tag:blogger.com,1999:blog-35517492793333498162024-02-19T02:12:20.086-07:00Creative Cooking8th Ward Recipe ExchangeCatherinehttp://www.blogger.com/profile/10539382793847639630noreply@blogger.comBlogger248125tag:blogger.com,1999:blog-3551749279333349816.post-11402227432793076002014-11-14T08:15:00.002-07:002014-11-14T08:15:25.984-07:00Wisconsin Cauliflower Soup<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Very Similar to Cafe Zupas </span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 medium onion, chopped<br />3 T butter<br />2 pounds cauliflower<br />1/4 C flour<br />2 C half and half<br />3 1/4 C water<br />2 chicken bullion cubes, or 2 tsp bullion granules<br />1 1/2 C sharp cheddar cheese, shredded<br />1/2 C pepper jack cheese, shredded<br />1/2 tsp salt<br /><span>1 tsp<span> </span><span style="border-bottom: 2px solid red;">Dijon</span><span> </span>mustard</span></span></span><br />
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<span style="font-size: small;"><br /></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1. Chop a medium-sized onion.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">2.
Grab a large soup pot and toss 3 tablespoons of butter into it. Melt it
over medium high heat, then add the onion and let cook until the onions
are translucent and have a beautiful golden brown color. Should take
about 5 minutes.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3. While your onions are sauteing, wash a lovely
head of cauliflower and remove the green leafy portion. Chop it up into
pieces that are roughly 1 inch in size. Don't get out a ruler, okay.
Just give them a rough chop.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">4. When your onions are golden brown add
1/4 cup flour to the pot, stirring quickly to incorporate and make a
roux. (A roux is the pasty substance you see above. It will act as a
thickener for your soup).</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">5. Add 2 teaspoons chicken bullion granules
to 3 1/4 cups hot water. Pour the broth into the pot about 2/3 cup at a
time, whisking the mixture until it bubbles and then adding more broth.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">6.
Add 2 cups half and half, a little at a time whisking as you go. It may
seem a bit tedious, but the soup will heat up much faster if you add
just a bit of the liquid at a time.<br />7. When you have a nice simmer,
add the chopped cauliflower. Bring the mixture back up to a simmer and
let the vegetable cook until soft. Should take about 15 minutes.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">8.
When the cauliflower is fork tender, turn the heat off and blend the
soup up. You can either stick an immersion blender into the pot and
blend it until smooth. Or, you can carefully pour the hot soup into a
blender.<br /><span>9. When the soup is smooth, add 1 teaspoon<span> </span>Dijon<span> </span>mustard and 1/2 teaspoon of salt, stirring to incorporate.</span>10.
Add 1 1/2 cups sharp cheddar cheese and 1/2 cup pepper jack cheese.
(It's best to use freshly grated cheese here, it will melt a lot better
for you).<br />11. Stir the cheese in, allowing it to melt.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Serve with bacon, more cheese or even a few green onions.</span></span></div>
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<br /></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">(I got this recipe from jamiecooksitup.net) </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">SLOW COOKER VERSION:</span></span></div>
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<br /><span style="font-family: Arial,Helvetica,sans-serif;">1. Heat a pan over medium high heat
on the stove top. Melt the butter in the pan. When butter is
melted, add the diced onions and <span style="line-height: 107%;">sauté</span> for about 5 minutes or until they are translucent and soft. Add onions
and butter to slow cooker.
</span></div>
<div class="separator" style="border: none; margin: 0in 0in 0.0001pt; padding: 0in;">
<span style="font-family: Arial,Helvetica,sans-serif;">
2. Cut the cauliflower into florets.
(They don't have to be super small since you'll be pureeing it later).
Add the cauliflower to the slow cooker.</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="separator" style="border: none; margin: 0in 0in 0.0001pt; padding: 0in;">
<span style="font-family: Arial,Helvetica,sans-serif;">
3. Add water & bouillon to the slow cooker. (No flour in this version)</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="separator" style="border: none; margin: 0in 0in 0.0001pt; padding: 0in;">
<span style="font-family: Arial,Helvetica,sans-serif;">
4. Cover and cook on LOW for about
6-8 hours or on HIGH for about 3-4 hours, or until cauliflower is very soft.</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="separator" style="border: none; margin: 0in 0in 0.0001pt; padding: 0in;">
<span style="font-family: Arial,Helvetica,sans-serif;">
5. Carefully pour or ladle contents
of slow cooker into a large blender (you may have to do this part in batches).
