tag:blogger.com,1999:blog-4076923826054939652024-03-04T21:04:39.894-08:00Free Recipe FridayCharlotte Taylor Createshttp://www.blogger.com/profile/01633345548377633477noreply@blogger.comBlogger110125tag:blogger.com,1999:blog-407692382605493965.post-24241394063747313342014-03-08T07:05:00.001-08:002014-03-08T07:05:20.517-08:00New and ImprovedWanna see the latest Free Recipe Friday post?! Click on Charlotte Taylor Creates to see all the newest posts! That is where it's all happenin' now! The recipes here will forever remain though, but I will now be posting from the Creates site - check it out!Charlotte Taylor Createshttp://www.blogger.com/profile/01633345548377633477noreply@blogger.com0tag:blogger.com,1999:blog-407692382605493965.post-69755844995177937672014-01-03T17:54:00.000-08:002014-01-03T18:18:11.473-08:00Trashy TraditionsHappy New Year everyone. I hope yours is off to a great start. We've had a very relaxing holiday season this year. From Thanksgiving through to Christmas, we've had very little travel and lots of pajama wearing days. THE best.<br />
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Our oldest daughter, Melody, completed her final two classes in December and The University of Texas at Tyler assures us her diploma is on the way. Another milestone in December was watching our middle daughter graduate from Texas A&M University at Commerce. So proud of them both and excited to see what 2014 brings in this new chapter of their lives. My sweet hubs got a new position with the company he works for, which means less stress and no more working shift work. P.T.L. <br />
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Speaking of the hubs...my sweet husband has been THE sole creator of this week's Free Recipe Friday recipe for as long as we've been married. We thought it was pretty common until a few of Rudy's friends didn't know what it was. We call it Texas Trash. It has nothing to do with trash except that we typically mix all of the ingredients in a giant <i>clean</i> trash bag - unscented of course.<br />
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James and I both grew up nibbling on this concoction and this is the only time of the year it's made. We now feel compelled to share this little piece of heaven with you. The makers of Chex cereals have caught onto this recipe over the years and have come out with their own version. Chex Mix, as they call it, was created after their boxes of Chex cereals started disappearing off the shelves during holiday season. DO NOT BE DECEIVED - it is NOT the same, ha. It lacks that extra something...that extra sheen...you know, bacon grease. Scoff if you will, but once tasted, you'll become a die-hard fan!<br />
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WHAT YOU NEED:</div>
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1 lb. butter - 4 sticks</div>
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1 cup bacon grease</div>
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2 tablespoons garlic powder</div>
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2 tablespoons salt</div>
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10 tablespoons Worcestershire sauce (a 10 oz. bottle)</div>
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1-2 tablespoons Tabasco (we use Louisiana hot sauce)</div>
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Heat the above ingredients in a medium size stock pot </div>
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until well combined. </div>
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We always taste ours and tweak it a bit - </div>
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sometimes we add a little extra Worcestershire, hot sauce, etc. </div>
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Feel free to make yours your own. </div>
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Once all is completely melted and combined, take off the heat </div>
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and let cool just a bit.</div>
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In a large CLEAN durable trash bag, </div>
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combine the following:</div>
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1 box of Wheat Chex</div>
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1 box of Rice Chex</div>
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1 box of Bran Chex</div>
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1 box of Corn Chex</div>
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1 box of Cheerios</div>
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1 bag of pretzel sticks</div>
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1 can of salted peanuts</div>
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1 can of salted mixed nuts</div>
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Note: we are often unable to find one of the cereals listed above during the holiday season. We either substitute something else (bagel chips, Cheezits, oyster crackers, etc) or do without, it's a-okay. We are also not huge fans of peanuts, so we use 2 cans of mixed nuts and skip the peanuts. If you want to use two cans of pecan halves or cashews it will be perfectly fine, and I will be your best friend.<br />
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After all dry ingredients are dumped into a large CLEAN trash bag (this works best with two people), gently, every so gently, combine the ingredients by rolling the trash bag between your arms until well mixed. While one of you opens the bag back up, the other person can drizzle the warm broth mixture over cereals...trying to avoid inhaling the mixture or pouring directly on the bag itself (trust me on this one), and then roll bag again to completely coat everything. Just twist the bag closed and hold tightly and flip that bag all around. Gently of course.<br />
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This mixture will fill about 6 deep disposable aluminum roasting pans or you can "bake in anything you can find" as my husband says. Scoop the mix out with a large paper plate, measuring cup of whatever works best for you. Bake these slowly with an oven temperature of about 300 degrees for several hours. Stirring often. This works well if you have double ovens. Just be patient if you don't, and cook the pans full of goodness in shifts. You just want to dry the mixture out a bit so it won't get soggy during storage. The sound of the cereal hitting the pan will change as you stir and it will get louder, so to speak, in the aluminum pan towards the end.<br />
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Store cooled trash mix in good seal-able containers. We use cookie tins and old popcorn cans.<br />
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Several chapters ended with the close of 2013, </div>
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we are excited about what new chapters are opened in 2014. </div>
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Wishing you a great new year </div>
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enjoying tried and true family traditions </div>
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with the ones you love!</div>
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ENJOY!!!</div>
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<br />Charlotte Taylor Createshttp://www.blogger.com/profile/01633345548377633477noreply@blogger.com0tag:blogger.com,1999:blog-407692382605493965.post-96626533387054012013-11-29T08:06:00.004-08:002013-11-29T08:13:42.744-08:00. . .the Day AfterFood hangovers, tight pants, piles of leftovers, and tons of trash. Sound like your house? Need an easy vintage breakfast idea without buying one single thing? Mom's Fried Cakes. A cross between a funnel cake, beignet and a donut. Scrumptious. Might as well forget starting that diet just yet. If you have children in the house, as we do, you'll need to feed them SOMEthing, so why not these easy little treats?!<br />
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<u><b>WHAT YOU NEED:</b></u><br />
2 egg yolks<br />
1/4 cup sugar<br />
1 1/4 teaspoon baking powder<br />
1/8 teaspoon salt<br />
1/2 cup milk<br />
2 egg whites<br />
1 cup flour<br />
veggie oil for frying<br />
powdered sugar for coating<br />
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<u><b>WHAT TO DO:</b></u><br />
Separate eggs and place yolks in medium size bowl.<br />
Beat yolks with sugar using a wire whisk<br />
until the sugar is well incorporated.<br />
In a separate bowl, combine dry ingredients<br />
with the milk and mix well.<br />
Add to egg/sugar mixture and whisk together.<br />
In a small bowl, using a hand held mixer,<br />
beat egg whites until stiff peaks form.<br />
Fold egg whites into other mixture to combine.</div>
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Pour veggie oil in a heavy skillet or frying pan <br />
until it comes about 1/3 of the way up the sides.<br />
Heat oil on medium heat and drop batter by<br />
tablespoonfuls to fry. <br />
Rotating cakes to brown on each side.<br />
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These cook pretty fast, so have a cooling rack<br />
or plate lined with paper towels ready to go<br />
before you start as well as the powdered sugar.<br />
As soon as they have drained, place them<br />
on a serving plate and sprinkle heavily with<br />
powdered sugar (we use a sifter) while they are still hot.<br />
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After the plate is filed up with these little fried cakes,<br />
it will be like the best powdered donuts<br />
you've ever tasted! <br />
Quite similar to a beignet and delicious <b>all day long</b>!<br />
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These would be great for a yummy sweet breakfast<br />
or for afternoon coffee or tea time.<br />
You could probably cover these with a<br />
cinnamon sugar mixture in lieu of powdered sugar<br />
but am unsure if it would coat as well.<br />
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Hope you had a great Thanksgiving!<br />
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ENJOY!!!</div>
Charlotte Taylor Createshttp://www.blogger.com/profile/01633345548377633477noreply@blogger.com0tag:blogger.com,1999:blog-407692382605493965.post-48925640366461304072013-11-22T20:52:00.000-08:002013-11-24T12:33:01.652-08:00Rudy Takes the Cake Once upon a time there were three daughters that lived in a house and wanted cake. Wait, that's almost daily! It seems like at least one of these girls has a craving for <i><b>something</b></i> almost everyday.<br />
A few weeks ago, Rudy, had an instant craving for lemon cake. It didn't take very long until we were all on board with that same craving. We were having a lazy weekend, so we searched to find that perfect recipe that would satisfy us. It had to be super moist, not too heavy, sweet <b>and</b> tart, with a little drizzled glaze for the top. <br />
When I set out to find a new recipe, my first thought is always, ALWAYS, my hero. The Contessa. You know, THE Contessa, Ina Garten. Ahhhh. That's where we found our dream lemon cake that day, and she did NOT disappoint. Tons and tons of lemons let me tell you, lots of butter, good vanilla and you've got your recipe for the best lemon cake you'll ever want to eat. Similar to a lemon pound cake, but softer and fluffier and lemonier than any other lemon thing in the world. It may be Fall around here, even cold and slushy outside, but this lemony piece of heaven will bring warmth and sun shiny brightness to the depths of your soul. Stretching it a bit much??? Go grab a bag of lemons and let's get started.<br />
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<b><u>WHAT YOU NEED:</u></b><span style="font-family: inherit;"><span style="background-color: white; line-height: 21.984375px; text-align: start;"><br />2 sticks butter, at room temperature</span><br style="background-color: white; line-height: 21.984375px; margin: 0px; padding: 0px; text-align: start;" /><span style="background-color: white; line-height: 21.984375px; text-align: start;">2 1/2 cups granulated sugar, divided</span><br style="background-color: white; line-height: 21.984375px; margin: 0px; padding: 0px; text-align: start;" /><span style="background-color: white; line-height: 21.984375px; text-align: start;">4 large eggs, at room temperature</span><br style="background-color: white; line-height: 21.984375px; margin: 0px; padding: 0px; text-align: start;" /><span style="background-color: white; line-height: 21.984375px; text-align: start;">1/3 cup grated lemon zest (6 to 8 large lemons- yes, I know)</span><br style="background-color: white; line-height: 21.984375px; margin: 0px; padding: 0px; text-align: start;" /><span style="background-color: white; line-height: 21.984375px; text-align: start;">3 cups flour</span><br style="background-color: white; line-height: 21.984375px; margin: 0px; padding: 0px; text-align: start;" /><span style="background-color: white; line-height: 21.984375px; text-align: start;">1/2 teaspoon baking powder</span><br style="background-color: white; line-height: 21.984375px; margin: 0px; padding: 0px; text-align: start;" /><span style="background-color: white; line-height: 21.984375px; text-align: start;">1/2 teaspoon baking soda</span><br style="background-color: white; line-height: 21.984375px; margin: 0px; padding: 0px; text-align: start;" /><span style="background-color: white; line-height: 21.984375px; text-align: start;">1 teaspoon kosher salt</span><br style="background-color: white; line-height: 21.984375px; margin: 0px; padding: 0px; text-align: start;" /><span style="background-color: white; line-height: 21.984375px; text-align: start;">3/4 cup plus 3-4 tablespoons freshly squeezed lemon juice, divided</span><br style="background-color: white; line-height: 21.984375px; margin: 0px; padding: 0px; text-align: start;" /><span style="background-color: white; line-height: 21.984375px; text-align: start;">3/4 cup buttermilk, at room temperature</span><br style="background-color: white; line-height: 21.984375px; margin: 0px; padding: 0px; text-align: start;" /><span style="background-color: white; line-height: 21.984375px; text-align: start;">1 teaspoon pure vanilla (we use Mexican vanilla)</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 21.984375px; text-align: start;"><b><u>WHAT TO DO:</u></b></span></span><br />
<span style="background-color: white; line-height: 21.979167938232422px;">Preheat the oven to 350 degrees.<br />Grease and flour 2 loaf pans (appx 8 1/2 x 4 1/2)</span><span style="background-color: white; line-height: 21.979167938232422px;"><br />Cream the butter with 2 cups granulated sugar<br />in the bowl of an electric mixer fitted with the paddle attachment,<br />until light and fluffy, about 5 minutes.<br />With the mixer on medium speed, add the eggs,<br />1 at a time, and the lemon zest.</span><span style="background-color: white; line-height: 21.979167938232422px;"><br />Sift together the flour, baking powder, baking soda, and salt in a bowl. </span><br />
<span style="background-color: white; line-height: 21.979167938232422px;">In another bowl, combine 1/4 cup of the lemon juice, <br />the buttermilk, and vanilla. </span><br />
<span style="background-color: white; line-height: 21.979167938232422px;">Add the flour and buttermilk mixtures alternately to the batter, </span><br />
<span style="background-color: white; line-height: 21.979167938232422px;">beginning and ending with the flour.</span><br />
<span style="background-color: white; line-height: 21.979167938232422px;">Scraping down the sides of the bowl from time to time.</span><br />
<span style="background-color: white; line-height: 21.979167938232422px;">Divide the batter evenly between the pans, </span><span style="background-color: white; line-height: 21.979167938232422px;">smooth the tops, <br />and bake for 45 minutes to 1 hour,</span><br />
<span style="background-color: white; line-height: 21.979167938232422px;">until a toothpick (or ice pick) comes out clean.<br /><br />While the cake is baking,<br />you'll want to make the lemon <i>syrup</i>.<br /><br />Combine the remaining granulated sugar (1/2 cup)<br />with the remaining lemon juice (1/2 cup) in a small saucepan.<br />Heat on low/medium until sugar is completely dissolved.<br />Set aside.</span><br />
