tag:blogger.com,1999:blog-45175420103708756282024-03-27T16:55:11.435-07:00FOR THE LOVE OF GRUBI love to eat. I also have a complete inability to wing it in the kitchen. These two facts have led me to collect lots of recipes from other people. I hope you find some recipes in the mix that you like. Please leave your questions or feedback (the good, the bad, and the undecided) in the comment section of each recipe you try!!BETHANYhttp://www.blogger.com/profile/02008629411006628395noreply@blogger.comBlogger707125tag:blogger.com,1999:blog-4517542010370875628.post-1775828598779561922024-02-20T10:53:00.000-08:002024-02-20T10:53:04.232-08:00ROSEMARY PARMESAN QUICK BREAD<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjJyqpOddp73fs-WVhA1o-3mi4IV3GPpSHMU6W1emRl4kaq-NkIR1lLztbIm-mjOuQJJFagJeGaL81MT3U-y9IwpCR45DJHZKC8vr01E6nDWdt96iVSnLDNVwPLhiOjQb2_g2s6HYRZpBD2ywsHDwMIUXJTLI6FaJhuHRS1EiUEsiux2g1HcBgoat7bb4l/s3988/PXL_20240123_005616894.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3003" data-original-width="3988" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjJyqpOddp73fs-WVhA1o-3mi4IV3GPpSHMU6W1emRl4kaq-NkIR1lLztbIm-mjOuQJJFagJeGaL81MT3U-y9IwpCR45DJHZKC8vr01E6nDWdt96iVSnLDNVwPLhiOjQb2_g2s6HYRZpBD2ywsHDwMIUXJTLI6FaJhuHRS1EiUEsiux2g1HcBgoat7bb4l/w400-h301/PXL_20240123_005616894.jpg" width="400" /></a></div><br /><b> <span style="font-family: inherit;">~ <a href="https://aprettylifeinthesuburbs.com/rosemary-parmesan-quick-bread/" target="_blank"><span style="color: #3d85c6;">A Pretty Life</span></a></span></b><div><br />LOAF</div><div>2 c. flour</div><div>1 T. sugar</div><div>1 1/2 t. baking powder</div><div>1/2 t. baking soda</div><div>1/2 t. salt</div><div>2 T. chopped fresh rosemary</div><div>1/3 c. grated parmesan</div><div>1 c. buttermilk</div><div>1 egg</div><div>1/4 c. melted butter</div><div>1/3 c. grated mozzarella</div><div><br /></div><div>TOPPING<br /></div><div>olive oil</div><div>1/4 t. coarse salt <br />2 t. grated parmesan <br />1 t. chopped fresh rosemary </div><div><br /></div><div>Preheat oven to 350 degrees. Line a 9x5 loaf pan with parchment paper and set aside.</div><div><br /></div><div>In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Stir in rosemary and parmesan. </div><div><br /></div><div>In a small bowl, whisk together buttermilk and egg. Whisk in melted butter. </div><div><br /></div><div>Add buttermilk mixture and mozzarella to flour mixing, stirring gently until combined. Transfer dough to lightly floured surface and form into oblong shape, then place in pan. </div><div><br /></div><div>Drizzle top of loaf with olive oil, then sprinkle with salt, parmesan, and rosemary. Bake one hour or until toothpick inserted in center comes out clean and top is light golden brown. Cool on wire rack 15 minutes before serving. </div><div><br /></div><div>Makes one loaf.</div><div><br /></div><div><b><i>Notes: I use a stoneware loaf pan and skip the parchment paper. </i></b></div>Bethanyhttp://www.blogger.com/profile/07226461219764043929noreply@blogger.com0tag:blogger.com,1999:blog-4517542010370875628.post-15797768302071416152023-07-13T15:44:00.003-07:002023-09-27T12:17:44.543-07:00DOUBLE CHOCOLATE CHIP COOKIES<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO8FMnizKbC6gRx4oeUpqh9l95qaY4-p3ZWp3R8fBTbZIEbt5yyX5wdVW9jvvMQjxpcC-Hi0Cw_amo8G82Jmv4rn3SUem1fZpd5aXmUI0K8mJmJpAQv8NPNsUcHwBYuKx5SLJvrxWfwvB2UgZQquOf9OFk1jWodaLg53FY-zwNGR-vdXoOrJisIPhauUwN/s4080/PXL_20230705_003559851.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO8FMnizKbC6gRx4oeUpqh9l95qaY4-p3ZWp3R8fBTbZIEbt5yyX5wdVW9jvvMQjxpcC-Hi0Cw_amo8G82Jmv4rn3SUem1fZpd5aXmUI0K8mJmJpAQv8NPNsUcHwBYuKx5SLJvrxWfwvB2UgZQquOf9OFk1jWodaLg53FY-zwNGR-vdXoOrJisIPhauUwN/w400-h301/PXL_20230705_003559851.jpg" width="400" /></a></p><b>~ <a href="https://www.allrecipes.com/recipe/26237/double-chocolate-chip-cookies/?banner=register#scrollToUgc" target="_blank"><span style="color: #3d85c6;">allrecipes</span></a></b><br /><p></p><p>1 c. margarine, softened<br />1. c. sugar<br />1 c. brown sugar<br />2 eggs<br />1 t. vanilla<br />2 c. flour<br />1 t. baking soda<br />1 t. salt<br />1/3 c. unsweetened cocoa powder<br />3 c. semi-sweet chocolate chips<br /><br />Preheat oven to 375 degrees. Grease baking sheets.<br /><br />In medium bowl, mix margarine, sugar, and brown sugar until smooth. Beat eggs in one at a time, then stir in vanilla.</p><p>Add flour, baking soda, salt, and cocoa powder; mix well. Mix in chocolate chips. <br /><br />Roll tablespoons of dough into balls and place 1 inch apart on greased baking sheet. Bake 8-10 minutes, then cool for 2 minutes on baking sheet before transferring to cooling rack. </p><p><b><i>Notes: I use butter and the cookies turn out fine, but you could chill your dough a bit if you think your butter is too soft.</i></b></p><p><br /></p><div id="amzn-assoc-ad-95633618-ccd5-4bd6-8ed1-bcfe125a1ea7"></div><script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=95633618-ccd5-4bd6-8ed1-bcfe125a1ea7"></script>Bethanyhttp://www.blogger.com/profile/07226461219764043929noreply@blogger.com0tag:blogger.com,1999:blog-4517542010370875628.post-16924306944719810032023-03-20T06:00:00.001-07:002023-03-20T06:00:00.180-07:00AVOCADO PENNE<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhui9SPRBffunpG3dIkZ3CNkIbr1J9BOtfitfH3oQ1jvjre4oIm4Xy8wPJpBp6vgxQIlJczpsmWw1k9-i5L2WQvpL6UFmf4q5DwV1dx8B2btv5LAIweYHhESGjrE-a_xSeM_K438929Wzf6NuibKaJX7SxYTR7whYQPIzc7TpYHrlCW8QS14Kvlg7VHcw/s4080/PXL_20230317_181739147.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhui9SPRBffunpG3dIkZ3CNkIbr1J9BOtfitfH3oQ1jvjre4oIm4Xy8wPJpBp6vgxQIlJczpsmWw1k9-i5L2WQvpL6UFmf4q5DwV1dx8B2btv5LAIweYHhESGjrE-a_xSeM_K438929Wzf6NuibKaJX7SxYTR7whYQPIzc7TpYHrlCW8QS14Kvlg7VHcw/w400-h301/PXL_20230317_181739147.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /><b>~ <a href="https://amzn.to/3ZVxkLk" target="_blank"><span style="color: #3d85c6;">Noodle Worship: Easy Recipes for All the Dishes You Crave from Asian, Italian and American Cuisines</span></a>, written by Tiffany Thompson and Larone Thompson</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">12 oz. dried penne<br />1 large avocado, peeled and pitted</div><div class="separator" style="clear: both; text-align: left;">2 T. lemon juice</div><div class="separator" style="clear: both; text-align: left;">1/4 c. olive oil</div><div class="separator" style="clear: both; text-align: left;">1 t. minced garlic</div><div class="separator" style="clear: both; text-align: left;">salt and pepper, to taste<br />2 green onions, sliced<br />red pepper flakes (optional)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Cook pasta according to package directions until al dente, stirring occasionally. Reserve 1/2 cup of the pasta water, then remove from heat and drain pasta. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In a food processor or blender, add avocado, lemon juice, oil, and garlic. Process until smooth. Add reserved pasta water and pulse to blend. Season with salt and pepper. <br /><br />Return pasta to cooking pot or transfer to serving dish, add avocado mixture, and stir until evenly coated. Garnish with green onions and red pepper flakes. