tag:blogger.com,1999:blog-80547770401738232742024-03-05T18:41:08.899-08:00It's a chuck roast you stupid ox!The Skousen Family blog of our favorite recipes!Jen Hunterhttp://www.blogger.com/profile/12721932127934127008noreply@blogger.comBlogger87125tag:blogger.com,1999:blog-8054777040173823274.post-83967885321258641042022-11-20T14:49:00.005-08:002022-11-20T14:49:55.901-08:00Chicken & Stuffing Bake <p><span style="font-family: Satisfy;"><span style="font-size: large;">Ingredients</span></span></p><p><span style="font-size: small;">Chicken tenders or breasts</span></p><p><span style="font-size: small;">1 package stuffing </span></p><p><span style="font-size: small;">2 cups shredded cheese</span></p><p><span style="font-size: small;">1 can Cream of Chicken soup</span></p><p><span style="font-size: small;">1 cube of melted butter</span></p><p><span style="font-size: small;"><br /></span></p><p><span style="font-size: small;">Grease a 9x13 baking dish and fill with chicken</span></p><p><span style="font-size: small;">Sprinkle shredded cheese</span></p><p><span style="font-size: small;">Spread soup all over chicken and cheese</span></p><p><span style="font-size: small;">Sprinkle dry stuffing mix all over</span></p><p><span style="font-size: small;">Drizzle with melted butter</span></p><p><span style="font-size: small;">Cover with foil and bake for 90 minutes at 350°</span></p><p><span style="font-size: small;">Can uncover last 5-10 minutes for dryer stuffing<br /></span></p>Jen Hunterhttp://www.blogger.com/profile/12721932127934127008noreply@blogger.com0tag:blogger.com,1999:blog-8054777040173823274.post-18445722935652833932022-11-20T14:42:00.002-08:002022-11-20T14:42:37.003-08:00English Toffee<p><span style="font-size: large;"><span style="font-family: Satisfy;">English Toffee Recipe</span></span></p><p><span style="font-family: helvetica;"><span style="font-size: small;">2 Cups Butter</span></span></p><p><span style="font-family: helvetica;"><span style="font-size: small;">2 Cups Sugar</span></span></p><p><span style="font-family: helvetica;"><span style="font-size: small;">1/4 Cup Water</span></span></p><p><span style="font-family: helvetica;"><span style="font-size: small;">2 Tbsp Karo Syrup</span></span></p><p><span style="font-family: helvetica;"><span style="font-size: small;">2 Cups Milk Chocolate Chips</span></span></p><p><span style="font-family: helvetica;"><span style="font-size: small;">1 Cup Chopped Almonds or Pecans</span></span></p><p><span style="font-family: helvetica;"><span style="font-size: small;"> </span></span></p><p>Melt butter and sugar in large pot</p><p>Once melted add water and Karo syrup</p><p>Cook on medium heat until hard crack stage (300°)</p><p>Pour onto greased cookie sheet</p><p>Spread chocolate chips and let melt, about 5 minutes</p><p>Spread chocolate with spoon and sprinkle with nuts</p><p>Allow chocolate to set then break into pieces<br /></p><p><span style="font-family: helvetica;"></span><br /></p>Jen Hunterhttp://www.blogger.com/profile/12721932127934127008noreply@blogger.com0tag:blogger.com,1999:blog-8054777040173823274.post-67362512597910991512021-10-22T22:36:00.001-07:002021-10-22T22:36:28.571-07:00Caramel Sauce<p><span style="font-size: large;"><span style="font-family: Satisfy;"> Caramel Sauce to die for!</span></span></p><p>1 Cup Butter</p><p>2 Cups Brown Sugar</p><p>1 Cup Light Corn Syrup</p><p>1 (14 oz) Can Sweetened Condensed Milk</p><p>2 teaspoons Vanilla</p><p><br /></p><p>In large pot, stir in everything but the Vanilla. Bring to a boil on medium-high heat, stirring constantly then reduce to medium heat. <br /></p><p>For dippable sauce, once brought to a boil, cook for 5 minutes. Remove from heat and add Vanilla.<br /></p><p>For coating apples stir and cook until 238 degrees. The original said 248 but I think it was too hard once it cooled. If you think 238 is too soft then cook longer. </p><p>We made apple nachos. Cut apples into slices, then drizzle caramel all over the top. We then added our toppings. Our favorite is the apple pie. After the caramel drizzle melted white chocolate, then graham cracker crumbs, then cinnamon and sugar. ENJOY!<br /></p>Jen Hunterhttp://www.blogger.com/profile/12721932127934127008noreply@blogger.com0tag:blogger.com,1999:blog-8054777040173823274.post-40299105050277576132020-11-29T20:49:00.003-08:002020-11-29T20:49:35.084-08:00Brined Turkey <p> We used a 4-6 Turkey Breast, bone in</p><p>Defrosted or mostly, rinse and pat dry turkey. Add to pot, breast down, </p><p><br /></p><p>Chicken Stock (about 96 oz) </p><p>1 tsp Sage</p><p>1 Bay Leaf </p><p>1 tsp Crushed Rosemary </p><p>1 tsp Thyme </p><p>About 1/2-3/4 C Salt </p><p><br /></p><p>Cover, place in fridge and soak over night up to 24 hours before baking. </p><p><br /></p><p>Remove from brine and add to Instapot on trivet, breast down. Add 1 C Chicken Stock to the bottom and cook for about 1 hour or until internal reaches 165° </p><p>Or bake in oven in roasting pan, partly covered with lid, breast down, for about 2 - 2 1/2 hours</p><p>Enjoy! <br /></p>Jen Hunterhttp://www.blogger.com/profile/12721932127934127008noreply@blogger.com0tag:blogger.com,1999:blog-8054777040173823274.post-29120845565990381892020-01-25T07:11:00.000-08:002020-01-31T14:41:58.250-08:00Sugar Cookies<u><b>Sugar Cookies</b></u><br />
Cream together:<br />
1 c. softened butter<br />
2 c. sugar<br />
Add and beat well:
3-4 eggs (room temperature)<br />
Then add:
1 c. sour cream<br />
1 tsp. vanilla<br />
1 tsp. almond extract<br />
Then mix in:
5-6 c. flour<br />
1 tsp. salt<br />
1 tsp. baking powder<br />
1 tsp. baking soda<br />
<br />
Chill overnight.<br />
Roll out and bake at 375 for 8-10 minutes.<br />
<br />
*I put the dough in a gallon ziploc bag to chill. It's a really sticky dough, so rolling out while it is cold helps.<br />
<br />
<b>Frosting:</b><br />
1/2 c. softened butter<br />
8 oz. cream cheese (room temperature)<br />
1 tsp. vanilla<br />
1/2 large (Costco or Sam's size) powdered sugar bag<br />
Add more powdered sugar as needed to get to desired consistency.
