tag:blogger.com,1999:blog-29109569785433498162012-08-10T12:55:07.460-07:00Diary of a FoodieKodinoreply@blogger.comBlogger39125tag:blogger.com,1999:blog-2910956978543349816.post-62558687469942574272012-08-10T12:55:00.000-07:002012-08-10T12:55:07.471-07:002012-08-10T12:55:07.471-07:00Habits.<div class="separator" style="clear: both; text-align: center;">
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I mentioned this little undertaking our family has taken on of homeschooling. Now let me tell you how I'm learning more than my children. In the first week.<br />
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Everyone is a creature of habit. Some people have a habit of sleeping in late, and some get up early. Some people have a habit of drinking 5 or 6 Dr. Peppers a day. Some people drink no soda at all. Some people have a habit of laying on the couch for hours a day watching Law & Order. Some people play with their children. The problem with homeschooling is this: of all those habits, I had the wrong ones.</div>
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For some time now, I've known I was lazy. I'm not talking the occasional "I want to do nothing today" kind of lazy. I mean the "I am depressed at the idea of having to wash that huge load of dishes I've let pile up for a week now" kind of lazy. It's ridiculous, really, and I have no idea why my sweet husband has not put a stop to it. (That guy is the hardest working person I've ever known...) The good news is, I have been in Scripture more in the past few weeks than possibly any other time in my life. The bad news is, that meant conviction. <br />
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On Tuesday, after getting up and having breakfast and having school, I made the realization that <i>this</i> is what I'm going to be doing. Every day. There wasn't a part of me that didn't <i>want</i> to do it, but every lazy, sinful part of me struggled with the idea of it. "But when will I be able to sit and do nothing?!" And boy oh boy did the tears flow as I began to feel sorry for my selfish little lifestyle being gone.<br />
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So I prayed.<br />
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And I read.<br />
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And I talked to the two people in my life who spur me on toward love and good deeds mare than anyone else.<br />
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And ultimately, the grace of God stepped in and began to help me battle that sinful desire to be lazy and selfish. This has been the most habit-forming and habit-changing week of my life, and I'm praying desperately that it continue because even though I loved being able to sleep on the couch all day if I so desired, there is a deep, yearning desire in my heart and soul to parent and to teach and to be a good role model for my children. That's the habit I want to form.</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2910956978543349816-6255868746994257427?l=diary-of-a-foodie.blogspot.com' alt='' /></div>Kodinoreply@blogger.com0tag:blogger.com,1999:blog-2910956978543349816.post-69374948197390911932012-08-08T19:09:00.002-07:002012-08-08T19:09:40.904-07:002012-08-08T19:09:40.904-07:00School Days, School Days (dear old golden rule days...)<div class="separator" style="clear: both; text-align: center;">
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This week, we as a family embarked on possibly the craziest journey of our lives. After years of talking about it, months of planning, weeks of decorating, and days of freaking out a bit, we started homeschool! The night before, I'm going to admit that I was a bit more than rattled. For the first time (since he turned 5, at least) I realized my baby boy was no longer my baby boy. I looked at pictures and videos of him as a baby. I laughed and I cried. I prayed for him. And then for me. And then for him again. <br />
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And then Monday morning was here.<br />
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We woke up extra early (not a feat you'll see repeated again anytime soon) to have breakfast with Daddy before we got started and he rode off into the sunrise for work. Our menu consisted of a very simple pancake and strawberry breakfast. It's the kiddo's favorite, and we wanted to make him feel extra special. <br />
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We left Sister to get a bit more sleep. This was a morning for just us and our big guy.<br />
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Please note the hair.<br />
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I have been working on our setup for weeks now. I swore it would never show up in my living room. I was convinced guests would not set the eyes on our little corner of education. Unfortunately, with baby number 3 on the way and an already shrinking house, we were left with no choice. What this meant, of course, was weeks worth of "what's that?" and "when are we going to use that?" and "what's that for?" Over and over, he heard "You'll see...when it's time." The excitement and anticipation in his face was priceless that morning over the idea that today was finally THE day. It was almost too much for this 5 year old to bare.<br />
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Once Daddy was gone, we began our day. Calendar time. Talk of seasons and weather. What's today? What's tomorrow? What was yesterday? Verse for the week (Psalm 24:1) and word of the week (Creation/creacion)...and so on. We did our Bible lesson, learned what God made on the first day, and colored and cut and glued.<br />
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Please note the size 3T pajamas.<br />
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We have opted out of doing a ton of worksheets. We order a curriculum, and we will do what has come with it, but anything we can use our handy dandy dry erase board for, we will...like reviewing basic math facts. <br />
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Look who decided to join the homeschool party!<br />
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Reviewing ABC's is something that, honestly, this kid doesn't love. He says every day "Mom, I don't need to do this" but I give him a pointer, and it's the best thing ever. This, by the way, was my first attempt to hide our school setup. Our doors all have letter charts or number charts or color posters on the backs of them. <br />
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In all, our first day was super fun and made us look forward to the next however many years we can do this. We are excited about field trips and weekly trips to our public library, but mostly, I'm just excited that the hubs and I get to do what we feel we are supposed to be doing- to teach our children in the way he should grow, to know and love and glorify God, and the have a servant's heart. <br />
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At least, that's what we are shooting for.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2910956978543349816-6937494819739091193?l=diary-of-a-foodie.blogspot.com' alt='' /></div>Kodinoreply@blogger.com0tag:blogger.com,1999:blog-2910956978543349816.post-18656742648103946682012-07-15T16:35:00.002-07:002012-07-15T16:35:23.868-07:002012-07-15T16:35:23.868-07:00Three Truths (I Wish I'd Known)If I could go back in time 10 years, I don't know that I'd change much about my life now. I just know I'd tell younger me a few things. There are three truths I mull over almost daily recently.<br />
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1. Never call yourself fat or ugly in high school. That's probably the best I'll ever look.<br />
2. Always always go to college right out of high school. It's so much harder once you're married with kids.<br />
and 3...this is going to sound tright and silly, but time does pass, even if you don't want it to.<br />
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When my oldest was born, I remember waking up in the middle of the night and making that trudge from one side of our two bedroom apartment to the other. Lights off, grab the bottle, mix the formula, grab the crying baby, change the diaper, rock and feed, lay baby in bed, sleep two hours, repeat. It was one of the most difficult times of my life- I had to learn to care more about someone else than I did myself. That was so scary and hard and awful. I remember talking to my mom one day about it a few weeks after he was born, and she warned me that soon enough, he would be sleeping through the night. Then eventually, he'd be eating by himself, then potty trained, then, before I could blink, he'd be starting school. I had no idea.<br />
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Our son just turned 5 in June, and he is starting kindergarten soon. We homeschool, so that makes the mommy transition a bit easier, I think, but just the thought of him being in....school....makes me a bit weepy. I can't believe my mom was right...time did pass, and it seems like it only took the last 5 years a moment to fly by.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2910956978543349816-1865674264810394668?l=diary-of-a-foodie.blogspot.com' alt='' /></div>Kodinoreply@blogger.com0tag:blogger.com,1999:blog-2910956978543349816.post-79281132003551630942012-07-08T15:06:00.000-07:002012-07-08T15:06:50.309-07:002012-07-08T15:06:50.309-07:00Grape Jelly<div class="separator" style="clear: both; text-align: center;">
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One of my favorite things in life is a good collection of jars. I'm a bit obsessed, honestly, and I have no idea why. I remember being very very young and my mom and grandma canning everything from jams and jellies to cinnamon apples (my personal favorite!) to tomatoes. Of course, then I had no idea that we did this because we had a huge garden and apple trees and grape vines and in order for us to eat in the winter, it was a necessity. (Those were my very favorite days of my life, but that's for another day...) Maybe my obsession with jars was born from that. Maybe the nostalgia of it all is what draws me to have a cabinet full of these wonderful little canisters. Whatever it is, I have always had a strong desire to learn how to can things. Thankfully, my mom and grandma are still around and were able to teach me the basics a couple of years ago. This recipe is my very favorite, and with only a few ingredients, it's super cheap to make SEVENTEEN jars of grape jelly that, if properly canned, are storable for up to a year.<br />