Puree until creamy and smooth. Add back into the slow cooker.</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="separator" style="border: none; margin: 0in 0in 0.0001pt; padding: 0in;">
<span style="font-family: Arial,Helvetica,sans-serif;">
6. Add the warmed cream/half & half into the
slow cooker. Stir in the Dijon mustard, salt and cheeses until they are melted.</span></div>
<span style="font-family: Arial,Helvetica,sans-serif;">
</span><div class="separator" style="border: none; margin: 0in 0in 0.0001pt; padding: 0in;">
<span style="font-family: Arial,Helvetica,sans-serif;">
7. Ladle the soup into serving bowls and top
with desired toppings.</span></div>
<div class="separator" style="border: none; margin: 0in 0in 0.0001pt; padding: 0in;">
<span style="font-family: Arial,Helvetica,sans-serif;"> </span></div>
<div class="separator" style="border: none; margin: 0in 0in 0.0001pt; padding: 0in;">
<span style="font-family: Arial,Helvetica,sans-serif;">(365daysofcrockpot.com) </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"> </span></div>
<div class="separator" style="border: none; margin: 0in 0in 0.0001pt; padding: 0in;">
<span style="font-family: Arial,Helvetica,sans-serif;">by: Catherine S. </span></div>
Catherinehttp://www.blogger.com/profile/10539382793847639630noreply@blogger.com0tag:blogger.com,1999:blog-3551749279333349816.post-40705738332256002202014-01-10T10:28:00.001-07:002014-01-10T10:28:11.526-07:00Creamy White Chicken Chili3 cans (15 oz.) white beans<br />
15 oz. can pinto beans<br />
14.5 oz. can stewed tomatoes<br />
4 oz. can green chilis<br />
1/2 c. salsa<br />
1 T. taco seasoning<br />
1 chicken breast (frozen works well)<br />
1 chicken thigh (frozen works well)<br />
1/2 c. sour cream<br />
1/2 c. whipping cream (or milk) <br />
1 t. oregano<br />
1/2 t. cumin<br />
<br />
Toppings: grated cheese, tortilla chips<br />
<br />
Drain beans & rinse in cold water. Combine beans, tomatoes, chilis, salsa, taco seasoning, and chicken in a crockpot and cook on Low for 7 hours, or High for 4 hours. Remove the chicken and shred with a fork. Toss back into the pot, and stir in 1/2 c. sour cream and 1/2 cup whipping cream. (You could also use half and half or milk.) Add oregano and cumin. Stir well and cook on high for 15 minutes. <br />
<br />
by Christie J.Catherinehttp://www.blogger.com/profile/10539382793847639630noreply@blogger.com0tag:blogger.com,1999:blog-3551749279333349816.post-45428474496237477902014-01-10T10:19:00.000-07:002014-01-10T10:30:00.075-07:00Taco Soup1/2 - 1 lb. ground beef<br />
1/2 onion, chopped (or 1 T. dried)<br />
28 oz. can diced tomatoes<br />
1 can kidney beans (or chili, black, etc.)<br />
1 can corn<br />
14 oz. can tomato sauce<br />
2 1/2 T. taco seasoning<br />
<br />
Brown ground beef with onions. Combine all ingredients in a pan or crock pot. Heat & Enjoy!<br />
<br />
Toppings: grated cheddar cheese, sour cream<br />
Serve with cornbread or Fritos<br />
<br />
<br />
by Catherine S.Catherinehttp://www.blogger.com/profile/10539382793847639630noreply@blogger.com0tag:blogger.com,1999:blog-3551749279333349816.post-20210210194148254962012-05-12T10:58:00.003-06:002012-05-12T11:04:39.688-06:00Softest Chocolate Chip Cookies2 1/4 c. flour<br />
