tag:blogger.com,1999:blog-30866734377103401972024-03-05T14:12:30.819-06:00Blenda Loves To CookFavorite Recipes from the Koder Family. This is a gathering of some of our favorites, some recipes are mine and some recipes are ones that I have found on the internet or from other bloggers that I want to try. IF I have one of your recipes and have not posted where it is from it is only due to the fact that I have forgotten where it came from. Please forgive me and I will happily add your website for credit.Blenda Koderhttp://www.blogger.com/profile/09381341017753183667noreply@blogger.comBlogger803125tag:blogger.com,1999:blog-3086673437710340197.post-7072245435077398542013-04-18T16:34:00.001-05:002013-04-18T16:34:30.183-05:00Popeyes Biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRV6VUvZMwkaTgzcqucrkZVvSZvkDy-AbCoyt-kq33qxoEgxB2gKj-SkDK6mg23uG2duQhm4sDbGuy-_MV0gippqZxyN-7WCaFCChYfGEuFS5i-H1hfElp3cG7Nk24dINsAguTIjRBmd0/s1600/photo.PNG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRV6VUvZMwkaTgzcqucrkZVvSZvkDy-AbCoyt-kq33qxoEgxB2gKj-SkDK6mg23uG2duQhm4sDbGuy-_MV0gippqZxyN-7WCaFCChYfGEuFS5i-H1hfElp3cG7Nk24dINsAguTIjRBmd0/s200/photo.PNG" width="133" /></a>From: vegchic.blogspot.com</div>
These taste just like Popeye's Biscuits, light and fluffy, and so easy to make.<br />
<br />
Ingredients:<br />
<br />
2 cups Bisquick<br />
1/2 cup light sour cream<br />
1/2 cup Sprite<br />
<br />
Directions:<br />
<br />
Mix Bisquick and sour cream with a pastry blender. Stir in Sprite. Pat lightly on a floured surface. Cut out biscuits and place 2 inches apart on a ngreased cookie sheet. Bake at 400 for 10-12 minutes. Brush with butter when remove from oven.Blenda Koderhttp://www.blogger.com/profile/09381341017753183667noreply@blogger.com0tag:blogger.com,1999:blog-3086673437710340197.post-21088360431191108222013-04-18T16:06:00.001-05:002013-04-18T16:06:52.563-05:00Squash Casserole<div class="separator" style="clear: both; text-align: center;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxyC63BdLIMUm2E-4Nz46Ha5mhIJDi483XM4AJSoiDf9jCNncGj8oL5oLthwu0AzKknqf1X86gf_04nbD9Kjh2QtcTmxDo6rYIoYCXN6RQrv8p7Y8bn4mnjTV5ruojO1y57mrsB_3y208/s1600/fudgesickles.PNG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxyC63BdLIMUm2E-4Nz46Ha5mhIJDi483XM4AJSoiDf9jCNncGj8oL5oLthwu0AzKknqf1X86gf_04nbD9Kjh2QtcTmxDo6rYIoYCXN6RQrv8p7Y8bn4mnjTV5ruojO1y57mrsB_3y208/s200/fudgesickles.PNG" width="133" /></a></div>
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<strong>Ingredients:</strong></div>
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</div>
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2 lbs yellow squash</div>
<div class="separator" style="clear: both; text-align: left;">
1/2 large onion</div>
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1 sleeve Ritz crackers</div>
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1 cup cheddar cheese</div>
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2 eggs</div>
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3/4 cups milk</div>
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1/2 cup butter (melted)</div>
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salt and pepper (to taste)</div>
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</div>
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<strong>Directions:</strong></div>
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</div>
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Preheat oven to 400 degrees</div>
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</div>
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Lightly steam squash and onion. Drain and set aside. In medium bowl, 1/2 - 3/4 of crackers and cheese.</div>
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</div>
<div class="separator" style="clear: both; text-align: left;">
In a large bowl add drained squash and onion, then fold in the crackers and cheese. In a small bowl whisk egg and milk together, then add to the squash mixture. Stir 1/2 of melted butter into squash, season with salt and pepper and blend well. Spread the squash mixture into a 9x13 pan, top with remaining crackers and rest of butter.</div>
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</div>
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Bake for 25 minutes until lightly browned.</div>
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</div>
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</div>
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</div>
<br />Blenda Koderhttp://www.blogger.com/profile/09381341017753183667noreply@blogger.com0tag:blogger.com,1999:blog-3086673437710340197.post-72929887955465688332013-04-18T15:47:00.000-05:002013-04-18T16:07:52.680-05:00Fudgesickles<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3yU-tjcin127knUj06c9l3Ek7e3lakvjildjs2nGcH7S9FjrKza8TlsCi19_LsP3GkE9xR96yW_K-ddIIPKvDTtwVId8dFUgV4nNtU79K3zKVMWc_7k4H_BvvhRjAQZivPpQ4BSQCanA/s1600/photo.PNG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3yU-tjcin127knUj06c9l3Ek7e3lakvjildjs2nGcH7S9FjrKza8TlsCi19_LsP3GkE9xR96yW_K-ddIIPKvDTtwVId8dFUgV4nNtU79K3zKVMWc_7k4H_BvvhRjAQZivPpQ4BSQCanA/s200/photo.PNG" width="133" /></a></div>
<br />
1 pkg instant pudding (chocolate)<br />
1 1/2 cup milk<br />
2 cups cool whip<br />
<br />
Dissolve pudding in milk, whip in the coolwhip. Spoon into 3 oz Dixie Cups and insert a popsicle stick. FreezeBlenda Koderhttp://www.blogger.com/profile/09381341017753183667noreply@blogger.com0tag:blogger.com,1999:blog-3086673437710340197.post-10400283053648500212013-04-18T15:39:00.003-05:002013-04-18T15:39:54.429-05:00Homemade Seasonings<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSW5wmZrVWOa9JLYqUpxas4_NEXMmV5MITW5w_MBRZXMlcGvyGmr_d_MdSF_G5bnDpztVwKPoR5jOX9q9-WmalDD-7kgPwFtEAxELeuVclB0jSsKzhq7m56wDfYHZDGffnHZWlTvNeHQ/s1600/Homemade+Seasonings.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSW5wmZrVWOa9JLYqUpxas4_NEXMmV5MITW5w_MBRZXMlcGvyGmr_d_MdSF_G5bnDpztVwKPoR5jOX9q9-WmalDD-7kgPwFtEAxELeuVclB0jSsKzhq7m56wDfYHZDGffnHZWlTvNeHQ/s200/Homemade+Seasonings.JPG" width="133" /></a></div>
Here is some good info! I use these seasonings often/ This would be cheaper and no need to worry about preservatives! Mach your own Ranch, Dry O nion Soup Mix, and Taco Seasoning and stor ina small mason jar.<br />
<br />
<br />
from: tinadobbs.myitworks.com<br />
<br />
<br />
<br />
<br />
<br />
<br />
<strong>Taco Seasoning:</strong><br />
<br />
1/2 cup Chili Powder<br />
1/4 cup Onion Powder<br />
1/8 cup ground Cumin<br />
1 T Garlic Powder<br />
1 T Paprika<br />
1 T Sea Salt<br />
Put all ingredients in a jar and shake<br />
<br />
<br />
<strong>Dry Onion Soup Mix:</strong><br />
<br />
2/3 cup Dried, Minced Onion<br />
3 t. Parsley Flakes<br />
2 t. Onion Powder<br />
2 t. Turmeric<br />
1 t. Celery Salt<br />
1 t. Sea Salt<br />
1 t. Sugar<br />
1/2 t. Ground Pepper<br />
<br />
Mix all ingredients in a jar, give the jar a good shake. Shake the jar to mix all of the ingredients well before each use. Use 4T in a recipe in place of one packet of Onion Soup Mix. Stor in a dry cool place.<br />
<br />
<br />
<strong>Ranch:</strong><br />
