tag:blogger.com,1999:blog-8748464019704835032024-03-13T14:52:06.089-06:00Six Little ChefsReal food from a real momJanessahttp://www.blogger.com/profile/14167313845886727262noreply@blogger.comBlogger181125tag:blogger.com,1999:blog-874846401970483503.post-62649919057618333792016-02-14T00:00:00.000-07:002016-02-14T00:00:22.128-07:00Chicken Rolls<div class="separator" style="clear: both; text-align: center;">
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Oh, Chicken Rolls, how we love thee! This is one of those recipes that I know my children will all ask for when they grow up so that they can make it for their families. Even my two picky little eaters inhale these babies. I knew that I most definitely had to include it in my recipe book. They are very simple and easy to make but taste amazing! And just so you know, they have to be served with mashed potatoes so that you can accidentally cover your chicken rolls in the gravy as well. And so to my children, friends, strangers and future generations of Chicken Roll eaters, I say, "Enjoy"!<br />
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1 block cream cheese. softened<br />
4 chicken breasts, cooked and shredded<br />
2 cans crescent roll dough<br />
4 TBS butter, melted<br />
1/2 cup Italian seasoned bread crumbs<br />
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Preheat oven to 375 degrees. In a mixing bowl, combine cream cheese and shredded chicken. Stir until creamy and thoroughly mixed. Open cans of crescent roll dough. Remove dough from can, carefully unroll and separate triangles of dough. Place a scoop of cream cheese and chicken mixture in the middle of a triangle. Fold the two corners over the cream cheese scoop and then pull the third corner up over it and wrap it around the outside of the roll. Pinch the edges of the dough together to seal in the cream cheese mix. Dip roll in melted butter then bread crumbs. Place on greased cookie sheet. Repeat until all rolls are filled. Bake in oven at 375 for 15 minutes. Best if served with gravy drizzled on top.Janessahttp://www.blogger.com/profile/14167313845886727262noreply@blogger.com0tag:blogger.com,1999:blog-874846401970483503.post-42501490436576334232016-02-11T00:00:00.001-07:002016-02-11T00:00:04.813-07:00Strawberry Spinach Craisin Salad with Candied Almonds<br />
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This was the first "fancy salad" (a.k.a. a salad with more than lettuce
and tomatoes) that I made and fell in love with. It's a staple at our
BBQ's and when I'm asked to bring a salad to a potluck, this is my go to
recipe. It's always a hit and I usually end up passing along the
recipe before I leave. I know there are so many versions of this salad out there, but trust me, this right here is the BEST one!<br />
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Salad: <br />
1 pkg spinach<br />
1 chopped apple<br />
1 can mandarin oranges<br />
½ C crasins<br />
1 C sliced strawberries<br />
½ C slicedAlmonds<br />
¼ C sugar<br />
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Dressing:<br />
zest of one lemon<br />
2 Tbs freshly squeezed lemon juice<br />
3 Tbs vegetable oil<br />
2 1/2 Tbs sugar<br />
1/2 tsp mustard seed<br />
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Put almonds and sugar in a small pan and heat over high heat. Stir
constantly until sugar melts, coat evenly then spread out in a single layer on a sheet of parchment paper. Put aside to cool and set while preparing the rest of the salad. Combine dressing ingredients, whisk well then refrigerate. Mix remaining ingredients in a bowl, top with candied almonds. Right before serving, stir dressing then drizzle over salad and mix well.Janessahttp://www.blogger.com/profile/14167313845886727262noreply@blogger.com0tag:blogger.com,1999:blog-874846401970483503.post-50506234998851652102016-02-08T00:00:00.000-07:002016-02-08T00:00:13.114-07:00{30 Minute} Beef and Broccoli<div class="separator" style="clear: both; text-align: center;">
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I love every recipe I post on here and this one is definitely at the top of my list! Every time I make it it gets rave reviews. My husband falls in love with it all over again, each and every time! My recipe book just wouldn't be complete without it. Thanks to my sister for yet another, family favorite!<br />
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2/3 cup soy sauce<br />
1/2 cup chicken broth<br />
1/4 cup honey<br />
2 tablespoons rice vinegar<br />
2 tablespoons brown sugar<br />
3 cloves garlic, minced<br />
1 tablespoon sesame oil<br />
1 teaspoon ground ginger<br />
1/4 teaspoon red pepper flakes<br />
2 tablespoon cornstarch<br />
2 tablespoon water<br />
1 tablespoon olive oil<br />
1 pound flank steak, thinly sliced<br />
1 head fresh broccoli, cut into florets<br />
4 cups brown rice, cooked<br />
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In a saucepan over medium heat, whisk together soy sauce, broth, honey, rice vinegar, brown sugar, garlic, sesame oil, ginger and red pepper flakes and bring to a boil. In a small dish, whisk together the cornstarch and water and slowly pour into the sauce, whisking continually. Bring back to a boil then reduce heat and simmer for 5-8 minutes, or until thickened. Meanwhile, add broccoli florets to a microwave safe bowl, add a few tablespoons of water, cover with plastic wrap and cook for 2-3 minutes, or until tender but not too soggy. Heat olive oil in a large skillet over medium high heat. Season the meat with salt and pepper then add to the pan. Cook the meat for 2-3 minutes then flip and cook the other side for an additional 2-3 minutes (don’t over cook it) Pour the sauce over the meat, add the broccoli then gently stir and cook a few minutes until heated through. Serve over cooked rice.<br />
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Source: <a href="http://justwhiskedaway.com/2015/03/25/30-minute-beef-and-broccoli/" target="_blank">Whisked Away</a>Janessahttp://www.blogger.com/profile/14167313845886727262noreply@blogger.com0tag:blogger.com,1999:blog-874846401970483503.post-45984057986388399192016-02-05T00:00:00.000-07:002016-02-05T00:00:04.704-07:00{Flashback Friday} Super Awesome Cornbread<div class="separator" style="clear: both; text-align: center;">
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This cornbread has been a family favorite since I was a little kid. A family friend gave the recipe to my mom when we lived in Georgia. It was one of the first recipes I made sure to get from my mom when I moved out and was cooking on my own. And it's been a legend ever since. Whether you're have a big pot of chili, BBQ meat or baked potatoes, this cornbread is sure to be the perfect side!<br />
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2 cups flour<br />
1/2 tsp salt<br />
2 tsp baking powder<br />
1/2 cup cornmeal<br />
3/4 cup white sugar<br />
3/4 cup milk<br />
2 eggs<br />
1/2 cup vegetable oil<br />
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Preheat oven to 350. In a mixing bowl, combine dry ingredients and stir. Add milk, eggs and oil. Mix until well combined. Dough will be fairly stiff. Pour into a square 8x8 pan (double recipe for 9x13), spread evenly in pan. Bake at 350 for 45 minutes or until golden brown. Serve with butter and honey.<br />
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Source: Melanie JohnsonJanessahttp://www.blogger.com/profile/14167313845886727262noreply@blogger.com0tag:blogger.com,1999:blog-874846401970483503.post-7551528897697338472016-02-02T00:00:00.000-07:002016-02-02T00:00:05.842-07:00{The Perfect} Quiche<div class="separator" style="clear: both; text-align: center;">
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I love quiche! It's so great for breakfast or dinner and there are so many different meat and veggie combinations you can create. This recipe is a little more of a formula then an exact recipe. You can play around with the types of cheese, meat and veggies you use to find your perfect match. It's a great way to use up leftover meats and veggies too. Some of our favorite meats are ham, turkey, bacon and sausage. Favorite veggies include mushrooms, spinach, onion, peppers and broccoli. Mix and match and have fun! You can make your pie crust or use a store bought one. Either way, it's the perfect way to start or end your day!<br />
<br />
9 inch uncooked pie crust<br />
3 eggs<br />
1 cup of milk (or half and half)<br />
2 cups shredded cheese<br />
1 cup cooked meat<br />
1 cup veggies, cooked and drained (if using fresh veggies, microwave for a few minutes to soften)<br />
salt and pepper to taste<br />
<br />
Preheat oven to 450. Bake pie crust for 5-6 minutes. Remove from oven and reduce temperature to 375. Meanwhile, combine eggs, milk, cheese, meat and veggies. Season with salt and pepper. Pour egg mixture into partially cooked pie crust. Bake at 375 for 50 minutes. Remove from oven and let it set for 5-10 minutes, until set.<br />
