tag:blogger.com,1999:blog-64570591040890541162024-03-05T19:40:26.558-08:00Whatcha Got Cookin?Ryan, Melissa, and Familyhttp://www.blogger.com/profile/11772259567340653973noreply@blogger.comBlogger133125tag:blogger.com,1999:blog-6457059104089054116.post-6104210636104452352012-12-16T18:52:00.000-08:002012-12-16T17:45:52.078-08:00Ranch Cheese Ball<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1eeqwTqsOB9uTC6nX6e0S7JEHKy1aNHF35JeDV4g7ecEt8QtVThTly0zwK_Z9l6UYT8F9UoYdHz3SqIWaWZ1bQJY9stqlGbfVz93jcGsyQ6sGZnNg3Iq0UCP8sU9a8wTemrg2tGIrtUs/s1600-h/easycheeseball.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5280061474245168210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1eeqwTqsOB9uTC6nX6e0S7JEHKy1aNHF35JeDV4g7ecEt8QtVThTly0zwK_Z9l6UYT8F9UoYdHz3SqIWaWZ1bQJY9stqlGbfVz93jcGsyQ6sGZnNg3Iq0UCP8sU9a8wTemrg2tGIrtUs/s320/easycheeseball.jpg" style="cursor: pointer; display: block; height: 206px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<span style="color: red;"><b>Ingredients:</b></span><br />
<span style="color: black;">1/2 C. Mayo</span><br />
<span style="color: black;">1/4 C. Milk</span><br />
6 oz. Cream Cheese<br />
<span style="color: black;">1 Ranch dressing packet</span><br />
8-12 oz. Shredded Cheddar Cheese (I use shredded cheddar jack cheese from Costco)<br />
5 oz. Sliced Almonds (I leave these off, my family isn't a fan of the almonds)<br />
<br />
<b><span style="color: red;">~Let the cream cheese set out at room temperature for 1 hour before making your cheese ball~</span></b><br />
<b><br /></b>
<b></b> Mix mayo, milk, softened cream cheese, and ranch dressing packet together and beat well with mixer. Add cheddar cheese and blend together. Cover and freeze for 30 minutes, roll ball in almonds. Serve with your favorite crackers.Ryan, Melissa, and Familyhttp://www.blogger.com/profile/11772259567340653973noreply@blogger.com0tag:blogger.com,1999:blog-6457059104089054116.post-2235815513080205032012-12-16T18:29:00.000-08:002012-12-16T18:31:47.084-08:00Carrabba's Bread Dipping Spices<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho_bpBIYm-inzlVQhAciWr9BuvExkbxzGdWaldPTann2h2YnSKzG5pTmboEKVk3d-P4arR3ZCNKDJgl9Yoce6FvLpSaDAQdgYuapFjmpEj7W_92IcrqwwSWSUtjQgh1z4QOKZ4AM5BSyM/s1600/Oildip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho_bpBIYm-inzlVQhAciWr9BuvExkbxzGdWaldPTann2h2YnSKzG5pTmboEKVk3d-P4arR3ZCNKDJgl9Yoce6FvLpSaDAQdgYuapFjmpEj7W_92IcrqwwSWSUtjQgh1z4QOKZ4AM5BSyM/s320/Oildip.jpg" width="315" /></a></div>
<br />
<br />
<b><span style="color: red;">Ingredients:</span></b><br />
2 Tbsp. Dried parsley<br />
1 Tbsp. Minced garlic<br />
1 tsp. Dried thyme<br />
1 tsp. Dried oregano<br />
1/4 tsp. Dried basil<br />
1/8 tsp. Dried rosemary<br />
1 tsp. Ground black pepper<br />
1/2 tsp. Kosher salt<br />
1/8 tsp. Ground red pepper (or 1/4 tsp red pepper flakes)<br />
1/2 tsp. Extra virgin olive oil<br />
1/8 tsp. Fresh lemon juice<br />
<br />
<span style="color: red;"><b>Directions:</b></span><br />
Combine all spices, garlic, salt and pepper. Stir in olive oil and lemon juice. Makes 1/4 cup.<br />
<br />
<b><span style="color: red;">For Serving:</span></b><br />
In a small dish, place 1 1/2 tsp. of spice mixture. Pour 3-4 Tbsp. extra virgin olive oil over the top of the spice mixture. I also add balsamic vinegar, you can add as little or as much as you like. Serve with french, sourdough, or other favorite bread for dipping.Ryan, Melissa, and Familyhttp://www.blogger.com/profile/11772259567340653973noreply@blogger.com0tag:blogger.com,1999:blog-6457059104089054116.post-55234162044753179152012-12-11T08:13:00.001-08:002012-12-11T08:17:30.709-08:00Sugar Cookies or Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6kFTwyfSjsrfz0XBajyHYXA0nRc8sHfP-U-3U6vuiO1I5PblZOdx6vt3n2ZUkULNrHdoZIzQt09yq-LwADz0t1SMv4hgumRbvfL1mEjaSOwCxKxJM5jHhB7g_8z0suzjdCEPU5lVvvaY/s1600/sugar-cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6kFTwyfSjsrfz0XBajyHYXA0nRc8sHfP-U-3U6vuiO1I5PblZOdx6vt3n2ZUkULNrHdoZIzQt09yq-LwADz0t1SMv4hgumRbvfL1mEjaSOwCxKxJM5jHhB7g_8z0suzjdCEPU5lVvvaY/s320/sugar-cookies.jpg" width="320" /></a></div>
<b><br /></b>
<b><span style="color: red;">Ingredients:</span></b><br />
4 C Flour<br />
1 tsp Baking powder<br />
1/2 tsp Baking soda<br />
1/2 tsp Salt<br />
1/2 tsp Nutmeg<br />
1 C Butter, softened<br />
1 1/2 C Sugar<br />
1 Egg<br />
1/2 C Sour cream<br />
1 tsp Vanilla<br />
<br />
<b><span style="color: red;">Cookie Cutouts:</span></b><br />
Mix dry ingredients in a small bowl and set aside. In a larger bowl, beat butter, sugar, and egg. At a low speed add sour cream and vanilla until smooth. Slowly add dry ingredients until combined. Wrap in foil and refrigerate for 20-30 minutes or overnight. Take out of fridge, roll out dough to 1/4-1/2" thickness and cut into cookies. Bake at 350º until light brown on bottoms each oven is different so just time the first batch. Let cookies cool and apply frosting.<br />
<br />
<b><span style="color: red;">Alternative Cookie Bars:</span></b><br />
Follow the same instructions as above, but instead of rolling out the dough, press it down evenly into a lightly greased jelly roll pan and bake at 350º until toothpick comes out clean in the center (7-10 minutes), let cool, apply frosting, and cut into cookie bars.<br />
<br />
<b><span style="color: red;">Cream Cheese Frosting:</span></b><br />
1 8oz Cream cheese, softened<br />
1 Cube butter, softened<br />
3 C Powdered sugar<br />
1 tsp Almond extractRyan, Melissa, and Familyhttp://www.blogger.com/profile/11772259567340653973noreply@blogger.com0tag:blogger.com,1999:blog-6457059104089054116.post-15593028275678604522012-08-06T13:54:00.002-07:002012-12-11T08:17:45.416-08:00Med Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5reNUy2-WSJbECntpzDc1H5hG2jS0fltyi8NDgUyC7CYnVp4sCgW321zKihKVVSNn1YszAOfby8Ja4sV7kEGsjlO7uoR3IwC-yD0pL_WqhEJiGEL-7sIYnE650M_PF4SUucKyAQH10P8/s1600/med-salad-lrg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5reNUy2-WSJbECntpzDc1H5hG2jS0fltyi8NDgUyC7CYnVp4sCgW321zKihKVVSNn1YszAOfby8Ja4sV7kEGsjlO7uoR3IwC-yD0pL_WqhEJiGEL-7sIYnE650M_PF4SUucKyAQH10P8/s320/med-salad-lrg.jpg" width="320" /></a></div>
<br />
<b><span style="color: red;">Med Salad</span></b><br />
<ul class="ingredients" style="color: black;">
<li class="ingredient">3 cups dried fusilii or cavatappi pasta, cooked, drained, and cooled </li>
<li class="ingredient">chopped green leaf lettuce</li>
<li class="ingredient">1/2 bag of pre-washed spinach </li>
<li class="ingredient">1 halved and sliced cucumber</li>
<li class="ingredient">1 orange bell pepper sliced and cut into small pieces </li>
<li class="ingredient">1/4-1/2 of a red onion thinly sliced</li>
<li class="ingredient"> 1 1/2 cups of grape tomatoes, halved</li>
<li class="ingredient">1 jar of kalamata olives, drained</li>
<li class="ingredient">sprinkle of feta cheese, crumbled</li>
<li class="ingredient">Toss
all the salad ingredients & add desired amount of spicy yogurt salad
dressing to your portion. </li>