Jen Hunterhttp://www.blogger.com/profile/12721932127934127008noreply@blogger.com0tag:blogger.com,1999:blog-8054777040173823274.post-20020908999488256812020-01-25T07:05:00.001-08:002020-01-25T07:05:12.648-08:00Green Bean Casserole1 Can Cream of Mushroom Soup<br />
1/2 Cup Milk<br />
1/8 tsp Pepper<br />
2 Cans Cut Green Beans, drained <br />
1 3/4 C French Fried Onions<br />
Remaining can or about 1/2 C of the fried onions <br />
<br />
Mix all in 8x8 pan except the remaining can part<br />
Bake at 350° for 25-30 minutes <br />
Sprinkle the rest of the fried onions in top and bake 5 more minutes Jen Hunterhttp://www.blogger.com/profile/12721932127934127008noreply@blogger.com0tag:blogger.com,1999:blog-8054777040173823274.post-6892683963242215352020-01-25T07:01:00.001-08:002020-01-25T07:01:21.090-08:00Brownies<u><b>Brownies</b></u><br />
<br />
3 sticks butter<br />
¾ c. cocoa<br />
3 c. sugar<br />
5 eggs (add 1 at a time)<br />
2½ c. flour<br />
1½ tsp. baking powder<br />
Dash salt<br />
1 tsp. vanilla<br />
1 c. chocolate chips or nuts (optional)<br />
Spread in 11x17 greased cookie sheet.<br />
Bake at 350 for 22-24 minutes.<br />
<br />
For the smaller pan:<br />
1¾ sticks butter<br />
½ c. cocoa<br />
1¾ c. sugar<br />
3 eggs (add 1 at a time)<br />
1½ c. flour<br />
1 tsp. baking powder<br />
Dash salt<br />
½ tsp. vanilla<br />
½ c. chocolate chips or nuts (optional)Jen Hunterhttp://www.blogger.com/profile/12721932127934127008noreply@blogger.com0tag:blogger.com,1999:blog-8054777040173823274.post-87670320169925557642018-11-30T17:26:00.000-08:002018-11-30T17:26:18.932-08:00Grandma Skousen's Stuffing1 lb Loaf Bread, toasted<br />
1 Box Jiffy Cornbread, baked according to directions<br />
1 Can Biscuits, baked according to directions<br />
<br />
Cut all into 1 inch cubes, mix in large bowl and leave for later<br />
<br />
1 1/2 Cup Chopped Onions (I like yellow)<br />
2 Cups Chopped Celery<br />
1 Cup Celery Tops<br />
2 Cups Water<br />
1 Cup Chicken Broth or 1 Cup Water with Chicken Bouillon <br />
<br />
Add to pot, bring to simmer then add:<br />
1 TBS Sage<br />
1TBSP Poultry Seasoning<br />
Salt and Pepper<br />
Boil for 10 minutes<br />
<br />
Pour over bread until moist. Cool 10-15 minutes<br />
Beat 2 Eggs and mix in.<br />
<br />
Store in the bread bag until ready to bake.<br />
Bake until hot. May need to cover and/or add additional water if too dry. Jen Hunterhttp://www.blogger.com/profile/12721932127934127008noreply@blogger.com0tag:blogger.com,1999:blog-8054777040173823274.post-7857622615996086712018-11-30T17:19:00.003-08:002020-11-29T20:41:30.052-08:00Sweet Potatoes<p>Sliced Yams (2 Cans)<br />
Sliced Golden Delicious Apples, cored and peeled (About 4)<br />
<br />
<u>Sauce</u><br />
1 Cup Brown Sugar<br />
2 Cups Water<br />
4 TBS Corn Starch<br />
1 Cube Butter<br />
Salt<br />
<br />
Boil, simmer until thick</p><p>9x13 Pan<br />
<br />
<u>Layer</u><br />
Yams<br />
Apples<br />
Sauce<br />
Yams Apples<br />
Sauce<br />
<br />
Bake 300 degrees 15 minutes or until apples are tender</p><p> </p><p>To make it EXTRA delicious add this to the sauce:</p><p>2 tsp Pumpkin Pie Spice </p><p>1 tsp Vanilla </p><p>1/2 tsp Salt </p><p>Then on top add:</p><p>2 Tbsp Softened Butter </p><p>1/2 C (4 oz bag, use whole bag) Chopped Pecans </p><p>1/4 C Brown Sugar </p><p>Mix and sprinkle on top <br /></p>Jen Hunterhttp://www.blogger.com/profile/12721932127934127008noreply@blogger.com0tag:blogger.com,1999:blog-8054777040173823274.post-41373503882739349682018-11-30T17:14:00.000-08:002018-11-30T17:14:31.235-08:00Gooey Caramel Popcorn1 Cup White Sugar<br />
1/2 Cup Brown Sugar<br />
3/4 Cup Karo Syrup<br />
1 Cube of Butter<br />
<br />
Add everything in a small pot and bring to a boil. Boil for 5 minutes and pour over popcorn.Jen Hunterhttp://www.blogger.com/profile/12721932127934127008noreply@blogger.com0tag:blogger.com,1999:blog-8054777040173823274.post-45047708289700405742018-11-30T13:45:00.001-08:002018-11-30T13:45:15.416-08:00Fluffy WafflesThis is the waffle recipe Heather got from Paramount Title.<br />
<br />
2 Cups Flour<br />
3 tsp Baking Powder<br />
1/2 tsp Salt<br />
1 1/4 Cup Milk<br />
1/2 Cup Vegetable Oil<br />
4 Eggs<br />
<br />
Separate egg whites<br />
<br />
Mix yolks with all ingredients. Beat egg whites until stiff and fold in gently.<br />
<br />
Bake according to waffle maker.<br />
<br />
Makes about 12 wafflesJen Hunterhttp://www.blogger.com/profile/12721932127934127008noreply@blogger.com0tag:blogger.com,1999:blog-8054777040173823274.post-20777339557617118312018-01-21T12:06:00.001-08:002018-01-21T12:06:44.515-08:00Mint Chocolate Texas Sheet CakeCake Recipe:<br />
<br />
1 box Chocolate Cake Mix<br />
1 1/3 C Water<br />
1/3 C Vegetable Oil<br />
1 Tbsp Melted Butter<br />
3 Eggs<br />
1 C Chopped Andes Mint pieces (or the baking Andes chips)<br />
<br />
Baking:<br />
Preheat oven to 350° and grease and flour the bottom of a 9x13 pan<br />
<br />
In a large bowl combine cake mix, water, oil, melted butter and eggs. Beat or 30 seconds on low then increase to high and beat for 2 minutes. Stir in 1 cup of the mint chips and pour into pan.<br />
<br />
Bake for 28-34 minutes until cake springs back when lightly touched. Cool completely.<br />
<br />
Frosting:<br />
<br />
1 8 oz. Package Cream Cheese, softened<br />
1/2 to 1 tsp Peppermint Extract<br />
Pinch Salt<br />
1/4 C Butter, softened<br />
2 1/2 to 3 1/2 C Powdered Sugar<br />
1/3 C Cream<br />
2 Drops Green Food Coloring (if desired)<br />
1/3 C Chopped Andes Mints<br />
<br />
In a medium bowl beat cream cheese with extract, salt, butter and 1 cup powdered sugar. Add remaining powdered sugar alternately with cream until frosting is fluffy. Beat in food coloring.<br />
<br />
Frost cake and top with 1/3 cup mint chips. Store covered at room temperature. Jen Hunterhttp://www.blogger.com/profile/12721932127934127008noreply@blogger.com0tag:blogger.com,1999:blog-8054777040173823274.post-33625949849528304622017-12-23T21:34:00.002-08:002020-01-31T14:49:20.561-08:00Peppermint Poke Cake1 - 9x13 chocolate cake, prepared as directed<br />
1 cup heavy cream with 3-5 drops of peppermint oil<br />
14 ounces sweetened condensed milk<br />
1 cup hot fudge sauce, warmed<br />
1/4 cup heavy cream with 2-3 drops of peppermint oil <br />
8 ounces Cool Whip<br />
1 package (about 2 cups) Andes Peppermint Bits<br />
Crushed Oreos at least 1 cup<br />
<br />
DIRECTIONS:
Once cake is baked and still warm, poke holes all over the top of the cake using the handle of a wooden mixing spoon.
