tag:blogger.com,1999:blog-91653649094681414192024-02-21T06:19:13.125-08:00Here to Make You HungryBecause there's nothing like homemade.Jenni Jhttp://www.blogger.com/profile/01068704099660162145noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-9165364909468141419.post-40288882146329925872011-07-22T15:14:00.000-07:002011-07-22T15:16:32.652-07:00California Fish Tacos<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYLwxvyykK_KFzREr0I8dI2yhXrZPrUHnpu7P5Cgqh7g2wpRqRuWNt1LQOGProMab3pjWceUz6b-9WtXw3BQ5ZU6Ydh_3BlDKoZaMrTsb3In9YeNbg3kPTv3u-vtOGa6L9EqwxnH0NOSc/s1600/DSC03861.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYLwxvyykK_KFzREr0I8dI2yhXrZPrUHnpu7P5Cgqh7g2wpRqRuWNt1LQOGProMab3pjWceUz6b-9WtXw3BQ5ZU6Ydh_3BlDKoZaMrTsb3In9YeNbg3kPTv3u-vtOGa6L9EqwxnH0NOSc/s400/DSC03861.JPG" width="400" /></a></div><div style="text-align: left;"><span style="font-size: small;">Even if you don't like fish, you really should try fish tacos. They are so delish, and it's a taco! Meaning, it can be fixed any number of ways to fit any number of tastes. I prefer avocado, cilantro, and cabbage with either grilled or fried red snapper, cod, mahi-mahi, or halibut. Some prefer pico de gallo, shredded cheese or red onion. And we can't forget the crowning glory of the cream sauce! Avocado cream sauce, chipotle cream sauce, or cilantro ranch cream sauce...how do I choose?? Pick what sounds good and try it. I know we have fish tacos at least once a month, so we like to get creative.This was our spread a few nights ago.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkt6T85fzxRGTuC_nGR1j9oUErVSkUcIFFvA0_usache4KYSnFxtop9VlzzjgBnl_R6no7OVX0HwK5UudJoGgH0_oNqd03B-ykcKbyPW9pqeZ8FbbvExkx3oKAXwdP9kdLBW-wkc9GQ8s/s1600/DSC03857.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkt6T85fzxRGTuC_nGR1j9oUErVSkUcIFFvA0_usache4KYSnFxtop9VlzzjgBnl_R6no7OVX0HwK5UudJoGgH0_oNqd03B-ykcKbyPW9pqeZ8FbbvExkx3oKAXwdP9kdLBW-wkc9GQ8s/s400/DSC03857.JPG" width="400" /></a></div><div style="text-align: left;"><span style="font-family: arial; font-size: small;"><span class="ingredient"><span class="amount">My favorite way to prepare the fish comes from CDKitchen's <a href="http://www.cdkitchen.com/recipes/recs/429/Baja_Fish_Tacos46548.shtml" style="color: #cc0000;">Baja Taco recipe</a></span></span></span><span style="font-size: small;"><b><u><span style="font-family: arial;"><span class="ingredient"><span class="amount"> </span></span></span></u></b></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: small;"><span class="ingredient"><span class="amount">High in protein and low in fat are always a good combination for a satisfying healthy dinner. </span></span></span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-size: small;"><b><u><span style="font-family: arial;"><span class="ingredient"><span class="amount">California Fish Tacos</span></span></span></u></b></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: small;"><span class="ingredient"><span class="amount">Ingredients</span></span></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: small;"><span class="ingredient"><span class="amount">1 </span> <span class="name">lime</span>, juiced</span><br />
<span class="ingredient"><span class="amount">1 pound</span> fresh <span class="name">red snapper fillets</span>, cut into 3 X 1 inch strips (can also use halibut, cod, mahi-mahi)</span><br />
<span class="ingredient"><span class="amount">1/4 cup</span> all-purpose <span class="name">flour</span></span><br />
<span class="ingredient"><span class="amount">2 tablespoons</span> yellow <span class="name">cornmeal</span></span><br />
<span class="ingredient"><span class="amount">1 tablespoon</span> <span class="name">chili powder</span></span><br />
<span class="ingredient"><span class="amount">1 1/2 teaspoon</span> crushed dried <span class="name">oregano</span> leaves</span><br />
<span class="ingredient"><span class="amount">1 teaspoon</span> dried <span class="name">cumin</span> powder</span><br />
<span class="ingredient"><span class="amount">1/2 teaspoon</span> <span class="name">salt</span></span><br />
<span class="ingredient"><span class="amount"> </span> <span class="name">Canola oil</span></span></span><span style="font-family: arial; font-size: small;"><span class="ingredient"><span class="amount"> </span></span></span></div><div style="text-align: left;"><span style="font-family: arial; font-size: small;"><span class="ingredient"><span class="amount">8 </span> (7" size) corn or flour <span class="name">tortillas</span>, wrapped in foil and kept warm in a 250 degree F oven</span><br />
<span class="ingredient"><span class="amount">2 cups</span> green <span class="name">cabbage</span>, shredded</span><br />
<span class="ingredient"><span class="amount"> </span> quartered <span class="name">limes</span></span><br />
<span class="ingredient"><span class="amount"> </span> purchased or homemade <span class="name">salsa or pico de gallo</span></span><br />
<span class="ingredient"><span class="amount"> </span> sliced <span class="name">avocado</span></span><br />
<span class="ingredient"><span class="amount"> </span> <span class="bold"><span class="name"><span class="recipetitle">***</span>Chipotle Cream<span class="recipetitle">***</span></span></span></span><br />
<span class="ingredient"><span class="amount">1/2 cup</span> reduced-fat <span class="name">sour cream</span></span><br />
<span class="ingredient"><span class="amount">2 </span> <span class="name">chipotle chilies in adobo</span>, minced</span><br />
<span class="ingredient"><span class="amount">1/2 </span> <span class="name">lime</span>, juiced</span><br />
<span class="ingredient"><span class="amount">1 dash</span> <span class="name">sugar</span></span><br />
<span class="ingredient"><span class="amount"> </span> <span class="name">Salt</span> to taste</span></span><span style="font-family: arial; font-size: small;"><span class="ingredient"> for frying</span></span></div><div class="plain" style="text-align: left;"><span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Toss the snapper pieces in the fresh lime juice and marinate for ten minutes. Meanwhile, combine the flour, cornmeal, chili powder, oregano, cumin and salt in a large, shallow bowl. </span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Heat the canola oil to a depth of 1/2-inch in a large heavy skillet over medium-high heat until a small amount of flour sizzles when flicked into the pan. Dredge the fish in the flour mixture and fry in batches until golden and cooked through, about 7 to 10 minutes per batch. Drain on paper towels and keep warm in the oven until ready to serve. </span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">To serve, place two tortillas on each plate and divide the fish evenly down the middle of each. Top with cabbage and drizzle with Chipotle Cream. Pass limes, salsa and avocado at the table. </span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Chipotle Cream: Stir all ingredients together in a bowl and add salt to taste. Let stand at least 10 minutes to let flavors blend. (May be made up to 1 day ahead. Refrigerate until ready to serve.)</span></div><h2 class="bold red" style="border: medium none; padding-top: 5px; text-align: left;"><span style="font-size: small;">NUTRITION:</span></h2><div style="text-align: left;"><span class="nutrition" style="font-size: small;"> <span class="calories">328</span> calories, <span class="fat">5g</span> fat, <span class="carbohydrates">41g</span> carbohydrates, <span class="protein">30g</span> protein <span class="servingsize">per serving</span></span><span style="font-size: small;">.</span></div>Jenni Jhttp://www.blogger.com/profile/01068704099660162145noreply@blogger.com0tag:blogger.com,1999:blog-9165364909468141419.post-74088048143612986652011-07-21T19:28:00.000-07:002011-07-21T19:28:31.133-07:00Zucchini Boat Pizza<div class="separator" style="clear: both; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmTFQiluBWWC4k5oYZ-Vm_fGw940r2CCjTzgOqHIFjil6If1-tMfWMcJku2ytCft3Y4WTI6FpF8El3GidxDup6B-tBS-YpkZPShzZq5W8mobC3HYD4zoW3Fu0TdukuIzc2935g4W5HYaE/s400/DSC03898.JPG" width="400" /></div><span style="font-size: small;">Why is eating something out of an eatable boat so fun? And if it tastes like pizza, count me in! Cooking healthy CAN be easy and so yummy, it just takes some planning. This took me about 15 minutes of prep and 20 minutes in the oven. It's low-carb and full of zucchini, how awesome is that?? Originally from <a href="http://budgetbytes.blogspot.com/2011/04/zucchini-pizza-boats-792-recipe-132.html" style="color: red;">Budget Bytes</a>, I added turkey pepperoni and more parmesan, and skipped the olives and bread crumbs. I <3-ed these!</span><br />
<span style="font-size: small;">Here we have a little picture tutorial to show how this works. I used a spoon to scrape out the zucchini and roughly chopped it into bite-sized chunks. Those chunks mixed with the rest of the ingredients to make the filling. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixRTdhdt7rYKzwvviFLn7DHMB72yPd-uze6GE-VXS3gfNFGOdphdsaMAub91cQyyDtmfmugrogGnG-5klPpphm7xNKxJ0h0bgFXnT0aRVHvtyGk8AUQiM0DhFIaYAxtXc9Ojr4F3A0-WE/s1600/Picnik+collage+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixRTdhdt7rYKzwvviFLn7DHMB72yPd-uze6GE-VXS3gfNFGOdphdsaMAub91cQyyDtmfmugrogGnG-5klPpphm7xNKxJ0h0bgFXnT0aRVHvtyGk8AUQiM0DhFIaYAxtXc9Ojr4F3A0-WE/s640/Picnik+collage+4.jpg" width="640" /></a></div><span style="font-size: small;">The filling was placed back into the hollowed-out boats and sprinkled with chopped turkey pepperoni and cheese. After about 20 minutes @ 350 degrees, the pizza boats were soft, not slimy, and the cheese perfectly toasted. These boats were in the harbor, ready to be served! (I'm such a nerd about my food passions, sorry.)</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYuHmQhiN_Rg7H5xg-XRPK6nWJkfRgKI2duFQv2oyCc-nO7IbFVnVEfJYjLaKP1yHimqQxBHJhlfZsfY1FVK20iAkV_bSeYhyphenhyphenSLCBJGSCVn1q6BAu8HRjsSH7FdZ9DX-5gcLSwtrOjGns/s1600/DSC03894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYuHmQhiN_Rg7H5xg-XRPK6nWJkfRgKI2duFQv2oyCc-nO7IbFVnVEfJYjLaKP1yHimqQxBHJhlfZsfY1FVK20iAkV_bSeYhyphenhyphenSLCBJGSCVn1q6BAu8HRjsSH7FdZ9DX-5gcLSwtrOjGns/s400/DSC03894.JPG" width="200" /></a></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><b><u>Zucchini Pizza Boats</u></b></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">6 med. zucchini</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">1-8oz can tomato sauce</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">1/2 cup grated Parmesan cheese<i> (or 1/4 cup parmesan, 1/4 cup bread crumbs)</i></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">1-1/2 tsp Italian seasoning blend </span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">1-2 cups grated mozzarella cheese</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"> Preheat the oven to 425 degrees. Wash the zucchini well to remove any grit. Slice the zucchini lengthwise and, using a spoon, scoop out the flesh from the center. Leave about one centimeter of zucchini around the edges. Save the scooped out zucchini flesh in a bowl.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"> <span style="font-size: small;"><br />
Place the scooped out zucchini halves on a baking sheet. Dump the reserved zucchini flesh out onto a cutting board and chop it into smaller pieces. Return the chopped pieces to the bowl and stir in the tomato sauce, <i>bread crumbs (if using)</i>, parmesan cheese and Italian seasoning.<br />
