tag:blogger.com,1999:blog-61211992529528199472024-03-04T20:02:19.186-08:00Julie's Adventures in BakingJuliehttp://www.blogger.com/profile/15248027935553350377noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-6121199252952819947.post-77737598038308847072009-08-28T18:32:00.000-07:002009-08-28T18:39:32.299-07:00Homemade Twix Bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioCSMX0TS7AGDR6AEBgsRQKRsRqcbZ7fQsXlKLGspfhYCgZ5H7-7EaUM5Wnc5NMvtkaFXOjj_uGfxFOU1FShgG74gFPt5XC83y0P6dUK1kZ5XDguSe_YJQB1x23nf_spncnzjoL6P9dA1C/s1600-h/kit-kat-bars-big.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioCSMX0TS7AGDR6AEBgsRQKRsRqcbZ7fQsXlKLGspfhYCgZ5H7-7EaUM5Wnc5NMvtkaFXOjj_uGfxFOU1FShgG74gFPt5XC83y0P6dUK1kZ5XDguSe_YJQB1x23nf_spncnzjoL6P9dA1C/s400/kit-kat-bars-big.jpg" alt="" id="BLOGGER_PHOTO_ID_5375194184195613458" border="0" /></a><br />These were delicious!! This recipes has been adapted from a recipe on <a href="http://www.blogger.com/mykitchencafe.blogspot">My Kitchen Cafe</a>. Melanie over at My Kitchen Cafe has an incredible blog full of recipes. If you are looking for some great additions to your recipe box, start there! On to the recipe...<br /><br /><span style="font-weight: bold;">Homemade Twix Bars</span><br /><br />*Makes one 9X13-inch pan of bars*<br /><br />80 club crackers (I used multi-grain)<br />1 cup butter<br />2 cups graham cracker crumbs<br />1 cup fimrly packed brown sugar<br />1/2 cup milk<br />1/3 cup sugar<br />1/3 cup creamy peanut butter<br />1/2 cup semi-sweet chocolate morsels<br />1/2 cup milk chocolate morsels<br /><br />Line an ungreased 9X13-inch baking pan with foil, leaving an extension of foil on either end. Line the foil with 1 layer of club crackers, cutting to fit if necessary (in my 9X13-inch pan, the crackers lined up evenly without the need to trim).<br /><br />In a large saucepan, melt butter over medium heat. Add graham cracker crumbs, brown sugar, milk and sugar. Bring to a boil and boil for 5 minutes, stirring constantly. (Begin timing 5 minutes from when you see the first bubbles.) Remove from heat and spread half of butter mixture evenly over crackers. Place another single layer of crackers evenly over butter mixture, cutting to fit if necessary. Spread remaining butter mixture evenly over crackers. Top evenly with remaining crackers.<br /><br />In a small saucepan (or in the microwave), combine peanut butter, semi-sweet chocolate morsels, and milk chocolate morsels. Melt over medium-low heat, stirring constantly. Spread evenly over top of crackers. Cover, and chill for at least 1 hour. Lift foil overhang and remove bars from pan. Cut into bars. Store in the refrigerator. Eat as many as you can before the rest of the family discovers them. :)Juliehttp://www.blogger.com/profile/15248027935553350377noreply@blogger.com0tag:blogger.com,1999:blog-6121199252952819947.post-88220427955030233432009-08-08T18:52:00.000-07:002009-08-08T19:15:13.377-07:00Cheesy Garlic Bread<div style="text-align: center;"><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdnmYdYTeJ_HVXPlKDL8SyPaGXQMKYAbBR6uNllrVeWIMvlpuIPymYhppyNrSFCwi_tPX4HVRODHZZuvFAlyHaCMfNCvDhZRNWfdnAbOKbkdmoLzkmmGvHMo5BE85Fw0qJKD3I5MQbIH41/s1600-h/italian+bread.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdnmYdYTeJ_HVXPlKDL8SyPaGXQMKYAbBR6uNllrVeWIMvlpuIPymYhppyNrSFCwi_tPX4HVRODHZZuvFAlyHaCMfNCvDhZRNWfdnAbOKbkdmoLzkmmGvHMo5BE85Fw0qJKD3I5MQbIH41/s400/italian+bread.jpg" alt="" id="BLOGGER_PHOTO_ID_5367779153504838018" border="0" /></a>Looking back six or seven years ago, I can still remember making this cheesy bread on my very first day of Food Prep 101 in college. It's warm, cheesy and just plan delicious. All it requires is a cheap loaf of french bread and a few simple ingredients and you have the perfect bread to accompany a big plate of spaghetti and meatballs.<br /><br /></div></div><span style="font-weight: bold;">Cheesy Garlic Bread</span><br /><br />1 loaf french bread, sliced in half lengthwise<br />1/2 cup mayonnaise<br />2 cups mozzerella cheese<br />1/2 cup parmesean cheese<br />1/2 t. garlic powder<br />1/2 t. oregano<br /><br />Stir the mayo, cheeses, garlic and oregano together in a bowl. If needed add more cheese if it seems to wet and more mayonnaise if the cheese isn't sticking together. Spread the cheese mixture evenly on the two halved of french bread. Broil on high for 2-3 minutes, watching VERY carefully. When the cheese is bubbly and just starting to brown, it's ready!Juliehttp://www.blogger.com/profile/15248027935553350377noreply@blogger.com1tag:blogger.com,1999:blog-6121199252952819947.post-91018145221968203792009-06-25T20:22:00.000-07:002009-06-25T20:45:48.635-07:00Double Chocolate CookiesWow... it has been almost six months since I have posted a recipe. That is just crazy. Any readers I may have attracted with the fabulous wheat bread recipe I posted in January have probably thrown in the towel on this blog. The excuse I usually give myself is that I don't have a photo to go along with my yummiest recipes. A photo really is worth a thousand words. Well, photos or no photos, I am ready to recommit to posting more often. Once a week? Once a month? I am not sure. We'll see. For now though, I do have a delicious recipe for you to try...