tag:blogger.com,1999:blog-65348007345845224012024-03-12T18:37:52.624-07:00What's For Dinner Tonight?Unknownnoreply@blogger.comBlogger111125tag:blogger.com,1999:blog-6534800734584522401.post-56533669017405723582013-04-16T18:54:00.002-07:002013-04-16T18:55:30.943-07:00Cream Cheese Sheet CakeIf you want a really simple, really DELICIOUS sheet cake, then this is the one for you. And the batter is pretty darn tasty, too!! I can't take the credit for this great recipe (or the picture), I found them on Pinterest, which led me to <a href="http://busymomblogs.com/">busymomblogs.com</a>. But I will take credit for the smiles on my husband and boys faces when they had (multiple) pieces! :)<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjofxrXBC_AbGbfZ0S6EHpieaDxunDloKQFC8d1GdAoxDaaaTAyU6WhHE-gW91Y0H0KjMBN4liZutFnNswhMisnbhac6M61YV17R13D7XOz9WZtWosESaumqwPK7kdFaajXYWOAyybakO8o/s1600/img_1413.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjofxrXBC_AbGbfZ0S6EHpieaDxunDloKQFC8d1GdAoxDaaaTAyU6WhHE-gW91Y0H0KjMBN4liZutFnNswhMisnbhac6M61YV17R13D7XOz9WZtWosESaumqwPK7kdFaajXYWOAyybakO8o/s320/img_1413.jpg" width="320" /></a></div>
<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>1 cup plus 2 Tablespoons butter, softened</li>
<li>6 ounces cream cheese, softened</li>
<li>2 1/4 cups sugar</li>
<li>6 eggs</li>
<li>3/4 teaspoon vanilla</li>
<li>2 1/4 cups cake flour</li>
</ul>
<div>
Frosting:</div>
<div>
<ul>
<li>1 cup sugar</li>
<li>1/3 cup evaporated milk</li>
<li>1/2 cup butter</li>
<li>1/2 cup semisweet chocolate chips</li>
</ul>
<div>
In a mixing bowl, cream the butter, cream cheese, and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour, mix well. Pour into a greased 15" x 11" cookie sheet. Bake at 325 degrees for 30-35 minutes or until a toothpick inserted in the middle comes out clean. Cool completely.</div>
</div>
<div>
<br /></div>
<div>
For frosting, combine sugar and milk in a saucepan; bring to boil over medium hear. Cover and cook for 3 minutes (do not stir). Remove from heat and stir in butter and chocolate chips until melted. Cool slightly. Stir, and spread over cake.</div>
<div>
<br /></div>
<div>
Makes 24-30 servings.</div>
<br />
<br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/290/F3634678AE9E71C8AF6E552DCD6B47BF.png" style="background: transparent; border: 0 !important;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6534800734584522401.post-44657861848831415192013-04-08T11:15:00.001-07:002013-04-08T11:15:09.125-07:00Biscuit Tostadas<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnfl-km7xLQuuf_AT48WriDvLx6j9JczC6o2hS74k7aMdSHodgLPGMzqBUPyQO0D7irKSl_JOSWbwAO57aQ0Kmwiob1xWK_0cIbGck5Qfdnrp_eWp8iwF5H9My6jMBc2sbZaE55rZGMfhg/s1600/4-8-2013+12-14-06+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnfl-km7xLQuuf_AT48WriDvLx6j9JczC6o2hS74k7aMdSHodgLPGMzqBUPyQO0D7irKSl_JOSWbwAO57aQ0Kmwiob1xWK_0cIbGck5Qfdnrp_eWp8iwF5H9My6jMBc2sbZaE55rZGMfhg/s400/4-8-2013+12-14-06+PM.png" width="400" /></a></div>
<h4 style="border: 0px; color: #000305; font-family: 'Trebuchet MS', Trebuchet, 'Lucida Sans Unicode', 'Lucida Grande', 'Lucida Sans', Arial, sans-serif; font-size: 1.286em; font-weight: 400; line-height: 1.1; margin: 0px 0px 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;">
<br /></h4>
<h4 style="border: 0px; color: #000305; font-family: 'Trebuchet MS', Trebuchet, 'Lucida Sans Unicode', 'Lucida Grande', 'Lucida Sans', Arial, sans-serif; font-size: 1.286em; font-weight: 400; line-height: 1.1; margin: 0px 0px 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;">
Ingredients:</h4>
<ul style="border: 0px; color: #000305; font-family: 'Trebuchet MS', Trebuchet, 'Lucida Sans Unicode', 'Lucida Grande', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 20px; margin: 0px 0px 20px 40px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 can</span> <span itemprop="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">(17.3 ounces) large refrigerated biscuits (I used Pillsbury Grands)</span></li>
<li itemprop="ingredient" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 lb. ground beef, cooked and drained</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 can</span> <span itemprop="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">(15 ounces) chili beans, warmed through</span></li>
<li itemprop="ingredient" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Salsa</li>
<li itemprop="ingredient" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Cheddar cheese, shredded</li>
<li itemprop="ingredient" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Lettuce</li>
<li itemprop="ingredient" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Olives (chopped)</li>
<li itemprop="ingredient" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Sour cream</li>
</ul>
<h4 style="border: 0px; color: #000305; font-family: 'Trebuchet MS', Trebuchet, 'Lucida Sans Unicode', 'Lucida Grande', 'Lucida Sans', Arial, sans-serif; font-size: 1.286em; font-weight: 400; line-height: 1.1; margin: 0px 0px 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;">
Method:</h4>
<div style="border: 0px; color: #000305; font-family: 'Trebuchet MS', Trebuchet, 'Lucida Sans Unicode', 'Lucida Grande', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 20px; outline: 0px; padding: 0px 0px 20px 20px; vertical-align: baseline;">
Preheat oven to 350 degrees. Split each biscuit in half (or not--depending on how big you want to make the "tostada shell". Flatten each half into a 4-inch round. Place dough on parchment paper on a baking sheet and bake for 10-12 minutes or until done and golden brown. Remove from baking sheet and top with ground beef, chili beans, and desired toppings of your choice. Kids LOVE this!!</div>
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<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/290/F3634678AE9E71C8AF6E552DCD6B47BF.png" style="background: transparent; border: 0 !important;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6534800734584522401.post-59696712190313037942012-11-07T13:29:00.001-08:002012-11-07T13:29:20.335-08:00Applesauce in the Slowcooker...Who Knew?<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzn6tM_iVdKEdlFEuJIAgclhOP4p0o2NnHGX0XV3vloPw7F6gxgyR3-QpQEAly-OAKG4n65WtDSg3sqf16msBzgLMBfiSQmhis3BdIlSq8O9eMRmCEcYzXwKxFKspyu2aWd_crwfd5IAd5/s1600/2012-11-05+20.37.04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzn6tM_iVdKEdlFEuJIAgclhOP4p0o2NnHGX0XV3vloPw7F6gxgyR3-QpQEAly-OAKG4n65WtDSg3sqf16msBzgLMBfiSQmhis3BdIlSq8O9eMRmCEcYzXwKxFKspyu2aWd_crwfd5IAd5/s320/2012-11-05+20.37.04.jpg" width="240" /></a></div>
Ingredients:<br />
3 pounds apples* (6-9), peeled, cored, and cut into chunks<br />
1 c. apple juice<br />
2 T granulated sugar<br />
1/2 t. ground cinnamon<br />
Pinch of salt<br />
Dash of freshly ground nutmeg<br />
<br />
Method:<br />
Combine all ingredients in a slow cooker sprayed with non-stick cooking spray. (Remembering to fill the slow cooker ½ - ¾ full.) Cover and cook until apples are very soft, about 6 hours on low or 3 ½ hours on high. When done, pour apples and juice into a food processor and blend until desired consistency. Serve warm or cold. Store unused portion covered tightly in the refrigerator. Makes 4 cups.<br />
<br />
*Recommended apples: Jonagold, Pink Lady, Jonathan, Golden Delicious, Empire, McIntosh, Rome<br />
<br />
