tag:blogger.com,1999:blog-62520947604247478092023-11-16T04:26:05.238-08:00The Savory SistersStandsMomhttp://www.blogger.com/profile/01023620892139891864noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-6252094760424747809.post-85827061448194048302009-12-19T20:53:00.000-08:002009-12-19T21:08:31.264-08:00Christmas Food - Here We ComeFor occasions like this, I spend several days (or weeks) mulling over, thinking about, researching, discussing with husband, sisters, friends, considering and planning. I make a few lists - rough drafts, if you will. And then finally, on an evening like tonight, I sit down and make the final draft. Listing the menu, then the recipes*, then the grocery list. I print it all out and then I have my supermassively important group of pages that will be placed in an important place in the kitchen. No searching for recipe cards or trying to keep pages pulled up online. It's all right there, in front of me. I thought I would share my lists with you. And a very Merry Christmas to you.<br /><br />Christmas Eve (always an appetizer meal):<br /><br /> Mini-weeeners<br /> Mushrooms Stuffed with Brie*<br /> Hot Crab Dip<br /> Crackers / Cheese / Summer Sausage<br /> Mini Beef Wellingtons<br /> Veggies and Dip<br /> Peppermint Ice Cream and Christmas Cookies<br /> Non-Alcoholic Hot Buttered Rum<br /> Meier's Sparkling<br /><br />Christmas Breakfast:<br /><br /> Breakfast Casserole<br /> Rolls (maybe)<br /> Christmas Eggnog<br /><br />Dinner on Christmas Day<br /><br />Carrot and Squash Curry Soup*<br />Roasted Beef Tenderloin*<br />Twice-baked Potatoes*<br />Fresh green beans*<br />Dinner Rolls (Costco)<br />Caramel Pumpkin Gingersnap Cheesecake*<br /><br />Recipes<br /><br />Mushrooms Stuffed with Brie<br /><br />1 package White Button Mushrooms, Washed And Stems Removed<br />4 cloves Garlic, Minced<br />¼ cups Flat-leaf Parsley, Chopped<br />4 whole (to 5) Green Onions, Sliced (up To Middle Of Dark Green Part)<br />Splash Of White Wine (optional)<br />1 slice (wedge) Of Brie Cheese<br /><br />Preheat oven to 350 degrees . Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish. In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat. Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie. Top mushrooms with parsley/garlic mixture. Place into the oven for 15 minutes, or until brie is melted. Note: mushrooms are best when they’ve been allowed to cool slightly. Delicious<br /><br />Hot Crab Dip<br /><br />1 c fat free cottage cheese<br />½ tsp lemon zest<br />2 T lemon Juice<br />1T Dijon mustard<br />1 ½ tsp Worcestershire sauce<br />1 tsp hot sauce<br />½ tsp salt<br />1/8 tsp black pepper<br />1 garlic clove, minced<br />1 8 oz cream cheese, soft<br />2 T green onions, chopped<br />1 lb lump crab meat<br />2 T fresh parmesan cheese<br />¼ c bread crumbs<br /><br />Preheat oven to 375. Combine first nine in a food processor, process until smooth. Combine cottage cheese mixture, cream cheese and onion in a large bowl – gently fold in crab meat. Place in a baking dish coated with cooking spray. Bake 30 min. Top with bread crumbs and parm. Bake 15 min or until golden and bubbly.<br /><br />Hot Buttered Rum Beverage Mix<br /><br />6 cups packed brown sugar 1 cup butter, room temperature <br />2 Tbsp honey <br />1 Tbsp vanilla <br />2 Tbsp rum flavoring or extract <br />1 tsp cinnamon <br />1/2 tsp ground cloves <br />1/2 tsp allspice <br />1/4 tsp nutmeg <br /><br />In large mixing bowl, combine all ingredients and beat with an electric mixer until well blended. To serve, stir about 1 teaspoon of mix into each 8 ounce mug of hot apple or orange juice, hot milk, or hot water. Mound the mix in a serving bowl and invite guests to serve themselves. Dollop with some fresh whipped cream and it's perfect! If you want to go the extra mile, you can shape them when the mix is room temperature into little tiny cookie cutters. To store, cover and chill up to 3 months.<br /><br />Breakfast Casserole<br /><br />1 lb sausage, cooked<br />6 eggs<br />2 slices bread, cubed<br />2 c whole milk (or 1½)<br />1 c sharp cheddar, shredded<br />1 tsp dry mustard<br /><br />Combine all. Place in a greased casserole. Bake 350 for 40-45 min. Can be made the night before.<br /><br />Carrot and Squash Curry Soup<br /><br />3 T olive oil<br />5 cloves garlic, minced<br />1 lg onion, diced<br />3 carrots, sliced thin<br />4 yellow squash, sliced<br />salt to taste<br />1 T curry powder (more to taste)<br />½ c dry white wine<br />48 oz chicken broth<br />Heavy cream<br /><br />Heat olive oil in a heavy pot over med heat. Add garlic and onions and stir to coat. Add carrots and cook for 3 minutes, or until they start to get soft. Sprinkle in a little salt. Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder. Pour in wine. Let evaporate for about 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour. After 1 hour, taste and adjust seasonings. Turn off heat. Puree soup in batches. Return to soup pot and bring to a simmer. Serve hot, drizzled with heavy cream.<br /><br />Roasted Beef Tenderloin<br /><br />1 whole (4-5 lb) Beef Tenderloin<br />4 T salted butter<br />1/3 c whole peppercorns<br />Lawry’s seasoning salt<br />Lemon Pepper seasoning<br />Olive Oil<br /><br />Rinse meat well. Trim away some of the fat to remove the silvery cartilage underneath. Sprinkle meat generously with Lawry’s. You can much more liberally season a tenderloin, because you’re having to pack more of a punch in order for the seasoning to make an impact. Start with Lawry’s. Rub it in with your fingers. Sprinkle both sides generously with lemon pepper. Crush the peppercorns in a Ziploc bag. Set aside. Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. Throw a couple of tables spoons of butter into the skillet. A minute or two later, when the side is starting to turn nice and brown, flip and repeat. Place the tenderloin on an oven pan with a rack. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475 oven until the temp reaches just under 140, about 15-20 min. Stay near the oven and keep checking the meat thermometer. Do not allow to overcook. Let meat stand for ten minutes or so before slicing. To serve, you can spoon the olive oil/butter juices from the skillet onto the top of the meat for a little extra flavor.<br /><br />Twice Baked Potatoes<br /><br />8 baking potatoes<br />Oil<br />8 slices thick-cut bacon, fried<br />½ lb butter, cut into slices<br />1 c sour cream<br />½ c whole milk<br />¼ to ½ tsp lawry’s<br />½ tsp pepper<br />2 c grated sharp cheddar<br />2 green onions<br /><br />Preheat the oven to 400. With a paper towel, rub the outside of the potatoes with oil. Place the potatoes on a baking sheet and bake for 45 min or until potatoes are cooked inside and skins are slightly crisp. Turn the oven down to 300. Dice the fried bacon. Throw the butter, souc cream bacon milk seasoning salt and pepper into a large bowl. While the potatoes are still hot, cut in half, lengthwise. Spoon out the insides into the bowl with the other ingredients. Set shells on a large baking sheet. Mash the ingredients together. Stir in a cup of the cheese. Add green onions. Taste and adjust seasonings as needed. Fill each potato half. Top with remaining cheese. Bake for 10-15 minutes until the cheese is melted and the potatoes are hot.<br /><br />Fresh Green Beans<br /><br />1 lb green beans<br />1 c chopped onion<br />2 cloves garlic<br />½ c red pepper, chopped<br />2 T bacon grease<br />1 c chicken broth<br />½ to 1 tsp kosher salt<br />Black pepper<br /><br />Snap the stem ends off the green beans, or cut them off. Melt bacon grease in a skillet over med low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute, until beans turn bright green. Add the chicken broth, chopped red pepper, salt and black pepper. Turn heat to low and cover with a lid, leaving a crack for the steam to escape. Cook for 20-30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp. You can add more broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.<br /><br />Caramel Pumpkin Gingersnap Cheesecake<br /><br />12 oz gingersnaps<br />½ c chopped pecans<br />6 T butter, melted<br />2 T brown sugar<br />1 dash salt<br />4 pkg cream cheese<br />1 ½ c sugar<br />1 can pumpkin<br />1 tsp cinnamon<br />1 tsp allspice<br />½ tsp nutmeg<br />4 whole eggs<br />2 T heavy cream<br />1 jar (12 oz) caramel topping<br />Extra chopped pecans and gingersnaps<br /><br />In a food processor, crush gingersnaps. Add chopped pecans, melted butter, brown sugar and salt; pulse until thoroughly combined. Press into bottom and sides of a 10 in springform pan. Chill for 20-30 min. In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined. Remove crust from fridge. Pour ½ jar caramel topping on crust. Sprinkle with chopped pecans. Gently pour cheesecake filling into pan. Even out the top. Bake 350 for 1 hour 15 min, or until no longer soupy. Cheesecake should still be somewhat jiggly. Cool on counter for 30 minutes. Pour the rest of the caramel topping over the top. Smooth out. Cover and chill for another four hours or overnight. When ready to serve, remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.<br /><br />*Don't lets be silly and not offer proper credit where credit is due. Any menu item marked with a * is taken from <a href="http://www.thepioneerwoman.com">The Pioneer Woman</a>, or as we affectionally like to call her - PW.<br /><br />Thank you PW. <br /><br />Any items listed in the menu that do not have a recipe included below are either self-explanatory, or things I didn't need a recipe for. If you have questions about any of those things, like the Mini Weeeeners, just let me know.StandsMomhttp://www.blogger.com/profile/01023620892139891864noreply@blogger.com1tag:blogger.com,1999:blog-6252094760424747809.post-625616405099943202009-10-15T20:57:00.000-07:002009-10-15T21:11:15.181-07:00'Tis the season for Pumpkin<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjctElUWHdD11op_6wFSDOdrMhxvi1xReE76PpiFlyNGYeosUJFU5fTjh5Q-jfUDK9m5u3D4Cycg2nlkbPTsVgsNQbDaI63RrfZhyphenhyphenduDiObFUCr8p0YwY9DQsHtBGvtDKtnVDs3CNXauOq0/s1600-h/100_5135.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjctElUWHdD11op_6wFSDOdrMhxvi1xReE76PpiFlyNGYeosUJFU5fTjh5Q-jfUDK9m5u3D4Cycg2nlkbPTsVgsNQbDaI63RrfZhyphenhyphenduDiObFUCr8p0YwY9DQsHtBGvtDKtnVDs3CNXauOq0/s320/100_5135.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5393044780708329442" /></a><br />I found this recipe in a <a href="http://www.realsimple.com/">Real Simple</a> magazine and couldn't resist. Let me tell you, you shouldn't resist either. These cupcakes are super delish and super easy! <br /><br />Pumpkin Cupcakes with Cream Cheese Frosting<br /><br />1 18.5 ounce box yellow cake mix (plus the ingredients called for in the package directions)<br />1/2 teaspoon pumpkin pie spice<br />1 15-ounce can pumpkin puree<br />2 8-ounce bars cream cheese, at room temperature<br />2 cups confectioners' sugar<br />24 pieces candy corn<br /><br />Heat oven to 350 degrees. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.<br />Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18-22 minutes. Let cool.<br />Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.The McLaughlin'shttp://www.blogger.com/profile/15927914003272532275noreply@blogger.com0tag:blogger.com,1999:blog-6252094760424747809.post-21117500423379751992009-10-09T18:22:00.001-07:002009-10-09T18:28:10.640-07:00I'm Cursed<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjjnEjCRBSOGqe1GZH3OmHoNiTqNEyNKfNRHvw39Q2vMaPp7RqZTlhVsLTjjlJgS4FEwrl0MPzGVnOQPYRFIiceVA_sSWCrl7DXeepCg2ijGXD2OH8qccYvwWagCmKxK1PrceFZnWVVtaA/s1600-h/photo.jpg"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjjnEjCRBSOGqe1GZH3OmHoNiTqNEyNKfNRHvw39Q2vMaPp7RqZTlhVsLTjjlJgS4FEwrl0MPzGVnOQPYRFIiceVA_sSWCrl7DXeepCg2ijGXD2OH8qccYvwWagCmKxK1PrceFZnWVVtaA/s320/photo.jpg" alt="" id="BLOGGER_PHOTO_ID_5390775674952735682" border="0" /></a><br /><br />This isn't the greatest picture. Sorry. Let me explain. On the right, is the first pan of cookies that came out of the oven. On the left is the second pan. <br /><br />I thank Landee for introducing me to the world of making cookies with my kids. We opened the package. We broke the little squares of cookie dough apart. We put them on the pan. Several squares were eaten before they ever had a chance to get to the pan, let alone the oven.<br /><br />But here is the curse, my friends. The last pan always cooks too long. Always. I get the first one out, put the last one in and - forget about it. Always. So, we get one pan of perfect and one pan of - well....crispy. <br /><br />I do the same with pancakes. They all turn out great until the last three. I put those on and, as usual - forget about it. <br /><br />Do you have any kitchen curses? I'd love to hear about them.