tag:blogger.com,1999:blog-6231615812417821042024-03-13T12:37:37.559-07:00Kay Learns To Cook<strong>I am trying to re-learn how to cook after years of simply not cooking at all.
I also wanted a place to store all my recipes where I might actually be able to a) find them and b) read them.
And so this blog was born.</strong>Kaylia Metcalfehttp://www.blogger.com/profile/12527164450365029203noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-623161581241782104.post-52757884168881824692015-07-10T09:07:00.000-07:002015-07-10T09:07:02.977-07:00Easy Enchilada Casserole<br />
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Ingredients:<br />
<br />
1 can green enchilada sauce<br />
1 small (2.25 oz) can sliced olives<br />
Mexican cheese<br />
regular sized tortillas (4)<br />
1 package chicken breast tenders or equivalent<br />
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Directions:<br />
<br />
Cook chicken in small skillet with garlic, onion, and black pepper to taste. Once mostly cooked, cut into small pieces.<br />
Lower heat to Low and add in sauce, olives, and afew handfuls of cheese.<br />
Cook for another 3-5 minutes<br />
In 9 inch casserole dish layer: tortilla, chicken mixture, cheese. Repeat for three layers. Top with a tortilla. A little bit of melted butter or residue sauce on top will help it not burn.<br />
Cook uncovered at 350 for 18 minutes. Allow to rest. Cut and enjoy!<br />
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<br />Kaylia Metcalfehttp://www.blogger.com/profile/12527164450365029203noreply@blogger.com0tag:blogger.com,1999:blog-623161581241782104.post-66482399233469360612013-10-07T12:51:00.003-07:002013-10-07T12:51:56.155-07:00Pot Roast!I made my first pot roast yesterday.<br />
I was nervous... and I totally adapted a recipe.... but it was a hit and I will totally do it again!<br />
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Ingredients: <br />
<br />
8 red potatoes<br />
1 small bag baby carrots<br />
1 can cream of mushroom soup<br />
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1 can cream of celery soup<br />
1 packet dry onion soup mix<br />
2 Chuck Roasts... both around 1.5 pounds.<br />
Garlic power, minced onions, salt, pepper.<br />
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Directions:<br />
Cut potatoes into fourths.<br />
Line bottom of crock pot with potatoes.<br />
Add meat layer.<br />
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Mix cream of mushroom soup and dry onion soup mix with spices, layer mixture over meat.<br />
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Add layer of carrots.<br />
Spoon cream of celery soup on top.<br />
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Cook<br />
On High for one hour<br />
On Low for 7 hours<br />
On High for last hour.<br />
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Enjoy!<br />
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Notes: Next time I will add onions and celery.<br />
I will also make some egg noodles to serve under it as a way of mopping up the gravy. I might even pull out the meat and slice it before serving... it was a little hard for my guests to pull out the "right" ammount of meat per serving.<br />
<br />
All in al though, a valiant first attempt!<br />
<br />
<br />Kaylia Metcalfehttp://www.blogger.com/profile/12527164450365029203noreply@blogger.com0tag:blogger.com,1999:blog-623161581241782104.post-17249047805629094392013-07-24T12:06:00.002-07:002013-07-24T12:06:40.943-07:00Tuna Pasta Salad<div class="MsoNormal">
It’s a hit… Baby E’s favorite thing right now.</div>
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Ingredients:</div>
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16oz (1 box) spiral noodles</div>
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2 (6 oz) cans of tuna</div>
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1 (6oz) can of peas</div>
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1 package dry ranch dressing mix</div>
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1 cup mayonnaise</div>
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½ cup milk</div>
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Can of black olives</div>
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Pepper to taste</div>
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Directions</div>
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Cook pasta, drain, rinse in cold water</div>
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Mix tuna and peas into the pasta</div>
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Mix dressing, milk, and mayo together and then add to pasta.
Toss with olives.</div>
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Chill before serving. </div>
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Kaylia Metcalfehttp://www.blogger.com/profile/12527164450365029203noreply@blogger.com0tag:blogger.com,1999:blog-623161581241782104.post-2792712817577147822013-04-22T11:24:00.000-07:002013-04-22T11:24:10.733-07:00Banana Bread<a href="http://4.bp.blogspot.com/-iv0UMCsf3Nk/UXV_b_lH-MI/AAAAAAAAEZc/T9x98D45neM/s1600/002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-iv0UMCsf3Nk/UXV_b_lH-MI/AAAAAAAAEZc/T9x98D45neM/s200/002.JPG" width="150" /></a><br />
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<br />
My banana bread recipe... which Matthew claims is the best banana bread he has ever had.<br />
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He might be biased, but I'll take the praise!<br />
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<br />
<br />
Ingredients:<br />
<br />
1/3 cup applesauce (unsweetened)<br />
1/4 cup spread margarine<br />
1 and 1/2 cup all purpose flour<br />
1 teaspoon baking soda<br />
1 teaspoon salt<br />
1 cup white sugar<br />
3 small ripe bananas. Mine had been dropped on the floor by a seven month old, so they were not just ripe, but a tad bruised as well.<br />
2 teaspoons vanilla extract<br />
1/3 cup chopped pecans<br />
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Directions<br />
<br />Preheat oven to 325 degrees F (165 degrees C). Lightly grease a regular bread loaf pan.<br /><br />In a large bowl, cream the applesauce, margarine and sugar. Add vanilla. Sift in the flour, baking soda and salt. Blend in the mashed bananas. Stir in the pecan pieces. Pour batter into prepared pan. (I used a medium spatuala to do the mixing and smooshing etc)<br /><br />Bake in preheated oven for 60 minutes, or until it tests done with a toothpick. It was almost exactly 60 mins for me<div>
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Cool in pan for 10 mins, then transfer to wire rack and cool upside down.</div>
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It is dense and sweet and oh so yummy!</div>
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Kaylia Metcalfehttp://www.blogger.com/profile/12527164450365029203noreply@blogger.com0tag:blogger.com,1999:blog-623161581241782104.post-44025467388075742492013-03-23T19:34:00.000-07:002013-03-23T19:34:27.028-07:00Things to try.....Since Pinterest is evil and hates me and won't let me log in, reset my password, or contact customer support... (AGH!!!!)<div>
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I am going to list a few links here of things I want to try to make/cook.</div>
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Blarg.</div>
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<a href="http://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe/index.html">Home Made Pretzels </a></div>
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<a href="http://www.tablespoon.com/recipes/chicken-pot-pie-cupcakes-recipe/1/">Chicken Pot Pie Cupcakes</a></div>
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<a href="http://southernfood.about.com/od/crockpotchicken/r/bl90c12.htm">Dressed Up Chicken (crock pot style)</a></div>
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<a href="http://www.tasteofhome.com/recipes/bacon-chicken-alfredo">Bacon Chicken Alfredo </a></div>
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<a href="http://recipes.sparkpeople.com/recipe-detail.asp?recipe=183604">Turkey stuffed bell peppers</a></div>
