tag:blogger.com,1999:blog-986413932845011302024-03-05T22:45:59.246-08:00Chips That Pass in the NightA food affairKatie Christyhttp://www.blogger.com/profile/08252060449202138024noreply@blogger.comBlogger205125tag:blogger.com,1999:blog-98641393284501130.post-80917511247823986032014-06-14T20:44:00.001-07:002014-06-14T20:45:08.194-07:00Neapolitan Cereal Treats<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo0vaBaiesk7xhd6WUCLogo0Vkcx2TkelTs38afvAUsJObm-Eq_x1ZhmMOdB3K670OtogLnC9kwohf39rXClzOMcd8_GNUDTQYBYCaOzptTh8ptmw1i1iLno3djLnAfHpHGhSzzjUciZg/s1600/NeopolatinTreats_P1080926.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo0vaBaiesk7xhd6WUCLogo0Vkcx2TkelTs38afvAUsJObm-Eq_x1ZhmMOdB3K670OtogLnC9kwohf39rXClzOMcd8_GNUDTQYBYCaOzptTh8ptmw1i1iLno3djLnAfHpHGhSzzjUciZg/s1600/NeopolatinTreats_P1080926.jpg" height="330" width="400" /></a></div>
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<b style="font-family: Verdana, sans-serif; font-size: small;"><u>Neapolitan Cereal Treats</u></b><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><i>Adapted from <a href="http://www.shugarysweets.com/2014/02/neapolitan-krispie-treats" target="_blank">Shugary Sweets</a></i></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Ingredients:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Chocolate Layer:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">2 tbsp butter</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">5 oz chocolate marshmallows (can sub vanilla)</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">2 tbsp Dutch-process cocoa powder</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/4 tsp chocolate flavoring (opt)</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">3 cups Rice Krispies cereal (can use Cocoa Krispies)</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Vanilla Layer:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">2 tbsp butter</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">5 oz mini marshmallows</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/4 tsp vanilla extract (opt)</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">3 cups Rice Krispies cereal</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Strawberry Layer:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">2 tbsp butter</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">5 oz strawberry marshmallows (can sub vanilla)</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/2 tsp strawberry flavor oil</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Very small amount of pink food coloring (opt)</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">3 cups Rice Krispies cereal</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">*You can substitute Earth Balance buttery spread for non-dairy treats</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Directions:</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1. Line a 9" X 13" baking dish with parchment paper. Lightly spray the dish with oil. Set aside.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">2. For the Chocolate Layer: in a large pot, melt the butter over medium-low heat.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">3. Add the marshmallows to the pot. Stir constantly until the marshmallows are melted and smooth.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">4. Turn off the burner. Sift the cocoa powder into the pot. Add the chocolate flavoring. Mix well. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">5. Add the cereal to the pot. Gently stir until the cereal is completely coated.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">6. Pour the cereal mixture into the prepared dish. Press gently into an even layer (this is easier if you use an oiled piece of parchment or waxed paper). The layer will be very thin.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">7. For the Vanilla Layer: in a large pot, melt the butter over medium-low heat.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">8. Add the marshmallows to the pot. Stir constantly until the marshmallows are melted and smooth.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">9. Turn off the burner. </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Add the vanilla extract. Mix well.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">10. A</span><span style="font-family: Verdana, sans-serif; font-size: x-small;">dd the cereal to the pot. Gently stir until the cereal is completely coated.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">11. Pour the cereal mixture over the chocolate layer. Press gently into an even layer (this is easier if you use an oiled piece of parchment or waxed paper). The layer will be very thin.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">12. For the Strawberry Layer: in a large pot, melt the butter over medium-low heat.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">13. Add the marshmallows to the pot. Stir constantly until the marshmallows are melted and smooth.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">14. Turn off the burner. Add the strawberry flavoring. Mix well. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">15. Add the cereal to the pot. Gently stir until the cereal is completely coated.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">16. Pour the cereal mixture over the vanilla layer. Press gently into an even layer (this is easier if you use an oiled piece of parchment or waxed paper). The layer will be very thin.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">17. </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Press firmly into the dish (this is easier if you use an oiled piece of parchment or waxed paper). Let cool to room temperature.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">18. Cut the treats into pieces using an oiled knife or cutter. Serve! To store: cover and keep at room temperature. These are best served within 24 hours.</span></div>
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<br />Katie Christyhttp://www.blogger.com/profile/08252060449202138024noreply@blogger.com8tag:blogger.com,1999:blog-98641393284501130.post-86477555789372025992014-05-31T17:39:00.002-07:002014-05-31T17:39:23.288-07:00Gingersnaps<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZI5fffr9MqKvyD-HNH3LlFyxSx5JE3ayOcZQB-qwD2ATLjBVPzc9-V_ZBJDW1o6NlM8qAy204yLtnwzuFa2bz6qi-GA9z2JrClNCTx82HissFLDhbWtWHxXWSrKReST1mbhvO8P5V6xM/s1600/Gingersnaps_IMG_0738.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZI5fffr9MqKvyD-HNH3LlFyxSx5JE3ayOcZQB-qwD2ATLjBVPzc9-V_ZBJDW1o6NlM8qAy204yLtnwzuFa2bz6qi-GA9z2JrClNCTx82HissFLDhbWtWHxXWSrKReST1mbhvO8P5V6xM/s1600/Gingersnaps_IMG_0738.jpg" height="282" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">A lovely German cookie (</span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Gewurz Platzchen) with a warm spicy flavor and a perfect tender crunch. Better than anything you'll ever find in a box!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><b><u>Gingersnaps</u></b></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><i>Adapted from <a href="http://www.farmshow.state.pa.us/page/2011gingersnap.aspx">Pennsylvania Farm Show</a></i></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Ingredients:</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 cup sugar</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tsp ground cinnamon</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">2 cups all-purpose flour</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">2 1/2 tsp ground ginger</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tsp ground cinnamon</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp ground cloves</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/4 tsp ground cardamom</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">3/4 cup vegetable shortening (butter does not yield a crisp cookie)</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 cup sugar</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 cup brown sugar</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp salt</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">2 tsp baking soda</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 large egg</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/4 cup unsulphered molasses</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Directions:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1. </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Preheat the oven to 350°. Line baking sheets with parchment paper.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">2. In a pie pan (or similar-sized dish), stir together the 1/2 cup sugar and 1 tsp cinnamon. Set aside.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">3. In a medium bowl, whisk together the flour, ginger, 1 tsp cinnamon, cloves, and cardamom. Set aside.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">4. Place the shortening, 1 cup sugar, brown sugar, salt, and baking soda in a large bowl (or the bowl of a stand mixer). Beat on medium-high until very creamy.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">5. Add the egg and molasses to the bowl. Beat until thoroughly combined.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">6. Add the flour mixture to the bowl. Beat on low until the dry ingredients are thoroughly incorporated.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">7. Scoop 1” balls of dough and place them in the cinnamon-sugar mixture. Roll to coat, shaking off any excess. Place 12 to a baking sheet, spaced evenly.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">8. Use the bottom of a glass (or can or meat pounder) to flatten the cookies to about 1/4”.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">9. Bake for 8 minutes or until the edges are crisp and brown. Let the cookies cool completely on the baking sheets. Store, tightly covered. Enjoy!</span></div>
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<br />Katie Christyhttp://www.blogger.com/profile/08252060449202138024noreply@blogger.com3tag:blogger.com,1999:blog-98641393284501130.post-21541693556853169082014-04-02T18:43:00.002-07:002014-04-02T18:43:48.797-07:00Cookies & Caramel Cereal Treats<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_osk2NDRzeLgBCCcYHnim4gB6LFjy9ju5vzcq-dYrnaBEMdXDyFpLE3Gk59ftFor6bOPr2BUdKWMABw9JAOTt-JHFQjZgoiNHLWcUOAzyPSXYDn-WQ60XhIfRkxROythxpkSgFTfiD68/s1600/CookiesCaramelTreats_IMG_0510.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_osk2NDRzeLgBCCcYHnim4gB6LFjy9ju5vzcq-dYrnaBEMdXDyFpLE3Gk59ftFor6bOPr2BUdKWMABw9JAOTt-JHFQjZgoiNHLWcUOAzyPSXYDn-WQ60XhIfRkxROythxpkSgFTfiD68/s1600/CookiesCaramelTreats_IMG_0510.jpg" height="288" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><b><u>Cookies & Caramel Cereal Treats</u></b></span></span></div>
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<i style="font-family: Verdana, sans-serif; font-size: x-small;">Adapted from the Rice Krispie Treats recipe</i></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Ingredients:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">12 Oreo cookies (with filling), crushed</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">5.5 oz pkg Werthers Hard Caramels, unwrapped & crushed into very small pieces</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">4 tbsp butter, cut into pieces</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">10 oz bag of mini marshmallows</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">4 cups Rice Krispies cereal</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Directions:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1. Line a 9" X 13" baking dish with parchment paper. Lightly spray the dish with oil. Set aside.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2. In a large pot, melt the butter over medium-low heat. Once melted, reduce the heat to low.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">3. Add the marshmallows to the pot. Stir constantly until the marshmallows are melted and smooth.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">4. Turn off the burner. Add the cereal, cookies, and candy pieces to the pot. Gently stir until the dry ingredients are completely coated.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">5. Pour the cereal mixture into the prepared dish. Press firmly into an even layer (this is easier if you use an oiled piece of parchment or waxed paper). Allow the treats to come to room temperature.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">6. Cut the treats into pieces using an oiled knife or cutter. Serve! To store: cover and keep at room temperature. These are best served within 24 hours.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"> </span></span></div>