<br /><br />P.S. I'm also quite clumsy. I can't even count the numerous times I've cut myself, burned myself or spilled things.StandsMomhttp://www.blogger.com/profile/01023620892139891864noreply@blogger.com1tag:blogger.com,1999:blog-6252094760424747809.post-36193141254630353222009-09-23T13:26:00.000-07:002009-09-23T13:47:24.881-07:00Drum Roll Please.....My dearest friends and Savory Sisters followers (which are one and the same), today I am sharing with you one of my prized and precious recipes. <br /><br /><span style="font-weight: bold;font-size:180%;" >Tomato Curry Soup.</span><br /><br />Once upon a time, we were invited to a friend’s house for dinner. When we sat down to the table, the first thing brought out was this soup. Everyone was quiet while they ate it. I was very sad when it was gone. Sad, I tell you. I’ve had tomato soup before. But this was nothing like normal tomato soup. I’d never really had curry before, so I didn’t know what the spices were. Just that they were fabulous and I needed more. Thankfully, my friend was willing to share the recipe with me. It came from a cookbook that she’s had forever that isn’t available in stores anymore. <br /><br />Do you have pre-conceived ideas about tomato soup? About curry? Set them aside and give this a try. If you’re too nervous to go to the trouble, come around my house in the fall and winter. I will gladly share some with you. <br /><br />I’m taking pictures of the process, cause it’s a cold and rainy day. Good for that, I think.<br />The recipe is listed below, but the pictures are of a double batch. I’m going to take some to a friend who is sick. <br /><br /><br /><span style="font-weight: bold;">Tomato Curry Soup</span><br />¼ c butter<br />1 lg onion, chopped<br />3 carrots, shredded<br />2 T chopped black olives<br />1-2 T curry powder<br />1 28 oz can whole tomatoes or 3 c fresh seeded tomatoes<br />2 13 oz cans chicken broth<br />¼ tsp ground allspice<br />¼ tsp ground cumin<br />1 c half & half<br />salt to taste<br /><br />In a large pot, melt the butter at med. high heat. Cook onions, carrots and olives for 35 minutes, stirring occasionally. <br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSaNNbro894VlzZaqBOUDBXRghkP_Oz2CTbSeyH7E5jzOy3axNLBFuwmfQ7cNIe3peEVf7a_OH3xtexFpOduKNATMIx1F0HrpMWrHISvtEKYai8zlUgKimCkCLKUQPRcwGe7g4C0uw6IKm/s1600-h/IMG_0295.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSaNNbro894VlzZaqBOUDBXRghkP_Oz2CTbSeyH7E5jzOy3axNLBFuwmfQ7cNIe3peEVf7a_OH3xtexFpOduKNATMIx1F0HrpMWrHISvtEKYai8zlUgKimCkCLKUQPRcwGe7g4C0uw6IKm/s320/IMG_0295.JPG" alt="" id="BLOGGER_PHOTO_ID_5384762681643886098" border="0" /></a><br /></div>It will cook down until it’s almost caramelized. Trust me. It’s supposed to do this. <br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1yPqsM4K4jjYqy38qtlQ9PI-OpZh1JVkRdiLYU7mN4uk-TCESGbUpelA6RtweXpf0oShm2bGHm9Z4S_wwY3M3jh0ncqetj7YB8Yg2zO0IkroEwHQVF08mmVdny3UaQO_OCLc53pAJQ4Xj/s1600-h/IMG_0296.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1yPqsM4K4jjYqy38qtlQ9PI-OpZh1JVkRdiLYU7mN4uk-TCESGbUpelA6RtweXpf0oShm2bGHm9Z4S_wwY3M3jh0ncqetj7YB8Yg2zO0IkroEwHQVF08mmVdny3UaQO_OCLc53pAJQ4Xj/s320/IMG_0296.JPG" alt="" id="BLOGGER_PHOTO_ID_5384762679174103682" border="0" /></a><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4AFPdPPbbeGHQQRyYQi0OJRyPQEsaInfeOAPwcoP2VEuoqiB54zHnx0_N1Z4A4bF852EMShjHz0wd7eM5UVh8iEPpZe4le3s05tJ3ZFG-OHF7ZJE4KfwKIKbQRDlNuys4A5rMDwoUk9uJ/s1600-h/IMG_0298.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4AFPdPPbbeGHQQRyYQi0OJRyPQEsaInfeOAPwcoP2VEuoqiB54zHnx0_N1Z4A4bF852EMShjHz0wd7eM5UVh8iEPpZe4le3s05tJ3ZFG-OHF7ZJE4KfwKIKbQRDlNuys4A5rMDwoUk9uJ/s320/IMG_0298.JPG" alt="" id="BLOGGER_PHOTO_ID_5384762559808349506" border="0" /></a><br /><div style="text-align: center;"><div style="text-align: left;">Stir in the curry powder and cook for 5 minutes more. Add fresh parsley, all spice and cumin. <br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf7bDAkNO0uHM38-bK7oCGb47pjeOcglH6piw4rGHxQ-UowCTWpJ79WGlR8kPOPW1SsqbjP1FLuDkKxqCQHq-Gzk99dTP4RDmpvjWSKrAA-7g9W6pDLuid-RBsmaHACDlSzGddunU9rj-w/s1600-h/IMG_0299.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf7bDAkNO0uHM38-bK7oCGb47pjeOcglH6piw4rGHxQ-UowCTWpJ79WGlR8kPOPW1SsqbjP1FLuDkKxqCQHq-Gzk99dTP4RDmpvjWSKrAA-7g9W6pDLuid-RBsmaHACDlSzGddunU9rj-w/s320/IMG_0299.JPG" alt="" id="BLOGGER_PHOTO_ID_5384762552212467858" border="0" /></a></div></div>Freshly chopped parsley is pretty, no?<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPSvYznQNdIZ15S5KY7WT5FSuN4BKEpSfOrGVj2Bx1MEWBaC8KwoTzc9kSW_6a6FIyXL_lqwBPO0uw4d_Rn0nkTNInHobprDh4GwpUb6EMK9x-Smy82Znznuu8RwqSVBNd4u6GnuI3HBfH/s1600-h/IMG_0301.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPSvYznQNdIZ15S5KY7WT5FSuN4BKEpSfOrGVj2Bx1MEWBaC8KwoTzc9kSW_6a6FIyXL_lqwBPO0uw4d_Rn0nkTNInHobprDh4GwpUb6EMK9x-Smy82Znznuu8RwqSVBNd4u6GnuI3HBfH/s320/IMG_0301.JPG" alt="" id="BLOGGER_PHOTO_ID_5384762544539967938" border="0" /></a><br /></div>Stir this together and enjoy the fabulous smell of deliciousness.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiytuXpz73jqSt8vVjNGysNdqnNI2Dm2l_0hbYLnvT2ExrJj0k_utW9zO4HMVwy14KBy1anq92qreqJe0LTK8rjchsFW6I7U2UUjAkqaYwVnoM9Rqr3OECK3EDcRh3xRW_DiFbOb9AwqQ_5/s1600-h/IMG_0302.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiytuXpz73jqSt8vVjNGysNdqnNI2Dm2l_0hbYLnvT2ExrJj0k_utW9zO4HMVwy14KBy1anq92qreqJe0LTK8rjchsFW6I7U2UUjAkqaYwVnoM9Rqr3OECK3EDcRh3xRW_DiFbOb9AwqQ_5/s320/IMG_0302.JPG" alt="" id="BLOGGER_PHOTO_ID_5384762541673435058" border="0" /></a><br /></div>Then add the chicken broth.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKNiRmOJBuMHWHJ-UgtawDHfy_cWrWSLDyA3oan4iN9JBAGebOs9SEpUNP1Bdv3qhCjzhMLg7WfZjPGTnaZGyvVvxEnhJfp7M2j45bZlSBx_3PZsmy6DYEyMW34h5SmRMyM1TEqYNEEgdu/s1600-h/IMG_0303.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKNiRmOJBuMHWHJ-UgtawDHfy_cWrWSLDyA3oan4iN9JBAGebOs9SEpUNP1Bdv3qhCjzhMLg7WfZjPGTnaZGyvVvxEnhJfp7M2j45bZlSBx_3PZsmy6DYEyMW34h5SmRMyM1TEqYNEEgdu/s320/IMG_0303.JPG" alt="" id="BLOGGER_PHOTO_ID_5384762531259552146" border="0" /></a><br /></div>In a separate bowl, mash up those whole canned tomatoes. I heard on a cooking show once that the whole canned tomatoes are the best quality in can, as compared to diced or something else. You'll be blending anyway, so it's worth it for the quality, don't you think? Pour these into your soup and bring it to a simmer.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTODewDxzz5wlBPi6_B1uEOklA1wrBS0pmb4x6a8dfoUboGQKyWvSHiF4D50SqbHwH2RuTyPRbhd7yM8h1AOBU9y5qf72AlzNKyMut4HBWUG5WZ53u2IPnmtlYr0h2hCzNdH32Hh1MgCaN/s1600-h/IMG_0310.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTODewDxzz5wlBPi6_B1uEOklA1wrBS0pmb4x6a8dfoUboGQKyWvSHiF4D50SqbHwH2RuTyPRbhd7yM8h1AOBU9y5qf72AlzNKyMut4HBWUG5WZ53u2IPnmtlYr0h2hCzNdH32Hh1MgCaN/s320/IMG_0310.JPG" alt="" id="BLOGGER_PHOTO_ID_5384762365721589522" border="0" /></a><br /></div>Reduce heat and continue simmering for 30 minutes.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvIh5UgjhpPF61BL5hezWe9p1nPiAIyBOHL_prIijxKAPN53mg5RAg3Bv3jmGXgHvsjL3TUbzk4IbTbG5gE9THuSiLErqnKGgL8hpXgoFF2wllgB90oJRbYjkgzB4MEuwgl6I5FkyF4eg7/s1600-h/IMG_0313.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvIh5UgjhpPF61BL5hezWe9p1nPiAIyBOHL_prIijxKAPN53mg5RAg3Bv3jmGXgHvsjL3TUbzk4IbTbG5gE9THuSiLErqnKGgL8hpXgoFF2wllgB90oJRbYjkgzB4MEuwgl6I5FkyF4eg7/s320/IMG_0313.JPG" alt="" id="BLOGGER_PHOTO_ID_5384762361931862642" border="0" /></a><br /></div>It will then look like this.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0swTq8s29J2Q2IuKqqlgPnhhOVaHc6mf6HpkaaXRTqal1QjoBbUsPCmawmhEpzz847VOzml4qCHDQYOuYqFiozO0dpw4vaHHno7U9sh8bzdc62QE02yubEOPkmGatTf8O9ovxDxeKvESG/s1600-h/IMG_0314.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0swTq8s29J2Q2IuKqqlgPnhhOVaHc6mf6HpkaaXRTqal1QjoBbUsPCmawmhEpzz847VOzml4qCHDQYOuYqFiozO0dpw4vaHHno7U9sh8bzdc62QE02yubEOPkmGatTf8O9ovxDxeKvESG/s320/IMG_0314.JPG" alt="" id="BLOGGER_PHOTO_ID_5384762351044136914" border="0" /></a><br /></div>This is the fun part. Messy – but fun. The soup needs to be blended until smooth. Because it’s hot, you need to blend only about 1-2 cups at a time. Again, trust me on this. Start with a cup and test your blender. You’ll be able to tell whether you can blend more or not. I tried my little hand blender thingy once, but it did not make the soup smooth enough. I guess it’s up to you though.<br />As you’re blending, pour the blended portions into a separate bowl. When it’s all done, return it to your original pot. <br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJrnpJCW-tCAno02kLDmavwSTNHENVjAKpeFdxsoiXZ32ZGVd8V6QT8xEE2UxTBK7W6UcI5sXn6tgQ2qLS63JhwNNMaMkjGs6QTRDethj69KREYwd3G_9lLaGEWhJM493TVoho7mldEiRR/s1600-h/IMG_0319.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJrnpJCW-tCAno02kLDmavwSTNHENVjAKpeFdxsoiXZ32ZGVd8V6QT8xEE2UxTBK7W6UcI5sXn6tgQ2qLS63JhwNNMaMkjGs6QTRDethj69KREYwd3G_9lLaGEWhJM493TVoho7mldEiRR/s320/IMG_0319.JPG" alt="" id="BLOGGER_PHOTO_ID_5384762349976659634" border="0" /></a><br /></div>Isn't it B.E.A.Utiful?<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJt8FFA3qxqxPRLOmlOT10CV7TZs6NntYykSg5_xBdg8de62AyZyfIswWcfTehgoxIn5VrX3-T8ECrFY5Hu2mMTYoqMVFHgYSHzIJYhyAdFgBxPjvwoTZTiT0J8cdNwpfD8ELVf56csJB0/s1600-h/IMG_0320.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJt8FFA3qxqxPRLOmlOT10CV7TZs6NntYykSg5_xBdg8de62AyZyfIswWcfTehgoxIn5VrX3-T8ECrFY5Hu2mMTYoqMVFHgYSHzIJYhyAdFgBxPjvwoTZTiT0J8cdNwpfD8ELVf56csJB0/s320/IMG_0320.JPG" alt="" id="BLOGGER_PHOTO_ID_5384762340658743314" border="0" /></a><br /></div>Add the remaining chicken broth.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG0h2mAHy-KVQ4d-IQRygjgp73ANvNI8-KsN-73uFte84JSNKLAT6QuMMM3UKPHBC77plqw2OOMKFs0fDeevs9wtF0aV16UGNBab1Oz-lppkM7rFQKVe2bY4HUvYJAhZSr5YW1Z3uLlmqx/s1600-h/IMG_0321.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG0h2mAHy-KVQ4d-IQRygjgp73ANvNI8-KsN-73uFte84JSNKLAT6QuMMM3UKPHBC77plqw2OOMKFs0fDeevs9wtF0aV16UGNBab1Oz-lppkM7rFQKVe2bY4HUvYJAhZSr5YW1Z3uLlmqx/s320/IMG_0321.JPG" alt="" id="BLOGGER_PHOTO_ID_5384762167024425938" border="0" /></a><br /></div>And the half and half. <br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNiblhu_Re9IsIAkHdufFxIm8XF_uau9PAmwEldoxMChgmdt-ophAYKgTPDRpu5DH1tjew7XMs-zZSADPl-ZalFtA_MSyOKalsRJyHAFmNJbf8SRaqDSuUrE4DohT60gmmD8ujGEO3xBll/s1600-h/IMG_0322.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNiblhu_Re9IsIAkHdufFxIm8XF_uau9PAmwEldoxMChgmdt-ophAYKgTPDRpu5DH1tjew7XMs-zZSADPl-ZalFtA_MSyOKalsRJyHAFmNJbf8SRaqDSuUrE4DohT60gmmD8ujGEO3xBll/s320/IMG_0322.JPG" alt="" id="BLOGGER_PHOTO_ID_5384762161563782770" border="0" /></a><br /></div>Mmmmmm. Creamy!<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7tL8IG2pZ5OwjSO31J5HQytJXQHCx9Sa7fYBhT_OunIC8iCGrQmAnHeR3dYVp0TONAPf2r3nlTVAP0sbWa_8JX00U1oEbSX3cto1TjHUXnHl5R2bN1w7568YEoRMMFVJqiyHBPPoE9hLe/s1600-h/IMG_0323.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7tL8IG2pZ5OwjSO31J5HQytJXQHCx9Sa7fYBhT_OunIC8iCGrQmAnHeR3dYVp0TONAPf2r3nlTVAP0sbWa_8JX00U1oEbSX3cto1TjHUXnHl5R2bN1w7568YEoRMMFVJqiyHBPPoE9hLe/s320/IMG_0323.JPG" alt="" id="BLOGGER_PHOTO_ID_5384762154336343970" border="0" /></a><br /></div>Bring back up to temp and serve. <br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpeEJTw2aHimWWakIxpOxBLP3JkR1tp9Fs8bu3Q9kMZFWwF0gelBIXH3570JyyFEybRtTs4_IsGGsJr0-sbRJl1K0kHr2Zk7pP8JhyW5itPVynz8Dup6Dr01DVJQUmFZL_6xVRSslrY-rU/s1600-h/IMG_0324.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpeEJTw2aHimWWakIxpOxBLP3JkR1tp9Fs8bu3Q9kMZFWwF0gelBIXH3570JyyFEybRtTs4_IsGGsJr0-sbRJl1K0kHr2Zk7pP8JhyW5itPVynz8Dup6Dr01DVJQUmFZL_6xVRSslrY-rU/s320/IMG_0324.JPG" alt="" id="BLOGGER_PHOTO_ID_5384762145662397842" border="0" /></a><br /></div>Or take liberties as the cook and give yourself a little cup full to taste. <br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq68VAlMo4EKktiQq7APsRWZ4R3z9-XvSdL3WwJd0VHgNVKhSrhzAI6CrjRkgbwJbgIzyUg56rvXUARbqP73BNt8YqM7P9EY5JSKN3HHr8zbDNY3W6sry4TVLT4IH9Nq5eERBnkTyblVD8/s1600-h/IMG_0325.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq68VAlMo4EKktiQq7APsRWZ4R3z9-XvSdL3WwJd0VHgNVKhSrhzAI6CrjRkgbwJbgIzyUg56rvXUARbqP73BNt8YqM7P9EY5JSKN3HHr8zbDNY3W6sry4TVLT4IH9Nq5eERBnkTyblVD8/s320/IMG_0325.JPG" alt="" id="BLOGGER_PHOTO_ID_5384762141348785810" border="0" /></a><br /></div>Afterwards, you might find yourself cleaning out the bottom of the cup with your finger. <br /><br />Fabulous.<br /><br />See how much I love you? This is truly in my top three for precious recipes.