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Kaylia Metcalfehttp://www.blogger.com/profile/12527164450365029203noreply@blogger.com0tag:blogger.com,1999:blog-623161581241782104.post-34001645733818293692013-02-14T12:08:00.000-08:002013-02-14T12:08:09.412-08:00Oatmeal Chocolate Chip Cookies<br />
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<span style="font-family: Cambria, serif;">A favorite! </span></div>
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<span style="font-family: Cambria, serif;"><u><b>Ingredients
</b></u><o:p></o:p></span></div>
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<span style="font-family: Cambria, serif;">1 and ½
cups packed brown sugar<o:p></o:p></span></div>
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<span style="font-family: Cambria, serif;">1 cup
butter or margarine, softened<o:p></o:p></span></div>
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<span style="font-family: Cambria, serif;">1 teaspoon
vanilla<o:p></o:p></span></div>
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<a href="http://2.bp.blogspot.com/-XFFpEKy9_eY/UR1DTculiTI/AAAAAAAAEJ4/8cMb_jahzZ8/s1600/DSCN4266.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-XFFpEKy9_eY/UR1DTculiTI/AAAAAAAAEJ4/8cMb_jahzZ8/s200/DSCN4266.JPG" width="200" /></a><span style="font-family: Cambria, serif;">1 egg<o:p></o:p></span></div>
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<span style="font-family: Cambria, serif;">2 cups
quick-cooking oats<o:p></o:p></span></div>
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<span style="font-family: Cambria, serif;">1 and ½
cups Gold Medal® all-purpose or unbleached flour<o:p></o:p></span></div>
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<span style="font-family: Cambria, serif;">1 teaspoon
baking soda<o:p></o:p></span></div>
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<span style="font-family: Cambria, serif;">¼ teaspoon
salt<o:p></o:p></span></div>
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<span style="font-family: Cambria, serif;">1 package
semisweet chocolate chips (12 oz)<span style="font-size: x-small;"><o:p></o:p></span></span></div>
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<span style="font-family: Cambria, serif; line-height: 115%;"><b><u>Directions:</u></b><o:p></o:p></span></div>
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<span style="font-family: Cambria, serif; line-height: 115%;">Preheat oven to 350.<span style="font-size: x-small;"><o:p></o:p></span></span></div>
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<span style="font-family: Cambria, serif; line-height: 115%;">Mix brown sugar and butter until smooth. I
like to nuke my butter sticks in the microwave for thirty seconds and then add
the big ol’ block of packed brown sugar. <o:p></o:p></span></div>
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<span style="font-family: Cambria, serif; line-height: 115%;">Once it is smooth, add in the vanilla and the
egg and mix again.<o:p></o:p></span></div>
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<span style="font-family: Cambria, serif; line-height: 115%;">Next comes the salt and baking soda.<o:p></o:p></span></div>
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<span style="font-family: Cambria, serif; line-height: 115%;">And now the oats!<o:p></o:p></span></div>
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<span style="font-family: Cambria, serif; line-height: 115%;">And now the flour!<span style="font-size: x-small;"><o:p></o:p></span></span></div>
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<span style="font-family: Cambria, serif; line-height: 115%;">And now the chocolate chips!<o:p></o:p></span></div>
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<span style="font-family: Cambria, serif; line-height: 115%;">Roll dough into little balls and place on
ungreased cooking sheet.<o:p></o:p></span></div>
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<span style="font-family: Cambria, serif; line-height: 115%;">Bake for 10 minutes<o:p></o:p></span></div>
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<span style="font-family: Cambria, serif; line-height: 115%;">Allow to cool on sheet for 5 minutes before
moving to wire rack.<span style="font-size: x-small;"><o:p></o:p></span></span></div>
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<span style="font-family: Cambria, serif; line-height: 115%;"><b><u>Notes: </u></b><span style="font-size: x-small;"><o:p></o:p></span></span></div>
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I use a fork to do all the mixing until the end, then a spatula works perfectly. <br /><br />Again, 30 seconds for the two sticks of butter to soften it up… I usually have it out during the brown sugar packing part of the process too… and when I pack the brown sugar, I mean I pack it full and tight. <br /><br /> This recipe makes 58 cookies, although this number varies due to cookie size. <div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
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Kaylia Metcalfehttp://www.blogger.com/profile/12527164450365029203noreply@blogger.com0tag:blogger.com,1999:blog-623161581241782104.post-54433234919269646792013-01-03T17:44:00.003-08:002013-01-03T17:44:45.018-08:00Best Hot Cocoa EVERMade in the crock pot, served at a recent holiday party... devoured and applauded by all....<br />
<br />
Ingredients<br />
2 cups heavy whipping cream<br />
1 can (14 oz) sweetened condensed milk<br />
2 cups chocolate chips (I used milk chocolate)<br />
a packet of instant hot cocoa mix<br />
6 cups milk (I used 2%)<br />
2 teaspoons vanilla extract<br />
<br />
Directions:<br />
Pour all ingredients into crock pot.<br />
Turn on crock pot<br />
Wait.<br />
<br />
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Enjoy!<br />
<br />
(I ran mine on high for an hour then turned it to low... the pot was empty soon thereafter.)<br />
<br />
Oh, and a great addition to this bit of heaven? <a href="http://kaycooking.blogspot.com/2013/01/marshmallow-accompaniments.html">A Marshmallow Accompaniment!</a> (pictured)<br />
<br />Kaylia Metcalfehttp://www.blogger.com/profile/12527164450365029203noreply@blogger.com0tag:blogger.com,1999:blog-623161581241782104.post-34850160909038164592013-01-03T13:29:00.000-08:002013-01-03T13:29:05.577-08:00Marshmallow Accompaniments These things are great.... plop one in your coffee, plop one in your cup of hot cocoa... plop one in your milk... plop one in your mouth! So many options!<br />
<br />
Ingredients:<br />
Marshmallows (as many as you want)<br />
1 package (4oz) chocolate bark (any flavor but I recommend plain chocolate)<br />
5 candy canes<br />
<br />
<i><span style="font-size: x-small;">The measurements are all really based on how many you want to make.</span></i><br />
<br />
<br />
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<br />
<br />
<br />
Grind the candy canes up in your food processor (magic bullet for the win!) so that you have a peppermint powder<br />
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<br />
<br />
<br />
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<br />
Melt the chocolate.<br />
<br />
(Break it into pieces, place in microwavable bowl, heat on high for 30 seconds, stir -I use a plastic chop stick to stir- repeat until the chocolate is creamy... You can also use the little kits but buying the chocolate is usually cheaper and works just as well.)<br />
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<br />
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Stick toothpicks into the marshmallows, dip in the chocolate, swipe through the peppermint powder and place on wax paper on a cookie sheet, plate or lasagna pan (9 by 13).<br />
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Refrigerate at least an hour - better if overnight-.<br />
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Done!<br />
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Now plop away!!!Kaylia Metcalfehttp://www.blogger.com/profile/12527164450365029203noreply@blogger.com1tag:blogger.com,1999:blog-623161581241782104.post-24179380050293250902013-01-03T13:02:00.004-08:002013-01-03T13:03:07.646-08:00Peppermint Sugar CookiesThese cookies come out with just a lovely peppermint glaze on top... a tid bit of peppermint to go along with your cookie! What's not to love?<br />