<br /><br />A few weeks ago, I had the opportunity to attend Time Out for Women. The car ride to the conference was almost two hours. I knew that there would be at least seven ladies in our vehicle and that we would definitely need sustenance. This recipe called out to me. It fit the bill perfectly. Chocolaty, gooey, chewy goodness. I give you...<br /><br /><br /><div style="text-align: center;"><span style="font-style: italic;font-size:85%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Wb-iLd-R0ZyM-bYZHoE19od7sdmmPuxFmO2mUJsYkYjDAJRGxLhY-CoMtnaCxQUJtbnXYY_lGhJk4_433sVgBWR6LJiCYMn_mpRR-6Fn-qcy-qn_gRronWLbiP89-FPCyXFpxdXBgDhG/s1600-h/double+chocolate+cookies"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Wb-iLd-R0ZyM-bYZHoE19od7sdmmPuxFmO2mUJsYkYjDAJRGxLhY-CoMtnaCxQUJtbnXYY_lGhJk4_433sVgBWR6LJiCYMn_mpRR-6Fn-qcy-qn_gRronWLbiP89-FPCyXFpxdXBgDhG/s400/double+chocolate+cookies" alt="" id="BLOGGER_PHOTO_ID_5351473643958558322" border="0" /></a>Photo By: My Kitchen Cafe</span><br /></div><br /><br /><span style="font-weight: bold;">Thick and Chewy Double-Chocolate Cookies</span><br />from <a href="http://mykitchencafe.blogspot.com/">My Kitchen Cafe</a><br /><br /><span style="font-style: italic;">**Resist the urge to bake the cookies longer than indicated; they may appear underbaked at first but will firm up as they cool.**</span><br /><br />2 cups (10 ounces) all-purpose flour<br />½ cup (1 ½ ounces) baking cocoa<br />2 teaspoons baking powder<br />½ teaspoon salt<br />16 ounces semisweet chocolate, chopped (or melt the equivalent of semi-sweet chocolate chips)<br />4 large eggs<br />2 teaspoons vanilla extract<br />10 tablespoons (1 ¼ sticks) butter, softened to room temperature<br />1 ½ cups (10 ½ ounces) packed light brown sugar<br />½ cup (3 ½ ounces) granulated sugar<br />1 ½ cups semisweet chocolate chips <span style="color: rgb(204, 0, 0);">(I used milk chocolate chips)</span><br /><br />Whisk together the flour, cocoa, baking powder, and salt in a medium bowl; set aside.<br /><br />Melt the chocolate in the microwave (50% power for 2 minutes, then stir and microwave in 20 second intervals until chocolate is melted - be careful not to overheat or chocolate will sieze). In a small bowl, beat the eggs and vanilla lightly with a fork; set aside.<br /><br />Beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate in a steady stream and beat until combined, about 40 seconds. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. Finally add the chocolate chips. Do not overbeat. Cover with plastic wrap and let stand at room temperature until the consistency is fudge-like, about 30 minutes.<br /><br />Meanwhile, adjust the oven racks to the upper- and lower-middle positions and preheat oven to 350 degrees. Line 2 sheets with parchment paper or silpat liners (this is pretty important - if the cookies are baked on a greased baking sheet only, they will probably stick). Roll the dough into 1 ½ inch balls and place them on the cookie sheets, spacing them about 1 ½ inches apart.<br /><br />Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10-11 minutes, rotating the baking sheets from top to bottom halfway through the baking time. Cool the cookies on the sheets about 5 minutes or until set and transfer to a cooling rack to cool completely. Repeat with remaining dough.Juliehttp://www.blogger.com/profile/15248027935553350377noreply@blogger.com2tag:blogger.com,1999:blog-6121199252952819947.post-46021797306486735462009-01-11T10:56:00.000-08:002009-01-11T11:31:58.649-08:00Wonderfully Fluffy and Soft 100% Whole Wheat Bread<div style="text-align: center;"><span style="font-weight: bold;">Fluffy and Soft 100% Whole Wheat Bread</span><br /></div> <br />This bread was FANTASTIC. I used fresh ground white wheat flour and it was so yummy. This is my new favorite bread recipe. I can't wait to make it again because it was so easy! I didn't know whole wheat bread could be so yummy and quick. This bread is incredibly light and fluffy, perfect for sandwiches or simply slathered in butter. Enjoy!<br /><br />Makes 2 loaves.<br /><br />Mix:<br />3 1/2 cups wheat flour<br />1/3 cup vital wheat gluten<br />1 1/4 T. instant yeast<br /><br />Add:<br />2 1/2 cups steaming hot water<br /><br />Add:<br />1 T. salt<br />1/3 cup oil<br />1/2 c. sugar<br />1 1/3 T. lemon juice<br /><br />Lastly, Add:<br />2 1/2 cups wheat flour<br /><br /><br />Mix together the first three ingredients in your mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes (this is called sponging). Add salt, oil, honey or sugar, and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes very soft dough. It may not pull away from the sides of the bowl until the end of the kneading process. You may add a little bit more flour if necessary.<br /><br />Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves place in oiled bread pans. Let rise in warm oven for 15 to 30 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from pans and cool on racks. Brush crust with butter for a soft crust.<br /><br />* For a sweeter loaf, add slightly more sugar or honey and slightly less salt.