<strong></strong><br />
5 T dry Minced Onions<br />
7 t. Parsley Flakes<br />
4 t. Salt<br />
1 t. Garlic Powder<br />
<br />
Mix together and stor in a air tight container.<br />
<br />
<strong><u>For Dressing:</u></strong><br />
<strong></strong><br />
Mix 2 T of dry mix with 1 cup mayo and 1 cup buttermilk or sour cream.<br />
<br />
<strong><u>For Dip:</u></strong><br />
<br />
Mix 2 T of dry mix with 2 cups sour cream.<br />
<br />
Mix up a few hours ahead of time needed to serve and chill to mix all flavors together.<br />
Blenda Koderhttp://www.blogger.com/profile/09381341017753183667noreply@blogger.com0tag:blogger.com,1999:blog-3086673437710340197.post-13169144108611414682013-04-16T16:09:00.002-05:002013-04-16T16:09:38.442-05:00Brownie Coconut Ice Cream Sandwiches<div class="separator" style="clear: both; text-align: center;">
<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3st3pOPuUOA1LU6ZC23OOYCnt0OFALwiK9WEffu8dmZhuGu9POZawllQ0M3_7beRCC5ljrD0XO1psbYDLuGsX5WgP9cfVgyrKGzsIBh12LtxE4_F5P6T9feVm_-swCnAMOqjrlQ5GF8c/s200/brownie-coconut-ice-cream-sandwiches-wdy0712-xl.jpg" width="200" /></div>
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<br /></div>
12 ounce(s) raspberries <o:p></o:p><br />
1 1/2cup(s) sugar <o:p></o:p><br />
2 tablespoon(s) sugar <o:p></o:p><br />
1 cup(s) (2 sticks)
unsalted butter, cut into pieces <o:p></o:p><br />
8 ounce(s) bittersweet
chocolate, broken into pieces <o:p></o:p><br />
4 large eggs <o:p></o:p><br />
1 1/2cup(s) all-purpose
flour <o:p></o:p><br />
3/4 cup(s) cream of
coconut (not coconut milk) <o:p></o:p><br />
1 1/2cup(s) heavy cream
<o:p></o:p><br />
<br />
<b style="mso-bidi-font-weight: normal;">Directions<o:p></o:p></b><br />
<br />
Heat oven to 350 degrees
F. Line two 9- by 13-inch baking pans with nonstick foil, leaving a 3-inch
overhang on two sides. In a large bowl, toss the berries with 2 tablespoons
sugar. Let sit, tossing occasionally, for at least 30 minutes. <o:p></o:p><br />
<br />
Meanwhile, place the
butter and the chocolate in a medium saucepan and cook, stirring, over
medium-low heat until melted. Remove from heat and whisk in the remaining 1 1/2
cups sugar, then the eggs. <o:p></o:p><br />
<br />
Add the flour and stir
until smooth. <o:p></o:p><br />
<br />
Divide the batter
between the prepared baking pans. Bake until a wooden pick inserted in the
center comes out with moist crumbs attached, 12 to 15 minutes. Let cool
completely in the pan. <o:p></o:p><br />
<br />
Using an electric
mixer, beat the cream of coconut and cream in a large bowl until stiff peaks
form. <o:p></o:p><br />
<br />
Gently fold the berries
and their juices into the coconut-cream mixture; spoon the cream-berry mixture
over one pan of brownies. <o:p></o:p><br />
<br />
Use the foil overhangs
to lift the remaining brownie layer out of the pan. Invert onto a cutting board
and gently peel away the foil. Invert again onto a cookie sheet and gently
slide on top of the cream-berry mixture. Cover and freeze for at least 6 hours
or up to 2 days. <o:p></o:p><br />
<br />
Use the foil overhangs
to lift and transfer to a cutting board. Let sit for 5 minutes, then cut into
bars. <o:p></o:p><br />
<br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
<o:p> </o:p><b style="mso-bidi-font-weight: normal;">Tips & Techniques<o:p></o:p></b></div>
Sweet Shortcut: No time
to bake? Skip the brownies and freeze the cream mixture in the prepared pan.
Cut into squares and sandwich between graham crackers. <o:p></o:p><br />
<br />
Switch It Up: Replace
raspberries with your favorite summer fruit — try cherries, blueberries, or
sliced strawberries.<o:p></o:p><br />
</div>
Blenda Koderhttp://www.blogger.com/profile/09381341017753183667noreply@blogger.com0tag:blogger.com,1999:blog-3086673437710340197.post-43010849067719357282013-04-16T16:06:00.001-05:002013-04-16T16:06:41.503-05:00Brownie Sundae Cups<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwavKz04GMR88W93AXJiOiLS07KgbAtWub4NuzjZFqx5TJKnx8CsYToBLOA0BpwSYL9tLum6Rv6Cy9_JQHY38poC-jlYUQS6gixbuis3s0xPb0qy-LsUK3_ioHODhEUi-2SBX8g4bzknw/s1600/ghk-0203-rf-brownie-sundae-cups-th2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwavKz04GMR88W93AXJiOiLS07KgbAtWub4NuzjZFqx5TJKnx8CsYToBLOA0BpwSYL9tLum6Rv6Cy9_JQHY38poC-jlYUQS6gixbuis3s0xPb0qy-LsUK3_ioHODhEUi-2SBX8g4bzknw/s1600/ghk-0203-rf-brownie-sundae-cups-th2.jpg" /></a></div>
<br />
<b style="mso-bidi-font-weight: normal;">Brownie Cups</b><o:p> </o:p><br />
<br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
1 cup(s) all-purpose
flour </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
1/2 cup(s) unsweetened
cocoa <o:p></o:p></div>
1 teaspoon(s) baking
powder <o:p></o:p><br />
1/4 teaspoon(s) salt <o:p></o:p><br />
3/4 cup(s) (1 1/2
sticks) butter or margarine <o:p></o:p><br />
1 1/2cup(s) sugar <o:p></o:p><br />
3 large eggs, lightly
beaten <o:p></o:p><br />
2 teaspoon(s) vanilla
extract <o:p></o:p><br />
<br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
<b style="mso-bidi-font-weight: normal;">Hot Fudge Sauce<o:p></o:p></b></div>
1/2 cup(s) sugar <o:p></o:p><br />
1/3 cup(s) unsweetened
cocoa <o:p></o:p><br />
1/4 cup(s) heavy or
whipping cream <o:p></o:p><br />
2 tablespoon(s) butter
or margarine <o:p></o:p><br />
1 teaspoon(s) vanilla
extract <o:p></o:p><br />
1 pint(s) vanilla ice
cream <o:p></o:p><br />
<br />
<b style="mso-bidi-font-weight: normal;">Directions<o:p></o:p></b><br />
<br />
Preheat oven to 350
degrees F. Grease 6 jumbo muffin-pan cups (about 4 by 2 inches each) or six
6-ounce custard cups. <o:p></o:p><br />
<br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
Prepare Brownie Cups:
On waxed paper, combine flour, cocoa, baking powder, and salt. In 3-quart
saucepan, melt butter over medium-low heat. Remove saucepan from heat; stir in
sugar. Add eggs and vanilla; stir until well mixed. Stir in flour mixture just until
blended. Spoon batter evenly into muffin-pan cups. <o:p></o:p></div>
Bake brownies 30 to 35
minutes or until toothpick inserted in center comes out almost clean. Cool in
pan on wire rack 5 minutes. Run tip of thin knife around edge of brownies to
loosen. Invert brownies onto rack and cool 10 minutes longer to serve warm, or
cool completely to serve later. <o:p></o:p><br />
<br />
While Brownie Cups
cool, prepare Hot Fudge Sauce: In heavy 1-quart saucepan, heat sugar, cocoa,
cream, and butter to boiling over medium-high heat, stirring frequently. Remove
saucepan from heat; stir in vanilla. Serve sauce warm, or cool completely, then
cover and refrigerate for up to 2 weeks. <o:p></o:p><br />
<br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
Gently reheat before
using.<o:p></o:p></div>
Makes about 2/3 cup. <o:p></o:p><br />
<br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
<o:p> </o:p></div>
<br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
Assemble brownie
sundaes: With small knife, cut 1 1/2- to 2-inch circle in center of each
brownie; remove top and set aside. Scoop out brownie centers, making sure not
to scoop through bottom of brownies. Transfer centers to small bowl and reserve
to sprinkle over ice cream another day. Place each Brownie Cup on a dessert plate.