</span> </div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Refill the zucchini halves with the prepared mixture. Top with mozzarella cheese and pepperoni. Place in the oven and bake for approximately 20 minutes or until the cheese has melted and is slightly browned. The longer the zucchini are in the oven, the softer they'll be so if you like firmer zucchini, bake for a shorter amount of time.</span></div>Jenni Jhttp://www.blogger.com/profile/01068704099660162145noreply@blogger.com0tag:blogger.com,1999:blog-9165364909468141419.post-364082355883660642011-07-21T18:51:00.000-07:002011-07-21T18:51:51.794-07:00Fresh Cherry Cheesecake Triangles<span style="font-size: small;">When cherries are in season, I get a bit giddy at the grocery store. I picked up a few pounds with the intent to bake, and they were gone in 2 days! I may or may not have eaten over half of them myself, but I blame the rest of the family for gobbling them down. Another trip to the store and 2 large bags were in the fridge, one for snacking, one for baking. Problem solved! (as long as I used them ASAP.) I picked a cherry cheesecake bar recipe and instead of the pie-filling it called for, I threw in a cup of fresh, sweet, black, pitted and halved jewels, ahem, I mean cherries. Did I mention these are low-fat/low-sugar and still rich with flavor??!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzpcGt5tlhrUKAyDLDFOzoDg8bnlp6Mr5ARqx-qywdGq0wOFNm8GJX1_Ec7HNs7YbQcHOEi_Bvr5tw0jfLQLKea8R-aPpMkbn0KjfgQ0JdEdgwbvxEujIPBQZhDG4by9L_O9VLYlbOxq0/s1600/DSC03865.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzpcGt5tlhrUKAyDLDFOzoDg8bnlp6Mr5ARqx-qywdGq0wOFNm8GJX1_Ec7HNs7YbQcHOEi_Bvr5tw0jfLQLKea8R-aPpMkbn0KjfgQ0JdEdgwbvxEujIPBQZhDG4by9L_O9VLYlbOxq0/s400/DSC03865.JPG" width="400" /></a></div><div style="text-align: left;"><span style="font-size: small;"><u><b>Cherry-Cheesecake Triangles</b></u></span></div><div style="text-align: left;"><span style="font-size: small;">Adapted from <a href="http://www.delish.com/recipefinder/cherry-cheesecake-triangles" style="color: #cc0000;">Delish.com</a></span></div><div style="text-align: left;"><span style="font-size: small;"><b>Ingredients</b></span></div><div style="text-align: left;"><span style="font-size: small;"> Crust</span></div><div style="text-align: left;"><span style="font-size: small;">1-1/2 cups graham-cracker crumbs</span></div><div style="text-align: left;"><span style="font-size: small;">6 Tablespoons (unsalted) butter or margarine, melted</span></div><div style="text-align: left;"><span style="font-size: small;">2 Tablespoons sugar</span></div><div style="text-align: left;"><span style="font-size: small;"> Filling</span></div><div style="text-align: left;"><span style="font-size: small;">1-1/2 packages (8oz each) light cream cheese (Neufchatel), softened</span></div><div style="text-align: left;"><span style="font-size: small;">1/2 cup sugar <i>(I used Splenda, no problems)</i></span></div><div style="text-align: left;"><span style="font-size: small;">2 large eggs</span></div><div style="text-align: left;"><span style="font-size: small;">2 teaspoons freshly grated lemon peel <i>(I omitted this)</i></span></div><div style="text-align: left;"><span style="font-size: small;">1-1/2 teaspoons pure vanilla extract</span></div><div style="text-align: left;"><span style="font-size: small;">1 cup fresh pitted, halved, ripe black cherries <i>(or 1 cup lite canned cherry-pie filling if you aren't lucky enough to have fresh.)</i></span></div><div style="text-align: left;"><span style="font-size: small;"> <b> Directions</b></span></div><ol style="text-align: left;"><li><span style="font-size: small;">Preheat oven to 350 degrees. Grease a 9-inch square baking pan. Line pan with foil, extending foil over rim; grease foil.</span></li>
<li><span style="font-size: small;">Prepare crust: In bowl, with fork, stir graham-cracker crumbs, butter and sugar until blended. With hand, press mixture onto bottom of prepared pan. Bake 10 minutes. Cool completely in pan on wire rack.</span></li>
<li><span style="font-size: small;">Prepare filling: In small bowl, with mixer at medium speed, beat cream cheese until smooth. Gradually beat in sugar (or splenda). Beat in eggs, lemon peel and vanilla extract just until blended.</span></li>
<li><span style="font-size: small;">Pour cream-cheese mixture evenly over cooled crust. Sprinkle cherries evenly over mixture, gently pressing a few of the cherries into the the cheesecake.</span></li>
<li><span style="font-size: small;">Bake until a toothpick inserted int he center comes out clean, about 45 minutes. Cool completely in pan on wire rack; refrigerate until ready to serve.</span></li>
<li><span style="font-size: small;">When cold, use foil overhang to lift cheesecake out of pan; place on cutting board and peel foil away from sides. Cut lengthwise into 2 strips, then cut each strip crosswise into 2 squares. Cut each square diagonally into quarters.</span></li>
</ol>Jenni Jhttp://www.blogger.com/profile/01068704099660162145noreply@blogger.com0tag:blogger.com,1999:blog-9165364909468141419.post-16610361549597467702011-07-21T17:32:00.000-07:002011-07-21T17:34:23.814-07:00Shrimp Orzo Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvS1iNlbL6E3RQTaYI5h1taitpcXTwYmw3dt8CxIcYL9suN0Eu_x0smRdSfM7hS_yDVeXY_S6JpV7Lr0K2HLsnnsT8vhAyaavLrr5ykC7k8Pe07jcnIdkFUbibLrnhkyiAHvsZrHRaWk0/s1600/DSC03862.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvS1iNlbL6E3RQTaYI5h1taitpcXTwYmw3dt8CxIcYL9suN0Eu_x0smRdSfM7hS_yDVeXY_S6JpV7Lr0K2HLsnnsT8vhAyaavLrr5ykC7k8Pe07jcnIdkFUbibLrnhkyiAHvsZrHRaWk0/s400/DSC03862.JPG" width="400" /></a></div><div style="text-align: left;"><span style="font-size: small;">Full of some of my favorite summer dinner flavors; cilantro, shrimp, cucumber and feta in a red wine vinaigrette, this salad was a big hit with the family. I hope you love this healthy homemade dinner, too!</span></div><div style="text-align: left;"><span style="font-size: small;">I took <a href="http://www.browneyedbaker.com/2009/07/01/roasted-shrimp-and-orzo/" style="color: #f1c232;">this recipe</a> from The Brown Eyed Baker, and omitted, added several ingredients. </span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-size: small;"><b><u>Shrimp Orzo Salad</u></b></span></div><div style="text-align: left;"><span style="font-size: small;">Serves 6</span></div><div style="text-align: left;"><span style="font-size: small;">Sea salt and olive oil</span></div><div style="text-align: left;"><span style="font-size: small;">1/2 lb. (8oz) orzo</span></div><div style="text-align: left;"><span style="font-size: small;">1/4 cup freshly squeezed lemon juice</span></div><div style="text-align: left;"><span style="font-size: small;">freshly ground pepper</span></div><div style="text-align: left;"><span style="font-size: small;">1 lb. cooked large shrimp, peeled</span></div><div style="text-align: left;"><span style="font-size: small;">1/2 cup chopped green onion</span></div><div style="text-align: left;"><span style="font-size: small;">1 tsp dried dill</span></div><div style="text-align: left;"><span style="font-size: small;">1 cup chopped cilantro (or as much as you prefer)</span></div><div style="text-align: left;"><span style="font-size: small;">1 cucumber, unpeeled, seeded and medium-diced</span></div><div style="text-align: left;"><span style="font-size: small;">1/3 cup small-diced red onion </span></div><div style="text-align: left;"><span style="font-size: small;">1/2 lb. (8oz) feta cheese, crumbled or large-diced (I used a block of low-fat feta, tasted great.)</span></div><div style="text-align: left;"><span style="font-size: small;">1/2 cup Wish-Bone Red Wine Vinaigrette </span></div><ol style="text-align: left;"><li><span style="font-size: small;">Fill a large pot with water, add 1 Tbsp sea salt and a splash of olive oil, and bring the water to a boil. Add the orzo and simmer for 9 to11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl.</span></li>
<li><span style="font-size: small;">Whisk together lemon juice, 2 Tbsp olive oil, 2 tsp sea salt, and 1 tsp black pepper. Pour over the hot pasta and stir well.</span></li>
<li><span style="font-size: small;">Add the thawed shrimp to the orzo and then add the green onion, dill, cilantro, cucumber, red onion, 1 tsp sea salt, and 1 tsp black pepper. Toss well. Add the feta and red wine vinaigrette and stir carefully.</span></li>
<li><span style="font-size: small;">Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.</span></li>
</ol>Jenni Jhttp://www.blogger.com/profile/01068704099660162145noreply@blogger.com0tag:blogger.com,1999:blog-9165364909468141419.post-11876225900063957952011-07-18T15:36:00.000-07:002011-07-18T15:59:55.445-07:00A Birthday of Rainbows and Unicorns<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX0sVFQs9FM-sHq23A82_R1Djb9amFoxXjOhDL9F1jZuCJdvqTin7gIhOl9PhaAoYOiisP4TCMeeha3xYQo7xfavDsSkDIJoMLPEA0HG-UjpNplvpXpE-VnEbYK8ZbkWutbuVcWAiVbB0/s1600/DSC03608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX0sVFQs9FM-sHq23A82_R1Djb9amFoxXjOhDL9F1jZuCJdvqTin7gIhOl9PhaAoYOiisP4TCMeeha3xYQo7xfavDsSkDIJoMLPEA0HG-UjpNplvpXpE-VnEbYK8ZbkWutbuVcWAiVbB0/s640/DSC03608.JPG" width="640" /></a></div><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">For my daughter's 6th birthday party, she chose the theme of rainbows and unicorns. I loved her creative idea that wasn't the usual cartoon or toy character. AND different than the dog, cat, or pet shop parties of the last few years. I found ideas and inspiration all over the web, and came up with a few ideas of my own. </span></span><br />
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<tr><td style="text-align: center;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizmXyArHa-HC-rhc0en1hVG2LRkzfZpmoBCcog57clA-sUnzqyDTEJ4KNjCAFA_SIl8itQWFlxmeN77Ra4LUQQKjnmLW3S7RsCvIZ18Yo4t0V3Nblb0ouQwc8JSLyICd6cLRivaUPgs8Q/s400/DSC03617.JPG" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Birthday banner made with my Cricut machine and tissue paper pom-poms.</span></td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge2vSer9acjowQRiVQs5wAeplBwkgHob_q8qnxhkYw2bu4f2vvCF0Vr-KVCAxCffMc6GNKhdm9jTFY5ETqJ-5H1G_olz1cR_Zi7MmL_mTl8ZG0lh60uU4n36B_nzJhbUvQQs39VpYMI-I/s1600/Picnik+collage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge2vSer9acjowQRiVQs5wAeplBwkgHob_q8qnxhkYw2bu4f2vvCF0Vr-KVCAxCffMc6GNKhdm9jTFY5ETqJ-5H1G_olz1cR_Zi7MmL_mTl8ZG0lh60uU4n36B_nzJhbUvQQs39VpYMI-I/s640/Picnik+collage.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Homemade sour cream sugar cookies & a rainbow of fruit platter.</span></td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3b9i5e2smn7-aqgpb3my_27bJ3qT8iHnHpxkDU73ncwjVPdaCmKztZxIWyM5DIfdM9t0TGj_u5HKSBSJ1kgNi3LP7sCGk9UFWTbtNB8IeL9xcMiShp469qkTTxEsg9_Qh9f4vXfYEdlk/s1600/Picnik+collage+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3b9i5e2smn7-aqgpb3my_27bJ3qT8iHnHpxkDU73ncwjVPdaCmKztZxIWyM5DIfdM9t0TGj_u5HKSBSJ1kgNi3LP7sCGk9UFWTbtNB8IeL9xcMiShp469qkTTxEsg9_Qh9f4vXfYEdlk/s640/Picnik+collage+3.jpg" width="216" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Stained Glass Jell-O squares, monogramed lollies, and white chocolate unicorn pops.</span></td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOsmOugUSyPNqOtIZEtc-L38g74ACmXS0YibMRHYyRn06atyhU78lHHZtnufvpFXvYnC3RpmZTE8JTdlpfVFXsSXvvuhYqXcm4aBiX4dtx9glOF7DNvNe40af1lj3GynwDC147dLGEJc/s1600/DSC03611.JPG" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOsmOugUSyPNqOtIZEtc-L38g74ACmXS0YibMRHYyRn06atyhU78lHHZtnufvpFXvYnC3RpmZTE8JTdlpfVFXsSXvvuhYqXcm4aBiX4dtx9glOF7DNvNe40af1lj3GynwDC147dLGEJc/s640/DSC03611.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxEamE4sIevCX3VzHh1am0oI3yXhQSIzpdNjwl6181NQPsFnZ3hfLbD4_P1PhIEZJiumbPw_r7xkV-ncGXbIWkK20_xyjhiAGN_I6z_-8c8XRBZmvAYdp_MmFy6xk5NXNrS7JvzLcL8bc/s1600/DSC03664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxEamE4sIevCX3VzHh1am0oI3yXhQSIzpdNjwl6181NQPsFnZ3hfLbD4_P1PhIEZJiumbPw_r7xkV-ncGXbIWkK20_xyjhiAGN_I6z_-8c8XRBZmvAYdp_MmFy6xk5NXNrS7JvzLcL8bc/s400/DSC03664.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlY049vTxhzSTjS_XpxhKGM-gXjyKoFIiAO7C0eisQKgsWTbBVl0fHDNM48_fSCbTj1JCfb-OKRsOEeqwDoV2FD5oPbNj71hdCJ3hCcb2FPIzX912u5Qr8A50BybrV9Bdz_NWl69P518M/s1600/Picnik+collage+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlY049vTxhzSTjS_XpxhKGM-gXjyKoFIiAO7C0eisQKgsWTbBVl0fHDNM48_fSCbTj1JCfb-OKRsOEeqwDoV2FD5oPbNj71hdCJ3hCcb2FPIzX912u5Qr8A50BybrV9Bdz_NWl69P518M/s640/Picnik+collage+2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">6 layers of rainbow deliciousness!!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSWRDc3LpMXaiK7IilLYkwGyzOO7tiraf0NEECQ0eywurHbYsMEbBeNSOtEKtHYRYMcaUyc5pCZwwAaeJu1EFVOCXgRNvzeM5ygVC-1bZ2bUV_1oDTobk7ZAA8cdk2vLwv1D2cHp0o8s/s1600/DSC03628.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSWRDc3LpMXaiK7IilLYkwGyzOO7tiraf0NEECQ0eywurHbYsMEbBeNSOtEKtHYRYMcaUyc5pCZwwAaeJu1EFVOCXgRNvzeM5ygVC-1bZ2bUV_1oDTobk7ZAA8cdk2vLwv1D2cHp0o8s/s400/DSC03628.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Kelly's was the closest horn!</span></td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ZFCEicLxZ6gmh-dqEPPp6D7TUtEP2CEsT-eRMzP2vDXBBMJagf7gbAC7ypDyBFL_GuAy1xsHDRjWRwkjoIU-zRRWelgRGJCEHBS6Uj8-6w9xQVvl_NX38cmtTxfh1PZIQASAgr8mD48/s1600/DSC03603.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ZFCEicLxZ6gmh-dqEPPp6D7TUtEP2CEsT-eRMzP2vDXBBMJagf7gbAC7ypDyBFL_GuAy1xsHDRjWRwkjoIU-zRRWelgRGJCEHBS6Uj8-6w9xQVvl_NX38cmtTxfh1PZIQASAgr8mD48/s400/DSC03603.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">They decorated wooden unicorns found for $1 @Michaels.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAaXNBxBp4tYRZkdCdjqSPih-d_ex66jBs1j-u-kk8H2b8WLRsFal-D-npfhV1eWDZkfqgUwiiDozP2pu4houmCiFokm0Q1UOhlqpfETDrOKdy4g-0uK3oUi78YE3fkq_YT3AkjEmvwxI/s1600/DSC03657.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAaXNBxBp4tYRZkdCdjqSPih-d_ex66jBs1j-u-kk8H2b8WLRsFal-D-npfhV1eWDZkfqgUwiiDozP2pu4houmCiFokm0Q1UOhlqpfETDrOKdy4g-0uK3oUi78YE3fkq_YT3AkjEmvwxI/s320/DSC03657.JPG" width="185" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">The only picture that really shows her rainbow dress (from Target).</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy37WlqvH78BwA9TdUyYkukHTljmwCAPN-bsNMM7JEYBM_cs6VV2yIn4_IebOUlOa86-1gGQgRLhCsFOVby9FMd0RYeptEadznTTQVHN1cZHW-AzPOK9uQhukFMpeib-xeE_b944oyrfk/s1600/DSC03660.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy37WlqvH78BwA9TdUyYkukHTljmwCAPN-bsNMM7JEYBM_cs6VV2yIn4_IebOUlOa86-1gGQgRLhCsFOVby9FMd0RYeptEadznTTQVHN1cZHW-AzPOK9uQhukFMpeib-xeE_b944oyrfk/s640/DSC03660.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Happy Birthday to my little Rainbow Brite! </span></td></tr>
