tag:blogger.com,1999:blog-13279863703736401432024-03-05T12:47:19.395-08:00Quite Possibly the Best...misscrysghttp://www.blogger.com/profile/05131216720773027050noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-1327986370373640143.post-39504778493715900062013-05-19T20:32:00.001-07:002013-05-19T20:43:23.431-07:00Homemade Spaghetti SauceForget the jar! This is so good and so easy, I'll never buy a shelf jar of spaghetti sauce again. I was completely at loss for what to make for dinner and I didn't feel like going to the store. I knew I had a little bit of ground beef in the freezer. So I started searching through the pantry and surprisingly, I had all this other stuff on hand. Made for an awesome supper that the DF and kiddos loved!<br />
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<br />
1/2 pound ground beef<br />
1/2 white onion, chopped<br />
2 garlic cloves, minced<br />
1 cup sliced mushrooms<br />
1 tablespoon extra virgin olive oil<br />
1 - 28 oz. can Hunt's whole tomatoes<br />
2 - 8 oz. cans tomato sauce<br />
1 teaspoon sugar<br />
1 teaspoon salt<br />
1/2 teaspoon fresh ground black pepper<br />
1 teaspoon Italian seasoning<br />
1/2 teaspoon dried oregano<br />
1/2 teaspoon garlic powder<br />
1 bay leaf<br />
3 tablespoons butter<br />
1 box spaghetti (I used whole wheat..if you've never used it..definitely try it!)<br />
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In a large skillet or pot cook the ground beef. When the meat is browned add the onion, garlic, and mushrooms and drizzle the olive oil over and saute until all the veggies are soft. Add the whole can of tomatoes (I cut the little hard stem parts off the tomatoes before adding them) and the tomatoe sauce, along with the sugar, salt, Italian seasoning, oregano, garlic powder, and a bay leaf. When the sauce starts to boil, add butter, and reduce heat to simmer on low for about 30 minutes. Remove bay leaf before serving. Top over cooked spaghetti noodles. Enjoy!misscrysghttp://www.blogger.com/profile/05131216720773027050noreply@blogger.com0tag:blogger.com,1999:blog-1327986370373640143.post-3702856138887460982012-10-15T20:37:00.001-07:002012-10-15T20:37:50.609-07:00Korean BBQ Chicken<br />
<span style="font-family: Trebuchet MS, sans-serif;">This tangy savory chicken recipe is a definite must try to spice up your weekly rotation of chicken! Kids love it too! Make sure you reserve some of the sauce for dipping!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">You'll need: </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">2 packages of chicken breast tenderloins (about 12-14 tenderloins)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="font-family: Trebuchet MS, sans-serif;">Marinade/Sauce:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups low sodium soy sauce (make sure it's low sodium, otherwise it will be too salty)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2/3 cup sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 teaspoons onion powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 teaspoons ground ginger</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 large clove garlic, minced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 scallions, minced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 small lemon, squeezed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Suggested sides: steamed jasmine rice and veggies</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Whisk all ingredients together to make sure the sugar, onion powder, and ground ginger dissolve into the soy sauce and water. Reserve 1 cup of the marinade to use for dipping or to pour over rice and veggies. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Put the chicken tenderloins in a bowl or in a large plastic bag. Pour the marinade (all but the 1 cup reserved) over the chicken. Move the chicken around to make sure the marinade gets all over the chicken. Set in refrigerator for at least 2 hours. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMi4FeQucnIAv5h3_KaM3R0vabO0pzrdAQxcowbYXDKHRsXnWVUivQsEp2EGfhtLWHf7oIOiP38zpBvmOREmwfFJhJE9gQToJbTyl2PYFcvQiodFLgHd3BktKfEs3ZBlxexxtOAm4_Wg/s1600/koreanbbq2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMi4FeQucnIAv5h3_KaM3R0vabO0pzrdAQxcowbYXDKHRsXnWVUivQsEp2EGfhtLWHf7oIOiP38zpBvmOREmwfFJhJE9gQToJbTyl2PYFcvQiodFLgHd3BktKfEs3ZBlxexxtOAm4_Wg/s1600/koreanbbq2.jpg" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">After the chicken is done marinating, cook on the grill, spooning the marinade over the chicken. Cook a couple minutes on each side til thoroughly cooked. (Make sure to watch the chicken, so that it does not burn). And Voila! here is the finished product! Enjoy!</span></div>
