tag:blogger.com,1999:blog-24074170109105364462024-01-19T22:10:13.873-08:00From Grandma Loy's KitchenRecipes and Tips, Old & New, Tried & True I have been collecting for over 50 years.Loyhttp://www.blogger.com/profile/05301184428627981121noreply@blogger.comBlogger641125tag:blogger.com,1999:blog-2407417010910536446.post-70335961266726413042016-01-10T22:56:00.000-08:002016-01-10T22:56:39.090-08:00Freezing Eggnog<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_FwIy19fDRCAAy7g4FEAxslfg4MLK-yo5h95hmZLS2Q_-vWrm8yzKxqXIWOat4hmeJ2SKrCH4aWaLhfWjJ-Bqw5B5PGJUecASLX6ebdVM_iP91Yr6-tjO3U1SZZJwhA99MRiMoaidzAN/s1600/Freezingeggnog1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_FwIy19fDRCAAy7g4FEAxslfg4MLK-yo5h95hmZLS2Q_-vWrm8yzKxqXIWOat4hmeJ2SKrCH4aWaLhfWjJ-Bqw5B5PGJUecASLX6ebdVM_iP91Yr6-tjO3U1SZZJwhA99MRiMoaidzAN/s320/Freezingeggnog1.jpg" width="320" /></a></div>
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This time of year, my grocery store often offers eggnog at a discount to
clear its shelves. Since it is very easy to freeze eggnog, I buy a half gallon
or so and freeze the eggnog in recipe size amounts.<br />
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Most of the recipes I use call for 1/4 and 1/2 cups so I put that amount in a
zip-top snack bag and then put those bags in a gallon freezer bag and write on
the big bag the date and amount in the snack bags.<br />
<br />
<br />
This is a great way to make eggnog-flavored desserts when you have a craving
in the middle of July.Loyhttp://www.blogger.com/profile/05301184428627981121noreply@blogger.com7tag:blogger.com,1999:blog-2407417010910536446.post-18753688280539864242015-12-31T13:51:00.000-08:002015-12-31T13:51:48.041-08:00Most Popular Recipes of 2015I didn't post a lot this year, but here are the most popular recipes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQwyw_yVQmE92FG9lk3mPOqDsNmQdhPr5DYCZZdno_-vWXWizUYEqHYU9DDYC1A8VDyfIfjCWjm43jG8A8n1U4zG42Kf847NSPIamqR92Y_l_KqqxCb_nxg90Xswhj3Gzx8zWQ04EeOY71/s1600/Crispypolentacrustedchicken1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQwyw_yVQmE92FG9lk3mPOqDsNmQdhPr5DYCZZdno_-vWXWizUYEqHYU9DDYC1A8VDyfIfjCWjm43jG8A8n1U4zG42Kf847NSPIamqR92Y_l_KqqxCb_nxg90Xswhj3Gzx8zWQ04EeOY71/s1600/Crispypolentacrustedchicken1.jpg" /></a></div>
<div style="text-align: center;">
<a href="http://grandmaloyskitchen.blogspot.com/2015/02/crispy-polenta-crusted-chicken-secret.html">Crispy Polenta-Crusted Chicken</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3uSjZNGPHxTl4Zp3jies8ke3J6X-0zE1QO3i1b1qkVS-r6G5Sn-mmkMsCGcCV9r4P5IF62HZTyibZuKLxilpiIeJ1I7fWC9zzlGBw4Q80sTj8-fuPGDKBLh5baHWlHrMLMBbBoIlRekwx/s1600/Rhubarbcurd1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3uSjZNGPHxTl4Zp3jies8ke3J6X-0zE1QO3i1b1qkVS-r6G5Sn-mmkMsCGcCV9r4P5IF62HZTyibZuKLxilpiIeJ1I7fWC9zzlGBw4Q80sTj8-fuPGDKBLh5baHWlHrMLMBbBoIlRekwx/s1600/Rhubarbcurd1.jpg" /></a></div>
<div style="text-align: center;">
<a href="http://grandmaloyskitchen.blogspot.com/2015/04/rhubarb-curd-secret-recipe-club.html">Rhubarb Curd</a></div>
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<a href="http://lwlink3.linkwithin.com/api/click?format=go&jsonp=vglnk_14515908558779&key=8a69ede45b8445f6b533712ba9899ffb&libId=iiunpnr40100r7tw000DA5uxmnk4h&loc=http%3A%2F%2Fgrandmaloyskitchen.blogspot.com%2F2015%2F05%2Fspanish-rice-casserole-secret-recipe.html&v=1&out=http%3A%2F%2F3.bp.blogspot.com%2F-9AteIn5aF4g%2FVU-9_Eu-T8I%2FAAAAAAAANhA%2FFIb2JLEmeJE%2Fs1600%2FSpanishricecasserole1.jpg&ref=http%3A%2F%2Fgrandmaloyskitchen.blogspot.com%2F2015_05_01_archive.html&title=From%20Grandma%20Loy%27s%20Kitchen%3A%20Spanish%20Rice%20Casserole-Secret%20Recipe%20Club&txt=%3Cimg%20border%3D%220%22%20src%3D%22http%3A%2F%2F3.bp.blogspot.com%2F-9AteIn5aF4g%2FVU-9_Eu-T8I%2FAAAAAAAANhA%2FFIb2JLEmeJE%2Fs1600%2FSpanishricecasserole1.jpg%22%3E" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lwlink3.linkwithin.com/api/click?format=go&jsonp=vglnk_14515908558779&key=8a69ede45b8445f6b533712ba9899ffb&libId=iiunpnr40100r7tw000DA5uxmnk4h&loc=http%3A%2F%2Fgrandmaloyskitchen.blogspot.com%2F2015%2F05%2Fspanish-rice-casserole-secret-recipe.html&v=1&out=http%3A%2F%2F3.bp.blogspot.com%2F-9AteIn5aF4g%2FVU-9_Eu-T8I%2FAAAAAAAANhA%2FFIb2JLEmeJE%2Fs1600%2FSpanishricecasserole1.jpg&ref=http%3A%2F%2Fgrandmaloyskitchen.blogspot.com%2F2015_05_01_archive.html&title=From%20Grandma%20Loy%27s%20Kitchen%3A%20Spanish%20Rice%20Casserole-Secret%20Recipe%20Club&txt=%3Cimg%20border%3D%220%22%20src%3D%22http%3A%2F%2F3.bp.blogspot.com%2F-9AteIn5aF4g%2FVU-9_Eu-T8I%2FAAAAAAAANhA%2FFIb2JLEmeJE%2Fs1600%2FSpanishricecasserole1.jpg%22%3E" /></a></div>
<div style="text-align: center;">
<a href="http://grandmaloyskitchen.blogspot.com/2015/05/spanish-rice-casserole-secret-recipe.html">Spanish Rice Casserole</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKorHcZNckkOvN-wn2j-KkslDSKjjNgLZiZtjHdAWd1ptptM4qTZ1-9CDVMjDTsfr_zYb3JPvCn60TJ0n2HeBBNYRKhjCb3rEQZvfSguSpIHLpaylmcAbYBsdQEwHygmBEpDGBiXtguzF4/s1600/3-IngredientNoBakeToffeeBars3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKorHcZNckkOvN-wn2j-KkslDSKjjNgLZiZtjHdAWd1ptptM4qTZ1-9CDVMjDTsfr_zYb3JPvCn60TJ0n2HeBBNYRKhjCb3rEQZvfSguSpIHLpaylmcAbYBsdQEwHygmBEpDGBiXtguzF4/s1600/3-IngredientNoBakeToffeeBars3.jpg" /></a></div>
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<a href="http://grandmaloyskitchen.blogspot.com/2015/11/3-ingredient-no-bake-toffee-bars-secret.html">3-Ingredient No-Bake Toffee Bars</a></div>
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<a href="http://lwlink3.linkwithin.com/api/click?format=go&jsonp=vglnk_145159132155011&key=8a69ede45b8445f6b533712ba9899ffb&libId=iiunzobk0100r7tw000DL2xxg87px&loc=http%3A%2F%2Fgrandmaloyskitchen.blogspot.com%2F2015%2F08%2Fgreek-yogurt-chicken-secret-recipe-club.html&v=1&out=http%3A%2F%2F3.bp.blogspot.com%2F-HSZieifJFBg%2FVcgoIkOQ-qI%2FAAAAAAAANpI%2F4bYCXtAZAAY%2Fs1600%2FGreekyogurtchicken1.jpg&ref=http%3A%2F%2Fgrandmaloyskitchen.blogspot.com%2F2015_08_01_archive.html&title=From%20Grandma%20Loy%27s%20Kitchen%3A%20Greek%20Yogurt%20Chicken-Secret%20Recipe%20Club&txt=%3Cimg%20border%3D%220%22%20src%3D%22http%3A%2F%2F3.bp.blogspot.com%2F-HSZieifJFBg%2FVcgoIkOQ-qI%2FAAAAAAAANpI%2F4bYCXtAZAAY%2Fs1600%2FGreekyogurtchicken1.jpg%22%3E" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lwlink3.linkwithin.com/api/click?format=go&jsonp=vglnk_145159132155011&key=8a69ede45b8445f6b533712ba9899ffb&libId=iiunzobk0100r7tw000DL2xxg87px&loc=http%3A%2F%2Fgrandmaloyskitchen.blogspot.com%2F2015%2F08%2Fgreek-yogurt-chicken-secret-recipe-club.html&v=1&out=http%3A%2F%2F3.bp.blogspot.com%2F-HSZieifJFBg%2FVcgoIkOQ-qI%2FAAAAAAAANpI%2F4bYCXtAZAAY%2Fs1600%2FGreekyogurtchicken1.jpg&ref=http%3A%2F%2Fgrandmaloyskitchen.blogspot.com%2F2015_08_01_archive.html&title=From%20Grandma%20Loy%27s%20Kitchen%3A%20Greek%20Yogurt%20Chicken-Secret%20Recipe%20Club&txt=%3Cimg%20border%3D%220%22%20src%3D%22http%3A%2F%2F3.bp.blogspot.com%2F-HSZieifJFBg%2FVcgoIkOQ-qI%2FAAAAAAAANpI%2F4bYCXtAZAAY%2Fs1600%2FGreekyogurtchicken1.jpg%22%3E" /></a></div>
<div style="text-align: center;">
<a href="http://grandmaloyskitchen.blogspot.com/2015/08/greek-yogurt-chicken-secret-recipe-club.html">Greek Yogurt Chicken</a></div>
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And my favorite</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha-zIY75zodVgkogAtU2FAHQ21YcxVP7wu72_h-QX3Hlx_hlTlCAv6dxUqTLVEIPAPNj82_AZRl13Ud82iBobdyrqtzitqBfdl7K2pMpbI_lnuVzn6MpGG9sb7hlhN_7SbLV_rK15hiCRW/s1600/ButterfingerCookieDoughTruffles2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha-zIY75zodVgkogAtU2FAHQ21YcxVP7wu72_h-QX3Hlx_hlTlCAv6dxUqTLVEIPAPNj82_AZRl13Ud82iBobdyrqtzitqBfdl7K2pMpbI_lnuVzn6MpGG9sb7hlhN_7SbLV_rK15hiCRW/s1600/ButterfingerCookieDoughTruffles2.jpg" /></a></div>
<div style="text-align: center;">
<a href="http://grandmaloyskitchen.blogspot.com/2015/12/butterfinger-cookie-dough-truffles-12.html">Butterfinger</a></div>
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As we cross over to 2016, I pray that it will be the best year ever for you and yours. God Bless!</div>
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<br />Loyhttp://www.blogger.com/profile/05301184428627981121noreply@blogger.com1tag:blogger.com,1999:blog-2407417010910536446.post-12095597537993850812015-12-25T01:00:00.000-08:002015-12-25T01:00:12.725-08:00Merry Christmas<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiertSVvnIfWnCL-Xd6HXsS53hb_u8f5wjcIzE8Vd2gOFrkXW5eNcIZ97HM_QJEYTMR43iqvyDdnoCcwodfNj-oX47TfuU0CheJOOaW8Nm1cA95WGRCR1sPw73FNNOJoEkvCS_aHuSgp-sB/s1600/Luke_2_13_14%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiertSVvnIfWnCL-Xd6HXsS53hb_u8f5wjcIzE8Vd2gOFrkXW5eNcIZ97HM_QJEYTMR43iqvyDdnoCcwodfNj-oX47TfuU0CheJOOaW8Nm1cA95WGRCR1sPw73FNNOJoEkvCS_aHuSgp-sB/s1600/Luke_2_13_14%25282%2529.jpg" /></a></div>
<span style="color: #274e13; font-family: Arial, Helvetica, sans-serif;">MERRY CHRISTMAS TO ALL MY READERS. HOPE YOUR DAY IS FILLED WITH FAITH, FAMILY, FRIENDS, FOOD AND FUN.</span><br />
<br />Loyhttp://www.blogger.com/profile/05301184428627981121noreply@blogger.com1tag:blogger.com,1999:blog-2407417010910536446.post-30565270369237244212015-12-24T19:30:00.000-08:002016-01-02T12:35:59.974-08:00Butterfinger Cookie Dough Truffles-12 Days of Christmas Treats<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3OY9o9hytPv8BMbFElZHVJWYPqoaVUQFWxRxlwBfSxb9xPNG4aSVQqGPQYsBFUmcI5yRl9wD2fOI_WdPsWDOZJuRWMKGp2UQM86bFojaeqvJlx-DSyd-yLV6C5PFoltUmh8s_xYK6xWtM/s1600/baking.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3OY9o9hytPv8BMbFElZHVJWYPqoaVUQFWxRxlwBfSxb9xPNG4aSVQqGPQYsBFUmcI5yRl9wD2fOI_WdPsWDOZJuRWMKGp2UQM86bFojaeqvJlx-DSyd-yLV6C5PFoltUmh8s_xYK6xWtM/s320/baking.jpg" width="320" /></a></div>
<br />
This is the last Christmas Treat post for this holiday season. I have mentioned before that I love Butterfinger candy bars and that I found I could buy a 3-lb. bag of crushed Butterfingers at my local Cash and Carry. Now it is so easy to keep Butterfinger candy around to make goodies with.<br />
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Butterfinger Cookie Dough Truffles may just be my favorite recipe of the recipes I have posted this year. I found a recipe for <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-chip-cookie-dough-truffles.html">Chocolate Chip Cookie Dough Truffles</a> over at Food Network along with some other cookie dough truffle recipes. I immediately thought that I could make the truffles with my crushed Butterfingers instead of chocolate chips. The original recipe used yogurt, but I only had sour cream so I used that instead. I also doubled the recipe because I wanted to make lots of truffles. The dough balls can be dipped in either semisweet or milk chocolate.<br />
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The cookie dough balls can be made ahead. Just put the baking sheet of balls in the freezer until frozen and then put the balls into a zip-top bag. Remove the balls, put them back on a baking sheet and thaw in the refrigerator overnight. They can be then be dipped. The recipe says that the truffles will keep 5 days in an airtight container in the refrigerator. I am going to put mine in the freezer for longer storage.<br />
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If you have a Butterfinger or cookie dough lover in your house, give these a try. I think you will be glad you did.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmJnAIqDSJCDXof8esf-mCoSRTusffSrvq7V14Vh8qVUimhKdpp9g57pMpxrPHqGeyoIgLYfn7agZU5yThzwh0aCEfoD9IYFk2i7_NkQYWJs4K-Ct497PeBBFOtkoJS7qOQdaLj3I_XmAj/s1600/ButterfingerCookieDoughTruffles1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmJnAIqDSJCDXof8esf-mCoSRTusffSrvq7V14Vh8qVUimhKdpp9g57pMpxrPHqGeyoIgLYfn7agZU5yThzwh0aCEfoD9IYFk2i7_NkQYWJs4K-Ct497PeBBFOtkoJS7qOQdaLj3I_XmAj/s1600/ButterfingerCookieDoughTruffles1.jpg" /></a></div>
