tag:blogger.com,1999:blog-90689929902980534472024-03-13T07:13:10.727-07:00Cooking with Kari and BonnieKarihttp://www.blogger.com/profile/00157197126708689781noreply@blogger.comBlogger157125tag:blogger.com,1999:blog-9068992990298053447.post-14268889488891104742010-07-25T10:34:00.000-07:002010-07-25T11:02:39.183-07:00The perfect cheesecake!<div align="center"><a href="http://2.bp.blogspot.com/_GADm01mM9vE/TEx5KnQVJ5I/AAAAAAAABzk/CbAobxwcm5s/s1600/IMG_4520.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5497902468355663762" border="0" alt="" src="http://2.bp.blogspot.com/_GADm01mM9vE/TEx5KnQVJ5I/AAAAAAAABzk/CbAobxwcm5s/s320/IMG_4520.JPG" /></a> The Perfect Cheesecake!</div><div align="center">New York Style Cheesecake that is to die for! I am serious!</div><div align="center"> </div><div align="center">3 Cups Honey made Graham Cracker crumbs</div><div align="center">1/2 Cup Butter melted</div><div align="center">1 1/ 2 cup sugar divided</div><div align="center">4 (8oz) Pkg. cream cheese, softened</div><div align="center">2 Tsp. Vanilla, divided</div><div align="center">1 (16oz) container of sour cream</div><div align="center">4 eggs</div><div align="center"> </div><div align="left">Directions:</div><div align="left">1. Preheat oven to 325 degrees. Spray a 13x9" pan with cooking spray, OR line with foil (with ends of foil extending over the edge of the pan for easy removing). Mix crumbs, butter, and 4 Tablespoons of sugar in a small bowl until well mixed, and press firmly in the bottom of the pan.</div><div align="left">2. Beat cream cheese, 1 Cup & 2 Tbsp of remaining sugar and 1 tsp. of Vanilla in a large bowl, on medium speed with an electric mixer until well blended and smooth. Add 1 cup of sour cream, mix well. Add eggs one at time beating until mixed on low speed after each one. Pour over crust.</div><div align="left">3. Bake 40 minutes or until the center is just about set. Mix remaining sugar, sour cream and vanilla in a small bowl until smooth. Gentle smooth over the top of cheese cake. Bake for an additional 15 minutes. Cool for 1 hour, then cover and put into refrigerator. Let cool for an additional 4 hours or over night. </div><div align="left">4. When ready to eat, garnish as desired. We like to add a dollup of cool whip and mini chocolate chips! Make for some really yummy dessert! </div><div align="center"> </div><div align="center"> </div><div align="center"><br /> </div><div align="center"></div>Anonymoushttp://www.blogger.com/profile/01304787947885517561noreply@blogger.com1tag:blogger.com,1999:blog-9068992990298053447.post-284285837284926992010-06-10T06:13:00.000-07:002010-06-10T06:21:01.510-07:00Baked Eggs in Ham Crisps<a href="http://1.bp.blogspot.com/_GADm01mM9vE/TBDme5Gj1bI/AAAAAAAABrc/qHndYJyP1gg/s1600/BakedHamCrisps.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 203px;" src="http://1.bp.blogspot.com/_GADm01mM9vE/TBDme5Gj1bI/AAAAAAAABrc/qHndYJyP1gg/s320/BakedHamCrisps.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5481134164908692914" /></a><br />This is my new favorite breakfast! It is easy, and my kids love it! Sure beats having to make omelets for all of them every morning, because they want a cooked breakfast! LOL! <br /><br />Baked Eggs in Ham Crisps<br /><br />serves 1<br /><br />2 thin slices of honey ham, or turkey<br />2 large eggs<br />cooking spray<br />cheese to top it with<br />salt and pepper to taste<br /><br />1. Preheat oven to 350 degrees. Spray 2 muffin cups with cooking spray and line with one ham slice each. <br />2. Crack an egg into each ham cup or scramble in a bowl, and then pour into ham or turkey cup. Bake for 12 - 15 minutes. <br />3. Top with shredded cheese (i like to use Cheddar) and bake again for 3 minutes or until cheese is melted. '<br />4. Remove pan from oven and slide the egg filled ham crisps out of the pan and on to a plate. Season with salt and pepper. Serve immediately.<br /><br />Note: another variation is adding vegetables to it, put them under the egg! Or you can top with salsa! Both are yummy!Anonymoushttp://www.blogger.com/profile/01304787947885517561noreply@blogger.com0tag:blogger.com,1999:blog-9068992990298053447.post-36911694362698435992010-06-10T06:07:00.000-07:002010-06-10T06:12:59.033-07:00Bacon and Swiss Meatloaves with Portebello Mushroom GravyBacon and Swiss Meatloaves with Portebello Mushroom Gravy<br /><br />makes 6 mini meatloaves<br /><br />2 tablespoons of butter<br />1/2 cup diced onion<br />1/4 cup diced celery<br />3 cloves of diced garlic<br />1/2 cup ketchup<br />2 tablespoons Worcestershire sauce<br />1 teaspoon salt<br />1/2 teaspoon pepper<br />1/4 teaspoon nutmeg<br />1 and 1/3 pounds ground beef - I like 90%<br />1 and 1/3 pounds ground pork<br />2 eggs<br />1 cup plain bread crumbs<br />12 slices of bacon cut in half and cooked until just crisp<br />8 slices of Swiss cheese<br /><br />for gravy-<br />2 tablespoons butter<br />2 portebello mushrooms, diced<br />2 tablespoons flour<br />1 to 1 and 1/2 cups beef stock<br />salt and pepper to taste<br /><br />For the meatloaves, preheat oven to 350 degrees.<br /><br />1. Over medium high heat, melt the butter in a large saute pan and add the onions and celery. Saute for about 10 - 12 minutes or until the onions begin to caramelize. Add the garlic and saute for and additional minute. Add the ketchup, Worcestershire sauce, salt, pepper, and nutmeg and stir to combine. Remove from heat and let cool.<br />2. Meanwhile, place both meats, the eggs, and breadcrumbs in a large bowl. Dice half of the bacon and 5 slices of the cheese and add it to the bowl. Add the onion mixture and gently combine all the ingredients. Form into 6 mini meatloaves and place on a large rimmed baking sheet. <br />3. Bake for about 30 - 40 minutes or until a thermometer registers about 160 - 165 degrees. Remove from oven and immediately top with the remaining cheese and 2 half slices of bacon.<br /><br />4. While the meatloaves are baking, prepare the gravy. Melt the butter in a small saucepan over medium high heat. Add the mushrooms and saute for about 5 - 7 minutes or until the mushrooms just begin to get tender. Still in the flour and cook for about a minute. Gradually add the beef stock and stir to combine. Cook the gravy for about 3 - 4 minutes or until thickened. Add more stock depending on how thick or thin you like your gravy. Serve warm over meatloaves.