</ul>
<b><span style="color: red;">Spicy Yogurt Salad Dressing </span></b><br />
<ul class="ingredients" style="color: black;">
<li class="ingredient">1/2 cup Greek yogurt</li>
<li class="ingredient">1/2 cup olive oil</li>
<li class="ingredient">2 teaspoon lemon zest</li>
<li class="ingredient">4 tablespoons lemon juice</li>
<li class="ingredient">2 garlic clove, minced</li>
<li class="ingredient"> 2 tablespoon crumbled feta cheese</li>
<li class="ingredient"> 2-5 teaspoons sriracha hot sauce (depends on how spicy you want the dressing)</li>
<li class="ingredient">salt and pepper to taste </li>
</ul>
I combine these ingredients in my blend-tec blender on the sauces/dressings setting and it works perfect.Ryan, Melissa, and Familyhttp://www.blogger.com/profile/11772259567340653973noreply@blogger.com0tag:blogger.com,1999:blog-6457059104089054116.post-72245306708226655212011-08-01T11:25:00.000-07:002012-12-11T08:18:08.412-08:00Taco Chicken Bowls<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiudOEbTLJ6CFXLt2Ph0Pm3ACndAF74EGhB15-dxTBcGH8Q1kUswtSMaCmAxJ30vNeoXM6Zxtki4P5PwVBvbwiNMWFMACaM57W4Go8wD1ECysGbLL_8fi5uBQyCCN2iCeRtrZlhhVfYnd0/s1600/Chicken+Taco+Bowl.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5635958740359929330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiudOEbTLJ6CFXLt2Ph0Pm3ACndAF74EGhB15-dxTBcGH8Q1kUswtSMaCmAxJ30vNeoXM6Zxtki4P5PwVBvbwiNMWFMACaM57W4Go8wD1ECysGbLL_8fi5uBQyCCN2iCeRtrZlhhVfYnd0/s320/Chicken+Taco+Bowl.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>I'm making this for dinner tonight!<br />
<br /></div>
<span style="color: black;">2-3 chicken breasts</span><br />
<span style="color: black;">12 oz. salsa</span><br />
<span style="color: black;">4 oz. salsa verde</span><br />
<span style="color: black;">1 can black beans, drained</span><br />
<span style="color: black;">8 oz. frozen corn</span><br />
<span style="color: black;">1 T chili powder</span><br />
<span style="color: black;">1/2 T cumin</span><br />
<span style="color: black;">1-2 cloves of garlic, minced</span><br />
<span style="color: black;">1/4 tsp cayenne pepper</span><br />
<span style="color: black;">juice from one lime</span><br />
<span style="color: black;">1/4 tsp salt</span><br />
<span style="color: black;">pepper, to taste</span><br />
<span style="color: black;">2 cups dry rice</span><br />
<u style="color: black;">Optional toppings:</u><br />
<span style="color: black;">8 oz cheddar cheese, shredded</span><br />
<span style="color: black;">1/2 bunch cilantro, chopped</span><br />
<span style="color: black;">sliced olives</span><br />
<span style="color: black;">diced tomatoes</span><br />
<span style="color: black;">avocado, diced</span><br />
<br />
<b><span style="color: red;">STEP 1:</span></b> Add everything except the rice & toppings to the slow cooker along with 1/4 cup of water. Give everything a good stir and make sure the chicken is covered in the mixture.<br />
<br />
<b><span style="color: red;">STEP 2:</span></b> Secure the lid on your slow cooker and cook on low for 8 hrs.<br />
<br />
<b><span style="color: red;">STEP 3:</span></b> Near the end of the cooking time, cook the two cups of rice according to the package directions.<br />
<br />
<b><span style="color: red;">STEP 4:</span></b> After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese, fresh cilantro, olives, tomatoes, and avocado.Ryan, Melissa, and Familyhttp://www.blogger.com/profile/11772259567340653973noreply@blogger.com0tag:blogger.com,1999:blog-6457059104089054116.post-57207103587771496482011-06-29T13:00:00.000-07:002012-12-11T08:19:04.862-08:00Pineapple, Banana, Coconut Smoothie<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYGDx8rhL1GusPStXWTg-icupuO3A-rh9v_rBEJVkrl31yAEAIUFy4jMluPSu9L2-YD405L-1b5pF1QvVRzd2DkwJImTLUBq1pT5iVRs6Vw8-FB3mIudYzC097_p9EQIiPf2EXOrIlNpU/s1600/pineapple-coconut-banana-smoothie.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5623734435089848274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYGDx8rhL1GusPStXWTg-icupuO3A-rh9v_rBEJVkrl31yAEAIUFy4jMluPSu9L2-YD405L-1b5pF1QvVRzd2DkwJImTLUBq1pT5iVRs6Vw8-FB3mIudYzC097_p9EQIiPf2EXOrIlNpU/s320/pineapple-coconut-banana-smoothie.jpg" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 214px;" /></a><span style="color: black;">Doesn't this look refreshing & delicious?! Yum!</span><br />
<div style="text-align: left;">
<br />
<span style="color: black;">2 cups fresh pineapple, cut into chunks</span><br />
<span style="color: black;">1 large banana</span><br />
<span style="color: black;">1/2 cup light coconut milk</span><br />
<span style="color: black;">1/2 cup ice</span></div>
</div>
<span style="color: black;"></span> <br />
<strong> </strong><br />
<strong><span style="color: red;">Directions:</span></strong> <br />
Combine all ingredients in a blender and mix until smooth. Serve immediately.<br />
Makes 2 smoothiesRyan, Melissa, and Familyhttp://www.blogger.com/profile/11772259567340653973noreply@blogger.com0tag:blogger.com,1999:blog-6457059104089054116.post-8868112958754373022011-06-02T16:54:00.000-07:002011-06-02T17:05:09.533-07:00Freezable Lemon Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi66BfuHbjYmJ3EGqcuizYs5xhlYBwvFzOaPPIkCjGeK7e6kVKBNZTykB_5wEXoZfAR_eSYEydApSWKa4LIqw3H8ORc2iyXcgThyphenhyphenbZIA8_JNufu5fcL9tCZ01XQHVG-1YLEIQPXNqlxGTo/s1600/freezable-lemon-bars.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 313px; height: 202px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi66BfuHbjYmJ3EGqcuizYs5xhlYBwvFzOaPPIkCjGeK7e6kVKBNZTykB_5wEXoZfAR_eSYEydApSWKa4LIqw3H8ORc2iyXcgThyphenhyphenbZIA8_JNufu5fcL9tCZ01XQHVG-1YLEIQPXNqlxGTo/s320/freezable-lemon-bars.jpg" alt="" id="BLOGGER_PHOTO_ID_5613777232444357170" border="0" /></a><br /><span style="color: rgb(0, 0, 0);">1 1/2 cups graham cracker crumbs (about 1 1/2 packages of graham crackers)</span><br /><span style="color: rgb(0, 0, 0);">1/3 cup sugar</span><br /><span style="color: rgb(0, 0, 0);">5 Tbsp butter, melted</span><br /><span style="color: rgb(0, 0, 0);">3 egg yolks</span><br /><span style="color: rgb(0, 0, 0);">14 oz. can sweetened condensed milk</span><br /><span style="color: rgb(0, 0, 0);">1/2 cup fresh lemon juice (juice from 2 lemons)</span><br /><span style="color: rgb(0, 0, 0);">8 oz whipped cream</span><br /><br /><span style="color: rgb(0, 0, 0);">Preheat the oven to 325˚F</span><br /><br />In a small bowl, mix the graham crackers, sugar and butter. Press firmly into a 9 x 9 x 2-inch ungreased foil pan. In another small bowl, beat the egg yolks, condensed milk, and lemon juice on low-medium speed for one minute. Pour evenly over the crust and bake for about 30 minutes or until set.<br /><br />Remove from the oven and let cool on a wire rack. Once completely cooled, spread the whipped cream over the top.<br /><br />Cover the pan with plastic wrap and place in a freezer bag. Freeze up to a month.<br /><br />Before serving, let stand at room temperature for 30 minutes. Cut into bars. If not freezing, this can also be kept in the fridge for several days.Ryan, Melissa, and Familyhttp://www.blogger.com/profile/11772259567340653973noreply@blogger.com0tag:blogger.com,1999:blog-6457059104089054116.post-56105714161770326252011-05-23T11:04:00.000-07:002012-12-11T08:19:29.641-08:00Penne Pasta Bake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBOUUUPmWw6tc_D9WU6auRguRpkYsEIsjPCDSWlaCPsNz3bxKrxt-GrmdngNTfAzZHL3bOCxb5H263blyFqp5ive5jELR_2ZnOgp1d8KhFl21ZGvAFIHnfo2cLEb-kbeM9RV-ezYg5PEw/s1600/pennepasta.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5609982052137899474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBOUUUPmWw6tc_D9WU6auRguRpkYsEIsjPCDSWlaCPsNz3bxKrxt-GrmdngNTfAzZHL3bOCxb5H263blyFqp5ive5jELR_2ZnOgp1d8KhFl21ZGvAFIHnfo2cLEb-kbeM9RV-ezYg5PEw/s320/pennepasta.jpg" style="cursor: pointer; display: block; height: 218px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<span style="color: black; font-family: arial;">1 lb ground turkey or beef</span><br />