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<br />Katie Christyhttp://www.blogger.com/profile/08252060449202138024noreply@blogger.com3tag:blogger.com,1999:blog-98641393284501130.post-37976986032559646862013-09-03T20:22:00.001-07:002013-09-03T20:29:09.788-07:00Grasshopper Pie<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-FPScCG8fnlF7leKPDyq0cYFpeud8ksdaiZ2plgluvTqPBZewUBtyZQDSxzO-vzhb5zqTFazUYnIpYLT_Bg0WHBkQBmlXBhj9nzSptvD8V4D-q35Gmzob5bTWMHVP6njs6dSTgzGv-DA/s1600/GrasshopperPie_IMG_3391.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-FPScCG8fnlF7leKPDyq0cYFpeud8ksdaiZ2plgluvTqPBZewUBtyZQDSxzO-vzhb5zqTFazUYnIpYLT_Bg0WHBkQBmlXBhj9nzSptvD8V4D-q35Gmzob5bTWMHVP6njs6dSTgzGv-DA/s320/GrasshopperPie_IMG_3391.jpg" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">A pie for the books</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Chocolate and peppermint</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Creamy, dreamy, bliss</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><b><u>Grasshopper Pie</u></b></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><i>Adapted from <a href="http://www.keebler.com/recipe-minty-grasshopper-pie-1808.aspx">Keebler</a></i></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Ingredients:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 Oreo cookie crust</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">8 oz cream cheese</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">3/4 cups sweetened condensed milk</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp peppermint extract</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/4 tsp vanilla extract</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">8 drops green food coloring (about 1/8 tsp) - optional</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">8 oz Cool Whip, thawed</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">16-20 Keebler Grasshopper Cookies, crushed into small pieces*</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">*You can put the cookies in the freezer for 10-15 minutes for easier crushing (so the chocolate coating doesn't melt). If you want cookies for decoration on top of the pie, you will end up using a whole package (half for crushing, half for decorating).</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Directions:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1. Beat the cream cheese with an electric (hand-held or stand) mixer until fluffy. Add the sweetened condensed milk, extracts, and </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">coloring (if using). Beat until smooth.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">2. Fold the Cool Whip into the cream cheese mixture. Gently fold in the cookie pieces.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">3. Pour the mixture into the prepared pie crust. Cover and chill for at least three hours before serving.</span></div>
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<br />Katie Christyhttp://www.blogger.com/profile/08252060449202138024noreply@blogger.com0tag:blogger.com,1999:blog-98641393284501130.post-23505263883814840502013-08-23T19:49:00.000-07:002013-08-23T19:49:57.415-07:00Cornflake Cookies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhoIqrGSQ1CbBmPvK5Jxht0ejXWh2P2EH_h-fvJYh92LZnRPOTJ8hVxFx-3PWK6u7seVgNOxeUr4eMt1hro1uf4RR3VW6OLq9uGvbOMiFby-fnMHTWjv9sGsw7c-i7Gyth0bia_9yK9UY/s1600/CornflakeCookies_IMG_3331.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhoIqrGSQ1CbBmPvK5Jxht0ejXWh2P2EH_h-fvJYh92LZnRPOTJ8hVxFx-3PWK6u7seVgNOxeUr4eMt1hro1uf4RR3VW6OLq9uGvbOMiFby-fnMHTWjv9sGsw7c-i7Gyth0bia_9yK9UY/s320/CornflakeCookies_IMG_3331.jpg" width="231" /></a></div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">A corny cookie</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Go ahead, laugh if you like</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">The taste is no joke!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">These chewy cookies are deliciously unique!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><b><u>Cornflake Cookies</u></b></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><i>Adapted from <a href="http://www.food.com/recipe/worlds-best-cookies-aka-that-70s-elusive-cornflake-cookies-107595">food.com</a></i></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Ingredients:</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 3/4 cups all-purpose flour</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/2 tsp salt</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 tsp baking soda</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/2 cup sugar</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/2 cup brown sugar</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 cup (1 stick) butter, softened</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 egg</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tsp vanilla extract</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 cup vegetable oil (I use canola)</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/2 cup rolled oats</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">2 cups cornflakes, measured then crushed (to about the same size as the oats)</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><i>*Makes about a dozen cookies</i></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Directions:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1. Preheat the oven to 325°.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2. Line baking sheets with parchment paper.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">3. In a small bowl, stir together the flour, salt, and baking soda. Set aside.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">4. In the bowl of a stand mixer, combine the sugars and butter. Beat until smooth.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">5. Add the egg and vanilla to the mixing bowl. Beat until smooth.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">6. With the mixer on medium speed, slowly add the oil (in a stream at the edge of the bowl) until the mixture is smooth and creamy.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">7. Add the flour mixture to the bowl and mix on low speed until the dry ingredients are just incorporated.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">8. Add the oats and cornflakes to the bowl. Stir by hand until just blended.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">9. Scoop 2-tbsp sized balls of dough onto the baking sheets, leaving an inch between each.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">10. Bake for about 11 minutes or until the bottom edges are light golden and the tops are no longer shiny. </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">11. Let the cookies cool completely on the baking sheets. Enjoy!</span></div>
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<br />Katie Christyhttp://www.blogger.com/profile/08252060449202138024noreply@blogger.com0tag:blogger.com,1999:blog-98641393284501130.post-9729200099779418532013-05-22T09:49:00.001-07:002013-05-22T09:56:53.527-07:00Masa Sandwich Bread<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRB-rBH1bn5ReXma1pYBed9DuorjzRtQPbxB6J6myx-5Ozc18Fg8QhcCafmUtUTDNe02LnfS_z6O6QE-jNTjWOx-byur-n6GyhC6-rfadHsd1lgjjRzJ1lbMFW6wLKmFiRbejL6n5Nt2w/s1600/MasaBread_IMG_1923.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="129" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRB-rBH1bn5ReXma1pYBed9DuorjzRtQPbxB6J6myx-5Ozc18Fg8QhcCafmUtUTDNe02LnfS_z6O6QE-jNTjWOx-byur-n6GyhC6-rfadHsd1lgjjRzJ1lbMFW6wLKmFiRbejL6n5Nt2w/s320/MasaBread_IMG_1923.jpg" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Beyond sandwich bread</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Grains of wheat and corn transformed</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">It's baking magic</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><b><u>Masa Sandwich Bread</u></b></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><i>Adapted from <a href="http://www.amazon.com/Baking-Illustrated-Cooks-Magazine-Editors/dp/0936184752/ref=sr_1_1?ie=UTF8&qid=1369236785&sr=8-1&keywords=baking+illustrated">Baking Illustrated</a></i></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Ingredients:</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/3 cup tepid water (about 100° - a little warmer than body temp)</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 pkg dry yeast</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">3 cups unbleached, all-purpose flour + 1-2 tbsp</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/2 cup masa</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">2 tsp salt</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 1/4 cup milk</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">3 tbsp honey</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">3 tbsp butter, melted (plus about 1 tbsp for brushing on the finished loaf)</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Directions:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1. Stir the water and yeast together in a small bowl. Let sit for five minutes to allow the yeast to bloom.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2. Combine 3 cups of the flour, the masa, and salt in the bowl of a stand mixer. Use a wooden spoon to mix. Make a well in the center. Set aside.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">3. In a large liquid measuring cup, combine the milk and honey. Microwave until just warm (110°). Stir in the 3 tbsp melted butter.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">4. Pour the liquid ingredients and yeast mixture into the dry. Use the wooden spoon to mix everything together. Cover and let rest for five minutes (the masa will absorb some of the liquid).</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">5. Place the bowl on the mixer with a dough hook. Turn the machine on medium and let it knead for 5 minutes.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">6. Check the dough. It should be sticking to the bottom of the bowl, but not the sides. If it <i>is</i> sticking to the sides, add </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">more flour a tablespoon at a time as needed. If the dough is not sticking to the bottom, add 1 tbsp more water. Turn the machine back on medium and let it knead for 5 more minutes.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">7. Knead the dough a few times by hand and form it into a fairly smooth ball. Place the dough into a lightly oiled bowl (the mixer bowl is perfect). Lightly oil the top of the dough. Cover the bowl with plastic wrap and let rise at room temperature for 2 hours or until doubled in size.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">8. Gently press the dough down to expel the air. Reform the dough into a ball. Lightly oil the top. Place the dough back into the bowl, cover, and let rise for another hour or until doubled in size.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">9. You may skip to Step 10 here if you are short on time. This step provides extra flavor development and improved texture. Gently press the dough down to expel the air. Reform the dough into a ball. Lightly oil the top, cover, and let rise for another hour or until doubled in size.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">11. Grease a 9" X 5" loaf pan.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">12. Gently press the dough down to expel the air. Press the dough into a rectangle, about an inch thick, and about 8 inches wide, with a short side facing you. Begin rolling the dough into a cylinder, pressing as you go to avoid air pockets. Place the cylinder, seam-side down, in the prepared pan. Lightly oil the top of the dough. Cover very loosely with plastic wrap. Let rise for 45 minutes or until doubled in size.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">13. When the dough is almost fully risen, preheat the oven to 350°.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">14. Place 2 cups of water in an empty oven-safe container (a Pyrex loaf pan is perfect). Microwave the water until simmering. Carefully place the container of water in the oven. This will provide steam for the bread as it cooks.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">15. Place the loaf into the oven and bake until it reaches an internal temperature of 195° (about 40-50 minutes). Remove the bread from the pan and set it on a cooling rack. Brush the top with melted butter. Let cool completely.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">16. Slice, serve, & enjoy!</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">*This bread is terrific all on its own, or toasted with butter. It also makes an outstanding sandwich! I made my last loaf into grilled cheese sandwiches using a recipe for <a href="http://www.browneyedbaker.com/2013/01/22/diy-american-cheese/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+browneyedbaker%2Ffeed+%28Brown+Eyed+Baker+%29">DIY American Cheese</a> (which tastes so much better than those slices at the grocery store, but still melts beautifully). Too good not to share! Check out the recipe at <a href="http://www.browneyedbaker.com/2013/01/22/diy-american-cheese/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+browneyedbaker%2Ffeed+%28Brown+Eyed+Baker+%29">Brown Eyed Baker</a>.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT6w5ScfnBBW3VM5VUMXNyp758JSZmeqvNGt75_iQjAQLd_h7fm4oNFXat86Vzz-WN4OpAEvJmUMdazrImMIENcROhMSEYfiY3Fb87wAiXqLEevJEhnscPXsdMSx_wFzFRq9oD00Cw4Os/s1600/AmericanCheese_IMG_1941.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT6w5ScfnBBW3VM5VUMXNyp758JSZmeqvNGt75_iQjAQLd_h7fm4oNFXat86Vzz-WN4OpAEvJmUMdazrImMIENcROhMSEYfiY3Fb87wAiXqLEevJEhnscPXsdMSx_wFzFRq9oD00Cw4Os/s200/AmericanCheese_IMG_1941.jpg" width="200" /></a></div>