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What you'll need:<br />
6 1/2 cups of sugar<br />
2 1/2 cups of water<br />
2 pouches of liquid pectin<br />
2 1/4 cups of frozen concentrated grape juice (a little less than 2 cans)<br />
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You're going to also need a few specialized items for this if you want to be able to seal them. If you're just storing it in the refrigerator (up to 6 weeks), you can skip most of this.<br />
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You will need a water bath pan (it will come with a metal thing that goes on the inside for the jars to sit it. It's extremely important to not let the jars touch the bottom of the pan or each other. They can easily bust!)<br />
You'll also need a jar funnel and a pair of jar lifter tongs...and of course, clean jars and lids.<br />
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In addition, you're going to want some clean towels.<br />
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Before you ever start cooking the jelly, put the jars in the dishwasher and wash them. The need to be hot, so watch it. You also need to put the lid parts of the jars in a pan, cover them with hot water, and keep it hot over a very low flame. When it gets to the sanitize or drying part, start your cooking!<br />
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In a large pot, combine your sugar and water. It's best to start out with the hottest water from the tap. You want to bring this to a full rolling boil that you can't stir down, stirring it constantly, and you'll want it on the highest heat. You want it to boil quickly. <br />
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As soon as it's been on a full rolling boil you can't stir down for a FULL MINUTE (this is very important!) remove it from the heat, and stir in the liquid pectin and thawed grape juice concentrate. Stir it up!<br />
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This is where I tend to make a big mess. Understand this is a process, and it's much easier, especially the first time, if you have someone to help. I have a LOT of help!...this is where it all starts to really come together! <br />
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When the puppy dog eyes come out, the aprons go on...who could say no to letting this precious one help?!<br />
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Only joking...this stuff is HOT!<br />
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Using a ladle and your jar funnel, pour the jelly into your hot jars up to the bottom ring. (I keep my jars in the dishwasher with the drying cycle going so they stay hot, and I get one out at a time.) With a damp, clean cloth, wipe around the rim of the jar. If there is anything on there, it won't seal. Use some tongs and grab one ring and one lid from the hot water. Give them a quick dry and close your jar. Repeat this process until each of your jars is full.<br />
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If you don't plan to store them without refrigeration, you can stop, sit back, and wait for it to cool and eat. If you're like me and want to store these for up to a year, you're going to water bath them. <br />
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Pour the hot water from the pan where your lids were into the bottom of your water bath pot. Lift up the metal basket so you can set your jars in. Gently let them down into the water, then using hot tap water, completely cover them, adding water until it reaches about an inch over the lids. Boil for 7 minutes, then pull them out using your jar lifters. I got 17 half pint jars out of this recipe, so I had to do this process 3 times to get all the jars processed. Once you pull them out, you'll start to hear that glorious POP! that means your jars have sealed and you can store them! It may take up to 24 hours, however, for this pop to happen and for your jelly to cool enough to not be syrup...just trust me, it's totally worth the time, effort, and wait!<br />
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Add a bit of fabric between the lid and the ring (don't break that seal!) to add some preciousness...as though these jars needed any help with that. Know that these little beauties also make wonderful gifts! You can pair them with my yummy basic bread recipe for a delicious treat!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2910956978543349816-7928113200355163094?l=diary-of-a-foodie.blogspot.com' alt='' /></div>Kodinoreply@blogger.com0tag:blogger.com,1999:blog-2910956978543349816.post-72856219250024257532012-07-06T20:05:00.002-07:002012-07-06T20:12:00.759-07:002012-07-06T20:12:00.759-07:00<div class="separator" style="clear: both; text-align: center;">
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For years, I've said I longed to be a 1950s housewife. I adore the dresses and the baking pies and breads and the idea of hanging my clothes on a clothesline to dry. After the <i>six</i> episodes of Bones I watched today that were recorded on my DVR, and after my yelling at my 5 year old son for not leaving me alone long enough to rest, and after playing the "what does it say" game with my two year old, I realized something. I'm so lazy. That's why I don't live the life of a 1950s housewife- not because it's unattainable.<br />
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"What does a kitty cat say?"<br />
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"Meow!"<br />
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"What does a puppy dog say?"<br />
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"Ruff ruff!"<br />
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What does....mommy say?"<br />
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"I'm tired!"<br />
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Ouch.<br />
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What is it that I think I'm so tired from? This is sincerely ridiculous, but I'm going to admit that it still didn't really get to me. It wasn't until I begrudgingly began to unload the dishwasher and realized that the dishes weren't properly cleaned that I had a bit of a epiphany. I spent well over an hour on my computer googling why my dishwasher wasn't cleaning correctly. I poured over link after link, product after product, before I finally came to this realization: In the time I spent trying to figure out how to fix it or what to buy that would fix it, I could have washed, rinsed, dried, and put away all the dishes that were dirty and had time to spare. I spend more energy and money trying to find ways to be lazy. It's sad really. <br />
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So I prayed a lot and cried a little. And then I, for the first time I can genuinely recall, washed a kitchen full of dishes. By hand. And then I made a delicious dinner. And then, as a family, we washed those dishes. The wonder of drying cups and plates was almost too much for my 5 year old to handle. <br />
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I might not be a 1950s housewife just yet, but I'm closer than I was when I got out of bed this morning.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2910956978543349816-7285621925002425753?l=diary-of-a-foodie.blogspot.com' alt='' /></div>Kodinoreply@blogger.com0tag:blogger.com,1999:blog-2910956978543349816.post-82859245826990667242012-05-25T15:21:00.000-07:002012-05-25T15:22:15.831-07:002012-05-25T15:22:15.831-07:00Strawberry Cheesecake Ice Cream<div class="separator" style="clear: both; text-align: center;">
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For a very long time now, I've wanted a counter top ice cream maker. Do you know the one I'm talking about? You freeze the canister and you don't need ice or rock salt or a headache from listening to it run for an hour? Well, I finally broke down and got one for myself....right as I figured out this recipe that requires no ice cream maker. I actually realized I didn't need the machine because the "custard" I made to turn into the ice cream froze immediately as I poured it into the canister. Fail. So I just scooped out what wasn't frozen, stuck it in my freezer without churning it, and it was heavenly! Win. So here we have it. This is the easiest, yummiest, creamiest no churniest ice cream I've ever had!<br />
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What you'll need:<br />
2 cups cold heavy cream<br />
2 cups of milk<br />
1/4 cup sugar<br />
1 box of Jello cheesecake flavored pudding<br />
1 lb of strawberries, chopped (obviously, you can ditch the strawberries or do blueberries or cherries instead)<br />
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Start with mixing your milk, cream, and sugar together in a bowl. Chop up your strawberries and add them in, too. Another option is to mix the sugar and the strawberries together first, let the sugar pull out some of the juices from the strawberries, then add everything else in. I didn't do it like that because...I just didn't.<br />
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Next, add in the pudding mix. I wait until the end to do this because it works as a thickener. I like to get the strawberries in first. After you thoroughly mix in the pudding, cover with plastic wrap and refrigerate for half an hour.<br />
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After the half an hour or so, it will be chilled and thick. Almost gross looking. This recipe makes a pint and a half of ice cream, so I split it up into two pint sized freezable containers. I got these handy little guys at Dollar Tree 4 for $1. Freeze for several hours or overnight, and voila! Perfectly creamy, smooth, and lovely strawberry cheesecake ice cream!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2910956978543349816-8285924582699066724?l=diary-of-a-foodie.blogspot.com' alt='' /></div>Kodinoreply@blogger.com0tag:blogger.com,1999:blog-2910956978543349816.post-7997633100530825902012-05-08T18:34:00.004-07:002012-05-08T18:34:37.192-07:002012-05-08T18:34:37.192-07:00Apple Bacon Chops<div class="separator" style="clear: both; text-align: center;">
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Once, a very long time ago, my sweet sweet husband made a comment to me after another staple dinner one night. He very gently said, "You know, babe, variety is the spice of life." After I spent hours crying and heard countless apologies, I recognized he simply meant "please don't make me eat spaghetti again this week." Since then, I've had this underlying mission to find delicious ways to make things that are new and different. This recipe came from that mission, and I'm happy to report that it's one of my husband's favorites....but that might be because it's not spaghetti. It's really easy. There are a few different steps, but each one is simple and totally worth it. Enjoy!<br />