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i>** This post contains affiliate links and I'm grateful when people use them. **</i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><p></p><div id="amzn-assoc-ad-5105006b-1bcd-484e-a313-07632e34d303"></div><script async src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=5105006b-1bcd-484e-a313-07632e34d303"></script>Bethanyhttp://www.blogger.com/profile/07226461219764043929noreply@blogger.com0tag:blogger.com,1999:blog-4517542010370875628.post-8011728912487656832023-02-22T06:00:00.000-08:002023-02-22T14:46:14.195-08:00OVERNIGHT PANCAKES<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtX1Vcs7suBlcUjLHX2lNc7ff4oe_U4AGOIzE0pWjCTRRhECRYEWHpFifTihj3MJc33lndYlsOysyWbFwwDM33ENgRwS5QGQo4kXSOBakG4MTtpVuFaRCzOKor35uupz_pCOjVD9hmiQZcsvOK6HQ9ajE71jVvOgQiXHXkd79FdCArDj0z9QgD6_gGMA/s4080/PXL_20230201_180644666.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtX1Vcs7suBlcUjLHX2lNc7ff4oe_U4AGOIzE0pWjCTRRhECRYEWHpFifTihj3MJc33lndYlsOysyWbFwwDM33ENgRwS5QGQo4kXSOBakG4MTtpVuFaRCzOKor35uupz_pCOjVD9hmiQZcsvOK6HQ9ajE71jVvOgQiXHXkd79FdCArDj0z9QgD6_gGMA/w400-h301/PXL_20230201_180644666.jpg" width="400" /></a></div><br /><div><b style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif;"><br /></b></div><div><b style="background-color: white; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif;">~ <a href="https://amzn.to/3XZgTNi" style="color: #2288bb; text-decoration-line: none;" target="_blank"><span style="color: #3d85c6;">Taste of Home Make It! Take It 2022</span></a></b></div><div><br /></div><div>1 pkg (or 2 1/4 t.) active dry yeast </div><div>1/4 c. warm water <br />4 c. flour</div><div>1 T. baking powder<br />2 t. baking soda<br />2 t. sugar<br />1 t. salt</div><div>6 large eggs, room temperature<br />4 c. buttermilk<br />1/4 c. canola oil</div><div><br /></div><div>Dissolve yeast in warm water, then let stand for 5 minutes. Meanwhile, combine flour, baking powder, baking soda, sugar, and salt in a large mixing bowl. In a small bowl, whisk eggs, buttermilk, and oil; stir into dry ingredients until just moistened. Stir in yeast mixture. Cover and refrigerate for 8 hours or overnight.</div><div><br /></div><div>When ready to cook, lightly grease griddle and preheat over medium heat. Pour 1/4 cup portions onto griddle. Cook until top bubbles pop and bottoms are light brown, then flip and cook until other side has browned. </div><div><br /></div><div>Makes about 30 pancakes. <br /><br /><b><i>Notes: I use a non-stick griddle that hasn't been greased, which works just fine. </i></b></div><div><b><i><br /></i></b></div><div><b><i><br /></i></b></div><div style="text-align: center;"><i>** This post contains affiliate links and I'm grateful when people use them. **</i></div><div><b><i><br /></i></b></div><div><b><i><br /></i></b></div><div><b><i><br /></i></b></div>
<div id="amzn-assoc-ad-f3b3fc74-c9e5-4457-b839-c3991afd4c5b"></div><script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=f3b3fc74-c9e5-4457-b839-c3991afd4c5b"></script>Bethanyhttp://www.blogger.com/profile/07226461219764043929noreply@blogger.com0tag:blogger.com,1999:blog-4517542010370875628.post-86979951749692278582023-02-15T06:00:00.000-08:002023-02-15T09:54:01.467-08:00CRANBERRY RICOTTA GNOCCHI WITH BROWN BUTTER SAUCE<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEnYFE0GK4ANRpIRwNHD4gpWRnV1XwZvbKvLjBdj9z7uWlNWqxfKnZmnG9FQrabmtFO7mzJA5liOgmQCqCgGcjjpTjFonPdIPJBsyLF-Q5UMV6Ld1FyzsY3-h4Po_sZxtYniI9-By1KzKlSKOyX6lYceWX07Q1qAxET-Ru2w7gmpgEj5rphbSGs_q8g/s4080/PXL_20230201_010950213.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEnYFE0GK4ANRpIRwNHD4gpWRnV1XwZvbKvLjBdj9z7uWlNWqxfKnZmnG9FQrabmtFO7mzJA5liOgmQCqCgGcjjpTjFonPdIPJBsyLF-Q5UMV6Ld1FyzsY3-h4Po_sZxtYniI9-By1KzKlSKOyX6lYceWX07Q1qAxET-Ru2w7gmpgEj5rphbSGs_q8g/w400-h301/PXL_20230201_010950213.jpg" width="400" /></a></div><p><span style="background-color: white;"><b style="font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif;">~ </b><a href="https://amzn.to/3XZgTNi" style="color: #2288bb; font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif; font-weight: bold; text-decoration-line: none;" target="_blank"><span style="color: #3d85c6;">Taste of Home Make It! Take It 2022</span></a><span style="font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif;"> </span><br /><br /><span style="font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif;">3/4 c. dried cranberries, divided</span><br /><span style="font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif;">2 c. ricotta </span><br /><span style="font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif;">1 c. flour</span><br /><span style="font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif;">1/2 c. parmesan</span><br /><span style="font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif;">1 large egg, lightly beaten</span><br /><span style="font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif;">3/4 t. salt, divided</span><br /><span style="font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif;">3/4 c. butter, cubed</span><br /><span style="font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif;">2 T. minced fresh sage</span><br /><span style="font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif;">1/2 c. chopped walnuts, toasted</span><br /><span style="font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif;">1/8 t. white pepper</span><br /><br /><span style="font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif;">Finely chop 1/4 cup cranberries, then mix with ricotta, flour, parmesan, egg, and 1/2 teaspoon of salt until well blended. Knead mixtures 10-12 times on a lightly floured surface until a soft dough forms. Cover and rest for 10 minutes. </span><br /><br /><span style="font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif;">Divide dough into 4 portions, then roll each portion into a 3/4-in. thick rope on a floured surface. Cut each rope into 3/4-inch. pieces, then press and roll each piece with a lightly floured fork. </span><br /><br /><span style="font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif;">Bring 4 quarts of water to a boil in Dutch oven. Cook the gnocchi in batches until they float, about 30-60 seconds. Remove with slotted spoon and keep warm.</span><br /><br /><span style="font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif;">In large saucepan, cook butter over medium heat for 5 minutes. Add sage, then cook 3-5 more minutes or until butter is golden brown, stirring occasionally. Stir in walnuts, pepper, and remaining cranberries and salt. Add gnocchi and stir gently. </span><br /><br /><i><b><span style="font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif;">Notes: I use regular pepper because it's what I have on hand. Mine gnocchi aren't very pretty, but they taste great. </span><br /></b><br /><br /></i></span></p><div style="text-align: center;"><i><span style="font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif;">** This post contains affiliate links and I'm grateful when people use them. **</span></i></div><div style="text-align: left;"><i><span style="font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif;"><br /></span></i></div><div style="text-align: center;"><i><span style="font-family: "Trebuchet MS", Trebuchet, Verdana, sans-serif;"><br /></span></i></div><p></p><p></p>