<br /><br />**Another tip..when the dough is put into the bread pans, squish the dough softly into the corners of your bread loaf pans. This will make your bread cook more evenly and not have the large lump in the middle of your loaf.<br /><br /><span style="font-size:85%;">Recipe found at: <a href="http://myfoodstoragedeals.blogspot.com/search/label/Food%20Storage%20Recipes">http://myfoodstoragedeals.blogspot.com/search/label/Food%20Storage%20Recipes</a></span>Juliehttp://www.blogger.com/profile/15248027935553350377noreply@blogger.com8tag:blogger.com,1999:blog-6121199252952819947.post-84934781134529447532009-01-05T17:19:00.000-08:002009-01-05T17:23:02.324-08:00Fun with Food Storage Network<p>Check out a cool new website all about food storage!!</p><p><a href="http://funwithfoodstorage.net/">http://funwithfoodstorage.net/</a><br /></p>Juliehttp://www.blogger.com/profile/15248027935553350377noreply@blogger.com0tag:blogger.com,1999:blog-6121199252952819947.post-20094396310117188272008-12-13T19:22:00.000-08:002008-12-13T19:27:38.487-08:00Nutella TrufflesIt has been so long since I posted, I thought it was high time to post a really yummy recipe! Try this one on for size.<br /><br /><span style="font-weight: bold;">Nutella Truffles</span><br /><br />1 c. Nuttela<br />1/4 c. butter, softened<br />1 c. crisp rice cereal, crushed<br />8 oz. powdered sugar<br /><br />Combine all ingredients until well blended. Form into 3/4" balls. Chill<br /><br />Melt in the microwave:<br /><br />2 c. semi-sweet chocolate chips<br />1/4c. shortening<br /><br />Carefully dip each chilled ball into the melted chocolate. Place on waxed paper to harden. Refrigerate if necessary to keep them firm. Enjoy!Juliehttp://www.blogger.com/profile/15248027935553350377noreply@blogger.com0tag:blogger.com,1999:blog-6121199252952819947.post-70052480839680387772008-08-25T14:05:00.000-07:002008-08-25T14:13:53.594-07:00This Week's Adventure: Sweet Potatoes<span style="font-weight: bold;">Round One:</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLfxkl04o0e0OKt9BW5LzNzcHih5896IR_xOMAKGqpAwPqaJS1eWkjTKoa3dSUzindzmHPxw79Ui2QIeeDSUOGmEs9OzdcdPELlgcFzjieFjy5GMecvHR6XHkJA-rI2xu1BnDl2YzBKLvz/s1600-h/sweet_potato_fries.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLfxkl04o0e0OKt9BW5LzNzcHih5896IR_xOMAKGqpAwPqaJS1eWkjTKoa3dSUzindzmHPxw79Ui2QIeeDSUOGmEs9OzdcdPELlgcFzjieFjy5GMecvHR6XHkJA-rI2xu1BnDl2YzBKLvz/s320/sweet_potato_fries.jpg" alt="" id="BLOGGER_PHOTO_ID_5238566387836249234" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">Sweet Potato French "Fries"</span><br /></div><br /><br />4 small sweet potatoes, peeled and cut into fry strips<br />1/2 t. salt<br />1/2 t. cinnamon<br />1/2 t. paprika<br />1/4 c. olive oil<br />1 egg white<br /><br />Heat oven to 450 degrees. Beat egg white in a small bowl until nice and frothy. Add spices and mix again. Mix sweet potato fries with the seasoned egg white in a ziplock bag and shake until the potatoes are completely coated. Spray a large cookie sheet with cooking spray and then evenly arrange the potatoes on the cookie sheet. Bake for 30-45 mins, turning every 15 minutes. Serve with ketchup or eat them plain. Yummy!Juliehttp://www.blogger.com/profile/15248027935553350377noreply@blogger.com2tag:blogger.com,1999:blog-6121199252952819947.post-52752545609964843152008-07-19T07:52:00.001-07:002008-07-21T06:56:26.496-07:00Banana Pancakes with Coconut Syrup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikgsw49CEsktfvfuu5N3STFXYci-4twYIx0Zpm0gp3y_Z7DaqBiShkSTmFsBvL1OT6nH_ZWE0NJqp8tBM2FP1N2DAtnKGoPpQ9LoEoY99LXH_c5QB4EEr8GBQvLpMOY0FsLBqYcmDzYjsG/s1600-h/DSCF0008.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikgsw49CEsktfvfuu5N3STFXYci-4twYIx0Zpm0gp3y_Z7DaqBiShkSTmFsBvL1OT6nH_ZWE0NJqp8tBM2FP1N2DAtnKGoPpQ9LoEoY99LXH_c5QB4EEr8GBQvLpMOY0FsLBqYcmDzYjsG/s320/DSCF0008.JPG" alt="" id="BLOGGER_PHOTO_ID_5224738316438834226" border="0" /></a><br />If you are like me, you're not a huge fan of banana flavored things. For instance... I think banana flavored "Runts" candy are one of the most disgusting flavors I can think of. However, banana bread, I usually enjoy. It has enough spices to compliment the banana flavor. So, this morning when my daughter is suddenly demanding "BANANA PANCAKES!" (which she has never had!), my first thought is "...yuck". Seeing as how I look forward to a <span style="font-style: italic;">delicious </span>Saturday morning breakfast with my family, I decided to put my foot down, "Nope, no banana pancakes, if you want pancakes I will make the whole wheat pancake recipe".<br /><br />However, after hearing my husband say that maybe he would just skip breakfast and listening to Katelyn's continued plea for banana pancakes, I gave in and started looking for a recipe. As usual, I headed to <a href="http://www.allrecipes.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Allrecipes</span></span>.com</a> and searched for banana pancakes by the highest reviews. I found what looked to be a relatively simple recipe and headed to the kitchen. That is when I remembered the homemade coconut syrup that was still in the refrigerator from last Saturday's breakfast. <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Hmm</span></span>, maybe banana pancakes with coconut syrup wouldn't be half bad.