tag:blogger.com,1999:blog-33540070222906249762024-03-12T20:52:20.225-07:00Silver TeaspoonsLorihttp://www.blogger.com/profile/08893863023976839399noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-3354007022290624976.post-91433552737427988412012-01-06T10:35:00.000-08:002012-01-06T10:35:50.563-08:00White Chocolate Raspberry Truffle CheesecakeCredit: Online link unknown; found originally at Top Secret Copy Cat Recipes<br />
<br />
Crust:<br />
<ul>
<li>1 1/2 cups chocolate cookie crumbs (filling removed) or 20 crumbled Oreo sandwich cookies (40 wafers, filling removed)</li>
<li>1/3 c. butter, melted</li>
</ul>
Filling:<br />
<ul>
<li>1/2 cup seedless raspberry preserves</li>
<li>4 (8 oz) packages cream cheese at room temperature (no low-fat substitutions)</li>
<li>1 1/4 c. granulated sugar</li>
<li>1/2 c. sour cream at room temperature</li>
<li>2 t. vanilla</li>
<li>5 eggs at room temperature</li>
<li>4 ounces white chocolate, chopped into chunks</li>
</ul>
Garnish:<br />
<ul>
<li>2 ounces shaved white chocolate OR...</li>
<li>homemade white chocolate ganache is excellent as well!</li>
</ul>
Directions:<br />
<br />
<strong>Before preheating oven</strong>: prepare a 9" springform pan by lining the sides and bottom with parchment paper and then covering the bottom (outside) with aluminum foil. <br />
<br />
<ul>
<li>Preheat oven to 475 degrees.</li>
<li>Prepare your water bath: place a large pan or oven-safe skillet filled with about 1/2 inch of water into the oven while it preheats (make sure the springform will fit inside with a little room to spare).</li>
<li>Place cookie crumbs in medium bowl and mix in melted butter. </li>
<li>Press crust mixture into the parchment paper-lined springform pan. Use the bottom of a cup to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side if you'd like.</li>
<li>Make sure you've wrapped the large piece of foil around the bottom of the springform to keep the waterbath water from leaking into the cheesecake.</li>
<li>Put the crust into the freezer until the filling is ready.</li>
<li>Combine in mixer: softened cream cheese and sugar. Mix in the room temperature sour cream and vanilla. Mix on the lowest setting for 2-3 minutes or until the ingredients are smooth and creamy. You <strong>do not</strong> want to beat too much air into the mixture or the cheesecake will fall and be grainy.</li>
<li>Scrape down the sides of the bowl.</li>
<li>Whish the eggs in a medium bowl and add them to the cream cheese mixture. Blend the mixture just enough to incorporate the eggs.</li>
<li>Remove the crust from the freezer. Sprinkle 4 ounces white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust.</li>
<li>Measure out and stir the seedless raspberry preserves. Drizzle the raspberry preserves over the entire surface of the filling. Use a butterknife to swirl the raspberry into the cream cheese without blending it too much.</li>
<li>Pour the remaining half of the cream cheese filling into the crust.</li>
<li>Carefully place the cheesecake into the water bath in the oven. Be very careful! If too much of the water evaporates while you're making the cheesecake, add a bit more and close the oven for about five minutes before adding your cheesecake.</li>
<li>Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50-60 minutes or until the top of the cheesecake is a light brown or tan color.</li>
<li>Leave the oven door closed for at least 30 minutes (the water bath helps keep the humidity in the oven high which will help the cheesecake cook evenly and will help to minimize cracking).</li>
<li>Remove the cheesecake from the oven and place the pan on a cooling rack. It helps to place a towl under the cooling rack to soak up the hot water that will drop off of the springform.</li>
<li>When the cheesecake is completely cooled, cover it with plastic wrap and place it in the refrigerator to sit overnight. Don't remove the springform pan for at least a couple of hours since the cheesecake will shrink as it cools and will naturally pull away from the sides of the pan. And please don't put the cheesecake in the fridge until it is cooled completely or you'll end up with condensation all over your cake. It can take 4 hours or more for the cheesecake to cool enough to go in the fridge.</li>
<li>Before serving your cheesecake, garnish it with either shaved white chocolate or your own white chocolate ganache (my favorite).</li>
<li>Enjoy!</li>
</ul>Lorihttp://www.blogger.com/profile/08893863023976839399noreply@blogger.com0tag:blogger.com,1999:blog-3354007022290624976.post-83521267203396910832012-01-06T09:42:00.000-08:002012-01-06T09:42:43.933-08:00Incredulada Enchiladas<strong>Credit: bakinandeggs.com</strong><br />
<div>
(adapted slightly from their variation to decrease the spiciness!)</div>
<br />
<em>Ingredients:</em><br />
<ul>
<li>2 tablespoons olive oil</li>
<li>1 large onion, finely diced</li>
<li>1 large garlic clove, minced</li>
<li>2 1/2 cups cooked chicken, shredded (about 3 chicken breasts)</li>
<li>1 (7 ounce) large can diced green chilies</li>
<li>8 ounce block cream cheese, softened</li>
<li>Salt and pepper, to taste</li>
<li>12 flour tortillas (medium size)</li>
<li>1 cup heavy cream or half and half</li>
<li>2 cups shredded monterey jack cheese (or your choice, this time I used the Mexican blend)</li>
<li>Cooking spray</li>
<li>Salsa</li>
