tag:blogger.com,1999:blog-80251849179775086652024-03-01T16:06:43.545-09:00Cheese with NoodlesWelcome! At Cheese with Noodles, you'll find a great collection of generally easy to make, easy to like recipes.Cheese with Noodleshttp://www.blogger.com/profile/15526979008543183511noreply@blogger.comBlogger350125tag:blogger.com,1999:blog-8025184917977508665.post-6889692892878991452018-12-28T18:52:00.000-09:002018-12-28T18:52:00.202-09:00Hamburger SeasoningThis is a slightly altered version of <a href="http://www.geniuskitchen.com/recipe/emerils-burger-seasoning-382944?ftab=reviews#activity-feed">Emeril's Burger Seasoning</a>. I used
half the amount of cayenne (you could double it if you want it spicier)
and substituted some of the regular paprika for smoked paprika to give
it a little something extra. You can use this seasoning in any burger
recipe- beef, turkey, or veggie. Use a tablespoon per pound of meat.<br />
<div>
</div>
<div>
<b>Hamburger Seasoning</b></div>
<div>
</div>
<div>
2 Tbsp table salt</div>
<div>
2 Tbsp paprika</div>
<div>
2 Tbsp garlic powder</div>
<div>
1 Tbsp onion powder</div>
<div>
2 tsp ground mustard</div>
<div>
1 tsp smoked paprika</div>
<div>
1 tsp black pepper</div>
1/2 tsp cayenne pepper<br /><div>
</div>
<div>
Place
everything into a jar, put on lid, and shake to combine. Use 1
tablespoon of seasoning mixture per pound of meat. Just mix it into the
meat and prepare the burgers however you usually do.</div>
<div>
</div>
Cheese with Noodleshttp://www.blogger.com/profile/15526979008543183511noreply@blogger.com3tag:blogger.com,1999:blog-8025184917977508665.post-26286657228670416222018-12-10T18:55:00.000-09:002018-12-10T18:55:00.255-09:00Candy Cane Crunch<div>
You have to try these if you like Rice Krispie treats and
peppermint! The base recipe for this is from Buns In My Oven. I saw it last summer and thought it looked so pretty, but thought it could
really use some peppermint! Because I added candy canes, I changed the
name to Candy Cane Crunch. I also added vanilla extract to the
marshmallow mixture (something I always do with Rice Krispie treats) and
a slightly larger pan so they wouldn't be so incredibly thick.</div>
<div>
</div>
<div>
They
turned out really nicely. My husband is not a huge peppermint fan, but
he liked them anyway. These are a great little break from all the
cookies at Christmastime. I made them for the first time last year, but
I'm sure we will have them again many times in the future.</div>
<div>
</div>
<div>
If
you want them super pepperminty, buy mint M&Ms. That's what I used
this time and they were really good, but I think next time I will try
plain Christmas colored ones. You could even add 1/2 tsp or so of
peppermint extract to the marshmallow mixture and use mint M&Ms if
you really want a peppermint blast, but I thought my beloved would
complain about eating toothpaste if I did that. As is, it was really
nice having the mintyness offset by the vanilla and cereal flavors.</div>
<div>
</div>
<div>
Quick
Note: Chop the candy canes roughly. They don't need to be obliterated
into candy cane dust, but you don't want giant chunks that will be
unpleasant to bite into.</div>
<div>
</div>
<div>
<b>Candy Cane Crunch</b></div>
<div>
</div>
1/4 C salted butter<div>
10 oz mini marshmallows</div>
<div>
1 tsp vanilla extract</div>
<div>
6 C Rice Chex</div>
<div>
3/4 C Christmas colored M&Ms, divided</div>
<div>
8 crushed mini candy canes, divided</div>
<div>
2 Tbsp Christmas colored round sprinkles, divided</div>
<div>
</div>
<div>
Line a 7 by 11 pan with parchment paper. Get your cereal, candies, and sprinkles measured out.</div>
<div>
</div>
<div>
Place
butter in a large pot and heat over medium-low until melted. Add
marshmallows and stir constantly until they're completely melted.
Remove from heat and stir in the vanilla extract, then stir in the
cereal until it's well coated. Add 1/2 C of the M&Ms, 3/4 of the
crushed candy cane, and 1 Tbsp of the sprinkles. Stir until the candy
and sprinkles is evenly distributed. Immediately press the cereal
mixture into the parchment paper lined pan. Sprinkle with the reserved
candy and sprinkles, then press the toppings down firmly with your
hands, keeping a layer of parchment paper between the bars and your
hands so it doesn't stick.</div>
<div>
</div>
<div>
Let the bars sit for 2 hours before cutting them into bars.</div>
<div>
</div>
<div>
Yield: About 20 bars</div>
<div>
<br /></div>
Cheese with Noodleshttp://www.blogger.com/profile/15526979008543183511noreply@blogger.com0tag:blogger.com,1999:blog-8025184917977508665.post-86347694053527130072018-12-01T19:30:00.000-09:002018-12-01T19:30:00.317-09:00Slow Cooker Tomato Basil Tortellini Soup aka Christmas Soup<div style="background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;">This
is one of our favorite soups and I've made it several times, usually
2-3 times a year, which is a lot for me. We call it Christmas Soup in December because of the colors and my fondness for holiday themed everything, but we love eating it the rest of the year, too. The soup is rich and
delicious, easy to make, and makes a ton! It is originally from <a href="https://www.cookingclassy.com/slow-cooker-creamy-tomato-basil-tortellini-soup/">Cooking Classy</a>, but I've changed it some by leaving out the sugar, increasing
the amount of cream slightly (what am I going to do with 1/4 C leftover
cream?), and using beef broth because that tastes better. Feel free to
use vegetable broth if you're a vegetarian, though. I also choose to
cook the tortellini separately so they don't get soggy when you have the
leftovers. You can also toss in a parmesan rind if you have one (remove
it before blending!) and garnish the individual bowls of soup with
grated parmesan.</span></span></div>
<div style="background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">If
you're really in a hurry, you could use baby carrots, a quartered
onion, whole peeled garlic cloves, and skip the step where you saute the
vegetables. You could also use 2 or 3 tsp dried basil added at the
beginning instead of fresh at the end, but of course the fresh basil is
pretty tasty.</span></span><span class="im"><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></span><br />
<span class="im"><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></span></div>
<span class="im"><div style="background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;">I have frozen it quite successfully as well, just add the tortellini right before the individual bowls go into the freezer.</span></span></div>
<div style="background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;"> <b> </b></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><b>Slow Cooker Tomato Basil Tortellini <span class="m_-4631260079731653065gmail-m_1050899851149955002gmail-m_2863469712829111263m_6068769363527000326gmail-il">Soup</span></b> </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"> </span></span></div>
</span><span class="im"></span><span class="im"><div style="background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;">2 Tbsp butter</span></span></div>
</span><span class="im">
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: white; color: #222222; display: inline; float: none; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">2 C peeled, roughly chopped carrots</span></span></span><div style="background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;">1 onion, roughly chopped</span></span></div>
<div style="background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;">5 cloves garlic, chopped</span></span></div>
<div style="background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;">3 28 oz cans whole tomatoes, undrained</span></span></div>
<div style="background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;">1 quart beef broth</span></span></div>
<div style="background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;">1 tsp pepper</span></span></div>
<div style="background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;">4 bay leaves</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">parmesan rind (optional) </span></span></div>
<div style="background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;">salt to taste (I didn't have to add any)</span></span></div>
<div style="background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;">1 C cream</span></span></div>
<div style="background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;">1 lb refrigerated tortellini</span></span></div>
<div style="background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;">1 bunch fresh basil, cut chiffonade</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"> </span></span></div>
</span><span class="im"><div style="background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;">Melt
butter in a skillet. Add carrots and onion, and saute for a few
minutes until they start getting a little golden. Add garlic and saute
another minute or two, don't let the garlic change color. Transfer the
vegetable mixture to your slow cooker. Add tomatoes, beef broth, pepper,
and bay leaves.Cover and slow about 7 hours, until vegetables are
tender. This isn't really a recipe that can be overcooked, so let it
just keep doing its thing until you're ready to eat if the vegetables
get soft before you expect!</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"> </span></span></div>
</span><span class="im">
<div style="background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;">When it's dinner time, remove bay leaves (and parmesan rind if you added on) and puree <span class="m_-4631260079731653065gmail-m_1050899851149955002gmail-m_2863469712829111263m_6068769363527000326gmail-il">soup</span> with
immersion blender. Stir in cream. Taste and add salt if necessary.
