tag:blogger.com,1999:blog-57237013417845149622024-02-22T10:03:04.601-06:00Two Chicks CookingKellyhttp://www.blogger.com/profile/15451060531480658561noreply@blogger.comBlogger124125tag:blogger.com,1999:blog-5723701341784514962.post-52702509325603740632019-09-02T13:09:00.001-05:002019-09-02T13:09:52.285-05:00Crack Queso<blockquote style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;" type="cite">
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<span style="color: #1f497d; font-family: "calibri" , sans-serif; font-size: 11pt;">16 oz of cream Cheese<u></u><u></u></span></div>
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<span style="color: #1f497d; font-family: "calibri" , sans-serif; font-size: 11pt;">1 Roll of Hot Breakfast sausage<u></u><u></u></span></div>
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<span style="color: #1f497d; font-family: "calibri" , sans-serif; font-size: 11pt;">1 can rotel<u></u></span></div>
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<span style="color: #1f497d; font-family: "calibri" , sans-serif; font-size: 11pt;">Salt and pepper to taste <u></u><u></u></span></div>
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<span style="color: #1f497d; font-family: "calibri" , sans-serif; font-size: 11pt;">Brown the Sausage….Then melt the Cheese in the pan with the sausage. </span><span style="color: #1f497d; font-family: "calibri" , sans-serif; font-size: 11pt;">DO NOT STRAIN the Grease. Pour in the Rotel and bring to a simmer…. Ready to go!!! Serve with torilla chips or Frito Scoops</span></div>
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Kellyhttp://www.blogger.com/profile/15451060531480658561noreply@blogger.com0tag:blogger.com,1999:blog-5723701341784514962.post-87688203810552397182017-03-04T08:08:00.000-06:002017-03-04T08:08:15.755-06:00Oven Cooking BagsI love oven cooking bags just as much as the crockpot liners! I always lose the cooking guide. If you've not tried them you should. This is the way I have done turkey for the last 25+<br />
years!!<br />
<br />
http://www.reynoldskitchens.com/tips/oven-bag-cooking-guide/<br />
<br />
<img height="160" src="http://www.reynoldskitchens.com/sites/default/files/styles/section/public/TOB-steps.png?itok=lh_ORlsJ" width="400" /><br />
Kellyhttp://www.blogger.com/profile/15451060531480658561noreply@blogger.com0tag:blogger.com,1999:blog-5723701341784514962.post-37101987163741577252015-12-02T21:49:00.003-06:002015-12-02T21:49:27.797-06:00How many cups are in a tub of COOL WHIP Whipped Topping?<span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, Helvetica, sans-serif; font-size: 13px;">S</span><span style="font-family: 'Trebuchet MS', Verdana, Arial, Helvetica, sans-serif; font-size: 13px;"><span style="background-color: white;">ize of Tub -- Yield</span></span><br style="font-family: 'Trebuchet MS', Verdana, Arial, Helvetica, sans-serif; font-size: 13px;" /><span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, Helvetica, sans-serif; font-size: 13px;">8 oz. -- 3 cups</span><br style="font-family: 'Trebuchet MS', Verdana, Arial, Helvetica, sans-serif; font-size: 13px;" /><span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, Helvetica, sans-serif; font-size: 13px;">12 ounce -- 4 1/2 cups</span><br style="font-family: 'Trebuchet MS', Verdana, Arial, Helvetica, sans-serif; font-size: 13px;" /><span style="background-color: white; font-family: 'Trebuchet MS', Verdana, Arial, Helvetica, sans-serif; font-size: 13px;">16 ounce -- 6 1/2 cups for REGULAR, 6 3/4 cups for LITE*</span><br />
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<span style="background-color: white;"><br /></span><a href="http://able2know.org/topic/180798-1" style="color: #5c7996; text-decoration: none;" target="_blank_">http://able2know.org/topic/180798-1</a></div>
Kellyhttp://www.blogger.com/profile/15451060531480658561noreply@blogger.com11tag:blogger.com,1999:blog-5723701341784514962.post-63912414518835291612015-10-11T08:32:00.002-05:002015-12-19T12:02:08.248-06:00Dried to canned beans conversion<div style="background-color: white; font-stretch: normal; margin: 0px; position: relative; text-align: left;">
<span style="color: #444444; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-weight: normal;"> Found this at: </span><span style="background-color: transparent;"><span style="color: #444444; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif;"><a href="http://be-it-ever-so-humble.blogspot.com/" target="_blank">Be it ever so humble</a> just in time for soup season!</span></span><span style="color: #444444; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 22px;"> </span></div>
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Dried to canned beans conversion</h3>
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Here is a conversion chart that I compiled to help me use more dry beans. All numbers are approximate, of course, but they've worked for me so far.<br />
<br />
A standard can of beans is 15 ounces. Small bags of beans you get at the store are usually 1 pound, but sometimes 2.<br />
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<br />
1 15-ounce can of beans equals<br />
<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1/2 cup dry beans, before cooking</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">1 1/2 cups beans, after cooking</li>