<br /><br />And, btw, I did not end up using any salt in this batch. It was perfect. Make sure you taste the finished product first.StandsMomhttp://www.blogger.com/profile/01023620892139891864noreply@blogger.com1tag:blogger.com,1999:blog-6252094760424747809.post-13761453617016999062009-09-05T14:57:00.000-07:002009-09-05T15:10:51.622-07:00I Want These<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUcEXvRmBwUOD2Fvx7YAYOvXCL6AyI0E934-FGydpbdiuBJNozWys4mlZuoxPa59sREhnPuMZg4bui6HqeXqmIXm22huzZsqwD6kGjtwpXOw0qD-WITMjVSvij9bEOR_pGz3MtVSFWOvs6/s1600-h/3787618524_72165c6369.jpg"><img style="cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUcEXvRmBwUOD2Fvx7YAYOvXCL6AyI0E934-FGydpbdiuBJNozWys4mlZuoxPa59sREhnPuMZg4bui6HqeXqmIXm22huzZsqwD6kGjtwpXOw0qD-WITMjVSvij9bEOR_pGz3MtVSFWOvs6/s400/3787618524_72165c6369.jpg" alt="" id="BLOGGER_PHOTO_ID_5378106871805497250" border="0" /></a><br /></div><span style="font-size:180%;"><br /><span style="font-family: verdana;">I found this picture on </span><a style="font-family: verdana;" href="http://www.thepioneerwoman.com">ThePioneerWoman.com</a><span style="font-family: verdana;"> listed under the </span><a style="font-family: verdana;" href="http://thepioneerwoman.com/cooking/2009/08/shortbread-cookies/">Shortcake Cookies</a><span style="font-family: verdana;"> recipe in her cooking section. I had to share it. I LOVE things like this. LOVE them. </span><br /><br /><span style="font-family: verdana;">This is evidenced in a couple of posts I put on my personal blog several months ago. You can see them </span><a style="font-family: verdana;" href="http://standsfive.blogspot.com/2009/03/you-can-visit-kitchen-gadgets-part-1-at.html">here</a><span style="font-family: verdana;"> and </span><a style="font-family: verdana;" href="http://standsfive.blogspot.com/2009/03/more-kitchen-gadgets-part-3.html">here</a><span style="font-family: verdana;">. </span></span><br /><br />Happy cooking!StandsMomhttp://www.blogger.com/profile/01023620892139891864noreply@blogger.com0tag:blogger.com,1999:blog-6252094760424747809.post-25461427671298654312009-08-09T17:41:00.000-07:002009-08-09T17:54:18.969-07:00Beef and Sugar Snap Stir-Fry<span style="font-size:180%;">This is what we had for dinner tonight. It was quite good. Smelled very good while cooking. There wasn't much left in the pan when dinner was over - a very good sign.<br /><br />This recipe has a pretty good list of ingredients. You could easily do some of the prep work a day ahead to save yourself some time. (P.S. way obvious, but serve it with steamed rice...)<br /><br /></span><div style="text-align: center;"><span style="font-weight: bold;font-size:180%;" >Beef and Sugar Snap Stir-Fry</span><br /><span style="font-size:78%;">Cooking Light Magazine, July 2009</span><br /></div><span style="font-size:180%;"><br />3 T rice vinegar<br />2 T low-sodium soy sauce<br />1 (1 lb) flank steak, trimmed and thinly sliced against the grain<br />2 tsp sugar<br />2 tsp hoisin sauce<br />1/4 tsp salt<br />1/4 tsp crushed red pepper<br />2 tsp toasted sesame oil<br />1 cup chopped onion<br />1 tsp bottled minced ginger<br />1/2 tsp minced garlic<br />1 cup chopped red bell pepper<br />1/2 c carrots, cut in matchsticks<br />1 (8 oz) pkg fresh sugar snap peas<br />1/3 c chopped green onions<br /><br />Combine 1 T of the rice vinegar, 1 T of the soy sauce and the pre-cut flank steak in a large bowl. Set aside. Combine remaining rice vinegar, soy sauce, sugar, hoisin, salt and crushed red pepper in a small bowl; stir with a whisk. Set aside. Heat a large nonstick skillet over medium-high heat. Add 1 tsp of the sesame oil. Add beef mixture to pan; stir-fry 2 minutes or until done. Place beef in a bowl. Heat remaining 1 tsp oil in pan, still on med-high heat, and add the chopped onion. Saute 1 minute. Add giner and garlic; saute 15 seconds. Stir in bell pepper, carrot and peas. Saute about 3 minutes. Add vinegar mixture and beef to the pan and stir into the veggies. Cook approximately 2 minutes, or until thoroughly heated. Remove from heat and stir in the green onions. </span>StandsMomhttp://www.blogger.com/profile/01023620892139891864noreply@blogger.com0tag:blogger.com,1999:blog-6252094760424747809.post-7958531130080073132009-08-02T13:45:00.000-07:002009-08-02T13:58:15.933-07:00Lasagna in a BunOh, the <span style="font-style: italic;">joy</span> that comes from a meal my children love to eat. <br /><br /><span style="font-size:180%;">Lasagna in a Bun</span><br />thanks to Taste of Home<br /><br />8 sub or hoagie buns (8 inches)<br />1 pound ground beef<br />1 cup spaghetti sauce<br />1 T garlic powder<br />1 T Italian seasoning<br />1 c ricotta cheese<br />1/4 c grated parmesan cheese<br />1 cup (4 oz) shredded cheddar cheese, divided<br />1 cup (4 oz) shredded mozzarella cheese, divided<br /><br />Preheat oven to 350. Cut a 'V' out of the center of your rolls. Depending on the kind of rolls you get, you can either hollow it out a little or press down the inside of the roll. Save the pieces for something else. Or not. <br /><br />In a large skillet, cook the beef and drain. Add the spaghetti sauce, garlic powder and Italian seasoning. Cook 4-5 minutes or until heated through.<br /><br />Meanwhile, in a bowl, combine the ricotta, parmesan and a half cup each of the cheddar and mozzarella. <br /><br />To assemble, spoon the meat mixture into the buns. I pressed mine in with the back of a spoon to create a well for the cheese. Spoon the ricotta mixture onto the meat. Place rolls on a baking sheet, cover loosely with foil. Bake at 350 for 20-25 minutes. Uncover; sprinkle with remaining cheddar and mozzarella. Return to the oven for 2-3 minutes.<br /><br />These are SO good! My children loved them. My husband loved them. I loved them. Totally a keeper. Let me know what you think!!!StandsMomhttp://www.blogger.com/profile/01023620892139891864noreply@blogger.com0tag:blogger.com,1999:blog-6252094760424747809.post-3181078272212308052009-07-12T19:55:00.000-07:002009-07-15T19:57:49.786-07:00Brian's Slow-Grilled Pork Tenderloin<span style="font-size:180%;"><span style="font-size:100%;">This is one of the things we had for dinner this week. We got the pork tenderloin at Costco. One of our favorite seasonings for meat (beef, chicken and pork) is Cavender's Greek Seasoning. An old friend introduced it to us. I was skeptical at first. <span style="font-style: italic;">Greek</span> seasoning? Let me tell you - it's SO good. Very much worth a try. I recently got some at Walmart. Here's a photo so you know what you're looking for.<br /></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9y1urGOAiYwrHKezSoNA2DeZcWn7ya9Ov1JmimxR8RY3BlaogA50Iv-KjDpL-wwR4b8k1rU0sQ4kwwxvuDfCKqDMkLsYH-t1-ChqR_k25QjHGzyjETdiLHub1JqaxEy7RtlVIEdo5-2VR/s1600-h/Greek.jpg"><img style="cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9y1urGOAiYwrHKezSoNA2DeZcWn7ya9Ov1JmimxR8RY3BlaogA50Iv-KjDpL-wwR4b8k1rU0sQ4kwwxvuDfCKqDMkLsYH-t1-ChqR_k25QjHGzyjETdiLHub1JqaxEy7RtlVIEdo5-2VR/s400/Greek.jpg" alt="" id="BLOGGER_PHOTO_ID_5357777392186438962" border="0" /></a><br /></div><span style="font-size:180%;"><span style="font-size:100%;">Anyway - we were interested in seeing what new idea we could come up with for the meat tonight. This is what Brian concocted and I wanted to share it with you. It's very juicy and I'll be keeping it so we can do it again soon.<br /><br /><span style="font-size:180%;">Brian's Slow-Grilled Pork Tenderloin</span><br /><br />2-3 lbs. Pork Tenderloin<br />Cavender's Greek Seasoning<br />1/3 - 1/2 c olive oil<br />6 T Worcestershire sauce<br /><br />Generously season the pork with the greek seasoning. Place in ziploc with the olive oil and worcestershire sauce. Allow to marinade in the fridge for about 2-3 hours.<br /><br />Turn your grill on low (approx 300 degrees).<br />Spray a double layer of foil with cooking spray. Wrap the tenderloin and the marinade loosely inside the foil so the marinade can simmer around the meat. Place on the grill and cook until 130-140 internal temp. Remove the meat from the foil and place it directly on the grill. Continue cooking until greater than an internal temp of 160. The farther you go past 160, the more dry the pork will get...so be careful!<br /><br />We sliced the pork and served it with whole grain rolls, fresh broccoli and a fruit salad made with fresh strawberries and nectarines. The meat was so juicy and totally wonderful just on it's own. It was also fabulous inside the rolls with a little fresh butter. My kids scarfed it down. :)<br /></span><br /></span>StandsMomhttp://www.blogger.com/profile/01023620892139891864noreply@blogger.com0tag:blogger.com,1999:blog-6252094760424747809.post-37268382783429747532009-07-12T19:45:00.000-07:002009-07-12T23:35:22.355-07:00You have to try this...Yummy!!!<span style="font-size:180%;">As I was looking through my recipe pictures I came across pictures of <a style="font-style: italic; color: rgb(0, 153, 0);" href="http://www.thepioneerwoman.com/">PW's</a><span style="font-style: italic; color: rgb(0, 153, 0);"> </span><a href="http://thepioneerwoman.com/cooking/2009/05/baked-lemon-pasta/"><span style="font-style: italic; color: rgb(0, 153, 0);">Baked Lemon Pasta</span> </a>that my mom and I tried at the cabin a few weeks ago. It was <span style="font-style: italic;">sooooooo</span> delicious! We had it as a side dish with our steak, but you could easily serve it as a main dish too. Like the last recipes, I will post a link to the recipe, but I also have my own pictures. Please try this, you will not be disappointed!<br /></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9xGZri_28Vi8Z2QZEHWNfUjbpQj5u_I__GkhomhOWqJY8yIw_-HZKQGn9uSxdx1uJldcjAi_VRRp8w_8Dxw7JRr0tMAMF8xRubvlw7iVTImSJ-Q8BXb5C2CgKJQ-eykvt15RsLB6Re6q-/s1600-h/IMG_0690.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9xGZri_28Vi8Z2QZEHWNfUjbpQj5u_I__GkhomhOWqJY8yIw_-HZKQGn9uSxdx1uJldcjAi_VRRp8w_8Dxw7JRr0tMAMF8xRubvlw7iVTImSJ-Q8BXb5C2CgKJQ-eykvt15RsLB6Re6q-/s200/IMG_0690.JPG" alt="" id="BLOGGER_PHOTO_ID_5357774507425756706" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-XBDd9lBsdMsEQm5thS7OhGXrV6ZnRj1i_0KgVrWcR4V-031BjDjHtRTMShk2RXW6A1L-IMsAcVygAJlguB8I8daj8x5yIBWYbh_1SK7IzhKYrOPWKGhnMw0cWi0RV7pfC8IcUHIWbODv/s1600-h/IMG_0696.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-XBDd9lBsdMsEQm5thS7OhGXrV6ZnRj1i_0KgVrWcR4V-031BjDjHtRTMShk2RXW6A1L-IMsAcVygAJlguB8I8daj8x5yIBWYbh_1SK7IzhKYrOPWKGhnMw0cWi0RV7pfC8IcUHIWbODv/s200/IMG_0696.JPG" alt="" id="BLOGGER_PHOTO_ID_5357774497091767970" border="0" /></a>The McLaughlin'shttp://www.blogger.com/profile/15927914003272532275noreply@blogger.com0tag:blogger.com,1999:blog-6252094760424747809.post-63514767647556044822009-07-12T19:26:00.000-07:002009-07-12T19:53:21.624-07:00Sister's Weekend in Red LodgeWe decided to cook while we were in Red Lodge, and because there were six of us it worked out perfectly to break into two teams and take two meals each. My team, consisting of Ann, Gretchen, and I, made <span style="font-size:180%;"><a href="http://www.thepioneerwoman.com/">PW's</a></span> Chicken Scallopine and Fresh Green Beans One Way. They were both very delicious recipes and I highly recommend them!<br />Because I, in no way, can blog like PW can (and she deserves all the credit anyway), I'm going to post the links and you can look up her recipes. Enjoy!<br /><span style="font-size:180%;"><a href="http://thepioneerwoman.com/cooking/2009/03/chicken-scallopine/">Chicken Scallopine</a></span> And <span style="font-size:180%;"><a href="http://thepioneerwoman.com/cooking/2008/06/fresh-green-beans-one-way/">Fresh Green Beans One Way</a></span>!The McLaughlin'shttp://www.blogger.com/profile/15927914003272532275noreply@blogger.com0tag:blogger.com,1999:blog-6252094760424747809.post-31462645754737213552009-07-06T21:07:00.001-07:002009-07-06T21:54:32.043-07:00Is There Anybody Out There? AND - Let Me Tell You About.....<span style="font-size:180%;">What is the <span style="font-style: italic;">deal</span>? Isn't anyone cooking or baking anything these days?? <br /><br />Well, in small limited amounts. This time of year, we spend a lot of time just grilling steaks, hamburgers, chicken, etc. It's quick and easy. We are quite lucky here, actually. Our grill is hooked up to the house gas line and right outside the back door - so really, we grill all year long. Here in Colorado, we have so much sunshine and great weather that it's very easy to work that out. <br /><br />We tried out some great recipes at our Girls' Weekend in Montana and I think we'd love to share some of those with you. For example - Chicken Scallopine. Thin, lightly breaded chicken on linguine with a creamy, lemony sauce - mushro</span><span style="font-size:180%;">oms, capers. It's fabulous. Or how about steak bites? Take that steak, cut it into bite size pieces, sear it quickly to medium doneness <span style="font-size:78%;">(is this a word?)