Let it continue to cook while you prepare the tortellini.</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"> </span></span></div>
<div style="background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;">In
a separate pot, cook the tortellini according to the package
directions. Drain them and return them to the pot. Do not mix them
into the soup!</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"> </span></span></div>
<div style="background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;">When ready to serve, ladle <span class="m_-4631260079731653065gmail-m_1050899851149955002gmail-m_2863469712829111263m_6068769363527000326gmail-il">soup</span> into individual bowls, and top with a few tortellini and a sprinkle of basil.</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"> </span></span></div>
<div style="background-color: white; color: #222222; font-family: arial,sans-serif; font-size: 12.8px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;">Yield: About 10 large servings </span></span></div>
</span>Cheese with Noodleshttp://www.blogger.com/profile/15526979008543183511noreply@blogger.com0tag:blogger.com,1999:blog-8025184917977508665.post-84526231359337319262018-11-15T09:54:00.000-09:002018-11-15T09:54:01.543-09:00Cranberry Salsa<span style="font-size: small;"><span style="font-family: inherit;">How? How have I not posted my recipe for cranberry salsa yet? It's so, so good. The original came from a friend's sister about 8 years ago, but I have tinkered with it substantially over the years to make it just right. I make it almost every Thanksgiving/Christmas. </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;">This <span class="il">salsa</span> is really good, and rather unique. It's sweet and tart, but also a little spicy and on the savory side. It's actually kind of hard to describe, but I love it, and most of the women who have tried it love it as well. For some reason most guys don't like it, but I did bring it to a potluck the other day and one guy came up to me to tell me that he loved it, so there are obviously exceptions!</span></span></div>
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;"> </span></span></div>
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;">I always serve this <span class="il">salsa</span> with tortilla chips, but think it would also be great served over cream cheese with crackers, in the style of the traditional low effort but mind blowingly tasty cream cheese and jalapeno jelly appetizer. It would also be an interesting alternative to <span class="il">cranberry</span> sauce at Thanksgiving or on turkey sandwiches. It would also be a good appetizer recipe to make if you expect vegan guests and want something different from regular salsa.</span></span></div>
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;"> </span></span></div>
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;">Quick Note: The onion can get very overwhelming in this <span class="il">salsa</span>, you really do not want very much. A quarter of a small onion doesn't sound like a lot, but stick with that amount, at least the first time you make it! Also, don't just dump everything into the food processor at once or you risk over processing the cilantro and <span class="il">cranberries</span>.</span></span></div>
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<b><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></b></div>
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<b><span style="font-size: small;"><span style="font-family: inherit;"><span class="il">Cranberry</span> <span class="il">Salsa</span></span></span></b></div>
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;"> </span></span></div>
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;">leafy parts of 1 bunch of cilantro</span></span></div>
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;">12 oz <span class="il">cranberries</span>, rinsed and any icky ones picked out</span></span></div>
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;">1 granny smith apple</span></span></div>
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;">1/4 small red onion (take the "small" part to heart!)</span></span></div>
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;">1 jalapeno, veins and seeds removed</span></span></div>
<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: inherit;">3 Tbsp lime juice</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">2/3 C sugar</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"> </span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Pulse cilantro in a food processor and then dump it into a large bowl. Add <span class="il">cranberries</span> to food processor and pulse until they're finely chopped. Add to the bowl with the cilantro. Cut apple, onion, and jalapeno into large chunks and place in food processor with lime juice. Pulse until as chopped up as you'd like. Add to bowl with the cilantro and <span class="il">cranberries</span>, then stir in sugar.</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"> </span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Let <span class="il">salsa</span> sit in the fridge for a few hours before serving so the flavors can marry, then serve with tortilla chips.</span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"> </span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Yield: about 3 cups of <span class="il">salsa</span></span></span></div>
Cheese with Noodleshttp://www.blogger.com/profile/15526979008543183511noreply@blogger.com0tag:blogger.com,1999:blog-8025184917977508665.post-35016581891524078882018-11-07T10:27:00.000-09:002018-11-07T10:27:14.101-09:00From Scratch Tuna Casserole<span style="background-color: white; color: #222222; display: inline; float: none; font-family: "arial" , sans-serif; font-size: 12.8px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">I came upon this tuna casserole recipe on <a href="https://www.bbcgoodfood.com/recipes/9649/tuna-pasta-bake">BBC Good Food</a> a while back and decided to give it a whirl. Tuna casserole is my go to "sick food" when I have a bad cold or something. It's just cozy, I guess! My husband is usually the one who ends up making it and he's made this for me a few times now.</span><br />
<span style="background-color: white; color: #222222; display: inline; float: none; font-family: "arial" , sans-serif; font-size: 12.8px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span>
<span style="background-color: white; color: #222222; display: inline; float: none; font-family: "arial" , sans-serif; font-size: 12.8px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">This recipe is a little different from the norm because you make an actual sauce instead of using a can of cream of blank soup, and it uses corn instead of peas. You can definitely use peas instead, though, or go on and add 8 oz of them in addition to the corn, why not? </span><br />
<span style="background-color: white; color: #222222; display: inline; float: none; font-family: "arial" , sans-serif; font-size: 12.8px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span>
<span style="background-color: white; color: #222222; display: inline; float: none; font-family: "arial" , sans-serif; font-size: 12.8px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">My version is pretty loyal to the original, but I add garlic and cut the cheese into cubes instead of shredding it. Shredded cheddar kind of disappears into the casserole, but cubes give you little pockets of melty cheesiness.</span><br />
<span style="background-color: white; color: #222222; display: inline; float: none; font-family: "arial" , sans-serif; font-size: 12.8px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span>
<span style="background-color: white; color: #222222; display: inline; float: none; font-family: "arial" , sans-serif; font-size: 12.8px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">For the pasta, you can use pretty much anything. I think of egg noodles as being the traditional tuna casserole pasta, and that's very good, but it's also good with macaroni, penne, fusilli, shells, or other short shapes. I'd stay away from something long like spaghetti or very tiny like orzo, but pretty much anything else is good. Whole wheat pasta works nicely, too. </span><br />
<br />
<span style="background-color: white; color: #222222; display: inline; float: none; font-family: "arial" , sans-serif; font-size: 12.8px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">If you're looking for a decent whole wheat pasta option, I have tried a lot of them and the company Bionaturae makes by far the best. Many of the other brands are pretty gross. DeLallo makes pretty good whole wheat pasta as well, but Bionaturae tastes almost like regular white pasta. I've taken to ordering bulk packs of 6 lbs of Bionaturae on Amazon because only one local store sells it, they only have penne, and it's $4 a pound at the store.</span><br />
<br />
<b><span style="background-color: white; color: #222222; display: inline; float: none; font-family: "arial" , sans-serif; font-size: 12.8px; font-style: normal; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">From Scratch Tuna Casserole</span></b><br />
<br />
<span style="background-color: white; color: #222222; display: inline; float: none; font-family: "arial" , sans-serif; font-size: 12.8px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1 lb short pasta of your choice</span><br />
<span style="background-color: white; color: #222222; display: inline; float: none; font-family: "arial" , sans-serif; font-size: 12.8px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">8 oz frozen corn</span><br />
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4 Tbsp butter</div>
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2 cloves garlic, minced</div>
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4 Tbsp flour</div>
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2 1/2 C milk</div>
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1 tsp salt</div>
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1/2 tsp pepper</div>
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10 oz cubed cheddar</div>
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1/4 C minced fresh parsley</div>
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2 cans <span class="il">tuna</span>, drained</div>
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Preheat oven to 350. Grease a 9 by 13 dish and set aside</div>
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Boil pasta in salted water and add the frozen corn when the pasta is 2 or 3 minutes from being done. When the pasta is a little less cooked than you'd prefer (it will continue cooking in the oven), drain it. </div>
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While the noodles cook, melt the butter in a small saucepan over medium and add garlic. Saute the garlic for a minute or so, but don't let it brown. Increase the heat to medium-high, add the flour and saute for a couple minutes longer, until you have a nice, smooth roux. Pour in the milk 1/4 C at a time for the first cup, stirring well after each addition until the sauce is completely smooth. After the first cup of milk has been added, you should be able to add the rest of the milk all at once. Cook, stirring constantly, until the sauce comes to a simmer and thickens. Continue cooking and stirring for 2 or so minutes longer. Remove pan from heat and add the salt and pepper.</div>
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Stir sauce into cooked noodles. Stir in <span class="il">tuna</span>, parsley, and cheese cubes. Taste and add more salt and pepper if needed.</div>
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Spread pasta in greased baking dish. Bake 20-30 minutes, until hot and golden on top.</div>
Cheese with Noodleshttp://www.blogger.com/profile/15526979008543183511noreply@blogger.com1tag:blogger.com,1999:blog-8025184917977508665.post-65088962548039940422018-10-28T18:47:00.000-08:002018-10-28T18:47:00.210-08:00Dill Dip for Veggies<div>
I already have a <a href="http://cheesewithnoodles.blogspot.com/2011/09/dilly-dip.html">dill dip </a>on my blog (one of the first recipes I
ever shared!), but it calls for Beau Monde seasoning, which I did not
have. Instead, I found <a href="https://www.rachelcooks.com/2017/01/06/dill-vegetable-dip-skinny/">this recipe</a> on the blog Rachel Cooks
and had it all stirred up in just a couple of minutes. My version uses
sour cream instead of Greek yogurt because it's what I had, and I used
different amounts of most of the seasonings so it would suit our
tastes. I also added a little apple cider vinegar to give it a bit of a
tang. The sour cream I used was organic and for some reason it's not
as sour as regular sour cream, so you may want to taste the dip before
adding the vinegar, or just add 1 tsp to start with. Lemon juice would
be fantastic as well, but I had just made Lemon Chive Dip the week
before and wanted something different. </div>
<div>
</div>
<div>
This dip tasted good, but average when I put it in the fridge. After it spent a few hours in there, though, the flavor was completely transformed into something out of this world amazing. I won't even bother with the Dilly Dip recipe anymore because this one is so incredibly good. The vinegar thins it a little bit so it would work great as a salad dressing, too. </div>
<div>
<b> </b></div>
<div>
<b>Dill Dip for Veggies</b></div>
<div>
</div>
1 C sour cream<br />
<div>
1/4 C mayo</div>
<div>
2 tsp dried dill</div>
<div>
1 tsp dried parsley</div>
<div>
1/2 tsp salt</div>
<div>
1/4 tsp pepper</div>
<div>
1/4 tsp garlic powder</div>
<div>
1/4 tsp onion powder</div>
<div>
2 tsp apple cider vinegar</div>
<div>
</div>
<div>
Mix together all ingredients in a bowl. Refrigerate for several hours before serving so the flavors can marry.</div>
<div>
</div>
<div>
Yield: 1 1/4 cup</div>
Cheese with Noodleshttp://www.blogger.com/profile/15526979008543183511noreply@blogger.com0tag:blogger.com,1999:blog-8025184917977508665.post-12340239884677734052018-10-21T20:16:00.003-08:002018-10-21T20:16:57.661-08:00Bacon Pumpkin Soup<div style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
