tag:blogger.com,1999:blog-74084698915028596922024-03-05T07:57:13.432-08:00MillerThymeAnonymoushttp://www.blogger.com/profile/16318853652078809813noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-7408469891502859692.post-25117904983027893772013-08-20T11:54:00.000-07:002013-08-20T11:54:20.711-07:00Parmesan Crusted Chicken Breasts w/ Tomato & Basil Salsa, Potatoes w/ Peppers & Onions================================================<br />
<br />
2 lbs cubed potatoes<br />
1 red bell pepper, cut into thin strips<br />
1 green bell pepper, cut into thin strips<br />
1 yellow onion, cut into thin slices<br />
4 cloves of garlic, finely chopped<br />
1/4 cup extra virgin olive oil<br />
salt & pepper<br />
2 cups shredded parmesan cheese<br />
available in tubs near the deli<br />
do not buy grated<br />
4 (6-8oz) boneless, skinless chicken breasts<br />
4 plum or roma tomatoes, chopped<br />
15-20 leaves of basil, sliced chiffonade-style<br />
<br />
================================================<br />
<br />
Preheat oven to 500°.<br />
Cover a large cookie sheet with foil for easy cleanup.<br />
Toss potatoes, peppers, onion and garlic in olive oil to coat.<br />
Season liberally with salt and pepper.<br />
Roast for 12 minutes. Toss & turn. Roast for another 12 minutes.<br />
Heat 1 tablespoon of olive oil in a large skillet till screaming hot.<br />
Season the chicken with black pepper.<br />
Coat each side of chicken with parmesan cheese, pressing the cheese <br />
firmly onto the chicken.<br />
Fry the chicken for 7 minutes on each side.<br />
Combine the chopped tomatoes and basil in a bowl to make a salsa.<br />
Spoon the salsa on top of the chicken just before serving.<br />
<br />
================================================<br />
<br />
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggT3ycpczJ7wgbsP2L2Z_Ze9LrwiEv-hlVDYtDQiyDvdqzQKcNJWYYqDqCnZLzNrsGpQd2Xp9Luj9Cu0sdkRO0GsmU4CaeAsmPTRxeQbBNXEqnD3yK60_p9uhkq3f2z6K5Mps3t_EOHUS0/s1600/Parmesan+Crusted+Chicken+Breasts.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggT3ycpczJ7wgbsP2L2Z_Ze9LrwiEv-hlVDYtDQiyDvdqzQKcNJWYYqDqCnZLzNrsGpQd2Xp9Luj9Cu0sdkRO0GsmU4CaeAsmPTRxeQbBNXEqnD3yK60_p9uhkq3f2z6K5Mps3t_EOHUS0/s320/Parmesan+Crusted+Chicken+Breasts.JPG" width="320" /></a></div>
Anonymoushttp://www.blogger.com/profile/16318853652078809813noreply@blogger.com0tag:blogger.com,1999:blog-7408469891502859692.post-41334487872102454452013-08-09T17:37:00.000-07:002013-08-09T17:37:18.922-07:00Tomato & Basil Bruschetta<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">2 cloves garlic, chopped</span></strong><br />
<strong><span style="color: #783f04;">2 1/4 teaspoons balsamic vinegar</span></strong><br />
<strong><span style="color: #783f04;">1/2 teaspoon salt</span></strong><br />
<strong><span style="color: #783f04;">1/4 teaspoon fresh cracked pepper</span></strong><br />
<strong><span style="color: #783f04;">2 tablespoons fresh basil, chopped</span></strong><br />
<strong><span style="color: #783f04;">3 tablespoons olive oil</span></strong><br />
<strong><span style="color: #783f04;">6 roma tomatoes, diced</span></strong><br />
<strong><span style="color: #783f04;">8 slices Italian bread, cut about an inch thick</span></strong><br />
<strong><span style="color: #783f04;">2 cloves garlic, peeled</span></strong><br />
<strong><span style="color: #783f04;">2 tablespoons grated Parmigiano-Reggiano cheese</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">Whisk together the chopped garlic, vinegar, salt, pepper, and basil.</span></strong><br />
<strong><span style="color: #783f04;">When combined, slowly drizzle in the oil.</span></strong><br />
<strong><span style="color: #783f04;">Add tomatoes and allow to sit for 20 minutes at room temperature.</span></strong><br />
<strong><span style="color: #783f04;">Meanwhile, toast the bread.</span></strong><br />
<strong><span style="color: #783f04;">Rub one side of each piece of bread with the peeled garlic.</span></strong><br />
<strong><span style="color: #783f04;">Top each piece of bread with the tomato mixture.</span></strong><br />
<strong><span style="color: #783f04;">Sprinkle a little cheese on top.</span></strong><br />
<strong><span style="color: #783f04;">Serve immediately.</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;"></span></strong>Anonymoushttp://www.blogger.com/profile/16318853652078809813noreply@blogger.com0tag:blogger.com,1999:blog-7408469891502859692.post-48954026829963610352013-08-09T17:26:00.001-07:002013-08-09T17:26:56.034-07:00Strawberry Romaine Salad<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">Don't knock it till you try it. Wonderful, wonderful, wonderful!</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">Dressing:</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">1/2 cup mayonnaise</span></strong><br />
<strong><span style="color: #783f04;">2 tablespoons white vinegar</span></strong><br />
<strong><span style="color: #783f04;">1/3 cup sugar</span></strong><br />
<strong><span style="color: #783f04;">1/4 cup milk</span></strong><br />
<strong><span style="color: #783f04;">2 tablespoons poppy seeds</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">Salad:</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">1 bunch romaine, torn into bite sized pieces</span></strong><br />