<li>Sour cream</li>
</ul>
<em>Directions: </em><br />
<ul>
<li>Preheat oven to 350 degrees. Prepare a 9 x 13 glass baking dish with cooking spray.</li>
<li>Heat olive oil in a large skillet and sautee onions until they begin to soften and become translucent. Add garlic and chilies and cook for another 2-3 minutes.</li>
<li>Remove from heat and stir in cream cheese and chicken. Season with salt and pepper. Feel free to add sliced olives at this point (or anything else you'd like inside your enchiladas).</li>
<li>Spoon mixture into tortillas, roll and place seam side down in baking dish. Pour cream over enchiladas and cover with cheese. Bake for about 30 minutes, or until cream thickens and cheese is bubbly.</li>
<li>Serve with salsa and sour cream.</li>
</ul>
Yield: 6-8 servings<br />
<br />
<em>Note: We've adapted this recipe to decrease the spiciness. Original recipe calls for 1 (4 oz) can diced green chilies and 1/4 c. diced jalapano peppers. If you decide to go for "spicy," then add the jalapanos at the same time you add the chilies.</em>Lorihttp://www.blogger.com/profile/08893863023976839399noreply@blogger.com0tag:blogger.com,1999:blog-3354007022290624976.post-20356833970236959702011-10-11T14:21:00.000-07:002011-10-11T14:21:28.475-07:00Sugar and Spice Popcorn<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-pcK5wpL6xYU/TpSx1nabCjI/AAAAAAAAC78/EAzQZnlC24E/s1600/popcorn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-pcK5wpL6xYU/TpSx1nabCjI/AAAAAAAAC78/EAzQZnlC24E/s400/popcorn.jpg" width="400" /></a></div><br />
Credit: Unknown<br />
<br />
Ingredients:<br />
<blockquote>3 T butter<br />
1/4 t nutmeg<br />
2 T sugar<br />
1/2 t cinnamon<br />
2 quarts popped popcorn</blockquote><br />
Directions:<br />
<blockquote>Melt butter in a small saucepan over med-low heat. Stir in the nutmeg, sugar, and cinnamon. Continue stirring until the mixture is smooth and the sugar has dissolved. Do not overcook! Pour mixture over popped popcorn and stir until coated. Enjoy! {You may want to double this recipe... it usually disappears!}</blockquote>Lorihttp://www.blogger.com/profile/08893863023976839399noreply@blogger.com1tag:blogger.com,1999:blog-3354007022290624976.post-13077557397033379202011-10-07T10:20:00.000-07:002011-10-07T10:20:26.812-07:00Love to cook? You'll love this giveaway!!Check this out! My friend, Corrine, told me about her mom's blog-- A Bountiful Kitchen. You need to check it out! If you live in Utah, you can sign up for some of their cooking classes. And if you like KitchenAid mixers, you'll have to check out their site to see the amazing giveaway they have going on right now... <br />
<br />
http://www.abountifulkitchen.com/2011/09/huge-announcement-and-giveaway.htmlLorihttp://www.blogger.com/profile/08893863023976839399noreply@blogger.com0tag:blogger.com,1999:blog-3354007022290624976.post-13745278050960463682011-09-03T08:19:00.000-07:002011-09-03T08:19:03.902-07:00Suni's Syrup (Cinnabutter Syrup)Credit: Suni<br />
<br />
Ingredients:<br />
<ul><li>1/2 c butter</li>
<li>1 c sugar</li>
<li>1/2 c milk</li>
<li>1 T Karo syrup</li>
<li>1/4 t baking soda</li>
<li>1/4 t cinnamon</li>
</ul>Directions<br />
<blockquote>Combine butter, sugar, milk, and Karo syrup in a small saucepan. Bring to a boil. Remove from heat and add baking soda and cinnamon, stirring until combined well. Serve over waffles or French toast, along with strawberry puree and wipped cream (optional, of course, but delicious).</blockquote>Lorihttp://www.blogger.com/profile/08893863023976839399noreply@blogger.com0tag:blogger.com,1999:blog-3354007022290624976.post-87891054955677927622011-03-28T12:26:00.000-07:002011-04-24T15:48:46.329-07:00Brownies<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-nlOCYWwQA6E/TZDgFCvFUPI/AAAAAAAACo8/b52dHZTnVG8/s1600/brownies+042_1_WFA_resize.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-nlOCYWwQA6E/TZDgFCvFUPI/AAAAAAAACo8/b52dHZTnVG8/s400/brownies+042_1_WFA_resize.jpg" width="400" /></a></td></tr>
<tr align="left"><td class="tr-caption"><br />
<span style="font-size: small;">These brownies are perfect! I've never tasted one yummier than these. They're for chocolate lovers, but mostly for those of you who, like me, enjoy the taste of milk chocolate and a dense but soft texture. Brace yourselves! It's hard to stop eating these bad boys.</span></td></tr>
</tbody></table>Credit: Mark Monson (via <i>The Wilson Family Cookbook</i>)<br />
<br />
Ingredients:<br />
<ul><li>2/3 c. cocoa</li>
<li>2 c. sugar</li>
<li>1 c. flour</li>
<li>1/2 tsp. salt</li>
<li>1/2 tsp. baking powder</li>
<li>4 eggs</li>
<li>2 tsp. vanilla</li>
<li>1 c. melted butter</li>
<li>1 1/2 cups milk chocolate chips (optional) </li>
</ul>Directions:<br />
<blockquote>Preheat oven to 350 degrees. Mix dry ingredients together, then add eggs and vanilla. Add melted butter slowly. Pour into Pam sprayed 9x13 pan. Bake for 35-40 minutes or until toothpick comes out clean. Dust with powdered sugar, if desired, or serve warm with ice cream!</blockquote>Lorihttp://www.blogger.com/profile/08893863023976839399noreply@blogger.com2tag:blogger.com,1999:blog-3354007022290624976.post-67129423215588932942011-01-22T11:11:00.000-08:002011-01-22T11:12:06.099-08:00Coconut MuffinsCredit: Aleta Young <br />
<br />
Ingredients:<br />
<blockquote>1/2 c. sugar<br />
1/4 c. vegetable or canola oil<br />
