tag:blogger.com,1999:blog-41528263537175171682024-02-07T22:43:04.565-07:00Sentiments from my KitchenCooking is one of my passions! I'm a wife, mother of six and have been surrounded by great cooks all of my life! After frequent requests for recipes of my own and those other great cooks that I know and love, this is the best way that I could think to share some of my favorite recipes and kitchen tips! Welcome to my red kitchen! Enjoy!Unknownnoreply@blogger.comBlogger207125tag:blogger.com,1999:blog-4152826353717517168.post-53977899218864243712014-11-06T23:40:00.000-07:002014-11-28T23:41:31.045-07:00Chicken Enchiladas with Sour Cream White Sauce<div data-mce-style="text-align: center;" style="font-family: Georgia, 'Times New Roman', serif; font-size: small; text-align: center;">
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<em><img alt="Chicken Enchiladas with Sour Cream White Sauce – The BEST Enchiladas EVER!" data-mce-src="http://media-cache-ec0.pinimg.com/736x/a7/82/f8/a782f860f1210e04c82b20a20389cb2f.jpg" height="243" src="http://media-cache-ec0.pinimg.com/736x/a7/82/f8/a782f860f1210e04c82b20a20389cb2f.jpg" style="border: 0px;" width="194" /></em></div>
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<em>Meat from 1 finely chopped or shredded chicken (about 2-3 cups...I used a roasted chicken from Sam's Club)</em><br /><em>1 can of Green chilies</em><br /><em>2 cups of chicken broth</em><br /><em>3 tbsp. flour</em><br /><em>3 tbsp. butter</em><br /><em>3 cups monterey jack cheese (I used colby-jack and cheddar)</em><br /><em>1 cup sour cream</em><br /><em>10 tortillas</em></div>
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<em>Lightly oil a 9x13 baking pan with olive oil. Mix the chicken and 1 cup of cheese. Add chicken and cheese mixture to tortilla and then roll up and place in the pan seam side down.</em></div>
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<em>In small sauce pan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute. Add the broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in the sour cream and chilies. (Make sure that the sauce isn't too hot or the sour cream will curdle. I made the sauce, then filled the tortillas before mixing in the sour cream.) </em></div>
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<em>Pour sauce over enchiladas and top with remaining cheese. Bake 25 minutes and then broil for a few minutes to brown the cheese. (I did the sauce times 1.5, and poured it over the edges, so that some sauce would go inside of the tortillas from the ends...plus it was tasty on the spanish rice.)</em></div>
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<em>This would be a great dish to make two pans and share with someone in need! It was a huge hit! Every word was positive for the entire meal!</em></div>
Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-4152826353717517168.post-6103846521336727142014-01-12T17:51:00.000-07:002014-11-28T23:43:22.136-07:00Rugelach<div>
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<li data-grams="250" data-ingredientid="1684" id="liIngredient" style="border: 0px; line-height: 15px; margin: 0px 0px 5px; outline: 0px; overflow: hidden; padding: 0px; width: 200px;"><span class="ingredient-amount" style="border: 0px; color: black; font-family: Georgia, 'Times New Roman', serif; margin: 0px; outline: 0px; padding: 0px;">I apologize for the format of this recipe... I lifted it off Allcooks.com and it doesn't want to paste. I followed it exactly and can see why it got 5-star reviews! </span></li>
<li data-grams="250" data-ingredientid="1684" id="liIngredient" style="border: 0px; line-height: 15px; margin: 0px 0px 5px; outline: 0px; overflow: hidden; padding: 0px; width: 200px;"><span class="ingredient-amount" style="border: 0px; color: black; font-family: Georgia, 'Times New Roman', serif; margin: 0px; outline: 0px; padding: 0px;"><br /></span></li>
<li data-grams="250" data-ingredientid="1684" id="liIngredient" style="border: 0px; line-height: 15px; margin: 0px 0px 5px; outline: 0px; overflow: hidden; padding: 0px; width: 200px;"><span class="ingredient-amount" style="border: 0px; color: black; font-family: Georgia, 'Times New Roman', serif; margin: 0px; outline: 0px; padding: 0px;">This recipe was a total blast from my past! I loved this as a little girl in Miami, Florida. The recipe sounds like work. It's really not! It takes five minutes to mix up the dough, but you need to do it the day before.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8NWmA2k3CW4k7WSECTOqzvOtOPlVZpm2gwbGMDmH5Q-9oR2P1cD-DcdZj18UF-l0Q8pTaEaPOccM-ZWEz9ID28uoNZgKC6hccOZDeV8OH4AqwSNI96sbey6Zfv4eAT-NIvkBYr0WwqgLX/s1600/bg1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8NWmA2k3CW4k7WSECTOqzvOtOPlVZpm2gwbGMDmH5Q-9oR2P1cD-DcdZj18UF-l0Q8pTaEaPOccM-ZWEz9ID28uoNZgKC6hccOZDeV8OH4AqwSNI96sbey6Zfv4eAT-NIvkBYr0WwqgLX/s320/bg1.jpg" height="239" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 15px;">Then, the next day, before baking or ,in advance because they freeze really well, you roll them out, sprinkle the top and bake. WARNING: Only make these when company is expected so that you don't end up eating them all yourself! These sound like a lot of work but they are so simple!</span></span></div>
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<li data-grams="250" data-ingredientid="1684" id="liIngredient" style="border: 0px; color: #666666; line-height: 15px; margin: 0px 0px 5px; outline: 0px; overflow: hidden; padding: 0px; width: 200px;"><span class="ingredient-amount" style="border: 0px; color: black; font-family: Georgia, 'Times New Roman', serif; margin: 0px; outline: 0px; padding: 0px;"><br /></span></li>
<li data-grams="250" data-ingredientid="1684" id="liIngredient" style="border: 0px; color: #666666; line-height: 15px; margin: 0px 0px 5px; outline: 0px; overflow: hidden; padding: 0px; width: 200px;"><span class="ingredient-amount" id="lblIngAmount" style="border: 0px; color: black; font-family: Georgia, 'Times New Roman', serif; margin: 0px; outline: 0px; padding: 0px;">2 cups</span><span style="color: black; font-family: Georgia, 'Times New Roman', serif;"> </span><span class="ingredient-name" id="lblIngName" style="border: 0px; color: black; font-family: Georgia, 'Times New Roman', serif; margin: 0px; outline: 0px; padding: 0px;">all-purpose flour</span></li>
<li data-grams="1.5" data-ingredientid="16421" id="liIngredient" style="border: 0px; color: #666666; line-height: 15px; margin: 0px 0px 5px; outline: 0px; overflow: hidden; padding: 0px; width: 200px;"><label style="border: 0px; display: inline; margin: 0px; outline: 0px; padding: 0px;"><div class="fl-ing" itemprop="ingredients" style="border: 0px; color: black; float: left; margin-bottom: 4px; outline: 0px; padding: 0px; width: 175px;">
<span style="font-family: Georgia, Times New Roman, serif;"><span class="ingredient-amount" id="lblIngAmount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">1/4 teaspoon</span> <span class="ingredient-name" id="lblIngName" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">salt</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span class="ingredient-amount" id="lblIngAmount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">1 cup</span> <span class="ingredient-name" id="lblIngName" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">unsalted butter</span></span></div>
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<li data-grams="224" data-ingredientid="16223" id="liIngredient" style="border: 0px; color: #666666; line-height: 15px; margin: 0px 0px 5px; outline: 0px; overflow: hidden; padding: 0px; width: 200px;"><label style="border: 0px; display: inline; margin: 0px; outline: 0px; padding: 0px;"><div class="fl-ing" itemprop="ingredients" style="border: 0px; color: black; float: left; margin-bottom: 4px; outline: 0px; padding: 0px; width: 175px;">
<span style="font-family: Georgia, Times New Roman, serif;"><span class="ingredient-amount" id="lblIngAmount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">1 (8 ounce) package</span> <span class="ingredient-name" id="lblIngName" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">cream cheese</span></span></div>
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<li data-grams="76.66667" data-ingredientid="16261" id="liIngredient" style="border: 0px; color: #666666; line-height: 15px; margin: 0px 0px 5px; outline: 0px; overflow: hidden; padding: 0px; width: 200px;"><label style="border: 0px; display: inline; margin: 0px; outline: 0px; padding: 0px;"><div class="fl-ing" itemprop="ingredients" style="border: 0px; color: black; float: left; margin-bottom: 4px; outline: 0px; padding: 0px; width: 175px;">
<span style="font-family: Georgia, Times New Roman, serif;"><span class="ingredient-amount" id="lblIngAmount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">1/3 cup</span> <span class="ingredient-name" id="lblIngName" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">sour cream</span></span></div>