<br /><br />I was wrong... they were AMAZING! Really, the word amazing in the case does not just mean that they were really good pancakes. No, amazing in this case means that I think I could open up a bed & breakfast and have people coming for miles just to eat pancakes. They were light and fluffy and the banana flavor was very mild. Paired with the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">delicious,</span> coconut syrup they were nothing less than a tropical paradise of flavors.<br /><br />Note: This was also a really fun recipe to make with kids. Katelyn had fun mashing the bananas. I love having her in the kitchen with me. As she was mashing she was yelling, "Look, I am like a mommy!" It was so cute. :)<br /><br /><span style="font-weight: bold;">Fluffy Banana Pancakes</span><br />makes 12 - 4" pancakes<br /><ul><li> 1 cup all-purpose flour</li><li> 1 tablespoon white sugar</li><li> 2 teaspoons baking powder</li><li> 1/4 teaspoon salt</li><li> 1 egg, beaten</li><li> 1 cup milk</li><li>1/2 teaspoon vanilla extract<br /></li><li> 2 tablespoons vegetable oil</li><li> 2 ripe bananas, mashed (mine bananas didn't have any brown spots yet)<span></span></li></ul><span> Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vanilla, vegetable oil and bananas.</span><span> Stir flour mixture into banana mixture; batter will be slightly lumpy.</span><br /><span> Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides.</span><br /><br /><br /><span style="font-weight: bold;">Coconut Syrup<br /></span>from <a href="http://sisterscafe.blogspot.com/">The Sister's Cafe</a><br /><br />7-8 T. butter<br />¾ c. buttermilk<br />1 c. sugar<br />½ tsp baking soda<br />1 tsp coconut extract<br /><br />Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.<br /><span style="font-weight: bold;"></span>Juliehttp://www.blogger.com/profile/15248027935553350377noreply@blogger.com0tag:blogger.com,1999:blog-6121199252952819947.post-6285600581867720162008-07-17T19:17:00.001-07:002008-07-17T19:44:54.080-07:00Black Bean and Chicken Enchiladas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizl5Vsd1zdTvJ6HAQjTuCszP7cluuN7ov02nWECsSYG4Ab6oL-Mj-4bVFrv3UMI15lEByKMUt9EYKXzlQiJWYMi-Ui0loeunl2v1lTAjlsKjEWbtCWSISmrTBnlWObk7ZT-hLDvzz0hlB0/s1600-h/enchiladas-ck-226678-l.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizl5Vsd1zdTvJ6HAQjTuCszP7cluuN7ov02nWECsSYG4Ab6oL-Mj-4bVFrv3UMI15lEByKMUt9EYKXzlQiJWYMi-Ui0loeunl2v1lTAjlsKjEWbtCWSISmrTBnlWObk7ZT-hLDvzz0hlB0/s320/enchiladas-ck-226678-l.jpg" alt="" id="BLOGGER_PHOTO_ID_5224177632681558402" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:85%;">(Note: This is not a picture of my recipe, I just wanted to get your taste buds excited!)</span><br /></div><br />Chicken enchiladas are one of the most delicious Mexican foods that I can think of. My ideal enchilada is cooked in a creamy sauce rather than the usual red enchilada sauce, which I don't enjoy eating at all. Every time I get the chance to eat at On the Border, I order their "Enchiladas Suizas" which are cheesy chicken enchiladas with a creamy tomatillo sauce. They are unbelievably yummy. However... being on Weight Watchers has completely opened my eyes to the number of calories that are in all the foods that I love. So, I took on the challenge of creating an enchilada recipe that would be both delicious and easy on the waistline. These are creamy enchiladas with a little kick (which can be altered according to your tolerance).<br /><br /><span style="color: rgb(102, 0, 0); font-weight: bold;">Black Bean and Chicken Enchiladas</span><br />Serves 8<br /><br />6 small chicken breasts, cooked and shredded<br />8 low carb tortillas (I like the Carb Balance ones)<br />1 small sweet onion, chopped<br />1/2 green pepper, chopped<br />1 can black beans, rinsed and drained<br />1 cup frozen corn<br />1 can 98% fat free cream of chicken soup<br />1 can green chile enchilada sauce<br />1/4 cup fat free sour cream<br />1/2 tsp. cumin<br />1/2 t. garlic salt<br />1 t. onion poweder<br />a few shakes of Tabasco sauce<br />1 cup shredded cheddar<br />1 cup mozzerella cheese (you could use a mexican blend)<br /><br />Heat oven to 350 degrees. Grease a 9"x13" baking dish with non-stick spray.<br /><br />In a medium bowl, mix together cream of chicken soup, green chile enchilada sauce, sour cream, cumin, garlic salt, onion powder and tabasco. Pour about 1/2 cup of the sauce in the bottom of the prepared 9"x13" pan.<br /><br />Saute onions and peppers in a pan over medium heat just until softened. In a large bowl, toss together chicken, black beans, corn, green peppers and onion. Stir in 1 cup of the sauce mixture into the chicken mixture.