1 egg<br />
1/2 tsp <span class="il">coconut</span> extract<br />
3/4 c. flour<br />
1/8 tsp. baking soda<br />
1/8 tsp. baking powder<br />
1/8 tsp. salt<br />
1/4 c. buttermilk (or soured milk)<br />
1/4 c. flaked <span class="il">coconut</span><br />
1/4 c. chopped walnuts (opt.)</blockquote>Directions: <br />
<blockquote>Cream together sugar, oil, egg, and flavoring in a medium bowl. Sift together dry ingredients. Alternately add dry ingredients and buttermilk to make a thick batter. Fold in remaining ingredients and spoon into greased or paper-lined muffin tins (2/3 full) or loaf pan. Bake <span class="il">muffins</span> at 350 degrees for 10-15 minutes until golden brown. Bake loaf at 325 degrees for about 30 minutes.<br />
<br />
Meanwhile, combine 1/4 c. sugar, 2 Tbs water, and 2 Tbs butter in small saucepan. Simmer gently for 5 minutes. Remove from heat and add 1/2 tsp. <span class="il">coconut</span> extract. Prick small holes in top of <span class="il">muffins</span> with a toothpick, then pour hot syrup over the <span class="il">muffins</span>. </blockquote><blockquote>Yield: 6-8 <span class="il">muffins</span> or 1 medium loaf</blockquote><br />
Notes from Aleta:<br />
<ul><li>Baking time for 24 mini <span class="il">muffins</span> is about 7 minutes (just check it with a toothpick to make sure).</li>
<li>Rather than buying buttermilk, you can make soured milk. You'll need about 1/8 to 1/4 tsp lemon juice or vinegar (either apple cider or white should be fine) and milk to equal 1/4 c. Pour the lemon juice or cider into the measuring cup first and then top it off with milk.</li>
<li>This recipe was made for high altitudes, so if you make it at a lower altitude (below 1000 feet) you'll need to increase both the baking soda and baking powder to 1/4 tsp each.</li>
</ul>Lorihttp://www.blogger.com/profile/08893863023976839399noreply@blogger.com0tag:blogger.com,1999:blog-3354007022290624976.post-10062203421404153482011-01-22T10:54:00.000-08:002011-01-22T10:58:32.236-08:00Luscious Lemon BarsCredit: Teri Eastman<br />
<br />
Crust Ingredients:<br />
<br />
<blockquote>2 cups flour<br />
1 cup butter, softened<br />
1/2 cup powdered sugar<br />
Dash of salt</blockquote>Preheat oven to 350 degrees. Cream the butter, then add in the flour, powdered sugar, and salt. Mix well. Press into the bottom of a 9x13 pan. Bake for 12-15 minutes.<br />
<br />
Filling Ingredients:<br />
<blockquote>4 eggs<br />
2 cups sugar<br />
1/4 cup flour<br />
6 T lemon juice, preferable fresh (which is 1/4 c + 2 T)</blockquote>Beat eggs. Combine sugar and flour together, then add to the egg mixture. Mix well. Add lemon juice and mix again. Pour into slightly cooled crust. Bake at 350 degrees for 20-25 minutes. Allow to cool completely before sprinkling with powdered sugar and then place in the refrigerator to chill. Delicious and simple! Fresh lemon juice really makes this recipe stand out.Lorihttp://www.blogger.com/profile/08893863023976839399noreply@blogger.com1tag:blogger.com,1999:blog-3354007022290624976.post-5635425988211850132010-10-28T13:02:00.000-07:002010-10-28T13:02:32.906-07:00Chocolate Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_wj09-zrYUxw/TMnWWcglhxI/AAAAAAAACaU/pEpI1N-jaKs/s1600/chocolatecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/_wj09-zrYUxw/TMnWWcglhxI/AAAAAAAACaU/pEpI1N-jaKs/s320/chocolatecake.jpg" width="320" /></a></div><br />
<br />
Credit: Lori Frost<br />
<br />
Ingredients:<br />
<blockquote>2 cups flour<br />
2 cups sugar<br />
3/4 cup cocoa<br />
2 tsp baking soda<br />
2 eggs<br />
1 tsp salt<br />
1 cup buttermilk (or soured milk)<br />
1 cup oil<br />
1 1/2 tsp vanilla extract<br />
1 cup boiling water</blockquote>Directions:<br />
<blockquote>Preheat Oven to 300 degrees. Grease and flour a 9 x 13 pan, or 2 (8-inch) rounds... whatever you're making. Combine the flour, sugar, cocoa, baking soda, and salt in bowl of electric mixer. Mix on low speed until combined. <i>(*You may want to start heating up your water right now in order to get it boiling...)</i> In another bowl, combine the eggs, buttermilk, oil, and vanilla. Turn the mixer on low and slowly add the wet ingredients to the dry ingredients. While the mixer still on low, add the boiling water and stir just to combine. Make sure you're scraping the bottom and sides of the mixing bowl with a rubber spatula! Pour the batter into the prepared pan(s) and bake for 45-60 minutes for a 9x13 pan, or about 30-40 minutes for 2 (8-inch) rounds. This is supposed to be a slow-bake cake, so that's why there's a low temperature setting and longer cook time. Check it <i>early</i>, but don't be afraid if it takes an hour to bake completely. Allow to cool in the pan(s) for 30 minutes and then remove them and place them on a cooling rack if you're going to be frosting them or making a layered cake. You will not be disappointed!!</blockquote>Lorihttp://www.blogger.com/profile/08893863023976839399noreply@blogger.com1tag:blogger.com,1999:blog-3354007022290624976.post-37930885379685157232010-10-19T07:55:00.000-07:002010-10-19T11:29:08.132-07:00Parchment Paper Mexican Chicken<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_wj09-zrYUxw/TL2_EYCUwgI/AAAAAAAACaQ/NOn_bJhfTbw/s1600/homelife+007copy1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" src="http://2.bp.blogspot.com/_wj09-zrYUxw/TL2_EYCUwgI/AAAAAAAACaQ/NOn_bJhfTbw/s320/homelife+007copy1.jpg" width="320" /></a></div>Credit: Stacey Smith<br />