Scoop ice cream into brownie cups and drizzle with hot fudge sauce; replace
brownie tops.<o:p></o:p></div>
Blenda Koderhttp://www.blogger.com/profile/09381341017753183667noreply@blogger.com0tag:blogger.com,1999:blog-3086673437710340197.post-2564459375421471572013-04-16T16:04:00.000-05:002013-04-16T16:04:09.158-05:00Polenta Chili Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTsNc59o8iUQx-KoYZ8aEU_AU_F8iRnRjKm8UosH81C9z6lGp6vXVnZadeR1zpt2GFSx9I4KkFT40o0tCu0zLsEzPDHBUFzuG03gXhN0OX96bAbhnJyp9xt0WYiIfvvrvGH0MEsv1NPIs/s1600/chili-pie-polenta-400.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTsNc59o8iUQx-KoYZ8aEU_AU_F8iRnRjKm8UosH81C9z6lGp6vXVnZadeR1zpt2GFSx9I4KkFT40o0tCu0zLsEzPDHBUFzuG03gXhN0OX96bAbhnJyp9xt0WYiIfvvrvGH0MEsv1NPIs/s200/chili-pie-polenta-400.jpg" width="200" /></a></div>
<br />
<b style="mso-bidi-font-weight: normal;">Chili:<o:p></o:p></b><br />
<br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
2 teaspoon(s) olive oil</div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
1 1/2pound(s)
well-trimmed boneless beef chuck, cut into 1/2-inch chunks <o:p></o:p></div>
Salt <o:p></o:p><br />
1 medium onion, chopped
<o:p></o:p><br />
1 medium red pepper,
chopped <o:p></o:p><br />
3 clove(s) garlic,
crushed with press <o:p></o:p><br />
1 serrano or jalapeño
chile, seeded and finely chopped <o:p></o:p><br />
2 tablespoon(s) tomato
paste <o:p></o:p><br />
3 tablespoon(s) chili
powder <o:p></o:p><br />
1 tablespoon(s) ground
cumin <o:p></o:p><br />
1 can(s) (28 ounces)
whole tomatoes in juice <o:p></o:p><br />
2 can(s) (15 to 19
ounces each) red kidney beans, rinsed and drained <o:p></o:p><br />
<br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
<b style="mso-bidi-font-weight: normal;">Polenta Crust:<o:p></o:p></b></div>
2 cup(s) low fat (1%)
milk <o:p></o:p><br />
1 1/2cup(s) cornmeal <o:p></o:p><br />
Salt <o:p></o:p><br />
4 1/2cup(s) boiling
water <o:p></o:p><br />
--------------------------------------------------------------------------------<o:p></o:p><br />
<strong>Directions<o:p></o:p></strong><br />
<br />
To prepare chili: In
12-inch skillet, with broiler-safe handle (if not broiler-safe, wrap handle in
double thickness of foil for broiling in oven later), heat oil on medium-high
until hot. Sprinkle beef with 1/4 teaspoon salt. Add beef to skillet in 2
batches, and cook 4 to 5 minutes per batch or until beef is browned on all
sides, stirring occasionally and adding more oil if necessary. With slotted
spoon, transfer beef to bowl once it is browned. <o:p></o:p><br />
<br />
After all beef is
browned, add onion, pepper, garlic, and serrano chile to same skillet, and cook
on medium 8 minutes or until all vegetables are lightly browned and tender,
stirring occasionally. Stir in tomato paste, chili powder, cumin, and 1/2
teaspoon salt; cook 1 minute, stirring constantly. <o:p></o:p><br />
<br />
Return beef, and any
juices in bowl, to skillet. Add tomatoes with their juice, stirring and
breaking up tomatoes with side of spoon; heat to boiling on medium-high. Reduce
heat to low; cover and simmer 1 hour and 15 minutes, stirring occasionally. Add
beans and cook Chili, uncovered, 15 minutes longer or until meat is tender. <o:p></o:p><br />
<br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
After adding beans to
Chili, prepare Polenta Crust: In microwave-safe deep 4-quart bowl or casserole,
combine milk, cornmeal, and 3/4 teaspoon salt until blended; whisk in boiling water.
Cook in microwave on High 12 to 15 minutes. After first 5 minutes of cooking,
whisk vigorously until smooth (mixture will be lumpy at first). Stir 2 more
times during cooking. <o:p></o:p></div>
While polenta is
cooking, preheat broiler. <o:p></o:p><br />
<br />
When Chili is done,
skim off fat. Spread polenta evenly over Chili in skillet. Place skillet in
broiler 6 to 8 inches from source of heat, and broil polenta 3 to 4 minutes or
until lightly browned, rotating skillet if necessary for even browning. Let pot
pie stand 10 minutes for easier serving. Makes about 9 cups.<o:p></o:p><br />
<br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
<o:p> </o:p></div>
Blenda Koderhttp://www.blogger.com/profile/09381341017753183667noreply@blogger.com0tag:blogger.com,1999:blog-3086673437710340197.post-34846397488910224772013-04-16T16:00:00.002-05:002013-04-16T16:00:56.375-05:00Macaroni & Cheese<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Coarse salt and ground
pepper <o:p></o:p><br />
1pound(s) elbow pasta <o:p></o:p><br />
4tablespoon(s) butter <o:p></o:p><br />
1small onion, chopped <o:p></o:p><br />
1/4 cup(s) all-purpose
flour (spooned and leveled) <o:p></o:p><br />
4cup(s) milk <o:p></o:p><br />
teaspoon(s) cayenne
pepper (optional) <o:p></o:p><br />
1 1/4cup(s) (5 ounces)
shredded yellow cheddar cheese <o:p></o:p><br />
1 1/4cup(s) (5 ounces)
shredded white cheddar cheese <o:p></o:p><br />
8ounce(s) ham, diced
into 1/2-inch pieces <o:p></o:p><br />
2slice(s) white
sandwich bread <o:p></o:p><br />
<br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
<strong>Directions<o:p></o:p></strong></div>
Preheat oven to 375
degrees. In a large pot of boiling salted water, cook pasta until al dente;
drain and reserve. Meanwhile, in a 5-quart heavy pot, melt butter over medium
heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes.