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What you'll need (I did this recipe with 2 pork chops, but the recipe is for 4)<br />
4 pork chops, thick cut is best<br />
2 to 3 red delicious apples<br />
1 lb of bacon<br />
Pepper Jack cheese slices<br />
salt and pepper<br />
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First, you're going to cut up your bacon. (You don't have to use the whole pound. Use half or a third or a few pieces, it's really up to you. We just LOVE bacon.) Make it easy on yourself and use kitchen scissors. It's so much easier. Just cut the strips into bit sized pieces.<br />
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Cook the bacon until the fat has rendered out and it's crispy. Pull the bacon out with a slotted spoon, but don't pour the fat out. Making sure the fat and pan are really hot, carefully put in the pork chops. We aren't looking to cook them all the way through. We just want to brown the outside and add some serious flavor. Salt and pepper a bit. Flip when the first side has browned and delicious up the second side.<br />
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While you're browning the pork chops and the bacon is cooling a bit, chop up your apples into bite sized pieces.<br />
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Combine the bacon and apples and try to not throw your face into the bowl. This is a serious challenge for me. That salty and sweet combination is AMAZING.<br />
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Add your browned (but not cooked through) pork chops to a pan with a lid that your sweet and beautiful aunt gave you as a wedding gift. (Oh...was that just me?) If you don't have a dish like this, no big. A glass baking dish with foil on top will do the trick.<br />
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Cover the chops with the apple bacon mixture. Oh yes. That's right. Cover and bake at 350 for about 40 minutes, or until your pork chops are done.<br />
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Once cooked through, pull the dish out, take the lid off, and add a slice of pepper jack cheese on top of each pork chop. If it doesn't melt right away on its own, throw it back in the oven, uncovered for no longer than a couple of minutes.<br />
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Serve the pork chops with the cheese and apples and bacon still on top or falling all around or completely taken off. It's really up to you...and enjoy this not-so-basic pork chop! I hope it adds some variety to your dinner table, too!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2910956978543349816-799763310053082590?l=diary-of-a-foodie.blogspot.com' alt='' /></div>Kodinoreply@blogger.com0tag:blogger.com,1999:blog-2910956978543349816.post-75583057428266907442012-05-08T18:09:00.001-07:002012-05-08T18:09:06.155-07:002012-05-08T18:09:06.155-07:00Chip and Dip Potato Salad<div class="separator" style="clear: both; text-align: center;">
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I very often find myself trying to figure out a recipe that will be simple. I adore simple things. I love dishes that take either very little time, very little effort, or both. If I can take a few minutes, start something, throw it in the oven, and walk away for a while while I play with play-dough or Simon Says, I will love it. It's even better when it is tasty, too. This recipe is one of those. I used to make a potato salad sort of like this with cream cheese and sour cream and a dip mix, and it was really good, but it had a funny texture after it was refrigerated. Since we are a leftover kinda family, that didn't really work. This recipe was born from that, and I honestly can't tell you how delicious it is. You really just have to try it. <br />
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What you'll need (this recipe is good for 4 or 5 people):<br />
1 lb red potatoes<br />
3 tbsp olive oil<br />
ready made dip of your choice (I used ranch, but I'm guessing french onion or anything else sour cream based dip would be fine)<br />
salt and pepper<br />
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Start by washing and drying your potatoes. It's important the potatoes are dry when you add the oil and put them in the oven, so wash and dry BEFORE you chop them. Cut out any yucky spots, but don't peel them. Those peelings are the best part! Chop into bit sized pieces.<br />
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After they are all chopped, dump them onto a sheet pan (I line mine with parchment, but you don't have to. Add the olive oil and salt and pepper. Toss them around so the potatoes are completely covered in the oil. This is what is going to brown them and make them all crispy and delicious!<br />
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Stick them into a preheated 400 degree oven, and roast for about 20 minutes, or until they start to crisp a bit. Take them out and give them a toss and roast for another half an hour. When you take them out, they will be golden brown and crispy (especially those skins) and soft on the inside. I struggled with eating them all just like this. Let them come to room temperature.<br />
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Start adding the dip, just a tablespoon at a time. You don't want too much "sauce" for the potatoes. They won't absorb it too much because they are crisped on the outside and cooled. Toss it all together, serve, and love!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2910956978543349816-7558305742826690744?l=diary-of-a-foodie.blogspot.com' alt='' /></div>Kodinoreply@blogger.com0tag:blogger.com,1999:blog-2910956978543349816.post-8707325380869484342012-02-22T15:02:00.000-08:002012-02-22T15:02:29.685-08:002012-02-22T15:02:29.685-08:00Basic Breads Make Mommies Happy.<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-2sNHVEO8WdU/T0VrmhJFn6I/AAAAAAAAAPM/idMQh1kzKas/s1600/DSC_5402.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-2sNHVEO8WdU/T0VrmhJFn6I/AAAAAAAAAPM/idMQh1kzKas/s400/DSC_5402.JPG" width="400" /></a></div>I love bread. Pretty much any carbs are friends of mine, but a really yummy yeasty homemade white bread, well, I'd marry it. I love that I can avoid doing anything all day, throw a loaf of fresh bread into the oven, and magically have become the perfect 1950s housewife. ...okay, so maybe I wouldn't go THAT far, but, I do love the feeling I get knowing such a basic pantry item can be made whenever I see fit by my own two hands. Something about the simplicity of it is beautiful to me. And it's easy. Really easy. Like, "why didn't I start doing this years ago?!" easy. I have used this basic idea of a recipe for years now. I have no idea where I got the first draft of it, but I've tweaked it numerous times and I really love how it turns out. This is a super versatile recipe, too, so feel free to switch it up. I've made it with cinnamon for a sweet bread and a couple of spoonfuls of Italian seasoning for an herb bread. Both were lovely. Oh, and it only takes about an hour to an hour and a half to make. So indulge and make this for dinner. Tonight.<br />
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2 cups of hot water (hottest you can get from the tap)<br />
4 tsp of yeast (or 2 packets)<br />
1 tbsp of sugar<br />
1 tsp of salt<br />
3 tbsp of oil<br />
3 1/2 to 4 cups of flour<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-2JOY7HQ1vVI/T0VuMnAl0II/AAAAAAAAAQE/Gc67bRS3lZ4/s1600/DSC_5362.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-2JOY7HQ1vVI/T0VuMnAl0II/AAAAAAAAAQE/Gc67bRS3lZ4/s320/DSC_5362.JPG" width="213" /></a></div>Start by adding your water to a big bowl. Sprinkle your yeast in the water, then sprinkle the sugar over the yeast. There's no need to even stir...just let it do its magic.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-yvn8bMkaeac/T0VsHvuwJ0I/AAAAAAAAAP0/Cn7jQSi82nY/s1600/DSC_5369.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-yvn8bMkaeac/T0VsHvuwJ0I/AAAAAAAAAP0/Cn7jQSi82nY/s400/DSC_5369.JPG" width="266" /></a></div>Even if you are using a mixer, you'll want to dump the dough out onto a floured surface and knead it for a second just to smooth it out. Once it's ready, it will look like this.<br />
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Form it into loaf shapes and put it in two loaf pans. Cover with a damp cloth, set aside, and let it rise for about 20 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-FImHj9U98-s/T0VsJvCVsFI/AAAAAAAAAP8/opAl5hpWMC0/s1600/DSC_5370.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="199" src="http://3.bp.blogspot.com/-FImHj9U98-s/T0VsJvCVsFI/AAAAAAAAAP8/opAl5hpWMC0/s320/DSC_5370.JPG" width="320" /></a></div>Once the dough has risen, pop it in the oven and bake for half an hour (or until lovely and golden). Here's a great tip my mom taught me: When your bread comes out of the oven, rub butter all over the top. That keeps the top from getting hard, and it makes it extra delicious. This recipe makes two loaves, so it's perfect if you want to freeze one...or if you want to share!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2910956978543349816-870732538086948434?l=diary-of-a-foodie.blogspot.com' alt='' /></div>Kodinoreply@blogger.com0tag:blogger.com,1999:blog-2910956978543349816.post-48896132279927646432012-02-16T17:20:00.000-08:002012-02-16T17:20:51.813-08:002012-02-16T17:20:51.813-08:00Nutella Anything Is Amazing.<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-0s6oMpR1qVc/Tz2otoD5xVI/AAAAAAAAAOs/Q_HtINvNzw4/s1600/DSC_5358.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-0s6oMpR1qVc/Tz2otoD5xVI/AAAAAAAAAOs/Q_HtINvNzw4/s640/DSC_5358.JPG" width="427" /></a></div>So pretty much everyone I have met (besides my crazy "I'd rather not eat sweets unless it's the right time" husband) loves Nutella. I thought I was alone in this culinary adoration, but alas, I am not. This pleases my heart, honestly, because my craze for it feels less odd. I've made many thing sin the past with it including Nutella hot chocolate and fried Nutella won tons. Today, however, I decided to take a stab at this: <a href="http://www.mybakingaddiction.com/no-bake-nutella-cheesecake-recipe/" target="_blank">Nutella cheesecake</a>. I had two problems with this recipe. Problem #1 was that unless I'm in a very entertaining kind of mood, I don't particularly care for making things in individual dishes. It's more clean up. My second problem was that I am not the biggest fan in the world of Cool Whip. I was at least 21 before I found out that cool whip is NOT whipped cream, and I haven't really looked back since. So here's my take on this recipe...enjoy!<br />