<br />
Ingredients:<br />
<ul><li>4 boneless, skinless chicken breasts</li>
<li>1 can black beans (or pinto beans, if preferred)</li>
<li>2 packages Spanish rice, prepared</li>
<li>1 can corn</li>
<li>1 onion, cut into thick strips</li>
<li>1 can Rotel </li>
<li>salt and pepper </li>
<li>sour cream</li>
<li>grated cheddar cheese</li>
<li>avocado chunks</li>
<li>green onions</li>
<li>parchment paper</li>
<li>thread, doubled up (embroidery thread preferred)</li>
</ul>Directions:<br />
<ol><li> Heat oven to 350-375 degrees. Make 4 large parchment paper squares (about 14" square-- the sides will be gathered to make a bag, so it has to be big enough). Place 1 chicken breast in the middle of 1 parchment square and season, if desired. Layer 3 or so spoonfuls of beans on top. Then place 3 or so spoonfuls of rice on top of that. Top with some corn, 4-6 onion strips, and a couple scoops of Rotel. Sprinkle with salt and pepper. Pull all of the sides up to make a "bag" and twist. Tie the string very tightly around the neck of the bag to seal it. This is very important because the steam/heat trapped inside helps when cooking the servings. Place all of the bags on a cookie sheet and place in the oven for about 40 minutes. Remove from oven and let cool about 5 minutes. </li>
<li>To serve, have each person take one bag. Remove thread and pour bag's contents on plate. Shred up the chicken and mix it all together, adding sour cream, cheese, avocado, and green onions. Now it's ready to eat, or you can scoop it up with corn chips.</li>
</ol>Lorihttp://www.blogger.com/profile/08893863023976839399noreply@blogger.com1tag:blogger.com,1999:blog-3354007022290624976.post-86467302278055347992010-10-16T07:52:00.000-07:002010-10-16T07:54:15.475-07:00Soft & Delicious Sugar Cookies<span style="font-size: small;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_wj09-zrYUxw/TLm79oHf57I/AAAAAAAACaE/FWUo860nGWs/s1600/lately+009copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_wj09-zrYUxw/TLm79oHf57I/AAAAAAAACaE/FWUo860nGWs/s320/lately+009copy.jpg" width="320" /></a></div><span style="font-size: small;">Credit: Amber Every </span><br />
<br />
<span style="font-size: small;">Ingredients: </span><br />
<blockquote><span style="font-size: small;">2 cups <span class="il">sugar</span> </span><br />
<span style="font-size: small;"> 1 cup butter</span><br />
<span style="font-size: small;">1 cup sour cream</span><br />
<span style="font-size: small;">2 eggs</span><br />
<span style="font-size: small;"> 3 tsp vanilla extract</span><br />
<span style="font-size: small;">1 tsp salt</span><br />
<span style="font-size: small;">2 tsp. baking soda</span><br />
<span style="font-size: small;">6 cups of flour</span></blockquote><span style="font-size: small;">Directions: </span><br />
<blockquote><span style="font-size: small;">Cream butter and <span class="il">sugar</span>. Add sour cream, eggs, and vanilla extract. Mix well. Combine dry ingredients in separate bowl and add gradually to mixture. You can refrigerate the dough at this point if you would like. Roll 1/4 inch thick and cut with cookies cutters. Bake at 400 degrees for 6-8 minutes until light and fluffy, but not brown.</span></blockquote>Lorihttp://www.blogger.com/profile/08893863023976839399noreply@blogger.com0tag:blogger.com,1999:blog-3354007022290624976.post-75188993668799449832010-09-06T19:33:00.000-07:002010-09-06T19:33:45.267-07:00No Rise Pizza DoughCredit: Anna via <a href="http://mywoodenspoon.com/no-rise-pizza-dough/">My Wooden Spoon</a><br />
<br />
Ingredients:<br />
<ul><li>1 T yeast</li>
<li>1 1/2 c warm water</li>
<li>2 T sugar</li>
<li>3 T oil</li>
<li>3-4 c flour</li>
</ul> Directions:<br />
<blockquote>Proof the yeast in the warm water and sugar (combine all in a bowl and let the yeast do it's job). Once that is ready, stir in the oil. Then mix in the flour until it forms a ball. Remove from bowl and knead until smooth. Press dough into shape on the pizza stone (you can even use the rolling pin, but make it easy by placing the dough on the stone and rolling it directly on the stone so you don't need to transfer it). Add sauce and toppings. Place in cool oven, then turn dial to cook at 375 degrees for 20-25 minutes. </blockquote><blockquote><i>*If you are skeptical of placing it in a cool oven (like I was), just go ahead and turn on the oven when you roll or press your dough and check your pizza 4-5 minutes earlier to make sure you don't overcook it. :)</i> </blockquote>Lorihttp://www.blogger.com/profile/08893863023976839399noreply@blogger.com2tag:blogger.com,1999:blog-3354007022290624976.post-31160246074750376802010-08-23T12:22:00.000-07:002010-08-23T12:22:36.572-07:00Lemon Raspberry Bars<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_wj09-zrYUxw/THLKL3ImlKI/AAAAAAAACYA/CBeUdyy8RwU/s1600/024copy1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/_wj09-zrYUxw/THLKL3ImlKI/AAAAAAAACYA/CBeUdyy8RwU/s640/024copy1.jpg" width="640" /></a></div><br />
Credit: <a href="http://twopeasandtheirpod.com/lemon-raspberry-bars/">Two Peas and Their Pod </a><br />
<br />
Ingredients:<br />
<blockquote>1 1/2 cup graham cracker crumbs<br />
6 tablespoons salted butter, melted<br />
1/4 cup sugar<br />
Zest of one lemon<br />