<strong><span style="color: #783f04;">1 sweet onion, thinly sliced</span></strong><br />
<strong><span style="color: #783f04;">1 pint fresh strawberries, cored & halved</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">Mix dressing ingredients and allow to chill for a day.</span></strong><br />
<strong><span style="color: #783f04;">Combine salad ingredients. </span></strong><br />
<strong><span style="color: #783f04;">Drizzle dressing on top.</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">Note: I generally grill a chicken breast and serve it with this salad. It makes an awesome meal!</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong>Anonymoushttp://www.blogger.com/profile/16318853652078809813noreply@blogger.com0tag:blogger.com,1999:blog-7408469891502859692.post-50155305068722476442013-08-09T17:21:00.000-07:002013-08-09T17:21:22.599-07:00Crock Pot Pot Roast<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">3-4 lb beef roast</span></strong><br />
<strong><span style="color: #783f04;">1 large onion, cut up</span></strong><br />
<strong><span style="color: #783f04;">1 lb carrots, cut up</span></strong><br />
<strong><span style="color: #783f04;">4-5 potatoes, cut up</span></strong><br />
<strong><span style="color: #783f04;">1 cup beef broth</span></strong><br />
<strong><span style="color: #783f04;">salt & pepper to taste</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">Brown the roast on stove top.</span></strong><br />
<strong><span style="color: #783f04;">Add vegetables to bottom of crock pot.</span></strong><br />
<strong><span style="color: #783f04;">Lay roast on top of vegetables.</span></strong><br />
<strong><span style="color: #783f04;">Pour broth on roast.</span></strong><br />
<strong><span style="color: #783f04;">Salt & pepper to taste.</span></strong><br />
<strong><span style="color: #783f04;">Cook on low for 8 hours.</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong>Anonymoushttp://www.blogger.com/profile/16318853652078809813noreply@blogger.com0tag:blogger.com,1999:blog-7408469891502859692.post-29476741906992505962013-08-09T17:18:00.002-07:002013-08-09T17:18:27.230-07:00Crunchy Caesar Salad<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">12 cups salad greens</span></strong><br />
<strong><span style="color: #783f04;">4 cups sliced cooked chicken</span></strong><br />
<strong><span style="color: #783f04;">tomato wedges</span></strong><br />
<strong><span style="color: #783f04;">1 small can French-fried onions</span></strong><br />
<strong><span style="color: #783f04;">1 cup Caesar salad dressing</span></strong><br />
<strong><span style="color: #783f04;">croutons & shaved parmesan cheese</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">Toss greens with chicken, tomatoes and onions.</span></strong><br />
<strong><span style="color: #783f04;">Top with croutons and cheese.</span></strong><br />
<strong><span style="color: #783f04;">Serve with dressing.</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong>Anonymoushttp://www.blogger.com/profile/16318853652078809813noreply@blogger.com0tag:blogger.com,1999:blog-7408469891502859692.post-73586518809078898132013-08-09T17:16:00.000-07:002013-08-09T17:16:02.706-07:00Cheese Ball<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">16 oz cream cheese</span></strong><br />
<strong><span style="color: #783f04;">1/2 cup chopped pecans</span></strong><br />
<strong><span style="color: #783f04;">13 oz crushed pineapple, drained well</span></strong><br />
<strong><span style="color: #783f04;">2 tablespoons seasoned salt</span></strong><br />
<strong><span style="color: #783f04;">1/2 cup finely chopped bell pepper</span></strong><br />
<strong><span style="color: #783f04;">2 tablespoons finely chopped onion</span></strong><br />
<strong><span style="color: #783f04;">1 cup chopped pecans</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">Soften the cream cheese and add remaining ingredients (except 1 cup chopped pecans)</span></strong><br />
<strong><span style="color: #783f04;">Refrigerate the mixture until firm, before rolling it into a ball.</span></strong><br />
<strong><span style="color: #783f04;">Roll the ball in the remaining cup of chopped pecans.</span></strong><br />
<strong><span style="color: #783f04;">Serve with assorted crackers.</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong>Anonymoushttp://www.blogger.com/profile/16318853652078809813noreply@blogger.com0tag:blogger.com,1999:blog-7408469891502859692.post-85162309151004108872013-08-09T17:11:00.000-07:002013-08-09T17:11:33.027-07:00Shrimp Pizza Dip<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">16 oz cream cheese, softened</span></strong><br />
<strong><span style="color: #783f04;">2 tablespoons lemon juice</span></strong><br />
<strong><span style="color: #783f04;">1 tablespoon minced onion</span></strong><br />
<strong><span style="color: #783f04;">2 tablespoons mayonnaise</span></strong><br />
<strong><span style="color: #783f04;">1 tablespoon Worcestershire sauce</span></strong><br />
<strong><span style="color: #783f04;">1 dash garlic powder</span></strong><br />
<strong><span style="color: #783f04;">8 oz seafood cocktail sauce</span></strong><br />
<strong><span style="color: #783f04;">6 oz shrimp (cocktail, defrosted and well-drained)</span></strong><br />
<strong><span style="color: #783f04;">1 cup mozzarella cheese</span></strong><br />
