tag:blogger.com,1999:blog-37837101003767888482024-03-14T10:57:39.783-07:00Momma's Hungry Thoughts...Confessions of a Midwest Mom cooking her way into people's heartsMichelle Boyntonhttp://www.blogger.com/profile/16928260638258551523noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-3783710100376788848.post-62843072177609004942024-01-21T10:14:00.000-08:002024-01-21T10:14:17.266-08:00A nice day for potato soup <p> Woke up this morning thinking I didn’t want to leave the house today but wanted to make some soup. </p><p>So I went through the pantry and fridge and decided to make some potato soup. Soups are so nice because you can often just use up what you have in fridge from the week that need used up. </p><p>Potato soup is always so filling and could lead to a nice afternoon nap on the sofa. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_aFrl61QunrA5Vl5hDMLaCDNOpHwIMKrzMsgj7-OaEDxQP2DuRHHKABxpNo7Lt4lKu-gY5JyJx3UDlEOVMDVgjGIwSjZK5BSXhgGVOEQRf8bwWW6wJ7wmxNq2PYucg0RoTNdAaw1CuXXm0kJA6vbL4C3s9sLDDO5wyIMUrNWTaLv-1NXpuCKhPRm780/s4032/IMG_6410.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_aFrl61QunrA5Vl5hDMLaCDNOpHwIMKrzMsgj7-OaEDxQP2DuRHHKABxpNo7Lt4lKu-gY5JyJx3UDlEOVMDVgjGIwSjZK5BSXhgGVOEQRf8bwWW6wJ7wmxNq2PYucg0RoTNdAaw1CuXXm0kJA6vbL4C3s9sLDDO5wyIMUrNWTaLv-1NXpuCKhPRm780/s320/IMG_6410.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><p>Here is how I whipped up some tasty potato soup for today to enjoy. Hope you decide to make up something just as tasty today. </p><p>Recipe</p><p>Ingredients-</p><p>5-6 slices of bacon (more if you want to garnish with crumbled bacon)</p><p>6 cups of peeled and cubed potatoes </p><p>1 c diced onions </p><p>1 c chopped celery</p><p>3 minced garlic cloves</p><p>3 T butter</p><p>1/3 c flour</p><p>2 2/3 c Whole milk</p><p>4 c chicken stock</p><p>1 tsp ground pepper</p><p>1 tsp salt</p><p>1/4 tsp chili powder</p><p>1/2 c sour cream</p><p>Shredded cheddar (optional)</p><p>Green onion (optional)</p><p><br /></p><p>Directions- </p><p>In Dutch oven, cook up bacon and remove once crispy. Keep bacon grease in pot. </p><p><br /></p><p>Add butter to pot with the bacon grease. Add onion and celery and cook over medium heat until tender. </p><p><br /></p><p>Add in garlic and let it mingle with onions and celery for about one minute. Sprinkle in flour and stir to coat the vegetables. Let it cook for about another minute.</p><p><br /></p><p>Add in potatoes, milk, stock, salt, pepper, and chili powder. Stir and let pot come to a boil. Make sure you occasionally stir to make sure nothing sticks to bottom of pot. Continue to boil until potatoes are tender. </p><p><br /></p><p>Back the heat down to low. Then remove about 4-5 cups of the soup and put in blender to smooth. You could also use an immersion blender. I prefer to throw into my Vitamix so that I don’t over purée all of the potatoes in the pot. </p><p><br /></p><p>Pour back the portion of soup you took out to blend back in with remaining soup. Stir in sour cream and the crumbled bacon you previously cooked. </p><p>Let simmer another 5 minutes on low. Turn heat off and ladle you out some yummy goodness. Garnish with shredded cheese, green onion, bacon, and or sour cream. Whatever you like. </p><p><br /></p><p>Hope you enjoy.</p>Michelle Trisselhttp://www.blogger.com/profile/14822729624103040737noreply@blogger.com0tag:blogger.com,1999:blog-3783710100376788848.post-33990368927616189302023-11-20T08:05:00.000-08:002023-11-20T16:41:05.515-08:00Hey Mom- I’m Hungry<p> If I had a dime for every time I heard that, I would be rich woman. Lol</p><p>Having a son that is obsessed with basketball, I am always looking for ways to keep him fueled so he can do what he loves. </p><p>He has been so focused on trimming down and becoming the best he can be so that he can excel in playing basketball and feeling good about himself. </p><p>I mean after all he is at that age where appearance starts mattering and if they are passionate about an activity such as basketball in his case, they want to be able to keep up with their peers and be the best they can. </p><p>So that is where this blog topic came to mind. What are some healthy snack and meal choices to keep our active kiddos running on a full tank?</p><p>I am very fortunate to have a son that loves his veggies. He truly isn’t a picky eater. We have gone through years where he was so addicted to carbs. You know bread and rice. He would love for me to just give him a bowl of white rice with some soy sauce and that would make him happy. Well it caught up with both us. The pounds started packing on. </p><p>We have since then changed over to occasionally have the rice but on a regular basis we choose to make riced cauliflower. I was skeptical but we have really taken a liking to it. </p><p>Protein is key in our diet and it seems to sustain an even flow of energy for us to tap into. We love salmon, chicken and the occasional grilled pork chop. </p><p>Morning go to for a quick breakfast out the door to school could include egg white omelet or what my son refers to as Mom’s egg quesadilla. This is where I will make an egg white omelet with some cheese, green onion and then sandwich it between a low carb tortilla. Add some hot sauce and the boy is happy and ready to head out for the day. </p><p>On days that he would prefer to drink his breakfast, we throw together a fruit and veggie smoothie. Adding protein powder to it for an extra kick some days. </p><p>Soups can be hearty and healthy too. </p><p>The key I think is keeping easy to prepare items that are quick as well as healthy. </p><p>You don’t have to have strict rules on what foods should be for breakfast, lunch or dinner. You can have normal breakfast item for dinner if it sounds good to you. Heck we have been known to eat air popped pop corn for our dinner if we get home late from a basketball game. The idea of going to bed with a heavy meal on our stomachs just doesn’t sound good anymore like we used to do in the past. </p><p>What are your go to foods to make or to keep on hand for your kiddos to stay fueled for all their busy schedules and even make your life easier in the mix?