</span> in browned butter and serve. It's hard to stop popping those little nuggets of savory goodness in your mouth.<br /><br />Perhaps you'd like to try something a little swee</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTnnSs7kCtUjNQ5bhYYh5j-cgl2LlhTZexquqYqIgEff2sF_ceg7Zf1HLcwBX2dut8smcMjMABRXUyc-xaXbg9pIwDZnjdRRY0UQS3rkuPZRM4G4DuqGIYA0Imuj_cGFjWTTXy03a68NuN/s1600-h/photo-761506.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTnnSs7kCtUjNQ5bhYYh5j-cgl2LlhTZexquqYqIgEff2sF_ceg7Zf1HLcwBX2dut8smcMjMABRXUyc-xaXbg9pIwDZnjdRRY0UQS3rkuPZRM4G4DuqGIYA0Imuj_cGFjWTTXy03a68NuN/s400/photo-761506.jpg" alt="" id="BLOGGER_PHOTO_ID_5355565208372306162" border="0" /></a><span style="font-size:180%;">ter? Two words: <span style="font-style: italic;">CAKE BALLS</span>. I'm having a lot of fu</span><span style="font-size:180%;">n w</span><span style="font-size:180%;">ith these sweet little treats. This is a terrible picture, snapped quickly wit</span><span style="font-size:180%;">h my phone. I'd been working on these for a while and I was tired. It's hard to see, but each of these little balls are stuck on a lollipop stick. <br /><br />Where are we getting all of these fabulous recipes? <a href="http://www.thepioneerwoman.com">The Pioneer Woman</a>. Have you heard of her? I want to give her proper credit. One of my blogging BFF's got into a little hot water after copying and pasting someone else's article on <a href="http://landersons.blogspot.com/2009/06/eric-d-snider-yelled-at-me.html">her blog</a> (even though she very plainly listed who had written it, etc.). So, in honor of <a href="http://www.thepioneerwoman.com">PW</a> and all that I love about her, I will give her the 'props' and provide adequate link-age to <a href="http://www.thepioneerwoman.com">her site</a>. She is everything I will never be. Gorgeous, living out on some ranch loving her life, cooking and taking pictures like a pro., homeschooling her kids... <span style="font-style: italic;">Please</span> don't take this the wrong way. I salute her. I envy most of it. <span style="font-size:78%;">Not the homeschooling thing, tho.</span> <br /><br />My Savory Sis introduced me to <a href="http://www.thepioneerwoman.com">PW</a> and it took me several weeks to finally go to her <a href="http://www.thepioneerwoman.com">website</a>. After I looked around a little while, I was kicking myself for not going sooner.<br /><br />I love that she cooks manly food. My husband loves manly food. I love that she makes awesome impressive desserts. I LOVE making things like that - and they are surprisingly easy and totally do-able. Like the <a href="http://thepioneerwoman.com/cooking/2009/03/cake-pop-lesson-1-the-cake-ball/">Cake Balls</a>. The first batch I made was a larger ball. I used my large scoop. White cake, dipped in white candy coating, gently dusted with edible 'pearls' and sparklies. They looked like mini little wedding cakes. Oh, the <span style="font-style: italic;">joy</span>. For the 4th of July, I made them with my little scoop and put them on sticks so they looked like lollipops. So much festivity and edible red, white and blue. Giddiness, I tell you. Just plain giddy! I see lovely things in my cake ball future. Eyeballs for Halloween. Snowmen for Christmas, or red and green edible cake ball ornaments <span style="font-size:78%;">(uh...no, <span style="font-style: italic;">not</span> for the tree. You have to <span style="font-style: italic;">eat</span> them)</span>. Pink and blue 'rattles' for baby showers. Cake balls for the kids birthday treats at school. I know you're excited now too. <br /><br /></span><div style="text-align: center;"><span style="font-size:180%;"><span style="font-size:78%;">P.S. -- you can also make the best little balls out of a bag of oreos. <br />Toss the whole thing in your food processor and grind it up. Add a block of room temp cream cheese. <br />Really. Form balls, refridge until solid and dip to your hearts content. <br />Mmmmmmmmmmmm! Can you imagine and oreo/peanut butter ball? Srsly!!!</span></span><br /></div><span style="font-size:180%;"><br />Anyway, sorry about the lack of attention to this lovely yummy food-site. Stop by in a week or so. We'll have some great stuff up for you to try. I've got the best chicken and pasta salad. So good for summer and potlucks. So healthy. And so very colorful. I promise.<br /><br />Keep on cooking!! I'll be blogging at you soon!<br /></span>StandsMomhttp://www.blogger.com/profile/01023620892139891864noreply@blogger.com2tag:blogger.com,1999:blog-6252094760424747809.post-26305359770087573102009-05-06T08:04:00.000-07:002009-05-06T13:43:45.243-07:00Breakfast Food - YUM!!!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh35a6mWwbw9Q1EXBq3xZyI0GYyhSX9j4XD1m9SKzDWLRd8mAruyBGEm2J_-SzSBw9rlzy0K0cplOWl1omBIRgllTJgtuc-2rYzV59xKtgYGuLWgN6q8UmS_xAWxeD8ejuViRa2V_Es-WGC/s1600-h/DSC_7400.JPG"><img style="cursor: pointer; width: 320px; height: 168px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh35a6mWwbw9Q1EXBq3xZyI0GYyhSX9j4XD1m9SKzDWLRd8mAruyBGEm2J_-SzSBw9rlzy0K0cplOWl1omBIRgllTJgtuc-2rYzV59xKtgYGuLWgN6q8UmS_xAWxeD8ejuViRa2V_Es-WGC/s320/DSC_7400.JPG" alt="" id="BLOGGER_PHOTO_ID_5332785737015738002" border="0" /></a><br /></div><br />This was our spread for Easter breakfast. All of these items are fantastic! I highly recommend them on their own or in any combination. I quote Grandma Jean,<br /><br /><div style="text-align: center;">"This should go down in history as the Easter Brunch we have every year from now on." <br /></div><br />Wonderful. As a side note, we also served <a href="http://thesavorysisters.blogspot.com/2009/03/beautiful-bacon.html">baked bacon</a> and an Orange Pomegranate drink (see below).<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaIUaByLohNs15d2BNlF7rMsU0RFxVsO9WQ99VkDZksoKr6RKD3hhT5iXsUVK81dsY11oO6aU-DeLiEBgG2GPr7ycF2Rui2w7OY9mc01NAbJd0NoGLEkSt6w05I915_3FgnF6U_qYBr2uw/s1600-h/DSC_7385.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaIUaByLohNs15d2BNlF7rMsU0RFxVsO9WQ99VkDZksoKr6RKD3hhT5iXsUVK81dsY11oO6aU-DeLiEBgG2GPr7ycF2Rui2w7OY9mc01NAbJd0NoGLEkSt6w05I915_3FgnF6U_qYBr2uw/s320/DSC_7385.JPG" alt="" id="BLOGGER_PHOTO_ID_5332785733632433186" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpesfsKaIYvDphm5sjNul555l-6aXzTJIbZVA0gjMHCv8up8A6wOsz1UEtKK2VZb7O4HhFKhPneP6Lw6ND1oPN3tHSG603AaqKjOsOie3BL7mvSlyaesNTL68zUfmw6-ruT8YMHLdgAa1k/s1600-h/DSC_7381.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpesfsKaIYvDphm5sjNul555l-6aXzTJIbZVA0gjMHCv8up8A6wOsz1UEtKK2VZb7O4HhFKhPneP6Lw6ND1oPN3tHSG603AaqKjOsOie3BL7mvSlyaesNTL68zUfmw6-ruT8YMHLdgAa1k/s320/DSC_7381.JPG" alt="" id="BLOGGER_PHOTO_ID_5332785727439208402" border="0" /></a></div><div style="text-align: center;"><span style="font-size:180%;">NUTTY ORANGE COFFEE CAKE<br />Recipe by Paula Deen<br />Baked by Martha McLaughlin and Grandma Jean<br /></span></div><br /><!--concordance-begin--> <ul><li>3/4 cup granulated sugar</li><li>1/2 cup chopped pecans</li><li>2 teaspoons orange zest</li><li>2 (12-ounce) cans refrigerated buttermilk biscuits (10 count)</li><li>1 (8-ounce) package cream cheese</li><li>1/2 cup (1 stick) melted butter</li><li>1 cup sifted confectioners' sugar</li><li>2 tablespoons fresh orange juice</li></ul> <!--concordance-end--> <p> Preheat the oven to 350 degrees F. </p><p>In a small bowl, combine the granulated sugar, pecans, and zest; set aside. Separate the biscuits. Place about 3/4 teaspoon cream cheese in the center of each biscuit. Fold each biscuit in half over the cheese, pressing the edges to seal. Dip the biscuits in melted butter, then dredge in the granulated sugar mixture. Place the biscuits, curved-side down, in a single layer in the hollows of a lightly greased 12-cup bundt pan, spacing them evenly (do not stack). Place any remaining biscuits around the tube, filling any gaps. Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture. Bake for 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter. Combine the confectioners' sugar and orange juice, stirring well; drizzle the glaze over the warm cake. Serve warm. </p><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQq879FbulDKZJMJHRK01cxPGOZ_NTkNQ_i7DkRjrJv6FhlzDU7rR1PLrbr3h_IMHYcZ8-a7isXBJPfCbQFnSlNBwfcYjrz5pYnU3hUYzGeBSCBP-WxulH1-bq8yyFtdBW1uTy-aObFcbL/s1600-h/DSC_7401.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQq879FbulDKZJMJHRK01cxPGOZ_NTkNQ_i7DkRjrJv6FhlzDU7rR1PLrbr3h_IMHYcZ8-a7isXBJPfCbQFnSlNBwfcYjrz5pYnU3hUYzGeBSCBP-WxulH1-bq8yyFtdBW1uTy-aObFcbL/s320/DSC_7401.JPG" alt="" id="BLOGGER_PHOTO_ID_5332785724270934146" border="0" /></a></div><div class="message clearfix" id="msg_0"><div class="column body" id="scroll_here"><div class="text"><div style="text-align: center;"><span style="font-size:180%;">BREAKFAST CASSEROLE</span><br /><span style="font-size:180%;">Recipe by ???</span><br /><span style="font-size:180%;">Made by Sara Cady</span><br /></div><br /><ul><li>1 lb sausage cooked, crumbled, and well drained (I lay mine in paper towel to make sure I get all the grease off. This is important.)</li><li>10 eggs lightly beaten</li><li>3 cups light cream or 1/2 and 1/2</li><li>1 tsp salt</li><li>1 or 2 green onions thinly slices (more or less, to taste)</li><li>1 tsp dry mustard</li><li>1 loaf french bread cubed (I love Walmart french bread)</li><li>1 cup shredded cheddar</li><li>1 cup shredded swiss<br /></li></ul>Grease a 9x13 pan and lay the bread out evenly in the pan. Combine eggs, cream, salt, dry mustard, onions and mix together. Sprinkle sausage and cheese over the bread and pour the egg mixture evenly over the top. Cover with foil or wrap and refrigerate over night. (I have left his in the refrigerater a day or two.) Take out of fridge and let warm up on counter for an hour or so before baking. Bake at 350 with the cover OFF for an hour or until golden brown. I can tell when this is done because it will get all puffed up and bubbly. I have to cover the top towards the end of baking so it won't get too brown. This will usually bake longer than an hour, especially if it is cold out of the fridge.</div></div></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP8eRlgpEAgKolCmJ1-MQ-E1n0bJma0diclxVjtP4z9Pf022ZAQeabOGARcNZ8sivhFuRdTGpTsOHn2IkGrlP9Tq3WpBsppO9yRuiMuPcQijWpZAZeRgpVSQJ7UGQ7XMCsiGlHQ-PKk9bP/s1600-h/DSC_7402.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP8eRlgpEAgKolCmJ1-MQ-E1n0bJma0diclxVjtP4z9Pf022ZAQeabOGARcNZ8sivhFuRdTGpTsOHn2IkGrlP9Tq3WpBsppO9yRuiMuPcQijWpZAZeRgpVSQJ7UGQ7XMCsiGlHQ-PKk9bP/s320/DSC_7402.JPG" alt="" id="BLOGGER_PHOTO_ID_5332785719350592418" border="0" /></a><br /></div><div style="text-align: center;"><span style="font-size:180%;">BLUEBERRY BAKED FRENCH TOAST</span><br /><span style="font-size:180%;">Recipe by The Pioneer Woman</span><br /><span style="font-size:180%;">Made by Martha McLaughlin</span><br /></div><br /><ul><li>1 family size bag Stacy's Pita Chips - Simply Naked</li><li>7 large eggs</li><li>2 cups whole milk</li><li>1/2 cup heavy cream</li><li>1/2 cup sugar</li><li>2 T vanilla </li><li>6 oz fresh blueberries</li><li>1/2 cup all-purpose flour</li><li>1/2 cup packed brown sugar, plus a little more</li><li>1 T ground cinnamon</li><li>1/4 tsp salt</li><li>1 stick (1/2 cup) butter, softened<br /></li></ul>Generously butter a 9x13 pan. Pour the entire bag of pita chips into the pan. Combine eggs, milk, cream, vanilla and sugar in a large bowl. Stir until well blended. Pour over the pita chips. Cover tightly with foil and stick it in the fridge for 8-9 hours or overnight. <br /><br />The next morning, take the pita chips out of the fridge about 30 minutes before you're ready to bake. Preheat your oven to 350. Sprinkle your washed blueberries over the top of the chips. In a separate bowl, combine flour, brown sugar, cinnamon, salt and butter. Cut the butter in with a pastry cutter until crumbly and sprinkle over the top of the blueberries. Bake uncovered for 35-45 minutes, until golden brown on top. You can serve it with softened butter, and/or maple or blueberry syrup. I thoroughly enjoyed it fresh out of the pan and on its own. It is also completely scrumptious cold the next day. You'll never regret making this. In fact, I'm considering having a modified version of this entire meal for my Mother's Day dinner. Yes, dinner. <br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOBGvBymA_NAngypW7YbMVm6dwin1eiDrhgPXEvwc4kPSahjAuTw_LTDBie0tHmVcYJb1KvNEN2vqpWKJ1Es9J2ure86nvj_06FNTA_GyCaLhcpd0piQ8K__aHL1FioUl-iOq_i_L2Tpd/s1600-h/DSC_7403.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOBGvBymA_NAngypW7YbMVm6dwin1eiDrhgPXEvwc4kPSahjAuTw_LTDBie0tHmVcYJb1KvNEN2vqpWKJ1Es9J2ure86nvj_06FNTA_GyCaLhcpd0piQ8K__aHL1FioUl-iOq_i_L2Tpd/s320/DSC_7403.JPG" alt="" id="BLOGGER_PHOTO_ID_5332785928886436754" border="0" /></a><br /></div><div style="text-align: center;"><span style="font-size:180%;">SARA'S FRUIT SALAD</span><br /><span style="font-size:180%;">Recipe By ???