Monday, April 30, 2012

April Foodie Penpal Reveal Day

The Lean Green Bean

Here it is the last day of April already, and time to reveal what I received in my Foodie Penpal package this month.  This exchange is hosted by Lindsay at the Lean Green Bean.  This month she even alphabetized all the names.  What a job that must have been.  There are now over 600 with exchanges in Canada and the UK.  Thanks Lindsay for all your hard work for us.

My package came from Lizzie at The Weekday Vegan.  It is always like Christmas to me when I unpack my box.  These are the wonderful and delicious things I found.

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First there was a can of  Butter Toffee Peanuts.  I love these but rarely buy them, so these were a real treat.  Oh how I enjoyed them.

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This little mix sounds so good, but we are not beer drinkers, and I keep forgetting to buy beer so I can make this up.  I do love small batch mixes from specialty mills like this.

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This one I did get made up.  Love scones and jam.  Wonderful, wonderful.

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I had to giggle when I saw the package of tea.  I sent tea to my penpal, too, not the same brand or flavor, however.  I drink tea a lot but had never tried this one.  Very good.  Notice the personalized note card with Lizzie’s name on it.  How cute.

Thanks, Lizzie, for sending such a great package.  You picked very well for me.

My package went to Rachel at My Naturally Frugal Family.  Hop on over to her blog to see what I sent.

If you have been missing all the fun and want to join in.  Here is all the info straight from Lindsay.

-On the 5th of every month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions.
-You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal!
-The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe…use your imagination!
-You are responsible for figuring out the best way to ship your items depending on their size and how fragile they are. (Don’t forget about flat rate boxes!)
-Foodie Penpals is open to blog readers as well as bloggers. If you’re a reader and you get paired with a blogger, you are to write a short guest post for your penpal to post on their blog about what you received. If two readers are paired together, neither needs to worry about writing a post for that month.
-Foodie Penpals is open to US & Canadian residents. Please note, Canadian Residents will be paired with other Canadians only. We've determined things might get too slow and backed up if we're trying to send foods through customs across the border from US to Canada and vice versa.
If you’re interested in participating for May, please CLICK HERE to fill out the participation form and read the terms and conditions.
You must submit your information by May 4th as pairings will be emailed on May 5th!
*If you're from somewhere besides the US, Canada or Europe and want to participate, send me an email and I'll see if we get enough interest this month!

I am linking to Foodie Penpal Reveal Day

Saturday, April 28, 2012

Streusel Banana Nut Bars

I liked the streusel topping that I used in the P B and J Streusel Bars that I posted last week so much, that I decided to use it with another bar cookie.  Since bananas were the Ingredient Spotlight over at Eat at Home this week, I also had bananas on my mind.  I decided to top a favorite banana bar recipe with the streusel topping.  I am glad to say that this worked very well.  The topping added a nice crunchy contrast to the smoothness of the bars.

The banana bar recipe has been in my files forever, and I don’t know where I got it.  It is very good and makes a large amount.  I have used walnuts, pecans and almonds in these, generally using whatever nut I had on hand.

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Streusel Banana Nut Bars
1 c. sugar
1 c. vegetable oil
1 c. mashed very ripe banana (2 to 3 medium)
4 eggs, beaten
1 t. vanilla
2 c. flour
1 t. salt
1 1/2 t. baking powder
1/2 c. chopped toasted nuts
1/2 c. brown sugar
1/2 c. flour
1/2 c. quick-cooking rolled oats
1 c. butter, chilled

In a large mixing bowl combine sugar and vegetable oil.  Mix well.  Add mashed bananas and beat until smooth.  Add eggs and vanilla and beat well.  Combine flour, salt and baking powder.  Add to banana mixture and mix until smooth.  Stir in chopped nuts.  Pour into a greased and floured 10x15-inch baking pan.  In a medium bowl, combine brown sugar, flour and oats.  Cut in butter until particles are the size of small peas.   Sprinkle mixture evenly over batter.  Bake at 350 degrees for 25 to 30 minutes.  Cool.  Cut into bars and enjoy.  Makes about 45 bars.



Friday, April 27, 2012

Friday Finds

Last week I shared links for one of my favorite spring foods-asparagus.  My favorite spring fruit is, of course, strawberries.  I love them served simply with a little sugar and cream, and I love them fancied up as part of a dessert recipe.  Here are some luscious sounding strawberry recipes I found this week.