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Butterfinger Cookie Dough Truffles<br />
adapted from Chocolate Chip Cookie Dough Truffles from Food Network<br />
1/2 c. (1 stick) unsalted butter, softened<br />
1 c. packed light brown sugar<br />
1/2 c. granulated white sugar<br />
1/4 c. sour cream or yogurt<br />
1 t. vanilla extract<br />
2 c. all-purpose flour<br />
1/2 t. baking soda<br />
1/2 t. salt<br />
1/2 c. crushed Butterfinger candy bars, about 6 fun-size bars<br />
1 pkg. (12 oz.) semi-sweet chocolate or milk chocolate chips<br />
3 T. vegetable shortening or coconut oil<br />
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Place butter, brown sugar, white sugar, sour cream or yogurt, and vanilla in a large mixer bowl. With the mixer on medium-high speed, mix until well combined, about 2 minutes. Combine flour, baking soda and salt in a small mixing bowl. Stir in the crushed Butterfingers and combine well. Add flour mixture to the butter/sugar mixture. The mixture will be stiff. Use your hands to combine the dough if it becomes too stiff for the mixer. Place tablespoonfuls of dough (I use my cookie scoop) onto a waxed or parchment paper-lined baking sheet. Roll mounds into smooth balls. Refrigerate until chilled, about 1 hour. When ready to dip the balls, place chocolate chips and shortening or coconut oil in a medium microwave-safe bowl. Heat in microwave in 30-second intervals, stirring in between until the mixture is smooth and thin. Drop a few chilled balls in the chocolate and roll them around until coated. Remove each ball with a fork, letting any excess coating drip off and place back on baking sheet. (If coating begins to harden microwave a few seconds more to thin out.) Refrigerate the truffles until the coating is completely set, about 1 hour. The truffles can be stored tightly covered in the refrigerator up to 5 days.) Makes 60 truffles.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha-zIY75zodVgkogAtU2FAHQ21YcxVP7wu72_h-QX3Hlx_hlTlCAv6dxUqTLVEIPAPNj82_AZRl13Ud82iBobdyrqtzitqBfdl7K2pMpbI_lnuVzn6MpGG9sb7hlhN_7SbLV_rK15hiCRW/s1600/ButterfingerCookieDoughTruffles2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha-zIY75zodVgkogAtU2FAHQ21YcxVP7wu72_h-QX3Hlx_hlTlCAv6dxUqTLVEIPAPNj82_AZRl13Ud82iBobdyrqtzitqBfdl7K2pMpbI_lnuVzn6MpGG9sb7hlhN_7SbLV_rK15hiCRW/s1600/ButterfingerCookieDoughTruffles2.jpg" /></a></div>
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Linking to <a href="http://www.thecountrycook.net/2015/12/cracker-toffee-weekend-potluck-203.html">Weekend Potluck</a>Loyhttp://www.blogger.com/profile/05301184428627981121noreply@blogger.com0tag:blogger.com,1999:blog-2407417010910536446.post-886209344690369992015-12-23T22:15:00.000-08:002015-12-23T22:15:24.488-08:00White Chocolate Eggless Eggnog-12 Days of Christmas Treats<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf78Wd83r0nPbBWCpS8ipE4O8ASjS6daajdmwDSlw4lQSmLLbR6w7VC-k-IBlNBaKrp4TJhkDzjcsW8bDPyLCmjMSrNZarnq4Y3hQQk8tLCX30dFvBz79Lzo87wdmNGFIoHuu-UNVK9-OC/s1600/baking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf78Wd83r0nPbBWCpS8ipE4O8ASjS6daajdmwDSlw4lQSmLLbR6w7VC-k-IBlNBaKrp4TJhkDzjcsW8bDPyLCmjMSrNZarnq4Y3hQQk8tLCX30dFvBz79Lzo87wdmNGFIoHuu-UNVK9-OC/s320/baking.jpg" width="320" /></a></div>
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This wasn’t the post that wasn't supposed to go up today, but there are troubles with my kitchen range. Maybe today is a good time, though, as someone might like to try this for Christmas.<br />
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This White Chocolate Eggless Eggnog is good to make if someone is allergic to eggs, you crave eggnog flavor in the middle of July or you just don’t want to pay for the expensive stuff at the store.<br />
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One nice about this recipe is that you can make it sugar-free to serve to diabetics. Just use sugar-free pudding mix and Splenda in place of sugar. I prefer to use confectioner’s sugar in this recipe as it dissolves easier than granulated. Adjust the amount of sweetener to suit you taste.<br />
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I use 1 percent milk for drinking so that is what I use, but I like to add 1 cup of heavy cream to the mix. This keeps several days so can be made ahead for parties.<br />
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<br />
White Chocolate Eggless Eggnog<br />
<br />
1 (3 oz.) pkg. White Chocolate Instant Pudding, regular or sugar-free<br />
1/4 c. confectioner’s sugar or Splenda<br />
6 cups milk, divided<br />
2 t. vanilla<br />
1/2 t. nutmeg<br />
1 t. rum flavored extract (opt.)<br />
1 c. heavy cream<br />
<br />
In a large bowl combine pudding mix and confectioner’s sugar. Whisk together. Add 2 c. milk whisking until blended and smooth. Add vanilla, nutmeg and rum extract. Whisk well. Add remaining milk and heavy cream stirring until well blended. Pour into covered container and chill to allow flavors to blend. Makes 7 cups.<br />
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<br />Loyhttp://www.blogger.com/profile/05301184428627981121noreply@blogger.com2tag:blogger.com,1999:blog-2407417010910536446.post-28072269870744325042015-12-22T22:08:00.000-08:002015-12-22T22:08:11.406-08:00Snow Covered Cereal Drops-12 Days of Christmas Treats<div class="separator" style="clear: both; text-align: center;">
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<br />
Well yesterday, life outside of blogging happened and the recipe I was going to post was a disaster, so I missed a day. I will still post 12 treats, however.<br />
<br />
Today’s treat makes use of dabs of cereal that you might have on hand. I used Cheerios, Kix, Peanut Butter Captain Crunch and Rice Krispies. You can use 4 cups of any cereal you want, but flaked cereals do not work that well in this recipe. If you like nuts, 1 cup coarsely chopped nuts can be added.<br />
<br />
This is quick and easy, the hardest part being stirring the candy coating until smooth. The drops will keep for several days tightly covered.<br />
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Snow Covered Cereal Drops<br />
1 c. Rice Krispies<br />
1 c. Kix<br />
1 c. Multigrain Cheerios Dark Chocolate Crunch<br />
1 c. Peanut Butter Captain Crunch<br />
1 c. mini marshmallows<br />
1 c. coarsely chopped nuts (opt.)<br />
1 pkg. (20-24 oz.) White Candy Coating<br />
<br />
Combine cereals, marshmallows and nuts, if using, in a large bowl. Melt the candy coating in the microwave or on the stovetop following the package directions. Make sure that the coating is smooth. Stir the cereal and marshmallows into the coating. Drop by tablespoonsful onto wax paper. Let set until firm. Makes about 60 drops.<br />
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<br />Loyhttp://www.blogger.com/profile/05301184428627981121noreply@blogger.com0tag:blogger.com,1999:blog-2407417010910536446.post-40273134492335565022015-12-20T21:12:00.000-08:002015-12-20T21:13:41.235-08:00Easy Homemade Eggnog for Baking and Eggnog Cherry Bars-12 Days of Christmas Treats<div class="separator" style="clear: both; text-align: center;">
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This time of year eggnog is readily available in grocery stores and many
baking recipes appear using it. That makes it very easy to satisfy any
eggnog flavor craving. What do you, however, if you get an eggnog flavor craving in
the middle of July when a carton of eggnog will not be found anywhere?<br />
<br />
Years ago, I was lucky enough to find a recipe from Better
Homes and Gardens for a homemade eggnog recipe to use for baking. It takes everyday ingredients and can be used in any baking recipe calling for
store-bought eggnog. I often use it to make this Eggnog Cherry Bar recipe.<br />
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Homemade Eggnog for Baking<br />
2 eggs<br />
1 c. light cream or evaporated milk (I usually use the evaporated milk)<br />
1/4 c. sugar<br />
1/4 t. ground nutmeg<br />
1/8 t. rum extract, optional<br />
<br />
Beat ingredients together until very well blended. Use as directed in your
recipe.<br />
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Eggnog Cherry Bars<br />
2 1/2 c. all-purpose flour<br />
3/4 c. sugar<br />
1 T. baking powder<br />
1/2 t. salt<br />
1/2 c. chopped candied cherries<br />
1 1/4 c. dairy eggnog or 1 recipe Homemade Eggnog<br />
1 egg<br />
1/3 c. cooking oil<br />
1 c. chopped nuts, optional<br />
<br />
Glaze<br />
3/4 c. confectioner’s sugar, sifted<br />
2 T. eggnog, evaporated milk, light cream or milk<br />
dash nutmeg<br />
1/8 t. rum extract (optional)<br />
<br />
Combine flour, sugar, baking powder and salt in the bowl of an electric mixer 30 seconds on low to<br />
combine ingredients. Add candied cherries and mix on low
to combine. In a small bowl beat together eggnog, egg and cooking oil until
well blended. Add to dry ingredients and mix on medium just until well
blended. Stir in nuts. Pour batter into a greased 9x13-inch baking pan. Bake
at 350 degrees for 25 minutes. Place on wire rack to cool. Beat together confectioner’s sugar, eggnog,
nutmeg and rum extract. Spread over cooled bars and let set up 30 minutes. Cut
into bars. Makes about 32 bars.<br />
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Loyhttp://www.blogger.com/profile/05301184428627981121noreply@blogger.com2tag:blogger.com,1999:blog-2407417010910536446.post-81160683618227221022015-12-19T18:47:00.000-08:002015-12-19T18:47:08.664-08:00Orange Coconut Balls-12 Days of Christmas Treats<br />
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This is a recipe that is probably as old as I am. I cannot remember when it wasn’t around. I know that it was being made when I got married 53 years ago.<br />
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It is such a great recipe for the holidays since it can be made ahead. The flavor of the balls improves with time. The balls work on either cookie or candy plates and the tart orange flavor is a nice change from chocolate and peppermint.<br />
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Since this recipe uses only half of a twelve ounce can of frozen orange juice, I like to use the Old Orchard brand wich has a plastic lid that can be replaced on the container. Of course, the extra orange juice can just be made into juice to drink. If the orange juice container is all plastic, it can be zapped for 1 minute in the microwave to thaw the juice enough to measure out what is needed.<br />
<br />
When I got ready to make the recipe, I realized that the box of vanilla wafers I had purchased at Dollar Tree weighed only 8 ounces and the recipe called for a 12-ounce box. I looked around my kitchen and saw a sleeve of Ritz crackers so I made up the difference with the Ritz. I could not tell the difference between this combination and using all vanilla wafers.<br />
<br />
Since there is no heat involved, this is a good recipe to have kids help make. They can shape the balls and roll them in the coconut.<br />
<br />
The balls tend to soften some at room temperature so add to cookie or candy plates just before serving. Store the balls in a covered container in single layers with waxed paper between in the refrigerator.<br />
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<br />
Orange Coconut Balls<br />
1/2 c. butter, softened<br />
2 c. confectioner’s sugar<br />
3/4 c. undiluted frozen orange juice concentrate.<br />
1 (12 oz.) box vanilla wafers made into crumbs or 1 (8 oz.) box vanilla wafers and 1 sleeve Ritz crackers made into crumbs<br />
1 (7 oz.) pkg. sweetened flaked coconut.<br />
<br />
