tag:blogger.com,1999:blog-430019647572126802024-03-08T14:57:25.145-08:00Mint Kitchen LoveAnonymoushttp://www.blogger.com/profile/06740335811136561588noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-43001964757212680.post-74614990163531894262014-05-05T13:04:00.001-07:002014-05-05T13:04:13.817-07:00Lemon Cookies with White Chocolate Chips<br />
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<a href="http://4.bp.blogspot.com/-4cWXKcajuuI/U2fug5bGDKI/AAAAAAAAAhg/YRE0dvhw71Y/s1600/Lemon+Cookies+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-4cWXKcajuuI/U2fug5bGDKI/AAAAAAAAAhg/YRE0dvhw71Y/s1600/Lemon+Cookies+(1).jpg" height="400" width="277" /></a></div>
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<span style="font-family: Verdana,sans-serif;">Cliff and I had some friends over last night to hang out. They brought their daughter, and AB had a blast running around the living room playing with her. They were coming just after dinner time, so I wanted to make something sweet we could all have for a nice snack. Cliff was wanting lemon white chocolate chip cookies, which I've made before, and I was very happy to make them. </span><br />
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<span style="font-family: Verdana,sans-serif;">Lemon is so fruity and refreshing, which is perfect for this weather. And the white chocolate chips balanced the fruitiness with sweetness. These cookies are perfect with some pink lemonade while you sit on the porch swing. </span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you need:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">1 C of butter, softened</span></li>
<li><span style="font-family: Verdana,sans-serif;">3/4 C of brown sugar</span></li>
<li><span style="font-family: Verdana,sans-serif;">1/4 C of granulated sugar</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 eggs</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 tsp. of vanilla extract</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 tsp. of baking soda</span></li>
<li><span style="font-family: Verdana,sans-serif;">Juice from 2 lemons</span></li>
<li><span style="font-family: Verdana,sans-serif;">3.4 oz package of lemon pudding mix</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 lemon's worth of lemon zest</span></li>
<li><span style="font-family: Verdana,sans-serif;">3 C of all-purpose flour</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 bag of white chocolate chip morsels </span></li>
</ul>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you do:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">Preheat your oven to 375 degrees.</span></li>
<li><span style="font-family: Verdana,sans-serif;">In a large mixing bowl, use a hand mixer to beat everything <i>except</i> the flour.</span></li>
<li><span style="font-family: Verdana,sans-serif;">After it's mixed well and is smooth, slowly add your flour about 1/2 C at a time until it's all incorporated.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Using a wooden spoon, mix in your bag of chocolate chip morsels. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Put about 1 Tbs of dough onto a cookie sheet, lined with parchment paper, 2 inches apart.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Bake for 10-12 minutes.</span></li>
</ul>
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<span style="font-family: Verdana,sans-serif;">These soft cookies are still just as fresh tasting the next day as they were when I made them. Not too many survived last night, though. But I'm not complaining about that! I hope you enjoy these refreshing cookies when you make them! </span><br />
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Anonymoushttp://www.blogger.com/profile/06740335811136561588noreply@blogger.com1tag:blogger.com,1999:blog-43001964757212680.post-12367571741672519252014-05-01T12:06:00.002-07:002014-05-15T12:54:12.436-07:00Cheeseburger Wrap<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-hH8WyMne6TA/U3UbM1W8XII/AAAAAAAAAiA/ltp8ssTrq3o/s1600/Cheeseburger+Wrap+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-hH8WyMne6TA/U3UbM1W8XII/AAAAAAAAAiA/ltp8ssTrq3o/s1600/Cheeseburger+Wrap+(1).jpg" height="400" width="300" /></a></div>
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I love cheeseburgers. They're kind of addicting, so I try not to eat them frequently. I had hamburger meat in the refrigerator, but I didn't feel like making patties. I had tortillas, so I thought I'd whip up some cheeseburger wraps. They were the perfect solution.<br />
<br />
Here's what you need:<br />
<ul>
<li>1 lb. of hamburger meat</li>
<li>2 Tbs of <span class="st">Worcester sauce</span></li>
<li><span class="st">1 Tbs of soy sauce</span></li>
<li><span class="st">1/2 C of ketchup</span></li>
<li><span class="st">5 medium tortillas</span></li>
<li><span class="st">The cheese and other toppings of your choice </span></li>
</ul>
<span class="st">Here's what you do:</span><br />
<ul>
<li><span class="st">Brown and drain your hamburger meat.</span></li>
<li><span class="st">Put it back in the pan and add in the Worcester sauce, soy sauce, and ketchup.</span></li>
<li><span class="st">Stir on low until it's well mixed.</span></li>
<li><span class="st">Add a couple of spoon fulls of the meat to the tortilla.</span></li>
<li><span class="st">Sprinkle on your cheese and add your other toppings.</span></li>
<li><span class="st">Fold the wrap and place in a clean pan with the seam side down, with the stove on medium heat.</span></li>
<li><span class="st">Cook until the tortilla is lightly browned, flip, and cook the other side.</span></li>
</ul>
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<span class="st"> </span><br />
<span class="st">It was so easy and fast. And the soy sauce really adds a great flavor to the meat. I can easily see myself making these at least once a week. And, even though it's very difficult to eat only one, they're great for potion control. I hope these turn out great for you!</span><br />
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Anonymoushttp://www.blogger.com/profile/06740335811136561588noreply@blogger.com0tag:blogger.com,1999:blog-43001964757212680.post-83010144033359600722014-04-30T08:21:00.000-07:002014-05-15T13:16:35.181-07:00Cheddar Chicken Lasagna Roll-Ups<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-Gk9vAF_lt48/U3UgdP-wXcI/AAAAAAAAAjU/XI8GIdiDM_c/s1600/Chicken+Lasagna+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Gk9vAF_lt48/U3UgdP-wXcI/AAAAAAAAAjU/XI8GIdiDM_c/s1600/Chicken+Lasagna+(1).jpg" height="400" width="298" /></a></div>
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<span style="font-family: Verdana,sans-serif;">The first thing CM ever cooked for me was chicken lasagna. I already knew that I didn't like regular lasagna, but he insisted it was delicious, so I gave it a shot. I was hooked. During his times overseas, I would crave it so much. I'm glad he's home to make it whenever I want now! But I decided to do something a little different with it; I decided to roll it up. I had CD 2 months ago, so I've been trying to lose the baby weight, and my biggest issue is portion control. I would be going, going, going all day, and be starving for dinner and eat more than I should have. That's what makes these roll-ups so perfect! Easy for me to portion so that I don't eat too much.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">I'm going to be honest. The way it's supposed to be made is with mozzarella. But when I went to the store, I completely forgot to get some, and all we had was cheddar, so I went with it because I don't like going to the store at 5 pm on a weekday when everyone else is there. It turned out pretty good, if I do say so myself. </span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you need:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">3 chicken breasts</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 8oz package of cream cheese, softened</span></li>
<li><span style="font-family: Verdana,sans-serif;">1/4 C of hot water</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 chicken bullion cube</span></li>
<li><span style="font-family: Verdana,sans-serif;">3 C of cheddar cheese</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 24oz jar of pasta sauce (I used Classico Four Cheese) </span></li>
<li><span style="font-family: Verdana,sans-serif;">15 lasagna noodles (NOT oven ready)</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 Tbs of olive oil </span></li>
</ul>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you do:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">Boil the chicken until it's cooked (it will take about an hour), then let it cool.</span></li>
<li><span style="font-family: Verdana,sans-serif;">While it's cooling, boil your noodles in a large pot until they're al dente (it took my noodles about 6 minutes or so)- put the olive oil in the water to keep the noodles from sticking together.</span></li>
<li><span style="font-family: Verdana,sans-serif;">When the noodles are done, drain them and let them cool down.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Preheat your oven to 350 degrees.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Shred you chicken and put it in the food processor (or a large mixing bowl).</span></li>
<li><span style="font-family: Verdana,sans-serif;">Add in the cream cheese, water, and bullion cube.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Blend until it's well mixed, it will be kind of like a paste.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Line your noodles up, side by side, on a baking sheet. I was able to fit 6 on the sheet at one time.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Spread your chicken mixture out down the length of the noodle. I put about 2-3 tablespoons of the mixture on each one.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Then spread some of the pasta sauce over the mixture. Put as much, or as little as you want. But keep in mind that it will be a bigger mess if you put <i>too</i> much.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Slowly roll each noodle up, and place in a 9x13 baking dish.</span></li>
<li><span style="font-family: Verdana,sans-serif;">You should be able to put 3 rolls on one row, and have 5 rows.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Pour some more sauce over the top of all of the rolls and use a spoon to spread it out.</span></li>
<li><span style="font-family: Verdana,sans-serif;">For maximum cheesiness, add an additional cup of cheese over the top of the rolls.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Bake in the oven for 20 minutes.</span></li>
</ul>
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<span style="font-family: Verdana,sans-serif;">The cheddar added a little more sharpness and flavor to the lasagna. And, again, these rolls are great for portion control. I was able to stick to only 2 rolls. And there are plenty of leftovers to eat for lunch for a few days, which is always nice. These take a little more work than regular lasagna would, but they're so worth it! </span><br />
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Anonymoushttp://www.blogger.com/profile/06740335811136561588noreply@blogger.com1tag:blogger.com,1999:blog-43001964757212680.post-15034333968112158822014-04-28T08:09:00.000-07:002014-05-15T13:18:58.961-07:00Peanut Butter M&M Cookies<br />
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<a href="http://1.bp.blogspot.com/-ccGVLSm5kt0/U3Ug40i_R1I/AAAAAAAAAj0/l9Drn2ytuds/s1600/PB+Cookies+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ccGVLSm5kt0/U3Ug40i_R1I/AAAAAAAAAj0/l9Drn2ytuds/s1600/PB+Cookies+(1).jpg" height="400" width="300" /></a></div>
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<span style="font-family: Verdana,sans-serif;">I have been craving peanut butter cookies for about a week now. I don't usually crave them, it's typically chocolate chip cookies that I want. So I decided to make them and share them with CM's family when they invited us for dinner. I finally got my cookies and didn't feel guilty about making them since they were going to be shared.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you need:</span></b></u><br />
<ul>
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients"><span style="font-family: Verdana,sans-serif;">1/2 C butter, softened </span></li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients"><span style="font-family: Verdana,sans-serif;">3/4 C peanut butter </span></li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients"><span style="font-family: Verdana,sans-serif;">3/4 C packed brown sugar </span></li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients"><span style="font-family: Verdana,sans-serif;">1/4 C granulated sugar </span></li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients"><span style="font-family: Verdana,sans-serif;">1 egg </span></li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients"><span style="font-family: Verdana,sans-serif;">1tsp vanilla </span></li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients"><span style="font-family: Verdana,sans-serif;">1 Tbs milk </span></li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients"><span style="font-family: Verdana,sans-serif;">1/4 tsp salt </span></li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients"><span style="font-family: Verdana,sans-serif;">1/2 tsp baking soda </span></li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients"><span style="font-family: Verdana,sans-serif;">1 1/2 C flour </span></li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients"><span style="font-family: Verdana,sans-serif;">1 bag of any kind of M&Ms (I used white chocolate) </span></li>
</ul>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you do:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">Preheat your oven to 350 and line a baking sheet with parchment paper.</span></li>