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<br />Katie Christyhttp://www.blogger.com/profile/08252060449202138024noreply@blogger.com1tag:blogger.com,1999:blog-98641393284501130.post-30739268195921896222013-05-08T08:32:00.000-07:002013-05-08T08:34:08.421-07:00Chile Verde<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Tender smothered pork</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">A taste of New Mexico</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Flavorful green sauce</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><b><u>Chile Verde</u></b></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><i>Chile Verde Adapted from <a href="http://www.make-it-do.com/cook-it-bake-it/new-mexican-chile-verde-from-heaven/">Make It Do</a></i></span></span></div>
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<i style="font-family: Verdana, sans-serif; font-size: x-small;">Rice Slightly Adapted from <a href="http://www.food.com/recipe/arroz-blanco-mexican-white-rice-130916">Rick Bayless</a></i></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Ingredients:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Chile Verde -</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">3 tbsp vegetable oil</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">2 lbs pork loin, trimmed & cut into 1" pieces</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Salt</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Pepper</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 large onion, chopped small</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 Anaheim pepper, seeded & minced</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 tsp minced garlic</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">3 cups low-sodium chicken broth</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">14.5 oz can petit-cut diced tomatoes with juice</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">28 oz fire roasted, diced mild green chiles (I used La Victoria 4oz cans)</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/4 tsp ground cumin</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">2 tbsp flour</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">*Of course you can roast, peel, seed, and chop your own chiles. Make sure you use mild green chiles and factor in the extra prep time!</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Serve With: </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Arroz Blanco (Mexican white rice) -</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">2 tbsp vegetable/canola oil</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 1/2 cups long grain white rice (dry)</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 small white onion, chopped fine</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tsp minced garlic</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">2 3/4 cups low-sodium chicken broth</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tbsp lime juice</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 1/4 tsp salt</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">*Alternately, you could serve the Chile Verde with plain white rice. The Arroz Blanco is truly delicious, though. You won't be sorry that you made it!</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Directions:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1. Heat 1 tbsp of the oil in a Dutch oven set over medium-high heat until shimmering-hot. Add half of the pork. Season with salt and pepper. Sear the outside of the pork (you are not trying to cook it through). Transfer the pork to a plate.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2. Add another 1 tbsp oil to the pot. Add the 2nd half of pork. Season with salt and pepper. Sear and transfer to the plate with the first batch of pork. Set aside.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">3. Reduce the heat to medium. Add the last 1 tbsp oil to the pot. Add the onion and 1/8 tsp salt. Cook until the onions are just beginning to soften. Add the Anaheim chile. Continue to cook until the onions are translucent and the chile has softened.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">4. Add the garlic and cook, stirring constantly, for 30 seconds. Immediately add the chicken broth.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">5. Add the tomatoes, fire-roasted chiles, and cumin. Add the pork back to the pot. Stir to combine. Bring to a simmer.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">6. Reduce the heat to low. Simmer, stirring occasionally, until the pork is very tender - about 2 1/2 hours (you could certainly use a Crock Pot here). </span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">7. For the Rice: preheat the oven to 350°. Place a medium oven-safe stock pot or Dutch oven over medium-high heat. Add the oil.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">8. Once the oil is hot, add the rice, the onion, and the garlic. Reduce the heat to medium.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">9. Cook, stirring often, until the rice has turned opaque and the onions have softened. You are not trying the brown the rice or onions.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">10. Add the broth, lime juice, and salt. Stir to combine. Increase the heat to high. When the liquid begins to boil, place a lid on the pot and transfer it to the oven.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">11. Bake for 15 minutes. Remove the pot from the oven, stir the rice mixture. Replace the lid and return the pot to the oven. Bake for 15 minutes more. Fluff the rice mixture with a fork.</span></div>
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Katie Christyhttp://www.blogger.com/profile/08252060449202138024noreply@blogger.com0tag:blogger.com,1999:blog-98641393284501130.post-4310386236420160622013-04-23T19:49:00.002-07:002014-04-04T19:31:26.892-07:00Kale Chips<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxhhFhNwztCckpcN7qjyjFecn1zMUAAqRNDuKyeRosQ_ddYmHqZcI_71oZb7FqfWOSn6S3jk_yu59BWVOZUE8kAcq8MQBZtMW0coujdF_pdkUJmmr3hyLNKS3pmOzo4LDuo1KjJ0YcRTU/s1600/KaleChips_IMG_1657.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxhhFhNwztCckpcN7qjyjFecn1zMUAAqRNDuKyeRosQ_ddYmHqZcI_71oZb7FqfWOSn6S3jk_yu59BWVOZUE8kAcq8MQBZtMW0coujdF_pdkUJmmr3hyLNKS3pmOzo4LDuo1KjJ0YcRTU/s320/KaleChips_IMG_1657.jpg" height="320" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Light, crisp, </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">delicious</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Words cannot do it justice</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">A healthy surprise!</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">*My kids went crazy for these kale chips. They are so yummy - great on salads or just right out of the bowl! I know, this doesn't sound amazing, but it really is. A must try!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><b><u>Kale Chips</u></b></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><i>From <a href="http://leitesculinaria.com/85391/recipes-kale-chips.html">Leite's Culinaria</a></i></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Ingredients:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Kale, rinsed, dried thoroughly, stems removed, chopped*</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Extra virgin olive oil</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Salt</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">*I used prepackaged Cut N' Clean Kale, which makes this oh so much faster! The kale's already rinsed, dried, & chopped. Simply remove any pieces of stem. I found this product at WalMart.</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Directions:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1. Preheat the oven to 325°.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2. Line baking sheets with parchment paper. 1lb of prepared kale will take three or four baking sheets.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">3. Spread the kale out on the baking sheets. Drizzle the olive oil lightly over the kale. Toss until the kale pieces are completely coated. Spread the kale out into an even layer. Sprinkle generously with salt.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">4. Bake until the edges are lightly browned. This takes about 12-17 minutes, but you should start checking at 10 (smaller chopped kale will get done faster).</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">5. Transfer the kale to parchment or paper towels, spreading into an even layer, to cool completely. Serve!</span></div>
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<br />Katie Christyhttp://www.blogger.com/profile/08252060449202138024noreply@blogger.com0tag:blogger.com,1999:blog-98641393284501130.post-41334192797267175712013-04-13T20:07:00.001-07:002013-04-13T20:07:27.953-07:00Brown Butter, Salted Caramel Snickerdoodles<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIuqGfqEyIE_vqqMWHqnAjShjKoKksR-kLu2M1YQw8W4lQnwyltlOsizCouMwcEFQtFS3O-O8lPSblFO7EqlJtqGilxG2cUcsxy5yOW-71d5evMNwla9NwOyoSA2TvoHGSCUFzbUV9ZI/s1600/CaramelSnickdoodles_IMG_1536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIuqGfqEyIE_vqqMWHqnAjShjKoKksR-kLu2M1YQw8W4lQnwyltlOsizCouMwcEFQtFS3O-O8lPSblFO7EqlJtqGilxG2cUcsxy5yOW-71d5evMNwla9NwOyoSA2TvoHGSCUFzbUV9ZI/s320/CaramelSnickdoodles_IMG_1536.jpg" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Nutty brown butter</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">A hidden caramel surprise</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Cinnamon amour</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><b><u>Brown Butter, Salted Caramel Snickerdoodles</u></b></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><i>Adapted from <a href="http://www.twopeasandtheirpod.com/brown-butter-salted-caramel-snickerdoodles/">Two Peas and Their Pod</a></i></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><i>Adapted from <a href="http://www.amazon.com/Baking-Illustrated-Cooks-Magazine-Editors/dp/0936184752/ref=sr_1_1?ie=UTF8&qid=1365897453&sr=8-1&keywords=baking+illustrated">Baking Illustrated</a></i></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">3 tbsp sugar</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 tbsp ground cinnamon</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/2 cup butter, cut into 1" pieces</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 cup + 2 tbsp all-purpose flour</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 tsp cream of tartar</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/2 tsp baking soda</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/4 tsp ground cinnamon</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/4 tsp salt</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">3/4 cups sugar</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 egg</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">About 1/4 cup Kraft Caramel Bits</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Sea salt for sprinkling</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">*Makes about 20 cookies. Recipe can be doubled.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Directions:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1. </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Stir the 3 tbsp sugar and 1 tbsp cinnamon together in a small bowl. Set aside.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">2. Place the butter in a medium pan set over medium heat. Heat the butter, which will melt then begin to foam, stirring often, just until it turns brown. Be careful not to let it burn! Pour the butter into a bowl and let it come to room temperature (or place it in the freezer, stirring every so often, until it cools).</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">3. Preheat the oven to 400°. Line two baking sheets with parchment paper.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">4. Stir the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl. Set aside.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">5. Place the sugar and butter in the bowl of a stand mixer. Beat until creamy and smooth.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">6. Add the egg and beat until combined. Stop the mixer and scrape down the sides and bottom of the bowl. Beat until well mixed.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">7. Add the flour mixture to the bowl. Beat on low until the dry ingredients are just incorporated.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">8. Scoop 2-tbsp sized balls of the dough. Make an indention in the center of each (like a thumbprint cookie). Place three caramel bits into each indention. Pinch the sides of the dough over the center, encasing the caramel. Gently roll the dough into a ball. Repeat for the rest of the dough.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">9. Roll each dough ball in the sugar-cinnamon mixture (from Step 1). Shake off all excess and place each ball on the baking sheet, leaving about 2" between each.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">10. Bake for about 7 minutes or until the edges are set and the centers are puffy.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">11. Remove the cookies and let cool on the baking sheets for 2 minutes. *Right after you take the sheets out of the oven (before they cool), sprinkle the hot cookies VERY LIGHTLY with sea salt (a little goes a long way).</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">12. Transfer the cookies to racks to cool completely. Serve!</span></div>