Whisk in flour to coat onion. In a slow steady stream, whisk in milk until
there are no lumps. <o:p></o:p><br />
<br />
Cook, whisking often,
until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8
minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar
cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper. <o:p></o:p><br />
<br />
Toss pasta with cheese
mixture; fold in ham. Transfer to a 9-by-13-inch baking dish or individual
dishes. Set aside. <o:p></o:p><br />
<br />
In a food processor,
pulse bread until large crumbs form. Toss together with remaining 1/4 cup each
white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with breadcrumb
mixture. Bake until top is golden, about 30 minutes.<o:p></o:p><br />
<o:p> </o:p><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Note: This recipe makes enough to fill eight
12-to-16-ounce baking dishes. Divide the macaroni and cheese evenly, sprinkle
with topping, and bake for 15 to 20 minutes, until golden</span>Blenda Koderhttp://www.blogger.com/profile/09381341017753183667noreply@blogger.com0tag:blogger.com,1999:blog-3086673437710340197.post-81132298359572799912013-04-16T15:57:00.002-05:002013-04-16T15:58:18.220-05:00Creamed Corn<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglajk1WU0i9p1hCQ-GsrSwlHwm4mblO0vU_XzzQJEmGm8izHZtPVEPiVfjGidEUzK7H4mNKrQP5olSOdG_LfrZib0-32bjz0CX6wwKPshlnLXDcCdmSVAwBPwJfWSXxlsbM9tsFN9CEu0/s1600/creamed-corn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglajk1WU0i9p1hCQ-GsrSwlHwm4mblO0vU_XzzQJEmGm8izHZtPVEPiVfjGidEUzK7H4mNKrQP5olSOdG_LfrZib0-32bjz0CX6wwKPshlnLXDcCdmSVAwBPwJfWSXxlsbM9tsFN9CEu0/s200/creamed-corn.jpg" width="200" /></a></div>
<br />
<div style="text-align: center;">
3 cup(s) fresh corn
kernels, divided </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px; text-align: center;">
3/4 cup(s) low-fat milk
</div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px; text-align: center;">
1 tablespoon(s)
cornstarch </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px; text-align: center;">
1/4 teaspoon(s) salt </div>
<div style="text-align: center;">
<strong>Directions</strong></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px; text-align: center;">
Place 2 cups corn,
milk, cornstarch and salt in a blender; blend until smooth. Transfer the puree
to a medium saucepan, and add the remaining 1 cup corn. Cook over medium-high
heat, stirring constantly, until the mixture simmers and thickens and the corn
is tender, 5 to 7 minutes<o:p></o:p></div>
<div style="text-align: center;">
</div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
<o:p> </o:p></div>
Blenda Koderhttp://www.blogger.com/profile/09381341017753183667noreply@blogger.com0tag:blogger.com,1999:blog-3086673437710340197.post-66405078409351168252013-04-16T15:55:00.004-05:002013-04-16T15:55:33.913-05:00Cheesy Onion Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD1B275UqHMjoGAfH-XidtgpI57PFnfOHeL5Ju1mGsTNJIGIPJxD82v-E5eb9jTNVWYxcckF9DhsUN4mhge7hwGLV3r4NqPhumf1oZ-DWHT3ef0yPsuoaDXNdyuCFaaE_6crIqfiZPgxY/s1600/cheese-onion-bread-lg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD1B275UqHMjoGAfH-XidtgpI57PFnfOHeL5Ju1mGsTNJIGIPJxD82v-E5eb9jTNVWYxcckF9DhsUN4mhge7hwGLV3r4NqPhumf1oZ-DWHT3ef0yPsuoaDXNdyuCFaaE_6crIqfiZPgxY/s200/cheese-onion-bread-lg.jpg" width="200" /></a></div>
<br />
<span lang="EN" style="font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span lang="EN" style="font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 1/2stick(s) cold unsalted butter, 1 stick cubed <o:p></o:p></span><br />
<span lang="EN" style="font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span lang="EN" style="font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 large onion, finely chopped</span><br />
<span lang="EN" style="font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span lang="EN" style="font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 tablespoon(s) poppy seeds </span><br />
<span lang="EN" style="font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span><span lang="EN" style="font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span lang="EN" style="font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Kosher salt </span><br />
<span lang="EN" style="font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span><span lang="EN" style="font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span lang="EN" style="font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Freshly ground pepper </span><br />
<span lang="EN" style="font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span><span lang="EN" style="font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span><span lang="EN" style="font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> <strong> 1</strong></span></span></span><span lang="EN" style="font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> cup(s) (3 ounces) coarsely shredded Gruyère cheese </span><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 7.5pt 3pt 31.5pt; mso-list: l0 level1 lfo1; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span lang="EN" style="font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span lang="EN" style="font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 cup(s) all-purpose flour, plus more for dusting </span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 7.5pt 3pt 31.5pt; mso-list: l0 level1 lfo1; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span lang="EN" style="font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span><span lang="EN" style="font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span lang="EN" style="font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 teaspoon(s) baking powder </span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 7.5pt 3pt 31.5pt; mso-list: l0 level1 lfo1; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span lang="EN" style="font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span><span lang="EN" style="font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span lang="EN" style="font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon(s) baking soda </span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 7.5pt 3pt 31.5pt; mso-list: l0 level1 lfo1; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span lang="EN" style="font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span lang="EN" style="font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 teaspoon(s) salt</span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 7.5pt 3pt 31.5pt; mso-list: l0 level1 lfo1; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span lang="EN" style="font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span><span lang="EN" style="font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 9.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span lang="EN" style="font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 cup(s) buttermilk </span><span lang="EN" style="font-family: "Verdana","sans-serif"; font-size: 13.5pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></div>
<span lang="EN" style="font-family: "Verdana","sans-serif"; font-size: 13.5pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Directions<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt 52.5pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<b><span lang="EN" style="font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span></b><b><span lang="EN" style="font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Preheat the oven
to 425 degrees F. Butter a 9- by 4 1/2-inch metal loaf pan. In a large skillet,
melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter
into a small bowl, and reserve. Add the chopped onion to the skillet and cook
over moderate heat, stirring occasionally, until it is softened, about 8
minutes. Stir in the poppy seeds and season with salt and pepper. Scrape the
onion mixture onto a plate and refrigerate for 5 minutes, until cooled
slightly. Stir in the Gruyère. <o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt 52.5pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<b><span lang="EN" style="font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span></b><b><span lang="EN" style="font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Meanwhile, in a
food processor, pulse the flour with the baking powder, baking soda, and salt.
Add the cubed butter and pulse until it is the size of small peas. Add the
buttermilk and pulse 5 or 6 times, just until a soft dough forms. <o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt 52.5pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<b><span lang="EN" style="font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span></b><b><span lang="EN" style="font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Turn the dough out
onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough
into a 2- by 24-inch rectangle. Spread the onion mixture on top. Cut the dough
crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final
piece, onion-side down. Carefully lay the stack in the prepared loaf pan and
brush with the reserved butter. <o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt 52.5pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<b><span lang="EN" style="font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span></b><b><span lang="EN" style="font-family: "Verdana","sans-serif"; font-size: 9pt; mso-ansi-language: EN; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Bake the loaf in
the center of the oven for about 30 minutes, until it is golden and risen. Let
the bread cool for at least 15 minutes before unmolding and serving. <o:p></o:p></span></b></div>
Blenda Koderhttp://www.blogger.com/profile/09381341017753183667noreply@blogger.com0tag:blogger.com,1999:blog-3086673437710340197.post-84654732229454148662013-04-16T15:48:00.001-05:002013-04-16T15:48:39.709-05:00Steak Mushroom Pot Pie<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Ingredients</span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1T0ANFfv4VmXGdCRJq1OwudpcYQemKYSL7ycqMvyOHCNLDvJVGgW0kjuXKneD2hpumPHF2UHuTlR_RdDokzgmYz7o-qmZxzPe_ij08NB3YpCoGH-HRRy6IP9TrVSYqh8BIOA-eSmQr70/s1600/photo.PNG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1T0ANFfv4VmXGdCRJq1OwudpcYQemKYSL7ycqMvyOHCNLDvJVGgW0kjuXKneD2hpumPHF2UHuTlR_RdDokzgmYz7o-qmZxzPe_ij08NB3YpCoGH-HRRy6IP9TrVSYqh8BIOA-eSmQr70/s320/photo.PNG" width="212" /></a></div>
</span></b><br /></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
1 sheet frozen puff
pastry, thawed </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
2 tablespoon(s) olive
oil </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
1 pound(s) beef fillet,
cut into 1/2-inch cubes </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
3/4 pound(s) mixed
mushrooms, sliced </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
1 large onion, cut into
1/2-inch dice</div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
1 tablespoon(s) chopped
fresh rosemary </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
1 tablespoon(s) tomato
paste </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
2 clove(s) garlic,
finely chopped </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
2 tablespoon(s) flour </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
1 1/2cup(s)
reduced-sodium beef stock or broth </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
1 cup(s) frozen peas
and carrots </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
1/2 teaspoon(s) kosher
salt </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
1/2 teaspoon(s) freshly
ground pepper </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
1 large egg, lightly
beaten with 1 tablespoon of water <o:p> </o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Directions</span></b></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
Heat oven to 400
degrees F. Place 4 deep crocks or ramekins (1 1/4-cup capacity) on a baking
sheet. Unfold pastry on a lightly floured surface; roll out seams in dough with
a rolling pin. Cut dough into 4 pieces; trim each piece to fit over tops of
crocks with an additional 1/2-inch on each side. Place dough on a
waxed-paper-lined plate and refrigerate. </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
Heat 1 tablespoon of
the oil in a large nonstick skillet over high heat until oil is shimmering.
Sauté beef, in 2 batches, 1 1/2 minutes per batch, until lightly browned.
Transfer to a plate. Add remaining 1 tablespoon oil to skillet with mushrooms
and onions; sauté over medium-high heat 4 minutes until mushrooms are softened
and onions are translucent. </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
Stir in rosemary,
tomato paste, and garlic, then sprinkle flour over mixture; stir for 1 minute.