</p><p>I ran across a quote the other day that truly spoke to me. </p><p>“Health is not about the weight you lose, but about the life you gain!” - Dr. Josh Axe</p><p>Moms and Dads remember to take care of yourself along the way too while you are running your kiddos to all their activities. </p><p>Remember it is the small things that can add up and make a difference. </p><p>Enjoy your day!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_I1oyrb9S0S2gUFlgNE20K8t36M3Sv7EUsQQUZonh9ZsF-vQEtz4ZluoT7BVxBFNi8n3KDC6tqaNISccAKeoPIVK4JxB6F0yG6TdBtQQ5logo_lvoxIoCwpoUakTWI1KrghqRcHJ16QEVhkuMSDPHlkAaLXrR70MsCMvqic7A4wkwhMuHayaM17-Mol0/s4032/IMG_5852.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_I1oyrb9S0S2gUFlgNE20K8t36M3Sv7EUsQQUZonh9ZsF-vQEtz4ZluoT7BVxBFNi8n3KDC6tqaNISccAKeoPIVK4JxB6F0yG6TdBtQQ5logo_lvoxIoCwpoUakTWI1KrghqRcHJ16QEVhkuMSDPHlkAaLXrR70MsCMvqic7A4wkwhMuHayaM17-Mol0/s320/IMG_5852.jpeg" width="240" /></a></div><br /><p><br /></p><p><br /></p>Michelle Trisselhttp://www.blogger.com/profile/14822729624103040737noreply@blogger.com0tag:blogger.com,1999:blog-3783710100376788848.post-46175452218563469762022-07-20T08:29:00.001-07:002022-07-20T08:43:46.765-07:00Summer Heat…What to Eat?<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">With the outside temps consistently staying in the 90’s here in the Midwest, there are times I just want to eat something light.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">What are some of your favorite Summer time eats? </span></div><p>Do you stick with grilling food and keeping the heat and mess outside? </p><p>Do you graze on salads to keep things light?</p><p>We love fruit and have starting grilling fruit.</p><p>Post your favorite Summer time eats! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvqohhr7r7I4nkV9Ka5OzpRLMtyWx6icZu9JYvWC6M7XYVYZD94q2iL8_3wkdBC3BxXukru2qvXnQ5_K6Ls6l7cTHbQ_OuMHnzgwY9dN5ucUCl6ggOPWiLUxNC3STgeBSWA0vptJ5o06mACLTx07xu-9zNyPXU4BKxJV006-RIpFbRq_vbpVCs_JMg/s1601/7E068F1D-1B3B-4237-861C-04689C8C1F2D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1601" data-original-width="1107" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvqohhr7r7I4nkV9Ka5OzpRLMtyWx6icZu9JYvWC6M7XYVYZD94q2iL8_3wkdBC3BxXukru2qvXnQ5_K6Ls6l7cTHbQ_OuMHnzgwY9dN5ucUCl6ggOPWiLUxNC3STgeBSWA0vptJ5o06mACLTx07xu-9zNyPXU4BKxJV006-RIpFbRq_vbpVCs_JMg/s320/7E068F1D-1B3B-4237-861C-04689C8C1F2D.jpeg" width="221" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p>Michelle Trisselhttp://www.blogger.com/profile/14822729624103040737noreply@blogger.com0tag:blogger.com,1999:blog-3783710100376788848.post-21356775432477890462020-07-23T13:11:00.001-07:002020-07-23T13:13:51.857-07:00Airfryer- Love mineWho has an Airfryer?<br />
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I love mine. I have a Ninja and it is the perfect size for our family.<br />
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I use it for even baking up some corn bread when my oven is full with other items.<br />
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They are so handy!<br />
Nicholas my son loves to throw in leftover pizza to reheat so it isn’t floppy.<br />
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His favorite thing to enjoy as well as my step daughter is when I make chicken wings in it.<br />
So much cheaper to make your own instead of ordering from your favorite wing place. In fact you will become you new favorite “wing place”.<br />
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If you find yourself needing to cook up a quick snack for the kids, the AirFryer will be your new best friend. I have done pizza rolls, cheese sticks, and French fries to name a few in this and it gets rid of the hangry attitude that the kids are throwing your way quickly. </div>
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Heck check out Pinterest for a ton more ideas on what to make in it. You will be so happy you made the investment. </div>
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You will find helpful hints all over the internet on ways for fast cleanup too. My mother puts a slice of bread in the bottom of hers under the tray to absorb any grease from items as she cooks. When I cook anything that might “caramelize” or stick, I will put a round piece of parchment or precut parchment discs you can get online to help with clean up. I will say do not use non stick spray on your AirFryer. It will cause the finish to get a nasty coating on it. </div>
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Get yourself an AirFryer! </div>
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Share your recipes or success stories!</div>
