tag:blogger.com,1999:blog-73413331525694335312024-02-18T22:48:29.503-05:00The Grub TubA newbie's ventures into cooking and baking! It's funny, messy, and full of pictures.Kristiehttp://www.blogger.com/profile/08037832968229774704noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-7341333152569433531.post-37272345771880731532012-11-25T14:47:00.002-05:002012-11-25T14:47:30.375-05:00GRUB TUB IS MOVING!!!!Because I am out of photo storage space, the Grub Tub is officially moving all things Grub Tub (from this point forward) to it's Facebook page.<br />
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<a href="https://www.facebook.com/pages/The-Grub-Tub/178682185552368" target="_blank">GRUB TUB FACEBOOK</a><br />
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Each recipe will have it's own album. Click the album, follow the pics and the recipe!<br />
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Happy Grub Tubbing!Kristiehttp://www.blogger.com/profile/08037832968229774704noreply@blogger.com0tag:blogger.com,1999:blog-7341333152569433531.post-67288109087214637662012-11-18T19:45:00.000-05:002012-11-18T19:45:03.690-05:00Roasted Pumpkin SeedsI always start with "it's been awhile," and I'm tired of it...Fact is my life is ridiculously, insanely, exhaustingly exhausting......cooking doesn't happen often anymore.<br />
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However, as I get ready to host my first ever Thanksgiving dinner, I am starting to clean up. As I looked around today, there were 6 pumpkins that my roommate, our families, and I had picked over Halloween. So I decided to make some roasted, flavored pumpkins seeds. <br />
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So I cut open 2 large pumpkins and 2 of the smaller pumpkins and took all the seeds out (I quit after 4 because the smaller pumpkins are so much harder to cut open).<br />
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I then rinsed the seeds in a collander.<br />
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Then I attempted to pat them dry, but they stuck to everything.</div>
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Then I melted 2 tbsp of butter and put 2 cups of seeds and the butter in a ziploc bag and shook til everything was well coated.<br />
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I preheated my oven to 300, sprayed a cookie sheet liberally with cooking spray. I spread the seeds on the cookie sheet and shook on the seasoning (I made garlic salt and cinnamon and sugar flavors)<br />
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Bake for 30 min. Every 8-10 min stir the seeds to prevent burning. Then cool and serve.<br />
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I didn't add enough garlic salt and they were a little crispy... The cinnamon sugar I cut by 4 min. and they were delish!<br />
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Happy Autumn.....look for turkey day postings later this week! <br />
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<br />Kristiehttp://www.blogger.com/profile/08037832968229774704noreply@blogger.com0tag:blogger.com,1999:blog-7341333152569433531.post-14705449679149396842012-10-08T17:47:00.004-04:002012-10-08T17:47:57.348-04:00Crockpot: Honey Apple Cider Garlic Chicken and PearsIt's been a long time. Not going to lie, but I made about 5 posts for August and September and I was just too lazy to post.....so I deleted all the pics and did nothing. Granted, I haven't been cooking all too often, but when I did, I was too exhausted to post.<br />
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However, today I went on a Pinterest binge and found a ton of stuff I want to try. The first thing I wanted to try today came off a blog about a woman who only cooked with her crockpot/slow cooker for an entire year. So I wanted to try something, but I didn't want to shop. So her <a href="http://crockpot365.blogspot.com/2011/09/honey-garlic-chicken-slow-cooker-recipe.html" target="_blank">Honey Garlic Chicken</a> won out. However, I like to experiment, so I added some apple cider and fresh bosc pears.<br />
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I halved her recipe as it was made for 4 pieces of chicken.<br />
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<span style="color: orange;"><span style="font-family: "Courier New",Courier,monospace;">Honey, Apple Cider, Garlic Chicken and Pears</span></span></h2>
<span style="font-family: "Courier New",Courier,monospace;">2 chicken breasts (mine are frozen)</span><br />
<span style="font-family: "Courier New",Courier,monospace;">2 bosc pears (peeled and sliced)</span><br />
<span style="font-family: "Courier New",Courier,monospace;">1 heaping tbsp of minced garlic (I don't carry fresh)</span><br />
<span style="font-family: "Courier New",Courier,monospace;">1/4 c low sodium soy sauce</span><br />
<span style="font-family: "Courier New",Courier,monospace;">1/4 c ketchup</span><br />
<span style="font-family: "Courier New",Courier,monospace;">1/2 of a 1/3 cup of honey</span><br />
<span style="font-family: "Courier New",Courier,monospace;">a little less than a 1/4 c of Apple Cider</span><br />
<span style="font-family: "Courier New",Courier,monospace;">1/2 tsp of dried basil</span><br />
<span style="font-family: "Courier New",Courier,monospace;">1/8 tsp of onion powder. </span><br />
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: Times,"Times New Roman",serif;">First place chicken and pears in crockpot set on high. Salt and pepper to your desired liking.</span></span><br />
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: Times,"Times New Roman",serif;">Pour sauce over the chicken and pears and mix well. </span></span><br />
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: Times,"Times New Roman",serif;">Cook in the crockpot on high for three hours or low for 4-6 hours. The recipe called for 3 hours on high and 3 on low. After my 3 on high my chicken was done. I must have a robo crockpot. I reduced to low for 2 hours and came back to overdone chicken (still edible).</span></span><br />
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: Times,"Times New Roman",serif;">The chicken was yummy and just starting to get dry. In the future I will cut the soy sauce a little more and either add more honey or cide. The pears turned to mush and did nothing for the dish.</span></span><br />
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: Times,"Times New Roman",serif;">Can't wait to try some more Pinterest meals. </span></span><br />
Kristiehttp://www.blogger.com/profile/08037832968229774704noreply@blogger.com0tag:blogger.com,1999:blog-7341333152569433531.post-22824475361700577472012-07-28T20:23:00.000-04:002012-07-28T20:23:15.096-04:00Homemade EASY GranolaSo there will be no pictures in this post, but if you like Granola, but hate paying out the wazoo for it, I have a simple recipe that makes good granola. I found it on Pinterest but it's from <a href="http://www.shape.com/healthy-eating/healthy-recipes/10-healthy-peanut-butter-recipes?page=2" target="_blank">Shape Magazine</a> I made 3 batches today. The second/third batch I cut out some of the peanut butter...... I wanna try playing around with the recipe one day, but I can totally see myself eating a bowl of this for breakfast.<br />
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PB Granola<br />
2 Tbsp Peanut Butter (creamy)<br />
2 Tbsp Honey<br />
1/4 tsp cinnamon<br />
1/4 tsp vanilla<br />
1 cup Old Fashioned oats<br />
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Combine PB and honey in bowl and microwave for 20 second. Mix well. Then add the cinnamon and vanilla. Stir in the oats until they are completely covered in the pb/honey mixture. Spray a cookie sheet with nonstick spray. Spread the oats evenly and bake at 325 for 7-8 mins. Allow to cool completely. ENJOYKristiehttp://www.blogger.com/profile/08037832968229774704noreply@blogger.com0tag:blogger.com,1999:blog-7341333152569433531.post-47905148432817580872012-07-11T20:16:00.000-04:002012-07-11T20:16:16.869-04:00Biscuits and Shrimp GravySo I have an unnatural love for biscuits ad sausage gravy. However, I don't have any sausage so I wanted to change it up. I've been playing around with finding a biscuit recipe and was looking for an opportunity to make biscuits......so VIOLA!<br />
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Biscuits and Shrimp Gravy (GRAVY RECIPE BELOW)<br />
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Biscuits: <a href="http://www.thriftyfun.com/tf439158.tip.html" target="_blank">biscuit recipe</a><br />
2 Cups AP flour<br />
1 Tbsp baking powder<br />
1/2 Tbsp salt<br />
3/4 c milk or water<br />
1/4 c oil<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWV76ZHLZ3iBsU_Qn62GYMY9Ct4bguIbYQNRz_otbm1kACoxandxWmrLH26T05XMd75ZQqWpDfHVIwkkJGVW6xEA1Fm4yG3pP8-yQePpczqyOF4lB-M1nv_LLLfPfpQADomyzvG10SyvfY/s1600/DSC03392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWV76ZHLZ3iBsU_Qn62GYMY9Ct4bguIbYQNRz_otbm1kACoxandxWmrLH26T05XMd75ZQqWpDfHVIwkkJGVW6xEA1Fm4yG3pP8-yQePpczqyOF4lB-M1nv_LLLfPfpQADomyzvG10SyvfY/s320/DSC03392.JPG" width="320" /></a></div><br />