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<br />Katie Christyhttp://www.blogger.com/profile/08252060449202138024noreply@blogger.com0tag:blogger.com,1999:blog-98641393284501130.post-20373655727124393112013-03-23T19:18:00.002-07:002013-03-23T19:19:28.941-07:00Lemon Almond Tassies with Graham Shortbread Crust<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtP6HE818jIAT-zRATZGq8u5dn5QuRjalKV18rUiIt2qs6i6P2VcbbCmH2bL_pxwbtjurTyi9XP28e5prf16aY_pQh1I22zGyW8f-pytF6n5Ld1zB3ZHAM3m60SaMAKhY7XJv0uM0kzAk/s1600/LemonTassies_IMG_1305.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtP6HE818jIAT-zRATZGq8u5dn5QuRjalKV18rUiIt2qs6i6P2VcbbCmH2bL_pxwbtjurTyi9XP28e5prf16aY_pQh1I22zGyW8f-pytF6n5Ld1zB3ZHAM3m60SaMAKhY7XJv0uM0kzAk/s320/LemonTassies_IMG_1305.jpg" width="230" /></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Cookies and lemon</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">They're tarts in miniature</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">See them disappear!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><b><u>Lemon Almond Tassies with Graham Shortbread Crust</u></b></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><i>Adapted from <a href="http://www.marthastewart.com/353216/lemon-tassies">Martha Stewart</a></i></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Ingredients:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Crust -</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 1/2 cups AP flour</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/2 cup graham cracker crumbs (from 4 whole grahams)</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/8 tsp salt</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">10 tbsp cold butter, cut into cubes</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">6 tbsp sugar</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">2 tsp vanilla extract</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">2 egg yolks</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Filling -</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">8 oz cream cheese</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/3 cup sugar</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 egg</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">3 tbsp lemon zest</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 tbsp lemon juice</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/2 tsp almond extract</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/4 tsp vanilla extract</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/4 tsp lemon extract</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">*Makes 48 </span></span><span style="font-family: Verdana, sans-serif; font-size: x-small;">tassies - recipe can be halved.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Directions:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1. Move the oven rack to the upper-middle position. Preheat the oven to 350°. Grease mini muffin pans.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2. For the Crust: place the flour, graham crumbs, and salt in the bowl of a food processor. Pulse to combine. Add the butter pieces. Pulse to fine crumbs.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">3. Add the sugar, vanilla, and yolks to the bowl. Pulse just until the wet ingredients are incorporated. The mixture will still be crumbly.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">4. Scoop a tablespoon of the mixture (pressing to form a ball) into each muffin cup. Then, press the dough flat into each cup, and about 3/4 of the way up the sides.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">5. Bake for about 7 minutes, or until the crust is golden. Transfer the pans to racks to cool completely.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">6. For the Filling: place the cream cheese and sugar in a medium bowl. Beat until smooth. Add the egg, zest, juice, and extracts. Beat until smooth.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">7. Scoop or pipe the filling into the cooled crusts, almost to the tops.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">8. Bake for about 10-12 minutes, or until the filling is set and just starting to color on the very edges. The filling will have risen above the crusts, but will sink back down as it cools.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">9. Transfer the pans to racks to cool. When cool enough to handle, transfer the tassies to the racks to cool completely. Serve!</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"> </span></span></div>
<br />Katie Christyhttp://www.blogger.com/profile/08252060449202138024noreply@blogger.com0tag:blogger.com,1999:blog-98641393284501130.post-86764837931757891712013-02-10T15:18:00.003-08:002013-02-10T15:20:24.429-08:00Coeur a la Creme<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSoYZYo5U4Rwly_pL3CK4_ZDc_rVtiKsTVlG4mxBWllsZfUrTyxriaIbMnezFmDNrWS439HcH0QpH6gQmo_munnkuIsW5BvhtUO5UVpr8r_bigIaBWqyGIrQtSsU0ORXfVcntmmVrktr4/s1600/CoeurALaCreme_IMG_1027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSoYZYo5U4Rwly_pL3CK4_ZDc_rVtiKsTVlG4mxBWllsZfUrTyxriaIbMnezFmDNrWS439HcH0QpH6gQmo_munnkuIsW5BvhtUO5UVpr8r_bigIaBWqyGIrQtSsU0ORXfVcntmmVrktr4/s320/CoeurALaCreme_IMG_1027.jpg" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">The heart of the cream</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Traditional French dessert</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Whispers of cheesecake</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><u>Coeur a la Creme</u></b></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><i>Adapted from <a href="http://www.treats-sf.com/2013/02/coeur-la-creme.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+blogspot%2FRSATg+%28Treats%29">Treats</a></i></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Ingredients:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">8 oz cream cheese</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">8 oz sour cream</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/3 cup powdered sugar</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 tsp fresh lemon juice</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 tsp vanilla extract</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">strawberries</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">powdered sugar</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">*You will need cheesecloth for this recipe</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">**Traditional </span></span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Coeur a la Creme is made in a heart-shaped ceramic mold which has holes in the bottom. You can use almost any perforated food-safe vessel, though. It needs to hold about 2.5 cups and you must be able to suspend it over a bowl (to catch the small amount of liquid that will seep out). I used a mesh strainer.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Directions:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1. Line your mold with a 2-ply layer of cheesecloth, leaving enough hanging over the edge that you will be able to fold it over the top of the filling.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2. Place the cream cheese in the bowl of a standing mixer. Using the whisk attachment, whip the cream cheese until smooth and soft.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">3. Add the sour cream, the 1/3 cup of powdered sugar, lemon juice, and vanilla to the bowl with the cream cheese. Whip until the mixture is smooth and creamy.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">4. Pour the mixture into the prepared mold. Fold the ends of the cheesecloth over the top of the mixture. Cover the mold with a lid or plastic wrap. Refrigerate for 8 hours or overnight.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">5. Strawberries are delicious with </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Coeur a la Creme (as are many other berries and fruits).</span><span style="font-family: Verdana, sans-serif; font-size: x-small;"> To prepare: remove the hulls, chop the berries, dust with powdered sugar (to taste), and toss gently to coat (the sugar will melt into the berries).</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">5. Unfold the ends of the cheesecloth. Invert the mixture onto a plate. </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Discard the cheesecloth and liquid. Serve!</span></div>
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<br />Katie Christyhttp://www.blogger.com/profile/08252060449202138024noreply@blogger.com0tag:blogger.com,1999:blog-98641393284501130.post-11069992542175495242013-02-08T19:59:00.001-08:002013-02-08T20:00:36.769-08:00White Chocolate Frosting For Brownies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5MY9n4xruMcgR_SrAavIn0QSgV4Wh50Ax7p_vz8CDgjMiXzcJhMaDpCJ-rEOJEhvilCDseWrPzwuITmfSiMrCjll9ggta_c6Mr48MwA0Un3R1UqmaqXjyAbb1LQ1LgpOXFO1tvQSEHSU/s1600/Brownies_IMG_1004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5MY9n4xruMcgR_SrAavIn0QSgV4Wh50Ax7p_vz8CDgjMiXzcJhMaDpCJ-rEOJEhvilCDseWrPzwuITmfSiMrCjll9ggta_c6Mr48MwA0Un3R1UqmaqXjyAbb1LQ1LgpOXFO1tvQSEHSU/s320/Brownies_IMG_1004.jpg" width="247" /></a></div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Creamy white chocolate</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Atop deep, dark decadence</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Delight and indulge!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><b><u>White Chocolate Frosting (for brownies)</u></b></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Ingredients:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">9 oz white chocolate, chopped or chips</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">2 tbsp heavy cream</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">3 tbsp butter, softened</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Directions:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">*The frosting should be prepared while your brownies are baking.</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">**This recipe covers a 9X9 pan of brownies.</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1. Place the white chocolate in a medium bowl. Melt in the microwave, stopping to stir often. Heat until the white chocolate is just melted - do not overheat!</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2. Add the cream and the butter to the white chocolate. Stir. Microwave for just a bit more if necessary to melt the butter. Stir until smooth.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">*The mixture may look separated and oily at this point. Don't worry! As it cools, it will come together when you stir it.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">3. Let the frosting rest - it should cool, but still be warm enough to spread (if it gets too cool, you can put it back in the microwave for 6-10 seconds and restir).</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">4. Let your fresh-baked brownies cool until warm (you want the frosting to melt a bit into the brownies so the layer doesn't separate, but you don't want it to liquify). Spread the frosting evenly over the brownies - go slow and be gentle so you don't peel up the papery chocolate top. Piping is a big time saver here!</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">5. Let the brownies cool completely. Serve!</span></div>
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<br />Katie Christyhttp://www.blogger.com/profile/08252060449202138024noreply@blogger.com0tag:blogger.com,1999:blog-98641393284501130.post-3459291463930757312013-02-05T19:56:00.000-08:002013-02-05T19:56:21.472-08:00Smores Snack Mix<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Z9RblsWS1aeBax46-nfu-bT_oHKryzpVvS7J2Fh7jJiSxGLTCTr0ub4gAQ67zmPbDUfa-5CfPy-27SxDMjYnuNjqlcTzHULyUspXx5EKuPmX_njhmol9vGaN6Mmj7DvcvrVP9VjLCKY/s1600/SmoresMix_IMG_0991.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Z9RblsWS1aeBax46-nfu-bT_oHKryzpVvS7J2Fh7jJiSxGLTCTr0ub4gAQ67zmPbDUfa-5CfPy-27SxDMjYnuNjqlcTzHULyUspXx5EKuPmX_njhmol9vGaN6Mmj7DvcvrVP9VjLCKY/s320/SmoresMix_IMG_0991.jpg" width="318" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Camping meets party</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Graham, marshmallow, chocolate</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">No fire required!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><b><u>Smores Snack Mix</u></b></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><i>Adapted from <a href="http://www.chex.com/recipes/RecipeView.aspx?RecipeId=45860">Chex Snack Mix</a></i></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Ingredients:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">4 cups Golden Grahams cereal</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 cup semi-sweet chocolate chips</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/4 cup butter</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp vanilla</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">3 oz container Kraft Mallow Bits</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 cup powdered sugar</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Directions:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1. Line a baking sheet with parchment paper. Set aside.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2. </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Measure the cereal into a large bowl. Set aside.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">3. Combine the chocolate, butter, and vanilla in a medium bowl. Microwave until the chocolate is just melted, stopping to stir often. The mixture should be smooth.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">4. Pour the chocolate mixture over the cereal. Toss until the cereal is evenly coated.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">5. Add the Mallow Bits and the powdered sugar to the bowl. Toss until the mixture is evenly dispersed - there will be no white left showing.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">6. Spread the mixture onto the prepared baking sheet. Let the mixture cool completely. Serve!</span></div>