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<span class="ingredient-amount" id="lblIngAmount" style="border: 0px; font-family: Georgia, 'Times New Roman', serif; margin: 0px; outline: 0px; padding: 0px;">1/2 cup</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span class="ingredient-name" id="lblIngName" style="border: 0px; font-family: Georgia, 'Times New Roman', serif; margin: 0px; outline: 0px; padding: 0px;">white sugar</span></div>
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<li data-grams="76.66667" data-ingredientid="16261" id="liIngredient" style="border: 0px; line-height: 15px; margin: 0px 0px 5px; outline: 0px; overflow: hidden; padding: 0px; width: 200px;"><div class="fl-ing" itemprop="ingredients" style="border: 0px; float: left; margin-bottom: 4px; outline: 0px; padding: 0px; width: 175px;">
<span class="ingredient-amount" id="lblIngAmount" style="border: 0px; font-family: Georgia, 'Times New Roman', serif; margin: 0px; outline: 0px; padding: 0px;">1 tablespoon</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span class="ingredient-name" id="lblIngName" style="border: 0px; font-family: Georgia, 'Times New Roman', serif; margin: 0px; outline: 0px; padding: 0px;">ground cinnamon</span></div>
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<li data-grams="76.66667" data-ingredientid="16261" id="liIngredient" style="border: 0px; color: #666666; line-height: 15px; margin: 0px 0px 5px; outline: 0px; overflow: hidden; padding: 0px; width: 200px;"><div class="fl-ing" itemprop="ingredients" style="border: 0px; color: black; float: left; margin-bottom: 4px; outline: 0px; padding: 0px; width: 175px;">
<span class="ingredient-amount" id="lblIngAmount" style="background-color: transparent; border: 0px; font-family: Georgia, 'Times New Roman', serif; margin: 0px; outline: 0px; padding: 0px;">1 cup</span><span style="background-color: transparent; font-family: Georgia, 'Times New Roman', serif;"> </span><span class="ingredient-name" id="lblIngName" style="background-color: transparent; border: 0px; font-family: Georgia, 'Times New Roman', serif; margin: 0px; outline: 0px; padding: 0px;">finely chopped walnuts</span></div>
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<li data-grams="72.5" data-ingredientid="5219" id="liIngredient" style="border: 0px; line-height: 15px; margin: 0px 0px 5px; outline: 0px; overflow: hidden; padding: 0px; width: 200px;"><br /></li>
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Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly. <span style="background-color: white; font-family: Verdana, Arial, sans-serif;">Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.</span></div>
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<span style="background-color: white; font-family: Verdana, Arial, sans-serif; line-height: 17px;">Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).</span></div>
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<span style="background-color: white; font-family: Verdana, Arial, sans-serif; line-height: 17px;">Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.</span></div>
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<span style="background-color: white; font-family: Verdana, Arial, sans-serif; line-height: 17px;">Preheat oven to 350 degrees F (180 degrees C)</span></div>
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<span style="background-color: white; font-family: Verdana, Arial, sans-serif; line-height: 17px;">After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.</span></div>
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<span style="background-color: white; font-family: Verdana, Arial, sans-serif; line-height: 17px;">Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets. ENJOY!</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4152826353717517168.post-4918130437661363972013-11-12T23:37:00.000-07:002014-11-28T23:42:32.348-07:00Pearl Friend Soup<div style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">
First of all... the soup... here's my recipe. I say "my" because I really did not have a clue how much of anything to add. I just went by Selena's instructions and "a little" and "a taste" type amounts. I measured what I added, so that I could duplicate it again in the future if we liked it and we loved it! It seriously sounds like something I'd <em>never</em> make if I saw the recipe in a cookbook, but it was one of the best brothy soups I have ever tasted! It needs a good name. "Pork Tofu Soup" just does not sound appetizing! So, since our friend, Selena, owns the "Black Pearl", I'm calling it,</div>
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"Pearl Friend Soup"</div>
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3 heaping tablespoons cornstarch<br />
1 1/2 cups - 2 cups soy sauce</div>
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Mix and set aside.</div>
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water<br />
3 heaping Tablespoons of chicken base<br />
2 cups of leftover pork roast, chopped<br />
1/4 cup oil (olive or vegetable)<br />
soft tofu (there are three types, buy the softest)<br />
3 tbsp. rice vinegar<br />
2-3 tablespoons dry cilantro or half a bunch of fresh</div>
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Steamed Rice</div>
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Boil about 4 quarts of water. Add chicken base. (I use the Sam's Club kind with the red lid.) Pour in the soy sauce and cornstarch mixture. Add, rice vinegar, oil and pork. (Mine had a few onions and mushrooms cooked with it, so I tossed them in too.) Pour the tofu, gently, onto a cutting board and cut it into small pieces (about the size of a macaroni noodle). Add the tofu to the soup and simmer. Add cilantro to broth just before serving. Serve in a bowl over a scoop of cooked rice. (For the gallon of soup, I made 6 cups of cooked rice. It was perfect.) I also added just about a touch of pepper seed oil to my bowl. (Selena's suggestion) It spiced it up quite a bit!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4152826353717517168.post-17843879770139609232013-10-16T16:04:00.001-06:002013-10-16T16:08:03.511-06:00Angela's MOST amazing Cinnamon Rolls <div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; margin-bottom: 10px; margin-top: 10px; text-align: center;">
In our neighborhood, if Angela drops by with a pan of her tasty cinnamon rolls, you have scored! I finally got bold enough and asked for the recipe! HAPPY Day! I'll never go back to my own again. These are fabulous, and, no, there are no eggs in them.</div>
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<span style="background-color: white;">Dissolve 3 Tbsp. of yeast into 3/4 cups of warm water, with about 3 Tbsp. of sugar. Let it sit until it begins to bubble. </span></div>
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<span style="background-color: white;">While the yeast is "working", scald 3 cups of milk in the microwave. Add 3/4 cup of butter and let it melt into the milk to cool it to lukewarm. Add it to the yeast mix. (Never add too hot of a liquid into the yeast mixture or it kills the yeast.) </span></div>
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<span style="background-color: white;">Add 1 Tbsp. of salt and 1 cup of sugar. Then, mix in 10 & 1/2 cups of flour. </span></div>
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<span style="background-color: white;">Mix well until the bread pulls away from the side of the bowl. (It was a slightly sticky dough.) Let rise one hour. Roll out onto counter, cover with melted butter (I used 1/2 cup melted for the two jelly roll size pans) and sprinkle with cinnamon sugar. </span></div>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; margin-bottom: 10px; margin-top: 10px; text-align: center;">
<span style="background-color: white;">Add nuts or raisins, if desired. Roll up and then slice. (I use dental floss to slice! Coolest trick ever!) Bake at 400' for about 12-14 minutes. (12 minutes worked for me.) Remove from oven, cool a bit and cover with frosting.</span></div>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; margin-bottom: 10px; margin-top: 10px; text-align: center;">
<span style="background-color: white;">Maple Frosting (not Angela's exact recipe, but I found one that sounded like Dan described because he wasn't sure about her specific recipe.)</span></div>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; margin-bottom: 10px; margin-top: 10px; text-align: center;">
<span style="background-color: white;">3 cups powdered sugar<br />4 Tbsp. butter, softened<br />4 tbsp. half and half<br />1 tsp. maple flavoring</span></div>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; margin-bottom: 10px; margin-top: 10px; text-align: center;">