Mix the sweetened condensed milk and 1 cup of heavy with peppermint in a bowl. Pour over the holes. In the same bowl add hot fudge and quarter cup of cream with peppermint, stir. Pour over the cake, aiming to fill the holes as best as possible.
Cover and chill for 1 hour.
Spread Cool Whip on top and sprinkle the peppermint bits and crushed OREOS over the Cool Whip. Cover and chill for an additional 5 hours (or longer).Jen Hunterhttp://www.blogger.com/profile/12721932127934127008noreply@blogger.com0tag:blogger.com,1999:blog-8054777040173823274.post-15348036827804587762016-08-04T08:37:00.002-07:002016-08-04T08:37:27.105-07:00Soft Glazed Pumpkin Sugar Cookies<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;">
<b><span style="font-family: "times new roman" , "serif"; font-size: 18.0pt;">Soft
Glazed Pumpkin Sugar Cookies</span></b></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">The perfect sugar cookie for Fall!
Sweet, spicy and soft!</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<i><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Yield:</span></i><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"> 3-4 dozen</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<i><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Prep Time:</span></i><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"> 20 minutes</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<i><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Cook Time:</span></i><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"> 8 minutes</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<i><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Total Time:</span></i><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"> 28 minutes</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
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<b><span style="font-family: "times new roman" , "serif"; font-size: 13.5pt;">Ingredients:</span></b></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">1/2 cup softened butter<br />
1/2 cup vegetable oil<br />
1/2 cup pumpkin puree {canned pumpkin}<br />
1 cup granulated sugar<br />
1/2 cup powdered sugar<br />
1/2 teaspoon vanilla<br />
2 large eggs<br />
4 cups all purpose flour<br />
1/4 teaspoon baking soda<br />
1/4 teaspoon cream of tartar<br />
1/2 teaspoon salt<br />
1/2 teaspoon pumpkin pie spice</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">for the glaze-<br />
3 cups powdered sugar<br />
4 tablespoons water<br />
1/4 teaspoon pumpkin pie spice</span></div>
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<br /></div>
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<b><span style="font-family: "times new roman" , "serif"; font-size: 13.5pt;">Directions:</span></b></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Preheat oven to 350 degrees. Line a
baking sheet with parchment paper or silicone baking mat and set aside. In a
large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until
incorporated and smooth. Slowly mix in all dry ingredients until completely
incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and
flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking
to the glass, press the bottom of the glass in granulated sugar before
flattening. Bake 8-9 minutes.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">While cookies bake, stir all
ingredients together for glaze until smooth.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Once cookies are finished baking,
cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1
1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before
serving. OR eat them warm with lots of runny glaze :)</span></div>
Jen Hunterhttp://www.blogger.com/profile/12721932127934127008noreply@blogger.com0tag:blogger.com,1999:blog-8054777040173823274.post-29543949390718404702014-08-09T16:29:00.000-07:002014-08-09T16:40:05.107-07:00Corn & Black Bean Salsa<span style="font-size: x-large;">Corn & Black Bean Salsa</span><br />
(Compliments to cousins Katie & Emily!)<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqfFZ_0coZoH9UwHj1LmV3-6f8LS1I43Ljn5CUQAByLYWW7ZatN04H5-usW6_bR8wEj7EUn6TUdkK-SMFYSHIruM_MLDrpF9kFmyfMhzWha0fx9pe1UANHH8MC9QrVkwSsCVZJEEjBJjE/s1600/IMAG1186_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqfFZ_0coZoH9UwHj1LmV3-6f8LS1I43Ljn5CUQAByLYWW7ZatN04H5-usW6_bR8wEj7EUn6TUdkK-SMFYSHIruM_MLDrpF9kFmyfMhzWha0fx9pe1UANHH8MC9QrVkwSsCVZJEEjBJjE/s1600/IMAG1186_1.jpg" height="188" width="320" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
3 Cans Corn, drained<br />
3 Cans Black Beans, rinsed & drained<br />
8-10 Roma Tomatoes, chopped<br />
Bunch of Green Onions, chopped<br />
5-7 Avacados, chopped<br />
Cilantro<br />
Salt & Pepper<br />
Squeeze 1 Lime (add Zest if you like)<br />
1 Jalapeno, seeds & ribs removed, minced-optional<br />
<br />
Dressing:<br />
2 Packages Good Season Zesty Italian Dressing<br />
1/2 C. Vinegar<br />
1 TBSP OliveOil<br />
1 TBSP Water<br />
<br />
Combine and pour over salsa, mix and serve.<br />
<br />
Instead of canned corn I used frozen. I just pulled it out of the freezer, rinsed it in a strainer to start it to defrost and added it first. By the time I was done chopping and mixing the corn was perfect. <br />
You can find the Good Season dressing packs by the dressing where you'd find the Hidden Valley Ranch packs.Jen Hunterhttp://www.blogger.com/profile/12721932127934127008noreply@blogger.com0tag:blogger.com,1999:blog-8054777040173823274.post-58013815676300671092014-03-19T08:47:00.000-07:002014-03-19T09:18:25.082-07:00Sesame Chicken<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<h2>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">SESAME CHICKEN-Crock Pot Style! Serves 4-6 People</span></h2>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">
<br />
1 1/2 pound boneless/skinless chicken breasts (2-3 pieces)<br />
1/2 cup honey<br />
1/4 cup soy sauce<br />
2 tablespoons dried onion<br />
2 tablespoons ketchup<br />
1 tablespoon oil<br />
1/8-1/4 teaspoon garlic powder or 1 clove<br />(It didn't call for it but I added 1/4-1/2 cup Brown Sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 teaspoons cornstarch dissolved in 3 Tablespoons water<br />
Sesame seeds<br />
<br />
Put chicken into crock pot. <br />
Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken. <br />
Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken
is cooked through. <br />
Remove chicken from crock pot, leave sauce. <br />
Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into