<span style="color: black; font-family: arial;">1/2 onion, diced</span><br />
<span style="color: black; font-family: arial;">3 cloves of garlic, minced</span><br />
<span style="color: black; font-family: arial;">2 cans diced tomatoes</span><br />
<span style="color: black; font-family: arial;">1 6oz can tomato paste</span><br />
<span style="color: black; font-family: arial;">1 8oz can tomato sauce</span><br />
<span style="color: black; font-family: arial;">1 tsp. italian seasoning</span><br />
<span style="color: black; font-family: arial;">salt/pepper to taste</span><br />
<span style="color: black; font-family: arial;">any other desired seasonings</span><br />
<span style="color: black; font-family: arial;">1-16oz bag penne pasta</span><br />
<span style="color: black; font-family: arial;">6 oz sliced provolone cheese</span><br />
<span style="color: black; font-family: arial;">8 oz. shredded mozerella cheese</span><br />
<span style="color: black; font-family: arial;">8 oz. sour cream or cottage cheese</span><br />
<br />
<div style="text-align: center;">
<span style="color: red; font-weight: bold;">Directions:</span></div>
1- Cook pasta as directed on package<br />
2-In skillet saute onion & garlic, then add ground turkey or beef and cook until browned.<br />
3-Combine diced tomatoes, tomato paste, tomato sauce, & seasonings in blender and blend until combined. Then add the sauce to the meat and heat until warm.(Approx. 2 jars of store bought spaghetti sauce may be substituted here)<br />
4-Preheat oven to 350º & lightly oil a 9" x 13" baking dish.<br />
5- Layer as follows: 1/2 pasta, sour cream or cottage cheese, sliced provolone cheese, 1/2 sauce mixture, remaining pasta, 1/2 of mozzarella cheese, remaining sauce, remaining mozzarella cheese.<br />
5- Bake uncovered for 30-40 minutes at 350º or until cheese melts, cover with foil near end to prevent top cheese from burning.<br />
<br />
Serve with homemade <a href="http://heywhatchagotcookin.blogspot.com/2008/10/breadsticks.html">bread-sticks</a> or garlic bread.Ryan, Melissa, and Familyhttp://www.blogger.com/profile/11772259567340653973noreply@blogger.com2tag:blogger.com,1999:blog-6457059104089054116.post-51720345448202280312011-05-12T10:18:00.000-07:002011-05-13T13:30:27.489-07:00Easy Chicken Pot Pie<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQKsjxgXdGqhmgt_GVZwHGhlHvmpL9UnOp1CGWprTrWmDGjqHcV0-Gg6yLDjMsWVyhOwbtR65gac8QvGkU4QL2JdMzN6gIC2aNzUkmI2PiGAkZRAI5ctBsjrTDrnvQ2harvbsZrLs31Ds/s1600/potpie.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQKsjxgXdGqhmgt_GVZwHGhlHvmpL9UnOp1CGWprTrWmDGjqHcV0-Gg6yLDjMsWVyhOwbtR65gac8QvGkU4QL2JdMzN6gIC2aNzUkmI2PiGAkZRAI5ctBsjrTDrnvQ2harvbsZrLs31Ds/s320/potpie.jpg" alt="" id="BLOGGER_PHOTO_ID_5605883110598611042" border="0" /></a><span style="font-size:85%;">(Makes 2 Pies)</span><br /><br /></div><div style="color: rgb(0, 0, 0); text-align: left;font-family:arial;"><span style="font-size:100%;">3 boneless, skinless chicken breasts (boiled/shredded) or 1 shredded rotisserie chicken</span></div><div style="color: rgb(0, 0, 0); text-align: left;font-family:arial;"><span style="font-size:100%;">1 cup frozen peas</span></div><div style="color: rgb(0, 0, 0); text-align: left;font-family:arial;"><span style="font-size:100%;">1 cup frozen corn</span></div><div style="color: rgb(0, 0, 0); text-align: left;font-family:arial;"><span style="font-size:100%;">2 potatoes, cubed<br />sliced carrots<br /></span></div><div style="color: rgb(0, 0, 0); text-align: left;font-family:arial;"><span style="font-size:100%;">(Add or subtract any veggies you want in your pie!)</span></div><div style="color: rgb(0, 0, 0); text-align: left;font-family:arial;"><span style="font-size:100%;">1 sticks butter</span></div><div style="color: rgb(0, 0, 0); text-align: left;font-family:arial;"><span style="font-size:100%;">1/2 cup flour</span></div><div style="color: rgb(0, 0, 0); text-align: left;font-family:arial;"><span style="font-size:100%;">1/2 tsp. salt</span></div><div style="color: rgb(0, 0, 0); text-align: left;font-family:arial;"><span style="font-size:100%;">1 tsp. black pepper</span></div><div style="color: rgb(0, 0, 0); text-align: left;font-family:arial;"><span style="font-size:100%;">1 tsp. garlic salt</span></div><div style="color: rgb(0, 0, 0); text-align: left;font-family:arial;"><span style="font-size:100%;">1/2 tsp. celery salt</span></div><div style="color: rgb(0, 0, 0); text-align: left;font-family:arial;"><span style="font-size:100%;">3 cups chicken broth</span></div><div style="color: rgb(0, 0, 0); text-align: left;font-family:arial;"><span style="font-size:100%;">1 cup milk</span></div><div style="color: rgb(0, 0, 0); text-align: left;font-family:arial;"><span style="font-size:100%;">4 deep dish pie shells (2 packages)</span></div><div face="arial" align="center"><br /></div><div style="font-family: arial;" align="center"><span style="font-size:85%;"><span style="font-size:100%;"><span style="color: rgb(0, 0, 0);"><span style="font-weight: bold;">Directions:</span> </span></span><br /><span style="font-size:130%;">Preheat oven to 375º. Boil & shred chicken (or shred 2 rotisserie chickens). In another saucepan, boil peas, corn, and potatoes (or whatever veggies you choose) until mostly done. Drain and set aside. In a large saute pan, over medium heat, melt the butter. Stir in the flour, salt, garlic salt, celery salt, and black pepper. Slowly stir in chicken broth and milk. Boil then simmer over med-low heat until thick. Add the chicken and veggies to the gravy. Place bottom pie shells on sheet pans. Pour gravy to fill up shell. Place extra shells on top of bottom shells (upside-down). Make slits in the top of each pie shell to allow steam to escape. Bake at 375 degrees for 45 minutes or until crust is slightly golden.</span></span></div>Ryan, Melissa, and Familyhttp://www.blogger.com/profile/11772259567340653973noreply@blogger.com0tag:blogger.com,1999:blog-6457059104089054116.post-64468583755674358782011-05-05T16:40:00.000-07:002012-12-11T08:20:13.342-08:00Strawberry Shortcake w/ Almond Glaze<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp7LmAu8Ca-AfnKSV63zaK_lMLDfBQrXruuEnHpKOMVIcnH96QrdIGSKvHh1JBAQ0rSbR2BeXOcysYxyVpJ-MkXiprkTu3bi2DCeJCkd65T8Foun9wJfS-DIuSwtJhk10CesPwCHJGdJo/s1600/cake.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5603381781199951106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp7LmAu8Ca-AfnKSV63zaK_lMLDfBQrXruuEnHpKOMVIcnH96QrdIGSKvHh1JBAQ0rSbR2BeXOcysYxyVpJ-MkXiprkTu3bi2DCeJCkd65T8Foun9wJfS-DIuSwtJhk10CesPwCHJGdJo/s320/cake.jpg" style="cursor: pointer; display: block; height: 213px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<strong><span style="color: red; text-decoration: underline;">Strawberry Shortcake</span></strong><br />