<br />
Ok... so you can either buy a bag of sugar cookie dough mix at the store or <a href="http://kaycooking.blogspot.com/2013/01/kays-joyful-sugar-cookies.html">use my sugar cookie recipe</a> .. (just don't add in the sprinkles).<br />
<br />
Either way you will have sugar cookie dough.<br />
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Grind up candy canes in your food processor (hooray for the Magic Bullet!).<br />
<br />
<a href="http://4.bp.blogspot.com/-XxEE8t2Lozk/UOXxzMC38CI/AAAAAAAADN8/vYHjJPeG22g/s1600/031.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-XxEE8t2Lozk/UOXxzMC38CI/AAAAAAAADN8/vYHjJPeG22g/s320/031.JPG" width="320" /></a>Pinch the dough out to form little one inch balls and roll them through the peppermint powder.<br />
Bake as normal!<br />
<br />
<br />
Now... wasn't that simple?<br />
<br />
And delicious!<br />
<br />
<br />
<br />Kaylia Metcalfehttp://www.blogger.com/profile/12527164450365029203noreply@blogger.com0tag:blogger.com,1999:blog-623161581241782104.post-63467540841472887142013-01-03T12:56:00.005-08:002013-01-03T12:56:53.447-08:00Oreo Balls of Awesome!<br />
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<span style="font-size: 12.0pt; line-height: 115%;">Oreo Balls
of Awesome<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%;">There are so
many variations that can be done with these, but I am going to discuss the
basic approach first.<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%;">To make the
balls themselves…<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%;">Ingredients<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%;">1 package
regular oreos (resist the urge to buy double stuffed etc)<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%;">1 package
cream cheese<o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;">don't do this.</td></tr>
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<span style="font-size: 12.0pt; line-height: 115%;">Crush the
oreos and mix with softened cream cheese.<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%;">Note: At first
I used a rolling pin to crush the oreos… this made a mess and was totally the
wrong thing to do. Thankfully, I remembered that I own a Magic NBullet (keep
your naughty thoughts to yourself, it is a food processor thing) and thus I was
able to carry on properly.<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%;">Once the
cookies and the cream cheese have become one, pinch out a bit at a time, roll
them into little balls and set on wax paper. I laid my wax paper in an aluminum
baking sheet (lasagna 9 by 13) which worked perfectly.<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%;">Pop in the
fridge for around 20 minutes<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%;">Stick a
toothpick into each ball, put back into the fridge… for at least an hour,
preferably over night.<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%;">Now it is
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<span style="font-size: 12.0pt; line-height: 115%;">Melt one
package (4oz) of chocolate bark in a microwave bowl. <o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%;">Break it up
into pieces, warm on high for 30 seconds, stir, repeat. It took me three times
before the chocolate is all nice and melty.<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%;">Pick up the
ball by the toothpick, swipe it through the melted chocolate and place on new
wa paper. <o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%;">Back in the
fridge for at least an hour!<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%;">Ok… now to
make it fun….<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%;">I crushed
candy canes in the Magic Bullet (food processor) into a fine peppermint powder.
I used this in one batch by mixing it with the cookies and the cream cheese so
that the balls were already a bit peppermint flavored. Another time I swiped
the balls through the powder after the chocolate for a crusty peppermint coating.
(This was by far the favorite.) You can also use mint oeros, flavored oreos,
and of course different flavors of bark… The possibilities are endless!<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%;">Whatever you
do to make the balls your own, you won’t regret the bit of prep time entailed….
These treats and so darn yummy they are dangerous. (The sticks can be removed
prior to serving if you wish…. Makes transport easier too!)<o:p></o:p></span></div>
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Kaylia Metcalfehttp://www.blogger.com/profile/12527164450365029203noreply@blogger.com1tag:blogger.com,1999:blog-623161581241782104.post-50638542979607923572013-01-03T11:22:00.001-08:002013-01-03T11:23:09.172-08:00M&M Christmas Cookies <br />
These are pretty much chocolate chip cookies with red and green M&Ms instead of chocolate chips.<br />
But… but I have the best chocolate chip cookie recipe and therefore here goes!<br />
<br />
(I have no photos because I totally forgot to take any. Also, these cookies tend to disapear very quickly.)<br />
<div>
<br />
Ingredients <br />
<br />
1 cup butter (softened) <br />
1 cup white sugar <br />
1 cup packed brown sugar <br />
2 eggs <br />
2 teaspoons vanilla extract <br />
3 cups flour <br />
1 teaspoon baking soda <br />
2 teaspoons hot water <br />
½ teaspoon salt <br />
1 bag holiday red and green M&Ms <br />
<br />
<br />
Directions: <br />
<br />
1. Preheat oven to 350 degrees F <br />
2. Cream together the butter, white sugar, and brown sugar until smooth. <br />
3. Beat in the eggs one at a time, then stir in the vanilla. <br />
4. Dissolve baking soda in hot water. <br />
5. Add to batter along with salt. <br />
6. Stir in flour, <br />
7. Add M&Ms. <br />
8. Roll into small inch balls and place on greased cookie sheets <br />
9. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned. <br />
<br />
<br />
These cookies are always a hit… and this recipe can be doubled very easily… just make sure you are using a bowl big enough for 6 cups of flour plus everything else.</div>
Kaylia Metcalfehttp://www.blogger.com/profile/12527164450365029203noreply@blogger.com1tag:blogger.com,1999:blog-623161581241782104.post-23272032777464552822013-01-03T11:13:00.002-08:002013-01-03T11:13:39.947-08:00Kay’s Joyful Sugar Cookies! <br />
<br />
There is a bit of prep work to these.... but I find that it is worth it.<br />
<br />
Yes, you can buy the bag of sugar cookie mix that just needs water or oil or whatnot.... but I promise you that these taste better.<br />
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<br />
Ingredients: <br />
<br />
1 cup butter softened (not melted) <br />
1 cup white sugar <br />
1 egg <br />
1 teaspoon vanilla <br />
2 cups all purpose flour <br />
2 teaspoons baking powder <br />
Dash of nutmeg <br />
¼ cup milk <br />
Red and Green Sprinkles! <br />
<br />
<br />
<br />
Directions: <br />
<br />
In large bowl beat softened butter with electric mixer on medium until mostly creamy. <br />
Add sugar and blend. <br />
Add vanilla and egg and blend until smooth <br />
<br />
In another bowl combine flour, baking powder, and dash of nutmeg (I used 2 shakes) <br />
<br />
Pour half flour mixture into butter mixture<br />
Add milk<br />
Stir in the rest of the flour mixture<br />
<br />
Mix well, the dough will be thick and sticky.<br />
<br />
Here’s where it gets fun.<br />
<br />
Scoop out half the dough and place in the bowl you had used for the flour etc.<br />
<br />
<br />
Pour green sprinkles into dough ball one and red sprinkles into dough ball two… mix each dough ball well (I use a spatula). <br />
<br />
<br />
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Once mixed separate each dough ball into two to three mounds or logs or clumps… whatever you want to call ‘em. Place these in foil lined baking pan (lasagna sized 9 by 13) or casserole dish. <br />
<br />
Cover the dish with plastic wrap and pop in the fridge overnight. <br />
<br />
The next day….<br />
<br />
<br />
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<br />