<strong><span style="color: #783f04;">parsley flakes</span></strong><br />
<strong><span style="color: #783f04;">assorted crackers</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">Combine first six ingredients and spread on a serving platter (acting as the "crust" for the "pizza")</span></strong><br />
<strong><span style="color: #783f04;">Spread cocktail sauce on top of "crust".</span></strong><br />
<strong><span style="color: #783f04;">Place shrimp on top.</span></strong><br />
<strong><span style="color: #783f04;">Sprinkle cheese on top.</span></strong><br />
<strong><span style="color: #783f04;">Garnish with parsley flakes.</span></strong><br />
<strong><span style="color: #783f04;">Serve with assorted crackers on the side.</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong>Anonymoushttp://www.blogger.com/profile/16318853652078809813noreply@blogger.com0tag:blogger.com,1999:blog-7408469891502859692.post-21194590757041385182013-08-09T17:06:00.002-07:002013-08-09T17:06:33.806-07:00Baked Salmon with Black Olive Salsa<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">4 salmon filets (about 1 lb ), skins removed</span></strong><br />
<strong><span style="color: #783f04;">1/4 cup sliced black olives</span></strong><br />
<strong><span style="color: #783f04;">1/4 cup chopped bell pepper</span></strong><br />
<strong><span style="color: #783f04;">1/4 cup chopped red onion</span></strong><br />
<strong><span style="color: #783f04;">5 cherry tomatoes, quartered</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">Preheat oven to 400°.</span></strong><br />
<strong><span style="color: #783f04;">Place salmon in a shallow baking dish.</span></strong><br />
<strong><span style="color: #783f04;">Combine remaining ingredients and spoon over salmon,</span></strong><br />
<strong><span style="color: #783f04;">Bake 12-15 minutes.</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong>Anonymoushttp://www.blogger.com/profile/16318853652078809813noreply@blogger.com0tag:blogger.com,1999:blog-7408469891502859692.post-23570870203294412702013-08-09T17:02:00.000-07:002013-08-09T17:02:27.750-07:00Parmesan Baked Salmon<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">1/4 cup mayonnaise</span></strong><br />
<strong><span style="color: #783f04;">2 tablespoons grated parmesan cheese</span></strong><br />
<strong><span style="color: #783f04;">4 salmon filets (1 lb), skins removed</span></strong><br />
<strong><span style="color: #783f04;">2 teaspoons lemon juice</span></strong><br />
<strong><span style="color: #783f04;">10 Ritz crackers, crushed (about 1/2 cup)</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">Preheat oven to 400°. </span></strong><br />
<strong><span style="color: #783f04;">Mix mayonnaise and cheese until well blended.</span></strong><br />
<strong><span style="color: #783f04;">Place salmon in shallow baking pan.</span></strong><br />
<strong><span style="color: #783f04;">Drizzle with lemon juice.</span></strong><br />
<strong><span style="color: #783f04;">Spread mayo/cheese mixture on each filet.</span></strong><br />
<strong><span style="color: #783f04;">Cover filets with cracker crumbs.</span></strong><br />
<strong><span style="color: #783f04;">Bake 12-15 minutes.</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong>Anonymoushttp://www.blogger.com/profile/16318853652078809813noreply@blogger.com0tag:blogger.com,1999:blog-7408469891502859692.post-29315111940489424912013-08-09T16:58:00.000-07:002013-08-09T16:58:12.150-07:00Crab Cheese Ball<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">Awesome, awesome, awesome!</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
========================================<br />
<br />
<strong><span style="color: #783f04;">16 oz cream cheese, room temperature</span></strong><br />
<strong><span style="color: #783f04;">12 oz crabmeat</span></strong><br />
<strong><span style="color: #783f04;">1 tablespoon chopped chives</span></strong><br />
<strong><span style="color: #783f04;">1 cup chili sauce</span></strong><br />
<strong><span style="color: #783f04;">2 teaspoons Worcestershire sauce</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">Mix first three ingredients and form into a ball. Chill.</span></strong><br />
<strong><span style="color: #783f04;">Combine the two sauces.</span></strong><br />
<strong><span style="color: #783f04;">Spread the cheese mixture on crackers and dot with a little bit of the sauce.</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong>Anonymoushttp://www.blogger.com/profile/16318853652078809813noreply@blogger.com0tag:blogger.com,1999:blog-7408469891502859692.post-11278218963719822112013-08-09T16:31:00.001-07:002013-08-09T16:31:56.041-07:00Sausage-Stuffed Jalapenos<span style="color: #783f04;"><strong>========================================</strong></span><br />
<span style="color: #783f04;"><strong></strong></span><br />
<span style="color: #783f04;"><strong>1 lb ground pork sausage, cooked & drained</strong></span><br />
<span style="color: #783f04;"><strong>8 oz cream cheese, softened</strong></span><br />
<span style="color: #783f04;"><strong>1 cup shredded parmesan cheese</strong></span><br />
<span style="color: #783f04;"><strong>1 lb large fresh jalapenos, halved lengthwise and seeded</strong></span><br />
<span style="color: #783f04;"><strong></strong></span><br />