2 large egg yolks<br />
1-14 oz. can fat free sweetened condensed milk<br />
1/2 cup fresh lemon juice<br />
1 teaspoon lemon zest<br />
6 ounces fresh raspberries</blockquote><br />
Directions: <br />
<blockquote>Preheat the oven to 350F. Spray an 8x8 inch baking dish with cooking spray. Set aside.<br />
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.<br />
<br />
Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries. Fold carefully so you don’t break the raspberries.<br />
<br />
Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set. Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator up to five days.<br />
<br />
<i>Note: Use fresh raspberries and make sure you gently fold the berries into the lemon filling or you will have pink bars.</i><br />
<br />
Serves 16</blockquote>Lorihttp://www.blogger.com/profile/08893863023976839399noreply@blogger.com0tag:blogger.com,1999:blog-3354007022290624976.post-78761148567170210632010-08-08T10:18:00.000-07:002010-08-11T17:54:58.319-07:00Chicken Enchiladas<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_wj09-zrYUxw/TF7maT9un-I/AAAAAAAACW0/8X7eEJnuSaI/s1600/003copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_wj09-zrYUxw/TF7maT9un-I/AAAAAAAACW0/8X7eEJnuSaI/s400/003copy.jpg" width="400" /></a></div><div class="RecipeDirections" style="text-align: center;"><br />
</div><div class="RecipeDirections" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="font-weight: normal;">Credit: Jenn Eastman</span></span></div><div class="RecipeDirections" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="font-weight: normal;"> </span></span></div><div class="RecipeDirections" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;"><span style="font-weight: normal;">Ingredients: </span></span></div><blockquote style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 T margarine<o:p></o:p></span><br />
<span style="font-size: small;">⅓ c finely chopped green onion<o:p></o:p></span><br />
<span style="font-size: small;">1 clove garlic, minced</span><br />
<span style="font-size: small;">½ c sliced olives<o:p></o:p></span><br />
<span style="font-size: small;">1 (4 oz) can diced green chilies<o:p></o:p> </span><br />
<span style="font-size: small;"> ½ c sour cream<o:p></o:p></span><br />
<span style="font-size: small;">1 (10 oz) cream of chicken soup</span><br />
<span style="font-size: small;">3-4 chicken breasts, cooked and shredded (you can use canned chicken, too)</span><br />
<span style="font-size: small;">1 1/2 cups grated cheddar cheese (divided into 3/4 cup + 3/4 cup)</span><br />
<span style="font-size: small;">1/4 cup milk</span><br />
<span style="font-size: small;">1 package burrito sized flour tortillas (or 8-10 freshly cooked flour tortillas)</span></blockquote><div class="RecipeDirections" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="font-weight: normal;">Directions: </span></span></div><blockquote style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="font-weight: normal;">Sauté margarine, green onion, and garlic in small pan. In a small bowl, stir together olives, green chilies, sour cream, and cream of chicken soup. Add sauteed</span></span><span style="font-size: small;"> mixture to sour cream mixture and set aside 3/4 cup sauce. Add chicken and 3/4 cup cheese to the remaining sauce. Fill tortillas with this chicken mixture. Roll and place in a Pam-sprayed 9x13 pan. Take the reserved sauce and stir in the milk. Spoon this over the tortillas and top with another 3/4 cup cheese. Cover with foil and bake at 350 degrees for 35 minutes. Remove foil and bake for an additional 5-10 minutes. Let cool slightly before serving.</span></blockquote>Lorihttp://www.blogger.com/profile/08893863023976839399noreply@blogger.com3tag:blogger.com,1999:blog-3354007022290624976.post-83536680503472140642010-07-29T08:55:00.000-07:002010-07-29T08:55:44.370-07:00Not Cafe Rio Pork... but very delicious!!Credit: Lynn Muir<br />
<br />
Ingredients:<br />
<ul><li>1 pork roast, boneless, unseasoned </li>
<li>3 c salsa of choice (I've heard that mango salsa is great, but we just use Pace)</li>
<li>2 c brown sugar</li>
</ul><br />
Directions:<br />
<ol><li>Place pork roast in the crockpot on LOW with the fatty side up.</li>
<li>Cover all of the meat with salsa and brown sugar. <i>Note: This is not science, so go ahead and add more salsa or water if needed while cooking, and feel free to add more brown sugar toward the end to suit your taste buds. :</i>) Place lid on crock pot. You will be cooking this for about 5-6 hours.</li>
<li>After 4 hours, flip the pork roast and spoon the salsa mixture back over the entire roast. Replace the lid.</li>
<li>When the pork is tender (another hour or two later), shred the pork with forks and stir it in with the juices. Let marinate in these juices for about 30 minutes before serving for maximum results.</li>
<li>Serve as burritos or salads Cafe Rio style! Yum!!</li>
</ol>Lorihttp://www.blogger.com/profile/08893863023976839399noreply@blogger.com1tag:blogger.com,1999:blog-3354007022290624976.post-30945161837924505262010-07-29T08:43:00.000-07:002010-07-29T08:44:22.806-07:00Perfect Pulled Pork SandwichesCredit: KevinandAmanda.com<br />
<br />
<b>Please allow yourselves ample time to prepare this meal. This is a wonderful dish for entertaining a very large crowd! Read the recipe thoroughly before deciding to make it. :)</b><br />