<br /><br />Note -- the meatloaves can be prepared ahead of time and reheated in the microwave on 70% power for 1 - 2 minutes. Continue heating at 30-second intervals until they are heated through. The meatloaves can also be frozen. Thaw in the refrigerator overnight and heat according to the above directions.Anonymoushttp://www.blogger.com/profile/01304787947885517561noreply@blogger.com0tag:blogger.com,1999:blog-9068992990298053447.post-36826580137420115362010-06-09T08:13:00.000-07:002010-06-09T08:18:04.996-07:00Whats for dinner tonight? Chicken?<a href="http://2.bp.blogspot.com/_GADm01mM9vE/TA-wglQW-fI/AAAAAAAABrU/T9UclQTGQoc/s1600/mini_friedchix_005.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5480793345336211954" border="0" alt="" src="http://2.bp.blogspot.com/_GADm01mM9vE/TA-wglQW-fI/AAAAAAAABrU/T9UclQTGQoc/s320/mini_friedchix_005.JPG" /></a><br /><strong>Mini Fried Chicken<br /></strong>Recipe and picture from "Dinners for a Year" Blog<br />makes 50 pieces<br /><br />1 cup flour<br />1 cup seasoned, fine bread crumbs<br />1/2 teaspoon paprika<br />1/4 teaspoon cayenne pepper<br />1/2 teaspoon salt<br />50 chicken wing segments<br />canola oil<br /><br />1. In a large, shallow bowl, combine the flour, breadcrumbs, paprika, cayenne pepper, and salt. Dredge the chicken, a few pieces at a time, in the flour mixture making sure to shake off any excess flour. Place on a large baking sheet and refrigerate for 1 hour. Coat the chicken a second time with the flour mixture before frying.<br /><br />2. Heat about 3 inches of canola oil in a large, high sided stock pot to 375 degrees. Deep fry about 8 - 10 pieces of chicken at a time for about 12 minutes, turning once. Drain on a wire cooling rack placed in a large baking sheet.<br /><br />3. Serve immediately or cool completely and store in the refrigerator in a ziploc bag. Serve cold or reheat in a 350 degree oven for 10 minutesAnonymoushttp://www.blogger.com/profile/01304787947885517561noreply@blogger.com0tag:blogger.com,1999:blog-9068992990298053447.post-54325734333139178102010-06-09T08:11:00.000-07:002010-06-09T08:13:07.207-07:00Whats for dinner tonight? Potatoes?Crispy Parmesan Potatoes<br /><br />5 medium potatoes, cut in chunks<br />about 3 - 4 tablespoons olive oil<br />3/4 cup seasoned bread crumbs<br />1/2 cup Parmesan cheese<br /><br />Mix all ingredients together in a large bowl. Spread on a greased baking sheet. Bake in a preheated 400 degree oven for about 30 to 40 minutes. Turn occasionally so they don't burn. The potatoes should be tender and lightly browned.Anonymoushttp://www.blogger.com/profile/01304787947885517561noreply@blogger.com0tag:blogger.com,1999:blog-9068992990298053447.post-26108261114741788422010-06-09T07:56:00.000-07:002010-06-09T08:09:10.808-07:00Peanut Butter BreadPeanut Butter Bread<br /><br />makes 1 loaf<br /><br />3/4 cup sugar<br />1/2 cup Crunchy peanut butter (smooth can be used if you don't want the nuts)<br />1 teaspoon vanilla<br />2 eggs, beaten<br />1 1/2 cups milk<br />2 1/4 cups flour<br />4 teaspoons baking powder<br />1/2 teaspon salt<br />Chocolate chips or chopped peanuts to top the loaf with<br /><br />1. Preheat oven to 350 degrees. Spray a loaf pan with cooking spray (Pam). Set aside.<br /><br />2. In a large bowl, cream sugar, peanut butter, and vanilla. Add eggs and milk and mix well.<br /><br />3. Combine flour, baking powder, and salt and add to the peanut butter mixture. Beat well. Pour into loaf pan, and top with topping.<br /><br />4. Bake for 50 - 55 minutes until golden brown and a skewer comes out clean. Allow to cool in pan 10 minutes before unmolding.Anonymoushttp://www.blogger.com/profile/01304787947885517561noreply@blogger.com0tag:blogger.com,1999:blog-9068992990298053447.post-760908125566547922010-06-09T07:38:00.000-07:002010-06-09T07:43:37.043-07:00Cookie Dough Stuffed Cinnamon Rolls<a href="http://2.bp.blogspot.com/_GADm01mM9vE/TA-od7bZMeI/AAAAAAAABrM/BfcweBJvUNw/s1600/cinnamonrollcookie7.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5480784503655444962" border="0" alt="" src="http://2.bp.blogspot.com/_GADm01mM9vE/TA-od7bZMeI/AAAAAAAABrM/BfcweBJvUNw/s320/cinnamonrollcookie7.jpg" /></a><br />Glazed Cinnamon Rolls Stuffed with Chocolate Chip Cookie Dough<br /><br />Ingredients:<br /><br />1 package Pillsbury cinnamon rolls with glaze<br />1 teaspoon chocolate chip cookie dough per cinnamon roll<br />1/2 Teaspoon cinnamon<br /><br />Directions:<br />1.Preheat the oven to 400.<br />2.Unwrap the roll of cinnamon rolls until you get that jarring "pop" that means the feast has been unleashed.<br />3.Separate the rolls, and unroll each one gently.<br />4.Roll each teaspoon of cookie dough into a thin log (use floured hands), slightly thinner than the thickness of the unrolled cinnamon roll.<br />5.Place the log of dough on top of the unrolled cinnamon roll, and gently re-roll. Repeat with the rest of the rolls.<br />6.Place the rolls in a lightly greased pie plate (it keeps it all contained) and bake according to the package directions, 15 minutes or so.<br />7.Once the rolls are out of the oven, gently heat the glaze in the microwave for about 10 seconds, or until pourable. Mix cinnamon with glaze, and liberally pour glaze your cinnamon rolls.<br />8.Enjoy.Anonymoushttp://www.blogger.com/profile/01304787947885517561noreply@blogger.com0tag:blogger.com,1999:blog-9068992990298053447.post-61281069510183959702010-04-29T06:20:00.000-07:002010-04-29T07:24:12.705-07:00BeignetsEvery since we watched Disney's "Princess and the Frog", I have often wondered what a <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Beignet</span> was. Charlotte refers to <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Tiana's</span> <span id="SPELLING_ERROR_2" class="blsp-spelling-error">beignets</span> as "man catching <span id="SPELLING_ERROR_3" class="blsp-spelling-error">beignets</span>". So I was wondering what these were, that made them so good. So I got to researching and I found....<br /><br /><div align="center"><strong><span id="SPELLING_ERROR_4" class="blsp-spelling-error">Beignets</span></strong><br />(pronounced Ben <span id="SPELLING_ERROR_5" class="blsp-spelling-error">yay</span>)<br /><br /><a href="http://4.bp.blogspot.com/_GADm01mM9vE/S9mKthyS1ZI/AAAAAAAABq0/k0r3ve5-UKM/s1600/Beignets.