<span style="color: #783f04;"><strong>========================================</strong></span><br />
<span style="color: #783f04;"><strong></strong></span><br />
<span style="color: #783f04;"><strong>Preheat oven to 425°.</strong></span><br />
<span style="color: #783f04;"><strong></strong></span><br />
<span style="color: #783f04;"><strong>Mix sausage, cream cheese and parmesan cheese.</strong></span><br />
<span style="color: #783f04;"><strong>Spoon about 1 tablespoon of the mixture into each jalapeno half.</strong></span><br />
<span style="color: #783f04;"><strong>Bake for 20 minutes.</strong></span><br />
<span style="color: #783f04;"><strong></strong></span><br />
<span style="color: #783f04;"><strong>========================================</strong></span><br />
<span style="color: #783f04;"><strong></strong></span>Anonymoushttp://www.blogger.com/profile/16318853652078809813noreply@blogger.com0tag:blogger.com,1999:blog-7408469891502859692.post-45150431569429633582013-08-09T16:22:00.001-07:002013-08-09T16:22:43.528-07:00Cathedral Window Fudge<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">Always a hit around the holidays!!</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">12 oz semi-sweet chocolate chips</span></strong><br />
<strong><span style="color: #783f04;">16 oz chocolate cake frosting</span></strong><br />
<strong><span style="color: #783f04;">2 cups multi-colored mini marshmallows</span></strong><br />
<strong><span style="color: #783f04;">Paper cupcake cups</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">Melt chocolate chips in a large saucepan over low heat, stirring constantly until smooth.</span></strong><br />
<strong><span style="color: #783f04;">Remove from heat.</span></strong><br />
<strong><span style="color: #783f04;">Stir in cake frosting.</span></strong><br />
<strong><span style="color: #783f04;">Fold in marshmallows.</span></strong><br />
<strong><span style="color: #783f04;">Let stand for 15 minutes, or until mixture is cool enough to handle.</span></strong><br />
<strong><span style="color: #783f04;">Divide mixture in half.</span></strong><br />
<strong><span style="color: #783f04;">Pour mixture onto sheet of plastic wrap.</span></strong><br />
<strong><span style="color: #783f04;">Shape each half into a 9x2" log.</span></strong><br />
<strong><span style="color: #783f04;">Wrap tightly in plastic wrap.</span></strong><br />
<strong><span style="color: #783f04;">Refrigerate until firm.</span></strong><br />
<strong><span style="color: #783f04;">With a thin sharp knife, cut each log into 1/2" thick slices.</span></strong><br />
<strong><span style="color: #783f04;">Serve each slice in a paper cupcake cup.</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong>Anonymoushttp://www.blogger.com/profile/16318853652078809813noreply@blogger.com0tag:blogger.com,1999:blog-7408469891502859692.post-11328294119713513452013-08-09T16:16:00.004-07:002013-08-09T16:16:56.312-07:00Fried Pickles<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">Dee-lish-us!!!</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">Flour</span></strong><br />
<strong><span style="color: #783f04;">Dry ranch dressing mix</span></strong><br />
<strong><span style="color: #783f04;">Sliced dill pickles</span></strong><br />
<strong><span style="color: #783f04;">Cooking oil</span></strong><br />
<strong><span style="color: #783f04;">Bottled ranch salad dressing for dipping</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">Mix the flour and dry ranch dressing mix in a bowl.</span></strong><br />
<strong><span style="color: #783f04;">Coat pickle slices with flour mixture.</span></strong><br />
<strong><span style="color: #783f04;">Deep fry the coated pickles for about 40 seconds under medium heat.</span></strong><br />
<strong><span style="color: #783f04;">Serve with ranch salad dressing as a dip.</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">======================================== </span></strong>Anonymoushttp://www.blogger.com/profile/16318853652078809813noreply@blogger.com0tag:blogger.com,1999:blog-7408469891502859692.post-90329526381808317362013-08-09T16:04:00.000-07:002013-08-09T16:04:04.196-07:00Pizza Quesadillas<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">6 flour tortillas (7-inch)</span></strong><br />
<strong><span style="color: #783f04;">1/2 cup pizza sauce</span></strong><br />
<strong><span style="color: #783f04;">8 oz shredded mozzarella cheese</span></strong><br />
<strong><span style="color: #783f04;">sliced pepperoni, olives, peppers, mushrooms, or anything else you like on a pizza</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">Spread some of the pizza sauce on a tortilla.</span></strong><br />
<strong><span style="color: #783f04;">Pile on your favorite pizza toppings.</span></strong><br />
<strong><span style="color: #783f04;">Sprinkle cheese on top.</span></strong><br />
<strong><span style="color: #783f04;">Lay another tortilla on top.</span></strong><br />
<strong><span style="color: #783f04;">Broil in oven until cheese is melted and tortilla is slightly browned (<em><u>be careful, it may only take about 30 seconds to a minute</u></em>).</span></strong><br />
<strong><span style="color: #783f04;">Turn and broil until the other side is slightly browned.</span></strong><br />