<li><span style="font-family: Verdana,sans-serif;">In a bowl, mix together the butter, peanut butter, and both sugars with a hand mixer.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Add the egg, vanilla, milk, salt, and baking soda, then mix until combined.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Add 1/2 C of flour at a time, until it's all incorporated.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Make tablespoon-sized balls, then press them flat with your palms.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Add M&Ms on top.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Bake for 6-8 minutes.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Let cool, then enjoy!</span></li>
</ul>
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<a href="http://3.bp.blogspot.com/-h8Qdiw0PnWA/U3Ug2sHK-iI/AAAAAAAAAjs/FuDzJSFW5bk/s1600/PB+Cookies+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-h8Qdiw0PnWA/U3Ug2sHK-iI/AAAAAAAAAjs/FuDzJSFW5bk/s1600/PB+Cookies+%25282%2529.jpg" height="320" width="240" /></a></div>
<br />
<br />
<span style="font-family: Verdana,sans-serif;">These cookies were perfect for my craving. They aren't overly peanut buttery, which is perfect because I don't like an overwhelming peanut butter taste. And the M&Ms melt a little on the inside, so they're a little creamy when you bite into them. Needless to say, they only lasted for 2 days. Even the ones I burned, CM ate them up, claiming they were delicious. I think he was just being polite.</span><br />
<br />
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<a href="http://4.bp.blogspot.com/-kVaK4DzbzL8/U3Ug2kT-4aI/AAAAAAAAAjw/HyN34Aoml6M/s1600/PB+Cookies+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-kVaK4DzbzL8/U3Ug2kT-4aI/AAAAAAAAAjw/HyN34Aoml6M/s1600/PB+Cookies+%25283%2529.jpg" height="320" width="240" /></a></div>
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Anyway, let me know how they turned out for you! And be sure to share this recipe with your family and friends!</span><br />
<div id="r1PostCPBlock" style="background-color: white; border: medium none; color: black; left: -99999px; overflow: hidden; position: absolute; text-align: left; text-decoration: none;">
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<br />
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">aspoon baking soda </li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">1 3/4 cups flour </li>
<br />
Read more at http://www.crazyforcrust.com/2014/03/slam-dunk-peanut-butter-cookie-reeses-smores/#tw1cudsodXtWglIi.99</div>
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Anonymoushttp://www.blogger.com/profile/06740335811136561588noreply@blogger.com0tag:blogger.com,1999:blog-43001964757212680.post-16837706327251279142014-04-25T13:01:00.001-07:002014-05-15T13:20:15.509-07:00Apple BBQ Chicken<br />
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<a href="http://4.bp.blogspot.com/-6JwK-gW6DcA/U3UhUN8_6hI/AAAAAAAAAj8/2xd0A2apMpQ/s1600/Apple+BBQ+Chicken+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-6JwK-gW6DcA/U3UhUN8_6hI/AAAAAAAAAj8/2xd0A2apMpQ/s1600/Apple+BBQ+Chicken+(1).jpg" height="400" width="326" /></a></div>
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<span style="font-family: Verdana,sans-serif;">So I did something I always hate myself for doing. It was about 1 pm and I still hadn't decided on what to make for dinner. I was doing <i>so</i> well with planning, either the day before or the morning of, what to make for dinner so that I'd have enough time to make it, or enough time to get any ingredients I may be short on. I've been slacking on my planning responsibilities. Anyway, I was scrambling to come up with something based on what we had in our kitchen, and I thought about orange chicken. But that wouldn't work because I didn't have any orange marmalade to make it, so I improvised with apple jelly instead. The result was a sweet-tasting chicken that matched perfectly with rice. </span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you need:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">3-4 chicken breasts</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 C of BBQ sauce (I used my homemade sauce that I made for the <a href="http://mintkitchenlove.blogspot.com/2014/04/bbq-pork-loin-sliders.html" target="_blank">BBQ Pork Loin Sliders</a>)</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 C of apple jelly</span></li>
<li><span style="font-family: Verdana,sans-serif;">3 Tbs of soy sauce</span></li>
</ul>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you do:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">Put the chicken in the Crock-Pot.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Mix together the BBQ sauce, jelly, and soy sauce. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Pour over the chicken.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cook on high for 3-4 hours or low for 6-7 hours.</span></li>
</ul>
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<br />
<br />
<span style="font-family: Verdana,sans-serif;">And that's all it takes! It's so easy, it's stupid. Be sure to let me know how it turned out for you and share this with your family and friends!</span><br />
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Anonymoushttp://www.blogger.com/profile/06740335811136561588noreply@blogger.com1tag:blogger.com,1999:blog-43001964757212680.post-36359968024167284632014-04-24T09:47:00.002-07:002014-05-15T13:22:15.222-07:00EASY Cheescake Swirl Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-vbRWxpAWPFY/U3Uho_Gnv_I/AAAAAAAAAkQ/w4hTPEtL6p8/s1600/Brownies+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-vbRWxpAWPFY/U3Uho_Gnv_I/AAAAAAAAAkQ/w4hTPEtL6p8/s1600/Brownies+(1).jpg" height="400" width="300" /></a></div>
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<br />
<span style="font-family: Verdana,sans-serif;">CM has been requesting several things from me lately. For the past week, he's been wanting my <a href="http://mintkitchenlove.blogspot.com/2014/04/creamy-chicken-tacos.html" target="_blank">Chicken Tacos</a> again. Well, I'm trying to post something new at least 5 days out of the week, those days being the weekdays, and because I promised to make these tacos for him several times and never followed through, I knew I couldn't get away with postponing the tacos until the weekend. That means that I have the oh-so-unfortunate job of making another dessert to post.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Luckily, he made my decision on what to make easy because he's also been asking for brownies too. And since the boys spent the night at their grandparents' house last night, I figured it would be the best time to make them. Now, if any of my readers have learned <i>anything</i> from this blog, it's that I looooooooove the "easy way out" recipes. Little effort, little work, great results. That means I didn't want to make these brownies from scratch, so I used the Betty Crocker brownie mix instead.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">This recipe was just too easy. It took me about 10 minutes to prep, and then I sat in the living room while they baked. Strenuous. For the brownie mix, you'll make it as it says on the package, but I still listed what was needed for the brand of brownies that I made.</span><br />
<u><b><span style="font-family: Verdana,sans-serif;"><br /></span></b></u>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you need for the brownies:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">1 Betty Crocker 8x8 Brownie Mix package</span></li>
<li><span style="font-family: Verdana,sans-serif;">1/3 C of oil</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 eggs</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 Tbs of water</span></li>
</ul>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you need for the cheesecake:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">1 8oz block of cream cheese softened</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 egg</span></li>
<li><span style="font-family: Verdana,sans-serif;">1/2 C of sugar</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 tsp of vanilla extract</span></li>
</ul>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you do:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">Preheat your oven to 350 and spray an 8x8 in pan with cooking spray.</span></li>
<li><span style="font-family: Verdana,sans-serif;">In a large bowl, make of the brownie mix as it says on the package </span></li>
<li><span style="font-family: Verdana,sans-serif;">Pour the brownie mix into the pan.</span></li>
<li><span style="font-family: Verdana,sans-serif;">In another bowl, add the softened cream cheese, egg, sugar, and vanilla extract.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Blend together with a hand mixer until it's creamy and smooth.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Pour on top of the brownies and try to spread it somewhat evenly</span></li>
<li><span style="font-family: Verdana,sans-serif;">Use a knife to swirl the cheesecake mixture and brownie mixture around until you're satisfied with your swirling.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Bake in the oven for about 25 minutes. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Let it sit and chill before attempting to cut into it. It may take a while to set, so it could be overnight before you get to enjoy them.</span></li>
</ul>
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<a href="http://4.bp.blogspot.com/-OBKwPygHT0I/U3UhormU-lI/AAAAAAAAAkU/ounwDus7WdE/s1600/Brownies+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-OBKwPygHT0I/U3UhormU-lI/AAAAAAAAAkU/ounwDus7WdE/s1600/Brownies+%25282%2529.jpg" height="320" width="240" /></a></div>
<br />
<br />
<span style="font-family: Verdana,sans-serif;">It's such a good way to dress up those brownie mixes without a lot of added work! CM thoroughly enjoyed them, but he does love his brownies. </span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Be sure to let me know how they turned out for you, and share it with your family and friends!</span><br />
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Anonymoushttp://www.blogger.com/profile/06740335811136561588noreply@blogger.com0tag:blogger.com,1999:blog-43001964757212680.post-78947113215718289622014-04-22T18:05:00.004-07:002014-05-15T13:24:55.291-07:00Cheesy Poppy Seed Chicken Casserole<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-gvwpbfj4Q-k/U3UiG2-urOI/AAAAAAAAAkk/NkyGL8JDCCo/s1600/Poppy+Seed+Chicken+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-gvwpbfj4Q-k/U3UiG2-urOI/AAAAAAAAAkk/NkyGL8JDCCo/s1600/Poppy+Seed+Chicken+(1).jpg" height="400" width="300" /></a></div>
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<span style="font-family: Verdana,sans-serif;">I still remember the first time I ever ate this casserole. My grandmother had passed away, so people at our church brought food, as is custom. And one woman brought a casserole, and I looked at it very skeptically. But when I took my first bite and had the creaminess from the sour cream, cheese and cream cheese, combined with the buttery Ritz crackers that topped it, I was in love. I begged my dad to make it, so he got the recipe, and it's been one of my favorite things for him to make ever since. When I was in college, I really missed eating this dish.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Now that I'm married and 8 hours from Chef Dad, if I want this casserole, I have to make it all on my own. Luckily, it's not hard to make! I changed it ever so slightly from his I still don't think it's as good as my dad's, though. It's missing the secret ingredient: love. I'm corny, whatever. </span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you need:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">3 C of shredded chicken</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 Tbs of poppy seeds</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 can of Cream of Chicken soup</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 C of sour cream</span></li>
<li><span style="font-family: Verdana,sans-serif;">4 oz (1/2 block) of cream cheese softened</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 1/2 C of your favorite shredded cheese (we love sharp cheddar)</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 C of crushed Ritz Crackers</span></li>
<li><span style="font-family: Verdana,sans-serif;">1/2 C of melted butter</span></li>
</ul>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you do:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">Boil your chicken, let it cool, then shred it.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Preheat your oven to 350 and spray a 13x9 baking dish with cooking spray.</span></li>
<li><span style="font-family: Verdana,sans-serif;">In a large bowl, mix together the poppy seeds, Cream of Chicken soup, sour cream, cream cheese, and shredded cheese with a hand mixer until well blended.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Add your chicken and mix it in with the creamy mixture.</span></li>
<li><span style="font-family: Verdana,sans-serif;">In another bowl, mix together your crushed Ritz Crackers and melted butter until the crackers are well coated.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Dump your chicken mixture into the baking dish and spread it around evenly.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Put the Ritz Crackers evenly over the top of the chicken mixture.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Place a sheet of tin foil loosely over the baking dish, place the dish in the oven, and cook for 15 minutes. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Take the foil off then let it bake for another 15 minutes.</span></li>
</ul>
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<a href="http://4.bp.blogspot.com/-fLKSKm4V6D0/U3UiTtZRJjI/AAAAAAAAAks/MNGALmjUIDk/s1600/Poppy+Seed+Chicken+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-fLKSKm4V6D0/U3UiTtZRJjI/AAAAAAAAAks/MNGALmjUIDk/s1600/Poppy+Seed+Chicken+(2).jpg" height="270" width="320" /></a></div>
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<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">It's such a simple casserole, but it's filling and it doesn't take too long to make. And, because it's a casserole, you don't have to make any side dishes if you don't want to!</span><br />