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Source: Victoria BruceJanessahttp://www.blogger.com/profile/14167313845886727262noreply@blogger.com0tag:blogger.com,1999:blog-874846401970483503.post-13544430342442656652016-01-30T00:00:00.000-07:002016-01-30T00:00:03.588-07:00French Bread Cheeseburger Melt<div class="separator" style="clear: both; text-align: center;">
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This is a quick and easy meal that's perfect for a busy night! I remember having something like this when I was a kid and have recreated my own version of it. My kids love it and I enjoy revisiting a blast from the past!<br />
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1 loaf of french bread<br />
1 lb ground beef, cooked<br />
1 cup sour cream<br />
1 can Cream of Mushroom Soup<br />
1/2 tsp salt<br />
1 tsp garlic, minced<br />
1/2 onion, diced<br />
1/2 bell pepper, diced<br />
mushrooms, sliced<br />
2 cups shredded cheese<br />
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Preheat oven to 425. Slice the french in half, long ways. In a mixing bowl combine cooked ground beef, sour cream, cream of mushroom soup, salt, garlic, onion, pepper and mushrooms. Stir until combined. Place sliced french bread on cookie sheet, cut side up. Spread half of the meat mixture on each half of the french bread. Top each with 1 cup of shredded cheese. Bake at for 425, until cheese is bubbly, about 15 minutes. Cut into slices and enjoy!Janessahttp://www.blogger.com/profile/14167313845886727262noreply@blogger.com0tag:blogger.com,1999:blog-874846401970483503.post-21240924335137676452016-01-27T00:00:00.000-07:002016-01-27T00:00:15.403-07:00Honey Glazed Salmon<div class="separator" style="clear: both; text-align: center;">
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Last year I made a goal to try cooking seafood a little more. I love seafood but the idea of cooking it really intimidates me. I'm not ready to cook a fresh lobster but I've tried a few new things and have found this fantastic salmon recipe that I'm over the moon in love with! We've had it a few times now and the family totally loves it too. The salmon is so tender and the honey glaze is spot on. And the browned butter limes sauce is to die for! This has got to be the easiest, most flavorful salmon recipe ever. Definitely a keeper!</div>
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4 salmon fillets</div>
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salt and pepper, to taste</div>
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4 tablespoons all-purpose flour</div>
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4 tablespoons honey</div>
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2 tablespoons olive oil</div>
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Zest of 1 lime</div>
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For the browned butter lime sauce</div>
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6 tablespoons unsalted butter</div>
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2 cloves garlic, pressed</div>
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1 tablespoon honey</div>
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Juice of 1 lime</div>
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Kosher salt and freshly ground black pepper, to taste</div>
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Preheat oven to 400 degrees. To make the browned butter lime sauce, melt butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Stir in garlic, honey and lime juice, salt and pepper, to taste; set aside. Season salmon with salt and pepper, to taste. Coat each salmon filet with a think layer of flour and drizzle with 1 tablespoon honey. Heat olive oil in a large oven-proof skillet over medium high heat. Working in batches, add salmon to the skillet and sear both sides until golden brown, about 1-2 minutes per side. I like to add a little more honey to each side before flipping it over. Place into oven and bake at 400 degrees until completely cooked through, about 8-10 minutes. Serve immediately with browned butter lime sauce and lime zest, if desired.</div>
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Source: <a href="http://damndelicious.net/2014/08/18/honey-glazed-salmon/" target="_blank">Damn Delicious</a></div>
<br />Janessahttp://www.blogger.com/profile/14167313845886727262noreply@blogger.com0tag:blogger.com,1999:blog-874846401970483503.post-90894997530124803182016-01-24T09:53:00.002-07:002016-01-24T16:03:14.256-07:00Loaded Lasagna<div class="separator" style="clear: both; text-align: center;">
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Everybody's got to have a good lasagna recipe. Years ago, when we first got married and I was trying to navigate my way around the kitchen and figure out how to cook a meal that didn't from a box, my aunt Felisha shared her lasagna recipe with me. I was so proud of myself the first time I made it! I think my brand new husband was grateful to eat a real meal again too. It's been a family favorite every since and all six of our kids get excited when I tell them that we're having lasagna for dinner. One reason this lasagna has stuck around for so many years is because it's got a lot more than your standard lasagna. I love the creaminess of the sauce and the extra veggies are spot on. Hope you enjoy a family favorite!<br />
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9 Lasagna Noodles<br />
1 lb ground beef<br />
1 TBS olive oil<br />
1/2 onion, diced<br />
2 tsp garlic cloves, minced<br />
1 tsp Italian Seasoning<br />
1 tsp salt<br />
1 small container of Ricotta Cheese<br />
1 can of Cream of Mushroom Soup<br />
1 jar of Pasta Sauce<br />
2 cups fresh mushrooms, sliced<br />
2 tomatoes, thinly sliced<br />
1 can large olives, sliced<br />
3 cups Colby Jack Cheese, shredded<br />
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Preheat oven to 375. Boil noodles in a large pot until al dente. Meanwhile, heat olive oil in a large skillet. Saute onions until translucent, add garlic cloves and saute one minute longer. Add ground beef, Italian seasoning and salt. Cook until meat is evenly browned. Drain grease and set aside. In a mixing bowl, combine Ricotta Cheese and Cream of Mushroom Soup. Add in cooked ground beef mixture and stir until well mixed. Grease a 9X13 baking dish. Spread a thin layer of pasta sauce on the bottom of the dish, line with three lasagna noodles. Evenly spread half of the beef mixture over the noodles, then a layer of pasta sauce, half the mushrooms, tomatoes and olives and then a cup of shredded cheese. Repeat this layer once more. Put the last three lasagna noodles on top of the second layer of meat, veggies and cheese. Top noodles with sauce and one more cup of cheese. Cover lasagna with foil and bake at 375 for 30-40 minutes, until cheese is bubbly.<br />
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Source: Felisha MartinJanessahttp://www.blogger.com/profile/14167313845886727262noreply@blogger.com0tag:blogger.com,1999:blog-874846401970483503.post-59648337597773506602016-01-19T00:00:00.000-07:002016-01-19T00:00:13.954-07:00Caramel French Toast Bake<div class="separator" style="clear: both; text-align: center;">
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If you've followed my blog much you know that I think my sister is an amazing cook and that half of my recipes are from her. Quite a while ago she posted this recipe and I added it to my "to make" list. It got pushed aside and lost in the mix and eventually forgotten about. This past Thanksgiving she hosted our family feast and among all of the amazing food she made for us that week, this gem was definitely a highlight. I've had French Toast Bakes before but this stuff is in a league of its own. Nothing soggy or bland about it and I love that it can be prepped the night before. The caramel sauce knocks it out of the park and the berries and whip cream add a touch of tart and light to the dish. My whole family is in love and I've made it three times now since Thanksgiving. Thanks Jamie for introducing us to yet another, family favorite! <br />
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1 loaf French bread<br />
6-7 eggs<br />
1 cup heavy cream<br />
1 cup milk<br />
2 teaspoons vanilla extract<br />
1/4 teaspoon ground cinnamon<br />
3/4 cup butter<br />
1 1/3 cups brown sugar<br />
3 tablespoons light corn syrup<br />
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Toppings:<br />
whipped cream<br />
mixed berries, fresh or frozen<br />
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Cut bread into 1 inch squares and place in in 9X13 greased baking dish. In a large bowl, beat together eggs, cream, milk, vanilla and cinnamon. Pour over bread slices and gently stir until evenly distributed. Cover, and refrigerate overnight. The next morning, preheat oven to 350 degrees F. Cover with tinfoil and bake for 20 minutes. Meanwhile, in a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and bake uncovered for an additional 20-25 minutes. When it cools slightly, top each serving with whipped cream and mixed berries.<br />