Mix together dry ingredients. I also added a healthy dose of pepper to go with the pepper that was the key to the meal.<br />
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To dry ingredients add the mixed together wet ingredients and stir til combined.<br />
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Then place onto an ungreased cookie sheet in desired amounts. Bake at 400 for 22 minutes.<br />
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The biscuits were really dry.....I made them with water because I needed the milk for the gravy, but I would definately use milk next time.<br />
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While the biscuits baked I prepped my shrimp. I used 10 FROZEN raw shrimp. I thawed them in cold water. <br />
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While the shrimp were thawing, I prepped the water to boil the shrimp in. I filled a pot and seasoned the water with a little salt and a TON of fresh ground pepper.<br />
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Bring the water to a boil and cook shrimp for about 3 minutes. Remove and place the shrimp in an ice bath to stop the cooking.<br />
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I then butterflied the shrimp to maximize the shrimp to gravy ratio.<br />
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GRAVY:<br />
2 tbsp butter<br />
2 tbsp of flour<br />
2 cups milk<br />
Onions (to your pref)<br />
salt and pepper to your taste<br />
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In a little butter saute your onions until they are soft.<br />
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Remove onions from pan. Melt 2 tbsp of butter. <br />
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Add the 2 tbsp of flour to make a roux. Whisk together constantly...<br />
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Then when well combined. Then add the milk. Whisk together until combined, then you can switch to a spatula.<br />
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Over medium heat, add the shrimp, onions, salt and pepper and stir constantly. This will take about 15-20 minutes to reduce and thicken. Remember when you take the pan off the heat it will continue to thicken.<br />
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Serve over biscuits....I buttered mine. <br />
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THIS WAS YUMMY!!!! I thought it was going to suck but it was good. The worst part was the dry biscuits!!!!!Kristiehttp://www.blogger.com/profile/08037832968229774704noreply@blogger.com0tag:blogger.com,1999:blog-7341333152569433531.post-51439591363589595372012-07-09T20:14:00.000-04:002012-07-09T20:14:50.453-04:00VIDEO.....Coconut Fried ChickenIt's been awhile since I posted a video......so viola....nothing snazzy or hysterically funny, just food.<br />
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<div class="separator" style="clear: both; text-align: center;"><object width="320" height="266" class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://i.ytimg.com/vi/Kc74_od-EhY/0.jpg"><param name="movie" value="http://www.youtube.com/v/Kc74_od-EhY?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="http://www.youtube.com/v/Kc74_od-EhY?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></div>Kristiehttp://www.blogger.com/profile/08037832968229774704noreply@blogger.com0tag:blogger.com,1999:blog-7341333152569433531.post-79323043610521413272012-07-05T13:38:00.000-04:002012-07-05T13:38:16.117-04:00BBT dipSo the 4th of July is BBQ day in my life. Every year I go to my Godmother's house and we have a blast. I try and bring something different each year.<br />
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<br />
BBT Dip (Bacon, Blue Cheese and Tomato) I made a double recipe but won't again.<br />
for a single recipe<br />
4 oz softened Cream Cheese<br />
1/2 c sour cream<br />
4 oz crumbled blue cheese<br />
5 slices crispy bacon crumbled<br />
4-6 sundried tomatoes diced<br />
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First drain your sun dried tomatoes for about 10 minutes to get rid of the excess oils.<br />
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Then in a food processor (mine sucks) place all ingredients EXCEPT bacon and mix till combined.<br />
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Now if your food processor sucks as much as mine does, switch it to your kitchen aid stand mixer.<br />
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Mix til creamy and fold in bacon crumbles.<br />
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Refrigerate for 2 hours then serve. I used Ritz crackers.<br />
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I am still undecided on how I feel about this dip. Taste testers at the BBQ liked it, but a few recommended that I add garlic and black pepper. Will try if I ever make again, but just not sure how I feel about it.Kristiehttp://www.blogger.com/profile/08037832968229774704noreply@blogger.com0tag:blogger.com,1999:blog-7341333152569433531.post-16578875119085604882012-07-04T00:35:00.000-04:002012-07-04T00:35:12.633-04:00Easy Dulce de LecheSo if you know me, you know that I tend to be obsessed with certain things......the top 3 are goat cheese, peanut butter in candy and caramel (all versions). The last time I played with cooking sugar, I burnt the crap out of my finger, so I wanted an easier way.......Dulce de leche....<br />
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First, caramel is made with sugar and finished with a touch of milk and done stove top<br />
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Dulce de leche is made with sweetened condensed milk and can be made in a variety of ways......I chose the crockpot.<br />
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<div style="color: red;"><u>Ingredients</u></div><div style="color: red;">can of sweetened condensed milk (14 oz) Yields about a jar and a half when split.</div><div style="color: red;">canning jar or 2</div><div style="color: red;">time (at least 10 hours) </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyBupj1F59YqH6LWbH5ery_gc0RHHqUX2JCHVUSGW6z89KoGU9TBsqD3PFTb8X4xLtX8wQnbylKiURlFUjYDRj5NflJWRhS-JRvuGZutiV182H4Y7fCu9qwP5R7tN1EWwAh0aK7PcA0T8y/s1600/DSC03370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyBupj1F59YqH6LWbH5ery_gc0RHHqUX2JCHVUSGW6z89KoGU9TBsqD3PFTb8X4xLtX8wQnbylKiURlFUjYDRj5NflJWRhS-JRvuGZutiV182H4Y7fCu9qwP5R7tN1EWwAh0aK7PcA0T8y/s320/DSC03370.JPG" width="320" /></a></div><br />
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First, open your sweeten condensed milk and pour into canning jars.<br />
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Place in crockpot and fill with water at least an inch over the jars.<br />
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Cook on low for at least 10 hours or until the Dulce de Leche reaches desired color.<br />
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2 hours<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggluV__MdQeQ_Mqb0v6KpLDUB-FVk0cn_Wm3of6hQ-Gs9zJIPGdybT2dx_UKXnCsZe7shqADqdlYzCgfDZlTzuYczEiWEdGU9Clqn-6gGKFgvorqqRA1jXAmWMMyGWxH7txP7Ukbh0cLMV/s1600/DSC03375.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggluV__MdQeQ_Mqb0v6KpLDUB-FVk0cn_Wm3of6hQ-Gs9zJIPGdybT2dx_UKXnCsZe7shqADqdlYzCgfDZlTzuYczEiWEdGU9Clqn-6gGKFgvorqqRA1jXAmWMMyGWxH7txP7Ukbh0cLMV/s320/DSC03375.jpg" width="320" /></a></div><br />
5 hours<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjic_vIxeG9DlJ9JeK7HpfZj8KviR4a9-bXUhYrk0outfS9lyVQeuuypPPMZMAL9DQZ7bIDhO942Q7cIWDigKExk_VlTBnwQG2jah9-Ygm6Jk8McpFbbnfLzj2fuHoE4AR4yCkDCoGY1Nid/s1600/DSC03376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjic_vIxeG9DlJ9JeK7HpfZj8KviR4a9-bXUhYrk0outfS9lyVQeuuypPPMZMAL9DQZ7bIDhO942Q7cIWDigKExk_VlTBnwQG2jah9-Ygm6Jk8McpFbbnfLzj2fuHoE4AR4yCkDCoGY1Nid/s320/DSC03376.JPG" width="320" /></a></div>8 hours<br />
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10 hours<br />
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Allow to cool completely. Store in fridge.<br />
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I did not let cool to room temp and it was still kinda solid.....it will soften as it cools....currently it's in my fridge<br />
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SIMPLEST thing ever........ and its YUMMY<br />
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Next time I am going to try adding some milk chocolate chips or peanut butter to make flavored dulce de lechesKristiehttp://www.blogger.com/profile/08037832968229774704noreply@blogger.com0tag:blogger.com,1999:blog-7341333152569433531.post-21302387120484030602012-06-21T14:35:00.001-04:002012-06-21T14:35:55.963-04:00Chorizo and ShrimpJersey isn't hot you say, PSSSH hush your mouth! It's 100 degrees today! However, this idiot wanted to cook! Since I am going out to dinner tonight, I cooked me a lunch!<br />
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I had some chorizo and shrimp in the freezer so here we go!<br />
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<u>Chorizo and Shrimp </u>(this was just one serving alter it as needed)<br />