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<br />Katie Christyhttp://www.blogger.com/profile/08252060449202138024noreply@blogger.com0tag:blogger.com,1999:blog-98641393284501130.post-55809611596076259862013-02-01T16:10:00.000-08:002013-02-01T16:10:10.457-08:00Chocolate Chip Cookie Cereal Treats<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlAEhiCaeUgBlLm2h-w0yk6zdpYg_hu_SWGWKYEF_bN13rCZCDk9GVsIlilFBooJ2OBLIwowTvAyK8ApVtlyNmHo2l4F6pKrsTycp0INxqHRuFhbVjG3kigq1qBn_6UPSTpXBNOGOr-FU/s1600/ChocoChipTreatsB_IMG_0933.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlAEhiCaeUgBlLm2h-w0yk6zdpYg_hu_SWGWKYEF_bN13rCZCDk9GVsIlilFBooJ2OBLIwowTvAyK8ApVtlyNmHo2l4F6pKrsTycp0INxqHRuFhbVjG3kigq1qBn_6UPSTpXBNOGOr-FU/s320/ChocoChipTreatsB_IMG_0933.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Ooey gooey treats</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Chocolate chip cookies mingle</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">A perfect union</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span><b style="font-family: Verdana, sans-serif; font-size: small; text-align: left;"><u>Chocolate Chip Cooke Cereal Treats</u></b><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><i>Adapted from the Rice Krispie Treats recipe</i></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Ingredients:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">4 tbsp butter, cut into pieces</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">10 oz bag of mini marshmallows</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">5 cups Fruity Pebbles cereal</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">4 packs (a little over a cup) of Gripz Chips Deluxe cookies</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Directions:</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1. Line a 9" X 13" baking dish with parchment paper. Lightly spray the dish with oil. Set aside.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2. Set aside 1/4 cup of the Gripz cookies.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">3. In a large pot, melt the butter over medium-low heat. Once melted, reduce the heat to low.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">4. Add the marshmallows to the pot. Stir constantly until the marshmallows are melted and smooth.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">5. Turn off the burner. Add the cereal and Gripz cookies (not the 1/4 cup that you set aside) to the pot. Gently stir until the cereal and cookies are completely coated.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">6. Pour the cereal mixture into the prepared dish. Sprinkle the reserved Gripz cookies over the top. Press the mixture firmly into and evenly into the baking dish (this is easier if you use an oiled piece of parchment or waxed paper). Allow the treats to come to room temperature.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">7. Cut the treats into pieces using an oiled knife or cutter. Serve! To store: cover and keep at room temperature. These are best served within 24 hours.</span></div>
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Katie Christyhttp://www.blogger.com/profile/08252060449202138024noreply@blogger.com0tag:blogger.com,1999:blog-98641393284501130.post-73625195891238705012013-01-26T15:24:00.000-08:002013-01-26T15:24:22.421-08:00Churro Chex Mix<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnaCVFjsE8nqY3z8OxZ7pvVhaa_FB3iZQFb_ipczLW-lIwgnqBfr1D8uZe3ixVIZ7uX16bCwDj8CaKioJILV-1WA0taeCzj6FNteMkyrNMXTAdO6vfawEoINLEXXxb-3T1aB1EyeDZ5mo/s1600/ChurroChex_IMG_0868.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnaCVFjsE8nqY3z8OxZ7pvVhaa_FB3iZQFb_ipczLW-lIwgnqBfr1D8uZe3ixVIZ7uX16bCwDj8CaKioJILV-1WA0taeCzj6FNteMkyrNMXTAdO6vfawEoINLEXXxb-3T1aB1EyeDZ5mo/s320/ChurroChex_IMG_0868.jpg" width="250" /></a></div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Cinnamon sugar</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">A sweet and crunchy snack mix</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">The belle of the ball</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><b><u>Churro Chex Mix</u></b></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><i><a href="http://zitzmanfam.blogspot.com/2012/03/cinnamon-churro-chex-mix.html">Just slightly adapted from Just Another Day In Paradise</a></i></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Ingredients:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/4 cup powdered sugar</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">2 tbsp sugar</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">3/4 tsp ground cinnamon</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">10 oz package cinnamon chips</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">4 1/2 cups Rice Chex cereal</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">*I halved the original recipe. You can double up the measurements, but keep in mind that it will make a LOT (and be a bit more difficult to work with)!</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Directions:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1. Line a baking sheet with parchment paper.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2. Sift the powdered sugar, sugar, and cinnamon together in a small bowl. Stir to mix. Set aside.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">3. Melt the cinnamon chips in a bowl in the microwave until smooth.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">4. Place the cereal in a large bowl. Pour the melted cinnamon chips over the the top. Seal the top of the bowl with plastic wrap. Toss gently until the cereal is evenly coated.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">5. Use two forks or spoons to toss the coated cereal with half of the sugar mixture. Repeat with the remaining sugar mixture.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">6. Pour the snack mix onto the prepared baking sheet. Let cool until the cinnamon chips have resolidified. Serve!</span></div>
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<br />Katie Christyhttp://www.blogger.com/profile/08252060449202138024noreply@blogger.com1tag:blogger.com,1999:blog-98641393284501130.post-43338765704198312062013-01-13T19:25:00.002-08:002013-01-13T19:26:19.167-08:00Coconut Whipped Cream<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQdiM0Dx1p3s0gyth1u_FhsUuNKh4iol4ZVJ73ykj8ZViwIOWpdjOI4SxnoB89eBdsyPdP6xE6zXijmp_BBNrJLwrERi2cXFnj1Nz0pKx4oFH_dulAi1ND2M91gORGoqPBE4kujnyjqXU/s1600/CoconutWhippedCream_IMG_0849.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQdiM0Dx1p3s0gyth1u_FhsUuNKh4iol4ZVJ73ykj8ZViwIOWpdjOI4SxnoB89eBdsyPdP6xE6zXijmp_BBNrJLwrERi2cXFnj1Nz0pKx4oFH_dulAi1ND2M91gORGoqPBE4kujnyjqXU/s320/CoconutWhippedCream_IMG_0849.jpg" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Hint of coconut</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Fluffy, creamy, delicious</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Watch it disappear</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><b><u>Coconut Whipped Cream</u></b></span></span></div>
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<i><span style="font-family: Verdana, sans-serif; font-size: xx-small;">Katie Christy</span></i></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Ingredients:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">13.5/14 oz can coconut milk*</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/2 cup heavy cream (cold)**</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/2 tsp vanilla extract</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/2 cup marshmallow creme</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">*Chill the can of coconut milk until cold (3 or more hours). Do not shake the can - you want to keep the cream separate from the water.</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">**If you do not want dairy, simply double up on the coconut milk/cream and omit the heavy cream. It will be just as creamy, but the coconut flavor will be more assertive.</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Directions:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1. Use a spoon to scoop the coconut cream from the top half of the can of coconut milk. Leave the coconut water, it will not be used in this recipe (but can be saved for use in sauces, smoothies, etc).</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2. Combine the coconut cream and the remaining ingredients in the bowl of an electric mixer (alternately, you can use a handheld electric mixer). Whip the ingredients with the whisk attachment until fluffy and creamy. Serve!</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Because of the marshmallow, this whipped topping stays fluffy in the refrigerator! It is fabulous on cakes, pies, custards...or by the spoonful!</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"> </span></span></div>
<br />Katie Christyhttp://www.blogger.com/profile/08252060449202138024noreply@blogger.com2tag:blogger.com,1999:blog-98641393284501130.post-32792612873550258632013-01-09T22:20:00.001-08:002013-01-09T22:20:22.462-08:00Pet Entry: Bird Muffins<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie6J13pO1DLvRSUVAC5FmDkLKDyNKmiuwnMO5_A9McRuBZqFj-PseS-EsOXwj8xVyIVMqDg-j1KeCAqSIGOmDPQURJ7EM8nQSm_ntuhHrSR2_VHsTyi6GkcSVqwvMO5_2GnLJEw7CzDMc/s1600/BirdMuffins_IMG_0837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie6J13pO1DLvRSUVAC5FmDkLKDyNKmiuwnMO5_A9McRuBZqFj-PseS-EsOXwj8xVyIVMqDg-j1KeCAqSIGOmDPQURJ7EM8nQSm_ntuhHrSR2_VHsTyi6GkcSVqwvMO5_2GnLJEw7CzDMc/s320/BirdMuffins_IMG_0837.jpg" width="319" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Nuts, seeds, veggies, fruit</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">A homemade treat for your bird</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Tasty nutrition</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><b><u>Bird Muffins</u></b></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Ingredients:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/2 unsulphered, unsweetened dried fruit (such as raisins or chopped mangos)</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/4 cup desiccated coconut</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/4 cup unsalted, shelled sunflower seeds</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">2 tbsp red pepper flakes</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">3/4 cups flour</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/2 cup cornmeal</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 tsp baking powder</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/8 tsp baking soda</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">2 eggs</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/4 cup natural peanut butter</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">4 oz baby food sweet potatoes</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">4 oz unsweetened apple sauce</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/4 cup water</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 cup frozen veggies, thawed (I use a combination of chopped carrots, peas, & corn)</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Directions:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1. Preheat the oven to 400°. Line or grease 24 mini muffin cups.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2. In a small bowl, stir together the dried fruit, coconut, sunflower seeds, and red pepper flakes. Set aside.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">3. In a large bowl, stir together the flour, cornmeal, baking powder, and baking soda. Set aside.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">4. In a medium bowl, lightly beat the eggs. Beat in the peanut butter, baby food, apple sauce, and water until well blended.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">5. Pour the egg mixture into the center of the bowl with the flour mixture. Gently fold the wet ingredients into the dry until nearly blended.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">6. Add the fruit mixture and thawed veggies to the bowl. Gently fold everything together until just combined.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">7. Fill each muffin cup about half full. Bake for 11-13 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs attached.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">8. Transfer the muffins to a rack to cool. Once cool, serve! The muffins can be wrapped and frozen for longer-term storage.</span></div>