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<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Let me know how this casserole turned out for you, and be sure to share it with your family and friends! And to end, here's a little CD love for you:</span><br />
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Anonymoushttp://www.blogger.com/profile/06740335811136561588noreply@blogger.com0tag:blogger.com,1999:blog-43001964757212680.post-75703481784657592892014-04-21T16:57:00.001-07:002014-05-15T13:27:20.957-07:00French Vanilla Cake Bars<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana,sans-serif;">Yesterday was Easter, and it was a busy, fun, tiring day. I woke up at 3am to get the <a href="http://mintkitchenlove.blogspot.com/2014/04/balsamic-glazed-crock-pot-pork-loin.html" target="_blank">Balsamic Glazed Pork Loin</a> started so it would be ready for lunch. Then as soon as I woke up, I made these cake bars so they'd be ready for our dessert. After that, I got to relax just a little before CM and I made some homemade laundry detergent. Then lunch was ready and we ate. And that afternoon, we took AB into the backyard for an Easter Egg Hunt. He had fun running around to pick up the eggs, though we had to keep him focused on it and that was a little difficult. We had a fun family night after the Egg Hunt, and AB was absolutely worn out from all of his running around and stuff. </span><br />
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<a href="http://1.bp.blogspot.com/-GVpTQHwoGY8/U1WuOIMyJGI/AAAAAAAAAdg/HZQZrmc4VxQ/s1600/PicMonkey+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-GVpTQHwoGY8/U1WuOIMyJGI/AAAAAAAAAdg/HZQZrmc4VxQ/s1600/PicMonkey+Collage.jpg" height="320" width="320" /></a></div>
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<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">But back to these cake bars. I chose to make these for our Easter dessert, and they were just delicious and the perfect end to our Easter lunch. They were really easy to make too! Just 5 ingredients!!</span><br />
<u><b><span style="font-family: Verdana,sans-serif;"><br /></span></b></u>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you need:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">A box of French Vanilla cake mix</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 stick of softened butter </span></li>
<li><span style="font-family: Verdana,sans-serif;">1 egg</span></li>
<li><span style="font-family: Verdana,sans-serif;">1/2 C of sweetened condensed milk</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 C of chocolate chips</span></li>
</ul>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you do:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">Preheat your oven to 350 and line a 9x9 pan with foil, then spray it well with cooking spray.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Add the cake mix, butter, and egg to a large bowl and blend with a hand mixer until it becomes a thick dough.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Spread 2/3 of the dough into the bottom of the pan.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Pour the sweetened condensed milk over the dough and spread it out. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Sprinkle your chocolate chips evenly over it.</span></li>
<li><span style="font-family: Verdana,sans-serif;">With the rest of the dough, pick up a little bit and roll it into a ball, then smoosh it flat with your palms.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Lay the flattened dough over the top of the condensed milk and chocolate chips.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Continue until you've covered all of the area with dough.</span></li>
<li><span style="font-family: Verdana,sans-serif;">If you want, you can top the bars with more chocolate chips.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Place in the oven for about 30 minutes.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Let them chill enough that they've set, then slice and enjoy!</span></li>
</ul>
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<span style="font-family: Verdana,sans-serif;">The cake bars didn't last long. CM loved eating them with ice cream, but I ate them by themselves. Either way, they're delicious and soft and creamy. You won't regret making these! </span><br />
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<span style="font-family: Verdana,sans-serif;">Let me know what you think of them, and be sure to share this recipe with your family and friends! </span><br />
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Anonymoushttp://www.blogger.com/profile/06740335811136561588noreply@blogger.com6tag:blogger.com,1999:blog-43001964757212680.post-36130879017715632112014-04-20T15:41:00.002-07:002014-04-20T15:41:29.550-07:00Happy Easter!<br />
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<script src="http://www.sverve.com/web/loadpinterestwidget.js" type="text/javascript"></script>Anonymoushttp://www.blogger.com/profile/06740335811136561588noreply@blogger.com0tag:blogger.com,1999:blog-43001964757212680.post-61237046724348341492014-04-19T10:00:00.000-07:002014-04-19T10:05:53.717-07:00Pizza Cups<br />
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<span style="font-family: Verdana,sans-serif;">If there's anything CM and I love eating, it's pizza. We have it at least once a week, and we never get tired of it. <a href="https://disneyworld.disney.go.com/dining/epcot/via-napoli/" target="_blank">Via Napoli</a> at Epcot in Disney World, <a href="http://www.bigdaddyspizzeria.net/" target="_blank">Big Daddy's</a> in Gatlinburg, and <a href="http://nypienashville.com/" target="_blank">NY Pie</a> in Nashville (<a href="http://www.yourpie.com/" target="_blank">Your Pie</a> in Athens gets an honorable mention) are our top 3 favorite pizza places. If we lived within 30 minutes of any of those places, it would be terrible for our wallets and waistlines. Fortunately, there aren't too many pizza places around where we live that are just so amazing that we just have to have it over all other places.... though one place did just open up a few blocks away, and it's very delicious, so we have to restrain ourselves.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">But since pizza is one of our favorite things to eat, making it at home is the most economical way to get it! I wish this were a post where I handmade my own pizza dough, but we can't afford a Kitchenaid standmixer (the mint one, in case anyone wants to make a donation to a wonderful cause - my baking!), so I either buy pizza crusts at the store, or I use Pillsbury biscuits to make pizza cups.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">They're basically mini deep dish pizzas, and they're perfect if you're trying to keep portions under control.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you need:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">1 large tube of Pillsbury Grands biscuits</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 lb of hamburger meat, or whatever else you would like in your pizza cup</span></li>
<li><span style="font-family: Verdana,sans-serif;">16 oz of pizza sauce</span></li>
<li><span style="font-family: Verdana,sans-serif;">The cheese of your choice (I used pizza and cheddar)</span></li>
</ul>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you do:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">Preheat the oven to the degree on the tube of biscuits</span></li>
<li><span style="font-family: Verdana,sans-serif;">Brown your hamburger meat, or cook whatever meats will be in your pizza cup.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Drain, then put back in the pan and stir in your pizza sauce.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Spray a cupcake pan with cooking spray.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Place one biscuit in each of the spots and press them up and along the inside of the muffin tin.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Put your meat into each cup, and top with cheese.</span></li>
<ul>
<li><span style="font-family: Verdana,sans-serif;">If I'm doing pepperoni, I usually put one pepperoni on the bottom and one on top of the other meat in the cup. </span></li>
<li><span style="font-family: Verdana,sans-serif;">You may have some meat leftover, I usually do. </span></li>
</ul>
<li><span style="font-family: Verdana,sans-serif;">Place in the oven and cook for about 8-10 minutes.</span></li>
</ul>
<br />
<span style="font-family: Verdana,sans-serif;">Let them cool for a few minutes before trying to remove them from the tin. I'm usually able to use a fork to easily pry them out of the tin. I usually have leftovers, and they're just as good the next day as they are the night they're made. </span><br />
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<span style="font-family: Verdana,sans-serif;">When my boys get a little older, I know that they'll easily be a family favorite. AB actually had his first taste tonight because I made a couple using his vegan cheese. He at a whole cup, which is a lot for him. I'm sure your family will love these too, especially if they're huge fans of pizza like us!</span><br />
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<span style="font-family: Verdana,sans-serif;">Let me know how they were and be sure to share this recipe!</span><br />
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Anonymoushttp://www.blogger.com/profile/06740335811136561588noreply@blogger.com1tag:blogger.com,1999:blog-43001964757212680.post-39101290733149633792014-04-18T13:05:00.004-07:002014-04-18T13:05:54.229-07:00Ranch Chicken Penne<br />
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<span style="font-family: Verdana,sans-serif;">As has been previously mentioned, CM loves ranch. And I've tried a recipe for Crock-Pot ranch pork chops, but I just didn't like cooking pork chops in the Crock-Pot. I decided to do chicken this time. I must say that this recipe was a success because he didn't even stop to give me his opinion like he usually does. He just kind of stuffed his face.</span><br />
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<span style="font-family: Verdana,sans-serif;">There's not much I can say about this meal other than it's easy, creamy, and a tad on the spicy side.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you need:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">3-4 chicken breasts</span></li>
<li><span style="font-family: Verdana,sans-serif;">8 oz of cream cheese</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 can of cream of chicken soup</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 can of cheddar cheese soup</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 packet of ranch dressing mix</span></li>
<li><span style="font-family: Verdana,sans-serif;">1/8 tsp of oregano</span></li>
<li><span style="font-family: Verdana,sans-serif;">1/8 tsp of ground cayenne red pepper</span></li>
<li><span style="font-family: Verdana,sans-serif;">3/4 C of mozzarella</span></li>
<li><span style="font-family: Verdana,sans-serif;">penne pasta</span></li>
</ul>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you do:</span></b></u><br />
<ul><span style="font-family: Verdana,sans-serif;">
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<li><span style="font-family: Verdana,sans-serif;">Place your chicken in the Crock-Pot</span></li>
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<li><span style="font-family: Verdana,sans-serif;">In a large mixing bowl, use a hand mixer to blend the cream cheese, both soups, the ranch dressing mix, oregano, cayenne red pepper, and mozzarella until it's creamy</span></li>
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<li><span style="font-family: Verdana,sans-serif;">Dump the mixture over the chicken and make sure it's evenly spread out.</span></li>
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<li><span style="font-family: Verdana,sans-serif;">Cover and cook on low for 5-6 hours, or high for 2-3 hours.</span></li>
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<li><span style="font-family: Verdana,sans-serif;">When it's nearly done, cook your penne.</span></li>
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<li><span style="font-family: Verdana,sans-serif;">Put your chicken on top and cover with your sauce.</span></li>
</ul>
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<span style="font-family: Verdana,sans-serif;">It was very filling and exactly what CM needed after a hard day of doing yard work! If you don't want any spice, simply take out the cayenne red pepper. If I could have had my way, I would have thrown some broccoli in there, but CM hates it. Green peas would also have made a really good addition if you're looking to add some veggies to it.</span><br />
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<span style="font-family: Verdana,sans-serif;">Let me know what you think and be sure to share this with your family and friends!</span><br />
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Anonymoushttp://www.blogger.com/profile/06740335811136561588noreply@blogger.com4tag:blogger.com,1999:blog-43001964757212680.post-81338355986280653632014-04-17T14:35:00.001-07:002014-04-17T14:35:35.378-07:00Spicy Doritos Chicken Strips<br />
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<span style="font-family: Verdana,sans-serif;">Mmmm, Doritos. I'm not a huge fan of chips, but I'm in love with the Ranch Dipped Hot Wings Doritos. That's probably stemming from my love of hot wings. When I visit my family, I always make sure my dad makes me some hot wings. In college, I think I ate more hot wings from a place called Johnny's (they all seem to be called Johnny's, don't they?), more than anything else.</span><br />