<span style="background-color: white;">Blend together until creamy. Spread on warm, not hot, cinnamon rolls. Enjoy!</span></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4152826353717517168.post-19045903619673478652013-05-29T16:39:00.000-06:002013-05-28T22:46:57.516-06:00PF Changs lettuce wraps<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: x-small; line-height: 19px;">Lettuce wraps are probably my favorite food these days. These are so delish and quite simple to prepare! Best of all... they are a huge hit with my kids! The recipe is really a fast fix. If you're a fan, these are worth the effort!!! Don't let the amount of ingredients stop you from trying these! I doubled the recipe, so here's what we did...</span><br />
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<a class="asset-img-link" href="http://sophiacorbridge.typepad.com/.a/6a00d8341c756653ef0168eaa8ae55970c-popup" style="background-color: white; color: #d83920; display: inline;"><img alt="003" class="asset asset-image at-xid-6a00d8341c756653ef0168eaa8ae55970c" src="http://sophiacorbridge.typepad.com/.a/6a00d8341c756653ef0168eaa8ae55970c-500wi" style="border: 0px; display: block; margin-left: auto; margin-right: auto;" title="003" /></a></div>
<div id="ingredients" style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
<span style="background-color: white;"><br /></span>
<span style="background-color: white;">8 chicken tenders, sliced thinly or 2 pounds ground turkey (the last time I made them, I deboned a roasted chicken from the grocers and didn't have to even cook the meat!)</span><br />
<span style="background-color: white;">1 medium onion, minced</span><br />
<span style="background-color: white;">salt & pepper, a dash of each</span><br />
<span style="background-color: white;">4 large cloves garlic, minced2 inch nob fresh ginger, peeled & minced</span><br />
<span style="background-color: white;">2 Tablespoon sesame oil</span></div>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
<span style="background-color: white;">5 Tablespoons soy sauce</span></div>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
<span style="background-color: white;">1 Tablespoon water</span></div>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
<span style="background-color: white;">2 Tablespoon natural peanut butter</span></div>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
<span style="background-color: white;">1 Tablespoon honey</span></div>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
<span style="background-color: white;">2 Tablespoons + 2 teaspoon rice vinegar</span></div>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
<span style="background-color: white;">2 teaspoons chili garlic sauce (We use half what it calls for even when doubling the recipe...you can always add more)</span></div>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
<span style="background-color: white;">dash of fresh pepper</span></div>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
<span style="background-color: white;">6 green onions, chopped</span></div>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
<span style="background-color: white;">1 8oz can sliced water chestnuts, drained & chopped, if desired</span></div>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
<span style="background-color: white;">1 cup shredded carrots</span></div>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
<span style="background-color: white;">1/2 cup peanuts, chopped</span><br />
<span style="background-color: white;"><br /></span></div>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
<span style="background-color: white;">curly or romaine lettuce leaves, rinsed and patted dry</span><br />
<span style="background-color: white;"><br /></span></div>
<div id="ingredients" style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
<span style="background-color: white;">Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink. Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 1 minute, then stir until smooth. Add into the skillet and stir to combine. Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through. Sprinkle with chopped peanuts, and serve with cold lettuce leaves. Again, we served ours with rice. Enjoy!!!</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4152826353717517168.post-42635006760199613432013-05-28T22:48:00.000-06:002013-05-28T22:48:39.372-06:00Aunt Jan's Sweet Potatoes<div align="left">
I got this recipe from friend, Heather, several years ago and can not say enough about it. It's actually her aunt's recipe. It's wonderful, delish, a heart attack in a casserole, but ohhhhh, so tasty! Since I'm making three double batches of these for the family party tonight and realized that I'd never posted it here on the cooking blog, it is time! One suggestion. Read through the recipe before you make it so that you get it right! I <em>always double this recipe and put it in a 9x13" pan..</em></div>
<br />
<div>
</div>
<div align="center">
3 cups cooked sweet potatoes, mashed<br />
1/4 c. sugar<br />
1 cup brown sugar<br />
1/2 tsp. salt<br />
2 eggs, beaten<br />
1 cup butter, melted<br />
1/2 c. milk<br />
1/2 tsp. vanilla<br />
1 cup chopped pecans<br />
1/2 c. flour</div>
<div align="center">
<br />
Combine potatoes, sugar, 1/4 cup brown sugar, salt, eggs, 1/2 cup butter, milk and vanilla. Place in buttered 2-quart casserole pan. Combine remaining butter, brown sugar, nuts and flour. Spoon over potatoes. Bake, covered, at 350 degrees for 30 minutes. Enjoy!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4152826353717517168.post-32983681847708718322013-05-28T22:40:00.001-06:002013-08-24T09:59:52.854-06:00Frog-Eye Salad (acini de pepe)<div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; margin-bottom: 10px; margin-top: 10px; text-align: center;">
<strong style="background-color: white;">Frog-eye Salad</strong></div>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; margin-bottom: 10px; margin-top: 10px; text-align: center;">
<span style="background-color: white;">This was one of the first "Utah" foods that I ever experienced and I fell in love! I'm talking serious love! It's always been a favorite. It's not something that you make for dinner because it makes sooooooo much but it's perfect for a large gathering! This makes the huge Tupperware Fix-N-Mix bowl full!! It sounds like work but is quite quick to prepare <em>ahead </em>(it tastes better the next day) and is <em>always </em>the hit at every family reunion! There's a new way to do this.</span></div>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; margin-bottom: 10px; margin-top: 10px; text-align: center;">
<span style="background-color: white;">Boil 3 quarts water and 1 Tbsp oil. Add 1 box of Acine de Pepe (usually on the top shelf above the pastas.) Drain 2 cans (1crushed and 1 tidbits) pineapple, <em>saving the juice</em>. </span></div>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; margin-bottom: 10px; margin-top: 10px; text-align: center;">
<span style="background-color: white;">In saucepan, add:<br />1 3/4 cup pineapple juice</span><br />
<span style="background-color: white;">3/4 cup sugar<br />1 tsp. flour<br />1/2 tsp. salt<br />2 eggs (I whip them up a bit first)<br /><br />Boil and cook until thickened, stirring constantly.<br />Add 2 Tbsp. lemon juice.</span></div>
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<span style="background-color: white;">Pour over cooked and drained pasta. Fold gently. Refrigerate overnight. The next day, add:<br />2 cans drained mandarin oranges<br />the pineapple<br />1 large container of Cool Whip<br />2 cups marshmallows<br />maraschino cherries for color!</span></div>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; margin-bottom: 10px; margin-top: 10px; text-align: center;">
<span style="background-color: white;">(Some people also add a cup of coconut flakes.) Fold it all together, keep chilled until serving. Dang! Now, I want some! Enjoy!</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4152826353717517168.post-58069321952581183982012-10-02T16:30:00.003-06:002012-10-02T16:30:22.247-06:00Chocolate Filled Oatmeal Bars<br />
<div _mce_style="text-align: center;" style="font-family: Georgia, 'Times New Roman', serif; font-size: small; text-align: center;">
Over the weekend, I baked these babies for the ladies I visit teach. It makes a ton and is so dang nummy and gooey. Every now and then, I get in the mood for chocolatey and gooey. <em>This</em> is the solution. Oh. My. I'm proud to say that I baked them, took them to my ladies, kept less than half the pan at home and I only ate two before they were all gone! But, it filled the craving, for sure! I actually think that this is one of those "Mother used to make these" recipes. Not my mom, but, I remember having these like in the 70s. Worth making, for certain!</div>
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<a _mce_href="http://sophiacorbridge.typepad.com/.a/6a00d8341c756653ef017c3246e356970b-popup" _mce_style="display: inline;" class="asset-img-link" href="http://sophiacorbridge.typepad.com/.a/6a00d8341c756653ef017c3246e356970b-popup" style="display: inline;"><img _mce_src="http://sophiacorbridge.typepad.com/.a/6a00d8341c756653ef017c3246e356970b-320wi" alt="001" class="asset asset-image at-xid-6a00d8341c756653ef017c3246e356970b" src="http://sophiacorbridge.typepad.com/.a/6a00d8341c756653ef017c3246e356970b-320wi" style="border: 0px;" title="001" /></a><br /></div>