<br /><br />Fill eight low carb tortillas evenly with the chicken mixture and place in the 9"x13" baking dish. Spread the remaining sauce evenly over the enchiladas. Sprinkle cheeses over the top. Bake in preheated oven for 30-40 minutes, or until the edges are slightly golden and the cheese is melted. Serve with your favorite salsa and enjoy!Juliehttp://www.blogger.com/profile/15248027935553350377noreply@blogger.com1tag:blogger.com,1999:blog-6121199252952819947.post-81368482809364128842008-07-03T06:13:00.000-07:002008-07-17T19:40:49.789-07:00Whole Wheat Blender Waffles/Pancakes<div style="text-align: center;"><span style="font-weight: bold;">Wheat Berries</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBrzJ5I3SmnvzG6yS8-H7HkE2PPG_FjcjU0Z2IPuD2zzBsCuBjs2VSZcdtyKWC2cWvGO10VADHUSrQI7gMcCfpciyYxi_rHuBViVFYPFXYZcVNykDRHLMXCE7yucZe1XoAZuy_WvYHNrSN/s1600-h/wheat+berry.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBrzJ5I3SmnvzG6yS8-H7HkE2PPG_FjcjU0Z2IPuD2zzBsCuBjs2VSZcdtyKWC2cWvGO10VADHUSrQI7gMcCfpciyYxi_rHuBViVFYPFXYZcVNykDRHLMXCE7yucZe1XoAZuy_WvYHNrSN/s320/wheat+berry.jpg" alt="" id="BLOGGER_PHOTO_ID_5221209121768719362" border="0" /></a><br />I have made these twice already and they are delicious! In case you are wondering what "whole wheat berries" are... they are just wheat kernels that haven't been ground into flour yet. I don't know why they call them berries. :)<br /><span style="font-size:130%;"><u><br /></u></span><div style="text-align: center;"><span style="font-size:130%;"><u>Whole Wheat Blender Waffles (or pancakes*) <span style="font-size:85%;"><span style="font-family:times new roman;"></span></span></u></span><br /></div><div style="text-align: center;">Submitted by Erin from <a href="http://sisterscafe.blogspot.com/">The Sister's Cafe</a><br /></div><br />Makes 12 - 4" pancakes<br /><br />1 c. plus 1 Tb whole wheat berries<br />1 c. milk<br />2 eggs<br />4 Tb oil<br />2 Tb sugar (or honey)<br />2 tsp baking powder<br />1/2 tsp salt<br />1 tsp vanilla -<span style="color: rgb(102, 0, 204);"> <span style="color: rgb(255, 0, 0);">my addition<br /></span></span><br />Blend wheat berries and milk on high for 4-5 minutes, until batter is smooth. Add remaining ingredients and blend on low for a minute, or until incorporated. Cook on hot waffle iron. (Stir batter before pouring into waffle iron, because the heavier wheat particles will settle at the bottom.) Makes about 10 waffles.<br /><br />*To make pancakes instead of waffles, use 1 c. wheat berries and 2 Tb oil.Juliehttp://www.blogger.com/profile/15248027935553350377noreply@blogger.com1tag:blogger.com,1999:blog-6121199252952819947.post-72004044491182438062008-06-20T13:24:00.000-07:002008-07-17T19:41:14.787-07:00Light Chocolate Chip Cookies?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvtbZtSaGXh2iWuDfZ_-aCcVVDKXplbV2rnghoaT1uflyMy73txzZcffTzLdOcPU_ssJqWIWxNHVnHt3-1csLcMpXGadovglKlsaKNuHeR1WU2Lbr-NiG1_KsEtaBZBIRe0kWHntMTSWjB/s1600-h/100_0608.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvtbZtSaGXh2iWuDfZ_-aCcVVDKXplbV2rnghoaT1uflyMy73txzZcffTzLdOcPU_ssJqWIWxNHVnHt3-1csLcMpXGadovglKlsaKNuHeR1WU2Lbr-NiG1_KsEtaBZBIRe0kWHntMTSWjB/s320/100_0608.JPG" alt="" id="BLOGGER_PHOTO_ID_5214066316325935330" border="0" /></a><br /><br />Ummm.... no. I tried to "healthify" my favorite chocolate chip cookie recipe (<a href="http://allrecipes.com/Recipe/Award-Winning-Soft-Chocolate-Chip-Cookies/Detail.aspx">Award Winning Soft Chocolate Chip Cookies</a>), but they just aren't the same. They are good, a little cake-like, but cookie-like enough to satisfy my never ending craving for these delicious little treats.<br /><br />Before adjusting my recipe, I did a little research into how I could reduce the calories in my cookies. I thought about the old applesauce trick, but everything I read said that you can't replace the fat with applesauce in cookies, like you can in cakes and brownies, because it will throw off the fat to flour ratio and the cookies won't spread. Next I thought about margarine instead of butter... but, unless you use light margarine, it is just as fattening as butter. So, instead I just reduced the butter by 1/4. I also replaced one cup of white flour for whole wheat flour. Instead of regular instant pudding, I used sugar free/fat free instant pudding. As a general rule, I don't usually use sugar free stuff... who wants to eat chemicals that just taste like sugar? Lastly and sadly... I cut the chocolate chips down to 1 cup instead of 2 cups. After all that slimming and trimming, here is what I came up with:<br /><br /><span style="font-weight: bold;">Soft Chocolate Chip Cookies<br /></span>Makes 3 dozen<br /><br />1 cup wheat flour<br />1 1/4 cup white flour<br />3/4 cup butter<br />3/4 cup brown sugar<br />1/4 sugar<br />1 package vanilla instant pudding<br />2 eggs<br />1 tsp. vanilla<br />1 cup milk chocolate chips<br />1 t. baking soda<br />1/2 t. baking powder<br />1/4 t. salt<br /><br /><ol><li><span> Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside. </span></li><li><span> In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. </span></li><li><span> Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.</span></li></ol><br /><div style="text-align: center;">Cookie dough balls... I love my new cookie scooper! It's half the reason<br />I wanted to make cookies.<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcwMFA5U0VFi4djE_Q378mlupHkDAGnO_b9xPG4FPIunrjj6W3wOXvRtRUOt8rcXOB6SxQEk13_4EMJ3LaMIj4Flw4apAloPAeciUEf1EONeGXxIksakYolHXrZkid7tFTCHot2a73e-9/s1600-h/100_0605.