Weelicious

This is a recipe that uses just strawberries, lemon juice, and agave nectar or honey.  This should make this a very "strawberry" tasting preserve.  I am very anxious to give these a try.  This is a small batch recipe so that you can used up the preserves before they spoil.  I would love these on pancakes or waffles.

Kalyn's Kitchen

This is a simple dish with a fancy name.  Strawberries, sour cream and brown sugar or Brown Sugar Splenda.  Use no or low-fat sour cream, and you have a low cal dessert.

You all know that I like bar cookies.  Here are two that combine strawberries with either lemon or rhubarb, both things that go well with the berries.

Nook and Pantry

White on Rice Couple

Strawberries are great in muffins.  Here are two new recipes I want to try very soon.

Jane's Sweets & Baking Journal

Two Peas and Their Pod

My very favorite spring dessert made with strawberries is fresh strawberry pie.  I loved the fresh strawberry pie that I used to be able to get at Bob's Big Boy restaurant.  Here is a simple one that could be made with Splenda.

Thrice The Spice

Perhaps one of these will go on your menu the next time that you buy strawberries.

Several of the blogs listed today are "new to me" ones, and I will be going back to check them out soon.

As always the photos were taken by and are the property of the owners of the respective blogs represented.

I am linking up with Friday Favorite Finds at Finding Joy in My Kitchen.  Hop on over  to see what other bloggers have found in their travels around the web this week.


Wednesday, April 25, 2012

Ingredient Spotlight-Peanut Butter Banana Oatmeal

Happy Wednesday  and welcome to my new followers.  I see I have 99 today.  I feel a little give-away coming on when I reach 100.  Thanks to all who take the time out of their busy lives to read this blog.  I know that posting has been a little erratic lately, and I appreciate you stopping by.

Today's Ingredient Spotlight over at Eat at Home is bananas.  A banana is a wonderful, versatile fruit that comes in its own carrying case.  Such a wonder of nature.  For me personally a banana should be barely yellow.  I do not care to eat them after they have many brown spots.  I do love to put the riper ones in cookies, breads, and cakes, however.

Today I am sharing a recipe that is a nice change-up for regular breakfast oatmeal.  If you like peanut butter and bananas, this should be "right down your alley."  This is almost not a real recipe, and I found the idea at Taste of Home.  I like the crunch of the peanuts contrasted with the smoothness of the oatmeal and bananas in this, so use extra-crunchy peanut butter.  Of course, creamy peanut butter can be used instead.  All water or all milk can be used instead of the combination.  I use the combination and usually end up adding just a little milk when I eat the oatmeal.  I find that the less milk I need to add when serving, the hotter the oatmeal stays while I eat it.


Peanut Butter Banana Oatmeal
adapted from Taste of Home

1 1/2 c. water
1 1/2 c. milk
1/4 t. salt
1 1/2 c. quick-cooking rolled oats
1/2 t. vanilla
2 T. peanut butter, crunchy or creamy
4 t. sugar or to taste
2 fairly firm bananas, sliced

Combine water, milk and salt in a medium saucepan.  Bring to a boil.  Stir in oatmeal and cook 1 to 2 minutes or until desired consistency.  Remove from heat and stir in vanilla and peanut butter until well blended.  Add sugar to taste and mix well.  Pour into four serving bowls and top each serving with slices from half a banana.  Makes 4 servings.

Linking up to:  Ingredient Spotlight


Friday, April 20, 2012

Friday Finds


Yesterday I noticed that the local produce stand has their asparagus sign out.  This is a sure sign of spring.  We are fortunate enough to live in an asparagus-producing area so can purchase it fresh at a very reasonable price all season long.  I will be stopping by to make my first purchase today on the way to work.

Asparagus is one of my hubby's favorite veggies, and we eat a lot of it in season.  There is only one way that he wants it prepared, however, and that is breaded and deep fried.  Me, I love asparagus anyway you want to put it in front of me.  Here are some ideas I found that will. maybe, get hubby out of the deep-fried asparagus rut.

Finding Joy in My Kitchen

From our own "Friday Favorite Finds" leader comes one of the simplest, and, I think, one of the best ways to prepare asparagus.  Sno White used basil in her recipe, but this could be varied with other herbs.

The Better Baker

This recipe from Marsha is one I am very anxious to try, even if I end up eating it all myself.  The additional of brown sugar is interesting.  Of course, I think sugar makes most everything better.