</ul>
<br />
1 pound dry beans equals<br />
<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">2 cups dry beans, before cooking</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">6 cups beans, after cooking</li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">4 15-ounce cans of beans</li>
</ul>
<br />
1 part dry beans equals<br />
<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;">3 parts cooked beans</li>
</ul>
</div>
Kellyhttp://www.blogger.com/profile/15451060531480658561noreply@blogger.com1tag:blogger.com,1999:blog-5723701341784514962.post-4681306725957979602015-08-30T18:12:00.000-05:002016-08-13T08:36:27.300-05:00ReaLemon/ReaLime Equivalents<div class="moduleHeader" style="background-color: white; color: #888888; font-family: proxima-nova-1, proxima-nova-2, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 28px; font-weight: lighter; line-height: 1.4em; margin: 0px; padding: 0px 0px 15px;">
How much ReaLemon/ReaLime juice is equal to 1 medium fruit?</div>
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<span style="color: #555555; font-size: 14px; line-height: 1.6em;">1/4 cup ReaLemon = 1/4 cup fresh lemon juice (do not dilute)</span></div>
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1/4 cup ReaLime = 1/4 cup fresh lime juice (do not dilute)</div>
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3 tablespoons ReaLemon = the juice of 1 medium lemon (do not dilute)</div>
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2-3 tablespoons ReaLime = the juice of 1 medium lime (do not dilute)</div>
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<span style="color: #555555; font-family: georgia, palatino, "palatino linotype", times, "times new roman", serif; font-size: 14px; line-height: 22.4px;">Again - this is one of those equivalents you can't find when you need it!</span></div>
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Kellyhttp://www.blogger.com/profile/15451060531480658561noreply@blogger.com3tag:blogger.com,1999:blog-5723701341784514962.post-44207470246909990682015-08-12T19:19:00.001-05:002015-08-12T19:19:44.253-05:00Bacon Bit Equivalents<div style="background-color: white; color: #333333; font-family: Verdana, arial, helvetica, clean, sans-serif; font-size: 12px; line-height: 1.22em; padding: 0px 0px 10px;">
<span style="line-height: 1.22em;">I can never remember what website this is on - so I decided to post here!</span></div>
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<span style="line-height: 1.22em;"><br /></span></div>
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<span style="line-height: 1.22em;">These are the measurements for Hormel Bacon Bits. I imagine they would be the same for each brand</span></div>
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<span style="line-height: 1.22em;"><br /></span></div>
<div style="background-color: white; color: #333333; font-family: Verdana, arial, helvetica, clean, sans-serif; font-size: 12px; line-height: 1.22em; padding: 0px 0px 10px;">
<span style="line-height: 1.22em;">1 Tablespoon = 1 1/2 strips of bacon</span></div>
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1 3-oz jar = 1 1/2 LBS of bacon</div>
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7 grams = 1 Tablespoon</div>
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3/4 cup = NOT PACKED = equal approx 1 pound of bacon</div>
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<br /></div>
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I've been using the Aldi brand bacon bits lately and they measure out to 1 cup. Who doesn't love a little extra bacon!</div>
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<br /></div>
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<span style="color: #333333; font-family: Verdana, arial, helvetica, clean, sans-serif;"><span style="font-size: 12px; line-height: 14.6400003433228px;"><br /></span></span></div>
Kellyhttp://www.blogger.com/profile/15451060531480658561noreply@blogger.com0tag:blogger.com,1999:blog-5723701341784514962.post-86790461669668159152015-07-04T08:28:00.000-05:002015-07-04T08:28:06.783-05:00Tony's Texas Slaw<br />
1/2 c sugar<br />
1/4 c white vinegar<br />
1/4 c vegetable oil<br />
1 lb bag coleslaw mix<br />
1 c thinly sliced red bell pepper<br />
1 c thinly sliced green bell pepper<br />
1 med onion thinly sliced<br />
1 carrot coarsely shredded<br />
salt and pepper to taste<br />
<br />
Whisk sugar, vinegar and oil in large bowl. Add remaining ingredients toss to combine. Cover and refrigerate at least 4 hours tossing occasionally. Makes 8 servings. SLAW CHEAT: - make dressing add to all ingredients in gallon ziplock. Place in refrigerator and turn a couple of times. Makes for easy transport.<br />
<br />
This comes from a family friend - he always goes home with a empty bowl! Enjoy!Kellyhttp://www.blogger.com/profile/15451060531480658561noreply@blogger.com0tag:blogger.com,1999:blog-5723701341784514962.post-65969155033931725052015-02-28T17:04:00.005-06:002015-02-28T17:04:50.524-06:00Quick and Easy Gumbo <div class="MsoNormal" style="color: #222222; font-family: arial, sans-serif; font-size: small;">