crock pot. Stir to combine with sauce. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Replace lid and cook sauce on high for
ten more minutes or until slightly thickened. <br />
Cut chicken into bite size pieces and return to crock pot - can leave chicken
in and simmer on low or serve. <br />
Sprinkle with sesame seeds and serve over rice.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">My recipe turned out to look nothing like the picture. It was however delicious. I'm assuming the juice from the chicken added too much liquid to the recipe and it was not thick at all. So, next time I may cook the chicken, drain it maybe 15 minutes before its done then add the sauce and continue to let it marinate. Then remove the chicken and follow the recipe from that point. <br /><br />I made jasmine rice and had green beans with it. All of us liked it. Yay!! A successful dinner :)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
Jen Hunterhttp://www.blogger.com/profile/12721932127934127008noreply@blogger.com0tag:blogger.com,1999:blog-8054777040173823274.post-72350646169069164942014-01-18T18:06:00.002-08:002014-01-18T18:08:06.819-08:00Chewy Deliciousness Chocolate Chip Cookies<ul style="background-color: white; border: 0px; color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 12px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: disc inside; margin-bottom: 2px !important; margin-left: 10px; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="line-height: inherit;">2-1/4 c. Flour</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: disc inside; margin-bottom: 2px !important; margin-left: 10px; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 t. Baking Soda</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: disc inside; margin-bottom: 2px !important; margin-left: 10px; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">½ t. Salt</li>
</ul>
<div>
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif;"><span style="font-size: 12px;"><br /></span></span></div>
<ul style="background-color: white; border: 0px; color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 12px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: disc inside; margin-bottom: 2px !important; margin-left: 10px; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 c. Butter, softened</li>
</ul>
<ul style="background-color: white; border: 0px; color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 12px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: disc inside; margin-bottom: 2px !important; margin-left: 10px; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">½ c. Granulated Sugar</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: disc inside; margin-bottom: 2px !important; margin-left: 10px; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">¾ c. Brown Sugar, packed</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: disc inside; margin-bottom: 2px !important; margin-left: 10px; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 t. Vanilla</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: disc inside; margin-bottom: 2px !important; margin-left: 10px; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 Egg</li>
</ul>
<div>
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif;"><span style="font-size: 12px;"><br /></span></span></div>
<ul style="background-color: white; border: 0px; color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 12px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: disc inside; margin-bottom: 2px !important; margin-left: 10px; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 c. (12oz) Milk Chocolate Chips</li>
</ul>
<div>
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif;"><span style="font-size: 12px;"><br /></span></span></div>
<div>
<div class="ERSInstructionsHeader ERSHeading" style="background-color: white; border: 0px; clear: both; color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 15px; font-weight: bold; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 26px !important; outline: 0px; padding: 0px; vertical-align: baseline;">
Instructions</div>
<ol style="background-color: white; border: 0px; color: #666666; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 12px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: decimal outside; margin-bottom: 2px !important; margin-left: 30px; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Preheat oven to 375°F.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: decimal outside; margin-bottom: 2px !important; margin-left: 30px; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">In a small mixing bowl, combine first 3 ingredients. Set aside.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: decimal outside; margin-bottom: 2px !important; margin-left: 30px; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">In a large mixing bowl, cream butter and sugars together until fluffy.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: decimal outside; margin-bottom: 2px !important; margin-left: 30px; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Add vanilla and egg. Beat well.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: decimal outside; margin-bottom: 2px !important; margin-left: 30px; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Add dry ingredietns to creamed mxture. Mix well.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: decimal outside; margin-bottom: 2px !important; margin-left: 30px; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Add chocolate chips. Mix well.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: decimal outside; margin-bottom: 2px !important; margin-left: 30px; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Drop by rounded teaspoonfulls, 2″ apart onto ungreased cookie sheets.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: decimal outside; margin-bottom: 2px !important; margin-left: 30px; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Bake 7 - 8 minutes at 375°F.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: decimal outside; margin-bottom: 2px !important; margin-left: 30px; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Remove cookies from oven, place on cooling rack.</li>
</ol>
</div>
Christian and Karen Robinsonhttp://www.blogger.com/profile/07735498504457761430noreply@blogger.com0tag:blogger.com,1999:blog-8054777040173823274.post-24652838206284208412013-11-07T13:04:00.002-08:002013-11-07T13:04:48.899-08:00Homemade Chili2 lbs cooked hamburger with onion<br />
2 large (28 oz) cans diced tomatoes<br />