This is the best pumpkin soup I've ever made! I've tried a few over the years, but it's been a while because they've all been pretty disappointing. My husband and I both really enjoyed this one, though. It's a little sweet since pumpkin is sweet, but does not taste like dessert. It's just all around delightful and nice and creamy without being too heavy, and of course the bacon crumbles make it extra yummy.</div>
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</div>
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The recipe comes from the blog <a href="https://www.spendwithpennies.com/pumpkin-soup/">Spend with Pennies</a>. My only changes (other than to make a much larger batch) had to do with the preparation, a couple small changes with the seasonings, and I added soy sauce to boost the umami flavor. It does not taste like soy sauce, of course- you can't identify the flavor as soy sauce at all.</div>
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</div>
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I served the soup with baked butter herb chicken and steamed green beans. The chicken was just something I tossed together- chicken breasts cut down the middle and topped with butter mixed with dried herbs, a little mustard powder, onion powder, garlic powder, salt, pepper, and paprika, then baked in a greased pan at 350 until cooked through. It all made for a very tasty, perfect autumn dinner.</div>
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</div>
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Below, I wrote you can use either 1/4 or 1/2 tsp nutmeg. I used the smaller amount because I didn't want to be punched in the face with nutmeg, but next time I'll try using 1/2 tsp because the nutmeg was quite subtle and I think it would work just fine to use the full amount. I also used half and half instead of cream because the store was out of cream, and it turned out really great that way. Next time I'll probably use cream, because why not?</div>
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</div>
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I took a bit of a gamble on us liking it because I quadrupled the recipe! My husband and I are expecting our first child soon and I've been stockpiling food in our freezer, I thought this one would freeze well and be super cozy to enjoy after our baby arrives. It also only takes, maybe 5 more minutes to make a quadruple recipe, since all you have to do is roughly chop some extra veggies. You don't have to make them small since they will be blended.</div>
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</div>
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One last thing- I'd like to add that you could easily do this in the slow cooker or Instant Pot. I would have done that if my Instant Pot wasn't being used for something else already when I made this soup. We really need to get another one! Anyway, if you decide to do it in a slow cooker, you could just skip the step of sauteeing the veggies and just add everything except the half and half/cream and cooked bacon to the crock and cook it until the veggies are tender, then proceed with the recipe. If you go the Instant Pot route, you should probably only try it if you have the larger 8 quart model. Saute the veggies in the bacon grease on the saute setting, then add the remaining ingredients except the half and half/cream and cooked bacon, then put on the lid, seal it, and cook on Manual for probably 30 minutes. A quick pressure release should be fine, then proceed with the rest of the recipe.</div>
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</div>
<div style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<b>Bacon Pumpkin Soup</b></div>
<div style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
</div>
<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-family: Arial, Helvetica, sans-serif; font-size: x-small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">8 oz bacon</span><div style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
2 large onions, peeled and chopped roughly</div>
<div style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
2 C peeled and roughly chopped carrots</div>
<div style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
4 cloves garlic, peeled and crushed</div>
<div style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
4 tsp brown sugar</div>
<div style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
10 C chicken broth</div>
<div style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
4 16 oz cans pumpkin (not pumpkin pie filling, the only ingredient should be pumpkin)</div>
<div style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
4 Tbsp soy sauce</div>
<div style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
2 tsp dried parsley</div>
<div style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
1 tsp salt, plus more to taste (depends on how salty your chicken broth is)</div>
<div style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
1 tsp dried thyme</div>
<div style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
1/2 tsp pepper</div>
<div style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
1/4 to 1/2 tsp nutmeg, depending on how much you like it- I used the lesser amount</div>
<div style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
6 bay leaves</div>
<div style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
2 C half and half or cream</div>
<div style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
</div>
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Set oven to 400 degrees. Line a rimmed baking sheet with foil, being sure to cover the sides of the sheet with foil. Evenly spread out the bacon and bake until crisp to your liking and the fat has rendered out. Remove bacon, pat off grease, crumble, and refrigerate. Pour the grease (you want about 1/4-1/3 C, this isn't an exact science) into a large pot. </div>
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</div>
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Heat pot over medium and add onions, carrots, and garlic. Saute until the veggies begin to soften and turn lightly golden, about 10 minutes. Add brown sugar and cook another minute. Immediately stir in broth, then all the remaining ingredients except the cream and crumbled bacon.</div>
<div style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
</div>
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Bring soup to a boil, then reduce heat to medium-low, cover, and simmer for an hour, stirring occasionally.</div>
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</div>
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After an hour has passed and the veggies are completely soft, remove the bay leaves, puree the soup well with an immersion blender, stir in the cream or half and half, add salt to taste, and serve with a sprinkle of crumbled bacon.</div>
<div style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
</div>
<div style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
Yield: About 14 approximately 2 C servings </div>
Cheese with Noodleshttp://www.blogger.com/profile/15526979008543183511noreply@blogger.com0tag:blogger.com,1999:blog-8025184917977508665.post-32982896523933722742018-10-17T08:31:00.000-08:002018-10-21T20:17:19.116-08:00Cheater's Chicken Noodle Soup<div>
<span style="font-size: small;"><span style="display: inline; float: none; text-decoration-color: initial; text-decoration-style: initial;">Why
is chicken noodle soup so good? Growing up, I never had it while sick,
so I don't associate it with it making me feel better, but I do really
like it. It's so homey and warming and delicious. My favorite is
chicken soup made with both the chicken broth and noodles made <a href="http://cheesewithnoodles.blogspot.com/2011/09/chicken-noodle-soup.html">from scratch</a>, but that takes quite a bit of time and work. This recipe is
pretty low maintenance and still very good.</span></span></div>
<span style="font-size: small;">
<span style="display: inline; float: none; text-decoration-color: initial; text-decoration-style: initial;"></span></span><br />
<div>
<span style="font-size: small;"><span style="display: inline; float: none; text-decoration-color: initial; text-decoration-style: initial;"><span style="display: inline; float: none; text-decoration-color: initial; text-decoration-style: initial;"> </span></span></span></div>
<span style="font-size: small;"><span style="display: inline; float: none; text-decoration-color: initial; text-decoration-style: initial;">
This
is sort of a copycat Campbell's chicken noodle soup recipe, except it
has veggies because veggies are great! I always make canned chicken
noodle soup with half the amount of water because I like the broth being
really rich and savory, so I added chicken soup base (Better Than
Bouillon brand) and some cornstarch. The cornstarch does not make it
thick, it just gives it a tiny bit more substance. It doesn't register
as, "Wow, this sure is thick!" or anything. It's also pretty heavy on
the noodles, which works for me, because the noodles are the best part!</span></span><br />
<div style="text-decoration-color: initial; text-decoration-style: initial;">
<span style="font-size: small;"> </span></div>
<div style="text-decoration-color: initial; text-decoration-style: initial;">
<span style="font-size: small;">You
can add more carrots if you want. I love carrots, but feel like they
make broth very sweet so don't add many. If you don't mind it being a
tiny bit sweet, double the carrots.</span></div>
<div style="text-decoration-color: initial; text-decoration-style: initial;">
<span style="font-size: small;"> </span></div>
<div style="text-decoration-color: initial; text-decoration-style: initial;">
<span style="font-size: small;">Quick
Note: This recipe makes a lot of soup. I made such a large batch
because I wanted to freeze it for lunches. You can halve the recipe if
you'd like, but since it's almost as easy to make the full recipe and it
freezes well, why not make the whole gallon?</span><br />
<span style="font-size: small;"> </span></div>
<div style="text-decoration-color: initial; text-decoration-style: initial;">
</div>
<div style="text-decoration-color: initial; text-decoration-style: initial;">
<span style="font-size: small;">Also, I know it's a weird step, but please do strain out the noodles (any chicken or veggies that come out with them is fine as well) before refrigerating, unless you like soggy noodles and not much broth. Just refrigerate the noodles separately from the liquid. When you're ready to reheat leftovers, you can scoop some noodles and some broth into your bowl and then reheat, no problem.</span><br />
<span style="font-size: small;"> </span></div>
<div style="text-decoration-color: initial; text-decoration-style: initial;">
</div>
<div style="text-decoration-color: initial; text-decoration-style: initial;">
<span style="font-size: small;">If you decide to freeze some soup, let it cool completely overnight in the fridge with the noodles separate, then recombine, portion out the soup into freezer containers, and freeze it immediately. Reheat the soup from frozen and it will be just fine. If you want to let the soup thaw before you reheat it, you'll need to freeze the noodles and liquid separately to avoid soggy noodles. </span></div>
<div style="text-decoration-color: initial; text-decoration-style: initial;">
<span style="font-size: small;"><br /></span></div>
<div style="text-decoration-color: initial; text-decoration-style: initial;">
<span style="font-size: small;"><b>Cheater's Chicken Noodle Soup</b></span><br />
<div>
<span style="font-size: small;"><br /></span></div>
<div>
<span style="font-size: small;">4 Tbsp butter</span></div>
<div>
<div style="background-color: white; text-decoration-color: initial; text-decoration-style: initial;">
<span style="font-size: small;">2 stalks celery, sliced</span></div>
<div style="background-color: white; text-decoration-color: initial; text-decoration-style: initial;">
<span style="font-size: small;">1 large carrot, peeled and sliced</span></div>
<div style="background-color: white; text-decoration-color: initial; text-decoration-style: initial;">
<span style="font-size: small;">2 onions, diced</span></div>
<div style="background-color: white; text-decoration-color: initial; text-decoration-style: initial;">
<span style="font-size: small;">4 cloves garlic, minced</span></div>
<span style="font-size: small;"><span style="background-color: white; display: inline; float: none; text-decoration-color: initial; text-decoration-style: initial;">4 quarts chicken broth</span></span><br />
<div style="background-color: white; text-decoration-color: initial; text-decoration-style: initial;">
<span style="font-size: small;">1 lb fettuccine or linguine noodles, broken into 1 inch pieces</span></div>
<div style="background-color: white; text-decoration-color: initial; text-decoration-style: initial;">
<span style="font-size: small;">2 chicken breasts, cleaned and chopped fairly small</span></div>
<div style="background-color: white; text-decoration-color: initial; text-decoration-style: initial;">
<span style="font-size: small;">chicken soup base to taste (I used 3 tablespoons)</span></div>
<div style="background-color: white; text-decoration-color: initial; text-decoration-style: initial;">
<span style="font-size: small;">1/2 tsp pepper</span></div>
<div style="background-color: white; text-decoration-color: initial; text-decoration-style: initial;">
<span style="font-size: small;">4 Tbsp cornstarch</span></div>
<div style="background-color: white; text-decoration-color: initial; text-decoration-style: initial;">
<span style="font-size: small;">1/2 C water</span></div>
<div style="background-color: white; text-decoration-color: initial; text-decoration-style: initial;">
<span style="font-size: small;"><br /></span></div>
<div style="background-color: white; text-decoration-color: initial; text-decoration-style: initial;">
<span style="font-size: small;">Melt
butter in a very large pot over medium, add all veggies except garlic
and saute until they begin to soften. Add garlic and saute another
minute. Add chicken broth. Cover. Simmer on medium for 30 minutes,
until veggies are completely tender. Add chicken and cook 10 minutes.