<a href="http://southern.food.com/recipe/quick-and-easy-gumbo-366224" style="font-family: Verdana; font-size: 13.3333330154419px;" target="_blank">Quick and Easy Gumbo</a><span style="font-family: Verdana; font-size: 10pt;"><span style="color: #333333;"> </span></span></div>
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<span style="font-family: Verdana; font-size: 10pt;">2 c chicken, cooked, diced</span></div>
<div class="MsoNormal" style="color: #222222; font-family: arial, sans-serif; font-size: small;">
<span style="font-family: Verdana; font-size: 10pt;">16 oz frozen gumbo-style vegetables (corn, onions, okra, onions)</span></div>
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<span style="font-family: Verdana; font-size: 10pt;">1</span><span style="font-family: Verdana; font-size: 10pt;"> cans diced tomatoes, with juice</span></div>
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<span style="font-family: Verdana; font-size: 10pt;">1 c raw rice</span></div>
<div class="MsoNormal" style="color: #222222; font-family: arial, sans-serif; font-size: small;">
<span style="font-family: Verdana; font-size: 10pt;">2 TBS oil</span></div>
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<span style="font-family: Verdana; font-size: 10pt;">¼ tsp salt</span></div>
<div class="MsoNormal" style="color: #222222; font-family: arial, sans-serif; font-size: small;">
<span style="font-family: Verdana; font-size: 10pt;">1/8 tsp pepper</span></div>
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<span style="font-family: Verdana; font-size: 10pt;">2 c chicken broth</span></div>
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<span style="font-family: Verdana; font-size: 10pt;">1/8 tsp creole seasoning</span></div>
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<span style="font-family: Verdana; font-size: 10pt;">1 dash crushed red pepper flakes</span></div>
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<span style="font-family: Verdana; font-size: 10pt;">Saute frozen veggies in oil in a dutch oven until tender, adding all spices. Stir occasionally. Add broth, tomatoes, chicken and rice to vegetable mixture and simmer for at least 20 minutes, or until rice and veggies are done. Enjoy.</span></div>
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<span style="color: #222222; font-family: Verdana;"><span style="font-size: 13.3333330154419px;">This was very good! It was liked by all! </span></span></div>
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<br /></div>
Kellyhttp://www.blogger.com/profile/15451060531480658561noreply@blogger.com0tag:blogger.com,1999:blog-5723701341784514962.post-82467174083463034182014-07-13T10:18:00.000-05:002015-04-19T16:41:08.422-05:00Spinach and Artichoke Dip<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
2 cans Artichoke hearts drained and roughly chopped</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1 small box of frozen spinach, cooked and squeezed dry</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1 clove of garlic, minced</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1 green onion diced</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1/2 c mayo or Greek yogurt</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1/2 c sour cream</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1 c Parmesan cheese</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1 c pepper jack cheese</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
Spray your casserole dish with non-stick spray. In a bowl, mix all ingredients except pepper jack cheese, pour into casserole dish and top with pepper jack cheese. Bake at 350 for 30 minutes or until hot and bubbly. Serve with pita chips or tortilla chips.</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
***This came from Facebook - so I can't take credit. The first time I made this I followed the directions, as this cools the cheese forms a crust on top that is hard to break through. The second time I made this I added the cheese to the dish, it stayed cream and "dippable" even after it cooled. I will continue to add the cheese to the dish.</div>
Kellyhttp://www.blogger.com/profile/15451060531480658561noreply@blogger.com0tag:blogger.com,1999:blog-5723701341784514962.post-41623127054211782962014-01-22T20:05:00.001-06:002014-01-22T20:05:45.394-06:00WW Potato Soup for the Crockpot<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13.333333969116211px;">
I didn't mark where I got this from off Facebook (sorry). I made this soup this summer for work and they scraped the crock-pot clean! This is a keeper and will be made again (actually was just requested - prompting this post)<br />
<br />
<span style="font-size: 13.333333969116211px;">1 26-30 oz frozen hash browns/Potatoes O'Brien/Country potatoes</span></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13.333333969116211px;">
2 cans chicken broth</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13.333333969116211px;">
1 can fat free cream of chicken soup</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13.333333969116211px;">
1/4 c chopped onion</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13.333333969116211px;">
1/4 tsp pepper</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13.333333969116211px;">
8 oz low-fat cream cheese</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13.333333969116211px;">