</span><br /><span style="font-size:180%;">Made by Sara Cady</span><br /></div><br /><ul><li>2 cups sliced strawberries</li><li>2 cups red grapes</li><li>2 cups green grapes</li><li>2 red apples, peeled, cored and cubed</li><li>2 green apples, peeled, cored and cubed</li><li>1 large can pineapple chunks, well drained</li><li>1/4 cup coconut</li><li>1/2 cup sour cream</li><li>1/2 cup mayo</li><li>1/2 cup sugar</li><li>3 oz cream cheese</li></ul>In a large bowl, combine all of the fruit and coconut. In a separate bowl, combine the remaining ingredients and pour over the fruit. Stir to combine and serve.<br /><br /><div style="text-align: center;"><span style="font-size:180%;">ORANGE POMEGRANATE JUICE<br />Recipe by ???<br />Made by Martha McLaughlin<br /></span></div><br /><ul><li>64 oz POM juice</li><li>32 oz Orange Juice</li><li>1.5-2 2L bottles 7up</li></ul>StandsMomhttp://www.blogger.com/profile/01023620892139891864noreply@blogger.com1tag:blogger.com,1999:blog-6252094760424747809.post-32169140326190965202009-04-28T19:14:00.000-07:002009-04-28T19:27:14.477-07:00Spinach Bacon QuicheI decided to make this yummy little quiche for dinner tonight. It is one of Paula Deen's recipes and is delicious! It is definitely one of my favorites! I was going to do a before shot, but forgot until it had been in the oven for awhile. Oops!<br /><br />Spinach Bacon Quiche<br /><br />6 large eggs, beaten<br />1 ½ cups heavy cream<br />Salt and pepper to taste<br />2 cups chopped fresh baby spinach, packed<br />1 pound bacon, cooked and crumbled<br />1 ½ cups shredded Swiss cheese<br />1 (9-inch) refrigerated pie crust, fitted to 9-inch glass pie plate<br /><br />Preheat oven to 375 degrees. Combine the eggs, cream, salt and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.<br /><br />Cooks notes: I decided to throw in some sliced baby portabello mushrooms (delish!) I also used a 9 1/2 inch pie plate so I need to add another egg and 1/4-1/2 cup more cream.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZmiN2yMWa_YgaqqVLc30P1aJI-nrUqIwiN2LZAd1GEmzLuDbYfcOGolY_26p7t6eLsU9yjc4LBqq0hfq95A8q6MVRdD1iVpxn__QD119F1KqbnmWBxruqEo_fTyjSGa9YOIhVOilf0UH9/s1600-h/100_4577.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZmiN2yMWa_YgaqqVLc30P1aJI-nrUqIwiN2LZAd1GEmzLuDbYfcOGolY_26p7t6eLsU9yjc4LBqq0hfq95A8q6MVRdD1iVpxn__QD119F1KqbnmWBxruqEo_fTyjSGa9YOIhVOilf0UH9/s320/100_4577.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5329933213896087746" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8HvprOg1vMmlyrvis7B-GgJg-P665M-DXTxK0XQ-ohgjb_C5PCRKaArY_mtKuPaXUj2mqxL-_2ymtisFDtahHDC5W0uaHQxVrWZdGFo6AN4l_L4Ron1AtC9HKFIQU4Gk_IWm6gr_lhOb/s1600-h/100_4578.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8HvprOg1vMmlyrvis7B-GgJg-P665M-DXTxK0XQ-ohgjb_C5PCRKaArY_mtKuPaXUj2mqxL-_2ymtisFDtahHDC5W0uaHQxVrWZdGFo6AN4l_L4Ron1AtC9HKFIQU4Gk_IWm6gr_lhOb/s320/100_4578.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5329933207919959602" /></a><br /><br />I gave Ann a hard time for taking a picture on a pink plate, then I did it myself! <br /><br />Enjoy!The McLaughlin'shttp://www.blogger.com/profile/15927914003272532275noreply@blogger.com0tag:blogger.com,1999:blog-6252094760424747809.post-59851840438720213952009-04-19T09:35:00.000-07:002009-04-19T09:44:49.219-07:00Good Morning, Muffins!Here is another delicious recipe from the wonderful Pioneer Woman. She calls them Good Morning Muffins, although, they are so good you could enjoy them at any time of the day! Here's what you'll need...(my little helper wanted to be in the picture too, but you don't need one of those.)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivU6rC5Wd3cHUfcPfO1Ar1KsLKC3RegLYGi3u5465ozVes3HwXpnO9oNAEgtVQbZZh41ZHnODczOPgJPUgydWT90OHRqQGxJ6R-WLQ-e-68vhbZJ3iP5NGmtvNyC_n4GhUYdyGA4d4h-eu/s1600-h/100_4555.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 261px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivU6rC5Wd3cHUfcPfO1Ar1KsLKC3RegLYGi3u5465ozVes3HwXpnO9oNAEgtVQbZZh41ZHnODczOPgJPUgydWT90OHRqQGxJ6R-WLQ-e-68vhbZJ3iP5NGmtvNyC_n4GhUYdyGA4d4h-eu/s320/100_4555.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5326442872328336722" /></a><br /><br />Good Morning Muffins<br />Makes 18 muffins<br /><br />4 cups flour<br />1/2 cup sugar<br />2 tablespoons baking powder<br />1/2 cup shortening (can use 1/4 cup shortening with 1/4 cup butter)<br />2 cups orange marmalade<br />1 cup orange juice<br />1 teaspoon vanilla<br />2 eggs, beaten<br /><br />Topping:<br />3/4 cup sugar<br />1 teaspoon cinnamon<br />1 teaspoon nutmeg<br />1 tablespoon plus 1 teaspoon melted butter<br />1/4 teaspoon salt<br />wheat germ (optional)<br /><br />Preheat oven to 375 degrees.<br />Sift together flour, sugar, and baking powder. Place in a mixing bowl.<br />Use a pastry cutter to mix in shortening (or butter/shortening if desired).<br />Mix marmalade, orange juice, and vanilla in a small bowl. Pour into dry ingredients.<br />Beat eggs and pour into the bowl.<br />Mix all ingredients together gently, using fewer than 10 large strokes.<br />In a small bowl, mix topping ingredients.<br />Fill muffin pans with batter. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin.<br />Sprinkle wheat germ over the top for extra crunch.<br />Bake for 20 to 22 minutes until done. Remove from pan and cool on wire rack. Eat warm or at room temperature.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3UWRO_EYDn6hNj-EvkySmWOM6D0RUqZO-lk39iVfg-CUdRk3MS1CuaEqSBuLPNHLgfx8IxdkROeAUllViyKa05SJWCektF8J3SGdrJqxgqVwy_cwtqxOKvAwO9rCT1TOPdagAGy5peEHT/s1600-h/100_4563.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 197px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3UWRO_EYDn6hNj-EvkySmWOM6D0RUqZO-lk39iVfg-CUdRk3MS1CuaEqSBuLPNHLgfx8IxdkROeAUllViyKa05SJWCektF8J3SGdrJqxgqVwy_cwtqxOKvAwO9rCT1TOPdagAGy5peEHT/s320/100_4563.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5326444049496476786" /></a><br /><br />Enjoy!The McLaughlin'shttp://www.blogger.com/profile/15927914003272532275noreply@blogger.com2tag:blogger.com,1999:blog-6252094760424747809.post-13442041699793610972009-04-15T09:36:00.000-07:002009-04-15T10:22:36.035-07:00At Last -- Lasagna and Garlic Bread<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPA-Rxf06ZdAMoWHngXz4BYdLPre2q0GnRu0N_JPgup-7gUmQXa0lnl_mGJJ7CsgDs2VRGjbGJxlABJ4-qWFp9m794IKwszL4t_p9VtNZQbXZVyy7XpthqJXOqhsC6k22hV4dDr5SI5rM2/s1600-h/DSC_7358.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPA-Rxf06ZdAMoWHngXz4BYdLPre2q0GnRu0N_JPgup-7gUmQXa0lnl_mGJJ7CsgDs2VRGjbGJxlABJ4-qWFp9m794IKwszL4t_p9VtNZQbXZVyy7XpthqJXOqhsC6k22hV4dDr5SI5rM2/s320/DSC_7358.JPG" alt="" id="BLOGGER_PHOTO_ID_5324959609155388066" border="0" /></a><br /></div><br /><span style="font-size:180%;">Got this one from Food Network. It <span style="font-style: italic;">is</span> involved and time consuming. I remember as a kid, asking my mom to make lasagna. She told me it was too involved and time consuming. There <span style="font-style: italic;">are</span> easy lasagna recipes out there. The kind that use cottage cheese instead of ricotta. Not all that bad, even. But occasionally - I think involved and time consuming is necessary. I can guarantee, however, that all of your time and energy is <span style="font-style: italic;">more than worth the effort</span>! You will love it, and so will all of the people who are blessed enough to partake. </span><br /><h2>Basic Red Sauce:</h2> <ul><li>2 (28-ounce) cans whole peeled tomatoes</li><li>2 tablespoons olive oil</li><li>11/2 cups chopped yellow onions (1 medium yellow onion)</li><li>1 teaspoon minced garlic (about 2 cloves garlic)</li><li>1/2 teaspoon salt</li><li>1/2 teaspoon dried basil</li><li>1/2 teaspoon dried oregano </li><li>1/8 teaspoon ground black pepper</li><li>2 (15-ounce) cans tomato sauce</li><li>3 tablespoons tomato paste</li><li>2 cups water</li><li>1 teaspoon sugar</li></ul> <!--concordance-end--> <p> Place the tomatoes in a large bowl and squeeze to break into small pieces. Set aside. </p><p>In a heavy 5-quart pot, heat the olive oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes. Add the tomato sauce, tomato paste, water, sugar and reserved crushed tomatoes, stir well, and bring to a simmer. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally. </p><p>Remove from the heat, and use as needed. </p><p>Yield: 10 cups (2 1/2 quarts) </p>You can make this sauce well ahead of time if you like. You can also freeze it. <br /><br />Moving on...<br /><h1>1-2-3 Lasagna <!--concordance-begin--> </h1><ul><li>2 pounds ground beef</li><li>5 cups Basic Red Sauce, recipe follows</li><li>1 (15-ounce) container ricotta</li><li>2 large eggs</li><li>1 cup grated Parmesan </li><li>1 pound grated Mozzarella </li><li>1/2 teaspoon Emeril's Essence</li><li>1/2 teaspoon salt</li><li>2 teaspoons chopped fresh parsley</li><li>1 teaspoon dried basil</li><li>1/4 teaspoon ground black pepper</li><li>12 dried (uncooked) lasagna noodles</li></ul> <!--concordance-end--> <p> Preheat the oven to 375 degrees F. </p><p>In a large saucepan, add the ground beef and brown over medium heat. Season with salt, pepper, and Essence. Add the tomato sauce and simmer for 10 minutes. </p><p>In a large bowl fold together the ricotta cheese, eggs, 1/2 cup grated Parmesan, 1/2 cup grated mozzarella, the Essence, salt, parsley, basil, and black pepper. </p><p>Spread 1 cup of the tomato sauce in the bottom of a 3-quart (13 by 9 by 2-inch) casserole. Lay 3 lasagna noodles lengthwise down the dish. The noodles should not touch one another. Spoon 3/4 cup of the ricotta mixture over the noodles, and spread evenly with a rubber spatula. Sprinkle 1 cup of the mozzarella evenly over the ricotta. Repeat with the remaining ingredients, for a total of 4 layers of noodles. Sprinkle the remaining 1 cup of mozzarella over the top layer of tomato sauce, and top with the remaining 1/2 cup of Parmesan. </p><p>Cover the casserole tightly with aluminum foil, and bake, covered, for 1 hour. </p><p>Remove the casserole from the oven, and remove the aluminum foil. Return to the oven and bake, uncovered, for 10 minutes. </p>Remove from the oven and let sit for 10 minutes before serving<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh46LAVb50yKTCVxD8yIQPKcG3rhJ5eMM9bytW0qlqZVD5hW8aLctNxqYJakekpj3Nq97iDZU85tWse9_eR0HnqTpZzo7Cb6o0MfEtQ2XX322sd63CSv-rs9oAIdcqHWsxsRU989Ec1eO3k/s1600-h/DSC_7365.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh46LAVb50yKTCVxD8yIQPKcG3rhJ5eMM9bytW0qlqZVD5hW8aLctNxqYJakekpj3Nq97iDZU85tWse9_eR0HnqTpZzo7Cb6o0MfEtQ2XX322sd63CSv-rs9oAIdcqHWsxsRU989Ec1eO3k/s320/DSC_7365.JPG" alt="" id="BLOGGER_PHOTO_ID_5324959619270379426" border="0" /></a><br /></div><div style="text-align: center;"><span style="font-size:78%;">I do not know why I used a pink plate for this picture. Duh! </span><br /></div><br /><h1>Garlic Bread</h1> <ul><li>1 loaf french bread, split in half lengthwise</li><li>12 T butter, soft</li><li>2 T olive oil</li><li>1/2 c shredded parmesan cheese</li><li>3/4 tsp Emeril's Essence</li><li>2 tsp garlic, minced</li><li>1 tsp dried parsley</li><li>1/2 tsp salt</li></ul>Mix together and spread onto the bread. Place on a baking sheet lined with foil. Bake at 350 for 15-18 minutes.StandsMomhttp://www.blogger.com/profile/01023620892139891864noreply@blogger.com3tag:blogger.com,1999:blog-6252094760424747809.post-88381351628038978012009-04-08T13:56:00.001-07:002009-04-08T14:32:49.439-07:00Nobody's Perfect<div style="text-align: center;"><span style="font-size:180%;"><span style="font-weight: bold; font-style: italic;">Ooooooops!!!</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLuJMoBo0n7DYDgeebwFVHAf4LdZzjceNu9a4_4u2UbTBsx6alPHKyNKeyAcp4oa4xVkcmQodismAcxOOqsDDmI5tohVrdIc5j7YEkLqmtrCmybnx9vsGx4qrpPmAQaADP2OL-SvIA5fzL/s1600-h/DSC_7356.JPG"><img style="cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLuJMoBo0n7DYDgeebwFVHAf4LdZzjceNu9a4_4u2UbTBsx6alPHKyNKeyAcp4oa4xVkcmQodismAcxOOqsDDmI5tohVrdIc5j7YEkLqmtrCmybnx9vsGx4qrpPmAQaADP2OL-SvIA5fzL/s400/DSC_7356.JPG" alt="" id="BLOGGER_PHOTO_ID_5322427418485420130" border="0" /></a></div><br /><span style="font-size:130%;">Btw, the lasagna is coming up this evening, I promise. It's been in the works most of the day. The house smells (ed) fantastic. However, I <span style="font-style: italic;">had</span> to share this with you. I decided this morning that we needed to have strawberry shortcake after dinner. So, I made a special trip to the grocery store to get the cake mix, the fresh cream, the strawberries. For the record, I <span style="font-style: italic;">did not know</span> that there is a difference between an angel food cake pan and a Bundt pan. Apparently a big difference.