Place butter and confectioner’s sugar in the bowl of an electric mixer and mix until well creamed. Add orange juice concentrate and beat until well blended. Stir in vanilla wafer crumbs and mix until crumbs are incorporated. Place the coconut in a pie pan or other shallow container. Form the orange juice mixture into 1-inch balls and roll in coconut. Place balls in a parchment or waxed paper-lined baking sheet. Place in refrigerator to firm up. Store balls in single layers with waxed paper between layers in a lidded container in the refrigerator. Makes about 60 balls.<br />
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Loyhttp://www.blogger.com/profile/05301184428627981121noreply@blogger.com0tag:blogger.com,1999:blog-2407417010910536446.post-18483802599052727382015-12-18T16:35:00.000-08:002015-12-18T16:52:35.103-08:00Butter Pecan Cake Mix Truffles-12 Days of Christmas Treats<div class="separator" style="clear: both; text-align: center;">
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Recently I was visiting over at <a href="http://www.averiecooks.com/">Averie Cooks</a> and ran across a recipe for<a href="http://www.averiecooks.com/2011/04/no-bake-vanilla-cake-batter-chocolate-truffles.html"> No-Bake Vanilla Cake Batter Truffles</a>. This recipe took only 5 ingredients and sounded delicious. It made me think of the fact that I love the Butter Pecan flavor of cake mix. I have not been able to find that flavor for awhile, but last time cake mixes were on sale at Safeway, there it was on the bottom shelf. I purchased my sale limit of 3 boxes that day. I wondered if I could adapt the recipe using Butter Pecan cake mix. I also thought that ground pecans added might be a good idea.<br />
<br />
You may have to play with the dough a little bit, adding more milk or cake mix to get it just right. The mixture should be like stiff cookie dough. I chose Ghirardelli White Melting Wafers to dip the dough ball in, but white chocolate chips would be OK to use, too. I would add 1 1/2 T. shortening or coconut oil to the white chocolate chips. It will take a little guessing as to the correct amount of dipping mixture to make. I used 1 1/2 c. of the Melting Wafers. Out of curiosity, I measured my package of cake mix, and it contained about 3 cups, enough for 3 batches of truffles.<br />
<br />
Averie says these will keep a very long time in the refrigerator or freezer. I doubt that that would be the case at our house.<br />
<br />
Thanks, Averie for a great recipe idea.<br />
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<br />
Butter Pecan Cake Mix Truffles<br />
adapted from Averie Cooks<br />
<br />
1/3 c. pecans, preferably toasted<br />
1 c. dry Butter Pecan Cake Mix<br />
1/4 c. plus 1 T. sweetened condensed milk<br />
1/2 t. vanilla extract<br />
1 T. agave nectar (optional) use another T. of milk if you don’t have this<br />
1 1/2 c. white melting wafers or white chocolate chips<br />
1 1/2 T. shortening or coconut oil if using the chips<br />
<br />
Place pecans in a blender or food processor and process until finely ground. Transfer to a small bowl. Add cake mix, sweetened condensed milk, vanilla and agave. Mix until very well blended. Add more cake mix or milk, if necessary, to get the mixture to a moldable dough. Refrigerate or freeze the dough at least 15 minutes. Remove dough from refrigerator and shape into 1-inch balls. You will have about 20 or so. Refrigerate or freeze balls at least 15 minutes. When ready, melt wafers or chips according to package directions. Remove dough balls from refrigerator and dip into the white chocolate coating. Place on parchment or waxed paper to firm up.. Makes about 20. Store tightly covered in the refrigerator or freezer.<br />
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Linking to<a href="http://thebetterbaker.blogspot.com/2015/12/pineapple-upside-down-biscuits-weekend.html"> Weekend Potluck</a>Loyhttp://www.blogger.com/profile/05301184428627981121noreply@blogger.com2tag:blogger.com,1999:blog-2407417010910536446.post-17960868726746984522015-12-17T11:30:00.000-08:002015-12-17T11:30:37.566-08:00Nutella Jam Snow Bars-12 Days of Christmas Treats<div class="separator" style="clear: both; text-align: center;">
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It is snowing here today so Nutella Jam Snow Bars seem like an appropriate recipe to post. These are rich, showy cookies on a cookie plate, but the recipe is very versatile. The jam can be any flavor that you like. Don’t like Nutella, although people who don’t probably aren’t reading this post, leave it out.<br />
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Eggs for cookies are best used at room temperature, but did you know that eggs separate better when they are cold. It is best, then, to separate the eggs as soon as they are removed from the refrigerator and then let them come to room temperature. Also, it is best to separate the eggs individually in a small bowl that is not the mixing bowl so that if a yolk breaks it doesn’t contaminate all the egg whites. Ask me how I how about that one. Egg shells are so thin nowadays that I prefer to use an egg separator and use a Tupperware one I have had for years. The cost for a separator is minimal, and I suggest adding one to your kitchen tools if you don’t have one.<br />
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I warm both the Nutella and the jam for one to two minutes in the microwave at 50 percent power. This makes them easier to spread.<br />
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Let these pan of cookies cool completely before you try to cut them and then cut with a knife that has been dipped in hot water. You may have to clean the knife and dip in the hot water more than once.<br />
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I have had the recipe for a long time, and I think it originally came from Crisco, but I use butter instead. The original recipe did not have Nutella, but did have coconut which I did not use this time.<br />
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Note: the photo shows apricot jam, but I used raspberry. I only had one jar of raspberry so didn't have a jar for the photo<br />
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Nutella Jam Snow Bars<br />
3/4 c. butter, softened<br />
1/3 c. sugar<br />
1/4 t. salt<br />
2 eggs, separated<br />
1 1/2 c. all-purpose flour<br />
1 c. Nutella<br />
1 1/4 c. jam, flavor of choice (raspberry and apricot are particularly good with Nutella)<br />
1/2 c. sugar<br />
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In a mixing bowl cream together the butter and sugar until fluffy. Add salt and egg yolks and beat well. Stir in flour until dough is well blended. Turn dough into a foil-lined 9x13-inch baking pan. Pat and spread out evenly. Bake at 350 degrees for 15 minutes. Meanwhile, put Nutella in a glass measuring cup and microwave 1 to 2 minutes at 50 percent power, doing 1 minute at a time. Stir between heatings. Place jam in a microwave safe dish and microwave 1 to 2 minutes at 50 percent power, doing 1 minute at a time. Stir until smooth. Place egg whites in the bowl of an electric mixer and mix until foamy; very gradually add the 1/2 c. sugar, beating until stiff peaks form. Set aside. When crust is ready, remove it from the oven and spread evenly with the Nutella using a spatula. Spread jam over the Nutella. Spread the beaten egg whites over the jam smoothing evenly. Return the pan to oven and bake an additional 25 minutes until top just begins to brown. Remove pan to a wire rack and cool completely. When cool, cut into bars with a knife that has been dipped in hot water. You may have to clean and dip the knife in hot water more than once. Makes 25 bars. Store in single layers with waxed paper between layers.<br />
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<br />Loyhttp://www.blogger.com/profile/05301184428627981121noreply@blogger.com0tag:blogger.com,1999:blog-2407417010910536446.post-6660669685234506002015-12-16T11:35:00.000-08:002015-12-16T13:12:10.345-08:00Black Bottom Butterfinger Cookies-Great Food Blogger Cookie Swap 2015<div class="separator" style="clear: both; text-align: center;">
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Every year I watch in great anticipation for the email inviting me to join in the <a href="http://www.fbcookieswap.com/">Great Food Blogger Cookie Swap</a>. The swap is hosted by Julie from <a href="http://www.thelittlekitchen.net/">The Little Kitchen</a> and Lindsay from<a href="http://www.loveandoliveoil.com/"> Love and Olive Oil</a>. This is the fifth year of the swap, and was, once again, sponsored by Oxo and by Dixie Crystals and Land O Lakes.<br />
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Each participant donates $4 to <a href="http://www.cookiesforkidscancer.org/">Cookies for Kids Cancer</a>. This year there are 476 participants, and with the sponsors match, more than $7,000 was raised.<br />
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The bloggers send a dozen cookies to three other bloggers. I received cookies from Catherine in Hawaii who blogs at <a href="http://www.thecatdish.com/">The Cat Dish</a>, Jamie in Nebraska who blogs at <a href="http://thekitchenarium.com/">The Kitchenarium</a> and Purdy in New York who blogs at<a href="http://butterbasilandbreadcrumbs.com/"> Butter, Basil and Breadcrumbs</a>. I sent cookies to Michele in Minnesota who blogs at <a href="http://baconfatte.com/">Bacon Fatte</a>, Starr in Illinois who blogs at<a href="http://www.chicagofoodiegirl.com/"> Chicago Foodie Girl</a> and Serene in Texas who blogs at<a href="http://houseofyumm.com/"> House of Yumm</a>.<br />
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Besides making the donations, the sponsors always send nice gifts and this year was no exception. Oxo sent this great stacking beaker liquid measuring set, Dixie Crystals sent a very useful silicone baking sheet and a coupon for free sugar and Land O Lakes sent coupons for free products.<br />
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Catherine sent Liliko'i (passion fruit) bars. These were unique and delicious. Hubby and I limited ourselves to just one per day to make them last as long as possible. She also sent along some wonderful Hawaiian candy. I can't eat nuts right now, but my hubby really enjoyed them, and he needed some pampering since he had had surgery.<br />
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Jamie sent Pebber Nodder (Danish Christmas Cookies) from her grandmother. I loved the spice combo in these and that they were tiny so I could eat lots.<br />
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When I opened the box from Purdy, this is what I saw and I wasn't even down to the cookies. How did she know that I love snowmen? I am so going to enjoy using these.<br />
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When I got down to the cookies there were not just one, but three kinds of delicious cookies. Oh, how we enjoyed all of these.<br />
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The recipe I chose to make and send is a very old recipes from my childhood. It may be the original Butterfinger cookie recipe as it was put out by the Curtis Candy Company who was the original maker of Butterfinger candy. This cookie has always been a favorite of mine. To fancy the cookies up for the swap, I frosted the bottoms of the cookies with frosting I adapted from the Black and White Cookies from a Cook’s Country TV show.<br />
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The Butterfinger Fun Bars are available at my local Dollar Tree for $1.00. I recently found, however, that I can buy a 3-pound bag of already crushed Butterfingers at my local Cash and Carry so I am in Butterfinger dessert making heaven.<br />
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Black Bottom Butterfinger Cookies<br />
3/4 cup sugar<br />