<br />
Ingredients List 1: Dry Rub<br />
<blockquote>1 tbsp ground cumin<br />
1 tbsp garlic powder<br />
1 tbsp onion powder<br />
1 tbsp chili powder<br />
1 tbsp cayenne pepper<br />
1 tbsp salt<br />
1 tbsp ground pepper<br />
1 tbsp paprika<br />
1/2 cup brown sugar </blockquote>Ingredients List 2: Brine solution<br />
<blockquote>1/2 cup salt<br />
1/2 cup brown sugar<br />
2 quarts cold water<br />
2 bay leaves<br />
3 tbsp dry rub mix</blockquote><br />
Other Ingredient:<br />
<blockquote>1 whole Boston butt pork roast</blockquote><br />
Directions:<br />
<ol><li>Mix together all DRY RUB INGREDIENTS and store in an airtight container.</li>
<li>For the brine solution, use ingredients from the BRINE SOLUTION INGREDIENTS list. Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.</li>
<li>Rinse the pork shoulder and place in a large container. Pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours.</li>
<li>Remove pork shoulder from brine solution, pat dry with paper towels, and place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. <i>*Note: you can also use a crock pot to cook the pork roast. Cooking time will be more around 8-12 hours and you may want to cook it on high for one or two hours of the cooking time and use the low setting for the rest. Just use common sense to convert this recipe to a crock pot, substituting "crock pot" for "baking pan," etc. </i></li>
<li>Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225 degree oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees.</li>
<li>When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven.</li>
<li>Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve with gourmet hamburger buns for a delicious and impressive meal to feed an army!</li>
</ol>Lorihttp://www.blogger.com/profile/08893863023976839399noreply@blogger.com0tag:blogger.com,1999:blog-3354007022290624976.post-71577841193187307242010-07-19T13:15:00.000-07:002011-05-15T15:23:26.450-07:00Chewy Oatmeal Chocolate Chip Cookies - Healthy, too!<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_wj09-zrYUxw/TESxTyQf9kI/AAAAAAAACPk/ku37kVKfnR4/s1600/cookies+027copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/_wj09-zrYUxw/TESxTyQf9kI/AAAAAAAACPk/ku37kVKfnR4/s320/cookies+027copy.jpg" width="240" /></a><a href="http://4.bp.blogspot.com/_wj09-zrYUxw/TESw8Rw8M-I/AAAAAAAACPc/1JVarkiYxHU/s1600/cookies+033copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_wj09-zrYUxw/TESw8Rw8M-I/AAAAAAAACPc/1JVarkiYxHU/s320/cookies+033copy.jpg" width="320" /></a></div><br />
<br />
Credit: Mariel Skinner<br />
<br />
Ingredients: <br />
<blockquote>1 cup all purpose flour<br />
1 tsp baking powder<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
1/2 tsp ground cinnamon<br />
2 tbsp butter, room temperature<br />
1/2 cup white sugar<br />
1/2 cup brown sugar<br />
1 large egg<br />
1/4 cup plain, unsweetened apple sauce<br />
1/2 tsp vanilla extract<br />
2 cups quick cooking oats<br />
1 cup chocolate chips</blockquote>Directions:<br />
<div class="separator" style="clear: both; text-align: center;"></div><blockquote>Preheat oven to 350. In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, cream together the butter and sugars. Beat in the egg, followed by the applesauce and vanilla. Stir in the flour mixture and oats until just combined and no streaks of flour remain. Stir in the chocolate chips. Roll into balls. Bake for about 9-12 min. Cookies will be light brown at the edges when done. Makes about 2 dozen cookies.</blockquote>Lorihttp://www.blogger.com/profile/08893863023976839399noreply@blogger.com1tag:blogger.com,1999:blog-3354007022290624976.post-51065600693617279082010-06-23T22:37:00.000-07:002010-06-25T14:11:38.320-07:00Swiss Buttercream<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_wj09-zrYUxw/TCLwgAsaaMI/AAAAAAAACKc/gQjbBbI7jVw/s1600/swissbuttercream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_wj09-zrYUxw/TCLwgAsaaMI/AAAAAAAACKc/gQjbBbI7jVw/s400/swissbuttercream.jpg" width="400" /></a></div><br />
Credit: Smitten Kitchen<br />
<br />
<u>For a wedding cake (or most of one, depending on the size)</u><br />
2 cups of egg whites (approx. 12 large)<br />
3 cups sugar<br />
5 cups butter, softened (2 1/2 pounds, 10 sticks)<br />
1 tablespoon vanilla extract<br />
<br />
<u>For a 9-inch cake (plus filling, or some to spare)</u><br />
1 cup sugar<br />
4 large egg whites<br />
26 tablespoons butter, softened (3 sticks plus 2 tablespoons)<br />
1 teaspoon vanilla extract<br />
<br />
<u>For the tiniest amount, if you’re just practicing</u> (or enough to cover and fill the 4-inch cake pictured)<br />
1/4 cup sugar<br />
1 large egg white<br />
6 tablespoons butter, softened<br />
1/4 teaspoon vanilla<br />
<br />
Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers.<br />
<br />
Transfer mixture into the mixer and whip until it turns white and about doubles in size. (Here’s a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl so that no water gets into the egg whites. This can keep them from whipping up properly.)<br />
<br />
Add the vanilla.<br />
<br />
Finally, add the butter a stick at a time and whip, whip, whip.<br />
<br />
Deb note: Do not have a panic attack when this takes a while to come together (though I did every time). One super-large batch took 15 minutes, but it did and will come together. Patience, young Jedis.<br />