1 can Rotel tomatoes (mild)<br />
2 pkgs McCormick Chili mix<br />
2 Tbsp chili powder<br />
1 Tbsp cumin<br />
2 Tbsp white sugar<br />
2 cans red beans<br />
1 can black beans<br />
1 can white northern beans<br />
1 can kidney beans (optional)<br />
<br />
Put all ingredients in crock pot on HIGH for 4 hours, then turn to LOW/KEEP WARM.<br />
Can be served with cheese, sour cream, and Fritos/tortilla chips if desired.<br />
Melissa Wrighthttp://www.blogger.com/profile/04780713317668674616noreply@blogger.com0tag:blogger.com,1999:blog-8054777040173823274.post-27691520108626555122013-10-10T18:30:00.000-07:002013-10-10T18:30:22.411-07:00Butternut Squash Soup<div style="margin-bottom: 0.0001pt; text-align: left;">
<span style="color: #404040; font-family: "Imprint MT Shadow"; font-size: 22pt;"><span style="font-size: large;">This is such a yummy Fall soup. And its so different from your typical chicken noodle. Not to mention, your house will smell so good while its cooking. Enjoy! </span></span></div>
<div align="center" style="margin-bottom: 0.0001pt; text-align: center;">
<br /></div>
<div style="margin-bottom: 0.0001pt; text-align: left;">
<span style="color: #404040; font-family: "Imprint MT Shadow"; font-size: 22pt;">Butternut Squash Soup</span><span style="color: #404040; font-family: "Helvetica","sans-serif";"></span></div>
<div style="margin-bottom: 0.0001pt; text-align: left;">
<br /></div>
<div style="margin-bottom: 0.0001pt; text-align: left;">
<span style="color: #404040; font-family: "Imprint MT Shadow"; font-size: 14pt;">1 3-pound butternut
squash</span></div>
<div style="margin-bottom: 0.0001pt; text-align: left;">
<span style="color: #404040; font-family: "Imprint MT Shadow"; font-size: 14pt;">3 T. olive oil</span></div>
<div style="margin-bottom: 0.0001pt; text-align: left;">
<span style="color: #404040; font-family: "Imprint MT Shadow"; font-size: 14pt;">3 tsp. kosher salt</span></div>
<div style="margin-bottom: 0.0001pt; text-align: left;">
<span style="color: #404040; font-family: "Imprint MT Shadow"; font-size: 14pt;">1/8 tsp black pepper</span></div>
<div style="margin-bottom: 0.0001pt; text-align: left;">
<span style="color: #404040; font-family: "Imprint MT Shadow"; font-size: 14pt;">1 T. butter</span></div>
<div style="margin-bottom: 0.0001pt; text-align: left;">
<span style="color: #404040; font-family: "Imprint MT Shadow"; font-size: 14pt;">1 large yellow onion</span></div>
<div style="margin-bottom: 0.0001pt; text-align: left;">
<span style="color: #404040; font-family: "Imprint MT Shadow"; font-size: 14pt;">3 stalks celery, chopped</span></div>
<div style="margin-bottom: 0.0001pt; text-align: left;">
<span style="color: #404040; font-family: "Imprint MT Shadow"; font-size: 14pt;">1 T. chopped fresh sage
leaves</span></div>
<div style="margin-bottom: 0.0001pt; text-align: left;">
<span style="color: #404040; font-family: "Imprint MT Shadow"; font-size: 14pt;">32 oz. chicken broth </span></div>
<div style="margin-bottom: 0.0001pt; text-align: left;">
<br /></div>
<div style="margin-bottom: 0.0001pt; text-align: left;">
<br /></div>
<div style="margin-bottom: 0.0001pt; text-align: left;">
<span style="color: #404040; font-family: "Imprint MT Shadow"; font-size: 14pt;">Heat oven to 400</span><span style="color: #404040; font-family: Symbol; font-size: 14pt;"><span>°</span></span><span style="color: #404040; font-family: "Imprint MT Shadow"; font-size: 14pt;">.<span> </span>Peel and seed the
squash.<span> </span>Cut into 1 inch cubes and place
them on a rimmed baking sheet.<span> </span>Drizzle
with 2 T. of the olive oil, 2 tsp. of the salt and the pepper.<span> </span>Toss to coat.<span>
</span>Spread in a single layer and roast for 15 to 20 minutes.<span> </span>Turn and roast until soft, about 15 minutes
more.</span></div>
<div style="margin-bottom: 0.0001pt; text-align: left;">
<br /></div>
<div style="margin-bottom: 0.0001pt; text-align: left;">
<span style="color: #404040; font-family: "Imprint MT Shadow"; font-size: 14pt;">Meanwhile, heat the
butter and remaining oil in a stockpot over medium heat.<span> </span>Add the onion, celery, and sage and cook
until softened, about 7 minutes.<span> </span>Add the
broth, 2 cups of water, remaining salt, and the squash and bring to a
boil.<span> </span>Reduce heat and simmer for 30
minutes.<span> </span>Remove from heat.<span> </span>Let cool for 10 minutes.<span> </span>Use an immersion blender to puree the soup or
work in batches in your stand blender.<span> </span></span></div>
<div style="margin-bottom: 0.0001pt; text-align: left;">
<br /></div>
<div style="margin-bottom: 0.0001pt; text-align: left;">
<span style="color: #404040; font-family: "Imprint MT Shadow"; font-size: 14pt;">TO FREEZE:</span></div>
<div style="margin-bottom: 0.0001pt; text-align: left;">
<span style="color: #404040; font-family: "Imprint MT Shadow"; font-size: 14pt;">Let cool and ladle into
resealable freezer bags.<span> </span>Place bags in
plastic container<span> </span>and freeze.<span> </span>Store for up to 3 months.</span></div>
<div style="margin-bottom: 0.0001pt; text-align: left;">
<br /></div>
<div style="margin-bottom: 0.0001pt; text-align: left;">
<span style="color: #404040; font-family: "Imprint MT Shadow"; font-size: 14pt;">TO REHEAT:</span></div>
<div style="margin-bottom: 0.0001pt; text-align: left;">
<span style="color: #404040; font-family: "Imprint MT Shadow"; font-size: 14pt;">Thaw overnight in the
fridge or partially in the microwave.<span>
</span>Warm in covered saucepan over medium-low heat for 20 minutes.<span> </span></span></div>
<div class="yj6qo ajU" style="text-align: left;">
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Jen Hunterhttp://www.blogger.com/profile/12721932127934127008noreply@blogger.com0tag:blogger.com,1999:blog-8054777040173823274.post-37099348868797795992013-10-04T08:29:00.000-07:002013-10-04T08:43:25.547-07:00Pumpkin Lush<div class="blog-yumprint-ingredient-section">
<div class="blog-yumprint-subheader">
Pumpkin Lush (Its like Lemon Lush but Pumpkin! Mmmm) </div>
<div class="blog-yumprint-subheader">
</div>
<div class="blog-yumprint-subheader">
<u><b>Ingredients</b></u></div>
<ol class="blog-yumprint-ingredients">