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<span style="font-family: Verdana,sans-serif;">Well, I've previously seen a recipe for Corn Flake Chicken Strips, and I figured I could just replace the Corn Flakes with the Hot Wings Doritos we had in the pantry. CM was wanting something a little different, and this seemed to be just what we needed to get out of the monotonous meals we were eating.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you need:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">3-4 chicken breasts</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 C of flour</span></li>
<li><span style="font-family: Verdana,sans-serif;">1/2 Tbs of salt</span></li>
<li><span style="font-family: Verdana,sans-serif;">1/2 Tbs of pepper</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 stick of butter melted</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 large bag of Ranch Dipped Hot Wings Doritos</span></li>
</ul>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you do:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">Spray your pan with cooking spray, and preheat the oven to 400.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cut your chicken breasts into 1 inch strips</span></li>
<li><span style="font-family: Verdana,sans-serif;">Mix together the salt, pepper, and flour in a bowl.</span></li>
<li><span style="font-family: Verdana,sans-serif;">In a food processor, crush your Doritos and put them into a bowl.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Place the bowls in order from flour, butter, then Doritos.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Dip each strip in the flour, then the butter, then the Doritos, then place on the baking sheet.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cook on 400 for 15-20 minutes.</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">CM used his <a href="http://mintkitchenlove.blogspot.com/2014/04/spicy-chipotle-ranch-dressing.html" target="_blank">Spicy Chipotle Ranch Dressing</a> to dip his chicken strips in, though any ranch dressing would be delicious, I'm sure. Despite his trying to scale back on how much he eats, CM did go back for seconds, a very good sign. :) </span><br />
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<span style="font-family: Verdana,sans-serif;">These chicken strips required a little more prep work than I normally do, but it was still nothing more than 15 or so minutes of prep, which is what I love! And the Doritos flavor can easily be changed up to other brands of chips and other flavors, making this meal so versatile! </span><br />
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<span style="font-family: Verdana,sans-serif;">Let me know what you thought of this meal, and be sure to share it with your family and friends!</span><br />
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Anonymoushttp://www.blogger.com/profile/06740335811136561588noreply@blogger.com1tag:blogger.com,1999:blog-43001964757212680.post-15785388322312436862014-04-16T16:55:00.004-07:002014-04-16T18:51:22.757-07:00Spicy Chipotle Ranch Dressing<br />
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<span style="font-family: Verdana,sans-serif;"><a href="http://1.bp.blogspot.com/-_7cL7B0CXMo/U08YBTAoh-I/AAAAAAAAAY0/pd2P0fm0TPQ/s1600/RD3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-_7cL7B0CXMo/U08YBTAoh-I/AAAAAAAAAY0/pd2P0fm0TPQ/s1600/RD3.jpg" height="300" width="400" /></a></span></div>
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<span style="font-family: Verdana,sans-serif;">If there is any food that CM absolutely loves and is addicted to, it would be ranch dressing. He's as obsessed with it as I am with my Crock-Pot. He <i>hates</i> broccoli, but I'm sure if it were covered in ranch, he would eat it. I'm always joking about how he takes any nutritional value out of his salads because of the amount of ranch he puts on it. I've literally seen him licking leftover ranch off of plates and bowls. It is <i>that</i> serious. </span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Another thing he loves is spicy food. There isn't much that's too spicy for him to eat. He's always a glutton for punishment, and on several occasions has tried the spiciest hot sauce they sell in hot sauce shops. You know, the ones that actually require you to be 18 or older to eat it. </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-V520Q5ZZ_ww/U07uWAV9iSI/AAAAAAAAAYU/yftS8iQLp90/s1600/Spicy+Collage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-V520Q5ZZ_ww/U07uWAV9iSI/AAAAAAAAAYU/yftS8iQLp90/s1600/Spicy+Collage.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From our trip to Gatlinburg.</td></tr>
</tbody></table>
<span style="font-family: Verdana,sans-serif;">So, for this lover of all things ranch and spicy, why not make some spicy ranch dressing?! I decided to surprise him with this, and he was very happy about it. So if you or someone you know loves ranch and loves spiciness, then this is the recipe for you!</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you need:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">16 oz of sour cream </span></li>
<li><span style="font-family: Verdana,sans-serif;">1 1/2 packages of ranch dressing mix</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 chipotle pepper in adobo sauce (there are cans of these, usually in the taco section)</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 Tsp of adobo sauce from the can</span></li>
<li><span style="font-family: Verdana,sans-serif;">1/4 C of buttermilk</span></li>
</ul>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you do:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">In a blender, puree the sour cream, ranch dressing mix, pepper and adobo sauce until everything is blended evenly</span></li>
<li><span style="font-family: Verdana,sans-serif;">Add in the buttermilk and blend for a few minutes.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Put into a container and refrigerate for about 2 hours before serving.</span></li>
</ul>
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<span style="font-family: Verdana,sans-serif;">If you would like your dressing to be thinner, add more buttermilk. And if you're a bit sensitive to spiciness, use half of the chipotle peppers and adobo sauce.</span><br />
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Anonymoushttp://www.blogger.com/profile/06740335811136561588noreply@blogger.com8tag:blogger.com,1999:blog-43001964757212680.post-32772348650490809912014-04-15T17:31:00.003-07:002014-04-15T17:31:33.626-07:00Crock-Pot Beef Stew<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
It's the middle of April. I'm currently bundled up in my recliner, trying to stay warm. This weather is stupid. It was so pretty and warm this weekend, and now it's cold. There are several things that are just perfect for cold days, and one of those is beef stew. It just has a way of warming your entire body.<br />
<br />
And what is the easiest way to make beef stew? In a Crock-Pot! I certainly have a love affair with my Crock-Pot, if you haven't noticed by now. It's one of the best things my husband ever got me, and he actually got away with giving it as a <i>Valentine's Day gift</i>! Screw perfume or jewelry or roses. I'll take my Crock-Pot and I'll love it forever. But back to the beef stew...<br />
<br />
It's really easy to make. The majority of my prep work was just cutting vegetables. Unless you're just ridiculously slow with cutting veggies, it should take you less than 15 minutes to get it all together.<br />
<br />
Here's what you need:<br />
<ul>
<li>1 1/2 - 2 lb of beef tips (It saves you the trouble of having to cut any meat.)</li>
<li>1 1/2 C of beef stock (You can use beef broth too, but stock is preferable.)</li>
<li>1 can of tomato paste</li>
<li>1 Tbs of <span class="st">Worcestershire sauce</span></li>
<li><span class="st">1 Tbs of soy sauce</span></li>
<li><span class="st">1 Tbs of balsamic vinegar</span></li>
<li><span class="st">2 Tbs of all-purpose flour</span></li>
<li><span class="st">1 Tbs of salt</span></li>
<li><span class="st">1 Tbs of pepper </span></li>
<li><span class="st">Carrots (as many as you want)</span></li>
<li><span class="st">Potatoes (as many as you want, and red or russet both work)</span></li>
<li><span class="st">1 medium onion (I usually only use half of the onion)</span></li>
<li><span class="st">An additional 4 Tbs of flour (for later)</span></li>
<li><span class="st">An additional 3/4 C of beef stock (for later) </span></li>
</ul>
<span class="st">Here's what you do:</span><br />
<ul>
<li><span class="st">Put the beef tips, beef stock, tomato paste, Worcestershire sauce, soy sauce, balsamic vinegar, flour, salt, and pepper into the crock pot. </span></li>
<li><span class="st">Mix together with a wooden spoon.</span></li>
<li><span class="st">Top with the carrots, potatoes, and onion.</span></li>
<li><span class="st">Cover and cook on low for 7-8 hours, or on high for 5 hours.</span></li>
<li><span class="st">About 30 minutes before serving, add in your additional 4 Tbs of flour and 3/4 C of beef stock and stir. This is to help it thicken.</span></li>
<li><span class="st">Let the stew cook for the last 30 minutes, then serve. </span></li>
</ul>
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<span class="st"> </span><br />
CM loves a thick stew, so if you prefer something thinner, I suggest not adding the additional flour and stock, or just adding 2 Tbs of flour and 1/4 C of stock.<br />
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Anonymoushttp://www.blogger.com/profile/06740335811136561588noreply@blogger.com4tag:blogger.com,1999:blog-43001964757212680.post-44671679417662852202014-04-14T16:09:00.000-07:002014-04-14T17:53:59.048-07:00Banana Cream Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
<span style="font-family: Verdana,sans-serif;">I love cookies. They're probably my favorite junk food of all the junk foods. I crave cookies more than anything else. And I know there really doesn't need to be a reason to make cookies, but I'm going to justify this gluttony. So, in honor of CD's 2 month birthday (on the 20th!), I'm making banana cream chocolate chip cookies.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Regular chocolate chip cookies are absolutely delicious, in my opinion. And they definitely are my favorite flavor. I'll eventually get around to sharing my recipe for them on here. But I wanted something just a little different this time. Well, I love banana, so why not banana cream chocolate chip cookies? What a great combination. I feel brilliant.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;"><u><b>Here's what you need:</b></u></span><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">1 C of butter softened</span></li>
<li><span style="font-family: Verdana,sans-serif;">3/4 C of light brown sugar</span></li>
<li><span style="font-family: Verdana,sans-serif;">1/4 C of sugar</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 (3.4 oz) package of Instant Banana Cream pudding mix</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 large eggs</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 tsp of vanilla</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 1/4 cups of all-purpose flour</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 tsp of baking soda</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 bag of chocolate chips</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"><u><b>Here's what you do:</b></u></span><br />
<ul><span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;">Preheat the oven to 375 degrees.</span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;">Mix the butter, sugars, pudding mix, eggs, baking soda and vanilla in a large bowl with a hand mixer until it's completely blended.</span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;">Slowly mix in the flour until it's all completely blended (no lumps!).</span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;">Stir in as little or as many chocolate chips as you would like. For a regular-sized bag, I use <i>almost</i> the whole bag. </span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;">Line your baking sheet with parchment paper.</span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;">Use a tablespoon of dough for each cookie and leave a couple of inches between the dough.</span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;">Bake for 7-9 minutes, but keep a watch because they can burn quickly!</span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;">Let them sit on the cookie sheet for about 5 minutes before setting them down on a cooling rack or another sheet of parchment.</span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;">Dig in!</span></li>
</ul>
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<br />
<span style="font-family: Verdana,sans-serif;">These cookies don't last long in my house (mostly because of me), so don't expect them to last long in yours! This recipe should make roughly 28-30 cookies, depending on how much dough you eat.</span><br />
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Anonymoushttp://www.blogger.com/profile/06740335811136561588noreply@blogger.com2tag:blogger.com,1999:blog-43001964757212680.post-72032625271517178912014-04-13T17:03:00.005-07:002014-04-13T17:03:50.729-07:00Crock-Pot Italian Chicken and Rice<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
It's been a long weekend. CM has rejoined the National Guard, so he's had his first drill back this weekend. AB is sick, and CD is his usual handful. Today (Sunday), I haven't been able to put him down for more than 5 minutes without him waking up, so I've gotten absolutely no house work done... or any work. It's been killing me because my mother-in-law is kindly taking care of AB, so I want to be able to do some kind of cleaning to get some work done. And yet, you can't clean when the newborn starts screaming because you put him down. So my dinner tonight takes a grand total of about 15 minutes to prep, and it's not even 15 minutes all at once! Half of that time comes just from cooking rice right before serving. <br />
<br />
Tonight, I'm making the incredibly easy Italian chicken and rice. It's one of my favorites because of the flavor, but also because it's just really simple to throw together on a day when you're tired (and frustrated).<br />
<br />
Here's what you need:<br />
<ul>
<li>4 medium or large chicken breasts</li>