1 Chorizo link<br />
6-8 frozen, deveined, and raw shrimp<br />
1/4 cup Herdez Salsa Verde<br />
sauteed onions to your liking<br />
1 corn tortilla<br />
cumin<br />
salt<br />
pepper<br />
red pepper flakes<br />
garlic salt<br />
1 cup of microwaveable minute rice<br />
1-2 tbsp lime juice<br />
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First defrost your shrimp and chorizo. Don't defrost your chorizo all the way through because then you can't really cut it up into pieces. I started to defrost outside in the 100 degree temps but I was too impatient and switched to defrost the shrimp in ice cold water.<br />
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The first thing I did was to start to sautee my onions in a little olive oil and salt on low heat.<br />
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As the onions cooked down I prepped my corn tortilla to make some crispy tortilla chip strips. Take a corn tortilla and spray with vegetable spray on both sides. Then season with desired seasonings. I used salt, pepper, and cumin. Then cut into strips. <br />
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Cook tortilla strips at 350 for 4 minutes per side, flipping 1/2 way through. Keep a careful eye on these because they burn quickly.<br />
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When onions are at desired firmness, add chorizo.<br />
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Then drain defrosted shrimp and season with olive oil, cumin, season salt and red pepper flakes.<br />
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Add shrimp to chorizo and onions, after the chorizo is cooked 1/2 way through.<br />
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When shrimp turns reddish on the one side, flip the shrimp to cook on the other side and add the Herdez Salsa Verde, stir well.<br />
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Let cook till combined, a few minutes. Then add the rice.<br />
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Stir and cover. Let cook for an additional 2-4 minutes. Add lime juice right before serving (like 1 minute and stir). Then serve topped with tortilla strip chips.<br />
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The flavors in this dish were amazing. The rice became well seasoned with the other components and was super tender and delish! I have decided that this will be a go to recipe for me because it was easy and super yummy. Such a great meal!Kristiehttp://www.blogger.com/profile/08037832968229774704noreply@blogger.com0tag:blogger.com,1999:blog-7341333152569433531.post-63889554755164464702012-06-15T19:12:00.000-04:002012-06-15T19:12:01.943-04:00GRILLED Grilled CheeseSo I wanted to grill and do something new to me......I don't have much food in the house right now, but I always have my 2 Cheese Staples: GOAT CHEESE and BLEU CHEESE!!!! So why not try Grilling some grilled cheese!!!!<br />
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You will need:<br />
Goat cheese<br />
bleu cheese<br />
taco blend shredded cheese<br />
2 slices of the bread of your choice<br />
bacon (cooked to your desired crispiness)<br />
1 tbsp melted butter per sandwich made<br />
Mustard concoction (see below)<br />
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First, I put the bacon on the grill burner to get all nice and crispy (I like it to crumble when I bite it)...and when you make a couple of pieces of bacon, you need to make a couple extra to snack on!<br />
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Whilst your bacon is a frying.....make the mustard concoction. You will need:<br />
2 tbsp or so of yellow mustard<br />
1/2 tbsp horseradish<br />
fresh ground pepper<br />
garlic salt<br />
1 tsp of Tastefully simple's Fiesta dip mix<br />
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Mix all together!<br />
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So then, spread the mustard concoction on both slices of bread<br />
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Now to build your cheese infused yumminess<br />
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First I took the goat cheese (what little I had left) and spread it on one slice of bread. I had crumbles so I squished it together first, before I attempted to spread it.<br />
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Next I added a whopping ton of bleu cheese crumbles<br />
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Top the bleu cheese with bacon, as much or as little as you so desire!<br />
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At this point make sure your grill is on and getting hot. You want it to be hot, but you are going to lower your heat once you put the sandwich on. <br />
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Now add as much of the taco cheese that you wish or your sandwich will hold.<br />
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Now close your sammich and squish it together (you're lovin' the proper cooking lingo, aren't ya?) Then take your melted butter and brush both the top and bottom slices of bread (not sparingly, but not soaking). Through my internet research this melted butter is the KEY to amazing GRILLED grilled cheese.<br />
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Time to GRILL. Lower your heat to low or slightly above low, so that you don't burn and scorch the bread without melting the yummy cheese.<br />
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Flip your sandwich when 2 things occur.... 1. the cheese is getting melty AND 2. when you have a nice set of grill marks on your bread.<br />
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It takes anywhere from 4-6 minutes per side roughly, but I don't recommend leaving grill-side at all.<br />
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Now before I comment on this meal, I have to say 1 thing. I HAD TO MAKE TOMATO SOUP (canned). It is sacrilegious in my world to eat grilled cheese without tomato soup.....but one day I will attempt it from scratch.<br />
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I WILL NEVER, EVER, EVER, EVER MAKE GRILLED CHEESE ON A PAN OR GRIDDLE AGAIN. This was THAT good. The bread got super toasty without being greasy. I t wasn't soggy. The cheesy was ooey-gooey and even when dipping into the tomato soup, it stayed firm and crisp!<br />
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BEST HOMEMADE GRILLED CHEESE EVER! Can't wait to experiment with other cheeses!Kristiehttp://www.blogger.com/profile/08037832968229774704noreply@blogger.com0tag:blogger.com,1999:blog-7341333152569433531.post-70374383348406222062012-06-11T21:39:00.000-04:002012-06-11T21:39:53.716-04:00Burn update and Dr. Pepper CookiesBefore I start....here is the current condition of my face after Saturday night's mishap....<br />
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Now I still don't know what is sunburn and what is burn burned.....but my nose is the worst by far....<br />
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So I was in a baking mood tonight, but didn't have the stuff to make chocolate coconut cupcakes, so I made these.....<br />
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This is from <a href="http://www.recipe4living.com/recipes/dr_pepper_chocolate_pecan_cookies.htm" target="_blank">this place</a><br />
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Ingredient list:<br />
2 1/4 c cake flour ( or for all purpose flour take away 4 1/2 tbsp of flour)<br />
1/3 c brown sugar<br />
3/4 c margarine<br />
1 tbsp vanilla<br />
1 cup chocolate chips<br />
1/4 c Dr. Pepper (I used a little bit more to loosen the dough)<br />
Confectioner's sugar for rolling<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK738TfxxAJoOiAEdOtuGfXtjfvLIbk2EkGzcAHNL8k0zLOmnLiisx6OI7uK71nwmwnwBBG_qQ1BEzIbkFDn-F0PiMhA5Qh5UVpSqO1a9iubSu5_cBMp3I1NEP6VTSb9hDT-WZZ8o5z86I/s1600/DSC03059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK738TfxxAJoOiAEdOtuGfXtjfvLIbk2EkGzcAHNL8k0zLOmnLiisx6OI7uK71nwmwnwBBG_qQ1BEzIbkFDn-F0PiMhA5Qh5UVpSqO1a9iubSu5_cBMp3I1NEP6VTSb9hDT-WZZ8o5z86I/s320/DSC03059.JPG" width="320" /></a></div> Standard ingredient picture.....<br />
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So, first, preheat (alcohol-less) oven to 325. Then cream the margarine and brown sugar together until light and fluffy-ish....<br />
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Then add the flour/salt in small batches adding a little Dr. Pepper alternately. Then add vanilla and chocolate chips.<br />
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Roll into small balls and bake for 30 minutes.....these needed the full 30!<br />
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After you bring them out of the oven, roll them in the confectioner's sugar.<br />
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So the overall result: good cookie, can't taste the Dr. Pepper.....at all....or maybe a little if I tell my head to believe it enough.... Not sure how to fix it without making the dough all runny or adding way too much flour. Will need to do further research to perfect the soda flavor.....<br />