1/2 cup butter, softened<br />
1 egg<br />
1 3/4 cups all-purpose flour<br />
3/4 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1/2 c. crushed Butterfinger candy (about six fun-size bars)<br />
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In large mixer bowl, beat sugar and butter until creamy. Beat in egg until light and fluffy. Blend in flour, baking soda and salt. Stir in chopped Butterfinger. Drop dough by rounded teaspoonsful (I use a cookie scoop that holds 1 1/2 teaspoons) onto parchment paper-lined cookie sheet. Bake at 375 degrees 11 to 13 minutes or until cookies are lightly browned. Let stand on cookie sheet 2 minutes. Cool on a wire rack. Makes about 30 cookies.<br />
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Frosting<br />
adapted from Cook’s Country<br />
5 c. (20 oz.) confectioner’s sugar, sifted<br />
7 T. milk (the original recipe called for whole milk, I used 1 percent)<br />
2 T. light corn syrup<br />
1 t. vanilla extract<br />
1/2 t. salt<br />
1/3 c. Dutch-processed cocoa, sifted<br />
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Whisk ingredients together until well blended and smooth. Frost backs of cookies with an offset spatula, place back on wire rack and let sit at room temperature until frosting is firm at least 1 hour. To store cookies, put single layers between sheets of waxed paper. Can be stored at room temperature up to 2 days. I had some frosting left over and spread it between squares of graham crackers.<br />
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I want to thank Julie and Lindsay for all the effort and hard work that they put into the swap every year. If you missed the swap this year but want to be notified when it comes around in 2016, you may <a href="http://fbcookieswap.us2.list-manage1.com/subscribe?u=66bf80afd570fcb3c6194e49e&id=317a470233">sign up here</a>. Be sure to check out<a href="http://www.thelittlekitchen.net/"> The Little Kitchen</a> and<a href="http://www.loveandoliveoil.com/"> Love and Olive Oil</a> this weekend to find links to all the cookie recipes made for the swap.<br />
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Loyhttp://www.blogger.com/profile/05301184428627981121noreply@blogger.com1tag:blogger.com,1999:blog-2407417010910536446.post-5395954616824080612015-12-15T14:05:00.000-08:002015-12-15T14:05:56.531-08:00Peanut Butter Gems-12 Days of Christmas Treats<div class="separator" style="clear: both; text-align: center;">
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Making this cookie is a little more involved than some of the previous posts for this year's Christmas Treats, but it is well worth it. This is a buttery, thumbprint type cookie with the thumbprint filled with a peanut butter topping. It makes an attractive and different addition to a Christmas cookie tray.<br />
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You need to plan ahead to make these as both the cookie dough and the filling need to be chilled. They both can be chilled longer than 2 hours, but you may need to let the cookie dough warm up a bit to make rolling the dough into balls easier. I use my cookie scoop to measure out the dough.<br />
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While the cookies are doing their first baking, I use a half-teaspoon measuring spoon to scoop out the dabs of filling onto waxed paper and then just pick them up to put them in the indentations in the cookies. The cookies do not get brown.<br />
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Peanut Butter Gems<br />
1/4 c. peanut butter<br />
3/4 c. packed brown sugar<br />
2 t. light corn syrup<br />
2 t. hot water<br />
1 c. butter or margarine, softened (I always use butter)<br />
3/4 c. sugar<br />
1 egg<br />
1 t. vanilla<br />
2 1/2 c. all-purpose flour, unsifted<br />
1/2 t. baking powder<br />
1/2 t. salt<br />
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In a small bowl, combine peanut butter, brown sugar, corn syrup and hot water to make a<br />
smooth, thick paste. Cover and refrigerate. In a large mixing bowl combine butter and<br />
sugar until well blended; beat in egg and vanilla. Combine flour, baking powder and salt<br />
in a small bowl and mix well. Add to butter mixture and mix well. Cover and chill 2<br />
hours. Form dough into 1-inch balls. Place about 2 inches apart on a greased baking<br />
sheet and with your finger make a depression in the center of each ball. Bake at 400<br />
degrees for 6 minutes. Remove from oven and place 1/2 teaspoon of the peanut butter<br />
mixture into each depression. Return cookies to oven and continue baking until topping<br />
is bubbly, about 5 minutes longer. Cool. Makes about 4 dozen cookies.<br />
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Loyhttp://www.blogger.com/profile/05301184428627981121noreply@blogger.com0tag:blogger.com,1999:blog-2407417010910536446.post-76025492245351872132015-12-14T16:05:00.000-08:002015-12-14T16:05:44.008-08:00Easy Maple Nut Fudge-12 Days of Christmas Treats<div class="separator" style="clear: both; text-align: center;">
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I love the frosting that comes on maple bars. This easy fudge is reminiscent of that frosting. It goes together in less than 10 minutes if the nuts have already been chopped and toasted. I chop and toast a large batch of nuts at a time and keep them handy in my refrigerator. Either walnuts or pecans work well in this recipe. 10 minutes of real work and a couple of hours of wait time, and you have another delicious flavor to include in candy gifts.<br />
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The maple extract is listed as optional, but you will get a more pronounced maple flavor if you use it. Measure and then sift the confectioner's sugar. I actually like to put the sugar through a fine sieve using the back of a spoon<br />
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This is a softer fudge than usual, so I keep it well, wrapped in the fridge, cutting it and letting it set to firm up a bit when I serve it.<br />
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Maple Nut Fudge<br />
1/4 c butter or margarine (I always use butter)<br />
1/2 c. pure maple syrup<br />
1 T. milk<br />
1 t. vanilla extract<br />
1/2 t. maple extract (opt.)<br />
4 1/2 c. confectioners’ sugar, sifted or put through a sieve<br />
1 c. chopped, toasted pecans or walnuts<br />
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Line an 8 or 9-inch square pan with aluminum foil. Spray with non-stick spray. Melt butter in a large, heavy saucepan over medium-low heat. Add maple syrup, milk, vanilla and maple extract. Stir till well blended. Remove from heat, add confectioners’ sugar, stirring until sugar is well incorporated and the mixture is smooth. Stir in pecans or walnuts. Turn into prepared pan and spread evenly. Chill in refrigerator until firm. I like to store this, well-wrapped and uncut in the refrigerator, cutting the fudge as needed and letting it set a while to firm up. Makes 64 1-inch squares.<br />
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<br />Loyhttp://www.blogger.com/profile/05301184428627981121noreply@blogger.com0tag:blogger.com,1999:blog-2407417010910536446.post-79867801764239915602015-12-13T15:44:00.002-08:002015-12-13T15:47:33.852-08:00Special K Chocolatey Delights Treats-12 Days of Chritmas Treats<div class="separator" style="clear: both; text-align: center;">
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Occasionally I like to stroll the cereal aisle at the grocery store and see if there is any cereal there that can be made into a sweet. When I found Kellogg's Special K Chocolatey Delight, I knew that it just begged to be made into something sweet. What easier thing to do than to use the good ole standby Rice Krispie Treat recipe and use the Special K instead.<br />
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It is best to use fresh marshmallows. I buy mine at Dollar Tree. The marshmallows and butter can be melted in a pan on the stovetop or in the microwave. I did mine in a pan on the stovetop. The chocolate pieces in the cereal will melt slightly, so mix quickly when you add the hot marshmallow mixture to the cereal.<br />
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For a variation add 1/2 c. coarsely chopped nuts.<br />
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These are slightly softer than Rice Krispie Treats.<br />
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Special K Chocolately Delights Treats<br />
1 box (13.1 oz.) Kellogg's Special K Chocolately Delights Cereal<br />
1/4 c. butter<br />
1 (10 oz.) pkg. fresh marshmallows, regular or mini<br />
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Pour cereal into a large bowl and crush slightly with your hands. Set aside. Line a 9x13-inch baking pan with foil and spray with non-stick spray. Set aside. Place butter in a large pan and melt on the stovetop. Add marshmallows and cook and stir until they are completely melted. Pour over cereal in bowl and mix quickly until cereal is well coated. Pour into prepared pan and spread evenly. Let cool and cut into bars. About 24 bars.<br />
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<br />Loyhttp://www.blogger.com/profile/05301184428627981121noreply@blogger.com1tag:blogger.com,1999:blog-2407417010910536446.post-75043818092138152922015-12-12T11:43:00.001-08:002015-12-12T11:43:54.678-08:00Low-Sugar, No-Bake Pumpkin Pudding Squares-12 Days of Christmas Treats<div class="separator" style="clear: both; text-align: center;">
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Since my son has diabetes, I always try to be careful about sugar when he is going to be eating dinner with us. He was going to be here for Thanksgiving so I wanted to make a dessert that it would be OK for him to eat.<br />
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I ran across a recipe for no-bake pumpkin pie that used pumpkin along with two packages of instant pudding mix. I gave it a try and used my hubby as a taste tester. He said the pie was alright, but that he thought it didn’t have enough pumpkin flavor.<br />
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I made the recipe again and doubled that amount of pumpkin and reduced the instant pudding to one package. I also change the spices to include the spices those I normally use when making regular pumpkin pie. Hubby was much happier with this attempt. This also solved the problem of having leftover pumpkin to deal with.<br />
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When making this for Thanksgiving, I discovered that I had forgotten to purchase the sugar-free instant vanilla pudding that I needed, but had sugar-free instant butterscotch pudding on hand, so used that and it worked out fine. I also doubled the recipe and put it in a 9x13-inch pan.<br />
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I changed the pie pan to an 8-inch square pan because it would give one more serving. Hence, Pumpkin Pudding Squares and not Pumpkin Pudding Pie.<br />
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No-Bake Pumpkin Pudding Squares<br />
1 1/2 c. graham cracker crumbs<br />
1/2 c. butter, melted<br />
1/4 c. sugar (you can use if not serving to diabetics)<br />
1 pkg. (3.4 oz.) sugar-free instant vanilla or butterscotch pudding mix (use regular instant<br />
pudding mix if not serving to diabetics)<br />
1 can (15 oz.) cooked pumpkin<br />
1 c. milk<br />
1 t. ground cinnamon<br />
1/2 t. salt<br />
1/2 t. ground ginger<br />
1/4 t. ground cloves<br />
1 1/2 c. thawed, frozen topping<br />