<br />
*Note: I made this and LOVED how it turned out! It's a very friendly frosting. I gave it a try on some cupcakes and it did not turn out as well as my first attempt but here are some pictures anyway!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_wj09-zrYUxw/TCUbT2pOJTI/AAAAAAAACLs/_qEHVyXLNjM/s1600/food+016copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_wj09-zrYUxw/TCUbT2pOJTI/AAAAAAAACLs/_qEHVyXLNjM/s400/food+016copy.jpg" width="300" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_wj09-zrYUxw/TCUbCcvMkcI/AAAAAAAACLc/Htx1Itz5fSQ/s1600/food+004copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_wj09-zrYUxw/TCUbCcvMkcI/AAAAAAAACLc/Htx1Itz5fSQ/s400/food+004copy.jpg" width="300" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_wj09-zrYUxw/TCUbMYLeIWI/AAAAAAAACLk/c7aZShobsS8/s1600/food+037copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_wj09-zrYUxw/TCUbMYLeIWI/AAAAAAAACLk/c7aZShobsS8/s400/food+037copy.jpg" width="400" /></a></div>Lorihttp://www.blogger.com/profile/08893863023976839399noreply@blogger.com2tag:blogger.com,1999:blog-3354007022290624976.post-37174319671519556982010-05-04T22:04:00.000-07:002010-05-04T22:04:14.292-07:00Breadmaker Cinnamon Rolls<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_wj09-zrYUxw/S-D8CINHMxI/AAAAAAAAB-k/o-S3xWoD0JM/s1600/cinn+rolls+036_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_wj09-zrYUxw/S-D8CINHMxI/AAAAAAAAB-k/o-S3xWoD0JM/s400/cinn+rolls+036_1.jpg" width="300" /></a></div>Credit: allrecipes.com {Miss Alix; Cinnamon Rolls III}<br />
<br />
Ingredients:<br />
<br />
Dough - <br />
<ul><li> 1/4 c warm water</li>
<li>1/4 c butter, melted</li>
<li>1/2 of a 3.4 oz package instant vanilla pudding mix</li>
<li>1 c warm milk</li>
<li>1 egg, room temperature</li>
<li>1 T sugar</li>
<li>1/2 t salt</li>
<li>4 c bread flour</li>
<li>1 package active dry yeast</li>
</ul>Filling - <br />
<br />
<ul><li>1/4 c butter, softened</li>
<li>1 c brown sugar</li>
<li>4 t ground cinnamon</li>
<li>3/4 c chopped pecans {optional} </li>
</ul>Icing -<br />
<ul><li>1/2 of an 8 oz package cream cheese, softened</li>
<li>1/4 c butter, softened</li>
<li>1 c powdered sugar</li>
<li>1/2 t vanilla</li>
<li>1 1/2 t milk</li>
</ul>Directions:<br />
<ol><li>In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.</li>
<li>When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.</li>
<li>Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees.</li>
<li>Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting. </li>
</ol>Lorihttp://www.blogger.com/profile/08893863023976839399noreply@blogger.com0tag:blogger.com,1999:blog-3354007022290624976.post-21971161420527288692010-05-03T08:27:00.000-07:002010-08-08T10:21:20.596-07:00Sister K's Snickerdoodles<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_wj09-zrYUxw/S-HpwutnEFI/AAAAAAAAB-8/1kT-PePie_Q/s1600/Misc+044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_wj09-zrYUxw/S-HpwutnEFI/AAAAAAAAB-8/1kT-PePie_Q/s400/Misc+044.JPG" width="400" /></a></div><br />
Credit: Sister K {Allen's mission president's wife}<br />
<br />
Ingredients:<br />
<ul><li> 1 1/2 c sugar</li>
<li>1 c butter, slightly softened {or half butter, half margarine}</li>
<li>2 eggs</li>
<li>1 t vanilla</li>
<li>3 c flour</li>
<li>2 t cream of tartar</li>
<li>1 t baking soda</li>
<li>1/4 t salt</li>
<li>cinnamon sugar mixture</li>
</ul>Directions:<br />
<ol><li>Preheat oven to 350 degrees. Cream sugar and butter. Make sure these have time to blend together well. Then add the eggs and vanilla.</li>
<li>Combine all of the dry ingredients in a separate bowl. Add this mixture to the creamed mixture. Mix until the dough is just right.</li>
<li>Put cinnamon sugar mixture in a pie tin or other container. Form the dough into balls and roll in the cinnamon sugar mixture until they're nicely coated. Arrange on baking sheet and bake in the oven for 8-10 minutes.</li>
</ol>Lorihttp://www.blogger.com/profile/08893863023976839399noreply@blogger.com0tag:blogger.com,1999:blog-3354007022290624976.post-88312313833024177402010-04-23T00:57:00.000-07:002010-04-23T01:03:45.785-07:00Cheddar ChickenCredit: Lori Frost {adapted from a recipe by Jane Walsh}<br /><br />Ingredients:<br /><ul><li>20 buttery crackers {ie Club}, crushed to make about 3/4 cup</li><li>1 cup cheddar cheese, grated</li><li>2 cloves garlic, minced</li><li>1/4 t salt</li><li>1/4 t pepper<br /></li><li>4 boneless, skinless chicken breasts</li><li>4 T butter, melted</li></ul>Direction:<br /><ol><li>Heat oven to 350 degrees. In a small bowl, combine the crackers, cheese, garlic, salt, and pepper.</li><li>Dip chicken breasts in the melted butter, then in the cracker mixture. Coat well. Place on a foil-lined baking sheet.</li><li>Top with all the remaining cracker mixture and drizzle with the remaining butter. Place in the oven for 25-30 minutes, until the chicken is golden and cooked through.</li></ol>I served this with wild rice and corn. It was a hit! I loved how easy it was and how flavorful and juicy the chicken turned out.Lorihttp://www.blogger.com/profile/08893863023976839399noreply@blogger.com2tag:blogger.com,1999:blog-3354007022290624976.post-2646474014745724242010-04-13T15:34:00.001-07:002010-04-13T23:08:40.352-07:00Chicken Salad SandwichesCredit: Lori Frost<br /><br />Ingredients:<br /><ul><li>3 cans of cooked chicken breasts {like you find tuna in, except bigger!