tag:blogger.com,1999:blog-6001872905023292722023-11-16T05:12:22.675-06:00Dinner Chronicles of a Working MomThe honest chronicles of a working mom who loves food and loves cooking for her family.Amy Droschehttp://www.blogger.com/profile/18367570044967696048noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-600187290502329272.post-83332038343198874992014-09-21T08:03:00.002-05:002014-09-21T08:03:24.778-05:00Homemade Pumpkin Spice Creamer<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-MHUEUz01ha4/VB7LcerIMAI/AAAAAAAAALs/3mdBuTQmcnY/s1600/14%2B-%2B4" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-MHUEUz01ha4/VB7LcerIMAI/AAAAAAAAALs/3mdBuTQmcnY/s1600/14%2B-%2B4" height="320" width="240" /></a></div>
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My disclaimer for this post is that I LOVE Starbucks' Pumpkin Spice Lattes, hot or iced. This recipe is not a replacement or copycat of a PSL, but it will help scratch the itch between your Starbucks runs.<br />
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Over Labor Day weekend, I spent some time searching for pumpkin recipes. I found recipes for bread, muffins, desserts of all kinds, and pancakes. But when I found this recipe for pumpkin spice creamer, I was really excited to try it. This week, in Houston, was slightly cooler and very rainy. It's our first hint that our seasons are changing from oppressively hot to mildly hot, our version of fall. </div>
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This creamer involves just a few ingredients and it is super easy and fast to make. Simply combine a milk of some kind (I used half and half this time), some pumpkin, maple syrup, and a ton of spices in a saucepan. Whisk until warm. Then stir in the vanilla extract and allow it to cool. I poured it back into the half and half bottle and relabeled it for easy storage. All in all, I think it took about 10 minutes from start to finish. And as a bonus, it cost less than $2 to make about 16 servings of creamer. You have to try this scrumptious taste of fall!!!!</div>
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<a href="http://4.bp.blogspot.com/-ZDvKq_HeqG8/VB7LcZ3jL4I/AAAAAAAAALE/KyfmMY97YdA/s1600/14%2B-%2B1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ZDvKq_HeqG8/VB7LcZ3jL4I/AAAAAAAAALE/KyfmMY97YdA/s1600/14%2B-%2B1" height="240" width="320" /></a></div>
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Adapted from : <a href="http://www.afitnurse.com/2013/10/clean-pumpkin-spice-coffee-creamer.html" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">http://www.afitnurse.com/2013/10/clean-pumpkin-spice-coffee-creamer.html</a></div>
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Ingredients:</div>
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2 cups (1 pint) half and half </div>
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2 Tbls. canned pumpkin (not pie filling)</div>
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2 Tbls. maple syrup (use the good stuff, this serves as a sweetener as well)</div>
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1 tsp. ground cinnamon</div>
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1/4 tsp. ground nutmeg</div>
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1/4 tsp. ground cloves</div>
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1/4 tsp. ground ginger</div>
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1/2 tsp. vanilla extract </div>
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Directions:</div>
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1. Combine all ingredients except the vanilla extract in a saucepan over medium heat. Whisk until combined and mixture is warmed. </div>
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2. Turn off the heat and stir in the vanilla extract. </div>
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3. Allow to cools. Then place it in a container in the fridge. </div>
Amy Droschehttp://www.blogger.com/profile/18367570044967696048noreply@blogger.com0tag:blogger.com,1999:blog-600187290502329272.post-90719020842363222412014-09-18T08:28:00.002-05:002014-09-18T08:29:38.172-05:00Sunday Lunch PrepOk - so I posted an innocent comment about packing up lunches for the week on Facebook and I got an onslaught of replies. :) I was there a couple of months ago too. The dreaded lunch packing in the morning, just grabbing anything in sight and throwing it haphazardly towards the lunchboxes lying on the counter. (Some mornings are still like that!) But for the most part, this is what Sunday lunch prep looks like now...<br />
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<tr><td class="tr-caption" style="text-align: center;">Stella's lunch (pink) and Jackson's lunch (right)</td></tr>
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and....</div>
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<tr><td class="tr-caption" style="text-align: center;">Lunches stacked up on one shelf in the fridge</td></tr>
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I'll try to take better photos for this upcoming week, but in general here's what lunches look like in out house. </div>
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Braeden & Jackson - We try to choose as healthy as possible foods. We stay away from artificial colors and flavors. I pack a main dish (protein), a chip/cracker, fruit/veggie, drink, and homemade snack. Braeden definitely has an affinity for junkier foods than Jackson does.</div>
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Stella - Same as the boys but soy and dairy free due to her allergies. Think Paleo life here! :)</div>
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Dusty - likes some kind of salad around 400 calories. He prefers vegetarian. </div>
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Amy - I want it to taste good!!!! But I'm also trying to stick around 500 calories. </div>
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For this week, lunch prep went like this...</div>
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Braeden - He wanted PB& J! He's on a kick. But I don't pre-make sandwiches on Sunday. I've heard of people making them on Sunday and then freezing them, but I haven't tried that yet. I add in grapes, Ritz crackers, and my mom's homemade chocolate chip cookies and he's ready to roll.</div>
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Jackson - He wants Lunchables! Our compromise is mommy-ables. I picked up Ritz crackers, a Boar's Head uncured ham lunch meat, and cheese sticks. Of course, nothing can touch! I add in grapes and my mom's homemade chocolate chip cookies and he's all packed up. These lunches I do fully make on Sunday. Then each morning, I just grab out a container and put it in his lunch box.</div>
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Stella - She gets the exact same lunch, with these minor changes. She gets a different dairy/soy free cracker and no cheese stick. She gets all packed up on Sundays as well.</div>
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Dusty - He is hooked on this <a href="http://www.pinterest.com/pin/294634000595942392/" target="_blank">Tomato Mozzarella and Basil Salad</a>. We tried it with quinoa first, like the recipe said. He LOVED it! Then, the next week I forgot the quinoa when I went to the store and substituted orzo. He SUPER LOVED it with the orzo. It's a great sturdy salad that just gets better as it sits in the fridge. </div>
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Amy - I'm taking a hard-boiled egg with a whole-wheat English muffin for my lunch. I also eat my breakfast at school so you see my yogurt stacked up in the fridge too with a serving of granola to put on top. </div>
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Check out the salad and the links for the handy containers are below! Do you prep your lunches on the weekend? Or do you make your lunches each day? I'd love to hear some of your tips too!</div>
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<a href="http://www.amazon.com/EasyLunchboxes-3-compartment-Containers-BPA-free-Easy-open/dp/B004UIRUJ2/ref=sr_1_1?ie=UTF8&qid=1411046789&sr=8-1&keywords=easy+lunchboxes" target="_blank">Easy lunchboxes</a></div>
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<a href="http://www.amazon.com/EasyLunchboxes-Mini-Dippers-Condiment-Containers-Leak-Resistant/dp/B00958N4GU/ref=sr_1_2?ie=UTF8&qid=1411046789&sr=8-2&keywords=easy+lunchboxes" target="_blank">Easy lunchbox Little Dippers</a> </div>
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Amy Droschehttp://www.blogger.com/profile/18367570044967696048noreply@blogger.com0tag:blogger.com,1999:blog-600187290502329272.post-7061551545394333372013-02-18T19:16:00.004-06:002013-02-18T19:17:49.437-06:00On the menu board for the week of February 18th<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLxgXRt-VFK9AzAOqz3q9SgHkCGwnesJ64UT1z5thROEqeaw6YLL0wStvSFdjWbdDBTx2itXF5GGEhONaUstkG7gKEQm8oHwqQW7BnMggVfa_0H0e-kjG4nswcxFr2cjlUNPTcLUyitjuF/s1600/IMG_0785.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLxgXRt-VFK9AzAOqz3q9SgHkCGwnesJ64UT1z5thROEqeaw6YLL0wStvSFdjWbdDBTx2itXF5GGEhONaUstkG7gKEQm8oHwqQW7BnMggVfa_0H0e-kjG4nswcxFr2cjlUNPTcLUyitjuF/s320/IMG_0785.jpg" width="240" /></a></div>
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<b><u><span style="font-family: Verdana, sans-serif;">On the menu board for the week of February 18th:</span></u></b></h2>
<span style="font-family: Verdana, sans-serif;">If you're anything like me, you often fight the "what's for dinner" battle. I LOVE to cook at home, but it does take a little bit of planning. Defrosting meat or picking up produce or making sure that you have a side dish, there's quite a bit that goes into planning a family dinner. I've tried half-a-dozen different solutions but I've finally stumbled onto a system that works for me. I sit down and plan out a month's worth of meals at a time. And then each week, I write the menu on our chalkboard wall next to the fridge. I defrost any meat that we need and make a list of produce to pick up from the grocery store. </span><br />
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<span style="font-family: Verdana, sans-serif;"><b><u>Monday:</u></b> chicken taquitos - No special recipe here. But I have to thank Dr. & Melanie Bellinger who taught me you just have to heat up the corn tortillas a bit more so that they don't fall apart when you're rolling them. :)</span><br />
<span style="font-family: Verdana, sans-serif;"><b><u>Tuesday:</u></b> breakfast tacos with chorizo, country potatoes, and fruit</span><br />
<span style="font-family: Verdana, sans-serif;"><b><u>Wednesday:</u></b> pork fried rice - Wednesdays are our fast dinner nights. So I'll cook the brown rice of Tuesday night and slice the pork thin. Then when I get home on Wednesday night, all I have to do it throw everything together.</span><br />
<span style="font-family: Verdana, sans-serif;"><b><u>Thursday:</u></b> alfredo mac & cheese - My kiddos wouldn't have anything to do with alfredo until I called it white mac & cheese. :) I substitute the cream for 2% milk - yummo!</span><br />