Kalyn's Kitchen

I think that this idea would make the perfect spring-time luncheon main dish or maybe just a hearty snack.  She does say that a bit thicker asparagus spears are best for this dish.

Mennonite Girls Can Cook

Here is a casserole with ingredients much like that green bean casserole except using asparagus.  This would be a good one if you wanted to "gussie up" some asparagus for a potluck or such.  What I like about this dish is that chicken or ham could be added, and this would be a great main dish.

Asparagus is a great ingredient to use in soup.  Here are a couple of ideas.

Simply Recipes

Asparagus paired with chicken broth and cream.  Sounds yummy to me.

The Better Baker

Back to Marsha for this one, and she pairs asparagus with Monterey Jack cheese.  This is a combination that I would not have though of.

So, I am curious.  Asparagus seems to be one of those veggies that people either love or hate.  Do you like asparagus, and how do you prefer it prepared?

As always the photos were taken by and are the property of the owners of the respective blogs represented.

I am linking up to Friday Favorite Finds at Finding Joy in My Kitchen.  Click on over to find links to what other bloggers have found in their travels around the web this week.






Thursday, April 19, 2012

Improv Cooking Challenge-P B and J Streusel Bars

It is the third Thursday, and time again for Improv Cooking Challenge hosted by Kristen at Frugal Antics of a Harried Homemaker.   The combination this month is peanut butter and jelly.  I hope that peanut butter and jam will work as I rarely purchase jelly.

When I saw what this month’s combination was, I immediately knew that I wanted to make a bar cookie.  Of course, I always want to make cookies so this was certainly nothing unusual.  I also thought of a few more dessert ideas that I may pursue and post later.

I  started with a favorite peanut butter oatmeal bar recipe from Better Homes & Gardens, layered some jam on the top, and covered the jam with a peanut butter streusel.  I used strawberry jam, but any flavor could be used.  The original recipe used shortening, but I use butter.
 
I like Jif Extra Crunchy for this but any peanut butter can be used.  I almost always purchase whatever brand of peanut butter is on sale.


P B and J Streusel Bars
Adapted from Better Home & Gardens

1/2 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar, packed
1/3 c. peanut butter
1 egg
1/2 t. vanilla
1/4 c. milk
1 c. flour
1/2 t. baking soda
1/2 t. salt
1 c. quick-cooking rolled oats
1 c. jam, any flavor
1/3 c. brown sugar, packed
1/3 c. flour
1/3 c. quick-cooking rolled oats
3 T. peanut butter
2 T. butter
1/4 c. chopped, roasted peanuts (opt.)

Cream together butter, sugar, brown sugar and peanut butter until well blended.  Stir in egg, vanilla and milk.  Mix well.  Combine flour, soda and salt.   Add to butter/sugar mixture and blend well.   Stir in rolled oats.  Spread mixture in a well-greased 9x13-inch pan.  Measure jam into a glass measuring cup.  Heat in microwave 30 seconds to 1 minute.  Spread jam evenly over the top of the batter.  In medium bowl combine brown sugar, flour and oats.  Add peanut butter and butter and cut into dry ingredients until particles are the size of small peas.  Add chopped peanuts.  Sprinkle mixture over the top of the jam.  Bake at 350 degrees for 30 to 35 minutes or until done.  Let cool and cut into squares.  Makes about 36 squares.

Be sure to check out all the other great recipes for peanut butter and jelly linked up for today’s party.

Next month’s Improv Cooking Challenge will be strawberries and cream.  If you would like to be part of the fun, you can find all the necessary information here.


Wednesday, April 18, 2012

Ingredient Spotlight-Ham and Bean Soup

Although I like bean soup, I don’t make it often as beans are not hubby’s favorite thing.  However there was a bone left from the Easter ham which turned out to have great flavor so I knew I needed to make soup. 

I like to pour the ham drippings into a container and put them in the refrigerator to let the fat harden.  I then add the drippings to the water for the soup to enhance the flavor.  This particular ham bone had lots of meat on it so there was plenty for the soup.

I like lots of veggies in my soups so add onion, celery, carrots, red pepper and even cubed potatoes on occasion.   People who don’t eat some veggies served other ways seem to eat them in soup.  Vary the type and amount of herb to your liking.