<div _mce_style="text-align: center;" style="font-family: Georgia, 'Times New Roman', serif; font-size: small; text-align: center;">
1 cup butter<br />2 cups brown sugar<br />3 eggs<br />1 tsp. vanilla<br />3 cups oats<br />2 1/4 cups flour<br />1 tsp. baking powder<br />1/2 tsp. salt</div>
<div _mce_style="text-align: center;" style="font-family: Georgia, 'Times New Roman', serif; font-size: small; text-align: center;">
Mix butter and sugar together. Add vanilla, oats, and dry ingredients. Spread 2/3 of mixture into a large cookie sheet/jelly roll pan or two 9x13 pans.</div>
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In a separate pan, heat until melted:</div>
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12 oz. pkg. milk chocolate chips<br />1 can sweetened condensed milk<br />2 tbsp. butter<br />1/2 tsp. salt</div>
<div _mce_style="text-align: center;" style="font-family: Georgia, 'Times New Roman', serif; font-size: small; text-align: center;">
After mixture has melted on low, add 1/2 cup nuts and 1 tsp. vanilla. Pour this miture over oatmeal mixture. Randomly spread remaining oatmeal mixture on top. Bake at 350' for 25-30. Do NOT overcook! Enjoy!</div>
<div _mce_style="text-align: center;" style="font-family: Georgia, 'Times New Roman', serif; font-size: small; text-align: center;">
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4152826353717517168.post-24162869034018446772012-09-20T09:40:00.003-06:002012-09-20T09:41:35.951-06:00Crockpot Italian ChickenThis is a favorite local recipe for cooking chicken in the crockpot. I thought I'd put it here on the cooking blog years ago, but apparently not. I<span style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">f you've never tried this recipe, it's a simple, delish way to prepare chicken.</span><br />
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<br /></div>
<div _mce_style="text-align: center;" style="font-family: Georgia, 'Times New Roman', serif; font-size: small; text-align: center;">
Chicken Breasts or Tenders<br />
1 package Italian Seasoning Mix (I use generic brand)<br />
1 can of cream of chicken soup<br />
1/2 cup of butter<br />
<br />
8 oz. cream cheese</div>
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<br /></div>
<div _mce_style="text-align: center;" style="font-family: Georgia, 'Times New Roman', serif; font-size: small; text-align: center;">
Put chicken in crockpot and add the rest of the ingredients. Toss. Cook on high for about 4 hours or low for about six. Thirty minutes before serving, add 8 ounces of cream cheese. Serve over rice or pasta. Rice is our favorite! Walk an extra mile in the morning! Enjoy!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4152826353717517168.post-10104033182865970202012-09-17T09:12:00.001-06:002012-09-17T09:12:30.017-06:00Zucchini Bread<br />
<div _mce_style="text-align: center;" style="font-family: Georgia, 'Times New Roman', serif; font-size: small; text-align: center;">
I searched through several local cookbooks and found four different zucchini bread recipes that were the exact same. I decided that this must be a good one because I knew the ladies who had shared them to be great cooks <i>and </i> the fact that it was the same one over and over...had to try it! I doubled the batch and was glad that I did! Four loaves and less than one left in 24 hours. It's a hit!</div>
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<br /></div>
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<a _mce_href="http://sophiacorbridge.typepad.com/.a/6a00d8341c756653ef017c31ed2fcc970b-popup" _mce_style="display: inline;" class="asset-img-link" href="http://sophiacorbridge.typepad.com/.a/6a00d8341c756653ef017c31ed2fcc970b-popup" style="display: inline;"><img _mce_src="http://sophiacorbridge.typepad.com/.a/6a00d8341c756653ef017c31ed2fcc970b-500wi" alt="002" class="asset asset-image at-xid-6a00d8341c756653ef017c31ed2fcc970b" src="http://sophiacorbridge.typepad.com/.a/6a00d8341c756653ef017c31ed2fcc970b-500wi" style="border: 0px;" title="002" /></a><br /></div>
<div _mce_style="text-align: center;" style="font-family: Georgia, 'Times New Roman', serif; font-size: small; text-align: center;">
Mix together:</div>
<div _mce_style="text-align: center;" style="font-family: Georgia, 'Times New Roman', serif; font-size: small; text-align: center;">
3 eggs<br />2 cups grated zuchhini<br />1 cup chopped nuts<br />2 cups sugar<br />1 cup oil<br />1 T. vanilla<br /><br />Sift together:</div>
<div _mce_style="text-align: center;" style="font-family: Georgia, 'Times New Roman', serif; font-size: small; text-align: center;">
1 t. salt<br />1 t. soda<br />1 T. cinnamon<br />1/4 tsp. baking powder<br />1/2 t. nutmeg<br />1/2 t. ground cloves<br />3 cups flour</div>
<div _mce_style="text-align: center;" style="font-family: Georgia, 'Times New Roman', serif; font-size: small; text-align: center;">
Add to zucchini mixture. Pour into well-greased loaf pans. Bake at 350' for one hour. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4152826353717517168.post-75717919210845570682012-09-16T09:14:00.000-06:002012-09-17T09:14:32.009-06:00Sweet Breakfast Strata<br />
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<strong>Sweet Strata</strong></div>
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<strong>(sorry, we ate it before the camera came out!)</strong></div>
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<strong><br /></strong></div>
<div _mce_style="text-align: center;" style="font-family: Georgia, 'Times New Roman', serif; font-size: small; text-align: center;">
1 loaf french bread, torn into bite-size pieces</div>
<div _mce_style="text-align: center;" style="font-family: Georgia, 'Times New Roman', serif; font-size: small; text-align: center;">
<br />6 eggs<br />3 cups milk<br />2 cups sugar<br />6 T. butter<br />1 cup flour<br />2 tsp. vanilla<br />1/2 tsp. baking powder<br />1/2 tsp. cinnamon</div>
<div _mce_style="text-align: center;" style="font-family: Georgia, 'Times New Roman', serif; font-size: small; text-align: center;">
<br />1 cup raisins (optional)</div>
<div _mce_style="text-align: center;" style="font-family: Georgia, 'Times New Roman', serif; font-size: small; text-align: center;">
<br />1 pound sausage</div>
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<br /></div>
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Preheat oven to 350'. Cook sausage in frypan. Drain. Set aside. While sausage is cooking, mix all of the ingredients <em>except the bread and raisins</em> in a blender. Tear the bread into pieces and place in a well-greased 9x13 pan. Toss in the raisins and sausage. Pour the egg/milk mixture over the bread mixture, covering entirely. Toss the bread mix in the egg mixture. Cover with foil and bake at 350' for 45 -55 minutes. Remove from oven and let sit for a few minutes. Serve warm with maple syrup. (You can make this the night before and just toss in the oven when ready to bake but it's not neccessary.)</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4152826353717517168.post-2158284804025978972012-09-03T11:20:00.000-06:002012-09-03T11:20:12.039-06:00Grammy Cake<br />
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I'd heard about this cake three times from different people in one week. It is to die for! Seriously, we had it for breakfast the next morning <i>with ice cream, </i>it was so good! When I looked up the recipe, it was referred to as a coffee cake. My mind says dry when I hear the words coffee cake. But, this cake is FAR from dry! It's a MUST try!</div>
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<div _mce_style="text-align: center;" style="font-family: Georgia, 'Times New Roman', serif; font-size: small; text-align: center;">
Here's the recipe and then we are off for the day to continue on the honey-do list. It's called Grammy Cake and I did not name it. ;)</div>
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<br /></div>
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<a _mce_href="http://sophiacorbridge.typepad.com/.a/6a00d8341c756653ef017d3bceaf06970c-popup" _mce_style="display: inline;" class="asset-img-link" href="http://sophiacorbridge.typepad.com/.a/6a00d8341c756653ef017d3bceaf06970c-popup" style="display: inline;"><img _mce_src="http://sophiacorbridge.typepad.com/.a/6a00d8341c756653ef017d3bceaf06970c-320wi" alt="056" class="asset asset-image at-xid-6a00d8341c756653ef017d3bceaf06970c" src="http://sophiacorbridge.typepad.com/.a/6a00d8341c756653ef017d3bceaf06970c-320wi" style="border: 0px;" title="056" /></a><br /></div>
<div _mce_style="text-align: center;" style="font-family: Georgia, 'Times New Roman', serif; font-size: small; text-align: center;">
1 1/2 cups sugar<br />2 cups flour<br />1/2 tsp. salt<br />2 eggs<br />1 tsp. baking soda<br />1 20 oz. can crushed pineapple, including juice. DO NOT DRAIN</div>