<div id="amzn-assoc-ad-047cd890-b90e-4658-a46a-98926bfe94b6"></div><script async src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=047cd890-b90e-4658-a46a-98926bfe94b6"></script>Bethanyhttp://www.blogger.com/profile/07226461219764043929noreply@blogger.com0tag:blogger.com,1999:blog-4517542010370875628.post-6198021263655050672023-02-08T06:00:00.007-08:002023-02-08T06:00:00.220-08:00CHOCOLATE CHERRY ENERGY BITES<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZFlcoI0uZhsOcNXonllzG-JGTAJ1zB69K7MNLyd-7_IJoEPvglBkGHBPBFt7C9POVeR_rlHKjpzevqBpm6fT3ZATmoQdk-5nlvicRSelX9u7w3H8i6LxYXttqE6BuVVit1zhkaWrM5RsxeZBuijZSCB3f-8jdZqwl3mUD-vrbVwWbBUvqfjlGusv8jQ/s4080/PXL_20230206_232756799.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZFlcoI0uZhsOcNXonllzG-JGTAJ1zB69K7MNLyd-7_IJoEPvglBkGHBPBFt7C9POVeR_rlHKjpzevqBpm6fT3ZATmoQdk-5nlvicRSelX9u7w3H8i6LxYXttqE6BuVVit1zhkaWrM5RsxeZBuijZSCB3f-8jdZqwl3mUD-vrbVwWbBUvqfjlGusv8jQ/w400-h301/PXL_20230206_232756799.jpg" width="400" /></a></div><br /><b>~ <a href="https://amzn.to/40sweHL" target="_blank"><span style="color: #3d85c6;">The Complete Cookbook for Teen Chefs</span></a>, written by America's Test Kitchen</b><br /><br />3/4 c. old-fashioned oats<br />1/3 c. semisweet chocolate chips<br />1/3 c. pecans, chopped<br />1/3 c. dried cherries, chopped <br />1/3 c. creamy peanut, almond, or sunflower butter<br />2 T. honey<br />1/8 t. salt<br /><br />Mix all ingredients together in a large mixing bowl. Use wet hands to roll into 16 balls. Place on plate, cover with plastic wrap, and refrigerate at least 30 minutes or until firm. <br /><br /><b><i>Notes: I've only made them with chopped almonds instead of pecans, but you can experiment with different nuts or dried fruit. I had a hard time getting mine to stick together in a ball shape long enough to get them in the fridge, but they taste good. <br /></i></b><br /><br /><div style="text-align: center;"><i>** This post contains affiliate links and I'm grateful when people use them. **</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><p></p>
<div id="amzn-assoc-ad-97823b78-3f35-48fc-93ca-25532a837e11"></div><script async src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=97823b78-3f35-48fc-93ca-25532a837e11"></script>Bethanyhttp://www.blogger.com/profile/07226461219764043929noreply@blogger.com0tag:blogger.com,1999:blog-4517542010370875628.post-12101836224156087162023-02-01T06:00:00.002-08:002023-02-01T21:38:38.183-08:00GOLDEN GRANOLA<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFn1Aa8CdEpQrajg5LrU9mmUgcIPE3RBCCKEf5Au5Jc9mk5pSYhUH1uHACAY5MuR0fQx61zo92Z9sJZ2W6hQ-pMpqXaujpgAgBSyxrMx-_rwzkFmC0f8-S6R-JbFDo29YS08RYz2CiLzIoYuaC9vlR9a_VhC3tAQvzuttrhKgfWE5875vG3w80jun7Q/s4080/PXL_20230130_221824509.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="4080" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFn1Aa8CdEpQrajg5LrU9mmUgcIPE3RBCCKEf5Au5Jc9mk5pSYhUH1uHACAY5MuR0fQx61zo92Z9sJZ2W6hQ-pMpqXaujpgAgBSyxrMx-_rwzkFmC0f8-S6R-JbFDo29YS08RYz2CiLzIoYuaC9vlR9a_VhC3tAQvzuttrhKgfWE5875vG3w80jun7Q/w400-h301/PXL_20230130_221824509.jpg" width="400" /></a></div><br /><b>~ <a href="https://amzn.to/3XZgTNi" target="_blank"><span style="color: #3d85c6;">Taste of Home Make It! Take It 2022</span></a></b><p></p><p>4 c. old-fashioned oats<br />1 c. shredded coconut<br />1/2 c. wheat germ<br />1/2 c. sesame seeds<br />1/2 c. sunflower seeds<br />1/2 c. slivered almonds<br />1 1/2 t. salt<br />1 1/2 t. cinnamon<br />1/2 c. canola oil<br />1/4 c. packed brown sugar<br />1/3 c. honey<br />1/3 c. water<br />1 T. vanilla <br />1/2 c. golden raisins or chopped dried apricots<br /><br />Preheat oven to 275 degrees and grease 9x13-inch baking dish.<br /><br />Combine first eight ingredients in a large mixing bowl. In a saucepan, cook oil, brown sugar, honey, water, and vanilla, stirring constantly, until sugar has dissolved. Pour liquid mixture over dry ingredients and stir until thoroughly combined. <br /><br />Transfer mixture to greased baking dish and bake one hour or until golden brown, stirring every 15 minutes. Cool completely, then stir in raisins or apricots.<br /><br />Makes about nine cups.<br /><br /><span style="font-style: italic; font-weight: bold;">Notes: I've only made this with golden raisins, as that's what I had on hand, but think it would also be great with dried apricots. </span><br /><br /><br /></p><div style="text-align: center;"><i>** This post contains affiliate links and I'm grateful when people use them. **</i></div><p></p><p><br /><br /><br /></p>
<div id="amzn-assoc-ad-da32acb2-1b36-4b85-babb-a19a7cfddbb5"></div><script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=da32acb2-1b36-4b85-babb-a19a7cfddbb5"></script>Bethanyhttp://www.blogger.com/profile/07226461219764043929noreply@blogger.com0tag:blogger.com,1999:blog-4517542010370875628.post-5482049177942222302022-11-14T06:00:00.004-08:002022-11-14T06:00:00.174-08:00CHEWY COCONUT MACAROONS<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZdT2DV3vrX8H-L_s1JTAFWIAQ27kPBgyxuk8PF9nhGB5TMsmepQvMLgOi8bsoUDZ8vCsbWwpWaKQMzlvy5UMn71TaK_AA2I3u6UDgUP2eq7aYZK-f3ssF4SpmUd_uCh8r_RtOjgMVLFyJA61LDBhZKvFmAB5EjanF2VLMm_4cHVCsY195WfTEyv0cMQ/s4608/20221113_115431.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3456" data-original-width="4608" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZdT2DV3vrX8H-L_s1JTAFWIAQ27kPBgyxuk8PF9nhGB5TMsmepQvMLgOi8bsoUDZ8vCsbWwpWaKQMzlvy5UMn71TaK_AA2I3u6UDgUP2eq7aYZK-f3ssF4SpmUd_uCh8r_RtOjgMVLFyJA61LDBhZKvFmAB5EjanF2VLMm_4cHVCsY195WfTEyv0cMQ/w400-h300/20221113_115431.jpg" width="400" /></a></div><p><b>~ <a href="https://amzn.to/3UzFqXj" target="_blank"><span style="color: #3d85c6;">Cookies Brownies & Bars</span></a>, written by Elinor Klivans</b></p><p>14 oz. sweetened flaked coconut<br />1 c. sweetened condensed milk<br />1/4 t. salt<br />1 t. vanilla extract<br />2 t. almond extract<br />4 large egg whites<br />1/4 t. cream of tartar<br />2 T. sugar<br /><br />Preheat oven to 325 degrees. Line baking sheet with parchment paper and grease the paper.<br /><br />In large bowl, use fork to mix coconut, milk, salt, vanilla, and almond extract. </p><p>In another large bowl, use a beater on medium speed to mix egg whites and cream of tartar. until foamy, about 1 minute. Increase speed to medium-high for 2-3 minutes until smooth and shiny with soft peaks. Slowly add sugar and beat until stiff peaks form, about 1 minute. </p><p>Use a rubber scraper to gently fold half of egg white mixture into the coconut mixture until there are not white streaks; repeat with second half of egg whites. </p><p>Drop by rounded tablespoons about 1 1/2 inches apart on prepared baking sheet. Bake 15-17 minutes or until lightly browned. Remove from oven and cool on baking sheet five minutes before transferring to cooling rack. <br /><br />Makes about 3 dozen cookies. </p><p><br /></p><div style="text-align: center;"><i>** This post contains affiliate links and I'm grateful when people use them. **</i></div><p></p><p><br /></p><div id="amzn-assoc-ad-4076407e-a094-4492-8c7c-a0a591ba21a0"></div><script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=4076407e-a094-4492-8c7c-a0a591ba21a0"></script>Bethanyhttp://www.blogger.com/profile/07226461219764043929noreply@blogger.com0tag:blogger.com,1999:blog-4517542010370875628.post-48160837563752551582022-09-03T19:01:00.004-07:002022-09-03T19:01:54.985-07:00DOUBLE CHOCOLATE BANANA MUFFINS<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE3p9BlLQa3Z1hkxuFDhIg-5c3Ajx-dgIx3dfdntqojOl_kD-MYsZwd9OKVsjhqdjy5l53zlR2Vz56FibAMJSyemPox-MUC2Lx0NCGcFhh9mFTfVeqLoeKpiEnnzX3lApyCVC7n6zD4_3ab0n4pDG0BbcJPyOUcHmc5hyCHE0Feh23VrYhqB4gLV433A/s4032/20220903_182257.