<span style="font-family: Verdana, sans-serif;"><b><u>Friday:</u></b> almost always pizza night in our house. But I found this adorable idea on Pinterest and so this Friday will be Angry Bird pizza night! Check out the idea <a href="http://www1.snapfish.com/snapfish/fe/l=en_US/p/Organizer/AlbumID=5058921017/a=1564313_1564313/s_c=0/s_se=FDR/s_pt=GFT,POS,REP,PMB,SMB,HMB,CAL,IPD,PRE,POL#state=%7B%22pl%22%3A%7B%22uc%22%3A2%2C%22aid%22%3A5091117017%2C%22pid%22%3A274511677017%2C%22vp%22%3A%22s%22%2C%22sb%22%3A5%7D%2C%22ovm%22%3A%7B%22v%22%3A%22s%22%7D%7D" target="_blank">here.</a></span><br />
<span style="font-family: Verdana, sans-serif;"><b><u>Saturday:</u></b> grilled brats</span><br />
<span style="font-family: Verdana, sans-serif;"><b><u>Sunday:</u></b> copycat Chik-fil-a nuggets. This is a new recipe for me and I'll let you know how it goes... Check out the recipe <a href="http://iowagirleats.com/2012/03/01/chick-fil-a-bites-with-honey-mustard-dipping-sauce/#comment-1045866" target="_blank">here.</a></span><br />
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<span style="font-family: Verdana, sans-serif;">My plan is to post my menu plans each week. I think it will help me stay organized and if it can help someone else tackle their what's for dinner battle then that's awesome too! </span>Amy Droschehttp://www.blogger.com/profile/18367570044967696048noreply@blogger.com0tag:blogger.com,1999:blog-600187290502329272.post-11073325040027970162013-02-18T06:43:00.002-06:002013-02-18T06:43:50.415-06:00Bread Basket - English Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLyuHKyZmPRDfZcoCK09RWV9uViNGTcJrXi8EmPoJUJ8u9Yst94ibbU7HY3uxPjc4ab4nyHrwkrJaCOTBJ96Cno2r-FVZSKMS5Ug8IetIuqwhPYttyQlbiAdxMBYHqX0GDVayX4TIEAHau/s1600/IMG_0781.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLyuHKyZmPRDfZcoCK09RWV9uViNGTcJrXi8EmPoJUJ8u9Yst94ibbU7HY3uxPjc4ab4nyHrwkrJaCOTBJ96Cno2r-FVZSKMS5Ug8IetIuqwhPYttyQlbiAdxMBYHqX0GDVayX4TIEAHau/s320/IMG_0781.jpg" width="240" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Bread Basket - English Muffins</span></h2>
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I LOVE English Muffins! Ever since I was a girl, these were a special treat. Lately, I've been working on making all of the bread that my family eats. Number one because it is way cheaper! Number two because I'm really intrigued by clean eating and trying to minimize the amount of preservatives that my family consumes. This recipe is also a great way to sneak in some more whole wheat to my family's diet. So a few weeks ago, I stumbled onto this recipe on Pinterest and I just couldn't wait to try it. This last Saturday, I finally had my chance. A few edits and then English muffin bliss They were delicious. An amazing cross between a biscuit and bread. They didn't have the characteristic nooks and crannies that I am used to, but they were tender and had a fantastic flavor. You definitely MUST give these a try for your next breakfast treat. :)</div>
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<u><b>Ingredients: </b></u></div>
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1 c. milk</div>
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3 Tbsp. butter</div>
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3 Tbsp. sugar</div>
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1 c. warm water (105-110 degrees)</div>
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1/4 oz yeast</div>
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3 c. all purpose flour</div>
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2 c. whole wheat flour</div>
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1 tsp. salt</div>
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cornmeal for pans</div>
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<b><u>Directions:</u></b></div>
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<li>In a small bowl, sprinkle yeast over the warm water. Stir to combine. Cover with a towel and allow to rest for 10 minutes.</li>
<li>In a small pot, combine the milk, butter, and sugar. Stir over low heat until the butter is melted. Allow to cool until it is between 105-110 degrees.</li>
<li>(I used my KitchenAid for this part, but it can also be done by hand.) In the mixer bowl, with the dough hook attachment, combine the 3 cups of all purpose flour, the yeast/water mixture, and the milk/butter/sugar mixture. Stir to combine. Once incorporated, all the whole wheat flour. Allow the mixer to run for about 3 minutes to lightly kneed the dough. Then, allow the dough to rest for 5 minutes.</li>
<li>Cover two cookie sheets with parchment paper, lightly sprinkled with cornmeal. </li>
<li>On a lightly floured surface, roll the dough out to 1/2 inch thick. Using a biscuit cutter, cut out the English muffins. Do not twirl the cutter as you cut out the muffins. Carefully place each muffin on the cookie sheet. Sprinkle with corn meal. Cover with a towel and place in a warm spot to rise for 45 minutes. Dough should at least double. </li>
<li>Heat a cast-iron (or other heavy bottomed) skillet over medium-low heat. WITHOUT adding any grease, carefully place muffins in the pan, careful not to overcrowd and ensuring that muffins are not touching. Cook muffins on each side for about 8 minutes until well-browned. Allow to cool slightly on a wire rack. </li>
<li>Split English muffins and enjoy!</li>
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* Yields about 16 muffins.</div>
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**Adapted from My Fair Baking Recipe (http://myfairbaking.blogspot.com/2012/12/homemade-english-muffins.html)</div>
Amy Droschehttp://www.blogger.com/profile/18367570044967696048noreply@blogger.com0tag:blogger.com,1999:blog-600187290502329272.post-17088950370418536942012-06-30T15:43:00.003-05:002012-06-30T15:43:45.256-05:00Beignets<div class="separator" style="clear: both; text-align: center;">
<a href="http://images5a.snapfish.com/232323232%7Ffp6355:%3Enu=32:7%3E637%3E554%3EWSNRCG=37:67799;732:nu0mrj" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://images5a.snapfish.com/232323232%7Ffp6355:%3Enu=32:7%3E637%3E554%3EWSNRCG=37:67799;732:nu0mrj" width="320" /></a></div>
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Dusty and I took our first jobs after college in New Orleans. We absolutely LOVED it there: the people (especially our friends at St. John), the food, Mardi Gras, and so much more. We lived there for just over 15 months until Hurricane Katrina relocated us back to Houston. One of the new foods we tried and fell in love with were beignets. There was nothing like walking around in the French Quarter and stopping into Cafe du Monde for a cup of coffee and an order of these sweet, fried, delicious treats. When we moved back to Houston, I tried everything to recreate the experience at home. I've used the box mix you can find in the grocery stores and several other recipes. But this is hands-down the best recipe I've ever found. I prepared the dough in the bread machine but you could adapt this recipe to be made without it too by blooming the yeast first and then adding the remaining ingredients.<br />
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Ingredients:<br />
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2/3 cup milk<br />
1/4 water<br />
1 egg<br />
1 Tbls butter<br />
1 tsp vanilla<br />
3 cups flour<br />
1/4 cup sugar<br />
3/4 tsp salt<br />
1 1/4 tsp active dry yeast<br />
cooking oil for frying<br />
sifted powdered sugar for dusting<br />
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Preparation Instructions:<br />
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1. Add all ingredients (except the oil and powdered sugar) in the order listed to the bread machine. Select the 1 1/2 pound dough cycle. When the cycle is complete, remove dough from the machine. Punch down. Cover and let it rest for 10 minutes.<br />
2. Divide the dough in half. On a lightly floured surface, roll each portion into a 9-inch square. Cut into 16 squares. <br />
3. Fry dough squares (2 or 3 at a time) in hot oil (at 375 degrees) for 1 to 2 minutes or until golden brown, turning once. Using a slotted spoon, removed from oil and drain on paper towels. Sprinkle with powdered sugar. <br />
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adapted from Better Homes & Gardens: The Complete Guide to Bread Machine Baking<br />
<br />Amy Droschehttp://www.blogger.com/profile/18367570044967696048noreply@blogger.com0tag:blogger.com,1999:blog-600187290502329272.post-38612105913534566592012-06-29T06:17:00.002-05:002012-06-29T06:23:11.977-05:00Funfetti Sandwich Cookies<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">From the first minute that I saw this recipe, I just knew I HAD to try it. You see, I LOVE sprinkles. Not in the childish, just add a couple to the top of your ice cream, way. No, no, that's not nearly enough sprinkles. Instead, my mom (and now Dusty) have always teased me that I need some ice cream with my sprinkles. I love Funfetti cake mix too. This recipe was really simple and turned out deliciously! Braeden and Jackson agreed with me that this was one of our new FAVORITE cookie recipes and they will definitely be showing up in our cookie jar quite a bit. So grab a mixing bowl and these ingredients and get to work. I guarantee you're going to love these cookies too!</span></div>
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<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span></span></div>
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<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-size: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup unsalted butter, at room temperature<br />1 1/4 cups sugar<br />2 teaspoons vanilla extract<br />1 teaspoon almond extract<br />1 large egg<br />2 1/2 cups Gold Medal all-purpose flour<br />1/4 cup cornstarch<br />3/4 teaspoons baking soda<br />1/2 teaspoon salt<br />1/2 cup Red, White & Blue Jimmie sprinkles<br />2 tablespoons Red, White & Blue nonpareil sprinkles</span></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 22px;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 22px;">For the Buttercream Frosting:</span><span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></span><br />
<div style="margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup of unsalted butter, at room temperature</span></span><br />
<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 1/2 cups powdered sugar, sifted</span></span><br />
<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/8 teaspoon of salt</span></span><br />
<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon vanilla extract</span></span><br />
<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 teaspoon almond extract</span></span><br />
<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons heavy cream</span></span><br />
<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Blue food coloring (I used powdered)</span></span></div>
<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">
</span></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Preparation Instructions:</span></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></span><br />
<div style="margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Preheat the oven to 375 degrees F. Line a large baking sheet with a Silpat or parchment paper. Set aside.</span></span></div>
<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">
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2. Using a mixer, cream the butter and sugar together for about 2 minutes, until light and fluffy. Add the vanilla extract, almond extract, and egg. Beat until well combined.</div>