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<br />Michelle Trisselhttp://www.blogger.com/profile/14822729624103040737noreply@blogger.com0tag:blogger.com,1999:blog-3783710100376788848.post-61454175277080757102019-06-15T04:47:00.002-07:002019-06-15T04:47:05.035-07:00Good morning.<br />
It’s a rainy morning here. So made me in the mood for baking. So homemade biscuits and why not some sausage gravy!<br />
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Biscuits are so easy to make.<br />
The key is cold ingredients!<br />
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Dough is sticky so make sure you have extra flour on hand to help work it.<br />
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Ingredients-<br />
3 cups of all purpose flour<br />
3 T sugar<br />
1/2 tsp salt<br />
4 tsp baking powder<br />
1/2 tsp of cream of tartar<br />
3/4 c cold butter cut in small bits<br />
(You can freeze your butter and grate it)<br />
1 egg cold<br />
1 c cold whole milk (you can use buttermilk but will need a tad bit more since it is thicker)<br />
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Sift you dry ingredients together. Sometimes I just mix them with a whisk to save time of sifting.<br />
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Add your butter and cut in with a pastry blender or two forks. You want small bits the size of peas of butter in your flour mixture.<br />
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Then add egg and milk and blend together. Don’t over mix your dough. You don’t want the butter to soften up or melt.<br />
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Flour your pastry board or counter and flip out your dough onto it. Work the dough aka knead a bit like 10-12 kneads. Roll or use your hands to press out dough to 1/2 inch to 3/4 inch thickness. Cut out your biscuits with a biscuit cutter. If you don’t have one use the rim of a glass.<br />
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Place the cut biscuits into a parchment lined or lightly greased baking sheet. Bake at 450 degrees F for 10-12 minutes.<br />
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Remove from oven and brush tops with some melted butter if you like.<br />
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So tasty and flakey.<br />
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They go perfect with gravy but don’t forget jelly or jam too.<br />
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Michelle Trisselhttp://www.blogger.com/profile/14822729624103040737noreply@blogger.com0tag:blogger.com,1999:blog-3783710100376788848.post-79893590156947091332019-05-21T07:00:00.002-07:002019-05-21T07:00:13.008-07:00Quiche- fancy word for an omelet in pie form. 😋<br />
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Don’t let it intimidate you.<br />
You don’t have to make your crust from scratch. You can buy pre made crust. I just enjoy making mine from scratch.<br />
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My basic pie crust recipe is:<br />
1 1/2 c all purpose flour<br />
1 T sugar<br />
1 tsp salt<br />
1 stick (8T) of butter cold<br />
5-7 T of ice cold water<br />
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I sift the the dry ingredients together.<br />
Then I cut my butter into cubes and add to flour mixture. I add 1 Tbs of iced water at a time and do what is called cutting in with my pastry blender but you can use two forks. You want to work the mixture until your butter is incorporated and small bits like tiny peas.<br />
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I work the dough together into a disc and wrap with plastic wrap and refrigerate for about 20 minutes.<br />
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I pull it out and lightly flour my board and roll it out to and 1/8 to a 1/4 inch thick. Place in my pie dish and create my edges. If my egg mixture isn’t ready I place the crust in the dish back in fridge. This keeps the butter cold in your crust. When butter melts in the baking process, the steam that is created will help cause a flakey crust! 🙂<br />
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When making the egg quiche mixture, I tend to make it with I have on hand. So whatever your heart desires.<br />
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I normally use 8 large size eggs and 1/2 c half and half or whole milk. I beat that together.<br />
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Now is where you decide what is in your quiche.<br />
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Always remember to add a bit of salt and pepper. It will need it.<br />
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I like to sauté any veggies that I put in my quiche a bit so they aren’t hard crunchy bits in my quiche.<br />
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You can put meat in your quiche but you need to cook and drain it first before mixing into your egg mixture.<br />
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Quiche needs cheese! 🧀<br />
I use at least a cup to a cup and a half of cheese in mine then a bit extra to sprinkle on top.<br />
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I bake mine at 375 degrees F for 40 minutes.<br />
It is done when top is golden brown and firm and not jiggly.<br />
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I let mine sit once removed from the oven for 10 minutes before cutting.<br />
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They are great for breakfast, lunch and dinner. I like to serve a mixed greens salad with mine.<br />