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</div><span id="goog_706244947"></span><span id="goog_706244948"></span>Jenni Jhttp://www.blogger.com/profile/01068704099660162145noreply@blogger.com4tag:blogger.com,1999:blog-9165364909468141419.post-82416041519848339062011-07-18T13:27:00.000-07:002011-07-18T13:27:06.690-07:00We can all eat Asparagus again!<span style="font-family: "Trebuchet MS",sans-serif;"> Asparagus isn't a dirty word anymore in our house. My kids aren't heaping their plates with it yet, but at least they eat a few bites of this flavorful and healthy vegetable dish. Time saving tip: Costco sells a bag of frozen pre-cooked brown rice in 4-serving portions, ready in 3 minutes, that makes this recipe so easy and fast.The back of bag had this great recipe.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2QFgYz4jD_z8f1tUIzwxfs0w9PV634980TssZissjlryTRTwHZMNUEioy_2aFaRbklvtvlSDNKGvv5HjH9iuvxgG4pFbu-Plm7WVOKd781oFH91E5RgWVq1sXmSfr1qgBYsOxcXSo2g/s1600/DSC03855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2QFgYz4jD_z8f1tUIzwxfs0w9PV634980TssZissjlryTRTwHZMNUEioy_2aFaRbklvtvlSDNKGvv5HjH9iuvxgG4pFbu-Plm7WVOKd781oFH91E5RgWVq1sXmSfr1qgBYsOxcXSo2g/s400/DSC03855.JPG" width="400" /></a></div><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"> </span><b style="font-family: "Trebuchet MS",sans-serif;"><u>Asparagus and Parmesan with Toasted Pine Nuts</u> - serves 3</b><br />
<b style="font-family: "Trebuchet MS",sans-serif;"> </b><span style="font-family: "Trebuchet MS",sans-serif;">1 pouch Rice Expressions Natural Brown Rice (or 2 cups precooked brown rice)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> 2 Tablespoons extra virgin olive oil</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> 8 ounces asparagus, trimmed and cut into 1/2 inch diagonal pieces</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> 1 teaspoon minced garlic</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> 1/2 cup grated Parmesan cheese</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> 2 Tablespoons toasted pine nuts (pignoli)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Salt and freshly ground black pepper</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Cook rice in microwave for 3 minutes. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Heat oil in a large skillet over medium heat. Add pine nuts as oil heats and cook until brown. Stir frequently and take care not to burn.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Add asparagus to oil as soon as pine nuts brown and stir fry until crisp tender, 1-1/2 minutes; add a pinch of salt and a grinding of black pepper.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Add garlic and stir fry 30 seconds.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Remove rice from microwave and add to the skillet.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Stir fry until heated through, 1 minute. Add cheese and serve.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"> </span>Jenni Jhttp://www.blogger.com/profile/01068704099660162145noreply@blogger.com0tag:blogger.com,1999:blog-9165364909468141419.post-68793885899553419692011-06-26T09:16:00.000-07:002011-07-18T13:48:13.326-07:00My Fav Veggie Side: French String Beans with Bacon<div style="font-family: "Trebuchet MS",sans-serif;"><br />
All side dishes are made better with bacon, and my vegetables are no exception. As a kid I hated green beans, frozen, canned, fresh or steamed. Bleh. As an adult, I've tried to embrace vegetables and make healthy eating taste amazing! Here is my favorite vegetable side that's impossibly easy, healthy, and SO TASTY. If I had these as a kid, I would have changed my mind about green beans sooner!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh-Qhwz0AaGpu753sstba5OMyPvWkgNIVbR79EWB-AwEiFHGXrviaBQUHxxXfQ0pqxP4Iz0Qg6OSn8-nNlgy7Ii_JmgNiYtw47rzuIzMTEnE8SUxJd08mUlC6hiUMuckWtmnESQoAPxao/s1600/DSC03596.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh-Qhwz0AaGpu753sstba5OMyPvWkgNIVbR79EWB-AwEiFHGXrviaBQUHxxXfQ0pqxP4Iz0Qg6OSn8-nNlgy7Ii_JmgNiYtw47rzuIzMTEnE8SUxJd08mUlC6hiUMuckWtmnESQoAPxao/s400/DSC03596.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS",sans-serif;">Costco sells a 2-pk of fresh french string beans, and a large bag of real bacon bits. Easy, easy.</span></div><div class="separator" style="clear: both; text-align: left;"><u><span style="font-family: "Trebuchet MS",sans-serif;">French String Beans with Bacon </span></u></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS",sans-serif;">1 - 1.5 lbs fresh french string beans, washed</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS",sans-serif;">2 tsp. tub margarine (Smart Balance is my taste preference)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS",sans-serif;">Garlic salt and pepper to taste </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS",sans-serif;">2 Tbsp real bacon crumbles (more, if you really love bacon!)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS",sans-serif;">(Possible additions: Almond slivers, blue cheese crumbles, toasted bread crumbs) </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS",sans-serif;"> Bring a small amount of water to a boil in a saucepan with a steamer insert. Place string beans in steamer basket and cover, steaming for 7-8 minutes. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS",sans-serif;">When beans are tender/crisp, place in a bowl and toss with remaining ingredients. Delicious and healthy! </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span> </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div>Jenni Jhttp://www.blogger.com/profile/01068704099660162145noreply@blogger.com0tag:blogger.com,1999:blog-9165364909468141419.post-4357260063568323392011-06-12T20:09:00.000-07:002011-07-18T13:52:45.649-07:00Peachy Keen Crisp<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8LU6dlvpjCN11b4AOGDDNkwwg_VDnHYA9m5WxtLrPkbu11p8Kbs_DFTVu-f59QJCbDVFUaT0EPO4L66mQ07GeFcelTtLxROT_kBMUs0N6h3vRZwFJds0r6ixVfjyrZTBtKiLcKpwQzok/s1600/DSC03599.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8LU6dlvpjCN11b4AOGDDNkwwg_VDnHYA9m5WxtLrPkbu11p8Kbs_DFTVu-f59QJCbDVFUaT0EPO4L66mQ07GeFcelTtLxROT_kBMUs0N6h3vRZwFJds0r6ixVfjyrZTBtKiLcKpwQzok/s320/DSC03599.JPG" width="320" /></a></div><div style="text-align: left;"><i><span style="color: black; font-family: "Trebuchet MS",sans-serif; font-size: small;">Peachy Keen - def. (N)- </span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Super duper, just perfect, hunky dory, jim dandy, two thumbs up</span><span style="color: black; font-family: "Trebuchet MS",sans-serif; font-size: small;">. </span></i></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">I love peach desserts!! Cobblers, crumbles, cream cakes, pies, and ice cream. Crumbles are my favorite, so I had to share this delicious recipe. From "In the Kitchen THE COSTCO WAY"</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><b><u>Peach Crisp </u></b></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"> Filling: Topping:</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">4 large peaches 1 stick butter or margarine </span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">1-2 teaspoons cinnamon 3/4 cup flour</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">3 tablespoons brown sugar 2/3 cup sugar (I use 1/2 Splenda, 1/2 sugar)</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">1/2 cup water Sprinkles of brown sugar and cinnamon</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Preheat oven to 375 degrees.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Mrrlr0_QQ_SDI4xBHY2USnXCWSi5f6sOjinVcH1EgstylI8D9GXUdPF6TAyUOvgWIMp1Ni5d3__-pzNJ_127dlpkfE62Td4SMQA76XPc59GOkKglbp1hQr3Cdkq_O67L3RU_ppQoHyQ/s1600/Picnik+collage.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Mrrlr0_QQ_SDI4xBHY2USnXCWSi5f6sOjinVcH1EgstylI8D9GXUdPF6TAyUOvgWIMp1Ni5d3__-pzNJ_127dlpkfE62Td4SMQA76XPc59GOkKglbp1hQr3Cdkq_O67L3RU_ppQoHyQ/s400/Picnik+collage.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
<span style="font-size: small;">Tip: I blanch the peaches to peel them easily by dropping them in boiling water for 5 seconds. The skin easily comes off without taking the flesh with it. </span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><br />
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<span style="font-size: small;">To prepare the filling, wash, peel and slice peaches. Place in a buttered 9x9 inch baking dish and sprinkle with cinnamon and brown sugar. Pour 1/2 cup water over peaches.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4R7PyYBsRf8bp_eGX0ddfOo63Mojr3AoI5PNlW17kbRsWEbwDk5Sq-Qb9VLcpYC2af6VAVJgroflEOns73R8vk-Rmks_IKN9eXfjOaNrU-CKG-GRI-0u54NbabTm3WSg4WsGm-Di43R8/s1600/Picnik+collage2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4R7PyYBsRf8bp_eGX0ddfOo63Mojr3AoI5PNlW17kbRsWEbwDk5Sq-Qb9VLcpYC2af6VAVJgroflEOns73R8vk-Rmks_IKN9eXfjOaNrU-CKG-GRI-0u54NbabTm3WSg4WsGm-Di43R8/s640/Picnik+collage2.jpg" width="640" /></a></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"> <span style="font-size: small;">To prepare the topping, cut cold butter into the flour and sugar. (This mixture should be grainy and chunky, not smooth.) Cover the peaches with this mixture. Sprinkle with brown sugar and cinnamon to taste. </span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Bake for about 50 minutes, or until the topping is golden brown. Serve warm, and top with vanilla ice cream or Cool Whip. Serves 8.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Are you hungry yet?! </span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"></div>Jenni Jhttp://www.blogger.com/profile/01068704099660162145noreply@blogger.com0tag:blogger.com,1999:blog-9165364909468141419.post-69817329289491472202011-06-10T13:53:00.000-07:002011-07-18T14:05:59.606-07:00Southwest Chicken Sausage Skillet<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;"></div><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;"></div><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;"></div><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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJk_gNygDSt_SzbtwSZS9FmBwTK1UfEDM0J6vUROX0l9QjwZ3bINNTiFpGrsEiDzxjab3CthVv_CKz3Y1k3-kGt7RGTKEwaVpmDz8AkvTgWZXonuOEdwTVOg-5m2TbxD_-rXGLy7ke_V4/s1600/DSC03491.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJk_gNygDSt_SzbtwSZS9FmBwTK1UfEDM0J6vUROX0l9QjwZ3bINNTiFpGrsEiDzxjab3CthVv_CKz3Y1k3-kGt7RGTKEwaVpmDz8AkvTgWZXonuOEdwTVOg-5m2TbxD_-rXGLy7ke_V4/s400/DSC03491.JPG" width="338" /></a></td></tr>