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE3p9BlLQa3Z1hkxuFDhIg-5c3Ajx-dgIx3dfdntqojOl_kD-MYsZwd9OKVsjhqdjy5l53zlR2Vz56FibAMJSyemPox-MUC2Lx0NCGcFhh9mFTfVeqLoeKpiEnnzX3lApyCVC7n6zD4_3ab0n4pDG0BbcJPyOUcHmc5hyCHE0Feh23VrYhqB4gLV433A/w400-h300/20220903_182257.jpg" width="400" /></a></div><b><br /> ~ <a href="https://www.amazon.com/Bible-Breakfast-Mornings-Jesus-Feeding-Together/dp/0802419356/" target="_blank"><span style="color: #3d85c6;">Bible & Breakfast: 31 Mornings with Jesus - Feeding Our Bodies and Souls Together</span></a>, written by Asheritah Ciuciu</b><div><br /></div><div>2/3 c. flour</div><div>2/3 c. whole wheat pastry flour</div><div>1/2 c. cocoa powder</div><div>1 t. baking soda</div><div>1/2 t. salt</div><div>1 t. instant coffee (optional)</div><div>3 bananas, mashed</div><div>1/4 c. maple syrup</div><div>1 t. vanilla</div><div>1/3 c. Greek yogurt</div><div>1/3 c. coconut oil, melted</div><div>1 egg, beaten</div><div>1/3 c. mini chocolate chips, plus extra for topping</div><div><br /></div><div>Preheat oven to 375 degrees. Spray 12-cup muffin tin with nonstick spray or line with baking cups.<br /><br />In large bowl, mix both flours, cocoa powder, baking soda, salt, and coffee. Make well in center of mixture and set aside.</div><div><br /></div><div>In small bowl, mix bananas, syrup, vanilla, yogurt, oil, and egg. Pour mixed wet ingredients into dry ingredient well. Stir gently, pulling dry ingredients over wet until barely mixed. Fold in chocolate chips. </div><div><br /></div><div>Divide batter among muffin cups, then top with a few extra chocolate chips.</div><div><br /></div><div>Bake 15-17 minutes or until toothpick inserted in center comes out clean. Remove from muffin tin and cool on wire rack.</div><div><br /></div><div><b><i>Notes: I've only made these with instant coffee and they were tasty. Next time I'll leave the coffee out and see which version I like better. I think I'll also sub almond extract for the vanilla the time after that, just for kicks. </i></b></div><div><i><br /></i></div><div style="text-align: center;"><i>** This post contains affiliate links and I'm grateful when people use them. **</i></div><div><br /></div><div><br /></div>
<div id="amzn-assoc-ad-9e5daa44-745a-4cb0-81d1-cba515ede759"></div><script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=9e5daa44-745a-4cb0-81d1-cba515ede759"></script>Bethanyhttp://www.blogger.com/profile/07226461219764043929noreply@blogger.com0tag:blogger.com,1999:blog-4517542010370875628.post-30975511023736522492022-08-26T10:30:00.001-07:002022-08-26T10:30:22.029-07:00CAKE MIX PANCAKES<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqRkvtBjnlHDpUUCanz1tNrT-25fo3wd05_Zsm2iAtog5Mb2s3KsHEL9pAO1RRQlGxJ0d2nKPAP39H1oGhUz3RGcyTa9CspJs7lKLvoUoOyGH1s5ttpQbQuKCU6lkvwSDa3mqaqwk4C98AHLjYWlTX6Hrj1dIZeysWvGIT48mWQGDvgiB0Vk3NnW0KhQ/s4032/20220826_095251.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqRkvtBjnlHDpUUCanz1tNrT-25fo3wd05_Zsm2iAtog5Mb2s3KsHEL9pAO1RRQlGxJ0d2nKPAP39H1oGhUz3RGcyTa9CspJs7lKLvoUoOyGH1s5ttpQbQuKCU6lkvwSDa3mqaqwk4C98AHLjYWlTX6Hrj1dIZeysWvGIT48mWQGDvgiB0Vk3NnW0KhQ/w400-h300/20220826_095251.jpg" width="400" /></a></div><br /><b>~ <a href="https://www.duncanhines.ca/recipes/specialty-desserts/dh/cake-mix-pancakes/" target="_blank"><span style="color: #3d85c6;">Duncan Hines</span></a></b><br /><br />15.25 oz. box cake mix<br />1 1/3 c. flour<br />2 t. baking powder<br />1/2 t. salt<br />1/3 c. oil<br />3 eggs<br />2 1/2 c. milk <br /><br />In large bowl, combine cake mix, flour, baking powder, and salt. In small bowl, combine oil, eggs, and milk. Add wet ingredients to dry and stir until just combined.<br /><br />Heat non-stick griddle or greased skillet to 275 degrees. Use 1/4 cup of batter per pancake, cooking until bubbles form on top, then flipping over until cooked through. <br /><br />Makes about 16 pancakes.<br /><br /><b><i>Notes: I've only tried this with spice cake mix, but it would be fun to experiment with different flavors and mix-ins.</i></b><div><br /></div><div><br /></div>
<div id="amzn-assoc-ad-f3b3fc74-c9e5-4457-b839-c3991afd4c5b"></div><script async src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=f3b3fc74-c9e5-4457-b839-c3991afd4c5b"></script>Bethanyhttp://www.blogger.com/profile/07226461219764043929noreply@blogger.com0tag:blogger.com,1999:blog-4517542010370875628.post-21048191370636917022022-06-11T06:00:00.000-07:002022-06-12T16:13:54.408-07:00OVEN BAKED BONE-IN PORK CHOPS<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kQbfdYUsIp5yB9ub2yKOazBFIBdtEg2aT_KoOyw9fe2oWyl0WqO8krVs5EpzGipXskyXMb_SozWN88-txL36sXb17A0IccTPt6P3R6dUR6R6_vQNowuj4pfuc-DlC-RFVEAOHuZtQ04qfvM7YGQNl-bTkS0kg2thhovD6iT0MJWQGXNgHdZitkqSmA/s4032/20220610_175658.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kQbfdYUsIp5yB9ub2yKOazBFIBdtEg2aT_KoOyw9fe2oWyl0WqO8krVs5EpzGipXskyXMb_SozWN88-txL36sXb17A0IccTPt6P3R6dUR6R6_vQNowuj4pfuc-DlC-RFVEAOHuZtQ04qfvM7YGQNl-bTkS0kg2thhovD6iT0MJWQGXNgHdZitkqSmA/w400-h300/20220610_175658.jpg" width="400" /></a></p><p><b>~ <a href="https://recipeteacher.com/how-to-make-bone-in-pork-chops-in-oven/" target="_blank"><span style="color: #3d85c6;">Recipe Teacher</span></a></b></p><p>2 bone-in pork chops<br />2 t. brown sugar<br />1 t. paprika<br />1/2 t. salt<br />1/2 t. pepper</p><p>Preheat over to 325 degrees. Mix brown sugar, paprika, salt, and pepper. Rub on both sides of pork chops.</p><p>Line a shallow baking sheet with foil and top with seasoned pork chops. Bake 25 minutes, turning after 15, then broil for 5 minutes. <br /><br /><b><i>Notes: I cook mine without foil on <a href="https://www.pamperedchef.com/pws/dsnowden/shop/Cookware+%26+Bakeware/Oven/Stone+Bar+Pan/100384" target="_blank"><span style="color: #3d85c6;">Pampered Chef's stoneware bar pan</span></a>. </i></b></p><p><br /></p>