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5465552137558873490" border="0" alt="" src="http://4.bp.blogspot.com/_GADm01mM9vE/S9mKthyS1ZI/AAAAAAAABq0/k0r3ve5-UKM/s320/Beignets.jpg" /></a><br /><span id="SPELLING_ERROR_6" class="blsp-spelling-error">Beignets</span> are often found in and typically associated with the city of New Orleans, Louisiana. They are referred to as a French doughnut or pastry made from deep-fried dough and sprinkled with confectioner's sugar.</div><br /><br /><br /><div align="center">So <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">here's</span> the recipe<br /><br />Ingredients:<br />1 envelope active dry yeast<br />1 1/2 cups warm water (approx. 105°)<br />1/2 cup granulated sugar<br />1 teaspoon salt<br />2 eggs, beaten<br />1 cup evaporated milk<br />7 cups all-purpose flour<br />1/4 cup shortening, softened<br />oil for deep frying<br />powdered sugar</div><br /><br />Directions:<br />In large bowl, sprinkle yeast over the warm water; stir to dissolve and let stand for 5 minutes. Add sugar, salt, beaten eggs, and evaporated milk. Whisk or use an electric mixer to blend thoroughly. Add 4 cups of the flour; beat until smooth.<br /><br />Add shortening; gradually blend in remaining flour. Cover with plastic wrap and chill at least 4 hours or overnight. Roll out on floured board to 1/8-inch thickness. Cut into 2 1/2 to 3-inch squares. Deep fry at 360° for 2 to 3 minutes until lightly browned on both sides. Drain on paper towels and sprinkle generously with powdered sugar. Serve hot with coffee (or if you don't drink coffee, like us, serve with hot cocoa).<br /><br />Side note:<br />Dough can cut and frozen, separated in container with waxed paper.<br /><br />Makes 4 to 5 dozen.Anonymoushttp://www.blogger.com/profile/01304787947885517561noreply@blogger.com0tag:blogger.com,1999:blog-9068992990298053447.post-20415270979774943352010-04-26T12:10:00.000-07:002010-04-26T12:15:40.000-07:00Toasted Coconut Cream Pie<a href="http://2.bp.blogspot.com/_GADm01mM9vE/S9XmRWcViLI/AAAAAAAABqc/muycZEYmkDI/s1600/coconut+cream+pie.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5464526908640561330" border="0" alt="" src="http://2.bp.blogspot.com/_GADm01mM9vE/S9XmRWcViLI/AAAAAAAABqc/muycZEYmkDI/s320/coconut+cream+pie.jpg" /></a><br /><div>Ingredients:</div><br /><div></div><br /><div>Crust<br />1 1/3 cups all-purpose flour<br />2 teaspoons granulated sugar<br />1/2 teaspoon salt<br />1/2 cup (1 stick) cold unsalted butter, cut into small pieces<br />3 to 4 tablespoons cold water<br /><br />Filling<br />2 1/4 cups fresh or well-stirred canned unsweetened coconut milk<br />2/3 cup granulated sugar<br />4 large egg yolks<br />3 tablespoons all-purpose flour<br />2 tablespoons cornstarch<br />Pinch of salt<br />2 tablespoons unsalted butter, at room temperature<br />3/4 cup plus 2 tablespoons shredded unsweetened dried coconut, toasted<br />3/4 teaspoon pure vanilla extract<br />1 cup heavy (whipping) cream<br />2 tablespoons confectioners' sugar<br /><br />Directions:<br /><br /><br />1. To make the crust: Whisk together the flour, sugar, and salt in a medium bowl. Cut in the butter with a pastry blender or two knives used scissors-fashion until the butter is the size of small peas. Sprinkle 1 tablespoon of the water over the mixture, stirring with a fork to moisten it evenly. Continue adding water until the dough just begins to come together when a small bit is pressed between your fingers; do not overwork the dough. Press the dough together into a ball and knead lightly. Shape the dough into a disk, wrap in wax paper, and refrigerate for at least 30 minutes, or for up to 2 days.<br /><br />2. Position a rack in the middle of the oven and preheat the oven to 425°F.<br /><br />3. Roll out the dough on a lightly floured surface to a 12- to 13-inch round. Transfer the dough to a 9-inch glass pie plate and gently press the pastry against the bottom and up the sides of the plate. Turn the overhang under and crimp the edges. Prick the bottom and sides of the shell with a fork.<br /><br />4. Line the pie shell with a piece of heavy-duty aluminum foil, pressing it snugly into the bottom and against the sides, and fill with uncooked rice or beans. Bake the crust for 12 minutes. Remove the foil and rice and bake for 8 to 10 minutes longer, or until the crust is golden brown. Let cool to room temperature on a wire rack.<br /><br />5. To make the filling: Bring the coconut milk just to a boil in a large heavy saucepan over medium heat. Remove the pan from the heat and cover to keep warm.<br /><br />6. Beat the sugar and egg yolks with an electric mixer on medium-high speed in a large deep bowl until very thick and pale and the volume has increased at least three times. Reduce the speed to medium and beat in the flour, cornstarch, and salt, scraping down the sides of the bowl as necessary. While beating, gradually pour in the warm coconut milk. Return the mixture to the saucepan and cook over medium-high heat, whisking constantly, until it comes to a boil and thickens, then boil for 1 minute, whisking constantly. Remove the pan from the heat, add the butter, and whisk until melted. Add 3/4 cup of the coconut and 1/2 teaspoon of the vanilla.<br /><br />7. Transfer the pastry cream to a bowl and let cool to room temperature, whisking occasionally. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for about 2 hours, until thoroughly chilled and set, or for up to 1 day.<br /><br />8. Beat the heavy cream with the confectioners' sugar with an electric mixer on medium-high speed in a large deep bowl until it holds stiff peaks when the beaters are lifted. Beat in the remaining vanilla. With a rubber spatula, fold about one-quarter of the whipped cream into the pastry cream.<br /><br />9. Transfer the pastry cream to the crust and smooth the top with a small offset spatula. Spread the remaining whipped cream over the top with the clean offset spatula. Refrigerate for at least 30 minutes, or for up to 4 hours, before serving.<br /><br />10. Sprinkle the top of the pie with the remaining toasted coconut. Serve cut into wedges.