<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;">Quick, and full of lots of vegetables, fiber, and most importantly, FLAVOR!</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXv66i2u6GFXfSrd7biC_D5jsNkv__aRvkqqpMlOxGWy1B3Y-iVpDfF3apK5hn-xnfgMXUsSMkv-lF1hlBn5mk3zRyrCt-4KZVIivSqFcEGhym-DEIKRFfF9Czfp-UJByJuf7x7XuN13E/s1600/DSC03490.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXv66i2u6GFXfSrd7biC_D5jsNkv__aRvkqqpMlOxGWy1B3Y-iVpDfF3apK5hn-xnfgMXUsSMkv-lF1hlBn5mk3zRyrCt-4KZVIivSqFcEGhym-DEIKRFfF9Czfp-UJByJuf7x7XuN13E/s320/DSC03490.JPG" width="320" /></a></td></tr>
<tr style="font-family: "Trebuchet MS",sans-serif;"><td class="tr-caption" style="text-align: center;">This recipe was on the back of the sausage, and was a big hit, so I thought I'd share.</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><div style="text-align: left;"> <span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><span style="font-weight: bold;">Ingredients:</span></span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><span style="font-weight: bold;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">14-oz. Chicken sausage</span></span></span></span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><span style="font-weight: bold;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 zucchini, cut into 1/2-inch pieces</span></span></span></span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><span style="font-weight: bold;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1/2 white onion, diced</span></span></span></span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><span style="font-weight: bold;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1/2 green or red bell pepper, diced </span></span></span></span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><span style="font-weight: bold;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2 cups frozen corn</span></span></span></span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><span style="font-weight: bold;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 can black beans, drained</span></span></span></span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><span style="font-weight: bold;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2 cups cooked rice</span></span></span></span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><span style="font-weight: bold;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Salsa, to taste</span></span></span></span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><span style="font-weight: bold;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Shredded cheddar cheese to sprinkle on top</span></span></span></span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><span style="font-weight: bold;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></span></span></span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><span style="font-weight: bold;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></span> <span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Cut Hillshire Farm Chicken Sausage, zucchini, onion, and bell pepper. Cook and stir in large non-stick skillet over medium-high heat until sausage is browned and veggies are soft. </span></span></span></span></div><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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlKw_fP8Ma89hZUDMfb_5dY5MAQcCVAEQQf2l0fBx_CF6e_-qmJrYpSSOHx4EXTExI5-r9NIHJnOBkqUGmEavAmAITwrQhYi8z4tY1zr0v1r6iweGfXZ9XaYmxmsGzCdZ1puvLaETihU/s1600/DSC03488.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlKw_fP8Ma89hZUDMfb_5dY5MAQcCVAEQQf2l0fBx_CF6e_-qmJrYpSSOHx4EXTExI5-r9NIHJnOBkqUGmEavAmAITwrQhYi8z4tY1zr0v1r6iweGfXZ9XaYmxmsGzCdZ1puvLaETihU/s320/DSC03488.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used roasted-red bell peppers, so I didn't add them until the onion/zucchini mixture was cooked.</td></tr>
</tbody></table><div style="text-align: left;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><span style="font-weight: bold;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> Stir in frozen corn, can of black beans (drained), and cooked rice. </span></span></span></span></div><div style="text-align: left;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><span style="font-weight: bold;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Season to taste with garlic salt, salsa, and top with cheese, if desired. </span></span> </span></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXv66i2u6GFXfSrd7biC_D5jsNkv__aRvkqqpMlOxGWy1B3Y-iVpDfF3apK5hn-xnfgMXUsSMkv-lF1hlBn5mk3zRyrCt-4KZVIivSqFcEGhym-DEIKRFfF9Czfp-UJByJuf7x7XuN13E/s1600/DSC03490.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a></div>Jenni Jhttp://www.blogger.com/profile/01068704099660162145noreply@blogger.com0tag:blogger.com,1999:blog-9165364909468141419.post-57117576066309832992011-03-09T13:26:00.000-08:002011-07-18T14:01:34.378-07:00Lemon-Garlic Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB92usnoiOzfcPUJHepkKHsQUHJOdGXkUnBJvP6DYFVLNdQ6OaAnFU_QbHPf18cupQacro9oksXealyEd2GHwJSiSdlgNLtMQfnDinfQbixORhC7aIf2KHKsu9b4OOxbmKKgdJXu2mNEY/s1600/DSC03043.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB92usnoiOzfcPUJHepkKHsQUHJOdGXkUnBJvP6DYFVLNdQ6OaAnFU_QbHPf18cupQacro9oksXealyEd2GHwJSiSdlgNLtMQfnDinfQbixORhC7aIf2KHKsu9b4OOxbmKKgdJXu2mNEY/s400/DSC03043.jpg" width="400" /></a></div><br />
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<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> This healthy chicken recipe is DELISH, and a hit with everyone at our house. It's easy, too! I served it with sauteed zucchini and brown rice steamed in low-sodium chicken broth.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">(The P90X fitness program is where I found this recipe.)</span></div><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Start with a few basic ingredients:</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTtKhA-XffTVM0Zc0Y1sjPBGYU4VLRPRYmqKtNqgZrAVBDa_DqhNcJrS0WYvh7YlG5TxcCqA5X4AkpizDQfXSLqPzR03CMSECrR63NIqPDiBe7iS6IMgNWjzAUhXkvxN7nz52pgPdKjBo/s1600/DSC03036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTtKhA-XffTVM0Zc0Y1sjPBGYU4VLRPRYmqKtNqgZrAVBDa_DqhNcJrS0WYvh7YlG5TxcCqA5X4AkpizDQfXSLqPzR03CMSECrR63NIqPDiBe7iS6IMgNWjzAUhXkvxN7nz52pgPdKjBo/s320/DSC03036.jpg" width="273" /></a></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small; text-decoration: underline;"><span style="font-weight: bold;">Lemon-Garlic Chicken</span></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;">1/4 cup fresh lemon juice</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;">2 Tbsp molasses</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;">2 tsp Worcestershire sauce</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;">4 garlic cloves, chopped</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;">2 lbs. boneless, skinless chicken thighs</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;">1/4 tsp salt</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;">1/4 tsp black pepper</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;">lemon wedges</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;">parsley sprigs</span></div><ol style="font-family: "Trebuchet MS",sans-serif;"><li><span style="font-size: small;">Combine first 4 ingredients in a nonreactive dish and add chicken. Cover and marinate in refrigerator 1 hour, turning occasionally.</span></li>
<li><span style="font-size: small;">Preheat oven to 425 degrees.</span></li>
<li><span style="font-size: small;">Remove chicken from dish, reserving marinade, and arrange in a shallow roasting pan coated with cooking spray. Pour reserved marinade over chicken, sprinkle with salt and pepper.</span></li>
<li><span style="font-size: small;">Bake at 425 degrees for 20 minutes, basting occasionally with marinade. Bake without basting for 20 minutes more or until chicken is done. Serve with lemon wedges and garnish with parsley, if desired.</span></li>
</ol><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3 Servings; 1 serving = 153 calories, 4 g fat, 21 g protein, 8 carbohydrates, 86 mg cholesterol, 219 mg sodium.</span></div>Jenni Jhttp://www.blogger.com/profile/01068704099660162145noreply@blogger.com0tag:blogger.com,1999:blog-9165364909468141419.post-31766855805394755332011-03-09T12:44:00.000-08:002011-07-18T13:55:00.294-07:00Chunky Coco-Nutty Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiDRvUmF_wd3WAPcXNnNRgJJ0pYBvsb-DlOEHDjiorp9ePIPcobJmxjgA064S1k9EYlOKaEgIKHYYt5H2d6c79PjF7csMdH8EYbWBneGJKQlwQUoVPrE8hY4xuNkgxjKv47IZ29QJ148M/s1600/DSC03082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiDRvUmF_wd3WAPcXNnNRgJJ0pYBvsb-DlOEHDjiorp9ePIPcobJmxjgA064S1k9EYlOKaEgIKHYYt5H2d6c79PjF7csMdH8EYbWBneGJKQlwQUoVPrE8hY4xuNkgxjKv47IZ29QJ148M/s400/DSC03082.jpg" width="400" /></a></div><span style="font-family: "Trebuchet MS",sans-serif;">Full of chocolate chunks, creamy peanut butter, soft oats, and sweet coconut, this cookie is a combination of my favorite cookies in one! They could use a cool name, so if you have any suggestions, please comment and let me know! </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><u><b>Chunky Coco-Nutty Cookies</b></u></span><br />
<ul><li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup softened butter</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup packed brown sugar</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 egg</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup creamy peanut butter</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp vanilla </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">3/4 cup all purpose flour</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp baking soda</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 tsp baking powder</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup rolled oats</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup chocolate chunks </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup shredded coconut</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup chopped pecans (optional, nobody in our house likes nuts in cookies but if you do, knock yourself out).</span></li>
</ul><span style="font-family: "Trebuchet MS",sans-serif;">Preheat oven to 325 degrees. Cream butter and sugars together with electric mixer. Add eggs, peanut butter and vanilla, and continue beating. Mix flour, baking soda, baking powder together. Add flour mixture by hand to butter mixture. Then add oats, chocolate, coconut, and nuts. Mix well. Bake 12 to 15 minutes or until lightly browned. Cool a few minutes before you take cookies off cookie sheet. Store in air tight container. Yields: 2 dozen. </span>Jenni Jhttp://www.blogger.com/profile/01068704099660162145noreply@blogger.com0tag:blogger.com,1999:blog-9165364909468141419.post-38352044549880539282011-01-29T08:57:00.000-08:002011-01-29T21:10:46.011-08:00Rainbow Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge5gBzSBo56A4XO_g70nUCKT32gTp2R2J3rZMgq4kmZ6XTsdsNyPcO-ZBtbJEenggZs12urNeSMTA_jNUiyY4vFXonaMZpE1igxPQzgW27wO6eTkDeRbirS7BCek3Tj_dvpUyxpwRwAUM/s1600/DSC03026.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge5gBzSBo56A4XO_g70nUCKT32gTp2R2J3rZMgq4kmZ6XTsdsNyPcO-ZBtbJEenggZs12urNeSMTA_jNUiyY4vFXonaMZpE1igxPQzgW27wO6eTkDeRbirS7BCek3Tj_dvpUyxpwRwAUM/s400/DSC03026.jpg" width="400" /></a><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">A fun baking project for the kids and I to do together, and what's more enchanting than cupcakes in all colors?! I'll add some flavorings next time to make lime, lemon, orange, raspberry and.....blue? flavored cakes. Eating only one could become a much bigger problem for me! </span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh71u0lr-_8NuBCXX0-WlW7tkhODlpBtUyJ5NIQh8w3yEccG5xCajGY2aGFJ074pFzfKZfxU7peOsh9ZpK7jVPLf9KYjp20N94f58lS2W7SKzzlJERwU6OCKYiL0jwxK2tGqYfWCxVGHwo/s1600/DSC03022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="329" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh71u0lr-_8NuBCXX0-WlW7tkhODlpBtUyJ5NIQh8w3yEccG5xCajGY2aGFJ074pFzfKZfxU7peOsh9ZpK7jVPLf9KYjp20N94f58lS2W7SKzzlJERwU6OCKYiL0jwxK2tGqYfWCxVGHwo/s640/DSC03022.jpg" width="640" /></a></div><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span id="goog_1123960447"></span><span id="goog_1123960448"></span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I mixed a Betty Crocker White cake mix, 3 egg whites, 1/3 cup oil, and 1-1/4 cups water</span>. <span style="font-family: "Trebuchet MS",sans-serif;">Dividing this between 5 small plastic cups was about the perfect amount of batter/cup ratio. I let the kids color their own, even though I REALLY wanted to do this myself. The kids had a great time, and the colors turned out nicer than I expected. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiylKFQtDzzudWozDApzHSlz3cUE8jalM9vkmiO2HLXjIaFl0USJid7wss0mvgLNYOWOcPO9Y0ja9-LgTx9yknNJiEik1H2X0A_fljHfqyzgFki3qIcTKHl4SKtd5XVR_BuwTNWUK1KhhA/s1600/DSC03023.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiylKFQtDzzudWozDApzHSlz3cUE8jalM9vkmiO2HLXjIaFl0USJid7wss0mvgLNYOWOcPO9Y0ja9-LgTx9yknNJiEik1H2X0A_fljHfqyzgFki3qIcTKHl4SKtd5XVR_BuwTNWUK1KhhA/s400/DSC03023.jpg" width="400" /></a></div><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I use silicone cupcake forms because I'm always out of paper liners, but this worked out well to show of the colors of the cupcakes after they were frosted. Bake at 350 deg. for about 16-18 minutes, not too brown and not doughy. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I wanted a fluffy and extra creamy frosting, so this is my little concoction.</span><br />