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3. In a separate bowl, sift the flour, cornstarch, baking soda, and salt. Slowly add the flour mixture to the butter mixture, and mix on low speed until ingredients are combined. Gently mix in the sprinkles. Don't over mix or the sprinkles will bleed into the dough.</div>
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4. Form cookie dough into small balls, about a teaspoon in size. Place cookie dough balls on the prepared baking sheet. Bake for 8-10 minutes or until the cookies are light golden brown around the edges. The cookies will harden as the cool, so don't over bake.</div>
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5. Cool cookies on a wire rack.</div>
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6. While the cookies are cooking, make the buttercream frosting. In the bowl of a stand mixer, beat the butter at medium speed until nice and smooth, using the paddle attachment. Turn the mixer down to low and slowly add the powdered sugar. Once sugar is fully incorporated turn the mixer up to medium speed and add in the salt and vanilla extract. Add the heavy cream and mix for 3 minutes or until frosting is smooth. Check the consistancy of the frosting, if it is to loose, add more powdered sugar. If it is too stiff, add a little more cream. Mix in food coloring and beat until you have your desired color.</div>
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7. To make the sandwich cookies, pipe (using a pastry bag or plastic bag) small dollops of frosting on a cookie and sandwich another cookie on top. Store cookies in an air-tight container for up to 3 days.</div>
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Check out the Fourth of July version of this recipe @ <a href="http://www.twopeasandtheirpod.com/red-white-blue-funfetti-sandwich-cookies/">http://www.twopeasandtheirpod.com/red-white-blue-funfetti-sandwich-cookies/</a></div>
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<br />Amy Droschehttp://www.blogger.com/profile/18367570044967696048noreply@blogger.com0tag:blogger.com,1999:blog-600187290502329272.post-81131147022566667882012-06-22T15:01:00.001-05:002012-06-22T15:01:21.691-05:00Chex Muddy Buddies<div style="text-align: center;">
<img height="200" src="webkit-fake-url://8B2B4E4B-4834-4499-853E-543D9E8ECCD6/image.tiff" width="200" /></div>
<br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Okay - I'm on a total sweet kick! :) I had a couple of boxes of Wheat Chex that were going to expire in mid-July. So I checked the pantry and I had all of the ingredients to whip up a batch of Muddy Buddies or Puppy Chow, as my husband calls it. I've had Muddy Buddies with Corn Chex and Rice Chex but my absolute favorite kind is made with Wheat Chex. The Wheat Chex makes this yummy treat so crunchy and delicious!!! It took just a few minutes to prepare this recipe so grab a box or two of Chex, some chocolate chips and head to the kitchen. Your sweet tooth will definitely thank you!!!</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">9 <span class="Apple-style-span" style="font-size: 14px;">cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)</span></span><br />
<span class="Apple-style-span" style="font-size: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup semisweet chocolate chips</span></span><br />
<span class="Apple-style-span" style="font-size: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup peanut butter</span></span><br />
<span class="Apple-style-span" style="font-size: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup butter</span></span><br />
<span class="Apple-style-span" style="font-size: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp vanilla</span></span><br />
<span class="Apple-style-span" style="font-size: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 cups powdered sugar</span></span><br />
<span class="Apple-style-span" style="font-size: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span><br />
<span class="Apple-style-span" style="font-size: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Preparation Instructions:</span></span><br />
<span class="Apple-style-span" style="font-size: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span><br />
<span class="Apple-style-span" style="font-size: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. In a large bowl, measure out 9 cups of cereal. Set aside.</span></span><br />
<span class="Apple-style-span" style="font-size: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. In a 1 quart mixing bowl, combine chocolate chips, peanut butter, and butter. Microwave on high for 1 minute. Stir. Microwave for 30 more seconds or until smooth. Stir and then pour over cereal. And mix to coat cereal evenly.</span></span><br />
<span class="Apple-style-span" style="font-size: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. In a gallon-sized Ziploc bag, add half of the cereal mixture and half of the powdered sugar (3/4 cup). Shake to coat all of the pieces. Spread on waxed paper to cool. Repeat with the remaining cereal mixture and powdered sugar. When completely cool, store in an airtight container in the refrigerator. </span></span><br />
<span class="Apple-style-span" style="font-size: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span><br />
<span class="Apple-style-span" style="font-size: 14px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Adapted from: <a href="http://www.bettycrocker.com/recipes/chex-muddy-buddies/92e4756c-abc1-452a-9b2c-dd124d858050">http://www.bettycrocker.com/recipes/chex-muddy-buddies/92e4756c-abc1-452a-9b2c-dd124d858050</a></span></span>Amy Droschehttp://www.blogger.com/profile/18367570044967696048noreply@blogger.com0tag:blogger.com,1999:blog-600187290502329272.post-16216435056317869692012-06-21T11:01:00.001-05:002012-06-21T11:01:22.943-05:00Brown Sugar Pecan Cupcakes with Caramel Frosting<div style="text-align: center;">
<img alt="" class="content-shadow" data-original-href="https://dl.dropbox.com/s/521ydg5dawc8dk3/Photo%20Jun%2020%2C%207%2031%2056%20PM.jpg?dl=1" height="320" id="preview-img" src="https://photos-3.dropbox.com/si/xl/S4-atXZ67YSbj0wBrM8obAvkOsakLlNDlnRdVm7ybYU/61858641/1340380800/382865f/Photo%20Jun%2020%2C%207%2031%2056%20PM.jpg" style="max-height: 603px; max-width: 1220px;" width="238" /></div>
<div style="text-align: center;">
<br /></div>
One of my goals this summer is to perfect my cupcake baking abilities. I really LOVE a great cupcake. And if it's even possible, the three boys in the house love sweets even more than I do. So yesterday, Jackson (my youngest son) and I headed out to the store to pick up cake flour, whipping cream, and pecans to give my first cupcake recipe a try. I found this recipe on Epicurious and it seemed like a great place to start. The cake part was really straight-forward but the frosting was a bit more daunting. I have to admit that this was my first time making caramel and attempt number one had to go down the drain. The results were super yummy!!!! The cake was more like a muffin but the brown sugar flavor was awesome. I only used about half of the caramel sauce in the frosting so that it wasn't too runny. Jackson declared that the frosting was the BEST EVER and immediately licked it all off the top of his cupcake. :) It was so exciting trying something new and I hope that you'll give this cupcake recipe a try too!<br />
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Ingredients:<br />
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<span class="Apple-style-span" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px;"><strong>For the Cupcakes:</strong></span><br />
<ul class="ingredientsList" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Nonstick vegetable oil spray</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 cup all purpose flour</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup cake flour</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 teaspoon baking powder</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 teaspoon baking soda</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 teaspoon fine sea salt</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 1/4 cups coarsely chopped <a href="http://www.epicurious.com/recipes/food/views/105622" style="color: #333333; font-weight: bold; text-decoration: none;">toasted</a> pecans</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup (1 stick) unsalted butter, room temperature</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 cup (packed) golden brown sugar</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 large eggs, room temperature</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/3 cup sour cream</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 teaspoon vanilla extract</li>
</ul>
<span class="Apple-style-span" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px;"><br /></span><span class="Apple-style-span" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px;"><strong>For the Frosting:</strong></span><ul class="ingredientsList" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 cup sugar</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 cup water</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup heavy whipping cream</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 large egg yolks</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup (1 stick) unsalted butter, room temperature</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/8 teaspoon fine sea salt</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 cup powdered sugar, sifted</li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 cup coarsely chopped <a href="http://www.epicurious.com/recipes/food/views/105622" style="color: #333333; font-weight: bold; text-decoration: none;">toasted</a> pecans</li>
</ul>
<span class="Apple-style-span" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px;"><br /></span><ul class="ingredientsList" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<strong><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: small; font-weight: normal;">Preparation Instructions:</span></strong></div>
<div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<strong><br /></strong></div>
<div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<strong><br /></strong></div>
<div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<strong>For cupcakes: </strong><br />Put rack in bottom third of oven; preheat to 350°F. Spray 12-cup muffin pan with nonstick spray; line with muffin cups.</div>
<div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Whisk both flours, baking powder, baking soda, and sea salt in medium bowl. Stir in chopped pecans. Beat butter in large bowl until smooth. Add brown sugar; beat until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating to blend between additions. Beat in sour cream and vanilla. Add dry ingredients; beat on low speed just to blend. Divide batter among muffin cups.</div>
<div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Cool in pan on rack 15 minutes. Transfer to rack; cool. DO AHEAD: <em>Can be made 8 hours ahead. Cover; store at room temperature.</em></div>
<div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<strong><br /></strong></div>