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Source: <a href="http://justwhiskedaway.com/2015/03/13/flash-back-friday-baked-cinnamon-french-toast/" target="_blank"><span style="color: blue;">Whisked Away</span></a><br />
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Janessahttp://www.blogger.com/profile/14167313845886727262noreply@blogger.com3tag:blogger.com,1999:blog-874846401970483503.post-68063160880518330562016-01-16T00:00:00.000-07:002016-01-16T00:00:06.937-07:00Italian Caprese Chopped Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixbg0JWVBN4r1cVWyPs4gM9AspSvuilryTSXevk7iydnZiSaGgj1CVJ0rEvP7MqZUy4nTUPcAomWYXgvhrHLnnZ2dCb02ULWM3x7emNMi0DznbZjizmHjlgj4EjA-_yGOFWErkC6EKDvI/s1600/IMG_3669+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixbg0JWVBN4r1cVWyPs4gM9AspSvuilryTSXevk7iydnZiSaGgj1CVJ0rEvP7MqZUy4nTUPcAomWYXgvhrHLnnZ2dCb02ULWM3x7emNMi0DznbZjizmHjlgj4EjA-_yGOFWErkC6EKDvI/s640/IMG_3669+2.jpg" width="426" /></a></div>
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This salad is so great, year round! I first tried it in the summer. It's so simple, light and fresh. I love it in the winter too though. It's a refreshing light dish in the midst of the plethora of winter comfort foods and a delicious reminder of summer days to come. <br />
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2 packages grape tomatoes, sliced in half<br />
fresh basil leaves, chopped<br />
1/4 cup balsamic vinegar<br />
12 oz fresh mozzarella cheese, diced into cubes<br />
sea salt and pepper, to taste<br />
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In a serving dish, combine tomatoes and basil. Pour balsamic vinegar over them and stir until evenly coated. Before serving add in mozzarella, salt and pepper to taste. Stir and serve.<br />
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Source: <a href="http://bakedinthesouth.com/" target="_blank"><span style="color: blue;">Baked In The South</span></a>Janessahttp://www.blogger.com/profile/14167313845886727262noreply@blogger.com2tag:blogger.com,1999:blog-874846401970483503.post-54829509497803805132016-01-13T00:00:00.000-07:002016-01-18T22:26:30.327-07:00Classic Banana Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCuyCExkeJxN9JCrWb0tWb025nMo3WwCobJLtd2clIxX_7zvxYrBSaFhLGMJ7Wwl79I6GjH5Pr5jh35npogg2XWOVbxmepISF00rnzu5DZjOy6VgpkrfGKYfOoJSLwG4Z4onXtPm-1WE/s1600/IMG_5264.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCuyCExkeJxN9JCrWb0tWb025nMo3WwCobJLtd2clIxX_7zvxYrBSaFhLGMJ7Wwl79I6GjH5Pr5jh35npogg2XWOVbxmepISF00rnzu5DZjOy6VgpkrfGKYfOoJSLwG4Z4onXtPm-1WE/s640/IMG_5264.jpg" width="426" /></a></div>
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During the baking season, from September to about March, banana bread is a must! It makes the house smell so good and just satisfies the soul. I have tried countless banana bread recipes and then a good friend of mine gave me this recipe several years ago. It is perfect and I have never strayed from it since. It's doesn't have any oil in it so you don't have to feel too guilty about eating it and the yogurt makes it so perfectly moist. If you really like nuts, you can add an additional 1/2 cup to the batter though I prefer to just sprinkle them on top. Now go get rid of those overly ripe bananas on your cupboard and enjoy a soul satisfying classic!<br />
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2 cups flour<br />
1 cup sugar<br />
1/2 tsp salt<br />
1 tsp baking soda<br />
1 cup butter, softened<br />
2 eggs<br />
3 ripe bananas<br />
1/4 cup plain yogurt (or sour cream)<br />
1 tsp vanilla<br />
1/3 cup chopped pecans (plus an additional 1/2 cup if you want to add it to the batter)<br />
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Preheat oven to 350. Pour flour, sugar, salt and baking soda into a large mixing bowl. Add softened butter and mix with a hand mixer. Add eggs and bananas and mix well with hand mixer. Combine yogurt, vanilla and 1/2 cup chopped nuts (if desired) into the batter. Fold in until well mixed. Pour batter into greased bread loaf pan. Sprinkle 1/4 cup chopped nuts on top. Bake at 350 for 60 minutes.<br />
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Source: Karilyn ShieldsJanessahttp://www.blogger.com/profile/14167313845886727262noreply@blogger.com0tag:blogger.com,1999:blog-874846401970483503.post-30456491690003235092016-01-10T00:00:00.000-07:002016-01-26T12:55:04.840-07:00Marshmallow Brown Sugar Popcorn<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyNq61NctanGmrmrt4TpRvHg4QdoZIpOiVeNa0ksqkDAe92lypF5qARZ0aTBmedtdn2NvYFMTFVuRbcTFeZg6DdXRwxotbFxSNEC9TJgCgds2fDqZd-aUfQyOzvq2GL1Z8bMY5ehH_7s8/s1600/IMG_6576+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyNq61NctanGmrmrt4TpRvHg4QdoZIpOiVeNa0ksqkDAe92lypF5qARZ0aTBmedtdn2NvYFMTFVuRbcTFeZg6DdXRwxotbFxSNEC9TJgCgds2fDqZd-aUfQyOzvq2GL1Z8bMY5ehH_7s8/s640/IMG_6576+2.jpg" width="640" /></a></div>
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In case you haven't noticed, we like popcorn. A lot. It's such a quick and easy treat and there are so many fun ways to dress it up! This Marshmallow Popcorn is a recent discovery and was an instant hit! Imagine that a rice krispie treat and popcorn ball had a baby. This ooey gooey treat is the love child that they made. It's quick and easy to throw together and totally addicting! You can use microwave popcorn or pop your own. Usually I'm a big fan of the pop it yourself, stove top popper, Whirly Popper but with this recipe I actually prefer the microwave popcorn. Having the already buttery taste with a little bit of salt just makes the sweet topping pop. As in <b>pop</b>corn. Okay, that was really corny. Okay, okay I'll stop now. But go make this amazing treat!</div>
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3 bags buttery microwave popcorn, popped</div>
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1 cup butter</div>
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16 oz mini marshmallows</div>
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1 cup brown sugar</div>
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Pour popped popcorn into a large bowl and remove unpopped kernels. Set bowl aside. Put butter, marshmallows and brown sugar in a microwave safe bowl and microwave for 2 1/2 minutes. Stir. Microwave for 1 more minute. If necessary, repeat again until melted and smooth. Pour over popcorn and stir until popcorn is evenly coated. </div>
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Source: <a href="http://www.yourhomebasedmom.com/" target="_blank">Your Homebased Mom</a></div>
Janessahttp://www.blogger.com/profile/14167313845886727262noreply@blogger.com0tag:blogger.com,1999:blog-874846401970483503.post-1463527087136686222016-01-07T14:24:00.002-07:002016-01-18T22:27:25.342-07:00Chicken Enchiladas<div class="separator" style="clear: both; text-align: center;">
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There are so many Chicken Enchilada recipes out there. After trying many different ones, this has become our family favorite! We aren't a real spicy family, so this is very mild but full of flavor! You can use a rotisserie chicken or shredded chicken that you prep ahead of time. Either way, this beautiful dish is sure to be a crowd pleaser!<br />
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1 1/2Tbs olive oil<br />
1/2 medium onion, diced<br />
3 tsp minced garlic<br />
1 1/2 teaspoon cumin<br />
1/4 cup flour<br />
2 cups chicken broth<br />
1/3 cup cilantro leaves, chopped<br />
2 1/2 lbs shredded chicken or 1 deli roasted rotisserie chicken, shredded<br />
Salt and freshly ground black pepper<br />
8-10 flour tortillas<br />
8 oz Colby Jack cheese, shredded<br />
2 cups salsa<br />
Optional toppings: diced tomatoes, chopped lettuce, sliced olives and sour cream<br />
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Preheat oven to 350. Heat olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized, about 5 to 7 minutes, stirring often. Add the garlic and cumin then cook for an additional minute. Sprinkle on the flour and stir while gradually whisking in the chicken stock. Continue whisking over a low simmer until smooth and thickened. Turn off the heat, add 1/2 cup salsa, fresh chopped cilantro then fold in the shredded chicken meat. Season to taste with salt and pepper. Take a large baking dish and smear the bottom with salsa. Take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler for about a minute if using an electric stove). Put a scoop of the shredded chicken-enchilada mix down the middle of a tortilla, followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll up. Place the tortillas in the baking dish, seam side down. Drizzle with salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish with sour cream, shredded lettuce, olives and tomatoes.<br />