<br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><u><b>Easy Fluffy Vanilla Frosting:</b></u></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">3/4 cup Marshmallow Creme Fluff</span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">6 Tbsp butter, softened</span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">3/4 cup powdered sugar</span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 can Classic Vanilla Frosting</span></span></span><br />
<ul><li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Mix the first 3 ingredients on high for about 3-4 minutes until light and fluffy. </span></span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Add the whole can of frosting and continue to mix on med-high for 2 minutes.</span></span></span></li>
</ul><ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpLQtfFuQQxZiWX26JMxCLfk6rva-kjMRRmJHoZjxWKFqAkLvzfBmgIKqlYPVFIwts1sRiccRpflSsUD_-9JNnxTBk_nYe9j2aPOxsrNYLfEwwd5EOLxaMcgXTC7GG42eZXvxYfPDPzo/s1600/DSC03025.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpLQtfFuQQxZiWX26JMxCLfk6rva-kjMRRmJHoZjxWKFqAkLvzfBmgIKqlYPVFIwts1sRiccRpflSsUD_-9JNnxTBk_nYe9j2aPOxsrNYLfEwwd5EOLxaMcgXTC7GG42eZXvxYfPDPzo/s320/DSC03025.JPG" width="320" /></a>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Place in a ziploc or frosting bag. (I'm a fan of Wilton disposable bags, strong and easy to pop any tip in there.) I used the 1M tip from Wilton, a larger star tip that makes beautiful cupcake tops. You'll have enough to frost about 30 cupcakes. </span></span></span></li>
</ul>Jenni Jhttp://www.blogger.com/profile/01068704099660162145noreply@blogger.com3tag:blogger.com,1999:blog-9165364909468141419.post-13386150990375906092011-01-28T13:58:00.000-08:002011-07-18T14:00:01.514-07:00Some Flower Pretties<div class="separator" style="clear: both; text-align: center;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1fmRFgtlkiEYHXs1vmOK8g0dY_sKUQ7J267Dm6yUKbu-K6csffeD0yMK29I_qlTW1RjqEJ6_yveSrjMBs7EfHs26SiFQ8EEPlvlWwpShMDVVAgURkUvvP54dOCgKhcvMJdeVDpTvbUVg/s400/DSC03015.jpg" width="400" /></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I've fallen in love with these little rosettes and flowers popping up everywhere. As I stared at the little girl in front of me at church (pardon my ogling, little one!), I figured out how they were made and couldn't wait to try! This morning I made all of these in less than 45 minutes, and probably will get faster as I make more. All my supplies were CHEAP, which is also why I love these little gems. </span></div><ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRAAF93QxetBlaJShtVxhCvIR__P-sdRSeSpHjUrGSRBFqc_UE9aGXBFMOaeeEMZkJ9dJo8QlUWc5UiEXXp0aDnjQWFr99OtAddI-kxfDq4WSgWlDTqVT7UkwXwCQYWRMQ8cxzWXCBjOE/s1600/Picnik+collage.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRAAF93QxetBlaJShtVxhCvIR__P-sdRSeSpHjUrGSRBFqc_UE9aGXBFMOaeeEMZkJ9dJo8QlUWc5UiEXXp0aDnjQWFr99OtAddI-kxfDq4WSgWlDTqVT7UkwXwCQYWRMQ8cxzWXCBjOE/s320/Picnik+collage.jpg" width="320" /></a>
<li style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Satin-y, thin fabric, $2.99/yard, 1/8 yard of each color = $.26 cents to make 20 or so flowers! </span></li>
<li style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Alligator clips and barrettes, 1/2 off at Hobby Lobby = $3.99 for 45 clips.</span></li>
<li style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Misc. gems, pearls or buttons, free from my leftover stash.</span></li>
</ul><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Putting them on clips, they can go on headbands, sweaters, belts, shoes....OH the possibilities. The baby doll made a great model for infant headbands made from nylon tights with the flower pretties.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span> </div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span> </div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> Here is how you make them:</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn5_0HCaBc-mdrYZGt861fH6rz1wh4yWL3JMT_jzOOMBMlyijU9PUVwlWDL-mneynZJFqPGGtykhLQQkNHkpUb0Exa-GSPDcdrcw7rSwzpc3xHNmQbSlL61_JGOzqdwc5vNt-XlX-nB8g/s1600/DSC03010.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd2AmCsfmseKWXjdpPxDRsSxye2XLtbHZHPbdsSEx4IKgJcM3LpE_CySARHeOLV1zIzzUocysrv6-WVgwjjgzlgaDopvkJsi55R8H3YwzUTmBxD9i4GXKJlnSECbyBO7wRhMZivI1vdWw/s1600/DSC03001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn5_0HCaBc-mdrYZGt861fH6rz1wh4yWL3JMT_jzOOMBMlyijU9PUVwlWDL-mneynZJFqPGGtykhLQQkNHkpUb0Exa-GSPDcdrcw7rSwzpc3xHNmQbSlL61_JGOzqdwc5vNt-XlX-nB8g/s400/DSC03010.JPG" width="400" /></div><span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span><br />
<ul style="font-family: "Trebuchet MS",sans-serif;"><li><span style="font-size: small;">Trace a flower-shaped cookie cutter, or free-hand if you are so talented, 2 or 3 times onto a silky lightweight material. Chiffon, satin, lining all work well. Trace circles, getting a tiny bit smaller with each one. Approx.4-5. (I found using a pasta portioner, 1-2-4-6 serving holes, the one I never use, to work fantastically) </span></li>
</ul><ul style="font-family: "Trebuchet MS",sans-serif;"><li><span style="font-size: small;">Cut shapes out and VERY CAREFULLY singe the edges. This happens fast, try not to burn the fabric like I did the first few tries.</span></li>
</ul><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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd2AmCsfmseKWXjdpPxDRsSxye2XLtbHZHPbdsSEx4IKgJcM3LpE_CySARHeOLV1zIzzUocysrv6-WVgwjjgzlgaDopvkJsi55R8H3YwzUTmBxD9i4GXKJlnSECbyBO7wRhMZivI1vdWw/s1600/DSC03001.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd2AmCsfmseKWXjdpPxDRsSxye2XLtbHZHPbdsSEx4IKgJcM3LpE_CySARHeOLV1zIzzUocysrv6-WVgwjjgzlgaDopvkJsi55R8H3YwzUTmBxD9i4GXKJlnSECbyBO7wRhMZivI1vdWw/s320/DSC03001.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Using a tea light to carefully curl and singe the edges.</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmlhyXExYlkYY__LtMvc5a6y-78eov53-8rEwwTDRXZjXnuCKs-QOQ4v3snwxczulVyE52NBtARt1C26SOionSRBFziydDZDmI637jjPmTBaSGqm0p8awo_G37X_y_F81JLnvkWWcRrh0/s200/DSC03011.JPG" width="200" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Km9gjceQ4u6Ab5PpcQXLa7xhKxhoMdRQdKfWCRtiO1pQnC1agkOPiH-U_-4u6EjVMtJkGW3O2lQO4Aj1EvvcHe6syI7BAXV5EYi1zxQWQQdnjXE3qPKi_Y82lotIPvb9iLg1XqmPVLE/s1600/DSC03014.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Km9gjceQ4u6Ab5PpcQXLa7xhKxhoMdRQdKfWCRtiO1pQnC1agkOPiH-U_-4u6EjVMtJkGW3O2lQO4Aj1EvvcHe6syI7BAXV5EYi1zxQWQQdnjXE3qPKi_Y82lotIPvb9iLg1XqmPVLE/s200/DSC03014.JPG" width="200" /></a><br />
<ul style="font-family: "Trebuchet MS",sans-serif;"><li><span style="font-size: small;">Some hot glue to hold it together and put on a clip. Done! I'm terrible at giving directions, so if anyone has questions, please ask!</span></li>
</ul><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiudb3diWlosNe1BJJRacYQky6lfSSkhuVP1wNDW0rxQ0e6plsOxPUSRaGbYXaEyjjewjB-6dPg3FrcXqLwrsi13av6BcRmDOD4YK_MSgI-gW8Awoe3hT7z5HMRBEXDhaCmim3tUSZRMJ4/s200/DSC03000.JPG" width="200" /><span style="font-family: "Trebuchet MS",sans-serif;"> </span></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">To make the cabbage rosettes, make several sizes of circles. I made 5, from about 3/4"-1</span><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">. </span></span><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Stack them together, sew or glue through the center. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"> </span><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXEgLG4J7ZeeTZYtBoO8Fkv7ZjeJoLpdg3kM_L8KM-SuB92wj-MPIIH3muBNtWBQlOZvUe3E-ir8mMO7tiJDm_u8pvEKffK0kLhcZbillX7EbJmdgXWs4u5qfTENGL5JFDcpT_WApG6VY/s320/DSC03003.JPG" width="320" /> </td><td class="tr-caption" style="text-align: left;"></td><td class="tr-caption" style="text-align: left;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table>Jenni Jhttp://www.blogger.com/profile/01068704099660162145noreply@blogger.com1tag:blogger.com,1999:blog-9165364909468141419.post-25740526367852077562011-01-22T13:37:00.000-08:002011-01-22T13:37:25.762-08:00Berry Galore Muffins using greek yogurt<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZfK2BqgfTNKcLO-B4OWBj9F6UKfqQk2hBKwqHw2CyOUHKIT5YbFQ3KtMQ-QakDysUoy7TYOdQTLinI7ojkuKEX2TSf8OhVX0I1uOv5TQN4ZEp6WjT3IIC3n8aGvLGlWv37m80OFqFmAw/s1600/DSC02974.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZfK2BqgfTNKcLO-B4OWBj9F6UKfqQk2hBKwqHw2CyOUHKIT5YbFQ3KtMQ-QakDysUoy7TYOdQTLinI7ojkuKEX2TSf8OhVX0I1uOv5TQN4ZEp6WjT3IIC3n8aGvLGlWv37m80OFqFmAw/s320/DSC02974.JPG" width="320" /></a></div><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">I love taking a classic favorite and changing it around to be even more tasty and healthy. I started with a blueberry-sour cream muffin recipe, then substituted triple berries and Greek yogurt in place of the blueberries and sour cream, and honey in place of sugar. Greek Yogurt has 2x the protein and 1/2 the sugar of regular yogurt, and using the non-fat yogurt in place of sour cream saves fat calories, too! Honey raises the blood sugar more slowly, is sweeter so you use less, and has minerals and antioxidants. Pretty sweet! </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><b><u>Berry Galore Muffins</u></b> </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 cups all-purpose unbleached flour</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 Tbsp. baking powder</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp. baking soda</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 cups fresh or frozen triple berry mixture (I love the bag of Costco frozen triple berries).</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 eggs, slightly beaten (I used Egg Beaters)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 cup plain 0% Greek Yogurt (I used Chiobani)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3/4 cup honey (or 1 cup sugar, just decrease the baking soda to 1/2 tsp. and bake @350.) </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">6 Tbsp. butter, melted, cooled slightly</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 Tbsp. sugar</span><br />
<ul><li><span style="font-family: "Trebuchet MS",sans-serif;">Heat oven to 325 deg. Grease the bottoms of 16 muffin cups or line with paper liners. </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Combine flour, baking powder and baking soda in medium bowl; mix well. Stir in berries</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Combine remaining ingredients except 2 Tbsp. sugar in another medium bowl; mix well. </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Add egg mixture to flour mixture. Mix until just moistened. Divide evenly between muffin cups. Cups will be full. Optional: sprinkle tops with 2Tbsp sugar.</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove to wire rack. Enjoy warm or cooled.</span></li>