Add stock, bring to a boil, and cook until thickened, about 3 minutes. Stir in
peas and carrots, salt, and pepper, then beef cubes. </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
Spoon mixture into
crocks. Brush outside edges of crocks lightly with egg wash. Place pastry
cut-outs over top of crocks and press dough overhang against outside edges of
crocks to adhere. Cut vent holes in centers; brush pastry with egg wash. Bake
24 minutes or until pastry is golden and puffed.<o:p></o:p></div>
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<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p></div>
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Blenda Koderhttp://www.blogger.com/profile/09381341017753183667noreply@blogger.com0tag:blogger.com,1999:blog-3086673437710340197.post-81091217518921487802013-04-16T15:25:00.003-05:002013-04-16T15:25:45.565-05:00Chicken Pot Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLmhE97ZeSxSs1pr7oGSZ4FaVRkmZS9T9Uo4FR8JEaIGJK6oI7aKt-NtFV2c-pgZW9D6mdoX8ChgozmtknbONSmaPD19eHnKbuNksyMr3B4F957OkTYN4_KVUc_KK99biLiDz6Jlc6sfA/s1600/tvm2153_042507_chickenpotpie_sxl-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLmhE97ZeSxSs1pr7oGSZ4FaVRkmZS9T9Uo4FR8JEaIGJK6oI7aKt-NtFV2c-pgZW9D6mdoX8ChgozmtknbONSmaPD19eHnKbuNksyMr3B4F957OkTYN4_KVUc_KK99biLiDz6Jlc6sfA/s200/tvm2153_042507_chickenpotpie_sxl-2.jpg" width="200" /></a></div>
<br />
<br />
4 boneless, skinless
chicken breast halves<br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
4 boneless, skinless
chicken thighs</div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
1 medium onion,
coarsely chopped </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
2 ribs celery, cut
crosswise into 1-inch pieces </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
3 carrots, coarsely
chopped </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
Coarse salt and freshly
ground pepper </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
4sprigs fresh thyme </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
2 clove(s) garlic,
crushed </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
1 cup(s) baby carrots </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
1 cup(s) frozen green
peas </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
1 cup(s) fresh or
frozen pearl onions </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
4 tablespoons plus 1
teaspoon unsalted butter </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
2 1/2cup(s) cremini
mushrooms, trimmed and cut into quarters </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
4 tablespoon(s)
all-purpose flour </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
1 1/2cup(s) heavy cream
</div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
1 teaspoon(s) hot
sauce, such as Tabasco </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
1 ½ teaspoon(s)
Worcestershire sauce </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
2 sheets frozen puff
pastry </div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
1 large egg, beaten </div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Directions</span></b></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
Preheat oven to 425
degrees. <o:p></o:p></div>
Place chicken, chopped
onion, celery, and chopped carrots in a large stockpot; season with salt and
pepper and enough water to cover. Wrap thyme and garlic in a piece of
cheesecloth and tie with kitchen twine to enclose; add to pot. Cover pot and
place over medium heat; bring to a boil. Reduce heat to a simmer and cook until
chicken is no longer pink, about 25 minutes. Strain, discarding vegetables, and
reserve chicken and liquids separately; let cool and set aside. <o:p></o:p><br />
<br />
Meanwhile, bring a
medium pot of salted water to a boil and prepare an ice-water bath. Add baby
carrots to boiling water and cook until tender, about 5 minutes. Drain and
immediately transfer to ice-water bath until cool. Drain; set aside. Place peas
in boiling water and cook about 30 seconds; drain and set aside. Add pearl
onions to boiling water and cook about 1 minute, transfer to ice-water bath
until cool. Drain; set aside. <o:p></o:p><br />
Heat 1 teaspoon butter
in a medium skillet over medium heat. Add mushrooms and cook until browned, 3
to 4 minutes; let cool. <o:p></o:p><br />
<br />
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin: 1em 0px;">
Cut chicken into
bite-size pieces and place in a large nonreactive bowl along with baby carrots,
peas, pearl onions, and mushrooms; set aside. <o:p></o:p></div>
In a medium skillet,
heat remaining 4 tablespoons butter. Add flour and cook, stirring, for 1
minute. Add 1/2 cup of the reserved cooking liquid and heavy cream. Cook,
stirring constantly, until liquid comes to a boil. Reduce heat to a simmer and
cook for 2 minutes. Remove from heat and add hot sauce and Worcestershire
sauce; season with salt and pepper. Add to bowl with chicken and vegetables;
toss to combine. <o:p></o:p><br />
<br />
Divide mixture evenly
between four 13-ounce shallow baking dishes. Cut puff pastry into four 8-inch
circles and place on top of each of the bowls, crimping edges as desired. Cut a
slit in the center of each piece of puff pastry to allow steam to escape; brush
beaten egg over puff pastry. <o:p></o:p><br />
<br />
Transfer bowls to a
baking sheet. Bake until puff pastry is golden brown and filling is bubbling,
about 25 minutes. Let stand 5 minutes before serving.<o:p></o:p><br />
Blenda Koderhttp://www.blogger.com/profile/09381341017753183667noreply@blogger.com0tag:blogger.com,1999:blog-3086673437710340197.post-91747356862812551192013-04-12T16:33:00.001-05:002013-04-12T16:33:32.225-05:00Fruit Popsicles<div class="separator" style="clear: both; text-align: center;">
<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGQobJMXd7e1xIimTwRgZ-ThtBCFA41oqysvtJHagoIDNWgLLxveSDTycfdq0zBqXlVQOdQNwcoOg9clyvBnScQqRgC9Cunhz1McWtp2rO1Qb4h09wUSjD07T641pyGboEnGXU6MenbRE/s200/Fruit+popsicles.JPG" width="133" /><br />
<br />
Ingredients:<br />
<br />
3 cups watermelon puree<br />
1/2 cup fresh blueberries<br />
1/2 cup chopped fresh strawberries<br />
1 kiwi (peeled & sliced)<br />
1 peach or nectarine diced small<br />
handfull of fresh cherries, pitted and chopped<br />
<br />
Cut the watermelon into chunks and then puree in a blender until smooth. Set aside.<br />
<br />
Set out about 1 dozen popsicle molds ( may vary depending on size of the mold). Fill each mold with the chopped fresh fruit. Pour the watermelon puree until each mold is full to the top. Place a popsicle stick into each mold, and place in the freezer and freeze for 6-8 hours.<br />
<br />
When ready to serve, run the popsicle molds under warm water for a few seconds, to release<br />
<br />
<br />
<br /></div>
</div>
Blenda Koderhttp://www.blogger.com/profile/09381341017753183667noreply@blogger.com0tag:blogger.com,1999:blog-3086673437710340197.post-88467524826192364172013-04-12T16:25:00.003-05:002013-04-12T16:25:46.480-05:00Old Fashioned Goulash<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuf9giALdnXBPK4R661Em8HmViii1C3TPG4zxf_-W-vlnORLQbZSSTOIClYyGXKkLX59jEGn1ACWSnzjlMOQ7QrEUZzI3eIbOXJ68a0ey7sYfiQlvW49mO4Y05JDG3RolzL8yIAspskQ/s1600/Old+Fashioned+Goulash.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuf9giALdnXBPK4R661Em8HmViii1C3TPG4zxf_-W-vlnORLQbZSSTOIClYyGXKkLX59jEGn1ACWSnzjlMOQ7QrEUZzI3eIbOXJ68a0ey7sYfiQlvW49mO4Y05JDG3RolzL8yIAspskQ/s200/Old+Fashioned+Goulash.JPG" width="133" /></a></div>
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1 1/2 lbs ground beef</div>
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1 can petit diced tomatoes</div>
<div class="separator" style="clear: both; text-align: center;">
1 diced yellow onion</div>
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1 lb of rotini or macaroni noodles</div>
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1 can corn, drained</div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
<strong>Seasonings:</strong></div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
Garlic</div>
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Salt</div>
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Pepper</div>
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Chili Powder</div>
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Cumin ** optional</div>
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Red Pepper ** optional</div>
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</div>
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<strong>Directions:</strong></div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
Brown ground beef and onion in skillet. When meat is done, drain if needed and place all of the other ingredients, along with seasonings of your choice, in the pan and add enough water to cook the noodles in. While simmering, add extra water as needed to prevent sticking and burning until noodles are tender. </div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