<div _mce_style="text-align: center;" style="font-family: Georgia, 'Times New Roman', serif; font-size: small; text-align: center;">
1 cup brown sugar<br />1 cup chopped nuts</div>
<div _mce_style="text-align: center;" style="font-family: Georgia, 'Times New Roman', serif; font-size: small; text-align: center;">
1 cup evaporated milk (I accidentally used the whole can and it was perfect.)<br />1/2 cup sugar<br />1/2 cup of butter<br />1 tsp. vanilla</div>
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<br /></div>
<div _mce_style="text-align: center;" style="font-family: Georgia, 'Times New Roman', serif; font-size: small; text-align: center;">
Mix the sugar, clour, salt, soda, eggs and pineapple together and pour into a 9x13" pan. Sprinkle the top with the brown sugar and chopped nuts. Bake at 350 degrees for 45 minutes.</div>
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While the cake is baking, cook the evaporated milk, sigar, butter and vanilla. Immediately as the comes out of the oven, pour the cooked milk mixture over the entire cake. Keep refrigerated, if there is any left. (We served it with ice cream.) ENJOY!!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4152826353717517168.post-54033956890416021622012-08-22T14:34:00.001-06:002012-08-22T14:34:36.597-06:00Peach CobblerCarol made this tasty peach cobbler for us last Sunday. It was so good that we had to make more on Tuesday! Love it! (Not my photo)<br />
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<img src="https://encrypted-tbn0.google.com/images?q=tbn:ANd9GcR869oX3Y7V3OSC-BOwc-u0wKudsyEb1xFv8DaI9mDAaHRiuVg6" />
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5 cups of fresh peaches, peeled and sliced (I used 8 cups)<br />1/2 tsp. cinnamon<br />3 Tbsp. sugar<br />3 Tbsp. flour</div>
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I drop the peaches into boiling water for a few seconds, the put them into cold water and the skins slip right off. Then toll the dry ingredients over the peaches and stir.</div>
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1 cup flour</div>
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1 cup oats</div>
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1 cup brown sugar</div>
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1 cup (2 sticks) of cold butter</div>
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Mix the dry ingredients then cut in the butter. Spread the topping over the peaches in a 9x13" pan. Bake at 350 for 45 minutes. Serve warm with ice cream! MMMM! Enjoy!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4152826353717517168.post-8432206826271699002012-08-21T09:36:00.002-06:002012-08-22T14:36:19.653-06:00Zucchini Patties<br />
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<a class="asset-img-link" href="http://sophiacorbridge.typepad.com/.a/6a00d8341c756653ef01761759a9f4970c-popup" style="color: black; display: inline;"><img alt="Fashion show 12 053" class="asset asset-image at-xid-6a00d8341c756653ef01761759a9f4970c" src="http://sophiacorbridge.typepad.com/.a/6a00d8341c756653ef01761759a9f4970c-500wi" style="border: 0px;" title="Fashion show 12 053" /></a></div>
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Of all the zucchini recipes I've ever made, I think that these are right up there at the top! Well... except for a nice chocolatey Zuchinni Cake...well, there's no comparison. But, seriously, these were a huge hit and are quite simple to make! I came up with the recipe using what I had in the kitchen instead. Try them!</div>
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2 eight - ten inch zucchini, shredded and drained (about 7-8 cups shredded)<br />
2 cups Herb Seasoned Pepperidge Farms Stuffing Crumbs<br />
2 cups shredded ColbyJack cheese<br />
2 large eggs<br />
1 heaping tsp. minced garlic<br />
1 tsp. salt<br />
1/2 tsp. pepper (or more!) </div>
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Drain the shredded zucchini by squeezing it in between paper towels. Mix all of the ingredients well. Cover the bottom of a frypan with olive oil. When it is very hot, drop 1/3 cup scoops of zucchini mixture and flatten like very thick pancakes in the pan. Cook about 3-4 minutes and turn over like a pancake. Cook another 3-4 minutes. Serve hot! I served with homemade ranch dressing as a dip on the side. OH MY! Enjoy!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4152826353717517168.post-47314373814193906092012-08-18T09:43:00.000-06:002012-08-22T14:36:34.187-06:00Apple Pancakes<br />
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<span style="background-color: white;">I was looking on Pinterest for something fun for a Sunday breakfast and discovered the "idea" of this recipe. Rather than use that recipe, I made a few adjustments to my own whole wheat pancake recipe, adding a little extra sugar and pie spices. For the first three griddles full, I sliced the apples and dunked each slice in the batter, then dropped it onto the griddle. But, that got old pretty quick. So, I chopped up the rest of the apples into dime size pieces, stirred them into the batter and made the pancakes like normal. We actually preferred them this way. Anyway you try it, these are literally my favorite pancakes ever! (not my photo...I'll take a pic of my own next time. We were too busy eating them to take pictures this time.)</span></div>
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<span style="background-color: white;"><img src="https://encrypted-tbn2.google.com/images?q=tbn:ANd9GcQLd2W5yWFDcRC0qTfg70Z2lxI8gNzcMK-YIDvHk29cPZ6Ih_i8" />
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<span style="background-color: white;">2 1/2 cups flour (whole wheat gives it a natural nutty flavor !)<br />3/4 cup sugar<br />2 Tbsp. baking powder<br />1 tsp. salt<br />1 tbsp. pumpkin pie spice<br />2 eggs<br />1/2 cup oil<br />2 1/2 cups milk<br />6 apples</span></div>
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<span style="background-color: white;">Mix the dry ingredients. Add the eggs and liquids. Mix well. Stir in the apples. Cook on buttery griddle. I served them with Maple Syrup but next time, I'll try an apple cider syrup. Grace informed me that they didn't even need syrup. She ate her last few plain. ENJOY!</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4152826353717517168.post-14972265482287813212012-08-15T09:45:00.000-06:002012-08-22T14:36:44.705-06:00Four Summer Salads<br />
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<span style="background-color: white;">Tonight, we had a little Relief Society gathering. There were about 25 ladies and all were asked to share recipes over the past few weeks. They gave each of us a handout with lots of summer salad ideas and recipes. We sampled several of these VERY nummy recipes! Here are a few of my favorites.</span></div>
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<strong style="background-color: white;">Four Bean Salad</strong></div>
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<span style="background-color: white;">If I would have just read this recipe and not tasted it, I'd <em>never</em> make it. Honestly, it was delish!!! I'd probably cook my own carrots, but other than that, I'm anxious to make this again soon!</span></div>
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<span style="background-color: white;">1 can red beans<br />1 can black beans<br />1 can great northern beans<br />1 can green beans<br />1/2 cup chopped pepper<br />1/2 cup white vinegar<br />1 can cooked carrots<br />3/4 cup apple juice concentrate<br />1/4 c vegetable oil<br />1/2 tsp. salt<br />1/2 tsp. pepper<br />1 tsp. mustard (not dry)<br />1/4 tsp. oregano</span></div>
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<span style="background-color: white;">Combine all ingredients. (That's all the recipe said. This tasted like the beans had been drained and rinsed first.) Chill and serve. </span></div>
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<strong style="background-color: white;">Watermelon Salad</strong></div>
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<span style="background-color: white;">Here's another one that I'd never try by just reading the recipe. I think that it was the most talked about salad of the evening.</span></div>
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<span style="background-color: white;">HEad of romaine lettuce, chopped<br />3 cups diced watermelon (about 1" cubes)<br />1 cucumber quartered and sliced (about 1/2 cubes)<br />1/2 small red onion, thinly sliced<br />1/3 cup raspberry vinaigrette<br />1 tbsp. mayonnaise<br /><br />Mix the first four ingredients in a large bowl. Whisk the dressing with mayo in a separate boll. Add dressing to the salad and toss to coat. </span></div>
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<strong style="background-color: white;">Penny's Salad</strong></div>