1 c milk</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13.333333969116211px;">
Add first 5 ingredients to crock-pot and cook on high for an hour. Stir and then turn to low for another hour. Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into mixture. Add milk and cook 10 - 15 minutes longer. Optional: Garnish with chopped green onion and bacon bits. (Add 1 pt for garnish). Makes 8-10 cup servings WW Points+: 2 pt no garnish - 3.5 per cup with garnish.<br />
<br />
OK, so once again I can't follow a recipe. I added the hash browns to the broth, soup, and onion, and cooked until tender on the stovetop. I used my immersion blender and "blended" a small amount. Then I added the cream cheese and milk, <span style="font-size: 13.333333969116211px;">I added this to the crock-pot the next day for work and it was hot when we were ready to eat! </span></div>
Kellyhttp://www.blogger.com/profile/15451060531480658561noreply@blogger.com0tag:blogger.com,1999:blog-5723701341784514962.post-75813800806840888442014-01-17T07:50:00.000-06:002014-01-17T07:50:13.142-06:00What to do?If you follow our blog, Thank you!<br />
<br />
We are having a problem with a couple of trawler sites increasing our views everyday and messing up our stats . Please send me an email and I"ll add you to the "accepted" list, unless anyone knows how to block the trawlers.<br />
<br />
Thanks,<br />
<br />
Kelly & PamKellyhttp://www.blogger.com/profile/15451060531480658561noreply@blogger.com0tag:blogger.com,1999:blog-5723701341784514962.post-40958501569623475392014-01-13T07:58:00.000-06:002014-01-13T07:58:00.848-06:00Venus De Milo SoupGot this from a friend so I don't know where credit goes - but this is good!<br />
<br />
1 ½ lb. ground hamburger <br />
1 med onion<br />
2 cans chicken broth <br />
4 c water<br />
2 cans petite diced tomatoes (with juices) <br />
1 pkg onion soup<br />
1 TBS Worcestershire sauce <br />
1 c Orzo pasta<br />
16 oz bag mixed vegetables (corn, green beans, peas, carrots)<br />
salt and pepper to taste <br />
Grated Parmesan cheese<br />
Brown hamburger with chopped onion in bottom of large stock pot. Add water, broth, tomatoes, onion soup, and mixed vegetables and simmer with cover for 1 hour. Add Worcestershire sauce and salt and pepper to taste. Cook the orzo separately for 9 minutes (al dente) and add to soup. Serve with Parmesan cheese on top and warm bread. Serves 6-8<br />
<br />
You need 60 ounces of liquid. I used 5 cups beef broth, 2 cups chicken broth and 1/2 cup water. I usually cook this in the evening for work the next day, and put it in the crock-pot. I add the cooked orzo about 30 minutes before we want to eat. Kellyhttp://www.blogger.com/profile/15451060531480658561noreply@blogger.com0tag:blogger.com,1999:blog-5723701341784514962.post-570885460607965582014-01-11T20:41:00.000-06:002014-01-11T20:41:34.147-06:00Holiday Bacon Appetizers1 pkg Club Crackers<br />
1 lb Thin Sliced Bacon (or More Depending On Number Of Crackers)<br />
Grated Parmesan Cheese<br />
Optional Alternative: Brown Sugar Instead Of Parmesan Cheese<br />
Lay crackers (as many as you want) face up on a cookie sheet. Scoop about 1 teaspoon of grated Parmesan cheese onto each cracker. Cut your package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn’t fall off, wrap each cheese covered cracker in one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker. Place the bacon wrapped crackers onto a baking sheet that has a rack on it. Place in a 250-degree oven for about 2 hours.<br />
<br />
Ok, so these are the new favorite appetizer. We tried Parmesan, Brown Sugar and Bleu cheese, Parmesan won hands down! Also 1 package of bacon gave us 30 appetizers, (promise they will go fast). One of the boys made these and used a Chipotle Cheddar and said they were just as good! Go to Ree's <a href="http://thepioneerwoman.com/cooking/2007/12/flashback_1981_-_holiday_bacon_appetizers/#comments" target="_blank">page</a> for step by step directions at <a href="http://thepioneerwoman.com/cooking/" target="_blank">The Pioneer Woman</a>. Ree says you can make these and freeze them, ours never got that far.Kellyhttp://www.blogger.com/profile/15451060531480658561noreply@blogger.com0tag:blogger.com,1999:blog-5723701341784514962.post-84622550796574409902013-11-24T21:32:00.000-06:002013-11-24T21:32:23.188-06:00Mashed Potatoes in a Crock Pot 5 lbs sierra gold potatoes or red potatoes, diced with peel<br />
1 c water<br />
1 c butter, cut into chunks<br />
1 TBS salt<br />
¾ tsp pepper<br />
1 1/3 c milk, warmed<br />
Place the potatoes, water, and butter into a slow cooker. Season with salt and pepper. Cover, and cook on High for 4 hours. Do not remove the excess water from slow cooker. This adds to the creamy texture. Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency. Keep warm on low until serving. Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.<br />
<br />