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In a small bowl combine graham cracker crumbs and melted butter (and sugar if using) until well combined. Press into the bottom of an 8 or 9-inch square pan. In a large mixing bowl combine pudding mix, pumpkin, milk, cinnamon, salt, ginger and cloves. Beat with a wire whisk until well blended and smooth. Stir in frozen topping until everything is well combined. Pour on top of graham cracker crust in pan. Place in refrigerator and chill at least 4 hours or overnight. Serve with additional whipped topping if desired. Makes 9 servings.<br />
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<br />Loyhttp://www.blogger.com/profile/05301184428627981121noreply@blogger.com0tag:blogger.com,1999:blog-2407417010910536446.post-29880329141041461402015-12-11T10:02:00.001-08:002015-12-12T04:20:42.141-08:00Peppermint Sugar Cookies Squares-12 Days of Christmas Treats<div class="separator" style="clear: both; text-align: center;">
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I have sorely neglected this blog this year and plan to do much better in 2016. Although not posting much, I did go through and remove all the annoying graphics that showed up where photos should have been. Now I just have to patiently go through and remake all those recipes and take new pictures. I have also brought my index up to date.<br />
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I wanted, once again, to do a 12 Days of Christmas Treats. I am starting today so that it will get over a couple of days before Christmas.<br />
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As always, I will be sharing recipes that I feel are quick and easy. One quick, easy way to make cookies is to make bar cookies. You all know how much I love to do that. All you have to do is take a look at my index.<br />
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Today I offer Peppermint Sugar Cookie Squares. Peppermint is surely one of the defining flavors of the holiday season. This is the perfect recipe for all those candy canes that seem to get broken somewhere along the line.<br />
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This is a basic sugar cookie bar recipe that I adapt in many different ways. The original recipe used shortening. I have used butter instead, but now also use shortening since I discovered palm shortening. Either one will work.<br />
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When I crush the candy canes, I leave them in their wrappers, pound them with my meat mallet and then remove the wrappers over a bowl.<br />
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Peppermint Sugar Cookie Squares<br />
3/4 c. sugar<br />
1/3 c. shortening or softened butter<br />
1/3 c. vegetable oil<br />
1 T. milk<br />
1/2 t. peppermint or mint extract<br />
1 egg<br />
1 1/2 c. flour<br />
1 1/2 t. baking powder<br />
1/4 t. salt<br />
1/2 c. crushed peppermint candy canes (about 8 regular sized canes)<br />
1 T. sugar to sprinkle over the top<br />
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In a large mixing bowl, combine sugar, shortening or butter oil milk peppermint extract and egg and beat well. In a small bow combine flour baking powder and salt Mix to combine Stir into sugar/egg mixture. Mix well. The dough will be somewhat stiff. Turn dough out onto the center of a foil-lined 10x15-inch jelly-roll pan. Using a moistened off-set spatula spread the dough out evenly to fill the pan. If you don’t have an off-set spatula, use your moistened hands to spread the dough Sprinkle the 1 T. sugar evenly over the top of the dough. Bake at 375 degrees 10 to 12 minutes or until a light golden brown. Remove from oven and let cool 5 minutes. Lift foil and remove cookies from the ban. Cut into about 2-inch squares. Place on wire rack to cool completely. Makes about 40 cookies<br />
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Linking to:<br />
<a href="http://www.thebetterbaker.blogspot.com/2015/12/crockpot-hot-vanilla-milk-weekend.html">Weekend Potluck</a>Loyhttp://www.blogger.com/profile/05301184428627981121noreply@blogger.com0tag:blogger.com,1999:blog-2407417010910536446.post-51049262232354881312015-12-06T04:30:00.000-08:002015-12-06T04:30:32.785-08:00Taste of the Tropics Fruit Pudding CakeI am Grandma Loy, and you can find me over at <a href="http://grandmaloyskitchen.blogspot.com/">From Grandma Loy’s Kitchen </a>where I share both new recipes and tried and true ones from my extensive collection. I am thrilled to be participating in this Good Old Fashioned Recipe Blog Swap hosted by Julie, Rachel and Kelly and that I am paired with Tammy here on her blog.<br />
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Since Tammy has a large family, I thought that this tried and true dessert would “fit the bill.” It is easy, quick to make, versatile and makes a lot. This is an old recipe I have adapted and used for many years. It came from one of my favorite cookbooks, “The Thrifty Cook” by Farm Journal. This book was practically “my cooking Bible” when I was raising my children. The original recipe was Fruit Pudding Cake. Over the years because of the ingredients I use, I have dubbed it Taste of the Tropics Fruit Pudding Cake. I am not quite sure why this was called a pudding cake, except for the fact that there is a lot of fruit held together with not a whole lot of batter.<br />
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You can use fruit cocktail, other canned fruit, or fresh fruit in this recipe. If using fresh fruit, use 1 1/2 cups fruit and 1/2 to 2/3 cup water instead of the canned fruit juice. Although I use canned pineapple, I don’t use the pineapple juice as I am not going for a dominate pineapple taste. If you want to use the pineapple juice, drain the liquid from the fruit cocktail, measure it and use half to all that amount of pineapple juice. I add the extra cherries for color and because I like them. They may be omitted. If making this for a potluck or company, I usually spring for macadamia nuts, but any nut of choice can be used.<br />
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This cake is good by itself, better with some whipped topping or whipped cream, and really wonderful with the <a href="http://grandmaloyskitchen.blogspot.com/2013/05/5-spice-stuffed-french-toast-with.html">Buttermilk Syrup</a> or any warm, ice cream topping poured over it.<br />
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Taste of the Tropics Fruit Pudding Cake<br />
1 can (16 oz.) fruit cocktail or other canned fruit, chopped<br />
1 can (11 oz.) mandarin orange slices, well drained (I use fresh if they are in season)<br />
1 can (8 oz.) pineapple tidbits, well drained (If you can’t find the tidbits, use pineapple chunks and cut them into thirds.)<br />
1/4 c. halved maraschino cherries, well drained (optional)<br />
! egg, beaten<br />
1 t. vanilla<br />
! 1/2 c. flour<br />
1 c. sugar<br />
1 t. salt<br />
1 t. baking soda<br />
1/2 c. brown sugar, firmly packed<br />
1/2 c. chopped nuts of choice<br />
1/2 c. sweetened, flaked coconut<br />
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Combine undrained fruit cocktail, orange slices, pineapple tidbits and cherries in a large mixing bowl. Beat egg in a small bowl. Add egg and vanilla to fruit mixture. In another bowl stir together the flour, sugar, salt and baking soda until well blended. Stir flour mixture into fruit mixture until sell mixed. The batter will be fairly stiff. Evenly spread batter into a greased 9x13-in baking pan. Sprinkle the brown sugar evenly over the top of the batter. Follow with the chopped nuts and then the coconut. Gently pat the topping ingredients into the batter with the palm of your hand to help them adhere. Bake at 325 degrees for 40 to 45 minutes or until the cake begins to pull away from the sides of the pan. Cool in pan on rack. Cut into squares and top with whipped topping, whipped cream or, if desired, pour a sauce over each square. Serves 15.<br />
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Tammy, enjoy the recipe and thanks again for allowing me to share your blog. Visit Julie at <a href="http://www.whitelightsonwednesday.com/">White Lights on Wednesday</a>, Kelly at <a href="http://www.missinformationblog.com/">Miss Information</a> or Rachel at <a href="http://www.ilovemydisorganizedlife.com/">i love my disorganized life </a>to see the matchups and links to all the recipes posted today.Loyhttp://www.blogger.com/profile/05301184428627981121noreply@blogger.com0tag:blogger.com,1999:blog-2407417010910536446.post-78571932792429450282015-11-29T21:00:00.000-08:002015-11-29T21:00:02.097-08:003-Ingredient No Bake Toffee Bars-Secret Recipe Club Holiday Treats<div class="separator" style="clear: both; text-align: center;">
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Sarah Ellis, the owner of <a href="http://secret-recipe-club.blogspot.com/">Secret Recipe Club</a> decided that, when a month has five Mondays, it would be fun to do an extra themed post on the fifth Monday. Well, guess what, November has five Mondays so we are doing a Holiday Treats post. How about that, an extra holiday idea.<br />
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Since participation is for those who want to join in across all four Secret Recipe Club groups, this is an opportunity to visit a blogger that may normally be assigned to a different group. My assignment is <a href="http://littlebitofeverythingne.blogspot.com/">Little Bit of Everything</a>, written by Julie from Omaha, Nebraska. She is normally in group C, and I am in group B.<br />
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Julie has been blogging since 2009, and what fun it was to look through her blog. She does have many sweet treats so it was very hard for me to narrow down which one I wanted to post. I think it is always nice at holiday time to have a no-bake cookie recipe or two in your arsenal. Julie has a couple of Rice Krispie recipes that I want to try, <a href="http://littlebitofeverythingne.blogspot.com/2015/05/peanut-butter-hot-chocolate-rice.html">Peanut Butter Hot Chocolate</a> and <a href="http://littlebitofeverythingne.blogspot.com/2014/06/brown-butter-salted-caramel-rice.html">Brown Butter Salted Caramel</a>. There is also a great recipe for <a href="http://littlebitofeverythingne.blogspot.com/2011/12/chocolate-nutella-no-bakes-cookie.html">Chocolate Nutella No Bake Cookies</a>.<br />
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Although I was supposed to be looking for something sweet to post, I couldn’t resist adding a few recipes to my “to try” list. Since I love dill, I want to make <a href="http://littlebitofeverythingne.blogspot.com/2009/04/baby-carrots-with-dill-butter.html">Baby Carrots with Dill Butter</a> and <a href="http://littlebitofeverythingne.blogspot.com/2009/06/roasted-dill-potatoes.html">Roasted Dill Potatoes</a>. There really are too many on my list to mention, but <a href="http://littlebitofeverythingne.blogspot.com/2012/05/five-spiced-chicken-breasts-with-hosin.html">Five-Spice (another flavor I love) Chicken Breasts with Hoisin Sauce</a> and <a href="http://littlebitofeverythingne.blogspot.com/2014/05/cheesy-chicken-pot-pie-cups.html">Cheesy Chicken Pot Pie Cups</a> are included. Think I will make the pot pies with some of the leftover turkey.<br />
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When choosing a recipe to share, I like to look for quick and easy. Don’t we all need that during the holidays? That is why, when I saw<a href="http://littlebitofeverythingne.blogspot.com/2015/05/3-ingredient-no-bake-toffee-bars.html"> 3-Ingredient No Bake Toffee Bars</a>, I knew that this was the recipe I would post. These are made with Ritz crackers, sweetened condensed milk and toffee bits. Three ingredients I always have on hand, take only a few minutes to stir together, and are ready in 20 minutes or so if you put them in the freezer. What a wonderful thing to have on hand for unexpected guests. Square cake pans are available at Dollar Tree for $1.00. A pan filled with these, wrapped in plastic and tied with a pretty ribbon would make a great Christmas gift.<br />
