22:00.000-04:002011-09-12T20:22:42.621-04:00Roasted Sweet & Spicy Acorn Squash<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ut1DmupZde2LUlSCmz_vZpEcdky3EyfvC1X7qy5LeHaNQmoxp2iAVxB5Z0XviqmR3i0KMorluA_l_MsP6w846ndyj6jQjBlzvjFxDi07qdgTC91cas1oLhj-sWGflYws4kBvzETE-EEY/s1600/Sweet+%2526+Spicy+Acorn+Squash.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ut1DmupZde2LUlSCmz_vZpEcdky3EyfvC1X7qy5LeHaNQmoxp2iAVxB5Z0XviqmR3i0KMorluA_l_MsP6w846ndyj6jQjBlzvjFxDi07qdgTC91cas1oLhj-sWGflYws4kBvzETE-EEY/s320/Sweet+%2526+Spicy+Acorn+Squash.JPG" width="320" /></a></div><br />
2 acorn squash, cut lengthwise<br />
4 Tbs. of honey<br />
2 Tbs. of softened butter<br />
1 1/2 tsp. of cinnamon<br />
1 tsp. of freshly ground nutmeg<br />
1/4 tsp. of red pepper flakes<br />
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Preheat the oven to 350 degrees Fahrenheit.<br />
Arrange the cut acorn squash on a foil lined baking sheet. Place cut side up. In a small bowl, combine honey, butter, cinnamon, nutmeg and red pepper flakes. With a pastry brush, brush the mixture on the acorn squash flesh. Bake for about 45-50 minutes or until the squash is tender when pricked with a fork. This side dish is great with chicken or meat. I love making this in the fall when there is a little nip in the air. The spice smell in the house is to die for!</div>Dianahttp://www.blogger.com/profile/00263381249607536474noreply@blogger.com0tag:blogger.com,1999:blog-7925358770687038269.post-77038097693271867902011-09-08T21:08:00.000-04:002011-09-08T21:08:37.308-04:00Pumpkin Cobbler<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMjbVaSw0Sl0P9Y1ip-wridraLhUyE34weVTpyp7YyzKD0TFAb8ZfCdklCWbTThTIz9y9_z4_NUTFK_GCmI4RmByjoAnr1Eh7I1F6oOiD8SGqhWBuP-SU-rcOkTQPXPxRZpvrdlJH72QI-/s1600/Pumpkin+Cobbler.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMjbVaSw0Sl0P9Y1ip-wridraLhUyE34weVTpyp7YyzKD0TFAb8ZfCdklCWbTThTIz9y9_z4_NUTFK_GCmI4RmByjoAnr1Eh7I1F6oOiD8SGqhWBuP-SU-rcOkTQPXPxRZpvrdlJH72QI-/s320/Pumpkin+Cobbler.jpg" width="320" /></a></div><br />
This cobbler is so scrumptious! So moist, sweet and the warm spices are just irresistible. A wonderful dessert for the fall. I can't tell you how many compliments I get when I make this. Easy and delicious!<br />
You will need:<br />
1 (29 oz.) can of pumpkin (not pumpkin pie filling)<br />
6 eggs at room temperature<br />
2 cans of sweetened condensed milk<br />
1 box of spice cake mix<br />
1 cup of chopped pecans<br />
2 sticks of unsalted butter<br />
1 cup of light brown sugar<br />
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Preheat the oven to 350 degrees Fahrenheit.<br />
Mix the pumpkin, eggs, brown sugar, cake mix, 1/2 of the pecans and 1 can of the condensed milk. Melt 1 stick of the butter and pour onto the bottom of a 13x9 inch deep dish pan (lasagna pans work well). Make sure the pan is fully coated with the butter. Pour the cake batter into the pan. Bake for 40 to 60 minutes. Melt the other stick of butter, add the other can of condensed milk and pecans; mix together. Pour this over the top of the hot cake, when it comes right out of the oven. Serve warm or at room temperature. Enjoy!</div>Dianahttp://www.blogger.com/profile/00263381249607536474noreply@blogger.com0