<span id="goog_409716395"></span><span id="goog_409716396"></span>Kristiehttp://www.blogger.com/profile/08037832968229774704noreply@blogger.com0tag:blogger.com,1999:blog-7341333152569433531.post-73507733635572202202012-06-10T22:35:00.000-04:002012-06-11T17:16:23.749-04:00MIS-adventure in Cake Vodka<div style="text-align: center;">
<span style="color: red; font-size: x-large;">BE VERY CAREFUL IN DUPLICATING THIS RECIPE! </span>(I probably used WAAAAAYYYY too much vodka in this one)</div>
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So me and some of the girls get together monthly.....you must bring something....so I had this plan..... Coconut Cupcakes, infused with Cake Vodka....... roomie had a bottle that neither of us was drinking so hey why not.......<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOMYdvz7mf4IPQk17sXUJJPB3Voq1WWg5_XFCgvwasnCSp6D6ZIi_sMLtyppEnVA_n2k1Xk9PfLwi16VT-fbTpWk-3U8I-44dm3OP6q6SA1KNnXeGeb45HB0ECmGsHeVMY1CARpRPo8uE5/s1600/DSC03046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOMYdvz7mf4IPQk17sXUJJPB3Voq1WWg5_XFCgvwasnCSp6D6ZIi_sMLtyppEnVA_n2k1Xk9PfLwi16VT-fbTpWk-3U8I-44dm3OP6q6SA1KNnXeGeb45HB0ECmGsHeVMY1CARpRPo8uE5/s320/DSC03046.jpg" width="240" /></a></div>
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You will need:<br />
2 cups coconut flakes (extra for decorating)<br />
1/2 c sweetened condensed milk<br />
Box cake mix and all the required ingredients<br />
Cake Vodka<br />
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First: take 2 cups of the coconut flakes and mix in the 1/2 c sweetened condensed milk....then set aside.<br />
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Then prepare the box mix as directed, substituting the Cake Vodka for the water.<br />
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Fill your cupcake liners as normal. Top with the sweetened condensed milk and coconut mixture. Bake as directed on the box.<br />
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Then I took some coconut and dyed it with food coloring for garnish....<br />
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THEN the MISADVENTURE HAPPENED.....I opened my gas oven to remove the cupcakes and a fireball carried on the steam of the oven came out and burnt my face. I had singed hair, eyebrows, eyelashes, and my face was sore. I immediately jumped into an ice cold shower to try and cool my face. Never once did I imagine that the alcohol would ignite like that. As I was showering, my roomie turned off the oven and removed the cupcakes..... I kept cold compresses on my face for over 3 hours.......It felt like sunburn.<br />
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this is me cold compressing with a bag of frozen vegetables. I also compressed with a soaking wet towel and a wet towel with ice cubes. After about 2 hours of compressing, my roomie googled treatments and found that tea bags dunked in cold water, remove the sting from sunburn... so we tried that......AND IT WORKED.<br />
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I was able to finish and test the cupcakes.<br />
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These cupcakes were amazing and according to the girls worth the singed face......<br />
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That being said, I do not envision EVER baking with vodka again....cooking, yes.....<br />
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The good news is I was sunburnt on my face, so I don't know what is sunburn and what is facial burns<br />
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BE VERY CAREFUL IN DUPLICATING THIS RECIPE!Kristiehttp://www.blogger.com/profile/08037832968229774704noreply@blogger.com1tag:blogger.com,1999:blog-7341333152569433531.post-90484729960815856852012-05-27T09:55:00.000-04:002012-05-27T09:55:14.660-04:00WOAH I'm BACK!!!!!Sorry it's been so long....I haven't really been cooking much, but I promise to resume soon. It is summer time (unofficially) and I'll have a bit more time.....So I will attempt to give you weekly posts, at least!.<br />
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Last night a friend that I haven't seen since my birthday in January stopped by. I wanted to whip up something quick and yummy.... alas<br />
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4 Cheese Stuffed Mushroom Caps<br />
15 mushroom caps<br />
2 oz softened Cream Cheese<br />
1 tbsp blue cheese crumbles<br />
1 1/2 tbsp goat cheese crumbles<br />
2 tbsp shredded mozzarella cheese<br />
2 tbsp chopped onions<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnoBISgISE4ImBQBImSCNe8xt13ECGkOPq5UZV2DVNi1SNqGfetMvgBQM1ppXdHCVD3xa9DaLRE9bFjf7Bp_XeVdvHHlXVrTrQCF2kjX3TYJ6Ge7OnWDQkT3AaF92Cqx3ZzGdqVbgbwKj/s1600/DSC02801.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnoBISgISE4ImBQBImSCNe8xt13ECGkOPq5UZV2DVNi1SNqGfetMvgBQM1ppXdHCVD3xa9DaLRE9bFjf7Bp_XeVdvHHlXVrTrQCF2kjX3TYJ6Ge7OnWDQkT3AaF92Cqx3ZzGdqVbgbwKj/s320/DSC02801.JPG" width="320" /></a></div> Clean mushrooms by taking a wet paper towel and wiping them down. Remove the stems.<br />
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Take the softened cream cheese and add the onion. Mix well. Then add the blue cheese, goat cheese and mozzarella cheese. Mix until the goat and blue cheeses are mixed well. You should still see the mozzarella cheese.<br />
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Preheat your oven to 350. Take the cheese filling and fill the caps of the mushrooms. Be sure to spray your pan with non-stick spray. Bake mushrooms for about 8-10 minutes. Sprinkle with salt and enjoy!<br />
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These things were delish and super simple! I used fresh mushrooms from a produce cart that brings produce into the inner city and sells it at super cheap costs. This was my second batch of their mushrooms and they were yummy!<br />
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Enjoy these for any quick get together!Kristiehttp://www.blogger.com/profile/08037832968229774704noreply@blogger.com0tag:blogger.com,1999:blog-7341333152569433531.post-32790432966502790502012-04-16T20:15:00.000-04:002012-04-16T20:15:29.606-04:00Fresh Broiled AsparagusSo it's been a really long time....I'm sorry.....life just happens to get in my unmotivated way. But with spring, I tend to want to cook/bake more. I also went grocery shopping for the first time in 4 months. Having food in the house helps too.<br />
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So here we are. I made steak with this asparagus tonight. I ate the whole daggone bunch! That's going to be fun later. (<a href="http://dsc.discovery.com/guides/skinny-on/asparagus.html" target="_blank">in case you didn't know</a>)<br />
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You'll need<br />
Fresh Asparagus<br />
Olive Oil<br />
3 Sun dried tomatoes in oil<br />
2-3 tbsp of Tastefully simple's Tuscan dipping mix<br />
1 tbsp chopped garlic<br />
goat cheese <br />
a little water.<br />
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First- take your dipping mix and mix it with a little water. You could also put it right in the olive oil if you have time to let the mix sit in the oil to infuse. If not, use water, to break it up and release the flavors.<br />
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Then add about 3-4 tbsp of olive oil to a bowl. Chop and add sun dried tomatoes to the oil.<br />
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Then add the chopped garlic to the olive oil and tomatoes. Mix and let sit for at least 5 minutes. Then add your tuscany dip mix and mix well.<br />
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Then clean and prep your asparagus. Rinse and break (don't cut) your asparagus. Gently apply pressure to the bottom of the asparagus. It will break naturally.<br />
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Then take your asparagus and dip/spread it liberally and thoroughly over the asparagus and lay it on a lined baking sheet.<br />
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Place under broiler for 10-15 min or until desired doneness. 1/2 way through, crumble the goat cheese over the asparagus.<br />
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Eat all gone. <br />
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I'm going to try and post at least weekly from here on out!Kristiehttp://www.blogger.com/profile/08037832968229774704noreply@blogger.com0tag:blogger.com,1999:blog-7341333152569433531.post-88429145440053164452012-01-30T22:35:00.000-05:002012-01-30T22:35:58.536-05:00Stuffed Green Curry ChickenSorry it's been so long. Finishing up grad school and working is kinda exhausting. <br />
Tonight I wanted to cook, so I did.<br />
<br />
Driving home, I knew I wanted chicken. I thought about all sorts of ways to cook it but I wanted curry. I also have a 1/2 dying basil plant that I need to get some use out of. Hence, green curry.<br />
<br />
You'll need<br />
Chicken breast<br />
cumin<br />
marjoriam<br />