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And yes...those are the beautiful daisies (my favorite flower!) my sweet husband brought to me on Valentine's Day!<br />
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Oreo crust (again, one of my favorite convenient items)<br />
2 cups of heavy whipping cream<br />
8 oz block of cream cheese<br />
3/4 cup Nutella<br />
1 tsp vanilla<br />
(Not pictured, but I did add 2 tablespoons of powdered sugar because I like my stuff sweet...you can add none or less or more...but I would NOT suggest more.)<br />
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You'll also need a mixer if you value your arms.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-xvPjzE9--kw/Tz2ox3peLfI/AAAAAAAAAO8/2P0XFumZg_A/s1600/DSC_5354.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-xvPjzE9--kw/Tz2ox3peLfI/AAAAAAAAAO8/2P0XFumZg_A/s400/DSC_5354.JPG" width="256" /></a></div>Start by adding your heavy cream to a big bowl and beat until you get a little air in it. Add in your cream cheese. Make sure your cream is super cold and your cream cheese is room temperature. If they aren't, you cream cheese will never blend in well and your cream will never whip up right. Beat it together until soft peaks form. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-_UKhSkiMprU/Tz2ozmGJsxI/AAAAAAAAAPE/HZRSbNGJKSk/s1600/DSC_5355.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-_UKhSkiMprU/Tz2ozmGJsxI/AAAAAAAAAPE/HZRSbNGJKSk/s400/DSC_5355.JPG" width="267" /></a></div>Add vanilla and Nutella. Beat it together just enough to blend well and taste. If it's not sweet enough, add powdered sugar, just a tablespoon or less at a time. Beat to stiff peaks and add to your crust. Refrigerate and consume!<br />
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I will note, too, that this makes the most delicious chocolate mouse. It works perfectly in pretty individual dishes and garnished with some chocolate or roasted hazelnuts!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2910956978543349816-4889613227992764643?l=diary-of-a-foodie.blogspot.com' alt='' /></div>Kodinoreply@blogger.com0tag:blogger.com,1999:blog-2910956978543349816.post-38717720862010052022012-02-01T10:38:00.000-08:002012-02-01T10:39:35.027-08:002012-02-01T10:39:35.027-08:00Cheesecake Cream Pie.<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-3QI7fHsnzyU/TymD-Xaax3I/AAAAAAAAAOk/O8a2AIT4LfU/s1600/DSC_5234.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-3QI7fHsnzyU/TymD-Xaax3I/AAAAAAAAAOk/O8a2AIT4LfU/s400/DSC_5234.JPG" width="267" /></a></div>It's no secret that I love to eat. It's less of a secret that I love sweets. They are kinda my passion when it comes to cooking, and I'm always on the lookout for perfect desserts. A good while ago, I was watching Paula Deen, and she made <a href="http://www.foodnetwork.com/recipes/paulas-best-dishes/cheesecake-parfaits-recipe/index.html" target="_blank">this</a>. It looked like a lot of work to me- all that decorating and layering. I rarely feel like doing that, so I thought I'd adapt this basic idea and create something of my own that was super easy...and so "pie" was born. It's smooth and creamy and light and wonderfully heavenly. This recipe actually makes two whole pies, so it's a perfect thing to make and keep one for you and take one to a friend. They will love you for it and probably ask for the recipe. I make this all the time. A new one shows up in my fridge at least once a week. This is seriously my favorite thing (next to my mom's mashed potatoes and gravy...) in the world...but seriously. If you make nothing else on my blog, make this pie.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-veRVFL4Eiig/TymD71hYb2I/AAAAAAAAAOM/zCM7dHMO2Yo/s1600/DSC_5230.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="205" src="http://1.bp.blogspot.com/-veRVFL4Eiig/TymD71hYb2I/AAAAAAAAAOM/zCM7dHMO2Yo/s320/DSC_5230.JPG" width="320" /></a></div>What you'll need:<br />
2 Oreo pie crusts (find this in the baking aisle)<br />
2 boxes of cheesecake flavored instant pudding<br />
2 cups of sour cream<br />
2 cups of heavy whipping cream<br />
1 cup of whole milk<br />
1/2 tsp vanilla<br />
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It will be right before the "stiff peaks" stage. You want it thick because it's a pie...it will be cut. If it's not thick enough when you cut it, you will have a very delicious mess.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-BPue8vsAf-o/TymD9eavraI/AAAAAAAAAOc/fUrGrP4t1uw/s1600/DSC_5232.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="263" src="http://4.bp.blogspot.com/-BPue8vsAf-o/TymD9eavraI/AAAAAAAAAOc/fUrGrP4t1uw/s400/DSC_5232.JPG" width="400" /></a></div>Once it's all blended up all nice and pretty, separate it into the two pie crusts. No baking. No oven. Just cover with the plastic domes and refrigerate for as long as you can possibly stand it.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2910956978543349816-3871772086201005202?l=diary-of-a-foodie.blogspot.com' alt='' /></div>Kodinoreply@blogger.com0tag:blogger.com,1999:blog-2910956978543349816.post-11994351911873101692012-01-23T15:07:00.000-08:002012-01-23T15:12:26.499-08:002012-01-23T15:12:26.499-08:00Sun Dried Tomato Obsession<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3dVfUWDBTrY/Tx3j3LL-WsI/AAAAAAAAAOE/PgEzLx7t9NU/s1600/DSC_5220.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-3dVfUWDBTrY/Tx3j3LL-WsI/AAAAAAAAAOE/PgEzLx7t9NU/s320/DSC_5220.JPG" width="320" /></a></div>Sometimes, I will admit that I get obsessive. It sorta happens all the time, really (much to my husband's dislike, I'm afraid). I find something I really love and exhaust it in every way I can. Lately, I have begun an obsession with sun dried tomatoes. I've always been a tomato girl. I will eat them like apples. What I am not, however, is someone who can handle any sort of unusual textures in anything. Seriously, at 27, if I can see a chopped onion or pepper, I'm eating around it. Thus, this recipe has taken form. Really, this stuff is really great for a multitude of things. Keep it in a jar in the fridge for a spread on sandwiches (might I suggest a peppered turkey with mozzarella!), add it to warm pasta as a sun dried tomato pesto, serve over cream cheese with crackers as an hor d'oeuvre, or add to a couple of pounds of 80/20 ground beef, roll into balls, brown in a skillet on all sides, and bake at 350 for about 10 minutes to finish cooking for the most flavorful meatballs ever...without running the risk of finding a chopped onion all slimy and full of onion-ness in your mouth. There are about a million things you can probably do with this stuff. Give it a shot and be creative...if not obsessive!<br />
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A clove of garlic (or, if you're like me and hate chopping garlic, a tsp from the jar)<br />
One shallot<br />
1 tsp of Italian seasoning<br />
1/2 tsp of salt<br />
1/2 tsp of red pepper flakes<br />
4 to 5 (or about 1/3 of an 8.5 oz bottle) sun dried tomatoes<br />
1/4 cup grated parmesan cheese<br />
1/3 cup mozzarella cheese<br />
1 tbsp of olive oil<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-YZQ7fUJih_k/Tx3j2FFGADI/AAAAAAAAAN8/W_TRUa-ieM0/s1600/DSC_5215.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-YZQ7fUJih_k/Tx3j2FFGADI/AAAAAAAAAN8/W_TRUa-ieM0/s320/DSC_5215.JPG" width="214" /></a></div>Next, add the sun dried tomatoes (add a bit of the oil from the jar, too) and cheeses. Blend it really well. It should look like this.<br />
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Add olive oil if yours needs a bit more moisture to make it into a paste. Blend, blend, blend away. When it's like a thick paste, jar it up, spread it on a sandwich, pour it over hot pasta, or add it to meats and enjoy a smack in the face flavor filled bite!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2910956978543349816-1199435191187310169?l=diary-of-a-foodie.blogspot.com' alt='' /></div>Kodinoreply@blogger.com0tag:blogger.com,1999:blog-2910956978543349816.post-75303370573647900552012-01-17T13:05:00.000-08:002012-01-17T13:05:44.209-08:002012-01-17T13:05:44.209-08:00Peach Crisp<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Hx9B2HblId8/TxXgDqvC-UI/AAAAAAAAANc/tJ61Byo--SU/s1600/DSC_5202.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Hx9B2HblId8/TxXgDqvC-UI/AAAAAAAAANc/tJ61Byo--SU/s320/DSC_5202.JPG" width="214" /></a></div>I think everyone who cooks has staple recipes for when unexpected guests come by or when someone they love is not feeling up to par or just when they want to brighten someone's day. This is one of mine. I think most people who have ever had my cooking have tasted it. (Maybe it's time to branch out to new staples...) I actually love this stuff so much, though, that I make batches just to jar up and throw into the fridge so it's ready whenever I want just a single serving snack. I hope you try it and love it as much as I do because for me, it really warms me to my core.<br />
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3/4 cup of Bisquick<br />
1/2 cup of oatmeal<br />
1/2 cup of light brown sugar (packed!)<br />
1 1/2 tsp cinnamon<br />
1 tsp pumpkin pie spice<br />
A dash of salt<br />
3 tbsp of softened butter<br />
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2 cans of drained sliced peaches<br />
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It's going to look like this.<br />
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This is how it should look once all the butter has been cut in. It's still going to seem crumby, but that's okay. It should clump together of you try to squish it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-CSf5AA7aPoA/TxXgCmijV2I/AAAAAAAAANU/s_x4vKaTySU/s1600/DSC_5200.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="208" src="http://4.bp.blogspot.com/-CSf5AA7aPoA/TxXgCmijV2I/AAAAAAAAANU/s_x4vKaTySU/s320/DSC_5200.JPG" width="320" /></a></div>Drain your peaches and add the to the bottom of an 8x8 dish that has been greased. Sprinkle the crisp mixture on top of your peaches until all the peaches are covered. Bake at 375 for half an hour or so. The top is going to basically look the same (maybe a bit browner) but the peaches will be bubbly and warm and your kitchen will smell of cinnamon. Serve with ice cream or on its own right of the oven!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2910956978543349816-7530337057364790055?l=diary-of-a-foodie.blogspot.com' alt='' /></div>Kodinoreply@blogger.com0tag:blogger.com,1999:blog-2910956978543349816.post-36854598886145611972012-01-02T08:18:00.000-08:002012-01-02T08:18:30.946-08:002012-01-02T08:18:30.946-08:00Cinnamon Oatmeal Muffins, Oh my!<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-VyiSgEvwAoE/TwHXpubS0_I/AAAAAAAAAMc/oM9WZ6rUhAU/s1600/DSC_5158.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-VyiSgEvwAoE/TwHXpubS0_I/AAAAAAAAAMc/oM9WZ6rUhAU/s320/DSC_5158.JPG" width="263" /></a></div>If I love anything more than baking delicious things like breads or cinnamon rolls, it's making delicious things for breakfast. Pancakes and cinnamon french toast are family favorites, but when I want my kids to have less syrup and more things that are good for them (or let's face it, when I know I'm going to be too lazy to wake up and make the hubs breakfast before he goes to work) I love to make these muffins the night before so we can wake up to a yummy, quick breakfast that is full of whole grain oatmeal goodness.<br />