Not Recommended: Red Delicious, Granny Smith, Braeburn, Honeycrisp<br />
<br />
Watch a video <a href="http://studio5.ksl.com/index.php?nid=126&sid=22868857">HERE</a>!<br />
<br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/290/F3634678AE9E71C8AF6E552DCD6B47BF.png" style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px !important;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6534800734584522401.post-71575411863936332642012-10-16T13:19:00.003-07:002012-10-16T13:19:28.064-07:00Caramel Apple Cupcakes<br />
<h3 style="border-bottom-color: rgb(170, 0, 0); border-bottom-style: solid; border-width: 0px 0px 1px; color: #aa0000; display: inline-block; font-family: 'Trebuchet MS', Trebuchet, 'Lucida Sans Unicode', 'Lucida Grande', 'Lucida Sans', Arial, sans-serif; font-size: 1.429em; font-weight: 400; line-height: 1.1; margin: 0px 0px 0.8em; min-width: 320px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline; width: 664px;">
Caramel Apple Cupcakes</h3>
<span style="background-color: rgba(255, 255, 255, 0.498039); color: #000305; font-family: 'Trebuchet MS', Trebuchet, 'Lucida Sans Unicode', 'Lucida Grande', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 20px;"></span><br />
<h4 style="border: 0px; color: #000305; font-family: 'Trebuchet MS', Trebuchet, 'Lucida Sans Unicode', 'Lucida Grande', 'Lucida Sans', Arial, sans-serif; font-size: 1.286em; font-weight: 400; line-height: 1.1; margin: 0px 0px 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;">
Ingredients:</h4>
<ul style="border: 0px; color: #000305; font-family: 'Trebuchet MS', Trebuchet, 'Lucida Sans Unicode', 'Lucida Grande', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 20px; margin: 0px 0px 20px 40px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li itemprop="ingredient" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 c. chopped, peeled tart apples</li>
<li itemprop="ingredient" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 1/3 c. all-purpose flour</li>
<li itemprop="ingredient" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 c. shortening</li>
<li itemprop="ingredient" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 eggs</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 c</span> <span itemprop="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">milk</span></li>
<li itemprop="ingredient" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 1/2 c. white sugar</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 T</span> <span itemprop="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">baking powder</span></li>
<li itemprop="ingredient" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3/4 t. salt</li>
<li itemprop="ingredient" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 t. vanilla extract</li>
<li itemprop="ingredient" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 t. cinnamon</li>
<li itemprop="ingredient" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 t. ground cloves</li>
<li itemprop="ingredient" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 t. ground allspice</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">20 wrapped</span> <span itemprop="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">caramels</span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3 T</span> <span itemprop="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2% milk</span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 cup</span> <span itemprop="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">finely chopped pecans</span></li>
<li itemprop="ingredient" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Popsicle sticks</li>
</ul>
<h4 style="border: 0px; color: #000305; font-family: 'Trebuchet MS', Trebuchet, 'Lucida Sans Unicode', 'Lucida Grande', 'Lucida Sans', Arial, sans-serif; font-size: 1.286em; font-weight: 400; line-height: 1.1; margin: 0px 0px 0.8em; outline: 0px; padding: 0px; vertical-align: baseline;">
Method:</h4>
<div style="border: 0px; color: #000305; font-family: 'Trebuchet MS', Trebuchet, 'Lucida Sans Unicode', 'Lucida Grande', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 20px; outline: 0px; padding: 0px 0px 20px 20px; vertical-align: baseline;">
Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, vanilla and spices. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently. Fold in apples.<br />
<br />
Pour into greased cupcake pan or paper liners until 3/4 full. Bake at 350 degrees for 20 minutes, or until inserted toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.<br />
<br />
In a small saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes and sprinkle with pecans. Insert a Popsicle stick into the center of each cupcake.<br />
<br />
*Alternately, you can use a spice cake mix and add the apples, and follow directions for baking on the cake mix box.</div>
Here's a link to a video of when I made them on <a href="http://studio5.ksl.com/index.php?nid=126&sid=22565084">Studio 5</a> this week.<br /><br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/290/F3634678AE9E71C8AF6E552DCD6B47BF.png" style="background-color: transparent; background-position: initial initial; background-repeat: initial initial; border: 0px !important;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6534800734584522401.post-50750900739191341912011-12-19T17:10:00.000-08:002011-12-19T17:10:53.568-08:00Cranberry-Jalapeno Cream Cheese DipI was in charge of an appetizer for a family Christmas party and made this. It was DEVOURED in minutes! Definitely a keeper!!<br />
<br />
<u><b>Ingredients</b></u><br />
<br />
12 ounces fresh cranberries<br />
4-5 green onions, chopped<br />
1/4 cup chopped fresh cilantro<br />
1 jalapeno pepper, seeded and finely diced<br />
1 cup sugar (more or less to taste)<br />
1/2 teaspoon cumin<br />
2 tablespoons fresh lemon juice (approx. 1 large lemon)<br />
1/8 teaspoon salt<br />
2 (8 oz.) packages cream cheese, softened<br />
Crackers, for serving<br />
<br />
Directions<br />
Pulse the cranberries in a food processor or blender until coarsely chopped. Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice, and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a large bowl, cover, and refrigerate for 4 hours (or overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.<br />
<br />
When ready to serve, spread cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese. Refrigerate up to an hour before serving. Serve with crackers or tortilla chips.<br />
<br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/290/F3634678AE9E71C8AF6E552DCD6B47BF.png" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px !important; border-color: initial !important; border-image: initial !important; border-left-width: 0px !important; border-right-width: 0px !important; border-style: initial !important; border-top-width: 0px !important;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6534800734584522401.post-45044922810062407502011-12-19T16:59:00.000-08:002011-12-19T16:59:38.424-08:00Lime & Coconut Sugar CookiesI made these for a cookie activity we had a church. They are delicious, though I couldn't really taste the coconut. Some would argue that is a good thing. Make them and decide for yourself, and add more if you think you need to!<br />
<br />
<b><u>Ingredients</u></b><br />
2 3/4 cups all-purpose flour<br />