1 t. baking soda<br />
1/2 t. salt<br />
1 c. butter<br />
1/2 c. sugar<br />
3/4 c. brown sugar<br />
1 small package instant vanilla pudding mix<br />
2 t. vanilla<br />
1 egg<br />
1/2 package chocolate chips<br />
1/2 c. chopped nuts (optional)<br />
<br />
Stir flour, baking soda & salt; set aside. Combine butter, sugars and pudding mix, beating until fluffy. Add vanilla and egg; beat until smooth. Add dry ingredients and mix well. Stir in chocolate chips and nuts. Bake at 375 degrees F. for 8-10 minutes.<br />
<br />
by Sariah R.Catherinehttp://www.blogger.com/profile/10539382793847639630noreply@blogger.com0tag:blogger.com,1999:blog-3551749279333349816.post-48426677331132755192012-05-12T10:56:00.000-06:002012-05-12T11:04:55.335-06:00Snickerdoodles<br />
<div class="MsoNormal">
2 ¾ c. flour<o:p></o:p></div>
<div class="MsoNormal">
2 t. cream of tartar<o:p></o:p></div>
<div class="MsoNormal">
1 t. baking soda<o:p></o:p></div>
<div class="MsoNormal">
¼ t. salt<o:p></o:p></div>
<div class="MsoNormal">
½ c. shortening<o:p></o:p></div>
<div class="MsoNormal">
½ c. butter, softened<o:p></o:p></div>
<div class="MsoNormal">
1 ¾ c. sugar, divided<o:p></o:p></div>
<div class="MsoNormal">
2 eggs<o:p></o:p></div>
<div class="MsoNormal">
1 t. vanilla<o:p></o:p></div>
<div class="MsoNormal">
2 t. cinnamon<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a medium bowl, stir together flour, cream of tartar,
baking soda and salt; set aside. In
large bowl, beat shortening, butter, and 1 ½ c. sugar until light and
fluffy. Add eggs and vanilla, mix
well. Add flour mixture to the
shortening mixture. Mix only until
incorporated. Roll dough into 1”
balls. In small bowl, combined remaining
¼ c. sugar and cinnamon. Roll balls in cinnamon mixture to coat and place 2 in.
apart on cookie sheet. Bake @ 375 for 8-10 minutes or until lightly browned.<o:p></o:p></div>
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by Christie J.</div>Catherinehttp://www.blogger.com/profile/10539382793847639630noreply@blogger.com0tag:blogger.com,1999:blog-3551749279333349816.post-54761480968720914812012-05-12T10:54:00.001-06:002012-05-12T11:05:24.187-06:00Berry Bread Pudding with Vanilla Sauce<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 (16oz) French bread, cubed<o:p></o:p></div>
<div class="MsoNormal">
1 c. frozen raspberries<o:p></o:p></div>
<div class="MsoNormal">
1 c. frozen blackberries<o:p></o:p></div>
<div class="MsoNormal">
4 eggs lightly beaten<o:p></o:p></div>
<div class="MsoNormal">
1 c. sugar<o:p></o:p></div>
<div class="MsoNormal">
¼ c. butter melted<o:p></o:p></div>
<div class="MsoNormal">
1 tsp. cinnamon<o:p></o:p></div>
<div class="MsoNormal">
1 tsp. nutmeg<o:p></o:p></div>
<div class="MsoNormal">
1 tsp. vanilla<o:p></o:p></div>
<div class="MsoNormal">
2 T melted butter<o:p></o:p></div>
<div class="MsoNormal">
2 T sugar<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions:<o:p></o:p></div>
<div class="MsoNormal">
Mix the eggs, milk, sugar, butter, cinnamon, nutmeg, and
vanilla together in a bowl. Pour half of
the bread cubes into a glass 9x13 pan.