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<br />Katie Christyhttp://www.blogger.com/profile/08252060449202138024noreply@blogger.com4tag:blogger.com,1999:blog-98641393284501130.post-29230520293651290332012-12-11T17:04:00.000-08:002012-12-11T17:04:12.459-08:00Cheese Spread<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDJG4CwC6ERWgEPorLViPZyvjCO1KU7idJW0ItiX_Uo3ZLcIZhI7EnZsNQPLLzNu9BN6xVPkt2doppC24Vwy2pyEBlRIJroyDMYKSdSIFNz6Z9nJRfBs4nTb1r4fgza_sxKGflbFoh3Qs/s1600/CheeseSpread_IMG_0231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDJG4CwC6ERWgEPorLViPZyvjCO1KU7idJW0ItiX_Uo3ZLcIZhI7EnZsNQPLLzNu9BN6xVPkt2doppC24Vwy2pyEBlRIJroyDMYKSdSIFNz6Z9nJRfBs4nTb1r4fgza_sxKGflbFoh3Qs/s320/CheeseSpread_IMG_0231.jpg" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Creamy and zesty</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Great on wraps, crackers, and more</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">An all-purpose spread</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><b><u>Cheese Spread</u></b></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><i>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Ingredients:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">8 oz Velveeta, cut into cubes</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">8 oz cream cheese, softened</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">2 tbsp mayonnaise</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/2 tsp Worcestershire</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/4 tsp Tabasco</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/4 tsp granulated garlic</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/4 tsp smoked paprika</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Directions:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1. Place all ingredients in the bowl of a food processor. Process until smooth.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2. You can serve right away, but the spread is even better if you cover and chill for at least 30 minutes.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">*Try on burgers, sandwiches, wraps, or with chicken strips (my daughter's favorite), chips, crackers, or veggies!</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"> </span></span></div>
<br />Katie Christyhttp://www.blogger.com/profile/08252060449202138024noreply@blogger.com0tag:blogger.com,1999:blog-98641393284501130.post-28133270218228943552012-12-11T16:19:00.000-08:002012-12-11T16:45:59.239-08:00Wheat Pie (Pastiera di Grano)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhugLRAB8Bt6_oRECYHZCvnxIH7cYmg8-8ABhQ4h1hTLjQKbRY3EJEZ69A4BcRida6wcMGu_Z77YYbrBps19WDMes1bX-Z0uDSniyrc7YIAbEzmMDBqt8HymdfNHrKNKTXaWzk-isiXy6U/s1600/WheatPie_IMG_0222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhugLRAB8Bt6_oRECYHZCvnxIH7cYmg8-8ABhQ4h1hTLjQKbRY3EJEZ69A4BcRida6wcMGu_Z77YYbrBps19WDMes1bX-Z0uDSniyrc7YIAbEzmMDBqt8HymdfNHrKNKTXaWzk-isiXy6U/s320/WheatPie_IMG_0222.jpg" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Orange and lemon</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Chewy little wheat berries</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Cheesecake in a crust</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">*I went a little crazy with the crust here (can you tell it's my favorite part of a pie) - next time it will be thinner and the lattice much more petit!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><b><u><br /></u></b></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><b><u>Wheat Pie (Pastiera di Grano)</u></b></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><i>Slightly Adapted from <a href="http://allrecipes.com/recipe/easter-grain-pie/">All Recipes</a></i></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Ingredients:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/4 cup whole wheat berries</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tbsp butter, cut into small pieces</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">3 eggs</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/2 cup sugar</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">.75 lbs ricotta (about 1 1/4 cups)</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 tsp lemon zest</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 tsp orange zest</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/2 tsp salt</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/4 tsp ground cinnamon</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/2 tsp vanilla extract</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/4 tsp lemon extract</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 pie crust for a 9" pie (can be homemade or store-bought)*</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><br /></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">*For the lattice top, you will need an extra half-recipe of pie crust dough. Lattice is optional.</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Directions:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1. Bring a large saucepan of water to a boil. Add the wheat berries. Cover and boil for 40 minutes.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2. Meanwhile, place the butter pieces in a small bowl.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">3. When the wheat is done, rinse it under hot water, then strain well. Place the wheat berries on the butter. Let sit for a couple of minutes and then stir (the butter should be melted).</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">4. Preheat the oven to 375°.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">5. In a medium bowl, beat the eggs. Slowly beat in the sugar.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">6. Stir in the ricotta, lemon zest, orange zest, salt, cinnamon, vanilla extract, and lemon extract until thoroughly combined. Stir in the buttered wheat.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">7. Pour the filling into the prepared (raw) pie crust. Top with lattice if desired.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">8. Bake for 40-45 minutes or until the crust is golden brown.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">9. Let the pie cool to room temperature and then chill for 8 hours or overnight. Enjoy!</span></div>
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<br />Katie Christyhttp://www.blogger.com/profile/08252060449202138024noreply@blogger.com0tag:blogger.com,1999:blog-98641393284501130.post-86782796135068401712012-12-06T07:59:00.001-08:002012-12-06T07:59:42.460-08:00Carnitas-Style Stuffed Shells<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgheRd3g9Omqans5TgO8P1cGmwZ9j-rjZ7qfkaTFU-E2_0FQnsolZlcICUXSp-5fZ3IUXNpDuCKfP04wJArwc5OAKOzjqY3N6mWy5JojMVFQOemw7CPUURwKmWtL1arsLZelLFxvmFhGUs/s1600/CanitasShells_IMG_0044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgheRd3g9Omqans5TgO8P1cGmwZ9j-rjZ7qfkaTFU-E2_0FQnsolZlcICUXSp-5fZ3IUXNpDuCKfP04wJArwc5OAKOzjqY3N6mWy5JojMVFQOemw7CPUURwKmWtL1arsLZelLFxvmFhGUs/s320/CanitasShells_IMG_0044.jpg" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Carnitas flavor</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Arroz, Ranchero, and cheese</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">A dish to savor</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small; text-align: left;">*Carnitas are slow-cooked, spicy, shredded pork shoulder. This recipe uses the same flavors, but applies them to ground pork. It's not the same of course, but it's considerably faster, very tasty, and perfect for this recipe!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><b><u>Carnitas-Style Stuffed Shells</u></b></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><i>Rice Slightly Adapted from <a href="http://www.food.com/recipe/arroz-blanco-mexican-white-rice-130916">Rick Bayless</a></i></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><i>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Ingredients:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Rice -</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">2 tbsp vegetable/canola oil</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 1/2 cups long grain white rice (dry)</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 small white onion, chopped fine</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 tsp minced garlic</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">2 3/4 cups low-sodium chicken broth</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 tbsp lime juice</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 1/4 tsp salt</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Pork -</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/8 tsp ground coriander</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/4 tsp ground cumin</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/4 tsp Mexican oregano</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/4 tsp salt (plus more to taste)</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/2 tsp granulated garlic</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/2 tsp ground black pepper</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/2 tsp smoked paprika</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 tbsp dried minced onion</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 lb ground pork</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 1/2 cups chicken broth</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 cup fresh orange juice (from about 3 oranges)</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Ranchero Sauce -</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">2 tbsp butter</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 medium onion, chopped small</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 green bell pepper, chopped small</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">14 oz can diced tomatoes (with the juice)</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp minced garlic</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 1/2 tsp ground cumin</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/8 tsp cayenne</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/8 tsp salt (plus more to taste)</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">2 cups chicken broth</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 lb large pasta shells</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tbsp salt</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tbsp olive oil</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 1/2 cups shredded cheddar cheese</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 1/2 cups shredded mozzarella cheese</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">*The rice, filling, & sauce are also awesome wrapped in flour tortillas or prepared enchilada-style!</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">*You will only use half of the prepared rice (Arroz Blanco) in the filling. The rest can be served on the side or at a different time. It's even more delicious when mixed with cheese!</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">*If you prepare the filling in advance so that it is cold when the shells are stuffed OR if you prepare the recipe in advance through Step 19, additional cooking time will be required.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Directions:</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1. For the Rice: preheat the oven to 350°. Place a medium oven-safe stock pot or Dutch oven over medium-high heat. Add the oil.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2. Once the oil is hot, add the rice, the onion, and the garlic. Reduce the heat to medium.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">3. Cook, stirring often, until the rice has turned opaque and the onions have softened. You are not trying the brown the rice or onions.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">4. Add the broth, lime juice, and salt. Stir to combine. Increase the heat to high. When the liquid begins to boil, place a lid on the pot and transfer it to the oven.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">5. Bake for 15 minutes. Remove the pot from the oven, stir the rice mixture. Replace the lid and return the pot to the oven. Bake for 15 minutes more. Fluff the rice mixture with a fork. Transfer the rice to a plate to cool.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">6. Meanwhile For the Pork: in a small bowl, combine the coriander, cumin, oregano, salt, garlic, pepper, paprika, and onions. Set aside.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">7. </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Place a large nonstick skillet over medium-high heat. Add the pork. Cook, crumbling the meat as it cooks, until the pork is no longer pink. Remove the pan from the heat. Drain any excess oil.