</span><br /><span style="font-size:130%;"><br />The first thing I noticed was the faint aroma of toasted marshmallow. Not a bad odor. But then it got a little stronger and I decided to check on the cake. The lovely picture above is what I found. Of course I ran and got the camera. My learning experience can by yours too, right?</span><br /><br /><div style="text-align: center;"><span style="font-size:180%;">Exhibit A<br /><span style="font-weight: bold;">The Bundt Pan</span><br /></span></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCU3vKfjWT60mpDPTg9TLFqMgfCfOJ84XSk6kZAwMw7YgU3XKm3UJov-EXikdMDTDXQq_79Qyo4hsy60jMcHwbtb7Sgoxn2FNPMTvcmE5q-qiBxpTPAhJ0ZgKvNCYI8YBtXRHYsBCpaZJ9/s1600-h/bundt.JPG"><img style="cursor: pointer; width: 230px; height: 230px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCU3vKfjWT60mpDPTg9TLFqMgfCfOJ84XSk6kZAwMw7YgU3XKm3UJov-EXikdMDTDXQq_79Qyo4hsy60jMcHwbtb7Sgoxn2FNPMTvcmE5q-qiBxpTPAhJ0ZgKvNCYI8YBtXRHYsBCpaZJ9/s320/bundt.JPG" alt="" id="BLOGGER_PHOTO_ID_5322435956705395474" border="0" /></a><br /></div><div style="text-align: center;"><span style="font-size:180%;">Exhibit B<br /><span style="font-weight: bold;">The Angel Food Cake Pan</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEGvQ3Z4EzWv5j26V3j-Z_j20XaxluEZAKKD0jvs5GZzUoTtiV7qMnjtrww4u7MIUCiw__zJLPjyf14rMlPJAVQcCBCJsqEN4Aqwq2St35EmdxIT3C-8R568YeZ6FozKEyg6L3773BPbD/s1600-h/angelpan.jpg"><img style="cursor: pointer; width: 320px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEGvQ3Z4EzWv5j26V3j-Z_j20XaxluEZAKKD0jvs5GZzUoTtiV7qMnjtrww4u7MIUCiw__zJLPjyf14rMlPJAVQcCBCJsqEN4Aqwq2St35EmdxIT3C-8R568YeZ6FozKEyg6L3773BPbD/s320/angelpan.jpg" alt="" id="BLOGGER_PHOTO_ID_5322435956834560290" border="0" /></a><br /><br /><div style="text-align: left;"><span style="font-size:85%;">Lesson learned.</span><br /></div></div>StandsMomhttp://www.blogger.com/profile/01023620892139891864noreply@blogger.com0tag:blogger.com,1999:blog-6252094760424747809.post-64395103266575608772009-04-06T20:18:00.000-07:002009-04-06T21:13:57.845-07:00Coconut Rice & Beef Stir-FryMy dear friends...this is one of my favorites. I found it in a Cooking Light magazine several years ago <span style="font-style: italic;font-size:78%;" >(Yay!!! Cooking Light!!!)</span> <span style="font-size:78%;">(we don't cook full fat stuff <span style="font-style: italic;">all</span> the time. Just 90% of the time...haha!)</span> Let's begin.<br /><br />For the rice:<br /><br />1 cup water<br />1/4 tsp salt<br />Dash ground red pepper<br />14 oz can regular or light coconut milk<br />1 cup uncooked jasmine or sticky rice<br /><br />For the Stir-fry:<br /><br />1 tsp dark sesame oil<br />1 lb flank steak, sliced thin against the grain<br />1 c vertically sliced onion<br />1 c red bell pepper strips<br />3 c sliced bok choy<br />2 T chopped fresh cilantro<br />1 T chili garlic sauce (such as Lee Kum Kee)<br />1/4 tsp salt<br />1/4 tsp pepper<br />Lime wedges<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7FvH6wp1HNyJZiRp9x32NarBEp1SROKhE8Ts4OPR69973jRkU4PZlQDfHZkr-z3I4hogIMx6SIkN1NaZroeE50CouBAixWd1rKN0BKuJ5gN8C5jqF-H4z20Uws3qKYlzEwxDUewRLW5Nv/s1600-h/DSC_7334.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7FvH6wp1HNyJZiRp9x32NarBEp1SROKhE8Ts4OPR69973jRkU4PZlQDfHZkr-z3I4hogIMx6SIkN1NaZroeE50CouBAixWd1rKN0BKuJ5gN8C5jqF-H4z20Uws3qKYlzEwxDUewRLW5Nv/s320/DSC_7334.JPG" alt="" id="BLOGGER_PHOTO_ID_5321784523317171586" border="0" /></a><br /></div><br />To cook the rice, combine the water, coconut milk, salt and red pepper. Bring to a boil. Add the rice, turn down the heat, cover and simmer about 20 minutes or until done. <br /><br />This is not a difficult recipe. The hardest part is just the prep-work, and that's not all hard. Let's start with bok choy. I hadn't ever purchased, let alone used, bok choy before I found this recipe. I spent several minutes in the produce at the grocery store, trying to locate it, having no idea what I was looking for. I would love to make this easier for anyone else in the same boat. Here is a photo of bok choy. Don't you love how Brian got it to stand up for the picture? <br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHxDvXcfdoRGasbr5oh42UTQYnAV-d-pUSvACI0NqirL_SLMhb5o_dlFwwSGCsQ0xgmFsQYaPx1g8TCu3EaoDi-2kMwVqfaqJbK4M8H_-kWBxOFV9w7x2aYHzGOhituAdKPmQvS0dr1Nzk/s1600-h/DSC_7338.JPG"><img style="cursor: pointer; width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHxDvXcfdoRGasbr5oh42UTQYnAV-d-pUSvACI0NqirL_SLMhb5o_dlFwwSGCsQ0xgmFsQYaPx1g8TCu3EaoDi-2kMwVqfaqJbK4M8H_-kWBxOFV9w7x2aYHzGOhituAdKPmQvS0dr1Nzk/s320/DSC_7338.JPG" alt="" id="BLOGGER_PHOTO_ID_5321784519732895666" border="0" /></a><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigHtXqe2ODLM1snbv8fPl5s0umfnc70g1B_A3kWCmVmY8hhp4uupKK9L6WkpFVstZxR28sEq5wYwBdjFwYvWgim8KOyg0Iw3q_I6MpRZBGoCC7CdHPRztjiZQweuP6a2gzNEt8o7hwAVY1/s1600-h/DSC_7339.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigHtXqe2ODLM1snbv8fPl5s0umfnc70g1B_A3kWCmVmY8hhp4uupKK9L6WkpFVstZxR28sEq5wYwBdjFwYvWgim8KOyg0Iw3q_I6MpRZBGoCC7CdHPRztjiZQweuP6a2gzNEt8o7hwAVY1/s320/DSC_7339.JPG" alt="" id="BLOGGER_PHOTO_ID_5321784530989243410" border="0" /></a><br /></div><br />After washing the leaves, I split them up the middle first. <br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhThLw8681XD3VIovif1nyi8FZUmPE-Dkf0Ug4tDJ34GsS5UJ4sPZrLWOMFTAyS3Lf5g1KOEeOHi5m2W58XFc3HvEb2xvb8Uzh0QUfyMmL8YIxbDw06wIz0DJnGYqMwKnDBITfdIh8_bzq_/s1600-h/DSC_7340.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhThLw8681XD3VIovif1nyi8FZUmPE-Dkf0Ug4tDJ34GsS5UJ4sPZrLWOMFTAyS3Lf5g1KOEeOHi5m2W58XFc3HvEb2xvb8Uzh0QUfyMmL8YIxbDw06wIz0DJnGYqMwKnDBITfdIh8_bzq_/s320/DSC_7340.JPG" alt="" id="BLOGGER_PHOTO_ID_5321784531769088242" border="0" /></a><br /></div><br />Then I cut it into thin strips.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpNvx5VGCs9T8BPla7jQ8RbaFX2409d6Jqi86zBrLZczlczya9oVNMsRLA5tmTH1alUB6vIbpYvfDdj6SnlfJwy2DEcaI8T2no3Gp3b_oasWJipwdMG5QeR4o96vYvq-PcWlmRcijDqQYm/s1600-h/DSC_7341.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpNvx5VGCs9T8BPla7jQ8RbaFX2409d6Jqi86zBrLZczlczya9oVNMsRLA5tmTH1alUB6vIbpYvfDdj6SnlfJwy2DEcaI8T2no3Gp3b_oasWJipwdMG5QeR4o96vYvq-PcWlmRcijDqQYm/s320/DSC_7341.JPG" alt="" id="BLOGGER_PHOTO_ID_5321784535416345890" border="0" /></a><br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglKi2qStgfCYQmbai2fJB-JutozcWQUGz6JMDSaiNduGDlqlm1G7wOy474-Q5YRI5qZU67JazNnSUH1B1aJ_2Gl123Xu5e59t-LtDVK5vSKrlpg4Cq0UAaOuXgI7bwhyphenhyphenKRPr8bM8ydg_D4/s1600-h/DSC_7343.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglKi2qStgfCYQmbai2fJB-JutozcWQUGz6JMDSaiNduGDlqlm1G7wOy474-Q5YRI5qZU67JazNnSUH1B1aJ_2Gl123Xu5e59t-LtDVK5vSKrlpg4Cq0UAaOuXgI7bwhyphenhyphenKRPr8bM8ydg_D4/s320/DSC_7343.JPG" alt="" id="BLOGGER_PHOTO_ID_5321784948287875026" border="0" /></a><br /></div><br />One of the things I immediately loved about bok choy is that it's like having two kinds of veggies in your dish. The leaves cook down, similar to fresh spinach. The stem remains crispy and fresh. <br /><br />Flank steak is a relatively inexpensive cut of meat. There are a lot of different things you can do with it. The recipe calls for 1 lb, but I shoot for more like 1 1/2 lbs. Flank steak usually comes from the store rolled or folded into thirds. Just unfold it and lay it out on your cutting surface. I like to have somewhat smaller pieces of meat in the finished dish, so I split the flank steak up the middle and then slice it as thinly as possible against the grain. Don't get in a hurry and then cut it too thick. <br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ7oDIJ6iCaUw854d_V_FXGgFCadXeuEm_Vtf6HF4N3P6heUIjC0hNHiugbozXhgfFlQlnmqN38GD9cVWdy34oFXGViKdBh6Zo4tmqTs5e2X_ji2DPO7H522f1PncQwj17Th8siKWD4yTs/s1600-h/DSC_7345.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ7oDIJ6iCaUw854d_V_FXGgFCadXeuEm_Vtf6HF4N3P6heUIjC0hNHiugbozXhgfFlQlnmqN38GD9cVWdy34oFXGViKdBh6Zo4tmqTs5e2X_ji2DPO7H522f1PncQwj17Th8siKWD4yTs/s320/DSC_7345.JPG" alt="" id="BLOGGER_PHOTO_ID_5321784948953255602" border="0" /></a><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUnyFosD1VMsmKQidNxILizSLFBiQkY8esms5ba5mRNzbEmsyz7yRIwphmrYXx3l6sc5MkRFTKAVt-BNjp6U2Og0Ntq1d4i6q2-ENgHtottqlwBWA7e6-sNswU0-o6gBlKQoWaD_dklcym/s1600-h/DSC_7346.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUnyFosD1VMsmKQidNxILizSLFBiQkY8esms5ba5mRNzbEmsyz7yRIwphmrYXx3l6sc5MkRFTKAVt-BNjp6U2Og0Ntq1d4i6q2-ENgHtottqlwBWA7e6-sNswU0-o6gBlKQoWaD_dklcym/s320/DSC_7346.JPG" alt="" id="BLOGGER_PHOTO_ID_5321784957304575058" border="0" /></a><br /></div><br />Then you can cut your onion and pepper into strips and chop up the fresh cilantro to your desired size. I decided to use yellow and red pepper, just to zip up the color a little.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOp81LMVCD72soOUEgpa3OgeyIolq1d4ayXJQtMw30AOtKAGgb3OKuPNNrhByny0329RQhl7ZIa_XfZFbU_-d0HX_l3VQol-TDYHRHJaF7Ac8Gjijq6t3vZxCEKtlpDll158bhAdGA6eOi/s1600-h/DSC_7347.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOp81LMVCD72soOUEgpa3OgeyIolq1d4ayXJQtMw30AOtKAGgb3OKuPNNrhByny0329RQhl7ZIa_XfZFbU_-d0HX_l3VQol-TDYHRHJaF7Ac8Gjijq6t3vZxCEKtlpDll158bhAdGA6eOi/s320/DSC_7347.JPG" alt="" id="BLOGGER_PHOTO_ID_5321784953663421058" border="0" /></a><br /></div><br />Heat your sesame oil in a large pot, on med-high to high heat. Add the flank steak and cook it until done. Remove the meat, cover with foil and keep it warm. In the hot pan, add the onion and pepper. Stir fry for about 5 minutes. Add the bok choy and cook for another 3 minutes. <br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmuO_D8lrlqtjB9QP3gBXPjW4PS2y0qjsoWjc1EaX9d2YlHKwrjMbmcIpW6UTe7LLaTgRzap15yxsVYRxO0taUN_9NwQiQxJTWqTMCAC6KK0K4gNjj14Um7k3j5BwJWoV5sBm8qDS0sga/s1600-h/DSC_7349.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmuO_D8lrlqtjB9QP3gBXPjW4PS2y0qjsoWjc1EaX9d2YlHKwrjMbmcIpW6UTe7LLaTgRzap15yxsVYRxO0taUN_9NwQiQxJTWqTMCAC6KK0K4gNjj14Um7k3j5BwJWoV5sBm8qDS0sga/s320/DSC_7349.JPG" alt="" id="BLOGGER_PHOTO_ID_5321784958691258658" border="0" /></a><br /></div><br />Return the meat to the pan, along with the cilantro, the chili garlic sauce, salt and pepper. (You can use more of the chili garlic sauce, if you would like it to have a good kick.) Cook two minutes or until thoroughly heated. <br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizcwLnQnjdnPfHnhfMvudTqO-IA8lSzULhsWjcPUtE5_hXZpGFcpGJcd1zdMplbafLHzAXnORAoN4ZnUS9B05Rbn5Qs3oA3Otyed7TQnaEp_VT4wXw87GUPN64A9_t8imVNDPqZ4g3ZFBd/s1600-h/DSC_7351.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizcwLnQnjdnPfHnhfMvudTqO-IA8lSzULhsWjcPUtE5_hXZpGFcpGJcd1zdMplbafLHzAXnORAoN4ZnUS9B05Rbn5Qs3oA3Otyed7TQnaEp_VT4wXw87GUPN64A9_t8imVNDPqZ4g3ZFBd/s320/DSC_7351.JPG" alt="" id="BLOGGER_PHOTO_ID_5321785097507049554" border="0" /></a><br /></div><br />Serve the stir-fry with the coconut rice and the lime wedges. We were very surprised and pleased with the lime. Squeeze it over the top. It adds just the right finishing touch. In fact, you might find yourself adding more. Tonight, we also had some potstickers on the side. <br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivvUBUlikAUc5VlCJRwzVUS4AHiomiEC8QZiJBOBMvVdBb8AvEZ8pFe9UcC_KOtU1va4keZTV2ksi8QILWDuTaRfKpAMpO5bDXFHTmZSBN06GHJTu0XXdU6EVeQBedFfB5BIC7di-7moap/s1600-h/DSC_7353.JPG"><img style="cursor: pointer; width: 320px; height: 278px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivvUBUlikAUc5VlCJRwzVUS4AHiomiEC8QZiJBOBMvVdBb8AvEZ8pFe9UcC_KOtU1va4keZTV2ksi8QILWDuTaRfKpAMpO5bDXFHTmZSBN06GHJTu0XXdU6EVeQBedFfB5BIC7di-7moap/s320/DSC_7353.JPG" alt="" id="BLOGGER_PHOTO_ID_5321785100461746514" border="0" /></a><br /></div>StandsMomhttp://www.blogger.com/profile/01023620892139891864noreply@blogger.com2tag:blogger.com,1999:blog-6252094760424747809.post-63512673360104048912009-04-01T08:57:00.000-07:002009-04-01T09:11:46.220-07:00Corn, Avocado, and Tomato SaladI apologize for not having a picture to post of this delectable salad. (I guess you're just going to have to make it to see what it looks like!) I haven't made it in awhile, but it has been on my mind and I can't wait for the first chance I get to make it! <br />I found this recipe in the Paula Deen & Friends cookbook. If you know me, you know that I love Paula Deen. She is a great cook and is my favorite, next to the Pioneer Woman :) Anyway, give this salad a try...it's delicious!