1 teaspoon baking soda<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1 cup butter, softened<br />
1 1/2 cups white sugar<br />
1 egg<br />
1/2 teaspoon vanilla extract<br />
zest of 1 large lime, finely minced<br />
3 tablespoons lime juice<br />
1/2 cup unsweetened toasted coconut<br />
1/2 cup sugar (for rolling dough in before baking)<br />
<br />
<u><b>Directions</b></u><br />
Preheat oven to 350 degrees. Toast coconut on a cookie sheet in the pre-heated oven for 5-7 minutes.<br />
Keep an eye on it though, it can go from white to burnt if you aren't watching close!<br />
Line cookie sheets with parchment paper.<br />
<br />
In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside. Using a mixer, beat together the butter and sugar until smooth and fluffy. Beat in egg, vanilla, lime juice and zest. Gradually blend in the dry ingredients and toasted coconut. Roll rounded teaspoons of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 -2 inches apart. (Don't put them too close together, and don't make the balls too big as they spread quite a bit.)<br />
<br />
Bake 8-10 minutes in the pre-heated oven until lightly browned. Let stand on cookie sheet for two minutes and then remove and place to cool on wire rack.<br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/290/F3634678AE9E71C8AF6E552DCD6B47BF.png" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px !important; border-color: initial !important; border-image: initial !important; border-left-width: 0px !important; border-right-width: 0px !important; border-style: initial !important; border-top-width: 0px !important;" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6534800734584522401.post-1009501242720151962011-10-07T12:31:00.000-07:002011-10-07T12:31:45.899-07:00Perfect Fall Recipes<div>
<br />
This weekend I am doing slow cooker demonstrations/cooking at the <a href="http://www.saltlakehomeshow.com/ME2/Sites/Default.asp?SiteID=08B4360503714DB7B97C4F8448C5E2BF">Deseret News Home Show</a> and featuring these two perfect-for-fall recipes:</div>
<div>
</div>
<div>
<span style="color: #ff6600; font-size: medium;"><strong><br /></strong></span><br />
<span style="color: #ff6600; font-size: large;"><strong>True Texas Chili</strong></span></div>
<div>
<span style="color: black;">(according to the Texans I know, if it has beans, it ain't chili!)</span></div>
<div>
<strong></strong> </div>
<div>
<strong><br /></strong><br />
<strong>Ingredients</strong></div>
<div>
1/2 teaspon garlic powder</div>
<div>
3 tablespoons chili powder</div>
<div>
2 teaspoons cumin</div>
<div>
1 1/2 tablespoons paprika</div>
<div>
3 tablespoons all-purpose flour</div>
<div>
1 tablespoon oregano</div>
<div>
1/4 teaspoon ground black pepper</div>
<div>
2 (14 oz.)cans beef broth</div>
<div>
3 lbs. stew meat</div>
<div>
Limes, cut into wedges (optional)</div>
<div>
Sour cream (optional)</div>
<div>
Cilantro, chopped (optional)</div>
<div>
</div>
<div>
In a small bowl, combine all the spices, flour, and beef broth. Set aside. Place meat in a greased 3 1/2 - 4 quart slow cooker. Pour spice mixture over meat. Cover and cook on low heat 8-10 hours, or on high heat 4-6 hours. Serve with a dollop of sour cream, juice from a lime wedge, and sprinkle with cilantro.</div>
<div>
</div>
<div>
<br />
<span class="Apple-style-span" style="color: #e69138; font-size: large;"><b>Spice Cake with Orange Juice Glaze</b></span><br />
<b><br /></b><br />
<b>Ingredients</b><br />
1 spice cake mix<br />
1 (3.5 oz.) package instant butterscotch pudding<br />
1 cup water<br />
3/4 cup canola oil<br />
4 eggs<br />
1 cup sour cream<br />
Orange juice, prepared<br />
1 cup powdered sugar<br />
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In a large bowl, combine cake mix, pudding, water, oil, eggs, and sour cream. Beat for 2 minutes. Pour batter into greased slow cooker. Cover top of crockpot with paper towels (to catch moisture during the cooking process from dripping into the cake), and cover with lid. Cook on high heat 3 1/2-4 hours or until done in the center. While cake cools, in a small bowl, mix together powdered sugar with 2-3 tablespoons orange juice. Drizzle orange juice glaze over cake, serve and enjoy!<br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/290/F3634678AE9E71C8AF6E552DCD6B47BF.png" style="border: 0px currentColor !important;" /></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6534800734584522401.post-77845767772789249852011-08-29T16:39:00.000-07:002011-08-29T16:48:33.636-07:00Hashbrown Quiche<div><div>Great for breakfast, or breakfast-for-dinner!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhId4xmgtRbhi14z-GIJHE31-B6PUqnVZXed-AxuOp_CA0157C-N2ut1IEAcxnMhkmyir6cPmV3ygZOS7bC0Nt_dxQF6FCrtAi3wSGImLeH-IubhMWrrtb0-pdADdZd3RzE3f7rQwyoy-6o/s1600/Hashbrown+Quiche+b.jpg"><img style="margin: 0px auto 10px; width: 400px; height: 267px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5646428696720542450" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhId4xmgtRbhi14z-GIJHE31-B6PUqnVZXed-AxuOp_CA0157C-N2ut1IEAcxnMhkmyir6cPmV3ygZOS7bC0Nt_dxQF6FCrtAi3wSGImLeH-IubhMWrrtb0-pdADdZd3RzE3f7rQwyoy-6o/s400/Hashbrown+Quiche+b.jpg" /></a><br /> <strong>Ingredients:</strong></div><ul><li>3 cups shredded, frozen hashbrowns (thawed and drained)</li><li>4 tablespoons (1/2 stick) butter, melted</li><li>4 large eggs (beaten)</li><li>1 cup milk</li><li>3/4 cup diced cooked ham</li><li>1/2 cup diced green onions</li><li>1 cup shredded cheddar cheese</li><li>Salt and pepper</li></ul><p>Preheat over to 450 degrees F.</p><p> Gently press the drained hashbrowns between paper towels to dry them as best as possible. In a 9 inch pie plate, toss the hashbrowns with the melted butter and press into the plate. Press into the bottom and up the sides to form a crust. Bake for 20-25 minutes until golden brown and starting to crisp.</p><p>Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hashbrown crust is ready, pour in the egg mixture and return to the oven.</p><p>Lower the oven temperature to 350 degrees, and bake for about 30-40 minutes until the quiche is light golden brown on top, and puffed.</p><p>YUM!</p><div> </div><div> </div><div><a href="http://www.mylivesignature.com" target="_blank"><img style="border: 0px currentColor !important;" src="http://signatures.mylivesignature.com/54488/290/F3634678AE9E71C8AF6E552DCD6B47BF.png" /></a></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6534800734584522401.post-14922830180432971502011-08-24T16:58:00.000-07:002011-08-24T17:11:44.625-07:00BBQ Chicken Pizza<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJjvQaeudWoWOocmhkv3yt5I7DUlJrr7dNvnq0bcsHuxHfg38OywDcxRrlFnKAtkLzpFfKOw5D1zcF4l6bHOP3R_JarPePAclwmPLvQElXP_l-punUAUe0fNSg6mBm2Dx5vPjLvDVFaBpZ/s1600/barbecue-chicken-pizza-cilantro-300x200.jpg"><img style="margin: 0px auto 10px; width: 300px; height: 200px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5644579486470269522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJjvQaeudWoWOocmhkv3yt5I7DUlJrr7dNvnq0bcsHuxHfg38OywDcxRrlFnKAtkLzpFfKOw5D1zcF4l6bHOP3R_JarPePAclwmPLvQElXP_l-punUAUe0fNSg6mBm2Dx5vPjLvDVFaBpZ/s400/barbecue-chicken-pizza-cilantro-300x200.jpg" /></a><br /><div>We had this yesterday night for dinner, and it was a big hit with EVERYBODY (which is a BIG deal at my picky house!)