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<span style="background-color: white;">I loved this salad! It's a little different variation on the traditional pasta salad with italian dressing. Penny said that it's the "must serve" at every family gathering. I could see why!<br /><br />1 large head fresh broccoli, cut into small flowerettes<br />1 small head of cauliflower, cut into flowerettes<br />1 purple onion, sliced thin<br />1 can sliced olives<br /> 1 small can mushrooms drained (I'd use fresh)<br />1 carton cherry tomatoes, cut in half or 3-4 tomatoes, diced<br />1 carrot, grated<br />1 celery stalk, sliced thin<br /><br />Mix and sprinkle salad with two envelopes of Zesty Italian Dressing mix an 1 bottle of Zesty Italian dressing. (Must be Zelsty italian!) Mix well. Cover and refrigerate overnight. Add 1 small package of cooked spaghetti just before serving. </span></div>
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<strong style="background-color: white;">Grape Salad</strong></div>
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<span style="background-color: white;">I didn't see this salad there tonight but it was in the mini-recipe booklet. I've had it before and LOVE LOVE LOVE it!!!</span></div>
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<span style="background-color: white;">1 pound green seedless grapes<br />2 pounds seedless red grapes</span></div>
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<span style="background-color: white;">Remove grapes from stems, wash and place on clean towel to dry.<br /><br />8 oz. cream cheese soften<br />6 oz. sour cream<br /><br />Mix together. When grapes are dry, fold the cream cheese mixture onto the grapes.</span></div>
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<span style="background-color: white;">3 Tbsp. Brown sugar<br />1 cup chopped pecans<br /><br />Mix together, sprinkle over the top, fold in gently. Serve cold! <span style="font-size: 14pt;"><strong>Enjoy!</strong></span></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4152826353717517168.post-497070242335367002012-08-07T00:35:00.001-06:002012-08-07T00:35:23.778-06:00Spinach Salad<br />
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My sister-in-law, Jill, brought this salad to our family reunion last weekend. She had mentioned this salad a few weeks ago at the extended Corbridge Reunion, which has had me anxious to try it ever since! Jill said that she'd tried this salad at another reunion the month before and it was the talk of the menu. She couldn't wait to get the recipe and when she finally did, she realized that it was a recipe she was given at her own bridal shower twenty-some years ago. She'd thought that the recipe sounded strange and had never made it before! Now it's a favorite. And I get why! Holy Cow! This is one great salad!!!</div>
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<span _mce_style="text-decoration: underline;" style="text-decoration: underline;">Salad</span></div>
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1 package bacon, cooked and crumbled<br />12 ounces swiss cheese, grated<br />2 large bags of fresh spinach<br />1 head of lettuce, choppped</div>
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<span _mce_style="text-decoration: underline;" style="text-decoration: underline;">Dressing</span></div>
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3/4 pound fresh mushrooms, sliced<br />1 medium purple onion, sliced thinly<br />1 1/2 Tablespoons poppy seeds<br />1 cup vegetable or olive oil<br />3/4 cup red wine vinegar<br />1/2 cup sugar<br />3/4 tsp. dry mustard<br />1 tbsp. onion salt<br /><br />Mix the dressing and let sit for at least two hours. Then, pour the dressing on the salad and toss and serve. The dressing keeps in the fridge for a few days, if you don't want to toss it all at once, since the salad is so huge! SO SO good! Enjoy!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4152826353717517168.post-42719056791542210912012-06-18T11:54:00.002-06:002012-06-18T11:55:42.816-06:00English Muffin Bread<br />
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<span style="background-color: white; color: #3d3d3d; font-size: 15px;">This is seriously the most simple bread I've ever made. It tastes just like English Muffins when it's toasted. With the price of English Muffins, I thought I'd give it a try. And seriously. It was so simple and quick to make. I used my Bosch Kitchen Machine but, </span><span style="background-color: white; color: #3d3d3d; font-size: 15px;"> y</span><span style="background-color: white; color: #3d3d3d; font-size: 15px;">ou wouldn't even need a bread mixer for this recipe. We have had it with jam, butter, honey and cinnamon sugar. So tasty!! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5yV-HyB2u8sam5lVspdlA9zRvW8UnOJmDGeZDXTqgO6K8JYOX78Wjk1mP0O_8txm4gt02JbKDmv3BDGuaLmiyAa5jrFybBD_GKwgqy0k6MAW8aFsGzZZHy2qJxeqjSms6B9pM4_S_zVcd/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5yV-HyB2u8sam5lVspdlA9zRvW8UnOJmDGeZDXTqgO6K8JYOX78Wjk1mP0O_8txm4gt02JbKDmv3BDGuaLmiyAa5jrFybBD_GKwgqy0k6MAW8aFsGzZZHy2qJxeqjSms6B9pM4_S_zVcd/s320/002.JPG" width="320" /></a></div>
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<span style="background-color: white; color: #3d3d3d; font-size: 15px;">5 1/2 cups warm water</span></div>
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<span style="background-color: white; color: #3d3d3d; font-size: 15px;">3 packages</span><span style="background-color: white; color: #3d3d3d; font-size: 15px;"> <b>yeast, instant</b></span></div>
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<span style="background-color: white; color: #3d3d3d; font-size: 15px;">2 Tablespoons salt</span></div>
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<span style="background-color: white; color: #3d3d3d; font-size: 15px;">3 Tablespoons sugar</span></div>
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<span style="background-color: white; color: #3d3d3d; font-size: 15px;">11 cups flour (I use bread flour)</span></div>
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Mix all of the ingredients together. (I did mix the water, sugar and yeast and let them rise for ten minutes before adding the salt and flour.) Mix the flour and salt in just barely enough for it to all be wet. It does not need to be over-mixed. It's VERY sticky dough. VERY STICKY. Spoon the dough into 4 well-greased loaf pans. Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 35 minutes or until golden brown. Take it out of the oven and brush it with melted butter. Put it back in the oven for ten minutes. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Enjoy!!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4152826353717517168.post-20998980149144029462012-06-12T15:26:00.002-06:002012-06-12T15:27:58.677-06:00The BEST Poppy Seed Bread EVER!<span class="ingredient" style="background-color: #cebfb5; margin: 0px; padding: 0px; text-align: left;"></span><br />
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<span style="font-family: verdana, arial, helvetica, clean, sans-serif; font-size: x-small;"><span style="line-height: 15px;">Good friend, Natalie, made this tasty bread and dropped off this loaf "just because". It's the lightest poppy seed bread I've ever had! Loved it!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigDqKbDZYv3QRN2mWUrjWWNuxeXca6DbPvnEaVy-SdqQLzpAX1gH2GYXYv4tbZPNazVCgCPJHbq5KMJdyh3a3e2QwBIsEShqC_UpHPHDlgITZu0KsGpTjmj-4SfKy9rgDOLvl5xz24GxlE/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigDqKbDZYv3QRN2mWUrjWWNuxeXca6DbPvnEaVy-SdqQLzpAX1gH2GYXYv4tbZPNazVCgCPJHbq5KMJdyh3a3e2QwBIsEShqC_UpHPHDlgITZu0KsGpTjmj-4SfKy9rgDOLvl5xz24GxlE/s320/003.JPG" width="320" /></a></div>
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<span style="font-family: verdana, arial, helvetica, clean, sans-serif; font-size: x-small;"><span style="line-height: 15px;"><br /></span></span></div>
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<span class="amount" style="color: black; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 1.22em; margin: 0px; padding: 0px;"><br /></span></div>
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<span class="amount" style="color: black; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 1.22em; margin: 0px; padding: 0px;">1 package </span><i style="color: black; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">(18-1/4 ounces) white cake mix</span></i></div>
<span class="amount" style="color: black; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 1.22em; margin: 0px; padding: 0px;"><div style="text-align: center;">
<span class="amount" style="line-height: 1.22em; margin: 0px; padding: 0px;">1 package </span><i style="line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">(3.4 ounces) instant lemon pudding mix</span></i></div>
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<span class="amount" style="line-height: 1.22em; margin: 0px; padding: 0px; text-align: left;">1 cup </span><i style="line-height: 1.22em; margin: 0px; padding: 0px; text-align: left;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">warm water</span></i></div>