*** Notes - I used the "butter gold" potatoes, don't! They are stringy and have a weird texture. I think I would have been happier with plain ole russets! Otherwise this was easy & good!Kellyhttp://www.blogger.com/profile/15451060531480658561noreply@blogger.com0tag:blogger.com,1999:blog-5723701341784514962.post-19070673969089711582013-11-10T11:12:00.002-06:002013-11-10T11:12:33.701-06:00Pecan Pumpkin Butter Dip<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: arial, helvetica, sans-serif;">One of the Bunko hostesses makes this (thanks Vicki) and it is wonderful. I have my changes below. </span></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<br /></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: arial, helvetica, sans-serif; font-size: 13px;">1 jar (approx. 9 oz.) Pumpkin Butter (on the jelly aisle)</span></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: arial, helvetica, sans-serif;">8 oz cream cheese - softened</span></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: arial, helvetica, sans-serif;">1/2 lb cooked, crumbled Bacon or 1 bag Hormel Real Crumbled Bacon </span></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: arial, helvetica, sans-serif;">5 - 6 green onions, chopped </span></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: arial, helvetica, sans-serif;">1/2 - 1 c pecans, chopped</span></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: arial, helvetica, sans-serif;">crackers - any kind you like</span></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: arial, helvetica, sans-serif;">Gently spread cream cheese on bottom of serving dish (I use small, shallow dish). Spread pumpkin butter over cream cheese. Layer bacon, onions and then pecans over top. Serve with crackers. Can serve immediately but better to refrigerate for several hours. Keeps well covered for two days. Use Williams Sonoma Pumpkin Butter with pecans or Muirhead Pumpkin Pecan Butter </span></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: arial, helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: arial, helvetica, sans-serif;">I used 2/3 of a jar of Trader Joe's Pumpkin Butter</span></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: arial, helvetica, sans-serif;">I used almost a whole bag of Bacon Bits</span></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: arial, helvetica, sans-serif;">I used 1 lone green onion</span></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: arial, helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: arial, helvetica, sans-serif;">I would also like to make this as a cheese ball. I would mix the cream cheese and pumpkin butter until smooth. Chill and then mold, roil in the bacon bits, green onions and pecans. If you beat me to making it this way - let me know the results.</span></div>
<div>
<span style="font-family: arial, helvetica, sans-serif;"><br /></span></div>
Kellyhttp://www.blogger.com/profile/15451060531480658561noreply@blogger.com0tag:blogger.com,1999:blog-5723701341784514962.post-17707246466334675412013-10-02T20:09:00.000-05:002014-07-02T13:46:48.598-05:00Freezer Friendly Broccoli Cheese Soup<span style="color: #444444; font-family: ProximaNovaBold;"><span style="line-height: 20.79px;"></span></span><br />
<div>
<span style="color: #444444; font-family: ProximaNovaBold; line-height: 20.79px;">1/4 cup butter</span></div>
<span style="color: #444444; font-family: ProximaNovaBold;"><span style="line-height: 20.79px;">
</span></span><span style="color: #444444; font-family: ProximaNovaBold;"><span style="line-height: 20.79px;">1/4 cup flour</span></span><br />
<span style="color: #444444; font-family: ProximaNovaBold;"><span style="line-height: 20.79px;">
<div>
2 cup half and half</div>
<div>
2 cup chicken stock</div>
<div>
1/2 cup chopped onion</div>
<div>
1 1/2 cup frozen chopped broccoli</div>
<div>
1 cup chopped carrots</div>
<div>
1 teaspoon pepper</div>
<div>
1/2 teaspoon salt</div>
<div>
2 cup shredded cheddar cheese</div>
<div>
1/4 teaspoon nutmeg</div>
<div>
In a large stock pan over medium heat, melt butter and add flour. Whisk together while it cooks for 3-4 minutes. Slowly stir in half and half and chicken stock, and continue to whisk together. Cook over medium heat until it begins to simmer. Once simmering, reduce heat to low and simmer for 20 minutes. After simmering, add onion, broccoli, and carrots. Cook over low heat for another 10 minutes or until vegetables are tender. Add salt, pepper, and cheese. As the cheese melts, make sure to stir well to combine. Once cheese has melted, add nutmeg and remove from heat. Soup will be have vegetable chunks. If you prefer your soup smoother, use an immersion blender to get desired consistency.</div>
<div>
<br /></div>
<div>
We always double this and get 16 cups for lunch. So that means 8 each. </div>
</span></span><br />Kellyhttp://www.blogger.com/profile/15451060531480658561noreply@blogger.com0tag:blogger.com,1999:blog-5723701341784514962.post-84829431761540487972013-10-02T19:58:00.000-05:002016-03-29T07:32:26.185-05:00Chicken Pot Pie Cupcakes<a href="http://quick-dish.tablespoon.com/2012/03/07/chicken-pot-pie-cupcakes/" target="_blank">Chicken Pot Pie Cupcakes</a><br />
<br />
1 chicken breast, poached and diced<br />
1 can cream chicken soup<br />
1 c frozen mixed veggies<br />
1 c cheddar cheese<br />
1 TBS Herbs De Provence<br />
1 tsp onion powder<br />
1 tsp garlic salt<br />
2 cans Pillsbury biscuits<br />
In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices. Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides. Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake at 400 for about 15 minutes. Check at the 12 minute mark. Let rest for about 3 minutes and dig in!<br />