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcwMFA5U0VFi4djE_Q378mlupHkDAGnO_b9xPG4FPIunrjj6W3wOXvRtRUOt8rcXOB6SxQEk13_4EMJ3LaMIj4Flw4apAloPAeciUEf1EONeGXxIksakYolHXrZkid7tFTCHot2a73e-9/s320/100_0605.JPG" alt="" id="BLOGGER_PHOTO_ID_5214066523965512770" border="0" /></a><br />Perfectly baked at 11minutes.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUqVLuo3D1R4_Yzgh3Rp16ehYxXLxpE0laMuVFkjMhpi-CFEnnCVxGa4bF3iO-w9ByQ6MP2brVesY6MA_bYKHW9I50c7nO_Pal104zwR_Dv6kWgChWk_svrjiITDupH0RzgICOQl32H4u/s1600-h/100_0607.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUqVLuo3D1R4_Yzgh3Rp16ehYxXLxpE0laMuVFkjMhpi-CFEnnCVxGa4bF3iO-w9ByQ6MP2brVesY6MA_bYKHW9I50c7nO_Pal104zwR_Dv6kWgChWk_svrjiITDupH0RzgICOQl32H4u/s320/100_0607.JPG" alt="" id="BLOGGER_PHOTO_ID_5214066904200771618" border="0" /></a><br />Oooops... :)<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitCVE7eQeyvTRvuSy8IpDw01sPyWOT8v02PF2kvkwQRDrDDRPYzB2SCvf8E3Od342RVMARHMRLCikybmkYnnaXHX36BZgviX7NoW_yk3hr_Z3Q-v1TuacIDbYVO5MQ1vQTO3LzSUwUOBmU/s1600-h/100_0611.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitCVE7eQeyvTRvuSy8IpDw01sPyWOT8v02PF2kvkwQRDrDDRPYzB2SCvf8E3Od342RVMARHMRLCikybmkYnnaXHX36BZgviX7NoW_yk3hr_Z3Q-v1TuacIDbYVO5MQ1vQTO3LzSUwUOBmU/s320/100_0611.JPG" alt="" id="BLOGGER_PHOTO_ID_5214067142791945778" border="0" /></a><br /><span style="font-weight: bold;"></span>Juliehttp://www.blogger.com/profile/15248027935553350377noreply@blogger.com0tag:blogger.com,1999:blog-6121199252952819947.post-42705582067059347492008-06-16T16:51:00.000-07:002008-07-17T19:41:34.535-07:00Cheesecake PopsIn April, a fabulous group known as the Daring Bakers took on a really fun challenge... making cheesecake pops! What you say? Cheesecake pops? Yes, they really are cheesecake on a stick and they are delicious! After looking at post after post on the <a href="http://daringbakersblogroll.blogspot.com/">Daring Baker's Blogroll</a> of these yummy treats, I had to try my hand at them. Father's day seemed like the ideal time since my husband adores cheesecake.<br /><br /> I hope you enjoy the ride... Welcome to Adventures in Cheesecake Pops!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSAOQ2FWz3fYhKzFmsa8KFiP9D1NJK_KK4_ReHjYg76Zu143nti7P4qgpsXWewbhyphenhyphenktPLeVD0qRDenIJevBopY0mBCjE-Xdig6VnPNSdH4ujlUPCXBF4sihFB-vRlcni-QSoIaVXq3FHSG/s1600-h/DSCF0023.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSAOQ2FWz3fYhKzFmsa8KFiP9D1NJK_KK4_ReHjYg76Zu143nti7P4qgpsXWewbhyphenhyphenktPLeVD0qRDenIJevBopY0mBCjE-Xdig6VnPNSdH4ujlUPCXBF4sihFB-vRlcni-QSoIaVXq3FHSG/s320/DSCF0023.JPG" alt="" id="BLOGGER_PHOTO_ID_5212637216469513762" border="0" /></a><br />Mixing the batter.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdKcIRDySbEYfshpTMYK5FfdGL4L3UztmEToPXJp0z8GCYPIGrXtCCvHQQTUkSG2ZaUoBKvaWfzMiNKNvOd-Trenz_nkA50F8OZRuYTbCR4Sf3CH1-VeFOiyQVlp-H6K4We4fC46X1a2oZ/s1600-h/DSCF0003.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdKcIRDySbEYfshpTMYK5FfdGL4L3UztmEToPXJp0z8GCYPIGrXtCCvHQQTUkSG2ZaUoBKvaWfzMiNKNvOd-Trenz_nkA50F8OZRuYTbCR4Sf3CH1-VeFOiyQVlp-H6K4We4fC46X1a2oZ/s320/DSCF0003.JPG" alt="" id="BLOGGER_PHOTO_ID_5212637033281963090" border="0" /></a><br />The water bath... this wasn't as challenging as I thought it would be.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9MP6o39JHVKaV6xp7105dxIQlwZ3uv0g9RvAsE8R1wWP1kC-E7gVyqAqL__7_aQz39rf69tPkxTG6Qc8zx0C1joQ6Qixe3QQoMieVVebizNfX-YJJADSUIEwR83uvh1G5yHS2SYLGerDq/s1600-h/DSCF0006.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9MP6o39JHVKaV6xp7105dxIQlwZ3uv0g9RvAsE8R1wWP1kC-E7gVyqAqL__7_aQz39rf69tPkxTG6Qc8zx0C1joQ6Qixe3QQoMieVVebizNfX-YJJADSUIEwR83uvh1G5yHS2SYLGerDq/s320/DSCF0006.JPG" alt="" id="BLOGGER_PHOTO_ID_5212636566743396866" border="0" /></a><br />Slightly browned, but cooked perfectly in the middle. Cheesecake should reach and internal temperature of 160-165 degrees for the perfect, creamy consistency.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOq6Xhn683S5oksFzlUu1sJZhqlq8sjq81V7NHXZpD9IjM_cfoSkdBRrf66NHi6iZcrX9PbuAOdfWNnE3s4QU45DUTxwmVk48e5pJiCxqczC8wT4O65VheM0wj961A2DyCoByKVYLVblAl/s1600-h/DSCF0008.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOq6Xhn683S5oksFzlUu1sJZhqlq8sjq81V7NHXZpD9IjM_cfoSkdBRrf66NHi6iZcrX9PbuAOdfWNnE3s4QU45DUTxwmVk48e5pJiCxqczC8wT4O65VheM0wj961A2DyCoByKVYLVblAl/s320/DSCF0008.JPG" alt="" id="BLOGGER_PHOTO_ID_5212636440026470642" border="0" /></a><br />Scooping into the cheesecake was a little nerve wracking. My husband came into the kitchen around this time and asked what the heck I was doing to the cheesecake! I have to be honest, my cookie scoop idea didn't work out so hot. The cheesecake was too creamy. I took the advice of Jenny from the <a href="http://pickypalate.blogspot.com/">Picky Palate</a> and used non-stick spray on my hands to make the cheesecake balls. I still had to wash my hands every few minutes or the cheesecake balls just stuck the cheesecake on my hands.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh-nCIqBTCNz4SoSRbeHuvb5v__EwO3zXncSSjSKCsiWjKOa2FZIrXoAqj6PizHWG9n2m1Ko-R4wKMmO4gOHUlxsp_8j1WCmVe9bgax57GTWJaqqhbfI98v9afKDLUebVRYEhIoryZNQFC/s1600-h/DSCF0012.