<li>2 cans of cream of chicken soup</li>
<li>1 8oz block of cream cheese (softened is best, but it works if it's not softened)</li>
<li>1 C of sour cream</li>
<li>1 packet of Good Seasons Italian Seasonings Mix</li>
<li>Rice</li>
</ul>
Here's what you do:<br />
<ul>
<li>Put the chicken into the crock pot.</li>
<li>In a large mixing bowl, use a hand mixer to blend the soup, cream cheese, sour cream, and seasonings mix until it's smooth.</li>
<li>Dump the mixture over the chicken and spread it to make sure all of the chicken is covered.</li>
<li>Cover the Crock-Pot and cook on low for 8 hours or high for 4 hours.</li>
<li>When it's finished, let it sit on warm while you cook your rice.</li>
<li>Make sure to cover the rice and chicken with tons of the delicious, creamy sauce!</li>
</ul>
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<br />
<br />
If you'd like, you can shred the chicken to make it easier to serve more than 4 people, but since it's just CM and me, I usually don't bother with shredding it. On top of that, you can also make it with pasta instead of rice. CM loves it with egg noodles. I haven't tried it with other pastas yet, but I can't imagine that some penne (my favorite type of pasta) covered with the sauce would be bad.<br />
<br />
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<br />
Anyway, let me know what you think of it when you make it, and be sure to share the recipe with everyone!<br />
<br />
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Anonymoushttp://www.blogger.com/profile/06740335811136561588noreply@blogger.com6tag:blogger.com,1999:blog-43001964757212680.post-1803206273215012852014-04-10T17:19:00.001-07:002014-04-10T17:19:49.347-07:00BBQ Pork Loin Sliders<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-G-xT8huh7Z0/U0cy0_DeyyI/AAAAAAAAAVY/jefe1g4jUq8/s1600/BBQ1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-G-xT8huh7Z0/U0cy0_DeyyI/AAAAAAAAAVY/jefe1g4jUq8/s1600/BBQ1.jpg" height="300" width="400" /></a></div>
<br />
<br />
<span style="font-family: Verdana,sans-serif;">I'm from a really small town in Georgia called Hartwell. I promise you've never heard of it. If you have, it's because you're from that area or you're a friend of mine who has heard me talk about it. There were several BBQ places around our area, but there was only one that we went to consistently because it was the absolute best, Zeb's. It took about 20 minutes just to get to, but it was worth it.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Now I live in Kentucky, and where I live has one place that boasts to be the "best BBQ in Kentucky." Personally, I hate that place and I think it's only very well known because of extensive advertising, <i>not</i> because the food is any good. There are several other BBQ places in town, but only one place where I will eat BBQ from, and they've won a few competitions and have been on the Travel channel (or some channel) several times. Still, not as many people know about this good place.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Well, CM and I decided we were going to start working really hard on our finances to improve our situation so we can give the best life possible to our two boys. This meant we had to stop eating out... and we did that a LOT. Well, that's what led me to start cooking and creating cheap, easy recipes for our family. Being from Georgia, I love BBQ, and that meant it was one meal I just had to learn how to make if I ever wanted to eat it frequently enough... so I figured it out by doing a lot of research. I can make pulled pork <i>and</i> I can make sliced pork. (Yes, there's a difference because you have to use 2 different types of loins). The only thing I couldn't make was the BBQ sauce, so we were buying jars of it from the one good place in town.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">But all that has changed. I was determined to make my own sauce from scratch, and have it be just as delicious as the restaurant-bought sauce. So I introduce to you, my BBQ Pork Loin Sliders (with homemade sauce!):</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you need for the pork:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">4 lb pork loin (<i>not</i> a tenderloin unless you want to make these shredded, not sliced)</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 C of beef stock</span></li>
<li><span style="font-family: Verdana,sans-serif;">1/2 C of balsamic vinegar</span></li>
<li><span style="font-family: Verdana,sans-serif;">1/2 C of soy sauce</span></li>
<li><span style="font-family: Verdana,sans-serif;">Any vegetables you want to cook it with (we used carrots -of course- and seasoned red potatoes)</span></li>
</ul>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you need for the BBQ sauce:</span></b></u><br />
<ul>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients"><span style="font-family: Verdana,sans-serif;">1/2 cup of light brown sugar</span></li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients"><span style="font-family: Verdana,sans-serif;">1 tablespoon cornstarch
</span></li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients"><span style="font-family: Verdana,sans-serif;">1/3 cup balsamic vinegar
</span></li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients"><span style="font-family: Verdana,sans-serif;">1/2 cup water
</span></li>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients"><span style="font-family: Verdana,sans-serif;">2 tablespoons soy sauce</span></li>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients"><span style="font-family: Verdana,sans-serif;">1/2 C of ketchup</span></li>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients"><span style="font-family: Verdana,sans-serif;">1/4 C of distilled white vinegar</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"><i>**You'll also need rolls to make them sliders. We used King's Hawaiian Rolls.</i> </span><br />
<br />
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you do:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">Place everything you need for the loin into the Crock-Pot, cover, and cook on low for 8-10 hours, or high for 4-5.</span></li>
<li><span style="font-family: Verdana,sans-serif;">When the loin is done, place it on a pan and slice as thick as you would like. </span></li>
<ul>
<li><span style="font-family: Verdana,sans-serif;">I like them sliced thick, so I cut about inch-thick slices. Because I was dealing with a wide roast, I also cut those slices in half so they would fit perfectly on the Hawaiian rolls.</span></li>
</ul>
<li><span style="font-family: Verdana,sans-serif;">Set your sliced pork into a large bowl. Make sure it is big enough for all of the pieces to fit, as well as the sauce. </span></li>
<li><span style="font-family: Verdana,sans-serif;">In a sauce pan, add all of the ingredients for the sauce, and cook it on high until it starts to boil. Make sure to continue stirring the whole time.</span></li>
<li><span style="font-family: Verdana,sans-serif;">When it starts to boil, take it off the heat and dump all of the sauce into the bowl of sliced pork. It may not coat every piece perfectly evenly, but there will be more than enough at the bottom to accommodate the BBQ sauce-lovers out there.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cut your rolls in half, then use tongs to place your sliced pork onto each roll.</span></li>
</ul>
<br />
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<br />
<span style="font-family: Verdana,sans-serif;">With a 4 lb pork, and 1-inch thick slices, I was able to make 24 sliders. </span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Also, I tried to make a BBQ sauce that wasn't too sweet but wasn't too vinegary, so it would appeal to all tastes. If you would like it sweeter, add more brown sugar, 2 Tbs at a time until it's how you want it. If you would like it to have more of a vinegar taste, add more of the white vinegar 2 Tbs at a time until it's how you want it.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">I can't wait until I get to make these for my parents and see what they think. I hope they compare to the almighty Zeb's! Oh, and a huge congratulations to my dad for getting to go home from the hospital today!</span><br />
<br />
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<span style="font-family: Verdana,sans-serif;">If you enjoyed this recipe, please share it with your family and friends on Facebook, Pinterest, and more! </span><br />
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Anonymoushttp://www.blogger.com/profile/06740335811136561588noreply@blogger.com2tag:blogger.com,1999:blog-43001964757212680.post-25118505197906176482014-04-09T17:33:00.001-07:002014-04-09T17:33:29.382-07:00Creamy Swiss Chicken<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
<span style="font-family: Verdana,sans-serif;">I've been a little under the weather, so the last thing I want to do is cook dinner. As much as I love cooking, there are times when I'm just so exhausted that I don't want to do anything. But, my family has to eat, and I'd prefer not to eat fast food or give it to my family. What we eat may not be the healthiest of meals, but fast food is much worse in my opinion.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">So, once again, my handy dandy Crock-Pot came to the rescue. And this time, it made us some creamy Swiss chicken. It took me about 5 minutes to get everything prepped, and it took just a few hours to cook. I microwaved some edamame, and voila! Dinner was served.</span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you need:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">4-6 boneless chicken breasts</span></li>
<li><span style="font-family: Verdana,sans-serif;">6 slices of Swiss cheese </span></li>
<li><span style="font-family: Verdana,sans-serif;">8 oz (1 block) of cream cheese (softened)</span></li>
<li><span style="font-family: Verdana,sans-serif;">1/2 C of milk</span></li>
<li><span style="font-family: Verdana,sans-serif;">1/2 stick of butter (softened or melted- it doesn't really matter)</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 cans of cream of chicken soup</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 to 1 1/2 sleeves of Ritz Crackers</span></li>
<li><span style="font-family: Verdana,sans-serif;">Another 1/2 stick of butter (melted this time) </span></li>
</ul>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you do:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">Put your chicken in your Crock-Pot and cover it with the slices of Swiss cheese.</span></li>
<li><span style="font-family: Verdana,sans-serif;">In a large mixing bowl, mix with a hand mixer the cream cheese, milk, butter and cream of chicken soup together.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Pour the mixture over the chicken and Swiss cheese.</span></li>
<li><span style="font-family: Verdana,sans-serif;">In a Ziploc bag, crush up all of the Ritz Crackers.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Dump in the melted butter and mix it around until all of the crushed Ritz are coated and buttery.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Spread the crushed Ritz all over the top of the chicken and sauce. </span></li>
<li><span style="font-family: Verdana,sans-serif;">Cover and cook on low for 5-6 hours or high for 2-3 hours.</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">That was all it took and it made for a delicious, filling dinner. The most effort came from mixing the sauce ingredients together. I just <i>love</i> easy dinners like this. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Leave me a comment and let me know what you think about my Swiss chicken, and don't forget to share this with your family and friends!</span><br />
<br />
<br />
<br />
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Anonymoushttp://www.blogger.com/profile/06740335811136561588noreply@blogger.com1tag:blogger.com,1999:blog-43001964757212680.post-56741493119097709442014-04-08T19:02:00.000-07:002014-04-08T19:02:12.003-07:00Easy Homemade French Dip Sandwiches<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
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<br />
<br />
<span style="font-family: Verdana,sans-serif;">Well, for dinner on Monday night, I was a tad unprepared and had no idea of what to make. This hasn't happened in recent times because I've been trying to organize my life, which means actually planning for meals! It's kind of hard to organize with a toddler and a newborn, but I think I get an A for effort.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">I only had <i>one</i> piece of meat in our kitchen that wasn't frozen, a sirloin tip roast, so I worked with that. And what I ended up deciding on was the very easy French dip sandwich. Now, Andi, you ask... how can something that sounds so fancy be so easy? Well, Crock-Pot. Again with the Crock-Pot. I've mentioned it before how much I love it. I love it so much that I actually <i>asked</i> my husband to get me this piece of kitchen equipment for Valentine's day... and typically getting a woman any kind of kitchen appliance or cleaning appliance is a no-no. But, it has served my family beautifully, and I kind of like new appliances. </span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Anyway, French dip sandwiches are one of CM's favorite foods. I feel like I say that a lot. He does like to eat... and yet he's so skinny. I could strangle him. And as it turns out, these sandwiches are also one of my mother-in-law's favorites as well, so I can impress her by making them one day... or I can make amends for when CM does something to make her mad (it's only a matter of time).</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you need:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">3-4 lb of any type of beef roast</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 packet of onion soup mix</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 packet of au jus gravy mix</span></li>
<li><span style="font-family: Verdana,sans-serif;">30 oz of beef stock</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 C water</span></li>