<span style="background-color: white; line-height: 21.979167938232422px;"><br /></span>
<span style="background-color: white; line-height: 21.979167938232422px;">When the cakes are done, remove from the oven<br />and let cakes cool in the pans for about 10 minutes.<br />Remove cakes and place on a cooling rack<br />that's been placed over wax paper or a cookie sheet.<br />Drizzle the lemon<i> syrup</i> over the cakes slowly<br />using all of the syrup. Let cool completely.<br /><br />Now, prepare the lemon <i>glaze</i>.</span></div>
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<u style="font-family: inherit; line-height: 21.984375px;"><b>FOR THE GLAZE:</b></u><br />
<span style="font-family: inherit; line-height: 21.984375px;">2 cups powdered sugar</span><br />
<span style="font-family: inherit; line-height: 21.984375px;">3-4 tablespoons lemon juice</span><span style="font-family: inherit; line-height: 21.984375px;"><br />Mix the sugar and lemon juice together in a bowl</span><br />
<span style="font-family: inherit; line-height: 21.984375px;">with a wire whisk until smooth.</span><br />
<span style="font-family: inherit; line-height: 21.984375px;">Pour the <i>glaze</i> over the tops of the cakes</span><br />
<span style="font-family: inherit; line-height: 21.984375px;">and allow it to dribble down the sides.</span><br />
<span style="font-family: inherit; line-height: 21.984375px;">This my friends is deliciousness at it's finest.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8FX-hFrL1Xp_oRYXiH5vOj5awvrXFOfpo34hNkLYlgQfKpEW-2CEKGXyGCSIMv0ATNx5gQ4iG14zS527WhdFItdFtPKRNdyOnnqSaK30IUD5Vbuwn6j8s2PCBuHIme_FKlIgtAWg8BlU/s1600/DSC03965.JPG" imageanchor="1" style="line-height: 21.984375px; margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8FX-hFrL1Xp_oRYXiH5vOj5awvrXFOfpo34hNkLYlgQfKpEW-2CEKGXyGCSIMv0ATNx5gQ4iG14zS527WhdFItdFtPKRNdyOnnqSaK30IUD5Vbuwn6j8s2PCBuHIme_FKlIgtAWg8BlU/s400/DSC03965.JPG" width="400" /></a></div>
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<span style="font-family: inherit;"><span style="line-height: 21.984375px;">We started eating ours right off the cooling rack.</span></span><br />
<span style="font-family: inherit;"><span style="line-height: 21.984375px;">For leftovers, you may cover yours with a tight fitting cake dome<br /> or place it in a good </span></span><span style="line-height: 21.979167938232422px;">Tupperware</span><span style="font-family: inherit;"><span style="line-height: 21.984375px;"> container, <br />so as not to disturb that lovely glaze.</span></span></div>
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<span style="font-family: inherit;">Now, I will mention we did indeed use a whole lotta lemons.<br />A whole bags worth, but you <b>will</b> be glad you did.<br /><br />Rudy learned how to zest a bunch of lemons,<br />as well as, how to get the juice out of them.<br />We had a lemony lesson and learned lots and lots.<br /><br />It is crazy the amount of zesting and juicing<br />that took place for this slice of sunshine,<br />but I don't believe it could get any better.<br /><br />Impress your friends, impress your neighbors,<br />or just stuff your family's face. Yum.<br /><br />ENJOY!</span></div>
Charlotte Taylor Createshttp://www.blogger.com/profile/01633345548377633477noreply@blogger.com0tag:blogger.com,1999:blog-407692382605493965.post-83023571558738071072013-11-15T17:55:00.000-08:002013-11-16T09:53:32.820-08:00Dump, Stir and Bake<div class="separator" style="clear: both; text-align: center;">
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It's officially feeling like fall around here. The trees showing off their rich beautiful colors and the smell of neighborhood fireplaces in action. Cool temps are not my favorite but, the beauty of the countryside makes it tolerable. <br />
<br />
This week's Free Recipe Friday just screams fall. Pumpkin Bread has been a staple in our family since I was a child. Mom used to make hers in clean empty coffee cans. Round bread! It was the coolest. My mom was very nifty and was great at using what she had. There was never a year that went by that we didn't have this around Thanksgiving or Christmas.<br />
<br />
Please feel free to make round bread, square bread, big muffins, little muffins, using whatever you have. This recipe cannot be any easier. Just gather the ingredients, dump them in a bowl, whisk them together, pour them in a sprayed baking dish of some sort and bake away. There's none of this keeping dry ingredients separate, etc etc. Just gather, dump, stir, bake. And YUMMY! Enjoy it now or enjoy it later.<br />
<br />
<div style="text-align: center;">
<u><b>WHAT YOU NEED:</b></u></div>
<div style="text-align: center;">
1 can prepared pumpkin<br />
1 2/3 cups flour</div>
<div style="text-align: center;">
1 1/2 cups sugar</div>
<div style="text-align: center;">
1/4 teaspoon baking powder</div>
<div style="text-align: center;">
1 teaspoon baking soda</div>
<div style="text-align: center;">
3/4 teaspoon salt</div>
<div style="text-align: center;">
1/2 teaspoon cloves</div>
<div style="text-align: center;">
1 1/2 teaspoons cinnamon</div>
<div style="text-align: center;">
2 eggs</div>
<div style="text-align: center;">
1/3 cup vegetable oil</div>
<div style="text-align: center;">
1/4 cup water</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><u>WHAT TO DO:</u></b></div>
<div style="text-align: center;">
Preheat oven to 350.<br />
Spray 2 loaf pans, several mini loaf pans,<br />
small or large muffin tins, etc. with non stick spray.<br />
In a medium size bowl, combine all ingredients.<br />
Mix together using a whisk until<br />
well combined. Divide batter among baking dishes<br />
until all batter has been evenly dispersed.<br />
<br /></div>
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Bake for appx 20 minutes.<br />
Small muffins require a little less time,<br />
loaf pans require a little more.</div>
<div style="text-align: center;">
Adjust accordingly.</div>
<div style="text-align: center;">
Remove from the oven when bread<br />
does not jiggle in the middle or<br />
a toothpick inserted in the middle comes out clean.</div>
<div style="text-align: center;">
Try not to over bake.<br />
<br />
Once removed from the oven,<br />
let rest in the pan for 3-4 minutes.<br />
Remove bread from pans and set to cool on a paper towel.<br />
I wrap mine while still quite warm<br />
in a large storage baggie - this keeps them nice and moist.<br />
These store well in the freezer,<br />
so make ahead and have them ready for<br />
early morning Thanksgiving Day Parade watching<br />
or as you open gifts on Christmas morning!</div>
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We devour our pumpkin bread by toasting a slice or two,<br />
top with a little butter, and spread with a little cream cheese. <br />
Mmm.</div>
<div style="text-align: center;">
<br />
ENJOY!</div>
<div style="text-align: center;">
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Charlotte Taylor Createshttp://www.blogger.com/profile/01633345548377633477noreply@blogger.com0tag:blogger.com,1999:blog-407692382605493965.post-73114902813562700992013-11-08T18:23:00.002-08:002013-11-08T18:30:25.558-08:00Shells and Cheese<span style="background-color: white; color: #222222; font-family: inherit;">Do you ever look back and remember meals your mom made??? Do you ever wonder how she fed the whole entire family with one small roast? I know portion sizes have gotten larger but, goodness - were our quantities THAT much smaller???</span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-size: 13px;"><br /></span>
<span style="background-color: white; color: #222222;">Even more strange, I remember certain meals being made and served in certain pots, bowls and platters. We never ate buffet style from the stove as we often do in our house <i>these</i> days. It didn't matter to my mom if it was a weeknight or Sunday lunch, dinner was always served at the table and NOT in the dishes it was prepared in. Oh, heavens no.</span><span style="background-color: white; color: #222222; font-size: 13px;"> </span></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Do you remember what it was like to come in from after school activities and you saw a certain pot or dish out? I do, and immediately knew what we were having for dinner! Somehow I don’t think it’s that way
anymore. Do we have too many dishes
these days or do we just cook a bigger variety?</span><br />
<div class="MsoNormal">
<span style="font-family: inherit;"><o:p></o:p></span></div>
<span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-size: 13px;"><br /></span>
<span style="background-color: white; color: #222222;">One of my favorite memories is homemade mac and cheese. Made in a specific brown round ceramic dish with it's own matching lid. My mom made that faithfully and Every. Single. Time. It was made in that same dish. Mac 'n cheese in our house was always a side dish to meatloaf or salmon croquettes. I was always so happy when it accompanied meatloaf, because I wasn't the biggest fan of that, so having a good side kept me from going hungry! I bet that dish was probably only 8 or 9 inches in diameter. How in the world did she feed 5 people with that?! It was homemade macaroni and cheese for goodness sake!<br /><br />Okay, enough ranting - let's get to the yummy stuff - modern day crazy out of this world good, homemade Mac 'n Cheese. You'll die. </span></span><br />
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This is definitely not yo mama's homemade mac 'n cheese. </div>
<div style="text-align: center;">
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><b><u><br /></u></b></span>
<span style="background-color: white; color: #222222; font-family: inherit;">Making homemade mac 'n cheese, no matter what 'flavors' you want, <br />is basically all the same.<br />Boil the noodles to al dente, drain <br />and place in a butter lined casserole dish.<br />Add in a few cups (globs) of cheese, <br />my mom used velveeta,<br /> we use assorted cheeses, some butter and some milk, <br />salt and pepper. Mom would top hers <br />with some shredded cheddar and then bake.<br />We made an outright cheese sauce and poured it in, <br />stirred and then baked.<br />Mom's would make it's own sauce <br />during the baking process.<br />Our baking process was much shorter <br />and we topped ours with bacon. Win.<br />Are you thoroughly confused yet???</span><br />
<span style="background-color: white; color: #222222; font-family: inherit;"><br /></span>
<span style="background-color: white; color: #222222; font-family: inherit;">Our middle daughter, Shelby,<br /> introduced us to this fancy mac <br />that we've named, "Shells and Cheese."<br />We don't eat it too often but, she's been the maker of it<br />every time. For us,<br />we add a side salad and it's a complete meal <br />it's<b><i> that</i></b> rich (and good).</span><br />
<br />
<span style="background-color: white; color: #222222; font-family: inherit;"><u style="font-weight: bold;">WHAT YOU NEED:</u></span><br />
<span style="color: #222222; font-family: inherit;"><i>recipe fills a 9x13 dish and feeds 12-15 - perfect for the holidays!<br />this can easily be halved for a 9x9 dish and feed 6 or so</i><br /><br />1 lb box of penne pasta - cooked al dente<br />1 cup bacon - diced<br />1/2 cup onion - diced<br />5 tablespoons butter</span><br />
<span style="color: #222222; font-family: inherit;">6 tablespoons all purpose flour<br />1 tablespoon mustard - dijon</span><br />
<span style="color: #222222; font-family: inherit;">3 cups whole milk</span><br />
<span style="color: #222222; font-family: inherit;">1 cup cream (or sub with whole milk)<br />1 teaspoon dried thyme (use more if fresh)</span><br />
<span style="color: #222222;">1 bay leaf - crumbled</span><br />
<span style="color: #222222;">1/2 teaspoon salt</span><br />
<span style="color: #222222;">2 cups shredded monterey jack</span><br />
<span style="color: #222222;">1/2 cup shredded white cheddar - we used Cabot<br />(and a bit more for topping)</span><br />
<span style="color: #222222;"> 1/2 cup blue cheese - crumbled</span><br />
<span style="color: #222222;">1/2 cup parmesan (and a bit more for topping)</span><br />
<span style="color: #222222;"><br /></span>
<span style="color: #222222;"><b><u>WHAT TO DO:</u></b></span><br />
<span style="color: #222222; font-family: inherit;">After boiling pasta in salted water until al dente,<br />drain and place in a buttered 9x13 baking dish.<br />Set aside.<br />Cook diced bacon until crispy, remove and set aside.<br />Keeping bacon grease in the same pan, saute onions until clear.<br />Add in the butter and stir until combined.<br />Using a whisk sprinkle in flour and stir constantly<br />making a roux. Whisk in the mustard.<br />Gradually add in milk/cream stirring well.<br /><br />Add onions and bacon grease into reserved pasta.<br />(You can certainly omit extra grease if need be)<br />Next, add in spices and salt and simmer for about 15 minutes.<br /><br />Strain out any bits of bay leaf and quickly stir in cheeses.<br />Stir until melted and add mixture into reserved pasta and stir well.<br />Top with a little extra shredded cheese and parmesan.<br />Bake in a preheated 450 oven for about 15 minutes<br />or until golden and bubbly.</span><br />
<span style="color: #222222; font-family: inherit;">Before serving, top with reserved bacon crumbles and chopped parsley.</span><br />
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<span style="color: #222222; font-family: inherit;">This is a richer than normal version of mac 'n cheese.<br />For an old fashioned traditional version<br />substitute the cheeses with about 3 cups of cubed velveeta,<br />omit the onion, mustard, thyme and bay leaves<br />and top pasta with shredded cheddar<br />before baking.<br />The old fashioned version is pretty close </span><br />
<span style="color: #222222; font-family: inherit;">to what my mom used to make<br />(in that little brown dish - quite similar to the one below) </span><img alt="Vintage Hall Stoneware Casserole. Lidded Baking Dish. Rust. Brown. Cream" src="http://img0.etsystatic.com/001/0/6163012/il_570xN.472450014_pc72.jpg" /> <span style="color: #222222; font-family: inherit;"><br />If you've never tried homemade mac 'n cheese,<br />I hope you will soon<br />it will be your new favorite comfort food!<br /><br />A big thanks to middle daughter Shel (Shelby)<br />for introducing us to this<br />and expanding our horizons.<br /><br />ENJOY!<br /><br /><br /><br /></span></div>
Charlotte Taylor Createshttp://www.blogger.com/profile/01633345548377633477noreply@blogger.com0tag:blogger.com,1999:blog-407692382605493965.post-90501837979697831452013-10-25T17:02:00.002-07:002013-10-25T17:02:47.541-07:00Fungus and Cow Flesh<div class="separator" style="clear: both; text-align: center;">
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This crisp night air reminds me of many different foods, but today I will focus on <b>pot pies</b>. The lovely, the delicious, pot pie. In my high school years pot pies were those little frozen things in the cute little pie tins. Fresh out of the oven they'd be lava hot for about an hour before you could safely eat one. Fall reminds me of these because of Friday nights. Friday's were a bit crazy. Dad always coached, and us kids were always involved in various Friday night activities. My mom was an amazing cook but in those days she turned Friday nights into frozen meal nights. A frozen dinner, a pot pie, etc. We loved it. She was smart like that because we were all going in a million different directions and she got to have the 'night off.' She made it easy on herself and as teenagers we LOVED processed food! It was a win for everybody.<br />
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These days, you couldn't MAKE me eat a Tyson's frozen pot pie. Marie Callender's, MAYBE. But I'm here to tell you there is something much better out there and still pretty dog gone easy. This week's Free Recipe Friday star of the show is Beef and Mushroom Pie. You'll die it's so good. It may indeed become your new modern day comfort food. Our family is split down the middle on our love of mushrooms, so if you do not like mushrooms I feel your pain. You can easily omit them if you'd like. This recipe made six large servings using 6 oz ramekins, you could make one large pot pie if you'd like, but I don't like to share my crust. Cut the puff pastry crust into whatever shape will cover your dish and you've got a winner of a meal! Deeelish.<br /><br />