<strong><span style="color: #783f04;">Cut each tortilla into four quarters and serve with marinara sauce, if desired.</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;"></span></strong>Anonymoushttp://www.blogger.com/profile/16318853652078809813noreply@blogger.com0tag:blogger.com,1999:blog-7408469891502859692.post-51370887914830655392013-08-09T15:43:00.000-07:002013-08-09T15:43:09.837-07:00Asian Salad<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">This is another incredible dish....incredible!</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">1 stick butter</span></strong><br />
<strong><span style="color: #783f04;">6 oz ramen noodles, crushed (do not use the flavor packets)</span></strong><br />
<strong><span style="color: #783f04;">1 cup slivered almonds</span></strong><br />
<strong><span style="color: #783f04;">2 teaspoons sesame seeds</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">3/4 cup vegetable oil</span></strong><br />
<strong><span style="color: #783f04;">1/4 white vinegar</span></strong><br />
<strong><span style="color: #783f04;">1/2 cup sugar</span></strong><br />
<strong><span style="color: #783f04;">2 tablespoons soy sauce</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">1 lb shredded cabbage</span></strong><br />
<strong><span style="color: #783f04;">1 bunch sliced green onions (green and white pieces)</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">Melt butter in large skillet.</span></strong><br />
<strong><span style="color: #783f04;">Add ramen noodles, almonds and sesame seeds and heat until browned.</span></strong><br />
<strong><span style="color: #783f04;">Remove from heat and <em><u>cool completely</u></em>.</span></strong><br />
<strong><span style="color: #783f04;">In a small sauce pan, bring the oil, vinegar, sugar and soy sauce to a boil.</span></strong><br />
<strong><span style="color: #783f04;">Remove from heat and <em><u>cool completely</u></em>.</span></strong><br />
<strong><span style="color: #783f04;">Combine the cabbage and onions.</span></strong><br />
<strong><span style="color: #783f04;">Add the noodle mixture and the dressing mixture.</span></strong><br />
<strong><span style="color: #783f04;">Toss to coat.</span></strong><br />
<strong><span style="color: #783f04;">Chill for about an hour and stir once more before serving.</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong>Anonymoushttp://www.blogger.com/profile/16318853652078809813noreply@blogger.com0tag:blogger.com,1999:blog-7408469891502859692.post-6214383676029201952013-08-09T15:37:00.001-07:002013-08-09T15:37:24.848-07:00Piccadilly Carrot Souffle<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">This is so good! If you have had it at Piccadilly Cafeteria, you know what I'm talking about!</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">3 1/2 lbs carrots, peeled</span></strong><br />
<strong><span style="color: #783f04;">1 1/2 lbs sugar</span></strong><br />
<strong><span style="color: #783f04;">1 tablespoon baking powder</span></strong><br />
<strong><span style="color: #783f04;">1 tablespoon vanilla</span></strong><br />
<strong><span style="color: #783f04;">1/4 cup flour</span></strong><br />
<strong><span style="color: #783f04;">6 eggs, lightly beaten</span></strong><br />
<strong><span style="color: #783f04;">2 sticks butter, softened</span></strong><br />
<strong><span style="color: #783f04;">Powdered sugar</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">Preheat oven to 350°.</span></strong><br />
<strong><span style="color: #783f04;">Steam or boil carrots until <u><em>extra soft</em></u>.</span></strong><br />
<strong><span style="color: #783f04;">Drain well.</span></strong><br />
<strong><span style="color: #783f04;">While carrots are warm, add sugar, baking powder and vanilla.</span></strong><br />
<strong><span style="color: #783f04;">Whip with mixer until smooth.</span></strong><br />
<strong><span style="color: #783f04;">Add flour and mix well.</span></strong><br />
<strong><span style="color: #783f04;">Whip eggs and add to the flour mixture.</span></strong><br />
<strong><span style="color: #783f04;">Add butter and blend well.</span></strong><br />
<strong><span style="color: #783f04;">Pour into a 9x13 baking dish.</span></strong><br />
<strong><span style="color: #783f04;">Bake for about an hour.</span></strong><br />
<strong><span style="color: #783f04;">Sprinkle lightly with powdered sugar.</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong>Anonymoushttp://www.blogger.com/profile/16318853652078809813noreply@blogger.com0tag:blogger.com,1999:blog-7408469891502859692.post-41678533532970057612013-08-09T15:31:00.002-07:002013-08-09T15:31:43.181-07:00Raspberry Cherry Pie<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">I make this every year to replace the traditional cherry pie during holidays. Always a hit!</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">10 oz frozen red raspberries</span></strong><br />
<strong><span style="color: #783f04;">2 cups canned sour pitted cherries</span></strong><br />
<strong><span style="color: #783f04;">1 cup sugar</span></strong><br />
<strong><span style="color: #783f04;">3 tablespoons cornstarch</span></strong><br />
<strong><span style="color: #783f04;">2 tablespoons butter</span></strong><br />
<strong><span style="color: #783f04;">1/4 teaspoon salt</span></strong><br />