<div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<strong>For frosting: </strong><br />Stir sugar and 1/4 cup water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high; boil until syrup turns deep amber, swirling pan and brushing down sides with wet pastry brush, 6 to 7 minutes. Remove from heat; add cream (mixture will bubble up). Stir over low heat until caramel bits dissolve. Whisk egg yolks in medium bowl. Very gradually whisk hot caramel into yolks. Cool to room temperature.</div>
<div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Using electric mixer, beat butter and salt in large bowl until smooth. Beat in caramel. Add powdered sugar and beat until smooth. Let stand at room temperature until thick enough to spread, about 1 hour.</div>
<div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Spread frosting over cupcakes. Place pecans on plate. Roll edges of cupcakes in nuts. DO AHEAD: <em>Can be made 8 hours ahead.</em> Store airtight at room temperature.</div>
</li>
</ul>
<span class="Apple-style-span" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px;"><span><br />Taken from: <a href="http://www.epicurious.com/recipes/food/views/Brown-Sugar-Pecan-Cupcakes-with-Caramel-Frosting-355851#ixzz1yRWpJZUx" style="color: #003399; font-weight: bold; text-decoration: none;">http://www.epicurious.com/recipes/food/views/Brown-Sugar-Pecan-Cupcakes-with-Caramel-Frosting-355851#ixzz1yRWpJZUx</a></span></span>Amy Droschehttp://www.blogger.com/profile/18367570044967696048noreply@blogger.com0tag:blogger.com,1999:blog-600187290502329272.post-42209273650885089382012-06-18T21:01:00.000-05:002012-06-18T21:01:39.987-05:00Watermelon Granita<div class="separator" style="clear: both; text-align: center;">
<a href="http://render-aus.snapfish.com/render2/is=Yup6lQQ%7C=up6RKKt:xxr=J-qpDofRtHef7mrPfrj7t=zrRfDUX:eQaQxg=r%3f87KR6xqpxQQeGxJQGx0ooxv8uOc5xQGeQ0nllJoQQeqpfVtB%3f*KUp7BHSHqqy7XH6qgXJQ0aQ%7CRup6aQQ%7C/of=52,96,96" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://render-aus.snapfish.com/render2/is=Yup6lQQ%7C=up6RKKt:xxr=J-qpDofRtHef7mrPfrj7t=zrRfDUX:eQaQxg=r%3f87KR6xqpxQQeGxJQGx0ooxv8uOc5xQGeQ0nllJoQQeqpfVtB%3f*KUp7BHSHqqy7XH6qgXJQ0aQ%7CRup6aQQ%7C/of=52,96,96" width="200" /></a></div>
<br />
Okay - so it's been a while, a long while since I've blogged. You see, I've been doing a different kind of baking. On June 3rd, I delievered our third child, a sweet baby girl, named Stella. We are so blessed!!! But it wasn't an easy pregnancy by any stretch of the imagination. And for the last nine months (well, eight, I always deliver early) we have eaten a lot of pre-packaged frozen food. Dusty makes a great freezer pizza. :)<br />
<br />
But I'm not pregnant any more, and I have the summer off with my family, and I'm so ready to get back to cooking and blogging. I just downloaded Pioneer Woman's new cookbook to my Nook and I am totally in LOVE!!!! It's just amazing. One of the included recipes in her book is for Watermelon Granita. And we had a TON of cut up watermelon that just wasn't getting eaten in our fridge. So I picked up 2 limes from the grocery store and got to work on this delicious new recipe.<br />
<br />
<b>Ingredients:</b><br />
8 cups of seedless watermelon, cut in to chunks<br />
Juice of 2 limes<br />
1/2 cup sugar<br />
<br />
<b> Preparation Instructions:</b><br />
1. Use about half of a seedless watermelon. Cut into chunks and set aside.<br />
2. Juice 2 limes<br />
3. Add lime juice, sugar, and as much watermelon as will fit to the blender. Process until completely smooth. My blender is VERY small so I would pour almost all of the pureed watermelon into my 13x9 dish, reserving just a small amount in the blender container to help the next addition of watermelon to puree. Keep going with this process until all of the watermelon is pureed and added to the 13x9 dish.<br />
4. Cover dish and place in the freezer. After 3 hours, remove from the freezer and gently scrape the top layer with a fork. Repeat every few hours until all of the mixture has been scraped.<br />
5. EAT this delicious summer treat!!!!!<br />
<br />
Check out her recipe and great photos here (my photo does not do this recipe justice): <a href="http://thepioneerwoman.com/cooking/2011/07/watermelon-granita/">http://thepioneerwoman.com/cooking/2011/07/watermelon-granita/</a>Amy Droschehttp://www.blogger.com/profile/18367570044967696048noreply@blogger.com0tag:blogger.com,1999:blog-600187290502329272.post-79377156748589491392012-01-03T19:07:00.002-06:002012-01-03T19:08:28.580-06:00At home does not always mean homemade<div class="separator" style="clear: both; text-align: center;">
<a href="http://images5a.snapfish.com/232323232%7Ffp635:7%3Enu=32:7%3E637%3E554%3EWSNRCG=37527;68;:32:nu0mrj" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://images5a.snapfish.com/232323232%7Ffp635:7%3Enu=32:7%3E637%3E554%3EWSNRCG=37527;68;:32:nu0mrj" width="320" /></a></div>
If this is going to be an honest blog about what really gets cooked over here at the Drosche house, I need to lay all my cupboards bare. :) Yesterday for dinner, it was one of those get food on the table in 30 minutes or less kind of nights; I know you have them too. I had leftover spaghetti and meatballs in the fridge and some hunks of leftover pot roast. Spaghetti did not sound good at all. So I grabbed the leftover pot roast, shredded it, threw it in a saucepan and flavored it up with a bottle of barbeque sauce from the pantry. I know, I know, I could make a homemade sauce and it would probably be uber delicious, but it was definitely a get it done and get-to-the-table kind of night. I cringed as I read the first ingredient on the label of the barbeque sauce which was high fructose corn syrup, but then I thought about what the first ingredient in McDonald's chicken nuggets might be and I let it go. So just a few minutes later, with barbeque beef on the buns, some frozen french fries (gasp), and apple slices on the plate, our family was sitting down to eat. The truth is that I'm not going to be able to make everything from scratch everyday; it's just never going to happen. So I'm going to be honest about these quick, throw-together meals that hit the menu (whether planned or unplanned) here at the Drosche house. Maybe they'll help you in your get dinner to the table on those 30 minutes or less kind of nights.Amy Droschehttp://www.blogger.com/profile/18367570044967696048noreply@blogger.com0tag:blogger.com,1999:blog-600187290502329272.post-78261617069992683012012-01-01T10:05:00.001-06:002012-01-01T19:28:23.037-06:00Chocolate glaze<div class="separator" style="clear: both; text-align: center;">
<a href="http://images3a.snapfish.com/232323232%7Ffp73439%3Enu=32:7%3E637%3E554%3EWSNRCG=374;%3C35:6432:nu0mrj" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://images3a.snapfish.com/232323232%7Ffp73439%3Enu=32:7%3E637%3E554%3EWSNRCG=374;%3C35:6432:nu0mrj" width="320" /></a></div>
My mom has been out of town for the last week, dropping my little brother off at college in Nebraska. My brother, Adam, is nine years younger than me, and I love him so much! He was accepted this fall into the business program at the University of Nebraska - Lincoln. He's going to do a fantastic job, but we're all going to miss his, ah wit and charm, so very much. To welcome mom back, we picked her up from the airport and had a delicious dinner ready for her.<br />
<br />
We tried out a new chili recipe (post coming later) and made a yellow cake with chocolate frosting. Yummo! Yellow cake with chocolate frosting is my absolute favorite. But truth be told, the cake came from a box, but I still count it as homemade because I had to mix and bake it myself. :) I didn't want a ton of big, puffy, chocolate frosting so I went searching for a simple chocolate glaze to cover the cake. This recipe came together so easily and was super delicious!!!<br />
<b><br /></b><br />
<b>Ingredients:</b><br />
3/4 cup semisweet chocolate chips<br />
3 tablespoons butter<br />
1 tablespoon light corn syrup<br />
1/4 teaspoon vanilla extract<br />
<br />
<b>Preparation Instructions:</b><br />
<ol>
<li><span class="plaincharacterwrap break">
In a double boiler over hot, but not boiling water,
combine chocolate chips, butter, and corn syrup. Stir until chips are
melted and mixture is smooth. Remove from heat. Then add vanilla.
</span></li>
<li><span class="plaincharacterwrap break">
Spread warm glaze over top of cake, letting it drizzle down the sides. </span></li>
<li><span class="plaincharacterwrap break">Add sprinkles!!! Because no cake is complete without sprinkles. :)</span></li>
<li><span class="plaincharacterwrap break">Hide from your husband - mine kept trying to convince me to cut him a slice of the cake before dinner so that he could assure quality control.</span></li>
</ol>
<span class="plaincharacterwrap break">From an All Recipes recipe found here: <a href="http://allrecipes.com/recipe/satiny-chocolate-glaze/detail.aspx">http://allrecipes.com/recipe/satiny-chocolate-glaze/detail.aspx</a></span>Amy Droschehttp://www.blogger.com/profile/18367570044967696048noreply@blogger.com0tag:blogger.com,1999:blog-600187290502329272.post-65073540361696799082012-01-01T09:53:00.000-06:002012-01-01T09:53:04.904-06:00New Year's ResolutionsOk - to be perfectly honest, I'm not a huge New Year's fan. I don't like to stay up late. I'm terrified of sparklers. And I hate making New Year's resolutions. But, I totally appreciate setting achievable goals and well, Dusty's been bugging me about them so I guess I'll jump on the band wagon. :) My cooking, grocery shopping, and budget-maintaining responsibilities in my house give me a ton of satisfaction so I'm going to center my goals around that. <br />
<br />
<ol>
<li><b>Try a new recipe each week.</b> I like routines and predictability but sometime that means that the food at our house can get boring. I can get new cookbooks on my Nook super cheap and I've found a ton of other food blogs that I love (Pioneer Woman, Two Peas and their Pod, and Taking on Magazines one Recipe at a Time to name a few). I'm going to set a goal to try a new recipe each week.</li>
<li><b>Have a plan.</b> Although I try to be organized, sometimes I totally miss the mark (we all do, right?). Either I haven't planned meals for the week, or thawed out meat, or scheduled my time well. I going to set a goal to write out a meal plan each week on Saturday and get organized for the coming week so that meal time isn't stressful and I'm totally organized. </li>
<li><b>Eat out less. </b>I really want to eat out less. Nothing against eating out, but we usually fall back to fast-food or kid-friendly restaurants when I don't have a plan. If we're going to eat out, I want it to be for a special occasion not because I didn't have my act together. So for this year, I really want to keep the eating out to once a month or less. </li>
<li><b>Use coupons.</b> Coupons are like free money. Yes, it takes some organization and little bit of extra effort, but the savings can add up super fast. We are already staying away from the boxed/prepared foods (think inside aisles of the grocery store) and I know a lot of coupons are for those items. But there are a ton of great coupons out there for cleaning and paper products, meat, cheese, fresh produce, and health and hygiene items. I know some people the can figure out these deals on their own but the Grocery Game (check out the link below) makes it super easy for me. I'm going to set a goal to keep up with the Grocery Game for the entire year (sometimes I get lazy and jump off the coupon train) and keep track of my savings. </li>
</ol>