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<br /><b><u>WHAT YOU NEED:</u></b><br />a 3 or 3 1/2 lb chuck roast, cut into chunks<br />1 large onion, diced<br />3 carrots, diced<br />2 celery sticks, diced<br />about 1 1/2 cups of mushrooms, sliced (opt)<br />2 cloves garlic, minced<br />2 tsp paprika (smoked if possible)<br />1 tsp dried thyme<br />1 tsp dried rosemary (we used fresh)<br />1 tsp dried oregano (we omitted this)<br />2 bay leaves<br />2 cups good beef broth<br />1 tablespoon flour<br />3 tablespoons milk<br />salt/pepper to taste<br />1 sheet puff pastry, thawed and kept cold until ready to use<br /> (found on the frozen aisle)<br />1 egg<br /><br /><u><b>WHAT TO DO:</b></u></div>
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Spray a medium size heavy pot with non stick spray<br />and place on medium heat. Brown the beef on all sides and set aside.<br />In the same pot, saute onions, carrots and celery<br />until soft, about 10 minutes.<br />Add the mushrooms and garlic and fry for about 5 minutes more<br />then add paprika and other herbs.<br />Pour in the beef broth and place the cooked beef back into the pot.<br />Stir to combine everything and reduce heat.<br />Cover the pot and simmer gently for 1-1 1/2 hours.<br />(For an easy dinner, do this step ahead of time<br />or simmer the meat in a crock pot or in the oven).</div>
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<br />In a small bowl combine the flour and milk with a fork<br />until all lumps are gone, set aside.<br />When the meat is really tender and about to fall apart,<br />turn the heat back up and pour in the flour mixture.<br />Allow the sauce the simmer and thicken,<br />stirring often, about 10 minutes.<br /><br />Preheat the oven to 350.<br />Divide the beef and mushroom mixture evenly<br />among your dishes and remove the bay leaves<br />when you find them ;)<br />Cut the puff pastry into big enough pieces to cover each dish.</div>
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For a perfect fit, you can place an empty dish on top of the puff pastry<br />as a pattern and cut with a sharp knife.<br />Place each puff pastry on top of the filled dishes.<br />Our large mouth dishes required 2 sheets of puff pastry.<br />Cut 2 slits in the top of the puff pastry to allow<br />that good ol' steam to escape.<br />(We covered the scraps with cinnamon and sugar<br />and baked them right up for little snackies!)<br /><br />Quickly brush the top of each puff pastry<br />with the beaten egg to give them<br />a golden shine and lay all dishes on a baking sheet <br />to protect your oven,</div>
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they will most certainly spill over a bit.<br />Bake for 25-30 minutes.<br />Remove from the oven and let them rest a bit</div>
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before serving - your taste buds will thank you.</div>
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Serve these with a side salad or your favorite veggies,</div>
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they are such a comfort food.<br />It's like the comforts of roast and gravy<br />along with pot pie rolled into one.</div>
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<br />Enjoy making this pot pie your new family favorite!<br /></div>
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Charlotte Taylor Createshttp://www.blogger.com/profile/01633345548377633477noreply@blogger.com0tag:blogger.com,1999:blog-407692382605493965.post-37545577740549929352013-10-11T17:15:00.001-07:002013-10-11T21:37:34.557-07:00Eat Your Broccoli!<div class="separator" style="clear: both; text-align: center;">
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Don't know what you're hungry for? Want something easy but, still looks swanky? How about crepes??? Sweet or savory, crepes can be your best friend. They are easy to whip up ahead of time and fill with anything from chicken (fresh, grilled, leftover, or a rotisserie) and veggies, to nutella and strawberries, or strawberries and cream. How's that for some Friday fun?! The batter can be easily whisked together or thrown in a food processor, and you'll be spitting out crepes left and right. Stack them in between wax paper and store them in a large ziploc bag and you will be ready for a quick supper or dessert any day of the week.</div>
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These tried and true chicken and broccoli crepes are treasures from The Tuttle House, a little tea room my parents owned years ago. Crepes were a daily special and you could go the savory chicken route or finish off your meal with a couple of strawberry crepes for dessert. Either way, you can't go wrong. </div>
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Back in those tea room days, we actually made a crepe batter using Bisquick. Easy peazy but, now we use a more authentic recipe. Thinner crepe equals more traditional. Our pastor traveled to Paris a few years ago and he came back raving about how large the crepes were. Spread with nutella and filled with strawberries. So large they would fold them in half and then in half again to eat them. Doesn't that sound scrumptious??? Give it a go one day when you feel like making see through pancakes, which is what they remind me of, and you can day dream that you are in Paris!!!</div>
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<b><u>WHAT YOU NEED:</u></b></div>
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2 large eggs</div>
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3/4 cup milk</div>
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1/2 cup water</div>
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1 cup flour</div>
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3 tablespoons melted butter</div>
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butter, for coating the the pan</div>
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<u><b>WHAT TO DO:</b></u></div>
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In a food processor (or with a whisk),<br />
combine all ingredients and pulse for 10 seconds.<br />
Place crepe batter in the fridge for 1 hour.</div>
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This will allow the bubbles to subside so the crepes<br />
will be less likely to tear during cooking.<br />
The batter will keep for up to 48 hours.</div>
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<span style="font-family: inherit;">Heat a small non-stick pan on medium low heat.<br /> Add butter (or non-stick spray) to coat.</span></div>
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<span style="font-family: inherit;">Pour 1 ounce of batter (appx an 1/8 of a cup) into the center of the </span> pan<br />
and swirl to spread evenly. <br />
Cook for 30 seconds and flip. </div>
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Cook for another 10 seconds and remove to a cooling rack.<br />
Sometimes that first crepe is just not pretty,<br />
don't feel bad - just toss it and keep on goin'!<br />
Now, lay them flat to cool and continue until all batter is gone.<br />
Layer them in between wax paper and store in a large ziploc bag.</div>
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Fill them with your favorite things!<br />
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<u><b>WHAT YOU NEED FOR - CHICKEN CREPES</b></u><br />
1/4 cup butter<br />
1/4 cup flour<br />
2 teaspoons Worchestershire<br />
2 cups chicken broth<br />
3 cups shredded cheddar<br />
1 16oz container sour cream<br />
appx. 3 cups shredded chicken<br />
1 pkg frozen chopped broccoli, thawed<br />
salt/pepper to taste</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYra3Pt5PCN4DChE8GfMPbfn8RpgfQ_nWvRbpvhd18al-WnL4gt7pf9HHTYsgU-05KD7KRQ9W5L64NvZeIYo-bYsOruci7AgJIAX7f6G4-hkQzDptqyET9vDDxnZ7eaV2NJTnIRLLz6Bg/s1600/DSC03915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYra3Pt5PCN4DChE8GfMPbfn8RpgfQ_nWvRbpvhd18al-WnL4gt7pf9HHTYsgU-05KD7KRQ9W5L64NvZeIYo-bYsOruci7AgJIAX7f6G4-hkQzDptqyET9vDDxnZ7eaV2NJTnIRLLz6Bg/s400/DSC03915.JPG" width="400" /></a><br />
<u><b>WHAT TO DO:</b></u><br />
In a saucepan on medium heat, <br />
melt the butter until it just starts to sizzle.</div>
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Whisk in the flour and cook for a minute or two.<br />
Add in Worchestershire and chicken broth.<br />
Stir to combine.<br />
When mixture starts to thicken (stir often)<br />
add in shredded cheddar and stir until melted.<br />
Remove from heat and add sour cream.<br />
Keep on super low heat, as you do not want to curdle the sour cream.</div>
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In the meantime, have your chicken handy and warm.<br />
Cook the broccoli either in the microwave or on the stove top<br />
to warm up and to remove excess water, season.<br />
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When everything is ready to go, fill and roll up each crepe</div>
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with a few spoonfuls of broccoli and chicken.</div>
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Drizzle some yummy cheesy sauce down the middle<br />
and roll up. To serve, spoon a little sauce on top.</div>
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(for a family of 5, we most certainly double the sauce recipe) </div>
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Serve with a side salad and you've just knocked one out of the park.<br />
These are so light and yummy, it's like a french enchilada!<br />
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ENJOY!!!</div>
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Charlotte Taylor Createshttp://www.blogger.com/profile/01633345548377633477noreply@blogger.com0tag:blogger.com,1999:blog-407692382605493965.post-38501201737122454332013-10-04T20:45:00.003-07:002013-10-04T20:49:15.520-07:00Grab a Torch!<div style="text-align: justify;">
Fall is so close we can almost taste it. We long for it around here but, it just seems to tease us over and over until Halloween or even later. Now that we are actually in the month of October, we do like to pretend it's fall and decorate as such. We imagine the leaves are falling off the trees due to the season, instead of stress from the heat and lack of rain. Even though it was still a whopping 85+ degrees yesterday, we made our first pot of chili but, we did crank the a/c down a bit and pretended it was cool outside. The chili was great just the same :)</div>
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This week's Free Recipe Friday is a little something to get you going, to inspire you, to make your mouth water for those yummy fall recipes - and after all, it's glorified Creme Brulee for cryin' out loud. I mean, come on!!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKAIlpOBmS_TDWcft5URTGLHSiLffWsfucdtPXvMT9tFRDv5nqHrENaVe3VzenvIbefEJMuN-hhCJ-1hl7HhftqAKAcB07ZFPomGNU7judUrmxcr2qlTMBnKZPESHBN1Sf7WMGE4c_bOo/s1600/DSC_8928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKAIlpOBmS_TDWcft5URTGLHSiLffWsfucdtPXvMT9tFRDv5nqHrENaVe3VzenvIbefEJMuN-hhCJ-1hl7HhftqAKAcB07ZFPomGNU7judUrmxcr2qlTMBnKZPESHBN1Sf7WMGE4c_bOo/s400/DSC_8928.JPG" width="400" /></a></div>
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Grab a torch and read along, you'll actually need it. <br />
Creme Brulee is NOT as froofy as you thought it was - <br />
and we even brought a little redneck into it, so can you. <br />
You could make it tonight! :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYb9mlG3g5OS_AjsE-ysTTaBarwDAODvAG6ilbEWyHYZGeT_wmbujd3ByDwNaN7ADSoFv1sVPNVcJEaDvUhx60rpVIUXZ8WO24dHLjtGUhTeWGVdFipZXEEYJ1mRb7e0hpUsQG1tJm_U/s1600/pumpkin+creme+brulee+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYb9mlG3g5OS_AjsE-ysTTaBarwDAODvAG6ilbEWyHYZGeT_wmbujd3ByDwNaN7ADSoFv1sVPNVcJEaDvUhx60rpVIUXZ8WO24dHLjtGUhTeWGVdFipZXEEYJ1mRb7e0hpUsQG1tJm_U/s400/pumpkin+creme+brulee+8.jpg" width="400" /></a></div>
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<div style="text-align: center;">
<span style="font-weight: bold; text-decoration: underline;">WHAT YOU NEED:</span></div>
<div style="text-align: center;">
6 - 6 oz
ramekins<br />
1 1/2 cups heavy cream<br />
1 1/2 tsp. ground cinnamon<br />
1/4 tsp. ground allspice<br />
1/2 tsp. ground ginger<br />
3/4 tsp. ground nutmeg<br />
5 egg yolks<br />
1/2 tsp. good quality vanilla <br />
Pinch of salt<br />
6 Tbs. pumpkin puree (fresh or canned)<br />
1/3 cup granulated sugar (more for the topping)<br />
1 Tbs. firmly packed light brown sugar<br />
<br />
YIELD: 6 servings</div>
<div style="text-align: center;">
<span style="font-weight: bold; text-decoration: underline;">WHAT TO DO:</span></div>
<div style="text-align: center;">
Preheat oven to 300.
Fill a kettle with water and heat to boiling.<br />
In the meantime, pour cream into a small saucepan and whisk in the cinnamon,
<br />
allspice, ginger and nutmeg. Set over medium-low heat and warm the
mixture <br />
until bubbles form around the edges of the pan and steam begins
to rise <br />
from the surface, about 3 minutes. Watch carefully. <br />
Remove from the heat and let sit to cool.<br />
<br />
In a large bowl, whisk together the egg yolks, vanilla, salt, <br />
pumpkin
puree, and both sugars until smooth and blended. <br />
Slowly pour in the
cream mixture, stirring until blended. <br />
Divide the mixture among the
ramekins and place in a large baking pan(s). <br />
Add boiling water
to fill the pan halfway up the sides of the ramekins. <br />
Cover the pan
loosely with aluminum foil and bake <br />
until the custards are just set
around the edges, about 30 minutes. <br />
Transfer the ramekins to a
wire rack and let them cool to room temperature. <br />
<br />
Cover with plastic wrap and refrigerate for at least 4 hours or up to
3 days. <br />
Just before serving, remove the little jewels from the refrigerator <br />
and discard the saran
wrap. </div>
<div style="text-align: center;">
Set each on a sturdy, fire resistant surface and sprinkle 1-2 tbsp.
</div>
<div style="text-align: center;">
granulated sugar evenly over the surface of each custard. <br />
Shake from
side to side to spread sugar out evenly. <br />
Using a kitchen torch
according to the manufacturer's instructions, <br />
move the flame continuously
in small circles over the surface <br />
until the sugar melts and lightly
browns evenly, <br />
OR, place dishes on a baking sheet and place on <br />
the closest
rack to your broiler and watch carefully <br />
until they have reached an
even golden color. Be patient. <br />
Just when you think nothing
is happening, <br />
the sugar will begin to melt and things start happening
very fast. <br />
Remember, it is melted sugar - the equivalent to molten
lava. <br />
Handle with care. The melted sugar on top will remain wet
looking, <br />
however it quickly cools and hardens ever so wonderfully. <br />
Serve immediately!<a href="http://www.blogger.com/null" name="0.1__GoBack"></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZTwFMQ9ZSSS0ckIa2g0jj5UJB3DjiKhr74m6dNwKkP4x12cS05JeNM3Jj5nN3MD6TPpTj226RVG8J9hfC4UaFTjV_6WZemLtclqKHc8GqF0_IAhkhe95mFkd3XTBwKPFIoBWOYk6Anw/s1600/pumpkin+creme+brulee+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZTwFMQ9ZSSS0ckIa2g0jj5UJB3DjiKhr74m6dNwKkP4x12cS05JeNM3Jj5nN3MD6TPpTj226RVG8J9hfC4UaFTjV_6WZemLtclqKHc8GqF0_IAhkhe95mFkd3XTBwKPFIoBWOYk6Anw/s400/pumpkin+creme+brulee+6.jpg" width="400" /></a></div>
<div style="text-align: center;">
To see the full article click <a href="http://www.theweddedbliss.com/online-issue/" target="_blank">HERE</a><br />
for the online issue of<br />
The Wedded Bliss.</div>
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<br /></div>
<div style="text-align: center;">
ENJOY!</div>
</div>
Charlotte Taylor Createshttp://www.blogger.com/profile/01633345548377633477noreply@blogger.com0tag:blogger.com,1999:blog-407692382605493965.post-65522778795551767432013-09-27T15:37:00.000-07:002013-09-27T16:39:54.255-07:00Easy Peazy Japanezy<div style="text-align: justify;">