Pour the berries over the bread and then pour the remaining half of
bread cubes on top. Pour the egg/milk mixture over the entire pan. Press the bread down with a wooden spoon to
absorb the sauce. Bake covered for 30
minutes. Brush with melted butter and
sprinkle with sugar. Then bake uncovered
for 30 minutes more. Let stand 30
minutes. Top with warm vanilla cream
sauce.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<b><u>Vanilla cream Sauce:</u></b><o:p></o:p></div>
<div class="MsoNormal">
2 c. heavy whipping cream<o:p></o:p></div>
<div class="MsoNormal">
1 c. sugar<o:p></o:p></div>
<div class="MsoNormal">
2 T Flour<o:p></o:p></div>
<div class="MsoNormal">
½ c. butter<o:p></o:p></div>
<div class="MsoNormal">
1 tsp. vanilla<o:p></o:p></div>
<div class="MsoNormal">
Mix together cream, sugar, and flour. Add butter and cook over medium heat until
butter is melted and mixture begins to boil. Stir constantly. Cook for 3
additional minutes.<o:p></o:p></div>
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<br /></div>
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<br /></div>
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by Becky B.</div>Catherinehttp://www.blogger.com/profile/10539382793847639630noreply@blogger.com0tag:blogger.com,1999:blog-3551749279333349816.post-62847148848120856592012-02-11T14:48:00.001-07:002012-02-11T14:51:50.510-07:00Frozen German Chocolate PieCream:<div>4 T. sugar</div><div>3 oz. softened cream cheese</div><div><br /></div><div>Add 1/3 c. milk to creamed mixture.</div><div><br /></div><div>In saucepan over medium heat, melt:</div><div>2 1/2 T. cocoa</div><div>4 1/2 T. sugar</div><div>2 1/2 T. butter</div><div><br /></div><div>Fold into cream cheese mixture and add 8 oz. Cool Whip. Spoon into pie crust* and freeze until ready to serve (at least 3 hours).</div><div><br /></div><div>*Graham cracker, Oreo, and shortbread are my favorites.</div><div><br /></div><div>by <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Tenille</span> W.</div>Catherinehttp://www.blogger.com/profile/10539382793847639630noreply@blogger.com0tag:blogger.com,1999:blog-3551749279333349816.post-51406425619874953032011-12-17T14:27:00.006-07:002012-02-11T14:46:53.455-07:00Chocolate Toffee Cookies2 c. flour (I add almost a cup more so it's not so sticky)<br />1/3 c unsweetened cocoa<br />1 tsp. baking soda<br />1/4 t. salt<br />1 c butter ( I do half butter half margarine)<br />1 c sugar<br />2/3 c brown sugar<br />2 eggs<br />2 tsp vanilla<br />1 bag toffee bits<div><br />Mix flour, cocoa, soda, salt, set aside. Cream butter, sugar, brown sugar. Add eggs one at a time. Add vanilla. On low speed gradually add flour mixture. Stir in toffee bits.<br />Bake at 350 for 12-13 minutes.<div><br /></div><div><br /></div><div>by Christie J.</div></div>Catherinehttp://www.blogger.com/profile/10539382793847639630noreply@blogger.com0tag:blogger.com,1999:blog-3551749279333349816.post-85021809759013729622011-12-17T14:27:00.004-07:002012-02-11T14:14:41.298-07:00Chocolate Mint Cookies<div>1 Devil's Food Cake mix</div><div>3/4 c. shortening</div><div>1 t. vanilla</div><div>2 eggs</div><div>1 pkg. Andes mints</div><div><br /></div><div>Mix together cake mix, shortening, vanilla & eggs. Roll into a log (it will be sticky, but rolls out on counter nicely). Divide in half, and then each half into 24 balls. Place balls on an <span class="blsp-spelling-error" id="SPELLING_ERROR_0">ungreased</span> baking sheet and bake at 350 degrees for 10 minutes. Do not <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">over bake</span>. Remove from oven and immediately place a mint on each cookie. Let set until melted. Spread with a knife. Place in cool area to set up.