<br />
Ok - So those that "truly" know us, know we have to adjust recipes! We wanted more protein to offset the carbs in the biscuit. So we used 2 chicken breasts, only used peas and carrots, and backed the Herbs De Provence to 2 teaspoons. By adding the extra chicken breast it needed more "gravy", so we added about another half can of cream of chicken soup. We used Regular Grand biscuits, next time we will use the Grand Flaky Biscuits. These are definitely a keeper. We ended up with 16 mini pot pies, that equals 8 lunches (really only 7 because we had to taste test!). Thanks www.tablespoon.com for a great recipe!Kellyhttp://www.blogger.com/profile/15451060531480658561noreply@blogger.com0tag:blogger.com,1999:blog-5723701341784514962.post-37610629547799428682013-09-08T14:27:00.001-05:002013-09-08T14:27:01.091-05:00Finally a day to cook!Ok so it's not much - but to have time to plan to fix <a href="http://twochickscooking.blogspot.com/2010/05/to-die-for-pot-roast.html" target="_blank">To Die for Pot Roast</a> is great! Roast, mashed potatoes and a veggie is on the menu. The roast has been cooking since early this morning (it smells GREAT), we'll have dinner tonight and leftovers for one night this week. So glad summer is winding down. I've collected ALOT of recipes over the summer - now where to start cooking for fall! Rest assured if any get the thumbs up, I'll post them. Until them -- Happy cooking.Kellyhttp://www.blogger.com/profile/15451060531480658561noreply@blogger.com0tag:blogger.com,1999:blog-5723701341784514962.post-8252734003857309002013-09-02T10:10:00.000-05:002013-09-02T10:10:40.677-05:00Oven Pancake<span style="font-family: Times, Times New Roman, serif;">I finally got to meet my Aunt's high school friends I've heard many stories about! What a great and fun group of ladies! I made them breakfast Sunday morning so they could visit more. With all the breakfast casseroles out there what to fix? It had been a weekend revolved around food, so I wanted something lite, tasty and quick! I remembered the Oven/German Pancake my mom used to make. So I searched and found this from Betty Crocker. Of course all who know me, know I don't make a recipe without adding or substituting something. I added vanilla and cinnamon to this, served it with strawberries and raspberries, maple syrup and powdered sugar. 2 pie plates, 5 ladies and 1 slice left - I'd say it was a hit! I bet this would make a great dessert also!</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">2 TBS butter</span><br />
<span style="font-family: Times, Times New Roman, serif;">2 eggs</span><br />
<span style="font-family: Times, Times New Roman, serif;">1/2 c all purpose flour</span><br />
<span style="font-family: Times, Times New Roman, serif;">1/2 c milk</span><br />
<span style="font-family: Times, Times New Roman, serif;">1/4 tsp salt</span><br />
<span style="font-family: Times, Times New Roman, serif;">1/2 tsp vanilla (my addition)</span><br />
<span style="font-family: Times, Times New Roman, serif;">1/4 tsp cinnamon (my additon)</span><br />
<span style="font-family: Times, Times New Roman, serif;">2 c assorted fresh berries</span><br />
<span style="font-family: Times, Times New Roman, serif;">Powdered sugar, if desired</span><br />
<span style="font-family: Times, Times New Roman, serif;">Heat oven to 400°F. In 9-inch glass pie plate, melt butter in oven; brush butter over bottom and side of pie plate. In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in flour, milk and salt just until mixed (do not overbeat). Pour into pie plate. Bake 25 to 30 minutes or until puffy and deep golden brown. Serve pancake immediately topped with berries. Sprinkle with powdered sugar.</span>Kellyhttp://www.blogger.com/profile/15451060531480658561noreply@blogger.com0tag:blogger.com,1999:blog-5723701341784514962.post-51185204249607530982013-07-08T20:53:00.001-05:002014-07-05T11:02:17.424-05:00Cooler Corn (Corn for a Crowd)as many ears of corn to feed the crowd<br />
boiling water<br />
ice chest<br />
<br />
Cooking corn on the cob for a big crowd, using only boiling water and an ice chest: Give your cooler a good wash and scrub, then place all the corn peeled and hair removed all in the cooler. Pour enough boiling water over to cover the corn. Close the lid of the cooler tight and let it set for 30 minutes. This works perfectly. The corn will keep warm and ready to eat for at least 2 hours. Enjoy! --- To make at home use a smaller cooler- same principle.<br />
<br />
I did this Saturday for a BBQ, drained the corn about 12:30 pm, when we bagged the leftovers at 8 pm, the Ziploc's got "steamy". AMAZING!Kellyhttp://www.blogger.com/profile/15451060531480658561noreply@blogger.com0tag:blogger.com,1999:blog-5723701341784514962.post-29711778610784582502013-06-26T07:00:00.000-05:002014-02-05T08:02:08.403-06:00Mini Baby Lemon Bundts<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPiGV_qLbORB2BDUP8NrJfdgpB4YbJeeGPSq6tGpYRqVVuUgDCJUKGT_vtnRQ-U2lginvIq7XUQqgA9tHBZm_UF6QqRSUsBqdBiOJ5V_i_B3797m24alhI6L2nljNhRRsqpCtv3SqIfBvq/s200/DSC_1240.JPG" height="131" style="margin-left: auto; margin-right: auto;" width="200" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo from Flavors by Four<a href="http://flavorsbyfour.blogspot.com/2013/05/mini-lemon-bundt-cakes.html" target="_blank">Mini Lemon Bundt Cakes</a></td></tr>