<li class="blog-yumprint-ingredient-item" itemprop="ingredients">2 sticks butter, melted</li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients">2 cups flour</li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients">2 cups chopped pecans-seperated</li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients">4 tbs sugar</li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients">1 (8oz) package of cream cheese, soft</li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients">1 cup powdered sugar</li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients">2 (8 oz) containers cool whip (or one 16 oz container)</li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients">2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding</li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients">3 cup cold milk</li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients">Nutmeg for sprinkling</li>
</ol>
<div class="spx_wrapper ng-scope" id="spx_reset_1" style="display: block; margin-bottom: 8px; margin-left: 0px; margin-top: 8px; visibility: visible;">
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</div>
</div>
</div>
<div class="blog-yumprint-method-section">
<div class="blog-yumprint-subheader">
<u><b>The Crust</b></u></div>
<ol class="blog-yumprint-methods" itemprop="recipeInstructions">
<li class="blog-yumprint-method-item">Combine
butter, flour, 1 1/2 cups chopped pecans and sugar and press into a 9 x 13 in
baking dish. Bake at 375 for 10-15 minutes or until golden. <b> Let cool completely</b>. (I like to put my butter directly in the pan and put it in the oven while its preheating to melt it. Saves a dish and a step.)</li>
</ol>
</div>
<div class="blog-yumprint-method-section">
<div class="blog-yumprint-subheader">
<u><b>Cream Cheese Layer</b></u></div>
<ol class="blog-yumprint-methods" itemprop="recipeInstructions">
<li class="blog-yumprint-method-item">Beat cream cheese, powdered sugar, and 4 oz. cool whip until smooth. Spread over crust.</li>
</ol>
</div>
<div class="blog-yumprint-method-section">
<div class="blog-yumprint-subheader">
<u><b>Pumpkin Layer</b></u></div>
<ol class="blog-yumprint-methods" itemprop="recipeInstructions">
<li class="blog-yumprint-method-item">Mix
both pudding with cold milk, whisking for several minutes. Set it in
the fridge for 5-10 minutes to let it thicken. Spread over the cream
cheese layer. Top with remaining container of cool whip. Sprinkle with
nutmeg and 1/2 cup chopped pecans.</li>
<li class="blog-yumprint-method-item">Refrigerate for an hour before serving.</li>
<li class="blog-yumprint-method-item">Cut into squares and serve. Keep refrigerated. </li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdakiyGYZhjI1-BdMo5jZI8-_O3OAx7-vNjXRJCzG7jsfXVnT2Op_Mx4aGkJ332eInOWUh0zfLO5eGT4qJEGBv44IHovRx86UKSAO7QtMHpozb4hNUtW-sM3CEc5_uhFBHQWlQFEihb4k9/s1600/pumpkin+lush.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdakiyGYZhjI1-BdMo5jZI8-_O3OAx7-vNjXRJCzG7jsfXVnT2Op_Mx4aGkJ332eInOWUh0zfLO5eGT4qJEGBv44IHovRx86UKSAO7QtMHpozb4hNUtW-sM3CEc5_uhFBHQWlQFEihb4k9/s400/pumpkin+lush.jpg" width="400" /></a></div>
</div>
Jen Hunterhttp://www.blogger.com/profile/12721932127934127008noreply@blogger.com0tag:blogger.com,1999:blog-8054777040173823274.post-62253516813724249412013-01-28T22:16:00.004-08:002013-01-28T22:16:42.731-08:00Caramel Rice Krispie Treats<br />
<span class="instructions" id="zlrecipe-instructions-list"></span><span class="instructions" id="zlrecipe-instructions-list"><span style="font-size: large;">So, I was at the grocery store today and had a hankering for some Rice Krispie Treats. I found the mallows and I was wanting to make some flavored ones. Well I found this:</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span class="instructions" id="zlrecipe-instructions-list"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit3j6GIO7QupGc6BpXDXPcgIzdkSTlPGKTA7z_jMh_nNAmkIMQKl22zGGl6QdMGWLDQLGIX8dDrCbgPk7zt9pzZkWSjWbrY_2AYBvL1S7R96Wq8IzVmu1cVeKCFP80Qvz7aNJR9_mq_Xhb/s1600/Marshmallows.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit3j6GIO7QupGc6BpXDXPcgIzdkSTlPGKTA7z_jMh_nNAmkIMQKl22zGGl6QdMGWLDQLGIX8dDrCbgPk7zt9pzZkWSjWbrY_2AYBvL1S7R96Wq8IzVmu1cVeKCFP80Qvz7aNJR9_mq_Xhb/s320/Marshmallows.jpg" width="320" /></a></div>
<br />
<span class="instructions" id="zlrecipe-instructions-list"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;">What? Well you know I couldn't just make one recipe, it had to be doubled, so I grabbed 2 bags. <span style="font-size: large;"> </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-size: large;">When I came home I <span style="font-size: large;">googled recipes because I also didn't want<span style="font-size: large;"> to make just <span style="font-size: large;">the <span style="font-size: large;">original one. So this is what I <span style="font-size: large;">found and let me tell you, amazing doesn't even be<span style="font-size: large;">gin to describ<span style="font-size: large;">e the<span style="font-size: large;">m! <span style="font-size: large;">So, without further ado, he<span style="font-size: large;">re is how you make them.</span></span></span></span></span></span></span></span></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span id="zlrecipe-ingredients-list"></span></span></span></span></span></span></span></span></span></span></span></div>
<div class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="color: #990000;"><u><b>Cara<span style="font-size: large;">mel Rice Kris<span style="font-size: large;">pie Treats:</span></span> </b></u></span></span></span></span></div>
<div class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">
<span style="font-size: large;"> 5 <span style="font-size: large;">c</span>ups Rice Krispies Cereal
</span></div>
<div class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">
<span style="font-size: large;">1/2 cup salted butter, browned
</span></div>
<div class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">
<span style="font-size: large;"><span style="font-size: large;">(if using unsalted butter add 1/4<span style="font-size: large;"> tsp s<span style="font-size: large;">alt)</span></span></span></span></div>
<div class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">
<span style="font-size: large;">one 8 ounce bag Caramel Vanilla Marshmallows
</span></div>
<br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><span class="instructions" id="zlrecipe-instructions-list">Line an
8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set
aside<span style="font-size: large;"> or use parchment pap<span style="font-size: large;">er & no oil is <span style="font-size: large;">needed! Much ea<span style="font-size: large;">sier to to <span style="font-size: large;">use.</span></span></span></span></span> In a large mixing bowl, add 5 cups cereal; set aside.