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2 tsp. of baking powder<br />
1 cup of all purpose flour (if you wanted to go crazy healthy, you could do whole wheat flour)<br />
3/4 cup of light brown sugar<br />
1 1/2 tsp of cinnamon<br />
1 1/2 tsp of pumpkin pie spice<br />
1/2 tsp of salt<br />
1 cup of oatmeal<br />
2/3 cup of milk<br />
1 egg<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-juN6smQeVMc/TwHVHvTwfFI/AAAAAAAAAMQ/WKMT7rIFjNo/s1600/DSC_5150.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-juN6smQeVMc/TwHVHvTwfFI/AAAAAAAAAMQ/WKMT7rIFjNo/s320/DSC_5150.JPG" width="198" /></a></div>One of my favorite things about these muffins is how easily the come together. There's no need to even pull out a mixer. Everything mixes perfectly fine with a whisk or a big spoon..which means less mess and less dishes to wash. Okay...first, mix all the dry ingredients. That's the baking powder, flour, brown sugar, cinnamon, pumpkin pie spice, salt, and oatmeal. Get them really well combined.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-6L3m_fz30aw/TwHYqyleAKI/AAAAAAAAAM0/IvlXjw6D7E4/s1600/DSC_5154.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-6L3m_fz30aw/TwHYqyleAKI/AAAAAAAAAM0/IvlXjw6D7E4/s320/DSC_5154.JPG" width="320" /></a></div>Bake at 400 for 18 to 20 minutes. Once you can smell them, they are probably done. Let them cool and enjoy or throw them in a ziplock bag and they will keep for days!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2910956978543349816-3685459888614561197?l=diary-of-a-foodie.blogspot.com' alt='' /></div>Kodinoreply@blogger.com0tag:blogger.com,1999:blog-2910956978543349816.post-48262370184777619882011-12-24T07:32:00.000-08:002011-12-24T07:32:54.870-08:002011-12-24T07:32:54.870-08:00Dip-ity Doing<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-hCPVykAZj00/TvXwiZHrVPI/AAAAAAAAALM/NYHOaTWDq1M/s1600/DSC_5125.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-hCPVykAZj00/TvXwiZHrVPI/AAAAAAAAALM/NYHOaTWDq1M/s320/DSC_5125.JPG" width="214" /></a></div>I just wanted to put up a very quick, delicious dip recipe my family has been making and loving for years. It's super yummy and so very simple that I hate to even call it a recipe.<br />
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What you'll need:<br />
2 blocks of cream cheese<br />
a package of sliced ham<br />
a few green onions<br />
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Let your cream cheese get to room temperature so it's easy to mix. Dice up about half of a package of the ham into pretty small pieces. Chop up the green parts of the green onions. I actually make it easy on myself and just snip them up with kitchen scissors. Mix it all together, let it chill overnight so the flavors will marry, and serve with Ritz! So good...so simple.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2910956978543349816-4826237018477761988?l=diary-of-a-foodie.blogspot.com' alt='' /></div>Kodinoreply@blogger.com0tag:blogger.com,1999:blog-2910956978543349816.post-85537617496907249502011-12-21T11:14:00.000-08:002011-12-21T11:21:26.161-08:002011-12-21T11:21:26.161-08:00Bagels, baby!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-rs-7SdMKJpo/TvIujn116UI/AAAAAAAAALA/8kpET08wLtg/s1600/DSC_5107.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-rs-7SdMKJpo/TvIujn116UI/AAAAAAAAALA/8kpET08wLtg/s320/DSC_5107.JPG" width="214" /></a></div><div style="text-align: left;"> <span style="text-align: left;">Few things in life make me as genuinely happy as the smell of yeast. If there were a yeast scented candle, I'd burn it. If there were a yeast scented perfume, I wouldn't wear it, but I would spray it around my house every morning. I love it. Something about it warms my soul. I think it just reminds me of being a little kid and my mom and grandma making cinnamon rolls right before a big family reunion. Regardless of what it is, if there's a bread product I can make with yeast, I want to learn how to do it. For years after I got married, I tried to keep bagels in the house. The hubs is a big fan. It occurred to me one day, however, that bagels had yeast in them...and that equals deliciousness. Hence, this bagel recipe has become quite a staple in my house. I will admit, when I first saw this technique, I was skeptical. Trust me, though. It works, and it's so yummy!</span></div><div style="text-align: left;"><br />
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</div><div style="text-align: left;">And whatever else (if anything) you want to add!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">You will also need a gallon of water and another tbsp of sugar later.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-mKmXqK02HUs/TvIR792_XcI/AAAAAAAAAKI/hpJAlJGuntk/s1600/DSC_5087.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="320" src="http://4.bp.blogspot.com/-mKmXqK02HUs/TvIR792_XcI/AAAAAAAAAKI/hpJAlJGuntk/s320/DSC_5087.JPG" width="195" /></a></div><div style="text-align: left;">This yeast recipe is a bit different than most. Generally speaking, you're going to mix your yeast and water, let the yeast "bloom" (like with cinnamon rolls) and then add it to the flour. Not this time. This time, you're going to add your yeast to 1 1/12 cups of flour in a nice big bowl. Mix the two together and set aside.</div><div style="text-align: left;"><br />
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</div><div style="text-align: left;">Once they've all been boiled, bake on a greased baking dish (I used a big 9x13 glass dish and two glass pie plates. I tried cookie sheets, but they burned every single time. Glass just works better.) at 350 for 20 to 25 minutes. When they are browned on the bottom, flip them and cook another 15 minutes or so, just until browned on both sides. </div><div style="text-align: left;"><br />
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</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2910956978543349816-8553761749690724950?l=diary-of-a-foodie.blogspot.com' alt='' /></div>Kodinoreply@blogger.com0tag:blogger.com,1999:blog-2910956978543349816.post-21566075284495895432011-12-17T09:58:00.000-08:002011-12-17T10:02:19.272-08:002011-12-17T10:02:19.272-08:00The Best Hot Chocolate In the World.<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-kk1QPDH50HQ/TuzVlC3QKzI/AAAAAAAAAJw/Ze83EMkRitI/s1600/DSC_5067.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="205" src="http://1.bp.blogspot.com/-kk1QPDH50HQ/TuzVlC3QKzI/AAAAAAAAAJw/Ze83EMkRitI/s320/DSC_5067.JPG" width="320" /></a></div>I don't know about you, but I'm a hot chocolate snob. I'm pretty much a chocolate snob in general, but hot chocolate is something I'm especially picky about. All my life, I thought I hated it. I knew hot cocoa as a packet you mix with hot water. (Sorry, mom) Gross. I've never found a packet I liked. One day when I was dating my husband, I was at work, quite sick. Being the sweety he is, he thought he would do me a favor and bring me a hot chocolate from the Starbucks across the street. I had no choice but to drink it. And drink it down, I did. I was in love. I made it a point to go to starbucks every time I could, but I was still so bummed that I couldn't have this beautiful concoction anytime I pleased, until one day I found Todd Wilbur's <a href="http://www.topsecretrecipes.com/" target="_blank">website</a> and the very first recipe I looked for? Starbucks hot chocolate. Later, I realized a simple google search also led me to several websites with this recipe. But here it is....the world's best hot chocolate.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-m0SHTn4N1gg/TuzVhLXGwhI/AAAAAAAAAJg/gHqsFZO-vMs/s1600/DSC_5062.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="233" src="http://3.bp.blogspot.com/-m0SHTn4N1gg/TuzVhLXGwhI/AAAAAAAAAJg/gHqsFZO-vMs/s320/DSC_5062.JPG" width="320" /></a></div>What you'll need:<br />
1/4 cup of water<br />
2 tbsp suger<br />
2 tbsp cocoa powder (this is NOT hot chocolate mix. It's baking cocoa)<br />
1 and a 1/2 cups of milk<br />
1 tsp of vanilla<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-YHA6c88PtYI/TuzYJ2h5xBI/AAAAAAAAAJ4/K8kdD5cPRvU/s1600/DSC_5072.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="179" src="http://1.bp.blogspot.com/-YHA6c88PtYI/TuzYJ2h5xBI/AAAAAAAAAJ4/K8kdD5cPRvU/s320/DSC_5072.JPG" width="320" /></a></div>See how it measures to be 1/2 cup? Filler 'er all the way up to the 2 cup line with milk. Stir, and microwave for another minute. Take it out, stir it again, and microwave for another minute and a half. Pour it into two mugs, and enjoy...and share...or enjoy one cup after another. So yummy! There's a million delicious things you could add to this to really make it your own. Caramel sauce, peppermint extract instead of vanilla, or cayenne pepper would be just to name a few!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2910956978543349816-2156607528449589543?l=diary-of-a-foodie.blogspot.com' alt='' /></div>Kodinoreply@blogger.com0tag:blogger.com,1999:blog-2910956978543349816.post-87144753345302736272011-12-16T14:33:00.000-08:002011-12-16T22:45:32.169-08:002011-12-16T22:45:32.169-08:00Cinnamon Rolling<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Fu8MmXlc1kU/TuvGfpFmEdI/AAAAAAAAAJY/dhzNcMZnVU0/s1600/DSC_5059.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Fu8MmXlc1kU/TuvGfpFmEdI/AAAAAAAAAJY/dhzNcMZnVU0/s320/DSC_5059.JPG" width="209" /></a></div>I will admit it. I love Christmas. There's just nothing quite like it. Every sense is constantly on overload. Look at those lights. Listen to the music. Feel the fire. Taste that delicious spread. And smell. Smell the amazingly sweet aroma that screams "It's the holiday season!" I don't know what does it for you, but cinnamon is my Christmas scent. If it's the forth of July and someone is baking cinnamon rolls, I immediately want to roll up in my Snuggie and flip on Charlie Brown. Every since I've had kids, I've tried to make cinnamon rolls for Christmas morning. Usually I succeed, but they are always at least a day or two old. Still amazing, but it never gave me that smell that I was really craving. I almost pictured the Foldgers commercials. You know, that smell that wakes the whole house... I was afraid that this year, it wouldn't happen because Christmas just happens to fall on Sunday, which is always a rush for my sleepy family, and we are having the big family celebration at my house. No one wants that mess with company. But I'm doing it. I'm making them and freezing them so I can bake them that morning. Oh how excited I am! I have tried to come up with my own special cinnamon roll recipe, and though I'm far from giving up, I will stick with Paula Deen's rock solid recipe this year. You can find her recipe <a href="http://www.foodnetwork.com/recipes/paula-deen/cinnamon-rolls-recipe/index.html" target="_blank">here</a>. The main change I will make is to double everything to make twice as much. If I'm going through all this trouble, I'm going to enjoy my accolades for a long long time. Here is what I do.<br />