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If you can’t find the toffee bits, just buy an equivalent amount of toffee candy bars and crush them yourself. Lately, I have been able to find sweetened condensed milk at my Dollar Tree for just $1.00 a can so I have been stocking up. These are made with just milk and sugar. Check the ingredients on the sweetened condensed milk, though, as I have found that some of the less expensive brands at my local Hispanic-oriented market have contained other ingredients.<br />
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The bars were wonderful as is, but I think that this is also a recipe that could be played around with some. Maybe a chocolate glaze on top to make them a bit more festive or some finely chopped candied cherries or nuts added to the mix. I am also thinking that instead of the Ritz, other crackers or crushed pretzels might be fun to try. Maybe caramel bits or those tiny marshmallows instead o the toffee. Anyway, just some thoughts.<br />
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Thanks, Julie for sharing a great recipe. Be sure you visit <a href="http://littlebitofeverythingne.blogspot.com/">Little Bit of Everything</a>. You are sure to find some great new recipes to try.<br />
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3-Ingredient No Bake Toffee Bars<br />
from Little Bit of Everything<br />
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2 sleeves Ritz Crackers made into crumbs<br />
1 (14 oz.) can Sweetened Condensed Milk<br />
1 (8 oz.) package Heath English Toffee Bits<br />
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Spray an 8 or 9-inch square pan with cooking spray. If you aren't giving these as a gift, I would line the pan with foil. That way the bars could be lifted from the pan to make them easier to cut. You may put the crackers in a gallon, zip-top bag and roll the crackers into crumbs with a rolling pin or use the flat side of a meat pounder. You can also zip them with a food grinder, but don’t get them too powdery. Place the cracker crumbs in a mixing bowl and add the sweetened condensed milk. Mix well. Add toffee bits and mix until they are well incorporated. Turn into the prepared pan and press down firmly. Place in refrigerator for at least one hour or in the freezer for about 30 minutes. These are very rich, I cut them into 1-inch pieces and got 36 bars.<br />
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You can find the details for joing <a href="http://secret-recipe-club.blogspot.com/p/the-rules.html">Secret Recipe Club here</a>. Check out the link-up below to see what other bloggers chose for their Holiday Treats<br />
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Loyhttp://www.blogger.com/profile/05301184428627981121noreply@blogger.com12tag:blogger.com,1999:blog-2407417010910536446.post-63482304694906533752015-11-08T21:00:00.000-08:002015-11-08T21:00:08.394-08:00Spiced Cauliflower “Couscous”-Secret Recipe Club<div class="separator" style="clear: both; text-align: center;">
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One of the things I love most about<a href="http://secret-recipe-club.blogspot.com/"> Secret Recipe Club</a> is that I get to visit a “sometimes” new-to-me blog and check it out in depth. I always seem to find a great recipe or idea that makes me slap myself upside the head because I didn’t think of it myself. Such was certainly the case when I visited <a href="http://welldined.com/">Well Dined</a>, a blog written by Sarah.<br />
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Sarah originally stated her blog to write restaurant reviews, but it soon morphed in to a food blog with great recipes. Sarah likes to cook as seasonally and as healthy as she can. I found two delicious recipes for this holiday season,<a href="http://welldined.com/2014/12/bourbon-bacon-whipped-sweet-potatoes-with-brown-butter-and-sage.html"> Bourbon Bacon Whipped Sweet Potatoes with Brown Butter and Sage</a> and <a href="http://welldined.com/2014/12/cranberry-custard-pie.html#more-3050">Cranberry Custard Pie</a>. Other recipes on my to-make list are <a href="http://welldined.com/2014/12/maple-bourbon-glazed-chicken.html">Maple Bourbon Glazed Chicken</a>, <a href="http://welldined.com/2014/12/apple-butter-glazed-pork-loin.html">Apple Butter Glazed Pork Loin</a> and<a href="http://welldined.com/2011/12/holiday-cookie-party.html"> Snickerdoodle Surprise Cookies</a>.<br />
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The recipe that made me do the slap myself upside the head thing mentioned above was <a href="http://welldined.com/2014/04/spiced-cauliflower-couscous.html#more-2477">Spiced Cauliflower “Couscous.”</a> What a great idea to chop cauliflower in the food processor until it resembles couscous. The cauliflower cooks very quickly this way and can be seasoned with almost anything you want. This is probably going to be my favorite way to cook cauliflower, and I am next going to use the technique to make the cauliflower and use some of the <a href="http://welldined.com/2011/03/the-fastest-easiest-dinner-you-will-ever-make.html">seasoning ideas that Sarah has in this post on cooking with couscous.. </a><br />
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In the posted recipe, a middle east spice blend called Za’atar was used. The only place that I could find this in my medium-sized, northwest town was at a local Greek restaurant that sells a small selection of middle east foods. I had to purchase a large jar so I probably have enough Za’atar to last my life time, but this will give me incentive to use it in other recipes. I am thinking of using it on a roast chicken. If you have a Penzey's Spice store in your town, they have it there or you can get it <a href="https://www.penzeys.com/shop/spices/">online</a> in a 1/4 cup amount.<br />
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I could not find raw cashews and had to settle for roasted, salted ones, so I left the salt out of the recipe. I am not a fan of raisins but did go ahead and use them. I plumped them in a little hot water so they would be softer. My personal preference would be to use dried apricots, dates or dried cherries or cranberries in place of the raisins.<br />
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Unfortunately I have a hubby who will not touch cauliflower no matter how it is prepared so I only made half the recipe. He doesn’t have any idea what he is missing with this one. I love it, and I can’t wait to make another variation. I thought it didn't taste anything like cauliflower, and I think you could serve this and people would have no idea they were eating cauliflower.<br />
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Thanks so much for sharing, Sarah. Go visit her blog and get some great recipes.<br />
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Spiced Cauliflower “Couscous”<br />
From Well Dined and Food 52<br />
1 large cauliflower (about 1 1/2 lbs. of florets)<br />
5 oz. raw cashews (I had to use already roasted so skipped the cashew roasting step.)<br />
5 T. olive oil<br />
4 T. lemon juice<br />
2 T. mined parsley<br />
1/2 t. Za’atar (if you can’t find this, I would try Greek Seasoning)<br />
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1/2 t. cumin<br />
1 clove garlic, crushed<br />
1/4 t. finely shredded lemon zest<br />
salt and freshly ground pepper to taste (I left out the salt as the cashews were salted.)<br />
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If using raw cashews, Heat a cast iron skillet over medium heat. Reduce heat to medium low; add the cashews and toast for about about 8 minutes, until lightly golden and gently charred. Stir frequently to make sure that they do not burn. Let cool, then cut half of the cashews into smaller pieces. <br />
Break the cauliflower into florets, making sure to leave behind as much of the stem as possible. Chop<br />
the florets into smaller pieces. Transfer part of the cauliflower into a food processor and pulse until the pieces are finely chopped and resemble couscous. Be careful not to over-process. Repeat with remaining cauliflower.<br />
Heat three tablespoons olive oil over medium heat. Add the cauliflower to the pan, stir well to coal with the olive oil and cook about 7 minutes, stirring frequently. Remove the couscous from the heat and let cool. <br />
Add the raisins, cashews, Za’atar, cumin, parsley, garlic, lemon zest, lemon juice and the remaining two tablespoons olive oil. Season to taste with salt and pepper. Leave the couscous for about 15 minutes to allow the flavor to combine. Serve at room temperature. Serves 4-6.<br />
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Think you might want to join the fun. You can find all the <a href="http://secret-recipe-club.blogspot.com/p/the-rules.html">info here</a>.<br />
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<script src="//static.inlinkz.com/cs2.js?v=116" type="text/javascript"></script><!-- end InLinkz script -->Loyhttp://www.blogger.com/profile/05301184428627981121noreply@blogger.com7tag:blogger.com,1999:blog-2407417010910536446.post-55948504132929035852015-10-11T21:00:00.000-07:002015-10-11T21:00:06.686-07:00S’mores Bars-Secret Recipe Club<div class="separator" style="clear: both; text-align: center;">
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<a href="http://thepintertestkitchen.com/">The PinterTest Kitchen</a> was my assigned blog for this month’s <a href="http://secret-recipe-club.blogspot.com/">Secret Recipe Club</a>. This is a collaborative blog hosted by Sharon Boyer and her two daughters Allison and Jessica. They started this blog in 2012 with the idea of trying out recipes that they found on Pinterest and reviewing the recipes as to whether or not the results were successful. They have also posted many of their family favorite recipes.<br />
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Sharon likes to bake so there are many cookies recipes on the blog which pleased me no end, cookie lover that I am. I made <a href="http://thepintertestkitchen.com/banana-oatmeal-cookies/">Banana Oatmeal</a> and <a href="http://thepintertestkitchen.com/white-chocolate-pudding-snickerdoodles/">White Chocolate Pudding Snickerdoodle Cookies</a> and recommend that you try them both.<br />
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They also have more savory recipes on the blog such as <a href="http://thepintertestkitchen.com/the-best-bbq-meatball-recipe-of-all-time/">Best Barbecued Meatball</a>s, <a href="http://thepintertestkitchen.com/garlic-brussel-sprouts/">Garlic Brussels Sprouts</a>, <a href="http://thepintertestkitchen.com/pepperoni-pizza-pasta-bake/">Pepperoni Pizza Pasta Bake</a> and <a href="http://thepintertestkitchen.com/bacon-and-cheese-stuffed-pretzel-buns-breadbakers/">Bacon and Cheese Stuffed Pretzel Buns</a> which are all on my list to make soon. There is also a recipe for <a href="http://thepintertestkitchen.com/homemade-chili-powder/">Homemade Chili Powder</a> that I am going to try when I am out of my current bottle of chili powder.<br />
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I chose to post <a href="http://thepintertestkitchen.com/quick-and-easy-smores-bars/">Quick and Easy S’mores Bars</a> today because they were delicious, and this is a really great recipe to have in the files for this time of year. This recipe really is quick, easy and contains ingredients that people have in their pantry most of the time. You can whip this together in 15 minutes if you have unexpected guests. Stick it in the fridge for another 15 or 20 minutes and you are good to go. The recipe also lends itself to lots of creative variations as you can easily swap out the milk chocolate chips with other flavors. I am going to try the recipe with cinnamon graham crackers and white chocolate chips or butterscotch chips soon.<br />