<br /><br />Recipe and picture from <a href="http://www.epicurious.com/recipesmenus/">Epicurious.com</a> </div>Anonymoushttp://www.blogger.com/profile/01304787947885517561noreply@blogger.com0tag:blogger.com,1999:blog-9068992990298053447.post-55732679281113255952010-04-12T07:50:00.001-07:002010-04-12T07:55:12.986-07:00Diabetic Week RecipesCinnamon Apple Cobbler<br /><br />Ingredients:<br />4 apples - peeled, cored and sliced<br />1 cup water<br />2 teaspoons ground cinnamon<br />2 tablespoons cornstarch<br />1/4 cup fructose (fruit sugar)<br />1 cup whole wheat flour<br />1 teaspoon baking powder<br />1/4 cup canola oil<br />1 tablespoon honey<br />1/2 cup lowfat buttermilk<br /><br />2 Tablespoons butter -melted<br />Cinnamon for top<br /><br />Directions:<br />1.Preheat oven to 375 degrees F ( 190 degrees C). <br />2.In a large saucepan over medium heat, combine the apples, water, cinnamon, cornstarch and fructose. Cook until apples are soft and mixture is thickened, about 10 minutes. <br />3.Pour the apple mixture into a casserole dish. <br />4.Prepare biscuit dough by combining the whole-wheat pastry flour and baking powder. Add the oil and stir until well mixed. Add the honey and buttermilk; stir with a fork until flour mixture is moist. Add additional milk if necessary. <br />5.Drop biscuit dough by tablespoons on top of apples. Bake for 20 minutes or until biscuits are golden brown. <br />6. Brush tops with melted butter, and sprinkle with cinnamon. Serve warm.Anonymoushttp://www.blogger.com/profile/01304787947885517561noreply@blogger.com0tag:blogger.com,1999:blog-9068992990298053447.post-37680686342693038592010-04-12T07:37:00.000-07:002010-04-12T07:48:30.586-07:00Diabetic Week RecipesButternut and Sweet Potato Bisque<br /><br />Ingredients:<br /><br />1 (2 pound) butternut squash - peeled, seeded, and cut into large chunks<br />4 sweet potatoes, peeled and cut into chunks<br />1 onion, peeled and chopped<br />1 (2 inch) piece fresh ginger, peeled and finely chopped<br />3 cloves garlic, peeled and grated<br />1 1/2 (32oz containers)Chicken stock, or amount to cover<br />1 cup plain yogurt, or amount desired (optional)<br />salt and ground black pepper to taste<br /><br />Directions:<br />1.Place the squash, sweet potatoes, onion, ginger, and garlic in a large pot. Pour in enough Chicken stock to cover the vegetables. Bring to simmer over medium heat, and cook until vegetables are tender and can be easily pierced with a fork, 30 to 45 minutes. <br />2.Remove pot from heat. Place soup in batches into a blender or the bowl of a food process. Pulse until smooth. Return soup to pot, and whisk in yogurt. Season with salt and pepper to taste. If necessary, reheat soup over low heat, but do not allow to boilAnonymoushttp://www.blogger.com/profile/01304787947885517561noreply@blogger.com0tag:blogger.com,1999:blog-9068992990298053447.post-87614781243178718672010-04-12T07:32:00.000-07:002010-04-12T07:37:16.462-07:00Diabetic Week Recipes<a href="http://3.bp.blogspot.com/_GADm01mM9vE/S8Mv0k8TljI/AAAAAAAABns/_KB07HFbfTs/s1600/butternut+squash+and+turkey+chili.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 250px; DISPLAY: block; HEIGHT: 250px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5459259753619494450" border="0" alt="" src="http://3.bp.blogspot.com/_GADm01mM9vE/S8Mv0k8TljI/AAAAAAAABns/_KB07HFbfTs/s320/butternut+squash+and+turkey+chili.jpg" /></a><br /><strong><span style="font-size:130%;">Turkey and Butternut Squash Chili</span></strong><br />Ingredients:<br /><br />2 tablespoons olive oil<br />1 onion, chopped<br />2 cloves garlic, minced<br />1 pound ground turkey breast<br />1 pound butternut squash - peeled, seeded and cut into 1-inch dice<br />1/2 cup chicken broth<br />1 (4.5 ounce) can chopped green chilies<br />2 (14.5 ounce) cans petite diced tomatoes<br />1 (15 ounce) can kidney beans with liquid<br />1 (15.5 ounce) can white hominy, drained<br />1 (8 ounce) can tomato sauce<br />1 tablespoon chili powder<br />1 tablespoon ground cumin<br />1 teaspoon garlic salt<br /><br />Directions:<br />1.Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.<br />2.Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.<br /><br />Recipe and Picture from Allrecipes.comAnonymoushttp://www.blogger.com/profile/01304787947885517561noreply@blogger.com0tag:blogger.com,1999:blog-9068992990298053447.post-44500812924165398352010-04-12T07:27:00.000-07:002010-04-12T07:31:11.960-07:00Diabetic Week<span style="font-family:arial;font-size:130%;"><strong>Eat To Beat Diabetes</strong></span><br />An article posted by Reader Digest<br />The fact that diet is a key part of managing diabetes is no surprise. After all, glucose comes from food, so it makes sense that what you eat plays a role in making your blood sugar go up.<br /><br />But you shouldn't think of food as the problem. Instead, consider it a big part of the solution.<br /><br />Food as medicine? You bet. In fact, the right diet is such powerful medicine that, for people with type 2 diabetes, it could actually reverse the course of your disease. If you take insulin or other medication, it could help you reduce your dose or even eliminate your medication. For people with type 1 diabetes, the right diet can help you better manage your condition.<br /><br />Fortunately, your food prescription doesn't have to taste like medicine. If you think having diabetes means a no-fun "diabetic diet" of flavorless meals, and all your favorite foods forbidden, think again. The truth is, a healthful diet for a person with diabetes isn't very different from a healthful diet for anybody else. Although for many years the medical establishment recommended restricted diet for people with diabetes--especially when it came to sugar--research has shown that sugar is not the villain it was once thought to be. In 1994 the American Diabetes Association (ADA) loosened its dietary recommendations and expanded the options for healthful eating. The emphasis now is on choices--and some choices are better than others, whether you have diabetes or not.