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Source: <a href="http://justwhiskedaway.com/2015/03/04/rotisserie-chicken-enchiladas/" target="_blank"><span style="color: red;">Whisked Away</span></a>Janessahttp://www.blogger.com/profile/14167313845886727262noreply@blogger.com3tag:blogger.com,1999:blog-874846401970483503.post-42169198216368128192015-06-08T00:00:00.000-06:002015-06-08T00:00:04.731-06:00Mini Banana Cream Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLolUsJSHlP5DJHQhv6PyxAYlSNax4dgm0RSfuqkVetaLkcKQT1bCcTW3L77h4x_27XIHOYIsVNpdaQ7SOvX9v7tmiH0E-0EwLx2xaLRDU9sDcdkCqFtAmRiKqaqm3oGtL29NBEvHQ_qs/s1600/IMG_1500+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLolUsJSHlP5DJHQhv6PyxAYlSNax4dgm0RSfuqkVetaLkcKQT1bCcTW3L77h4x_27XIHOYIsVNpdaQ7SOvX9v7tmiH0E-0EwLx2xaLRDU9sDcdkCqFtAmRiKqaqm3oGtL29NBEvHQ_qs/s800/IMG_1500+2.jpg" /></a></div>
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I think Banana Cream Pie has got to be one of the greatest inventions. It's simple, creamy, so easy to make and always hits the spot! And what's the best way to make something great, even better? Make it mini! Because mini ups the adorable factor while capturing the classic flavor in a bite size piece of utopia. Without any further ado, I give you the Mini Banana Cream Pie!<br />
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<b>Ingredients</b><br />
1 (16.5 ounce) roll of refrigerated sugar cookie dough<br />
1 (3.4 ounce) box banana cream pudding<br />
2 cups milk, for pudding<br />
1 banana<br />
whipped cream, for topping<br />
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<b>Directions</b><br />
Prepare pudding according to directions on package then chill. Preheat oven to 350. Break cookie dough evenly into 24 equal pieces. Form each piece into a ball and place in a well greased mini muffin tin. Bake at 350 for 12-15 minutes, until golden brown and set. Cool for ten minutes. As they cook and cool, they will naturally fall into a cup shape. It's so neat! Carefully remove cookie cups from pan, using a butter knife to loosen them. Transfer the cookie cups onto a cooling rack to cool completely. When cooled, fill each cookie cup with pudding. Slice banana into 24 slices and put one slice on each pudding filled cup. Top each with a dollop of whip cream. Serve immediately.<br />
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Source: <a href="http://www.inspiredreamer.com/" target="_blank"><span style="color: red;">Inspired Dreamer</span></a>Janessahttp://www.blogger.com/profile/14167313845886727262noreply@blogger.com0tag:blogger.com,1999:blog-874846401970483503.post-9536614327598284582015-06-05T00:00:00.000-06:002015-06-05T00:00:01.571-06:00{5 Minute} Watermelon Strawberry Sorbet<div class="separator" style="clear: both; text-align: center;">
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This right here is the mother of all summer treats! I could eat this stuff from now until snowfall and feel like all of my sweet treat needs had been met. It is so light and refreshing with a little sweet and bursting with the best of the summery fruits. You can't stop at "good" when you're describing this stuff. It goes way beyond good. I'm at a loss of words to adequately describe this so, because I'm kind of a nerd, I looked up "good" in the thesaurus to see what they had to offer. I think they nailed it - marvelous, satisfying, shipshape, rad, splendid, gratifying, stupendous, super-excellent, superior, tip-top, spanking. Okay, and we'll stop right there with spanking. Not sure where they were going with that. After eating this there is not a single ounce of me thinking, "I wish I had eaten some <i>real</i> ice cream instead". The only thing I'm thinking is, "I wish I had made more!" And my kids are head over hills in love with it too. They can't get enough! And you can eat it and fill your kids up on it, guilt free because it's healthy too! I admit, I didn't have any natural sweetener on hand so I just used plain old white sugar (gasp!). The original recipe I found suggested using 3/4 cup sweetener. I only used 1/4 cup and thought it was great. If you like it a little sweeter, I think 1/2 cup would be plenty but you could do more if you want. If you use a natural sweetener then you've got a sugar free, totally healthy, vitamin packed treat. And if you use white sugar, no harm done. It's <i>mostly </i>healthy. Okay, now let's talk about how easy it is to make this splendid treat. Dump everything in the blender and mix. That's it. Literally, five minutes. You do have to plan ahead a little because it's very important that the fruit is frozen to achieve the right consistency. I bought a seedless watermelon, cut the whole thing up into cubes, put them into freezer bags and tossed them into the freezer. I made 4-5 batches of sorbet with that one watermelon! Strawberries are easy to find in the freezer section of the grocery store but this time of year it can be cheaper to buy them fresh. When they go on sale, I like to stock up and throw them into freezer bags as well. Knowing that I've got everything on hand to make my new favorite treat makes me a happy mama. So, let's review. Tastes amazing and is loved by all, mixes up in five minutes and it's healthy! I must insist you go make this marvelous, satisfying, super-excellent treat. Now. You'll be glad you did!<br />
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4 cups seedless watermelon, cubed and frozen<br />
2 cups strawberries, frozen<br />
1/4-1/2 cup white sugar or natural sweetener that measures like sugar<br />
1/2 cup cold water<br />
1 TBS lemon juice, or to taste<br />
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Place all ingredients in blender. Mix until smooth and well blended. Add a little more water, a few tablespoons at a time, if it is too thick to mix. Serve immediately or store in freezer in an airtight container for up to a month. If freezing, let it soften for a few minutes before enjoying!Janessahttp://www.blogger.com/profile/14167313845886727262noreply@blogger.com3tag:blogger.com,1999:blog-874846401970483503.post-69780761181678785382015-05-31T00:00:00.000-06:002015-05-31T00:00:07.860-06:00Coconut Crusted Chicken with Grilled Pineapple Salsa<div class="separator" style="clear: both; text-align: center;">
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For years I was not a coconut fan. The thought of eating an Almond Joy candy bar made me feel the complete opposite of joy. Coconut flavored things were okay, but the shredded coconut itself was a no go. I think my taste buds have grown up a little and I recently realized that I'm kind of liking the shredded coconut thing. When I came across this recipe it was screaming summer and I decided to give it a try. I wasn't sure how well I'd like the chicken covered in shredded coconut but guess what, I LOVED it! It's a little crispy and a little sweet and so delicious! The Grilled Pineapple Salsa is fabulous and the perfect compliment to the chicken. I don't think I'll ever be an Almond Joy fan but this chicken, I'm definitely a fan!<br />
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Dip the chicken in Flour, eggs and coconut flakes. Place in a greased skillet over medium/high heat. sed skillet over medium/high heat. Cook chicken on each side until golden brown . Be careful not to let the coconut burn. Chicken will not be fully cooked yet. </div>
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<span style="text-align: start;">Place golden brown chicken in a greased casserole dish. Bake at 375 for 30 minutes.</span></div>
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<span style="text-align: start;">While chicken is baking, prepare the Pineapple Salsa. Grill pineapple rings, pepper and green onions until they have some beautiful grill marks. </span><span style="text-align: start;">Remove from heat and sprinkle with sea salt. </span></div>
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<span style="text-align: start;">Let it cool for a few minutes. Chop veggies into large chunks (except lemon) and toss together in a bowl. Add lime juice, cilantro and salt and pepper to taste. I think next time I will use a red bell pepper to add a little more color variety.</span></div>
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<span style="text-align: start;">Serve Coconut Crusted Chicken with </span>a generous scoop of pineapple salsa on top and <span style="text-align: start;">a sprinkle of sliced almonds. (I forgot to add the almonds until after I took pictures. They are a great addition though!)</span><br />
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<b>For the chicken</b><br />
6 chicken breasts<br />
1/2 cup flour<br />
2 eggs, lightly scrambled<br />
1 cup coconut flakes<br />
sliced almonds, to garnish<br />
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Preheat oven to 375. Season chicken breasts with salt and pepper. Dip chicken in flour, eggs and coconut flakes. Place in a greased skillet over medium/high heat. Cook chicken on each side until golden brown . Be careful not to let the coconut burn. Chicken will not be fully cooked yet. Place golden brown chicken in a greased casserole dish. Bake at 375 for 30 minutes. While chicken is baking, prepare the Pineapple Salsa below.<br />
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<b>For the salsa</b><br />
1 pineapple, cut into rings<br />
1 green bell pepper (or jalapeno if you want to add a little spice)<br />
4 green onions<br />
juice from 1 lime<br />
1 cup cilantro, chopped<br />
sea salt and black pepper<br />