**Add seasonings to taste.</div>
<br />Blenda Koderhttp://www.blogger.com/profile/09381341017753183667noreply@blogger.com0tag:blogger.com,1999:blog-3086673437710340197.post-57515400222642644762013-04-12T16:09:00.000-05:002013-04-12T16:09:20.966-05:00Homemade Paint<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpTgc6JlXvI68ohW8VTOSYeV8xlqqQ1g62RwOQHxHZbwObtlvDQk-XI1WKgv6Lzswkg_lfhuWCKyTvqJEOo9jaGI7Kp5g4_l7zU84wg1qYvsCcHZV81dSq_g5H-8TFxp2kzYuH1IXHnYQ/s1600/Homemade+Paint.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpTgc6JlXvI68ohW8VTOSYeV8xlqqQ1g62RwOQHxHZbwObtlvDQk-XI1WKgv6Lzswkg_lfhuWCKyTvqJEOo9jaGI7Kp5g4_l7zU84wg1qYvsCcHZV81dSq_g5H-8TFxp2kzYuH1IXHnYQ/s200/Homemade+Paint.JPG" width="133" /></a></div>
Kids Paint:<br />
<br />
1 cup salt<br />
1 cup flour<br />
1 cup water<br />
food coloring colors of your choice<br />
<br />
Blenda Koderhttp://www.blogger.com/profile/09381341017753183667noreply@blogger.com0tag:blogger.com,1999:blog-3086673437710340197.post-84747406210937450052013-04-12T16:06:00.002-05:002013-04-12T16:06:24.690-05:00Amazing Homemade Ranch Dressing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvTEacazhN-sG-ioM54J5JyK2yTja_Tptl9PKbE0D4u5VWPJV5SQzdcqtNuC8S4hqVDCRtA56juxidsaFHIY4ArPSeR0VAA3HjAPyULYKtGoXB6X4sLsXjJ7JJMN85C0v141-2AyDrYgI/s1600/Homemade+Ranch+Dressing.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvTEacazhN-sG-ioM54J5JyK2yTja_Tptl9PKbE0D4u5VWPJV5SQzdcqtNuC8S4hqVDCRtA56juxidsaFHIY4ArPSeR0VAA3HjAPyULYKtGoXB6X4sLsXjJ7JJMN85C0v141-2AyDrYgI/s320/Homemade+Ranch+Dressing.JPG" width="211" /></a>This ranch dressing is AMAZING and has became our favorite dressing! You can use lite buttermilk, sour cream and mayo and it is still good. </div>
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<strong>Dry Ingredients:</strong></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
1/4 cup Black Pepper</div>
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1 1/2 cups Parsley Flakes</div>
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1/2 cup Garlic Salt</div>
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2T Kosher Salt</div>
<div class="separator" style="clear: both; text-align: center;">
1/4 cup Granulated Garlic</div>
<div class="separator" style="clear: both; text-align: center;">
3/4 cup Granulated Onion</div>
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2T Dill Weed</div>
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</div>
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</div>
<div style="text-align: center;">
Combine all ingredients, store in an airtight container. Makes about 3 cups of dry mix. You will only need 2T of this mix for each recipe of dressing. </div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<strong>To Make Dressing:</strong></div>
<div style="text-align: center;">
<strong></strong> </div>
<div style="text-align: center;">
2 T dry mix</div>
<div style="text-align: center;">
2 cups Mayo</div>
<div style="text-align: center;">
2 cups Buttermilk</div>
<div style="text-align: center;">
1 1/2 cups Sour Cream</div>
<div style="text-align: center;">
1 t. Lemon Juice</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Whisk together and refrigerate for 2 hours. </div>
<br />
<div style="text-align: center;">
Makes 1 3/4 quarts</div>
Blenda Koderhttp://www.blogger.com/profile/09381341017753183667noreply@blogger.com0tag:blogger.com,1999:blog-3086673437710340197.post-5086918960002417132013-04-12T15:55:00.001-05:002013-04-12T15:55:26.583-05:00Long John Silvers Fry Batter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh89azG23wfDUDy6rHxccSIDRikK9CXBLICzvMxWj6jFeZM_NrgYFYapn9eJ5RWOkrPpdyd9KGlD85dbpEGdIYknq5grwTzlQdwzMsm0U-vqS-a8_Koz-G8FftWBvDOSeBzWEsBNjWRLqw/s1600/Long+John+Silvers+Fry+Batter.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh89azG23wfDUDy6rHxccSIDRikK9CXBLICzvMxWj6jFeZM_NrgYFYapn9eJ5RWOkrPpdyd9KGlD85dbpEGdIYknq5grwTzlQdwzMsm0U-vqS-a8_Koz-G8FftWBvDOSeBzWEsBNjWRLqw/s200/Long+John+Silvers+Fry+Batter.JPG" width="133" /></a></div>
<strong>Ingredients</strong>:<br />
<br />
1 1/2 cups flour<br />
4 T cornstarch<br />
1/2 t. baking soda<br />
1/2 t. baking powder<br />
1/2 t. salt<br />
1 1/2 cups water<br />
<br />
<br />
<br />
<strong>Directions:</strong><br />
<strong></strong><br />
In a mixing bowl, sift the dry ingredients. Add the water and mix together well. Completely cover and coat 8 fish or chicken fillets with the batter. Deep fry until golden brown.<br />
<br />
Blenda Koderhttp://www.blogger.com/profile/09381341017753183667noreply@blogger.com0tag:blogger.com,1999:blog-3086673437710340197.post-82449239652729543842013-04-12T15:51:00.002-05:002013-04-12T15:51:42.890-05:00High Heel Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQfBn_dLDdggnMzvUWmh61MmfGpGtgOkFPWuPblP7gKzdzIp0qWQ0HjIOPWPZ1MzBx5P4ljR3vpe0OL5-NLxKQPWIbNtkvRmkiIjkpAMe9X0fqLOsPvDnstpllAcPLiV-XdJ0jyVSxoA/s1600/High+Heel+Cupcakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQfBn_dLDdggnMzvUWmh61MmfGpGtgOkFPWuPblP7gKzdzIp0qWQ0HjIOPWPZ1MzBx5P4ljR3vpe0OL5-NLxKQPWIbNtkvRmkiIjkpAMe9X0fqLOsPvDnstpllAcPLiV-XdJ0jyVSxoA/s320/High+Heel+Cupcakes.JPG" width="213" /></a></div>
<br />
<br />
I LOVE LOVE LOVE THESE!!!<br />
<br />
Make and decorate your favorite cupcakes and decorate in the colors/designs you want. <br />
<br />
To make High heels:<br />
<br />
Use a Pepperidge Farm Milano Cookie for the bottom of the shoe and a Pepperidge Farm Piroette Wafer for the heel. Blenda Koderhttp://www.blogger.com/profile/09381341017753183667noreply@blogger.com0tag:blogger.com,1999:blog-3086673437710340197.post-18788795262399951612013-04-12T15:44:00.002-05:002013-04-12T15:44:51.208-05:00Homemade Fudgesicles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLsch3GyBGI3yuo_scLb4T9mMv-f0aHv3YxjKoV9F3Eupb6IzCwmF4dIaQpTC3pI1m8jFUOsR1iKdzljeCqgo436PNvpaaPNs5JzUK42Gbc0sH4Vci_8B24g64mpVFdtWcPP3UVXOJy3A/s1600/Homemade+Fudgesicles.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLsch3GyBGI3yuo_scLb4T9mMv-f0aHv3YxjKoV9F3Eupb6IzCwmF4dIaQpTC3pI1m8jFUOsR1iKdzljeCqgo436PNvpaaPNs5JzUK42Gbc0sH4Vci_8B24g64mpVFdtWcPP3UVXOJy3A/s200/Homemade+Fudgesicles.JPG" width="133" /></a></div>
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</div>
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1 pkg Chocolate Instant Pudding</div>
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1 1/2 cups milk</div>
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2 cups Kool Whip</div>
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</div>
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Dissolve the pudding in the milk, stir in the Kool Whip and spoon into 3 oz Dixie cups. Insert a popsicle stick and freeze</div>
<br />Blenda Koderhttp://www.blogger.com/profile/09381341017753183667noreply@blogger.com0tag:blogger.com,1999:blog-3086673437710340197.post-63164142703098451112013-03-28T16:01:00.001-05:002013-03-28T16:01:35.489-05:00Potato Fritatta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8XIO4zFpfrSUqtFKSw04gsds3MHBOd6OfYrDL7vdV-frLIUbJjB5lcB1Opvpu8t2rQ9OQds8M5WSkyzRCftvMbGvSERjQZImvogAufYs5B7pEZyEi9SQmuz9BSup43ThTb0qhh8_yz7I/s1600/Potato+Fritatta.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8XIO4zFpfrSUqtFKSw04gsds3MHBOd6OfYrDL7vdV-frLIUbJjB5lcB1Opvpu8t2rQ9OQds8M5WSkyzRCftvMbGvSERjQZImvogAufYs5B7pEZyEi9SQmuz9BSup43ThTb0qhh8_yz7I/s200/Potato+Fritatta.jpg" width="200" /></a></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"><span style="font-size: large;">Cat Cora’s Potato Fritatta<o:p></o:p></span></span></b></div>
<span style="font-family: Calibri;">Servings: Serves 6–8<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Ingredients<o:p></o:p></span></b></div>
<span style="font-family: Calibri;">5 Tbsp. olive oil <o:p></o:p></span><br />
<span style="font-family: Calibri;">1 tsp. kosher salt <o:p></o:p></span><br />
<span style="font-family: Calibri;">1 large onion , finely chopped <o:p></o:p></span><br />
<span style="font-family: Calibri;">3 large russet baking potatoes ,
about 1 1/2 pounds <o:p></o:p></span><br />
<span style="font-family: Calibri;">1/2 tsp. dried Italian seasoning
spice blend <o:p></o:p></span><br />
<span style="font-family: Calibri;">6 large eggs <o:p></o:p></span><br />
<span style="font-family: Calibri;">1/4 cup (about 5) thinly sliced
scallions , plus more for garnish <o:p></o:p></span><br />
<span style="font-family: Calibri;">1/8 to 1/4 tsp. freshly ground
pepper <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Directions<o:p></o:p></span></div>
<span style="font-family: Calibri;">Pour 2 tablespoons of the olive
oil into a 12-inch nonstick skillet over medium heat and add 1/2 teaspoon of
the salt. Carefully add the chopped onion and cook until golden, stirring
occasionally, about 20 minutes. Transfer the onions to a bowl and allow them to
cool, but set the pan aside because you'll reuse it shortly.<o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">While the onions are cooking,
peel the potatoes and cut them into 1/2-inch cubes or half-moon-shaped slices.