Taste and add chicken soup base if it needs to be saltier, as well as pepper. Add noodles, cover pot, reduce heat to medium low, and
simmer until cooked through , stirring occasionally. Make slurry with
cornstarch and water, pour into simmering soup and stir and cook for a
couple of minutes.</span></div>
<div style="background-color: white; text-decoration-color: initial; text-decoration-style: initial;">
</div>
<div style="background-color: white; text-decoration-color: initial; text-decoration-style: initial;">
<span style="font-size: small;">If you have leftovers (and you probably will), strain out the noodles before refrigerating and store the noodles and liquid separately so the noodles don't get soggy. </span></div>
</div>
<div style="background-color: white; text-decoration-color: initial; text-decoration-style: initial;">
<span style="font-size: small;"><br /></span></div>
<div style="background-color: white; text-decoration-color: initial; text-decoration-style: initial;">
<span style="font-size: small;">Yield: About a gallon of soup (8 or so large servings)</span></div>
</div>
Cheese with Noodleshttp://www.blogger.com/profile/15526979008543183511noreply@blogger.com0tag:blogger.com,1999:blog-8025184917977508665.post-81717640271037478372018-10-14T18:57:00.002-08:002018-10-14T18:57:39.268-08:00Green Chile Chicken<div style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
I made this chicken tonight and my husband and I both loved it. A little spicy from the cajun seasoning, a little creamy and tangy from the sour cream, and the chicken is nice and tender. It's based on the recipe over at <a href="http://wildflourskitchen.com/2016/12/08/creamy-green-chile-sour-cream-chicken-pressure-cooker/">Wildflour's Kitchen</a>, but I changed it significantly. This is one I will be making a lot!</div>
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Note that the amount of cajun seasoning you use will entirely depend on the brand and your own tastes, since there's a range of heat levels. </div>
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<b>Green Chile Chicken</b></div>
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<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-family: Arial, Helvetica, sans-serif; font-size: x-small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">4 large chicken breasts, cleaned and each sliced into two cutlets</span><div style="-webkit-text-stroke-width: 0px; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
3 Tbsp butter<br /><div>
cajun seasoning to taste</div>
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2 C water</div>
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1 Tbsp chicken bouillon base (Better Than Bouillon)</div>
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7 oz can diced green chiles</div>
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3 Tbsp cornstarch, dissolved in 1/4 C cold water</div>
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1 C sour cream</div>
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Melt butter over medium in a large nonstick skillet. Sprinkle cajun seasoning to taste on both sides of the chicken cutlets. Cook chicken until golden on both sides. Add water, chicken bouillon base, and green chiles, and bring to a simmer. Stir around a bit gently with tongs to disperse the chicken bouillon base. Cover, reduce heat to medium-low, and simmer for 10 minutes.</div>
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Remove chicken to a plate, and increase heat to medium-high. When liquid is simmering nicely, pour in the cornstarch-water slurry in a thin stream while stirring constantly. Simmer until sauce has thickened. Reduce heat to medium-low and stir in sour cream until smooth. Taste the sauce and add salt or more cajun seasoning if needed. Add chicken back to skillet, turn to coat, and warm through.</div>
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Yield: 4-6 servings </div>
Cheese with Noodleshttp://www.blogger.com/profile/15526979008543183511noreply@blogger.com0tag:blogger.com,1999:blog-8025184917977508665.post-52549736667092864582018-10-07T12:25:00.000-08:002018-10-07T12:25:08.251-08:00Pumpkin Chocolate Chip CookiesI made these for a friend's birthday when she requested chocolate chip cookies. We're well into autumn here in Alaska, so a pumpkin twist seemed nice! This recipe comes from the blog <a href="https://www.twotwentyone.net/pumpkin-chocolate-chip-cookies/">Two Twenty One</a>. Typical of me, I changed things a tiny smidge. The recipe says to mix the baking soda with a teaspoon of milk. That's something I'd never heard of, so I skipped that step and just added the baking soda with the dry ingredients and left out the milk. I also streamlined the prep a little.<br />
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These cookies are super fast and easy to make. No creaming ingredients together, no thinking ahead to take butter out of the fridge to soften. You end up with a batter rather than a dough and just plop dollops of batter on a cookie sheet instead of making balls. I used a 1 1/2 tablespoon cookie scoop to scoop the batter. Funny thing is the lady who wrote the recipe used the exact same scoop, but somehow got 6 more cookies? Not sure how that happened! Guess I just make big cookies. <br />
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We really liked these cookies. They are soft and cakey and pillowy, like blobs of the fluffiest pumpkin bread you've ever had, but studded with a rather obscene amount with chocolate chips. The cookies themselves are not excessively sugary, all things considered, but the chocolate chips bring the perfect amount of sweetness. They are also extremely cute, fat little things in the cheeriest shade of orange! Next time I'm going to experiment with using spelt flour, which bakes up lighter than whole wheat. I think the texture and flavor of spelt would mesh well with everything about this cookie.<br />
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<b>Pumpkin Chocolate Chip Cookies</b><br />
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1 C white sugar<br />
1 C canned pumpkin (not pumpkin pie filling)<br />
1/2 C canola oil <br />
1 tsp vanilla extract <br />
1 egg<br />
2 C flour<br />
2 tsp baking powder<br />
1 tsp baking soda<br />
1/2 tsp salt <br />
2 tsp cinnamon<br />
2 C chocolate chips<br />
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Mix together sugar, pumpkin, oil, vanilla, and egg until well combined. Add remaining ingredients, except chocolate chips. Mix until combined. Stir in chocolate chips.<br />
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Set batter aside to rest for 15 minutes.<br />
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Preheat oven to 350. Drop 1 1/2 tablespoon blobs of dough onto the prepared cookie sheets, leaving 2 inches between cookies. Bake until lightly golden, about 10-15 minutes, depending on your oven.<br />
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These are rather delicate cookies, so let them cool 15 minutes on the baking sheets before transferring them to cooling racks.<br />
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Yield: 2 1/2 dozen cookies<br />
<br />Cheese with Noodleshttp://www.blogger.com/profile/15526979008543183511noreply@blogger.com0tag:blogger.com,1999:blog-8025184917977508665.post-13837936704305143342018-10-04T21:53:00.002-08:002018-10-04T22:00:45.724-08:00Lemony Hummus Chicken<div style="background-color: white; color: #222222; font-family: "arial", "helvetica", sans-serif; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;">This sounds weird as anything, and I wasn't entirely sure what to expect, but my husband and I both loved it. I don't think I've ever eaten a piece of chicken so quickly! It's very moist and has a lot of lemon flavor. Who would have thought hummus and chicken would go together so well? Some of the hummus slides off the chicken and mixes with the lemon juice and makes a pan sauce. You will probably like this if you love hummus and lemon like we do!</span></div>
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<span style="font-size: small;">The original recipe is from <a href="https://www.allrecipes.com/recipe/235025/hummus-chicken/">AllRecipes</a>. I just changed it up a bit, most significantly by seasoning the chicken first and using more hummus and lemon juice.</span></div>
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<span style="font-size: small;"> </span></div>
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<span style="font-size: small;">I didn't measure the spices, just use your own judgment. The hummus I used is <a href="https://lillysfoods.com/">Lilly brand</a>, it's in the organic refrigerated section at the grocery store we shop at. It's good for this because it's thicker than most packaged hummus so it stays on top of the chicken better, and it has less oil/tahini than most so the finished dish isn't heavy. Each chicken breast has a quarter of the tub of hummus (about 3 servings), so it's good to use a hummus that isn't too rich. You could also definitely use the same amount of homemade hummus! I do make hummus often (and it freezes well), but made this rather impromptu for dinner one night and didn't want to take the time to make hummus from scratch first.</span></div>
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<span style="font-size: small;"> </span></div>
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<span style="font-size: small;"><b>Lemony Hummus Chicken</b></span></div>
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<span style="font-size: small;"> </span></div>
<span style="background-color: white; color: #222222; display: inline; float: none; font-family: "arial" , "helvetica" , sans-serif; font-size: small; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">4 large chicken breasts (2 to 2 1/2 lbs total)</span><br />
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<span style="font-size: small;">salt, pepper, and onion powder to taste</span></div>
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<span style="font-size: small;">12 oz tub of hummus (I used roasted garlic Lilly brand)</span></div>
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<span style="font-size: small;">juice of 1 lemon</span></div>
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<span style="font-size: small;">paprika to taste</span></div>
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<span style="font-size: small;"> </span></div>
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<span style="font-size: small;">Preheat oven to 450 and line a baking dish with foil. Grease the foil. Sprinkle both sides of the chicken generously with salt, pepper, and onion powder, and put in the baking dish. Spread the hummus evenly over the top of the chicken breasts, then squirt the lemon juice on top. Sprinkle with paprika to give it a little color.</span></div>
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<span style="font-size: small;"> </span></div>
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<span style="font-size: small;">Bake until the internal temperature reaches 165 degrees, about 30 minutes. Let the chicken rest for 5 minutes before serving with the pan sauce spooned on top.</span></div>
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<span style="font-size: small;"> </span></div>
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<span style="font-size: small;">Yield: 4 servings </span></div>
Cheese with Noodleshttp://www.blogger.com/profile/15526979008543183511noreply@blogger.com0tag:blogger.com,1999:blog-8025184917977508665.post-56299067651573004172018-09-30T09:58:00.000-08:002018-09-30T09:58:11.088-08:00Whole Grain, High Protein Cheese Muffins<div style="-webkit-text-stroke-width: 0px; color: #222222; font-family: arial, sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
This recipe comes from the blog Ben & Birdy, and she in turn got it from The Pioneer Woman. For once, I did not change anything about the recipe! I've had really good luck with recipes from that blog, so don't usually tinker with them excessively.</div>
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This was my first time using spelt flour. They also have whole wheat flour. I like the flavor and texture of whole grains, but believe me when I say they do not taste like they're made with whole grain flours and they are very moist, soft, cheesy, and delicious! I mean, there's twice as much cheese as flour, how could they not be moist and wonderful? My husband and I both loved them.</div>
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These muffins are exceptionally high in protein because whole grain flours have more protein than white and each muffin has a full serving of cheese, which is of course also full of protein. They also have fewer carbohydrates than most muffins since each muffin only has 2 tablespoons of flour, which is half a serving. You can either feel very virtuous while you devour your single muffin, or you can take it as your cue to eat a second muffin. Entirely up to you!</div>
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Our muffins sadly met with disaster when they were cooling and all but 1 ended up knocked on the floor, but we did enjoy the ones we ate and I can confirm the miracle survivor muffin reheated nicely in the toaster the next day!</div>
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<b>Whole Grain, High Protein Cheese Muffins</b></div>
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<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-family: arial, sans-serif; font-size: x-small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1 C spelt flour</span><div style="-webkit-text-stroke-width: 0px; color: #222222; font-family: arial, sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
1/2 C whole wheat flour</div>
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1 1/2 Tbsp sugar</div>
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1 Tbsp baking powder</div>
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1 tsp salt</div>
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1/2 tsp garlic powder</div>