</ul>Jenni Jhttp://www.blogger.com/profile/01068704099660162145noreply@blogger.com1tag:blogger.com,1999:blog-9165364909468141419.post-3481155791975017852011-01-18T14:35:00.000-08:002011-01-22T13:49:37.971-08:00Thai Chili Cashew Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQpp5cwLU27GQn99bqVJXebvHSzRVSPcAPCzAco3hshYlAU8_MZkMKdXNJOrzZtF7Qey1ao-vQxMpWibaLAp_Nw0LUPmtw1FKtD4iR4VVPXdxXHImVfsrYntgV1gFjqCGpQ01fZw3IJYs/s1600/thai+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="491" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQpp5cwLU27GQn99bqVJXebvHSzRVSPcAPCzAco3hshYlAU8_MZkMKdXNJOrzZtF7Qey1ao-vQxMpWibaLAp_Nw0LUPmtw1FKtD4iR4VVPXdxXHImVfsrYntgV1gFjqCGpQ01fZw3IJYs/s640/thai+chicken.jpg" width="640" /></a></div><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">I am in love with this dish! So healthy and full of robust flavor, a little spice, and lots of good fresh ingredients. I make most of my recipes just to use up the ingredients I have in the fridge/freezer and this is one of my most successful. </span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span><br />
<div style="text-align: center;"><b><u><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Thai Chili Cashew Chicken</span></span></u></b></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><b>Put all the following ingredients in a medium bowl and set aside</b>.</span></div><div style="text-align: center;"><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">2 boneless skinless chicken breasts, cooked and shredded</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;">(I had leftover chicken from fajitas, so that what I used)</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;">3 Tbsp red wine vinegar</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;">1/2 tsp ground ginger or 1 in fresh grated ginger</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;">2 cloves minced/crushed garlic</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;">1 Tbsp sesame oil</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"> <b><span style="font-size: small;">In a hot frying pan, add:</span></b></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 Tbsp sesame oil</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 cup matchstick carrots</span></span></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Cook for 2-3 minutes</span></span></span></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> <b><span style="font-size: x-small;"><span style="font-size: small;">Add to this the chicken mixture, and</span> </span></b></span></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">4-5 sweet mini peppers</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup Thai Chili sauce</span></span></div><div style="text-align: center;"><b><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="font-size: x-small;"><span style="font-size: small;">Cook for 5-7 minutes until warm, then add</span></span></span></span></span></b></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">a handful of unsalted cashews.</span></span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: x-small;"><span style="font-size: small;">Serve over 2 cups of jasmine rice, brown or enriched white. This dish tastes fantastic along with some of Lean Cuisine's Thai-Style Chicken Spring Rolls from the freezer (6 rolls per box). Use the Chili sauce for a spicy dip, so good! Cooks in less than 30 minutes, and serves about 5.</span></span></span></span></span></span></span></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8T2BziHksD_pd2j7Jo0ui4WNYaYbtQWR55vvm0Uo4tuHF3f0-ytBh2Ru7nqDqd-vy4NqRrxw7FzKfAMo6B1N3WEmBmwzW7qEzewsTgs_NVI41mx5ZXkDIZXQlwLpxqCWtCx_bn4-0pkw/s1600/DSC02970.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8T2BziHksD_pd2j7Jo0ui4WNYaYbtQWR55vvm0Uo4tuHF3f0-ytBh2Ru7nqDqd-vy4NqRrxw7FzKfAMo6B1N3WEmBmwzW7qEzewsTgs_NVI41mx5ZXkDIZXQlwLpxqCWtCx_bn4-0pkw/s320/DSC02970.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVXJ0AQXXxC7NIHf3XP9cWgkJt1tfOeKJ5TGgPfyL6vvMGmLZ534FkLU7dLtTiWelcVnTeiEa9rGWp1yVhBxKcuxs-G91zKpWbUmMKMQ0NtcCmcIOwrJkdjwQTrqbeBcakwvwtQr_naHQ/s1600/DSC02971.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVXJ0AQXXxC7NIHf3XP9cWgkJt1tfOeKJ5TGgPfyL6vvMGmLZ534FkLU7dLtTiWelcVnTeiEa9rGWp1yVhBxKcuxs-G91zKpWbUmMKMQ0NtcCmcIOwrJkdjwQTrqbeBcakwvwtQr_naHQ/s200/DSC02971.JPG" width="200" /></a></div><div style="text-align: left;"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: x-small;"><span style="font-size: small;"> </span> </span></span></span></span></span></span></div><div style="text-align: center;"></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="font-size: x-small;"><span style="font-size: small;"> </span> </span> </span></span></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span></span></div>Jenni Jhttp://www.blogger.com/profile/01068704099660162145noreply@blogger.com0tag:blogger.com,1999:blog-9165364909468141419.post-11060768337155084922010-12-09T14:37:00.000-08:002010-12-09T14:37:41.749-08:00Cake Pops, Santa Style<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8LMG-AWapgzLD0F3TfW3xUBonv9vzmc7oDnaZCfCJl6IEwhvLGVj0oEQPMe5zE3esk-cscyAmDiQjS-0bMJCGIa1t7DE5K5tSl_JwF_uyLZT8LPM0Vzry8uzOVMUxn2YlR78al7vKMPM/s1600/cakepop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="491" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8LMG-AWapgzLD0F3TfW3xUBonv9vzmc7oDnaZCfCJl6IEwhvLGVj0oEQPMe5zE3esk-cscyAmDiQjS-0bMJCGIa1t7DE5K5tSl_JwF_uyLZT8LPM0Vzry8uzOVMUxn2YlR78al7vKMPM/s640/cakepop.jpg" width="640" /></a></div>Cake pops are a new obsession of mine. This is my second set of pops, and I love creating them. I made these just for fun, to try out shaping the cake pops into something other than a sphere. Here is a list of what you need:<br />
Lollipop sticks (available at most craft stores and walmart in the cake decor section)<br />
White melting chocolate<br />
Red melting chocolate<br />
1/2 - 9x13 in. baked cake, crumbled or "shaved" into a bowl<br />
1/3 - 1/2 of a can of frosting<br />
Coffee mug or styrofoam block to put cakepops into while setting up<br />
<br />
<ol><li>After baking a 9x13-in. cake, let it completely cool at least 2 hours. "Shave" 1/2 the cake into a large bowl. I do this with my hands. It should look like fine crumbs.</li>
<li>Mix in 1/2 or a little less of a can of frosting, any flavor you like.</li>
<li>Roll into 1-1/2" balls and place on a cookie sheet lined with wax paper or parchment.</li>
<li>Freeze for 15 minutes.</li>
<li>Remove from freezer and shape with hands into a cone shape, like Santa's hat and place back into the freezer.</li>
<li>Melt red chocolates into a mug, following manufacturer's instructions.</li>
<li>Take a lollipop stick and dip 1/4" into the chocolate, then push into shaped cake balls. Holding the cakepop upside down, dip it into the red chocolate covering ALMOST all the cakepop. Place into foam block or in a deep coffee mug to set. Careful not to bump them into each other while still wet.</li>
<li>Place white chocolate into a ziplock sandwhich bag and melt in microwave until soft. Cut a small hole off one corner and pipe the lower part of Santa's hat onto the cake pop, covering the bottom side as well. Since the red should be dry, I found it more stable to hold the cakepop on the red part, upside down and pipe the white on that way. Pipe a 'pom pom' on the top of the hat, and place back in the foam or cup and let set up in the fridge. </li>
<li>Tie with a ribbon or place in a treat bag.</li>
</ol>Add some sprinkling sugar or edible glitter to make them really sparkle!Jenni Jhttp://www.blogger.com/profile/01068704099660162145noreply@blogger.com1tag:blogger.com,1999:blog-9165364909468141419.post-81293832508116469112010-12-09T14:16:00.000-08:002010-12-09T14:16:06.811-08:00My PJ Tradition...<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGvD7AnDgftfkqD8YISpinApJX0cY42lV4ZXzctwL1IXUhThHffpKIGXnJVsahIm1rDXoOwmWv1L6t1Alm1Nm11is-iZNYxYTtPa2WbahJkA0lFDz_NilmxaCBzr5S01OVv2n2ePq2qdc/s1600/pjs.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="491" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGvD7AnDgftfkqD8YISpinApJX0cY42lV4ZXzctwL1IXUhThHffpKIGXnJVsahIm1rDXoOwmWv1L6t1Alm1Nm11is-iZNYxYTtPa2WbahJkA0lFDz_NilmxaCBzr5S01OVv2n2ePq2qdc/s640/pjs.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2010 Christmas pajamas for my 7 year old son</td></tr>
</tbody></table>My mom was an amazing homemaker, and with 4 kids I'm sure it wasn't an easy task to make matching Christmas pajamas most years. Opening some homemade pjs on Christmas Eve wasn't exactly the gift I wanted to open, but looking back at the pictures and the memories, it really was one of my favorite gifts. My kids (7 & 5) don't really care now, but making them jammies is a great love and tradition I hope to pass on. It's also a good way to remember what year was what in those early morning Christmas pictures, madly unwrapping and grinning ear-to-ear in front of their Christmas loot.<br />
My daughter's pjs aren't done yet, but I'm using the same pattern and fabric, just adding red rick-rack to the cuffs. The pattern is from Walmart, was less than $3 and the fabric was bought on Black Friday for only $1.29/yard! These have been the cheapest pj's ever, coming in at only $3/ea. set.Jenni Jhttp://www.blogger.com/profile/01068704099660162145noreply@blogger.com1tag:blogger.com,1999:blog-9165364909468141419.post-65915364357957344262010-12-08T12:27:00.000-08:002010-12-08T12:27:56.003-08:00Panera Bread-style Mac N Cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrEJH9ikEPmB80ZDjSK724U7O8YOua_fqpfJOoS2nUM1cQeoKSKjwm4AvEeB_NB97BJ8Ffw_E17FzC3Zf5pujYImBB7k0TDzKzrI3gN0eb3yzR_R3ENBE-mRfMaXmQ2jwK53IGdavvRUU/s1600/DSC02726.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrEJH9ikEPmB80ZDjSK724U7O8YOua_fqpfJOoS2nUM1cQeoKSKjwm4AvEeB_NB97BJ8Ffw_E17FzC3Zf5pujYImBB7k0TDzKzrI3gN0eb3yzR_R3ENBE-mRfMaXmQ2jwK53IGdavvRUU/s400/DSC02726.jpg" width="400" /></a></div>I LOVE Panera Bread, not only for the good food, but because it's one place kids, husband, and I can all agree on. I took a spoonful of the Mac N Cheese from my daughter and was shocked at how tasty it was. Sharp white cheddar and white american cheeses made this a must-have recipe at our house. I found a recipe on another blog (Thanks LiveBeautiful; <a href="http://www.courtneykirkland.com/2010/09/panera-bread-mac-cheese-recipe.html">http://www.courtneykirkland.com/2010/09/panera-bread-mac-cheese-recipe.html</a>great pics!), so I'm passing it along the recipe with my own pictures.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioisSQD3kxyTACTQuttRzwfElPPRjQDqAXnFNo6k0ltBbZHysetO4oTtsa7yucYiLVw0mgE4dMpt3HzE7oGkQ8vZOB6CDSVxKeTyM9sVMjrj-B9yLpeVAz2QdTdum9GKlKjvxCwdbDkUQ/s1600/Picnik+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="387" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioisSQD3kxyTACTQuttRzwfElPPRjQDqAXnFNo6k0ltBbZHysetO4oTtsa7yucYiLVw0mgE4dMpt3HzE7oGkQ8vZOB6CDSVxKeTyM9sVMjrj-B9yLpeVAz2QdTdum9GKlKjvxCwdbDkUQ/s640/Picnik+collage.jpg" width="640" /></a></div><br />
<ul><li>1/3 Cup of All Purpose Flour</li>
<li>1/4 Cup of Butter </li>
<li>2 1/2 cups of 2% Low Fat Milk</li>
<li>8 oz [1 block] of Extra Sharp White Cheddar Cheese</li>
<li>6 Slices of White American Cheese [cut into small pieces]</li>
<li>1 Box of Medium Shell Noodles</li>
<li>1 tsp of Dijon Mustard (I found I didn't like the mustard flavor, maybe a little powdered mustard instead.)</li>
<li>1/3 tsp of Hot Sauce</li>
<li>1/4 tsp of Kosher Salt</li>
</ul><br />
<div align="center"><strong>Directions:</strong></div><div align="left">-Prepare your noodles according to the directions on the box and drain.</div>-Melt butter in Boiler on Low Heat. Once melted, <u>gradually</u><em> </em>mix in 1/3 cup of flour. Whisk continually for 1 minute until creamy and thick.<br />
<div align="left">-Gradually stir in milk on Medium Heat. Sauce should thicken and bubble but remain creamy. Whisk until smooth.</div><div align="left">- Next, remove sauce from heat and add cheeses, mustard, hot sauce and salt. Mix thoroughly until smooth and creamy. There should be <strong>no lumps</strong> in the sauce. </div><div align="left">-Once mixed, add your noodles back to the sauce and cook over Medium Heat for 1-2 minutes…just long enough to heat the Pasta the entire way through.</div><div align="left">-Add Paprika as a garnish if you desire. </div><div align="left"><br />