</div><div><br /></div><div>by <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Tenille</span> W. </div>Catherinehttp://www.blogger.com/profile/10539382793847639630noreply@blogger.com0tag:blogger.com,1999:blog-3551749279333349816.post-45941886190801997442011-12-17T14:26:00.005-07:002012-02-11T14:37:00.121-07:00Chocolate Fudge Thumbprints<div>3/4 c. sugar</div><div>3/4 c. butter or margarine, softened</div><div>1/2 t. vanilla</div><div>1 egg</div><div>1 3/4 c. all purpose flour</div><div>3 T. unsweetened baking cocoa</div><div>1/4 t. salt</div><div>hard peppermint candies, crushed</div><div><br /></div><div>Fudge Filling:</div><div>1/4 c. whipping cream</div><div>1 c. milk chocolate chips</div><div><br /></div><div>Preheat oven to 350 degrees. In large bowl, beat sugar, butter, vanilla and egg until well blended. Stir in flour, cocoa, and salt until dough forms. Shape dough into 1 inch balls. Place balls about 2 inches apart on <span class="blsp-spelling-error" id="SPELLING_ERROR_0">ungreased</span> baking sheet. Press thumb into center of each cookie, but do not press all the way through. Bake 7-11 minutes or until edges are firm. If necessary, quickly remake indentations with end of wooden spoon. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.</div><div><br /></div><div>Meanwhile, in a small saucepan, heat <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">whipping</span> cream over medium heat, stirring occasionally, until steaming. Remove from heat; stir in chocolate chips until melted. Cool about 10 minutes or until thickened. Spoon rounded 1/2 teaspoonfuls of filling into indentation in each cookie. Top with crushed candies.</div><div><br /></div><div>Makes about 3 1/2 dozen.</div><div><br /></div><div>by Catherine S.</div>Catherinehttp://www.blogger.com/profile/10539382793847639630noreply@blogger.com0tag:blogger.com,1999:blog-3551749279333349816.post-30972157111700073442011-12-17T14:26:00.003-07:002012-02-11T14:26:41.499-07:00Peanut Butter Blossoms<div>1 c. peanut butter</div><div>1 c. sugar</div><div>1 egg</div><div>1 t. vanilla</div><div>milk chocolate kisses</div><div><br /></div><div>In mixing bowl, cream peanut butter and sugar. Add egg and vanilla. Beat until blended. Roll into 1 1/4 inch balls. Place 2 inches apart on baking sheet. Bake at 350 degrees for 10-12 minutes. Immediately press on chocolate kiss in center of each cookie. Cool for 5 minutes before removing from cookie sheet.</div><div><br /></div><div>by Shelley F.</div>Catherinehttp://www.blogger.com/profile/10539382793847639630noreply@blogger.com0tag:blogger.com,1999:blog-3551749279333349816.post-62565292964717549002011-12-17T14:25:00.001-07:002012-02-11T14:43:47.340-07:00Lemon Lime Cookies<div>1 c. sugar</div><div>2/3 c. shortening</div><div>1 T. grated lemon peel</div><div>2 T. lemon juice</div><div>2 t. grated lime peel</div><div>1 T. lime juice</div><div>1 egg</div><div>1 3/4 c. flour</div><div>1/2 t. baking powder</div><div>1/2 t. baking soda</div><div>1/2 t. salt</div><div><br /></div><div>Heat oven to 375 degrees. Beat sugar, shortening, lemon peel, lemon juice, lime peel, lime juice and egg in large bowl wit an electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder, baking soda, and salt.</div><div>Drop dough by rounded tablespoonfuls about 2 inches apart onto <span class="blsp-spelling-error" id="SPELLING_ERROR_0">ungreased</span> cookie sheet. Bake 11-13 minutes or until edges are golden brown. Cool 1-2 minutes; remove from cookie sheet to wire rack. Cool completely. Frost <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">with</span> Lemon Lime Frosting.</div><div><br /></div><div><b>Lemon Lime Frosting:</b></div><div>2 c. powdered sugar</div><div>2 T. butter or margarine, softened</div><div>1 t. grated lime peel</div><div>1 T. lemon juice</div><div>2-3 t. water</div><div><br /></div><div>Mix all ingredients til smooth and spreadable.</div><div><br /></div><div>by Catherine S.