Normally I make this soup a day ahead, let it sit in the fridge over night, skim off any fat that is on the top, reheat the soup and serve it with hot corn bread to sop up the liquid in the bottom of the soup bowl.

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Ham and Bean Soup
1 lb. favorite white bean, pick over and discard any small rocks, etc. that might be in the beans
2 qt. water for soaking
1 ham bone
2 qt. water for cooking soup
any defatted ham drippings you might have (opt.)
2 cloves garlic, minced
2-3 bay leaves
1 medium onion chopped
1 c, diced celery
1 c. diced carrots
1/3 c. diced red pepper (opt.)
1 t. marjoram
salt and pepper to taste
additional water if desired

Pour 2 qt. water over beans and let stand over night.  Drain and rinse OR bring beans and water to a boil and boil 2 minutes.  Cover and let soak 1 hour.  Drain and rinse beans.  Put beans in cooking pot and cover with 2 qts. water.  Add any ham drippings and mix well.  Nestle ham bone in center of beans.  Add minced garlic and bay leaves.  Bring pot to a boil, cover, lower heat and simmer 1 hour or until beans are crisp tender.  Add onion, celery, carrots, red pepper, marjoram and continue cooking until vegetables are tender, about 1 more hour.  At about 45 minutes, remove ham bone let cool and remove any ham still left clinging to the bone.  Add ham back into soup pot.  Discard ham bone.  Add additional water if soup seems a little thick.  Heat through.  Ladle into bowls and serve.  I usually let each person season their own bowl with salt and pepper to taste.  Easily serves 6 to 8.

Linking to:  Ingredient Spotlight

Friday, April 13, 2012

Friday Finds

Here it is Friday again and time for Friday Finds.  This week I would like to share what looks like some great breakfast recipes.  Some of these even make use of any ham that might still be left over from Easter dinner.

Food.com

I generally don't share recipes from this type of recipe site, but I love this idea, and the picture makes me want to pick up a fork and try it right now.  A baked omelet is such an easy way to serve several people all at the same time.  With the temperature and baking time, hot biscuits would go great with this.  Add some fresh strawberries, and it would be a wonderful spring breakfast.  Put some chopped cooked asparagus in the omelet, and it could even be dinner.

The Grant Life

I love fruit with my oatmeal.  Apples and cranberries seem like a wonderful addition to jazz up the oatmeal.

Bring Beauty

I have seen and posted other recipes for this type of breakfast dish, this one is a little different.  It is mainly egg, milk and whatever additions you would like.  The additions need to be precooked, but doesn't that make this a great way to use up leftovers?

Will Cook for Smiles

What can I say?  Who wouldn't want pancakes that taste like apple pie?  I say, bring it on!

Cooking Up North

From one of our own Friday Favorite Finds contributors.    She said these  were sweet, light and fluffy.  I found these through Semi-Homemade Mom who loved them.  Now I am torn between which recipe to use next time I make pancakes.

English Flapjacks
Happy Hour Projects

Here in the good ole USA pancakes are sometimes called flapjacks.  Turns out that English Flapjacks are nothing like pancakes.  They are more of a cookie/cake and are basically oatmeal, brown sugar, butter and golden syrup.  The blogger substituted corn syrup with good results.  I am just going to stretch my imagination and consider these breakfast food.

As always the photos were taken by and are the property of the owners of the respective blogs represented.

I am linking up to Friday Favorite Finds over at Find Joy in My Kitchen and am off to see what other bloggers have found this week.


Wednesday, April 11, 2012

Ingredient Spotlight-Oriental Pasta

I really like Oriental food and try to prepare something Oriental at least once a month.  Although he will eat my fried rice, hubby is not a lover of rice so I was very happy to come across today’s recipe.  I found it on a package of Italian Chef Fancy Egg Noodles which is a bit of a strange place to find an Oriental recipe.  I have made this a few times now as an alternative to fried rice, and hubby really likes it.

Of course, I  had to play around with the basic recipe.  I sometimes replace part of the water with a couple of tablespoons of sherry and am thinking about using at least part chicken broth if I am serving this with a chicken dish.  I have made this with noodles, spaghetti, and angel hair pasta.  The pastas in the Oriental food aisle at the grocery story would be good also.  I use sesame oil for part of the vegetable oil and sub frozen green peas for the snow peas most of the time since I always have the green peas on hand.  I am thinking about adding very thin match-stick cut carrots and maybe some chopped red pepper the next time I make this.