Are you obsessed with those little fried, origami looking, cream cheese filled, chunks of heaven called Crab Rangoon??? Three for a dollar at Panda Express. Yes, I will take twelve please. Of course, they are on every Chinese buffet table I've ever been to. We've made them several times at home and let me just say, you really have to love the ones you are cooking for, because they take some time. As fast as our family eats them, well, let's just say it's gotta be love. </div>
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We have, thanks to the wonderful and magical Pinterest, found this week's Free Recipe Friday - Crab Rangoon DIP. It is really a no brainer. You take the filling of a crab rangoon, put it in a baking dish and bake. But seriously, why oh why haven't we thought of this sooner!!!??!? You then slice the lovely wonton/egg roll wrappers and fry them up into whatever size you like. Voila. It takes a bit of time to fry those things up because you really only need to fry six or eight at a time. They are very thin but, the good news is they cook very, very quickly and it's easy peazy. The filling gets baked and after it's removed from the oven, needs to rest for several minutes to come out of that lava hot stage. In the mean time, fry up the wonton chips while the mixture bakes or even the day before. My family seriously thinks these wonton chips should be sold on every chip aisle - big bags, snack size bags - you get the idea. They are so light and crispy and the flavor is so great with all kinds of dips (even hot sauce) but, until manufacturers get on this, we will have to keep fryin' up our own!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA_5QrsTY4IwB5ScIM3whjV_dYxcXqXXsWXt441ZLJ-bP9J8-_JFd8rSrREf-8IuWU4GU7orKgI2lbF4D5AqTI4o4k8wRcL0CmEE-UzvAKtaMv1LxQk9McpFgcwjQTkMPKe9Gglxty5XU/s1600/crab+rangoon+dip.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA_5QrsTY4IwB5ScIM3whjV_dYxcXqXXsWXt441ZLJ-bP9J8-_JFd8rSrREf-8IuWU4GU7orKgI2lbF4D5AqTI4o4k8wRcL0CmEE-UzvAKtaMv1LxQk9McpFgcwjQTkMPKe9Gglxty5XU/s640/crab+rangoon+dip.JPG" width="480" /> </a></div>
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<b><u>WHAT YOU NEED: </u></b></div>
<div style="text-align: center;">
8 oz pkg cream cheese, softened<br />
1/2 cup sour cream (optional) <br />
1 6 oz. can crab meat, drained<br />
5 green onions, diced (optional)<br />
1 tsp honey (optional)<br />
1 tsp soy sauce (we used a bit more)</div>
<div style="text-align: center;">
1 tsp worchestershire (we used a bit more)<br />
1/2 tsp garlic powder</div>
<div style="text-align: center;">
1/2 tsp sugar<br />
1/2 tsp salt</div>
<div style="text-align: center;">
1/4 tsp black pepper<br />
<br />
You can tell by all of the 'optional' items above<br />
this is a foolproof recipe, really.<br />
Just keep tasting and tweaking it to your liking.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><u>WHAT TO DO:</u></b></div>
<div style="text-align: center;">
Preheat oven to 400.<br />
Combine all ingredients in a medium size bowl<br />
and mix until well blended and smooth.</div>
<div style="text-align: center;">
Spray a 9x9 baking dish or a pie plate<br />
with non stick spray. Pour mixture in baking dish and bake for 15 minutes.<br />
<br />
Remove from the oven when the edges are a bit golden<br />
and the center is bubbly.<br />
Cool a bit before diving in for the welfare of your mouth.</div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzy-loGALxlR3aw0ROCt1QKxcfXD5ko3fz8Un9CWWBIVkQKivSuqOuMRtbmfY_vqDGCqzkTsPaK-LeDA3sAY442D2jrf3AyESAj7SKG525cotDwKVyxjXCO4ABpGVJ_LvpCPz2Hm3y6bg/s1600/wonton+dipping.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzy-loGALxlR3aw0ROCt1QKxcfXD5ko3fz8Un9CWWBIVkQKivSuqOuMRtbmfY_vqDGCqzkTsPaK-LeDA3sAY442D2jrf3AyESAj7SKG525cotDwKVyxjXCO4ABpGVJ_LvpCPz2Hm3y6bg/s400/wonton+dipping.JPG" width="400" /></a><br />
Fry up your sliced wontons in a large pot with 2-3 inches of veggie oil.<br />
Gently drop a few wonton wrappers in and watch closely<br />
toss and turn a bit and they will be done.</div>
<div style="text-align: center;">
Drain on a wire rack and/or paper towels.<br />
To serve, pour them up in a large basket and get ready for love.<br />
If you won't eat them immediately,<br />
let them completely cool and store in large freezer size baggies.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWcR8SWuZ_4VtuTdrhaQBwgJ9muOsOINaEsmyXz-oXoqv-uKWSL-I3zUULet5ttcNUloHMXaYnfQlvOf4V7QTk45v3g5oxms4zqBNceEYNquwXG3UbJxetz2sqpbNEPc-WeKxh03_8jy4/s1600/fried+wontons.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWcR8SWuZ_4VtuTdrhaQBwgJ9muOsOINaEsmyXz-oXoqv-uKWSL-I3zUULet5ttcNUloHMXaYnfQlvOf4V7QTk45v3g5oxms4zqBNceEYNquwXG3UbJxetz2sqpbNEPc-WeKxh03_8jy4/s400/fried+wontons.JPG" width="300" /> </a></div>
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Ours got a little toastier than I would have liked,</div>
<div style="text-align: center;">
but they tasted just fine! Mmm. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqnBAKCzTLE6reVfW4b_ptG6TyKoP9fOFzgbAvE_F80sygKvuShX2nneCGYpVIgPustzMZIFcq2UkK91Ab4LVlKJfYyvBkhbksziRR8Y0UE_K5OzKivEK17SBJJ_5iumkGQw4iIj_oTSY/s1600/crab+rangoon+dip+gone+gone.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqnBAKCzTLE6reVfW4b_ptG6TyKoP9fOFzgbAvE_F80sygKvuShX2nneCGYpVIgPustzMZIFcq2UkK91Ab4LVlKJfYyvBkhbksziRR8Y0UE_K5OzKivEK17SBJJ_5iumkGQw4iIj_oTSY/s640/crab+rangoon+dip+gone+gone.JPG" width="480" /> </a></div>
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This is how our family attacks this stuff. Sooo good.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCkIDX-W0woLBoENW0q_VxpWmh2gCoQU2Sp3jyBQ4BFqRA1aOcmIYUOksylq0AlJ8N14l60hkbuv-SJ_-CcroGBDhLZLd3Afx4uZcU83q4PfNQ1XVP3sCX1Np2yrY0EOmZ42kE-aiHj1g/s1600/chinese+meal.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCkIDX-W0woLBoENW0q_VxpWmh2gCoQU2Sp3jyBQ4BFqRA1aOcmIYUOksylq0AlJ8N14l60hkbuv-SJ_-CcroGBDhLZLd3Afx4uZcU83q4PfNQ1XVP3sCX1Np2yrY0EOmZ42kE-aiHj1g/s640/chinese+meal.JPG" width="480" /></a></div>
<div style="text-align: center;">
Serve it up with some homemade Chinese food<br />or make it just for snacking - either way<br />
you'll have them begging for more!<br />
<br />
Fortune cookie anyone???</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil9qnIwrXpmgpI9Z3AaYXLnNrPUQHXYersVDAgU7QNpOB7Jz7ZnCijFOV3APL5sBWUl0Ytx4jQo9Yi_-9D4TEwWgbuWMJSPthtWSwMMDr-DshdFGPCSeO_NjTC-cIK0MQuH0sJF0qwfng/s1600/crab+rangoon+dip.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil9qnIwrXpmgpI9Z3AaYXLnNrPUQHXYersVDAgU7QNpOB7Jz7ZnCijFOV3APL5sBWUl0Ytx4jQo9Yi_-9D4TEwWgbuWMJSPthtWSwMMDr-DshdFGPCSeO_NjTC-cIK0MQuH0sJF0qwfng/s640/crab+rangoon+dip.JPG" width="480" /></a></div>
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<br />
ENJOY!!!!<br />
<br /></div>
Charlotte Taylor Createshttp://www.blogger.com/profile/01633345548377633477noreply@blogger.com0tag:blogger.com,1999:blog-407692382605493965.post-15761607164040885682013-09-20T16:17:00.002-07:002013-09-20T20:02:15.764-07:00PIZZA! PIZZA!<div style="text-align: justify;">
Today's post is all about the greatest thing ever, pizza. Now I know it's very easy to call in a pizza and go by and pick it up - and by all means I am NOT discouraging THAT. We <i>definitely</i> treat ourselves to that quite often (we love our Pizza Boy). However, from time to time, when we have a 'stay at home allll day' kind of day (those are the BEST) where no makeup or real clothes are required, we like to make a homemade pizza. This pizza is Chicago style, thick crust, and once you've devoured some, will crave it from time to time. That being said, I am opening up the archives to share this top secret recipe with you, my nearest and dearest :) but, seriously. . .this guy. . .I love cooking for him!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9DD1mrMxlXt0saGXCjwi7d4cT9ZujX63XFFo7KWO3UqYzSjwfLUlhv9ZQ3nkvrOYOhwqP8vrlFGum8AFJH-4kpQCw49-VF1xRlrADAnbMfalU_JfTrxIdOxbqiApUrldSx9LHqOY1ib4/s1600/james+eatin+pizza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9DD1mrMxlXt0saGXCjwi7d4cT9ZujX63XFFo7KWO3UqYzSjwfLUlhv9ZQ3nkvrOYOhwqP8vrlFGum8AFJH-4kpQCw49-VF1xRlrADAnbMfalU_JfTrxIdOxbqiApUrldSx9LHqOY1ib4/s640/james+eatin+pizza.JPG" width="640" /></a></div>
</div>
<div style="text-align: justify;">
Now back in the late 80's, Jeff Smith, my all time fav channel 13 cooking hero (before The Food Network even existed), revealed this amazing pizza recipe. He even stated in his book, <b>The Frugal Gourmet Cooks American</b>, "Chicago has more pizza joints per capita than any other city in the world. There are two thousand pizza parlors within the city limits of Chicago alone." So, what is the big deal about Chicago pizza??? Bear with me for a little history lesson.</div>
<div style="text-align: justify;">
<br />
<span style="font-family: inherit;"> The Frug tells this story, "Following World War II, a local Chicago soldier returned to his city and to a job in a popular bar. The owner wanted something new saying, "We have to feed these people to keep them coming in!" The soldier, who had just returned from Italy, suggested pizza. "It's bread with tomato on it and they give it away in Italy." He began to experiment, and Chicago deep-dish pizzas were born. Don't be confused by the fact that you can't buy this in Italy. You never could. This is a Chicago invention, and the bar where it was invented is called Pizzeria Uno." </span><br />
<br />
<span style="font-family: inherit;"> Nobody in town can quite beat that basic recipe, though many other companies now are great competitors of Pizzeria Uno. Jeff Smith also says, "I have tried to figure out how it's done at Pizzeria Uno and I think that I'm very close. I ran this recipe by Mama, a gorgeous black woman who has been cooking pizzas there for thirty years, she smiled and nodded. I think it was a yes!"</span></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
It is not layered as the pizzas purchased around here are - I'm thinking this is why we crave it. Try out this dough when you have the time, you will love it. The Frugal Gourmet says you should get up right now and make it! But, if you don't have the time or are already in bed, purchase some frozen dough at the grocery store very soon or even from a pizza shop (yes, you can do that). The point is, try layering your next homemade pizza this way - cheese on bottom instead of the top, and go for a thick crust sometime - you'll be glad you did. :) This recipe is easy, you don't even have to really roll it out. You just push it into place in the pan. On a side note, Wilton cake pans are best for baking deep-dish pizza.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<b><u>WHAT YOU NEED:</u></b></div>
<div style="text-align: center;">
2 pkgs quick rise yeast<br />
2 cups tepid water (too warm and it will kill the yeast)<br />
1/2 cup vegetable oil<br />
4 tablespoons olive oil<br />
1/2 cup cornmeal<br />
5 1/2 cups flour</div>
<div style="text-align: center;">
<div style="text-align: center;">
<br />
<b><u>FILLINGS/TOPPINGS FOR 9-10 INCH PIZZA:</u></b><br />
1/2 lb (or more) sliced or shredded Mozzarella cheese<br />
2 cups canned tomatoes, drained and squished<br />
(we used petite diced - you can use sliced fresh as well)<br />
1 teaspoon basil (we sometimes omit this)<br />
1 teaspoon oregano (we don't care for it, we don't use)</div>
2 cloves garlic, chopped<br />
salt/pepper to taste<br />
1/4 cup parmesan cheese (for topping)<br />
3 tablespoons olive oil<br />
<br />
<b>OTHER OPTIONAL TOPPINGS</b></div>
<div style="text-align: center;">
sliced pepperoni, mushrooms, bell peppers,<br />
onions and/or olives - oh yes, olives!<br />
And more, so much more...</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<br />
<b><u>WHAT TO DO:</u></b><br />
In the bowl of your electric mixer - KitchenAid is easiest for this - <br />
dissolve the yeast in water.<br />
Add the oils, cornmeal, and 3 cups of the flour.<br />
Beat for 10 minutes in the mixer (this is why a good mixer works best).<br />
After mixing for 10 minutes, change to a dough hook<br />
and mix in the remaining flour. Knead in the machine<br />
for several more minutes. It's a bit tricky to do this by hand,</div>
<div style="text-align: center;">
as the dough is rich and moist.<br />
<br />
Pour out the dough on a clean countertop and cover with<br />
a very large bowl. Allow to rise until it has doubled.<br />
Punch down and allow to rise again.<br />
The second rising is usually much quicker.<br />
And sometimes THIS happens.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRI7s_TVDDmcC5OZTDP4NIcjhL4ZKew1PKZ1d5GGEXlRxIATlWLUOPQuOA4PsnWtMBi71mPlOTuRODxw2xCRoDQeNT53tWhr3VcTAzatN4nB0zCYaBqd4QcC8SIyCs-KXC4Aps_v_qlJQ/s1600/pizza+dough.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRI7s_TVDDmcC5OZTDP4NIcjhL4ZKew1PKZ1d5GGEXlRxIATlWLUOPQuOA4PsnWtMBi71mPlOTuRODxw2xCRoDQeNT53tWhr3VcTAzatN4nB0zCYaBqd4QcC8SIyCs-KXC4Aps_v_qlJQ/s640/pizza+dough.JPG" width="640" /></a><br />
In the mean time, prepare your toppings and pans.<br />
Oil several round cake pans.<br />
Put a bit of dough in each and push it out to the edges,<br />
using your fingers. Put in enough dough so that you can<br />
run the crust right up the side of the pan,</div>
<div style="text-align: center;">
making it about 1/8-1/4 inch thick throughout the pan.</div>
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</div>
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<div style="text-align: center;">
<br />
Once the dough is smooshed into the pans,<br />
place the cheese in tile like layers (if sliced)<br />
or spread evenly (if shredded) right on top of the dough.<br />
Next, put in the squished tomatoes on the cheese evenly.<br />
Sprinkle with salt/pepper, garlic and herbs.<br />
If you want to use any toppings place them on now.<br />
Pepperoni, mushrooms, olives, etc.<br />
When you're ready to bake, sprinkle on the parmesan cheese<br />
and drizzle with olive oil.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvFVJUaNT_pBZ7CiSr_uhiOZJkhN007_IHwljsAv2PiWTO5ywqDkAZ3g8occDMdAcVgDCnnJrsE0S7G3znmoU8tYUwxC-UEwPokSbocrpFHi5kvAZ-tCmAujhNbgRW9Q8RtL-QwJq-TSY/s1600/pizzas+in+a+row.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvFVJUaNT_pBZ7CiSr_uhiOZJkhN007_IHwljsAv2PiWTO5ywqDkAZ3g8occDMdAcVgDCnnJrsE0S7G3znmoU8tYUwxC-UEwPokSbocrpFHi5kvAZ-tCmAujhNbgRW9Q8RtL-QwJq-TSY/s640/pizzas+in+a+row.JPG" width="480" /></a></div>
Bake the pizza pie in a 450 degree oven until the top is golden<br />
and the crust is a light golden - about 30 minutes.<br />
This may take a little longer if you have several pans<br />
in the oven at one time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaD33KEJI3I_BDmCdEVK8_lslh8g2pn1fIRvvY-8UPL80uQTB322ZlgXL34MB-jKaIC1O7MoIoEKwd9sJ50PdVtSl1U-bGvDpC0QuSYB9BfoMkct3fDjK97GKlkrfSnPSS2GV0lIh0c3I/s1600/pizzas+all+cooked.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaD33KEJI3I_BDmCdEVK8_lslh8g2pn1fIRvvY-8UPL80uQTB322ZlgXL34MB-jKaIC1O7MoIoEKwd9sJ50PdVtSl1U-bGvDpC0QuSYB9BfoMkct3fDjK97GKlkrfSnPSS2GV0lIh0c3I/s640/pizzas+all+cooked.JPG" width="480" /></a></div>
This pizza is so fantabulous I hope you will try it soon.<br />
This is what happens when we make it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs198ivPoApbuHMxSYoqiQWhGHnUvYpm3nOF22g0LLySFC1xmeutNmAZ5DQ_81gP_uu5dD4pCleN5j6PtguKxaPSFY4RE8o4cxChjrV9ldBWds7l3ASBEmdXR0HH9N5lvUe-CNCAmCtWc/s1600/pizza+all+gone.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs198ivPoApbuHMxSYoqiQWhGHnUvYpm3nOF22g0LLySFC1xmeutNmAZ5DQ_81gP_uu5dD4pCleN5j6PtguKxaPSFY4RE8o4cxChjrV9ldBWds7l3ASBEmdXR0HH9N5lvUe-CNCAmCtWc/s640/pizza+all+gone.JPG" width="640" /></a></div>
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<br />
ENJOY!</div>
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<br /></div>