<div style="color: black;">
1 yellow cake mix</div>
<div style="color: black;">
1 cup sour cream</div>
<div style="color: black;">
4 eggs</div>
<div style="color: black;">
1 small vanilla pudding mix</div>
<div style="color: black;">
1/2 cup oil</div>
<div style="color: black;">
1/2 cup water</div>
<div style="color: black;">
2 tsp almond extract</div>
<div style="color: black;">
Mix all the above ingredients together for a few minutes until well combined. Pour the batter into 2 round cake pans. Bake in a preheated 350º oven for 45-50 minutes. Let cool for a few minutes and then gently remove from pans and allow to cool on a wire rack. </div>
<span style="color: red; text-decoration: underline;"><b>Almond Glaze</b></span><br />
<div style="color: black;">
2 cups powdered sugar</div>
<div style="color: black;">
3 Tb butter, melted</div>
<div style="color: black;">
2 tsp almond extract</div>
<div style="color: black;">
1-2 Tb milk, if needed</div>
<div style="color: black;">
Mix the glaze ingredients together while the cake cools. Once semi cooled, prick the cake with a large fork or the back of a wooden spoon. Spoon the glaze over the two round cakes letting it sink in. Save about 1/3 or so of the glaze and set aside.</div>
<div style="color: black;">
1 pint whipping cream</div>
<div style="color: black;">
powdered sugar to sweeten</div>
<div style="color: black;">
1-2 pounds of fresh strawberries, sliced</div>
<div style="color: black;">
Whip cream with 2 Tb powdered sugar, using a mixer. Wash dry and slice the starwberries and set aside.</div>
<strong><span style="color: red;">Assembly:</span></strong><br />
<div style="color: black;">
Place one of the glazed cake rounds on a cake stand or large plate. Top with freshly whipped cream and a layer of strawberry slices. Follow with the second cake, more whipped cream and arrange more fresh sliced strawberries on top in a pretty pattern. Next drizzle the more of the almond glaze over the top and down the sides. Store in fridge until ready to serve. Enjoy!</div>
Ryan, Melissa, and Familyhttp://www.blogger.com/profile/11772259567340653973noreply@blogger.com0tag:blogger.com,1999:blog-6457059104089054116.post-11868868445688806522011-04-28T08:37:00.000-07:002012-12-11T08:20:42.433-08:00Spinach, Fruit, & Nut Salad<div style="text-align: center;">
Thanks Steph! ;)</div>
<div style="text-align: center;">
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3ApCOJfEJQlUv3dVSTndiCeF3JaAxdnOGZAcaW1atDQtE-BMAvx8IysLhCcjFilKeibd5jFzd_mlrBQFHbauDB5GMj4irU3Av60ZSfJieR2qynNiQO_iNJ2nwTNUXQU4HR7qJhjH6wU/s1600/DSC00330.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5600660540642736354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3ApCOJfEJQlUv3dVSTndiCeF3JaAxdnOGZAcaW1atDQtE-BMAvx8IysLhCcjFilKeibd5jFzd_mlrBQFHbauDB5GMj4irU3Av60ZSfJieR2qynNiQO_iNJ2nwTNUXQU4HR7qJhjH6wU/s320/DSC00330.JPG" style="cursor: pointer; display: block; height: 213px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a></div>
<img alt="" src="file:///Users/melissamorehouse/Library/Caches/TemporaryItems/moz-screenshot.png" /><br />
<div style="font-family: arial; text-align: center;">
<span style="color: red; font-size: 130%;"><b><i>Ingredients:</i></b></span></div>
<div style="color: black; text-align: center;">
Pecans or Almonds (pecans are my favorite)</div>
<div style="color: black; text-align: center;">
Cinnamon</div>
<div style="color: black; text-align: center;">
Brown Sugar</div>
<div style="color: black; text-align: center;">
Spinach</div>
<div style="color: black; text-align: center;">
Fruit - cut into small pieces (see picture above)</div>
<div style="color: black; text-align: center;">
(you can use any kind you would like! For this salad I used: crasins, tangelos, kiwis, strawberries, and apples)</div>
<div style="color: black; text-align: center;">
Red Onion (if desired - I usually leave it on the side so people can choose)</div>
<div style="text-align: center;">
<br /></div>
<div style="font-family: arial; text-align: center;">
<span style="color: red; font-size: 130%;"><b><i>Directions:</i></b></span></div>
<div style="color: black; text-align: center;">
1. Roast the pecans or almonds in a pan with brown sugar and cinnamon. Roast slowly while stirring so the sugar and cinnamon liquefy somewhat. Then remove from heat.</div>
<div style="color: black; text-align: center;">
2. Put spinach, fruit, red onion (if desired), and nuts in bowl and toss.</div>
<div style="color: black; text-align: center;">
3. Serve with Briannas Home Style Rich Poppy Seed Dressing - pictured below.</div>
<div style="text-align: center;">
<span style="color: black;">4. Enjoy - trust me, you will.</span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4qLQaOJGr-MSPfbrKxATmZDMYpqpY1G8hlt1NDP5xHyH0Pi46BkRg0OzeU8RJCJuJ9T-pD2kByA8ArPCndhyphenhyphenV14KOE1xtS-6EKPGbB7D2EP9kPHd9FUKhR3IU49NgO2OHZiGCxOEf_nE/s1600/DSC00332.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5600659579384308130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4qLQaOJGr-MSPfbrKxATmZDMYpqpY1G8hlt1NDP5xHyH0Pi46BkRg0OzeU8RJCJuJ9T-pD2kByA8ArPCndhyphenhyphenV14KOE1xtS-6EKPGbB7D2EP9kPHd9FUKhR3IU49NgO2OHZiGCxOEf_nE/s320/DSC00332.JPG" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 213px;" /></a></div>