</div><div> </div><div><strong>Sauce Ingredients</strong>:</div><div>1 1/4 cup brown sugar</div><div>1/2 cup chili sauce<font color="#ff0000">**</font></div><div>1/4 cup ketchup</div><div>1/4 cup soy sauce</div><div>1/4 cup worcestershire sauce</div><div>2 tsp. garlic</div><div>1 tsp. ground mustard</div><div>Dash of fresh groundblack pepper</div><div> </div><div><font color="#ff0000">**If you don't have chili sauce in the cupboard, here's a substitute recipe--just be sure you only add 1/2 cup of it to the sauce ingredients:</font></div><div><font color="#ff0000">1 cup tomato sauce</font></div><div><font color="#ff0000">1/4 cup brown sugar</font></div><div><font color="#ff0000">2 Tbsp. vinegar</font></div><div><font color="#ff0000">1/4 tsp. cinnamon</font></div><div><font color="#ff0000">Dash of ground gloves</font></div><div><font color="#ff0000">Dash of allspice</font></div><div><font color="#ff0000"></font> </div><div><font color="#000000">Spread a thin layer of the sauce over your favorite pizza crust recipe (homemade, store-bought, whatever)</font></div><div> </div><div>Top with cooked, cubed chicken breast pieces, red onions (I left these out since my kids don't like them),and mozzerella cheese. Bake it oven according to your crust's instructions. When finished baking top with fresh cut cilantro (if you are like me, the more the better!) Enjoy!</div><div> </div><div> </div><div> </div><div><a href="http://www.mylivesignature.com" target="_blank"><img style="border: 0px currentColor !important;" src="http://signatures.mylivesignature.com/54488/290/F3634678AE9E71C8AF6E552DCD6B47BF.png" /></a></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6534800734584522401.post-52177188361419535182011-08-11T17:34:00.000-07:002011-08-11T17:43:56.266-07:00Casserole Cookbook Now on Sale<div>Purchase my new cookbook via amazon.com (see link below)<br /><script type="text/javascript" charset="utf-8" src="http://ws.amazon.com/widgets/q?rt=tf_mfw&ServiceVersion=20070822&MarketPlace=US&ID=V20070822/US/slocoo101-20/8001/3463e045-23a8-44b4-983a-901567835a13"> </script> <noscript><A HREF="http://not-a-real-namespace/http://ws.amazon.com/widgets/q?rt=tf_mfw&ServiceVersion=20070822&MarketPlace=US&ID=V20070822%2FUS%2Fslocoo101-20%2F8001%2F3463e045-23a8-44b4-983a-901567835a13&Operation=NoScript">Amazon.com Widgets</A></noscript><br />or directly from me and get it autoraphed through the link on the right side of the blog!<br /><br />Thanks!<br /><a href="http://www.mylivesignature.com" target="_blank"><img style="border: 0px currentColor !important;" src="http://signatures.mylivesignature.com/54488/290/F3634678AE9E71C8AF6E552DCD6B47BF.png" /></a></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6534800734584522401.post-75757484442341624772011-08-05T07:55:00.001-07:002011-08-05T07:56:38.701-07:00Fire and Ice Salsa<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8c907a-60HZ5N6Ve1MYGAV_2ZI9ruYQl5Ft13K7wZDA6JP2YSVGx58inKNy4yyrtiuzAmXCyi0SJT2lmDImRfI8wkXbfoou6WRAizimH7YODBW80vbpMXPH0BAHs5LTJyLExgflJ0vCP-/s1600/watermelon-salsa1.jpg"><img style="margin: 0px auto 10px; width: 400px; height: 266px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5637213369478998434" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8c907a-60HZ5N6Ve1MYGAV_2ZI9ruYQl5Ft13K7wZDA6JP2YSVGx58inKNy4yyrtiuzAmXCyi0SJT2lmDImRfI8wkXbfoou6WRAizimH7YODBW80vbpMXPH0BAHs5LTJyLExgflJ0vCP-/s400/watermelon-salsa1.jpg" /></a>Perfect summer recipe!<br /><div>3 cups chopped/diced watermelon</div><div>1/2 cup chopped green bell pepper (I used one large Anaheim green chili instead)</div><div>2 tablespoons lime juice</div><div>2 tablespoons chopped fresh cilantro</div><div>1 tablespoon chopped green onion</div><div>1 tablespoon chopped jalepeno pepper (I used one banana pepper I stole from the neighbor's garden)</div><div>1/2 teaspoon garlic salt</div><div> </div><div>In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalepeno, and garlic salt. In other words: mix it ALL together in a large bowl!! Mix well and serve. We chilled ours for a half hour or so.</div><div> </div><div>Serve with your favorite chips. We made our own cinnamon tortilla chips and it was great.<br /><br />Other amazing fruit salsa recipes <a href="http://slowcooker101.blogspot.com/2010/04/amazing-fruit-salsa-recipes.html">HERE</a> (plus a video of my cute wife Janet making them on TV!)<br /></div><div><br /><a href="http://www.mylivesignature.com/" target="_blank"></a></div></div><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6534800734584522401.post-19850869809255262172011-03-07T16:56:00.000-08:002011-03-07T17:10:01.420-08:00Honey Lime Chicken Enchiladas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcrUwAsVH-qhgFK29a-GJUoopbHSritlBWWL_jNTB0G3fvvOEva23JlLaXgc5-iOkB6x2PUQnT3bKWSaw2BPr2tDTxZEkwMxgjDTtBxQfuPpxyHVAs0rK1CyBLFyNHsKoRbmRJKWQ7jAZ0/s1600/2011-01-17-honey-lime-enchiladas-2-500.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcrUwAsVH-qhgFK29a-GJUoopbHSritlBWWL_jNTB0G3fvvOEva23JlLaXgc5-iOkB6x2PUQnT3bKWSaw2BPr2tDTxZEkwMxgjDTtBxQfuPpxyHVAs0rK1CyBLFyNHsKoRbmRJKWQ7jAZ0/s400/2011-01-17-honey-lime-enchiladas-2-500.jpg" alt="" id="BLOGGER_PHOTO_ID_5581509860362524498" border="0" /></a><br />You may be a little skeptical about this recipe based on the title, but I promise, it's really very good!<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Ingredients:</span></span><br />6 tablespoons honey<br />5 tablespoons lime juice (1 large lime)<br />1 tablespoon chili powder<br />1/2 teaspoon garlic powder<br />1 pound chicken, cooked and shredded<br />8-10 flour tortillas<br />1 pound monterey jack cheese, shredded<br />16 ounces green enchilada sauce<br />1 cup heavy cream (you could also used 1 cup sour cream)<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Method:</span></span><br />Mix first four ingredients and toss with shredded chicken. Let it marinade for at least 1/2 hour (You could toss it together in a ziploc bag in the morning and leave it in the fridge all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9 x 13 baking pan. Fill flour tortillas with chicken and shredded cheese, roll them up and place in bottom of pan, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and left over marinade. Pour sauce on top of rolled enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.<br /><br /><span style="font-weight: bold;">Make it a Freezer Meal:</span> Make and freeze this recipe. To bake, preheat oven to 350 degrees and bake covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.<br /><br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/290/F3634678AE9E71C8AF6E552DCD6B47BF.png" style="border: 0pt none ! important; background: none repeat scroll 0% 0% transparent;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6534800734584522401.post-17678660781009901832011-03-02T17:47:00.000-08:002011-03-02T17:54:06.202-08:00Lip Smacking Good Carrot CakeI am sitting here at the computer eating this cake as I type. It is soooo good. I must give a nod to the fantastic little blog where I found the recipe, that I have been reading the past few months (I love all it's country charm and beautiful photographs): <a href="http://themeadowbrookblog.blogspot.com/">Meadowbrook Farm</a> .<br /><br />Here is the recipe. Seriously, try it very, very soon. You won't be disappointed.