In a saucepan of boiling salted water, cook the potatoes until almost tender,
about 8 minutes. Drain in a colander and allow them to cool there. When the
potatoes have cooled, combine the onions and potatoes. The onion and potato
mixture may be made 1 day ahead and chilled, covered.<o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">In a large bowl, whisk together
the eggs, scallions, Italian seasoning spice blend, remaining 1/2 teaspoon salt
and the pepper. (I add a lot of black pepper to this omelet, but start with a
little and see what you prefer.) Add the cooked onion and potato mixture and
stir to combine.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">In the same nonstick skillet used
to sauté the onions, heat the remaining 3 tablespoons of oil over medium-high
heat until hot but not smoking. Add the egg mixture, spreading the potatoes
evenly across the pan. Reduce the heat to medium and gently stir eggs for about
1 minute or until the omelet begins to set. Shift the skillet so that 1/4 of
the omelet is directly over the center of the burner and cook for 1 minute.
Shift skillet 3 more times, cooking each skillet quarter for 1 minute. Reduce
the heat to low, center the skillet over the burner and continue to cook the
omelet until almost set, about 4 minutes.<o:p></o:p></span></div>
<span style="font-family: Calibri;">Slide the omelet, bottom side
down, onto a baking sheet or a large heatproof platter. Then invert the omelet
back into skillet. Cook the other side of the omelet over low heat until
golden, about 4 minutes. Slide the omelet onto a platter and allow to cool
before serving. Garnish with chopped scallion if you like.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">If made ahead and refrigerated,
allow the omelet to come to room temperature before serving. This may be served
warm or at room temperature<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"><span style="font-size: large;">Williams & Sonoma
Potato Fritatta<o:p></o:p></span></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Ingredients:</span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"><o:p></o:p></span></b><br />
2 russet potatoes, 1
1/4 lb. total, scrubbed and cut into 1-inch dice <o:p></o:p><br />
2 Tbs. olive oil <o:p></o:p><br />
Kosher salt and freshly
ground pepper, to taste <o:p></o:p><br />
10 thick-cut bacon
slices, cut into 3⁄4-inch dice <o:p></o:p><br />
10 eggs <o:p></o:p><br />
1 1/2 cups shredded
cheddar cheese <o:p></o:p><br />
1/4 cup plus 1 Tbs.
minced fresh chives <o:p></o:p><br />
1/2 cup sour cream <o:p></o:p><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Directions:<o:p></o:p></span></b></div>
<span style="font-family: Calibri;">Preheat an oven to 400°F. <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">In a bowl, stir together the
potatoes, 1 Tbs. of the olive oil, salt and pepper. Transfer to a baking sheet
and bake, stirring occasionally, until the potatoes are golden brown and
tender, about 30 minutes. Let cool for 30 minutes. <o:p></o:p></span></div>
<span style="font-family: Calibri;">Increase the oven temperature to
500°F. <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">In the deep half of a frittata
pan over medium-high heat, cook the bacon, stirring occasionally, until crisp,
about 10 minutes. Transfer the bacon to a paper towel-lined plate to drain.
Discard the fat in the pan. Finely chop 2 Tbs. of the bacon and reserve for
garnish. <o:p></o:p></span></div>
<span style="font-family: Calibri;">In a large bowl, whisk together
the eggs, salt, pepper, 1 cup of the cheese and the 1/4 cup chives. <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">In the deep half of the frittata
pan over medium heat, warm 2 tsp. of the olive oil. Add the potatoes and diced
bacon to the pan and pour in the egg mixture. Cook, using a rubber spatula to
lift the cooked edges and allow the uncooked eggs to flow underneath, about 2
minutes, then cook for 4 to 6 minutes more. <o:p></o:p></span></div>
<span style="font-family: Calibri;">Lightly brush the shallow half of
the frittata pan with the remaining 1 tsp. olive oil and heat over medium heat.
Place the shallow pan upside down on top of the deep pan and flip the frittata
into the shallow pan. Cook, covered, until the eggs are set, about 6 minutes.
Uncover the pan and sprinkle the frittata with the remaining 1/2 cup cheese.
Transfer the pan to the oven and bake until the cheese is golden brown and
bubbly, about 4 minutes. <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Gently shake the pan to loosen
the frittata and slide it onto a serving plate. Garnish with the reserved
chopped bacon and the 1 Tbs. chives. Serve immediately with the sour cream.