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3 C shredded sharp cheddar (this is 3/4 lb- I used bagged cheese)</div>
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4 Tbsp butter</div>
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1/2 C buttermilk (I just mixed a teaspoon of vinegar with 1/2 C milk and let it sit for a few minutes)</div>
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1/2 C regular milk</div>
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1 egg</div>
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Preheat oven to 375 and grease a 12 hole nonstick muffin tin. These will probably stick badly to tin that is not nonstick! Set aside.</div>
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Stir together the dry ingredients, then stir in the grated cheese.</div>
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Melt the butter in a 2 cup glass measuring cup in the microwave, then add the buttermilk, regular milk, and egg. Beat with a fork until the egg is well mixed.</div>
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Pour the wet ingredients into the dry ingredients and stir just until well combined.</div>
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Divide batter evenly among the muffin tin wells and bake until golden and a toothpick comes out clean, about 17-22 minutes. These are very moist muffins because of the cheese so the toothpick may be a little wet looking, but clear-wet, not muffin batter-wet.</div>
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When muffins are done baking, let them sit for 10 minutes or so, then use a plastic knife to gently run a plastic knife around each muffin to loosen them from the tin. </div>
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Yield: 12 biscuits</div>
Cheese with Noodleshttp://www.blogger.com/profile/15526979008543183511noreply@blogger.com0tag:blogger.com,1999:blog-8025184917977508665.post-10206154016614825332018-09-23T17:23:00.000-08:002018-09-23T17:23:08.708-08:00Mini Baked Hamwiches<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">I've been making these for years, we just call them hamwiches. For some reason I love them, they're such cheerful little things. The original recipe is from the <a href="https://www.kingshawaiian.com/recipes/MiniBakedHamSandwiches#details">King's Hawaiian website</a>. I've changed it a bit, including cutting back on the butter substantially. </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">For the rolls, you can use a 12 pack of the stuck together King's Hawaiian rolls, or a store brand. They just need to be the rectangular stuck together kind, click on the recipe link above to see what I mean. I personally love the sweet Hawaiian rolls, but my husband prefers the kind that is not sweet. I am a nice person, so usually use the not sweet variety.</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><b>Mini Baked Hamwiches</b></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">12 pack of stuck together rolls</span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1/2 lb shaved ham</span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1/2 lb sliced cheddar</span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">4 T butter</span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1 1/2 t dried minced onion</span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1 1/2 t Worcestershire sauce</span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">1 1/2 T dijon mustard<br /> </span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Preheat oven to 350. Slice slab of rolls in half so you have 2 big halves, like a giant hamburger bun. Place the bottom half in a 9 by 13 baking dish. Top evenly with ham and cheese, then the top roll half. Melt butter in microwave. Stir in remaining ingredients. Spoon evenly over rolls. Bake until lightly browned. 15-20 minutes (mine took 20). Cut through sandwiches to separate. </span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;"><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span></span></span><br />
<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-family: arial, sans-serif; font-size: x-small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Yield: 4-6 main dish servings</span></span></span>Cheese with Noodleshttp://www.blogger.com/profile/15526979008543183511noreply@blogger.com0tag:blogger.com,1999:blog-8025184917977508665.post-9430227977134127252018-09-14T12:11:00.001-08:002018-09-14T12:11:30.672-08:00Raspberry Oatmeal Jammies/Copycat Franz Bakery Raspberry Oatmeal CookiesThe only packaged cookie I have ever liked other than Oreos or some of the Pepperidge Farm ones is these lightly cinnamon flavored, raspberry jam filled oatmeal cookies from Franz Bakery. I would buy about a pack a year, so it wasn't exactly a common indulgence. One day, it occurred to me to try to make them, I did a Google search, and ta da! Oatmeal Jammies from the blog <a href="https://bakeorbreak.com/2012/02/oatmeal-jammys/">Bake or Break</a>! I made them immediately, with a few fiddly little changes to the ingredient list and preparation.<br />
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Boy, are these good! Undoubtedly better than the packaged ones. They are chewy around the edges but soft in the middle, are a little caramelized from the dark brown sugar, have way more raspberry jam than the packaged ones, and have that perfect little hint of cinnamon. They're best the day they're made because the chewiness dissipates and the jam may start getting a wee bit soggy, but they're tasty regardless a couple of days later.<br />
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I've only made these once, but can tell they for sure will be made many more times. Next time I'm going to experiment with adding a teaspoon of baking powder just to see if they'll puff up a bit more, but really, they're pretty perfect as is! <br />
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<b>Raspberry Oatmeal Jammies</b><br />
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1 C salted butter, softened<br />
1 C dark brown sugar<br />
2 Tbsp white sugar<br />
2 eggs<br />
2 tsp vanilla extract<br />
1 1/2 C flour<br />
1 tsp baking soda<br />
1 tsp cinnamon<br />
3 C old fashioned oats<br />
about 1/2 C raspberry jam<br />
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Preheat oven to 350 and line baking sheets with parchment paper, set aside.<br />
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Cream together butter and sugars until fluffy, then beat in eggs and vanilla extract. In a separate bowl, whisk together flour, baking soda, and cinnamon. Mix into butter-sugar mixture in 3 additions. Add oats and mix just until everything is completely combined.<br />
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Make walnut sized dough balls and place them 2 1/2 inches apart on the prepared cookie sheets- this dough spreads come. Use your thumb to make an indentation in each dough ball. Don't press too hard because you want a cookie layer thick enough under the jam that the jam won't seep through! You can kind of shore up the dough around the indentation to keep the jam contained.<br />
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Spoon about a teaspoon of jam into each thumbprint.<br />
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Bake until cookies are golden around the edges, about 10-15 minutes, depending on your oven. They are a bit fragile, so let them cool for 20 minutes or so before moving them to cooling racks.<br />
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Yield: About 2 dozen cookiesCheese with Noodleshttp://www.blogger.com/profile/15526979008543183511noreply@blogger.com0tag:blogger.com,1999:blog-8025184917977508665.post-25645621932455856372018-09-09T18:18:00.000-08:002018-09-09T18:18:08.084-08:00Baked Ziti<div style="-webkit-text-stroke-width: 0px; color: #222222; font-family: arial, sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
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This is a really simple but delicious baked ziti recipe. Believe me when I say I've tried a lot of ziti recipes over the years and they've all been varying degrees of tasty, but this is our favorite for sure. I'm always looking for new recipes, but laid my baked ziti quest to rest after I first made this recipe four years ago! It's a bit unique in that all of the cheese (except for some mozzarella sprinkled on top) gets mixed in with the pasta. This both saves time with layering and makes sure each noodle is very cheesy! The nutmeg also gives it a really nice, subtle, slightly unexpected flavor. The sauce recipe itself is quite solid and is a good, basic sauce to serve over spaghetti.</div>
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Unfortunately, I cannot remember where the recipe came from originally, but I do know I've changed it substantially.</div>
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If you want to add a few minutes of prep time and make it more hearty, you can saute a pound of ground beef or turkey to start with, then add a finely diced onion and two cloves minced garlic to the browning meat in place of the onion and garlic powders, then continue making the sauce as written. </div>
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Quick Note: You can use any large, tube shaped pasta. For some reason it's really hard to find ziti around here! I've also started using mostly whole wheat pasta and finding whole wheat ziti is impossible. The recipe photo shows it made with whole grain penne.</div>
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<b>Baked Ziti</b></div>
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<i>sauce:</i></div>
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1 tsp onion powder</div>
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3/4 tsp garlic powder</div>
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28 oz can whole fire roasted tomatoes, blended</div>
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6 oz tomato paste</div>
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1 1/2 tsp dried basil</div>
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1/2 tsp salt</div>
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1/4 tsp pepper</div>
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1 lb ziti pasta</div>
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<i>cheese mixture:</i></div>
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1 lb ricotta cheese</div>
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3 C mozzarella, divided</div>
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1/2 C grated parmesan (optional)</div>
1 egg</div>
1/2 tsp nutmeg</div>
1/4 tsp black pepper </div>
1/2 tsp salt<br />
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Put all sauce ingredients in a pan and bring to a simmer. Reduce heat, cover with a splatter screen, and simmer about 20 minutes, stirring occasionally.<br />
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While sauce simmers, cook the ziti in salted water until just shy of al dente. It will continue cooking in the oven and you don't want it to get too soft.. </div>
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While the pasta cooks, stir together ricotta, 1 1/2 C mozzarella, the egg, and seasonings. Drain pasta and return to pot. Stir in cheese mixture. <br />
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Grease a 9 by 13 pan and spread half the pasta mixture in the pan. Spread half the sauce on top. Add remaining pasta, top with the rest of the sauce, then sprinkle the remaining cup of mozzarella on top. <br />
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Yield: 8 servings</div>
Cheese with Noodleshttp://www.blogger.com/profile/15526979008543183511noreply@blogger.com0tag:blogger.com,1999:blog-8025184917977508665.post-87746972211671922772018-08-29T21:09:00.000-08:002018-10-04T22:08:20.143-08:00Savory CornbreadHere's another cornbread recipe! The other <a href="http://cheesewithnoodles.blogspot.com/2016/11/yellow-cornbread.html">cornbread recipe</a> on my blog is just as good, but the sweet type. This one has no sugar at all and is a little smoky if you use bacon grease rather than butter. Unlike a lot of cornbread, this is not dry at all. It pairs very well with chili or as a topping for any casserole that calls for cornbread batter poured on top since it isn't sweet. I'll bet it would be very good dried and used for cornbread stuffing as well.<br />
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This recipe comes from <a href="https://www.southernplate.com/dixie-cornbread-go-dawgs/">Southern Plate</a>. My main change is to cut back on the buttermilk by 1/2 a cup, it just turns out too wet when I make it with the 2 C buttermilk described in the original. I also bake it at 350 instead of 450 and use a glass baking dish. The glass baking dish is because I don't have a cast iron pan, and the lowered temperature is because it bakes much more evenly at the lower temp.<br />
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I suppose I should add that if you want to get really picky, you should use white cornmeal instead of yellow. Apparently yellow cornmeal is a no no in southern cooking because livestock typically eat yellow corn. I, however, like the color of yellow cornmeal better and the brand I like only comes in yellow, so yellow it is.<br />
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Enjoy! <br />
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<b>Savory Cornbread</b><br />
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1 1/2 C fine cornmeal<br />
3 Tbsp flour<br />
1 tsp baking soda<br />
1 tsp salt<br />
1 1/2 C buttermilk<br />
1 egg<br />
2 Tbsp bacon grease or butter, melted<br />
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Preheat oven to 350 and grease a 7 by 11 baking dish. Set aside.<br />
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Stir together dry ingredients. Pour in buttermilk and egg, stir to combine, then stir in bacon grease until mixture is smooth. Pour into prepared baking dish.<br />