Ryan, Melissa, and Familyhttp://www.blogger.com/profile/11772259567340653973noreply@blogger.com0tag:blogger.com,1999:blog-6457059104089054116.post-9403540570702195192011-02-12T17:52:00.000-08:002011-02-12T16:51:30.353-08:00Pizza Crust<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG3Zf0VXqOgmQskCj5rGiMOOAxMa2YosZHu8T2ORQcp_5XpW03RiCIeW3tMsvvRsAI4ySL1GK2gyX2DWvDAR1WEly8LUnxbAvPlvdcWMX3pMnI4dgQy9qRqRV2rjvTJ_wOS6RLL-y87xY/s1600-h/Pizza13.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG3Zf0VXqOgmQskCj5rGiMOOAxMa2YosZHu8T2ORQcp_5XpW03RiCIeW3tMsvvRsAI4ySL1GK2gyX2DWvDAR1WEly8LUnxbAvPlvdcWMX3pMnI4dgQy9qRqRV2rjvTJ_wOS6RLL-y87xY/s320/Pizza13.jpg" alt="" id="BLOGGER_PHOTO_ID_5280066378141268754" border="0" /></a><br /><span style="color: rgb(0, 0, 0);">1 T Yeast</span><br /><span style="color: rgb(0, 0, 0);">1 tsp Salt</span><br /><span style="color: rgb(0, 0, 0);">1 1/2 C Warm Water</span><br /><span style="color: rgb(0, 0, 0);">2 1/2 C White Flour</span><br /><span style="color: rgb(0, 0, 0);">2 C Whole Wheat Flour</span><br /><span style="color: rgb(0, 0, 0);">3 T Olive Oil</span><br /><br />Dissolve yeast in warm water. Add oil, salt, and knead in the flour. Let rise 30-40 minutes. Add sauce & desired toppings. Bake pizza at 425 for 15-20 minutes. You can also use all white flour if you prefer. (Makes 2 12 inch pizzas or 1 larger one)<br /><div style="text-align: center;"><br /><span style="color: rgb(0, 0, 0);">Delicious!</span><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKoILkpw8NmCGGbcb__geuT-_N2ng__9JIILEkvEyuPEsqdv_WmtXwZPl77VqlVSm-8v_nmRqI2eBgsOTBrej5MM8iljyLuMmO2YZ40vP0iUGd8L8xb5Un6edzI1RajWQfPtfqEWIrEu4/s1600/pizza.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 286px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKoILkpw8NmCGGbcb__geuT-_N2ng__9JIILEkvEyuPEsqdv_WmtXwZPl77VqlVSm-8v_nmRqI2eBgsOTBrej5MM8iljyLuMmO2YZ40vP0iUGd8L8xb5Un6edzI1RajWQfPtfqEWIrEu4/s320/pizza.jpg" alt="" id="BLOGGER_PHOTO_ID_5572969459030179794" border="0" /></a>Ryan, Melissa, and Familyhttp://www.blogger.com/profile/11772259567340653973noreply@blogger.com0tag:blogger.com,1999:blog-6457059104089054116.post-33968608893375250622010-09-28T13:04:00.000-07:002010-10-11T14:32:36.482-07:00Cheesecake Bites<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj89Zj7zidrPT_5RL4d-XckC9uSCMXlDmp9OaGMbnaJBSMqYiRZbC0UC4KE9tBULoUyT3RyPJAkmE1iRuW0vyfCYu9z_hqsJHj43c7Vwx-toCFXVZvX3UyYLjE2pqmZXtWPPIrCbPZmmsI/s1600/Cheesecake+Bites.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 254px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj89Zj7zidrPT_5RL4d-XckC9uSCMXlDmp9OaGMbnaJBSMqYiRZbC0UC4KE9tBULoUyT3RyPJAkmE1iRuW0vyfCYu9z_hqsJHj43c7Vwx-toCFXVZvX3UyYLjE2pqmZXtWPPIrCbPZmmsI/s320/Cheesecake+Bites.jpg" alt="" id="BLOGGER_PHOTO_ID_5522058618310961330" border="0" /></a><br /><div><span style="font-weight: bold;">Crust:</span><br /><span style="color: rgb(0, 0, 0);">1/3 cup butter</span></div><div style="color: rgb(0, 0, 0);">1/3 cup firmly packed brown sugar</div><div style="color: rgb(0, 0, 0);">1 cup all-purpose flour</div><div style="color: rgb(0, 0, 0);">1/2 cup finely chopped walnuts or pecans</div><div><br /></div><div><b>Filling:</b></div><div style="color: rgb(0, 0, 0);">1/4 cup sugar</div><div style="color: rgb(0, 0, 0);">8 oz. cream cheese, softened<br /></div><div style="color: rgb(0, 0, 0);">1/2 tsp. vanilla</div><div style="color: rgb(0, 0, 0);">2 T milk</div><div style="color: rgb(0, 0, 0);">1 T lemon juice</div><div style="color: rgb(0, 0, 0);">1 egg</div><div><br /></div><div>Heat oven to 350º. In a small bowl, cream butter and brown sugar until light and fluffy. Lightly spoon flour into measuring cup; level off. Combine flour and walnuts or pecans with creamed mixture. Reserve 1 cup for topping. Press remainder into bottom of ungreased 8" or 9" square pan. Bake for 9-11 minutes or until lightly browned. </div><div><br /></div><div>In a small bowl, blend sugar and cream cheese until smooth. Add milk, lemon juice, vanilla, and egg. Beat well. Spread over baked crust. Sprinkle with reserved crumb mixture. Bake at 350º for 23-27 minutes or until lightly browned. Cool. Cut into bars. Store in refrigerator.<br /></div>Ryan, Melissa, and Familyhttp://www.blogger.com/profile/11772259567340653973noreply@blogger.com1tag:blogger.com,1999:blog-6457059104089054116.post-1832246285753742762010-08-23T12:27:00.001-07:002010-08-23T12:37:31.723-07:00Homemade Salsa<div style="text-align: center;">I have so many tomatoes in my garden that I don't know what to do with them...this seems to use them up pretty fast! It is very easy & SO delicious:)<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHvzMlP40AJEGn034RKR8jmGGgzPBMGEHeG7LpSRfYJ1Ff-XvkzjQB-CDG2PvlKq55XFyXl4iSU0HpGry7Pa3sPHQ-TiIvG-XlmTHO2P__8xX-fSRe9kluPinHeizRG3mNLZJcVzRvthQ/s1600/IMG_7603.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 264px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHvzMlP40AJEGn034RKR8jmGGgzPBMGEHeG7LpSRfYJ1Ff-XvkzjQB-CDG2PvlKq55XFyXl4iSU0HpGry7Pa3sPHQ-TiIvG-XlmTHO2P__8xX-fSRe9kluPinHeizRG3mNLZJcVzRvthQ/s320/IMG_7603.JPG" alt="" id="BLOGGER_PHOTO_ID_5508691030685653714" border="0" /></a><br /><span style="color: rgb(0, 0, 0);">5-6 Ripe Tomatoes, quartered</span><br /><span style="color: rgb(0, 0, 0);">1 Anaheim pepper(whole thing)</span><br /><span style="color: rgb(0, 0, 0);">1/2 an Onion</span><br /><span style="color: rgb(0, 0, 0);">1/4 C. Cilantro</span><br /><span class="text_exposed_show"><span style="color: rgb(0, 0, 0);">2 Cloves of Garlic, minced</span><br /><span style="color: rgb(0, 0, 0);">1 tsp. Lime Juice</span><br /><span style="color: rgb(0, 0, 0);">1 tsp. Vinegar</span><br /><span style="color: rgb(0, 0, 0);">1 tsp. Salt</span><br /><br />I make mine in a blendtec blender, but any salsa maker would work. Just add all the ingredients and chop until it is the consistency you like.<br /><br /></span>Ryan, Melissa, and Familyhttp://www.blogger.com/profile/11772259567340653973noreply@blogger.com0tag:blogger.com,1999:blog-6457059104089054116.post-64437125955093165822010-05-07T08:02:00.000-07:002010-05-07T08:26:36.644-07:00Crockpot French Dip Sandwiches<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJIoDGr5pza5cXqE4mmRPODdepe5Uk19EaPTOt0ct5OAUscevqB9dZVwGQtcP8kOKU-_e-B-NTgBXHrMWkthvYNw9fwFUkmbX3CkdfFPnITpC5lDKCNoUrxRKQLf0HVpEnhl7G0EQaIGA/s1600/beefdip.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 315px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJIoDGr5pza5cXqE4mmRPODdepe5Uk19EaPTOt0ct5OAUscevqB9dZVwGQtcP8kOKU-_e-B-NTgBXHrMWkthvYNw9fwFUkmbX3CkdfFPnITpC5lDKCNoUrxRKQLf0HVpEnhl7G0EQaIGA/s320/beefdip.JPG" alt="" id="BLOGGER_PHOTO_ID_5468549480762704258" border="0" /></a><br /><span style="color: rgb(0, 0, 0);">3 1/2 lbs beef chuck roast</span><br /><span style="color: rgb(0, 0, 0);">16-oz. beef broth</span><br /><span style="color: rgb(0, 0, 0);">1 10.5-oz. can condensed French onion soup</span><br /><span style="color: rgb(0, 0, 0);">6-oz red wine</span><br /><span style="color: rgb(0, 0, 0);">1 tsp garlic powder</span><br /><span style="color: rgb(0, 0, 0);">salt and pepper, to taste</span><br /><span style="color: rgb(0, 0, 0);">4-6 French rolls</span><br /><span style="color: rgb(0, 0, 0);">sliced provolone cheese</span><br /><br />1. Trim excess fat off of beef roast and season meat all over with salt and pepper.<br /><br />2. Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid.<br /><br />3. Cook on low for 6-8 hours. Depending on how the settings on your slow cooker work, the time will vary. Mine took 7 hours and was falling apart tender.<br /><br />4. Take beef out and cover with aluminum foil, for about 15 minutes.<br /><br />5. Slice beef and return to slow cooker on low or very low for 30 minutes.