<br />
Put pineapple rings, bell pepper and green onions on the grill. Cook until grill marks are visible. Remove from heat and sprinkle with sea salt. Let it cool for a few minutes. Chop veggies into large chunks (except lemon) and toss together in a bowl. Add lime juice, cilantro and salt and pepper to taste. Serve a generous scoop of salsa on top of Coconut Crusted Chicken with a sprinkle of sliced almonds<br />
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Source: <a href="http://barefootgirlinthekitchen.com/2015/05/01/coconut-crusted-chicken-with-grilled-pineapple-salsa/" target="_blank"><span style="color: red;">Barefoot Girl In The Kitchen</span></a>Janessahttp://www.blogger.com/profile/14167313845886727262noreply@blogger.com0tag:blogger.com,1999:blog-874846401970483503.post-82587481819339546922015-05-29T00:00:00.000-06:002015-05-29T05:52:27.197-06:00Tuscan Chicken Sandwich<div class="separator" style="clear: both; text-align: center;">
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I come from a large family and my siblings are kind of scattered around. I wish we could all live in the same area, or at least the same state! But alas, those silly jobs just seem to pull us all to and fro. I've been lucky enough to live within a few hours of one of my brothers, Tyler, twice now! We were in Iowa for grad school and our last two years there, he attended a medical school in Iowa. Then we moved to Texas and a few years later he got into a residency program that was, you guessed it, in Texas. I loved having some family close enough that we could get together for holidays and occasional visits! I adore him and his cute wife Margaret as well as their two sweet kids! Not only did we enjoy the time we got to spend together but as a bonus benefit, Margaret is an awesome cook! Whenever we'd get together, there was always sure to be yummy food involved. She recently sent me the recipe for these Tuscan Chicken Sandwiches that she made for us one time. I was so excited to have them again! When she sent me the recipe I had just done my grocery shopping for the week. I added it to the following week's menu though. Then I realized that we had a big camping trip planned that weekend. I couldn't stand to put this off any longer so I decided to make them ahead of time and took them with us on our camping trip. Let me tell you, they were every bit of fabulous that I remembered them to be! The chicken and peppers are flavored so perfectly and the mayo/pesto spread is to die for! It was a far cry from a weenie roast, though there was some of that too. I've been eager to post this recipe on my blog and share it with the world. I hesitated a little though because the pictures I took were, well on our camp out. Nothing amazing. I feel that it would be selfish of me to keep this recipe from the world any longer though, so I've decided to post it anyway. Paper plate and all! Cook it in the crock pot ahead of time and take it camping or serve it with a fancy salad on glass plates. Casual or fancy, it's a fantastic sandwich that you've got to try!<br />
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<b>For the chicken:</b><br />
1 1/4 lbs chicken breast<br />
2 garlic cloves, minced<br />
1 red bell pepper, thinly sliced*<br />
1/2 t salt<br />
<br />
Combine all ingredients and place in crock pot. Cook on low for 6-7 hours. When cooked, remove from crock pot and shred chicken and red peppers.<br />
*or you can use a jar of roasted red peppers<br />
<b><br /></b>
<b>For the Mayo Spread:</b><br />
1/4 c mayo<br />
3 T pesto<br />
<br />
In a small bowl, combine mayo and pesto. Mix thoroughly.<br />
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<b>For the Sandwiches:</b><br />
shredded chicken and peppers (see above)<br />
mayo spread (see above)<br />
6 slices provolone cheese<br />
6 tomato slices<br />
6 ciabatta or other kind of rolls<br />
<br />
Layer they bread, mayo, chicken, tomato, provolone cheese. Make sure you add enough of the pesto sauce on the sandwich or it's just not as good!<br />
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Source: Margaret Jolley<br />
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Janessahttp://www.blogger.com/profile/14167313845886727262noreply@blogger.com2tag:blogger.com,1999:blog-874846401970483503.post-52857204780434699882015-05-27T00:00:00.000-06:002015-05-27T00:00:07.724-06:00Caramel Apple Cheesecake Bars<div class="separator" style="clear: both; text-align: center;">
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You had me at Caramel Apple. Caramel is probably my number one, favoritest dessert flavor. I love apple desserts as well. Pair them up, throw in some cheesecake a little crust and streusel topping and you've pretty much just made the most perfect dessert. Trust me. You're going to love this!<br />
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<b>Crust:</b><br />
2 cups All-Purpose Flour<br />
1/2 cup firmly packed Brown Sugar<br />
1 cup Unsalted Butter, softened<br />
Cheesecake Filling:<br />
3 (8oz) packages Cream Cheese, softened<br />
3/4 cup Sugar<br />
3 Large Eggs<br />
1 1/2 teaspoons Vanilla Extract<br />
<br />
<b>Apple Layer:</b><br />
3-4 Granny Smith Apples, peeled, cored and finely chopped<br />
2 Tablespoons Sugar<br />
1 teaspoon Ground Cinnamon<br />
1/4 teaspoon Ground Nutmeg<br />
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<b>Streusel Topping:</b><br />
1 cup firmly packed Brown Sugar<br />
1 cup All-Purpose Flour<br />
1 cup whole grain Oats<br />
1/2 cup Butter, softened<br />
Caramel Ice Cream Topping<br />
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Preheat oven to 350 degrees F. For the crust, In a medium bowl, combine flour, and brown sugar. Cut in butter with a knife and stir as you go so that the butter doesn’t all stick together. Press evenly into a greased 9×13 baking dish. Bake 15 minutes or until lightly browned. For the cheesecake filling, in a large bowl use an electric mixer to beat softened cream cheese with 3/4 cup sugar until smooth. Add eggs, one at a time, mixing after each addition. Add vanilla and blend until combined. Pour over warm crust. For the apple layer, in a small bowl, stir together chopped apples, sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. For the streusel topping, in a small bowl, combine brown sugar, flour, and butter. Use a fork to blend in butter until evenly distributed, then mix in oats. Sprinkle evenly over apple layer. Bake 40-45 minutes, or until filling is just set and streusel topping is lightly browned (don’t over cook, it’s okay if the center is still a tad bit soft, it should harden up in the fridge). Let cool on counter for 1 hour. Then refrigerate for at least 3 more hours. Drizzle each serving with caramel ice cream topping and serve.<br />
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Source: <a href="http://justwhiskedaway.com/2015/04/13/caramel-apple-cheesecake-bars/" target="_blank"><span style="color: red;">Whisked Away</span></a>Janessahttp://www.blogger.com/profile/14167313845886727262noreply@blogger.com2tag:blogger.com,1999:blog-874846401970483503.post-67430153406185246512015-05-25T00:00:00.000-06:002015-05-25T00:00:07.317-06:00Quick and easy {freezer friendly} Breakfast Sandwiches<div class="separator" style="clear: both; text-align: center;">
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My kids think I'm kind of mean when it comes to breakfast on school days. They would all love to take down a big bowl of sugary cereal and head off for the day but there's something about that that just doesn't sit right with me. Between "feeding their brain" and giving them something that will keep them full until lunch time, a bowl of sugar just doesn't cut it. If you feed your kids cereal for breakfast, I'm not judging. I promise. I'm not opposed to a big bowl of Fruity Pebbles and it's hard to beat PB Cap'n Crunch. We just save that stuff for the weekends when they are at home and can grab a snack if they get hungry before lunch. I used to do the cereal thing and when I changed that policy my kids were not happy campers. To avoid a full on mutiny, we decided to compromise with "healthy cereal" on Fridays. They don't do that much brainwork on Fridays, right? School mornings are pretty hectic so I needed to come up with yummy healthy breakfast options that didn't require me waking up an hour before the kids to make it. I'm not a big morning person. We have things like oatmeal, yogurt, fruit, scrambled eggs, breakfast smoothie, muffins, PB toast, frozen pancakes and sausage. It's all quick and easy and so much better than sugary cold cereal. Another favorite is breakfast sandwiches. They're pretty easy to make but most mornings there isn't enough extra time to make them. Unless I were to wake up early. And remember, I don't like to do that. I prefer to make a big batch of these at the beginning of the week and throw them in the freezer to use throughout the week. Sausage is our favorite but you can substitute it with bacon or ham or even make it meatless. To make the fried eggs in large quantities, I didn't want to stand over the stove that long so I searched for a better way. Guess what I found. You can BAKE eggs! Isn't that the coolest thing?! <br />