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Bake until golden and a toothpick inserted into the middle comes out clean, about 20 minutes.<br />
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Yield: 6 large servingsCheese with Noodleshttp://www.blogger.com/profile/15526979008543183511noreply@blogger.com0tag:blogger.com,1999:blog-8025184917977508665.post-89338200387963350102018-08-27T18:57:00.000-08:002018-08-29T21:12:38.981-08:00Chicken Scratch Seasoning & "Rotisserie" Baked Chicken Breasts<div style="background-color: white; color: #222222; font-family: "arial", sans-serif; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;">This is one of our favorite and most commonly made <span class="il">chicken</span> dishes. It really could not be any simpler to make and is shockingly delicious, considering how easy it is. Surely there are even easier <span class="il">chicken</span> recipes out there, but I don't bother making something easy if we don't also enjoy it. I'm not sure why exactly the <span class="il">chicken</span> is so good. The seasoning blend doesn't look particularly awe inspiring and the cooking method is very basic, but it really is very good. The paprika gives boring old boneless, skinless <span class="il">chicken</span> breasts a nice color, and the seasoning blend tastes makes the <span class="il">chicken</span> taste like somewhat spicy rotisserie <span class="il">chicken</span>.</span></div>
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<span style="font-size: small;">The cooking method is my own (if I can even call "bake with butter" my own method!), but the <span class="il">Chicken</span> <span class="il">Scratch</span> recipe comes from the blog <a href="https://www.southyourmouth.com/2011/11/pimping-on-budget-naked-chicken-tenders.html">South Your Mouth</a>. I changed it by using more black pepper, leaving out the white pepper (I hate white pepper), and leaving out the cayenne (didn't want it that spicy). I would like to experiment sometime with smoked paprika in place of regular paprika, and adding a tablespoon of chili powder. For now, I've always just made it as written below!</span></div>
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<span style="font-size: small;"><i><span class="il">Chicken</span> <span class="il">Scratch</span> Seasoning:</i></span></div>
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<span style="font-size: small;">1 1/2 Tbsp paprika</span></div>
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<span style="font-size: small;">1 1/2 Tbsp garlic powder</span></div>
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<span style="font-size: small;">1 Tbsp pepper</span></div>
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<span style="font-size: small;">1/2 Tbsp thyme</span></div>
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<span style="font-size: small;">1/2 Tbsp onion powder</span></div>
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<span style="font-size: small;"> </span></div>
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<span style="font-size: small;">Put everything in a jar, shake to mix, and store in the pantry.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6hfWNRhyphenhyphenQaHREqeRlPaNXtf9osC8-svN0h3ztStuwheFiLREyVb4H69eWYaa-8XAqR4V1HCOcSCQvwK2LxN9_OMPX0WmarJUYYCE-mqaBZehDz6kOqEM0_-OpLRczm4ngcDG_jK1_wDOr/s1600/DSCN3624.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6hfWNRhyphenhyphenQaHREqeRlPaNXtf9osC8-svN0h3ztStuwheFiLREyVb4H69eWYaa-8XAqR4V1HCOcSCQvwK2LxN9_OMPX0WmarJUYYCE-mqaBZehDz6kOqEM0_-OpLRczm4ngcDG_jK1_wDOr/s400/DSCN3624.JPG" width="400" /></a></div>
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<span style="font-size: small;"><i><span class="il">Chicken</span> <span class="il">Scratch</span> <span class="il">Chicken</span>:</i></span></div>
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<span style="font-size: small;"> </span></div>
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<span style="font-size: small;">cleaned boneless, skinless <span class="il">chicken</span> breasts or boneless, skinless thighs</span></div>
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<span style="font-size: small;">butter (1 tablespoon per <span class="il">chicken</span> breast/1 tablespoon per 2 <span class="il">chicken</span> thighs)</span></div>
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<span class="il" style="font-size: small;">chicken</span><span style="font-size: small;"> <span class="il">scratch</span> seasoning to taste</span></div>
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<span style="font-size: small;"> </span></div>
<span style="background-color: white; color: #222222; display: inline; float: none; font-family: "arial" , sans-serif; font-size: small; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Pick a metal baking dish big enough to hold all your <span class="il">chicken</span>. Put in the butter. Place the pan in oven and preheat to 350. As soon as the butter has melted, remove the pan from the oven and swirl around to coat the pan. Coat <span class="il">chicken</span> breasts on both sides with butter, and sprinkle both sides generously with <span class="il">chicken</span> <span class="il">scratch</span>. Rub the seasoning in a little bit. Arrange <span class="il">chicken</span> evenly in pan. Bake until <span class="il">chicken</span> is cooked through, between 20 and about 40 minutes, depending on the size of your <span class="il">chicken</span> pieces. Let rest for 5 minutes, then serve.</span><span style="background-color: white; color: #222222; display: inline; float: none; font-family: "arial" , sans-serif; font-size: 12.8px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span>Cheese with Noodleshttp://www.blogger.com/profile/15526979008543183511noreply@blogger.com0tag:blogger.com,1999:blog-8025184917977508665.post-27457347425470873962018-08-24T20:06:00.000-08:002018-08-24T20:06:00.150-08:00Pumpkin Mac & Cheese<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
This is definitely the healthiest <span class="il">mac</span> and <span class="il">cheese</span> on my blog. Whole wheat pasta, a whole can of <span class="il">pumpkin</span>, and less <span class="il">cheese</span> than most of my other recipes. It's also not as decadent as my other <span class="il">mac</span> and <span class="il">cheese</span> recipes, but is a great everyday meal! Who doesn't like a quick to make, creamy, <span class="il">cheesy</span> pasta dish? It also whips up in less than 20 minutes, which can't be said for that many other healthy-ish recipes.</div>
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The original recipe is from <a href="http://paulasplate.net/2014/10/pumpkin-macaroni-and-cheese.html">Paula's Plate</a>. I doubled it, added a little butter, changed the type of <span class="il">macaroni</span> to whole wheat, and significantly cut back on the amount of nutmeg because nutmeg overwhelms dishes so easily. I also added hot sauce and mustard to punch up the flavor a bit, plus mustard accentuates the cheesy flavor in mac and cheese. My method is also a tiny bit different.</div>
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Even though this is a really quick recipe, please do try it at least the first time with freshly grated <span class="il">cheese</span>. You can easily grate it (and stick some frozen veggies in the microwave to steam) while the <span class="il">macaroni</span> cooks. The powdery stuff on pre-grated <span class="il">cheese</span> may negatively affect the texture of the finished <span class="il">mac</span> and <span class="il">cheese</span>.</div>
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<b>Whole Wheat <span class="il">Pumpkin</span> <span class="il">Mac</span> & <span class="il">Cheese</span></b></div>
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<span style="background-color: white; color: #222222; display: inline; float: none; font-family: "arial" , sans-serif; font-size: 12.8px; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">2 1/2 C chicken broth (or veggie broth to make it vegetarian)</span><br />
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2 C milk</div>
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3 Tbsp butter</div>
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1 lb whole wheat <span class="il">macaroni</span> </div>
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16 oz can <span class="il">pumpkin</span> (not <span class="il">pumpkin</span> pie filling, only ingredient should be <span class="il">pumpkin</span>)</div>
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1/8th tsp nutmeg</div>
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2 tsp hot sauce (Tabasco or Frank's Red Hot, not something too over the top spicy)</div>
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1 Tbsp yellow mustard </div>
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2 C freshly grated sharp cheddar</div>
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1/2 C freshly grated parmesan</div>
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salt and pepper to taste</div>
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Pour broth, milk, and butter into a large nonstick skillet. Milk burns easily, so nonstick is very helpful! Heat over medium-high until it starts getting a little bubbly, but watch it carefully because milk boils over very quickly. Add <span class="il">macaroni</span> noodles, stir, reduce heat to low, cover, and cook until <span class="il">macaroni</span> is cooked through, stirring every 3 or 4 minutes. This took about 12 minutes for my box of pasta but how long it takes will 100% depend on the brand and type of <span class="il">macaroni</span> you're using. If the liquid gets completely absorbed, add a little more milk and broth.</div>
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When <span class="il">macaroni</span> is cooked through, stir in the can of <span class="il">pumpkin</span>, nutmeg, hot sauce, and yellow mustard until nice and hot. Remove skillet from heat and stir in <span class="il">cheese</span>, then salt and pepper to taste. It's important to remove the skillet from the burner before adding the <span class="il">cheese</span> so the cheddar doesn't get too hot and become grainy!</div>
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Serve immediately.</div>
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Yield: About 6 main dish servings</div>
Cheese with Noodleshttp://www.blogger.com/profile/15526979008543183511noreply@blogger.com0tag:blogger.com,1999:blog-8025184917977508665.post-48964156893935328502018-08-21T18:43:00.000-08:002018-08-21T18:43:07.143-08:00Strawberry Swiss Roll CakeI've always been fascinated by cake rolls. They just look so pretty and yummy! A while back, I finally decided to make one and settled on this recipe over at <a href="http://www.homecookingadventure.com/recipes/strawberry-swiss-roll">Home Cooking Adventure</a>. For once in my life, I followed the recipe to the letter. I know when it is and is not safe to tinker and this type of cake definitely seemed like one to follow precisely!<br />
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Mine turned out beautiful and delicious. The lovely, moist sponge cake is perfect with all the creamy, fluffy filling and strawberries. It was also very heavy on the filling, which was not a problem at all! To my surprise, it lasted quite a few days in the fridge without the cream filling deflating.<br />
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I will for sure make this again and would like to experiment with different fillings. I'm not too eager to mess with the cake itself because it was so good and rolled so perfectly, but adding citrus zest or spices certainly wouldn't change it any. I wonder how many chocolate chips would fare? Next time, I want to make the cake and creamy filling as written, but substitute Nutella for the strawberry part, just because I can. Lemon curd or, ooh, rhubarb curd would be great as well. Lots of options!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIIlaC9K4u4QWORmPgB8UsHA58Wz90aLZZPdEN9ReJRrBP-XTAVOGetgO_jr9eNCMwzrXqEKU3Y5BcKkW1WZ-09BpUQ6cj-Ur15Uj4KOkuxeCyfXC0MSj-eBpQ__GAXSuYnX39B0EyT7rO/s1600/DSCN3246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIIlaC9K4u4QWORmPgB8UsHA58Wz90aLZZPdEN9ReJRrBP-XTAVOGetgO_jr9eNCMwzrXqEKU3Y5BcKkW1WZ-09BpUQ6cj-Ur15Uj4KOkuxeCyfXC0MSj-eBpQ__GAXSuYnX39B0EyT7rO/s320/DSCN3246.JPG" width="320" /></a></div>
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<b>Strawberry Swiss Roll Cake</b><br />
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<i>strawberry filling:</i><br />
10 oz strawberries, chopped finely (this is by weight)<br />
4 Tbsp sugar<br />
1 Tbsp water<br />
<i> </i><br />
<i>cake:</i><br />
3/4 C flour<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
4 eggs<br />
3/4 C sugar<br />
1 tsp vanilla extract<br />
2 Tbsp canola oil<br />
<br />
<i>creamy filling:</i><br />
1 C whipping cream <i><br /></i><br />
9 oz cream cheese, softened (I know this is a weird amount, but go with it)<br />
1 tsp vanilla extract <br />
1/2 C powdered sugar<br />
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Make the strawberry filling first so it has time to cool.<br />
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Combine strawberries, sugar, and water in a medium saucepan. Heat over medium-low and simmer for 15 minutes, or until slightly thickened and jammy. <br />
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Move it to a separate bowl and refrigerate until ready to use.<br />
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Make the cake next!<br />
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Preheat the oven to 350 and grease a 12 by 16 inch jelly roll pan. Cut a sheet of parchment paper to fit exactly in the bottom of the pan. Set aside.<br />
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Stir together the flour, baking powder, and salt, then set aside.<br />
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Beat the eggs, sugar, and vanilla extract until foamy and light yellow. Mix in oil. Add the flour mixture a little at a time and mix just until it's completely combined.<br />