<br /><br />6. Lightly toast the bread and evenly distribute cheese between rolls. Divide beef onto rolls and eat while it is hot. Serve each sandwich with its own dip.Ryan, Melissa, and Familyhttp://www.blogger.com/profile/11772259567340653973noreply@blogger.com0tag:blogger.com,1999:blog-6457059104089054116.post-60157077750498766332010-05-04T14:13:00.000-07:002010-05-04T14:23:05.650-07:00Grilled Lemon Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKow4Ze4LhX3xtG9aD_d_celMCejY4mq8bYgkjzZ1hlSrqRMJux0j2Swym1UdulLJlFXUfk74zHQ6xvl3_ZkAeBf3lZyHibEXXNHZFEx4qPjxPuTCjcpyA0vxM9_X7SFjRLykkU0pLTsU/s1600/lemonchicken.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 257px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKow4Ze4LhX3xtG9aD_d_celMCejY4mq8bYgkjzZ1hlSrqRMJux0j2Swym1UdulLJlFXUfk74zHQ6xvl3_ZkAeBf3lZyHibEXXNHZFEx4qPjxPuTCjcpyA0vxM9_X7SFjRLykkU0pLTsU/s320/lemonchicken.jpg" alt="" id="BLOGGER_PHOTO_ID_5467528044515801762" border="0" /></a><br /><span style="color: rgb(0, 0, 0);">3 T fresh lemon juice</span><br /><span style="color: rgb(0, 0, 0);">3 T </span><span style="color: rgb(0, 0, 0);" class="blsp-spelling-corrected" id="SPELLING_ERROR_0">extra virgin</span><span style="color: rgb(0, 0, 0);"> olive oil</span><br /><span style="color: rgb(0, 0, 0);">2 garlic cloves, minced</span><br /><span style="color: rgb(0, 0, 0);">1/2 tsp. oregano</span><br /><span style="color: rgb(0, 0, 0);">1 tsp. salt</span><br /><span style="color: rgb(0, 0, 0);">1/4 tsp. freshly ground black pepper</span><br /><span style="color: rgb(0, 0, 0);">1 lb. boneless, skinless chicken breasts</span><br /><span style="color: rgb(0, 0, 0);">Cooking spray</span><br /><br />1. Prepare grill to medium-high heat.<br />2. Combine first 4 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator at least 30 minutes(longer is better), turning occasionally. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and pepper.<br />3. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until done.Ryan, Melissa, and Familyhttp://www.blogger.com/profile/11772259567340653973noreply@blogger.com0tag:blogger.com,1999:blog-6457059104089054116.post-22022115980890825812010-05-04T13:54:00.000-07:002010-05-04T14:24:02.335-07:00Baked Lemon Pasta<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOdzwzevQZGvDrfbPsfNZe6AL_9O7mnmKovZiEzXcVQhjjJN1XN0dDU730dWwGTtxma-6y2VbnbdbvFnDHeYo82eBNVfPmLBgkt4Vdx2bp-OAeoLQvL2jL3aBgF7XuzeAVtIYIuCgECc/s1600/lemonpasta.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOdzwzevQZGvDrfbPsfNZe6AL_9O7mnmKovZiEzXcVQhjjJN1XN0dDU730dWwGTtxma-6y2VbnbdbvFnDHeYo82eBNVfPmLBgkt4Vdx2bp-OAeoLQvL2jL3aBgF7XuzeAVtIYIuCgECc/s320/lemonpasta.JPG" alt="" id="BLOGGER_PHOTO_ID_5467525007739691058" border="0" /></a>This pasta is delicious!<br />It can be served plain or with <a href="http://heywhatchagotcookin.blogspot.com/2010/05/grilled-lemon-chicken.html">grilled lemon chicken</a>.<br /></div><br /><span style="color: rgb(0, 0, 0);">1 pound Thin Spaghetti</span><br /><span style="color: rgb(0, 0, 0);">4 Tablespoons Salted Butter</span><br /><span style="color: rgb(0, 0, 0);">2 Tablespoons Olive Oil</span><br /><span style="color: rgb(0, 0, 0);">2 cloves Garlic, Minced</span><br /><span style="color: rgb(0, 0, 0);">1 whole Lemon, Juiced And Zested</span><br /><span style="color: rgb(0, 0, 0);">2 cups Sour Cream</span><br /><span style="color: rgb(0, 0, 0);">½ teaspoons Kosher Salt, Or More To Taste</span><br /><span style="color: rgb(0, 0, 0);">Plenty Of Grated Parmesan Cheese</span><br /><span style="color: rgb(0, 0, 0);">Flat-leaf Parsley, Chopped</span><br /><span style="color: rgb(0, 0, 0);">Extra Lemon Juice</span><br /><br />1. Preheat oven to 375ºF. Cook pasta following package instructions until al dente.<br /><br />2. In a skillet, melt butter with olive oil over low heat. When butter is melted, add minced garlic, lemon juice, zest, and salt. Turn off heat.<br /><br />3. Add sour cream and stir mixture together.<br /><br />4. Pour mixture over drained pasta, mix well and then pour into an oven safe dish.<br /><br />5. Bake, covered, for 15 minutes. Then remove cover and bake for an additional 7 to 10 minutes.<br /><br />6. Remove from oven and top with Parmesan cheese. Squeeze more lemon juice over the top if desired.Ryan, Melissa, and Familyhttp://www.blogger.com/profile/11772259567340653973noreply@blogger.com0tag:blogger.com,1999:blog-6457059104089054116.post-34354553856640559892010-04-21T13:13:00.000-07:002010-04-21T13:22:50.279-07:00Delicious Chocolate Chip Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirUSZ5mDh7wpBWCR-FWJGxh78shxucJ7H-BsJzk5u04MTUbXFfWsqpPLUNRbcAYWRe6gpFExluqzddLv3R9_uTGKE_Swt2P7xr7y796g7WwgTwcaIwBbC7pKtO5kS6eZbPMVI6UdXI0_U/s1600/chocchipcookies.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 208px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirUSZ5mDh7wpBWCR-FWJGxh78shxucJ7H-BsJzk5u04MTUbXFfWsqpPLUNRbcAYWRe6gpFExluqzddLv3R9_uTGKE_Swt2P7xr7y796g7WwgTwcaIwBbC7pKtO5kS6eZbPMVI6UdXI0_U/s320/chocchipcookies.jpg" alt="" id="BLOGGER_PHOTO_ID_5462688863246308306" border="0" /></a><br /><div style="color: rgb(0, 0, 0);">2 Cubes Butter</div><div style="color: rgb(0, 0, 0);">2 Eggs</div><div style="color: rgb(0, 0, 0);">1 C Brown Sugar</div><div style="color: rgb(0, 0, 0);">3/4 C White Sugar</div><div style="color: rgb(0, 0, 0);">1 tsp. Vanilla</div><div>Mix well, then add</div><div style="color: rgb(0, 0, 0);">3 C Flour</div><div style="color: rgb(0, 0, 0);">1 tsp. Soda</div><div style="color: rgb(0, 0, 0);">1 tsp. Salt</div><div><span style="color: rgb(0, 0, 0);">1 bag of Milk Chocolate Chips (I use the Guittard brand)</span><br /></div><div><br />Heat oven to 350º bake for 8-10 minutes.</div><br /><div><br /></div>Ryan, Melissa, and Familyhttp://www.blogger.com/profile/11772259567340653973noreply@blogger.com0tag:blogger.com,1999:blog-6457059104089054116.post-82894214305997501732010-04-20T10:01:00.000-07:002010-04-21T13:13:41.117-07:00Chocolate Trifle Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiirhYZYvq8UfH0jCD_RaBvbpQx4KiIXv8dD3Wlb8PS3Ta_5I_s1eO6nTLXH8GHZUQJyATlNMRv0MWupPRZQJQIE4tAP3WjamJBR1yZs_8hhDicxUb2GvNv31eRrIKQY8k8OXF5IuqcIXI/s1600/chocsauce.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 313px; height: 280px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiirhYZYvq8UfH0jCD_RaBvbpQx4KiIXv8dD3Wlb8PS3Ta_5I_s1eO6nTLXH8GHZUQJyATlNMRv0MWupPRZQJQIE4tAP3WjamJBR1yZs_8hhDicxUb2GvNv31eRrIKQY8k8OXF5IuqcIXI/s320/chocsauce.jpg" alt="" id="BLOGGER_PHOTO_ID_5462686477635631138" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEite7cWqUL9ojep9QhHHz5w6bsyldry-s19nTWFl6WcSSAV8FKtyEzY9LwXiHnA8-eXsW2zHvzzNom_-ykWtVJMhMh3y0yEjH_cAKPsft6eyFn5rfP188gzOAPejh6BirGpAX3AYO6ZSq8/s1600/chocsauce.jpg"><br /></a><br /><span style="color: rgb(0, 0, 0);">3/4 C. Whipping Cream</span> <span style="color: rgb(0, 0, 0);"><br />2 T. Butter</span> <span style="color: rgb(0, 0, 0);"><br />2 C. Semisweet Chocolate Chips</span> <span style="color: rgb(0, 0, 0);"><br />1 tsp. Vanilla</span><br /><br /><div style="text-align: left;">Put butter and cream in a saucepan and heat over medium-low heat until cream is hot. Do NOT BOIL. Remove from heat and add chocolate. Let it melt then whisk until smooth and add vanilla. Excellent treat on top of your favorite ice cream!<br /></div>Ryan, Melissa, and Familyhttp://www.blogger.com/profile/11772259567340653973noreply@blogger.com0tag:blogger.com,1999:blog-6457059104089054116.post-67223981415757777172010-03-26T12:30:00.000-07:002012-12-11T08:21:14.602-08:00Veggie Tostadas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF6ZSrOb_L2crm36FIiLPlWYpwyQBmGf6-gS7kxYZgiQnJYN5gMSMGPL4RDVeBogn38ZGwkNlhk5tDeuNqh1cBB8oE3-aRwBGrQ9W4EkKk691O-G2qaVdjcJKL45f26YArID4J7RNW3YU/s1600/Tostada.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5453027613588351362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF6ZSrOb_L2crm36FIiLPlWYpwyQBmGf6-gS7kxYZgiQnJYN5gMSMGPL4RDVeBogn38ZGwkNlhk5tDeuNqh1cBB8oE3-aRwBGrQ9W4EkKk691O-G2qaVdjcJKL45f26YArID4J7RNW3YU/s320/Tostada.jpg" style="cursor: pointer; display: block; height: 201px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<div style="color: black;">