</span></span><br />
<br />
<br />
<span style="font-size: large;"><span class="instructions" id="zlrecipe-instructions-list">In a large pot, melt butter over medium-low heat,
stirring nearly <span style="font-size: large;">constantly</span>. Butter will melt,
foam, turn clear, golden, turn brown, and will then smell nutty. As
soon at the butter begins to turn brown, take the pan off the heat, and
continue to stir for about 1 minute, to ensure carryover heat doesn't
continue to cook and subsequently burn the already browned butter.</span></span><br />
<span style="font-size: large;"><span class="instructions" id="zlrecipe-instructions-list"></span></span><br /><span style="font-size: large;"><span class="instructions" id="zlrecipe-instructions-list">Add the
marshmallows and the residual heat should be enough to melt them, but if
not, heat pan over low heat <span style="font-size: large;">stirring <span style="font-size: large;">constantly</span></span> until they
melt, taking care not to cook them; just warming to melt. Pour mixture over cereal and toss
to coat<span style="font-size: large;">. </span></span></span><br />
<span style="font-size: large;"><span class="instructions" id="zlrecipe-instructions-list"><span style="font-size: large;"><br /></span></span></span>
<span style="font-size: large;"><span class="instructions" id="zlrecipe-instructions-list"><span style="font-size: large;">Pour i<span style="font-size: large;">nto 8x8 pa<span style="font-size: large;">n, <span style="font-size: large;">mak<span style="font-size: large;">e sure your hands are clean! and get them wet <span style="font-size: large;">with hot water. Use your hands to press into the pan<span style="font-size: large;">. This method is the eas<span style="font-size: large;">iest <span style="font-size: large;">& cleanest! <span style="font-size: large;">Nothing with sti<span style="font-size: large;">ck to your hands<span style="font-size: large;">. </span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-size: large;"><span class="instructions" id="zlrecipe-instructions-list"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Allow<span style="font-size: large;"> to cool, about 30-60 m<span style="font-size: large;">inutes, cut into squares and enjoy! You can always a<span style="font-size: large;">dd 3/4 extra cereal if you don't want <span style="font-size: large;">it as <span style="font-size: large;">gooey. </span></span></span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span>Jen Hunterhttp://www.blogger.com/profile/12721932127934127008noreply@blogger.com0tag:blogger.com,1999:blog-8054777040173823274.post-57681427130388511272013-01-08T11:35:00.001-08:002013-01-08T11:36:23.397-08:00Oma's German Stollen Recipe<span style="font-size: large;"><u>Stollen</u></span><br />
1 lb. + 2 TBSP Flour or 4 cups + 2 TBSP<br />
3 tsp Baking Powder<br />
6 1/2 oz. or 3/4 C Sugar<br />
1 tsp Vanilla<br />
1 tsp Rum (Oma always used real and not the extract)<br />
1 tsp Almond<br />
2 Eggs<br />
4 TBSP Shortening<br />
3/4 C or 1 1/2 Sticks of Butter<br />
10 or 1 1/4 C Golden Raisins<br />
5 oz Finely Chopped Almonds<br />
2 oz. Finely chopped/Peeled Lemon Peel<br />
1/2 lb or 8 oz Small Curd Cottage Cheese<br />
<br />
<br />
Mix all ingredients together and knead into dough.<br />
Shape into loaf<br />
Bake at 350 degrees for about 1 Hour<br />
While still hot, brush with butter and roll in sugar.<br />
<br />
<br />
Can be made into cookies by dropping spoonfulls onto cookie sheet.<br />
Bake 10-15 minutes until bottoms start to brown.<br />
While hot brush with butter and roll in sugar. Jen Hunterhttp://www.blogger.com/profile/12721932127934127008noreply@blogger.com1tag:blogger.com,1999:blog-8054777040173823274.post-28700972393141746352012-12-19T14:32:00.000-08:002012-12-19T14:32:11.685-08:00Soft Ginger Cookies<span class="Apple-style-span" style="font-size: medium;"><span style="font-size: large;">So I have been on the hunt for a copy cat recipe of Paradise Bakery's Ginger Molasses Cookies. I think I finally found it!</span><br /> </span><br />
<span style="font-size: x-large;"><span style="color: #990000;"><b><u><span class="Apple-style-span">Soft Ginger Molasses Cookies</span></u></b></span></span><br />
<br />
<span style="font-size: large;">1 1/4 C Butter</span><br />
<span style="font-size: large;">1 C Brown Sugar</span><br />
<span style="font-size: large;">1 1/2 C Molasses</span><br />
<span style="font-size: large;">1 Egg</span><br />
<span style="font-size: large;">2 tsp. Ginger</span><br />
<span style="font-size: large;">1 1/2 tsp Cinnamon</span><br />
<span style="font-size: large;">1 1/2 tsp All Spice (ground)</span><br />
<span style="font-size: large;">1 C Bread Flour </span><br />
<span style="font-size: large;">4 C Flour (NOT PACKED, as loose as you can get it without sifting)</span><br />
<span style="font-size: large;">1/2 C Boiling Water</span><br />
<span style="font-size: large;">3 tsp. Baking Soda</span><br />
<span style="font-size: large;">1/2 tsp. Salt</span><br />
<span style="font-size: large;"> 2 C Flour-Yes, you add more.</span><br />
<br />
<span style="font-size: large;">Directions:</span><br />
<br />
<span style="font-size: x-large;">Add ingredients in that order<span style="font-size: x-large;">!</span></span><br />
<span style="font-size: large;">If you're using an electric mixer,
Kitchen Aide, Bosche, etc., make sure you treat the dough as though you
were mixing by had, stirring until all ingredients are just mixed
together.</span><br />
<span style="font-size: large;">The consistency of the dough will feel a lot like sugar
cookie dough: thick, easy to shape.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">When adding the flour, add 5 C straight and mix together. </span><br />
<span style="font-size: large;">Then add the
remaining 2 <span style="font-size: large;">cups</span></span><span style="font-size: x-large;"><b><u><span style="color: #cc0000;"></span></u></b></span><br />
<span style="font-size: x-large;"><b><u><span style="color: #cc0000;">AFTER YOU ADD THE BOILING WATER</span></u></b></span><span style="font-size: large;">, and mix
well--almost kneading dough.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Separate into 2 in. balls, roll into sugar and press a little flat with spoon or fingers.