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Pour the cake batter into the prepared pan and use a spatula to spread it evenly all the way to the edges of the pan and corners. Bake until a toothpick inserted into the center comes out clean, about 10-15 minutes.<br />
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Spread a large, thin, very clean dish towel (not terry cloth, regular cotton) on the clean table and sprinkle generously and evenly with powdered sugar. Carefully flip the cake onto the cloth (it may help to have two people). Remove the pan and peel off the parchment paper. Sprinkle with more powdered sugar. Use the towel to roll up the cake nice and tight, starting from one of the short ends- don't roll the towel into the cake, though! When the cake is all rolled up, put it aside, seam side down, and still in the towel until completely cool. Don't refrigerate it, room temperature is good.<br />
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When you're ready to fill the cake, make the filling. First, whip the whipping cream until (shocking!) you have whipped cream. Set aside. In a separate bowl, beat the cream cheese until smooth, then beat in the vanilla extract and powdered sugar. Gently fold in the whipped cream.<br />
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Gently unroll the cake and spread the strawberry filling evenly over the top, then spread on the creamy filling. Gently roll it up again, place it seam side down on a platter, cover with plastic wrap so it doesn't dry out, then refrigerate it for a few hours so it has time to firm up.<br />
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Cut into slices with a serrated knife and serve!<br />
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Yield: about 8 servings<br />
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<br />Cheese with Noodleshttp://www.blogger.com/profile/15526979008543183511noreply@blogger.com0tag:blogger.com,1999:blog-8025184917977508665.post-63771571487286631472018-08-16T21:55:00.000-08:002018-08-16T21:55:19.341-08:00Lemon Sugar Cookies<div style="-webkit-text-stroke-width: 0px; color: #222222; font-family: arial, sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
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I made these lemon sugar cookies a while back and everyone liked them. They're just a classic sugar cookie with lemon flavor, so nothing super unusual, but very tasty and way more interesting than plain sugar cookies. They have the perfect sugar cookie texture- soft on the inside and crunchy on the outside with nice contrast from the turbinado sugar sprinkled on top- and the 3 sources of lemon flavor (zest, juice, and extract) make them so bright and cheery!</div>
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The original recipe is from <a href="https://www.tasteofhome.com/recipes/giant-lemon-sugar-cookies/">Taste of Home</a>. I added lemon extract and vanilla extract, made most of the cookies smaller, did NOT flatten them because some of the reviews said they were very thin (the thickness is completely normal if you don't flatten them), and sprinkled extra turbinado sugar on them when they came out of the oven. </div>
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The original calls for you to make giant cookies. I did make two great big ones with the last of the cookie dough. They were very good! Plenty of soft, chewy center and crunchy rim and there's something so appealing about an enormous cookie, even if you don't eat the entire thing in one go. The smaller ones are more practical for sure since the jumbos are way more than one serving each, but if you want to make big ones, go for it! Just make dough balls with 1/3 C dough, place them about 6 inches apart on a parchment paper lined cookie sheet, sprinkle with turbinado sugar, bake until just barely turning golden (about 12 minutes for mine), then sprinkle with more turbinado sugar.</div>
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<b>Lemon Sugar Cookies</b></div>
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1 C salted butter, softened</div>
<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-family: arial, sans-serif; font-size: x-small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">1 1/2 C granulated sugar</span><div style="-webkit-text-stroke-width: 0px; color: #222222; font-family: arial, sans-serif; font-size: small; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
1/2 C dark brown sugar</div>
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2 eggs</div>
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1 tsp lemon extract</div>
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1/2 tsp vanilla extract</div>
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zest of 1 lemon</div>
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2 Tbsp lemon juice</div>
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3 C flour</div>
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1 tsp baking soda</div>
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1/4 tsp cream of tartar</div>
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turbinado sugar (for topping)</div>
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Preheat oven to 350 and line baking sheets with parchment paper.</div>
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Cream together butter and sugar. Mix in eggs, extract, zest, and lemon juice. </div>
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In a separate bowl, mix together flour, baking soda, and cream of tartar. Add to butter mixture and mix just until completely combined. The dough will be rather soft.</div>
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Use a 1 1/2 Tbsp capacity cookie scoop (or roll the dough into 1 1/2 Tbsp balls) and place 3 inches apart on the prepared cookie sheets. Sprinkle with turbinado sugar. </div>
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Bake until ever so slightly beginning to turn golden, about 12 minutes.</div>
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When cookies are done baking, immediately sprinkle the tops with a little more turbinado sugar.</div>
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Cool on the cookie sheets for 10 minutes, then transfer to wire racks to finish cooling. Store in an airtight container.</div>
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</div>
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Yield: about 40 normal sized cookies, maybe 10 or so if you make jumbos.</div>
Cheese with Noodleshttp://www.blogger.com/profile/15526979008543183511noreply@blogger.com0tag:blogger.com,1999:blog-8025184917977508665.post-85531582090676335052018-08-10T10:01:00.000-08:002018-08-10T10:01:01.771-08:00Colcannon<div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
Colcannon has become one of our go-to meals. It is Irish in origin and consists of mashed potatoes and either kale or cabbage. I've made it both ways many times, but we prefer kale. Colcannon is cheap, pretty healthy, easy to make, and very yummy! I don't usually follow a recipe but have written down my process below. My method is a little odd because you steam the kale in the pot that the potatoes are boiling in, but that's just to make the recipe as simple as possible. In the past, I've sauteed the kale in a skillet with butter and minced garlic (feel free to make it that way if you feel so inclined!), but this method tastes just as good and uses less dishes. My apologies to any Irish people who may be offended by my approach!</div>
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</div>
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The potatoes don't need to be the most gigantic ones you've ever seen, but they shouldn't be small, either. This recipe has a very high kale to potato ratio to start with, so keep that in mind when you're picking your potatoes!</div>
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Quick Note: You can add sliced green onions at the end if you would like, and/or serve the individual bowls of colcannon topped with a little pat of butter.</div>
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<b>Colcannon</b></div>
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<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-family: arial, sans-serif; font-size: 12.8px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">5 medium-large russet potatoes</span><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
2 large bunches of kale</div>
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4 Tbsp butter</div>
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milk</div>
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1/4 tsp garlic powder</div>
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salt and pepper to taste</div>
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Partly fill a large pot with water (make sure it's a big pot because you'll be cramming the kale in there later!) and salt the water. Bring it to a boil on the stove.</div>
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While the water comes to a boil, wash and peel the potatoes, then cut into large chunks. Place into pot, whether the water's boiling yet or not. When it does reach a boil, reduce the heat to medium-high so it doesn't boil over.</div>
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While the potatoes boil, rinse the kale and tear the leafy parts from the stems. Tear the leafy parts into half dollar sized pieces and discard the stems.</div>
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When the potatoes can be pierced with a fork but are not completely done yet, add the torn kale to the pot (pour out a little water if needed so you can fit it all in) and place the lid on the pot. Steam the kale for 4 or 5 minutes.</div>
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Drain the potatoes and kale thoroughly. Mash with a potato masher. Add the butter, then mash in enough milk to get the texture you want. Stir in the garlic powder, as well as salt and pepper to taste.</div>
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Serve immediately, but leftovers reheat well.</div>
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Yield: 6 main dish servings</div>
Cheese with Noodleshttp://www.blogger.com/profile/15526979008543183511noreply@blogger.com0tag:blogger.com,1999:blog-8025184917977508665.post-6753178791638747762018-08-05T17:35:00.000-08:002018-08-05T17:35:09.512-08:00Banjo Picker Sandwich<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #222222; display: inline; float: none; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">This is a recipe I've made about once a year for the past 5 years, basically since it was originally published on Southern Plate. It has become our traditional "dinner after visiting the fair" meal. Fair food is so expensive, unhealthy, and I'm always worried about getting food poisoning, but it's also fun and tasty. This is our answer! We always get Dippin' Dots or a soft pretzel or something at the fair, but then come home and I make this for dinner. It is also not exactly healthy what with the hot dogs and white bread, but undoubtedly a nutritional upgrade from fair food. It's also very, very good! The ingredient combination is a little odd, but a real winner.</span></span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #222222; display: inline; float: none; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span></span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #222222; display: inline; float: none; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">As I mentioned, this recipe is originally from<a href="https://www.southernplate.com/banjo-pickers-the-sandwich-thatll-make-you-sing/"> Southern Plate</a>. </span><span style="background-color: white; color: #222222; display: inline; float: none; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="background-color: white; color: #222222; display: inline; float: none; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">I never would have thought of it on my own and am glad I came upon it years ago. </span>Of course, I changed it a bit. Basically, I tweaked it (mostly the method rather than the ingredients) every year for a few years before settling on the perfect approach that's minimally messy and involves the least number of hot dogs rolling off. </span></span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #222222; display: inline; float: none; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span></span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #222222; display: inline; float: none; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">For the bread, you need to choose carefully. You want a nice, wide loaf that is not too tall (unless you can unhinge your jaw), and it's good if it's crusty rather than like white bread. You also don't want ciabatta, though. Just check out your options and pick whatever seems like it will work best, no big deal.</span></span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #222222; display: inline; float: none; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span></span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #222222; display: inline; float: none; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><b>Banjo Picker Sandwich</b></span></span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #222222; display: inline; float: none; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span></span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #222222; display: inline; float: none; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1 loaf french or italian bread (not a baguette), cut in half horizontally</span></span></span><br />
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">1 Tbsp butter</span></span><br />