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I changed nothing about the recipe, but I did line my baking pan with foil. I broke the graham crackers into 15 squares. When the bars had cooled, I removed the bars from the pan, flipped them upside down onto a cookie sheet and cut the graham cracker squares apart with a knife dipped in hot water to make 30 one by two inch bars. These are very rich so smaller is OK, I think. Make these bars, you definitely won’t be sorry.<br />
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Quick and Easy S’mores Barss<br />
from PinterTest Kitchen<br />
7 1/2 whole graham crackers<br />
2 c. mini marshmallows<br />
1 c. milk chocolate chips<br />
1/2 c. melted butter<br />
1/2 c, brown sugar<br />
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Line a 9x13-inch pan with foil. Break graham crackers into squares and lay into prepare pan. Sprinkle marshmallows over graham crackers. Sprinkle chips over marshmallows. Place butter in a two-cup glass measuring cup and melt in microwave. Stir in brown sugar and mix well. Pour evenly over the mixture in baking pan. Bake at 350 degrees for 8 to 10 minutes until lightly browned. Let cool completely. Turn bars out upside down on a cookie sheet. Remove foil and cut squares apart with a knife dipped in hot water. Turn right side up. Makes 30 one by two-inch bars if you cut them apart or 15 two-inch squares if you don’t. <!-- start InLinkz script --><br />
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<br />Loyhttp://www.blogger.com/profile/05301184428627981121noreply@blogger.com8tag:blogger.com,1999:blog-2407417010910536446.post-68744532878046548862015-09-13T21:00:00.000-07:002015-09-13T21:00:05.412-07:00House Dressing-Secret Recipe Club<div class="separator" style="clear: both; text-align: center;">
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Who could resist a visit to a blog called “Smells Like Brownies.” This was my assigned blog for this month’s <a href="http://secret-recipe-club.blogspot.com/">Secret Recipe Club</a>. Melissa has been blogging since 2011 and is the stay-at-home mom of two little ones.<br />
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Of course, cookie lover that I am, I headed straight for the cookie index. I wasn’t disappointed and found recipes for <a href="http://smellslikebrownies.com/2011/08/05/brown-sugar-shortbread/">Brown Sugar Shortbread</a>,<a href="http://smellslikebrownies.com/2011/10/10/oatmeal-butterscotch-chip-cookies/"> Oatmeal Butterscotch Chip Cookies</a>, <a href="http://smellslikebrownies.com/2015/08/28/gooey-vanilla-bean-tea-cakes/">Gooey Vanilla Bean Tea Cakes</a> and <a href="http://smellslikebrownies.com/2011/05/18/double-chocolate-buttermilk-cookies/">Double Chocolate Buttermilk Cookies</a> which my husband is currently stealing from the cookie jar. I also found <a href="http://smellslikebrownies.com/2011/08/08/spicy-tuna-burgers/">Spicy Tuna Burgers</a> and <a href="http://smellslikebrownies.com/2012/11/08/pecan-crusted-salmon/">Pecan Crusted Salmon</a>. Melissa doesn’t eat meat or poultry, so there are a lot of great veggie and fish recipes on the site also.<br />
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Now I was planning to post about one of the cookie recipes, but I came across a post that had a recipe that was so easy, so quick and so versatile that, after I made it, I just knew that it had to be shared. Melissa wrote about a dressing that she loved which was served at a place called The Cheese Shop in Colonial Williamsburg. Well, move over Ranch, I have a new love.<br />
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Now when I say I love this stuff, this is how I have already used it.<br />
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I had it on roasted cauliflower.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvTf6o4he6KDKXo-HQC4UDO4XjTGESReRjnjwuNbkbKVXrDmIwVFTd0h2K8gBNVT1y8_vqdXrPu6OBtYldVAI8V2KTEFb1GmWfjLnUM2NTxSy50o49CDWQzmF470CR9YHKxICUiwTMfq4o/s1600/Housedressing5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvTf6o4he6KDKXo-HQC4UDO4XjTGESReRjnjwuNbkbKVXrDmIwVFTd0h2K8gBNVT1y8_vqdXrPu6OBtYldVAI8V2KTEFb1GmWfjLnUM2NTxSy50o49CDWQzmF470CR9YHKxICUiwTMfq4o/s1600/Housedressing5.jpg" /></a></div>
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Then as a dip for chicken fingers.<br />
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With roasted potato slices.<br />
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And on zucchini patties.<br />
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Then actually as a dressing on a wedge of lettuce.<br />
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I have even been guilty of grabbing a spoon and taking a little bite directly from the jar. From now on, I will always have this in my fridge. If you like mustard at all, please give this wonderful recipe a try.<br />
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It is worth it to buy the mustard seeds for this if you don’t have them on hand. The dressing does get more kick the longer you keep it.<br />
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Make this dressing/dip, then visit <a href="http://smellslikebrownies.com/">Smells Like Brownies</a>, and get some great new cookie recipes.<br />
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“Cheese Shop” House Dressing<br />
from It Smells Like Brownies<br />
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I c. high-quality regular or light mayonnaise (I used Best Foods)<br />
1 T. high-quality Dijon mustard<br />
1 T. Worcestershire sauce<br />
1 large clove garlic, minced (I like garlic so may have used a bit more)<br />
1 t. turbinado or light brown sugar (I used the brown sugar)<br />
pinch salt<br />
pinch fresh ground black pepper<br />
1 t. mustard seeds<br />
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Combine all ingredients except the mustard seeds in a food processor or blender. (I used my mini food chopper). Process until the garlic is smooth and the mixture is well blended. Turn into a container with a lid. Stir in the mustard seeds. Chill several hours to allow flavors to blend. Serve with crusty bread, raw or cooked veggies, chicken fingers, over lettuce, just wherever you want. Makes a little over a cup.<br />
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Loyhttp://www.blogger.com/profile/05301184428627981121noreply@blogger.com8tag:blogger.com,1999:blog-2407417010910536446.post-67764489730662999822015-08-09T21:00:00.000-07:002015-08-09T21:28:00.574-07:00Greek Yogurt Chicken-Secret Recipe Club<div class="separator" style="clear: both; text-align: center;">
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Ellie, who writes<a href="http://www.thehobokitchen.com/"> The Hobo Kitchen</a>, my assignment for this month’s<a href="http://secret-recipe-club.blogspot.com/"> Secret Recipe Club</a>, was born in The Bahamas, but has lived in the United States for some time. She currently lives in Hoboken, NJ, and her blog’s name is a nod to that fact. Ellie has been blogging since 2008, and until last year, her bog was called The Bitchin’ Kitchen. That blog is still available over at Blogspot, but Ellie transferred all the recipes from there to The Hobo Kitchen blog.<br />
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Ellie writes a series of posts called <a href="http://www.thehobokitchen.com/home?category=Livin%27%20The%20Life">Living the Life</a> about life in the big city which is fun for this life-long rural/small town gal to read.<br />
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Of course, there are lots of delicious sounding recipes, several which use Nutella, one of my favorite things. I considered making the <a href="http://www.thehobokitchen.com/home/2015/5/nutella-donuts">Nutella Donuts</a>, but it has been very hot here still so I am reluctant to use the oven. I also want to make the <a href="http://www.thehobokitchen.com/home/2014/8/bahamian-macaroni">Bahamian Macaroni</a> and the <a href="http://www.thehobokitchen.com/home/2014/8/one-pot-cheeseburger-casserole">One Pot Cheeseburger Casserole</a>.<br />
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We eat lots of chicken at our house so I finally decided to make the <a href="http://www.thehobokitchen.com/home/2015/1/greek-yogurt-chicken">Greek Yogurt Chicken</a> even though I would need to use the oven. What could be easier than putting chicken pieces in a baking pan, mixing some yogurt, seasoning and cheese together, spreading it on the chicken and shoving it in the oven? Not much. I am so glad that I made this. It was delicious and will be appearing on our table often. Great for any day, but also elegant enough for company.<br />
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I made two slight changes. I did not have a chunk of Parmesan cheese the day I decided to make this, so used an already shredded Parmesan/Romano cheese blend. I also used smoked paprika for the paprika. I had a large container of Greek yogurt on hand so used 1/3 cup which I figured should be about the same as a 5-ounce container. The yogurt acts as a binder for the seasonings and cheese. I think that you could use sour cream in a pinch, but then it wouldn't be Greek Yogurt Chicken.<br />
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This topping is the thing here, and I think that it could easily be used on chicken thighs and pork chops. Ellie also suggests salmon and vegetables. I suspect that the topping might also be very good spread on sturdy crackers and baked briefly in the oven for a great appetizer.<br />
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Greek Yogurt Chicken<br />
from the Hobo Kitchen<br />
4 boneless chicken breasts (about 1.75 lbs.)<br />
1 t. seasoning salt<br />
1/2 t. black pepper (I used coarse ground)<br />
1/2 t. garlic powder<br />
1/2 t. paprika<br />
1/2 t. dried oregano<br />
1/3 cup or one 5 oz. container Greek yogurt<br />
1/2 c. freshly grated Parmesan cheese ( I used a Parmesan/Romano cheese blend)<br />
extra cheese for topping<br />
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Preheat oven to 375 degrees. Spray a 7x11-inch pan with cooking spray and place chicken breasts in pan. Measure the seasoning salt, pepper, garlic powder, paprika and oregano in small bowl. Stir in the yogurt and cheese mixing until everything is incorporated. Cover the chicken breasts evenly with the yogurt mixture. Sprinkle some additional cheese over the yogurt mixture. Bake, uncovered, about 45 minutes or until the chicken is no longer pink in the center. Makes 4 servings.<br />
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Loyhttp://www.blogger.com/profile/05301184428627981121noreply@blogger.com8tag:blogger.com,1999:blog-2407417010910536446.post-91750491670444481392015-07-20T02:23:00.000-07:002015-07-20T02:23:01.248-07:00Always-Ready Red Peppers<div class="separator" style="clear: both; text-align: center;">
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It is no secret that I put red peppers in just about every savory recipe I make. Red peppers can add a lot of color and nutrition to a dish. Here in my area red peppers sell at anywhere from $1.00 to $2.00 each. This can make them somewhat expensive to use. That is the bad news. The good news is, that most summers, I can get them at produce stands for as little as .50 each. That is when I stock up and freeze them. Since we are in a drought situation this summer, I don’t know if I will be able to get red peppers for .50 this year, but I hope so. If I can, I will be stocking up again.<br />