<br /><br />Your "Eat to Beat" Game Plan<br /><br />How do you eat to beat diabetes? The goal is to control blood sugar while getting the right balance of nutrients for great health. But exactly what that means for you will depend on a host of factors. To plot a strategy that will work for you:<br /><br />Consult a dietitian. Your doctor can refer you to a registered dietitian, who will evaluate your current diet and make suggestions based on what, when, and how much you like to eat. Don't worry that a dietitian will only give you a list of rules and no-no's--a common fear. You may find instead that she actually provides you with more flexibility than you thought possible. For example, if you eat an ethnic diet that includes a lot of beans and rice--foods that raise blood-glucose levels--your dietitian can help make sure those staples remain a major part of your diet by, say, limiting per-meal portions or spreading your consumption out over the course of the day.<br /><br />Many health-insurance and managed-care plans won't pay for ongoing consultations with a dietitian, but a diagnosis of diabetes will often allow you to schedule up to three visits. That's enough to establish a workable plan, which you, your doctor, and--perhaps occasionally--your dietitian can fine-tune as you go.<br /><br />Keep a food diary. Before you see your dietitian for the first time, keep a log of each morsel--no matter how small--that you eat every day for at least a week. Don't just simply note what you put in your mouth. Also write down where you ate a particular food and what you were doing at the time. Doing this will help your dietitian find patterns that may reveal the other "w"--why you eat. Keeping a food diary doesn't help only your dietitian: Writing down what you eat will heighten your awareness of your eating habits, and this can help you recognize ways you can change.<br /><br />For your diary, keep a small notebook handy throughout the day so you can jot down what you eat right away. Some people make their notes in digital planners like Palm Pilots. If taking notes at every sitting is inconvenient, you can try to reconstruct your food consumption at the end of the day; the record will be valuable even if you forget an item here and there.<br /><br />Factor in your blood sugar. Also show your dietitian your log of daily blood-sugar readings so she can compare your glucose levels to your eating patterns. Comparing the two will indicate how much your blood sugar tends to swing in response to food and will help determine when and how much you should eat. Some people with diabetes can manage simply by eating three balanced meals a day and cutting back on the empty calories in sweets; others need to follow a more detailed plan specifying calories, grams of carbohydrate, or number of servings from different food groups.<br /><br />Put it all together. Once you and your dietitian have a grasp of your eating and blood-sugar patterns, it's time to hammer out recommendations for specific foods you can eat at each meal or snack. This process is part negotiation and part analysis, and it involves other variables that have to be factored in:<br /><br />•Your weight. The more excess pounds you carry, the more careful you'll need to be about what you eat.<br />•Exercise habits. Exercising typically makes blood sugar go down, so how much you do--and when--will affect the number of calories you should take in at each meal.<br />•Insulin use. If you're type 1, the content and timing of your meals should consistently balance the amount of insulin circulating in your blood from injections. If you're type 2 and using insulin, you'll need to factor this in on top of variables (such as weight and exercise) that affect insulin resistance.<br />•Medication use. Which medication you take, how much, and when its action peaks may affect your dietary choices. If you have type 2 diabetes, getting off medication may be a realistic goal for your meal plan.<br />•Special considerations. Be sure to inform your dietitian of results of tests for lipids (such as cholesterol), blood pressure, and microalbumin (for kidney function). If you already suffer such complications as poor cholesterol ratios, high blood pressure, and kidney damage, you may need to follow guidelines that specifically deal with those conditions, such as eating even less saturated fat, cutting back on salt, or avoiding excessive amounts of protein.<br />•Consistency is key. Once you've developed a plan, you'll keep your blood sugar more stable if you eat about the same amount of food with the same balance of nutrients at about the same times each day. Don't figure you can be "bad" on some days as long as you're "good" on others: Eating in erratic patterns only causes blood sugar to seesaw. Instead, try to come up with a meal plan you can live with all the time.<br />•How's it working? Self-monitoring your blood sugar will give you and your doctor a sense of how well you're able to control it with diet. From there, you can fine-tune your plan of attack by tinkering with your meal plan or changing your activity level, insulin dosage, or other variables. If you're type 2 and you're having trouble keeping your blood sugar in line through diet and exercise, that may mean you're a candidate for insulin or drug intervention. On the other hand, if you've succeeded at losing weight and controlling your blood sugar through diet and exercise, you may be able to stop taking insulin or medication.Anonymoushttp://www.blogger.com/profile/01304787947885517561noreply@blogger.com0tag:blogger.com,1999:blog-9068992990298053447.post-23299700078983629542010-04-12T07:23:00.000-07:002010-04-12T07:27:11.545-07:00Diabetic WeekYou came, you saw, you shopped. But then you got home from the supermarket and started unloading fatty snack items and deli meats. What went wrong?<br /><br />You fell back into the habit of shopping like an average American rather than a person with a dietary purpose. In an enticing palace of eating designed to lead you astray, here's how to stay on track:<br /><br /><br />•Make a list. The meal plan you develop with your dietitian will help you figure out which foods you should be buying. Before you shop, write down what you need to reduce the chances of buying what you don't.<br />•Limit your trips. Make your shopping list long so you have to make only one or two trips to the store per week. Besides being more efficient, doing this provides less opportunity to make impulse purchases.