Roll each mound of dough into a small snake like log and then use a sharp knife to cut into , err slices. You may need to re-roll the dough and pat it down at the ends to make it the right shape. <br />
<br />
I make small cookies because I like them tiny and crispy.<br />
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<br />
Bake on greased sheets for 8 minutes (longer if you have thick slices), cool for 4 minutes then transfer to wire rack. <br />
<br />
If you make ‘em small like in the photos, you will end up with around 80 cookies. <br />
<br />
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Kaylia Metcalfehttp://www.blogger.com/profile/12527164450365029203noreply@blogger.com1tag:blogger.com,1999:blog-623161581241782104.post-8215418253095503282012-12-18T11:42:00.001-08:002012-12-18T11:42:15.572-08:00Potatoes Au Gratin?<br /><br />Potatoes Au Gratin (Easy!) <div>
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Some people say that if you don't make thing by scratch then you are a dirty rotten cheater.</div>
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I'm ok with that</div>
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Because life is short and if it tastes good when it is done, well I say huzzah and let's eat!</div>
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On that note, here is my easy "cheater" recipe for potatoes au gratin.</div>
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1 package of frozen hash browns (1.5 – 2 pounds)<br /><br />1 can condensed cream of celery soup <br /><br />1 can condensed cream of potato soup <br /><br />1 package of sour cream (8 oz) <br /><br />1 and ½ cup shredded cheddar cheese <br /><br />Garlic Salt, Salt, and Pepper to taste <br /><br /> <br /><br />Directions:</div>
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Preheat Oven to 300<br /><br />Cover bottom of pan (9 by 13 casserole dish) with frozen hash browns <br /><br />Mix soups and sour cream in bowl until blended <br /><br />Add spices to taste <br /><br />Layer goopy mixture over the frozen potatoes <br /><br />Sprinkle a bit of the cheese on the top <br /><br />Cover pan with foil <br /><br />Back for 60 minutes <br /><br />Add rest of cheese to the top <br /><br />Bake for another 30 minutes (without foil)<br /><br />Allow to cool. <br /><br />Enjoy!</div>
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Kaylia Metcalfehttp://www.blogger.com/profile/12527164450365029203noreply@blogger.com0tag:blogger.com,1999:blog-623161581241782104.post-34737031205418699662012-09-28T18:53:00.002-07:002012-09-28T18:53:57.752-07:00Mother Milk Helper CookiesI can't vouch if these "lactation" cookies actually do anything for milk production or supply... but it was fun to make cookies with my mom and they are delightfully yummy. I think they are probably healthier than "normal" cookies so, there you go.<br />
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<span style="color: #1f1f1f; font-family: Verdana, sans-serif;">Mother
Milk Helper Cookies</span></div>
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<span style="color: #1f1f1f; font-family: Verdana, sans-serif;">* 1
cup butter<br />
* 1 cup white sugar<br />
* 1 cup packed brown sugar<br />
* 12 teaspoons water<br />
* 6 teaspoons flax seed meal<br />
* 2 eggs<br />
* 1 teaspoon vanilla<br />
* 2 cups white flour<br />
* 1 teaspoon baking soda<br />
* 1 teaspoon salt<br />
* 3 cups oats<br />
* 1 cup chocolate chips<br />
* 6 teaspoons brewer’s yeast<o:p></o:p></span></div>
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<span style="color: #1f1f1f; font-family: Verdana, sans-serif;">Directions<br />
1. Preheat oven to 350°.<o:p></o:p></span></div>
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2. Mix the flaxseed meal and water and let sit for 3-5 minutes.<o:p></o:p></span></div>
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3. Beat butter, sugar, and brown sugar well.<br />
4. Add eggs and mix well.<o:p></o:p></span></div>
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5. Add flaxseed mix and vanilla, beat well.<o:p></o:p></span></div>
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6. Sift together flour, brewers yeast, baking soda, and salt.<o:p></o:p></span></div>
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7. Add dry ingredients to butter mix.<br />
8. Stir in oats and chips.<o:p></o:p></span></div>
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9. Scoop onto baking sheet.<o:p></o:p></span></div>
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10. Bake for 12 minutes.</span></div>
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<span style="color: #1f1f1f; font-family: Verdana, sans-serif;">Note: the dough will look loose, but it is fine. They didn;t spread out all that much at all (used an ice cream scoop -about half- to make them.)</span></div>
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<span style="color: #1f1f1f; font-family: Verdana, sans-serif;">Did 12 on a sheet per bake and made at least 6 sheets... in other words, tons of cookies!</span></div>
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Kaylia Metcalfehttp://www.blogger.com/profile/12527164450365029203noreply@blogger.com0tag:blogger.com,1999:blog-623161581241782104.post-18193296520053066252012-09-06T15:53:00.001-07:002012-09-06T15:53:51.632-07:00Cooking, the Easy WayVideo blogs count as blogs... right?<br />
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I want to write up my lasagna recipe since it is such a hit, but it is also a time consuming thing to cook and involves a fair bit of time on my feet... and right now that is just not a possibility.<br />
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For now, enjoy!<br />
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<br />Kaylia Metcalfehttp://www.blogger.com/profile/12527164450365029203noreply@blogger.com0tag:blogger.com,1999:blog-623161581241782104.post-10883987059820224632012-07-27T16:56:00.002-07:002012-07-27T16:59:48.539-07:00Brownie in a MugHaven't been here in a while... partly because my cooking has sort of dwindled to the point of "frozen dinners + pan + dinner" and partly because I have been doing lots of writing in lots of other places.<br />
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But...<br />
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This was just too good to not share... and to place in a place where it is easy to find again.<br />
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I can't wait to try it! Doesn't it look like a fun project to do with kids? Or during a "girls night in"? Or on a date?<br />
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Or... you know... now.Kaylia Metcalfehttp://www.blogger.com/profile/12527164450365029203noreply@blogger.com0tag:blogger.com,1999:blog-623161581241782104.post-20878548403936115002011-11-26T14:21:00.000-08:002011-11-26T14:21:35.229-08:00Rosemary Bread<br />
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cooking. This isn’t all that fast (it has to bake after all) but it was easy
and it was quite the hit with even some of the more discerning pallets.<o:p></o:p></span></div>
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<b><span style="color: #454545; font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">Rosemary Bread</span></b><span style="color: #454545; font-family: Arial, sans-serif;"> (Made in the Bread Machine)<span class="Apple-style-span" style="font-size: 5.5pt;"><o:p></o:p></span></span></div>
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</span><b><span style="color: #454545; font-family: "Arial","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">Ingredients</span></b><span style="color: #454545; font-family: "Arial","sans-serif"; font-size: 5.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #454545; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 cup warm water </span><span style="color: #454545; font-family: "Arial","sans-serif"; font-size: 5.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #454545; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 teaspoons crushed