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(dough)<br />
2 1/4 oz packages of yeast (this is roughly 4 tsps if you buy in bulk like I do...I make a lot of breads.)<br />
1 cup of warm water<br />
1 cup of scalded milk<br />
1/2 cup of sugar<br />
2/3 cup of melted butter (use REAL butter, people)<br />
2 tsp of salt<br />
2 eggs<br />
7 to 8 cups of all purpose flour<br />
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(filling)<br />
butter for spreading<br />
1 1/2 cups of sugar<br />
4 tbsp cinnamon<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-y-85pE69S00/TuuabiReMWI/AAAAAAAAAGg/Glgfy6Ok4oQ/s1600/DSC_4996.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-y-85pE69S00/TuuabiReMWI/AAAAAAAAAGg/Glgfy6Ok4oQ/s320/DSC_4996.JPG" width="320" /></a></div>First, start by gently heating your milk, I add my butter directly to the milk. This saves me the step of melting the butter in another dish. If I can avoid washing dishes, I will. Might as well kill two birds with one stone here. When I first started cooking, I called my mom because I had no idea what "scalding" milk meant. It's right before it boils. If you get down even with the pan, it will steam when it is scalding. You should also see little bubbles around the edge.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/--GUufImoNIg/TuuagDutrVI/AAAAAAAAAG4/otcNIlI5xFs/s1600/DSC_5007.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/--GUufImoNIg/TuuagDutrVI/AAAAAAAAAG4/otcNIlI5xFs/s320/DSC_5007.JPG" width="208" /></a></div>Once your milk is scalded and your butter is melted, pour it into a big bowl. You want to do everything you can to cool this mixture off so as to avoid scrambled eggs in your cinnamon rolls. From here, add your sugar, salt, and eggs. In the words of Paula, be sure to add your eggs "one at the time" so they incorporate fully. Mix it up. <br />
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You're also going to want to add your yeast to your water now. I just get water as hot as I can from the faucet and mix in the yeast. It works every time for me. The yeast needs time to "bloom."<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Eq_TabpckKY/Tuuah8rQwqI/AAAAAAAAAHA/cqRwV4Giy8A/s1600/DSC_5008.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Eq_TabpckKY/Tuuah8rQwqI/AAAAAAAAAHA/cqRwV4Giy8A/s320/DSC_5008.JPG" width="214" /></a></div>Add two to three cups of flour now, just to make it sticky and to start to incorporate. Mix it with your electric mixer. (Oh, Kitchenaid, you shall be mine someday...)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-EDKdQWojLLw/TuuajXbVPDI/AAAAAAAAAHI/Q7mQIDczA_0/s1600/DSC_5010.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-EDKdQWojLLw/TuuajXbVPDI/AAAAAAAAAHI/Q7mQIDczA_0/s200/DSC_5010.JPG" width="131" /></a></div>Once you get your flour mixed in, don't freak out if it looks like peanut butter. That's what it reminds me of. It's going to be super sticky and kinda hard to mix if you're using a little hand held mixer like me. Don't fret. That's what it's supposed to be like.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ef6IgqC3GT8/TuualaslzuI/AAAAAAAAAHQ/QpBrxJzMKyI/s1600/DSC_5011.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-ef6IgqC3GT8/TuualaslzuI/AAAAAAAAAHQ/QpBrxJzMKyI/s320/DSC_5011.JPG" width="213" /></a></div>Remember that yeast you put in the water? It should look like this.<br />
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It reminds me of....maybe chocolate milk that needs more chocolate and is foamy on top. Don't ask me why you need it to do this. I have no idea. I just know if you don't do it, the recipe is a fail.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-gs7wlHxg52Y/TuuamatNK2I/AAAAAAAAAHY/7L5tPr45yKY/s1600/DSC_5012.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-gs7wlHxg52Y/TuuamatNK2I/AAAAAAAAAHY/7L5tPr45yKY/s320/DSC_5012.JPG" width="164" /></a></div>Pour in your yeasty water and mix it in. Just a tip: if you make sure the front of beaters are as close to the edge as possible, it won't splatter near as much.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-veE0msVC6_w/TuuanuwPNzI/AAAAAAAAAHg/Y62JKSXVLIk/s1600/DSC_5016.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-veE0msVC6_w/TuuanuwPNzI/AAAAAAAAAHg/Y62JKSXVLIk/s320/DSC_5016.JPG" width="204" /></a></div>Now add the rest of your flour, just until it's pretty easy to handle. If you add too much flour, your cinnamon rolls will be tough and hard and not as delicious. Turn it out on a floured surface and knead for about 5 to 10 minutes. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-DFJklPF0swY/Tuuao4mb0YI/AAAAAAAAAHo/Sm-zFkSijpA/s1600/DSC_5020.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="210" src="http://4.bp.blogspot.com/-DFJklPF0swY/Tuuao4mb0YI/AAAAAAAAAHo/Sm-zFkSijpA/s320/DSC_5020.JPG" width="320" /></a></div>And please, do yourself a favor and remove rings.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-0SsAmxBQsuY/TuuarPUbITI/AAAAAAAAAHw/hDhetDdtp8M/s1600/DSC_5022.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/-0SsAmxBQsuY/TuuarPUbITI/AAAAAAAAAHw/hDhetDdtp8M/s320/DSC_5022.JPG" width="320" /></a></div>Once it has been kneaded enough, you can poke it with your finger and the hole will remain. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-kJw8YQByqus/TuuastJZe_I/AAAAAAAAAH4/nb12SCwDNjg/s1600/DSC_5024.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-kJw8YQByqus/TuuastJZe_I/AAAAAAAAAH4/nb12SCwDNjg/s320/DSC_5024.JPG" width="206" /></a></div>Now add to a well greased bowl, cover with a towel that is slightly damp (that keeps the dough from drying out) and hide it. Okay, don't really hide it, but you do want your bowl-o-dough to be in a place that doesn't get a draft and is warm-ish. This ensures it will rise. You want it to double in size...so we wait...for an hour to an hour and a half.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-fYb4NZG6O4o/Tuu3yr4qIRI/AAAAAAAAAIA/79m6COKUZqM/s1600/DSC_5026.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-fYb4NZG6O4o/Tuu3yr4qIRI/AAAAAAAAAIA/79m6COKUZqM/s320/DSC_5026.JPG" width="214" /></a></div>While you're waiting on your dough to rise, you can go ahead and mix up your filling mixture. I use a very simply mix of cinnamon and sugar. Of course, you can add anything you'd like. Pumpkin pie spice would be lovely or cloves or nutmeg. Heck, you can add candy sprinkles if that suits your fancy. (Note: I do NOT promote candy sprinkles in cinnamon rolls.)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-2e4aXCi4A3s/Tuu39JETC6I/AAAAAAAAAII/lHLIoHuVtNA/s1600/DSC_5027.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-2e4aXCi4A3s/Tuu39JETC6I/AAAAAAAAAII/lHLIoHuVtNA/s320/DSC_5027.JPG" width="213" /></a></div>Once your dough has doubled in size, it's time to punch it. Literally. Make a fist and shove it into the dough. Give 'er a good punchin'. Okay, so once really will suffice. Next, plop it out on a floured surface, and cut your dough in half, putting half back into the bowl. (Remember? We doubled the recipe..)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-POsg2TK9oP4/Tuu4FwPQbdI/AAAAAAAAAIQ/WLe83ZryURY/s1600/DSC_5032.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-POsg2TK9oP4/Tuu4FwPQbdI/AAAAAAAAAIQ/WLe83ZryURY/s320/DSC_5032.JPG" width="203" /></a></div>Now roll out half of your dough until you can't handle rolling anymore. Try to keep it in a rectangular-ish shape if at all possible. I don't really know how thin I get it. A quarter of an inch, perhaps...?<br />
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Next, this is where Paula Deen (actually, most recipes) and I differ. She says use melted butter. I say spread margarine (what? seriously?? Not BUTTER?) No, and here's why: I like to avoid cleaning when I can, and the spreadable margarine helps me in that. It doesn't drip all over, and it holds the cinnamon/sugar much better while still retaining the flavor I want. Obviously, if you're a melted butter lover, go for that.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-n0xfuF7kGLE/Tuu4TTZJfzI/AAAAAAAAAIg/dygeRANiydU/s1600/DSC_5038.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-n0xfuF7kGLE/Tuu4TTZJfzI/AAAAAAAAAIg/dygeRANiydU/s320/DSC_5038.JPG" width="320" /></a></div>Now sprinkle on (well, completely cover) your buttered dough. This is where I always need the most help. Once it's covered in the cinnamon and sugar, if you'd like to add nuts or raisins (oh, the humanity!) go ahead.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-gh-E8lkk8mo/Tuu4X_Z7H2I/AAAAAAAAAIo/gnfgZj40bfo/s1600/DSC_5040.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-gh-E8lkk8mo/Tuu4X_Z7H2I/AAAAAAAAAIo/gnfgZj40bfo/s320/DSC_5040.JPG" width="214" /></a></div>Starting from the back, (it's easier for me to roll towards me) roll the dough so that it makes a log. Once it's all rolled up, cut it up. You can cut them as big or as small as you want, really. Just keep in mind that the thicker the slices, the taller the bun will be.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-zv8oer0qleo/Tuu4Nf-lq3I/AAAAAAAAAIY/Zczf11xa_PY/s1600/DSC_5034.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-zv8oer0qleo/Tuu4Nf-lq3I/AAAAAAAAAIY/Zczf11xa_PY/s320/DSC_5034.JPG" width="203" /></a></div>Spray your dish. You can butter it, but why go to all that trouble when Pam makes it so easy? Drop in some sugar, and roll it all around in your pan so that your pan is coated all on the bottom and sides with sugar. It will stick very well to the cooking spray.