Alright, I think those are four great and achievable goals. And I'll keep you posted through the year on how it's going. :) Oh, and Happy New Year everyone!!!!Amy Droschehttp://www.blogger.com/profile/18367570044967696048noreply@blogger.com0tag:blogger.com,1999:blog-600187290502329272.post-86865146752187431952011-12-30T18:31:00.001-06:002011-12-30T18:35:20.224-06:00Cutie Beef<div class="separator" style="clear: both; text-align: center;">
<a href="http://images5a.snapfish.com/232323232%7Ffp635;9%3Enu=32:7%3E637%3E554%3EWSNRCG=374:;7983:32:nu0mrj" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://images5a.snapfish.com/232323232%7Ffp635;9%3Enu=32:7%3E637%3E554%3EWSNRCG=374:;7983:32:nu0mrj" width="320" /></a></div>
Jackson, my youngest son, is totally enthralled by the Cutie orange commercials. He insisted that I buy them for him at the grocery store because they are made for kids and he is a kid and so he needed them. Since he was asking for a healthy snack, I totally gave in and bought some. (Plus, they are on a crazy good sale right now at HEB and I had a coupon!) Of course, as soon as we got home, he took one bite of one section and decided that cuties were not for him. The baby and I have been tearing them up though, so yummy!<br />
<br />
I started up on E-Mealz again (and Grocery Gaming). Links for both sites are listed on the blog here, but combined they make my life so easy. Grocery Game is a great way to match coupons and store sales to save a TON of money on food. E-Mealz recently came out with a new Natural/Organic plan that features easy-to-make recipes without using a lot of processed or canned/boxed products. So, I'm using E-Mealz to help plan meals for the family while using Grocery Game to stock our house with healthy food super cheap. It's a good plan. :) Tonight's meal, Cutie Beef, is an adaptation of an E-Mealz recipe with items that I had on hand already through my stockpile by doing the Grocery Game.<br />
<br />
Long story short... this was a super yummy meal that we all enjoyed! It marinated overnight and was quick to prepare. The kiddos ate it deconstructed, as we like to say here, and we enjoyed it with the beef over rice with the pan sauce. You really have to try this meal, yum-yum!<br />
<br />
<b>Ingredients:</b><br />
<b><i>(for the marinade)</i></b><br />
1 cutie orange, zested and juiced<b><i> </i></b><br />
<i> </i>4 green onions, sliced<br />
3 cloves of garlic, minced<br />
1" of fresh ginger, grated using a microplane<br />
1/4 cup soy sauce<br />
2 Tablespoons sesame oil<br />
2 teaspoons of sugar<br />
red pepper flakes to taste<br />
3 thin-cut, lean beef steaks (a little more than 1 lb of beef)<br />
<i><b>(for the pan sauce)</b></i><br />
2 Tablespoons of orange marmalade<br />
<br />
Preparation Instructions:<br />
<ol>
<li>In a small bowl, combine the ingredients for the marinade, Cutie orange zest and juice, green onions, garlic, ginger, soy sauce, sesame oil, sugar, and red pepper flakes. Whisk together. Place thin steaks in a baking dish. Pour the marinade over the beef, cover dish, and place in refridgerator overnight.</li>
<li>Place a cast iron skillet on medium-high heat. Add one Tablespoon of butter to the pan. (Reserve the marinade.) Cook steaks until medium rare, just about 4-5 minutes on each side. Remove beef to a cutting board and allow it to rest for 10-15 minutes. Tent with aluminum foil.</li>
<li> Add the reserved marinade to the pan, scraping up the pan drippings. Allow it to come to a boil and thicken slightly. Add two Tablespoons of orange marmalade and allow the sauce to come together. </li>
<li>We served our Cutie beef with cooked white rice and steamed broccoli, cauliflower, and carrots. </li>
</ol>
<br />
<br />Amy Droschehttp://www.blogger.com/profile/18367570044967696048noreply@blogger.com0tag:blogger.com,1999:blog-600187290502329272.post-45616696354618383252011-12-29T08:12:00.000-06:002011-12-29T08:17:19.647-06:00Weekend Waffles<div class="separator" style="clear: both; text-align: center;">
<a href="http://images3a.snapfish.com/232323232%7Ffp73446%3Enu=32:7%3E637%3E554%3EWSNRCG=374:3785:332:nu0mrj" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://images3a.snapfish.com/232323232%7Ffp73446%3Enu=32:7%3E637%3E554%3EWSNRCG=374:3785:332:nu0mrj" width="213" /></a></div>
After much nagging from Dusty over our Christmas vacation (love you honey!), I'm once-again writing for my blog. :) There hasn't been a lot of cooking in our house during the last part of 2011. Just a month after my shoulder surgery in September, Dusty and I found out that we had a baby on board. Drosche #3 is due in June 2012 and since then I've struggled with morning (noon & night) sickness. We've eaten a lot of boxed, already prepared, and fast food. But it slowly starting to get better and I'm looking forward to cooking again and resurrecting the blog. :) <br />
<br />
So, onto a new and exciting post... I love big breakfasts! During the week, I have a list of quick and healthy breakfasts for me and the kiddos posted on the side of the fridge, things like yogurt, cheese sticks, toast and peanut butter. Lots of things that we can just grab and go. But on the weekends, I like to do breakfast up right. This morning, we had the cousins over for a sleepover and so with three extra mouths to feed, I knew my go-to waffle recipe would be awesome. We're trying to cut out a lot of the processed, boxed/canned foods and so a few weeks ago, I found this waffle recipe. It's super easy and if you double it, you'll have plenty of leftovers to freeze. And the best part is that you can pop them in your toaster or microwave just like an eggo during the week. So this is written as my doubled recipe which will make a TON of waffles, but you can always half it if you don't want all of the leftovers. And fear not, I know there's a lot of powdered sugar on those waffles in the picture, they are sweet enough, I just like my waffles almost like desert. :)<br />
<br />
<b>Ingredients:</b><br />
4 cups flour<br />
2 teaspoons salt<br />
2 tablespoons and 2 teaspoons baking powder<br />
1/4 cup white sugar<br />
4 eggs<br />
3 cups buttermilk (regular milk can be substituted but I love the tang this provides)<br />
2/3 cup butter, melted<br />
2 teaspoons vanilla extract<br />
<br />
<b>Preparation Instructions:</b><br />
<ol>
<li><span class="plaincharacterwrap break">
In a large bowl, mix together the dry ingredients: flour, salt, baking
powder and sugar. Set aside.
</span></li>
<li><span class="plaincharacterwrap break">
In a separate bowl, beat the eggs. Stir in the buttermilk,
butter and vanilla. Pour the wet ingredients into the flour mixture; beat
until blended.
</span></li>
<li><span class="plaincharacterwrap break">Preheat your waffle iron. </span></li>
<li><span class="plaincharacterwrap break">Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately. </span></li>
<li><span class="plaincharacterwrap break">If you are going to freeze the leftover waffles, allow them to cool completely. Then stack between layers of wax paper in a gallon-sized Ziploc bag. </span></li>
</ol>
Adapted from a recipe posted on All Recipes: http://allrecipes.com/recipe/classic-waffles/detail.aspx Amy Droschehttp://www.blogger.com/profile/18367570044967696048noreply@blogger.com0tag:blogger.com,1999:blog-600187290502329272.post-51289120609434918852011-10-04T19:33:00.001-05:002011-10-04T19:39:18.244-05:00Greek "Spanakopita" Spaghetti and Meatballs<div class="separator" style="clear: both; text-align: center;">
<a href="http://images3a.snapfish.com/232323232%7Ffp7345;%3Enu=32:7%3E637%3E554%3EWSNRCG=36:7:6526432:nu0mrj" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://images3a.snapfish.com/232323232%7Ffp7345;%3Enu=32:7%3E637%3E554%3EWSNRCG=36:7:6526432:nu0mrj" width="320" /></a></div>
<br />
My boys LOVE, LOVE, LOVE pasta. They really don't care how it comes as long as it involves pasta. However, they have a strong aversion to anything green. So when I stumbled upon this recipe for a Greek-style pasta dish and I just had to try it, even if it had a lot of green. I think what drew me in was the Feta cheese. You see I've discovered this new love affair with Feta. I'm not quite sure what kicked it off but we've been putting Feta deliciousness on just about everything coming out of our kitchen for the past week. Creamy, salty, tangy, yumminess!!!<br />
<br />
So tonight, I nervously prepped all of the ingredients for this new dish. I rarely make homemade meatballs and I had never made a creamy pasta dish on my own before. I have to say if you get all of the prep work done ahead of time, this recipe is a breeze! From start to finish it was about a 45 minute dish, which probably could have been faster if I wasn't so nervous. :)<br />
<br />
I promise you that this recipe will not disappoint! And if you have picky kiddos, you might be surprised by how much spinach they will willingly eat when it is surrounded by pasta. Enjoy - and let me know what you think!<br />
<br />
<b>Ingredients:</b><br />
<span style="font-size: small;"><u><i>For the meatballs:</i></u><br />
1 lb of ground lean ground beef<br />
1 Tbs of lemon juice <br />
2 cloves of garlic - grated</span><br />
<span style="font-size: small;">1/2 Tbs of fresh mint minced<br />
1/2 tsp of dried oregano<br />
1/2 tsp of red chili flakes <br />
1/4 cup of bread crumbs</span><br />
<span style="font-size: small;">2 Tbs of milk<br />
salt and pepper to taste <b> </b></span><br />
<br />
<span style="font-size: small;"><u><i>For the Pasta Sauce: </i></u><br />
</span><span style="font-size: small;">1/2 medium onion chopped</span><br />
<span style="font-size: small;">3-4 cloves of garlic - grated</span><b><br />
</b><span style="font-size: small;">1 cup of milk (whole)<br />
1 cup of chicken broth </span><b></b><span style="font-size: small;"><br />
1 Tbs of fresh mint minced<br />
1 tsp of dried oregano<br />
1 tsp red chili flakes (or to taste) </span><span style="font-size: small;">4oz of crumbled Feta</span><span style="font-size: small;"> </span><br />
<span style="font-size: small;">4oz of onion and chive cream cheese</span><span style="font-size: small;"> </span><br />
<span style="font-size: small;">1lb of frozen spinach (thawed and squeezed)</span><b> </b><br />
<br />
<b>Preparation Instructions:</b><br />
<ol>
<li>Cook 1 lb of pasta according to instructions. Cook just shy of done since pasta will cook more in the sauce. Reserve 1 cup of pasta water in case it is needed for the sauce. </li>
<li>Mix ingredients for meatballs - beef, lemon juice, garlic, mint, oregano, red chili flakes, bread crumbs, milk, salt, & pepper. Shape into meatballs and cook in a large skillet with 1 Tbs of vegetable oil. When meatballs are browned, removed from skillet to a plate. </li>
<li>With the remaining oil and drippings from cooking the meatballs, saute onion. When onions are softened, add garlic and cook for another minute. </li>
<li>Next, create the sauce for the pasta dish by adding the milk, chicken broth, mint, oregano, chili flakes, Feta, and cream cheese to the onion & garlic mixture in the skillet. Cook, over medium heat, until the Feta and cream cheese have melted into the sauce. Add the meatballs and any drippings from the plate where they were reserved. And finally, add the spinach and then taste for seasoning. Adjust the salt and pepper if needed.</li>
<li>Finally, add the cooked pasta to the sauce. If needed, thin the sauce with the reserved pasta water. </li>
</ol>
<ol>Adapted from Curry and Comfort post found here: </ol>