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For the sandwiches, I use a jumbo muffin tin. It makes the eggs just the right width and thickness. A regular sized muffin tin would work as well but the eggs would be a little thicker and a smaller circle. Grease the pan and crack one egg into each tin. Sprinkle with a little salt and pepper. </div>
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Bake at 350 for 12 minutes, or until egg is set. After cooling for a few minutes, use a rubber spatula to gently separate egg from the pan and it will easily slide out of the pan.</div>
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To assemble the sandwiches, cut open english muffins. If you're going to eat it right away, toast the english muffin and layer each one with a slice of cheese, one sausage patty and one baked egg.</div>
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Top with the other english muffin half and enjoy! To reheat if frozen, microwave for 60-90 seconds.</div>
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<b>Ingredients</b><br />
6 eggs<br />
salt and pepper<br />
6 english muffins<br />
6 slices of cheese<br />
6 sausage patties, cooked<br />
6 baked eggs<br />
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<b>Directions</b><br />
Preheat oven to 350. Grease a jumbo muffin tin. Crack an egg into each tin. Sprinkle with salt and pepper. Bake at 350 for 12 minutes, until egg is set. Cut the english muffins in half and toast. Layer each sandwich with an english muffin half on the bottom, a slice of cheese, a sausage patty and a baked egg. Top with the other half of the english muffin and enjoy!<br />
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<b>For the Freezer</b><br />
Bake eggs as directed. Cut the english muffins in half but do not toast. Use a napkin or paper towel to soak as much grease out of the sausage patty. Too much grease will make the english muffin kind of soggy when you reheat it. Build each sandwich as directed. Wrap each sandwich in foil or place in a sandwich sized ziploc bag. Place them all in a gallon sized freezer ziploc bag. To reheat, remove from bag and foil and microwave for 60-90 seconds until heated through.Janessahttp://www.blogger.com/profile/14167313845886727262noreply@blogger.com2tag:blogger.com,1999:blog-874846401970483503.post-23011638238046320412015-05-23T00:00:00.000-06:002015-05-23T00:00:04.485-06:00Asian Chicken Pasta<div class="separator" style="clear: both; text-align: center;">
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I was surfing around pinterest for some new dinner ideas and found a really yummy looking asian pasta dish. I added it to our weekly menu, put all the ingredients on my shopping list and was excited to give it a try. On the night that I was planning to make it I couldn't find the recipe anywhere! I thought I had pinned it but apparently I didn't and when I did a search on "Asian Pasta" a million different recipes came up. I had ingredients for this specific recipe though and was determined to find that one. I just happened to be talking on the phone with my sister Jamie in New Zealand (a rare treat!) as I was on my recipe quest. I was on the brink of pinterest insanity when I finally told her about my dilemma. She said that it sounded just like a recipe she has on her blog! I know the recipe I had found earlier was on a different blog but she was right, her recipe had exactly the same ingredients I had bought. Dinner was saved as well as my sanity. Jamie is my hero for so many reasons and now I have one more reason to add to the list. This beautiful Asian Chicken Pasta was everything I hoped it would be, and more. I'm sure it will be saving dinner for many nights to come!<br />
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1-2 chicken breasts<br />
1 Tbs vegetable oil<br />
9 oz thin spaghetti pasta (whole grain, whole wheat or white)<br />
3 green onions, chopped<br />
1 c frozen peas<br />
¾ c shredded carrots<br />
¼ c fresh cilantro, chopped<br />
½ cup salted peanuts<br />
2 tsp minced fresh ginger, or 1 tsp powdered ginger<br />
2 cloves garlic, minced<br />
¼ c light soy sauce<br />
¼ c rice vinegar<br />
2 tsp sesame oil<br />
2 Tbs fresh lime juice, or 1 Tbs lime juice from bottle<br />
½ tsp pepper<br />
<br />
Add pasta to a pot of boiling water and cook until al dente, then drain and set aside. Cut chicken breasts into cubes the saute with 1 Tbs vegetable oil in a large wok or skillet until cooked through. Add ginger, garlic, peas carrots and peanuts and cook for an additional 1-2 min. Mix soy sauce, rice vinegar, sesame oil, lime juice and pepper together in a separate bowl. Pour into skillet with the chicken then add the cooked pasta, green onions and cilantro, then stir fry until heated through and mixed evenly.<br />
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Source: <a href="http://justwhiskedaway.com/2014/11/12/cooking-light-asian-chicken-pasta/" target="_blank"><span style="color: red;">Whisked Away</span></a>Janessahttp://www.blogger.com/profile/14167313845886727262noreply@blogger.com2tag:blogger.com,1999:blog-874846401970483503.post-50856748236787472092015-05-21T00:00:00.000-06:002016-01-18T22:27:56.967-07:00Throw Back Thursday: Slow Cooker {or not} Tamale Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqddue29gyh25W0cXJr6SbKxup9FpZXqtkORng2-eHV8we5w7riTy_ZrpdsXdNt9OpnFMWCKbBpajWRzJT2yFsOiwqC9tOeeqzHEHNzz6uR0Z4aJSOAxMZnyrja0a5AqXYfcLsaKqQOCs/s1600/IMG_0231+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqddue29gyh25W0cXJr6SbKxup9FpZXqtkORng2-eHV8we5w7riTy_ZrpdsXdNt9OpnFMWCKbBpajWRzJT2yFsOiwqC9tOeeqzHEHNzz6uR0Z4aJSOAxMZnyrja0a5AqXYfcLsaKqQOCs/s800/IMG_0231+2.jpg" /></a></div>
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I've had this recipe in our dinner rotations for about two years now. When I made it earlier this week and was still getting an earful of "This is SO<b> </b>good!" comments, I knew it was the perfect candidate for our Throw Back Thursday spot. It seems simple and unassuming but it is just so. darn. good. It definitely deserves another turn in the lime light. I've made a few modifications to the <a href="http://sixlittlechefs.blogspot.com/2014/12/slow-cooker-or-not-tamale-pie-my-friend.html" target="_blank"><span style="color: red;">original post</span></a>. I think these directions are a little clearer and I noted a few changes that I've made over the past couple of years. Okay, enough small talk, let's get to the good stuff. Let start with the meat mixture. It is so flavorful and look at all of these beautiful colors!<br />
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I have to admit though that the crowning jewel of this dish has got to be the cornmeal crust on top. I originally suggested you use two boxes of cornmeal mix but I've changed that suggestion to a mandatory requirement. Trust me, you'll want as much of this cornbread magic as you can get! <br />
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Combine the beautiful meat mixture with the golden cornbread crust and you have got some amazing comfort food at its finest! If there are ever any leftovers, they are usually eaten the next morning for breakfast. I'm not even kidding. That's how much we love this stuff. This meal can be cooked in a few different ways to accommodate your schedule for that day. You can cook this dish in the crock pot or oven and it's a great freezer meal if you're looking for a prep ahead meal. Separate directions for all of those are below. Hope you enjoy!<br />
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<b>Ingredients:</b><br />
1 1/2 lbs cooked ground beef<br />
1 teaspoon ground cumin<br />
1/2 teaspoon salt<br />
1/2 teaspoon chili powder<br />
1/4 teaspoon pepper<br />
1 can black beans, rinsed and drained<br />
1 can diced tomatoes with mild green chilies, undrained<br />
1 can corn, drained<br />
1 can red enchilada sauce<br />
2 green onions, chopped<br />
1/4 cup fresh cilantro, chopped<br />
1 cup shredded Mexican cheese blend<br />
2 packages (8-1/2 ounces) corn bread/muffin mix (I used Jiffy brand)<br />
4 eggs<br />
sour cream and additional cilantro to garnish<br />
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<b>Slow Cooker Directions:</b><br />
Stir together cooked ground beef, cumin, salt, chili powder and pepper. Transfer to a slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions, cilantro and cheese. Cover and cook on low for 6-8 hours or until heated through. In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean. Serve with sour cream and additional cilantro if desired.<br />
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<b>Oven Baked Directions:</b></div>
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Preheat oven to 400 degrees. Brown hamburger in a large skillet. Drain excess grease. Add in all remaining ingredients except for the muffin mix, eggs and sour cream. Stir until combined then pour into a 9x13 pan. In a separate bowl, mix the cornbread mix and eggs together until well mixed. Spread over the top of the meat mixture. Bake in the oven at 400 degrees for 30 minutes or until cornbread is golden brown. Top with a dollop of sour cream and cilantro.</div>