<strong><span style="color: #783f04;">milk & sugar (to top the crust)</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">Thaw raspberries (save the juice).</span></strong><br />
<strong><span style="color: #783f04;">Add enough cherry juice to the raspberry juice to make 1 cup of liquid.</span></strong><br />
<strong><span style="color: #783f04;">In a sauce pan, mix sugar, corn starch, butter and salt.</span></strong><br />
<strong><span style="color: #783f04;">Stir in the cup of juices.</span></strong><br />
<strong><span style="color: #783f04;">Add cherries and cook until thickened.</span></strong><br />
<strong><span style="color: #783f04;">Remove from heat and very gently stir in raspberries.</span></strong><br />
<strong><span style="color: #783f04;">Pour mixture into a pie crust.</span></strong><br />
<strong><span style="color: #783f04;">Add top crust.</span></strong><br />
<strong><span style="color: #783f04;">Seal edges, moisten top with milk, sprinkle with sugar. </span></strong><br />
<strong><span style="color: #783f04;">Cut steam vents in top crust.</span></strong><br />
<strong><span style="color: #783f04;">Bake at 350° for about 45 minutes.</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong>Anonymoushttp://www.blogger.com/profile/16318853652078809813noreply@blogger.com0tag:blogger.com,1999:blog-7408469891502859692.post-44062965242302480102013-08-09T15:16:00.000-07:002013-08-09T15:16:15.596-07:00Squash Casserole<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">4 cups cooked squash</span></strong><br />
<strong><span style="color: #783f04;">4 eggs, beaten</span></strong><br />
<strong><span style="color: #783f04;">2 tsp salt</span></strong><br />
<strong><span style="color: #783f04;">1 tsp pepper</span></strong><br />
<strong><span style="color: #783f04;">3 cups shredded sharp cheddar cheese</span></strong><br />
<strong><span style="color: #783f04;">4 cups bread crumbs (if you use seasoned, omit the salt)</span></strong><br />
<strong><span style="color: #783f04;">2 sticks butter or margarine, melted</span></strong><br />
<strong><span style="color: #783f04;">1 cup onion, finely chopped</span></strong><br />
<strong><span style="color: #783f04;">1 can canned milk</span></strong><br />
<strong><span style="color: #783f04;">2 cans cream of chicken soup</span></strong><br />
<strong><span style="color: #783f04;">1 large can French-fried onions</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">Preheat oven to 375°.</span></strong><br />
<strong><span style="color: #783f04;">Spray 9x13 baking dish with Pam.</span></strong><br />
<strong><span style="color: #783f04;">Combine all ingredients except French-fried onions.</span></strong><br />
<strong><span style="color: #783f04;">Bake for 30 minutes.</span></strong><br />
<strong><span style="color: #783f04;">Remove from oven and sprinkle onions on top.</span></strong><br />
<strong><span style="color: #783f04;">Bake an additional 10 minutes.</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong>Anonymoushttp://www.blogger.com/profile/16318853652078809813noreply@blogger.com0tag:blogger.com,1999:blog-7408469891502859692.post-46109754185504323962013-08-09T15:12:00.002-07:002013-08-09T15:12:11.777-07:00Crock Pot Beef Roast<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">6 onions, sliced</span></strong><br />
<strong><span style="color: #783f04;">1 bottle red wine</span></strong><br />
<strong><span style="color: #783f04;">10 cloves garlic, sliced</span></strong><br />
<strong><span style="color: #783f04;">1 beef roast</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">Put everything in the crock pot and cook on low 8-10 hours.</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;"><em>Idea: Serve with mashed potatoes (blend some cooked garlic from the crock pot into your potatoes.)</em></span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong>Anonymoushttp://www.blogger.com/profile/16318853652078809813noreply@blogger.com0tag:blogger.com,1999:blog-7408469891502859692.post-18820564450705458352013-08-09T15:08:00.003-07:002013-08-09T15:08:47.186-07:00Crock Pot Beef Stew========================================<br />
<br />
3 carrots, cut up<br />
3 potatoes, cut up<br />
2 lbs stew beef<br />
1 cup water<br />
1 tsp Worcestershire sauce<br />
1 clove garlic<br />
Dash of oregano<br />
1 bay leaf<br />
1 tbsp. salt<br />
1/2 tsp pepper<br />
1/2 tsp paprika<br />
3 onions, quartered<br />
1 stalk celery, sliced<br />
<br />
========================================<br />
<br />
Add ingredients to crock pot in the order listed.<br />
Stir just enough to combine spices.<br />
Cover and cook on low 10-12 hours, or on high for 4-6 hours.<br />
<br />
========================================Anonymoushttp://www.blogger.com/profile/16318853652078809813noreply@blogger.com0tag:blogger.com,1999:blog-7408469891502859692.post-67273221207370577442013-08-09T15:03:00.000-07:002013-08-09T15:03:28.426-07:00Crock Pot Turkey<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">This is incredible! Nom nom!</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">10-12 lb turkey</span></strong><br />
<strong><span style="color: #783f04;">1 can jellied cranberry sauce</span></strong><br />
<strong><span style="color: #783f04;">1 pkg onion soup mix</span></strong><br />