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misscrysghttp://www.blogger.com/profile/05131216720773027050noreply@blogger.com0tag:blogger.com,1999:blog-1327986370373640143.post-54322304038720062992012-04-14T10:01:00.000-07:002012-04-14T10:01:40.704-07:00Fantastic French Toast<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivMREBhiLbxcJGawpl16owSOxOOtwVggnOm8ICs7ozFK5meeHUlOP0Nd7-ldyy4NnXGry2iiq45comwfgB8DN1hdu8Ptze87yxpd7r9wTAUfAe7xAQlOpS82tgrbSol4HNGtfGd6wUdfE/s1600/frenchtoast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivMREBhiLbxcJGawpl16owSOxOOtwVggnOm8ICs7ozFK5meeHUlOP0Nd7-ldyy4NnXGry2iiq45comwfgB8DN1hdu8Ptze87yxpd7r9wTAUfAe7xAQlOpS82tgrbSol4HNGtfGd6wUdfE/s1600/frenchtoast.jpg" /></a></div><br />
Fantastic French Toast<br />
<br />
8 slices white bread (I prefer Oroweat brand Buttermilk sliced bread)<br />
3 eggs<br />
3/4 cup milk<br />
2 tablespoon heavy cream<br />
1/2 teaspoon cinnamon<br />
1/4 teaspoon almond extract<br />
1/4 teaspoon vanilla extract<br />
2 tablespoons honey<br />
Vegetable or canola oil<br />
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Butter & Syrup (I use real butter not margarine and light corn syrup)<br />
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Put the eggs, milk, cream, cinnamon, and the almond and vanilla extracts in a shallow dish. Whisk in the honey. Heat one tablespoon oil on the griddle using medium-high heat. One at a time, dip each side of the bread into the egg mixture and allow to any excess to drip off back into the bowl. Place dipped bread onto the griddle for a minute or two (until desired brownness), flip to cook other side (may need to add more oil). Repeat until all breads are cooked. Enjoy while hot with butter and syrup!<br />
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Serves 4misscrysghttp://www.blogger.com/profile/05131216720773027050noreply@blogger.com0tag:blogger.com,1999:blog-1327986370373640143.post-16353415476049867432012-03-15T13:32:00.000-07:002012-03-15T13:32:08.573-07:00Arroz Con Leche (Sweet Rice)<span style="font-family: 'Trebuchet MS', sans-serif;">This is so good and creamy! </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup white rice</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 cups water</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons butter</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 cups milk</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon flour</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 egg</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3/4 cup sugar</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon vanilla</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup heavy cream or half & half</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup raisins (optional)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon cinnamon (optional)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Put rice, water, and butter in a pot and bring to a boil, cover and simmer for 20 minutes. While the rice is cooking, combine milk, flour, egg, sugar, vanilla in a bowl and whisk together. When rice is done cooking, uncover and add the milk mixture to the pot and stir to combine. Bring heat up to low and cook for 15 minutes, stirring every couple minutes. Add raisin and cinnamon if you wish. Let cool slightly, add cream and enjoy!<br />
</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Serves 4. </span>misscrysghttp://www.blogger.com/profile/05131216720773027050noreply@blogger.com0tag:blogger.com,1999:blog-1327986370373640143.post-58479476281551659532012-01-29T20:22:00.000-08:002012-01-29T20:22:17.089-08:00YUM Salted Crumb Coffee Cake!<span style="font-family: 'Trebuchet MS', sans-serif;">This crumb-y coffee cake is absolutely delightful! Moist yet crumbly, this cake is so good! And the salted crumb topping makes it that much more yummy!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjVkMAv7OQDJzhRkXWNuVBDDHyAf1uBRTjwDFc_nS0YHFhq6MnbhtOhEHwK9IwOYKxhCpfFSj7qGx5S1KFEmN1_Kb7Kgkm0q40TUzhChMd0CuqE_muIlvqIwPMvb8-LMMhCSibfIeCmGc/s1600/crumbcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjVkMAv7OQDJzhRkXWNuVBDDHyAf1uBRTjwDFc_nS0YHFhq6MnbhtOhEHwK9IwOYKxhCpfFSj7qGx5S1KFEmN1_Kb7Kgkm0q40TUzhChMd0CuqE_muIlvqIwPMvb8-LMMhCSibfIeCmGc/s1600/crumbcake.jpg" /></span></a></div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Salted Crumb Coffee Cake</b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