Corn tortillas<br />Refried Beans</div>
<span style="color: red;">Toppings:</span><br />
<div style="color: black;">
Cheese, shredded<br />Lettuce, shredded<br />Tomatoes, diced<br />Red onion, chopped<br />Salsa<br />Fresh cilantro, chopped<br />Avocado, chopped<br />Fresh lime juice</div>
1. Turn on the oven to broil. Spray both sides of the corn tortillas with cooking spray. Place tortillas on a baking sheet. Broil for 5-7 minutes. Turn them over once. Keep an eye on them to make sure they don’t burn. Remove from oven and let cool.<br />
2. Prepare your toppings. Heat up the refried beans in a microwave safe bowl. Stir.<br />
3. Take a corn tortilla and spread refried beans over the top. Add whatever toppings you like.<br />
4. Enjoy!<br />
*Note-you can add meat if you want extra protein. Also, feel free to add other toppings like olives, jalapenos, diced green chilies, corn, etc.Ryan, Melissa, and Familyhttp://www.blogger.com/profile/11772259567340653973noreply@blogger.com0tag:blogger.com,1999:blog-6457059104089054116.post-39005992808039345262010-03-09T08:10:00.000-08:002010-03-09T09:35:11.738-08:00Thai-Style Coconut Chicken<div class="separator" style="clear: both; text-align: center;">Prep: 25 minutes Cook: 7 minutes ~ Yields 4 servings</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_WxwsnEoVq7U3zjuie-76Y6BEVFgiEbxR1TTLnwDKycBmOXxG81Om9tfTyP2hEzF4eNhNVd0WaR77GQsXM1NO9A1E0CkRtu_FnKMGgaafgmhluR8j_j8QNwQSYR4RKKNGJKCB7ld_190/s1600-h/Food+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_WxwsnEoVq7U3zjuie-76Y6BEVFgiEbxR1TTLnwDKycBmOXxG81Om9tfTyP2hEzF4eNhNVd0WaR77GQsXM1NO9A1E0CkRtu_FnKMGgaafgmhluR8j_j8QNwQSYR4RKKNGJKCB7ld_190/s320/Food+001.jpg" vt="true" border="0" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Expect the dish to resemble a very flavorful broth which is typical of many Thai dishes. Like your Thai food quite hot? Just add another chili or two.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><strong><em>Ingredients:</em></strong></div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);">1 T vegetable oil</div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);">1 lb chicken breasts cut into bite size pieces</div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);">1 t grated lime peel</div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);">1 t grated gingerroot</div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);">1 clove garlic, minced</div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);">2 fresh Serrano chilies or 1 jalapeno chili, seeded and finely chopped (I would recommend doing more)</div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);">1/4 cup finely chopped fresh cilantro</div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);">1 can (about 14 oz.) coconut milk</div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);">1 t packed brown sugar</div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);">1/2 t salt</div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);">1 T soy sauce</div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);">curry powder (I don't have an amount for you since the recipe doesn't call for it. We added this and it was delicious!! It's nice for some extra flavor)</div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);">1 cup sugar snap pea pods</div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);">1 medium red bell pepper, cut into 1 inch cubes (the recipe calls for green peppers - but I prefer red)</div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);">1 medium tomato, chopped (3/4 cup - I left this out because Matt hates tomatoes and it was still good)</div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);">1 T chopped fresh basil leaves (I also left this out)</div><div class="separator" style="clear: both; text-align: left; color: rgb(0, 0, 0);">Hot cooked jasmine rice</div><br /><strong><em>Directions:</em></strong><br />1. In nonstick wok or 12 inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies, and cilantro; stir-fry 1 minute.<br /><br />2. Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, (curry powder if desired), pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in tomato.<br /><br />3. Spoon into shallow serving bowls over rice; top with basil.Stephaniehttp://www.blogger.com/profile/18282870587145267940noreply@blogger.com0tag:blogger.com,1999:blog-6457059104089054116.post-52609665122137341772010-03-09T08:00:00.000-08:002010-03-09T09:36:13.256-08:00Caribbean Black Beans<div class="separator" style="clear: both; text-align: center;">Prep: 10 minutes Cook: 10 minutes ~ Yields 5 servings</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbA_1cUzK5Pd-xysGw5wNyos7kMP5f2E0Rk70cyv6QzdoQHKPWmNwi0a3_T7YxeJnizf8Y64xrtqkxbGYSQtfNkRFU_5BdghPgexGlY0PzyDjRqj0YpbjWVZ-VaMVQXd7hECjmdZ82Ofw/s1600-h/Food+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbA_1cUzK5Pd-xysGw5wNyos7kMP5f2E0Rk70cyv6QzdoQHKPWmNwi0a3_T7YxeJnizf8Y64xrtqkxbGYSQtfNkRFU_5BdghPgexGlY0PzyDjRqj0YpbjWVZ-VaMVQXd7hECjmdZ82Ofw/s320/Food+003.jpg" vt="true" border="0" /></a></div><br /><strong><em>Ingredients:</em></strong><br /><span style="color: rgb(0, 0, 0);">2 cans (15 oz each) black beans, rinsed and drained</span><br /><span style="color: rgb(0, 0, 0);">2 t vegetable oil</span><br /><span style="color: rgb(0, 0, 0);">1 medium papaya peeled, seeded and diced (about 1 1/2 cups) I substituted with mangos</span><br /><span style="color: rgb(0, 0, 0);">1 medium red bell pepper, finely chopped (1 cup)</span><br /><span style="color: rgb(0, 0, 0);">1/2 cup finely chopped red onion (about 1/2 medium onion - I left this out since Matt isn't a huge fan of red onions)</span><br /><span style="color: rgb(0, 0, 0);">1/2 cup orange juice</span><br /><span style="color: rgb(0, 0, 0);">1/4 cup lime juice</span><br /><span style="color: rgb(0, 0, 0);">2 T chopped fresh cilantro</span><br /><span style="color: rgb(0, 0, 0);">1/2 t ground red pepper (cayenne)</span><br /><span style="color: rgb(0, 0, 0);">2 cloves garlic, minced</span><br /><span style="color: rgb(0, 0, 0);">(We also added some grated ginger - about as much as the minced garlic - this is optional)</span><br /><span style="color: rgb(0, 0, 0);">5 cups hot cooked rice</span><br /><br /><strong><em>Directions:</em></strong><br />In 10 inch skillet, heat oil over medium heat. Cook all ingredients - EXCEPT the black beans and rice - in oil for about 5 minutes, stirring occasionally, until bell pepper is crisp-tender. Stir in beans. Cook about 5 minutes or until hot. Serve with rice.Stephaniehttp://www.blogger.com/profile/18282870587145267940noreply@blogger.com0tag:blogger.com,1999:blog-6457059104089054116.post-56595180370740363882010-02-25T15:18:00.000-08:002010-02-25T15:43:32.404-08:00Chicken Pasta w/ Broccoli & Garlic Cream Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjRazuv5w_QPS14atDHm9cH-uoPMrt9alj2Gw6rvS1t5BDpzUlozV4x3m7gaxgLs39hd0NJFzB10EHXip4I3OR28RPFXphl-ObJ4C93BJ9qGFKj2zU8IJmHCiudK4gnFw_09JfErjhLGU/s1600-h/IMG_7012.