<br /><br />Salad: <br />2 cups corn, fresh or frozen<br />1 avocado, diced into 1/2-inch pieces<br />1 pint cherry tomatoes, halved<br />1/2 cup finely diced red onion<br /><br />Dressing:<br />2 tablespoons olive oil<br />1 tablespoon fresh lime juice<br />1/2 teaspoon grated lime zest<br />1/4 cup chopped cilantro<br />1/4 teaspoon salt<br />1/8 teaspoon pepper<br /><br />Combine the corn, avocado, tomatoes, and onion, in a large glass bowl. <br />Whisk together the dressing ingredients in a measuring cup. Pour over the salad and toss gently to mix. Serves 4 to 6.<br /><br />Cook's notes: I use the super sweet frozen corn (because it's more convenient and tastes great) and I like to cook it and toss it in with the other ingredients when it's still hot. <br /><br />ENJOY!The McLaughlin'shttp://www.blogger.com/profile/15927914003272532275noreply@blogger.com0tag:blogger.com,1999:blog-6252094760424747809.post-58681498490138749502009-03-28T19:30:00.000-07:002009-03-28T20:25:28.863-07:00Unexpected and Delicious - By Ann<span style="font-size:130%;">Several days ago, I cooked a turkey breast in my crockpot. It turned out pretty good. Not the best I've had, but it served the purpose. I had tons of left over meat, though. I've been thinking that I wanted to make a turkey pot pie. But - I don't always like it when I cut into a whole pie and the filling spills out and you don't get equal and uniform pieces. I have a DeMarle brioche pan (shown below). It's silicone. I decided to try making small, individual pies. After reading two or three different recipes, I decided to just throw something together.<br /><br /><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg3kFBllYIrPngoKdZ9V8XZMEP9av0Uys4VMsuhexoxczYK1DlC7tDdkcMtRrbxSOEO_Gh9TqE9HLeoV-Utp3EgvbB2-HfEaOzdfd6UFweQjJyZIq7XIkXE9utYFL-jHsJNJ14FcFj4Qh8/s1600-h/demarle.jpg"><img style="cursor: pointer; width: 154px; height: 88px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg3kFBllYIrPngoKdZ9V8XZMEP9av0Uys4VMsuhexoxczYK1DlC7tDdkcMtRrbxSOEO_Gh9TqE9HLeoV-Utp3EgvbB2-HfEaOzdfd6UFweQjJyZIq7XIkXE9utYFL-jHsJNJ14FcFj4Qh8/s320/demarle.jpg" alt="" id="BLOGGER_PHOTO_ID_5318437486949144226" border="0" /></a><br /></div><span style="font-size:130%;"><br />This is what I did.<br /><br /><span style="font-weight: bold;">Mini Turkey Pot Pies</span><br /><br />Filling:<br /><br />1-2 cups chopped, cooked turkey<br />1/2 c diced carrot<br />1/2 c diced celery<br />1/2 onion, diced<br />1/4 c butter<br />Salt and Pepper<br />1 can Cream of Mushroom soup<br />1/2 to 3/4 c milk<br /><br />To speed things up, I placed the carrot, celery and onion in a bowl with about 1/2 cup of water. I covered it and cooked it for about 2-3 minutes in the microwave. Until crisp tender. I then drained off the water and sauted it in a sauce pan in the butter on the stove for just a couple of minutes. I added salt and pepper and then the can of soup. Using the milk, I thinned out the mixture a little. I then stirred in the turkey and more milk to reach the consistency I wanted. I turned off the heat and moved on to the pie crust.<br /><br />Pie Crust:<br /><br />1 c flour<br />1/4 tsp salt<br />1/3 c shortening<br />3 T very cold water<br /><br />Place flour and salt in a bowl with shortening. Cut the shortening in with a pastry cutter until well blended at crumbly. Add the water and gently combine. It may seem dry, but it will come together. It makes a very light and flaky crust. One batch is enough for the bottom of one pie pan. If you wish to cover the top of your pie as well, you will need to double this recipe. In the case of these little pot pies, I had to double it. I rolled the dough out thin, cut it into circles and carefully lined each of the cups. I scooped the filling in to each one and then covered them with another circle of pie crust dough, and cut a small slit in the top with a knife. The little pies baked at 350 for 30-35 minutes. Here is the finished product. Each little pie is the size of a muffin.<br /><br /><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDgfIUlIvhg1mBl9Z7jim8GIGOi7ISluERhEuL7ECtNoqtIJ-p9GDhxEmIJ1aCaFeH06pbVARgXilFLdMdiV5CCZNeXiJLcnYLEnIz-I59_VDMWdp8sFf1nTs3j7cJQli9SYWDRVwFf6rG/s1600-h/DSC_7319.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDgfIUlIvhg1mBl9Z7jim8GIGOi7ISluERhEuL7ECtNoqtIJ-p9GDhxEmIJ1aCaFeH06pbVARgXilFLdMdiV5CCZNeXiJLcnYLEnIz-I59_VDMWdp8sFf1nTs3j7cJQli9SYWDRVwFf6rG/s320/DSC_7319.JPG" alt="" id="BLOGGER_PHOTO_ID_5318440518019322098" border="0" /></a><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEf41Cp14CNry7D3PPcWj8mF4YL2G461FYQ8w9l4me671sMags5MQQ3aftyj_CkKT2aU3kcjUuIOh8qjcwTs1gtrWM0XYu5YzslrojhvIbpmORy7iKnCkADnQzTtntee1CtR3vwBaknbnq/s1600-h/DSC_7321.JPG"><img style="cursor: pointer; width: 320px; height: 249px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEf41Cp14CNry7D3PPcWj8mF4YL2G461FYQ8w9l4me671sMags5MQQ3aftyj_CkKT2aU3kcjUuIOh8qjcwTs1gtrWM0XYu5YzslrojhvIbpmORy7iKnCkADnQzTtntee1CtR3vwBaknbnq/s320/DSC_7321.JPG" alt="" id="BLOGGER_PHOTO_ID_5318440530490858482" border="0" /></a><br /></div><span style="font-size:130%;"><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0P8bqQohk2z-qda9jRLDeRi6ce-2DIgbn56uI6ZU9BC3znau6q7E2_sBngBzsTilGDpOLPe-5tHJlKniuJh3aq1p6b1yPoESgypcxccedGWgZYWmR65Ge6Yeae1UdJQra9f_maUUkhuW8/s1600-h/DSC_7322.JPG"><img style="cursor: pointer; width: 320px; height: 290px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0P8bqQohk2z-qda9jRLDeRi6ce-2DIgbn56uI6ZU9BC3znau6q7E2_sBngBzsTilGDpOLPe-5tHJlKniuJh3aq1p6b1yPoESgypcxccedGWgZYWmR65Ge6Yeae1UdJQra9f_maUUkhuW8/s320/DSC_7322.JPG" alt="" id="BLOGGER_PHOTO_ID_5318440531354304962" border="0" /></a></div><span style="font-size:130%;"><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUv7ClJ28grQ8aUTu_HXqiJ1HkSYzbrEx3NOfZ8KzL8gytv8kwrbPGlageWaYTliD-eMLY8J2i8pxK4n7NFTr0WbQ0GgBb5Ro2T1qNURk1zwLiUHuJjShtG9EJBE8hPrVpPPJPbtVe9G9a/s1600-h/DSC_7324.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUv7ClJ28grQ8aUTu_HXqiJ1HkSYzbrEx3NOfZ8KzL8gytv8kwrbPGlageWaYTliD-eMLY8J2i8pxK4n7NFTr0WbQ0GgBb5Ro2T1qNURk1zwLiUHuJjShtG9EJBE8hPrVpPPJPbtVe9G9a/s320/DSC_7324.JPG" alt="" id="BLOGGER_PHOTO_ID_5318440537815873074" border="0" /></a><br /></div><br /><span style="font-size:130%;">What I would do differently? I'd roll the crust as thin as I could possibly get it (while still being able to handle it, of course). I would also make the filling a little bit more soupy. It needed just a tad more juice. I think I might bake them closer to 40-45 minutes. Some more crisp on the dough would have been great. <br /><br />My son said he wanted a big bowl of the filling. It was very tasty, and such a very simple recipe. Don't you love it when things like that just come together?</span>StandsMomhttp://www.blogger.com/profile/01023620892139891864noreply@blogger.com2tag:blogger.com,1999:blog-6252094760424747809.post-40585151371853457762009-03-28T18:54:00.000-07:002009-03-28T21:12:29.059-07:00Marry Me, Meatball!I tried another one of Pioneer Woman's recipes tonight...and it was fabulous! She wasn't kidding when she said they will smell so good you'll want to marry them. I especially felt this way after eating them! So here it goes...BBQ Meatballs accompanied by Delicious Creamy Mashed Potatoes.<br /><br />BBQ Meatballs - Comfort Food to the Max<br /><br />Meatballs<br /><br />1 1/2 pounds ground beef<br />3/4 cup quick-cooking oats<br />1 cup milk<br />3 tablespoons very finely minced onion<br />1 1/2 teaspoon salt<br />plenty of ground black pepper<br /><br />Sauce<br /><br />1 cup ketchup<br />2 tablespoons sugar<br />3 tablespoons vinegar<br />2 tablespoons Worcestershire<br />4 to 6 tablespoons onion<br />Dash of Tabasco<br /><br />Preheat oven to 350 degrees.<br />Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.<br />Remove from freezer and immediately dredge in unseasoned flour. <br />Brown meatballs in canola oil until just brown. Place into a baking dish.<br />Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty french bread.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7uNZdcgkOCxjisLYSHy6b5L2GhwP0PDOdviaDsjk6WiZYy-pc_CZk1Uh-33ZTb50TNGOPyBvGZb6AM7o_XDwmKwL5lTHwVT9KBUXlsa5BsGnt9-gvHBV-jcVx1d6Dj90e3Jiv12ikvaX9/s1600-h/100_4510.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7uNZdcgkOCxjisLYSHy6b5L2GhwP0PDOdviaDsjk6WiZYy-pc_CZk1Uh-33ZTb50TNGOPyBvGZb6AM7o_XDwmKwL5lTHwVT9KBUXlsa5BsGnt9-gvHBV-jcVx1d6Dj90e3Jiv12ikvaX9/s320/100_4510.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5318424845548059426" /></a><br /><br />Delicious, Creamy Mashed Potatoes<br /><br />5 pounds Russet or Yukon Gold Potatoes<br />1 1/2 sticks (3/4 cup) Butter<br />1 8-ounce pkg. (softened) Cream Cheese<br />1/2 to 3/4 cup Half & Half<br />1/2 to 1 tsp. Lawry's Seasoning Salt<br />1/2 to 1 tsp. Black Pepper<br /><br />Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30-35 minutes. When they're cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost-but not totally-fall apart. <br /><br />Drain the potatoes in a large colander. when the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.<br /><br />Turn off the stove and add the butter, cream cheese, and half & half. Mash to your heart's content. Then, add the Lawry's and pepper. <br /><br />Stir well and place in a medium sized baking dish and top of with a few pats of butter. Place in a 350 degree oven and heat until butter is melted and potatoes are warmed through.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimoTgRtzpVbVGHafj5wTWOQk2e0j9m28tx6xlyYMknuKIvf2xi7cZsDcqBedgbRs4s3bbScVNj-_MkG6Q2_Hly1-XE1jJfXk0-GtDZJog_y9z4twleySr8jZP0hlCKK5q7xmrZ1tDyiQ_2/s1600-h/100_4513.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimoTgRtzpVbVGHafj5wTWOQk2e0j9m28tx6xlyYMknuKIvf2xi7cZsDcqBedgbRs4s3bbScVNj-_MkG6Q2_Hly1-XE1jJfXk0-GtDZJog_y9z4twleySr8jZP0hlCKK5q7xmrZ1tDyiQ_2/s320/100_4513.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5318456953006397458" /></a><br /><br />ENJOY!The McLaughlin'shttp://www.blogger.com/profile/15927914003272532275noreply@blogger.com2tag:blogger.com,1999:blog-6252094760424747809.post-71763317179186754792009-03-27T19:40:00.000-07:002009-03-27T21:01:36.419-07:00Beautiful BaconI thought it would be fun to share how I like to cook bacon. My sister Sara actually told me about this a few years ago after finding it in a Taste of Home magazine. I like this method because it is so much cleaner and easier than the traditional frying.<br /><br />First I line a cookie sheet with foil and then the bacon. It can overlap a little because bacon always shrinks when it cooks. I put it in a preheated 400 degree oven and cook for about 10 minutes. I then like to turn the bacon and put back in the oven for 5 or 6 minutes (or longer, depending on how crispy you want the bacon). After it is done "baking" I take it out and put it on a paper towel lined plate. If you like to use bacon drippings, then just pour them into the container of your choice. Cleanup is easy, just throw away the foil and that's it! Here are before and after pictures.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_rzHt1rvvovSugx7-6VLavDfE2o83UzYG_f9kyjwPBrOTzJKnYCaJ7g72hOxRO2UAFqYHi86fPPyh0OqsjKTTQL0GTTB8ESnAsmhlIn3qJ175tf92vBKJXHdc2oEMvBJhHSQcdijv1lk/s1600-h/100_4503.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_rzHt1rvvovSugx7-6VLavDfE2o83UzYG_f9kyjwPBrOTzJKnYCaJ7g72hOxRO2UAFqYHi86fPPyh0OqsjKTTQL0GTTB8ESnAsmhlIn3qJ175tf92vBKJXHdc2oEMvBJhHSQcdijv1lk/s320/100_4503.JPG" alt="" id="BLOGGER_PHOTO_ID_5318066217256682370" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCpuMpPIzYUk6ARkav_RxVY2EkdyX-cCfPygRlQGDIuol34JcyaBQoLn3R9ZK0aKSHyzXTwypLvg4AeC9UVQgDesyYjjSgbTD0h1UbRTIfSS-iIII5E90IcmI4Jh4wy_fgxLIeRgilEQyL/s1600-h/100_4505.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCpuMpPIzYUk6ARkav_RxVY2EkdyX-cCfPygRlQGDIuol34JcyaBQoLn3R9ZK0aKSHyzXTwypLvg4AeC9UVQgDesyYjjSgbTD0h1UbRTIfSS-iIII5E90IcmI4Jh4wy_fgxLIeRgilEQyL/s320/100_4505.JPG" alt="" id="BLOGGER_PHOTO_ID_5318066213038073682" border="0" /></a>The McLaughlin'shttp://www.blogger.com/profile/15927914003272532275noreply@blogger.com2tag:blogger.com,1999:blog-6252094760424747809.post-1976052429463650512009-03-25T20:44:00.000-07:002009-03-25T21:08:34.995-07:00Apple DumplingsHere is a recipe I just tried on Monday night. I got it from the pioneer woman's blog...if you have not heard of her I feel sorry for you. My mom told me about her a couple months ago and I've already tried a number of her recipes. So, you can be sure to see more on here from her. I highly recommend you check out her blog www.thepioneerwoman.blogspot.com. I am here merely to reaffirm how wonderful her recipes are! So on to the dumplings...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVhdxeFIMarKMQAvnKdDSQ_Di71lP_ZR6fBCXNpRNYwSG6t3GuXHAVONmimymBBjIMPboDDHBqRSPYapmZtvTMGI7Moxtd3qhYI7YHww9JVWwGGwwtj9Xz6ovR8JdLNnGQMGIcFmZ4xUb/s1600-h/100_4497.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVhdxeFIMarKMQAvnKdDSQ_Di71lP_ZR6fBCXNpRNYwSG6t3GuXHAVONmimymBBjIMPboDDHBqRSPYapmZtvTMGI7Moxtd3qhYI7YHww9JVWwGGwwtj9Xz6ovR8JdLNnGQMGIcFmZ4xUb/s320/100_4497.