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">8. Stir the spice mixture into the pork. Add the orange juice and broth. Return the pan to medium-high heat.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">9. When the mixture comes to a simmer, reduce the heat to medium-low. Simmer, stirring occasionally, until most of the liquid is gone.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">10. Transfer the meat mixture to a plate to cool.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">11. Meanwhile For the Sauce: melt the butter in a large saucepan set over medium heat. Add the onions and peppers. Cook until the vegetables are just beginning to brown around the edges.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">12. Add the tomatoes, garlic, cumin, cayenne, and salt to the saucepan. Stir to combine. Add the broth to the pan. Simmer for 10-15 minutes or until the sauce begins to thicken.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">13. Transfer the sauce to the bowl of a food processor (or blender). Process until smooth. Set aside.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">14. Boil the shells according to manufacturer instructions, adding 1 tbsp of salt and 1 tbsp of olive oil to the water. Shells should be just under al dente (aprx 9 minutes). Drain.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">15. </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">In a medium bowl, combine the pork, 1/2 cup of the cheddar, 1/2 cup of the mozzarella, and half of the rice. Toss to mix.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">16. Spread 1 1/4 cups of the sauce over the bottom of a 9" X 13" baking dish.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">17. Spoon filling into the shells (each shell should be all the way full) and place them into the baking dish (they will be fairly tight-packed).</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">18. Spoon the remaining sauce over the tops of the shells.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">19. Sprinkle the remaining cheddar and mozzarella evenly over the tops of the shells.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">20. Cover the baking dish with foil and bake for 10-15 minutes or until the cheese is bubbly. Uncover the dish. Bake for 5 more minutes.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">21. Let rest for 5 minutes. Serve!</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"> </span></span></div>
<br />Katie Christyhttp://www.blogger.com/profile/08252060449202138024noreply@blogger.com0tag:blogger.com,1999:blog-98641393284501130.post-57190749272201697632012-11-11T11:18:00.001-08:002012-11-11T11:39:41.428-08:00Casserole Pizzaiola<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheyjjaabqLm0atDDeJo9Mbz9ZD623QnTTiw7AGVc4fm2LzEC6MYd7ufTpHfNZ6FuSf5JrJ4_YmaIZX5R5qekRmvapVAX32iKocj2AhY2JHiB_U_eV_hKcI57IDqBs-NJQzUrIpFr_4sy8/s1600/CasserolePizzailoa_IMG_1481.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheyjjaabqLm0atDDeJo9Mbz9ZD623QnTTiw7AGVc4fm2LzEC6MYd7ufTpHfNZ6FuSf5JrJ4_YmaIZX5R5qekRmvapVAX32iKocj2AhY2JHiB_U_eV_hKcI57IDqBs-NJQzUrIpFr_4sy8/s320/CasserolePizzailoa_IMG_1481.jpg" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span><span style="font-family: Verdana, sans-serif; font-size: x-small;">Pizza, cheesy bliss </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Extraordinary flavor</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Words are not enough</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><b><u>Casserole Pizzaiola</u></b></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Ingredients:</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 cup grated Parmesan</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp granulated garlic</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp dried oregano</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp dried basil</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp dried marjoram</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp dried parsley</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/4 tsp black pepper</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 lb small shell pasta (conchiglie)</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tbsp salt</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tsp olive oil</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">2 tbsp butter</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 lb mild Italian sausage (without casings/casings removed)</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 cup green bell pepper, chopped fine</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/4 cup red onion, chopped fine (ok to substitute freeze dried, but add in Step 6 instead of 5)</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/4 tsp red pepper flakes</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/4 cup chopped pepperoni (ok to substitute mini pepperoni slices)</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tsp fresh basil (</span><span style="font-family: Verdana, sans-serif; font-size: x-small;">ok to substitute freeze dried)</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp salt</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">5 oz (about 6 tbsp) pizza sauce (optional)</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 1/2 cups shredded colby cheese (cheddar is a good substitute, but is oilier)</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 1/2 cups shredded mozzarella cheese</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">*This casserole, like pizza, can be customized with your favorite toppings. Add mushrooms, olives, bacon crumbles; substitute different cheeses - make it how you like it! </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">*This recipe can be prepared ahead of time through Step 10. Cover tightly with plastic wrap and chill until ready to cook. You will have to add extra cooking time.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Directions:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1. Preheat the oven to 350°.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2. Combine the Parmesan, garlic, oregano, dried basil, marjoram, parsley, and pepper in a small bowl. Toss the ingredients together to blend. Set aside.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">3. Bring a large pot of water to a boil. Add the salt and olive oil. Add the pasta and cook until just al dente (follow manufacturer instructions). Reserve 1/4 cup of the pasta water, set aside. Drain the pasta. Cover and set aside.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">4. In the same pot, set over medium heat, add the butter. Cook, stirring constantly. When the butter smells nutty and appears golden brown, immediately transfer it to a small heat-proof bowl. Set aside.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">5. In the same pot, set over medium heat, add the sausage. Cook, stirring and crumbling, until the sausage is cooked through. Transfer the sausage to a plate lined with paper towels to drain.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">6. Return the pot to medium heat. Add the green peppers and onions. Cook, stirring occasionally, until the vegetables soften. Remove the pot from the heat.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">7. Add the cooked sausage, Parmesan mixture, red pepper flakes, pepperoni, fresh basil, and salt to the pot. Mix well.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">8. If you are using pizza sauce, add it to the meat mixture and blend well. If you are not using sauce, add 2 tbsp of the pasta water (or more as needed to keep the mixture moist).</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">9. Add the pasta and butter to the pot and mix well.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">10. Pour half of the mixture into a 9" X 13" baking dish and spread into an even layer. Sprinkle half of the cheddar and mozzarella cheese evenly over the top. Pour the remaining pasta mixture into the dish and spread into an even layer. Sprinkle the remaining cheeses evenly over the top.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">11. Bake for 15 minutes or until the cheese is melted and bubbly.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">12. Let rest for 5 minutes. Cut and serve!</span></div>
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<br />Katie Christyhttp://www.blogger.com/profile/08252060449202138024noreply@blogger.com0tag:blogger.com,1999:blog-98641393284501130.post-20123660513452817062012-10-23T18:22:00.001-07:002012-11-11T11:45:27.531-08:00Hot Cocoa Cereal Treats<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWY-Ymp5kHyB2gQ0G2QbIVY8K5QENID_wpn2eo01CYvfZxHLJuK9vh7Em-HcAbaKZoZyiXiDyqYS2M84CHdxALQhXRXJvzAOrbVnD3WfFQm7cUJuMJPodvwxuNcd_AZ2JPSPVhOHIsSBc/s1600/HotCocoaTreats_IMG_1151.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWY-Ymp5kHyB2gQ0G2QbIVY8K5QENID_wpn2eo01CYvfZxHLJuK9vh7Em-HcAbaKZoZyiXiDyqYS2M84CHdxALQhXRXJvzAOrbVnD3WfFQm7cUJuMJPodvwxuNcd_AZ2JPSPVhOHIsSBc/s320/HotCocoaTreats_IMG_1151.jpg" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Chilly evening</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Sweet cocoa to warm you up</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">No need for a cup</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><b><u>Hot Cocoa Cereal Treats</u></b></span></span></div>
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<i><span style="font-family: Verdana, sans-serif; font-size: xx-small;">Adapted from the Rice Krispie Treats recipe</span></i></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Ingredients:</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">4 tbsp butter, cut into pieces</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">10.5 oz bag of mini marshmallows</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">6 cups Cocoa Pebbles cereal</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 cup Kraft Mallow Bits</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Directions:</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1. Line a 9" X 13" baking dish with parchment paper. Lightly spray the dish with oil. Set aside.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">2. In a large pot, melt the butter over medium-low heat. Once melted, reduce the heat to low.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">3. Add the marshmallows to the pot. Stir constantly until the marshmallows are melted and smooth.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">4. Turn off the burner. Add the cereal and Mallow Bits to the pot. Gently stir until the cereal is completely coated.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">5. Pour the cereal mixture into the prepared dish. Press firmly into an even layer (this is easier if you use a piece of parchment). Allow the treats to come to room temperature.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">6. Cut the treats into bars. Serve! To store: cover and keep at room temperature. These are best served within 24 hours.</span></div>
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Katie Christyhttp://www.blogger.com/profile/08252060449202138024noreply@blogger.com0tag:blogger.com,1999:blog-98641393284501130.post-86209404352840927952012-10-12T20:53:00.000-07:002012-10-12T20:53:47.013-07:00Chili Mac Casserole<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3woPhPtnFRhdGK6Zr6YDY9szmN1wWQTASIe48dJmqjJS83xlu7YMv3qEhHNvGwEKQZmHnvDmS5VX1_DBIyGU895v7d9CnAhX8GnYI8mtY1eHIdgMmZ3pesojn7A2vw4f5JDNUKfQKSNk/s1600/ChiliMac_DSC_0055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3woPhPtnFRhdGK6Zr6YDY9szmN1wWQTASIe48dJmqjJS83xlu7YMv3qEhHNvGwEKQZmHnvDmS5VX1_DBIyGU895v7d9CnAhX8GnYI8mtY1eHIdgMmZ3pesojn7A2vw4f5JDNUKfQKSNk/s320/ChiliMac_DSC_0055.jpg" width="210" /></a></div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Savory chili</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">Velvety, cheesy pasta</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Together as one</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"> </span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><b><u>Chili Mac</u></b></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><i>Adapted from <a href="http://www.amazon.com/Cover-Recipe-Cooks-Illustrated-Magazine/dp/0936184809/ref=sr_1_1?ie=UTF8&qid=1350090769&sr=8-1&keywords=cover+and+bake">Cook's Illustrated</a></i></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Ingredients:</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Chili -</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">2-14 oz cans diced tomatoes (with juice)</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 tbsp + 1 tsp chili powder</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 tbsp smoked paprika</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 tbsp ground cumin</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/4 tsp granulated garlic</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/4 tsp ground black pepper</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">3 tbsp canola oil</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 lb (a little over is fine) ground chicken</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 green bell pepper, diced fine</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 onion, diced fine</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 tbsp minced garlic</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1-15 oz can tomato sauce</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 tbsp brown sugar</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 tsp salt</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Mac -</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 lb elbow macaroni</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tbsp canola oil</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tbsp + 3/4 tsp salt</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">12 oz can evaporated milk</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">5 oz can evaporated milk</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">2 eggs</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/2 tsp Tobasco sauce</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/2 tsp black pepper</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">6 tbsp butter, cut into 1" pieces</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">16 oz shredded cheddar-jack cheese (you can substitute all cheddar or colby-jack)</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">12oz shredded cheddar-jack cheese (</span><span style="font-family: Verdana, sans-serif; font-size: x-small;">you can substitute all cheddar or colby-jack)</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">*This recipe makes <u>two</u> casseroles. The measurements are nice because you use full packages of tomatoes, milk, pasta, and meat. Also, this recipe freezes beautifully, so if it's too much, you can pop the extra in the freezer for another day. That said, you can absolutely halve the recipe if you prefer.