</b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Cake:</b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">12 tablespoons sticks unsalted butter, room temperature</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 cups sugar</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3 eggs</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 teaspoons vanilla</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 1/3 cup sour cream</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 1/2 cups flour</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 teaspoon course kosher salt</span> <br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 teaspoons baking powder</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 teaspoon baking soda</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3 tablespoons vegetable/canola oil (this ensures a moist cake!)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Crumb Topping:</b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">8 tablespoons unsalted butter, cut into small pieces</span> <br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup light brown sugar</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup flour</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 teaspoons cinnamon</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 teaspoon course kosher salt</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Preheat oven to 350 degrees. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Combine the butter, brown sugar, flour, cinnamon, and salt in a bowl. Make sure the butter gets crumbled well into the mixture. (Using your fingers is probably the best way to do this.)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Cream together the butter and sugar until light and fluffy (3 min). Add the eggs, vanilla, and sour cream. Mix until well combined. Add the flour, salt, baking powder, and baking soda. Mix until thoroughly combined, then add the oil and mix for a few more seconds. Spread half of the cake batter into a 9x13 inch baking dish. Then sprinkle with half of the crumb topping. Then spread the remaining cake batter. Finally, sprinkle the rest of the crumb topping evenly over the top. Bake for 40-45 minutes. (Use the toothpick test to make sure cooked through). </span><br />
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</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Enjoy ;)</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span>misscrysghttp://www.blogger.com/profile/05131216720773027050noreply@blogger.com0tag:blogger.com,1999:blog-1327986370373640143.post-59807631921265737632012-01-19T11:26:00.000-08:002012-01-19T11:26:31.056-08:00Mmmm..Potluck Tuna Pasta Salad<span style="font-family: 'Trebuchet MS', sans-serif;">Make this pasta for a potluck or on Sundays to have lunch to take to work throughout the week. It's quick, easy, and tastes great! My kids love it!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-PqimAzI7VDbRzVBPjnp7K6axlsIMQoGpQiad6QgU05fJsEMUuAZ1ohmraYAUcBtLronjCjpwNPRdf9xOp_qt8IN-q7EvQLsqRL-5P1iME-TXkX5tO309kXJsVPYzUYRpRi09l596ujY/s1600/tunapasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-PqimAzI7VDbRzVBPjnp7K6axlsIMQoGpQiad6QgU05fJsEMUuAZ1ohmraYAUcBtLronjCjpwNPRdf9xOp_qt8IN-q7EvQLsqRL-5P1iME-TXkX5tO309kXJsVPYzUYRpRi09l596ujY/s1600/tunapasta.jpg" /></span></a></div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Tuna Pasta Salad</b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 lb. small shaped pasta (shells, radiatore, bowtie, etc.)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">11 oz. pouch chunk light tuna in water</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 - 2 cups mayonnaise</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3/4 cup frozen peas, thawed</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup cubed cheddar or colby-jack cheese</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">5 green onions, sliced</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">salt and pepper to taste</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Cook pasta according to package directions; rinse, drain, and cool. Add tuna, mayonnaise, peas, cheese, green onions, and salt & pepper. Put in refrigerator til ready to serve. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">*If you make this the day before you may need to add a little more mayonnaise before serving because the pasta tends to soak up the mayo and the salad becomes a little dry.</span><br />