dried rosemary</span><span style="color: #454545; font-family: "Arial","sans-serif"; font-size: 5.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<b><span style="color: #454545; font-family: "Arial","sans-serif"; font-size: 13.5pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Directions</span></b><span style="color: #454545; font-family: "Arial","sans-serif"; font-size: 5.5pt; line-height: 115%; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #454545; font-family: "Arial","sans-serif"; font-size: 5.5pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><br /></span><span style="color: #454545; font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
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the water into the pan of a bread machine, then sprinkle in the yeast and
sugar. Let the mixture sit in the bread machine until a creamy foam forms on
top of the water, about 10 minutes. </span></div>
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<span style="color: #454545; font-family: Arial, sans-serif;">Sprinkle in the salt, then add olive oil,
thyme, garlic powder, rosemary, and flour. Set the machine for light crust
setting, and start the machine.<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="line-height: 115%;"><o:p></o:p></span></span></span></div>
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<span style="color: #454545; font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">(On
my machine that means it was mixed and baked on the white bread setting)<o:p></o:p></span></div>
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<span style="color: #454545; font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Cool
and enjoy!<o:p></o:p></span></div>
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<a href="http://1.bp.blogspot.com/-x5gyWKcSEmw/TtFlHPV-mvI/AAAAAAAAB8w/sBUve1IvWjM/s1600/033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-x5gyWKcSEmw/TtFlHPV-mvI/AAAAAAAAB8w/sBUve1IvWjM/s320/033.JPG" width="239" /></a></div>
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<span style="color: #454545; font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">The
cookies in the background of this photo are awesome! You can read about them <a href="http://networkedblogs.com/qBM0L">over here!</a></span></div>Kaylia Metcalfehttp://www.blogger.com/profile/12527164450365029203noreply@blogger.com0tag:blogger.com,1999:blog-623161581241782104.post-86812454752418764332011-11-26T13:57:00.001-08:002011-11-26T14:04:30.909-08:00Chocolate Chip Cheesecake Cookies<br />
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; color: #454545; font-family: Arial, sans-serif; font-size: 12pt;">I wanted to make
cookies that would be yummy and yet wouldn’t be that hard or time consuming. I
adapted a recipe I found online and created these. <o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; color: #454545; font-family: Arial, sans-serif; font-size: 12pt;">By far the easiest
cookies to make and they were a HUGE hit with the family.<o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; color: #454545; font-family: Arial, sans-serif;"><b><span class="Apple-style-span" style="font-size: large;"><u>Chocolate Chip
Cheesecake Cookies</u></span></b></span><span style="color: #454545; font-family: Arial, sans-serif;"><b><span class="Apple-style-span" style="font-size: large;"><u> </u></span></b><br />
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; color: #454545; font-family: Arial, sans-serif; font-size: 12pt;"><b>Ingredients</b></span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;"><o:p></o:p></span></div>
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</span></span><span style="color: #454545; font-family: Arial, sans-serif; font-size: 12pt;">1 (8 ounce) package
cream cheese, softened<o:p></o:p></span></div>
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</span></span><span style="color: #454545; font-family: Arial, sans-serif; font-size: 12pt;">1 egg<o:p></o:p></span></div>
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</span></span><span style="color: #454545; font-family: Arial, sans-serif; font-size: 12pt;">1 (17.5 ounce) pouch
sugar cookie mix<o:p></o:p></span></div>
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</span></span><span style="color: #454545; font-family: Arial, sans-serif; font-size: 12pt;">½ bag of chocolate chips<o:p></o:p></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-JZ0RtJOc5C4/TtFhN4pvdiI/AAAAAAAAB70/HEG6Axs-gmY/s1600/027.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-JZ0RtJOc5C4/TtFhN4pvdiI/AAAAAAAAB70/HEG6Axs-gmY/s320/027.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(See what I mean... only 4 ingredients!)</td></tr>
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<span style="color: #454545; font-family: Arial, sans-serif; font-size: 12pt; line-height: 115%;"><b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">Directions</span> </b><br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">Preheat oven to 350 degrees F (175 degrees C). <o:p></o:p></span></span></div>
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<a href="http://4.bp.blogspot.com/-acJkklfnb0o/TtFhUalPjYI/AAAAAAAAB78/5V0Fup21ZBQ/s1600/028.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-acJkklfnb0o/TtFhUalPjYI/AAAAAAAAB78/5V0Fup21ZBQ/s320/028.JPG" width="320" /></a></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; color: #454545; font-family: Arial, sans-serif; font-size: 12pt; line-height: 115%;">In a bowl, beat the cream cheese until soft and fluffy with
an electric mixer, then beat in the egg until thoroughly combined. Mix in the
cookie mix, then stir in the chips.<o:p></o:p></span></div>
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sheets. Lightly pat the cookies to flatten.</span><span style="color: #454545; font-family: Arial, sans-serif; font-size: 12pt; line-height: 115%;"> (They won’t flatten or spread out at all)<br />
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<a href="http://3.bp.blogspot.com/-XoMq9ixFVcs/TtFha5oAVVI/AAAAAAAAB8E/wueTKNjBMxw/s1600/029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-XoMq9ixFVcs/TtFha5oAVVI/AAAAAAAAB8E/wueTKNjBMxw/s320/029.JPG" width="320" /></a></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; color: #454545; font-family: Arial, sans-serif; font-size: 12pt; line-height: 115%;">Bake in the preheated oven until the edges of the cookies are
lightly golden 12 minutes. <o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; color: #454545; font-family: Arial, sans-serif; font-size: 12pt; line-height: 115%;">Cool before serving. Enjoy!<o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; color: #454545; font-family: Arial, sans-serif; font-size: 12pt; line-height: 115%;">(Makes 44 cookies)<o:p></o:p></span></div>Kaylia Metcalfehttp://www.blogger.com/profile/12527164450365029203noreply@blogger.com0tag:blogger.com,1999:blog-623161581241782104.post-16245374049276504632011-08-22T21:48:00.000-07:002011-08-22T21:48:05.212-07:00English Pasties<br />
<div class="MsoNormal">English Pasties</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">This recipe came from my pseudo sister in law Annie. I have, of course, slightly adapted it. (Specifically I took out the beef as eating beef tends to make me very very ill.)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span> </span>2-3 russet potatoes</div><div class="MsoNormal">2 carrots per potato</div><div class="MsoNormal">2 celery stalks</div><div class="MsoNormal">1 mushroom per potato</div><div class="MsoNormal">1 small onion</div><div class="MsoNormal">1 pound ground turkey meat</div><div class="MsoNormal">¼ teaspoon thyme</div><div class="MsoNormal">¼ teaspoon marjoram leaves</div><div class="MsoNormal">¼ teaspoon pepper</div><div class="MsoNormal">¼ teaspoon sage</div><div class="MsoNormal">Pie crust dough</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><a href="http://4.bp.blogspot.com/-WZb8cVxb6xE/TlMvZLnvA0I/AAAAAAAAB4o/S_MzEdy7Kp0/s1600/214.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-WZb8cVxb6xE/TlMvZLnvA0I/AAAAAAAAB4o/S_MzEdy7Kp0/s200/214.JPG" width="149" /></a></div><div class="MsoNormal"><br />
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</div>Clean, slice, and boil the potatoes. (Place in pot with enough water to cover them and cook on high until an inserted fork slides out with ease.)<br />