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-U81v_oDqaoQ/Tuu4a09cGQI/AAAAAAAAAIw/Q5QQOiWk1D0/s1600/DSC_5041.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/-U81v_oDqaoQ/Tuu4a09cGQI/AAAAAAAAAIw/Q5QQOiWk1D0/s320/DSC_5041.JPG" width="320" /></a></div>Place your cut rolls into your baking pans, but be sure and leave some room. They are going to rise again, and then rise again in the oven when they bake. Don't crowd the sweet little guys already. From here, I am wrapping some up in plastic wrap and foil to freeze for gifts (shh! Don't tell!) <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-CpP7FR9zlpk/Tuu9SulCGPI/AAAAAAAAAI4/DONndG2ULx8/s1600/DSC_5042.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-CpP7FR9zlpk/Tuu9SulCGPI/AAAAAAAAAI4/DONndG2ULx8/s320/DSC_5042.JPG" width="196" /></a></div>If you want to go ahead and bake them, cover them again with your damp cloth and put them back into hiding. Let them rise again for half an hour to an hour or so, and they will double in size. Once risen, put them in a preheated 350 degree oven for half an hour or until they are a nice light brown. You'll smell them. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-w7OyLtrzXRk/TuvDkI-xV8I/AAAAAAAAAJA/_l6JtKvQZ9s/s1600/DSC_5049.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-w7OyLtrzXRk/TuvDkI-xV8I/AAAAAAAAAJA/_l6JtKvQZ9s/s320/DSC_5049.JPG" width="214" /></a></div>If you're making icing, do it now while they are baking. I like using powdered sugar and milk. I use a couple of cups of powdered sugar and a couple of tablespoons of milk. Add a teaspoon or so of vanilla and mix. If it's not wet enough, add a tiny bit of milk. If it's too wet, add a touch of powdered sugar. You just want it pourable.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-iv3CIOpuvTc/TuvGcA7UDCI/AAAAAAAAAJI/iAzTU9ENtEs/s1600/DSC_5052.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/-iv3CIOpuvTc/TuvGcA7UDCI/AAAAAAAAAJI/iAzTU9ENtEs/s320/DSC_5052.JPG" width="320" /></a></div>Finally, once they are baked, pull them out, drench them in icing, and use as much self control as you can to abstain from gluttony. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-hjAD_0Gfnvo/TuvGd-y9lKI/AAAAAAAAAJQ/N-8aFijl4rc/s1600/DSC_5056.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-hjAD_0Gfnvo/TuvGd-y9lKI/AAAAAAAAAJQ/N-8aFijl4rc/s320/DSC_5056.JPG" width="320" /></a></div>Don't be too shocked if you have some sneaky little fingers... These are delicious!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2910956978543349816-8714475334530273627?l=diary-of-a-foodie.blogspot.com' alt='' /></div>Kodinoreply@blogger.com0tag:blogger.com,1999:blog-2910956978543349816.post-86427784161953086122011-12-09T10:43:00.000-08:002011-12-09T10:43:54.434-08:002011-12-09T10:43:54.434-08:00Ode to Olvera Street<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-yWMPlDKobdw/TuJRCAuXd2I/AAAAAAAAAE8/2I9-uLE9wZ4/s1600/olvera+street.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-yWMPlDKobdw/TuJRCAuXd2I/AAAAAAAAAE8/2I9-uLE9wZ4/s1600/olvera+street.jpg" /></a></div>Every time I go to Los Angeles, one of my must stops is Olvera street. It's just lovely, and it's so full of Mexican culture. There are shops and architecture and, of course, amazing food. The freshly made churros are to die for, but my first stop is always always the taquito stand right in the front, Cielito Lindo. Parking is always tough to find, but I love this place so much, I've actually jumped out of the car, had my husband drive around the block until I get my taquitos, and jump back in... I will say, though, the taquitos themselves aren't exactly what keeps me going. It's the amazingly delicious liquid gold they serve with them that makes my mouth water. This avocado sauce was a craving during my pregnancy with my daughter, but being in Oklahoma, I couldn't exactly send my husband out at midnight to get it. What's a girl to do, then, but make it herself? (I actually found the basic recipe of this online, but I can't find the link now for the life of me. I've made a few changes...) Now I'll say, to those who do have access to the real thing, get off the computer, get in your car, and drive to downtown Los Angeles. If not, here's my take.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-I4CYLhWJnLg/TuJSbSTCO8I/AAAAAAAAAFM/D53dfQomefc/s1600/DSC_4971.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="206" src="http://2.bp.blogspot.com/-I4CYLhWJnLg/TuJSbSTCO8I/AAAAAAAAAFM/D53dfQomefc/s320/DSC_4971.JPG" width="320" /></a></div>What you'll need:<br />
3 cans Herdez salsa verde (It really needs to be this brand...)<br />
a bunch of cilantro<br />
1 and a half avocados<br />
3 to 4 serrano peppers<br />
a can of chicken broth<br />
salt<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-FphrqYIcF3A/TuJTEHCy_kI/AAAAAAAAAFU/jcfCN5vinF0/s1600/DSC_4972.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="211" src="http://1.bp.blogspot.com/-FphrqYIcF3A/TuJTEHCy_kI/AAAAAAAAAFU/jcfCN5vinF0/s320/DSC_4972.JPG" width="320" /></a></div>Start by pouring the salsa verde into a blender. The blender is going to do most of our chopping for us. Next, Coursely chop the cilantro leaves off the stems. A few stems are fine because everything is getting chopped anyway, but you don't want a ton. Add those leaves to the blender, too. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-YDYZGwy8EOM/TuJTa9buYmI/AAAAAAAAAFc/p6DAwMn_dkA/s1600/DSC_4975.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-YDYZGwy8EOM/TuJTa9buYmI/AAAAAAAAAFc/p6DAwMn_dkA/s320/DSC_4975.JPG" width="320" /></a></div>Next, cut your avocados in half, remove the seeds, and spoon them out. Make sure to pick the three biggest halves!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-SGiNSGWbfTs/TuJUHv9omkI/AAAAAAAAAFk/t7PKtUHb_5s/s1600/DSC_4980.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="208" src="http://3.bp.blogspot.com/-SGiNSGWbfTs/TuJUHv9omkI/AAAAAAAAAFk/t7PKtUHb_5s/s320/DSC_4980.JPG" width="320" /></a></div>Cut the tops off of the serrano peppers, (It's important to note here that these are super hot. Don't touch them then touch your eyes. It HURTS!) cut them lengthwise into quarters, and remove the seeds and the veins. That's the hottest part, and few people are going to be able to eat them. Add seeded peppers to the blender and blend blend blend! Make sure everything is chopped up as finely as possible.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-vo4SM02bRyU/TuJVIN2q4YI/AAAAAAAAAFs/CtFgTKeRucw/s1600/DSC_4981.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="207" src="http://3.bp.blogspot.com/-vo4SM02bRyU/TuJVIN2q4YI/AAAAAAAAAFs/CtFgTKeRucw/s320/DSC_4981.JPG" width="320" /></a></div>Now comes the part where you're going to use your muscle. This sauce is very smooth, so we are going to have to strain out all the little tomatillo seeds from the salsa verde and any bits of cilantro leaves. Use a fine mesh strainer over a bowl pushing the juice through with a rubber scraper. Do this in small batches, and you're going to end up with a lovely paste.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-J1wG97RqUC8/TuJVwK8EczI/AAAAAAAAAF0/dwlpQOf8otA/s1600/DSC_4984.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-J1wG97RqUC8/TuJVwK8EczI/AAAAAAAAAF0/dwlpQOf8otA/s320/DSC_4984.JPG" width="320" /></a></div>Once everything has been strained, you're going to end up with a smooth sauce that is the consistence of a tomato sauce. We want it thinner so it pours super easy. Move your sauce to a medium sauce pan, and add the can of chicken broth. Stir it together very well, and on medium heat, heat it through for about 5 minutes. This will slightly cook it to create the taste and consistency we are looking for!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-aAct0P48n8w/TuJWe1P--FI/AAAAAAAAAF8/jF4S-SYKxos/s1600/DSC_4991.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-aAct0P48n8w/TuJWe1P--FI/AAAAAAAAAF8/jF4S-SYKxos/s320/DSC_4991.JPG" width="214" /></a></div>I pour mine into jars to keep in the fridge for whenever I'm ready for it, but you can pour it directly onto your food from here. I love it best on taquitos, but my husband eats it on any Mexican food. It's a bit of a process, but this stuff is amazing and lasts quite a while. I so hope you give it a try and fall in love with it, too!<br />
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Oh, and Merry Christmas!!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2910956978543349816-8642778416195308612?l=diary-of-a-foodie.blogspot.com' alt='' /></div>Kodinoreply@blogger.com0tag:blogger.com,1999:blog-2910956978543349816.post-52438601944483926112011-02-22T10:23:00.000-08:002011-02-22T10:23:33.955-08:002011-02-22T10:23:33.955-08:00Caramel Pecan Candies<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-l7SwrL_AE1w/TWP-_5ud7rI/AAAAAAAAAEw/9P4KuuOEf1c/s1600/2011-02-22+11.53.04.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-l7SwrL_AE1w/TWP-_5ud7rI/AAAAAAAAAEw/9P4KuuOEf1c/s320/2011-02-22+11.53.04.jpg" width="320" /></a></div>I can't take credit for this recipe. I wish I could, but I got this idea from a lovely little lady who owns the most amazing chocolate shop ever, Nouveau. I saw them in her store, and I immediately became addicted. Being so kind, she told me how to make them, and I couldn't believe how little effort they took. She also sells candy molds and chocolate wafers to make your own chocolates at home...totally worth the time!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-MEYxc92eWaY/TWP8WuGPijI/AAAAAAAAAEk/-qJiN2JoaSQ/s1600/2011-02-22+11.08.34.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-MEYxc92eWaY/TWP8WuGPijI/AAAAAAAAAEk/-qJiN2JoaSQ/s200/2011-02-22+11.08.34.jpg" width="200" /></a></div>Ingredients:<br />
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Pecan halves<br />
Caramel squares (she recommended Nestle, but I actually just used the ones from the dollar store. They worked wonderfully, too!)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-h1mLvfMLg2A/TWP9pSo8FtI/AAAAAAAAAEo/6CAsIPgUNYw/s1600/2011-02-22+11.26.58.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-h1mLvfMLg2A/TWP9pSo8FtI/AAAAAAAAAEo/6CAsIPgUNYw/s200/2011-02-22+11.26.58.jpg" width="200" /></a></div>First, unwrap all of your caramel squares. (This is the most tedious part of the whole recipe but necessary. Do yourself a favor and turn on your ipod.) Then, cute your caramel squares into thirds lengthways. You'll want a pretty sharp knife, or if you're like me, kitchen scissors. These are a lifesaver!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-3qHCA_2Vhbg/TWP-aGCBslI/AAAAAAAAAEs/TTP_ydxUh-M/s1600/2011-02-22+11.38.28.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-3qHCA_2Vhbg/TWP-aGCBslI/AAAAAAAAAEs/TTP_ydxUh-M/s200/2011-02-22+11.38.28.jpg" width="200" /></a></div>Next, take your newly cut caramel slices and smoosh them between two pecan halves. Place them on a plate and microwave for about 15 seconds. This is just to soften the caramel, not to melt it. <br />