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Share your quiche pictures below!Michelle Boyntonhttp://www.blogger.com/profile/16928260638258551523noreply@blogger.com0tag:blogger.com,1999:blog-3783710100376788848.post-60041947770296257912019-04-11T12:45:00.000-07:002019-04-11T12:46:30.222-07:00<div class="separator" style="clear: both; text-align: center;">
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Miss me?</div>
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Starting next week you will start seeing new posts!</div>
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I missed sharing my love of cooking and baking with you.</div>
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See you next week!</div>
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<br />Michelle Boyntonhttp://www.blogger.com/profile/16928260638258551523noreply@blogger.com0tag:blogger.com,1999:blog-3783710100376788848.post-57174040825733061502019-02-12T09:44:00.000-08:002019-02-12T09:48:07.237-08:00<div class="separator" style="clear: both; text-align: center;">
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Dark Chocolate Covered Strawberries</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUcomYrZ2viNsHW-qSll59TUT1jGKydHPWj5a009ilDnvJci5hWVvyy2BNba_dXzxz6GuMaQ0Tz_zXuOj9LmmpjLQkzn5AkJoBUuZnK6RWtP0qzDm2g6sjqCWmKuXkSnzHv_l2I6lslPs/s1600/0E6B57D8-CE49-439D-B044-A3E9F87118C5.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="388" data-original-width="388" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUcomYrZ2viNsHW-qSll59TUT1jGKydHPWj5a009ilDnvJci5hWVvyy2BNba_dXzxz6GuMaQ0Tz_zXuOj9LmmpjLQkzn5AkJoBUuZnK6RWtP0qzDm2g6sjqCWmKuXkSnzHv_l2I6lslPs/s320/0E6B57D8-CE49-439D-B044-A3E9F87118C5.gif" width="320" /></a></div>
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Having changed my way of eating a little over a month ago to Keto/Low Carb, I still have my weakness for all things chocolate. When making changes in life, there is going to be moments where you want to throw in the towel because you either aren’t seeing positive results fast enough or your cravings are over the top and you just cave in. </div>
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NO GUILT HERE!!!</div>
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I am here to tell you, that you can indulge with these beauties.</div>
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I used Lily’s no sugar added chocolate chips. </div>
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For those that aren’t familiar with these morsels of Heaven, they are vegan, non GMO, stevia sweetened. They melt like regular chips too.</div>
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With this recipe, I made a small batch because as I stated above I LOVE Chocolate!</div>
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I don’t want to completely throw everything I have worked hard to achieve the weight loss I have had so far. </div>
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So for this complicated recipe...just kidding.</div>
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<u>Ingredients</u></div>
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1/2 c Lily Dark Chocolate Chips </div>
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2 Tsp coconut oil </div>
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Strawberries </div>
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Directions</div>
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Melt chocolate chips and coconut oil in microwave for 45 seconds</div>
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Stir until smooth and then dip strawberries and place on parchment lined baking sheet.</div>
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Place in the refrigerator until chocolate hardens. Then by all means indulge in their tasty goodness.</div>
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As you can see my sweet Lea was begging for one but it is a No No for doggies. </div>
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I still love you baby girl.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghR-Kq_yzbNeRnWGfxrtldg4WBalcrRFU8HAh5uX5wNvnR1qHx_gcnUvl_9xkCnlzXHw8MVt1zlLtePY4pPYtRGBDj7-MSdNCYd-m-yNoBpEIn-tQzHKVoweaScAWa3NIGsmbJxQySF64/s1600/D96E51B1-394D-4417-A9EF-444E83D2F3B2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghR-Kq_yzbNeRnWGfxrtldg4WBalcrRFU8HAh5uX5wNvnR1qHx_gcnUvl_9xkCnlzXHw8MVt1zlLtePY4pPYtRGBDj7-MSdNCYd-m-yNoBpEIn-tQzHKVoweaScAWa3NIGsmbJxQySF64/s320/D96E51B1-394D-4417-A9EF-444E83D2F3B2.jpeg" width="240" /></a></div>
<br />Michelle Trisselhttp://www.blogger.com/profile/14822729624103040737noreply@blogger.com0tag:blogger.com,1999:blog-3783710100376788848.post-24422288199296878342014-06-06T09:56:00.000-07:002014-06-06T09:56:59.378-07:00Rhubarb Custard Pie...Oh my!Having truly not made a point in being a rhubarb fan, the only time I ever tasted it was in strawberry rhubarb jam. Knowing that my dad enjoys rhubarb, I wanted to make him something special for father's day (early).<br />
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I had a great friend, Jerry Carden, share with me his late Swedish Grandmother's Rhubarb Custard pie recipe. I am always game to try making something new. I also thought this was the perfect opportunity to actually try tasting something out of my comfort zone.<br />