Charlotte Taylor Createshttp://www.blogger.com/profile/01633345548377633477noreply@blogger.com0tag:blogger.com,1999:blog-407692382605493965.post-46984838295745977152013-09-13T15:59:00.000-07:002013-09-13T15:59:05.870-07:00Friday Night Munch TimeFriday night madness has begun along with Monday night football, college football, Sunday games. . .oh where does it end??? If you want to whip up one of the easiest snacks around (other than dipping carrots in ranch dip - or are we the only fam that does that?!), you'll need to jot this Free Recipe Friday down! Three ingredients. That's all you'll need for this yummalicious snack food with a little bit of kick but, mild enough to eat the leftovers for breakfast (or are we the only fam that does THAT?!) The pics aren't the greatest but, please give these a try.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2hwVvfmTpfy9ifRgwh4nKYqVZP2BngU6JpkAB0DZnCTJOr3OLvqgim6qUveRX2AmBRU93ewtY1rAYgKw4BnBghKCiRnl2SfL8NwoYPJmgwW4AOZxLEjz2ST8nt4rIF-2xmSyIErnmBvM/s1600/ready+to+eat.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2hwVvfmTpfy9ifRgwh4nKYqVZP2BngU6JpkAB0DZnCTJOr3OLvqgim6qUveRX2AmBRU93ewtY1rAYgKw4BnBghKCiRnl2SfL8NwoYPJmgwW4AOZxLEjz2ST8nt4rIF-2xmSyIErnmBvM/s400/ready+to+eat.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTXQ4YO5ORgtdZPZj3sE5wlyiIzE9g_ADAZfQRaPfeKg0MXfOW0GOYn5sA0i7ZMeTeFH4ISB_61YIfmDQQDXcRqgzGuMtrauB8akzzo3XtQXgkBhBmJjnkqhzQoE6QbpiKcnNTIXIkYpw/s1600/sliced+up.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTXQ4YO5ORgtdZPZj3sE5wlyiIzE9g_ADAZfQRaPfeKg0MXfOW0GOYn5sA0i7ZMeTeFH4ISB_61YIfmDQQDXcRqgzGuMtrauB8akzzo3XtQXgkBhBmJjnkqhzQoE6QbpiKcnNTIXIkYpw/s400/sliced+up.JPG" width="400" /></a></div>
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<u><b>WHAT YOU NEED:</b></u></div>
<div style="text-align: center;">
6 whole eggs (we use large)</div>
<div style="text-align: center;">
1/2 - 1 cup sliced pickled jalapenos (the ones in the jar)</div>
<div style="text-align: center;">
2 cups grated cheddar (we use sharp)</div>
<div style="text-align: center;">
salt and pepper</div>
<div style="text-align: center;">
<b><u><br />WHAT TO DO:</u></b></div>
<div style="text-align: center;">
Preheat oven to 350.</div>
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Grab a 9x9 or 8x8 baking dish, either is fine.</div>
<div style="text-align: center;">
Spray it with non stick spray and set aside.</div>
<div style="text-align: center;">
Dice enough pickled jalapenos to cover the bottom of your dish.</div>
<div style="text-align: center;">
You can make that layer thicker than mine and all will be well.</div>
<div style="text-align: center;">
Cover the peppers with your shredded cheddar.</div>
<div style="text-align: center;">
In a small bowl, whisk together the eggs and a pinch or two of salt/pepper.</div>
<div style="text-align: center;">
Pour over cheese and using a fork,<br />wiggle the eggs around making sure they get thru that layer of cheese.<br />This recipe is very, VERY forgiving. <br />You can easily add an extra egg or two if you want to stretch it. <br />Don't you just <i>love</i> forgiving recipes???<br />Now, bake for 30 minutes. Let cool just a bit before serving</div>
<div style="text-align: center;">
(although they are great warm or cold)<br />and cut into small squares.<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ZWkxqnBpAeOP9WfEGYnwa_jg7fVEeZXbaoujmPyBesqMHy3Hg2EyZZ5cG7h2zz9IVl40nj1Y0Z5-YGcnb_FvFwicYFeTaMpumZNttU6CkRhFKGzV93_OcL_mYRSXhNAWMqRc0p_gaNM/s1600/chopped+peppers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ZWkxqnBpAeOP9WfEGYnwa_jg7fVEeZXbaoujmPyBesqMHy3Hg2EyZZ5cG7h2zz9IVl40nj1Y0Z5-YGcnb_FvFwicYFeTaMpumZNttU6CkRhFKGzV93_OcL_mYRSXhNAWMqRc0p_gaNM/s400/chopped+peppers.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu769u2evugm6AoHtMdayCfHbonJhW3g7yE2w7Rz2sReYfDH0zRhXsycNcd2d00FNFLwSxUpZ2aMTeWoZPjVVdlPWGHr7EBhiOxKz6sfm8G6IBUSA2AiZPtPb4HZ3q5y7iXCpp5TNoyhw/s1600/peppers+in+a+dish.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu769u2evugm6AoHtMdayCfHbonJhW3g7yE2w7Rz2sReYfDH0zRhXsycNcd2d00FNFLwSxUpZ2aMTeWoZPjVVdlPWGHr7EBhiOxKz6sfm8G6IBUSA2AiZPtPb4HZ3q5y7iXCpp5TNoyhw/s400/peppers+in+a+dish.JPG" width="400" /></a></div>
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<div style="text-align: center;">
<br />For something so delicious, it could not be more simple.</div>
<div style="text-align: center;">
These are super great for game time snacks, parties and get-togethers</div>
<div style="text-align: center;">
or just late night munchies! Quick and easy and just as good the next day.<br /></div>
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<br /></div>
<div style="text-align: center;">
Whether you'll be enjoying concession stand goodness</div>
<div style="text-align: center;">
or snack time at home,</div>
<div style="text-align: center;">
<b>ENJOY!</b></div>
<br />Charlotte Taylor Createshttp://www.blogger.com/profile/01633345548377633477noreply@blogger.com0tag:blogger.com,1999:blog-407692382605493965.post-48953691585663275852013-09-06T18:02:00.000-07:002013-09-06T18:02:38.881-07:00Chipotle Greatness<div style="text-align: justify;">
We've had a laugh or two in our house lately on the different ways we hear chipotle being pronounced. Chi-poht-ley, chi-pohl-tay. You'd think were all English majors or something ~ which could not be further from the truth. We also get a kick from seeing misspelled words on signs and such. We are truly pathetic, but it sure makes for some fun times here in East Texas. However <i>you</i> pronounce chipotle, I'm pretty positive it will become a part of your daily conversation once you try this yummalicious condiment called chipotle mayo, the co-star of today's Free Recipe Friday. It's great on a sandwich, a burger, eggs, hashbrowns, burritos, tacos, chips and anything else you wanna try. So, get ready.</div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
Our star of the show today though is a Mexican Breakfast Torta. This sandwich was an incredible find at the blog, <a href="http://userealbutter.com/2013/01/30/breakfast-torta-recipe/" target="_blank">Use Real Butter</a>. Jen is a great blogger with scrumptious recipes and photos. Check it out <a href="http://userealbutter.com/" target="_blank">HERE</a>. Not only will you find it to be the most amazing breakfast sandwich EVER, but the spicy chipotle mayo used will take you to far away lands and you'll want to forever keep a bottle of it handy in your fridge. We made the chipotle mayo strictly because the sandwich called for it, and after doing so, I made two more batches in one weeks time. It is now a staple in our fridge.<br />
<br />
<div style="text-align: center;">
<u><b>WHAT YOU NEED: </b></u></div>
<div style="text-align: center;">
<b><i>(for the sandwich)</i></b><br />
4 tortas (we used bolillo's)<br />
1 cup refried beans, warmed<br />
1/2 cup or more cojito cheese, crumbled/grated<br />
(we used cheddar jack)<br />
1 avocado, sliced<br />
(we drizzled ours with a bit of lime juice)<br />
12 oz pkg of sliced bacon, cooked<br />
chipotle mayonnaise<br />
4 eggs, fried, scrambled or your fav<br />
<br />
<b><i>(the chipotle mayo)</i></b></div>
<div style="text-align: center;">
2-3 chipotle peppers in adobo sauce<br />
2 cloves garlic, chopped<br />
1/2 cup mayo<br />
salt to taste<br />
fresh lime juice to taste<br />
<br />
<img src="http://userealbutter.com/recipe_photos/breakfast-torta5.jpg" /><br />
(yummy photo by Jennifer Yu at <a href="http://www.userealbutter.com/" target="_blank">Use Real Butter</a>)<br />
<br />
In a small food processor or Ninja (my fav)<br />
combine chipotle peppers, garlic, salt and lime juice.<br />
Pulse until smooth.<br />
Add in mayo and mix until well incorporated.<br />
Check for seasonings and store in a squeeze bottle<br />
or jar and keep in the fridge.<b><i><br /></i></b><br />
Slice the torta or bolillo in half.<br />
Toast or warm the bread.<br />
Spread the warmed refried beans on half of each sandwich.<br />
Sprinkle cheese on top of beans.<br />
Divide avocado slices among each sandwich<br />
and fan out. <br />
Place a few slices of bacon on next and<br />
drizzle with chipotle mayo.<br />
Top with a fried egg cooked to your liking<br />
or your other fav kind of egg and<br />
cover with the other half of the bread slice.<br />
Serve warm and maybe with a bit more chipotle mayo :)<br />
<br />
<img src="http://userealbutter.com/recipe_photos/breakfast-torta11.jpg" /><br />
<br />
<img src="http://userealbutter.com/recipe_photos/breakfast-torta13.jpg" /><br />
(photos by Jennifer Yu at <a href="http://www.userealbutter.com/" target="_blank">Use Real Butter</a>)<br />
<br />
A big thanks to Use Real Butter for introducing me<br />
to my new breakfast fav!!!<br />
<br />
Here's what ours looked like using bolillo's<br />
(sort of like a smaller version of a baguette<br />
whereas a torta is more similar to flatbread - <br />
use whichever is easily available for you - either will be GREAT)<br />
I could SO eat one of these almost everyday.</div>
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ENJOY!</div>
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Charlotte Taylor Createshttp://www.blogger.com/profile/01633345548377633477noreply@blogger.com0tag:blogger.com,1999:blog-407692382605493965.post-57785929721950555452013-08-30T21:56:00.003-07:002013-08-31T07:31:16.894-07:00Burger Bash<div style="text-align: justify;">
Big plans this long weekend?!? Need a fresh idea for burgers?!? This will be perfect if you happen to be a big fan of buffalo wings. Every now and then that buffalo craving just takes over and thankfully we can get that fix without the fuss of chicken wings. There are so many recipes out there now that bring you the flavor of buffalo wings that aren't just wings. Score one for the home team. Buffalo Turkey Sliders is what we're about this week and I would like to think this version is a bit healthier than regular beef burgers, but with the added blue cheese dressing....maybe not so much. Maybe if you eat a few sticks of celery alongside, the calories won't stick either.</div>
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<br /></div>
<div style="text-align: justify;">
Originally we made our sliders with ground chicken (to mimic the buffalo chicken wing ya see) but we've not been able to consistently find it, so we've moved on to turkey. The trick with turkey sometimes is getting it to stay together in patty form....and trying to ignore it's mushiness. Adding an egg and some breadcrumbs definitely helps out here. Turkey is so mild in flavor you have to actually give it flavor, so pile on the wing sauce.</div>
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The burgers are served up on those amazing Hawaiian rolls. Oh my heavens above. Who doesn't love those?!? These sliders are easy to make up ahead and when you are ready to serve, toss them in a bit of buffalo sauce (we love Frank's). Tear open a roll and lay that puppy on there, drizzle it with some blue cheese dressing (use your fav - Shelby makes ours and yum) and I bet you can't eat just one! We threw in a side of zucchini fries and tried to convince ourselves we were eating healthy, ha!<br />
<br />
<div style="text-align: center;">
<b><u>WHAT YOU NEED:</u></b><br />
1 lb. ground turkey (or chicken)<br />
1 egg<br />
1/2 - 1 cup breadcrumbs (we used Panko)<br />
Salt/Pepper<br />
<br />
Small rolls for buns (we used Hawaiian rolls)<br />
Buffalo wing sauce (we used Frank's)<br />
Blue cheese dressing (we made our own)<br />
<br />
<b><u>WHAT TO DO:</u></b><br />
Make up the ground meat with an egg, salt/pepper and maybe some breadcrumbs. <br />
Form patties until all of the meat is used<br />
and try not to be disgusted by the smoother texture of the turkey.<br />
The colder the meat, the better it cooperates. <br />
Set patties aside or refrigerate for cooking later.<br />
<br />
When you're ready to cook, heat a heavy pan to medium heat<br />
and after spraying with a bit of non stick spray,<br />
pan fry the thin little patties, flipping after several minutes<br />
and finishing the cooking process on the other side.<br />
Set patties aside to drain excess fat.<br />
<br />
Slowly pour a bit of buffalo wing sauce over each patty<br />
flip and then repeat on the other side.<br />
You can refrigerate at this point or place in between<br />
small rolls or buns.<br />
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These sliders will definitely hit the spot for that burger craving and will be over the top for your wing craving. They'll be great made up ahead. Double the amounts and you'll be able to feed a mob.<br />
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ENJOY!</div>
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Charlotte Taylor Createshttp://www.blogger.com/profile/01633345548377633477noreply@blogger.com0tag:blogger.com,1999:blog-407692382605493965.post-33294813809485106512013-08-16T21:31:00.002-07:002013-08-17T09:01:55.718-07:00The Wonder YearsPorch swings, beehive hairdo's, tiny waists and colorful aprons worn in the kitchen...iced tea (sweet of course), and salmon croquettes served up on melamine dishes. Those were the days. The tiny waist days and beehive hairdo's may be gone, but we can still enjoy the rest. Did you have salmon 'croquettes' when you were growing up? I'm guessing they originated in the 50's, but they were still going strong in the 70's and 80's in our house. One great memory I have of childhood dinners is that our food was placed on the table in cute little bowls and dishes...NOT in the pot it was cooked in. OH no no no. And my mother despised the bottle of ketchup even <i><b>being</b></i> on the table. Was your house like that too? We all sat down and had napkins, place-mats and ate like civilized human beings. I'm sure I didn't appreciate it then (when there was a million dishes to wash), but I do now.<br />
<br />
And those melamine dishes. Ahh. I recently found a pale pink melamine serving dish at an estate sale just like my mom had a million years ago. Immediately a flood of memories came back to me of the foods that she served only in that dish. Crazy I know...some people have a thing for shoes, I love dishes. Recently, we made salmon patties, or croquettes as we called them growing up, and I suddenly remembered I had that pale pink melamine dish and I almost shrieked knowing I would get to serve those little jewels in the same type of dish my mom always did. Crazy memories. <br />
<br />
Maybe it's where you're from if you call them salmon <b><i>patties</i></b> or salmon <b><i>croquettes</i></b>, but the recipes for them all are pretty similar. A few ingredients may vary, sort of like meatloaf, but they are pretty forgiving. You can stretch ingredients or switch and substitute to your liking and they will still be amazing! If you've never tried any, you should try Mrs. Boney's (a lady from our church), but if you can't do that, try your hand at making these - you'll be glad you did. <br />
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<div style="text-align: center;">
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<div style="text-align: center;">
<u><b>WHAT YOU NEED:</b></u><br />
2 - 16 oz cans pink salmon<br />
(drained and picked clean of stray bones and skin)<br />
2 eggs<br />
1 medium onion, diced<br />
1 stack of saltine crackers, crushed and crumbled<br />
1-2 tablespoons mustard (any kind)<br />
2-3 tablespoons dill pickle juice<br />
salt/pepper<br />
cornmeal to lightly coat the patties<br />
butter/oil to pan fry<br />
<u><b></b></u><br />
<br /><i>--Yield: appx. 18 patties<br />You can easily cut this recipe in half,<br />but the extras are super great as leftovers!</i><br /><br /><u><b>WHAT TO DO:</b></u></div>
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Drain salmon and gently remove any bones from the fish<br />
and place the meat into a medium size bowl.<br />
These bones crumble with the slightest pressure,<br />
if you miss a few, it is NO. BIG. DEAL.<br />
The whole process is kind of fun and gross all at the same time.<br />
<br />
Add remaining ingredients to the salmon<br />
and stir with a heavy spoon (or your hands).<br />
Heat a heavy frying pan or skillet on medium heat.<br />
Add in enough oil/fat to come up the sides of the pan<br />
to about 1/2 to 1 inch. You basically want the fat<br />
to come up halfway to your salmon patties when they are frying.<br />
<br />
While the oil comes up to heat,<br />
grab a handful of the salmon mixture and form into a ball<br />
then flatten to make a patty about the size of a soup can<br />
(as was traditional growing up - we make ours a bit bigger these days)<br />
Set the patties aside gently until all are made -<br />
you can also refrigerate until ready to fry.<br />
<br />
When you are ready to fry these little treasures<br />
gently coat each side with a bit of cornmeal - <br />
this will add a great little crunch to them after they are fried.<br />
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Now, fry those puppies up.<br />
Fry on each side until a golden color.<br />
Drain on paper towels and continue.<br />
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These are great served up with a little tartar sauce,<br />