<br /><br /><span style="font-weight: bold; color: rgb(204, 51, 204);font-size:130%;" >Carrot Cake</span><br /><br />2 cups flour<br />2 cups sugar<br />1 1/2 cups oil (I substituted 1 cup applesauce for 1 cup of the oil)<br />4 eggs<br />1/2 cup chopped pecans (I left these out for the picky people who live at my house)<br />2 tsp baking soda<br />1 tsp salt<br />2 tsp cinnamon<br />3 cups grated carrots<br /><br />Combine sugar, oil, (and applesauce if you choose to substitute), and eggs. Sift together flour, soda, cinnamon and salt. Add to sugar/egg mixture. Mix well and fold in carrots and pecans.<br /><br />Pour into a greased and floured 9 x 13 pan (I used a bundt pan). Bake at 300 degrees for one hour.<br /><br />Cool completely.<br /><br /><span style="font-weight: bold; color: rgb(204, 51, 204);font-size:130%;" >Cream Cheese Frosting</span><br /><br />1 - 8 oz package softened cream cheese<br />1/4 cup softened butter<br />4 cups powdered sugar<br />2 tsp vanilla<br /><br />Cream the cream cheese and butter, then mix in the vanilla and powdered sugar. Spread on the cooled cake and lick the beaters and the bowl clean!<br /><br />Seriously. It's to die for!<br /><br /><br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/290/F3634678AE9E71C8AF6E552DCD6B47BF.png" style="border: 0pt none ! important; background: none repeat scroll 0% 0% transparent;" /></a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6534800734584522401.post-59200374684012224522011-01-11T17:06:00.000-08:002011-01-11T17:17:33.840-08:00Delicious Dill Pickle Dip<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1qbu1ZAyUkeXHARweRbn1C8VU5-hX44RcHfvJVLT3wL2qoTZ_OlOg6P3xAjjUHmK8okPI975xoyZK1U9xtYENfiBMdroMlBr36popwYdRzpuxXZzi6dBDzB7P-entvKy3Cq7Qw-OwWpg4/s1600/ruffles.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 278px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1qbu1ZAyUkeXHARweRbn1C8VU5-hX44RcHfvJVLT3wL2qoTZ_OlOg6P3xAjjUHmK8okPI975xoyZK1U9xtYENfiBMdroMlBr36popwYdRzpuxXZzi6dBDzB7P-entvKy3Cq7Qw-OwWpg4/s400/ruffles.jpg" alt="" id="BLOGGER_PHOTO_ID_5561101785147310242" border="0" /></a>For New Year's Eve we decided to try a new dip. Tons of pickles.....YUM! We are also big Ruffles fans at our house, so this seemed like the perfect companion for that big bag of chips we were taking to the family party:<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />1 cup sour cream<br />1 cup mayonnaise, NOT Miracle Whip (I used "light")<br />2 tsp. dill<br />2 cups finely diced dill pickles<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi806MdqBmM1eYNMGo-wkSDXU89_wg3GAtLmgK5LTwLvmGslXf5DB5D9437tZaD0oj-ntdJe4E6LXL5tz8pXb8sYGLW0XYYpzPqXhbZiT0UY3Rq7_ghVSuV1r4XlSDovF4GO1L-22hP4BQ2/s1600/dill-pickles.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 263px; height: 199px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi806MdqBmM1eYNMGo-wkSDXU89_wg3GAtLmgK5LTwLvmGslXf5DB5D9437tZaD0oj-ntdJe4E6LXL5tz8pXb8sYGLW0XYYpzPqXhbZiT0UY3Rq7_ghVSuV1r4XlSDovF4GO1L-22hP4BQ2/s400/dill-pickles.jpg" alt="" id="BLOGGER_PHOTO_ID_5561101781599861922" border="0" /></a><span style="font-weight: bold;">Method:</span><br /><br />Combine all ingredients together and mix well. Let chill for a couple of hours.<br /><br />Enjoy with Ruffles, or your favorite chip.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi806MdqBmM1eYNMGo-wkSDXU89_wg3GAtLmgK5LTwLvmGslXf5DB5D9437tZaD0oj-ntdJe4E6LXL5tz8pXb8sYGLW0XYYpzPqXhbZiT0UY3Rq7_ghVSuV1r4XlSDovF4GO1L-22hP4BQ2/s1600/dill-pickles.jpg"><br /></a><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/290/F3634678AE9E71C8AF6E552DCD6B47BF.png" style="border: 0pt none ! important; background: none repeat scroll 0% 0% transparent;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6534800734584522401.post-72203687769175034542010-12-08T17:24:00.000-08:002010-12-08T17:38:56.936-08:00Giant Ginger CookiesI know it has been forever since I posted a recipe, but hopefully you'll forgive me once you' ve made these babies!<br /><br />I call them Giant Ginger Cookies (mostly because you can make them as big as you want!)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVFCOmG7u_h6wG1kyidyABH-P9DVjdcOQCab7E0lQdLyw2Tz47mq9QKrwv35YVH0YfsH3VJYV9N8JMUgo7wRpFjatDLiB8OQLYzZhABVfI_Aw4FAl9xISpJnjANri37pDlYPc9kPnMYF1/s1600/cookies.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 398px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBVFCOmG7u_h6wG1kyidyABH-P9DVjdcOQCab7E0lQdLyw2Tz47mq9QKrwv35YVH0YfsH3VJYV9N8JMUgo7wRpFjatDLiB8OQLYzZhABVfI_Aw4FAl9xISpJnjANri37pDlYPc9kPnMYF1/s400/cookies.jpg" alt="" id="BLOGGER_PHOTO_ID_5548490796081481714" border="0" /></a>Here goes:<br /><ul><li>4 1/2 cups all-purpose flour</li><li>4 teaspoons ground ginger</li><li>2 teaspoons baking soda</li><li>1 1/2 teaspoons ground cinnamon</li><li>1 teaspoon ground gloves</li><li>1/4 teaspoon salt</li><li>2 cups granulated sugar</li><li>2 eggs</li><li>1 1/12 cups shortening<br /></li><li>1/2 cup molasses</li><li>3/4 cup coarse sugar (I use Wilton brand White Sparkling Sugar -- in the sprinkles aisle)</li></ul>Preheat over to 350 degrees. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.<br /><br />In a large bowl, beat shortening for 30 seconds. Add the 2 cups granulated sugar; beat until combined. Beat in eggs and molasses until combined. Beat in half of flour mixture. Stir in remaining flour mixture. Using a 1/4 cup ice cream scoop, shape dough into 2 inch balls; roll in the coarse sugar. Place balls 2 1/2 inches apart on an ungreased cookie sheet.<br /><br />Bake in preheated oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer to wire racks; cool. Makes 25 (4 inch) cookies.<br /><br />My husband took these to work, and his co-workers couldn't get enough! Let me know how you like them.<br /><br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/290/F3634678AE9E71C8AF6E552DCD6B47BF.png" style="border: 0pt none ! important; background: none repeat scroll 0% 0% transparent;" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6534800734584522401.post-91783506278535722922010-09-27T06:18:00.000-07:002010-09-27T06:18:00.149-07:00Recipes shared at Stampin' Up Headquarters<p>Today I get to visit Stampin' Up Headquarters and share a couple recipes. Here they are! Both are from my new cookbook, which is available for purchase in the right margin.</p><p><span style="font-size:180%;"><span style="font-weight: bold; color: rgb(221, 82, 163);">Fall Harvest Chowder<br /></span><span style="color: rgb(221, 82, 163);font-size:100%;" ><span style="font-style: italic;">200 Slow Cooker Creations</span> pg. 34</span><span style="font-weight: bold; color: rgb(221, 82, 163);"><br /></span></span></p><p><span style="font-weight: bold;">Ingredients</span>:</p><p>1/2 pound ground beef, browned and drained</p><p>1/2 cup chopped onion, or 1/4 cup dried minced onion</p><p>4 cups water</p><p>1 cup diced carrots</p><p>1 cup diced celery</p><p>1 cup peeled and cubed potatoes</p><p>1 can (28 oz.) diced tomatoes</p><p>1 can (8 oz.) tomato puree</p><p>1 teaspoon salt</p><p>1/4 teaspoon black pepper</p><p>1/4 teaspoon crushed bay leaves</p><p>1 1/2 teaspoons Italian seasoning</p><p><span style="font-weight: bold;">Method</span>:</p>Combine all ingredients in a greased 4 1/2 to 6 quart slow cooker. Cover and cook on low heat for 6-8 hours, or on high heat for 3-4 hours. For thicker chowder, cook on low heat for 8-10 hours.