tastefully simple tuscan bread dipping seasoning<br />
tastefully simple season salt<br />
red pepper flakes<br />
ancho chilli pepper<br />
basil leaves<br />
chopped garlic<br />
pepperoncini peppers and juices<br />
Sun-dried tomato packed in oil<br />
blue cheese<br />
cheddar cheese<br />
<br />
<br />
So this was sort of a hap hazard dish. No real measuring. First take all your spices and lightly toast/heat them.<br />
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Then in a blender, food processor, or magic bullet place your basil, toasted spices, garlic, pepperoncini peppers and enough juice to allow everything to mix well. I put a tad too much garlic in, but it worked for heat!<br />
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Allow to mix well until it is a loose paste type consistency. Take chicken breast and cut so you can stuff things in it.<br />
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<br />
Add blue cheese, cheddar cheese, and sun dried tomato. Close the chicken. I used toothpicks to keep it shut only so the stuffing didn't fall out.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOY9iWJ69lXZN93JuHghash57A5LmZznek_ULpoN_H6eIaIfdAvTJ0cev5jD3kqO0aBtMjBfzM2FH2-tSu4bYzxqFah0utUpHs_0iPSXbAhwSnWpggyCuGDHthxJX2T92_hyphenhyphenj2HeAqlFJo/s1600/DSC02341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOY9iWJ69lXZN93JuHghash57A5LmZznek_ULpoN_H6eIaIfdAvTJ0cev5jD3kqO0aBtMjBfzM2FH2-tSu4bYzxqFah0utUpHs_0iPSXbAhwSnWpggyCuGDHthxJX2T92_hyphenhyphenj2HeAqlFJo/s320/DSC02341.JPG" width="320" /></a></div><br />
Smother with the green curry sauce. Bake at 350 for 20 minutes.<br />
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It was delish! <br />
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I'm trying to be more health conscience now a days. Suggestions? let me know....Kristiehttp://www.blogger.com/profile/08037832968229774704noreply@blogger.com0tag:blogger.com,1999:blog-7341333152569433531.post-71886267920416777882012-01-08T16:04:00.001-05:002012-01-08T16:56:04.583-05:00New Year's Day Dinner (posted a week late)You know how it is.....good intentions, lack of motivation. Today you will get this and maybe another post later tonight!<br />
<br />
So I had my entire family over for New Years Day Dinner.....I wanted to impress them .......and boy did I.<br />
<br />
Menu: Stuffed mushrooms, bacon wrapped pork tenderloin (idea from <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/pancetta-wrapped-pork-roast-recipe/index.html" target="_blank">Giada</a>, "baked" apples and cranberries and mac n' cheese.....Mac n' Cheese will not be featured.<br />
<br />
Appetizer: Stuffed Mushrooms<br />
8oz softened cream cheese<br />
8oz imitation crab mean<br />
2-3 tbsp of parmesean cheese<br />
3-4 grated garlic croutons<br />
2-3 10 oz containers of whole mushrooms (stems removed and cleaned)<br />
<br />
Combine softened cream cheese, crab, and parmesean cheese and mix well. Cover and refrigerate for 2 hours.<br />
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Just before you are ready to cook the mushrooms, clean and remove the stems. Clean mushrooms using a wet paper towel and wipe them....do not run under water....then they retain so much water.<br />
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Take cream cheese mixture and fill the caps with desired amount of filling. The filling does not run so fill generously.<br />
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Grate the croutons on top of the mushrooms. Bake at 350 for 20-25 minutes. You could also broil but I had other stuff in the oven.<br />
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I had filling left over so I added some mozzarella cheese and microwaved it for a a dip. My 11 year old nephew who hates mushrooms inhaled like 7 of these puppies.<br />
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<br />
DINNER MAIN COURSE: YOU NEED 12 HOURS for PREP<br />
<br />
Bacon Wrapped Pork Tenderloin<br />
<br />
Pork Tenderloin of desired size (mine was 6 lbs!)<br />
Bacon<br />
8 garlic cloves<br />
1tsp of fresh chopped rosemary<br />
1tsp of fresh chopped thyme (I used dry)<br />
2-3 tbsp of olive oil.<br />
Chicken stock <br />
<br />
<br />
It took FOREVER to defrost this damn tenderloin.<br />
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In a blender, food processor or magic bullet (I HATED the bullet for this so I switched) combine your garlic, rosemary, thyme, gradually adding the olive oil to make a sort of herb paste.<br />
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Take paste and spread generously over your tenderloin. Cover and refrigerate for about 10 hours to marinate.<br />
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Two hours before you plan on cooking the tenderloin, wrap the tenderloin with bacon. Make sure the bacon overlaps!<br />
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Add about 1 cup of chicken stock to keep the meat moist. Add more about every 40 minutes of cooking depending on how much evaporates. <br />
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Here's where this gets tricky. Everywhere I looked said 30 min per pound at 350. I did this and it was done an hour earlier than planned. The internal temperature needs to be between 150-165. Bake UNCOVERED!<br />
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This pork flew! I fed 10 adults, 1 11 year old and 2 of 3 children under 3 with this tenderloin. There were only about 4 slices left. It stayed super moist and had tons of flavor.<br />
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SIDE DISH: "Baked" Apples and Cranberries<br />
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3lbs of apples (I used Pink Lady and Granny Smith)<br />
1 package of craisins<br />
1 cup brown sugar<br />
2 tsp of cinnamon<br />
1 cup of water.<br />
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Take a baking dish that is microwave safe and add your water, brown sugar and cinnamon.<br />
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Peel and chop all your apples. Place apples in the mixture as you go to prevent them from browning.<br />
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Add craisins and mix well.<br />
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Microwave on high for 5 minutes. Remove and stir.....repeat until apples cook for about 20 minutes.<br />
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I didn't have time to take a pic because my family inhaled them. There wasn't a single apple left. <br />
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Dinner was amazing..Someone later told me pork is good luck on New Year's day. It was delicious and I got to spend quality time with my crazy family and some friends!Kristiehttp://www.blogger.com/profile/08037832968229774704noreply@blogger.com0tag:blogger.com,1999:blog-7341333152569433531.post-79882153924025943262011-12-13T23:48:00.000-05:002011-12-13T23:48:43.954-05:00"G" MENHa...you thought I meant Giants, boo no.....even though my Eagles are playing like doo doo.<br />
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So this weekend I went cookie crazy, but I saved a new cookie for tonight. GINGERBREAD MEN!!!!<br />
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This recipe was easy though some tweaking occurred, I am unsure if I would tweak it again.<br />
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Apparently <a href="http://www.foodnetwork.com/recipes/paula-deen/gingerbread-boys-and-girls-recipe/index.html" target="_blank">Paula Deen</a> is my cookie hero (wow, weird), but this seemed like the least involved recipe.<br />
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NEEDS:<br />
2 3/4 C flour (I used 2 1/2 and needed more, recipe calls for 3 3/4)<br />
1 Stick soften butter<br />
3/4 C dark brown sugar (packed)<br />
1/4 C molasses<br />
1 1/2 tsp Baking Soda<br />
2 Eggs<br />
3/4 tsp cinnamon<br />
1/2 tsp nutmeg (Someone recommended 3/4, but I am not a nutmeg gal)<br />
2 tsp ginger<br />
1 tsp salt<br />
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Icing needs 1 C confect. sugar and 2 tbsp milk with desired food coloring.<br />
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First cream butter and brown sugar on low speed until well combined. <br />
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Add eggs and molasses. Mix on med- med-high speed, until the mixture comes together. BTW: Molasses looks and smells gross.<br />
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Now for the dry ingredients it tells you to sift them, but who in the world owns a damn sifter anymore? Therefore I simply dumped it all together and mixed it well and carefully with a spatula. So it's important to note that you need more than 2 1/2 C of flour.....<br />
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I actually used a gingerbread man spatula to make gingerbread men HA HA HA<br />
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Add dry mixture to wet, using a spoon or spatula to combine.<br />