<br />•Avoid shopping on an empty stomach. When you're hungry, you're more likely to grab high-fat snacks and desserts.<br /><br />Follow the walls. Limit browsing to the perimeter of the store, where you'll find the freshest, most healthful foods: raw produce, low-fat dairy products, fresh lean meats and fish. Venture into the interior aisles only when you're after specific foods, such as pasta and dried beans, to avoid picking up extra items not included in your diet plan.<br /><br /><br />Pay attention to portions. Those cookies look great--and hey, eating them only costs you 12 grams of carbohydrate. But check the serving size: one cookie. Eating "them"--say, three cookies--brings your total carb count up to 36 grams, more than the flesh of a baked potato.<br /><br />Ignore the pictures. Golden sunshine glows on heaps of freshly harvested grains--an image of good health that signifies nothing. Look at the side of the box instead for the facts, and choose foods that are high in fiber and low in fat and calories.<br /><br />Grade your grains. Want high-fiber bread? Look for the words "whole grain," "100 percent whole wheat," or "stone-ground" on the label. Breads labeled simply "wheat"--even if they are brown in color--may not contain whole grains. True whole-grain bread contains at least two grams of fiber per serving.<br /><br />Watch the language. Beware of foods labeled "no sugar added"--the wording is carefully chosen because the product may be loaded with natural sugar. You'll find the real story on the label, under "Sugars."<br /><br />Add some spice to your life. Instead of creamy condiments, load up on such spices as basil, chives, cinnamon, cumin, curry, garlic, ginger, horseradish, nutmeg, oregano, paprika, parsley, and Tabasco sauce. They're so low in carbohydrates, fat, protein, and calories that they're considered "free" items in meal planning.<br /><br />Keep your eye on the cashier. You're waiting in line, nothing to do--a captive audience. It's no accident that supermarkets pile their impulse items next to the registers. Keep a couple of items from your basket in your hands: It'll stop you from reaching for the candy bars.<br /><br />A few points to remember when eating to correct Diabetes... Keep these in mind when shopping!Anonymoushttp://www.blogger.com/profile/01304787947885517561noreply@blogger.com0tag:blogger.com,1999:blog-9068992990298053447.post-29001533139090010302010-04-12T07:19:00.000-07:002010-04-12T07:22:14.342-07:00Slow Cooker Squash and ApplesIngredients:<br />1 (3 pound) butternut squash - peeled, seeded, and cubed<br />4 apples - peeled, cored and chopped<br />3/4 cup dried cranberries<br />1/2 white onion, diced (optional)<br />1 tablespoon ground cinnamon<br />1 1/2 teaspoons ground nutmeg<br /><br />Directions:<br />Combine the squash, apples, cranberries, onion, cinnamon, and nutmeg in a slow cooker. Cook on HIGH for 4 hours or until the squash is tender and cooked through. Stir occasionally while cooking.Anonymoushttp://www.blogger.com/profile/01304787947885517561noreply@blogger.com0tag:blogger.com,1999:blog-9068992990298053447.post-30338767994274360732010-04-12T07:16:00.000-07:002010-04-12T07:19:40.861-07:00Triple Berry Pie<a href="http://1.bp.blogspot.com/_GADm01mM9vE/S8Mr91_8WkI/AAAAAAAABnk/MUFi07xF8s0/s1600/triple+Berry+Pie.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 250px; height: 250px;" src="http://1.bp.blogspot.com/_GADm01mM9vE/S8Mr91_8WkI/AAAAAAAABnk/MUFi07xF8s0/s320/triple+Berry+Pie.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5459255514770463298" /></a><br />Ingredients:<br />1 cup fresh strawberries, halved<br />1/2 cup white sugar<br />3 tablespoons cornstarch<br />2 cups raspberries<br />1 1/2 cups fresh blueberries<br />1 recipe pastry for a 9 inch double crust pie<br /><br />Directions:<br />1.In a large mixing bowl, stir together sugar and cornstarch. Add strawberries, raspberries, and blueberries; gently toss until berries are coated. When using frozen fruit allow fruit mixture to stand for 15 to 30 minutes, or until fruit is partially thawed. <br />2.Line a 9 inch pie plate with half of the pastry. Stir berry mixture, and transfer to the crust lined pie plate. Top with second crust, and seal and crimp the edge. To prevent overbrowning, cover the edge of the pie with foil. <br />3.Bake at 375 degrees F (190 degrees C) for 25 minutes when using fresh fruit, 50 minutes for frozen fruit. Remove foil. Bake for an additional 20 to 30 minutes, or until the top is golden. Cool on a wire rack.Anonymoushttp://www.blogger.com/profile/01304787947885517561noreply@blogger.com0tag:blogger.com,1999:blog-9068992990298053447.post-76880299024199946222010-04-06T12:18:00.000-07:002010-04-06T12:25:21.168-07:00Dairy Free Week!<div align="center"><a href="http://1.bp.blogspot.com/_GADm01mM9vE/S7uKOEhnzmI/AAAAAAAABnc/ZH5LlDZSwUg/s1600/Balsamic+Chicken.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 250px; DISPLAY: block; HEIGHT: 250px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457107347827052130" border="0" alt="" src="http://1.bp.blogspot.com/_GADm01mM9vE/S7uKOEhnzmI/AAAAAAAABnc/ZH5LlDZSwUg/s320/Balsamic+Chicken.jpg" /></a> Picture from Allrecipes.com
<br /><div align="center"><strong>Balsamic Chicken Breast</strong>
<br /><strong></strong>
<br />Ingredients:
<br />
<br /><strong></strong>
<br />2 sweet potatoes, peeled and cut into 2-inch pieces
<br />1 tablespoon olive oil
<br />salt and pepper to taste
<br />2 skinless, boneless chicken breast halves
<br />1/2 cup balsamic vinegar
<br />salt and ground black pepper to taste
<br />1/2 cup balsamic vinegar</div></div>
<br />
<br />Directions:
<br />1.Preheat oven to 400 degrees F (200 degrees C).
<br />2.Place the potatoes on a baking sheet; drizzle olive oil over potatoes and season with salt and pepper.
<br />3.Place the chicken breasts in a baking dish. Pour 1/2 cup of balsamic vinegar over the breasts; season with salt and pepper. Cover with aluminum foil.
<br />4.Place the potatoes in the preheated oven and bake for 10 minutes; place the dish with the chicken in the oven and cook both the potatoes an chicken another 20 minutes; flip both the potatoes and chicken; reduce the oven heat to 350 degrees F (175 degrees C). Bake another 20 minutes.