</div>Catherinehttp://www.blogger.com/profile/10539382793847639630noreply@blogger.com0tag:blogger.com,1999:blog-3551749279333349816.post-61610605818574843222011-12-17T14:22:00.003-07:002012-02-11T14:38:44.103-07:00Spritz Cookies3 1/2 cups all-purpose flour<br />1 teaspoon baking powder<br />1 1/2 cups butter softened<br />1 cup granulated sugar<br />1 egg<br />2 tablespoons milk<br />1 teaspoon clear vanilla extract<br />1/2 teaspoon no-color almond extract<div><br />Makes: 7-8 dozen cookies.</div><div><br />Preheat oven to 350ºF. In bowl, combine flour and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well. Gradually add flour mixture to butter mixture; beat until combined. Do not chill. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.<br />Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely.<br /><br />by Becky B.</div>Catherinehttp://www.blogger.com/profile/10539382793847639630noreply@blogger.com0tag:blogger.com,1999:blog-3551749279333349816.post-29822504902477751962011-10-16T00:22:00.001-06:002011-10-16T00:28:38.929-06:00Corn Chowder2 T. butter<div>extra virgin olive oil</div><div>1 onion, diced</div><div>2 garlic cloves, minced</div><div>6 sprigs fresh thyme, leaves only (can use dried thyme)</div><div>1/4 c. flour</div><div>6 c. vegetable stock (or broth)</div><div>2 c. cream</div><div>8 potatoes, peeled & diced</div><div>1 can corn</div><div>some ham & bacon, diced</div><div>salt and pepper</div><div>1/4 c. chopped parsley leaves</div><div><br /></div><div>Heat the butter and 1 T. olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8-10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and potatoes, bring to a boil and boil hard for about 7 minutes; until the potatoes break down (this will help to thicken the soup and give it a good texture).</div><div>Add the corn. Season with salt and pepper and simmer about 10-12 minutes. Stir in the parsley & ham and bacon. Give it another little drink of olive oil. Ladle the soup into bowls and serve.</div><div><br /></div><div>by Christie J.</div><div><br /></div>Catherinehttp://www.blogger.com/profile/10539382793847639630noreply@blogger.com0tag:blogger.com,1999:blog-3551749279333349816.post-35763836367363964342011-10-16T00:21:00.000-06:002011-10-16T00:22:50.139-06:00Pumpkin Chocolate Chip Muffins3 c. flour<br />2 t. baking soda<br />2 t. baking powder<br />2 t. cinnamon<br />½ t. salt<br />4 eggs, slightly beaten<br />2 c. sugar<br />16 oz. can pumpkin<br />1 c. oil<br />2 c. chocolate chips<br /><br /> Preheat oven to 350 degrees. Grease or line with paper cups muffins pans. Combine flour, soda, baking powder, cinnamon & salt. Combine eggs & sugar in large bowl. Add pumpkin & oil; mix well. Stir in flour mixture until moistened. Stir in chocolate chips. Scoop batter into prepared muffins cups. Bake for 20-25 minutes. Cool on wire racks.<br /><br />Makes 36 muffins.<br /><div><br /></div><div>by Catherine S.</div><div><br /></div>Catherinehttp://www.blogger.com/profile/10539382793847639630noreply@blogger.com0tag:blogger.com,1999:blog-3551749279333349816.post-43480763821856711142011-10-16T00:18:00.002-06:002011-10-16T00:21:14.766-06:00Toscana Soup1/5 lb. italian sausage (hot or mild)<div>1 medium onion, diced</div><div>6-8 medium potatoes diced with skin on</div><div>6-8 cups chicken broth</div><div>3/4 t. salt</div><div>3/4 t. pepper</div><div>3 c. heavy cream</div><div>6 c. chopped kale</div><div><br /></div><div>Cook sausage and onion in large soup pot over medium heat. Drain. Return sausage and onion to pot. Add potatoes, chicken broth, salt, pepper, and cream. Slowly bring to a boil over medium heat, stirring every few minutes. Once it comes to a boil, cover, and turn down heat so it can simmer for 20 minutes. Once the soup has been simmering for 20 minutes, add the kale. Cover and simmer for another 30 minutes.</div><div><br /></div><div>Serve with grated cheese. Enjoy!</div><div><br /></div><div>by Shelley F.