<li><span style="font-family: Verdana,sans-serif;">Hoagie rolls</span></li>
<li><span style="font-family: Verdana,sans-serif;">Enough cheese for each sandwich</span></li>
<ul>
<li><span style="font-family: Verdana,sans-serif;">Provolone, Swiss or White American are the typical cheeses used</span></li>
</ul>
</ul>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you do:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">Put the roast into the Crock-Pot.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Stir the onion soup mix, the au jus mix, the beef stock, and the water in a bowl.</span></li>
<ul>
<li><span style="font-family: Verdana,sans-serif;">Using a wisk is preferable.</span></li>
</ul>
<li><span style="font-family: Verdana,sans-serif;">Pour the mix over the roast in the Crock-Pot.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cover and cook on low for 8-10 hours or high for about 5.</span></li>
<li><span style="font-family: Verdana,sans-serif;">If your Hoagie rolls aren't already as crusty as you would like, stick them in the oven for a few minutes to toast them.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Pull the roast from the Crock-Pot and shred it, place it on your rolls, then place the cheese on top.</span></li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-A4vMkoRXWgs/U0Sjx3vac3I/AAAAAAAAAOQ/q2cKJzhwGnU/s1600/FD3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-A4vMkoRXWgs/U0Sjx3vac3I/AAAAAAAAAOQ/q2cKJzhwGnU/s1600/FD3.jpg" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My delicious roast, fresh from the Crock-Pot, and CM's Epic Meal Time knife.</td></tr>
</tbody></table>
<ul>
<li><span style="font-family: Verdana,sans-serif;"> Place the sandwiches on a baking sheet and put them in the oven on broil to get the cheese all nice and melty, and it will toast your rolls a little more.</span></li>
<ul>
<li><span style="font-family: Verdana,sans-serif;">Do not leave the oven. If you don't keep a watch on them while they're in the oven on broil, they will burn, and it will happen quickly.</span></li>
</ul>
<li><span style="font-family: Verdana,sans-serif;">Ladle the au jus into a dish, dip, and enjoy! </span></li>
</ul>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-XbXpmJGIcZQ/U0SlzcGr7pI/AAAAAAAAAOk/kXLJ8rQrccM/s1600/FD6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-XbXpmJGIcZQ/U0SlzcGr7pI/AAAAAAAAAOk/kXLJ8rQrccM/s1600/FD6.jpg" height="273" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My sandwiches with swiss cheese.</td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-KQ8-VpLr1mc/U0SmNfGYZMI/AAAAAAAAAO0/b13v4B1hIDY/s1600/FD1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-KQ8-VpLr1mc/U0SmNfGYZMI/AAAAAAAAAO0/b13v4B1hIDY/s1600/FD1.jpg" height="240" width="320" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Sg5gKkdBM2Y/U0SmMaD2f1I/AAAAAAAAAOs/irE_c2u5Hok/s1600/FD2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-Sg5gKkdBM2Y/U0SmMaD2f1I/AAAAAAAAAOs/irE_c2u5Hok/s1600/FD2.jpg" height="320" width="249" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cliff's sandwich with provolone cheese.</td></tr>
</tbody></table>
<span style="font-family: Verdana,sans-serif;">These may take all day to cook, but they're that perfect meal for when you have a long day of work and don't want to do much cooking when you get home. I like to add additional vegetables to the mix while it cooks, such as carrots and potatoes. Those are really my go-to veggies when it comes to Crock-Pot cooking. And I love carrots!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-WZHHQJuvplY/U0ShCLO-gvI/AAAAAAAAAN4/_UY4sbh-o0k/s1600/eat+all+the+carrots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-WZHHQJuvplY/U0ShCLO-gvI/AAAAAAAAAN4/_UY4sbh-o0k/s1600/eat+all+the+carrots.jpg" height="320" width="320" /></a></div>
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Anyway, if you use a 3 lb roast, the recipe should render about 9 sandwiches, and a 4 lb roast should make about 12 sandwiches. Sooooo... 1 lb = 3 sandwiches, essentially. Of course, it depends on how much meat you stuff on the sandwich. If you put a ton, it will obviously make fewer ones. </span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">So leave me a comment and let me know what you thought about it, and be sure to share this with everyone! Also, if you haven't already, be sure to like my new Facebook page for Mint Kitchen Love! Just click the little yellow Facebook circle below and it will take you right to my page! Feel free to connect with me on all the other social media sites as well!</span><br />
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Anonymoushttp://www.blogger.com/profile/06740335811136561588noreply@blogger.com0tag:blogger.com,1999:blog-43001964757212680.post-63130877638715704192014-04-07T11:51:00.000-07:002014-04-10T08:56:30.831-07:00Creamy Chicken Tacos<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-mgQxYST9sAk/U0LYaNuCsJI/AAAAAAAAALo/d1hCFwAxShw/s1600/T4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-mgQxYST9sAk/U0LYaNuCsJI/AAAAAAAAALo/d1hCFwAxShw/s1600/T4.jpg" height="250" width="400" /></a></div>
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">I love tacos, plain and simple. When I lived at home with my parents, my dad and I would have taco nights on the nights when my mom had things to do and wouldn't be home for dinner- my mom doesn't like tacos. She's weird. I miss those nights terribly, just like I miss my dad (HI, DAD!!). </span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;"><i>These</i> aren't the type of tacos my dad and I would make, though. We'd do the regular beef ones with the Old El Paso taco kits. I'm willing to bet he would really love this recipe, though. (Dad, because I know you're reading this, I'll be sure to make it for you when I come to Georgia!) Anyway, these chicken tacos have a creamy sauce with a small spicy kick to them. Of course, the spiciness of it depends on your heat tolerance. CM doesn't find them very spicy at all. The ones in the photos are his, and he wanted the extra hot sauce on them. But mine were spicy enough for me without adding any additional sauce. </span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;"><u><b>Here's what you need:</b></u></span><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">An 8 oz block of cream cheese</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 C of sour cream</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 cans of cheddar cheese soup</span></li>
<li><span style="font-family: Verdana,sans-serif;">3 Tbs. of hot sauce (we prefer Frank's hot sauce)</span></li>
<li><span style="font-family: Verdana,sans-serif;">2-4 medium boneless chicken breasts</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 packet of Good Seasons Italian Seasoning mix</span></li>
<li><span style="font-family: Verdana,sans-serif;">Small, soft tortillas or hard taco shells</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"><u><b>Here's what you do:</b></u></span><br />
<ul><span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;">Using a hand mixer, blend the cream cheese, sour cream, cheese soup, and Frank's in a large bowl until well-blended and creamy.</span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;">Put the chicken into your Crock-Pot.</span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;">Pour your mix over the chicken and spread it out to evenly cover all of the meat.</span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;">Dump your seasoning mix over the top of everything.</span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;">Cover and cook on low for 6-7 hours, or high for 4 hours.</span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;">Pull the chicken out, dice it up, and put separate it into the tortillas or shells.</span></li>
</ul>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-59QHbHihOFg/U0LYY_VLwTI/AAAAAAAAALc/31Zla10Iv30/s1600/T1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-59QHbHihOFg/U0LYY_VLwTI/AAAAAAAAALc/31Zla10Iv30/s1600/T1.jpg" height="193" width="320" /></a></div>
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</div>
<ul>
<li><span style="font-family: Verdana,sans-serif;">Use a spoon to spoon out some of the sauce onto your chicken, as much or as little as you would like.</span></li>
<span style="font-family: Verdana,sans-serif;">
</span>
<li><span style="font-family: Verdana,sans-serif;">Add all the other taco toppings you love to your taco and enjoy!</span></li>
</ul>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-t2_M0X-U9Mw/U0LZLs70OpI/AAAAAAAAAMA/DLh71xheQlY/s1600/T5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-t2_M0X-U9Mw/U0LZLs70OpI/AAAAAAAAAMA/DLh71xheQlY/s1600/T5.jpg" height="243" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Topped with shredded lettuce, shredded cheese, sour cream, and hot sauce.</td></tr>
</tbody></table>
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<a href="http://4.bp.blogspot.com/-uHni5o1UubU/U0LYatx-d7I/AAAAAAAAAL4/BrOkIfc7EwU/s1600/T6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-uHni5o1UubU/U0LYatx-d7I/AAAAAAAAAL4/BrOkIfc7EwU/s1600/T6.jpg" height="180" width="320" /></a></div>
<br />
<span style="font-family: Verdana,sans-serif;">I'm pretty sure my dad would love this twist on tacos. I know CM enjoyed it! One chicken breast makes enough meat for 3 tacos. The tacos are pretty filling, so plan on one chicken breast per person you're cooking for and you should have more than enough!</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Let me know what you think in the comments, and be sure to share this recipe with your family and friends!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-tyBQPgYgAbM/U0LgH0QhU4I/AAAAAAAAAMM/SwuOeFxsnkg/s1600/Signature.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-tyBQPgYgAbM/U0LgH0QhU4I/AAAAAAAAAMM/SwuOeFxsnkg/s1600/Signature.png" height="150" width="320" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/06740335811136561588noreply@blogger.com8tag:blogger.com,1999:blog-43001964757212680.post-56806233901848353322014-04-06T12:49:00.003-07:002014-04-07T10:30:08.675-07:00Balsamic Glazed Crock-Pot Pork Loin<div class="separator" style="clear: both; text-align: center;">
</div>
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<a href="http://2.bp.blogspot.com/-7tOQysPr13g/U0C2V7ImxdI/AAAAAAAAAJM/l5Pdid4t9Bk/s1600/PL+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-7tOQysPr13g/U0C2V7ImxdI/AAAAAAAAAJM/l5Pdid4t9Bk/s1600/PL+1.jpg" height="300" width="400" /></a></div>
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<span style="font-family: Verdana,sans-serif;">This is probably one of CM's favorite meals that I make. I've literally made it once a week for the past 3 or 4 weeks. But, that hasn't been much of a problem to me because a) it's a Crock-Pot meal, so it requires very little effort, and b) Kroger was having an <i>amaaaaaaaaaaaaazing</i> deal on pork loins. I'm talking, we saved more than 50% on each loin. The one I'm preparing for this post is 4.5 lb, and normally about $20. We got it for $9. Needless to say, we stocked up on them and have several in our freezer. But I digress...</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">This meal, unlike most others I make, doesn't have any cheese involved, unless I make a cheesy side dish. And I probably will. Again, I digress. CM helped me "prep" this meal by chopping up the vegetables. It's my least favorite part, especially since I almost chopped my hand off when making this a few weeks ago while cutting up the onion. I may be slightly exaggerating. I did slice my finger open pretty badly, though, and thought I'd have to get stitches, but I sucked it up because I'm afraid of getting stitches. My thumb eventually got better, and I moved on, except for I now slice vegetables at a snail's pace.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">So who's ready for the recipe?</span><br />
<u><b><span style="font-family: Verdana,sans-serif;"><br /></span></b></u>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you need for the pork loin:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">4 to 4 1/2 lb pork loin</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 C of water</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 Tbs of tomato paste</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 1/2 lb carrots</span></li>
<li><span style="font-family: Verdana,sans-serif;">1/2 large sweet onion diced or in chunks (your preference)</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 medium russet potatoes or 5 red potatoes cut into chunks </span></li>
<li><span style="font-family: Verdana,sans-serif;">1 C of beef stock</span></li>
<li><span style="font-family: Verdana,sans-serif;">1/4 C of balsamic vinegar</span></li>
<li><span style="font-family: Verdana,sans-serif;">1/4 C of soy sauce</span></li>
</ul>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you need for the balsamic glaze:</span></b></u><br />
<ul>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients"><span style="font-family: Verdana,sans-serif;">1/2 cup of light brown sugar</span></li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients"><span style="font-family: Verdana,sans-serif;">1 Tbs of cornstarch
</span></li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients"><span style="font-family: Verdana,sans-serif;">1/4 C of balsamic vinegar
</span></li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients"><span style="font-family: Verdana,sans-serif;">1/2 C of water
</span></li>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients"><span style="font-family: Verdana,sans-serif;">2 Tbs soy sauce</span></li>
</ul>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you do to make the pork loin:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">Put the loin into your Crock-Pot.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Pour in the water.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Add 1 Tbs of tomato paste on each side of the loin and stir it a little.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Add your carrots, onion, and potatoes on top.</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-PXXecUfultg/U0C2VxMjzMI/AAAAAAAAAJc/jsYgtG64xcI/s1600/PL+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-PXXecUfultg/U0C2VxMjzMI/AAAAAAAAAJc/jsYgtG64xcI/s1600/PL+2.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I <b>love</b> me some carrots!</td></tr>