<br />5.Pour 1/2 cup of balsamic vinegar into a small saucepan and place over medium heat. Cook until reduced to about 1/4 cup. Place the chicken breasts atop the potatoes; drizzle with the reduced balsamic vinegar to serve.< Anonymoushttp://www.blogger.com/profile/01304787947885517561noreply@blogger.com0tag:blogger.com,1999:blog-9068992990298053447.post-81510537436202231472010-04-06T12:16:00.000-07:002010-04-06T12:18:56.929-07:00Dairy Free Week!My personal fav, I have been waiting for a few weeks now to post this bad boy!!! We used the corn tortillas we had left over from our gluten free week... They were so yummy! Enjoy!!!<br /><br /><strong>Slow Cooker Chicken Tortilla Soup<br /></strong><br />Ingredients:<br />1 pound shredded, cooked chicken<br />1 (15 ounce) can whole peeled tomatoes, mashed<br />1 (10 ounce) can enchilada sauce<br />1 medium onion, chopped<br />1 (4 ounce) can chopped green chile peppers<br />2 cloves garlic, minced<br />2 cups water<br />1 (14.5 ounce) can chicken broth<br />1 teaspoon cumin<br />1 teaspoon chili powder<br />1 teaspoon salt<br />1/4 teaspoon black pepper<br />1 bay leaf<br />1 (10 ounce) package frozen corn<br />1 tablespoon chopped cilantro<br />7 corn tortillas<br />vegetable oil<br /><br />Directions:<br />1.Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.<br />2.Preheat oven to 400 degrees F (200 degrees C).<br />3.Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.<br />4.Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.<br /><br />Sorry there are no pics, but when I do get some, I will post them, because I will be making this one again and again!Anonymoushttp://www.blogger.com/profile/01304787947885517561noreply@blogger.com0tag:blogger.com,1999:blog-9068992990298053447.post-92047729830248412992010-03-31T07:02:00.000-07:002010-03-31T07:10:18.168-07:00~~~~Everything Easter~~~<a href="http://3.bp.blogspot.com/_GADm01mM9vE/S7NXamYHX1I/AAAAAAAABnU/i4aMvAWf9Ro/s1600/Choco+hazelnut+Crepes.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 250px; DISPLAY: block; HEIGHT: 250px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5454799688165711698" border="0" alt="" src="http://3.bp.blogspot.com/_GADm01mM9vE/S7NXamYHX1I/AAAAAAAABnU/i4aMvAWf9Ro/s320/Choco+hazelnut+Crepes.jpg" /></a><br /><div align="center"><span style="color:#ffcc99;">Easter Breakfast:</span><br /><span style="color:#cc9933;">Chocolate Hazelnut Crepes</span><br /><br />Ingredients:<br />1 cup chocolate hazelnut spread<br />4 <a href="http://cookingwithkandb.blogspot.com/2009/05/yummy-crepes.html">crepes</a><br />4 bananas, sliced<br />1 (7 ounce) can pressurized whipped cream</div><br /><br />Directions:<br />Spread 1/4 cup of chocolate hazelnut spread onto each crepe. Arrange 1 sliced banana down the center of each one. Roll up, and place in a warm skillet over medium heat. Let them warm up for about 90 seconds. Transfer to plates, and serve topped with whipped cream<br /><div></div><br /><div>For other breafast Ideas try </div><br /><div>this <a href="http://cookingwithkandb.blogspot.com/2009/05/yummy-crepes.html">Yummy Crepes Recipe</a></div><br /><div>or <a href="http://cookingwithkandb.blogspot.com/2009/05/french-toast-souffle.html">French Toast Souffle`</a></div>Anonymoushttp://www.blogger.com/profile/01304787947885517561noreply@blogger.com1tag:blogger.com,1999:blog-9068992990298053447.post-22093057837001741402010-03-31T06:58:00.000-07:002010-03-31T07:02:54.570-07:00~~~~Everything Easter~~~Easter Breakfast<br /><br />Ingredients:<br />1 pound Original Recipe Sausage Roll<br />6 slices bread, cut into 1/2 inch cubes<br />3/4 cup diced green and red peppers<br />1 cup shredded sharp Cheddar cheese<br />6 eggs<br />1 1/2 cups milk<br />1/2 teaspoon salt<br />1/2 teaspoon dry mustard<br /><br />Directions:<br />1.Preheat oven to 350 degrees F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain. <br />2.Spread bread cubes in greased 9 x 13 inch baking dish; top with sausage, peppers and cheese. Whisk eggs, milk, salt and mustard until well blended; pour over cheese. <br />3.Bake 30 to 35 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.Anonymoushttp://www.blogger.com/profile/01304787947885517561noreply@blogger.com0tag:blogger.com,1999:blog-9068992990298053447.post-28148820724450273212010-03-31T06:40:00.000-07:002010-03-31T06:54:09.877-07:00~~~~Everything Easter~~~<a href="http://2.bp.blogspot.com/_GADm01mM9vE/S7NT-cDXzxI/AAAAAAAABnM/GlSjLUek7j4/s1600/naturaleggdyeing.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 179px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5454795905823133458" border="0" alt="" src="http://2.bp.blogspot.com/_GADm01mM9vE/S7NT-cDXzxI/AAAAAAAABnM/GlSjLUek7j4/s320/naturaleggdyeing.jpg" /></a><br /><div align="center">Natural Egg Dying</div><br /><div align="center"></div><br /><div align="left"></div><br />In many cultures and traditions, an egg is a symbol of rebirth and renewal. To celebrate the coming of spring, or to honor religious holidays, many people dye and decorate eggs. Unfortunately, the chemicals used in commercial egg dyeing kits aren't exactly natural. But with a little creativity, you can make your own egg dyes right on your stovetop.<br /><br />The process is simple. Find plant or vegetable matter that bleeds a strong color when cooked in water. Simmer the vegetable matter for 20-30 minutes, then strain out the solids, reserving the liquid, and cool. Pour the dye liquid into ceramic or glass containers, and then add hard-boiled eggs to soak.