</div>Jenni Jhttp://www.blogger.com/profile/01068704099660162145noreply@blogger.com2tag:blogger.com,1999:blog-9165364909468141419.post-9125833239518634272010-12-08T11:53:00.000-08:002010-12-08T11:53:18.849-08:00Gingerbread Rollin' in Spiced Cream Cheese<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdoL1Q0uCQwNLWKNliVodSMQ57q9HGZij5bJs_dA8fiic6tcyskdbB3uwDyZvJi2opN15gj7CgfnjchWrTIS5JPYGTVhjVzB-ZFo0ezRNib3wxlOFKvF4sQoaNAcAF3P8A93rTv0D3Wz0/s1600/DSC02756.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdoL1Q0uCQwNLWKNliVodSMQ57q9HGZij5bJs_dA8fiic6tcyskdbB3uwDyZvJi2opN15gj7CgfnjchWrTIS5JPYGTVhjVzB-ZFo0ezRNib3wxlOFKvF4sQoaNAcAF3P8A93rTv0D3Wz0/s400/DSC02756.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gingerbread Roll with Spiced Cream Cheese</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><div style="text-align: center;"><span style="font-size: small;">I love the classic Pumpkin Roll with cream cheese filling, but I'm so glad my foodie husband for suggested a Gingerbread Roll. I adapted a gingerbread recipe and spiced up the filling. Mmmm, it was a hit, but as you can see in the picture, not nearly enough filling. I've fixed this in the recipe below. </span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Gingerbread Rollin' in Spiced Cream Cheese</b></div><div style="text-align: left;">4 eggs</div><div style="text-align: left;">1/2 cup sugar</div><div style="text-align: left;">1/2 cup dark brown sugar</div><div style="text-align: left;">1/4 cup water</div><div style="text-align: left;">3 Tbsp. butter, melted</div><div style="text-align: left;">3 Tbsp. molasses</div><div style="text-align: left;">1 tsp. vanilla extract</div><div style="text-align: left;">1-1/4 cup all purpose flour</div><div style="text-align: left;">2 tsp. pumpkin pie spice</div><div style="text-align: left;">1 tsp. ground cinnamon</div><div style="text-align: left;">1/2 tsp baking powder</div><div style="text-align: left;">1/4 tsp. salt</div><div style="text-align: left;">Powdered sugar</div><div style="text-align: left;">Filling: </div><div style="text-align: left;">2 - 8oz. pkg. cream cheese, softened</div><div style="text-align: left;">6 Tbsp. butter, softened</div><div style="text-align: left;">1-1/2 cups powdered sugar</div><div style="text-align: left;">1-1/4 tsp. ground ginger</div><div style="text-align: left;">1-1/4 tsp. ground cinnamon</div><div style="text-align: left;">1/4 tsp. ground nutmeg</div><div style="text-align: left;">1 tsp. vanilla extract</div><div style="text-align: left;"><br />
</div><ol><li>Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.</li>
<li>In a large bowl, beat eggs for 3 minutes. Gradually add sugars, beating until mixture is thickened. Beat in the water, butter, molasses, and vanilla. Combine the flour, pie spice, cinnamon, baking powder, baking soda and salt; fold into egg mixture. Spread batter into prepared pan.</li>
<li>Bake at 350 degrees for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with powdered sugar. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with the short side. Cool completely on a wire rack.</li>
<li>For filling, in a small bowl, beat the cream cheese, butter until smooth, then add powdered sugar and spices and mix until smooth. Add 1-2 Tbsp of milk if mixture is not of spreadable consistency. </li>
<li>Unroll cake; spread filling over cake to within 1/2-in. of edges. Roll up again. Place seam side down on a serving platter. Dust with powdered sugar if desired. </li>
</ol>I like to wrap in plastic wrap, then foil and freeze for an hour or so before serving. It can also be stored this way for about 2 weeks. Jenni Jhttp://www.blogger.com/profile/01068704099660162145noreply@blogger.com0tag:blogger.com,1999:blog-9165364909468141419.post-33196394599921018332010-12-03T16:24:00.000-08:002010-12-03T16:24:06.896-08:00Obessed With Pumpkin<span style="font-size: small;"><span style="font-family: inherit;">I want to eat healthy, but I sabotage m</span></span>yself with empty carbs and sugar as I snack all day long. Who's with me here? I crave pumpkin, cookies, and cinnamon goodness during the winter, so let's healthify our cravings, shall we?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnx7UTbSSk4RgnbW1aZM35ETvBhvngJ5lZ5SxcDhVE2ia6Uiur6XVufhUQnRT76-9pwf_WP1d4dOeGnDz2KcGcd3ciKBFqf8WuL2Nlkk-CJm18xDRWgaFmRb2JLfL5pKqGMoxcmk6H3mU/s1600/oatmeal.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnx7UTbSSk4RgnbW1aZM35ETvBhvngJ5lZ5SxcDhVE2ia6Uiur6XVufhUQnRT76-9pwf_WP1d4dOeGnDz2KcGcd3ciKBFqf8WuL2Nlkk-CJm18xDRWgaFmRb2JLfL5pKqGMoxcmk6H3mU/s200/oatmeal.jpg" width="200" /></a></div><i> </i><br />
<br />
<b>Pumpkin Oatmeal</b>, full of complex carbs and fiber to stick to your ribs and curb those morning munchies. Thank you again, <u>Deceptively Delicious</u>!<br />
<div style="text-align: center;"><br />
<br />
<div style="text-align: left;"> Ingredients</div>• 1 c. milk (I went with almond milk)<br />
• 1/4 c. firmly packed brown sugar (I used Splenda)<br />
• 1/4 c. pumpkin or sweet potato puree (I used canned pumpkin)<br />
• 1 tsp. vanilla extract (optional, but I included)<br />
• 1/4 tsp. cinnamon (or pumpkin pie spice)<br />
• 1 c. old-fashioned oats<br />
• 2 tsp. natural peanut butter (optional, I find I like it better without)<br />
• dried fruit and nuts (optional)<br />
• Pure maple syrup to drizzle over the top when serving (which I forgot…)<br />
<br />
1. In a small saucepan, combine the milk, sugar, pumpkin, vanilla and cinnamon. Bring to a gentle boil and stir in the oatmeal.<br />
2. Reduce the heat and simmer for 2 to 3 minutes, until the oatmeal is soft and creamy. Then stir in the peanut butter, if using.<br />
3. Spoon the oatmeal into bowls, sprinkle with fruit and nuts if you like, and serve with maple syrup.<br />
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</div>Jenni Jhttp://www.blogger.com/profile/01068704099660162145noreply@blogger.com3tag:blogger.com,1999:blog-9165364909468141419.post-72675680219093200372010-12-03T16:01:00.000-08:002010-12-03T16:18:28.669-08:00Eat Your Veggies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1t6C3vSVCt14_RYx5SQ7M_WLYETXz96aBhUcVET32LnmPOV8gF2dizYAbhN37_fnptA6iqfaPjIq1Mji8D1PoP14OC1qip_lnhRs9JS9FnPiqt_0S8-dymG60gZW8Zo2A-zn4uLLrvmc/s1600/300_159001.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1t6C3vSVCt14_RYx5SQ7M_WLYETXz96aBhUcVET32LnmPOV8gF2dizYAbhN37_fnptA6iqfaPjIq1Mji8D1PoP14OC1qip_lnhRs9JS9FnPiqt_0S8-dymG60gZW8Zo2A-zn4uLLrvmc/s1600/300_159001.jpg" /></a><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">I've been using Jessica Seinfeld's </span><u style="font-family: inherit;">Deceptively Delicious</u><span style="font-family: inherit;"> cookbook for about 2 years, covertly hiding veggies in my dinners, muffins, and breads. I don't have a freezer full of veggie purees anymore. It takes a lot of time and effort! But, I will steam and puree a bit for my favorite recipes. </span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiztLqZIoXJ0OAwkZinXQM_eGYGvMgvk-wlz11zGrQcuGw8srmxKAIr0NXhVtL8G3eTE5_KVJRe5Cx_FpLflxmJowSA5sxBKI1o84R9AW1jWr0NbmC0X0R4oQK1926_ypn6vcsNRGuZBxA/s1600/meatloaf.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiztLqZIoXJ0OAwkZinXQM_eGYGvMgvk-wlz11zGrQcuGw8srmxKAIr0NXhVtL8G3eTE5_KVJRe5Cx_FpLflxmJowSA5sxBKI1o84R9AW1jWr0NbmC0X0R4oQK1926_ypn6vcsNRGuZBxA/s200/meatloaf.jpg" width="200" /></a></div><div style="font-family: inherit;"><span style="font-size: small;">If you know me, you know I'd gag at the sight of meatloaf.....BUT, she has a fabulous recipe that uses ground turkey and bacon (<i>turkey, but use what you like....I love turkey bacon!</i>) Come on, don't be a chicken. Try it and get past the word 'loaf' in your dinner. If I can, you can! (<i>Just don't tell everyone how healthy it really is.</i>) </span></div><br />
<div style="text-align: center;"><br />
<div style="text-align: left;"><span style="font-size: large;"> </span><u><span style="font-size: large;"> Italian Meatloaf</span></u></div></div><div style="text-align: left;"> 1 cup Italian-style (seasoned) breadcrumbs</div><div style="text-align: left;"> 1/2 cup skim milk</div><div style="text-align: center;">2 Tbsp olive oil</div><div style="text-align: center;">1/2 onion, finely chopped</div><div style="text-align: center;">2 celery stalks, finely chopped</div><div style="text-align: center;">1 pound lean ground turkey</div><div style="text-align: center;">1/2 cup grated Parmesan cheese</div><div style="text-align: center;">1/2 cup carrot puree <i>(Don't have any? steam a handful and mash 'em in.)</i></div><div style="text-align: center;">1/4 cup ketchup</div><div style="text-align: center;">1 tsp salt</div><div style="text-align: center;">1/8 tsp pepper</div><div style="text-align: center;">1 cup bottled tomato sauce <i>(I find this too much and prefer BBQ sauce on ours)</i></div><div style="text-align: center;">4 slices turkey bacon <i>(Oscar Mayer is my favorite)</i></div><ol><li>Preheat the oven to 350 degrees. Coat a 9x5-inch loaf pan with cooking spray.</li>
<li>In a large bowl, soak the breadcrumbs in milk.</li>
<li>Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil. Add the onion and cook, stirring occasionally 7 to 10 minutes. Add the celery and cook 3 to 4 minutes longer. Scrape the mixture into the bowl with the breadcrumbs. Add the turkey, Parmesan, carrot puree, ketchup, salt, and pepper, and stir to combine.</li>
<li>Turn the mixture into the loaf pan and smooth the top. Spread tomato sauce (or BBQ) over the meatloaf and lay the strips of bacon on top. Bake until the center of the meatloaf is no longer pink and the bacon begins to brown, 45 to 50 minutes. Cut into slices and serve. </li>
</ol>Serve with some mashed potatoes and you have a complete meal full of 'comfort food' you don't feel guilty eating.Jenni Jhttp://www.blogger.com/profile/01068704099660162145noreply@blogger.com0tag:blogger.com,1999:blog-9165364909468141419.post-51132988579889992010-11-12T23:04:00.000-08:002011-07-18T13:57:37.493-07:00Soccer Ball Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoC9t44eH_Iry6I14TG76FPjG295jyX12udi7YMavWU5MdNQSuWrzYBMTquLNVXkOi1a4FngZ7Sne0pM8I3QCvzP9JUo5DGIQTMgH12oorW7qHXgX1960NQQFXIW_Mp0pjbR9KO1zYuBM/s1600/soccer+cookies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoC9t44eH_Iry6I14TG76FPjG295jyX12udi7YMavWU5MdNQSuWrzYBMTquLNVXkOi1a4FngZ7Sne0pM8I3QCvzP9JUo5DGIQTMgH12oorW7qHXgX1960NQQFXIW_Mp0pjbR9KO1zYuBM/s400/soccer+cookies.jpg" width="237" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Last week, I thought it would be a great idea to volunteer to make soccer ball cookies for the last game of my son's soccer season. I've never made anything that boggled my mind so much. Pentagons and hexagons, spheres and circles....what was I thinking?! I've spent many nights and weekends getting to know these kids, watching them play, and visiting with fellow soccer parents. It's a good thing I like them so much, since these cutie-patootie cookies were a lot of work! They went quickly once I figured all the shapes out. Well worth it, and much deserved, for sure.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I needed a hard-ish sugar cookie I could make a 6" diameter circle from that wouldn't fall apart. I used Wilton's Roll-Out Cookie recipe, as follows:</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: large;"><b>Ingredients:</b></span></div><ul style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><li><span style="font-size: small;">1 cup unsalted butter, softened</span></li>
<li><span style="font-size: small;">1 egg </span></li>
<li><span style="font-size: small;">1 1/2 cups granulated sugar </span></li>
<li><span style="font-size: small;"><a href="http://www.wilton.com/store/site/product.cfm?sku=604-2237">1 1/2 teaspoons clear vanilla extract</a></span> </li>
<li><span style="font-size: small;"><a href="http://www.wilton.com/store/site/product.cfm?sku=604-2126">1/2 teaspoon no-color almond extract</a></span> </li>
<li><span style="font-size: small;">2 3/4 cups all-purpose flour </span></li>