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Oriental Pasta
adapted from a Italian Chef Noodle package
12 oz. pasta (noodles, spaghetti, angel hair, etc)
1/2 c. water (part sherry if you like)
1/4 c. low-sodium soy sauce
2 t. vinegar (I use rice vinegar)
2 t. sugar
2 t. cornstarch
1  1/2 T. vegetable oil (part sesame oil if you have it)
1/4 c. scallions or green onions, trimmed and thinly sliced
2 cloves garlic, minced
1 t. dried ginger
1 c. frozen green peas or 1/2 lb. snow peas, trimmed

Cook pasta according to package directions only until al dente.  While noodles are cooking, combine water, soy sauce, vinegar, sugar, and cornstarch in a small bowl.  Stir until sugar and cornstarch are dissolved.  Set aside.  When pasta is done, drain well.  Heat oil in small skillet.  Add scallions or green onions, garlic and ginger; cook and stir over medium heat about 30 seconds.  Add the peas or snow peas.  Cook, stirring, until peas are warmed or snow peas are just beginning to change color.  Place pasta back in pan it was cooked in.  Add  pea mixture to pasta and mix until pasta is well coated.  Return pan to burner.  Add water/soy sauce mixture and mix well.  Heat and stir over medium heat until sauce is thickened.  Transfer to a serving dish and serve immediately.  Garnish with sliced green onions and slivered almonds if desired.  Makes 8 servings.

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Monday, April 9, 2012

Cranberry Orange Coleslaw and PicMonkey

Good Monday to you all.  I hope everyone had a wonderful Easter weekend with family, friends, food and rejoicing in the knowledge that our Lord and Savior is alive and with us always.  I thank you for taking the time from your busy lives to read this blog.

Our oldest daughter joined us for dinner last.  The rest of the family was busy elsewhere so it was a quiet day.  I made a ham and a couple of dishes I will be sharing the recipes for this week.

This is the first time I have used PicMonkey to edit my photos.  I decided that since it is only a week until Picnik is gone that I should try using a different online photo editor.  I think that I am going to like PicMonkey very much.  It is much like Picnik and was very easy to use.  If you haven’t yet tried it, I recommend that you do.

For our salad yesterday, I wanted to make coleslaw.  I took a couple of ideas from two of the recipes I listed in my Friday Finds last Friday and added my own touches.  I used the  Wicked Easy Slaw Dressing from A Pinch of Joy and the Caramelized Almonds from Pocked Change Gourmet, added some touches of my own and made Cranberry Orange Coleslaw.  This was a very good and pretty salad and went very well with the ham.

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Cranberry Orange Coleslaw
1 (1 lb.) package coleslaw mix or equivalent in shredded cabbage
1 (11 oz.) can mandarin oranges, well drained
1/2 c. dried cranberries
1/3 c. chopped onion (red if you have it)
1/2 c. mayonnaise (low fat or fat free is OK)
2 T. milk
2 T. sugar or sugar substitute
2 T. sugar
1/2 c. sliced almonds

Combine coleslaw mix, oranges, cranberries and onion is a mixing bowl.  Toss to mix well.  Combine mayonnaise, milk and sugar and mix well.  Add to coleslaw mixture and mix well.  Melt 2 T. sugar slowly in a small skillet.  Add sliced almonds and heat until candied and brown, stirring often and watching very closely to prevent burning.  Turn almonds out onto
a piece of aluminum foil and let cool.  Break into pieces and add to coleslaw just before serving.  Mix well.  Makes 6 servings.



Linking to:  Newbie Party
Recipe Sharing Monday
Melt in Your Mouth Monday
Mangia Monday
Making Mondays Marvelous
Made by You Monday
Show Me What You Got

Saturday, April 7, 2012

Friday Finds

I guess this is going to be Friday Finds on Saturday.  I had an extra day off this week and totally thought yesterday was Thursday all day.  It wasn't until I got home from grocery shopping after work last night that I realized it was Friday.

I did want to share a few side dish recipes that I want to try soon.

A Pinch of Joy

I really like this very easy recipe for coleslaw dressing.  I love coleslaw, hubby will eat it but doesn't like it all that much.  I think this dressing would be great to mix up and use on an individual serving of coleslaw so I could use it as I needed it.  I also like that low fat mayo and sugar substitute can be used if desired.