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">6 hot dogs of your choice, cut in half lengthwise (they are less roly poly this way)</span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">mayo</span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">mustard of your choice (I use spicy)</span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">5 slices of your favorite cheese (I like sharp cheddar)</span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">sauerkraut to taste, drained (put a pile on a couple layer of paper towels, wrap it up tight, and squeeze it dry over the sink)</span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">sliced peperoncinis to taste</span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Melt butter in a large skillet over medium heat and brown hot dogs. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat oven to 350 and line a baking sheet with foil or parchment paper.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Place the two halves of bread on the baking sheet. Spread mustard over the bottom half and mayo over the top. Arrange hot dogs on bottom half of bread so that they run perpendicular to the length of the bread. Spread drained sauerkraut over the top half of bread and sprinkle with peperoncinis. Lay 3 slices of cheese over the hot dogs and 2 over the peperoncinis. </span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Bake the sandwich halves until the cheese is melted and the bread is toasty, about 15 minutes. Flip the top half onto the bottom, let sit for a few minutes, then cut into serving pieces.</span></span></div>
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Yield: 4 large servings, or you can cut them smaller. Leftovers reheat well wrapped in foil and baked until hot.</span></span>Cheese with Noodleshttp://www.blogger.com/profile/15526979008543183511noreply@blogger.com0tag:blogger.com,1999:blog-8025184917977508665.post-8282002528873123422018-07-27T19:20:00.000-08:002018-08-29T21:17:54.624-08:00Spicy, Smoky, Sweet Chili<div style="color: #222222; font-family: "arial", sans-serif; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;">I found this <a href="https://iowagirleats.com/2014/09/24/signature-spicy-smoky-sweet-chili-crock-pot-friendly/">recipe</a> on Iowa Girl Eats and was so intrigued and wanted to try it so badly that I made it that night. We love chili, but had never had sweet chili before. The reviews on the blog were glowing and the woman who writes the blog said it is their all time favorite, so how could I resist?</span></div>
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<span style="font-size: small;"> </span></div>
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<span style="font-size: small;">As usual for me, I have messed with the recipe in a few ways. I use extra lean ground turkey and that basically produces no fat for sauteing anything, and I actually cut back on the amount of chili powder (usually I add more than recipes call for!). Chili powder intensity varies wildly according to what kind you get. Mine is from Mountain Rose Herbs. It's very delicious, but quite potent and spicy. The original recipe calls for 6 tablespoons (this is with the recipe doubled as written below), but I recommend you add 4 to start with like I did and then you can add more if it's needed. I also left out the cayenne because it was spicy enough without, thanks to the chili powder. I also saute the spices with the onion, garlic, and meat to help the flavors develop, something not specified in the original recipe.</span></div>
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<span style="font-size: small;"> </span></div>
<div style="color: #222222; font-family: "arial", sans-serif; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;">The other big change is that <span style="background-color: white; color: #222222; display: inline; float: none; font-family: "arial" , sans-serif; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">I use all black beans instead of part canned baked beans so the sugar could be reduced a bit, but the first time I made it, I did use the baked beans and it was very good. </span><span style="background-color: white; color: #222222; display: inline; float: none; font-family: "arial" , sans-serif; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Usually I prefer main dish recipes without added sugar, but figure
making this once or twice a year will not hurt anything. It would not
be the same without the sweetness! This recipe makes 12 generous servings and each serving has 1 teaspoon of brown sugar, which isn't too bad, all things considered. </span></span></div>
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<span style="font-size: small;"> </span></div>
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<span style="font-size: small;">So, the verdict? Pretty amazing and unlike any other chili I've either made or eaten. It is indeed spicy, smoky, and sweet! The trifecta of perfection. The flavors really combine beautifully and it turns out sweet chili totally works. I had a pretty specific idea in my head of what this chili would taste like (guessing the result of me cooking half my life), and it was exactly how I expected. It became an instant favorite in our house and I now make it in double batches so we can freeze some of it. We still love Stout Chili and White Chili (which I still need to post on the blog, funny considering it's been a favorite of mine since childhood!), but we have love enough in our hearts for 3 "essential" chili recipes and the many other quick chili recipes I've posted here. Plus, this chili recipe is quite different in flavor from Stout Chili and White Chili.</span></div>
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<span style="font-size: small;"> </span></div>
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<span style="font-size: small;">If you don't want to cook this on the stove, you can do it in the Instant Pot or a slow cooker. For the Instant Pot, just cook everything as described on Saute, then put the lid on and set it to Chili for 20 minutes, do a quick pressure release, and serve. For a slow cooker, cook everything as described on the stove top, but instead of simmering it, transfer the chili to the slow cooker and cook it for 6-8 hours.</span></div>
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<span style="font-size: small;"> </span></div>
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<span style="font-size: small;">Quick Note: Have your cup of water and cans of tomato sauce open before you start. The spices can burn quickly so you want to have that liquid ingredient ready to go!</span></div>
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<span style="font-size: small;"> </span></div>
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<span style="font-size: small;"><b>Spicy, Smoky, Sweet Chili</b></span></div>
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<span style="font-size: small;"> </span></div>
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<span style="font-size: small;">4 Tbsp butter</span></div>
<span style="background-color: white; color: #222222; display: inline; float: none; font-family: "arial" , sans-serif; font-size: small; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1 large onion, diced </span><br />
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<span style="font-size: small;">2 lb ground turkey</span></div>
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<span style="font-size: small;"> 8 cloves garlic, minced</span></div>
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<span style="font-size: small;">4 Tbsp chili powder</span></div>
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<span style="font-size: small;">1 Tbsp smoked paprika</span></div>
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<span style="font-size: small;">1 tsp cumin</span></div>
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<span style="font-size: small;">1 C water </span></div>
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<span style="font-size: small;">2 28 oz can tomato sauce</span></div>
<span style="font-size: small;">2 28 oz cans black beans, drained</span><br />
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<span style="font-size: small;">4 Tbsp brown sugar</span></div>
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<span style="font-size: small;"> </span></div>
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<span style="font-size: small;">First things first, have your spices in a small bowl so you can add them quickly and all at once. Set aside.</span></div>
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<span style="font-size: small;"> </span></div>
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<span style="font-size: small;">Melt butter in a large pot over medium heat. Add onion and saute until they turn translucent, then add the ground turkey. Cook the turkey and onion together, being sure to break up the meat with your spoon. When the meat is no longer pink, ad the minced garlic and spices. Saute for another minute or so, being very careful not to burn the spices. Immediately pour in the water and tomato sauce, then add the remaining ingredients. Bring to a simmer, then cover and reduce the heat to medium low. Simmer for 30 minutes, stirring occasionally.</span></div>
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<span style="font-size: small;"> </span></div>
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<span style="font-size: small;">Yield: 12 servings </span></div>
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Cheese with Noodleshttp://www.blogger.com/profile/15526979008543183511noreply@blogger.com0tag:blogger.com,1999:blog-8025184917977508665.post-59309060846845078862018-07-20T13:23:00.000-08:002018-07-20T19:11:49.579-08:00Speedy Greek SaladThis is one of my favorite lunches and something I have pretty often! It's super quick to toss together and is definitely one of those "more than the sum of its parts" concoctions. The crunchy, mild cucumbers, sweet, acidic tomatoes, super salty and slightly bitter olives, tangy, salty, creamy feta, and pucker of vinegar are just perfect together. You don't even need any oil, though a splash of olive oil wouldn't hurt anything. I'm not sure it actually qualifies as a recipe, but who cares? The amounts for all these ingredients are completely up to you.<br />
<br />
<b>Speedy Greek Salad</b><br />
<br />
cucumber, cut into small bite sized pieces<br />
halved cherry tomatoes (or big tomatoes cut into bite sized pieces)<br />
pitted kalamata olives<br />
feta cheese<br />
salt to taste<br />
small sprinkle of oregano (sometimes I add it, sometimes I don't)<br />
a splash or two of raw apple cider vinegar or red wine vinegar<br />
<br />
Consider how many people you'll be serving and whether this will be the main dish or a side. Put however much cucumber and tomatoes you want into an appropriately sized bowl and sprinkle with salt, toss. Add however many olives and how much feta you want. Sprinkle with the optional oregano then drizzle on a little vinegar. Toss to combine. Taste and add more of anything.<br />
<br />
Enjoy!Cheese with Noodleshttp://www.blogger.com/profile/15526979008543183511noreply@blogger.com0tag:blogger.com,1999:blog-8025184917977508665.post-78940518816588861102018-07-17T17:11:00.000-08:002018-07-17T17:11:00.219-08:00Baked Cheeseburger Sliders<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222; display: inline; float: none; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">These sliders are one of the easiest things you can make for dinner and involves less than 10 minutes of prep if you are working slowly. They're also fun and yummy! </span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222; display: inline; float: none; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">For the rolls,<a href="https://images-na.ssl-images-amazon.com/images/I/51Q38OzrYfL._SY355_.jpg"> this is the kind I mean</a>. You don't have to buy that specific brand, but the rectangle of stuck together rolls is what you're looking for. I have a couple of Crow Canyon enamelware <a href="https://www.amazon.com/Enamelware-Small-Roasting-Pan-Solid/dp/B00655GDQO/ref=sr_1_13?srs=3023394011&ie=UTF8&qid=1525741521&sr=8-13">baking pans</a> and they are the exact right dimensions for the giant beef patty to match up with the rolls, but a regular 9 by 13 pan will be fine as well. </span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Baked Cheeseburger Sliders</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222; display: inline; float: none; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1.25 lb ground beef</span></span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp salt</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp pepper</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp paprika</span></span></div>
<div style="color: #222222; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp garlic powder </span></span></div>
<div style="color: #222222; font-style: normal; font-weight: 400; letter-spacing: normal; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp onion powder</span></span><br />
<div>
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">sliced cheese</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">rectangular pack of 12 dinner rolls</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">desired toppings like ketchup, mustard mayo, and sliced pickles</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 425.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Squish beef evenly into 9 by 13 baking dish. Mix together seasonings in small cup and sprinkle evenly over top. Bake 30 minutes or until cooked through.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Slice rolls in half to make a giant bun. Lift giant burger patty onto giant bottom bun. Pour out any accumulated grease from the baking pan and put the giant bottom bun and patty back into the pan. Top with sliced cheese, then top bun. Place plan in oven, turn off heat, and leave until buns are toasty and cheese is melted, about 5 minutes. Cut into individual sliders with a large knife. Top individually with desired toppings and serve!</span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Yield: 4-6 main dish</span></span></div>
</div>
Cheese with Noodleshttp://www.blogger.com/profile/15526979008543183511noreply@blogger.com0