</tbody></table>
</span><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">Pour the beef stock, balsamic vinegar, and soy sauce on top.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Cover and cook on low for 6-8 hours, or high for 4 hours.</span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana,sans-serif;"><a href="http://3.bp.blogspot.com/-PlrfBeHvMDQ/U0C2VmzG8LI/AAAAAAAAAJU/0y3-SlLDv_c/s1600/PL+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-PlrfBeHvMDQ/U0C2VmzG8LI/AAAAAAAAAJU/0y3-SlLDv_c/s1600/PL+3.jpg" height="240" width="320" /></a></span></div>
<span style="font-family: Verdana,sans-serif;">
</span>
<br />
<ul>
</ul>
<u><b><span style="font-family: Verdana,sans-serif;">Here's what you do to make the balsamic glaze:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">When the loin is almost done (about 15-20 minutes before you're ready to serve), combine all ingredients for the glaze into a small sauce pan.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Bring the mixture to a boil.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Turn the heat down to low, allow the glaze to simmer, and stir it occasionally until it thickens. </span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana,sans-serif;"><a href="http://2.bp.blogspot.com/-MB2dzpMML8s/U0C2X6uh7sI/AAAAAAAAAJk/HddaF3NK8HA/s1600/PL+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-MB2dzpMML8s/U0C2X6uh7sI/AAAAAAAAAJk/HddaF3NK8HA/s1600/PL+4.jpg" height="240" width="320" /></a></span></div>
<span style="font-family: Verdana,sans-serif;">
</span>
<br />
<ul>
</ul>
<span style="font-family: Verdana,sans-serif;">When you're ready, remove the loin from the Crock-Pot and slice it. Pour as much or as little glaze over it as you would like. Remove the vegetables from the Crock-Pot and put them in a bowl to serve. I prefer pouring the broth over the vegetables before serving for the delicious flavor, but you don't have to do that if you would rather not. </span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-9dN_0qM2JtY/U0C5XTqRtSI/AAAAAAAAAKE/PcGu1aPuDN4/s1600/PL+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-9dN_0qM2JtY/U0C5XTqRtSI/AAAAAAAAAKE/PcGu1aPuDN4/s1600/PL+8.jpg" height="240" width="320" /></a></div>
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</div>
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<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">If you want to use a smaller loin, such as a 2 lb loin, simply use half of the ingredients that are listed for just the loin- do not adjust the glaze recipe.</span><br />
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<span style="font-family: Verdana,sans-serif;">I want to give a special thank you to <a href="http://www.julieseatsandtreats.com/2013/09/balsamic-glazed-pork-loin/" target="_blank">Julie's Eats & Treats</a> because that is where I found the recipe for the balsamic vinegar glaze!</span><br />
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<span style="font-family: Verdana,sans-serif;">Leave me a message and let me know what you think about this tasty, easy, meal! Be sure to share it with your family and friends so they can enjoy it too.</span><br />
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Anonymoushttp://www.blogger.com/profile/06740335811136561588noreply@blogger.com0tag:blogger.com,1999:blog-43001964757212680.post-45534462715575173762014-04-04T13:56:00.002-07:002014-05-15T13:13:15.710-07:00Strawberry Lemonade Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana,sans-serif;">It was a rainy, ugly day in Kentucky yesterday. And those kinds of days make me want to do absolutely nothing. I know I'm not the only one. So I decided we'd have the leftover ravioli that I made on Wednesday (when I post things, it's typically going to be the day after I've made it). But, because it's becoming spring, and my sweet tooth was aching, I <i>had</i> to make something special and sugary. I decided to take a nap with this little guy first though.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-wtPr8ew3LVA/Uz7LdNwSrjI/AAAAAAAAAH8/XYAcJCr3RY8/s1600/Asher+Napping.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-wtPr8ew3LVA/Uz7LdNwSrjI/AAAAAAAAAH8/XYAcJCr3RY8/s1600/Asher+Napping.jpg" height="320" width="160" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">AB is so sweet when he naps. :)</td></tr>
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<span style="font-family: Verdana,sans-serif;">After we woke up from our nap (I got a full 3 hours!!), I got to baking. I had a couple of lemons in my refrigerator that needed to be used, so I was originally just going to make lemon sugar cookies. Then I thought about the strawberry jello mix I had in the cabinet and decided that strawberry lemonade sugar cookies sounded much more appetizing and more spring-y. </span><br />
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<u><b><span style="font-family: Verdana,sans-serif;">Here's what you need:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">3/4 cup of sugar</span></li>
<li><span style="font-family: Verdana,sans-serif;">2/3 cup of vegetable oil</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 tsp of baking powder</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 1/2 tsp of strawberry extract</span></li>
<li><span style="font-family: Verdana,sans-serif;">1/2 tsp of salt</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 eggs</span></li>
<li><span style="font-family: Verdana,sans-serif;">Juice from 2 medium-sized lemons</span></li>
<li><span style="font-family: Verdana,sans-serif;">3 cups of flour</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 Tbs of strawberry Jell-O mix</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 Tbs of lemon Jell-O mix </span></li>
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<u><b><span style="font-family: Verdana,sans-serif;">Here's what you do:</span></b></u><br />
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<li><span style="font-family: Verdana,sans-serif;">Preheat your oven to 400 degrees and line your pans with parchment paper.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Mix <i>only</i> the sugar, oil, baking powder, strawberry extract, salt, eggs, and lemon juice with a spoon.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Stir in the flour slowly.</span></li>
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<li><span style="font-family: Verdana,sans-serif;">The dough may not seem to be your typical "cookie consistency," but it will work, I promise. </span></li>
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<li><span style="font-family: Verdana,sans-serif;">In a small dish, mix together 1 Tbs of the strawberry Jell-O and 1 Tbs of the lemon Jell-O (if you got the smallest box they sell, it should be 1 Tbs of mix total in the packet). Stir together the two mixes until they've blended.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Drop 1 Tbs of dough onto the cookie sheets.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Sprinkle a little bit of the Jell-O mixture on top of each of the cookies.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Bake at 400 for 7 minutes.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Let them sit on their pan for about 5 minutes before moving them to some parchment paper or a wire rack.</span></li>
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<a href="http://4.bp.blogspot.com/-SWLHyZDWREE/U3UfNAIfdbI/AAAAAAAAAjA/DSMtCN16zmI/s1600/Strawberry+Lemonade+Cookies+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-SWLHyZDWREE/U3UfNAIfdbI/AAAAAAAAAjA/DSMtCN16zmI/s1600/Strawberry+Lemonade+Cookies+%25282%2529.jpg" height="230" width="320" /></a></div>
<br /><span style="font-family: Verdana,sans-serif;">This recipe yields about 26-28 cookies. And they don't grow much in width, so if you want wider cookies than what I made, just use your spoon and spread the dough out a little more to make them bigger.</span><br />
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<span style="font-family: Verdana,sans-serif;">Strawberry lemonade is one of CM's favorite flavor combination, so he was really excited when I made these cookies. I actually had to tell him he wasn't allowed to eat any more cookies (aside from the two that he taste-tested), until I could get some photos taken for everyone!</span><br />
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<span style="font-family: Verdana,sans-serif;">So I really hope that this gloomy weather doesn't get anyone down too much, and that these cookies help you feel a little brighter! Let me know what you think about them, and be sure to share this recipe with your family and friends if you love it!</span><br />
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Anonymoushttp://www.blogger.com/profile/06740335811136561588noreply@blogger.com0tag:blogger.com,1999:blog-43001964757212680.post-55029812165025001432014-04-03T13:59:00.002-07:002014-05-15T13:14:24.506-07:00Cheesy, Beefy Crock-Pot Ravioli<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana,sans-serif;">Oh, Crock-Pot. How I love you. I can literally just pile food up in it, let it cook for a little while, then take it out and have something delicious. I don't have to stir it, I don't even have to <i>look</i> at it! So if I'm able to make something in it, I will. </span><br />
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<span style="font-family: Verdana,sans-serif;">Combine that with my love of ravioli, and I have a very good, very easy meal. It was one of my favorite things the cafeteria would make in high school. Of course, it came from a Chef Boyardee can, straight into a pan for the oven, topped with cheese. It isn't something they could mess up.</span><br />
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<span style="font-family: Verdana,sans-serif;">I, personally, don't mind Chef Boyardee brand. But CM loves to remind me of how he's Italian (he's like 1/8 Italian or something- he says he's "Olive Garden Italian"), and being the slightest fraction of Italian makes him despise Chef Boyardee. So I'm not allowed to take an industrial-sized can of ravioli, dump it in a dish and bake it with cheese. <i>He would know.</i> That's why I have this recipe for Crock-Pot ravioli.</span><br />
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<span style="font-family: Verdana,sans-serif;">Now, I didn't make my own pasta dough and whip up my own batch of ravioli. I used frozen cheese ravioli, which is just about as easy as making it from a can... only it tastes better (in my opinion). And this recipe is very flexible, as far as what you use in it.</span><br />
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<u><b><span style="font-family: Verdana,sans-serif;">Here's what you need:</span></b></u><br />
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<li><span style="font-family: Verdana,sans-serif;">40 oz of frozen <i>unbreaded </i>ravioli (I got the 4 cheese kind, but there are many varieties)</span></li>
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<li><span style="font-family: Verdana,sans-serif;">Also, the kind I use says, "Ready in 5 Minutes." Don't let that confuse you! Putting it in the Crock-Pot will not make it ready in 5 minutes, even if you've got it on high. I promise. </span></li>
</ul>
<li><span style="font-family: Verdana,sans-serif;">16 oz of your favorite pasta sauce (I used Classico 4 cheese sauce because <i>we love cheese</i>)</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 lb. of ground beef</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 cups of shredded mozzarella cheese</span></li>
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<u><b><span style="font-family: Verdana,sans-serif;">Here's what you do:</span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">Toss your frozen ravioli into the Crock-Pot.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Mix in your pasta sauce</span></li>
<li><span style="font-family: Verdana,sans-serif;">Let your pasta cook on high for 2 1/2 hours. </span></li>
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<li><span style="font-family: Verdana,sans-serif;">But some Crock-Pots are faster, and some slower. So it could be done as soon as 2 hours, or as late as 3 hours. </span></li>
</ul>
<li><span style="font-family: Verdana,sans-serif;">About 30 minutes before you're ready to serve it, begin to brown your hamburger.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Stir in your hamburger, then add your cheese on top.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Let it continue to cook for another 20 minutes to let the cheese melt.</span></li>
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<span style="font-family: Verdana,sans-serif;">If you want to leave this cooking for the day while at work, or out and about, you can cook it on low for about 6 hours or so. As well, I <i>love</i> having leftovers for the next day, so if you don't want to make enough for a family of 4+, or you don't want leftovers, simply cut the amount of ravioli, sauce, and cheese in half. </span><br />
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<span style="font-family: Verdana,sans-serif;">It's really that easy. It takes about 2 1/2 hours (at the least) to whip it up. And, as I said earlier, there is a ton of flexibility for how you can make this dish. Instead of the 4 cheese pasta, you can use meat-filled pasta, or seasoned pasta, or any other kind of frozen pasta you find. You can use different meats, such as ground turkey, or chop up pieces of chicken or sausage, or no meat at all! You don't have to use mozzarella, either. </span><span style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana,sans-serif;">Mozzarella is just the standard cheese that is used for ravioli, so that's why I used it. </span>And if you want to add <i>SOMETHING</i> healthy, you can always throw in some veggies. I might stick some broccoli in there next time because CM positively <i>loves</i> broccoli. That may or may not be a lie. The number of variations for this dish means you can have it pretty frequently and (probably) won't get sick of it quickly.</span><br />