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh-nCIqBTCNz4SoSRbeHuvb5v__EwO3zXncSSjSKCsiWjKOa2FZIrXoAqj6PizHWG9n2m1Ko-R4wKMmO4gOHUlxsp_8j1WCmVe9bgax57GTWJaqqhbfI98v9afKDLUebVRYEhIoryZNQFC/s320/DSCF0012.JPG" alt="" id="BLOGGER_PHOTO_ID_5212636213689327570" border="0" /></a><br />I started out making my cheesecake balls rather bite size but they gradually got larger as the process became more tedious.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjgxCGbE77CkIWTcr17J7CaDW-f0GnvDMyF0lsRavsrh5sYbqxYr8YNIZ_DKTRhgqmFD8j9gflH9riiF46UxMMHW3WfXeC6yiyETn0zDwjF-17Q4WA-NHr5XKysb8fhA53NfQwowhDoua7/s1600-h/DSCF0013.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjgxCGbE77CkIWTcr17J7CaDW-f0GnvDMyF0lsRavsrh5sYbqxYr8YNIZ_DKTRhgqmFD8j9gflH9riiF46UxMMHW3WfXeC6yiyETn0zDwjF-17Q4WA-NHr5XKysb8fhA53NfQwowhDoua7/s320/DSCF0013.JPG" alt="" id="BLOGGER_PHOTO_ID_5212636105924857330" border="0" /></a><br />Here are the finished cheesecake balls ready to get dipped in chocolate!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPicz5aq5qr-HmKk54rGtmb-Ia3YcvXdalqWkTAMEwhzZqAKK_62vi7VNbffT5tt9xfpFaeRngZyW4bwRB59x-P3XUZ1Y8clIcZe7A2Ulw-meTqLMCcHXIe8aoQrbmuVtwcaceoOM90_Tp/s1600-h/DSCF0018.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPicz5aq5qr-HmKk54rGtmb-Ia3YcvXdalqWkTAMEwhzZqAKK_62vi7VNbffT5tt9xfpFaeRngZyW4bwRB59x-P3XUZ1Y8clIcZe7A2Ulw-meTqLMCcHXIe8aoQrbmuVtwcaceoOM90_Tp/s320/DSCF0018.JPG" alt="" id="BLOGGER_PHOTO_ID_5212635713408585010" border="0" /></a>These are the topping I picked up at the store, but after a while I thought of a few more toppings: mini chocolate chips and crushed oreos. My favorite combination was the coconut and mini chocolate chips. Yummo!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0xqGUs5m0ubuc9YdxLKQMH_wmpo42KJrYOju8hkUp4S7VlSamLfr3hP81JBnMW4wYoA766r8NQzCknboqDlB2ToJMVCOi31qXcbFQbZh89_pNu6hs8OkqV4aJVriBxaN06fzWSTlofOx/s1600-h/DSCF0022.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0xqGUs5m0ubuc9YdxLKQMH_wmpo42KJrYOju8hkUp4S7VlSamLfr3hP81JBnMW4wYoA766r8NQzCknboqDlB2ToJMVCOi31qXcbFQbZh89_pNu6hs8OkqV4aJVriBxaN06fzWSTlofOx/s320/DSCF0022.JPG" alt="" id="BLOGGER_PHOTO_ID_5212635524168548962" border="0" /></a><br />Dipping was the easy part... Just make sure your cheesecake pops are still frozen as you dip them. Mine started to get soft and fall apart in the chocolate. Doesn't it look delicious!!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwuDWq2EKHMaQTCO2Wdb5jhIhjr7LG63C89dMQMghlyJoPJ_Yf-jivQlo4j8KJK4WeJ2i91C31KbVE7p6xYuSBMUegYAEjI7I8JkHQiQOwbF4Lvjv3hK8OuRJZb6M6ydMabp5Nl-ZVRElO/s1600-h/DSCF0024.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwuDWq2EKHMaQTCO2Wdb5jhIhjr7LG63C89dMQMghlyJoPJ_Yf-jivQlo4j8KJK4WeJ2i91C31KbVE7p6xYuSBMUegYAEjI7I8JkHQiQOwbF4Lvjv3hK8OuRJZb6M6ydMabp5Nl-ZVRElO/s320/DSCF0024.JPG" alt="" id="BLOGGER_PHOTO_ID_5212635342839189570" border="0" /></a><br />Dipping the cheesecake pops. I found that it is best to store them in the freezer and pull them about 20 minutes before you want to eat them. Otherwise they tend to just fall off of their sticks.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGILTb_mUj_sCtMj9BmGzkv5sNXnwLkE5ee0Yo9LkguFFY8y2mckyQza7KPo_OL2xr5pp1u3kTc0VDe0fhQqNmz16EjRKYCft6RTJv7wwlzNyfkWcmFCheS-we4Y0MvkBBi6Hxg6cy_yyw/s1600-h/DSCF0025.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGILTb_mUj_sCtMj9BmGzkv5sNXnwLkE5ee0Yo9LkguFFY8y2mckyQza7KPo_OL2xr5pp1u3kTc0VDe0fhQqNmz16EjRKYCft6RTJv7wwlzNyfkWcmFCheS-we4Y0MvkBBi6Hxg6cy_yyw/s320/DSCF0025.JPG" alt="" id="BLOGGER_PHOTO_ID_5212639881395502866" border="0" /></a><br />The Dads enjoying their cheesecake pops!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioFyGge46dzXk_tAn-WTGmcsVB40R7zH5TMMRiQ1pZYD9P-ErihjArlBX8NLQMNPVi90orzRamsr2RzUY_HnGO86XQOdA2qO24C1iu-ocerdefCf5Q4C0b_JYT0iexEIfp0IFLRh_E2sA_/s1600-h/100_0594.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioFyGge46dzXk_tAn-WTGmcsVB40R7zH5TMMRiQ1pZYD9P-ErihjArlBX8NLQMNPVi90orzRamsr2RzUY_HnGO86XQOdA2qO24C1iu-ocerdefCf5Q4C0b_JYT0iexEIfp0IFLRh_E2sA_/s320/100_0594.JPG" alt="" id="BLOGGER_PHOTO_ID_5212640410141001170" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOCjGQ560mur-XQY-OyFTIirJKjuCPRuqAe66fBDUFfzZRBVR6naQKqfyVq0ybNOArFhHoXF61RfkSKmnQG48Inset6ithAt_obH00wIGEUS1y3SrObD4Y5zJxsgk9YrTHNS8jhaLRNZ3k/s1600-h/100_0595.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOCjGQ560mur-XQY-OyFTIirJKjuCPRuqAe66fBDUFfzZRBVR6naQKqfyVq0ybNOArFhHoXF61RfkSKmnQG48Inset6ithAt_obH00wIGEUS1y3SrObD4Y5zJxsgk9YrTHNS8jhaLRNZ3k/s320/100_0595.JPG" alt="" id="BLOGGER_PHOTO_ID_5212642196308779250" border="0" /></a><br /><p style="text-align: center;" class="MsoNormal"><span style="font-size:130%;"><span style="font-weight: bold;">Cheesecake Pops</span></span><br /><!--[if !supportLineBreakNewLine]--></p><p style="text-align: left;" class="MsoNormal">5 8-oz. packages cream cheese at room temperature<br />2 cups sugar<br />¼ cup all-purpose flour<br />¼ teaspoon salt<br />5 large eggs<br />2 egg yolks<br />2 teaspoons pure vanilla extract<br />¼ cup heavy cream<br />Boiling water as needed<br />Thirty to forty 8-inch lollipop sticks<br /><br />1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)<br /><br />2 tablespoons vegetable shortening<br />(Note: White chocolate is harder to use this way, but not impossible)<br />Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional<br /><br /><o:p></o:p>1.