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 206px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjRazuv5w_QPS14atDHm9cH-uoPMrt9alj2Gw6rvS1t5BDpzUlozV4x3m7gaxgLs39hd0NJFzB10EHXip4I3OR28RPFXphl-ObJ4C93BJ9qGFKj2zU8IJmHCiudK4gnFw_09JfErjhLGU/s320/IMG_7012.JPG" alt="" id="BLOGGER_PHOTO_ID_5442329515326645858" border="0" /></a><br /><br /><span style="color: rgb(0, 0, 0);">2 Chicken Breasts</span><br /><span style="color: rgb(0, 0, 0);">1 Can Chicken Broth</span><br /><span style="color: rgb(0, 0, 0);">1 Can Evaporated Milk</span><br /><span style="color: rgb(0, 0, 0);">1/2 C. Sour Cream</span><br /><span style="color: rgb(0, 0, 0);">1/4 Diced Onion</span><br /><span style="color: rgb(0, 0, 0);">2 Cloves Garlic, minced</span><br /><span style="color: rgb(0, 0, 0);">2 T Flour</span><br /><span style="color: rgb(0, 0, 0);">Salt & Pepper</span><br /><span style="color: rgb(0, 0, 0);">3 C. Steamed Broccoli Florets(I use the frozen kind)</span><br /><span style="color: rgb(0, 0, 0);">12 oz. Pkg. Fettuccine or other favorite pasta</span><br /><br /><br />1. Dice and fry the chicken & set aside<br />2. Saute onion and garlic in large sauce pan with a little bit of olive oil<br />3. Add chicken broth & evaporated milk<br />4. Combine sour cream and flour & whisk in until smooth consistency<br />5. Cook on medium heat, stirring occasionally, until thickened<br />6. Salt & Pepper to taste<br />7. Add cooked chicken<br />8. Add steamed broccoli<br />9. Combine sauce mixture & noodles and enjoyRyan, Melissa, and Familyhttp://www.blogger.com/profile/11772259567340653973noreply@blogger.com0tag:blogger.com,1999:blog-6457059104089054116.post-50272984314943337142010-01-26T14:19:00.000-08:002010-01-27T15:50:17.057-08:00Strawberry Cheesecake Crepes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdLAMUvKEnPc-AW8ugwMFZlEdiVV8BciBcnAiAlVUHjx3fbrbCpoD6n_pdG_HJmegbksVLU9T-ub04chJt5ApuC3I80NNHtRM2Oa7NcvFnmmnA5zKF1-KJnTl-Z4CVEb4ZnQuaYk2ELPE/s1600-h/StrawbCheesecakeCrepe.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdLAMUvKEnPc-AW8ugwMFZlEdiVV8BciBcnAiAlVUHjx3fbrbCpoD6n_pdG_HJmegbksVLU9T-ub04chJt5ApuC3I80NNHtRM2Oa7NcvFnmmnA5zKF1-KJnTl-Z4CVEb4ZnQuaYk2ELPE/s320/StrawbCheesecakeCrepe.jpg" alt="" id="BLOGGER_PHOTO_ID_5431180161606665394" border="0" /></a><br /><span style="font-weight: bold;">Crepes:</span><br /><span style="color: rgb(0, 0, 0);">1 ½ C. Flour</span><br /><span style="color: rgb(0, 0, 0);">1 T. Sugar</span><br /><span style="color: rgb(0, 0, 0);">½ tsp. Baking Powder</span><br /><span style="color: rgb(0, 0, 0);">½ tsp. Salt</span><br /><span style="color: rgb(0, 0, 0);">2 C. Warm Milk</span><br /><span style="color: rgb(0, 0, 0);">2 Eggs</span><br /><span style="color: rgb(0, 0, 0);">½ tsp. Vanilla</span><br /><span style="color: rgb(0, 0, 0);">2 T. Melted Butter</span><br /><br />Mix all ingredients together. Pour a small amount on a hot skillet and swirl it around to thin it out. Cook until nearly golden and then flip.<br /><br /><span style="font-weight: bold;">Filling:</span><br /><span style="color: rgb(0, 0, 0);">1 (4 ounce) Package Cream Cheese (softened)</span><br /><span style="color: rgb(0, 0, 0);">1/4 C. Powdered Sugar</span><br /><span style="color: rgb(0, 0, 0);">1 T. Lemon Juice</span><br /><span style="color: rgb(0, 0, 0);">1 tsp. Lemon Zest</span><br /><span style="color: rgb(0, 0, 0);">1/2 tsp. Vanilla Extract</span><br /><span style="color: rgb(0, 0, 0);">1/2 C. Heavy Cream (whipped)</span><br /><span style="color: rgb(0, 0, 0);">Sliced Strawberries</span><br /><br />1. Mix the cream cheese, powdered sugar, lemon juice, lemon zest and vanilla in a bowl.<br />2. Fold in the whipped cream.<br />3. Add 1/4 cup of the cream cheese mixture and some strawberries in the crepe, roll, sprinkle with powdered sugar, & serve.<br /><br /><span style="font-weight: bold;">Optional syrup:</span><br /><span style="color: rgb(0, 0, 0);">1/2 C. Butter</span><br /><span style="color: rgb(0, 0, 0);">¾ C. Buttermilk</span> or Whip Cream<br /><span style="color: rgb(0, 0, 0);">1 C. Sugar</span><br /><span style="color: rgb(0, 0, 0);">½ tsp. Baking Soda</span><br /><span style="color: rgb(0, 0, 0);">½-1 tsp. Almond Extract(depending on how you like it)</span><br /><br />Place butter, buttermilk and sugar in a pot. Turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.Ryan, Melissa, and Familyhttp://www.blogger.com/profile/11772259567340653973noreply@blogger.com1tag:blogger.com,1999:blog-6457059104089054116.post-18441793476011054332010-01-13T12:01:00.000-08:002010-01-13T12:11:15.919-08:00Parmesan Alfredo Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrmw0-1ryezjuscW9ZDmcNf9KzGKtuVNsM5wr3A826oVS_y22VvPn-0J8E3vTGr763R3ktuF85JqEYNBehD1N8ZkzeSol45i31Ljhg8-l0yzqd3GMRzKF34rw6n_NBoMZkVUwPBJjZYE/s1600-h/alfredo.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrmw0-1ryezjuscW9ZDmcNf9KzGKtuVNsM5wr3A826oVS_y22VvPn-0J8E3vTGr763R3ktuF85JqEYNBehD1N8ZkzeSol45i31Ljhg8-l0yzqd3GMRzKF34rw6n_NBoMZkVUwPBJjZYE/s320/alfredo.jpg" alt="" id="BLOGGER_PHOTO_ID_5426319522152379954" border="0" /></a><br /><br /><span style="color: rgb(0, 0, 0);">1/2 C. Butter</span> <span style="color: rgb(0, 0, 0);"><br />1/2 C. Evaporated Milk or Heavy Cream</span> <span style="color: rgb(0, 0, 0);"><br />3/4 C. Parmesan Cheese</span> <span style="color: rgb(0, 0, 0);"><br />1/2 tsp. Salt</span> <span style="color: rgb(0, 0, 0);"><br />Dash of Pepper</span><br /><br />Heat butter and evaporated milk on low heat in a sauce pan until butter is melted. Stir in cheese, salt, and pepper. Continue stirring until thickened. Serve over 8 oz fettuccine or other noodles. Sometimes I add shredded chicken to the sauce also.<br /><div><img src="https://blogger.googleusercontent.com/tracker/6090945679558702654-5261565782033469688?l=sisterscafe.blogspot.com" alt="" height="1" width="1" /></div>Ryan, Melissa, and Familyhttp://www.blogger.com/profile/11772259567340653973noreply@blogger.com1