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</div><div class="MsoNormal">Chop carrots, celery, and mushrooms, and onion.</div><div class="MsoNormal">Steam the veggies, about 20 mins until carrots are not hard.</div><div class="MsoNormal">Cool the potatoes.</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">Cook meat: Brown 1 pound ground turkey meat. Add spices.</div><div class="MsoNormal">Take meat off heat, add cooled veggies and cooled potatoes.</div><div class="MsoNormal">Stir (mash) until thick and goop-ey</div><div class="MsoNormal"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-O6Fx2DxqJ8M/TlMvelGkQdI/AAAAAAAAB44/1CoaoBgy2W0/s1600/230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-O6Fx2DxqJ8M/TlMvelGkQdI/AAAAAAAAB44/1CoaoBgy2W0/s200/230.JPG" width="149" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Roll out pie crust dough. Be careful to not knead it too much or it will get hard.</div><div class="MsoNormal">Cut dough into circles,4 inches across or slightly bigger. (We used a coffee can lid)</div><div class="MsoNormal">Place spoonful or so of mixture into dough, roll over and pinch the sides to make a little pasty packet</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-zC_uoEyCz2Y/TlMvgKiyarI/AAAAAAAAB48/MS52ILa8bhI/s1600/232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-zC_uoEyCz2Y/TlMvgKiyarI/AAAAAAAAB48/MS52ILa8bhI/s200/232.JPG" width="149" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Cut four little vents in top of packets so air can vent.</div><div class="MsoNormal">Pop pasty packets into zippy bags and freaze.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-FbrFjw_QVHA/TlMvhn9a1UI/AAAAAAAAB5A/M1e1xvtSn5M/s1600/234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-FbrFjw_QVHA/TlMvhn9a1UI/AAAAAAAAB5A/M1e1xvtSn5M/s200/234.JPG" width="149" /></a></div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-PfC32O69B-4/TlMwf6FrFYI/AAAAAAAAB5I/ktwikX7SzpE/s1600/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="http://1.bp.blogspot.com/-PfC32O69B-4/TlMwf6FrFYI/AAAAAAAAB5I/ktwikX7SzpE/s200/010.JPG" width="200" /></a></div><div class="MsoNormal">Pre Heat Oven to 350 degrees.</div><div class="MsoNormal">Remove pasties from freezer, rub with butter. (I used tub margarine)</div><div class="MsoNormal">Place on greased cooking sheet.</div><div class="MsoNormal">Bake for 30 minutes.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-OPkkmih0xK4/TlMwhXTLVXI/AAAAAAAAB5M/qdgU8Ch_jMA/s1600/011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="http://2.bp.blogspot.com/-OPkkmih0xK4/TlMwhXTLVXI/AAAAAAAAB5M/qdgU8Ch_jMA/s200/011.JPG" width="200" /></a></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">I didn't get a photo of when they came out of the oven because they got eaten so fast. Trust me, they were golden brown and crispy and delightful! </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Goes will with either brown gravy or scrambled eggs. (Probably not both)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">My Maifan-San was unsure to start but soon was requesting these over and over again. This recipe made 22 pasties and there was a lot of left over filling to freeze as well. We started with four boxes of pie curst dough.</div><div class="MsoNormal">I am going to use the frozen fillings to make some more… going to try crescent roll dough and see if it works. I’ll keep you posted!</div><div class="MsoNormal"><br />
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</div>Kaylia Metcalfehttp://www.blogger.com/profile/12527164450365029203noreply@blogger.com0tag:blogger.com,1999:blog-623161581241782104.post-60662049150774039942011-08-18T10:53:00.000-07:002011-08-18T10:53:00.565-07:00How to avoid crying over a chopped onion.<div class="MsoNormal">So many new recopies on their way to this blog! I just learned how to make all sorts of things and I got a ton of photos!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">But for now….</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">A Kitchen Tip courtesy of Annie my pseudo sister in law!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">To avoid the tears that come when chopping an onion….</div><div class="MsoNormal"><br />
</div><div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span><span>1.<span style="font: 7.0pt "Times New Roman";"><i> </i></span></span></span><!--[endif]--><i>Use as sharp a knife as possible. This will cut down on the friction and thus the amount of spray in the air.</i></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><i><span><span>2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Keep your eyes half closed… but be careful!</i></div><div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><i><span><span>3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Have a cup of water nearby and rinse off the knife frequently.</i></div><div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><i><span><span>4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]-->Accept that your tears are nature’s way of reminding you who is in charge.</i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Thanks Annie!</div>Kaylia Metcalfehttp://www.blogger.com/profile/12527164450365029203noreply@blogger.com0tag:blogger.com,1999:blog-623161581241782104.post-82977170920080969612011-07-23T09:24:00.000-07:002011-07-23T09:24:00.150-07:00Battered and Fried Zucchini<div class="MsoNormal"><br />
</div><div class="MsoNormal">I was given a rather large zucchini over the weekend. <i>What does one do with a zucchini this big,</i> I wondered. </div><div class="MsoNormal"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-fcOy5CqiXrU/TicBziA4PpI/AAAAAAAAB2s/5C9ASSI9cus/s1600/051.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="http://1.bp.blogspot.com/-fcOy5CqiXrU/TicBziA4PpI/AAAAAAAAB2s/5C9ASSI9cus/s320/051.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is a big zucchini.</td></tr>
</tbody></table><div class="MsoNormal"><br />
</div><div class="MsoNormal">Then I remembered that I am the daughter of a chief and a red blooded American. </div><br />
So I fried it.<br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal">I did a bit of looking online for ideas and then came up with this recipe.</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Helvetica, sans-serif;">3/4 cup flour</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: black; font-family: Helvetica, sans-serif;">1 tsp. salt</span><span style="color: black; font-family: Helvetica, sans-serif;"><br />
</span><span style="color: black; font-family: Helvetica, sans-serif;">1/4 tsp. garlic salt</span><span style="color: black; font-family: Helvetica, sans-serif;"><br />
</span><span style="color: black; font-family: Helvetica, sans-serif;">1/4 tsp. pepper<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: black; font-family: Helvetica, sans-serif;">8 mighty shakes of Oregano</span><span style="color: black; font-family: Helvetica, sans-serif;"><br />
</span><span style="color: black; font-family: Helvetica, sans-serif;">1/4 cup water <o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: black; font-family: Helvetica, sans-serif;">2/4 cup milk (2%)</span><span style="color: black; font-family: Helvetica, sans-serif;"><br />
</span><span style="color: black; font-family: Helvetica, sans-serif;">2 eggs, separated</span><span style="color: black; font-family: Helvetica, sans-serif;"><br />
</span><span style="color: black; font-family: Helvetica, sans-serif;">2 tbsp. oil</span><span style="color: black; font-family: Helvetica, sans-serif;"><br />
</span><span style="color: black; font-family: Helvetica, sans-serif;">1 big ass zucchini</span><span style="color: black; font-family: Helvetica, sans-serif;"><br />
</span><span style="color: black; font-family: Helvetica, sans-serif;">Oil for frying<span class="Apple-style-span" style="font-size: 7pt;"><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Helvetica, sans-serif;">Mix flour, salt, garlic salt, pepper, and Oregano. <o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Helvetica, sans-serif;">Add egg yolks, water, milk, and 2 tablespoons oil. <o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Helvetica, sans-serif;">Mix just until combined. Batter will be a little lumpy. <o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Helvetica, sans-serif;">Beat egg whites. Add to batter. <o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Helvetica, sans-serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-kDtBJDXjI6I/TicB1PXLueI/AAAAAAAAB2w/FryrhLTY3B0/s1600/053.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="http://4.bp.blogspot.com/-kDtBJDXjI6I/TicB1PXLueI/AAAAAAAAB2w/FryrhLTY3B0/s320/053.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">slightly lumpy batter</td></tr>