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<i style="line-height: 1.22em; margin: 0px; padding: 0px; text-align: left;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">4 eggs</span></i></div>
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<span class="amount" style="line-height: 1.22em; margin: 0px; padding: 0px; text-align: left;">1/2 cup </span><i style="line-height: 1.22em; margin: 0px; padding: 0px; text-align: left;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">canola oil</span></i></div>
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<span class="amount" style="line-height: 1.22em; margin: 0px; padding: 0px; text-align: left;">4 teaspoons </span><i style="line-height: 1.22em; margin: 0px; padding: 0px; text-align: left;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">poppy seeds</span></i></div>
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<span style="line-height: 1.22em; text-align: left;"><br /></span></div>
<div style="text-align: center;">
<span style="line-height: 1.22em; text-align: left;">In a large bowl, combine the cake mix, pudding mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in poppy seeds. </span><span style="line-height: 1.22em; text-align: left;">Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack.</span><b style="line-height: 1.22em; margin: 0px; padding: 0px; text-align: left;"> Yield: </b><span style="line-height: 1.22em; text-align: left;">2 loaves (16 slices each). Enjoy!</span></div>
</span></h2>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-4152826353717517168.post-23748846133451463052012-06-06T16:37:00.000-06:002012-08-22T14:37:02.358-06:00Perfect Rice Pudding<br />
<div style="background-color: #e9e9ab; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; margin-bottom: 10px; margin-top: 10px; text-align: left;">
I also found this recipe this weekend and made some rice pudding for the kids. They'd never tried "the real thing" before and they loved it. I've always liked it but not loved it. This recipe, I loved! It's a perfect way to use your leftover rice. I found the recipe, where else, but it on Pinterest through The Hungry Housewife. <span style="font-size: 17px;">Although, here's my version because I made a few adjustments to suit our tastes.</span></div>
<div style="background-color: #e9e9ab; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
<span style="font-size: 17px;"><a class="asset-img-link" href="http://sophiacorbridge.typepad.com/.a/6a00d8341c756653ef0168ebdfc68c970c-popup" style="color: black; display: inline;"><img alt="007" class="asset asset-image at-xid-6a00d8341c756653ef0168ebdfc68c970c" src="http://sophiacorbridge.typepad.com/.a/6a00d8341c756653ef0168ebdfc68c970c-500wi" style="border: 0px; display: block; margin-left: auto; margin-right: auto;" title="007" /></a></span> 4 cups leftover rice</div>
<div style="background-color: #e9e9ab; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
6 cups milk</div>
<div style="background-color: #e9e9ab; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
1 cup sugar</div>
<div style="background-color: #e9e9ab; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
1/2 tsp salt</div>
<div style="background-color: #e9e9ab; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
1 Tbsp vanilla</div>
<div style="background-color: #e9e9ab; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
1 cup craisins</div>
<div style="background-color: #e9e9ab; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
1/2 cup coconut</div>
<div style="background-color: #e9e9ab; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
1 tsp. cinnamon</div>
<div style="background-color: #e9e9ab; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
All add ingredients to the cooked rice in a large saucepan and bring to a boil, stirring frequently and at the end, constantly. I stirred this for, literally 45 minutes. It took that long to bring it to a boil because the milk and rice were ice cold. I boiled it for about ten minutes stirring constantly. Once most of the milk is absorbed, remove from heat. Serve hot or cold! We served it hot vanilla with ice cream. (Corbridge Rule: Breakfast is always better with ice cream.) The kids were in heaven and then ate the leftovers for dessert later that night.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4152826353717517168.post-50813415271351552592012-06-03T16:35:00.000-06:002012-08-22T14:37:16.650-06:00Cilantro-Peanut Pesto Pasta<br />
<div style="background-color: #e9e9ab; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; margin-bottom: 10px; margin-top: 10px; text-align: center;">
I also made this tasty pasta. Friend, Hayley had pinned it as I was just walking out the door to Lee's Marketplace. So, I thought I'd pick up the two things that I still needed. I tried it and OH MY! SO SO GOOD. Here's my version...I did make a few adjustments to the recipe and here's how we loved it.</div>
<div style="background-color: #e9e9ab; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; margin-bottom: 10px; margin-top: 10px; text-align: center;">
<a class="asset-img-link" href="http://sophiacorbridge.typepad.com/.a/6a00d8341c756653ef0167670d8e7c970b-popup" style="clear: right; color: #d83920; display: inline; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="002" class="asset asset-image at-xid-6a00d8341c756653ef0167670d8e7c970b" src="http://sophiacorbridge.typepad.com/.a/6a00d8341c756653ef0167670d8e7c970b-500wi" style="border: 0px;" title="002" /></a></div>
<div style="background-color: #e9e9ab; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; margin-bottom: 10px; margin-top: 10px; text-align: center;">
1 bunch cilantro, roughly chopped (about 1 cup)</div>
<div style="background-color: #e9e9ab; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; margin-bottom: 10px; margin-top: 10px; text-align: center;">
1 clove garlic, smashed, peeled, and roughly chopped<br />
1 tablespoon minced fresh ginger<br />
2 tablespoons vegetable oil<br />
1 tablespoon sesame oil<br />
1/2 chopped red pepper<br />
1 1/2 teaspoons brown sugar<br />
zest and juice from one fresh lime (about 2 tsp zest and 2 Tbs juice)<br />
1/4 cup roasted peanuts (plus more for serving, if desired)<br />
3 tablespoons soy sauce<br />
16 oz linguine, cooked according to box instructions</div>
<div style="background-color: #e9e9ab; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; margin-bottom: 10px; margin-top: 10px; text-align: center;">
Cook pasta as directed on the box. While it's cooking, in a food processor, combine everything except soy sauce. Chop until everything is quite fine. Season with soy sauce and pulse to combine. In a large bowl, toss pesto with hot pasta. Roughly chop additional peanuts and sprinkle over pasta along with extra cilantro leaves and lime wedges if desired. Serve <em>immediately</em>. (If you’re prepping and not quite ready to eat yet, wait to toss with the pasta for the best flavor and the pesto dries quite quickly on the pasta. We added a bit more soy sauce onto the pasta after serving.) Serves 4 main dish or 6-8 small sides. SO SO GOOD! </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4152826353717517168.post-78197859263453083842012-05-28T16:31:00.000-06:002012-08-22T14:37:28.943-06:00Strawberry Yogurt Cake<br />
<div style="background-color: #e9e9ab; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; margin-bottom: 10px; margin-top: 10px; text-align: center;">
This was our Sunday night treat and seriously, you <em>need</em> to try this recipe! It was divine!!!! The only thing I'd change is make a little less glaze. It doesn't need that much, but the lemon is a perfect touch to this cake! It was so dang moist! love it!</div>
<div style="background-color: #e9e9ab; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; margin-bottom: 10px; margin-top: 10px; text-align: left;">
<a class="asset-img-link" href="http://sophiacorbridge.typepad.com/.a/6a00d8341c756653ef0168ebdfc809970c-popup" style="color: black; display: inline;"><img alt="009" class="asset asset-image at-xid-6a00d8341c756653ef0168ebdfc809970c" src="http://sophiacorbridge.typepad.com/.a/6a00d8341c756653ef0168ebdfc809970c-500wi" style="border: 0px; display: block; margin-left: auto; margin-right: auto;" title="009" /></a></div>
<div style="background-color: #e9e9ab; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
1 cup (2 sticks) butter, softened</div>
<div style="background-color: #e9e9ab; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
2 cups sugar</div>
<div style="background-color: #e9e9ab; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
3 eggs</div>
<div style="background-color: #e9e9ab; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
3 Tb. lemon juice, divided</div>
<div style="background-color: #e9e9ab; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
zest of 1 lemon</div>
<div style="background-color: #e9e9ab; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
2 ½ cups all-purpose flour, divided</div>