slice of lemon and your favorite sides.<br />
This particular meal we had sauteed okra, tomatoes and bacon<br />
to go along with our salmon patties...mmm.<br />
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ENJOY!<br />
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<br />Charlotte Taylor Createshttp://www.blogger.com/profile/01633345548377633477noreply@blogger.com0tag:blogger.com,1999:blog-407692382605493965.post-35719936266503457952013-08-09T13:15:00.001-07:002013-08-09T13:46:40.590-07:00Dads and EggsI've said it before and I will say it again. I am not particularly fond of eggs eaten alone. But I love cooking them for my family and am fascinated with them. They are so versatile. The list goes on for miles with what you can do with eggs. But, the expert of all experts on cooking the perfect fried egg is my dad. He taught me his secrets. There may be other ways of course, but, cooking the perfect fried egg is all about patience. What's up with dads and cooking/loving fried eggs? Maybe it's the bacon grease. Yes, ours involve bacon grease.<br />
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Dad. Happy. Must have had a fried egg for breakfast :)<br />
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A while back, my youngest daughter wanted to make a fried egg for breakfast. It was approximately high noon, which was the usual time for her first meal of the day. Since I was on a limited lunch hour, I verbally instructed her from across the room. Small saute pan on the stove to heat up, check. Eggs out, check. Jar of bacon grease....uhhh, this is where she got a bit confused. "You want me to put THAT much bacon grease in the pan?" she asked. "Yes" I explained. "So you're taking something <i>healthy</i> and turning it into something <i>UNhealthy</i>?" she said shockingly. "Most definitely" I answered proudly. <br />
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The trick, see, is to place just the right amount of fat in the saute pan and heat it on a low-medium temperature and once the egg is a bit 'set,' you begin to slosh the fat onto the top of the cooking egg to give it that little layer of white on top of it's bright yellow center. Some diners and restaurants simply use a griddle, no fat, and cover the egg with a domed lid to cook the top of the egg. Often times they may even give it a spray of water and cover it with a lid. If you are on a bacon grease free diet, then by all means go this route. But if you want to enjoy a good old southern breakfast once in a while, a little bacon grease will be a-okay.<br />
<br />
<div style="text-align: center;">
<b><u>WHAT YOU NEED:</u></b></div>
<div style="text-align: center;">
Eggs (room temperature work best)<br />
Bacon Grease (for this particular recipe)<br />
Salt/Pepper<br />
Small Saute Pan</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><u>WHAT TO DO:</u></b></div>
<div style="text-align: center;">
Place a small saute pan on a burner of equal size<br />
and preheat on low-medium heat. <br />
Add enough bacon grease in the pan to come up the sides<br />
by about 1/4-1/2 inch.<br />
Let the fat come up to heat a bit before cracking your egg into it.</div>
<div style="text-align: center;">
<br /></div>
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<div style="text-align: center;">
Next trick is to crack a whole egg directly into the grease.<br />
Do a little tap tap with the egg <br />
on the edge of the counter to barely crack<br />
and then dump it's contents into the hot bacon grease.<br />
I've cracked many an egg in my life and have mastered</div>
<div style="text-align: center;">
doing this with one hand.</div>
<div style="text-align: center;">
Don't worry about bits of shell - <br />
the quicker and better you become, this will rarely happen. <br />
When it does, just use the same shell to scoop the piece out with.</div>
<div style="text-align: center;">
Works like a charm. <br />
If your grease spits and spatters too much, <br />
turn your heat down a bit.<br />
You want to gently cook your egg, not flash fry it.</div>
<div style="text-align: center;">
<br />
Once your cute little egg is resting in the bacon fat, <br />
leave it there for a minute or two<br />
until you start to see white all around it - <br />
then you can begin sloshing the bacon grease<br />
up over and around it using a good heat proof spatula.<br />
Continue doing this until your egg is cooked to your liking.<br />
Slosh, slosh, slosh. Ever so gently.<br />
<br />
Gently remove to a plate and sprinkle with fresh ground pepper,<br />
a pinch of salt, and you are ready to dive in.<br />
Gobble it up with some bacon, toast <br />
or biscuits to accompany that little piece of sunshine<br />
and you are in southern heaven.<br />
Adding several shots of pepper sauce <br />
will just be the icing on the cake. MMM.</div>
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Please pay no attention to that horrific blob of CATSUP <br />
on that plate. Who does this? Eggs with CATSUP???<br />
Kids.<br />
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Thanks Dad for teaching me your tricks!<br />
You are indeed the master fried egg cooker and more! :)<br />
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ENJOY!<br />
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Charlotte Taylor Createshttp://www.blogger.com/profile/01633345548377633477noreply@blogger.com0tag:blogger.com,1999:blog-407692382605493965.post-37192890060774666502013-07-26T19:48:00.002-07:002013-07-26T19:52:28.010-07:00Comforts of ChildhoodDo you have those go-to childhood food favs that you just cannot live without? Meatloaf, roast beef, homemade mac n' cheese...or even just a simple slice or two of cinnamon toast? Growing up in our household, cinnamon toast used to be a routine breakfast food. Now-a-days, we like to throw it together when we're feeling snacky (and there's no ice cream around). So simple and easy, and the more butter and sugar the better! ;)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihmpNq-Elrs4FrhP8FPYKR4GbiUd33d54_mHCBbUULwyiaz7uHDq1Xs8wh45qjrQQ8ITjAHk4objbwdzlpm9JPKFAR0or6jiY3HZ0QP_jo1UDFA4TEdbfgclcOJ54YR2oVxCzEHJTQo8M/s1600/cinn+toast+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihmpNq-Elrs4FrhP8FPYKR4GbiUd33d54_mHCBbUULwyiaz7uHDq1Xs8wh45qjrQQ8ITjAHk4objbwdzlpm9JPKFAR0or6jiY3HZ0QP_jo1UDFA4TEdbfgclcOJ54YR2oVxCzEHJTQo8M/s400/cinn+toast+4.JPG" width="400" /></a></div>
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<b><u>WHAT YOU NEED:</u></b></div>
<div style="text-align: center;">
Bread<br />
Margarine/Butter<br />
Ground Cinnamon</div>
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Granulated Sugar</div>
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Baking Sheet</div>
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Broiler</div>
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<b><u>WHAT TO DO:</u></b></div>
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Preheat broiler.</div>
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Take a slice or two of bread<br />
LIBERALLY spread the top side with butter or margarine.</div>
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Sprinkle cinnamon pretty heavy handed-ly<br />
over the buttered bread - but not a solid covering.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrOmKI0lsc2O5cNSUue4oXUlcQ9AIP7dKQkMEbFsZ348Pf2xcY6CeuomgSrsh7TFAG4B91f86LK-tTYIBITM8LBFHSEoxyh4EAe4AkfAEP4E4BlIxBIwve_kLaWziEyzMqong4QeBRLCM/s1600/cinn+toast+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrOmKI0lsc2O5cNSUue4oXUlcQ9AIP7dKQkMEbFsZ348Pf2xcY6CeuomgSrsh7TFAG4B91f86LK-tTYIBITM8LBFHSEoxyh4EAe4AkfAEP4E4BlIxBIwve_kLaWziEyzMqong4QeBRLCM/s400/cinn+toast+1.JPG" width="400" /></a> </div>
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To prevent sugar spillage,<br />
place the semi-prepared slices on a baking sheet covered with parchment or foil<br />
and completely cover the bread with sugar.</div>
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Place the bread covered baking sheet under the broiler<br />
and watch <i><b>carefully</b></i>.<br />
Watch for the sugar and butter to melt into each other<br />
and then will begin to bubble - wait for it to become golden<br />
and remove from the oven.<br />
If you like it more crunchy go for a darker golden brown.</div>
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Floppy? Then broil to a light golden color.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihxS_E_fB_xL-MO1Drm1aKFGW0d6_9QxAUEEU-p5-wrGVwUTxMa3vcUSlRxIKNj4B4y-vCZfTn-UoD-N_ESdamxfiIQ8avLDPUwJNKSL4JULUUyCxfzNCu_9aWtE8A90FZV3S1FocIPtk/s1600/cinn+toast+6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihxS_E_fB_xL-MO1Drm1aKFGW0d6_9QxAUEEU-p5-wrGVwUTxMa3vcUSlRxIKNj4B4y-vCZfTn-UoD-N_ESdamxfiIQ8avLDPUwJNKSL4JULUUyCxfzNCu_9aWtE8A90FZV3S1FocIPtk/s400/cinn+toast+6.JPG" width="400" /></a></div>
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Side note: You must resist the urge to eat immediately.</div>
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If you do, the lining in your mouth will melt away.</div>
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Allow the toast to sit a few minutes and then<br />
feel free to devour. <br />
DEEELISH.</div>
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Pour up an ice cold glass of milk and....instant comfort food.</div>
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<br />
I can still remember introducing cinnamon toast<br />
to the girls when they were itty bitty. So fun.</div>
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A tried and true tradition that can't be beat.</div>
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ENJOY!</div>
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Charlotte Taylor Createshttp://www.blogger.com/profile/01633345548377633477noreply@blogger.com0tag:blogger.com,1999:blog-407692382605493965.post-88492222773876362662013-07-19T16:44:00.000-07:002013-07-19T20:32:50.708-07:00Some RuRu in the Kitchen<div class="separator" style="clear: both; text-align: center;">
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Okay, so, if you're like me, meal planning week after week just gets monotonous sometimes doesn't it? Back in the day, going through some old cookbooks would be the monotony melter. A few years ago, the modern version of that would be watching a good dose of the Food Network for inspiration. Nowadays, Pinterest is our rescuer. But, even with that, time and energy is always an issue. Here's where children come into play. You know, those lovely little darlin's that you birthed, bathed and chopped up every morsel of food for? Time to pay up suckas. When there are THREE children you see, that live at home, are all quite handy in the kitchen, it's time to bequeath that honor. So, new household rule...each child cooks one night a week. Yippeeeee.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdbGjZJinMjxDbZu_d5oZdZHa9GjG9FS6hrXFFhgXNnW0DeiUhGWIP-D0V2Bm-RgIDfApB-hc01PF9ilr7sPNwGo4qDWj6nxQyJR1EHbNQAGMgUiVovuGLBmjV4hXkiL673OgUDT4lqGc/s1600/555135_4779277603245_1737209421_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdbGjZJinMjxDbZu_d5oZdZHa9GjG9FS6hrXFFhgXNnW0DeiUhGWIP-D0V2Bm-RgIDfApB-hc01PF9ilr7sPNwGo4qDWj6nxQyJR1EHbNQAGMgUiVovuGLBmjV4hXkiL673OgUDT4lqGc/s400/555135_4779277603245_1737209421_n.jpg" width="400" /></a></div>
First up, the baaaaaby. Baby Rudy. A whopping 14 years old now and ever so capable of using an oven or stove top. This isn't her first rodeo though, she's whipped up quite a few things in the past couple of years. But, this was most certainly her first full meal deal.<br />
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I must admit, I <b><i>did</i></b> offer a bit of aid to her in the kitchen...I mean, how is a mama gonna sit there and let her baby cut up raw, slippery, chicken all by herself (*eyes fluttering)??? Ol' mom also made a side of fried rice to go along with her creation - you can check that out <a href="http://freerecipefriday.blogspot.com/2012/07/mental-health-week.html" target="_blank">HERE</a>. That's just because I was craving it and <b>had</b> to have it with her Orange Chicken and Veggie Stir Fry. Is that enough excuses for helping out the baaaaby?<br />
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<div style="text-align: center;">
<u><b>WHAT SHE NEEDED:</b></u><br />
<i>FOR THE SAUCE:</i><br />
1 cup orange juice</div>
<div style="text-align: center;">
4 tablespoons soy sauce<br />
4 tablespoons rice vinegar<br />
2 tablespoon oyster sauce<br />
(we sub'd Stir Fry Sauce that had oyster sauce as an ingredient)<br />
2 teaspoons orange zest (we omitted this)<br />
4 large cloves garlic<br />
2 teaspoons minced ginger<br />
<br />
<i>FOR THE STIR-FRY:</i><br />
3-4 lbs raw boneless chicken<br />
6 or more cups - fresh veggies of your choice:<br />
we used an assortment of baby carrots, broccoli, snow peas, and mushrooms</div>
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salt/pepper<br />
6 tablespoons cornstarch<br />
olive oil<br />
<u><b><br />WHAT TO DO:</b></u><br />
On a little aside, the FIRST thing she actually did was make dessert,<br />
<b>the day before</b>!!! That's what I'm talking about!<br />
Hey, we KNOW where our priorities are.<br />
Mini cheesecakes made in muffin pans WITH<br />
a salted caramel sauce on top. Uh, yummm.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieWH1FhfCQrtN6k25W07DzN6XyTFKGf6-InjK9rEoXJNgmjcoKp6pElX9Q60d4COjCseRZKn6Xvx-c4QI8QN9dFZ93FbSeyxorVimdS8kNRpNb3oFPiG0jjab7dsFibzYIpEyJK0i9xso/s1600/rudys+cheesecakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieWH1FhfCQrtN6k25W07DzN6XyTFKGf6-InjK9rEoXJNgmjcoKp6pElX9Q60d4COjCseRZKn6Xvx-c4QI8QN9dFZ93FbSeyxorVimdS8kNRpNb3oFPiG0jjab7dsFibzYIpEyJK0i9xso/s640/rudys+cheesecakes.JPG" width="480" /></a><br />
Now, I could stop now and you would never even miss the entree, right???<br />
But, we must continue.<br />
<br />
Okay - when it became meal time,<br />
Rudy made the orange sauce for the stir fry.<br />
She got out our little ninja machine <br />
and threw in all of the sauce ingredients and voila.<br />
You could use a food processor or blender as well.<br />
Set sauce aside.<br />
<br />
Next, she began removing the fatty little parts of the chicken<br />
(we are picky that way) and sliced them into bite size hunks.<br />
<br />
While that was happening, me, the mom, preheated the oven to 350 and<br />
roasted some veggies in little piles all on one large baking sheet.<br />
I drizzled the fresh veggies with a little olive oil and <br />
continually checked for done-ness as each veggie<br />
required different cooking times.<br />
Remove the ones that are slightly wilted but still crunchy<br />
and keep cooking any others...the carrots for instance take a bit longer.<br />
Salt and pepper the veggies please and set them aside.<br />
<br />
In the meantime, toss the cornstarch and some more salt/pepper<br />
on the raw chicken. Toss to coat each chicken piece.<br />
<br />
Finally, place a large heavy saute pan<br />
on medium-medium/high heat.<br />
(a wok would be ideal - but we no have)<br />
Pour a couple of tablespoons of oil in the hot pan and<br />
stir fry the chicken until cooked through.<br />
<br />
Add in cooked, roasted veggies (or raw if you'd rather <br />
not cook ahead) and stir to combine. <br />
Slowly add in the orange sauce to your liking.<br />
I believe we used all that we had prepared. <br />
Of course we did. We love sauce.<br />
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Now it's about time to call the troops to the table.<br />
If you have some fried rice or just any rice - <br />
and some soy sauce, even better...that would be most delicious indeed.<br />
<br />
This recipe fed a family of five (most all adults) <br />
with enough leftover for my hubby to take in his lunch the next day or two.<br />
It could easily be dropped to half if you need less.<br />
<br />
Rudy did such an awesome job.<br />
As a mom it makes me so proud<br />
because I know that with each cooking experience<br />
she will become more confident and familiar with the kitchen,<br />
how long things take to cook, slicing, dicing<br />
and using seasonings for heavens sake.<br />
It's a win for everyone.<br />
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Now, I must go whip them all because they are acting crazy.<br />
Does it ever end?<br />
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ENJOY!</div>