</tbody></table><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Helvetica, sans-serif;">Slice zucchini into thin slices. <o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Helvetica, sans-serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-BdSUuQPJSe8/TicB2VN_SaI/AAAAAAAAB20/UvOwfSNzQtA/s1600/054.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="http://1.bp.blogspot.com/-BdSUuQPJSe8/TicB2VN_SaI/AAAAAAAAB20/UvOwfSNzQtA/s320/054.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That big zucchini all sliced up! No blood at all!</td></tr>
</tbody></table><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Helvetica, sans-serif;">Dip zucchini in batter and fry until golden brown, 1-2 mins on each side.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-JBIUXjWaTmc/TicB3ezPS5I/AAAAAAAAB24/6W_FQJqdnB0/s1600/055.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-JBIUXjWaTmc/TicB3ezPS5I/AAAAAAAAB24/6W_FQJqdnB0/s320/055.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table> <a href="http://4.bp.blogspot.com/-VPsyh4PfbPI/TicB4l4ySAI/AAAAAAAAB28/8eJsXkQCzXM/s1600/056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-VPsyh4PfbPI/TicB4l4ySAI/AAAAAAAAB28/8eJsXkQCzXM/s320/056.JPG" width="239" /></a><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Helvetica, sans-serif;"><o:p><br />
</o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Helvetica, sans-serif;"><o:p><br />
</o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Helvetica, sans-serif;"><o:p>I had a bit of batter left over, but had I not been so worried about running out, I don't think that would have been an issue.</o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Helvetica, sans-serif;"><o:p><br />
</o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Helvetica, sans-serif;"><o:p><br />
</o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Helvetica, sans-serif;">Note 1: This amount of spice was okay, but next time I will use more pepper and maybe play with other spices.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Helvetica, sans-serif;">Note 2: The batter had a bit of trouble staying on the zucchini in the pan, I found if I had the heat up high it cooked better and quicker while staying put.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><a href="http://2.bp.blogspot.com/-AmlmDGQy800/TicB74A55HI/AAAAAAAAB3E/RRbsp1q-HeY/s1600/058.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-AmlmDGQy800/TicB74A55HI/AAAAAAAAB3E/RRbsp1q-HeY/s320/058.JPG" width="239" /></a><span style="font-family: Helvetica, sans-serif;">Note 3: I had the over on Warm and added the cooked zucchini to a plate inside to keep warm while cooking the rest.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Helvetica, sans-serif;">Note 4: I served the fried battered zucchini with an Indian bean soup (for protein). Next time I will serve with turkey burgers.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Helvetica, sans-serif;">Note 5: Next time I will also either have more than 2 eaters at the table or make vastly less. The two of use only got through about half of the plate.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Helvetica, sans-serif;"><br />
</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-BLslnv3TLd0/TicB9jQkmTI/AAAAAAAAB3I/xnMF-FLgcwA/s1600/059.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-BLslnv3TLd0/TicB9jQkmTI/AAAAAAAAB3I/xnMF-FLgcwA/s320/059.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished Product! Yumm!</td></tr>
</tbody></table><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span class="Apple-style-span" style="font-family: Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: Helvetica, sans-serif;"><br />
</span></div>Kaylia Metcalfehttp://www.blogger.com/profile/12527164450365029203noreply@blogger.com0tag:blogger.com,1999:blog-623161581241782104.post-83658031682787843962011-07-20T12:36:00.000-07:002011-07-20T12:36:00.450-07:00Home Made Chicken Soup<div class="MsoNormal">This is less of a recipe and more of a guideline or a list of what I did my 3<sup>rd</sup> time making home made chicken soup. This time it turned out yummy!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 bag regular carrots (I used all but 3)</div><div class="MsoNormal">1 cluster of celery (all)</div><div class="MsoNormal">½ a large white onion</div><div class="MsoNormal">3-5 garlic cloves (the little bits that you pull off)</div><div class="MsoNormal">2 packages of chicken broth, 32 oz each</div><div class="MsoNormal">6 cups water</div><div class="MsoNormal">3 tablespoons pepper (or to taste)</div><div class="MsoNormal">3 liberal shakes of basil (or to taste)</div><div class="MsoNormal">Chicken: I used half a package of frozen boneless thigh pieces, thawed and chopped.</div><div class="MsoNormal"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-cSnyvt_z3qc/TiXekqQ3eDI/AAAAAAAAB2Q/kfIdH5fTeik/s1600/048.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="http://1.bp.blogspot.com/-cSnyvt_z3qc/TiXekqQ3eDI/AAAAAAAAB2Q/kfIdH5fTeik/s320/048.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ignore the cherries, they don't go in the soup.</td></tr>
</tbody></table><div class="MsoNormal"><br />
</div><div class="MsoNormal">Bring broth and water to a boil. Reduce heat to medium high and add chopped veggies.</div><div class="MsoNormal">When veggies are tender, increase heat to high and add chicken.</div><div class="MsoNormal">Cook for t10 minutes adding the spices and stirring.</div><div class="MsoNormal">Turn to medium heat and let cook another 5-7 minutes until chicken is tender.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Remove from heat and allow to rest overnight in pot.</div><div class="MsoNormal">Separate into smaller containers and enjoy!</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-4C0tnH6hUFo/TiXen1TOhRI/AAAAAAAAB2U/JPI2xKkz0Ys/s1600/049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-4C0tnH6hUFo/TiXen1TOhRI/AAAAAAAAB2U/JPI2xKkz0Ys/s320/049.JPG" width="239" /></a></div><div class="MsoNormal"><br />
</div>Kaylia Metcalfehttp://www.blogger.com/profile/12527164450365029203noreply@blogger.com0tag:blogger.com,1999:blog-623161581241782104.post-47481786924119978822010-12-08T08:50:00.001-08:002010-12-08T08:50:33.743-08:00Oven Baked Pesto ChickenNot only did The Maifan-San like this... he LOVED it, ate it all up and kept saying "Wow! This is really good!"<br />
<br />
Finally he amended the comment to "you normally make good food, but this is GREAT!"<br />
<br />
I liked it too, partly because it was yummy, partly because it was super easy.<br />
<br />
<br />
<div style="font-family: Helvetica, Arial, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 15px; margin-top: 10px;"><strong><span style="text-decoration: underline;">Oven Baked Pesto Chicken</span></strong></div><div style="font-family: Helvetica, Arial, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 15px; margin-top: 10px;">4 boneless skinless chicken breasts (or 5 breast tenders)</div><div style="font-family: Helvetica, Arial, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 15px; margin-top: 10px;">1 container Pesto w/ Basil (found in the part of the store that sells all the fridge pasta stuff) </div><div style="font-family: Helvetica, Arial, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 15px; margin-top: 10px;">shredded mozzarella cheese</div><div style="font-family: Helvetica, Arial, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 15px; margin-top: 10px;"><strong><span style="text-decoration: underline;"><br />
</span></strong></div><div style="font-family: Helvetica, Arial, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 15px; margin-top: 10px;"><strong><span style="text-decoration: underline;">Directions:</span></strong></div><div style="font-family: Helvetica, Arial, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 15px; margin-top: 10px; padding-left: 30px;">1. Preheat oven to 400. Cover cookie sheet with foil.<br />