<ol><a href="http://www.blogger.com/goog_500190746">http://curryandcomfort.blogspot.com/2011/09/greek-spanakopita-spaghetti-and.html</a><a href="http://curryandcomfort.blogspot.com/2011/09/greek-spanakopita-spaghetti-and.html"><br /></a></ol>
<ol><br /></ol>
<ol>
</ol>
Amy Droschehttp://www.blogger.com/profile/18367570044967696048noreply@blogger.com0tag:blogger.com,1999:blog-600187290502329272.post-23758006019544826002011-09-25T19:27:00.000-05:002011-09-25T19:27:03.256-05:00Pear & Blue Cheese salad<div class="separator" style="clear: both; text-align: center;"><a href="http://images3a.snapfish.com/232323232%7Ffp733%3C6%3Enu=32:7%3E637%3E554%3EWSNRCG=36:28:%3C:9632:nu0mrj" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://images3a.snapfish.com/232323232%7Ffp733%3C6%3Enu=32:7%3E637%3E554%3EWSNRCG=36:28:%3C:9632:nu0mrj" width="320" /></a></div>Well, the school year got off to a fantastic start. However, on the fourth day of school, I dislocated my shoulder. Yes, you read that right, on just the FOURTH DAY OF SCHOOL!!! In the process of dislocating it, I tore the ligaments from the bone of the front of my shoulder, some from the back of my shoulder, fractured the back side of my socket, and lengthened the ligaments in the joint. I've since had surgery to correct it and will start physical therapy next month. It's been an incredibly frustrating process and I'm dealing with doing things with just one arm. But I've been blessed by tremendous support from my family and my work family. :) So my cooking for now is extremely limited but we are still eating home-cooked, wholesome meals. It may not be fancy, but I have missed blogging and I am committed to getting back to it.<br />
<br />
Over the summer, Dusty and I ate at some "fancy" restaurants. You know, the kind of places where they don't have kiddie menus or crayons or color sheets. On one of our trips. we went to RDG Bar Annie with my mom, my brother and my sister. One of the dishes in the four course meal we enjoyed was a pear, endive, and blue cheese salad. I did not like blue cheese at all before this salad but I stepped out of my comfort zone and I was truly surprised. I loved the creamy texture and tang of the blue cheese. That combined with the sweet crunchy pear and delicious salad greens, and I was in heaven. Salads at my house up until this past week have been pretty boring. Salad greens, grated cheddar cheese, bagged croutons, and bottled salad dressing. With this salad, I'm kicking up the bar a bit. :) And I invite you to take a step out of your comfort zone and try a new salad this week!<br />
<br />
<b>Ingredients:</b> (enough for 2 nice sized side-salads)<br />
<b> </b>5 cups of mixed spring greens<br />
2 Tbls. italian dressing<br />
1/2 pear, peeled, cored, and diced<br />
2 Tbls. chopped walnuts<br />
2 Tbls. blue cheese<br />
<br />
<b>Preparation instructions:</b><br />
<ol><li>Toss mixed greens with Italian dressing in a bowl. Divide between two plates</li>
<li>Peel pear. Cut in half (reserve remaining half for another salad). Dice pear into small pieces. Sprinkle pear pieces on top of mixed greens.</li>
<li>Sprinkle walnuts and blue cheese on top of pears and mixed greens. </li>
<li>Abandon blue cheese fears and dig in!!! </li>
</ol>Amy Droschehttp://www.blogger.com/profile/18367570044967696048noreply@blogger.com0tag:blogger.com,1999:blog-600187290502329272.post-31867784181521356382011-08-14T19:13:00.000-05:002011-08-14T19:13:24.217-05:00Tortilla Soup<div class="separator" style="clear: both; text-align: center;"><a href="http://images2.snapfish.com/232323232%7Ffp539:9%3Enu=3683%3E837%3E843%3E2774837934239ot1lsi" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://images2.snapfish.com/232323232%7Ffp539:9%3Enu=3683%3E837%3E843%3E2774837934239ot1lsi" width="320" /></a></div>To start, I have to say that I typically only eat soup during the winter. But out of nowhere, I had a hankering for tortilla soup. I checked my freezer and pantry and I was pleasantly surprised to find that I had most of the items needed already on hand. So last weekend, I whipped up a yummy batch. With some crushed up tortilla chips, shredded cheese, and a dollop of guacamole, it was a delicious summer treat and not heavy winter food at all. So now, I'm not sure why I had regulated soups to a winter-only menu item. I was surprised by the fact that I had a hearty dinner on the table in 30-45 minutes. And I really only dirtied one big pot. I'm thinking I should start searching for some more soup recipes. :)<br />
<br />
This soup had the right amount of kick and lots of delicious vegetables. If you'd prefer a meatless meal, I would suggest adding another can of black beans or some frozen corn. And rather than add tortillas at the last stage of the cooking process, we opted to top the soup with crushed tortilla chips. Have fun experimenting with different toppings, between pico de gallo, guacamole, shredded cheese, sour cream, and more, you just can't go wrong! <br />
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<h2>Ingredients</h2><ul class="ingredients" id="ingredients-108559"><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 Tablespoon</span> <span itemprop="name">Olive Oil</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup</span> <span itemprop="name">Diced Onion</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">¼ cups</span> <span itemprop="name">Diced Green Bell Pepper</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">¼ cups</span> <span itemprop="name">Red Bell Pepper</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3 cloves</span> <span itemprop="name">Garlic, Minced</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon</span> <span itemprop="name">Cumin</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon</span> <span itemprop="name">Chili Powder</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">½ teaspoons</span> <span itemprop="name">Salt</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 cups of shredded chicken</span></span><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"> </span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 can</span> <span itemprop="name">(10 Oz. Can) Rotel Tomatoes And Green Chilies</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">32 ounces, fluid</span> <span itemprop="name">Low Sodium Chicken Stock</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3 Tablespoons</span> <span itemprop="name">Tomato Paste</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">4 cups</span> <span itemprop="name">Hot Water</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 cans</span> <span itemprop="name">(15 Oz. Can) Black Beans, Drained</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3 Tablespoons</span> <span itemprop="name">Cornmeal </span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">5 whole</span> <span itemprop="name">Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches</span></span></li>
</ul><h2>Preparation Instructions</h2>Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the spices (cumin, salt, chili powder). Stir to combine, then add shredded chicken and stir.<br />
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered. <br />
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips. <br />
<br />
<br />
adapted from <a href="http://thepioneerwoman.com/cooking/2011/01/chicken-tortilla-soup/">Pioneer Woman's recipe</a><br />
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Amy Droschehttp://www.blogger.com/profile/18367570044967696048noreply@blogger.com0tag:blogger.com,1999:blog-600187290502329272.post-60037891713731392362011-08-08T19:04:00.000-05:002011-08-08T19:04:29.751-05:00MIA - San Antonio trip<div class="separator" style="clear: both; text-align: center;"><a href="http://images2.snapfish.com/232323232%7Ffp539:6%3Enu=32:7%3E637%3E554%3EWSNRCG=367::6689632:nu0mrj" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://images2.snapfish.com/232323232%7Ffp539:6%3Enu=32:7%3E637%3E554%3EWSNRCG=367::6689632:nu0mrj" width="213" /></a></div>I know, I know, I've been MIA. This is the crazy time of year at work. The time of year when you could work all day and still need a couple of extra hours. Truth be told, our dinners have come from jars, or boxes from the freezer. Not at all blog worthy. At our house, we call it junk food night and I just can't say enough about taquitos and poppers from the freezer. <br />
<br />
Dusty also whisked me away to San Antonio for the weekend. You see, my 30th birthday is coming up in a week. I'm actually really excited about it, not nervous at all. But Dusty loves to spoil me and I love to be spoiled, so it kind of works out. We had a great weekend in San Antonio and ate the most delicious dinner at Biga on the Banks. You simply must try it and it is a post all to itself. The delicious items above (plants, giant zucchini, baby red onions, and yellow grape tomatoes) came from a farmer's market near Pearl Brewery. It was amazing to see all of the different produce and be able to purchase directly from the people that poured their heart and soul into it. Dusty and I have been researching farmer's markets here in the Houston area and have found <a href="http://www.urbanharvest.org/">this one</a> and <a href="http://www.lacenterra.com/FarmersMarket/tabid/81/Default.aspx">this one</a>. We are making plans to take the family to one really soon. More posts to come soon about my amazing dinner at Biga on the Banks and some more dinner ideas for the busy working mom. <br />
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Amy Droschehttp://www.blogger.com/profile/18367570044967696048noreply@blogger.com0tag:blogger.com,1999:blog-600187290502329272.post-49935947396301627252011-08-01T19:05:00.018-05:002011-08-01T20:03:01.096-05:00Elote - Mexican style grilled corn<div class="separator" style="clear: both; text-align: center;"><a href="http://images2.snapfish.com/232323232%7Ffp53986%3Enu=3677%3E767%3E443%3E2768767534239ot1lsi" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://images2.snapfish.com/232323232%7Ffp53986%3Enu=3677%3E767%3E443%3E2768767534239ot1lsi" width="320" /></a></div>Hi - my name is Amy - and I'm addicted to grilled corn. It really is a problem, well, maybe it's not. I like grilled corn and it's sort-of a vegetable.<br />
<br />
Ok, I digress. On to the recipe!!! Ears of corn have been a on sale at the grocery store and we've been grilling at least once a week. The perfect side dish has been grilled corn. But I was reading on another blog (<a href="http://www.bonappetempt.com/2011/07/st-michaels-maryland-part-1.html">check out Bon Appetempt here</a>) about her recipe for elote - corn, mayo, cheese, spicy delishishness. Now I have to admit, using mayo for anything other than sandwiches kind of grosses me out. But I'm growing and I'm stepping out of my mayo-belongs-only-on-a-sandwich box. The grilled corn was fantastically sweet. Add to that the creamy mayo topping and cheesy-spicy mix - wowie! It's grilled corn magic. Give it a try the next time you and your family grill up a meal and let me know what you think.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://images2.snapfish.com/232323232%7Ffp53993%3Enu=32:7%3E637%3E554%3EWSNRCG=3677;3:47:32:nu0mrj" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="http://images2.snapfish.com/232323232%7Ffp53993%3Enu=32:7%3E637%3E554%3EWSNRCG=3677;3:47:32:nu0mrj" width="320" /></a></div><div style="color: blue;"><span style="font-size: large;"><u><b>Elote:</b></u></span></div>Ingredients:<br />
<br />
4 ears of corn (silk & husk removed)<br />