<div id="amzn-assoc-ad-95633618-ccd5-4bd6-8ed1-bcfe125a1ea7"></div><script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=95633618-ccd5-4bd6-8ed1-bcfe125a1ea7"></script>Bethanyhttp://www.blogger.com/profile/07226461219764043929noreply@blogger.com0tag:blogger.com,1999:blog-4517542010370875628.post-53202808757945857882022-05-14T06:00:00.005-07:002022-10-12T12:05:12.349-07:00MINI CHERRY ALMOND CHEESECAKES<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTzqpWntnTGnzFS2_cAGBypa3Fh2j1k92aOZcKxGP_2npQF1EtaZENprQ8X6WkYZR3hXeBRuG-RusB8D2zozR34ihw_olSBs1rv1K7dgrN92ydmFsNZJkafIyOfAUR7AvUdNQdzJLXxXtHeW0Vh1qQTgyfr45_u7DZCx-OPRyUoLy_YefjGcBVzfgDqA/s4032/20220514_154943.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTzqpWntnTGnzFS2_cAGBypa3Fh2j1k92aOZcKxGP_2npQF1EtaZENprQ8X6WkYZR3hXeBRuG-RusB8D2zozR34ihw_olSBs1rv1K7dgrN92ydmFsNZJkafIyOfAUR7AvUdNQdzJLXxXtHeW0Vh1qQTgyfr45_u7DZCx-OPRyUoLy_YefjGcBVzfgDqA/w400-h300/20220514_154943.jpg" width="400" /></a></p><p><b>~ adapted from <a href="https://realhousemoms.com/strawberry-cheesecake-bites/" target="_blank"><span style="color: #3d85c6;">Real Housemoms</span></a></b><br /><br />CRUST<br />1 1/2 c. graham cracker crumbs<br />4 T. unsalted butter, melted<br />3 T. sugar<br />1/4 t. cinnamon<br /><br />FILLING<br />32 oz. cream cheese, room temperature<br />1 1/2 c. sugar<br />4 eggs, room temperature<br />1 t. almond extract<br />1/4 t. salt<br /><br />TOPPING<br />18 oz. cherry preserves <br /><br />Preheat oven to 325 degrees and line two standard muffin tins with cupcake liners.</p><p>In small bowl, combine crumbs, butter, sugar, and cinnamon. Divide mixture evenly among liners and press down until firmly packed. Bake 5 minutes; set aside. </p><p>In large bowl, whip cream cheese until fluffy. Slowly add sugar, continuing to mix until smooth. Beat eggs in one at a time, then mix in almond extract and salt. Divide filling equally among crust-filled liners. Tap tins on counter to bring any bubbles to the surface, popping them with a toothpick. Bake 22 minutes. Cool 5 minutes in pan, then transfer to cooling rack until room temperature. </p><p>Divide cherry preserves equally among the little dips on cheesecake tops, about 1 T. per cheesecake. Refrigerate 2-4 hours, then remove liners and serve. </p><p>Makes 24 mini cheesecakes. </p><p><b><i>Notes: The original recipe uses vanilla extract, strawberry preserves (at about half the amount), and a glaze over the top, but I love almond extract, think cherry always pairs well with almond, and felt like the glaze was too much sugar. Click the source link at the top of the recipe for the original version, if that's more your style. </i></b></p><p><b><i><br /></i></b></p>
<div id="amzn-assoc-ad-9e5daa44-745a-4cb0-81d1-cba515ede759"></div><script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=9e5daa44-745a-4cb0-81d1-cba515ede759"></script>Bethanyhttp://www.blogger.com/profile/07226461219764043929noreply@blogger.com1tag:blogger.com,1999:blog-4517542010370875628.post-90579649224925655002022-03-08T06:00:00.001-08:002022-11-21T08:58:25.505-08:00WHOLE30 SHEET PAN FAJITAS<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh0B8F6It8mphKXWvKZJsn8lQrNB0olkrugr0d7h5FF4OoBk9TJAmQKPupAZLJPLqKviD3xwrldBAdebdkvOKV59JTTRkKmSobhmx1kJCJEkmMWlJHmIxfotXztMoj0oErnM3d1JkLmsH5VhiF054ls-zpbscJ2uHGrfgJ5D70QJyxW6UOBhhEW6NoOPg=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEh0B8F6It8mphKXWvKZJsn8lQrNB0olkrugr0d7h5FF4OoBk9TJAmQKPupAZLJPLqKviD3xwrldBAdebdkvOKV59JTTRkKmSobhmx1kJCJEkmMWlJHmIxfotXztMoj0oErnM3d1JkLmsH5VhiF054ls-zpbscJ2uHGrfgJ5D70QJyxW6UOBhhEW6NoOPg=w400-h300" width="400" /></a></div><br /><b> ~ <a href="https://wholefoodfor7.com/whole30-sheet-pan-fajitas/" target="_blank"><span style="color: #3d85c6;">Whole Food for 7</span></a></b><p></p><p>1 1/2 lb. boneless skinless chicken breasts<br />3 bell peppers, any color<br />1 large onion<br />1 T. minced garlic<br />3 T. olive or avocado oil<br />1 1/2 T. chili powder<br />1/2 t. cumin<br />3/4 t. onion powder<br />3/4 t. paprika<br />3/4 t. salt<br />1/4 c. minced cilantro (optional)<br /></p><p>Preheat oven to 400 degrees. Line rimmed baking pan with parchment paper.<br /><br />Slice chicken, bell peppers, and onion into thin, bite-sized pieces, then stir in a mixing bowl with minced garlic and oil. Sprinkle with chili powder, cumin, onion powder, paprika, and salt; toss until evenly coated. </p><p>Spread chicken mixture on prepared pan and bake 20 minutes, or until chicken is no longer pink and veggies are tender. Remove from oven and sprinkle with cilantro before serving.</p><p><b><i>Notes: A tasty way to serve this is over spiralized sweet potatoes sauteed in coconut oil and seasoned with salt, pepper, cumin, and coriander, with <a href="https://fortheloveofgrub.blogspot.com/2017/07/avocado-dressing.html" target="_blank"><span style="color: #3d85c6;">avocado dressing</span></a> as an optional condiment. You can also serve it with a pot of rice or just as is. Be sure to click the Whole Food for 7 source link under the picture to get more recipes that would pair well with this dish. I skip the parchment paper and use <a href="https://www.pamperedchef.com/pws/dsnowden/shop/Cookware+%26+Bakeware/Stoneware?q=%3Atop-rated%3Acategory%3A115000%3AsubCategory%3A115010&N=115010&searchText=&itemType=TPCProduct&browseCategories=true&Ns=top-rated&categoryBanner=&categoryType=Product" target="_blank"><span style="color: #3d85c6;">Pampered Chef's stoneware</span></a> instead. </i></b></p><p><b><i><br /></i></b></p>
<div id="amzn-assoc-ad-3570f22e-23e7-4ce1-b2ac-e489444ef734"></div><script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=3570f22e-23e7-4ce1-b2ac-e489444ef734"></script>Bethanyhttp://www.blogger.com/profile/07226461219764043929noreply@blogger.com0tag:blogger.com,1999:blog-4517542010370875628.post-7035754997906832362022-02-28T06:00:00.001-08:002022-02-28T06:00:00.198-08:00SPEEDY FOUR INGREDIENT CHEESECAKE<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiSugGyqvFSkqa9ZwBVRUgSnYc1eRGsvnrheSIGQbQBBwZ3FcuTfvCwY0qVnmQVpnlEG5O7D7EuAwPuKhy4xI7ygY_4Avvenbwgh6gSc7O8ANJi7Yt6Y--tr-dzb7xlx2k0VDb_RTPlmi90RM0rSMKuiIUa6JFOGw1fV1nfnr6K4Lcs7HfiBoc3F2ExeQ=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEiSugGyqvFSkqa9ZwBVRUgSnYc1eRGsvnrheSIGQbQBBwZ3FcuTfvCwY0qVnmQVpnlEG5O7D7EuAwPuKhy4xI7ygY_4Avvenbwgh6gSc7O8ANJi7Yt6Y--tr-dzb7xlx2k0VDb_RTPlmi90RM0rSMKuiIUa6JFOGw1fV1nfnr6K4Lcs7HfiBoc3F2ExeQ=w400-h300" width="400" /></a></div><br /><p><b>~ <a href="https://www.thespruceeats.com/fastest-cheesecake-480078" target="_blank"><span style="color: #3d85c6;">The Spruce Eats</span></a></b></p><p>CRUST<br />2 c. graham cracker crumbs<br />1/2 c. unsalted butter, melted<br />1/3 c. sugar</p><p>FILLING<br />11 oz. full-fat cream cheese, softened<br />14 oz. can sweetened condensed milk<br />1/3 c. freshly squeezed lemon juice (not bottled)</p><p>In large bowl, combine graham cracker crumbs, butter, and sugar. Press mixture firmly against bottom and sides of 9-inch deep dish pie pan. Chill in fridge for one hour before filling. </p><p>In medium bowl, beat cream cheese until smooth and light. Gradually add half the sweetened condensed milk, continuing to beat as you pour. Mix in lemon juice, then add remaining milk and beat until smooth. Pour into chilled crust, then return to fridge to chill for one hour before serving.</p><p><i><b>Notes: The crust is simple to make, but you can use a store-bought 9-inch graham cracker crust to save time. The topping in the picture is huckleberry lemon curd from <a href="https://www.oregonjam.com/" target="_blank"><span style="color: #3d85c6;">Misty Meadows</span></a>. Be sure to click the link back to The Spruce Eats at the top of the page for some tips and variations.<br /><br /></b></i></p><br /><div id="amzn-assoc-ad-7576a01a-7b93-48b1-b8c5-49bfde02d527"></div><script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=7576a01a-7b93-48b1-b8c5-49bfde02d527"></script>Bethanyhttp://www.blogger.com/profile/07226461219764043929noreply@blogger.com0tag:blogger.com,1999:blog-4517542010370875628.post-31109405607178418852022-02-25T13:35:00.004-08:002022-02-25T13:35:52.439-08:00VEGGIE & FETA GREEN SALAD<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh4xExpWnoWl6t3jXy1uDneayCKpixognjKluWbpDoZM8ouLw18Qz76nZj7FX742UxCLgdRFFykIRyichzZ0ARLxK-30MuRGesMvJT5nVlhf7xcE9Fk8yXLPsdR0GUCRWwAqqVAQXNT6_mmdBcvaX_XhUPWaz7eTi6I5qfhDePGKBk1HJGKKq4elm1DKA=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEh4xExpWnoWl6t3jXy1uDneayCKpixognjKluWbpDoZM8ouLw18Qz76nZj7FX742UxCLgdRFFykIRyichzZ0ARLxK-30MuRGesMvJT5nVlhf7xcE9Fk8yXLPsdR0GUCRWwAqqVAQXNT6_mmdBcvaX_XhUPWaz7eTi6I5qfhDePGKBk1HJGKKq4elm1DKA=w400-h300" width="400" /></a></div><br /><p></p><div><b>~ Bethany Weathersby</b></div><div><br /></div><div>spinach, torn</div><div>romaine lettuce, chopped</div><div>orange bell peppers, chopped</div><div>frozen corn, thawed</div><div>pea pods, sliced</div><div>feta crumbled</div><div><br /></div><div>Fill serving dish with spinach and lettuce, then top with remaining ingredients. </div><div><br /></div><div><br /></div>