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<b>Freezer Meal Directions:</b></div>
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Prepare everything as directed in the oven baked directions, except for the cornbread topping. When the meat mixture is cooled, put it in a foil pan (if you know you plan to cook it in the oven) or in a gallon sized freezer ziploc bag. If you put it in a pan, securely cover with two pieces of plastic wrap and tin foil. Place pan or ziploc bag in freezer. When ready to use, thaw and cook in oven or crock pot as directed, adding cornbread crust on top before baking. </div>
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Source: <a href="http://www.tasteofhome.com/" target="_blank"><span style="color: red;">Taste of Home</span></a></div>
Janessahttp://www.blogger.com/profile/14167313845886727262noreply@blogger.com2tag:blogger.com,1999:blog-874846401970483503.post-91169633470535921292015-05-19T00:00:00.000-06:002015-05-19T08:54:11.898-06:00{no bake} Lemon Blueberry & Cream Cheese Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIJiQ0_5YkhM63rTtLvKPgQDvry2mDNVY7HZad5P9o_WI2-dryqEkXhaPdNXod-SXTGhQrL7Xwe9yUBDBCYy9Zd4io3EGb81o8I8wiVvz9OSrKhexYlmxeq5VG57gYj4VU_wINatp2gmo/s1600/IMG_0083+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIJiQ0_5YkhM63rTtLvKPgQDvry2mDNVY7HZad5P9o_WI2-dryqEkXhaPdNXod-SXTGhQrL7Xwe9yUBDBCYy9Zd4io3EGb81o8I8wiVvz9OSrKhexYlmxeq5VG57gYj4VU_wINatp2gmo/s800/IMG_0083+2.jpg" /></a></div>
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Doing this food blog has taught me a few things about myself. One of them is that I love berries and lemons. I didn't realize how much I loved a good berry lemon combination until recently. Muffins, pies, cupcakes, pancakes and now this delightful summer treat. That little citrus burst of lemon joy mixed with the tangy sweet love of a berry is a beautiful ray of sunshine on my fork. In the summer, it's a must. Any other time of the year, it's a tasty reminder of endless summer days mixed with lazy warm summer nights. Heaven on your plate! This pie is right there at the top of my list when it comes to summer dessert favorites. No bake means quick and easy and no hot oven. I don't know where I originally got the recipe for the filling. Possibly the label of a can of blueberry pie filling, but I don't remember for sure. I've had it for years though and would feel that I wasn't doing my duty to society if I didn't pass it on. If you want to lighten things up, use neufchatel cream cheese and fresh blueberries instead of blueberry pie filling. You can't go wrong, either way. As far as the graham cracker crust goes, you can grab a storebought one or follow this recipe for a yummy, no bake, homemade one. I got the crust recipe at Crazy For Crust and it is fabulous!</div>
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<b>Graham Cracker Crust</b></div>
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1 1/2 cups graham cracker crumbs (about 9 whole crackers)</div>
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1/4 cup brown sugar</div>
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1/2 teaspoon cinnamon</div>
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Pinch of salt</div>
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7 tablespoons butter, melted</div>
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Place graham crackers in a food processor or ziploc bag and roll with a rolling pin. Stir graham cracker crumbs, brown sugar, cinnamon, and salt together in a large bowl. Add melted butter and stir with a fork. Press mixture into the bottom and up the sides of a 9” pie plate. Press hard to compact. You can use a glass to press the bottom, but use your fingers to press the sides. Chill pie crust for at least one hour before filling. Cover if chilling longer.</div>
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Pie Filling</div>
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1 8oz block cream cheese</div>
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1 14oz can sweetened condensed milk</div>
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1/2 cup powdered sugar</div>
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1 3.4oz box instant lemon pudding mix</div>
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2 tsp lemon zest, plus more for garnish</div>
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1/4 cup lemon juice</div>
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1 21oz can blueberry pie filling</div>
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cool whip to garnish</div>
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Mix cream cheese until smooth. Add sweetened condensed milk, powdered sugar, and lemon pudding mix, lemon zest and lemon juice. Mix well. Spoon half the blueberry pie filling into the bottom of the pie crust. Pour cream cheese mixture over the blueberry filling and spread evenly. Chill for one hour to set. Top with remaining blueberry pie filling. Garnish with cool whip and lemon zest.</div>
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Source for crust: <a href="http://www.crazyforcrust.com/2014/06/perfect-graham-cracker-crust/" target="_blank"><b><span style="color: red;">Crazy for Crust</span></b></a></div>
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Janessahttp://www.blogger.com/profile/14167313845886727262noreply@blogger.com4tag:blogger.com,1999:blog-874846401970483503.post-4939697910880526162015-05-17T00:00:00.000-06:002016-01-18T22:29:46.068-07:00{Country Style} Rotisserie Chicken Pot Pie<div class="separator" style="clear: both; text-align: center;">
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It's that time of year when I'm mostly like, "Salads, BBQ's, watermelon and all things summer!", but every now and then I just need a yummy, indulge in that comfort food dish, kind of night. And when that night creeps up, this right here fits the bill. We are kind of a divided house when it comes to Chicken Pot Pie. Well, we were before we found this recipe for it, but I'll get to that in a minute. About half of my kids love the stuff. Actually, love is probably an understatement. I think my 15 year old son would eat it three meals a day, seven days a week. For all of forever. In fact, for April Fool's Day this year we had a little contest. I told my kids that whoever won the Best Pranker title this year, I would make them their favorite treat. He won and guess what he requested. You guessed it, Chicken Pot Pie. Because that's his favorite "treat". On the other hand, we have some (including my husband) that aren't so thrilled about Chicken Pot Pie night. They silently endure it, eating just enough to get by until everybody's in bed and they can sneak down to the kitchen for a bowl of cold cereal. That's what one too many cheap frozen chicken pot pies in your youth can drive you to. That is how things used to be. I'm telling you, this recipe right here was a game changer. They were choking down the homemade stuff but it was the cheaters version. Canned mixed veggies, cream of chicken soup, the whole nine yards. This recipe takes a little longer, but not much. The end result is well worth the extra effort. The first time I tried this version, I didn't tell anybody it was a different recipe than I usually use. The haters had that, "here we go", look in their eyes as they geared up for the obligatory, peacekeeping bite. After one bite their eyes lit up and they were all about the Chicken Pot Pie love! "What is this?" "This is so good!" "I love this!" "Team Chicken Pot Pie forever!" Okay, maybe I made that last one up but all the other comments are legit. And of course the original Team Chicken Pot Pie was on cloud nine. We'd like to thank my sister for this recipe and for bringing our family happily together on Chicken Pot Pie night.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjWL4UfVW5Q_c92wvvszyQRWukBVFxwiIhyphenhyphentihyphenhyphenXeRBRP0eipZW9Mh47rJuUOMswsin2U8os8-2NJOMtaJhd2Rupmbe58RxKhfQF-e8rBgMHRRa0GoIZjoT8nP015_tcWyOiWPtxFvXM0/s1600/IMG_9102+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjWL4UfVW5Q_c92wvvszyQRWukBVFxwiIhyphenhyphentihyphenhyphenXeRBRP0eipZW9Mh47rJuUOMswsin2U8os8-2NJOMtaJhd2Rupmbe58RxKhfQF-e8rBgMHRRa0GoIZjoT8nP015_tcWyOiWPtxFvXM0/s800/IMG_9102+2.jpg" /></a></div>
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<b>Crust </b>(you can use a refrigerated crust or this homemade one)<br />
1 egg<br />
1/2 tsp lemon juice<br />
1/4 cup cold water<br />
2 cup flour<br />
1/4 tsp salt<br />
1/2 TBS sugar<br />
1/2 tsp baking powder<br />
1 cup butter flavored shortening<br />
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Beat egg, lemon juice and water together in a small bowl and set aside. Sift flour, salt, sugar and baking powder. Cut shortening into the flour mixture until mixture is crumbly and shortening is evenly distributed. Combine the egg, lemon juice and water mixture with the flour mixture, until mixed well. I think it's easier to use my hands to mix it up. Divide into two balls. Roll each out into a circle, about ten inches wide. Place one crust in the bottom of a greased 9 inch pie pan. <br />