3 Tablespoons lite mayo<br />
2 teaspoons lemon juice<br />
2 Tablespoons grated parmesan cheese<br />
1/4 teaspoon ground chipotle chili powder (can substitute regular chili powder)<br />
1/4 teaspoon ground cumin<br />
1/8 teaspoon salt<br />
<br />
Instructions:<br />
<ol><li>Preheat grill to medium-high.</li>
<li>In one bowl, mix mayo and lemon juice. Set aside.</li>
<li>In another bowl, mix parmesan cheese, chipotle chili powder, cumin, and salt. Set aside.</li>
<li>Grill corn, until bright yellow and/or slightly charred on all sides. (I like mine with just a few black spots, Dusty likes his mostly black. Your choice.)</li>
<li>Remove corn from grill. Using a silicone brush "paint" the corn with the mayo mixture. Sprinkle cheese/spice mixture immediately afterward onto the corn.</li>
</ol>Amy Droschehttp://www.blogger.com/profile/18367570044967696048noreply@blogger.com0tag:blogger.com,1999:blog-600187290502329272.post-84267522397831694562011-07-31T15:06:00.000-05:002011-07-31T15:06:47.190-05:00Red Velvet Brownies<div class="separator" style="clear: both; text-align: center;"><a href="http://images2.snapfish.com/232323232%7Ffp53999%3Enu=3677%3E767%3E436%3E2768767527239ot1lsi" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://images2.snapfish.com/232323232%7Ffp53999%3Enu=3677%3E767%3E436%3E2768767527239ot1lsi" width="320" /></a></div>I have had an insatiable sweet tooth lately. But, I do not bake. Baking is precise. Not only that but you have to follow the steps exactly, you have to measure everything, and it's just not my cup of tea. But my fantastic husband, Dusty, does bake. Dusty is lots of things, patient, kind, supportive, as well as being a great baker! So he's making a guest appearance on the blog with red velvet brownies. I've been searching for a good red velvet brownie recipe for the better part of the week. The initial recipe that sent me on the hunt had a good brownie base and had a cream cheese icing. I don't know why, but it just didn't scream yum to me. So I went searching some more. Other recipes just had a stand alone brownie with lots of red food dye. Again, just wasn't what I was looking for. Then this morning, I found it! This recipe had a delicious, cakey red velvet brownie base. And it was swirled with cream cheesyness goodness (yes, that's a word). I showed Dusty the recipe and declared that he just HAD to make them for me. I ran out to get cream cheese and red food dye while Dusty looked over the recipe. Lots of measuring, mixing, pan-greasing, and layering ensued while I watched from the sidelines giving "helpful suggestions" all along the way. I am a horrible back-seat baker. :( We omitted the walnuts from the original recipe and cooked them for 33 minutes rather than the 30 minutes. Me & Dusty and the boys dove into these as soon as we snapped the pictures and they are so yummy! If red velvet is a favorite of yours, you will want to try these brownies. <br />
<br />
And I got to thinking about a few questions... Do you have split cooking/baking responsibilities in your house? Do you prefer cooking over baking too? <br />
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<h2 class="kv-ingred">Ingredients</h2><ul class="kv-ingred-list1"><li class="ingredient">1 tablespoon unsalted butter, for pan </li>
</ul><h3>Red Velvet Brownie Layer: </h3><ul class="kv-ingred-list1"><li class="ingredient">1 stick unsalted butter </li>
<li class="ingredient">1 cup sugar </li>
<li class="ingredient">1 teaspoon vanilla extract </li>
<li class="ingredient">1/4 cup cocoa powder </li>
<li class="ingredient">Pinch salt </li>
<li class="ingredient">1 tablespoon red food coloring </li>
<li class="ingredient">1 teaspoon vinegar </li>
<li class="ingredient">2 eggs </li>
<li class="ingredient">3/4 cup all-purpose flour </li>
<li class="ingredient">1/4 cup chopped toasted walnuts </li>
</ul><h3>Cream Cheese Layer: </h3><ul class="kv-ingred-list1"><li class="ingredient">8 ounces cream cheese, softened </li>
<li class="ingredient">1/4 cup sugar </li>
<li class="ingredient">1 egg </li>
<li class="ingredient">1/8 teaspoon vanilla extract </li>
<li class="ingredient">Special equipment: 8 by 8-inch baking pan</li>
</ul><h2>Directions</h2><div class="instructions"> <div class="instruction"> Preheat the oven to 350 degrees F. </div><br />
Butter an 8 by 8-inch baking pan, and set aside. <br />
<br />
Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Stir in the walnuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top. <br />
<br />
Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting. <br />
</div><br />
<a href="http://www.foodnetwork.com/recipes/sunny-anderson/red-velvet-swirl-brownies-recipe/index.html">http://www.foodnetwork.com/recipes/sunny-anderson/red-velvet-swirl-brownies-recipe/index.html</a>Amy Droschehttp://www.blogger.com/profile/18367570044967696048noreply@blogger.com0tag:blogger.com,1999:blog-600187290502329272.post-2738928500948838882011-07-30T07:11:00.001-05:002011-08-01T20:02:23.136-05:00Berry compound butter<div class="separator" style="clear: both; text-align: center;"><a href="http://images2.snapfish.com/232323232%7Ffp539:3%3Enu=3677%3E296%3E6%3C;%3E27682967;%3C239ot1lsi" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://images2.snapfish.com/232323232%7Ffp539:3%3Enu=3677%3E296%3E6%3C;%3E27682967;%3C239ot1lsi" width="240" /></a></div>This is the recipe that launched this blog. I read about berry compound butter on Pioneer Woman's site and it was all I could think about all week. I had some strawberries in the fridge and I keep thinking about yummy strawberry butter melting over biscuits, french toast, waffles, pancakes, the list could go on and on. I planned on making it during the week, but the week quickly got busy, and before I knew it, it was Saturday. Which is just fine in my world because Saturdays are typically a little slower, a little calmer, a little bit special. So I woke up on Saturday morning and made french toast (using some inspiration for Pioneer Woman's recipe) and this strawberry compound butter. Since it's just my little family, I modified the recipe to include one stick of butter and about 1/3 cup of strawberries. Let me tell you, it was everything I had hoped it would be and more! So grab a stick of butter and some leftover berries lying around your house. You definitely do not want to pass up this recipe. <br />
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<h2>Ingredients</h2><ul class="ingredients" id="ingredients-148353"><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 pound</span> <span itemprop="name">Unsalted Butter, Softened</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">½ cups</span> <span itemprop="name">Raspberries</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">½ cups</span> <span itemprop="name">Blackberries</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 loaf</span> <span itemprop="name">Crusty Bread: Baguette, French Loaf, Etc.</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">4 whole</span> <span itemprop="name">Egg Yolks</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 cups</span> <span itemprop="name">Half-and-half</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 Tablespoon</span> <span itemprop="name">Sugar</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 teaspoons</span> <span itemprop="name">Vanilla</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">Zest Of One Lemon</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">Maple Syrup For Serving</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">Sifted Powder Sugar, For Serving (optional)</span></span></li>
</ul><h2>Preparation Instructions</h2>Make the berry butters: in separate batches, whip 2 sticks of butter at a time on high using the whisk attachment. Switch to paddle attachment. Add either raspberries or blackberries. Turn mixer on low for only about five seconds, just long enough for the berries to begin to mix in/break up, but not so long that it turns into a mess. Clean mixer bowl and attachments and repeat with other kind of berry.<br />
With each batch, turn mixture out onto a long sheet of plastic wrap set over a long sheet of foil. Use the wrap/foil to roll the butter into a cylinder: first seal the plastic wrap around the cylinder, then secure the foil around it. Twist the ends, gradually applying more pressure as you twist in order to make the cylinder taut. <br />
Once it’s a nice, neat cylinder of foil, place into the freezer for 30 minutes in order to quickly solidify it, then transfer it to the fridge until you’re ready to use it. Butter should be nice and firm. <br />
NOTE: You can add a little sifted powdered sugar to the butter to make more of a sweet spread for bread and muffins! For French toast, though, the maple syrup makes things sweet enough.<br />
To make the french toast, cut bread into slices 1/2 inch thick. In a dish, mix together egg yolks, half-and-half, sugar, lemon zest and vanilla. Whisk to combine. Dip bread slices in mixture, coating both sides, then remove from dish and set aside. Repeat until all bread is coated. <br />
Heat iron skillet or griddle over medium heat. Sizzle butter in the pan when hot. Cook French toast on both sides until golden brown, being careful not to burn. <br />
Remove berry butters from fridge. Unwrap one end and cut slices. Lay one slice each onto each serving of French toast. Sprinkle with powdered sugar if desired, then drizzle with warm maple syrup.<br />
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Recipe from Pioneer Woman's website: <a href="http://thepioneerwoman.com/cooking/2011/07/french-toast-with-berry-butter/">http://thepioneerwoman.com/cooking/2011/07/french-toast-with-berry-butter/ </a>Amy Droschehttp://www.blogger.com/profile/18367570044967696048noreply@blogger.com0tag:blogger.com,1999:blog-600187290502329272.post-29547956168775591732011-07-28T19:38:00.000-05:002011-07-28T19:38:56.423-05:00Taco night<div class="separator" style="clear: both; text-align: center;"><a href="http://images2.snapfish.com/232323232%7Ffp53999%3Enu=3676%3E6%3C7%3E489%3E27676%3C757:239ot1lsi" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://images2.snapfish.com/232323232%7Ffp53999%3Enu=3676%3E6%3C7%3E489%3E27676%3C757:239ot1lsi" width="320" /></a></div>Tacos - yum! Is there any other more perfect food than the taco? I don't think so! Beef tacos, fajita tacos, bean tacos, breakfast tacos, I could go on and on. Eventually, I'm sure I will post recipes for all of my favorites here on my blog. But tonight was beef taco night here in the Drosche house. Tacos are quick and versatile. And you can do a lot of different things with the leftovers. <br />
<br />
If tacos are my comfort food (which they are!!!), then packet taco seasoning was my security blanket. I have to admit that I always used those little packets to make tacos. But a few years ago, I was craving tacos but didn't have any seasoning packets in the house. So I went searching online for recipes. Come to find out those seasoning packets are mostly salt and little taco magic. That night, I pulled different jars from my spice cabinets and made tacos from scratch. My recipe has adapted over the years and to tell the truth, tonight was the first time I ever measured it out. :) These tacos have a little kick to them, nothing crazy, just some nice heat. I love the way the beef is spicy and the sour cream cools everything down. <br />