<strong><span style="color: #783f04;">1/2 cup water</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">Spray crock with Pam.</span></strong><br />
<strong><span style="color: #783f04;">Add turkey to crock.</span></strong><br />
<strong><span style="color: #783f04;">Combine cranberry sauce, soup mix and water.</span></strong><br />
<strong><span style="color: #783f04;">Pour mixture over turkey,</span></strong><br />
<strong><span style="color: #783f04;">Cook on high for 2 hours.</span></strong><br />
<strong><span style="color: #783f04;">Cook on low for another 4-6 hours.</span></strong><br />
<strong><span style="color: #783f04;">Baste periodically.</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong>Anonymoushttp://www.blogger.com/profile/16318853652078809813noreply@blogger.com0tag:blogger.com,1999:blog-7408469891502859692.post-33961484050956095402013-08-09T14:59:00.000-07:002013-08-09T14:59:23.457-07:00Zuppa Toscana Soup<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">1lb ground Italian sausage</span></strong><br />
<strong><span style="color: #783f04;">1 1/2 tsp crushed red pepper</span></strong><br />
<strong><span style="color: #783f04;">1 large diced white onion</span></strong><br />
<strong><span style="color: #783f04;">4 tbsp bacon pieces</span></strong><br />
<strong><span style="color: #783f04;">2 tsp garlic puree</span></strong><br />
<strong><span style="color: #783f04;">10 cups water</span></strong><br />
<strong><span style="color: #783f04;">5 chicken bouillon cubes</span></strong><br />
<strong><span style="color: #783f04;">1 cup heavy cream</span></strong><br />
<strong><span style="color: #783f04;">1 lb Russet potatoes</span></strong><br />
<strong><span style="color: #783f04;">1 bunch of kale, torn into pieces</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">Saute Italian sausage and red pepper in a large pot.</span></strong><br />
<strong><span style="color: #783f04;">Drain excess fat, refrigerate while you prepare other ingredients.</span></strong><br />
<strong><span style="color: #783f04;">In the same pan, sauté onion, bacon and garlic over low-medium heat for about 15 mins.</span></strong><br />
<strong><span style="color: #783f04;">Add bouillon and water to the pot and heat to boiling.</span></strong><br />
<strong><span style="color: #783f04;">Add potatoes and cook until soft, about 1/2 hour.</span></strong><br />
<strong><span style="color: #783f04;">Add the heavy cream and cook just till thoroughly heated.</span></strong><br />
<strong><span style="color: #783f04;">Stir in sausage and kale, heat through and serve.</span></strong><br />
<strong><span style="color: #783f04;">Makes 6-8 servings.</span></strong><br />
<strong><span style="color: #783f04;"></span></strong><br />
<strong><span style="color: #783f04;">========================================</span></strong><br />
<strong><span style="color: #783f04;"></span></strong>Anonymoushttp://www.blogger.com/profile/16318853652078809813noreply@blogger.com0tag:blogger.com,1999:blog-7408469891502859692.post-48898995018571191782013-07-21T11:24:00.001-07:002013-07-21T11:24:05.450-07:00Glazed Salmon & Spiced Carrots<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>===========================================</strong></span><br />
<br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>4 tablespoons extra virgin olive oil, plus more for the pan</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>1 lb carrots, thinly sliced</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>2 tablespoons honey</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>1 tablespoon dijon mustard</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>2 tablespoons fresh lime juice, plus lime wedges for serving</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>4 6oz salmon fillets</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>salt & pepper</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>1/2 teaspoon ground coriander</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>1/4 teaspoon ground cumin</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>pinch of ground cinnamon</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>1/3 roughly chopped fresh mint</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>1/4 cup sliced or slivered almonds</strong></span><br />
<br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>===========================================</strong></span><br />
<br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Preheat the broiler.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Lightly oil the broiler pan.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Toss the carrots with 1 tablespoon olive oil in a bowl.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Spread carrotws out on one side of the broiler pan.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Broil carrots for 2-3 minutes.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Whisk 2 tablespoons olive oil, honey, mustard and 1 tablespoon </strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>lime juice in a small bowl.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Brush the tops and sides of the salmon with the glaze.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Put the salmon, skin side down, on the other side of thebroiler pan.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Season with salt & pepper.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Broil until the salmon is golden brown and just cooked through, 5-7 minutes.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Whisk remaining 1 tablespoon olive oil and lime juice, coriander, </strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>cumin, cinnamon, mint and almonds.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Add the carrots to the bowl and toss. </strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Season with salt & pepper.</strong></span><br />