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Much to my surprise, it was actually tasty. The recipe is definitely a keeper in my book. I also heard this morning that my dad decided to have a late night snack last night. You guessed it...a piece of rhubarb custard pie!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiof4npfQwqr_89hxewLWGkCQBGytpttXksRGvNcToPT_w4ImrYKXgFxYOdWW43gg31B1BySCNyy3Fuujj_qiw6e4_eiOKJW7BvbnhagPbnpai6xWq6sxyBvCWDCsSFZTbRU_Vvus96AAo/s1600/rhubarb+custard+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiof4npfQwqr_89hxewLWGkCQBGytpttXksRGvNcToPT_w4ImrYKXgFxYOdWW43gg31B1BySCNyy3Fuujj_qiw6e4_eiOKJW7BvbnhagPbnpai6xWq6sxyBvCWDCsSFZTbRU_Vvus96AAo/s1600/rhubarb+custard+pie.jpg" height="238" width="320" /></a></div>
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<b><span style="color: #e06666;">Rhubarb Custard Pie</span></b></h2>
<b><span style="color: #e06666;"> <span style="color: black;">Ingredients-</span></span></b><br />
<span style="color: #e06666;"><span style="color: black;">4 c rhubarb, cut up (I diced mine up)</span></span><br />
<span style="color: #e06666;"><span style="color: black;">1 c white sugar</span></span><br />
<span style="color: #e06666;"><span style="color: black;">1/2 c brown sugar</span></span><br />
<span style="color: #e06666;"><span style="color: black;">4 T flour</span></span><br />
<span style="color: #e06666;"><span style="color: black;">Pinch of salt</span></span><br />
<span style="color: #e06666;"><span style="color: black;">10 inch pie shell</span></span><br />
<span style="color: #e06666;"><span style="color: black;">2 eggs slightly beaten</span></span><br />
<span style="color: #e06666;"><span style="color: black;">1 1/4 c cream or milk (I used half n half)</span></span><br />
<span style="color: #e06666;"><span style="color: black;">1 tsp cinnamon</span></span><br />
<span style="color: #e06666;"><span style="color: black;">1/2 tsp nutmeg</span></span><br />
<span style="color: #e06666;"><span style="color: black;"> Butter (to dollop on top)</span></span><br />
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<span style="color: #e06666;"><span style="color: black;"><b>Directions-</b></span></span><br />
<span style="color: #e06666;"><span style="color: black;">Place rhubarb in pie shell. Cream eggs, flour and sugar. Add cream or milk, salt and spices. Dot top with butter. Bake at 350 degrees F. for 45 minutes to 1 hour or until custard is set. </span></span><br />
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<span style="color: #e06666;"><span style="color: black;">Apparently today I found out it is good with ice cream per Jerry's email. Refrigerate any of the pie that isn't devoured. </span></span><br />
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<span style="color: #e06666;"><span style="color: black;">I have to confess, I might put a little tweak on this recipe and create a crumble for the top. Hope you take a step into the uncomfortable zone and try this pie even if you don't like rhubarb.</span></span><br />
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<span style="color: #e06666;"><span style="color: black;"><b>Enjoy. </b> </span></span><b><span style="color: #e06666;"><span style="color: black;"> </span></span></b><br />
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<br />Michelle Boyntonhttp://www.blogger.com/profile/16928260638258551523noreply@blogger.com0tag:blogger.com,1999:blog-3783710100376788848.post-11795449480168385642014-03-04T07:47:00.000-08:002014-03-04T09:31:12.515-08:00Garden Vegetable SaladWhen I was younger, I had the pleasure of working at the local golf course back home. I started out working in the pro shop as an assistant then I moved into helping out with junior golf instruction. After going off to college and returning home, I enjoyed the golf course atmosphere so much that I decided to keep working there during the Spring, Summer and Fall.<br />
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While working there, I had the pleasure of helping out in the restaurant. I learned a lot of delicious recipes and learned a few tips here and there. One recipe that I remember making for banquets was a salad that originally was called Cauliflower salad. I have since switched out some of the ingredients. That isn't to say the original wasn't terrific.<br />
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Here is my version of the Cauliflower Salad that is now called...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYJYlbPz92-i0vaKFqSuBXulw_tEZOWJI4F8bZgX06aeDSjidBrNjtFcUtZ0qgRCk36vsQTT3_jZFVFwNm5xEDCYWakpfoL0lSswU4-CKHlwJBsn36V6M9Cy_i2-Mb5QP3g_E88RfRKI/s1600/cauliflower+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYJYlbPz92-i0vaKFqSuBXulw_tEZOWJI4F8bZgX06aeDSjidBrNjtFcUtZ0qgRCk36vsQTT3_jZFVFwNm5xEDCYWakpfoL0lSswU4-CKHlwJBsn36V6M9Cy_i2-Mb5QP3g_E88RfRKI/s1600/cauliflower+.jpg" height="320" width="316" /></a></div>
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<span style="color: orange;">Garden Vegetable Salad</span></h2>
<b><span style="color: orange;"><span style="color: black;">Ingredients</span> </span></b><br />
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1 head of cauliflower broken into florets<br />
1 head of broccoli broken into florets<br />
1 yellow bell pepper chopped<br />
1 red bell pepper chopped<br />
1 green bell pepper chopped<br />
1/2 a sweet onion chopped (you can substitute green spring onions approx 6) <br />