</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">*You can substitute ground beef or turkey for the chicken, but you may need to adjust the salt.</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Directions:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1. Chili: pulse the diced tomatoes in a food processor until pureed. Set aside.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2. In a small bowl, stir together the chili powder, paprika, cumin, granulated garlic, and black pepper. Set aside.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">3. Add 1 tbsp of the oil to a large skillet set over med-high heat. Once hot, add the chicken. Cook, stirring and breaking up the meat as it cooks, until the chicken is cooked through. Transfer the chicken to a plate and set aside.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">4. Add the remaining 2 tbsp of oil to the skillet. Return to medium-high heat. Once the oil is hot, add the bell pepper, onion, spice mixture, and garlic. Cook, </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">stirring often, until the vegetables have softened.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">5. Add the processed diced tomatoes, the tomato sauce, the brown sugar, and the salt to the skillet. Reduce the heat to low.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">6. Add the meat to the food processor and pulse until no large pieces remain (this step is not essential, but leads to a nicely textured casserole).</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">7. Add the meat to the skillet and mix well. When the mixture is heated through, remove the skilled from the heat and set aside.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">8. Mac: preheat the oven to 400°.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">9. Bring a large pot of water to a boil over high heat. Add the oil and 1 tbsp of the salt to the water. Add the pasta to the water. Cook for five minutes or until just under al dente. Drain well and leave in the colander.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">10. Whisk together the 12oz can of evaporated milk, eggs, Tobasco, black pepper, and salt in a liquid measuring cup. Set aside.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">11. Add the butter to the pot and set it over medium heat. Cook, stirring constantly, until the butter foams and turns a light peanut-butter color.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">12. Remove the pan from the heat. Immediately stir in the 5oz can of evaporated milk. Whisk in the milk-egg mixture and 8oz of the cheese.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">13. Return the pot to low heat. Cook, stirring often, until the cheese is almost melted. Add the remaining 8oz of cheese. Cook, stirring often, until the cheese is almost melted.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">14. Stir the pasta into the cheese mixture and remove the pot from the heat.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">15. Add the chili meat to the pasta pot. Mix well.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">16. Divide the mixture evenly between two 9"X13" baking dishes. Divide the 12oz of cheese evenly over the tops of the casseroles. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">17. Place the baking dishes in the oven. Cook for 15 minutes or until the cheese on top is bubbly and starting to brown.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">18. Remove the casseroles from the oven. Let rest for 10 minutes. Serve! If you were to crumble Fritos over the top, well, I don't think you'd get any complaints :)</span></div>
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<br />Katie Christyhttp://www.blogger.com/profile/08252060449202138024noreply@blogger.com1tag:blogger.com,1999:blog-98641393284501130.post-52951810358101088382012-08-23T12:35:00.000-07:002012-08-23T12:35:00.422-07:00Chocolate Meltdown Cookies (eggless)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlyy_QcAAr7GBSxBQ7J3EXzwGORVtXt-7nqTGV93HgkH2CHCxDcph3KdWZOkZ-8Ko5x8Wpo8p6xqCfWw8JH5QMYGiLc4Eh_nx06rFjmCwm3L6VyNMfTBsn7FstcHxS6UEHJVvWdOu6L_w/s1600/ChocolateEggless_IMG_0294.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlyy_QcAAr7GBSxBQ7J3EXzwGORVtXt-7nqTGV93HgkH2CHCxDcph3KdWZOkZ-8Ko5x8Wpo8p6xqCfWw8JH5QMYGiLc4Eh_nx06rFjmCwm3L6VyNMfTBsn7FstcHxS6UEHJVvWdOu6L_w/s320/ChocolateEggless_IMG_0294.jpg" width="238" /></a></div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Allergies? No fear!</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Gooey chocolate rapture</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Chickens, keep your eggs!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><b><u>Chocolate Meltdown Cookies</u></b></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: xx-small;"><i>Adapted from <a href="http://www.delightfulcountrycookin.com/2012/06/salted-buttermilk-chocolate-cookies.html">Delightful Country Cookin</a></i></span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Ingredients:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/2 cup butter</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">3/4 cups cocoa powder</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">2 cups flour</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/2 tsp baking soda</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/2 tsp salt</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 1/2 cups sugar</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1/2 cup brown sugar</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 tsp vanilla extract</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">2/3 cups plain yogurt</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 cup chocolate chips (I used semi-sweet)</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 cup of your choice (more chocolate chips or white chocolate chips, peanut butter chips, caramel bits, peanuts, pecans, toffee pieces, dried cherries, etc)</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Directions:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1. Preheat the oven to 350°. Line baking sheets with parchment paper.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2. Place the butter and cocoa powder in a large, microwave-safe bowl. Heat until the butter is just melted. Mix well. *This can also be done on the </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">stove-top.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">3. Meanwhile: whisk together the flour, baking soda, and salt. Set aside.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">4. Once the butter mixture is ready, stir in the sugars (it will seem quite dry at first). Stir in the vanilla and yogurt until well-blended.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">5. Add the flour mixture to the bowl. Stir until the dry ingredients are just incorporated (no white streaks remain). Stir in the chocolate chips and other add-ins.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">6. Scoop 1 1/2" balls of dough onto the prepared baking sheets, leaving about 1" between each.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">7. Bake for about 9 minutes or until the cookies are set.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">8. Cool on the baking sheets. Serve!</span></div>
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<br />Katie Christyhttp://www.blogger.com/profile/08252060449202138024noreply@blogger.com2tag:blogger.com,1999:blog-98641393284501130.post-18305213642632013532012-08-21T11:46:00.002-07:002012-08-21T19:56:32.140-07:00Candybar Cheesecake Cookies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_L3oTs7NRZeu3H8CSpEQUVcxAQ_5lRH-KNcwJXzMdii61qIHjxrG675Lp2rFJuRouhxEqBrKgii6UKv_Rx2xnRdBOsC2qP28VObsnhWUhoZtHWXYxxOF5qDJgnJuAmvvliSBMK8l8CE/s1600/CandybarCheesecakeCookies_IMG_0255.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_L3oTs7NRZeu3H8CSpEQUVcxAQ_5lRH-KNcwJXzMdii61qIHjxrG675Lp2rFJuRouhxEqBrKgii6UKv_Rx2xnRdBOsC2qP28VObsnhWUhoZtHWXYxxOF5qDJgnJuAmvvliSBMK8l8CE/s320/CandybarCheesecakeCookies_IMG_0255.jpg" width="240" /></a></div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Rich, tangy cheesecake</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Your favorite candy bar</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Paired in a cookie</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><b><u>Candybar Cheesecake Cookies</u></b></span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;"><i>Adapted from <a href="http://caffeiiina.blogspot.com/2010/06/need-easy-cheap-and-good-cookie-recipe.html">Caffeiiina</a></i></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Ingredients:</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 cup + 1 tbsp flour</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/4 tsp baking powder</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">7 tbsp butter, softened</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">5 oz cream cheese</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 cup sugar</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/4 tsp salt</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 egg</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tsp vanilla extract</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">About 2 cups chopped candybar pieces (I used 4 Kit Kits)</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">*I found that Kit Kat pieces will soften up in the cookie with time. If not serving right away, you might want to use a different candy variety (Snickers, M&Ms, PayDay, Heath, etc).</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">Directions:</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">1. Preheat the oven to 350°. Line baking sheets with parchment paper.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">2. In a small bowl, stir together the flour and baking powder. Set aside.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">3. Place the butter in the bowl of a stand mixer. Beat until smooth.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">4. Beat in the cream cheese until smooth, stopping to scrape the sides and bottom of the bowl part-way through mixing.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">5. Add the sugar and salt to the bowl. Beat until smooth and fluffy.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: x-small;">6. Add the egg and vanilla. Beat until smooth, </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">stopping to scrape the sides and bottom of the bowl part-way through mixing</span><span style="font-family: Verdana, sans-serif; font-size: x-small;">.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">7. Add the flour mixture to the bowl. Mix on low until the dry ingredients are just incorporated.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">8. Gently stir in the candy pieces.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">9. Scoop 2 tbsp portions of dough onto the baking sheets, leaving about 2" of space between each.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">10. Bake for about 10 minutes or until the very bottom edge is just beginning to brown. The tops will look underdone, but not shiny. Take care not to overcook.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">11. Cool on racks. Serve!</span></div>
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<br />Katie Christyhttp://www.blogger.com/profile/08252060449202138024noreply@blogger.com0