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Once they are out of the microwave, give them another little smoosh just to make sure they hold together, let cool, and throw them into a bowl and watch them disappear!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2910956978543349816-5243860194448392611?l=diary-of-a-foodie.blogspot.com' alt='' /></div>Kodinoreply@blogger.com0tag:blogger.com,1999:blog-2910956978543349816.post-21504068131617712002011-02-02T12:28:00.000-08:002011-02-02T12:28:14.245-08:002011-02-02T12:28:14.245-08:00Cheddar CrackersIf you're like me, you like to know exactly what is going into your tummy or the tummies of those around you. I always prefer my kids eat things that I know what they are. In other words, Blue Dye #4 isn't exactly my favorite ingredient for my kids to munch on. That being said, I find myself loving to make snacks from scratch for them. Here is a new favorite of mine and Isaiahs!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_B7-X8_VISbg/TUm-KfUjUEI/AAAAAAAAAEY/ncJPLRbgDFg/s1600/2011-02-02+13.57.14.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_B7-X8_VISbg/TUm-KfUjUEI/AAAAAAAAAEY/ncJPLRbgDFg/s320/2011-02-02+13.57.14.jpg" width="320" /></a></div><span class="Apple-style-span"><br />
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Ingredients:<br />
1 stick of softened butter (you want REAL butter, and I use salted)<br />
1 1/4 cups flour (try 1/2 white and 1/2 wheat flour for an even healthier snack!)<br />
1/2 cup grated cheddar cheese<br />
1/4 tsp salt<br />
1/2 tsp pepper<br />
1 tbsp water<br />
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Put the softened butter and cheddar cheese in a blender, and blend until the cheese is broken up and the butter is mixed in well. Add flour, salt, and pepper and blend again. It should be pretty crumbly looking. Add the water ad blend until it forms a ball. Remove the dough and place it on a piece of plastic wrap. Usng the plastic wrap, form the dough into a log about a foot long. Freeze for half an hour. Remove the frozen dough from the freezer and slice into 1/4 inch thick slices. Place on a greased cookie sheet (they won't rise, so yo can put them pretty close together) and bake at 350 for 20 minutes. Flip them, and bake for another 5 minutes. They will come out beautiful, crunchy, and delicious!! <br />
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I love this recipe because you can really add anything. Try different cheeses or herbs, and you can really make this recipe your own. If you like them saltier, press some salt into the tops right before you bake! Best of all, though, this is a great snack recipe that allows you to keep track of exactly what goes into all the precious tummies you care so much about!!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2910956978543349816-2150406813161771200?l=diary-of-a-foodie.blogspot.com' alt='' /></div>Kodinoreply@blogger.com0tag:blogger.com,1999:blog-2910956978543349816.post-86701854836225510902010-10-26T10:11:00.000-07:002010-10-26T10:11:36.242-07:002010-10-26T10:11:36.242-07:00Spider Web Peanut Butter Pie<a href="http://1.bp.blogspot.com/_B7-X8_VISbg/TMcLNdjIx1I/AAAAAAAAAEI/PYaV6UmjD7c/s1600/DSC_1828.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/_B7-X8_VISbg/TMcLNdjIx1I/AAAAAAAAAEI/PYaV6UmjD7c/s320/DSC_1828.JPG" width="320" /></a><br />
<h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-weight: normal;">This recipe will really satisfy any sweet craving this Halloween that the candy just couldn't fill! </span></span></span></h3><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-weight: normal;"><br />
</span></span></span></div><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 10px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: medium; font-weight: normal;">Ingredients</span></h3><ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 (8 ounce) package cream cheese</span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 1/2 cups confectioners' sugar</span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 cup peanut butter</span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 cup milk</span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 (16 ounce) package frozen whipped topping, thawed</span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 (9 inch) prepared graham cracker crusts</span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Chocolate Sauce</span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></li>
<li class="plaincharacterwrap" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. </span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Spoon into two 9 inch graham cracker pie shells, and carefully pour 3 circles, one right outside the other, on the top of the pie with chocolate sauce. Next, take a toothpick, insert it into the center about half an inch deep, and draw lines going out to the edge of the pie. Make these lines all the way around, each time starting from the center and drawing out. It will create a fun spider web design on the top of your pie! Cover, and freeze until firm. Cut, serve, and enjoy!</span></li>
</ul><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2910956978543349816-8670185483622551090?l=diary-of-a-foodie.blogspot.com' alt='' /></div>Kodinoreply@blogger.com0tag:blogger.com,1999:blog-2910956978543349816.post-9456437129186193342010-10-12T09:06:00.000-07:002010-10-12T09:06:40.540-07:002010-10-12T09:06:40.540-07:00Cheesecake Brownie BitesThese rich and delicious little bites of yummy are sure to impress everyone at your next party! Marbled and beautiful, it's a mixture of a rich cheesecake, yummy brownie, and crunchy graham cracker crust! Simple to make and decadent to enjoy!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_B7-X8_VISbg/TLSHbuwFBvI/AAAAAAAAAEE/rMZ8JikNrLA/s1600/DSC_1751.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_B7-X8_VISbg/TLSHbuwFBvI/AAAAAAAAAEE/rMZ8JikNrLA/s320/DSC_1751.JPG" width="214" /></a></div><br />
Graham Cracker Crust:<br />
1 stick melted butter<br />
2 cups graham cracker crumbs<br />
(If you'd prefer to not make this, feel free to use the pre-made crusts from the store. This will simple make this a pie-like dessert instead of bite sized pieces!)<br />
<br />
Melt your butter and mix well into graham cracker crumbs. Pat gently into a greased casserole dish to form a crust. Bake for about 10 minutes at 350 to make it nice and crunchy. Let cool<br />
<br />
For the brownie part, I used a basic boxed brownie mix. Follow directions on the package.<br />
<br />
Cheesecake:<br />
2 8 oz packages of softened cream cheese<br />
1 cup sugar<br />
3 eggs<br />
1 tsp vanilla<br />
<br />
In a clean bowl, cream together cream cheese and sugar. Once blended very well, beat on high for 2 minutes. Add eggs, one at a time, beating on high with each one. Add vanilla.<br />
<br />
Now to put it all together....<br />
Pour cheesecake mixture over the graham cracker crust. Using a spoon, drizzle the brownie mix all over. DO NOT BLEND. It should have a lovely marbled effect on top. Bake at 350 for about 35 minutes, or until it is not jiggly and the top is a nice golden brown. Remove from the oven, let it cool for as long as you can stand it, slice, and enjoy!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2910956978543349816-945643712918619334?l=diary-of-a-foodie.blogspot.com' alt='' /></div>Kodinoreply@blogger.com0tag:blogger.com,1999:blog-2910956978543349816.post-39678234148607008972010-09-13T14:00:00.000-07:002010-09-13T14:00:45.171-07:002010-09-13T14:00:45.171-07:00Cinnamon ChipsThese cinnamon chips are so very simple to make and are crispy and delicious! These make a perfect afternoon snack, or you can revamp the recipe to make regular tortilla chips to go with salsa!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_B7-X8_VISbg/TI6Q32FAkTI/AAAAAAAAAD8/kWmEajcrTuQ/s1600/2010-09-13+14.48.38.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/_B7-X8_VISbg/TI6Q32FAkTI/AAAAAAAAAD8/kWmEajcrTuQ/s320/2010-09-13+14.48.38.jpg" /></a></div><br />
Ingredients:<br />
Small flour tortillas<br />
Vegetable oil (enough to have about an inch in your skillet)<br />
Cinnamon<br />
Sugar<br />
<br />
Heat your oil to about 375 degrees (or on medium for about 8 to 10 minutes). While your oil is heating, slice your flour tortillas in wedges like pizza slices. Each small tortilla will get you about 8 chips. Once the oil is heated, drop in your tortilla wedges and watch them fry! After about a minute, flip them and fry for another minute. Quickly remove them and place them on a paper towel lined plate to drain. Before they dry, sprinkle with cinnamon and sugar. Once they cool a bit, it's time to munch!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2910956978543349816-3967823414860700897?l=diary-of-a-foodie.blogspot.com' alt='' /></div>Kodinoreply@blogger.com0tag:blogger.com,1999:blog-2910956978543349816.post-63625150866954759212010-08-25T10:38:00.000-07:002010-08-25T10:38:26.364-07:002010-08-25T10:38:26.364-07:00Strawberry PieThis refreshingly delicious pie is perfect for a hot day! It's sweet and creamy and wonderfully tasty! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_B7-X8_VISbg/THR4YwmqNuI/AAAAAAAAADs/KwVDHsWw7Cg/s1600/DSC01767.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_B7-X8_VISbg/THR4YwmqNuI/AAAAAAAAADs/KwVDHsWw7Cg/s320/DSC01767.JPG" /></a></div><br />
Ingredients:<br />
1 lb of fresh strawberries<br />
1 graham cracker pie crust<br />
1 small package of strawberry Jello<br />
1 tub of whipped cream<br />
2 cups of water<br />
<br />
Make the Jello per the box instructions (dissolve Jello in 1 cup of boiling water and then add 1 cup of cold water...I actually get about 3/4 of a cup of ice and then finish off the cup with water. That will help it set up faster) Put the Jello in the refrigerator while you slice your strawberries. This will help it start to set up. Once your strawberries are all sliced, all them to the Jello and fold in your tub of whipped cream. Put it back in the fridge and let it set up for about half an hour then add to the pie crust. Let it set up for another 2 to 3 hours in the refrigerator, slice, and eat!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/2910956978543349816-6362515086695475921?l=diary-of-a-foodie.blogspot.com' alt='' /></div>Kodinoreply@blogger.com0