<div id="amzn-assoc-ad-31cb36bf-505c-46a9-b40f-df15d5e6dc50"></div><script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=31cb36bf-505c-46a9-b40f-df15d5e6dc50"></script>Bethanyhttp://www.blogger.com/profile/07226461219764043929noreply@blogger.com0tag:blogger.com,1999:blog-4517542010370875628.post-49379365712018524532022-01-04T06:00:00.002-08:002022-02-25T13:32:38.035-08:00GOUDA, BACON, & CUCUMBER GREEN SALAD<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj8hbHjUZrneJbWHEBINkk5kmSvOwTTVb6QlB5Nh_LgpJjiaS_OBc2umgQ3GmDifIhjggXCcaDz9rvP1gnVGubBSc6ck41ApyIkI3p0nDPTwQZghzXc8v1c3GmamFUsrls4zLWdEe4KB_wfJijZt0iNjjrNK_EW0NXYiX1IjJ3J6xZcmgJ6h8Q_-fLTlg=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEj8hbHjUZrneJbWHEBINkk5kmSvOwTTVb6QlB5Nh_LgpJjiaS_OBc2umgQ3GmDifIhjggXCcaDz9rvP1gnVGubBSc6ck41ApyIkI3p0nDPTwQZghzXc8v1c3GmamFUsrls4zLWdEe4KB_wfJijZt0iNjjrNK_EW0NXYiX1IjJ3J6xZcmgJ6h8Q_-fLTlg=w400-h300" width="400" /></a></div><br /><b> ~ Bethany Weathersby</b><p></p><p>spinach<br />gouda (sliced, cubed, or grated)<br />bacon, crumbled<br />cucumbers, chopped<br /><br />Fill serving dish with spinach, then top with remaining ingredients. </p><p><br /></p>
<div id="amzn-assoc-ad-3416cc98-c1e1-486b-82fe-6f860eaa97d7"></div><script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=3416cc98-c1e1-486b-82fe-6f860eaa97d7"></script>Bethanyhttp://www.blogger.com/profile/07226461219764043929noreply@blogger.com0tag:blogger.com,1999:blog-4517542010370875628.post-88578475525313937982021-10-22T06:00:00.003-07:002024-02-02T10:00:29.313-08:00GREEK YOGURT BLUEBERRY MUFFINS<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqB-YnBJkGzYS4SoGhTIQYjEDY4fp7qcuGyTVnvocS-z9pp1jpejuKHyYq0jFnzwWY0Sxeg8OyCXB73Ek3-bIFtOd41pSEmY7yNIxTrxlfaFP9jANzRjKNDHiUA8NJ43IiqTBFPU6rqMI/s2048/20211021_104733.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqB-YnBJkGzYS4SoGhTIQYjEDY4fp7qcuGyTVnvocS-z9pp1jpejuKHyYq0jFnzwWY0Sxeg8OyCXB73Ek3-bIFtOd41pSEmY7yNIxTrxlfaFP9jANzRjKNDHiUA8NJ43IiqTBFPU6rqMI/w400-h300/20211021_104733.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><b> ~ <a href="https://www.midgetmomma.com/greek-yogurt-blueberry-muffins/" target="_blank"><span style="color: #3d85c6;">Midget Momma</span></a></b><p></p><div>2 eggs</div><div>1 c. sugar</div><div>4 T. unsalted butter, melted</div><div>1 1/4 c. Greek yogurt</div><div><div>2 c. flour</div><div>1 T. baking powder </div><div>1/2 t. salt</div></div><div>1 1/2 c. blueberries, fresh or frozen</div><div><br /></div><div>Preheat oven to 350 degrees and grease muffin tin or fill with liners.</div><div><br /></div><div>In medium bowl, whisk eggs until light yellow, about 20 seconds. Stir in sugar until thoroughly combined. Slowly add melted butter, stirring as you pour it in. Add half of yogurt, whisking until just combined, then do the same with the second half. </div><div><br /></div><div>In another medium bowl, whish flour, baking powder, and salt together. Add blueberries to mixture and toss gently just to combine. Fold yogurt mixture into dry ingredients with a rubber spatula until dough forms and blueberries are evenly distributed. </div><div><br /></div><div>Fill prepared muffin cups about 2/3 full and bake 25-30 minutes, or until lightly browned and toothpick inserted in center comes out clean. Leave in pan for 5 minutes before transferring to cooling rack. </div><div><br /></div><div>Makes about 24 muffins. </div><div><br /></div><div><i><b>Notes: I've only made these with frozen blueberries and they turn out great. </b></i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Bethanyhttp://www.blogger.com/profile/07226461219764043929noreply@blogger.com0tag:blogger.com,1999:blog-4517542010370875628.post-45000713565378740822021-10-06T16:09:00.000-07:002021-10-06T16:09:07.059-07:00CHEWY CHOCOLATE GINGER MOLASSES COOKIES<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF4nPoZJWG6VEs4MiQAvMhtgyYZfiLTUs-20xaMQxYboPL1BK1VOJuJGTF1ArWulFHLFIHrnKNxrd0AaAooTS8bcBSquVjB-4UEalC5D61kVNnwexq-XKf8jDaiYNVQIx-Nt7-5hnPFtH9/s2048/20211006_154745.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF4nPoZJWG6VEs4MiQAvMhtgyYZfiLTUs-20xaMQxYboPL1BK1VOJuJGTF1ArWulFHLFIHrnKNxrd0AaAooTS8bcBSquVjB-4UEalC5D61kVNnwexq-XKf8jDaiYNVQIx-Nt7-5hnPFtH9/w400-h300/20211006_154745.jpg" width="400" /></a></div><br /><b> ~ Costco Connection - October 2021</b><p></p><p>3/4 c. butter, melted<br />1/3 c. sugar, plus extra for rolling<br />1/3 c. dark brown sugar, packed<br />1/3 c. molasses<br />1 1/2 T. grated fresh ginger<br />1 egg<br />1 t. vanilla<br />1 1/2 c. flour<br />1/2 c. cocoa powder<br />1 t. baking soda <br />1 t. cinnamon<br />1 t. ground ginger<br />1/2 t. salt<br />1 c. chocolate chips and/or chopped nuts<br /><br />Stir butter, sugar, brown sugar, and molasses in large bowl. Whisk in fresh ginger, egg, and vanilla. Mix in the dry ingredients until combined. Stir in chocolate chips and/or nuts. Chill for at least two hours.<br /><br />Preheat oven to 350 degrees. Grease two baking sheets or line with parchment paper. Scoop one tablespoon of dough, shape into a ball, and roll in extra sugar until coated. Place sugar-coated balls 2 inches apart on baking sheet. </p><p>Bake 10-12 minutes, or until tops have cracked and sides are set when gently pressed. Cool on baking sheet for 10 minutes before transferring to cooling rack. <br /><br />Makes about 30 cookies. </p><p><b><i>Notes: I use <a href="https://www.pamperedchef.com/pws/dsnowden/shop/Kitchen+Tools/Baking+Accessories/Small+Scoop/2530" target="_blank"><span style="color: #3d85c6;">Pampered Chef's small scoop</span></a>, which is about 1 tablespoon, and get about 50 cookies, which I bake on a silicone baking mat instead of greasing the sheets or using parchment paper. I add chocolate chips, but no nuts.</i></b></p><p><br /></p>