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</span>misscrysghttp://www.blogger.com/profile/05131216720773027050noreply@blogger.com0tag:blogger.com,1999:blog-1327986370373640143.post-75700500978204454182012-01-03T11:19:00.000-08:002012-01-03T11:19:46.325-08:00Chewy Sugar Cookies!<span style="font-family: 'Trebuchet MS', sans-serif;">My kids love sugar cookies and so do I! These are wonderful, chewy sugar cookies..the trick is not to bake them too long or they'll come out crisp instead of chewy! Try them you'll love them :)</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSYGcTPHjsgVJCslDLfBxIc5kYMtcwbT2uslmku1qQqvnQ0hyphenhyphen0K428UiWrocBWlIJ0VKnje42tPwFM1W3m_XHr0e-ENuRLIQgWE087lCovHNYUDm4Bbh-YcgVyk1mKy4cHpwwlQWmO70s/s1600/sugarcookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSYGcTPHjsgVJCslDLfBxIc5kYMtcwbT2uslmku1qQqvnQ0hyphenhyphen0K428UiWrocBWlIJ0VKnje42tPwFM1W3m_XHr0e-ENuRLIQgWE087lCovHNYUDm4Bbh-YcgVyk1mKy4cHpwwlQWmO70s/s1600/sugarcookies.jpg" /></span></a></div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Amazing Sugar Cookies</b></span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 3/4 cups flour</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon baking soda</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 teaspoon baking powder</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/4 teaspoon course salt</span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup butter, softened (I nuke 2 sticks for about 30 seconds)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 cups sugar</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 teaspoons vanilla extract</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 egg</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons buttermilk</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">colored sugar crystals for the tops (be creative! we used blue and red mixed together)</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Preheat oven to 375 degrees. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Mix together the flour, baking soda, baking powder, salt and set aside. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Cream the butter and sugar together. Add the egg and vanilla. Then gradually add dry ingredients to butter mixture. Finally add the buttermilk once the dough starts to come together. Use a cookie dough scoop and then drop one side of the dough ball into the sugar crystals, then slightly press down onto an un-greased cookie sheet. Bake for 7 minutes. Make sure not to over bake!</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Enjoy ;)</span><br />
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</span>misscrysghttp://www.blogger.com/profile/05131216720773027050noreply@blogger.com0tag:blogger.com,1999:blog-1327986370373640143.post-7417237017878412942012-01-01T18:25:00.000-08:002012-01-01T18:25:15.558-08:00Mom's Apple Crisp<span style="font-family: 'Trebuchet MS', sans-serif;">My mom always made apple crisp as I was growing up. I'm from a small town where apples are plentiful in the fall. Every year they would have the "Velarde Apple Fiestas." From this came an assortment of apple desserts. My mom said she got the recipe from there many years ago and it has been a staple at our family gatherings ever since! Mmmm..I'm having a piece as I blog! Enjoy :)</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYhhaUqY7OPEVUocu8y2raqNIdtmpSNTRb1h6FtEhg_YOwsP3DYB0vT5UTl0lXo9C32wA4-QU1Wu2ubxQlW_IP08oDfk6ITchz1zfBg7Vev8UCFmep7gG1-P-okTkAJ1jrN4H4IQMWxPU/s1600/applecrisp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYhhaUqY7OPEVUocu8y2raqNIdtmpSNTRb1h6FtEhg_YOwsP3DYB0vT5UTl0lXo9C32wA4-QU1Wu2ubxQlW_IP08oDfk6ITchz1zfBg7Vev8UCFmep7gG1-P-okTkAJ1jrN4H4IQMWxPU/s1600/applecrisp.jpg" /></a></div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Mom's Apple Crisp</b></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Topping: </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 cup oatmeal</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 cups flour</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 brown sugar</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup butter, melted</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 teaspoon cinnamon</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup chopped pecans</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Mix all the ingredients together until crumbly. Set aside. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Filling:</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">12 yellow apples</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup fresh lemon juice</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 - 20 ounce can of crushed pineapple</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons flour</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 teaspoon cinnamon</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup sugar</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Peel and slice the apples. Place the apples in a pot with two cups of water and cook for 15 minutes. Drain the water from the apples reserving one cup of the juice. Place the apples and the one cup of juice back into the pot. Add the lemon juice, pineapple, flour, cinnamon, sugar, and butter. Stir and cook for about 5-7 more minutes. Then place the apple filling in a glass 13x9 baking dish. Sprinkle all of the topping over the apples and bake for 30 minutes until crust is nice and golden. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Mmmm...enjoy! </span><br />
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</span>misscrysghttp://www.blogger.com/profile/05131216720773027050noreply@blogger.com0tag:blogger.com,1999:blog-1327986370373640143.post-24112013055192620962011-12-28T19:16:00.000-08:002011-12-28T19:16:19.777-08:00Awesome Chicken Nuggets Recipe<span style="font-family: 'Trebuchet MS', sans-serif;">This recipe for chicken nuggets was taken from Paula Deen and boy is it good! She uses crushed sour cream and onion potato chips as the breading and it gives such an awesome flavor! My kids ask me to make these all the time, a definite must try! By the way, don't skip the sauce, it really makes the dish!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgIXrr3j16XiXsRZsBlSL5Uy1cI0PJ6bD4zGEuM6aE8zPZeFEkUy8d6_8UkDwHqLdBNU6gKvNm-MyjDqIMEWJm54YkaaJMvTH2eI75kxHqGYPoPqXrpnufwehlh2vSHpPDLrBZaAGgriw/s1600/securedownload.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgIXrr3j16XiXsRZsBlSL5Uy1cI0PJ6bD4zGEuM6aE8zPZeFEkUy8d6_8UkDwHqLdBNU6gKvNm-MyjDqIMEWJm54YkaaJMvTH2eI75kxHqGYPoPqXrpnufwehlh2vSHpPDLrBZaAGgriw/s1600/securedownload.jpg" /></a></div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Chicken Nuggets with Honey Mustard Dipping Sauce</b></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 bag sour cream and onion potato chips (crushed as fine as you can get them so they will fully coat the chicken)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3 chicken breasts, cubed (or you can use chicken tenderloins)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 eggs</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup milk</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3 tablespoons butter, melted</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Honey mustard dipping sauce, recipe below</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Preheat oven to 350 degrees.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Mix the eggs and milk in a shallow dish and also put the crushed chips in a separate shallow bowl. Make a little assembly line. Take the chicken, dip in the milk and egg mixture, then press into the chips to coat really well. Place the chicken in a single layer on a cookie sheets. Drizzle the tops of the chicken with melted butter. Bake for 25 minutes. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">3/4 cup mayonnaise</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3 tablespoons honey</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons yellow mustard</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">juice from half a lemon</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon horseradish (I use the creamy kind from Kraft)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1-2 tablespoons orange juice</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Stir together the mayonnaise, honey, mustard, lemon, and horseradish. Then stream in the orange juice to thin out the sauce to the consistency you like. Place in refrigerator until ready to use. </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">*This recipe was tweaked a little from the original (I increased/decreased ingredients to what worked for me). You can find the original recipe on food network: </span><br />