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Freezing red peppers is very easy and requires no additional work beyond chopping them up. I chop mine into about 1/2-inch pieces, place the pieces on a parchment paper-lined baking sheet and freeze them overnight. I then transfer the pepper pieces to a zip-top bag and remove whatever amount I want for the dish I am making. This makes it so quick and easy. I even toss a handful of the frozen red pepper pieces into salads just before serving. They will thaw just enough to remain crunchy when the salad is eaten.<br />
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If you have never tried freezing red peppers, give it a try. Of course, you can freeze any other color of bell pepper this way, too. I just happen to love the red ones.<br />
<br />Loyhttp://www.blogger.com/profile/05301184428627981121noreply@blogger.com0tag:blogger.com,1999:blog-2407417010910536446.post-2369872939812705572015-07-12T21:00:00.000-07:002015-07-12T21:00:06.557-07:00Cornflake Marshmallow Cookies-Secret Recipe Club<br />
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Every month I look forward to getting the email with my blog assignment for<a href="http://secret-recipe-club.blogspot.com/"> Secret Recipe Club</a>. It means that I can go and secretly check out someone’s blog, choose some terrific recipes to try and post one here on Reveal Day.<br />
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My assignment this month was<a href="http://sarahsbritamericankitchen.blogspot.com/"> Sarah's Kitchen</a>. Sarah is a gal from Kent, England who now lives in Texas. She became an American citizen in 2010. Sarah has been blogging since 2008 so there were lots of wonderful recipes to choose from<br />
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Since we are great fans of cubed steak, I had to make <a href="http://sarahsbritamericankitchen.blogspot.com/2015/01/steak-fingers.html">Steak Fingers</a>. I made them with both beef and pork cubed steak, and we like them very much.<br />
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Always looking for new potato recipes, I found <a href="http://sarahsbritamericankitchen.blogspot.com/2013/03/fresno-potatoes.html">Fresno Potatoes</a> and<a href="http://sarahsbritamericankitchen.blogspot.com/2014/03/greek-lemon-potatoes.html"> Greek Lemon Potatoes</a>. I also found<a href="http://sarahsbritamericankitchen.blogspot.com/2009/09/no-knead-bread.html"> No Knead Bread</a>, <a href="http://sarahsbritamericankitchen.blogspot.com/2009/09/processor-danish-pastries.html">Processor Danish Pastries</a>, and<a href="http://sarahsbritamericankitchen.blogspot.com/2009/07/sweet-corn-tamale-cakes.html"> Sweet Corn Tamale Cakes</a>. All of these recipes have something in common, and that is that they require baking in an oven. Unfortunately, we have hade 100+ degree heat for some time now, and I certainly didn’t want to use the oven, so I won’t be making these until the heat cools down.<br />
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However, even though it is hot, the<a href="http://sarahsbritamericankitchen.blogspot.com/2015/04/cornflake-marshmallow-cookies.html"> Cornflake Marshmallow Cookie</a> recipe kept calling my name, and I finally succumbed even though it, too, requires the use of the oven. I decided that I could make the Cornflake Crunch early in the day and bake the actual cookies late in the evening, which is what I did.<br />
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I had about 1 1/2 c. more Cornflake Crunch than I needed for the cookies. It was very good just to munch on, but I have an idea to use it up which I will post later. I was a little concerned about the amount of salt called for in the cookie part of the recipe so I reduced it to 3/4 t.<br />
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I used a 1/4 c. ice cream scoop to form my cookies so they were probably a bit smaller than Sarah’s cookies as she used 1/3 c. for each one. I formed all my cookies and put them on a parchment-lined baking sheet and put that in the fridge to chill. I put 4 cookies at a time on another parchment-lined baking sheet to bake. The cookies spread a lot, so more than 4 cookies spread into each other.<br />
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It may have been my oven, but 375 degrees was too high, and the first pan of cookies burned. I reduced the heat to 350 degrees, baked the cookies for 15 minutes and they came out perfect. The cookies do need to sit a bit before they are removed from the pan. I just very carefully slid the parchment paper with the cookies onto a counter, lined my baking sheet with a new piece of parchment paper and continued baking. These are very BIG crispy, crunchy somewhat delicate cookies. I suggest that they be served with a napkin to catch the crumbs. They will certainly satisfy any cookie cravings you mightbe having.<br />
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Go visit Sarah’s blog and find yourself some great recipes.<br />
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Cornflake Marshmallow Cookies<br />
From Sarah’s Kitchen<br />
Cornflake Crunch<br />
5 c. corn flakes<br />
1/2 c. dry milk powder<br />
3 T. sugar<br />
1 t. salt<br />
9 T. butter, melted<br />
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Cookies<br />
1 c. butter (2 cubes), softened<br />
1 1/4 c. sugar<br />
2/3 c. light brown sugar, firmly packed<br />
1 egg<br />
1/2 t. vanilla extract<br />
1 1/2 c. flour<br />
1/2 t. baking powder<br />
1/2 t. baking soda<br />
3/4 to 1 1/2 t. salt (you choose)<br />
3 c. Cornflake Crunch<br />
2/3 c. mini chocolate chips<br />
1 1/4 c. mini marshmallows<br />
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To make the Cornflake Crunch, place cornflakes in a large mixing bowl and crush well with you hands. Add the milk powder, sugar and salt. Pour in the butter and stir until well blended. Spread mixture onto a parchment paper-lined baking sheet. Bake at 275 degrees for 20 minutes. Remove from oven and let cool. Then break up with your hands.<br />
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To make the cookies, put butter and sugars in the bowl of a stand mixer. Cream together for 2 minutes. Add eggs and vanilla and beat for 8 minutes Combine flour, baking powder, baking soda and salt. Stir to blend. Reduce mixer speed to low and add dry ingredients, mixing just until combined. Remove bowl from mixer and stir in Cornflake Crunch, chocolate chips and marshmallows with a spoon or spatula.<br />
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Line a baking sheet with parchment paper. Scoop 1/4 to 1/3 c. mounds onto the baking sheet. Cover with cling wrap and refrigerate for 1 hour.<br />
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Heat oven to 350-375 degrees. Remove 4 cookie mounds from fridge and place on a parchment paper-lined baking sheet. Bake for 15 to 18 minutes. Let cool for at least 5 minutes before removing from baking sheet or carefully slide parchment paper onto a counter, cut a new piece of parchment paper and continue baking.<br />
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The cookies will be big-5 or 6 inches in diameter. They are somewhat delicate so handle carefully. Makes about 18 cookies.<br />
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You can find all the details about joining in the fun of Secret Recipe Club <a href="http://secret-recipe-club.blogspot.com/p/join-src.html">here</a>.<br />
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Loyhttp://www.blogger.com/profile/05301184428627981121noreply@blogger.com7tag:blogger.com,1999:blog-2407417010910536446.post-49122463312671686492015-06-07T21:00:00.000-07:002015-06-07T21:00:02.098-07:00Creamy Carrot Soup-Secret Recipe Club<div class="separator" style="clear: both; text-align: center;">
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Time again for <a href="http://secret-recipe-club.blogspot.com/">Secret Recipe Club</a> where I get to visit someone’s blog, pick a recipe from there and share it here. This month the blog I visited was <a href="https://whyiamnotskinny.wordpress.com/">Why I Am Not Skinny</a>. Isn’t that a fun name? This blog is written by Maxie, who is a South African living in Belgium. She shares great recipe and fun restaurant reviews with really awesome photos that make you very hungry.<br />
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One of my favorite restaurants where I live is Black Angus Steakhouse so I thought It was interesting that there is a Dale’s Black Angus Restaurant in Cape Town, South Africa. Although my Black Angus is quite upscale, it appears that the Cape Town Black Angus may be even more so.<br />
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The challenge with picking a recipe from a European blog is that matter of recipe ingredient conversion which I am not very good at. Maxie does have imperial measurements for at least part of many of her recipes. I am anxious to make the <a href="https://whyiamnotskinny.wordpress.com/2012/05/19/137year-old-apple-cake-recipe/">137 Year Old Dutch Apple Cake</a> and love the idea of <a href="https://whyiamnotskinny.wordpress.com/2012/06/07/banana-and-chocolate-frenchtoast/">Banana Chocolate French Toast</a> for breakfast.<br />
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The recipe I picked to make and share is Carrot Soup from Maxie’s post<a href="https://whyiamnotskinny.wordpress.com/2012/11/08/6-carrots-1-onion-soup-close-enough/"> 6 Carrots, 1 Onion Soup……Close Enough</a>. I love cooked carrots (hubby does not) and have thought about making carrot soup from time to time, but had never actually done it. I liked this recipe because of the added potatoes, and it looked simple and easy, which it was.<br />
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Since I was making soup just for myself, I halved the recipe but am giving Maxie’s full recipe. I used my immersion blender to blend the soup right in the saucepan. The soup was very good “as is”, but would also make a great “jumping off point” for the addition of some spices ( I am thinking curry powder next time I make this) and some cooked, crumbled bacon or diced ham for a heartier main dish. I loved the wonderful orange color, and will be making this again from time to time.<br />
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Creamy Carrot Soup<br />
1 medium onion, peeled and diced<br />
2 large cloves garlic, peeled and minced<br />
a blob of butter (I used a heaping tablespoon)<br />
10 medium carrots, peeled and chopped<br />
4 to 5 potatoes, peeled and chopped<br />
6 cups chicken broth<br />
salt and pepper to taste<br />
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Melt butter in large saucepan. Add onion and garlic and cook over medium heat until onion is soft, about 5 minutes. Add carrots and potatoes. Cover with chicken broth and bring to a boil. Reduce heat, cover and simmer about 20 minutes until carrots and potatoes are tender. Blend until smooth using an immersion blender or carefully pouring into a blender jar (this may need to be done in batches). Season with salt and pepper. Maxie suggests serving this with fresh bread slathered with butter. This seems to make 4 or so generous servings.<br />
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If you think that you would like to join in the fun of Secret Recipe Club, you can find information about it <a href="http://secret-recipe-club.blogspot.com/p/join-src.html">here</a>.<br />
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