<div id="amzn-assoc-ad-8e9dc9df-40f2-4ee0-9292-afb93d9fd9ba"></div><script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=8e9dc9df-40f2-4ee0-9292-afb93d9fd9ba"></script>Bethanyhttp://www.blogger.com/profile/07226461219764043929noreply@blogger.com0tag:blogger.com,1999:blog-4517542010370875628.post-69946763554590595542021-08-25T14:57:00.006-07:002022-11-12T19:43:11.076-08:00SPICED BRAN MUFFINS<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Kr6-R_D_DfAyg8zNK-ZGH8qm4cgYNEcDqUWADR7EcPr9j4cbWbwUPyBfey4YvQaU0BGP5Xa3FEdd7KTvyCvC3svs61Af0pPzc37iQR-7QqaICa3FIpopOzz0XbbnNRXDsMaxv1tNpy3E/s2048/20210825_082108.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Kr6-R_D_DfAyg8zNK-ZGH8qm4cgYNEcDqUWADR7EcPr9j4cbWbwUPyBfey4YvQaU0BGP5Xa3FEdd7KTvyCvC3svs61Af0pPzc37iQR-7QqaICa3FIpopOzz0XbbnNRXDsMaxv1tNpy3E/w400-h300/20210825_082108.jpg" width="400" /></a></div><br /><b> ~ modified from <span style="color: #3d85c6;"><a href="https://www.amazon.com/Kitchen-Rosie-Oprahs-Favorite-Recipes/dp/0375712135" target="_blank">In the Kitchen with Rosie: Oprah's Favorite Recipes</a></span>, written by Rosie Daley</b><br /><br />1/2 c. molasses<br />2 T. honey<br />2 large egg whites<div>1/4 c. plain yogurt<br />1/4 c. milk<br /><div>1 c. whole wheat flour</div><div>1/2 c. wheat bran</div><div>1 t. ground ginger</div><div>1 1/2 t. baking powder</div><div>1 t. ground cloves<br />1/4 c. pepitas<br />1/4 c. dried cranberries</div><div><br /></div><div>Preheat oven to 350 degrees and spray muffin tin. </div><div><br /></div><div>Warm molasses and honey in small pot over low heat until it starts to steam. Remove from heat and set aside to cool. <br /><br /></div><div>In a large bowl, whisk egg whites, yogurt, and milk together. Whisk in molasses and honey mixture. Stir in flour, bran, ginger, baking powder, and cloves. Fold in pepitas and cranberries. </div><div><br /></div><div>Fill greased muffin cups about 2/3 full and bake 15-20 minutes or until toothpick inserted in center comes out clean. Serve warm.<br /><br />Makes 12 muffins.</div></div><div><br /></div><div><b><i>Notes: The original recipe specifies fat content of dairy products, which I don't worry about, uses what tastes to me like way too much ginger, and calls for chopped walnuts and golden raisins, but pepitas and dried cranberries are more my style. Click the source link under the photo to try the original recipe.</i></b></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: center;"><i><br /></i></div>
<div id="amzn-assoc-ad-31cb36bf-505c-46a9-b40f-df15d5e6dc50"></div><script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=31cb36bf-505c-46a9-b40f-df15d5e6dc50"></script>Bethanyhttp://www.blogger.com/profile/07226461219764043929noreply@blogger.com0tag:blogger.com,1999:blog-4517542010370875628.post-65432612165182692452021-08-17T06:00:00.004-07:002021-08-27T09:29:45.144-07:00GRILLED CHICKEN BREASTS & PEACHES WITH SPICY PEACH GLAZE<p style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbW9kJGM8fqspk-DGTQ4-WWcliBXohlijPsee9fkBVWl8bMWF2sJlbpOoNvxq5ST40leifxd-ec6iz03XqI1Nv7lbsUlI0fXsDcTaVR-69qeTQYX6SF5dU6k69LZ1WahRnPa2L1VbsmJ5/s2048/20210816_180856.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbW9kJGM8fqspk-DGTQ4-WWcliBXohlijPsee9fkBVWl8bMWF2sJlbpOoNvxq5ST40leifxd-ec6iz03XqI1Nv7lbsUlI0fXsDcTaVR-69qeTQYX6SF5dU6k69LZ1WahRnPa2L1VbsmJ5/w400-h300/20210816_180856.jpg" width="400" /></a></p><p style="text-align: left;"><b>~</b> <a href="https://www.foodnetwork.com/recipes/bobby-flay/grilled-chicken-breasts-with-spicy-peach-glaze-recipe-1922684" target="_blank"><span style="color: #3d85c6;"><b>Food Network</b></span></a><br /><br />2 c. peach preserves or jam<br />3 T. olive oil, plus more for brushing<br />2 T. soy sauce<br />1 T. Dijon mustard<br />1 T. finely chopped garlic<br />1 small jalapeno, finely chopped<br />salt & pepper, to taste<br />8 frenched chicken breasts<br />4 peaches, halved and pitted </p><p style="text-align: left;">In a small bowl, mix preserves, oil, soy sauce, mustard, garlic, and jalapeno. Season with salt and pepper. Set aside 1/2 cup of glaze.</p><p style="text-align: left;">Preheat grill. Brush chicken with oil and seas with salt and pepper. Place skin side down and cook 6-7 minutes or until golden brown. Flip over and cook 5-6 minutes more. Brush both sides with peach glaze, then grill another 4-5 minutes or until cooked through.</p><p style="text-align: left;">Place peach halves cut side down on grill and cook 2 minutes. Flip to rounded side and brush tops with reserved glaze. Grill until soft, about 3-4 minutes. </p><p style="text-align: left;"><b><i>Notes: I use boneless skinless chicken breasts because I don't want to buy four whole chickens just to use the breasts. Although the recipe doesn't say to, I set out leftover glaze as a condiment for people to put on their own servings. If you want the peach theme to continue beyond peach glazed chicken and grilled peaches from this recipe, make some <a href="https://fortheloveofgrub.blogspot.com/2014/08/blackberry-peach-cobbler.html" target="_blank"><span style="color: #3d85c6;">blackberry peach cobbler</span></a> or <a href="https://fortheloveofgrub.blogspot.com/2015/09/coconut-peach-cobbler.html" target="_blank"><span style="color: #3d85c6;">coconut peach cobbler</span></a> for dessert. </i></b></p><p style="text-align: left;"><b><i><br /></i></b></p><p></p>
<div id="amzn-assoc-ad-3570f22e-23e7-4ce1-b2ac-e489444ef734"></div><script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=3570f22e-23e7-4ce1-b2ac-e489444ef734"></script>Bethanyhttp://www.blogger.com/profile/07226461219764043929noreply@blogger.com0tag:blogger.com,1999:blog-4517542010370875628.post-71635908459691875642021-07-05T18:39:00.005-07:002021-07-05T18:43:39.491-07:00SMOKED PORK CHOPS<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXJ8kpol96gGjTd5TdHQbDSGZk3SMd88Z8jY8PTY_RJrpcBBGmDhBzX5RAQciWfgUJsGNB66nmLcn4oMyPUEmnhqgBqsCkyp__VS2kx_PAQ7nM0RYz2hjY3AWhTgovFrjuLJl9kkaWhm92/s2048/20210705_170034.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXJ8kpol96gGjTd5TdHQbDSGZk3SMd88Z8jY8PTY_RJrpcBBGmDhBzX5RAQciWfgUJsGNB66nmLcn4oMyPUEmnhqgBqsCkyp__VS2kx_PAQ7nM0RYz2hjY3AWhTgovFrjuLJl9kkaWhm92/w400-h300/20210705_170034.jpg" width="400" /></a></div><br /><div><b>~ Costco Connection - June 2021</b></div><div><br /></div><div>2 T. garlic powder</div><div>2 T. paprika</div><div>1 T. brown sugar, packed</div><div>1/2 T. chili powder</div><div>1/2 T. salt</div><div>1/2 t. ground mustard</div><div>1/2 t. Old Bay seasoning</div><div>1/2 t. onion powder</div><div>1/2 t. pepper</div><div>6 pork chops (total of 3.3 lb), about 1 inch thick</div><div><br /></div><div>In a small bowl, stir brown sugar and all seasonings together until smooth. Coat all sides of pork chops with seasoning blend. Place in non-metal dish, covered with plastic wrap, and refrigerate 2-3 hours.</div><div><br /></div><div>Start smoker with your favorite wood and raise heat to about 225 degrees. Cook pork chops until internal temperature in thickest part is 145 degrees, about 50-60 minutes.</div><div><br /></div><div><b><i>Notes: The recipe doesn't specify boneless or bone-in, so I used bone-in and will try boneless next time to see how it compares.</i></b> </div><div><br /></div><div><br /></div>