<br /><br /><span style="font-size:180%;"><span style="font-weight: bold; color: rgb(221, 82, 163);">Apple Nut Cobbler</span></span><br /><span style="font-size:180%;"><span style="color: rgb(221, 82, 163);font-size:100%;" ><span style="font-style: italic;">200 Slow Cooker Creations</span> pg. 186</span></span><br /><br /><span style="font-weight: bold;">Ingredients</span>:<br /><br />2 cans (21 oz.) apple pie filling*<p>1 white or yellow cake mix</p><p>1/2 cup butter or margarine, melted</p><p>1/3 cup chopped pecans</p><p>*other pie filling flavors can be substituted (cherry, blueberry, peach, etc.)<br /></p><span style="font-weight: bold;">Method</span>:<br /><br />Spread the pie filling in a greased 4 1/2- 6 quart slow cooker. Sprinkle cake mix over the top. Drizzle butter evenly over cake mix and then top with nuts. Cover and cook on low heat for 4 hours, or on high heat for 2 hours. Serve hot with a scoop of vanilla ice cream.<br /><br /><span style="font-style: italic;">Note</span>: Use 1/4 cup melted butter and 1/3 cut water in place of 1/2 cup butter or margarine for a low-fat version.<br /><br /><br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/290/F3634678AE9E71C8AF6E552DCD6B47BF.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: border; -moz-background-origin: padding; -moz-background-inline-policy: continuous;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6534800734584522401.post-16500009855597968142010-09-13T17:08:00.000-07:002010-09-13T17:58:46.194-07:00Three Recipes - Using Those Leftovers<p>I came across a fabulous idea of "morphing" main dinner ingredients into future meals that are very different from the original. What follows is a main recipe, and then two "morphs" using the main ingredients. For this one, it's hamburger. You have the option of cooking all the hamburgers at once (while making the first recipe), and then just having the cooked meat on hand in the fridge or freezer, or having the raw hamburger set aside in the fridge or freezer ready to use in the morphed meals. It's up to you. I like to get the majority of the cooking done ahead of time, so I'm writing the recipes as if you have cooked the all the meat when preparing the first recipe. Enjoy!</p><p><span style="font-weight: bold;">Main Recipe:</span><br /><span style="color: rgb(221, 82, 163);font-size:180%;" ><span style="font-weight: bold;">Smoked Cheddar-Stuffed Burgers</span></span><br /><br />Ingredients:<br />3 ½ pounds lean ground beef<br />2 teaspoons garlic and herb seasoning<br />6 one-inch chunks smoked cheddar cheese<br />1 tablespoon olive oil<br />6 hamburger buns<br /><br />Directions:<br />In a large bowl, combine the beef and herb seasoning until well mixed. Shape the mixture into twelve patties, each about 1 inch thick. Press a chunk of cheese into the center of six patties, form the meat around the cheese, and flatten into a patty. You will only be putting cheese into the patties for this meal, the remaining will just be plain hamburgers--no cheese.<br /></p><p> (The remaining six patties will be used for the other two "morph" recipes below. At this point, you can refrigerate the remaining uncooked burgers up to three days or freeze up to three months: thaw completely in refrigerator, or microwave for 3-5 minutes on low before using, OR you can cook all the patties and then refrigerate or freeze the extras for use in the morphed recipes).<br /></p><p>Heat the oil in a large skillet over medium-high heat. Add the burgers several at a time and cook 4-6 minutes per side for medium to medium-well done. Serve the 6 cheese-stuffed burgers on buns with this meal, and refrigerate the remaining burgers for up to three days or freeze up to three months.<br /></p><p>That's one dinner down, two to go!</p><p><span style="font-weight: bold;">Morph Recipe #1</span>:<br /><span style="color: rgb(221, 82, 163);font-size:180%;" ><span style="font-weight: bold;">Greek Pita Pockets with Yogurt Cucumber Sauce</span></span><br /><br />Ingredients:<br />1 tablespoon olive oil<br />4 left over, cooked burgers<br />¼ cup water<br />1 teaspoon ground all-spice<br />1 teaspoon ground cumin<br />1 teaspoon dried oregano<br />½ cup low-fat plain yogurt<br />¼ peeled, seeded, shredded cucumber<br />2 teaspoons chopped fresh dill<br />1 teaspoon garlic powder<br />4 pita pockets<br /><br /><br />Directions:<br />Heat the oil in a large skillet over medium heat. Break the cooked burgers up into small pieces and add them to the skillet. Add the water, all-spice, cumin and oregano, and mix well. Cook until the liquid is absorbed and the meat is hot (about 5 minutes) stirring a few times. Meanwhile, in a small bowl, combine the yogurt, cucumber, dill and garlic powder. Spoon the beef mixture into the pita pockets, top with the yogurt sauce and serve.<br /></p><p>Dinner #2 done!<br /></p><p><span style="font-weight: bold;">Morph Recipe #2</span><br /><span style="color: rgb(221, 82, 163);font-size:180%;" ><span style="font-weight: bold;">Vegetable Beef Stew with Yukon Gold Potatoes</span></span><br /><br />Ingredients:<br />6 cups reduced-sodium beef broth<br />4 left over cooked burgers, cut into bite-size pieces<br />2 cups peeled and diced Yukon Gold potatoes<br />1 cup chopped onion<br />1 cup chopped celery<br />1 cup chopped carrots<br />2 bay leaves<br />2 tablespoons chopped parsley<br />Salt and freshly ground black pepper<br /><br />Directions:<br />In a large stockpot or saucepan, combine the broth, burger pieces, potatoes, onion, celery, carrots and bay leaves. Set over high heat and bring to a boil. Reduce the heat to medium, partially cover the pan, and simmer until the potatoes are fork tender (8-10 minutes). Remove from heat, remove bay leaves, and stir in the parsley. Season to taste with salt and pepper, and serve.<br /></p><p>And there you have it, three completely different meals, all using a common ingredient!!<br /></p><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/290/F3634678AE9E71C8AF6E552DCD6B47BF.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: border; -moz-background-origin: padding; -moz-background-inline-policy: continuous;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6534800734584522401.post-21340434132435705632010-07-27T16:09:00.000-07:002010-09-13T17:49:31.819-07:00Blackened Chicken Salad with Sweet Cilantro Lime Dressing<p style="border: 0pt none ; margin: 0pt; padding: 0pt; outline-color: -moz-use-text-color; outline-style: none; outline-width: 0pt;" id="kslvid11744482"></p><script type="text/javascript" src="http://pandora.bonnint.net/video/embed-p.php?id=11744482"></script><p style="border: 0pt none ; margin: 0pt; padding: 0pt; outline-color: -moz-use-text-color; outline-style: none; outline-width: 0pt; vertical-align: baseline; font-size: 0.75em; text-align: center; width: 424px;">Video Courtesy of <a href="http://www.ksl.com/">KSL.com</a></p><br /><div style="font-size: 18px; font-weight: bold; margin-bottom: 10px; color: rgb(221, 82, 163); margin-left: 10px;">Blackened Chicken Salad<br /></div> <div style="font-weight: bold; font-size: 16px; color: rgb(0, 0, 0);">Ingredients:</div> <ul><li>4 boneless skinless chicken breasts</li><li>2 Tablespoons blackening seasoning</li><li>5 - 6 c. Romaine lettuce, chopped</li><li>1 cup diced watermelon, peaches or blueberries (any combination of fresh fruit will work)</li></ul> <div style="margin-left: 10px; margin-right: 