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Charlotte Taylor Createshttp://www.blogger.com/profile/01633345548377633477noreply@blogger.com0tag:blogger.com,1999:blog-407692382605493965.post-86559484691428589872013-07-12T13:31:00.003-07:002013-07-12T19:12:30.289-07:00Melody's Miraculous Momofuku Meltaways<div class="separator" style="clear: both; text-align: center;">
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<span style="color: black;">Hi! This is Melody</span>, our number one daughter. Or, daughter number one...or, our first daughter. However you say it, she's pretty dog-gone amazing. She loves fashion, blogging and has a dog named Pepper. You can find out all about her awesome-ness <a href="http://yourdailymel.com/" target="_blank">HERE</a>. This week's Free Recipe Friday is all about her recent creation at the Taylor house when there was a craving for chocolate.</div>
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Surely this will not come as a shock to you that women, at certain times of the month, may or may not have a particular craving for something. Most often in our house, chocolate. There. I hope I haven't shattered your world. So, what do you do when you've scoured the entire house, candy bowls, refrigerator cubbies, and secret hiding spots in all the bedrooms for a morsel of chocolate and there is none??? You have to improvise. And this dear daughter was the queen of improvisation when our chocolate cravings hit that day.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQzlYvmKsjRjwY6szKHHVzP4aEUpD5fGuo21wsy7kj7KYh2QSmTLQN729aj6vyXAsDaGiuZxhOXLf_C8502QXN-T4fH_qOLNsBVG7qpWP9Aag43xt5v1JI0dPcbWjo-S0TTC40PvGZaPE/s1600/choc+chip+cookie+close.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQzlYvmKsjRjwY6szKHHVzP4aEUpD5fGuo21wsy7kj7KYh2QSmTLQN729aj6vyXAsDaGiuZxhOXLf_C8502QXN-T4fH_qOLNsBVG7qpWP9Aag43xt5v1JI0dPcbWjo-S0TTC40PvGZaPE/s640/choc+chip+cookie+close.JPG" width="480" /></a></div>
It all began with Pinterest. You know that crazy Pinterest. I just love it! Anyway, she scoured her food boards and found a recipe she thought she would make. Once she dove in, she realized we were short of most everything on her list. But she was a real trooper and was not going to let that stop her. Now THAT'S a craving for ya. Below you will find HER recipe, not the one found on Pinterest. We can only attest to the one below, not the original, and they. are. scrumptious. They seem like they would taste very similar to what the <a href="http://milkbarstore.com/" target="_blank">Momofuku Milk Bar</a> people created with their cornflake-chocolate chip-marshmallow cookies. Mmmm. (That place is DEF on my bucket list). <br />
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Melody's Pinterest-y recipe called for real butter (we were out) and so she sub'd margarine which made the cookies flatter and actually yummier and less cake-y. WIN. Then we were low on white sugar so she added a little extra brown sugar. GENIUS. It also called for chocolate chips, but we only had a few - so she added in some Cocoa Pebbles. The recipe also called for almonds, which we did not have, so the Pebbles were also there to add a bit of crunch - and she just wanted to know what it would taste like. CRAY. She then added in some marshmallows for fun because that's how she rolls. So, may I present to you the one and only recipe for Melody's Miraculous Momofuku Meltaways...perfect in every way.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigMob7OoCwjRlxWT-kAvLSvkxUd5-mQYrLPoZOKDMRyXGrg5SNJbHvr1L-ruZKRbiVruwptFNxsgQ_DKB3rrpSJ2iK42YyA7kdJvYwJGOlsBNiDU1kS173wg3O-6Ya26NHEd8vYRYziaQ/s1600/choc+chip+cookie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigMob7OoCwjRlxWT-kAvLSvkxUd5-mQYrLPoZOKDMRyXGrg5SNJbHvr1L-ruZKRbiVruwptFNxsgQ_DKB3rrpSJ2iK42YyA7kdJvYwJGOlsBNiDU1kS173wg3O-6Ya26NHEd8vYRYziaQ/s640/choc+chip+cookie.JPG" width="480" /></a></div>
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<div style="text-align: center;">
<u><b>Melody's Ingredients:</b></u></div>
<div style="text-align: center;">
-- 6 Tablespoons margarine<br />
-- 1/2 cup granulated sugar<br />
-- 3/4 brown sugar<br />
-- 1 teaspoon course sea salt<br />
-- 1/2 teaspoon baking powder<br />
-- 1/2 teaspoon baking soda<br />
-- 1 egg<br />
-- 1 teaspoon vanilla (we used Mexican)</div>
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-- 1 1/4 cup flour<br />
-- 1 1/4 cup semi sweet chocolate chips<br />
-- 2 cups mini marshmallows<br />
-- 2-2 1/2 cups Cocoa Pebbles<br />
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<u><b>WHAT TO DO:</b></u><br />
Preheat oven to 350.<br />
In the bowl of an electric mixer, beat butter<br />
and add in both sugars, salt, baking powder and soda. Mix well.<br />
Beat in egg vanilla to combine.<br />
Add in flour slowly and then stir in cereal and marshmallows.<br />
Drop by rounded spoonfuls onto a greased baking sheet<br />
about 2 inches apart. Bake for 10 minutes.</div>
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When removed from the oven they may look a bit undercooked -<br />
let them sit on the baking sheet for 1-2 minutes and then<br />
remove to a wire cooling rack where they will become<br />
less fragile. Repeat baking process until you have used<br />
the remaining cookie dough.<br />
When cookies have cooled completely,<br />
store in a sealed air tight container.<br />
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Now, to go munch on a cookie or three!</div>
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ENJOY!</div>
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Charlotte Taylor Createshttp://www.blogger.com/profile/01633345548377633477noreply@blogger.com1tag:blogger.com,1999:blog-407692382605493965.post-19865402350487599812013-07-05T08:38:00.002-07:002013-07-05T08:39:24.071-07:00All Strung Out<div style="text-align: justify;">
Is the aftermath of vacation week or celebrating America's birthday leaving you a little strung out? For us it's both, but this week's Free Recipe Friday ought to fix you right up! There's nothing like slamming back into reality after a glorious vacation or waking up to view the shrapnel in your yard after those millions of exploding balls of fire fell from the sky. Eeek. So, if you happen to have any leftover burgers, hot dogs or steak, today is a good day to throw it all together for a yummy, relaxed and not near as messy second go 'round. Re-introduce it all with a side of easy peasy onion <b><i>strings</i></b> - and go All-American once again.</div>
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This week is about easy onion rings. When you love 'em and crave 'em, but don't want to mess with the batter process, give this week's recipe a try - onion STRINGS. Some restaurants serve these on burgers or as appetizers, but they are oh so easy to make at home. You can even use these for your traditional green bean casserole and toss out those over-priced dried canned versions of onions sold in super markets everywhere. These are literally as easy as 1. 2. 3.</div>
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<b><u>WHAT YOU NEED:</u></b></div>
<div style="text-align: center;">
2-3 Onions, sliced very thinly<br />
Flour, 1-2 cups<br />
Salt/Pepper<br />
Veggie Oil for frying<br />
Paper Towels to drain<br />
Frying Pan</div>
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<b><u>WHAT TO DO:</u></b></div>
<div style="text-align: center;">
Peel and slice white or yellow onions very thinly.</div>
<div style="text-align: center;">
Separate into rings and place in a medium size bowl.<br />
Toss in 1-2 cups flour and a teaspoon of salt and pepper<br />
and stir to coat the onions.<br />
(If the flour runs low just toss in some more - no big deal)<br />
Heat oil on medium-medium high heat in a heavy skillet or pan.<br />
Grab a handful of coated onion strings and shake off excess flour.</div>
<div style="text-align: center;">
Drop gently into hot oil to fry.<br />
That's it. No milk, cornmeal, eggs or dripping batter.<br />
Stir the frying onions occasionally and remove once golden <br />
onto paper towels to drain excess oil.<br />
Repeat until all onions are fried.</div>
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<br />
Sometimes this is tiresome when your family members, i.e. <b><i>your husband</i></b><br />
come in and out of the kitchen to sample and deplete <br />
the finished product...making you repeat the frying process<br />
over and over and over and over.</div>
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These are so delicious and would go great with that leftover hotdog, burger or eat 'em straight off the plate! Fry 'em up ahead of time to froof up a casserole or salad and you will be in onion ring heaven. IF you can keep everyone's hands off of them.</div>
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ENJOY!</div>
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Charlotte Taylor Createshttp://www.blogger.com/profile/01633345548377633477noreply@blogger.com0tag:blogger.com,1999:blog-407692382605493965.post-79983303328959632292013-06-28T10:33:00.000-07:002013-06-29T19:54:11.068-07:00A Big Beachy Breakfast<div style="text-align: center;">
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This week is vacation week. Ahhhh. The week we've been counting down to for approximately 180 days since we booked it. It isn't just any vacation though, it's a big one. As in lots of people. In one house. All together. </div>
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Every other year or so my hubs' side of the family tries to get away somewhere all together. Some years it's been camping, some years it's been the beach, some years it's been a trip to Tennessee. They are always wonderful, always full of laughs and a great way to keep all of our children connected. </div>
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Believe it or not, the tricky part of <strike>keeping</strike> getting six to eight families together is planning the meals so that it doesn't fall on one person (usually MiMi). Everybody wants a vacation, but unfortunately, we still have to eat. With families as large as ours is, it's not as easy on the pocketbook to go out to eat for every stinking meal...though that <b>would</b> be the ideal vacation. The answer for us is that we usually come up with a plan so that each family takes on one dinner. That means, one family plans, buys, prepares and cleans up for one dinner to feed everyone. Lunch and breakfast, we all sort of chip in towards and do our own thing. </div>
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For this year's vacation we've done something similar, although we've added in the lunch and breakfast for the day you choose to feed everyone. ONE DAY. That's it. So, out of seven days of vacation, you only have to work ONE. The rest of your meals are provided for you. Definitely one perk to vacationing with a group. Weeks before our longed for vacation, we planned and sampled several easy recipes that would feed a crowd, be easy to prepare, and were kid AND adult "taste friendly." Sometimes this can be tricky.<br />
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When traveling to a beach town as we have, where there are thousands of house/condo rentals, you've not lived until you've grocery shopped here. Unless you've experienced preparing for a hurricane or other natural disaster, shopping for groceries will be an experience. </div>
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In touristy towns, most rentals go from Saturday to Saturday or Sunday to Sunday. Well, guess what everyone does as soon as they check in to their casa??? Grocery shop. It's usually a bit chaotic to say the least. The first time we experienced it, the local Wal-mart looked like something out of a disaster movie. Many of the shelves were completely empty! Milk? Gone. Bread? Maybe in the next county! It was insane. The following years we brought the basics with us and shopped a few days AFTER the crowds did. Our second resolve was to avoid Wal-mart...at all costs. (Which is a rule we still abide by even when at home!) With all of that being said, sometimes all of the planning in the world just doesn't work out if the store near your rental doesn't carry the items required for your planned meal. SO, you have to be flexible and always have a back up meal plan. </div>
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Even though there were endless breakfast options for feeding a crowd, we did not want to stand over a griddle and cook one hundred pancakes and a million pounds of bacon for three hours. What kind of vacation is that?! So for our meal, we opted for a grab and go breakfast on our day to cook. Simple. Easy. And DELICIOUS. Good warm or cold. If you wake up early or sleep late. Eat it on the balcony or on the beach. Give these Honey Ham Sliders a try sometime, the masses will thank you. (If not, I bet there just might be some milk and cereal around.)</div>
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<b><u> WHAT YOU NEED:</u></b></div>
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-- Canned Grands Biscuits, as many as your family will eat<br />
(your fav, although the flaky ones work well)<br />
-- Thinly sliced Ham, one slice per slider (we used Black Forest)<br />
-- Swiss cheese, one slice per slider (we used shredded Mozzarella)<br />
-- Honey Mustard (we made our own)<br />
-- Honey (a few tablespoons)<br />
-- Butter (a few tablespoons)<br />
<b><u><br />WHAT TO DO:</u></b><br />
Spray a baking sheet with non-stick spray.<br />
Preheat the oven to 350.<br />
Remove biscuits from the package and split in half.<br />
This is the part that is easier if they are the flaky variety,<br />
but most will still separate fairly easily.<br />
Spread the insides of each half with honey mustard.<br />
Tear each cheese slice in half and lay one half on each bottom half <br />
of the biscuits and top with a slice of ham. Cover each ham slice<br />
with more cheese and cover with the top half of each biscuit.<br />
You got all that?!<br />
Brush the tops with melted butter and bake for approximately 20 minutes.<br />
Brush with a bit more butter and immediately drizzle<br />
honey on top of each biscuit. <br />
Serve. <br />
My husband likes his with a fried egg as well. <br />
Spoiled.<br />
Mix it up and add bacon or do some with turkey<br />
or just whatever you like.<br />
You'll be glad you did.</div>
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Time to head to the beach for the last time!</div>
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ENJOY!</div>
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Charlotte Taylor Createshttp://www.blogger.com/profile/01633345548377633477noreply@blogger.com0tag:blogger.com,1999:blog-407692382605493965.post-54048318664074970922013-06-21T10:41:00.000-07:002013-06-21T10:41:00.423-07:00Get Outta the Kitchen<div style="text-align: justify;">
The kids are out of school, it's hot so who wants to be in the kitchen making it even hotter!?!? Not this chick. It's time to pull out that dusty crock pot and let it take care of you for the summer. Try planning at least one meal a week using that old tried and true appliance. Every time I use mine I think, "That was so easy, why don't I do that more often!" It's so nice to go about your day while your din din just cooks itself away. Wanna go swim? Take the kids to the park? DO IT because your supper is done!</div>
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This crock pot bbq chicken could not be any easier. Use frozen chicken breasts and your absolute favorite bbq sauce and you can check dinner off your list!</div>
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<b><u>WHAT YOU NEED:</u></b><br />
-- Frozen boneless chicken breasts<br />
(enough for your family)<br />
-- BBQ sauce, your fav <br />
(we love Sweet Baby Ray's and Jack Daniels)<br />
-- Salt/pepper<br />
-- Crock pot<br />
<br />
<b><u>WHAT TO DO:</u></b><br />
Preheat the crock pot by turning on high.<br />
Spray the inside of it with non-stick spray.<br />
Place frozen chicken breasts in the crock pot<br />
and sprinkle them with salt and pepper.<br />
Pour in one bottle of your favorite bbq sauce.<br />
(We added a bit more as we used about 7 chicken breasts)<br />
Place lid on top and reduce heat to low. <br />
Cook for appx. 8 hours. <br />