<div id="amzn-assoc-ad-95633618-ccd5-4bd6-8ed1-bcfe125a1ea7"></div><script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=95633618-ccd5-4bd6-8ed1-bcfe125a1ea7"></script>Bethanyhttp://www.blogger.com/profile/07226461219764043929noreply@blogger.com0tag:blogger.com,1999:blog-4517542010370875628.post-17764273797806417452021-05-12T14:52:00.001-07:002021-05-12T14:53:11.024-07:00LEMON CHERRY CAKE<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg72Wo-yKjvCJs7m-NQePWa8UnLVq5UFKYcG09DWzVpc7xWHayYDj2baLgFTkOhyR_eAmmUo83HLmRImeUMlSEyiB66HkkVXqH0bDu5yWaXvYQss_DgJ64oLyu2hyphenhyphenJADv7r4yB7d9S-cYRE/s4032/20210506_095123.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg72Wo-yKjvCJs7m-NQePWa8UnLVq5UFKYcG09DWzVpc7xWHayYDj2baLgFTkOhyR_eAmmUo83HLmRImeUMlSEyiB66HkkVXqH0bDu5yWaXvYQss_DgJ64oLyu2hyphenhyphenJADv7r4yB7d9S-cYRE/w400-h300/20210506_095123.jpg" width="400" /></a></div><br /><b> ~ Bethany Weathersby</b><p></p><p>1 box lemon cake mix <br />21 oz. can cherry pie filling<br />3 eggs</p><p>Preheat oven to 350 degrees and grease the bottom of a 9x13-inch pan.</p><p>In mixing bowl, thoroughly combine all ingredients. Spread evenly in pan and bake 30-35 minutes or until toothpick inserted in center comes out clean. </p><p><b><i>Notes: This was a spontaneous creation inspired by the <a href="https://fortheloveofgrub.blogspot.com/2008/08/apple-cinnamon-cake.html" target="_blank"><span style="color: #3d85c6;">apple cinnamon cake</span></a> we make from a boxed mix. Super easy and delicious! We're going to try the cherry pie filling with both vanilla and chocolate cake mixes later. </i></b></p><p><b><i><br /></i></b></p>
<div id="amzn-assoc-ad-da32acb2-1b36-4b85-babb-a19a7cfddbb5"></div><script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=da32acb2-1b36-4b85-babb-a19a7cfddbb5"></script>Bethanyhttp://www.blogger.com/profile/07226461219764043929noreply@blogger.com0tag:blogger.com,1999:blog-4517542010370875628.post-43301903347735736252021-04-21T17:09:00.002-07:002021-04-21T17:09:31.438-07:00CHICKEN, RICE, & SPINACH CASSEROLE<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs0baJY5O9LUm43AxB3G_8KDjCzusx7FrZpT0q6bNPC2ViDpi8g5f0LLwhmUwJIZo9AjXm_zUScQCGI3x-75cLPAJ0sN46_ZByV3z-dFp6Pnr4P1XdV-1lHIx6u5D7GdxyzK_nE2TCxfho/s2048/20210421_163228.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs0baJY5O9LUm43AxB3G_8KDjCzusx7FrZpT0q6bNPC2ViDpi8g5f0LLwhmUwJIZo9AjXm_zUScQCGI3x-75cLPAJ0sN46_ZByV3z-dFp6Pnr4P1XdV-1lHIx6u5D7GdxyzK_nE2TCxfho/w400-h300/20210421_163228.jpg" width="400" /></a></div><br /><b> ~ Bethany Weathersby</b><p></p><div>6 c. cooked brown rice</div><div>2 lb. chicken, cooked and shredded </div><div>16 c. fresh spinach, roughly chopped</div><div>12 oz. grated pepperjack cheese, divided</div><div>1/2 t. cayenne</div><div><br /></div><div>Preheat oven to 350 degrees. In large mixing bowl, combine rice, chicken, spinach, two cups cheese, and cayenne. Pour into 9x13-inch pan, then sprinkle with remaining cup cheese. Bake 30 minutes. </div><div><br /></div><div><b><i>Notes: This concoction came from a combination of leftover shredded chicken thighs, spinach that needed to be used up, and a few staples. Quantities of chicken, spinach, and cayenne are estimates because it didn't occur to me to measure before I mixed everything up.</i></b></div><div><br /></div><div><br /></div>
<div id="amzn-assoc-ad-da32acb2-1b36-4b85-babb-a19a7cfddbb5"></div><script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=da32acb2-1b36-4b85-babb-a19a7cfddbb5"></script>Bethanyhttp://www.blogger.com/profile/07226461219764043929noreply@blogger.com0tag:blogger.com,1999:blog-4517542010370875628.post-9660860401218124642021-02-15T06:00:00.006-08:002021-02-15T06:00:05.856-08:00BAKED FENNEL WITH RED PEPPER FLAKES & PARMESAN CHEESE<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_12-yzxugF2dwteWXsuPEkYjlNWeGyaOLSGvePsBjsDNDGBXoa1xXTOadGw3ibto4wP43Huej-saKwyjMGf2YDLck7j12_g2epnyNJPtAFlwF0aHfPWRXEzUrTaMZXKg-XOeKYM-xrcNs/s2048/20210210_120604.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_12-yzxugF2dwteWXsuPEkYjlNWeGyaOLSGvePsBjsDNDGBXoa1xXTOadGw3ibto4wP43Huej-saKwyjMGf2YDLck7j12_g2epnyNJPtAFlwF0aHfPWRXEzUrTaMZXKg-XOeKYM-xrcNs/w400-h300/20210210_120604.jpg" width="400" /></a></div><br /><b> ~ <a href="https://www.amazon.com/gp/product/1784726095/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=tloch-20&creative=9325&linkCode=as2&creativeASIN=1784726095&linkId=27839933f3942f9f42ea8253f03b110d" target="_blank"><span style="color: #3d85c6;">From the Oven to the Table: Simple Dishes That Look After Themselves</span></a>, written by Diana Henry</b><p></p><div>4 fennel bulbs</div><div>3 T. olive oil</div><div>2 garlic cloves, finely grated</div><div>1 T. fennel seeds, coarsely crushed</div><div>1 T. red pepper flakes</div><div>salt and pepper, to taste</div><div>1/2 c. finely grated parmesan</div><div><br /></div><div>Preheat oven to 450 degrees. Trim the tops of the fennel bulbs, then slice in half and remove any thick or discolored leaves. Keeping the base of each wedge intact, slice each half into 3/4-1 inch thick wedges. Transfer to bowl and mix with oil, garlic, fennel seeds, red pepper flakes, salt, pepper, and any remaining little fronds. Put into baking dish and cover with foil.</div><div><br /></div><div>Bake 20 minutes or until bottoms are pale gold. Remove foil, sprinkle with parmesan, and return to oven for 10-15 minutes or until tender when pierced with knife and top is golden. </div><div><br /></div><div><b><i>Notes: This is pretty spicy made as directed, so cut back on the red pepper if you prefer things toned down a bit.</i></b> </div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>
<div id="amzn-assoc-ad-31cb36bf-505c-46a9-b40f-df15d5e6dc50"></div><script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=31cb36bf-505c-46a9-b40f-df15d5e6dc50"></script>Bethanyhttp://www.blogger.com/profile/07226461219764043929noreply@blogger.com0tag:blogger.com,1999:blog-4517542010370875628.post-59320641498485150582021-02-08T06:00:00.003-08:002021-02-08T06:00:02.580-08:00SLOW-BAKED COUNTRY-STYLE PORK RIBS<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvK5IEo61AsZqcq8UsCsG2oW0E7xUwEi_cMbc0PUqoTICntz1KaEWp6uw-7ErzsBkUWxQJj_Cs5BVQShoV4QM39Mm5O4Ey1fnjQQFvyNV-n1-r5a12TkE62LTN2hQ1qInSCUm-6egNC86k/s2048/20210205_123115.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvK5IEo61AsZqcq8UsCsG2oW0E7xUwEi_cMbc0PUqoTICntz1KaEWp6uw-7ErzsBkUWxQJj_Cs5BVQShoV4QM39Mm5O4Ey1fnjQQFvyNV-n1-r5a12TkE62LTN2hQ1qInSCUm-6egNC86k/w400-h300/20210205_123115.jpg" width="400" /></a></div><br /><b> ~ <a href="https://bakingmischief.com/country-style-pork-ribs/" target="_blank"><span style="color: #3d85c6;">Baking Mischief</span></a></b><p></p><div>country style pork ribs</div><div>salt and pepper, to taste</div><div>barbecue sauce</div><div><br /></div><div>Preheat oven to 300 degrees. Sprinkle both sides of ribs with salt and pepper, then place in a single layer in baking pan with fatty side up. Cover pan with foil and bake for two hours.</div><div><br /></div><div>Remove foil and check to see if meat is becoming tender. If not, replace foil and put back in oven for another 15-30 minutes. If so, transfer meat to a plate and drain liquid from pan. Place meat back in pan and brush with a thick layer of barbecue sauce. </div><div><br /></div><div>Adjust oven to 275 degrees and bake uncovered ribs for one hour (less time if your ribs are small or were already quite tender after two hours). Remove when you can pull meat apart with a fork. Brush with another coat of barbecue sauce and let rest for five minutes before serving. </div><div><br /></div><div><b><i>Notes: So easy and makes my rib-loving family happy.</i></b></div><div><br /></div><div><br /></div>
<div id="amzn-assoc-ad-31cb36bf-505c-46a9-b40f-df15d5e6dc50"></div><script async="" src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US&adInstanceId=31cb36bf-505c-46a9-b40f-df15d5e6dc50"></script>Bethanyhttp://www.blogger.com/profile/07226461219764043929noreply@blogger.com0