1 c of frozen peas<br />
5 strips of bacon cooked and crumbled (optional)<br />
1/2 c of shredded cheddar cheese (optional)<br />
1 1/2 c of light mayo<br />
1/2 c grated parmesan cheese<br />
1/8 c white sugar<br />
dash of pepper <br />
4 T red wine vinegar (I use pomegranate infused red wine vinegar- adds a fruity background flavor) <br />
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<b>Directions</b><br />
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In a large bowl (you will need a large bowl trust me)<b> </b> toss all your veggies and added optional bacon and cheese.<br />
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In a medium bowl, mix together mayo, parmesan cheese, sugar and vinegar.<br />
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Now toss the dressing mixture in with the veggies and chill for about 30 minutes before serving. As the salad sits, it will marinate even more.<br />
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I must confess, I could eat a huge bowl of this tasty goodness. Sure the dressing could probably be modified to something more healthy but I like it.<br />
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Back in the day at the restaurant, they used to add chopped lettuce to the mixture as well. I find that if this sits for too long the lettuce gets really mushy. <br />
<br />Michelle Boyntonhttp://www.blogger.com/profile/16928260638258551523noreply@blogger.com0tag:blogger.com,1999:blog-3783710100376788848.post-48332864816249071572014-03-04T07:28:00.000-08:002014-03-04T07:28:02.559-08:00Ham Salad<span class="userContent">Do you have some leftover ham and can't imagine eating another sandwich?<br /> <br /> How about whipping up some ham salad!<br /> </span><br />
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<span class="userContent"> <span style="color: blue;"><b>Ham Salad</b></span></span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjom1tXe144MRTLFOzMPLTrRn4eeDBx4hIQl0_ELpo8ew752bZ0Cq_jUGenTmrN46NKD6VQ8PkaHL6TyNKSd7fMtovfqr998uWWSOHOK1qkz-xQ-AMGziArAfac1J6AZGjFdNB2g9RcFXw/s1600/ham+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjom1tXe144MRTLFOzMPLTrRn4eeDBx4hIQl0_ELpo8ew752bZ0Cq_jUGenTmrN46NKD6VQ8PkaHL6TyNKSd7fMtovfqr998uWWSOHOK1qkz-xQ-AMGziArAfac1J6AZGjFdNB2g9RcFXw/s1600/ham+salad.jpg" height="213" width="320" /></a></div>
<span class="userContent"> <span class="text_exposed_show"><br /> <b>Ingredients</b><br /> 3 1/2 c ground ham (fully cooked)<br /> 2 hard boiled eggs chopped<br /> 3 T finely chopped celery<br /> 4 tsp pickle relish (I used dill)<br /> 3 tsp finely chopped onion<br /> 1 1/4 c mayonnaise <br /> 1 T prepared yellow mustard<br /> <br /> <b>Directions</b><br /> Mix all ingredients together and chill.<br /> Enjoy on your favorite cracker or sandwich bread. Oh what the heck grab a spoon!</span></span>Michelle Boyntonhttp://www.blogger.com/profile/16928260638258551523noreply@blogger.com0tag:blogger.com,1999:blog-3783710100376788848.post-61746189913566996092014-03-04T07:25:00.004-08:002014-03-04T07:25:56.696-08:00Green Chile Stew<span class="userContent">I want to give a shout out to Mike Anaya for sharing an authentic recipe he grew up enjoying.</span><br />
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<span class="userContent"><span style="color: #38761d;">Green Chile Stew</span><br /> </span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKB0Mf5IRAtYVwgssq7JqYhp8_19Ekl9jQPk0zYm4TsCNyvXdJbb4Qxf8dlwZN38noyCrXMPCO9BQLRNxfv4ex6ZqDLJt_9wvnJsOH8zR4o8ftonisTPdUjLKqBZj3jF5I_qE7uyawm_k/s1600/Green+chile+stew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKB0Mf5IRAtYVwgssq7JqYhp8_19Ekl9jQPk0zYm4TsCNyvXdJbb4Qxf8dlwZN38noyCrXMPCO9BQLRNxfv4ex6ZqDLJt_9wvnJsOH8zR4o8ftonisTPdUjLKqBZj3jF5I_qE7uyawm_k/s1600/Green+chile+stew.jpg" height="213" width="320" /></a></div>
<span class="userContent"><br /> <b>Ingredients-</b><br /> 7 roasted peeled and seeded green chiles <span class="text_exposed_show"><br /> 1 clove garlic minced<br /> 1 onion chopped<br /> 5-8 red potatoes cubed<br /> 1 lb cubed pork (I used pork loin but you can get pork stew meat)<br /> 1/8 tsp white pepper <br /> 1/8 tsp Chinese Five spice <br /> 1/2 tsp salt ( adjust to taste)<br /> <br /> <b>Directions-</b><br /> Preheat oven to 425 degrees F. <br /> Place chilies on baking sheet and drizzle a bit of cooking oil on chilies.<br />
Bake for 15 minutes then turn chilies and bake for another 10 min.
Remove chilies from oven and place in bowl and cover with plastic wrap.
Let the peppers steam for about 10 minutes. Remove and peel the skin and
seed the chilies. Chop the chilies and set aside.<br /> <br /> In a Dutch
oven brown cubed pork with a bit of cooking oil. Then add onions and
potatoes. Add water to your desired consistency. I used 5 cups of liquid
(to be authentic you use all water but I used 2 c chicken stock and 3 c
water).<br /> <br /> Let simmer 15-20 minutes then add chilies and garlic. Cook for another 10-15 minutes until potatoes are tender.<br /> <br /> Again thank you Mike for sharing this recipe with me. It was delicious.</span></span>Michelle Boyntonhttp://www.blogger.com/profile/16928260638258551523noreply@blogger.com0tag:blogger.com,1999:blog-3783710100376788848.post-2730145577238377262014-03-04T07:23:00.001-08:002014-03-04T07:23:20.029-08:00Lemon Poppy Seed Muffins<span class="userContent">I am a lemon lover. This <span style="color: yellow;"><b>Lemon Poppy Seed Muffin </b></span>recipe is delicious! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilolOb8BKoWWE3OgD2LAdMmU5mXfdGOzQJJtmsHdo3DIt-qIVAu9mOn47d5Ju6XaA0Mqiqgc_cOOROe-8PJOHHy6_X23OGG1p-KGbQ4MlpsQXmO1TF5Z232mVNxArqjNjs9zqvGj51cWg/s1600/lemon+poppy+seed+muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilolOb8BKoWWE3OgD2LAdMmU5mXfdGOzQJJtmsHdo3DIt-qIVAu9mOn47d5Ju6XaA0Mqiqgc_cOOROe-8PJOHHy6_X23OGG1p-KGbQ4MlpsQXmO1TF5Z232mVNxArqjNjs9zqvGj51cWg/s1600/lemon+poppy+seed+muffins.jpg" height="213" width="320" /></a></div>