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<b>Filling</b><br />
1 rotisserie chicken*, meat removed and shredded<br />
1 cup sliced carrots<br />
1 cup frozen green peas<br />
1/2 cup sliced celery<br />
2 potatoes, diced<br />
1/3 cup butter<br />
1/3 cup chopped onion<br />
½ cup all-purpose flour<br />
1/2 teaspoon salt<br />
1/4 teaspoon black pepper<br />
1/4 teaspoon celery seed<br />
1 tsp dried thyme<br />
1 tsp dried parsley<br />
2 cups chicken broth<br />
1 cup milk<br />
1 egg<br />
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*Rotisserie chicken is definitely the best but I've used regular chicken breast if I don't have a rotisserie chicken on hand and it turned out good as well.<br />
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Preheat oven to 375. In a saucepan, combine carrots, peas, potatoes and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, thyme, parsley and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and add shredded chicken and veggies. Mix together then pour into pie crust. Cover with top crust, seal edges, and cut away excess dough. Whisk egg then brush on top of crust. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving<br />
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Source: <a href="http://justwhiskedaway.com/2015/04/15/country-style-rotisserie-chicken-pot-pie/" target="_blank"><span style="color: red;">Whisked Away</span></a>Janessahttp://www.blogger.com/profile/14167313845886727262noreply@blogger.com2tag:blogger.com,1999:blog-874846401970483503.post-47951767263441730682015-05-15T00:00:00.000-06:002015-05-15T00:00:09.525-06:00Pepperoni Pizza Poppers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDUmWU8UUuipVkGQNuq6m2oAn4hHr0iNrioyaRWacYn0RZRVGFnpohf2XTqei7myhPCmA5DM3BvXq568XVyIwDfZwSjthqpuZW6dYe7WpPiYlJUq77Q4h3MYSskn8bK3c6cYLyXGkj8b0/s1600/IMG_8922+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDUmWU8UUuipVkGQNuq6m2oAn4hHr0iNrioyaRWacYn0RZRVGFnpohf2XTqei7myhPCmA5DM3BvXq568XVyIwDfZwSjthqpuZW6dYe7WpPiYlJUq77Q4h3MYSskn8bK3c6cYLyXGkj8b0/s800/IMG_8922+2.jpg" /></a></div>
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When I first came across this recipe, I knew it was going to be a keeper. They are so quick and easy to make and totally a hit with the kids! I wondered if the canned biscuits flavor would bother me (not a big fan them). But between the butter, seasonings, cheese and pepperoni the canned biscuit taste was not an issue. They totally get an adult thumbs up too. They are a perfect appetizer, after school snack or fun way to mix up family pizza night. You'll want to have some marinara sauce on hand to dip them in. Here is my favorite recipe for <a href="http://sixlittlechefs.blogspot.com/2015/01/homemade-marinara-sauce.html" target="_blank"><span style="color: red;">homemade marinara sauce</span></a> or you can go the store bought route.<br />
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Open a can of dough and flatten one biscuit with your hand. Place a slice of pepperoni, square of cheese and another slice of pepperoni on the dough.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcKkwe-bysOf-OzYfEJkQAwDfkUzsi3ZGBlfvOD3bRQlLlTIy1KT-Lq30mZ7M-KRgCVRTloaSeriDhzuBKyyv8pb-cLuVju0LGD1vf5My7xGYEiJ63mW1VgIeS39B0lwTFsWO45mjmHNw/s1600/IMG_8896+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcKkwe-bysOf-OzYfEJkQAwDfkUzsi3ZGBlfvOD3bRQlLlTIy1KT-Lq30mZ7M-KRgCVRTloaSeriDhzuBKyyv8pb-cLuVju0LGD1vf5My7xGYEiJ63mW1VgIeS39B0lwTFsWO45mjmHNw/s800/IMG_8896+2.jpg" /></a></div>
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Fold the dough up around the cheese and pepperoni.</div>
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Press dough tightly around pepperoni. Place on greased cookie sheet, seam side down. Repeat until all biscuits are used. Brush with garlic butter and bake.</div>
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Serve warm with marinara sauce for dipping.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ppf1T-7GTInndwe_L6F2oI7oUklTfuB7kIpDnyFd5XGQHUSCxOZvmPmuelv2pTtk_QQ5JWoKp2SmguYseJGaf-bx3F8VvMWNIc6hDb7VGZcn8VQajz4q1rEU1MjfHGQ7aDFMe8OAXpM/s1600/IMG_8947+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ppf1T-7GTInndwe_L6F2oI7oUklTfuB7kIpDnyFd5XGQHUSCxOZvmPmuelv2pTtk_QQ5JWoKp2SmguYseJGaf-bx3F8VvMWNIc6hDb7VGZcn8VQajz4q1rEU1MjfHGQ7aDFMe8OAXpM/s800/IMG_8947+2.jpg" /></a></div>
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<b>Ingredients</b><br />
3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can)<br />
pepperoni slices<br />
Block of cheese<br />
4 TBS butter, melted<br />
1 tsp garlic salt<br />
2 tsp dried parsley<br />
2 TBS dried or 1/4 cup fresh grated parmesan cheese<br />
Marinara sauce, for dipping<br />
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<b>Directions</b><br />
Preheat oven to 425. Cut the block of cheese into 30 thick squares. <span style="text-align: center;">Open a can of dough and flatten one biscuit with your hand. Place a slice of pepperoni, square of cheese and another slice of pepperoni on the dough. </span><span style="text-align: center;">Fold the dough up around the cheese and pepperoni. </span><span style="text-align: center;">Press dough tightly around pepperoni. Place on greased cookie sheet, seam side down. Repeat until all biscuits are used. In a small bowl, mix the melted butter, garlic salt and parsley. Brush with garlic butter on rolls then sprinkle with parmesan cheese. Bake at 425 for 18-20 minutes.</span>Serve warm with marinara sauce for dipping.<br />
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Source: <a href="http://www.thegunnysack.com/2011/03/easy-pepperoni-rolls.html" target="_blank"><span style="color: red;">The Gunny Sack</span></a>Janessahttp://www.blogger.com/profile/14167313845886727262noreply@blogger.com2tag:blogger.com,1999:blog-874846401970483503.post-64456802783718234142015-05-13T00:00:00.000-06:002015-05-14T11:00:38.900-06:00Garden Fresh BBQ Chicken Wrap<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgunnythrmwcCfn7asEoIEokaBNImqQUxQIGWnHDLgQ3TnxUJMTQutp7hyYEKNaJYp0w9ttBz16jKqcPvSCUZcTYQUiOH_X1KoWxNdkt3HIwJAa7B5tStOphRSJEXZSRDMn3w8mPjucPm4/s1600/IMG_9594+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgunnythrmwcCfn7asEoIEokaBNImqQUxQIGWnHDLgQ3TnxUJMTQutp7hyYEKNaJYp0w9ttBz16jKqcPvSCUZcTYQUiOH_X1KoWxNdkt3HIwJAa7B5tStOphRSJEXZSRDMn3w8mPjucPm4/s800/IMG_9594+2.jpg" /></a></div>
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Salad season is in full swing! A few weeks ago I came across this recipe for <a href="http://justwhiskedaway.com/2015/04/19/smoked-turkey-cobb-wrap/" target="_blank"><span style="color: red;">Smoked Turkey Cobb Wrap</span></a>. After wiping the drool off my computer screen, I had a light bulb moment. Turn your favorite salad into a wrap! My mind immediately raced to this beloved <a href="http://sixlittlechefs.blogspot.com/2015/02/bbq-chicken-salad.html" target="_blank"><span style="color: red;">BBQ Chicken Salad</span></a> recipe. I knew it would be the perfect candidate for the transformation. It's filling, full of flavor and packed with garden fresh goodness. Perfect for a quick lunch or light summer dinner. This one will definitely be put on repeat along with the Smoked Turkey Cobb Wrap!<br />
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<b>For the chicken:</b><br />
2-3 boneless, skinless chicken breasts<br />
3 Tbsp olive oil<br />
1 tsp chili powder<br />
1/2 tsp onion powder<br />
1/2 tsp. garlic powder<br />
1/2 tsp. dried oregano<br />
1 tsp salt<br />
dash of cayenne pepper<br />
1 cup barbecue sauce<br />
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Mix olive oil and seasonings in a large ziploc bag. Add raw chicken and coat evenly. Heat skillet over medium-high heat and coat with cooking spray. Place chicken breasts in skillet and cook for 7 minutes. Turn chicken and cook an additional 7 minutes, or until cooked through. Pour half of BBQ sauce over chicken. Turn chicken over, and pour remaining sauce over the other side. Cook 2-3 minutes more while flipping the chicken and basting with additional sauce if necessary. Remove chicken to cutting board and shred into large chunks then set aside to cool.<br />
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<b>For the Wrap:</b><br />
6 tortilla wraps<br />
mixed salad greens<br />
cilantro, chopped<br />
corn<br />
black beans<br />
Tomatoes, sliced<br />
Avocado, sliced<br />
Cooked BBQ chicken (see above), sliced<br />
BBQ sauce<br />
Ranch dressing<br />
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Lay out wrap. Put 1-2 large handfuls of salad greens on the wrap. Top each serving with corn, black beans, tomatoes, avocado, BBQ chicken, cheese and tortilla strips. Drizzle with ranch dressing and BBQ sauce. Roll up and secure with a toothpick. Repeat for each wrap.Janessahttp://www.blogger.com/profile/14167313845886727262noreply@blogger.com8