Serves 8.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Williams-Sonoma Kitchen.<o:p></o:p></span></div>
Blenda Koderhttp://www.blogger.com/profile/09381341017753183667noreply@blogger.com0tag:blogger.com,1999:blog-3086673437710340197.post-37750190677234618292013-03-28T13:01:00.000-05:002013-03-28T13:01:09.319-05:00Pizza Rolls<div class="separator" style="clear: both; text-align: center;">
3 cans Pillsbury Buttermilk Biscuits</div>
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60 Pepperoni Slices</div>
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Block of Colby Cheese</div>
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1 Beaten Egg</div>
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Parmasean Cheese</div>
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Italian Seasoning</div>
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Garlic Powder</div>
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1 jar Pizza Sauce</div>
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</div>
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Cut the block of cheese into 30 squares, flatten out a biscuit and stack pepperoni and cheese, then pepperoni on top. Gather up the edges of the biscuit, (see photo below). Line the rolls up in a greased 9 x 13 pan. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ5XsbdA909CjDoZ-fOKS1qnfVlzZ53q7KoCwB-L7MuczQkgvHrL5Hf93cUKWQmfp9YvhyXIm-hFdW7Lj_-6FsncfTUYMOvMNvaLxvfda_YlkCz7ob8auu0D9KtQA6JBMRMxxRn0nPxTY/s1600/pizza+bundles.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="108" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ5XsbdA909CjDoZ-fOKS1qnfVlzZ53q7KoCwB-L7MuczQkgvHrL5Hf93cUKWQmfp9YvhyXIm-hFdW7Lj_-6FsncfTUYMOvMNvaLxvfda_YlkCz7ob8auu0D9KtQA6JBMRMxxRn0nPxTY/s320/pizza+bundles.png" width="320" /></a></div>
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Brush the tops of the pizza balls with the beaten egg, and sprinkle with the Parmasean, Italian seasoning, and garlic powder. Bake 425 degrees for 18-20 minutes. Serve with Pizza sauce for dipping. </div>
Blenda Koderhttp://www.blogger.com/profile/09381341017753183667noreply@blogger.com0tag:blogger.com,1999:blog-3086673437710340197.post-1679066525333009672013-03-28T12:30:00.003-05:002013-03-28T12:30:41.009-05:00Crescent Sausage Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAYf0qEXH7rsKHW4Nqjy-fKDkW66o-8AlV5K59uftrokmcoFlSZGxs74Mcu3T_oeFV0Mb5_Qk8MScJc4CjpccrLPs2fqm2j4YWcH1kbWv4oZRjPU3SKt8yAYF5KGhupPrWH6ramZmlQqE/s1600/Sausage+Bites.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAYf0qEXH7rsKHW4Nqjy-fKDkW66o-8AlV5K59uftrokmcoFlSZGxs74Mcu3T_oeFV0Mb5_Qk8MScJc4CjpccrLPs2fqm2j4YWcH1kbWv4oZRjPU3SKt8yAYF5KGhupPrWH6ramZmlQqE/s200/Sausage+Bites.png" width="133" /></a></div>
Ingredients: <br />
<br />
1 lb sausage<br />
1 8 oz pkg cream cheese<br />
2 pkgs crescent rolls<br />
salt / pepper<br />
<br />
Directions:<br />
<br />
In a saulte pan, brown sausage and drain. Add salt and pepper to taste. Blend in cream cheese, until the cream is melted. Unroll one of the pkgs of the crescent rolls and place on a baking sheet. Using your fngertips press the seams together to seal. Spread the sausage mixture over the dough, evenly leaving a 1/2 inch border around edges. Unroll the second roll of crescents and place on top of the sausage mixture. Press the edges together to seal all edges. <br />
<br />
Bake @ 375 for 20 minutes or until crescent rolls are golden brown. Using a pizza cutter cut into small squares and serve.Blenda Koderhttp://www.blogger.com/profile/09381341017753183667noreply@blogger.com0tag:blogger.com,1999:blog-3086673437710340197.post-52519369617279426262013-03-26T16:51:00.001-05:002013-03-26T16:51:19.694-05:00Cheesy Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhesFisIZYEV20wjIDNMADkpMfoMiOoXOYuCNtlkucgZ3tl7G2Am9qxSFGL7bb5qk_BbuUOpMoHGEgDBJCCy7Ud-IaiD9RwdbqIMNHgy8Jp2X7DoHiGK1dLDehqSym1I_mbGKX5Lsn8Ii8/s1600/Cheesy+Bread.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="163" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhesFisIZYEV20wjIDNMADkpMfoMiOoXOYuCNtlkucgZ3tl7G2Am9qxSFGL7bb5qk_BbuUOpMoHGEgDBJCCy7Ud-IaiD9RwdbqIMNHgy8Jp2X7DoHiGK1dLDehqSym1I_mbGKX5Lsn8Ii8/s200/Cheesy+Bread.png" width="200" /></a></div>
from: Welcome Home<br />
<br />
This delicious, cheesy bread served hot right from the oven with a big bowl of soup will be one of your favorites. This is an easy recipe and the b read is so good, it doesn't even need butter.<br />
<br />
Ingredients:<br />
<br />
2 cups of flour (all-purpose)<br />
1 cup shredded sharp cheddar cheese<br />
1 t. sugar<br />
1/2 t baking powder<br />
1/2 t baking soda<br />
1/2 t salt<br />
1/2 t coarse ground black pepper<br />
1 cup buttermilk<br />
1/2 cup butter, melted<br />
2 eggs<br />
<br />
In a large bowl, combine flour, cheese, sugar, baking powder, baking soda, salt and pepper. In a smaller bowl beat eggs, melted butter and buttermilk with a whisk. Add to flour mixtureand mix with a spoon, just enought o wet all the ingredients. Pour into a loaf pan that has just the bottom of the pan sprayed with Pam. Bake in a preheated 350 degree oven for 35-40 minutes. Allow to cool for 15 minutes before removing from the pan. <br />
Blenda Koderhttp://www.blogger.com/profile/09381341017753183667noreply@blogger.com0tag:blogger.com,1999:blog-3086673437710340197.post-43665079966833559812013-03-26T16:32:00.000-05:002013-03-26T16:32:30.736-05:00Loaded Baked Potato Bites<div class="separator" style="clear: both; text-align: center;">
<div style="margin-left: 1em; margin-right: 1em;">
<img border="0" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlwFpNYtYRt6VD0g-LKSgWDxw3Dm4KV2Tmo2m6bH6Tbfz6qTWEIUMOBlYHfvcbsHz1IHKIgvG53Q0Pjtfb919fD7_1fAg7pTFpBU_mOy4DQOwpDv5vggH99G14WU4OVvJghN1_e_ciFHk/s200/hush+puppies.png" width="200" /></div>
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</div>
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2 cups left over mashed potatoes</div>
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2 T flour</div>
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2/3 cup shredded cheese</div>
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3 strips of bacon, crumbled</div>
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1/3 cups of green onions</div>
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1 egg</div>
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1 1/4 - 1 1/2 cups of Italian Bread crumbs or Panko </div>
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Salt & Pepper</div>
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</div>
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Oil for frying</div>
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Ranch Dipping Sauce</div>
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Remove potatoes from fridge adn let sit for a few minutes to remove the chill. Add flour to potatoes in a large mixing bowl, stirring to combine well. Add the cheese, bacon, and green onions. Using about a heaping tablespoon of the mixture and roll into a ball. If it doesn't stick togehter and hold its shape, add a bit more flour to make it more sturdy. </div>
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</div>
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Heat oil in a fryer or saucepan to medium high or 350-375 degrees. Whisk egg into a small bowl and season with salt and pepper. Palce bread crumbs into a seperate bowl. Dip each ball in egg, then roll in bread crumbs. Set all aside on a baking pan. Fry until golden brown about 1 -2 minutes. Fry in small batches, and drain on a paper towel.</div>
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</div>
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Makes 12- 14 Bites</div>
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Blenda Koderhttp://www.blogger.com/profile/09381341017753183667noreply@blogger.com0tag:blogger.com,1999:blog-3086673437710340197.post-19490164763798736942013-03-26T16:08:00.001-05:002013-03-26T16:08:16.134-05:00Mounds Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7tNcfz2Sgam2lD0FV_5OWu2_1fuDpecn6GTuWrTvFTZ3Ez5i72cYPDU8pw7ClYMr1RJxMnr8bBMu9j-f8__FbsLM4JW73x3N7pGQ0ZRJasDl27aMeiLY32YNfu9op67YY_9OU6I3aiw/s1600/Mounds+Bars.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7tNcfz2Sgam2lD0FV_5OWu2_1fuDpecn6GTuWrTvFTZ3Ez5i72cYPDU8pw7ClYMr1RJxMnr8bBMu9j-f8__FbsLM4JW73x3N7pGQ0ZRJasDl27aMeiLY32YNfu9op67YY_9OU6I3aiw/s200/Mounds+Bars.png" width="200" /></a></div>
<br />
<div align="center">
1 box Family Size Brownies (9 x 13), prepared</div>
<div align="center">
5 1/3 cups shredded, <strong>unsweetened</strong> coconut</div>
<div align="center">
14 oz Eagle Bran milk</div>
<div align="center">
1 1/2 cups powdered sugar</div>
<div align="center">
</div>
<div align="center">
Prepare brownies according to the directions for cake like brownies on the box. Let cool completely.</div>
<div align="center">
</div>
<div align="center">
In a mixing bowl, combine unsweetened coconut, Eagle Bran milk and powdered sugar until all ingredients are well blended. Spread over cooled brownies. </div>
<div align="center">
</div>
<div align="center">
<strong>Ganache:</strong></div>
<div align="center">
</div>
<div align="center">
1/2 cup heavy cream</div>
<div align="center">
4 oz semi sweet baking chocolate, chopped</div>
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</div>
<div align="center">
Heat heavy cream on stove top, do not allow to boil. Place chopped chocolate ina small bowl and pour hot cream over the chocolate, mix well. Pour the chocolate mixture over the coconut topped brownies. Allow to cool before cutting the brownies. </div>
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Blenda Koderhttp://www.blogger.com/profile/09381341017753183667noreply@blogger.com0