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<span class="userContent"><br /> <br /> I tend to take recipes I find and tweak them. This recipe I found needs no tweaking! Visit <a href="http://pinterest.com/pin/145452262939407635/" rel="nofollow nofollow" target="_blank">http://pinterest.com/pin/145452262939407635/</a><br /> For the tastiest lemon poppy seed recipe. <br /> <br /> My son enjoyed whipping up a batch of these tasty muffins.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh79pPPA1g3K6hyphenhyphenLm2V0hNNHDhi7bHc3fONnaXCew1ATxWW5z5ho8DjmfKXKmblJ1ou2JxB4kLftopLIJLwG8_HnPwYCL8rb5-HIbP-7MYAl9yQjOAqCfM3apMCrwyEmsdL-4zNILGes6E/s1600/nick+lemon+muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh79pPPA1g3K6hyphenhyphenLm2V0hNNHDhi7bHc3fONnaXCew1ATxWW5z5ho8DjmfKXKmblJ1ou2JxB4kLftopLIJLwG8_HnPwYCL8rb5-HIbP-7MYAl9yQjOAqCfM3apMCrwyEmsdL-4zNILGes6E/s1600/nick+lemon+muffins.jpg" height="320" width="234" /></a></div>
Michelle Boyntonhttp://www.blogger.com/profile/16928260638258551523noreply@blogger.com0tag:blogger.com,1999:blog-3783710100376788848.post-60636230035325022692014-03-04T07:19:00.002-08:002014-03-04T07:19:30.829-08:00Strawberry Nutella MuffinsI curse the person that introduced me to Nutella. That chocolatey, creamy sin in a jar is so delicious! As you many of you have come to know me, you know I am addicted to Pinterest. Well here is a recipe I stumbled upon while cruising through all the food pins. Follow the link I have pasted. This blog has some wonderful recipes.<br />
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<span style="color: red;">Strawberry Nutella Muffins</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_MiAtTS_yY7AQhF-5pvDy00dPmzNkjkwbY97DM3e31mRXaNdVo7hFn0SiZzHnc0u7xli46q3uNsknJnzGPfVjmdg61xRrKh13Cq5Twv7BbCP8b-zLVIOSHCwU8-8Kyjffe5EY3fNjLUU/s1600/nutella+muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_MiAtTS_yY7AQhF-5pvDy00dPmzNkjkwbY97DM3e31mRXaNdVo7hFn0SiZzHnc0u7xli46q3uNsknJnzGPfVjmdg61xRrKh13Cq5Twv7BbCP8b-zLVIOSHCwU8-8Kyjffe5EY3fNjLUU/s1600/nutella+muffins.jpg" height="239" width="320" /></a></div>
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<span data-ft="{"tn":"K"}" data-reactid=".h.1:3:1:$comment1485316441695763_309243:0.0.$right.0.$left.0.0.0:$comment-body"><span data-reactid=".h.1:3:1:$comment1485316441695763_309243:0.0.$right.0.$left.0.0.0:$comment-body.0"><span data-reactid=".h.1:3:1:$comment1485316441695763_309243:0.0.$right.0.$left.0.0.0:$comment-body.0.$text0:0:$0:0">Check out Two Peas and their Pod for this delicious recipe. They have other variations as well. </span><a class="" data-reactid=".h.1:3:1:$comment1485316441695763_309243:0.0.$right.0.$left.0.0.0:$comment-body.0.$range0:0" dir="ltr" href="http://www.twopeasandtheirpod.com/strawberry-nutella-muffins/" rel="nofollow" target="_blank">http://www.twopeasandtheirpod.com/strawberry-nutella.../</a></span></span><br />
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Michelle Boyntonhttp://www.blogger.com/profile/16928260638258551523noreply@blogger.com0tag:blogger.com,1999:blog-3783710100376788848.post-85300613159875987192014-03-04T07:04:00.000-08:002014-03-04T09:34:08.923-08:00Collard GreensGrowing up I never took on a liking for "green" anything! As I slowly got older, I was introduced to collard greens when a friend took me to a BBQ "joint" back home (Anderson, Indiana). I think the place was called Jes Right at the time...Oh I probably botched the name but it was some good eatin! I don't think the place is in business anymore or it changed hands and goes by something different.<br />
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They had the BEST rib tips, mac n cheese, heavenly cornbread and their COLLARD GREENS...Oh my gosh out of this world!<br />
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So that was the beginning of my love for collard greens and my attempt to make them myself...and taste just as good as that bbq joint.<br />
<br />
I have enjoyed greens here in the Champaign-Urbana area. The best so far have been a place called Seaboat. Dribble a bit of hot sauce on their greens and you are transported to heaven!<br />
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Here is my closest attempt to making greens that could stand up to the best I have had.<br />
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<h2>
<span style="color: #6aa84f;"><span class="userContent"><b>Collard Greens</b></span></span></h2>
<h2>
<span class="userContent"></span></h2>
<span class="userContent"> <b>Ingredients</b><br /> 3 T olive or grape seed oil<br /> 2 med onions chopped<br /> 4 garlic cloves chopped<br /> 2 smoked turkey wings*<span class="text_exposed_show"><br /> 2 quarts of chicken stock<br /> 1/3 c apple cider vinegar<br /> 1/4 c balsamic vinegar<br /> 2 T white sugar<br /> 1/2 tsp red pepper flakes<br /> 24 oz of collards chopped</span></span><br />