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<span style="font-family: Verdana,sans-serif;">So, let me know how you liked it, and how you made it your own! If you loved it, be sure to share it with your family and friends. </span><br />
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<span style="font-family: Verdana,sans-serif;">And as an added bonus for my readers, here's a photo of my sweet CD:</span><br />
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Anonymoushttp://www.blogger.com/profile/06740335811136561588noreply@blogger.com1tag:blogger.com,1999:blog-43001964757212680.post-33537392780814708652014-04-02T16:30:00.000-07:002014-05-15T13:14:51.637-07:00Creamy Cheesy Chicken & Potato Casserole<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana,sans-serif;">There are several things we love in our house. Cheese is probably one of the biggest ones. It's pretty much a requirement to love cheese if you want to be in our family. There is cheese in almost every meal, whether it's in the main dish or the side dish. So, this casserole is considered a favorite, and it is <i>very</i> cheesy. It's definitely not healthy, but that's what running is for. It is our cheesy chicken and potato casserole.</span><br />
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<u><b><span style="font-family: Verdana,sans-serif;">Here is what you need:</span></b></u><br />
<ul>
<li class="ingredient"><span style="font-family: Verdana,sans-serif;"><span class="amount">1.5-2 lb of boneless chicken breasts </span></span></li>
<li class="ingredient"><span style="font-family: Verdana,sans-serif;"><span class="amount">1 (30 oz) bag</span> <span class="name">of frozen hash brown potatoes</span></span> </li>
<li class="ingredient"><span style="font-family: Verdana,sans-serif;"><span class="amount">2 cups</span> of <span class="name">sour cream</span></span></li>
<li class="ingredient"><span style="font-family: Verdana,sans-serif;"><span class="name">1 (8 oz) block of <i>softened</i> cream cheese </span></span> </li>
<li class="ingredient"><span style="font-family: Verdana,sans-serif;"><span class="amount">1 (10.75 oz) can</span> <span class="name">of cream of chicken soup</span></span> </li>
<li class="ingredient"><span style="font-family: Verdana,sans-serif;"><span class="amount">2 1/2 cups</span> of <span class="name">shredded cheese</span></span></li>
<ul>
<li class="ingredient"><span style="font-family: Verdana,sans-serif;"><span class="name">We prefer sharp cheddar, but you can really use whatever type you want </span></span> </li>
</ul>
<li class="ingredient"><span style="font-family: Verdana,sans-serif;"><span class="amount"> </span></span> <span style="font-family: Verdana,sans-serif;"><span class="name">Salt and pepper t</span>o your preference</span></li>
<li class="ingredient"><span style="font-family: Verdana,sans-serif;"><span class="amount">1 1/2 <i>crushed</i> sleeves of Ritz Crackers</span></span></li>
<ul>
<li class="ingredient"><span style="font-family: Verdana,sans-serif;"><span class="amount">You can use 3-4 cups of Corn Flakes if you would prefer </span></span></li>
</ul>
<li class="ingredient"><span style="font-family: Verdana,sans-serif;"><span class="amount">4 Tbsp. of <i>melted</i></span> <span class="name">butter</span></span></li>
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<u><b><span style="font-family: Verdana,sans-serif;"><span class="name">Here is what you do:</span></span></b></u><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;"><span class="name"> Boil your chicken, let it cool, then shred it.</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span class="name">Preheat your oven to 350 degrees and spray a 9x13 in baking dish with Pam.</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span class="name">Beat together the sour cream, cream cheese, cream of chicken soup, salt, and pepper in a large bowl (and I do mean large). </span></span></li>
<ul>
<li><span style="font-family: Verdana,sans-serif;"><span class="name">You can stir it with a spoon, but it's faster to beat it with a hand mixer.</span></span></li>
</ul>
</ul>
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<li><span style="font-family: Verdana,sans-serif;"><span class="name">Stir in your hash browns. I suggest doing this a little at a time to make it blend more evenly.</span></span></li>
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<li><span style="font-family: Verdana,sans-serif;"><span class="name">Stir in your shredded chicken until everything is blended evenly.</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span class="name">Stir in <i>two</i> cups of your cheese.</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span class="name">Pour the mixture into the dish and spread it out evenly.</span></span></li>
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<li><span style="font-family: Verdana,sans-serif;"><span class="name">Add the last 1/2 cup of cheese on top- we <i>really</i> love cheese!</span></span></li>
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<li><span style="font-family: Verdana,sans-serif;"><span class="name">In a medium-sized bowl, melt your butter, then stir in the crushed Ritz Crackers.</span></span></li>
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<li><span style="font-family: Verdana,sans-serif;"><span class="name">Spread the Ritz mixture over the top of the casserole.</span></span></li>
<li><span style="font-family: Verdana,sans-serif;"><span class="name">Bake at 350 for 30-45 minutes.</span></span></li>
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<span style="font-family: Verdana,sans-serif;"><span class="name">We LOVE Ritz Crackers, so that's why I used so many to top the casserole with. If you would like <i>less</i> topping, just divide the amount of butter and the amount of Ritz Crackers (or Corn Flakes) you mix together. </span></span><br />
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<span class="name"><span style="font-family: Verdana,sans-serif;">Another thing you can do is throw in some vegetables! I didn't do any this time, but adding about 2 cups of peas or green beans would be a great way to get picky little ones to eat some veggies.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span class="name">CM went back for seconds, and I wasn't really surprised. So I hope you enjoy it as much as we did!</span></span><br />
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Anonymoushttp://www.blogger.com/profile/06740335811136561588noreply@blogger.com0tag:blogger.com,1999:blog-43001964757212680.post-20898869829979780032014-04-01T09:23:00.000-07:002014-04-06T13:43:46.678-07:00Homemade Oatmeal Cream Pies<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-ao1uiB8551g/UzsOYQsNWMI/AAAAAAAAADo/3xm9CZlLE0I/s1600/Oatmeal+Cream+Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Homemade Oatmeal Cream Pies | Mint Kitchen Love" border="0" src="http://3.bp.blogspot.com/-ao1uiB8551g/UzsOYQsNWMI/AAAAAAAAADo/3xm9CZlLE0I/s1600/Oatmeal+Cream+Pie.jpg" height="400" title="Homemade Oatmeal Cream Pies | Mint Kitchen Love" width="400" /></a></div>
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<span style="font-family: Verdana,sans-serif;">One of CM's most <i>favorite</i> snacks is the Little Debbie Oatmeal Cream Pie. When he was deployed, I think I sent enough of them to own half of the company. Needless to say, when I came across this recipe, I was super excited for him to try it. It isn't a clone of the Little Debbie kind, but he told me he would prefer me making them from now on rather than buying them. So I'll take that.</span><br />
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<span style="font-family: Verdana,sans-serif;">They're probably the easiest cookie I've ever made. And since I'm just starting out, I didn't even think to take photos of everything as I was making them. I'm almost certain they'll get made again very soon, and I'll be sure to take photos of the actual process.</span><br />
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<span style="font-family: Verdana,sans-serif;"><u><b>Here is what you'll need for the cookies:</b></u></span><br />
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<li><span style="font-family: Verdana,sans-serif;"> 1 cup butter, softened</span></li>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: xx-small;"> *side note: I <i>never</i> promised these were healthy.</span></span><br />
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<li><span style="font-family: Verdana,sans-serif;"> 3/4 cup brown sugar</span></li>
<li><span style="font-family: Verdana,sans-serif;"> 1/2 cup granulated sugar</span></li>
<li><span style="font-family: Verdana,sans-serif;"> 2 eggs</span></li>
<li><span style="font-family: Verdana,sans-serif;"> 1 teaspoon vanilla</span></li>
<li><span style="font-family: Verdana,sans-serif;"> 1 1/2 cups all-purpose flour</span></li>
<li><span style="font-family: Verdana,sans-serif;"> 1 teaspoon baking soda</span></li>
<li><span style="font-family: Verdana,sans-serif;"> 1 1/2 teaspoons ground cinnamon</span></li>
<li><span style="font-family: Verdana,sans-serif;"> 1/2 teaspoon salt</span></li>
<li><span style="font-family: Verdana,sans-serif;"> 2 cups old-fashioned, uncooked Quaker Oats (the kind that comes in the big tub, not the instant packets)</span></li>
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<span style="font-family: Verdana,sans-serif;"><br /><b><u>Here is what you'll need for the cream:</u></b></span><br />
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<li><span style="font-family: Verdana,sans-serif;"> 8 ounces cream cheese, softened</span></li>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: xx-small;"> *side note: please don't forget to make sure the cream
cheese is softened or you run the risk of little tiny cream cheese
pellets in your cookies.</span></span><br />
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<li><span style="font-family: Verdana,sans-serif;"> 2 Tablespoons heavy cream 0r milk</span></li>
<li><span style="font-family: Verdana,sans-serif;"> 1 teaspoon vanilla</span></li>
<li><span style="font-family: Verdana,sans-serif;"> 3 cups powdered sugar</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"><br /><u><b>Here is how to make your cookies:</b></u></span><br />
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<li><span style="font-family: Verdana,sans-serif;">Preheat your oven to 350°.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Line two large baking sheets with parchment paper and set aside.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Beat together the butter and both kinds of sugar until the mixture is creamy.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Add in your eggs and vanilla, then beat that until it is all combined.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Add your flour, baking soda, cinnamon and salt. Mix that until it's all combined.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Stir in the oats.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Add rounded tablespoons onto the prepared baking sheets. (I used an actual tablespoon measuring spoon, and they came out into very nice circles)</span></li>
<li><span style="font-family: Verdana,sans-serif;">Make sure to space the balls apart at least 2 inches apart. (I only put 6 cookies per sheet)</span></li>
<li><span style="font-family: Verdana,sans-serif;">Bake for 10 to 11 minutes only. Don’t over bake!Let them sit for about 5 or so minutes before transferring them to another surface. They should be firm enough to pick up and move.</span></li>
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<span style="font-family: Verdana,sans-serif;"><u><b><br />Here is how you make your cream:</b></u></span><br />
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<li><span style="font-family: Verdana,sans-serif;">Beat the cream cheese with an electric hand-mixer on low until it's creamy.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Add the heavy cream and vanilla.</span></li>
<li><span style="font-family: Verdana,sans-serif;">Slowly add the powdered sugar, one cup at a time, until the frosting is smooth.</span></li>
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<span style="font-family: Verdana,sans-serif;"><br /><u><b>Here is how you assemble them:</b></u><br /><br />I took a regular spoon and spooned the cream onto one cookie, then smooshed another cookie on top.</span><br />
<span style="font-family: Verdana,sans-serif;">Depending on how creamy (and messy) you want them to be, I suggest adding 1-2 tablespoons of cream to each pie. </span><br />
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<span style="font-family: Verdana,sans-serif;">You can be fancy and use a piping bag if you wish, but that's not how I like to work.<br /><br />This recipe makes about 14-16 cookies (if you can keep other people away from the freshly baked cookies - <b>I'm looking at you CM!</b>)</span><br />
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<span style="font-family: Verdana,sans-serif;"><a href="http://3.bp.blogspot.com/-xzL_N7H3sEs/UzsRISc83NI/AAAAAAAAADw/TG018o1_RyE/s1600/Oatmeal+Cream+Pies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Homemade Oatmeal Cream Pies | Mint Kitchen Love" border="0" src="http://3.bp.blogspot.com/-xzL_N7H3sEs/UzsRISc83NI/AAAAAAAAADw/TG018o1_RyE/s1600/Oatmeal+Cream+Pies.jpg" height="318" title="Homemade Oatmeal Cream Pies | Mint Kitchen Love" width="320" /></a></span></div>
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<span style="font-family: Verdana,sans-serif;">It seemed that they were very well enjoyed, and only 4 made it through to the next day. They were still very fresh tasting after only being covered in saran wrap, as well. So let me know what you think when you make them!</span><br />
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