<span style=""> </span>Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.<br />In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.<br /><br />2.<span style=""> </span>Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.<br /><br />3.<span style=""> </span>Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.<br /><br />4.<span style=""> </span>When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.<br /><br />5.<span style=""> </span>When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.<span style=""> </span>Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.<br /><br />6.<span style=""> </span>Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.<span style=""> </span>Refrigerate the pops for up to 24 hours, until ready to serve.</p>Juliehttp://www.blogger.com/profile/15248027935553350377noreply@blogger.com1tag:blogger.com,1999:blog-6121199252952819947.post-42319262608374482392008-06-12T05:52:00.000-07:002008-06-12T09:31:53.185-07:00Three Cheese Macaroni and Cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7i_jj9BPZLD7QzfiD9NpBb2Y6U2ya7PSmgB-ilTzPlMjLClk4fdHIo_bTdYd0umZZC1MZ0wBfS3OBmljFN6CZjDnSzuRm-zH97J4qDHM5cKVxz52_3x8WaxqepssYZrnEMHZjf-mMJ6JQ/s1600-h/100_0545.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7i_jj9BPZLD7QzfiD9NpBb2Y6U2ya7PSmgB-ilTzPlMjLClk4fdHIo_bTdYd0umZZC1MZ0wBfS3OBmljFN6CZjDnSzuRm-zH97J4qDHM5cKVxz52_3x8WaxqepssYZrnEMHZjf-mMJ6JQ/s320/100_0545.JPG" alt="" id="BLOGGER_PHOTO_ID_5211007281172028450" border="0" /></a><br />This being my very first food blog post, I would have liked to make something really special. On the other hand, I have a two year old and a 6 week old... so I chose a recipe that sounded both quick and comforting (we had a huge thunderstorm last night). After doing a quick search, I settled on mac and cheese, Katelyn's (my 2 year old) absolute favorite food. My go to source for recipes before now has always been <a href="http://www.allrecipes.com/">Allrecipes.com</a>. I came across <a href="http://allrecipes.com/Recipe/Chucks-Favorite-Mac-and-Cheese/Detail.aspx?prop31=1">"Chuck's Favorite Mac and Cheese"</a>. It looked easy and delicious. That's exactly how it turned out! It was the perfect comfort food. Combined with a big helping of steamed broccoli (which Katelyn actually eats!) it didn't seem to terrible unhealthy. For our family, half of this recipe was the perfect amount. If you are looking for a fast, slightly gourmet mac and cheese, this is the one. It was just cheesy enough for my taste and the crunchy breadcrumbs on top were a perfect combination with the creamy pasta. Since I don't know Chuck... I have renamed this to be Three Cheese Macaroni and Cheese.<br /><br /><span style="font-weight: bold; color: rgb(102, 51, 0);font-family:georgia;" >Three Cheese Macaroni and Cheese<br /></span><ul><li>1 (8 ounce) package elbow macaroni</li><li>1 (8 ounce) package shredded sharp Cheddar cheese</li><li>1 (12 ounce) container small curd cottage cheese</li><li>1 (8 ounce) container sour cream</li><li>1/4 cup grated Parmesan cheese</li><li>salt and pepper to taste</li><li>1 cup dry bread crumbs</li><li>1/4 cup butter, melted</li></ul> <div id="floatbox"> <div id="floatboxpadding"> <div id="recipeactionbox"> <div class="raised"> <div class="boxcontent"> <!-- REVIEWS AND STARS -->Heat oven to 350 degrees. Prepare a 9x13 baking dish with cooking spray. Cook macaroni according to package directions and set aside. In a large bowl, stir together cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. Fold in cooked macaroni. Spoon macaroni mixture into prepared baking dish. In a small bowl, melt the butter. Stir dry bread crumbs into melted butter and then sprinkle over the macaroni and cheese. Bake for 30 minutes.<br /></div></div></div></div></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbE96PtqMkTECM5qdiSci2s5nbWvwf38Lkj9LVytjQA-Sq5Mnu9n5yEb28FxoIHsKSXKGTvbYoE_aAtexWi7kBOq3Nca2nzrq4kjamPWOL-L3Yzwc2byubzSr9WMVNJnplVxkgSn6aGcK6/s1600-h/100_0537.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbE96PtqMkTECM5qdiSci2s5nbWvwf38Lkj9LVytjQA-Sq5Mnu9n5yEb28FxoIHsKSXKGTvbYoE_aAtexWi7kBOq3Nca2nzrq4kjamPWOL-L3Yzwc2byubzSr9WMVNJnplVxkgSn6aGcK6/s320/100_0537.JPG" alt="" id="BLOGGER_PHOTO_ID_5211007840859189746" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN9N9C960qjcwQksoyTe_EdWvQngvg_UW18KRHphO-S8r2fkz4DGbmpCdMaO0BbjnwZozUmUestoPBJOnxFcLdvQlVpGYfCI1cmCgTQAIIY039NUsJRaSLLwhyphenhypheny0c6Rl6dYHMRS7z0gg-a/s1600-h/100_0540.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN9N9C960qjcwQksoyTe_EdWvQngvg_UW18KRHphO-S8r2fkz4DGbmpCdMaO0BbjnwZozUmUestoPBJOnxFcLdvQlVpGYfCI1cmCgTQAIIY039NUsJRaSLLwhyphenhypheny0c6Rl6dYHMRS7z0gg-a/s320/100_0540.JPG" alt="" id="BLOGGER_PHOTO_ID_5211007577559905218" border="0" /></a>Juliehttp://www.blogger.com/profile/15248027935553350377noreply@blogger.com1tag:blogger.com,1999:blog-6121199252952819947.post-34638584841147825202008-06-11T19:53:00.000-07:002008-06-11T19:54:16.297-07:00Testing1...2...3Juliehttp://www.blogger.com/profile/15248027935553350377noreply@blogger.com0