</div>Catherinehttp://www.blogger.com/profile/10539382793847639630noreply@blogger.com0tag:blogger.com,1999:blog-3551749279333349816.post-20694100786981007712011-10-16T00:13:00.001-06:002011-10-16T00:18:03.362-06:00Ginger Carrot Nut Bread2 eggs<div>3/4 c. packed brown sugar</div><div>1/3 c. oil</div><div>1/2 c. milk</div><div>1 t. vanilla</div><div>2 c. flour</div><div>2 t. baking powder</div><div>1 t. ginger</div><div>1/2 t. salt</div><div>1 c. shredded carrots</div><div>1/2 c. chopped nuts</div><div><br /></div><div>Heat oven to 350 degrees F. Grease & flour bottom of 8x4 loaf pan. In large bowl beat eggs and brown sugar with electric mixer on medium speed until creamy. Beat in oil, milk, and vanilla. On low speed, beat in flour, baking powder, ginger and salt until smooth. Stir in carrots and nuts. Spread evenly in pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Serve slices of bread with whipped cream cheese.</div><div><br /></div><div>by Sariah R.</div>Catherinehttp://www.blogger.com/profile/10539382793847639630noreply@blogger.com0tag:blogger.com,1999:blog-3551749279333349816.post-40525991452197898392011-09-09T14:18:00.003-06:002011-09-09T14:24:33.496-06:00Swiss Chicken CasseroleCook <span style="font-weight:bold;">rice</span> & put into a baking dish.<br /><br />Place <b>chicken</b> (cooked or uncooked) on top of rice.<br /><br />Layer <b>slices of swiss cheese</b> on top of chicken.<br /><br />Put <b>ham slices</b> on top of cheese.<br /><br />Mix <b>1 can cream of Chicken soup</b> and <b>1 c. milk</b>. Pour on top. <br /><br />Bake at 350 degrees F. for 30 - 60 minutes; depending on if you used cooked or uncooked chicken.<br /><br /><br />by Christie J.<br /><br /><br />*You can assemble this beforehand and put into the oven when you're ready to eat.Catherinehttp://www.blogger.com/profile/10539382793847639630noreply@blogger.com0tag:blogger.com,1999:blog-3551749279333349816.post-53121793509906379122011-09-09T14:17:00.005-06:002011-09-09T14:24:57.182-06:00Chicken Crumb Topping2-3 chicken breasts<br />3 cans cream of chicken soup<br />2 c. mozzarella cheese<br />Italian bread crumbs<br /><br />In a crock pot, put chicken breasts. Then layer the rest of the ingredients. Cook on high for 2-4 hours or low 3-5 hours. Once cooked, shred chicken and add back to sauce. Serve over rice.<br /><br />by Shelley F.Catherinehttp://www.blogger.com/profile/10539382793847639630noreply@blogger.com0tag:blogger.com,1999:blog-3551749279333349816.post-27850868220217255122011-09-09T14:13:00.002-06:002011-09-09T14:16:59.586-06:00Zucchini Bread2 c. sugar (1 c. white, 1 c. brown)<br />3 eggs<br />1/2 c. oil<br />3 t. vanilla<br />4 c. grated zucchini<br />3 c. flour<br />1 t. baking soda<br />3 t. cinnamon<br />1/4 t. baking powder<br />1 t. salt<br /><br />Cream sugars, eggs, and oil together. Stir in vanilla and zucchini. Add dry ingredients and mix well. Grease and flour 2 loaf pans. Bake at 325 degrees F. for 1 hour.<br /><br /><br />by Catherine S.<br /><br />*You can use less zucchini if needed.Catherinehttp://www.blogger.com/profile/10539382793847639630noreply@blogger.com0tag:blogger.com,1999:blog-3551749279333349816.post-43646570506863577152011-09-09T14:09:00.002-06:002011-09-09T14:13:16.758-06:00Home-style Biscuits and Chicken Gravy2 cans Homestyle biscuits<br />10.5 oz. can Cream of Chicken soup<br />1/2 c. sour cream<br />1/4 c. milk<br />1/2 c. grated cheese<br />1/4 c. chopped onions<br />1 1/2 t. olive oil<br />1/8 t. garlic powder<br />1/8 t. ground cumin<br />dash of pepper<br /><br />Saute onions in olive oil. Mix together soup, sour cream, milk, cheese, and spices. Add onions and stir. Bake biscuits as directed and pour gravy mixture over the top of hot biscuits. Enjoy!<br /><br />by Sariah R.Catherinehttp://www.blogger.com/profile/10539382793847639630noreply@blogger.com0tag:blogger.com,1999:blog-3551749279333349816.post-13708409969533087082011-06-16T14:48:00.002-06:002011-06-22T13:59:31.903-06:00Broccoli Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuctMcEBJEzMiiXUATvfC454BhfR_VHph2oW1DDZl4y_iaBFm4aOf9qs7LGohR23OmnHsq4MZUKFMjYu5crp6gICqNkBfFASyR4PIl4FBRMkF4WV-gT6XncpRlH2cfiWRGsUj6A5JU7DP-/s1600/CIMG0861.