</tbody></table>
</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<div>
1 c I Can't Believe it's Not Butter - Softened</div>
<div>
1 c Buttermilk</div>
</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
3 c flour</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
2 Lemons</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
4 Eggs - room temp</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
2 c Sugar</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1 tsp Salt</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1 tsp Baking Powder</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1/2 tsp Baking Soda</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
Pam Cooking Spray</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
1/4 c Powdered Sugar</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
William-Sonoma or Homemade Lemon Curd (Optionoal)</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
Raspberries (Optional)</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
Start by preheating the oven to 350. Spray your mini bundt or regular sized bundt pan with Pam and set aside. Combine your flour, salt, baking powder and baking soda in a large bowl. In the bowl of your stand mixer, cream your butter and sugar on medium for 2-3 minutes until fluffy. Then add one egg at a time mixing in between additions. Add the dry ingredients in three different segments, alternating with the buttermilk until everything is completely combined. Then zest in one of the lemons, be careful zesting for some reason always makes me nervous. Remember to zest just until you get to the white part, don't zest the white it has a bitter taste. Juice that lemon and another one into a small bowl so you don't put in the pits, add 1/4 cup of that lemon juice into the bowl. Mix on medium for another minute or two until both the zest and the juice are mixed in. Using an ice cream scooper, fill each individual bundt mold with batter. Give the pan a few shakes and taps so the batter falls deep into the whole and goes around the middle divider. Add more batter until they are filled just a little bit from the top. Bake for 20 minutes until they spongy and a light golden color, a toothpick should come out clean. Let cool for about 5 minutes in the pan, then allow them to cool on a rack completely. Sprinkle with powdered sugar, fill with lemon curd and top with a raspberry if desired.</div>
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</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
Ok, so time was running short so I cheated and used a lemon cake mix with 1/2 lemon juiced and the zest of the lemon. I did get 24 mini bundts. (adding a couple to the freezer to see how they freeze - will update later).</div>
Kellyhttp://www.blogger.com/profile/15451060531480658561noreply@blogger.com0tag:blogger.com,1999:blog-5723701341784514962.post-40277707681946087032013-06-24T07:00:00.000-05:002013-06-24T07:31:03.852-05:00Summer SangriaMy sister in law got this recipe with the ingredients and a "chalkboard" wine glass as a end of year teacher gift. What a great gift! She made the sangria for my niece's graduation party with the on the side so you could choose. This was so good, not heavy or too sweet (like some pre-maded) sangria's.<br />
<br />
Combine:<br />
1 750 ml bottle Red Wine (she used Trader Joe's)<br />
1 bottle Pomegranate Italian Soda (World Market)<br />
1/2 bottle Blood Orange Italian Soda (World Market)<br />
<br />
Garnish with sliced citrus fruit (my sil used red and green apple, cantaloupe, strawberries).<br />
<br />
Update - I made this for a party yesterday! I used cantaloupe, strawberries, blueberries, lime and lemon thinly sliced and quartered and some watermelon I had leftover. I also added about 1/3 of a bottle of white wine that was left from dinner Saturday nite, the whole bottle of blood orange soda, and a small bottle of san pellagrino sparking water. This filled one of the "large plastic jugs" with a spout. With about 10 people drinking on this by the pool (hence the extra soda and water), There is a little left. Will definitely make and take again, Was nice and light by the pool.<br />
<br />
<br />Kellyhttp://www.blogger.com/profile/15451060531480658561noreply@blogger.com0tag:blogger.com,1999:blog-5723701341784514962.post-59185592905158608992013-05-28T07:00:00.000-05:002014-01-12T07:59:19.863-06:00Freezer Friendly Broccoli Cheese Soup<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.800000190734863px;">
<span style="font-family: Verdana; font-size: 10pt;">This has become our favorite soup. We bought the disposable soup cups and lids from our local restaurant</span><span style="font-family: Verdana; font-size: 10pt;"> supply. A double batch gives us each 12 cups. Basically 2 weeks of lunches (if our stash isn't found :)) Thanks to Tricia for a great recipe.</span></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.800000190734863px;">
<span style="font-family: Verdana; font-size: 10pt;"><br /></span></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.800000190734863px;">
<span style="font-family: Verdana; font-size: 10pt;">¼ c butter</span></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.800000190734863px;">