2. Put pesto and chicken in bowl. Toss until chicken is covered. (this is messy, but sort of fun)<br />
3. Bake for 20-25 minutes.<br />
4. Sprinkle cheese on top..<br />
5. Bake another 3-5 minutes.</div><div style="font-family: Helvetica, Arial, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 15px; margin-top: 10px; padding-left: 30px;">Serve with a box of angel hair pasta and French bread. (I put a bit of the shredded cheese in the pasta as soon as it is done... just a few sprinkles to add a bit to it. I also cook my noodles with a few drops of oil and some salt and pepper.)</div><div style="font-family: Helvetica, Arial, sans-serif; font-size: 12px; line-height: 16px; margin-bottom: 15px; margin-top: 10px;"> I don't have any photos because it was eaten so fast. Nest time for sure....</div>Kaylia Metcalfehttp://www.blogger.com/profile/12527164450365029203noreply@blogger.com0tag:blogger.com,1999:blog-623161581241782104.post-21733070869086349662010-12-07T12:32:00.000-08:002010-12-07T12:32:44.826-08:00Tuna Noodle CasseroleFor the adventure part of this... visit <a href="http://perhapswelearn.blogspot.com/2010/12/size-matters-adventures-in-cooking.html">this blog post.</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_E-L-Zbf457E/TP6ZapMr5qI/AAAAAAAABvY/229wVrISD00/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/_E-L-Zbf457E/TP6ZapMr5qI/AAAAAAAABvY/229wVrISD00/s320/005.JPG" width="239" /></a></div><br />
<div style="font-family: Georgia, Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 0.1in; margin-left: 0in; margin-right: 0in; margin-top: 4.8pt;"><strong><span style="color: black; font-family: Helvetica, sans-serif;"><br />
</span></strong></div><div style="font-family: Georgia, Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 0.1in; margin-left: 0in; margin-right: 0in; margin-top: 4.8pt;"><strong><span style="color: black; font-family: Helvetica, sans-serif;">Kaylia's Version of Tuna Noodle Casserole</span></strong><span style="color: black; font-family: Helvetica, sans-serif;"><o:p></o:p></span></div><div style="font-family: Georgia, Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 0.1in; margin-left: 0in; margin-right: 0in; margin-top: 4.8pt;"><strong><u><span style="color: black; font-family: Helvetica, sans-serif;">Ingredients:</span></u></strong><span style="color: black; font-family: Helvetica, sans-serif;"><o:p></o:p></span></div><div style="font-family: Georgia, Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 0.1in; margin-left: 0in; margin-right: 0in; margin-top: 4.8pt;"><span style="color: black; font-family: Helvetica, sans-serif;">2 cups elbow pasta<br />
1 can Campbell's Cream of Celery Soup<br />
1 can tuna (small)<br />
1 small package cream cheese (8 oz)<br />
½ teaspoon garlic salt<br />
½ teaspoon dry mustard<br />
¼ cup milk<br />
¼ cup minced onions<br />
½ cup slivered almonds<br />
2 Tablespoons butter<o:p></o:p></span></div><div style="font-family: Georgia, Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 0.1in; margin-left: 0in; margin-right: 0in; margin-top: 4.8pt;"><strong><u><span style="color: black; font-family: Helvetica, sans-serif;">Directions:</span></u></strong><span style="color: black; font-family: Helvetica, sans-serif;"><o:p></o:p></span></div><div style="font-family: Georgia, Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 0.1in; margin-left: 0.75in; margin-right: 0in; margin-top: 4.8pt; text-indent: -0.25in;"><span style="color: black; font-family: Helvetica, sans-serif;">1.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="color: black; font-family: Helvetica, sans-serif;">Preheat oven to 375. Cook pasta.<o:p></o:p></span></div><div style="font-family: Georgia, Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 0.1in; margin-left: 0.75in; margin-right: 0in; margin-top: 4.8pt; text-indent: -0.25in;"><span style="color: black; font-family: Helvetica, sans-serif;">2.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="color: black; font-family: Helvetica, sans-serif;">Mix cream of celery, softened cream cheese, and milk until smooth. (Feel no shame in using a mixer)<o:p></o:p></span></div><div style="font-family: Georgia, Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 0.1in; margin-left: 0.75in; margin-right: 0in; margin-top: 4.8pt; text-indent: -0.25in;"><span style="color: black; font-family: Helvetica, sans-serif;">3.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="color: black; font-family: Helvetica, sans-serif;">Add drained tuna, garlic, dry mustard and onion.<o:p></o:p></span></div><div style="font-family: Georgia, Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 0.1in; margin-left: 0.75in; margin-right: 0in; margin-top: 4.8pt; text-indent: -0.25in;"><span style="color: black; font-family: Helvetica, sans-serif;">4.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="color: black; font-family: Helvetica, sans-serif;">Place pasta in casserole dish and then add mixture. Mix well and flatten.<o:p></o:p></span></div><div style="font-family: Georgia, Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 0.1in; margin-left: 0.75in; margin-right: 0in; margin-top: 4.8pt; text-indent: -0.25in;"><span style="color: black; font-family: Helvetica, sans-serif;">5.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="color: black; font-family: Helvetica, sans-serif;">Melt butter and mix almonds into the butter. Spread mixture over top of casserole.<span class="apple-converted-space"> </span><o:p></o:p></span></div><div style="font-family: Georgia, Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 0.1in; margin-left: 0.75in; margin-right: 0in; margin-top: 4.8pt; text-indent: -0.25in;"><span style="color: black; font-family: Helvetica, sans-serif;">6.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span style="color: black; font-family: Helvetica, sans-serif;">Bake for 45 minutes. Goes well with steamed veggies.<o:p></o:p></span></div><div><span style="color: black; font-family: Helvetica, sans-serif;"><br />
</span></div>Kaylia Metcalfehttp://www.blogger.com/profile/12527164450365029203noreply@blogger.com0tag:blogger.com,1999:blog-623161581241782104.post-41083987632606640992009-07-26T11:49:00.000-07:002009-07-26T12:14:52.473-07:00Poulet DouxI decided to try <a href="http://kaycooking.blogspot.com/2009/06/sweet-and-sticky-chicken.html">this recipe </a>yesterday. <br /><br />Unfortunately, after visiting four stores I wasn’t able to find Russian salad dressing. A quick conference with my former roommate and I decided to replace the Russian dressing with Catalina dressing.<br /><br />However, this also proved impossible to find… so I ended up using French dressing. This meant that I had made the recipe mine and thus I renamed it: Poulet Doux, which means Sweet Chicken in French.<br /><br />Just a review:<br /><br />1 bottle French Dressing<br />1 jar Apricot Preserves<br />4 large boneless chicken filets<br />1 package onion soup mix. (dry)<br /><br />Preheat the oven to 435. <br />Spray a shallow small baking dish.<br /><br />Mix the dressing, apricot preserves and onion soup mix. It will look slightly disgusting. Take heart.<br /><br />Roll the chicken fillets in the mixture and then plop into the baking sheet. Pour remaining mixture over the chicken and bake for 25 minutes.<br /><br /><a href="http://1.bp.blogspot.com/_E-L-Zbf457E/Smyq6IcSGGI/AAAAAAAABME/ZiqamJtJFYk/s1600-h/019.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_E-L-Zbf457E/Smyq6IcSGGI/AAAAAAAABME/ZiqamJtJFYk/s320/019.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5362849171966662754" /></a><br /><br /><br />I served it over noodles… but I think it will be better over rice. There is a fair bit of liquid left over after you remove the chicken for serving. This could be drizzled over the rice.<br /><br />As it was, it was a hit. The gals I made it for seemed to really like it… either that or they were just starving. Regardless, I am putting it down as a success.<br /><br />Time: Just about half an hour.Kaylia Metcalfehttp://www.blogger.com/profile/12527164450365029203noreply@blogger.com1