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When it comes to toppings, I used salsa, cheddar cheese, shredded lettuce, and sour cream. But really, the options are truly endless. I have to add that if you ask my mom, toppings have a very special order. Cheese is always on top of the meat, so it can melt. Next comes the lettuce and tomato. Last is salsa and sour cream. I always laugh when we eat tacos at my mom's house because my job is to line up the toppings in the "correct order." So schedule a taco night with your family this week and enjoy! Will you step out of our comfort zone and try something new from scratch? Will you conform to taco topping order or try something new? Post a comment and let me know.<br />
<br />
<span style="font-size: large;"><b><u style="color: #073763;">Beef Tacos </u></b></span><br />
Ingredients:<br />
<br />
1 lb ground beef (I use 93/7)<br />
1/2 small onion, diced finely<br />
2 cloves of garlic, minced<br />
1 Tablespoon cumin<br />
1 Tablespoon chili powder<br />
1 pinch dried oregano<br />
salt & pepper to taste<br />
1 cup water<br />
<br />
Instructions:<br />
1. Brown ground beef in a large skillet over medium high heat with onion and garlic.<br />
2. Drain grease (if any).<br />
3. Put beef/onions/garlic back in the pan.<br />
4. Add cumin, chili powder, oregano, salt, & pepper. Allow to cook for a minute or two. (This is an important step and helps develop the flavors of the spices)<br />
5. Add water and simmer for about five minutes<br />
6. EAT!!!!Amy Droschehttp://www.blogger.com/profile/18367570044967696048noreply@blogger.com0tag:blogger.com,1999:blog-600187290502329272.post-16202828404711849042011-07-26T18:52:00.000-05:002011-07-26T18:52:55.278-05:00Potato skins<div class="separator" style="clear: both; text-align: center;"><a href="http://images2.snapfish.com/232323232%7Ffp539;;%3Enu=32:7%3E637%3E554%3EWSNRCG=3669;734:732:nu0mrj" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://images2.snapfish.com/232323232%7Ffp539;;%3Enu=32:7%3E637%3E554%3EWSNRCG=3669;734:732:nu0mrj" width="320" /></a></div>Okay - so don't think that it hasn't escaped me that the title of my blog is Dinner Chronicles and I've yet to post a single dinner recipe. Truth be told, most of our meals the last couple of days have come from a box or a jar. Sad, but true! Oh well, there's always those seasons. :)<br />
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But I just have to share this recipe for potato skins. I order these occasionally when I'm eating out. I've even ordered a Tex-Mex version at La Finca that's to die for. I had a ton of potatoes in my house and I was looking for ways to use them up. Just a quick tip - don't skimp on the first baking. Make sure they're cooked all the way so it's easier to scoop out the potato wihtout messing up the skin. Dusty and I ate way too much of these but they were so delicious! What's your favorite appetizer? What do you do to use up extra potatoes? I'd love to hear from you and in the meantime, give these yummy potato skins a try. <br />
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<h1><a href="http://simplyrecipes.com/recipes/potato_skins/" title="Potato Skins">Potato Skins</a></h1><div id="recipe-ingredients"> <h3>Ingredients</h3><ul><li>6 small to medium sized russet baking potatoes (total 3 pounds)</li>
<li>Olive oil</li>
<li>Canola oil</li>
<li>Kosher salt</li>
<li>Freshly ground pepper</li>
<li>6 strips of bacon</li>
<li>4 ounces grated cheddar cheese</li>
<li>1/2 cup sour cream</li>
<li>2 green onions, thinly sliced, including the greens of the onions</li>
</ul></div><div id="recipe-method"> <h3>Method</h3><b>1</b> Scrub the potatoes clean then bake the potatoes using your favorite method, either oven or microwave. If using an oven, rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed. If using a microwave, rub all over with olive oil and cook on the high setting for about 5 minutes per potato. I have found that baking the potatoes in a conventional oven yields potatoes that are easier to work with (cut and scoop out), the potato seems to adhere to the skins a little better, but there is hardly a discernible difference in the final product. <br />
<b>2</b> While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.<br />
<img alt="potato-skins-1.jpg" height="133" src="http://www.elise.com/recipes/photos/potato-skins-1.jpg" title="Scoop out the potato to a quarter of an inch" width="200" /> <img alt="potato-skins-2.jpg" height="133" src="http://www.elise.com/recipes/photos/potato-skins-2.jpg" title="Flip the skins over after 10 minutes" width="200" /><br />
<b>3</b> Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin. <br />
Increase the heat of the oven to 450°F. Brush or rub canola oil (or another high smoke point oil) all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan (don't use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat). Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.<br />
<img alt="potato-skins-3.jpg" height="133" src="http://www.elise.com/recipes/photos/potato-skins-3.jpg" title="Remove from oven and flip over again" width="200" /> <img alt="potato-skins-4.jpg" height="133" src="http://www.elise.com/recipes/photos/potato-skins-4.jpg" title="Sprinkle with grated cheddar and chopped bacon" width="200" /><br />
<b>4</b> Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions.<br />
Serve immediately. Serves 4 to 6.<br />
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</div><div class="pposted">Simply Recipes http://simplyrecipes.com</div>Amy Droschehttp://www.blogger.com/profile/18367570044967696048noreply@blogger.com0tag:blogger.com,1999:blog-600187290502329272.post-37734103234819451132011-07-24T07:26:00.000-05:002011-07-24T07:26:48.187-05:00A twist on banana muffins<div class="separator" style="clear: both; text-align: center;"><a href="http://images2.snapfish.com/232323232%7Ffp53988%3Enu=3673%3E59;%3E347%3E276459;438239ot1lsi" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://images2.snapfish.com/232323232%7Ffp53988%3Enu=3673%3E59;%3E347%3E276459;438239ot1lsi" width="320" /></a></div>If your house is anything like mine, you probably have a few sad bananas lying around. I went looking for a new recipe, mostly because I didn't have any milk in the house yesterday morning, and stumbled on this great recipe for <a href="http://allrecipes.com/Recipe/Chocolate-Chip-Banana-Muffins/Detail.aspx">Chocolate chip banana muffins</a>. Not only did the recipe include chocolate chips, but it also had some cocoa powder in the mix. I just had to try them. Let me tell you, this is a fantastic recipe. I substituted vegetable oil for the sunflower oil listed in the original recipe, but other than that, I followed it to the letter. We've been snacking on them this weekend and I think they will also be good for our breakfasts on the go during the school year. Ok - go preheat the oven and give these a try. Trust me, you're going to love them! <br />
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<div style="border-color: rgb(236, 233, 216); border-style: solid; border-width: 1px 0pt 0pt; margin: 12px 0pt 4px; padding-top: 8px;"><span style="color: #fb6400; font-family: Arial,Helvetica,sans-serif; font-size: 13px; font-weight: bold; letter-spacing: 0.05em; text-transform: uppercase;">Ingredients:</span></div><table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr> <td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">1 1/2 cups mashed bananas</div><div style="margin: 0px 8px 4px 0px;">2/3 cup vegetable oil</div><div style="margin: 0px 8px 4px 0px;">1 egg, beaten</div><div style="margin: 0px 8px 4px 0px;">1 1/2 teaspoons vanilla extract</div><div style="margin: 0px 8px 4px 0px;">2 cups all-purpose flour</div></td> <td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">1/2 cup white sugar</div><div style="margin: 0px 8px 0px 0px;">2 tablespoons unsweetened cocoa</div><div style="margin: 0px 8px 4px 0px;">powder</div><div style="margin: 0px 8px 4px 0px;">1 tablespoon baking powder</div><div style="margin: 0px 8px 4px 0px;">1/2 teaspoon salt</div><div style="margin: 0px 8px 4px 0px;">1 cup semisweet chocolate chips</div></td> </tr>
</tbody></table><div style="border-color: rgb(236, 233, 216); border-style: solid; border-width: 1px 0pt 0pt; margin: 12px 0pt 4px; padding-top: 8px;"><span style="color: #fb6400; font-family: Arial,Helvetica,sans-serif; font-size: 13px; font-weight: bold; letter-spacing: 0.05em; text-transform: uppercase;">Directions:</span></div><table border="0" cellpadding="0" cellspacing="0"><tbody>
<tr> <td style="color: #fb6400; font-family: Arial,Helvetica,sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top">1.</td> <td style="padding-bottom: 8px;" valign="top">Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 12-cup muffin tin.</td> </tr>
<tr> <td style="color: #fb6400; font-family: Arial,Helvetica,sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top">2.</td> <td style="padding-bottom: 8px;" valign="top">In a medium bowl blend the banana, oil, egg and vanilla together.</td> </tr>
<tr> <td style="color: #fb6400; font-family: Arial,Helvetica,sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top">3.</td> <td style="padding-bottom: 8px;" valign="top">In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the banana mixture until just blended. Fold in the chocolate chips. Spoon the batter into the prepared muffin tin, filling 3/4 full.</td> </tr>
<tr> <td style="color: #fb6400; font-family: Arial,Helvetica,sans-serif; font-size: 11px; font-weight: bold; padding-right: 5px;" valign="top">4.</td> <td style="padding-bottom: 8px;" valign="top">Bake in the preheated oven for 15 to 20 minutes. Remove muffins to a wire rack to cool completely.</td> </tr>
</tbody></table><table border="0" cellpadding="0" cellspacing="0" style="color: #666666; font-family: Arial,Helvetica,sans-serif; font-size: 9px; margin-top: 14px;"><tbody>
<tr><td>ALL RIGHTS RESERVED © 2011 Allrecipes.com</td> <td align="right">Printed from Allrecipes.com 7/24/2011</td></tr>
</tbody></table> Amy Droschehttp://www.blogger.com/profile/18367570044967696048noreply@blogger.com0tag:blogger.com,1999:blog-600187290502329272.post-62500766196070148362011-07-23T05:52:00.000-05:002011-07-23T05:52:00.139-05:00Weekend Warrior<div class="separator" style="clear: both; text-align: center;"><a href="http://www.browneyedbaker.com/wp-content/uploads/2011/07/chocolate-chip-cookie-dough-brownies-1-550.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://www.browneyedbaker.com/wp-content/uploads/2011/07/chocolate-chip-cookie-dough-brownies-1-550.jpg" width="141" /></a></div>The rest of my week turned out to be extremely hectic. And well, truth be told, La Finca, my favorite Mexican restaurant, ended up cooking me dinner last night. The weekend though is typically my time to recharge my batteries, plan meals for the upcoming week, and go grocery shopping (which I really love to do!) I was searching for some new recipes this morning when I stumbled onto this recipe that is a mix of chocolate chip cookie dough and brownies. Um, yummo! I just have to give it a try and I couldn't resist sharing it with you. Leave a comment to let me know if all of you "weekend warriors" have a chance to whip up your favorite dishes or try something new. I highly suggest trying out the <a href="http://www.browneyedbaker.com/2011/07/21/chocolate-chip-cookie-dough-brownies/">Chocolate Chip Cookie Dough Brownies</a>! Amy Droschehttp://www.blogger.com/profile/18367570044967696048noreply@blogger.com0