<span lang="EN" style="font-family: Verdana; font-size: 10pt;">¼ c flour</span></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.800000190734863px;">
<span lang="EN" style="font-family: Verdana; font-size: 10pt;">2 c half and half</span></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.800000190734863px;">
<span lang="EN" style="font-family: Verdana; font-size: 10pt;">2 c chicken stock</span></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.800000190734863px;">
<span lang="EN" style="font-family: Verdana; font-size: 10pt;">½ c chopped onion</span></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.800000190734863px;">
<span lang="EN" style="font-family: Verdana; font-size: 10pt;">1 ½ c frozen chopped broccoli</span></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.800000190734863px;">
<span lang="EN" style="font-family: Verdana; font-size: 10pt;">1 c chopped carrots</span></div>
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<span lang="EN" style="font-family: Verdana; font-size: 10pt;">1 tsp pepper</span></div>
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<span lang="EN" style="font-family: Verdana; font-size: 10pt;">½ tsp salt</span></div>
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<span lang="EN" style="font-family: Verdana; font-size: 10pt;">2 c shredded cheddar cheese</span></div>
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<span lang="EN" style="font-family: Verdana; font-size: 10pt;">¼ tsp nutmeg</span></div>
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<span lang="EN" style="font-family: Verdana; font-size: 10pt;">In a large stock pan over medium heat, melt butter and add flour. Whisk together while it cooks for 3-4 minutes. Slowly stir in half and half and chicken stock, and continue to whisk together. Cook over medium heat until it begins to simmer. Once simmering, reduce heat to low and simmer for 20 minutes. After simmering, add onion, broccoli, and carrots. Cook over low heat for another 10 minutes or until vegetables are tender. Add salt, pepper, and cheese. As the cheese melts, make sure to stir well to combine. Once cheese has melted, add nutmeg and remove from heat. Soup will be have vegetable chunks. If you prefer your soup smoother, use an immersion blender to get desired consistency. Freezing Directions: Prepare soup as directed above and allow to cool. Divide into quart or gallon freezer bags, label, and freeze. To serve: reheat in microwave for 1-2 minutes or on stove top for 10 minutes until warmed through. Servings: 4</span></div>
Kellyhttp://www.blogger.com/profile/15451060531480658561noreply@blogger.com0tag:blogger.com,1999:blog-5723701341784514962.post-14318382024558099982013-05-27T08:09:00.000-05:002013-05-27T08:09:00.077-05:00Bacon and Parmesan Pasta (aka Pasta Carbonora)<br />
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<span style="font-family: Verdana; font-size: 10pt;">1 lb bacon (2-3 pkgs bacon bits)</span></div>
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<span style="color: #222222; font-family: Verdana; font-size: x-small;">1 pkg penne pasta</span><br />
<span style="color: #222222; font-family: Verdana; font-size: x-small;">1 c heavy whipping cream</span><br />
<span style="color: #222222; font-family: Verdana; font-size: x-small;">8 oz pkg cream cheese</span><br />
<span style="color: #222222; font-family: Verdana; font-size: x-small;">1/2 c parmesan</span><br />
<span style="color: #222222; font-family: Verdana; font-size: x-small;">2 eggs</span><br />
<span style="color: #222222; font-family: Verdana; font-size: x-small;">Crushed red pepper flakes, to taste</span><br />
<span style="color: #222222; font-family: Verdana; font-size: x-small;">Cook pasta according to package directions. Meanwhile, start the sauce. Now, you’ll wanna add a cup of heavy cream and the package of cream cheese to a saucepan and heat on low. Once the cream cheese is nice and smooth, remove from heat. Now add these guys… Two eggs and 1/2 cup of the shredded parmesan Mix well. If you’re freakin’ out about the eggs not being cooked, don’t. The heat from the pasta will cook ‘em right up! You’ll wanna fry up some bacon, and chop it all up. Drain pasta and return to pot. Now add the sauce mix and chopped bacon. Mix well to coat.</span></div>
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<span style="color: #222222; font-family: Verdana; font-size: x-small;">I took this to our sunday dinner with the in-laws and neighbors. I pre-made the sauce, pre-cooked the pasta. I re-heated the sauce as the pasta reheated. This was very good. Almost as good as the pasta carbonora we had in Italy 25 yrs ago. It re-heated well, is filing enough you could serve as a "light" dinner w/a salad.</span></div>
Kellyhttp://www.blogger.com/profile/15451060531480658561noreply@blogger.com0tag:blogger.com,1999:blog-5723701341784514962.post-7883224268523873742013-05-25T23:37:00.000-05:002013-05-25T23:37:28.837-05:00Happy Memorial Day!Stop and give thanks to those you serve and have served and those who have died for our freedom. We live in a world that young men and women have given up time from their families so we can spend time with ours.<br />
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God Bless AmericaKellyhttp://www.blogger.com/profile/15451060531480658561noreply@blogger.com0