<div style="background-color: #e9e9ab; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
½ tsp. baking soda</div>
<div style="background-color: #e9e9ab; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
½ tsp. salt</div>
<div style="background-color: #e9e9ab; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
8 oz. plain or vanilla, Greek yogurt</div>
<div style="background-color: #e9e9ab; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
12 oz. fresh strawberries, diced</div>
<div style="background-color: #e9e9ab; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: center;">
1 cup powdered sugar</div>
<div style="background-color: #e9e9ab; font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; text-align: left;">
<h4 style="font-weight: normal; margin-bottom: 10px; margin-top: 10px;">
<a class="asset-img-link" href="http://sophiacorbridge.typepad.com/.a/6a00d8341c756653ef016766df4e94970b-popup" style="color: #d83920; display: inline;"><img alt="013" class="asset asset-image at-xid-6a00d8341c756653ef016766df4e94970b" src="http://sophiacorbridge.typepad.com/.a/6a00d8341c756653ef016766df4e94970b-500wi" style="border: 0px; display: block; margin-left: auto; margin-right: auto;" title="013" /></a><br /><span style="font-size: 10pt;"><strong>Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tbsp. lemon juice. Alternate add the flour mixture and the yogurt, until just mixed. Toss the strawberries in the remaining ¼ cup of flour. Gently mix them into the batter. Pour the batter into the Bundt pan. Bake 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake. Enjoy!</strong></span></h4>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4152826353717517168.post-55063657472593504472012-05-21T16:38:00.000-06:002012-08-22T15:20:55.363-06:00Garlic Sauce Crockpot Chicken<br />
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; margin-bottom: 10px; margin-top: 10px; text-align: left;">
<span style="background-color: white;">I discovered a new crock pot recipe for the family Sunday dinner. We took it over to Carol's for dinner and it was a hit. I made a few alterations, so here's my version of our dinner....</span></div>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; margin-bottom: 10px; margin-top: 10px; text-align: center;">
<span style="background-color: white;"> <strong>Garlic Sauce Crockpot Chicken</strong></span></div>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; margin-bottom: 10px; margin-top: 10px; text-align: center;">
<span style="background-color: white;">1 large package of fresh chicken tenders</span><br />
<span style="background-color: white;">2 cans cream of mushroom soup</span><br />
<span style="background-color: white;">2 cups sour cream</span><br />
<span style="background-color: white;">1/2 pound fried bacon, crumbled</span><br />
<span style="background-color: white;">1/2 cup flour</span><br />
<span style="background-color: white;">2 Tbsp. minced garlic (I buy it in a large jar at Sam's Club!)</span><br />
<span style="background-color: white;">Lots of salt and lots more pepper</span></div>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; margin-bottom: 10px; margin-top: 10px; text-align: center;">
<span style="background-color: white;">Mix up the sauce in the crockpot, toss in the chicken, stir and cover the chicken with the sauce. Cook on low for 5-6 hours. We served it over hot rice. Everyone loved it! Enjoy!</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4152826353717517168.post-32978171671357834692012-03-08T16:59:00.000-07:002012-03-08T16:59:26.048-07:00Avocado Chicken Salad<br />
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; margin-bottom: 10px; margin-top: 10px; text-align: center;">
<span style="background-color: white;">I made this recipe for a bridal shower and it was a huge hit! This recipe filled almost the entire giant red tupperware bowl. I found the recipe on Pinterest and it's so "non-specific", just adjust it to taste. Here's what I did:</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP32Tp3joDbjvEW7yIntmd6rsR3bkZrygvUsiCVw0BEK9KERhQkFH83pGke3zMtt6SyJ5UUKFY9v4GgwXgxZ9IAd-vt5GT4s6sIP4hz8NWsHiJtGwxnAdbehrI68NOJiq9038_tAJJUCdP/s1600/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP32Tp3joDbjvEW7yIntmd6rsR3bkZrygvUsiCVw0BEK9KERhQkFH83pGke3zMtt6SyJ5UUKFY9v4GgwXgxZ9IAd-vt5GT4s6sIP4hz8NWsHiJtGwxnAdbehrI68NOJiq9038_tAJJUCdP/s320/010.JPG" width="320" /></a></div>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; margin-bottom: 10px; margin-top: 10px; text-align: center;">
<span style="background-color: white;">3 rotisserie chickens (from Sam's Club)<br />3 limes (next time, I'd even use four)<br />5 chopped avocados (the recipe called for 2 or 3, but the avocado made it!)<br />1 large bunch of cilantro<br />1 bunch of green onions<br />mayonnaise (I used about a quart)<br />lots and lots of salt and pepper</span></div>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; margin-bottom: 10px; margin-top: 10px; text-align: center;">
<span style="background-color: white;">Debone and shred the chicken into tiny tiny pieces. Chop the green onions (I chop from the very top to the very end and use it all.) Chop the cilantro. Add the mayo and stir until it's as "wet" as you want it. Salt and pepper to taste. I made the salad the night before but added the avocados a few hours before. Add lots more pepper on top as a garnish. Enjoy!</span></div>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 19px; margin-bottom: 10px; margin-top: 10px; text-align: center;">
<span style="background-color: white;">I served the salad on mini pie shells. (I used refrigerated pie crust, cut them in circles using a kids size glass, pressed them into mini-muffin tins and baked them.) However. We tried the extra, after the shower on crackers and I liked that even better! Should have done that in the first place, like Denise and Marilyn both suggested. LOVED it! Seriously, <em>the</em> best chicken salad I've ever had and a great change from the grape/celery/cashew version of chicken salad. OH MY!</span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4152826353717517168.post-10237507191700177042012-01-03T18:17:00.002-07:002012-01-03T18:17:14.061-07:00Cordon Bleu Pasta<br />
<div>
<span style="font-family: Andalus;">Here's a homemade version of </span><span style="font-family: Andalus;">a huge local favorite from Firehouse Pizzaria. Our friends, Greg and Neal, brothers, are the owners of one of the best restaurants in the valley. </span><span style="font-family: Andalus;">We've loved this dish since the day they opened! Serve it with some french bread and salad...you've got a feast! It's a great "man" food, and also great for women at a shower. You'll love it too!</span></div>
<div>
<span style="font-family: Andalus;"><br /></span></div>
<div>
<img height="427" id="il_fi" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwRMoqFP43LK-c24xLPolCSnZoO-SAQKuOnvYec2DElFC6fPqvNHGrgutGgEiyE1W5mBRTEUmunNxUqfydYBmfKEfxPiM8zEQMKCcr3YfITDBYKq0zo8I89QRmd_pnMC3MUwqKtmqHkUw/s1600/IMG_3163.jpg" style="padding-bottom: 8px; padding-right: 8px; padding-top: 8px;" width="640" /></div>
<div style="text-align: center;">
<span style="font-family: Andalus;">(I'll replace this photo with my own asap!)</span></div>
<div style="text-align: center;">
<span style="font-family: Andalus;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Andalus;">1 16 oz. bag penne pasta, cooked till almost done</span></div>
<div style="text-align: center;">
<span style="font-family: Andalus;">2 15 oz. jars of Alfredo Sauce (I use </span><span style="font-family: Andalus;">Cheesy </span>Ragu<span style="font-family: Andalus;"> flavor)</span></div>
<div style="text-align: center;">
<span style="font-family: Andalus;">sliced fresh mushrooms (I use a large box from the produce section)</span></div>
<div style="text-align: center;">
<span style="font-family: Andalus;">1 bunch green onions, chopped</span></div>
<div style="text-align: center;">
<span style="font-family: Andalus;">1 - 2 cups diced ham (diced finely)</span></div>
<div style="text-align: center;">
<span style="font-family: Andalus;">1 - 2 cups cooked, chopped chicken</span></div>
<div style="text-align: center;">
<span style="font-family: Andalus;">cooked, chopped bacon, if desired ( Not bacon bits.) (And trust me, you desire!)</span></div>
<div style="text-align: center;">
<span style="font-family: Andalus;">2-4 cups shredded mozzarella cheese</span></div>
<div style="text-align: center;">
<span style="font-family: Andalus;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Andalus;">Saute mushrooms, green onions in butter, adding the ham, chicken and bacon. Pour one jar of Alfredo sauce and cover the bottom of a 9x13 pan. Add and mix the pasta with the remaining ingredients into the pan. Pour the second bottle of Alfredo over the mixture and cover in shredded mozzarella cheese. Cover with foil and bake at 350 for half an
hour. Enjoy!</span> <span style="font-family: Andalus;"> </span></div>Unknownnoreply@blogger.com0