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THIS WAS SUPER STICKY......needed to add tons of flour later, but I could not even handle the dough. Transfer the dough to saran wrap and wrap. Refrigerate for 1 hour or until firm. <br />
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Flour a surface and a rolling pin (NOTE WOODED ROLLING PINS SUCK FOR THIS!!!!!). Taking small portions of the dough ball, roll to 1/8- 1/4 in thick, cut with cookie cutter. Before each roll I had to flour the board, the rolling pin and the dough! I line my sheets with parchment for easy cleanup!<br />
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Bake at 350 for 8-10 min.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDqoub0XSXLAyCr0hjo-rwX4YwxvEcQEbp_37EaR81JgFIvb_JRV5jeVbDNm-pv_6x7ihyphenhyphenfDm2jbGYHqZr8cxXpibvjg827eeDXycQsWjJHgOnfvpTtX7g9ebP5uvzHyVy841IwPXX3Qcu/s1600/DSC02233.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDqoub0XSXLAyCr0hjo-rwX4YwxvEcQEbp_37EaR81JgFIvb_JRV5jeVbDNm-pv_6x7ihyphenhyphenfDm2jbGYHqZr8cxXpibvjg827eeDXycQsWjJHgOnfvpTtX7g9ebP5uvzHyVy841IwPXX3Qcu/s320/DSC02233.JPG" width="320" /></a></div><br />
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To make icing, mix sugar and water until mixed through. Add food coloring and decorate as desired<br />
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I don't know when the last time I had a Gingerbread cookie was, and therefore don't have a point of reference to compare the taste too. I ate an entire cookie and wanted more, so that must be good.<br />
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In other news, I DESTROYED MY KITCHED....damn flour! I call myself CHEF MESS for a reason.<br />
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Happy Baking!Kristiehttp://www.blogger.com/profile/08037832968229774704noreply@blogger.com0tag:blogger.com,1999:blog-7341333152569433531.post-86474851491497299202011-12-08T21:28:00.000-05:002011-12-08T21:28:31.941-05:00Chocolate "Gooey" Butter Cookies<span style="font-family: "Trebuchet MS",sans-serif; font-size: x-large;"><span style="color: purple;">O.M.G.</span></span><br />
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<span style="color: black;">These cookies are to die for.....they are like a cookie, cake, and chocolate doughnut all in one.</span><br />
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<span style="color: black;">These are a <a href="http://www.foodnetwork.com/recipes/paula-deen/chocolate-gooey-butter-cookies-recipe/index.html" target="_blank">Paula Deen</a> creation. I don't usually do Paula because, quite frankly, I'd like to NOT have a heart attack, but these are super simple and worth it.</span><br />
<span style="color: black;"> </span><br />
<span style="color: black;"> </span><br />
<span style="color: black;">You need:</span><br />
<span style="color: black;">1 8oz package of cream cheese at room temp (I used 1/3 less fat)</span><br />
<span style="color: black;">1 15-18 oz box of moist chocolate cake mix</span><br />
<span style="color: black;">1 stick of butter at room temp</span><br />
<span style="color: black;">1 egg</span><br />
<span style="color: black;">1 tsp vanilla extract</span><br />
<span style="color: black;">Confectioner's sugar.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2N8jSg02gObACZJlxT4EaZtbKSrGlwrODlIk58-axDm7pe-MA1QCPqNrjpJ6Jk8j9niVX2P8g9nabtVEZu6PUMp4zOXVIhaquCLHvcz_h4NyJQVkI-QrszpXE7PBfmGfXOeY8mEftYsQN/s1600/DSC02177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2N8jSg02gObACZJlxT4EaZtbKSrGlwrODlIk58-axDm7pe-MA1QCPqNrjpJ6Jk8j9niVX2P8g9nabtVEZu6PUMp4zOXVIhaquCLHvcz_h4NyJQVkI-QrszpXE7PBfmGfXOeY8mEftYsQN/s320/DSC02177.JPG" width="320" /></a></div><br />
First, take cream cheese and butter and cream together with a mixer until mixed thoroughly. Then add egg and mix til mixed through. Finally add the vanilla.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-oqj_PjWDyDP-14kQpBQL1eS6OzJQpmHF1lYscOUi5cLuS_UVBg8yOUzVVWaVI29QL8oE7p3o-wm02Vd9QzSuyJds8KpyMhd0DYgLBTC26WMefE9sJCARusN-_hpeTBgHCOEyu9B0cPf/s1600/DSC02179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-oqj_PjWDyDP-14kQpBQL1eS6OzJQpmHF1lYscOUi5cLuS_UVBg8yOUzVVWaVI29QL8oE7p3o-wm02Vd9QzSuyJds8KpyMhd0DYgLBTC26WMefE9sJCARusN-_hpeTBgHCOEyu9B0cPf/s320/DSC02179.JPG" width="320" /></a></div><br />
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Next, dump the cake mix into the cream cheese and butter mixture and mix well.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdFz_Dz7uXEui8aOsF7IyGMgBB33H0RXHu-FvbSjLfQ9ps5HpGCII7Xsx59E5qwRu0Ac3_zup9EgdP3Fux2QxoHqa_I-fieGtUHqAQpimRosphOOgK7EznQxDP72PlbpozzUuEGc4LTQGf/s1600/DSC02180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdFz_Dz7uXEui8aOsF7IyGMgBB33H0RXHu-FvbSjLfQ9ps5HpGCII7Xsx59E5qwRu0Ac3_zup9EgdP3Fux2QxoHqa_I-fieGtUHqAQpimRosphOOgK7EznQxDP72PlbpozzUuEGc4LTQGf/s320/DSC02180.JPG" width="320" /></a></div><br />
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Next chill the batter for 1-2 hours or until its solid enough to roll into balls. <br />
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Roll into balls of desired size then roll to completely cover in confectioner's sugar.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdttj8QqGawh1Lq4krzGC2iaYKQ4eC53tUCWwek7eFdqjw628eXLCOcX_-p_ezuWXC5fGaLJYPmsJwieJpjpkiDhIRcu77R7ZQI6_yBDTSPmz8JWpYAtimywWqjlM9makGiaPMu35TmbPd/s1600/DSC02182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdttj8QqGawh1Lq4krzGC2iaYKQ4eC53tUCWwek7eFdqjw628eXLCOcX_-p_ezuWXC5fGaLJYPmsJwieJpjpkiDhIRcu77R7ZQI6_yBDTSPmz8JWpYAtimywWqjlM9makGiaPMu35TmbPd/s320/DSC02182.JPG" width="320" /></a></div><br />
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Bake for 12 min at 325-350. Allow to cool.<br />
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These stay super soft! Simple and amazing.......I made 4 dozen small cookies and they were gone in a day!!!!Kristiehttp://www.blogger.com/profile/08037832968229774704noreply@blogger.com0tag:blogger.com,1999:blog-7341333152569433531.post-69167458627293881462011-11-28T21:34:00.000-05:002011-11-28T21:34:42.348-05:00THANKSGIVING Goodness!!!!So this past turkey day, I decided to try 2 different recipes with "Chef Mess" alterations. I hope you enjoy them!<br />
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Let's do this in order of course of the meal. (stay tuned for the pie)<br />
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First up: <i><u><b><span style="font-size: large;"><span style="color: orange;">SWEET POTATO CASSEROLE</span></span></b></u></i><br />
I had a general idea but I used a <a href="http://www.marthastewart.com/336694/sweet-potato-casserole" target="_blank">Martha Stewart Recipe</a> then tweaked it.<br />
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You need:<br />
3-4 lbs peeled, diced sweet potatoes<br />
1/2 Cup and some extra milk<br />
4 tbsp butter<br />
1/2 C or more brown sugar.<br />
Bag of mini marshmallows<br />
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First, peel and dice your potatoes. Please make sure you have a peeler in your home....I was at my parent's and they didn't, they both soon joined me in peeling and dicing.....my Daddy is a beast! (please disregard shower towel)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxcKrvDv5Cry_ItywGYzBVqtQl_UhTX245gAbzSTmZG02bYjZO_4-kcmh0GNPwPRPSAwmt_mulslRyE7gzTAkAWqyq5Zz4vCAysgiuUh9i2xumzTZXyyKnehDOF02d8yc5TvfzA6U0NoFW/s1600/DSC02124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxcKrvDv5Cry_ItywGYzBVqtQl_UhTX245gAbzSTmZG02bYjZO_4-kcmh0GNPwPRPSAwmt_mulslRyE7gzTAkAWqyq5Zz4vCAysgiuUh9i2xumzTZXyyKnehDOF02d8yc5TvfzA6U0NoFW/s320/DSC02124.JPG" width="320" /></a></div><br />
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Pieces in a pot a cover with cold water just about an inch over the pots...... bring to a boil and then reduce heat....allow to cook for 20-30 min until soft.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYvOBkBHEMaKNRYtkHGko0p8pH-rKP42YJvEOmwkRmPrbP1CyFO4euMmX7faUQhA4Zzs8Q-0PqWqbrwSnOG2o1v9om1MRm4tbmBRIdh494gE7Bx7unPjx-bI9DEIYSRU6qg5NA4zeaZpQR/s1600/DSC02126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYvOBkBHEMaKNRYtkHGko0p8pH-rKP42YJvEOmwkRmPrbP1CyFO4euMmX7faUQhA4Zzs8Q-0PqWqbrwSnOG2o1v9om1MRm4tbmBRIdh494gE7Bx7unPjx-bI9DEIYSRU6qg5NA4zeaZpQR/s320/DSC02126.JPG" width="320" /></a></div><br />
When soft and easily pierced by a fork, drain and return to heat. Cook until a film begins to form on the bottom of the pot 5-7 min.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4LRsm4jHENhTjjWgVrhpPN6gtFqP4k-GYB-huPbIMeQHdbq14R2qGIm0H913A9u_Ditv-CcroSdsZC-j6_6RPIS5pLjAaOWjmNBdwuYn0kywufSaVChLfvCJPN6x7fvlMof5fP6tDu0w3/s1600/DSC02127.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4LRsm4jHENhTjjWgVrhpPN6gtFqP4k-GYB-huPbIMeQHdbq14R2qGIm0H913A9u_Ditv-CcroSdsZC-j6_6RPIS5pLjAaOWjmNBdwuYn0kywufSaVChLfvCJPN6x7fvlMof5fP6tDu0w3/s320/DSC02127.jpg" width="240" /></a></div><br />
When done, remove from heat. Add butter stirring until melted. Then add milk and beat until well combined and at your desired consistency.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNfTQbUeyHQEKpX27IpdjHVfD2pRH2f_sm2zDR8RsYDmjPYJFEisoG8RTRwRfofxNtziojmh1byjIjMRljAxyF76R4itjqGt6MGo6TE59-Z3411pAYm_P-ZolZR48CSTYLTahFKg_vKh47/s1600/DSC02128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNfTQbUeyHQEKpX27IpdjHVfD2pRH2f_sm2zDR8RsYDmjPYJFEisoG8RTRwRfofxNtziojmh1byjIjMRljAxyF76R4itjqGt6MGo6TE59-Z3411pAYm_P-ZolZR48CSTYLTahFKg_vKh47/s320/DSC02128.JPG" width="320" /></a></div><br />