We've even cooked ours on high for just 4 hours.<br />
Scrumptious.</div>
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Serve with some potato salad, fresh green beans,<br />
a green salad or if you want to keep it simple,</div>
<div style="text-align: center;">
a bag of potato chips!<br />
You could even chop up the meat and <br />
throw it on a bun and have bbq sandwiches.</div>
<div style="text-align: center;">
It is summer. Keep it simple.<br />
And stay out of the kitchen!</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<br />
ENJOY!<br />
<br />
<br /></div>
Charlotte Taylor Createshttp://www.blogger.com/profile/01633345548377633477noreply@blogger.com0tag:blogger.com,1999:blog-407692382605493965.post-46687354848362568922013-06-14T10:15:00.000-07:002013-06-14T12:55:44.529-07:00Stuffed<div style="text-align: justify;">
It's Friday, Friday, Friday. Got plans to get out and grill this weekend? It's Father's Day weekend and what better way to treat dad than to cook for him! Need a little sum sum to go along side your grilled masterpiece? How about a glorious stuffed mushroom?!<br />
<br />
There are about a million recipes for stuffed mushrooms out there, but when you boil it all down, the ingredients are all pretty similar. So technically, probably like <strike>20</strike> 3 different recipes out there for stuffed mushrooms. :) Most include breadcrumbs of some sort, butter, a cheese of some kind, maybe some crab meet, or onions. But, you know it's going to be a good day if the recipe calls for bacon!!! This week's Free Recipe Friday has just that. These make great appetizers or delicious as a side dish. Cook 'em on the grill or in the oven as we did. Either way, they will be DY-NO-MITE!!!</div>
<div style="text-align: justify;">
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRa8c8X-tm_4PGV7N71yOXUJjP1rZJ3FCJfE85LJ-VyRSF75617pfl4VNovFXpCXYRAYUl9PJQVx5z_iEzAhLMFvKlu2ulMi6AEF-VN9bCJGekeKApegphuIXb5BZswYv9fqk09HFYpA4/s1600/IMG_1361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRa8c8X-tm_4PGV7N71yOXUJjP1rZJ3FCJfE85LJ-VyRSF75617pfl4VNovFXpCXYRAYUl9PJQVx5z_iEzAhLMFvKlu2ulMi6AEF-VN9bCJGekeKApegphuIXb5BZswYv9fqk09HFYpA4/s400/IMG_1361.JPG" width="400" /></a></div>
<div style="text-align: center;">
<b><u>WHAT YOU NEED:</u></b></div>
<div style="text-align: center;">
12-15 fresh mushrooms, medium to large<br />
1 pkg. thinly sliced bacon, sliced in half<br />
8 oz. pkg. cream cheese, room temperature<br />
half a bunch of green onions, chopped<br />
salt/pepper</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLETlyGJ-t9v0SvFWpO8xLCyhmwZrL2vj_mKx9C7mAQlBbv1JnlrfGpbC0VYq5-QeXATs20is_zC4e4kRNKlPLjNoH9kGr5q9oXDTPd6k2ZkS2kaSHj9deOut3KyJyQwfdl_X9tl7tvdE/s1600/IMG_1348.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLETlyGJ-t9v0SvFWpO8xLCyhmwZrL2vj_mKx9C7mAQlBbv1JnlrfGpbC0VYq5-QeXATs20is_zC4e4kRNKlPLjNoH9kGr5q9oXDTPd6k2ZkS2kaSHj9deOut3KyJyQwfdl_X9tl7tvdE/s400/IMG_1348.JPG" width="400" /></a></div>
<div style="text-align: center;">
If you wanted to be fancy,<br />
you could add in a bit of crab meat to<br />
throw it OVER.THE.TOP. <br />
<br />
<b><u>WHAT TO DO:</u></b><br />
Wipe off any black compost from the mushrooms<br />
by wiping with a soft dry cloth or paper towel.<br />
You can also use a soft veggie brush.<br />
Do not rinse them in water, eww.<br />
Remove stems from each mushroom with a little twist<br />
and set the mushroom caps aside.<br />
Save the stem pieces to saute and add in to an omelet,<br />
a burger, or anything you'd like.<br />
<br />
Combine the cream cheese with chopped green onions<br />
and add a little salt and pepper for seasoning.<br />
No need to add much because the bacon will be salty,</div>
<div style="text-align: center;">
but a little is needed because of the size of the mushroom.</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Using a spoon, begin filling each mushroom cap<br />
with a heaping amount of the cream cheese mixture.<br />
Once all mushrooms are filled, <br />
wrap bacon around each one. If the mushrooms<br />
are rather large, you may need to use two<br />
halves of bacon or an unsliced strip.<br />
You may or may not have a few slices of bacon leftover.<br />
<br />
If you're planning to bake these,<br />
place in a casserole dish that's been sprayed<br />
with non-stick spray and bake at 350<br />
for about 30-45 minutes, depending on their size.</div>
<div style="text-align: center;">
<br />
To grill, place on a grill and turn routinely<br />
to completely cook the bacon.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiF63VgsMWjqU_K0fTO0cMI1vyOyHn0DEY1OH4LungUnv3FuK1L-GUZt9bgYnsNYqpYHHUIbu5eYx2TssJjKliMCu0pk9XcHL8ZFzfVyRdQLVul9I7GbsqH22BOkgCAUUFmMsXpSvFmBY/s1600/IMG_1370edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiF63VgsMWjqU_K0fTO0cMI1vyOyHn0DEY1OH4LungUnv3FuK1L-GUZt9bgYnsNYqpYHHUIbu5eYx2TssJjKliMCu0pk9XcHL8ZFzfVyRdQLVul9I7GbsqH22BOkgCAUUFmMsXpSvFmBY/s400/IMG_1370edited.jpg" width="337" /></a><br />
And that right there is deliciousness my friend.<br />
What a treat for dear ol' dad!<br />
<br />
ENJOY!<br />
<br />
<br /></div>
Charlotte Taylor Createshttp://www.blogger.com/profile/01633345548377633477noreply@blogger.com0tag:blogger.com,1999:blog-407692382605493965.post-31197215953564128752013-06-07T20:48:00.000-07:002013-06-07T20:49:59.105-07:00Summer Goodness<div style="text-align: justify;">
School is out. Summer is here as we know it, so let the garden goodies roll in. Garden fresh tomatoes and cucumbers, two of my favorites. These favorites are great memories of my childhood and the annual garden my dad tediously took care of. One of the easiest ways to enjoy fresh cucumbers is to slice 'em up and drop them in a little white vinegar and watch them disappear. I grew up eating these as I'm sure many of you did. Nothing says summer more than cucumbers in vinegar (and a tomato sandwich....mmm). </div>
<div style="text-align: justify;">
The nice thing about this little cucumber treat is that you can use store bought ones as well - however, I always peel those since I don't care for that waxy coating. Blek. If you've never tried these easy schmeazy 'pickles' you should make them pronto. If you haven't made them in a while, now is the time - everyone will love 'em! If you like your pickles a little less tangy, try replacing about 1/4 of the vinegar with water to tone it down a bit. Either way, yum.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVAAWLUuuXzHbMQYVAgFIWkj_D_1XkBjRIPVN-yhVNpA5JXBjRxQNBqNPxtRBJgkzWwaEvzjL968-HeYdXU__MoMlrelsH1iC0MoU6_KOtlV1-g9LKi5lLXIKrKCBsytcGieo4tb1tKYE/s1600/IMG_0547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVAAWLUuuXzHbMQYVAgFIWkj_D_1XkBjRIPVN-yhVNpA5JXBjRxQNBqNPxtRBJgkzWwaEvzjL968-HeYdXU__MoMlrelsH1iC0MoU6_KOtlV1-g9LKi5lLXIKrKCBsytcGieo4tb1tKYE/s400/IMG_0547.JPG" width="400" /></a></div>
<div style="text-align: center;">
<b><u>WHAT YOU NEED:</u></b></div>
<div style="text-align: center;">
3-4 Fresh cucumbers for a good batch<br />
Sliced onions, optional<br />
White vinegar<br />
Black pepper<br />
Seal-able container</div>
<div style="text-align: center;">
<b><u><br />WHAT TO DO:</u></b></div>
<div style="text-align: center;">
Wash and/or peel the cucumbers.<br />
For an extra flair, using a fork, score the cucumbers<br />
lengthwise from top to bottom all the way around.<br />
This makes them look all fancy and also<br />
speeds up the 'souring' process.<br />
Slice the cucumbers about 1/4 inch thick</div>
<div style="text-align: center;">
and place in medium size bowl or seal-able container.</div>
<div style="text-align: center;">
Repeat until all cucumbers have been sliced.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7mEptL7eEesPDxhhTugJrOy_XmrNz2p3xmJBWDymsllMTkeqvQTN5Ye64Xhv9OwtvHVe-9GzxWfpXyEFOIPCvP0ef4KnjsnaPE4NhrAj7nJR8YHB7JMgXgT9g33tOZCYyERouHkJ4BA/s1600/IMG_1329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7mEptL7eEesPDxhhTugJrOy_XmrNz2p3xmJBWDymsllMTkeqvQTN5Ye64Xhv9OwtvHVe-9GzxWfpXyEFOIPCvP0ef4KnjsnaPE4NhrAj7nJR8YHB7JMgXgT9g33tOZCYyERouHkJ4BA/s400/IMG_1329.JPG" width="300" /></a></div>
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<div style="text-align: center;">
If you like onions like we do, slice up an onion<br />
and add to the cucumbers.<br />
Pour white vinegar to cover the raw cucumbers.<br />
Sprinkle a bit of black pepper in the batch.<br />
Cover and refrigerate for an hour or more.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwcn7Ym0-VoYhm-pk3DXrdiyp1MfVGQE5EUaR-o1rPNhgACFqjCC7-1_UkX2pUYVhE7SnVnSuaBC2YwdDj_O865OQZdpHZy4IjIW1TwDvD4dC_qMaHAsryOBoO3O_dKr7gxgcwDNcowbM/s1600/IMG_0544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwcn7Ym0-VoYhm-pk3DXrdiyp1MfVGQE5EUaR-o1rPNhgACFqjCC7-1_UkX2pUYVhE7SnVnSuaBC2YwdDj_O865OQZdpHZy4IjIW1TwDvD4dC_qMaHAsryOBoO3O_dKr7gxgcwDNcowbM/s400/IMG_0544.JPG" width="400" /></a></div>
These are so great and crunchy.</div>
<div style="text-align: center;">
We sprinkle a little salt on ours as we eat them<br />
and literally cannot stop!<br />
It's pickle mania!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Happy Summer!</div>
<div style="text-align: center;">
ENJOY!</div>
Charlotte Taylor Createshttp://www.blogger.com/profile/01633345548377633477noreply@blogger.com0tag:blogger.com,1999:blog-407692382605493965.post-81284013761343502222013-05-29T19:57:00.000-07:002013-05-31T15:01:59.720-07:00The Day all Cylinders Fired<div style="text-align: center;">
Is it the actual aging process,<br />
exhaustion or craziness from raising kids<br />
that makes you lose your mind?<br />
My mind is like an old PC most days<br />
that is churning and churning until it can<br />
pull up the information needed.<br />
Once in a while though, just once in a while,<br />
it clicks. Ideas come. I can recall a word<br />
I'm trying to say or actually remember<br />
my children's names.<br />
When these days come, you take heed my friend.<br />
Take heed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJMXj7xznu5P0tYqQKd7oRAauid8g3PJoPDK4_ek-iR8yJQ7TIhz78Ais1Ia58v9H0g5eS9Wym5BaLNmgGT9MvPfMH1z2ZipuN0uu10_FAg9aL-rz0R6TJ5fnZOtGgGHUaEbO0Wt-GWwY/s1600/DSC_5568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJMXj7xznu5P0tYqQKd7oRAauid8g3PJoPDK4_ek-iR8yJQ7TIhz78Ais1Ia58v9H0g5eS9Wym5BaLNmgGT9MvPfMH1z2ZipuN0uu10_FAg9aL-rz0R6TJ5fnZOtGgGHUaEbO0Wt-GWwY/s640/DSC_5568.JPG" width="640" /></a></div>
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</div>
<div style="text-align: center;">
Our family recently celebrated Memorial Day,</div>
<div style="text-align: center;">
as most all of America did by cooking out.</div>
<div style="text-align: center;">
The hubby and I, along with the girls,</div>
<div style="text-align: center;">
were off of work and out of school.</div>
<div style="text-align: center;">
We were so excited that we planned a full menu. </div>
<div style="text-align: center;">
The grill was getting fired up and</div>
<div style="text-align: center;">
a few new recipes were about to be devoured.</div>
<div style="text-align: center;">
As with most other times when we crank up the grill,</div>
<div style="text-align: center;">
my mountain man makes a plea for</div>
<div style="text-align: center;">
any and everything grill-able</div>
<div style="text-align: center;">
to be brought forth so that </div>
<div style="text-align: center;">
the heavenly perfume of charcoal grilling</div>
<div style="text-align: center;">
can overtake every morsel of food we have.</div>
<div style="text-align: center;">
The man loves grilled food.</div>
<div style="text-align: center;">
Or is it just cow flesh.</div>
<div style="text-align: center;">
No, maybe it's just meat in general.</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWSar2PCaUSIwzYAn1CHzZquJJgHY9mGg9NBqUSspqIW9PCqkeY34Fy8KIAyadIRjvHV1Im2aI567doFeu9A3xHOFxtTTNM4URXAcuCw4XFpdi53RP06VeCAxaQY0coLiOev4vY9gkitU/s1600/DSC_5560.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWSar2PCaUSIwzYAn1CHzZquJJgHY9mGg9NBqUSspqIW9PCqkeY34Fy8KIAyadIRjvHV1Im2aI567doFeu9A3xHOFxtTTNM4URXAcuCw4XFpdi53RP06VeCAxaQY0coLiOev4vY9gkitU/s640/DSC_5560.JPG" width="640" /></a>And sometimes maybe, just maybe, <br />
all the cylinders in my brain fire <br />
and with a little thought and planning,<br />
we are able to pre-cook several meals<br />
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</div>
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</div>
worth of meat in one grilling! It's a win, win!<br />
<br />
On that fine Memorial Day, <br />
we cooked steak to consume for that meal<br />
and then threw on some hot dogs<br />
and burgers for another meal.<br />
Unbeknownst to me, the next day would be<br />
National Hamburger Day! So perfectly fitting.<br />
And voila, we pull out the hamburgers<br />
and mom is a hero.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrxKGenUE2NTzhFbLBwkTy3cb_rRwwQyjHxPNA2BXuSg4dA5eSMt3NUCXtcYDM3GtbmmVh9RovDs3F8udLDVo-Ovvx3wu5-kVFlaJpMykb72Z43flQzGSbt3tFwOSnJV_9W7X2C_Ovd8Q/s1600/DSC_5562.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="417" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrxKGenUE2NTzhFbLBwkTy3cb_rRwwQyjHxPNA2BXuSg4dA5eSMt3NUCXtcYDM3GtbmmVh9RovDs3F8udLDVo-Ovvx3wu5-kVFlaJpMykb72Z43flQzGSbt3tFwOSnJV_9W7X2C_Ovd8Q/s640/DSC_5562.JPG" width="640" /></a></div>
I know you've heard it a million times<br />
and HALF a million times from me,<br />
but these REALLY ARE<br />
the best <strike>homemade</strike> burgers<br />
we've ever had!<br />
<br />
But first, a little sauce.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHMOpIa5z1mtKBre0TqJTq1tYN4Tex11TKh34inb-k80-yYIqIuTa0V_ix2hk_2jEdxDgrxWgtOz-QwH6rlpz5YuvSNdV9K5JMGUAeNHHdYgZ4C5ye8uWpj_mMwrcu7bFJph6WIAyx8hE/s1600/DSC_5558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHMOpIa5z1mtKBre0TqJTq1tYN4Tex11TKh34inb-k80-yYIqIuTa0V_ix2hk_2jEdxDgrxWgtOz-QwH6rlpz5YuvSNdV9K5JMGUAeNHHdYgZ4C5ye8uWpj_mMwrcu7bFJph6WIAyx8hE/s640/DSC_5558.JPG" width="420" /></a><br />
I came across a whiskey sauce recipe<br />
and with it the hamburger patty instructions.<br />
The sauce is what originally<br />
caught my attention, but it also said<br />
to put one shot of the whiskey into<br />
the meat before making the patties.<br />
Ok. Why not.<br />
Maybe that's part of the secret?!<br />
I'm not sure. Prepare the patties however you like,<br />
but this sauce, oh. my. goodness. Yum!<br />
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Whiskey Sauce. Eee-gasp...yes, it's a whiskey sauce.<br />
And you'll want to slather it on <b>everything. </b><br />If you're a fan of the Jack Daniels line at Chili's - here's your ticket.<br />
This sauce would be great on steaks and chicken<br />
not just burgers.<b><br /></b><br />
<br />
<b><u>WHAT YOU NEED:</u></b><br />
1 cup dark brown sugar<br />
1/2 cup <i>good</i> whiskey<br />
1/2 cup soy sauce<br />
1/2 cup catsup (or less)<br />
1 tablespoon steak sauce (we used A-1)<br />
1 tablespoon Sriracha hot sauce<br />
(IF you're brave, <b><i>we</i></b> used 2 teaspoons)<br />
3 teaspoons apple cider vinegar<br />
2 teaspoons bacon grease<br />
2 teaspoons garlic powder<br />
1 teaspoon onion powder<br />
1 teaspoon paprika<br />
pinch of cayenne pepper<br />
<i>(Makes about 2 cups)</i><br />
<br />
<div style="text-align: center;">
<u><b>WHAT TO DO:</b></u></div>
<div style="text-align: center;">
Combine all ingredients in a medium
size saucepan. </div>
<div style="text-align: center;">
Simmer until slightly thickened </div>
<div style="text-align: center;">
over medium-low heat for
about 5 minutes. </div>
<div style="text-align: center;">
Stirring frequently with a wire whisk.<br />
Store in a jar or sealed container <br />
and refrigerate until ready to <strike>drink</strike> use.</div>
<br />
Who knew a sauce could throw something<br />
over the top. Who knew. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1edYs34zxxX_Qpzbuz7I29Gc-v1qVG-w4Db9k5AhsmmPQikv2Uelo5bZwzfCu7heoIwOgFLspG9FAAp49A9DHezs09fzTeA6BONNgoOu_rWX9kpIcckx1Z4DmAsHSkGdkqzBPsL3jWQ0/s1600/DSC_5561.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1edYs34zxxX_Qpzbuz7I29Gc-v1qVG-w4Db9k5AhsmmPQikv2Uelo5bZwzfCu7heoIwOgFLspG9FAAp49A9DHezs09fzTeA6BONNgoOu_rWX9kpIcckx1Z4DmAsHSkGdkqzBPsL3jWQ0/s640/DSC_5561.JPG" width="640" /></a></div>
Cook you a burger, add some bacon, grilled onions<br />
and drizzle this sauce over it - and, BAM!<br />
Awesomeness.<br />
<br />
ENJOY!</div>
Charlotte Taylor Createshttp://www.blogger.com/profile/01633345548377633477noreply@blogger.com0