<br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>===========================================</strong></span>Anonymoushttp://www.blogger.com/profile/16318853652078809813noreply@blogger.com0tag:blogger.com,1999:blog-7408469891502859692.post-62863397928794055052013-07-21T11:09:00.003-07:002013-07-21T11:10:22.271-07:00Cheesecake Crescent Rolls<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>===========================================</strong></span><br />
<br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>2 cans crescent rolls</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>16 oz softened cream cheese</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>1 cup sugar</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>1 1/2 teaspoons vanilla</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>1/4 cup butter, melted</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>cinnamon</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>sugar</strong></span><br />
<br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>===========================================</strong></span><br />
<br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Roll out one can of crescentt rolls onto a baking sheet.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Mix together the cream cheese, sugar and vanilla.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Spread the mixture onto the dough.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Cover with the second can of dough.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Brush the top with butter.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Sprinkle liberally with cinnamon & sugar.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Bake at 350° for 20-30 minutes.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong><br /> </strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>===============================</strong></span><span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>============</strong></span>Anonymoushttp://www.blogger.com/profile/16318853652078809813noreply@blogger.com0tag:blogger.com,1999:blog-7408469891502859692.post-27466269509889075232013-07-21T11:05:00.004-07:002013-07-21T11:05:59.045-07:00Melt-in-your-Mouth BBQ Ribs<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>===========================================</strong></span><br />
<br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>4 lbs pork ribs</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>3/4 cup brown sugar</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>1 teaspoon hickory smoke salt</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>1 tablespoon paprika</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>1 tablespoon garlic powder</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>1/2 teaspoon ground red pepper (optional)</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>2 cups of your favorite bbq sauce</strong></span><br />
<br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>===========================================</strong></span><br />
<br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Preheat oven to 300°.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Peel off tough membrane that covers the bony side of ribs.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Mix together the dry ingredients to make a rub.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Apply the rub to all sides of the ribs.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Lay ribs on foil, shiny side out, meaty side down.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Lay another layer of foil on top, roll & crimp all sides.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Bake for 2-2 1/2 hours or until meat starts to shrink </strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>away from the ends of the bones.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Remove from oven and heat broiler.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Cut ribs into serving sized portions.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Arrange on broiler pan.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Brush on sauce.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Broil for 1-2 minutes until sauce is cooked on and bubbly.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Turn ribs over and repeat on the other side.</strong></span><br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>Alternatively, you can grill the ribs on your grill to cook on the sauce.</strong></span><br />
<br />
<span style="color: #783f04; font-family: Times, "Times New Roman", serif;"><strong>===========================================</strong></span>Anonymoushttp://www.blogger.com/profile/16318853652078809813noreply@blogger.com0