<li><span style="font-size: small;">2 teaspoons baking powder </span></li>
<li><span style="font-size: small;">1 teaspoon salt </span></li>
</ul><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><b>Makes:</b> About 3 dozen cookies.</span></div><div id="product_image" style="font-family: "Trebuchet MS",sans-serif; text-align: left;"></div><div id="steps" style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><h2 style="font-weight: normal;">Instructions<span style="font-size: small;"> </span></h2><h2 style="font-weight: normal;"><span style="font-size: small;">Preheat oven to 400°F. In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned.</span></h2><h2 style="font-weight: normal;"><span style="font-size: small;">To decorate these guys, they needed to be completely cooled, then warm a can of white frosting and outline circle and fill the whole thing in. It should be thin enough to level out and dry in a nice, smooth texture. I bought a tube of black icing, since the black is such a concentrated color, and piped it in a pentagon shape in the center and worked my out to the edges, finishing it off in a black outline around the whole cookie. After an hour, they are dry enough to put in cellophane bags. </span></h2></div>Jenni Jhttp://www.blogger.com/profile/01068704099660162145noreply@blogger.com1tag:blogger.com,1999:blog-9165364909468141419.post-66539182673229814802010-11-12T22:41:00.000-08:002010-11-12T23:15:35.917-08:00Easy peasy Soft Ginger & Molasses Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyTodNNFL0qd_5jWaAXT6bAtsU3d4EAF-azhMp6dJKxm4BW-C3Gs1_cNAwrEBt60UNe9xQDXpVQhZQwIBH-ZdW2nxJjtjQron0MuDdXzdmxx1PAgumDPQFQJ-PC87BYduULZPtBT9Re-o/s1600/ginger+cookies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyTodNNFL0qd_5jWaAXT6bAtsU3d4EAF-azhMp6dJKxm4BW-C3Gs1_cNAwrEBt60UNe9xQDXpVQhZQwIBH-ZdW2nxJjtjQron0MuDdXzdmxx1PAgumDPQFQJ-PC87BYduULZPtBT9Re-o/s400/ginger+cookies.jpg" width="343" /></a></div><div style="text-align: left;">Fantastic & easy cookie recipe for the fall (or anytime at my house). Originally from </div><div style="text-align: left;"><a href="http://allrecipes.com//Recipe/big-soft-ginger-cookies/Detail.aspx">http://allrecipes.com//Recipe/big-soft-ginger-cookies/Detail.aspx</a> The smell of my house, alone, is enough to bring the neighbors knocking! </div><div class="ingredients" style="margin-top: 10px;"><h3>Ingredients</h3><ul><li class="plaincharacterwrap"> 2 1/4 cups all-purpose flour</li>
<li class="plaincharacterwrap"> 2 teaspoons ground ginger</li>
<li class="plaincharacterwrap"> 1 teaspoon baking soda</li>
<li class="plaincharacterwrap"> 3/4 teaspoon ground cinnamon</li>
<li class="plaincharacterwrap"> 1/2 teaspoon ground cloves</li>
<li class="plaincharacterwrap"> 1/4 teaspoon salt</li>
<li class="plaincharacterwrap"> 3/4 cup margarine, softened</li>
<li class="plaincharacterwrap"> 1 cup white sugar</li>
<li class="plaincharacterwrap"> 1 egg</li>
<li class="plaincharacterwrap"> 1 tablespoon water</li>
<li class="plaincharacterwrap"> 1/4 cup molasses</li>
<li class="plaincharacterwrap"> 2 tablespoons white sugar </li>
</ul><div class="directions" style="margin-top: 10px;"><h3>Directions</h3><ol><li><span class="plaincharacterwrap break"> Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. </span></li>
<li><span class="plaincharacterwrap break"> In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. </span></li>
<li><span class="plaincharacterwrap break"> Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container. </span></li>
</ol></div></div>Jenni Jhttp://www.blogger.com/profile/01068704099660162145noreply@blogger.com0tag:blogger.com,1999:blog-9165364909468141419.post-47814165847424957232010-10-21T09:46:00.000-07:002010-10-21T09:46:41.132-07:00broccoli-cheese soup<div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: "Trebuchet MS",sans-serif;">In the true spirit of a comforting, smooth and creamy soup, this broccoli-cheese soup is DELISH. If you've had Panara Bread's broccoli-cheddar</span>,<span style="font-family: "Trebuchet MS",sans-serif;"> that is my inspiration for this recipe.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMRCo428nol24u_3BCSnEAfgOWvEMSl36MGLUzt6rInkgKnNuIR5cOkcE8ihgqr2JTbArB2kVAghvLlhyqGLrzcfnyeWCR9XytO_Elb4CbU2JCvys-NQuORMg95EuHLkGaASX9v2Nvv70/s1600/broccoli+cheddar+soup.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMRCo428nol24u_3BCSnEAfgOWvEMSl36MGLUzt6rInkgKnNuIR5cOkcE8ihgqr2JTbArB2kVAghvLlhyqGLrzcfnyeWCR9XytO_Elb4CbU2JCvys-NQuORMg95EuHLkGaASX9v2Nvv70/s400/broccoli+cheddar+soup.jpg" width="400" /></a><span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">1/2 medium onion, chopped</span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">5 tablespoons butter, divided</span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">1/4 cup all-purpose flour</span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">2 cups 1% milk (or ff half-&-half)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">2 cups chicken broth</span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">8 ounces (1/2 bag) frozen chopped broccoli</span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">1 cup shredded carrots</span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">salt and pepper</span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">8 ounces Velveeta, cubed</span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">1 cup sharp cheddar cheese, grated</span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Secret Ingredient: 1/4 tsp nutmeg</span><br />
<ol><li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">Saute the onion in 1 Tbsp butter until onions are soft. Set aside in small bowl. </span></span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">Using a wire whisk, heat the remaining 4 Tbsp butter until melted and add the flour in a large pot over medium heat. Cook, stirring frequently, for about 4 minutes.</span></span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">Slowly add the milk; continue stirring with whisk. Add the chicken broth, whisking all the time. Simmer for 20 minutes. (whisk every 2 min or so to prevent burning the bottom.)</span></span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">Add the broccoli, carrots, and sauteed onion. Cook over low heat until the veggies are tender, about 20 minutes.</span></span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">Add salt and pepper to taste.</span></span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">By now the soup should be thickened. Let cool for 3-4 minutes, then pour into a blender and puree.</span></span></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">Return the puree to the pot and place over low heat. Add the Velveeta and grated cheddar and stir until well blended and melted. Stir in the nutmeg.</span></span></span></li>
</ol><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">Serves 5. </span></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">I throw in some frozen Pillsbury Buttermilk Biscuits to dip and crumble in the soup. Yummers! </span> </span> </span>Jenni Jhttp://www.blogger.com/profile/01068704099660162145noreply@blogger.com0tag:blogger.com,1999:blog-9165364909468141419.post-60652303176189431812010-10-19T20:26:00.000-07:002010-10-19T20:26:19.515-07:00The Whole Enchilada; Soup, that is.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifRBFi7REPnjrwZKkWmslmsPnz1FCi3VF7QmH5wzzb3B-NxMfvkBEsqGOcUvOuOmSUlLDQAbvnp2ne2SK-jFF595FnuO_Oh76H_YeH4f62LZI8xW4ZJxZVwTONLlhEELwd1HkxYrd2GdY/s1600/chicken+enchilada+soup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifRBFi7REPnjrwZKkWmslmsPnz1FCi3VF7QmH5wzzb3B-NxMfvkBEsqGOcUvOuOmSUlLDQAbvnp2ne2SK-jFF595FnuO_Oh76H_YeH4f62LZI8xW4ZJxZVwTONLlhEELwd1HkxYrd2GdY/s400/chicken+enchilada+soup.jpg" width="400" /></a><span style="font-family: "Trebuchet MS",sans-serif;">I love enchiladas and soup, so throw them together and you get.... </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Chicken Enchilada Soup</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup canola/vegetable oil</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 1/2 cups diced yellow onion</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp ground cumin</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp chili powder</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp granulated garlic</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp cayenne pepper</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 cup masa harina (cornmeal)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">32 oz chicken broth</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 cup canned crushed tomatoes</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">4 ounces Velveeta, cubed</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1-2 lbs cooked chicken breast, cubed</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Optional ingredients: 1 can of corn, 1 can black beans, rinsed, diced green chilies </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Garnish</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Shredded cheddar cheese</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 cups crushed tortilla chips</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">cilantro</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">sour cream </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">(whatever you put on your enchilada!)</span><br />
<ol><li><span style="font-family: "Trebuchet MS",sans-serif;">To a large pot, add the oil, onions, cumin, chili powder, granulated garlic, and cayenne pepper. Saute until the onions are soft, about 5 minutes.</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">In a large bowl, combine the masa harina with 2 cups of the chicken broth. Stir until all the lumps are gone. Add to the sauteed onions and bring the mixture to a boil. Cook, stirring constantly, for an additional 2 to 3 minutes.</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Add the remaining 2 cups chicken stock to the pot. Add the tomatoes and return to a boil, stirring occasionally. Add the cheese and stir until it melts. Add the chicken and any optional ingredients; heat and serve.</span> </li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Garnish with shredded cheese, tortilla chips, etc.</span></li>
</ol><span style="font-family: "Trebuchet MS",sans-serif;">Healthy Cornbread</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 cup all-purpose flour</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 cup masa harina (cornmeal, white or yellow)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup sugar</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp salt</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp baking soda</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 cup plain yogurt (I use l.f. sour cream)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 eggs, beaten</span><br />
<br />
<ol><li><span style="font-family: "Trebuchet MS",sans-serif;">Mix dry ingredients together in a medium bowl. </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Add the yogurt/sour cream and eggs, mixing just until blended. Don't overmix.</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Pour into an 8x8 glass baking dish sprayed with cooking spray, and place into a preheated 400 degree oven. Bake for 20 minutes or until just starting to turn golden brown on top.</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Sprinkle cheese on top before serving if you'd like.</span></li>
</ol><span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span> <span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifRBFi7REPnjrwZKkWmslmsPnz1FCi3VF7QmH5wzzb3B-NxMfvkBEsqGOcUvOuOmSUlLDQAbvnp2ne2SK-jFF595FnuO_Oh76H_YeH4f62LZI8xW4ZJxZVwTONLlhEELwd1HkxYrd2GdY/s1600/chicken+enchilada+soup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifRBFi7REPnjrwZKkWmslmsPnz1FCi3VF7QmH5wzzb3B-NxMfvkBEsqGOcUvOuOmSUlLDQAbvnp2ne2SK-jFF595FnuO_Oh76H_YeH4f62LZI8xW4ZJxZVwTONLlhEELwd1HkxYrd2GdY/s1600/chicken+enchilada+soup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>Jenni Jhttp://www.blogger.com/profile/01068704099660162145noreply@blogger.com0