<br /><br />Here are some ideas for plant materials that cook up strong colors:<br /><br /><span style="color:#ffcccc;">Pink</span>: Grated beets, Cranberries or Juice, Raspberries, Red Grape Juice, or Juice from Pickled Beets<br /><span style="color:#ff6600;">Orange</span>: Chili powder, Yellow Onion Skins, Cooked Carrots, or Paprika<br /><span style="color:#9999ff;">Purple or lavendar</span>: Purple grape juice, Small Quantity of Purple Grape Juice<br />Violet Blossoms plus 2 tsp Lemon Juice, or Red Zinger Tea<br /><span style="color:#6666cc;">Blue Violet</span>: Violet Blossoms, Small Quantity of Red Onions Skins (boiled),Hibiscus Tea, Red Wine<br /><span style="color:#ffcc66;">Yellow</span>: Turmeric powder, Orange or Lemon Peels, Carrot Tops, Celery Seed, Ground Cumin, Chamomile Tea, or Green Tea<br /><span style="color:#99ff99;">Greenish yellow</span>: Yellow Delicious Apple Peels (boiled)<br /><span style="color:#3366ff;">Blue</span>: Grated red cabbage, or Canned Blueberries<br />Purple Grape Juice<br /><span style="color:#996633;">Brown</span>: Strong black tea, Dill Seeds, Strong Coffee, Instant Coffee, orBlack Walnut Shells<br /><span style="color:#009900;">Green</span>: Spinach Leaves (boiled), or Liquid Chlorophyll<br /><span style="color:#ff0000;">Red</span>: Lots of Red Onions Skins, Canned Cherries with Juice, Pomegranate Juice, or Raspberries<br /><br />Foot notes:<br />The longer you leave the eggs in the dye, the stronger the color you will get. If you want a strong color but intend on eating the eggs, let them soak overnight in the fridgeAnonymoushttp://www.blogger.com/profile/01304787947885517561noreply@blogger.com0tag:blogger.com,1999:blog-9068992990298053447.post-60395706421586622612010-03-31T06:32:00.000-07:002010-03-31T06:38:25.099-07:00~~~~Everything Easter~~~<a href="http://1.bp.blogspot.com/_GADm01mM9vE/S7NQEkuh3BI/AAAAAAAABnE/7ciuHvvFf3Q/s1600/Easter+Eggs.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 140px; DISPLAY: block; HEIGHT: 140px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5454791613184334866" border="0" alt="" src="http://1.bp.blogspot.com/_GADm01mM9vE/S7NQEkuh3BI/AAAAAAAABnE/7ciuHvvFf3Q/s320/Easter+Eggs.jpg" /></a><br />Easter Eggs<br /><br />Ingredients:<br />3 tablespoons butter or margarine<br />1 (10 ounce) package regular marshmallows<br />6 cups KELLOGG'S® RICE KRISPIES® cereal<br />1 1/2 cups semi-sweet chocolate morsels or milk chocolate morsels<br />5 teaspoons shortening<br />Multi-colored sprinkles<br /><br />Directions:<br />1.In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.<br />2.Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated.<br />3.Using 1/4-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into 2 1/2- x 1 1/2-inch egg shapes. (Or, coat insides of plastic snap-apart Easter eggs with cooking spray. Press cereal mixture into eggs. Remove cereal mixture from plastic eggs.) Cool.<br />4.In small saucepan combine chocolate morsels and shortening. Cook over low heat until melted, stirring constantly. Dip bottoms of cereal eggs into chocolate. Decorate with sprinkles. Place on wax-paper-lined baking sheet. Refrigerate until chocolate is firm. Individually wrap in plastic wrap. Best if served the same day<br /><br />Foot notes:<br />MICROWAVE DIRECTIONS:<br />In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth.<br />Continue with recipe as directed above. Microwave cooking times may vary. Notes: For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving. RICE KRISPIES TREATS® is a registered trademark of Kellogg NA Co. for cereal-based snack food<br /><br />Recipe and picture from Kelloggs Rice KrispiesAnonymoushttp://www.blogger.com/profile/01304787947885517561noreply@blogger.com0tag:blogger.com,1999:blog-9068992990298053447.post-90605860007860871032010-03-31T06:19:00.000-07:002010-03-31T06:32:57.096-07:00~~~~Everything Easter~~~<div align="center"><a href="http://3.bp.blogspot.com/_GADm01mM9vE/S7NOwWtobnI/AAAAAAAABm8/acJ625hCKpk/s1600/green+bean+casserole.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5454790166313463410" border="0" alt="" src="http://3.bp.blogspot.com/_GADm01mM9vE/S7NOwWtobnI/AAAAAAAABm8/acJ625hCKpk/s320/green+bean+casserole.jpg" /></a><br /><div align="center">Green Bean Casserole</div><br /><br /><br />Ingredients:<br /><br />3/4 Cup Milk<br />1/8 teaspoon Pepper<br />10 3/4 ounce can of cream of mushroom soup<br />2 (14.5 oz) cans of green beans (drained)<br />1 1/3 cups Original french fried onions </div><br /><br /><br /><br />Directions:<br /><br />1. In a 1.5 qt casserole dish mix all ingredients exept 2/3 cup french fried onions.<br />2. Bake at 350 degrees for 30 minutes or until hot; stir.<br />3. Top with 2/3 cup onions. Bake 5 minutes, or until onions are golden.<br /><br /><br /><br />Footnotes:<br />If using frozen beans use 2 (9oz) packages frozen cut green beans, thawed.Anonymoushttp://www.blogger.com/profile/01304787947885517561noreply@blogger.com0tag:blogger.com,1999:blog-9068992990298053447.post-6173677082475722152010-03-31T06:14:00.000-07:002010-03-31T06:19:44.102-07:00~~~~Everything Easter~~~<div align="center"><a href="http://3.bp.blogspot.com/_GADm01mM9vE/S7NLg77yNhI/AAAAAAAABm0/Yx2d2XcrNHE/s1600/Au+Grautins.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 250px; DISPLAY: block; HEIGHT: 250px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5454786602892146194" border="0" alt="" src="http://3.bp.blogspot.com/_GADm01mM9vE/S7NLg77yNhI/AAAAAAAABm0/Yx2d2XcrNHE/s320/Au+Grautins.jpg" /></a><br />Creamy Au Gratin Potatoes<br /><br />Ingredients:<br />4 russet potatoes, sliced into 1/4 inch slices<br />1 onion, sliced into rings<br />salt and pepper to taste<br />3 tablespoons butter<br />3 tablespoons all-purpose flour<br />1/2 teaspoon salt<br />2 cups milk<br />1 1/2 cups shredded Cheddar cheese</div><br /><br />Directions:<br />1.Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.<br />2.Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.<br />3.In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.<br />4.Bake 1 1/2 hours in the preheated oven.Anonymoushttp://www.blogger.com/profile/01304787947885517561noreply@blogger.com0tag:blogger.com,1999:blog-9068992990298053447.post-12111671150096132332010-03-30T06:38:00.000-07:002010-03-30T06:43:20.114-07:00~~~~Everything Easter~~~Deviled Eggs<br /><br />These are super easy, and I always get compliments on them.<br /><br />12 eggs, hard boiled, peeled and rinsed<br />1/2 cup Miracle whip<br />salt to taste<br /><br />Directions:<br />1. After you have you eggs hard boiled, peeled, and rinsed, cut them half length wise. Put the yolk in a bowl, and the white on a dish.<br />2. When all the eggs are done, add the miracle whip and salt to the egg yolks. Using an electric beater, mix the yolk mixture on medium speed until smooth.<br />3. spoon spoonfuls into each egg white, and put in refrigerator until ready to serve.Anonymoushttp://www.blogger.com/profile/01304787947885517561noreply@blogger.com0