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5317338471197413522" /></a><br />Here are the ingredients you will need, minus the cinnamon because I forgot to get that out until the end. <br /><br />2 Granny Smith Apples<br />2 Cans Crescent Rolls<br />2 Sticks Butter<br />1 1/2 Cups Sugar<br />1 tsp Vanilla<br />Cinnamon<br />1 Small Can of Mt. Dew or about 8 oz<br /><br />Peel and core apples, cut apples into 8 slices each. Roll each apple slice in a crescent roll and place in a buttered 9 x 13 baking dish. Melt butter, add in sugar and barely stir. Then add in the vanilla and stir a little more but not enough to completely mix the ingredients. Pour mixture over the dumplings. Pour the Mt. Dew around the edges of the pan and in between the two rows of dumplings. Sprinkle generously with cinnamon and bake in 350 degree preheated oven for about 40 minutes. You want the dumplings nice and golden brown. Serve the dumplings warm with ice cream and make sure to spoon some of the sauce on top. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCjHw0nsjTcr8Bx9HUtQhLX8fu4nDUkIXjP3rq2FncNkPHu6lsN0MtspvJH1xXATOEapGSgmKjwi9tWD5vsFkBAN4WGnSwemPfweRJaqph9PtZfOOmqCz_E219Xx3-YxAJWfT2vavNHw8e/s1600-h/100_4500.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCjHw0nsjTcr8Bx9HUtQhLX8fu4nDUkIXjP3rq2FncNkPHu6lsN0MtspvJH1xXATOEapGSgmKjwi9tWD5vsFkBAN4WGnSwemPfweRJaqph9PtZfOOmqCz_E219Xx3-YxAJWfT2vavNHw8e/s320/100_4500.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5317341269842826226" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUsS4_qMMofrvbB7jaEVNjS5-Ep_FdQrb5f8AgM-KHdE-LTa9OhROJETLZueibckY6OGb43SnWv7wx0vEgGQbiQwklSFulIskjgzSTpmc7wO9rc_dbywl0y6Ov9DAQiVEVzmsPKbAigKAx/s1600-h/100_4502.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUsS4_qMMofrvbB7jaEVNjS5-Ep_FdQrb5f8AgM-KHdE-LTa9OhROJETLZueibckY6OGb43SnWv7wx0vEgGQbiQwklSFulIskjgzSTpmc7wO9rc_dbywl0y6Ov9DAQiVEVzmsPKbAigKAx/s320/100_4502.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5317341264401724962" /></a><br /><br />Here is the finished product...like The Pioneer Woman says...These are beyond imaginable!The McLaughlin'shttp://www.blogger.com/profile/15927914003272532275noreply@blogger.com1tag:blogger.com,1999:blog-6252094760424747809.post-66157020174823536942009-03-25T16:30:00.000-07:002009-03-25T17:15:26.205-07:00Basic WafflesThis recipe comes from the The All New Joy of Cooking cookbook. My husband always makes these. They come out fabulous. It's one of our favorite 'Breakfast for Dinner' menu items. The recipe gives you the option of using anywhere from 4-16 tablespoons of butter. They say, 4 T for a reduced-fat waffle, 8 T for classic light and fluffy, or 16 T for the "crunchiest most delicious waffle imaginable."<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSNLWLKtulteFUAN4dKsxDYpB3LppXrN4nrA5j75siyTrCiOzj2UCTF90pcQWYdQAUbRqOgrUSdYypupNJ8_F99lJazgoOCTwBB3ADPzaiHu0w99wiqDChT6_dO9_ZaSLBNCwpwBkFqiX/s1600-h/DSC_7083.JPG"><img style="cursor: pointer; width: 200px; height: 166px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSNLWLKtulteFUAN4dKsxDYpB3LppXrN4nrA5j75siyTrCiOzj2UCTF90pcQWYdQAUbRqOgrUSdYypupNJ8_F99lJazgoOCTwBB3ADPzaiHu0w99wiqDChT6_dO9_ZaSLBNCwpwBkFqiX/s200/DSC_7083.JPG" alt="" id="BLOGGER_PHOTO_ID_5317283182605313106" border="0" /></a></div><span style="font-size:130%;"><span style="font-weight: bold;">Basic Waffles</span></span><br /><br />Whisk together:<br />1 3/4 c all-purpose flour<br />1 T baking powder<br />1 T sugar<br />1/2 tsp salt<br />Whisk together in another bowl:<br />3 large eggs, well beaten<br />4-16 T unsalted butter, melted<br />1 1/2 c milk<br /><br /><span style="font-size:78%;">TIPS and INFO<br /><br />Is your waffle iron getting hot? Turn that on. We haven't ever made these with unsalted butter, because I don't ever buy it, except at Christmas time for my most special Christmas cookies. Whole milk will give you the best result, but all others, even skim, work just fine.<br /><br /><span style="font-size:130%;"><span style="font-size:100%;">Pour wet ingredients into dry and gently whisk together in a very few strokes. The batter should have a pebbled look, similar to a muffin batter. You do not have to mix it until it's all smooth. Don't worry. Those lumps will work themselves out. If you wish you may fold in one or more of the following:<br /><br />1/2 c raisins or finely diced soft dried fruit, fresh or frozen blueberries or raspberries, finely chopped/toasted nuts, thinly sliced banana, crumpled cooked bacon, shredded cheese, or 1/4 sweetened dried coconut, or grated semisweet or milk chocolate.</span><br /><br /><span style="font-size:78%;">We have never mixed anything additional into our batter, but the book offered those suggestions.<br /><br /><span style="font-size:100%;">Spoon 1/2 c batter (or the amount recommended by your waffle iron) onto the hot iron. Spread the batter to within 1/4 inch of the edge, close the lid and bake to golden brown. Serve immediately. Or, keep warm in a single layer on a rack in a 200 degree oven while you finish cooking the rest. Serve with maple syrup, butter (yes more butter), jam, fresh fruit, homemade syrup, whipped cream, etc. Oh, did I say <span style="font-style: italic;">homemade</span> syrup? Why...yes I did. Hmmmmm. Do you want that recipe too?<br /><br />Btw, I love these waffles the next day just toasted in the toaster, buttered and sprinkled with cinnamon sugar. I eat them like toast. Of course, all slathered in yumminess is great too!<br /><br /><span style="font-weight: bold;font-size:130%;" ><span style="font-size:130%;">Buttermilk Syrup</span><br /><br /></span><span style="font-size:130%;"><span style="font-size:100%;">1 c sugar<br />1/2 c buttermilk<br />1/2 butter<br />1 tsp corn syrup<br />1/2 tsp baking soda<br />1 tsp vanilla<br /><br />Combine sugar, milk, butter and corn syrup in a sauce pan. Bring to a boil over medium-low heat. Cook 4-5 minutes, stirring occasionally. Remove from heat. Stir in vanilla and baking soda.<br /><br /><span style="font-size:78%;">TIPS and INFO<br /><br />I got the homemade syrup recipe from one of my sisters, Sara. Thank you Sara. This syrup tastes kind of like melted caramel. You need to make sure you use a pan with plenty of room. The baking soda stirred into the syrup when it's so hot causes a lovely puffing up reaction. I love that part. My kids love that part. It's pretty cool, actually. One other thing...why just 1 tsp corn syrup, you might ask? Especially when you're measuring out 1 tsp of corn syrup. I heard on FoodTV that adding a touch of CS to a recipe like this cushions the granulated sugar just enough that it won't re-crystalize in the recipe. Awesome, huh? Don't leave it out, even though that tiny bit might seem insignificant.</span><br /><br />Another easy topping, which I did recently -<br /><br />Wash and hull fresh strawberries. Cut into bite-size pieces. Stir in some powdered sugar until dissolved. It will create a yummy syrup over your strawberries. Add a squeeze of some citrus. Lemon juice, orange, juice, etc. It helps soften up the strawberries. Also called:<br /></span></span></span></span></span></span><div style="text-align: center;"> </div><div style="text-align: center;"> </div><p style="font-style: italic; text-align: center;"><span style="font-size:78%;"><b>Maceration</b>, also known as <b>macerating</b> in <a href="http://en.wikipedia.org/wiki/Food" title="Food">food</a> preparation refers to softening or breaking into pieces with liquid.<br />Raw, dried or preserved <a href="http://en.wikipedia.org/wiki/Fruit" title="Fruit">fruit</a> or <a href="http://en.wikipedia.org/wiki/Vegetables" title="Vegetables" class="mw-redirect">vegetables</a> are soaked in <a href="http://en.wikipedia.org/wiki/Liquid" title="Liquid">liquid</a> to soften and to absorb the flavor of the liquid.<a href="http://thefoody.com/glossary/glossarym.html" class="external autonumber" title="http://thefoody.com/glossary/glossarym.html" rel="nofollow">[1]</a> In the case of fruit, they are often just sprinkled with <a href="http://en.wikipedia.org/wiki/Sugar" title="Sugar">sugar</a>, then left to sit and release their own <a href="http://en.wikipedia.org/wiki/Juice" title="Juice">juices</a>. This process makes the food more flavorful and easier to chew and digest.<br />Maceration is often confused with <a href="http://en.wikipedia.org/wiki/Marination" title="Marination">marination</a> (also known as marinating), which is the process of soaking foods in a seasoned, often acidic, liquid before cooking. (compliments of Wikipedia)</span></p>Anyway, I squeezed a couple of clementines over my strawberries and served them on the waffles, along with freshly whipped cream. Heaven.StandsMomhttp://www.blogger.com/profile/01023620892139891864noreply@blogger.com1tag:blogger.com,1999:blog-6252094760424747809.post-9115451059294471332009-03-24T22:25:00.000-07:002009-03-24T22:37:38.518-07:00We're on??? This is fantabulogisuticituic! Lol! Ann, you pretty much said everything I would have so I guess I just need to tell a little about me...<br />I am a single-working-studying mom who's trying to get into dental hygiene school at Sheridan College in little 'ole Sheridan, Wyoming. My boys are 6 and 3 and to be honest, are dreadful to cook for, can you say easy mac and pb&js!? But oh well, I love to eat so it doesn't stop me from cooking! I'm not sure when I really started cooking, a few years ago. I fell in love with Paula Deen and it was all downhill from there. I've had no formal training and 99% of the recipes I try are not mine but someone else's. I love challenging myself in the kitchen also and trying new and fun recipes. <br />I hope you enjoy reading our blog as much as we will posting for you.<br />Bon Apetit!The McLaughlin'shttp://www.blogger.com/profile/15927914003272532275noreply@blogger.com0tag:blogger.com,1999:blog-6252094760424747809.post-46650875873853864872009-03-24T21:48:00.000-07:002009-03-24T22:03:23.198-07:00Intro-doooooocing........<div style="text-align: center;"><span style="font-size:130%;">Oh my <span style="font-style: italic;">gosh</span>! Hooray! </span><br /></div><span style="font-size:130%;"><br />Martha called me and asked me if I wanted to do a recipe blog with her and I was completely all over it! I've revealed some of my kitchen gadget obsession on my personal blog and got a little bit of flack from my friends (love you gize!). So, at least since this blog in entirely devoted to all things recipes/cooking/baking/kitchen-y stuff, I can just be consistent with the required material. Right?<br /><br />First of all, we are savory sisters. Savory, because we really aren't that sweet. :) Ha ha...you can laugh. I'm not saying we're brats or anything, </span><span style="font-size:130%;"><span style="font-size:78%;">maybe a little</span>, but you won't find any gushy, bubblegum-y, overly cutsie stuff here. I <span style="font-style: italic;">think</span> that's right. Martha? </span><br /><br /><span style="font-size:130%;">Secondly, we want to offer other things, along with a plethora of fantabulosomagistic recipes. (my version of supercalifragilisticexpialidocious) We both love to cook, love to challege ourselves in the kitchen, love to try out new things and we'd love to share it with you. Tell your friends. Anyway...we would also like to offer cooking tips, substitutions, measurement conversions, and other sorts of things. Perhaps a guest contributor from time to time. If you are someone with awesome things you do in your kitchen, let us know! We'd love to hear about it and will probably want you to either write a guest entry or let us write one about you.</span><br /><br /><span style="font-size:130%;">So I am the sister Ann. I am a stay-at-home mom. I have three children, 9, 7 and 3. They are SO fun to cook for <span style="font-size:78%;">(not)</span> because they will eat everything I fix for them <span style="font-size:78%;">(uh...<span style="font-style: italic;">not!</span>)</span>. Ok, not so much, but my husband is really receptive to new recipes and new things. I've never taken any classes <span style="font-size:78%;">(other than Home-Ick in middle school)</span>, but I've spent a lot of time teaching myself how to do things, watching how things are done on FoodTV and even finding my hands doing things naturally, just because I'd watched my mom doing the same stuff. I love it when that happens, btw.<br /><br />Yeah - so, <span style="font-weight: bold; font-style: italic;">Welcome</span>!!! Enjoy!!!! Martha? You're on.</span>StandsMomhttp://www.blogger.com/profile/01023620892139891864noreply@blogger.com0