The cookies need to be bigger or they will be too dry when you bake
them. You can fit about 8 balls on each cookie sheet. No need to use
non-stick spray, the butter will take care of that!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Bake 375ºF for 7-8 minutes. Let cool on the cookie sheet. Re-flatten
them with a spoon, if needed. The cookie will look doughy at first, but will
settle hours after cooling completely. Sprinkle with Powdered Sugar. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">These cookies are even better the next day, as they will not lose their softness. ENJOY!!!</span><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHyVAa_QJ8DMCQq6qUML_LtjMY-AKWMgEWs2b8UrIC-yp6_0OMaWa36iuWsV3yM3J-0prhO_MeT9JmkNZk-tgvbUYZlwcLi2wXno5JxDXg7n1W5Fy9n-NP2z8kcGsWq3K-u90SwSV15Bg/s1600/IMAG0646.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHyVAa_QJ8DMCQq6qUML_LtjMY-AKWMgEWs2b8UrIC-yp6_0OMaWa36iuWsV3yM3J-0prhO_MeT9JmkNZk-tgvbUYZlwcLi2wXno5JxDXg7n1W5Fy9n-NP2z8kcGsWq3K-u90SwSV15Bg/s320/IMAG0646.jpg" width="320" /></a></div>
<br />Jen Hunterhttp://www.blogger.com/profile/12721932127934127008noreply@blogger.com1tag:blogger.com,1999:blog-8054777040173823274.post-62080904371943665992012-11-10T18:14:00.002-08:002012-11-10T18:17:25.424-08:00Pumpkin Better Than You Know What CakePumpkin Better Than You Know What Cake...it almost is. HAHAHA But seriously, this is really yummy and you can never have too many pumpkin recipes!!<br />
<br />
-1 Box Yellow Cake Mix<br />
-1 Small Can Pumpkin<br />
-1 4 oz. Can Sweetened Condensed Milk<br />
-1 8 oz. Tub Cool Whip<br />
-1/2 Bag Heath Bits<br />
-Caramel Sauce<br />
<br />
Directions:<br />
-In a large bowl mix cake and pumpkin. You do not make the cake according to box instructions. Just mix the powder and pumpkin. Mix until smooth.<br />
-Pour into a well-greased 9x13 pan. It will be thick!<br />
-Bake at 350* according to box (28ish minutes?)<br />
-Let cool 5-10 minutes then using the bottom of a wooden spoon, poke holes about 3/4-1 inch apart throughout the entire cake.<br />
-Pour the Sweetened Condensed milk over the cake. Make sure you get some into each hole.<br />
-Refrigerate for at least 45 minutes.<br />
-Spread Cool Whip like frosting, drizzle caramel and sprinkle Heath Bits.<br />
-Refrigerate for 3-4 hours but it tastes better when you let it sit over night. I did not add the whip cream, caramel and Heath Bits until I was ready to serve it.<br />
-ENJOY!!<br />
<br />
Alterations. I made my own caramel and whip cream. <br />
<br />
Caramel Sauce: <br />
4 TBSP Butter<br />
1/2 C Brown Sugar<br />
1/4 C Heavy Cream<br />
<br />
Melt butter in a small saucepan over medium heat.<br />
Add brown sugar and
mix well.<br />
Add cream and bring to a simmer.<br />
Remove from heat. Let cool for 10 minutes.<br />
Transfer to a drizzle-type bottle. (I got mine from Walmart for .97)<br />
Refrigerate for 30 minutes or until cool but not set or it will be too hard to drizzle.<br />
<br />
I added my Cool Whip and placed tinfoil over the cake to keep in the fridge. It was too warm and made condensation on the foil so the Cool Whip sort of melted. So with the remaining Heavy Whipping Cream I made Whip Cream.<br />
<br />
Whip Cream:<br />
1/2 Cup Heavy Cream<br />
2 TBSP Brown Sugar<br />
Dash of Pumpkin Spice<br />
Dash of Cinnamon<br />
(the sugar and spices are to taste, I didn't exactly measure but that's about what it was) <br />
<br />
Mix on High for several minutes until stiff peaks form. Remove and spread over COOL cake.<br />
<br />
Then I drizzled the caramel and sprinkled the Heath Bits. I used the chocolate covered ones but you can use the plain instead. Even though I made my own whip cream I think I would still use a Cool Whip and add it when the recipe says to.Then before serving, make the whip cream. I think the melted-ish Cool Whip just enhanced the flavor. You could also add warm caramel to the holes with the condensed milk! That would be yummy! MMMMMMM<br />
<br />
<br />
<br />Jen Hunterhttp://www.blogger.com/profile/12721932127934127008noreply@blogger.com0tag:blogger.com,1999:blog-8054777040173823274.post-75295911505474401322012-10-27T10:19:00.001-07:002012-10-27T10:32:09.561-07:00Vanilla Buttercream Frosting (from Sprinkles Cupcakes)<span style="background-color: white; color: #333333; font-family: inherit; line-height: 22px;">Probably the best buttercream frosting I've had.</span><br />
<span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;"><br /></span>
<span style="background-color: white; line-height: 22px;"><span style="color: #990000; font-family: inherit; font-size: large;"><u>Vanilla Buttercream Frosting</u></span></span><br />
<span style="background-color: white; font-family: inherit; font-size: large;"><span style="color: #333333; line-height: 22px;">1 cup butter, softened</span><br style="color: #333333; line-height: 22px; outline: none;" /><span style="color: #333333; line-height: 22px;">3 1/2 cups confectioners' sugar</span><br style="color: #333333; line-height: 22px; outline: none;" /><span style="color: #333333; line-height: 22px;">1 teaspoon milk</span><br style="color: #333333; line-height: 22px; outline: none;" /><span style="color: #333333; line-height: 22px;">1 teaspoon vanilla extract</span><br style="color: #333333; line-height: 22px; outline: none;" /><span style="color: #333333; line-height: 22px;">1/8 teaspoon salt (if using salted butter only add a pinch)</span><br style="color: #333333; line-height: 22px; outline: none;" /><br style="color: #333333; line-height: 22px; outline: none;" /><span style="color: #333333; line-height: 22px;">1. In a bowl combine butter, sugar and salt. Beat till blended.</span><br style="color: #333333; line-height: 22px; outline: none;" /><span style="color: #333333; line-height: 22px;">2. Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.</span></span><br />
<br style="background-color: #e6e1c1; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none;" />Jen Hunterhttp://www.blogger.com/profile/12721932127934127008noreply@blogger.com0