<a href="http://www.foodnetwork.com/recipes/paula-deen/chicken-nuggets-with-honey-mustard-dipping-sauce-recipe/index.html"><span style="font-family: 'Trebuchet MS', sans-serif;">http://www.foodnetwork.com/recipes/paula-deen/chicken-nuggets-with-honey-mustard-dipping-sauce-recipe/index.html</span></a><br />
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</span>misscrysghttp://www.blogger.com/profile/05131216720773027050noreply@blogger.com0tag:blogger.com,1999:blog-1327986370373640143.post-76994834686088377782011-12-27T22:06:00.000-08:002011-12-27T22:06:17.955-08:00Grandma's Apricot Bars<span style="font-family: 'Trebuchet MS', sans-serif;">So my grandma is famous for her baked goodies but infamous for not measuring her ingredients, which makes it hard for me to replicate and archive! However, I got this one down pretty good! These are the best crumbly apricot bars you'll make at home! Mouth watering just thinking about them!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ftOZZmwWpLOqAfa7Y59cfT0NNWOh-Ax_R2inaHlNuKYNzwniPg3stITeS-RMrqwUgpNAYR3e97zOcoz6-AA7eMm-TF2sFNJtEr9ydiREos_NwZFC9_FSl6nIrTM3KQEbJzVOKMLRMSM/s1600/apricot+bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ftOZZmwWpLOqAfa7Y59cfT0NNWOh-Ax_R2inaHlNuKYNzwniPg3stITeS-RMrqwUgpNAYR3e97zOcoz6-AA7eMm-TF2sFNJtEr9ydiREos_NwZFC9_FSl6nIrTM3KQEbJzVOKMLRMSM/s1600/apricot+bars.jpg" /></span></a></div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;"><b>Apricot Bars</b><o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">2 cups flour<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">½ teaspoon baking soda<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon salt<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">¾ cup butter<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">1 cup sugar<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">2 cups apricot preserves (you can try any fruit preserve, I just prefer homemade apricot when available)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">Preheat oven to 350 degrees.</span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">Sift flour, baking soda, salt together. Set aside. Cream butter and sugar until fluffy. Add flour mixture and blend well. Press half mixture in bottom of 13x9 inch bar pan. Spread jam and then sprinkle with remaining flour mixture. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">Bake for 25-30 minutes or until crust is golden.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Enjoy :)</div>misscrysghttp://www.blogger.com/profile/05131216720773027050noreply@blogger.com0tag:blogger.com,1999:blog-1327986370373640143.post-58860197673726690942011-12-27T21:43:00.000-08:002011-12-27T21:43:27.680-08:00Yummy Pasta Bake!<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: -webkit-auto;"><span style="font-family: 'Trebuchet MS', sans-serif;">Need something warm and comforting and yummy all in a spoonful!?</span></div><div style="text-align: -webkit-auto;"><span style="font-family: 'Trebuchet MS', sans-serif;">Fear not! </span></div><div style="text-align: -webkit-auto;"><span style="font-family: 'Trebuchet MS', sans-serif;">This easy-peezy Pasta Bake is ready in less than an hour and both adults and kids love it!</span></div><br class="Apple-interchange-newline" /><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJqMdOKAdk2g1839i2xFP36VoLcUttK6F83vX9uIJT_mCTX9nFN2QfBwp7-MD_9V5w0_vys_W_NyE6bJ4puaT5QFT1fBkWqSdDMVD_uaXHX6xknrnuS8u4YT-dF0I1Bmf_-ETdlWfWX6A/s1600/ziti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJqMdOKAdk2g1839i2xFP36VoLcUttK6F83vX9uIJT_mCTX9nFN2QfBwp7-MD_9V5w0_vys_W_NyE6bJ4puaT5QFT1fBkWqSdDMVD_uaXHX6xknrnuS8u4YT-dF0I1Bmf_-ETdlWfWX6A/s1600/ziti.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;"><b>Pasta Bake</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 pound pasta (I use ziti or penne)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 pound ground beef (or go meatless)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 onion, diced</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 cup mushrooms, sliced</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 zucchini, sliced</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 jar marinara sauce (I prefer Emeril Lagasse's marinara or make your own)</span> </div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">6 slices of provolone</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">8 ounces sour cream</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 cups mozzarella, shredded or sliced</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">basil</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">Preheat oven to 375 degrees Fahrenheit. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">Cook pasta according to package directions. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">Cook ground beef in a skillet. Add onions, mushrooms, and zucchini and cook until tender. Add marinara sauce. Once the pasta is cooked and drained toss with the pasta sauce. In a 9x13 casserole baking dish put half the pasta then cover with the provolone slices. Now spread the sour cream over the provolone and put the remaining pasta in the dish. Sprinkle with the mozzarella and strips of basil. Bake for 25 min or until cheese is melty and bubbly. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;">Enjoy :)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></div>misscrysghttp://www.blogger.com/profile/05131216720773027050noreply@blogger.com0tag:blogger.com,1999:blog-1327986370373640143.post-30962423775394136562011-12-27T18:12:00.000-08:002011-12-27T18:12:06.212-08:00Keeping Bows/Barrettes Organized!My daughter has a container full of little bows and barrettes for her hair. In an attempt to keep them organized we pinned a piece of ribbon on her vanity and clipped them all. Now they look nice, neat, and organized!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilh2opOYbuVHjE7leIPTb0DjBqF69AeuBVBKx1XzpxyuY09z1HtTMlx-zWRdWsU1qqQGXEDcftCueWXk5Kfc62ATv1MPJ4kwh23FNkGucd9p4JEM6EnHwWmabYLrs914WKJz957GS26Bs/s1600/ribbon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilh2opOYbuVHjE7leIPTb0DjBqF69AeuBVBKx1XzpxyuY09z1HtTMlx-zWRdWsU1qqQGXEDcftCueWXk5Kfc62ATv1MPJ4kwh23FNkGucd9p4JEM6EnHwWmabYLrs914WKJz957GS26Bs/s320/ribbon.jpg" width="320" /></a></div>misscrysghttp://www.blogger.com/profile/05131216720773027050noreply@blogger.com0tag:blogger.com,1999:blog-1327986370373640143.post-52083151389999331752011-12-23T19:44:00.000-08:002012-01-27T13:47:49.344-08:00Cake Deco..<span style="font-family: 'Trebuchet MS', sans-serif;">As a way to make extra funds, I bake and decorate cakes! I didn't go to school or take classes for this, so it's not perfect but here they are! :)</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn2TPEZ7yP4vUJcHS-be_Da0vxjlU0xUmU9vFhFDusrNpklPqbKLfdjQ5g7_SPf9fJPs9yQw176Bt2ux4eZr7qYtnuMwz-x538FDossLrtxaEuM0Ss1UOqecgCotYfQ8xea4cyF5JJzeU/s1600/pianocake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn2TPEZ7yP4vUJcHS-be_Da0vxjlU0xUmU9vFhFDusrNpklPqbKLfdjQ5g7_SPf9fJPs9yQw176Bt2ux4eZr7qYtnuMwz-x538FDossLrtxaEuM0Ss1UOqecgCotYfQ8xea4cyF5JJzeU/s320/pianocake.jpg" width="320" /></a></div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span>misscrysghttp://www.blogger.com/profile/05131216720773027050noreply@blogger.com0tag:blogger.com,1999:blog-1327986370373640143.post-7317002896846458962011-12-19T18:50:00.000-08:002011-12-19T18:50:40.037-08:00You'll never eat fruit alone again ;)<div style="font-family: "Trebuchet MS",sans-serif;"><b>This fruit dip is absolutely the best fluffy concoction. My sisters swear you don't even need fruit, just a spoon! Always a hit! </b></div><div style="font-family: "Trebuchet MS",sans-serif;"><b><br />
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</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Fluffy Fruit Dip </b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">6 oz. cream cheese</div><div style="font-family: "Trebuchet MS",sans-serif;">8 oz. cool whip</div><div style="font-family: "Trebuchet MS",sans-serif;">small container of marshmallow fluff</div><div style="font-family: "Trebuchet MS",sans-serif;">An assortment of fruit (bananas, grapes, nectarines, and pineapple are my faves!) </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><span style="font-family: "Trebuchet MS",sans-serif;">Mix the cream cheese with a mixer until smooth, add cool whip, then add marshmallow fluff. Chill and serve with fruit. </span>misscrysghttp://www.blogger.com/profile/05131216720773027050noreply@blogger.com0tag:blogger.com,1999:blog-1327986370373640143.post-20779861500254290342011-12-15T14:52:00.000-08:002011-12-15T14:52:44.606-08:00Only In New Mexico..well mostly :)<div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">Biscochitos are a New Mexican tradition. They are delicate, flaky, and perfectly sweet! I know they aren’t good for you since the recipe calls for lard, but this is the authentic way to make them and they are so good just the way they are! <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;"><b>Biscochitos</b><o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