}</li><li>2 c seedless grapes, sliced</li><li>1 c mayonnaise</li><li>1 t salt</li><li>4 T sugar</li><li>1 1/2 t curry powder</li><li>1 c roasted almonds, sliced {or cashews... nuts are optional}</li><li>Bread or croissants<br /></li></ul>Directions:<br /><ol><li>Open and drain the canned chicken. Empty into a large bowl and finely shred with a fork. This is an important step!<br /></li><li>Add the sliced grapes to the chicken and mix around. Make sure this balance of chicken and grapes is enough for you... we like lots of grapes in ours.</li><li>In a smaller bowl, combine the mayonnaise, salt, sugar, and curry powder. Mix well and pour over the chicken mixture. Mix until well coated.</li><li>Place in the refrigerator for 30+ minutes to allow all of the flavors to blend together. {If you can't let it chill before eating, it'll still be delicious, so don't worry.}</li><li>When you're ready to eat, make each sandwich by taking the bread and generously spreading on chicken salad, then sprinkling the almond pieces on top, and placing the other piece of bread on top. :) Mmm...</li></ol>*This is often served at wedding receptions, bridal and baby showers, etc. We love it ANYTIME, though.Lorihttp://www.blogger.com/profile/08893863023976839399noreply@blogger.com0tag:blogger.com,1999:blog-3354007022290624976.post-11133581271720495002010-04-13T15:30:00.000-07:002010-04-13T21:22:36.142-07:00Teriyaki Chicken and RiceCredit: Chelsea Bennett<br /><br />Ingredients:<br /><ul><li>3 boneless, skinless chicken breasts</li><li>1/2 c teriyaki sauce of coice</li><li>1/2 c gourmet sauce</li><li>Rice, prepared</li></ul>Directions:<br /><ol><li>Cook chicken in Pam sprayed frying pan. Once cooked, cut chicken into 1" slices.</li><li>Carefully wipe down your pan. Combine the sauces in the pan and add the sliced chicken.</li><li>Heat through and serve over individual rice bowls. Feel free to add steamed broccoli, mandarin oranges, and cashews to the mix!<br /></li></ol>Lorihttp://www.blogger.com/profile/08893863023976839399noreply@blogger.com0tag:blogger.com,1999:blog-3354007022290624976.post-25546178752927711262010-04-12T10:24:00.000-07:002010-04-13T21:22:36.158-07:00Cream Cheese ChickenCredit: Amber Wardell<br /><br />Ingredients:<br /><ul><li>3-4 boneless, skinless chicken breasts</li><li>1 (8 oz) package cream cheese, cubed</li><li>1 packet Food Seasons Italian dressing mix</li><li>1 can cream of chicken soup</li><li>Frozen broccoli {regular or steam-able}</li><li>Rice<br /></li></ul>Directions:<br /><ol><li>Place chicken in crock pot.<br /></li><li>Layer on top in this order: cubed cream cheese, 1/2 Italian dressing packet, cream of chicken soup, 1/2 Italian dressing packet.</li><li>Cover and cook 3-4 hours on low heat, mixing sauce about 2 hours into it {you'll be fine if you can't mix it around 2 hours into it... just go ahead and leave it cooking}. Before serving, divide chicken into smaller pieces and add broccoli.</li><li>Prepare rice and eat!!</li></ol>Note: If you add broccoli, you can use the frozen kind by putting it in an hour before you're ready to eat. If you get the steam-able broccoli, just follow the directions on the package and mix in the steamed broccoli before serving.<span style=";font-family:";color:navy;" ><span style="font-weight: bold;font-size:100%;" ><span style="font-family:trebuchet ms;"></span></span><o:p></o:p></span>Lorihttp://www.blogger.com/profile/08893863023976839399noreply@blogger.com0tag:blogger.com,1999:blog-3354007022290624976.post-17950003302132030392010-04-12T10:15:00.000-07:002012-03-30T08:37:44.343-07:00Fancy Fettuccine Alfredo (fancier than my other recipe...)Credit: Kevinandamanda.com<br />
(adapted slightly from their variation)<br />
<br />
Ingredients:<br />
<ul><li>1 lb cavatappi noodles</li><li>1 tbsp salt</li><li>1 scant cup chicken broth</li><li>1 cup heavy whipping cream</li><li>1 cup half and half</li><li>1 cup grated parmesan cheese, plus a tad more (usually less than 1 1/4 cups total)</li><li>2-3 cloves minced garlic</li><li>2 tbsp cornstarch</li><li>1/2 tsp salt</li><li>1/4 tsp pepper (just eyeball the pepper)</li><li>8 basil leaves, chiffonaded</li><li>1 tbsp fresh parsley, chopped</li></ul>Directions:<br />
<ol><li> Add 1 tbsp of salt to a large pot of water and bring to boil. Boil noodles according to package.</li><li>Then, in a medium saucepan, heat chicken broth over medium high heat, bringing to a boil. Reduce heat to medium.</li><li>Stir in heavy cream, cornstarch, and garlic. Bring to a soft boil and stir for one minute. Reduce heat to low.</li><li>Add Parmesan cheese, salt and pepper. Let simmer for about 10 mins to melt cheese, let thicken, and incorporate flavors. </li><li>Just before serving, chop fresh herbs and stir into Alfredo sauce. Serve sauce over pasta and add chicken if desired! {We usually grill chicken for one meal and then use the extra grilled chicken for this meal... so good!}</li></ol>Note: This meal is great for entertaining. It makes A LOT. We love serving it with chicken and fresh chopped tomatoes on top and then serving up some toasted, buttered artisan bread (rosemary or garlic bread are my faves).Lorihttp://www.blogger.com/profile/08893863023976839399noreply@blogger.com1