10px; width: 400px;"> <div style="font-weight: bold; font-size: 16px; color: rgb(0, 0, 0);">Method:</div><br /><div style="padding-left: 25px;"> Preheat grill. Pour seasoning in a gallon size zip top bag. Dry chicken breasts and place 2 at a time in the zip top bag. Zip the bag shut and shake until chicken is evenly coated with seasoning. Place chicken on preheated grill and cook until chicken is no longer pink. Remove from grill and slice. Serve over lettuce and fruit. Drizzle with Sweet Cilantro Lime Dressing. </div> <p> </p></div> <div style="margin-top: 10px; font-size: 18px; font-weight: bold; margin-bottom: 10px; color: rgb(221, 82, 163); margin-left: 10px;">Sweet Cilantro Lime Dressing</div> <div style="font-weight: bold; font-size: 16px; color: rgb(0, 0, 0);">Ingredients:</div> <ul><li>¼ c. cilantro</li><li>½ c. light mayo</li><li>¼ c. honey</li><li>¼ c. cream</li><li>1 T. freshly squeezed lime juice</li></ul> <div style="font-weight: bold; font-size: 16px; color: rgb(0, 0, 0);">Method:</div><br /><div style="padding-left: 25px;"> Blend all ingredients together in a blender until nicely pureed. Serve over blackened chicken salad.<br /><br /><br />Special thanks to Brooke McLay (<a href="http://www.cheekykitchen.com/">www.cheekykitchen.com</a>) for the salad idea and dressing recipe!<br /></div><br /><br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/41/051859B7CC72B2A55439DB2B255279BC.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: border; -moz-background-origin: padding; -moz-background-inline-policy: continuous;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6534800734584522401.post-60955653663592636792010-07-25T19:21:00.000-07:002010-07-25T20:40:31.864-07:00And the WINNER is........Ok, I found a "Random Number Picker" online <a href="http://andrew.hedges.name/experiments/random/original.html">HERE</a>, and entered in the number of comments received (5), and the random number picked was.......<p>Comment #2:</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtae1gqUGv6lPvMh7CZ0b-ZUUn0sNKSin1YtNWikKDVtFe5fAFn8SBesf9fEKbXc_uT1VqMd0o2nusEsFTM7SNQERz_e7THORmtU1aQz72Qp0H3bzLCKkYxuI2bUpWgNLTdeOO4WpU7ykF/s1600/cookerwinner.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 367px; height: 105px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtae1gqUGv6lPvMh7CZ0b-ZUUn0sNKSin1YtNWikKDVtFe5fAFn8SBesf9fEKbXc_uT1VqMd0o2nusEsFTM7SNQERz_e7THORmtU1aQz72Qp0H3bzLCKkYxuI2bUpWgNLTdeOO4WpU7ykF/s400/cookerwinner.JPG" alt="" id="BLOGGER_PHOTO_ID_5498037339661545586" border="0" /></a></p><p><br /></p><p>Congratulations Lisa K!! Send an email to couponjanet[at]gmail[dot]com with your mailing address. Include the subject line of "Cookbook Winner", and I'll autograph a copy and get it in the mail!</p><p>To the non-winning commentors, I now have the ability to sell cookbooks right on this blog. Then you can order autographed copies right from here. Or you can look at your local bookstore for the book on August 1st!<br /></p><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/41/051859B7CC72B2A55439DB2B255279BC.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: border; -moz-background-origin: padding; -moz-background-inline-policy: continuous;" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6534800734584522401.post-69203885302218469522010-07-15T14:50:00.000-07:002010-07-15T14:50:00.561-07:00Cookbook Giveaway!<p>Everyone loves free stuff, right? So why don't we have a giveaway?<br /><br />The prize will be an autographed copy of my new cookbook, <span style="color: rgb(51, 102, 255);font-size:180%;" ><span style="font-weight: bold;"><br /></span></span></p><p><span style="color: rgb(255, 0, 0);font-size:180%;" ><span style="font-weight: bold;">200 Slow Cooker Creations</span></span>!<br /><br />To be entered in the prize drawing, leave a comment about a favorite recipe on mine you have tried (it can be one from this blog, or one from one of my cookbooks).<br /><br />The winner will be selected from the comments received, and I'll contact the winner for their mailing address. Simple as that!<br /><br />Make your comments by July 24th, and I'll get the book in the mail to the winner on the 26th!<br /><br />Good luck!!</p><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/41/051859B7CC72B2A55439DB2B255279BC.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: border; -moz-background-origin: padding; -moz-background-inline-policy: continuous;" /></a>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-6534800734584522401.post-8588591329251917732010-07-15T12:54:00.000-07:002010-07-15T13:05:37.404-07:00Sample Recipes from my New BookYou asked for a couple sample recipes from my new <span style="font-style: italic;">200 Slow Cooker Creations</span> cookbook, so here they are! Two of my family's favorites:<br /><span style="font-size:130%;"><br /><span style="color: rgb(255, 0, 0); font-weight: bold;">Apple Cranberry Pork Chops</span></span><br />from page 159 of <span style="font-style: italic;">200 Slow Cooker Creations</span><br /><br />Ingredients:<br /><ul><li>4 boneless pork chops</li><li>1 (16 oz.) can whole cranberry sauce</li><li>3/4 cup applesauce</li></ul>Method:<br /><br />Place the pork chops in a greased 2 to 3 1/2 quart slowcooker. Spread the cranberry sauce over the top and then pour in the applesauce. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Serve with rice or mashed potatoes.<br /><br /><span style="font-size:130%;"><span style="color: rgb(255, 0, 0); font-weight: bold;">Triple Rich Chocolate Cake</span></span><br />from page 191 of <span style="font-style: italic;">200 Slow Cooker Creations</span><br /><br />Ingredients:<br /><ul><li>1 devil's food cake mix</li><li>4 eggs</li><li>1 cup light sour cream</li><li>3/4 cup vegetable oil</li><li>1 cup water</li><li>1 small box instant chocolate pudding</li><li>1 cup chocolate chips</li></ul>Method:<br /><br />Combine all ingredients by hand in a 2 quart mixing bowl. Pour the batter into a greased 3 1/2 to 5 quart slow cooker. Cover and cook on low heat for 5-6 hours, or until done in the center. Turn off the slow cooker and let the cake sit, covered, for 30 minutes before serving.<br /><br />Tip: When baking this cake in the slow cooker, place 6-8 paper towels across the top of the slow cooker stoneware and then place the lid on top. This prevents the cake from becoming soggy when the condensation from the lid drips while cooking.<br /><br />Enjoy!!<br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/41/051859B7CC72B2A55439DB2B255279BC.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: border; -moz-background-origin: padding; -moz-background-inline-policy: continuous;" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6534800734584522401.post-18777644293754739892010-07-07T13:39:00.000-07:002010-07-07T13:40:34.445-07:00My New Cookbook!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6gdb5I6oRail3eLNHaNM2KBKFNqOfFaUuFHM9Y07G8Uden5v4MU8utCYmhXGrcbnh-4uVKECNJPOpRoeLw_bWJtUKLkacBDxUaLuqL8-Mpc_zJk1eJymygHig1TvjS8iAovFNZPwSUIC0/s1600/ckbk.