</b></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">2 cups Lard<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">2 Eggs <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">1 cup sugar + 1 more for the cinnamon sugar mixture<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">6 cups all-purpose flour<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">3 tsp baking powder<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp salt<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">1 tbsp anise (optional)</span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">6 tbsp orange juice<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">2 Tbsp Cinnamon and 1 cup sugar mixed together in a shallow bowl. Set Aside. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">Combine the flour, baking, powder, and salt together. In a separate bowl, cream the lard, eggs, and 1 cup sugar together. Add dry ingredients and mix with mixer on low speed, mixture will be crumbly. Add the orange juice and mix with your hands or with the paddle mixture until combined. At this point you can add the anise if you prefer. Press dough together to form a ball and roll out dough to about 3/16 of an inch thick. Use cookie cutters to cut out shapes. Then place cookies face down into cinnamon and sugar mixture and place on an ungreased cookie sheet. Bake at 350 degrees for 12 minutes or until edges are golden brown. Cool cookies on cooling racks and then recoat the face side with more cinnamon and sugar. Store in cool dry place. <o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;">*Do not put cookies in a sealed container or in a Ziploc bag because you don’t want cookies to have any moisture. <o:p></o:p></span></div><div class="MsoNormal"><br />
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</div>misscrysghttp://www.blogger.com/profile/05131216720773027050noreply@blogger.com0tag:blogger.com,1999:blog-1327986370373640143.post-1639207014528410652011-12-14T15:31:00.000-08:002011-12-14T15:31:17.580-08:00Quite Possibly The Best Coleslaw<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimokbSms0NFt0DArI-zb9pPD5lgZuVp81w6cJ94l0xCOsimDLtlTT1B_IRpDZ70cnPSYANGsmtJD-ZwHlm0MsiLjJMYTh6jdD43ld_G-bqsXM86aLqb6TKgfahIcK1KSj8K4f4qtAAiyY/s1600/coleslaw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimokbSms0NFt0DArI-zb9pPD5lgZuVp81w6cJ94l0xCOsimDLtlTT1B_IRpDZ70cnPSYANGsmtJD-ZwHlm0MsiLjJMYTh6jdD43ld_G-bqsXM86aLqb6TKgfahIcK1KSj8K4f4qtAAiyY/s1600/coleslaw.jpg" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Okay so I found a recipe for coleslaw to use as a base and tweaked it to my liking! I wanted coleslaw that could be piled high on a pulled pork sandwich and this is the winner! I get rave reviews every time I make it and hope you enjoy it! :)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Confetti Coleslaw</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 head green cabbage, shredded</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 head red cabbage, shredded</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup carrots, diced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup red onion, diced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 cup mayonnaise</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/3 cup white wine vinegar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup white sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon celery seed</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 teaspoon salt</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">fresh black pepper to taste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I use my Pampered Chef chopper for the cabbage, carrots, onion. Then I whisk together the vinegar, sugar, celery seed, salt, and pepper in a separate bowl. Toss the cabbage mix and the dressing together. Refrigerate for an hour before serving. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I don't recommend making this too far in advance, I think it always tastes best the same day. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-misscrysg ;)</span>misscrysghttp://www.blogger.com/profile/05131216720773027050noreply@blogger.com0