Bookcase Foodie

Probably can't get these by hubby since they have cooked cabbage and carrot in them.  However, I love the individual serving idea and think I will make these just for me.  I can take one for my lunch at work and just warm it up.  This also looks like a good way to use up leftover mashed potatoes.  I will have to look for the potato starch.  I wonder what would happen if flour was used instead.

Pocket Change Gourmet

Love deviled eggs, love bacon, love cheese.  What more can I say?  I will certainly be making these very soon.

Pocket Change Gourmet

I always have cans of these little oranges in my pantry, but I have never thought to feature them in a salad like this with lettuce and celery.  The caramelized almonds are probably what really makes this.

The Traveling Spoon

OK, you could put bacon and pecans in just about anything, and I would eat it.  Love that this is a dish that can be whipped up with ingredients that I keep on hand all the time and can pretty much be put together at the last minute.

$5 Dinners

I have never roasted red cabbage, and hubby would definitely not eat this, but I am going to make this anyway.  I think this looks so pretty and add a color to the meal that is usually not there.

Well, that is my very late list for this week.  I am anxious to see what other bloggers have found.

As always, the photos were taken by and are the property of the owners of the respective blogs represented.

I am linking up to Friday Favorite Finds at Finding Joy in My Kitchen.




Monday, April 2, 2012

Butterfinger Brownies

Last week I neglected to welcome my new followers and to thank you all for taking time to read my blog.  I am sorry and want to say that to you today.  I am so honored that anyone is willing to take time out of their busy schedule to stop here.  Have a great week.

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Recently I wanted to make cookies.  (Who am I kidding, I always want to make cookies.)  I looked through the recipes I had saved on my computer and found this one.   I had Butterfinger candy bars on hand so thought these sounded really good, and they were.  I also liked that the fat used was melted.  The original recipe called for margarine, but I used butter.  I unfortunately do not know the source of the recipe.

I like nuts in my cookies and did miss them a little so may add some next time I make these.

Butterfinger Brownies
2 1/4 c. all-purpose flour
1 t. baking powder
1/4 t. salt
3/4 c. butter, melted
2 1/4 c. brown sugar
3 eggs
1 1/2 t. vanilla
3 regular size Butterfinger Candy Bars, crushed

Combine flour, baking powder and salt in a small bowl and set aside.  Mix together melted butter and brown sugar and beat well.  Add eggs and vanilla and beat until smooth.  Stir in flour mixture.  Add two crushed Butterfingers and mix well.  Pour mixture into  a greased 9x13-inch baking pan.  Crush and sprinkle remaining Butterfinger over top of batter.  Bake at 350 degrees for 30 to 35 minutes.  Cook and cut into bars.  Makes 3 dozen.

These are like a blondie with little bits of chocolate spread throughout.

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Sunday, April 1, 2012

Cooking from the Blogs-What I Made

I made two recipes that I was able to take photos of this week.  Both were definitely keepers and will be made often.


This first was Old Fashioned Meatloaf from Wives with Knives.  This was very, very good and may just be my new basic meatloaf recipe.  I followed the suggestion for reducing the milk to 1/2 cup.  When I serve mashed potatoes with meatloaf, we like a can of condensed tomato soup poured over the meatloaf half way through the baking time.  This make a nice tomato gravy and is something that my mother did when I was a kid.  I did not used the topping in the recipe.

I actually made this recipe twice.  The second time I added Italian seasonings, 1 cup of shredded mozzarella cheese, and topped the meatloaf with some leftover pizza sauce I had on hand.  It was very good that way, too.

Both meatloaves sliced wonderfully so would be great for sandwiches.  I loved this as some meatloaves I have tried have fallen apart when they were sliced.

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This Amish Cheeseburger Soup recipe from The Better Baker came through in my email last week, and it sounded so good that I made it for lunch the very same day.  I added some chopped red pepper which I used in almost everything I can get away with.  I couldn’t bring myself to use a full pound of Velveeta  so I only used half a pound.  I thought the soup had enough of a cheesy flavor, but certainly the full pound could be used.  I also did as Marsha did and served the sour cream at the table for each person to put in their soup or not.  I added the sour cream, but hubby did not.  This recipe makes a gob of soup so we were able to eat it over several days which is always a plus with me.  There was even enough to take some to a friend at work.

As I said, both are keeper recipes that I will make often.  Thanks Cathy and Marsha for sharing two wonderful recipes that you found on the blogs.
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