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuctMcEBJEzMiiXUATvfC454BhfR_VHph2oW1DDZl4y_iaBFm4aOf9qs7LGohR23OmnHsq4MZUKFMjYu5crp6gICqNkBfFASyR4PIl4FBRMkF4WV-gT6XncpRlH2cfiWRGsUj6A5JU7DP-/s400/CIMG0861.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5621136118646648706" /></a><br /><br />1 lb. broccoli florets<br />1/2 lb. bacon, crumbled<br />1/2 c. cashews<br />1/2 c. raisins<br /><br />Dressing:<br />1 c. mayo<br />1/2 c. sugar<br />1 T. vinegar<br /><br />Add dressing immediately before serving.<br /><br />by Shelley F.Catherinehttp://www.blogger.com/profile/10539382793847639630noreply@blogger.com0tag:blogger.com,1999:blog-3551749279333349816.post-60569129632272838932011-06-16T14:45:00.003-06:002011-06-22T14:02:27.079-06:00Sweet Potato Fries<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT-lzCwwuct_WWaZqPb4RuU0TOALh3OhEykD_hSzALo9fX2Ji34vSM_fKG9lzNl5D7ogd4iwsNQFsImnmDBshdyxr02zrttuKHkd5JWRHNo_lTzwFrLHwjq31uhICgrllvXb1tGMEzbMZj/s1600/CIMG0860.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT-lzCwwuct_WWaZqPb4RuU0TOALh3OhEykD_hSzALo9fX2Ji34vSM_fKG9lzNl5D7ogd4iwsNQFsImnmDBshdyxr02zrttuKHkd5JWRHNo_lTzwFrLHwjq31uhICgrllvXb1tGMEzbMZj/s400/CIMG0860.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5621136828156356098" /></a><br /><br />2 medium sweet potatoes<br />2 T. olive oil<br />kosher salt<br />pepper<br /><br />Preheat oven to 450 F. Line a baking sheet with foil (or parchment) greased with cooking spray or oil.<br />Halve the sweet potatoes lengthwise and cut each half into long spears. Place the spears on baking sheet and toss with olive oil. Spread them in a single layer. Sprinkle with salt & pepper. Bake for 15 minutes, then turn. Bake for another 5 to 10 minutes, until lightly browned. <br />Serve hot.<br /><br />by Catherine S.Catherinehttp://www.blogger.com/profile/10539382793847639630noreply@blogger.com0tag:blogger.com,1999:blog-3551749279333349816.post-19319608767058187682011-05-23T20:54:00.009-06:002011-05-25T10:46:45.097-06:00Beef Stroganoff1/2 lb. extra lean ground beef<br />1/4 c. chopped onion<br />3/4 c. water<br />1 beef bouillon cube<br />2 t. worcestershire sauce<br />4 oz. can sliced mushrooms, drained<br />1 c. sour cream<br />1 1/2 T. flour<br />3 - 3 1/2 c. wide egg noodles, cooked & drained<br /><br />Brown beef & onion. Add water, bouillon cube & worcestershire sauce. Heat to boiling; stirring to dissolve bouillon cube. Stir in mushrooms and reduce heat. Stir together sour cream & flour; add to beef mixture. Cook at low heat, stirring occasionally until sauce thickens. Do not boil. Toss hot noodles and sauce together. <br /><br />Serves 3-4.<br /><br /><br />by Catherine S.Catherinehttp://www.blogger.com/profile/10539382793847639630noreply@blogger.com0tag:blogger.com,1999:blog-3551749279333349816.post-2108854095426197232011-05-23T20:54:00.006-06:002011-05-25T10:32:40.927-06:00Chicken & Black Bean Wraps2 medium tomatoes, chopped<br />1/2 c. black beans, rinsed & drained<br />4 T. diced green chilies<br />1/3 c. green onions, sliced<br />1 T. fresh cilantro, chopped<br />about 1/3 c. water<br />1.27 oz. package Fajitas Spices & Seasonings<br />3 c. chicken, cooked & shredded<br />8 large flour tortillas, warmed to soften<br /><br />In medium bowl, combine tomatoes, black beans, chilies, green onion, and cilantro; set aside. In large skillet, stir together water and seasoning packet, bring to a boil. Stir in chicken and reduce heat to low. Mix in tomato mixture and cook on low for 5 minutes, stirring occasionally. Scoop 1/2 c. filling on each tortilla. Fold in sides and roll up to enclose filling.<br /><br />Note: You can substitute cooked turkey or pork for chicken.<br /><br /><br /><br />by Sariah R.Catherinehttp://www.blogger.com/profile/10539382793847639630noreply@blogger.com0