Then add your brown sugar. I like mine sweet, so I used a ton of brown sugar. Again, beat until well mixed.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7j4N31g0tO9YhKOtU7lKtcov-U-CJ82toX5BlVTXnUbdMiE2MpSjNKzVH_XFopqtNp4r4Y_29o1MR9b_Ni-a57ZvEafzYBz8b6GCaF5K-P692duePUxrHnT5voG9izF2urvz6PYd27tXI/s1600/DSC02129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7j4N31g0tO9YhKOtU7lKtcov-U-CJ82toX5BlVTXnUbdMiE2MpSjNKzVH_XFopqtNp4r4Y_29o1MR9b_Ni-a57ZvEafzYBz8b6GCaF5K-P692duePUxrHnT5voG9izF2urvz6PYd27tXI/s320/DSC02129.JPG" width="320" /></a></div><br />
Then transfer the mixture to a buttered casserole dish. Top with marshmallows and bake at 375 for 15-20 min until heated through and marshmallows turn golden brown.<br />
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These were damn good and a hit.......but not a bigger hit than dessert!!!!<br />
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<span style="background-color: #f6b26b; color: #783f04; font-size: large;">CHOCOLATE PEANUT BUTTER BANANA CREAM PIE!</span><br />
<br />
(LONG but WORTH IT)<br />
Recipe adapted from <a href="http://www.foodnetwork.com/recipes/anne-thornton/chocolate-peanut-butter-banana-cream-pie-recipe/index.html" target="_blank">Food Network </a><br />
<br />
1/2 box vanilla wafers<br />
1 stick of butter (melted)<br />
1 box jello instant chocolate pudding (and other necessary ingredients)<br />
1/2 Cup creamy peanut butter<br />
4 oz of softened cream cheese<br />
1/2 Cup confectioner's sugar<br />
1 tsp vanilla extract<br />
2 2/3 cup chilled heavy cream<br />
1 tsp almond extract<br />
1/2 cup of granulated sugar<br />
1/4 cup Orange juice (to keep bananas from browning)<br />
3 bananas.<br />
<br />
So this recipe takes time, but totally worth it. It's amazing. It called for peanut brittle, but I found it was useless. They also wanted me to make my own chocolate pudding Bah humbug!<br />
<br />
First, in a food processor grind the vanilla wafers to smithereens! Then add melted butter to cookie crumbs and press into a deep dish pie plate. Bake crust 20-25 min until golden at 350. (Cool crust at least 30 min.)<br />
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When crust is cool and you are ready to go....make pudding, cut the 'nanas and dip them in the oj. Make a layer of bananas directly on the crust. Top with pudding and then top with more bananas.<br />
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Now for the peanut butter cream! I'm sorry I neglected to take more pics, but man.......OMG this pie is to die for!<br />
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Take the peanut butter and cream cheese and cream together.<br />
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</a></div>Then blend in the confectioner's sugar. In a separate bowl take 2/3 cup of cream and whip until soft peaks form. Fold the whipped cream into the peanut butter mixture. Take the peanut butter cream and spread on top of bananas and chocolate pudding.<br />
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Refrigerate for at least 2-3 hours to allow layers to set. Prior to serving, take 2 cups of heavy cream. Whip until soft peaks form. At this point add the almond extract (makes the cream) and the sugar. Resume whipping until the whipped cream becomes stiffer. Top the pie and you are ready to go.<br />
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This pie was amazing. I will make it again, forever! It was so delish!!!!! Ask my fam!!!Kristiehttp://www.blogger.com/profile/08037832968229774704noreply@blogger.com0tag:blogger.com,1999:blog-7341333152569433531.post-172697469181267302011-11-06T22:37:00.000-05:002011-11-06T22:37:12.855-05:00BBQ Pulled Chicken and Butterfinger CupcakesI'm getting slow at posting stuff. These two items were made on different days. Time has just been getting away from me.<br />
<br />
<br />
BBQ Pulled Chicken<br />
1 Chicken breast<br />
1 Cup bbq sauce<br />
1/2 onion carmelized<br />
2 Tbsp hot sauce (Franks --- I put that sh*t on everything).<br />
<br />
First carmelize an onion over low heat using olive oil and salt<br />
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Add a chicken breast and cook through.<br />
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When chicken is cooked, break it apart and tear it into shreds.<br />
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Add onions, bbq sauce and hot sauce. Heat till hot and bubbly.<br />
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Serve as you wish....I did on hamburger rolls......mmmmm mmmmm good!<br />
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<br />
<br />
Then I decided to make cupcakes using leftover/recently purchased by my new roomie Butterfingers<br />
<br />
Butterfinger Cupcakes (NOTE NOTHING IS HOMEMADE BOXED MIX, CANNED ICING)****I was tired and didn't feel like cooking from scratch*****<br />
Chocolate Cake mix (and all the necessary things to prepare it)<br />
1 jar/can/container of vanilla icing<br />
12 fun size butterfinger candy bars<br />
<br />
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Prepare cake batter as directed by the box. Chop/crush (which is what happens when you try to chop a Butterfinger) 10 Butterfingers. Add to prepared batter.<br />
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Stir to incorporate. Add to cupcake liners. Bake as directed.<br />
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Allow cupcakes to cool thoroughly. While cooling crush two more Butterfinger bars.<br />
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When cupcakes are cool, ice as normal then top with crushed Butterfinger.<br />
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</a></div>While delicious, the Butterfinger did not hold up in the cake batter. You can taste the candy a little....next time I may use whole bars!Kristiehttp://www.blogger.com/profile/08037832968229774704noreply@blogger.com1tag:blogger.com,1999:blog-7341333152569433531.post-60620540717075281732011-11-01T22:12:00.001-04:002011-11-01T22:13:35.916-04:00Curry and Fish, but not the same meal<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM2IZdIYD9lRqo2HjCHkuTD-ZnMPXvrA13BS2EpwxcLra0HbyXhr6DRyihIUfLmBOfRCayLB_J6ubVZ-bKqIDMSPyq1mdeAp37UHGxyfxuocLRWjQXFWxC2YlCBVkVmqD8BGbAXBT2G1fI/s1600/DSC02044.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
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</a></div>Last night I made curried steak. I made soy sauce marinated fish.<br />
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CURRY and Steak<br />
1 small steak (because it's just me) frozen and sliced thinish<br />
Seasonings (I eye balled it but I figure around 11/2 tbsp each<br />
ground coriander<br />
Cumin<br />
Fresh pepper ( about a teaspoon)<br />
1-2 Tbsp of Chili powder<br />
1 tsp red pepper flakes<br />
4 minced garlic gloves (2 tablespoons)<br />
Onions<br />
White Wine Vinegar<br />
Tomato sauce<br />
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Every recipe I saw called for major amounts of spices, so I couldn't really figure it out.<br />
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First I took the pepper, coriander and cumin and toasted the spices over low heat for about 5 minutes.<br />
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Then I chopped piece of onion and threw it in my Magic Bullet. I also added garlic and the spice concoction. Add a little white wine vinegar to allow it to come together 2-3 tbsp. Add Chili powder and pepper flakes<br />
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add about 1/2 cup of tomato sauce to the concoction and blend well.<br />
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Take frozen steak and cut into slices (frozen allows for easier cutting.)<br />
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Throw steak in a pan with very little oil. Add curry sauce and cook until hot and steak is cooked.<br />
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The chili powder controls the heat. Alter it as desired.<br />
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Tonight I made weakfish that my daddy had caught and froze.<br />
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Soy Sauce Marinated Fish<br />
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Weakfish or other desired fish<br />
Reduced fat soy sauce<br />
Onion diced (to your liking)<br />
2 pepperoncini peppers<br />
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Take fish and throw into a bowl. Add soy sauce, I'd say I used about 1/4-1/3 cup. Onions, peppers. Cover and let marinate for 30 min (15 min per side if not covered)<br />
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Take some foil to make a baking pouch. Pull long piece and fold in half. Then fold the sides up so it resembles sort of a box.<br />
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Place fish and dump all marinade into the pouch and cover. Bake at 350 for about 15-18 min or until fish is cooked and flaky.<br />