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 308px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6gdb5I6oRail3eLNHaNM2KBKFNqOfFaUuFHM9Y07G8Uden5v4MU8utCYmhXGrcbnh-4uVKECNJPOpRoeLw_bWJtUKLkacBDxUaLuqL8-Mpc_zJk1eJymygHig1TvjS8iAovFNZPwSUIC0/s400/ckbk.JPG" alt="" id="BLOGGER_PHOTO_ID_5491265342410840610" border="0" /></a>My publisher has taken my two slowcooker cookbooks, and combined them into a single volume! This hardback, spiral bound book features a cute new look, updated helpful hints, and a fantastic index for finding those favorite recipes by name OR by ingredient!<br /><br />You can pre-order them thru the Amazon.com link below, or look for it in stores on August 1st!<br /><br /><script charset="utf-8" type="text/javascript" src="http://ws.amazon.com/widgets/q?ServiceVersion=20070822&MarketPlace=US&ID=V20070822/US/slocoo101-20/8001/02b11327-6342-4b60-91f3-25fc9742cf49"></script><br /><a href="http://ws.amazon.com/widgets/q?ServiceVersion=20070822&MarketPlace=US&ID=V20070822%2FUS%2Fslocoo101-20%2F8001%2F02b11327-6342-4b60-91f3-25fc9742cf49&Operation=NoScript">Amazon.com Widgets</a><br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/41/051859B7CC72B2A55439DB2B255279BC.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: border; -moz-background-origin: padding; -moz-background-inline-policy: continuous;" /></a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6534800734584522401.post-57637471364447276932010-04-26T12:47:00.000-07:002010-04-26T12:54:11.826-07:00Amazing Fruit Salsa Recipes<p style="border: 0pt none ; margin: 0pt; padding: 0pt; outline-color: -moz-use-text-color; outline-style: none; outline-width: 0pt;" id="kslvid10505507"></p><script type="text/javascript" src="http://pandora.bonnint.net/video/embed-p.php?id=10505507"></script><p style="border: 0pt none ; margin: 0pt; padding: 0pt; outline-color: -moz-use-text-color; outline-style: none; outline-width: 0pt; vertical-align: baseline; font-size: 0.75em; text-align: center; width: 424px;">Video Courtesy of <a href="http://www.ksl.com/">KSL.com</a></p><span style="color: rgb(204, 0, 0);font-size:180%;" ><span style="font-weight: bold;">Gingered Watermelon Salsa</span></span><br /><br />Ingredients:<br /><br /> * 2 cups diced seeded watermelon<br /> * ¼ cup diced yellow bell pepper<br /> * 2 tablespoons thinly sliced green onions<br /> * 1 tablespoon chopped fresh cilantro<br /> * 2 teaspoons white grape juice<br /> * 1 teaspoon fresh lime juice<br /> * 1 teaspoon grated peeled fresh ginger<br /> * 1/8 teaspoon salt<br /> * 1 jalapeno pepper, seeded and minced<br /><br />Method:<br /><br />To prepare salsa, combine all ingredients, cover and chill until ready to serve. You can make this up to 4 hours in advance. Makes about 2 ½ cups. Serve with cinnamon chips or your favorite tortilla chips.<br /><br /><span style="color: rgb(204, 0, 0); font-weight: bold;font-size:180%;" >Avocado Citrus Salsa</span><br />Ingredients:<br /><br /> * 2 medium oranges, peeled, seeded and chopped<br /> * 1 large ripe avocado, peeled, seeded and chopped<br /> * ¼ cup chopped red onion<br /> * ¼ cup snipped cilantro<br /> * 2 tablespoons lime juice<br /> * ½ teaspoon bottled hot pepper sauce<br /> * ¼ teaspoon salt<br /><br />Method:<br /><br />In larger bowl combine all ingredients. Cover and refrigerate 2 hours before serving. Makes about 2 ½ cups.<br /><br /><span style="color: rgb(204, 0, 0); font-weight: bold;font-size:180%;" >Apple Berry Salsa</span><br />Ingredients:<br /><br /> * 4 large apples (Gala or Braeburn)<br /> * 2 cups strawberries, diced<br /> * 2 kiwi<br /> * 2 tablespoons brown sugar<br /> * 2 tablespoons apple jelly<br /><br />Method:<br /><br />Peel, core and dice apples. Dice strawberries and kiwi. Combine all fruit and add brown sugar and jelly. Note: Fruit will juice so best to serve with a slotted spoon, and don't make too far ahead of serving time. Serve with cinnamon tortilla chips.<br /><br /><span style="color: rgb(204, 0, 0);font-size:180%;" ><span style="font-weight: bold;">Cinnamon Tortilla Chips</span></span><br />Ingredients:<br /><br /> * Flour tortillas<br /> * Cinnamon sugar mixture (to taste)<br /> * Spray bottle of water<br /><br />Method:<br /><br />Preheat oven to 400. Lightly spray tortillas with water, and sprinkle cinnamon sugar over the top. Use a pizza cutter and cut each tortilla into 8 wedges. Place on a cookie sheet and cook 8-10 minutes. Cool completely before serving.<br /><p></p><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/41/051859B7CC72B2A55439DB2B255279BC.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: border; -moz-background-origin: padding; -moz-background-inline-policy: continuous;" /></a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6534800734584522401.post-16211932749440501092009-12-01T09:04:00.000-08:002009-12-14T09:13:28.331-08:00Cherry Biscuit Cobbler<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy7RLdH5A9xXHi1yW3Fq4fhASJuh7Ece5CwJrTMg7dIQ5QfzJGrCTgdRqqcwtsGcaCXziFfcmbIKkl4_1Hb_Qk-WP4cnbdx29aV5uRoxaNBzavY7tvEaAfMJRIgXz_fShIOnJZ3dmAFL_9/s1600-h/Cherry-Cobbler.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 145px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy7RLdH5A9xXHi1yW3Fq4fhASJuh7Ece5CwJrTMg7dIQ5QfzJGrCTgdRqqcwtsGcaCXziFfcmbIKkl4_1Hb_Qk-WP4cnbdx29aV5uRoxaNBzavY7tvEaAfMJRIgXz_fShIOnJZ3dmAFL_9/s200/Cherry-Cobbler.jpg" alt="" id="BLOGGER_PHOTO_ID_5415141120842921794" border="0" /></a><br /><ul><br /><li>2 packages (8 ounces each) refrigerator biscuits (seperated and cut into quarters)</li><br /><li>1 can (21 ounces) cherry pie filling*</li><br /><li>1/3 cup brown sugar</li><br /><li>1/2 teaspoon cinnamon</li><br /><li>1/3 cup melted butter or margarine</li><br /></ul>*your choice of fruit filling can be used for the cobbler<br /><p>Mix together brown sugar, cinnamon, and melted butter in a small bowl. Mixture will be lumpy. Grease a 3 1/2 to 5 quart slowcooker, then layer 1 package biscuits, half the cinnamon mixture, and then half the pie filling. Add the second package of the biscuits: cover with the remaining half of the cinnamon mixture, and top with the remaining half of the pie filling. Cover and cook on high heat 2 1/2 - 3 hours, or until biscuits are done in the center. Recipe makes 6-8 servings.<br /><br />This fruit cobbler tastes fabulous with a heaping scoop of vanilla ice cream!</p><p><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/41/051859B7CC72B2A55439DB2B255279BC.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; width: 87px; height: 63px;" /></a></p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6534800734584522401.post-44271664002844866342009-11-19T17:55:00.000-08:002009-12-14T09:03:56.572-08:00All Day Salsa Chicken<p>This recipe comes from my book <a href="http://www.slowcooker101.com/purchase-cookbooks/">101 More Things to do with a Slowcooker</a></p><ul><li>3 to 4 frozen boneless, skinless chicken breasts<br /></li></ul><ul><li>1 jar (16 ounces) chunky salsa</li><br /><li>1 can (10.5 ounces) cream of chicken soup, condensed</li><br /></ul>Place frozen chicken breasts in a greased 3 to 4 1/2 quart slow cooker. In a bowl, combine salsa and soup. Pour mixture over chicken. Cover and cook on low heat 8-10 hours. Makes 4-6 servings.<br /><p>Serve on a bed of white rice and top with grated pepper jack cheese.</p><p>Super easy! Super yummy!<br /></p><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54487/41/051859B7CC72B2A55439DB2B255279BC.png" style="border: 0pt none ! important; background: transparent none repeat scroll 0% 0%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" /></a>Unknownnoreply@blogger.com0