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Remove and enjoy!!!!<br />
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Yummy!<br />
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BTW just realized something is wrong with my camera. I will fix it.<br />
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Happy Grub Tubbing!Kristiehttp://www.blogger.com/profile/08037832968229774704noreply@blogger.com0tag:blogger.com,1999:blog-7341333152569433531.post-10087871529745146402011-10-24T19:44:00.000-04:002011-10-24T19:44:26.843-04:00Spicy Chicken and Sausage SoupI crockpotted today.<br />
It was easy.<br />
And delish!<br />
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Spicy Chicken and Sausage Soup in a Crockpot<br />
2 chicken breasts diced (raw or frozen)<br />
2 andouille sausages (cooked and cut)<br />
1 package of Knorr's Homestyle Chicken Stock<br />
4 Cups water<br />
1 can Original RoTel<br />
1 can mild RoTel<br />
1 can white canelloni beans (white kidney)<br />
2 cups frozen onions and pepers (stir fry veggies)<br />
1 cup minute rice<br />
1tsp-1tbsp of red pepper flakes.<br />
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I wanted soup. I prepped last night by cuttin all my chicken and putting it in the fridge so assembling would be easy this morning.<br />
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I started by taking my chicken stock....it's a gel that makes 3 1/2 cups of stock by adding 3 1/2 cups of water.<br />
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Then add both cans of Rotel including all liquids. Also add the can of beans (drained) and red pepper flakes to your liking. <br />
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Add chicken pieces. I also added another 1/2 cup of water because I was going to be cooking it longer than I had planned and I didn't want everything to evaporate.<br />
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Set on low. Cook 8-10 hours (I was at 11 by the time I got home from work)<br />
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About 30 minutes until serving, prep remainder of ingredients. Cook and cut your sausage.<br />
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Add rice and frozen veggies. Cook on high for about 18-20 minutes covered.<br />
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Serve and enjoy.<br />
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The broth was thinner than I expected, but delish!!! Yummy soup and I have probably another 4-6 servings. I plan on freezing some for later. Try this out and let me know what you think.<br />
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If you are not a spicy fan use the mile Rotel only or even just 2 cans of diced tomatoes. Also use a sweeter sausage instead of the spicy sausage. <br />
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I am still amazed at this meal o mineKristiehttp://www.blogger.com/profile/08037832968229774704noreply@blogger.com0tag:blogger.com,1999:blog-7341333152569433531.post-90160331651282223572011-10-23T18:08:00.000-04:002011-10-23T18:08:09.824-04:00Latest epic failSo a week ago I tried making these eggplant stacks using the eggplant from my garden. However, they tasted disgusting, so I am wondering if the latest crop of eggplant is yucky, so I'm giving up my eggplant this year. Anyway in order to demonstrate that all my cooking is not edible or yummy here it goes!<br />
<br />
Eggplant Stack Fail<br />
1 eggplant<br />
1 cup shredded cheddar cheese<br />
1 jalapeno<br />
flour (seasoned to taste for frying)<br />
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First make your egg wash and season your flour<br />
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Cut your eggplant into 1/2 inch thick slices. Then dredge in egg wash and flour<br />
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Fry in vegetable oil until desired crispiness.<br />
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Take 1 piece of fried eggplant and put in a greased baking dish. Top with cheese. Add a fried jalapeno (I did this why I frying the eggplant).<br />
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Top with another piece of eggplant.<br />
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Bake in the oven at 350 til cheese is melted.<br />
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Tasted gross!Kristiehttp://www.blogger.com/profile/08037832968229774704noreply@blogger.com0tag:blogger.com,1999:blog-7341333152569433531.post-17484917484090294532011-10-01T18:34:00.006-04:002011-10-01T18:34:47.153-04:00Maple Apple ChickenSo still have apples to get rid of and I was down to my last piece of chicken. Let's just say I will make this again.<br />
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<u><b><span style="color: orange; font-size: large;">Maple Apple Chicken </span></b></u>(makes one-ish)<br />
Chicken breast<br />
1/2 an Apple juice juicebox<br />
1 Tbsp syrup<br />
sprinkle of dried thyme<br />
1 apple peeled, cored, sliced thin<br />
1/2 tbsp of butter<br />
sprinkle of cinnamon <br />
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Take chicken, juice, syrup and thyme. Mix in a baggie and marinate for 30 min.<br />
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Remove chicken from marinade but keep the marinade off to the side. Pan cook chicken 5-6 minutes per side until cooked through and remove from the pan.<br />
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Melt butter in pan and cook apple slices for about 4 minutes. <br />
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Add the marinade, to the apples and bring to a boil. Reduce heat and let simmer for 4 minutes allowing the sauce to reduce. <br />
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Add chicken to re-heat (about 2 minutes).<br />
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Pour sauce over chicken and enjoy.<br />
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I added some onions, I would not recommend it. Kristiehttp://www.blogger.com/profile/08037832968229774704noreply@blogger.com0tag:blogger.com,1999:blog-7341333152569433531.post-50368303895169224612011-09-27T19:42:00.001-04:002011-09-27T19:42:19.875-04:00Fresh Apple CakeSo, about a week ago, me and some fellow Kiwanians went to farmer's night. Everyone got a door prize. My prize was a bag of fresh apples. I've been looking for a recipe to try. Today, thanks to a surprise day off from work, I had the time and energy to try something new......<br />
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APPLE CAKE with struesal-ish topping<br />
Recipe adapted from <a href="http://www.cooks.com/rec/view/0,166,148181-240205,00.html">cooks.com</a><br />
2 Cups diced apples (it took me 2 1/2 apples)<br />
1 Cup sugar<br />
1 egg<br />
1/4 cup vegetable oil<br />
1 1/4 tsp cinnamon<br />
1/4 tsp salt<br />
1/4 tsp baking soda<br />
1 cup flour<br />
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Struesal-ish topping<br />
2 tbsp butter cold<br />
4 tbsp sugar<br />
enough cinnamon to get the sugar brownish looking.<br />
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HOW TO:<br />
First, peel and dice apples<br />
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Take chopped apples and place in a mixing bowl. Mix with 1 cup of sugar and let sit for 30 min. <br />
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I stirred the apple/sugar mixture every 10 min or so to ensure the apples broke down/were coated evenly.<br />
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Next add oil and egg and mix til well combined......(sorry no pic) Mix dry ingredients in a bowl to eliminate clumps.<br />
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Add dry mixture to apple mixture gradually to ensure they are well combined.<br />
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<br />Now the recipe called for an 8 x 8 loaf pan, but I didn't want to do that so I used an 8 inch pie tin.<br />
Grease and flour the tin. Preheat oven to 350<br />
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Now dice butter and add sugar and cinnamon to the butter.....it didn't crust up like I wanted to so I just made cinnamon sugar butter. I added that to the top of the cake.<br />
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Now because I altered the cooking pan, I had to play with the time. Initially I baked for 20 min, but it was SOOOOO not done. I added 10 more minutes, so total cooking time 30 min.<br />
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It came out like this!<br />
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allow to cool and then enjoy.......<br />
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This cake was delicious. I wish I had milk to go with it. It was the moistest cake I've ever had in my life! In fact, I am going to go get piece #2 for the evening.....enjoy!!!!!<br />
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<br />Kristiehttp://www.blogger.com/profile/08037832968229774704noreply@blogger.com0