<span class="userContent"><span class="text_exposed_show"><br /> </span></span><br />
<span class="userContent"><span class="text_exposed_show"></span></span><br />
<span class="userContent"><span class="text_exposed_show"><b>Directions</b><br /> In a large stock pot or Dutch oven, heat up oil and cook onion to where it begins to brown. Add garlic at this point. <br /> <br /> Add smoked turkey wings, chicken stock, vinegars, sugar and <br /> pepper flakes.<br /> <br /> Bring to a boil then add collard greens. Return to boil and the reduce heat and cover pot. Gently boil for 45min to an hour.<br /> <br /> Remove the turkey wings and cut meat off and return the meat to the greens in the pot.<br /> <br /> Enjoy. I must confess, I could probably eat the whole pot. But not sure my stomach would be happy with me.<br /> <br /> *You can substitute ham hocks for the smoked turkey.</span></span>Michelle Boyntonhttp://www.blogger.com/profile/16928260638258551523noreply@blogger.com0tag:blogger.com,1999:blog-3783710100376788848.post-88503344284988880832014-01-20T04:40:00.000-08:002014-01-20T04:40:09.352-08:00Andouille Sausage and Shrimp GumboI was sitting on the couch watching "Buying the Bayou" this past week and started craving me some Creole food. I love Creole and Cajun food. Something about those seasonings just makes my mouth water.<br />
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I remembered seeing a recipe in my Southern Living Magazine for Gumbo. So I started flipping through my magazine and sure enough there it was. I tweaked the recipe a bit not only for ingredient amounts but cooking technique. I will share with you my carelessness in the kitchen below.<br />
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<h2>
<span style="color: purple;">Andouille Sausage and Shrimp Gumbo in the Slow Cooker</span></h2>
<span style="color: purple;"><b><span style="color: black;">Ingredients</span></b></span><br />
<span style="color: purple;"><span style="color: black;">1/2 c flour (all purpose)</span></span><br />
<span style="color: purple;"><span style="color: black;">1 lb andouille sausage sliced</span></span><br />
<span style="color: purple;"><span style="color: black;">1 (14.5 oz can) diced tomatoes</span></span><br />
<span style="color: purple;"><span style="color: black;">1 large onion chopped</span></span><br />
<span style="color: purple;"><span style="color: black;">1 large green bell pepper chopped</span></span><br />
<span style="color: purple;"><span style="color: black;">2 celery ribs, chopped</span></span><br />
<span style="color: purple;"><span style="color: black;">5 garlic cloves, chopped</span></span><br />
<span style="color: purple;"><span style="color: black;">3 bay leaves</span></span><br />
<span style="color: purple;"><span style="color: black;">2 1/2 tsp Creole Seasoning</span></span><br />
<span style="color: purple;"><span style="color: black;">1/2 tsp dried thyme</span></span><br />
<span style="color: purple;"><span style="color: black;">4 c. Chicken Stock (you can use broth)</span></span><br />
<span style="color: purple;"><span style="color: black;">3 lbs peeled and deveined, large <u>raw</u> shrimp</span></span><br />
<span style="color: purple;"><span style="color: black;">1 bunch of green onions</span></span><br />
<span style="color: purple;"><span style="color: black;">1/4 chopped fresh flat leafed parsley</span></span><br />
<span style="color: purple;"><span style="color: black;">Garnish- more green onions</span></span><br />
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<span style="color: purple;"><span style="color: black;"><b>Directions</b></span></span><br />
<ul>
<li><span style="color: purple;"><span style="color: black;">In a sauce pan place flour on medium heat and stir constantly until flour lightly browns<b>. </b>Set aside to cool for 10 minutes.<b><i> (Now you can do this in the oven... you can preheat oven to 400 degrees F. Sprinkle your flour in a 9 inch cast iron skillet. Bake for 10-15 min until the flour is golden brown stirring once and then letting cool for 10 min).</i></b></span></span></li>
<li><span style="color: purple;"><span style="color: black;">While the flour is "browning" cook sausage in a skillet or Dutch oven over medium heat, stirring occasionlly until browned. That is about 5-8 minutes. Drain on paper towel if it is bit greasy. Place the sausage in your slow cooker.</span></span></li>
<li><span style="color: purple;"><span style="color: black;">Add tomatoes, onion, bell pepper, celery, garlic, bay leaves, Creole Seasoning and thyme to the slow cooker as well. </span></span></li>
<li><span style="color: purple;"><span style="color: black;">Now whisk together browned flour and chicken stock until smooth and pour that into the slow cooker. Cover your slow cooker and cook on high for 5-6 hours. Your Gumbo will start to thicken as time goes on. Once your veggies become tender and Gumbo thickens you can add your shrimp, green onions, and parsley. This will be close to the 5 hour mark. Cook an additional 30 minutes. Discard bay leaves before serving. </span></span></li>
</ul>
<span style="color: purple;"><span style="color: black;">Now if you would like to serve your gumbo on some tasty rice, you can make up some rice.Then mix in some fresh chopped parsley into your rice and top it off with some of your tasty gumbo.</span></span><br />
<span style="color: purple;"><span style="color: black;"><br /></span></span>
<span style="color: purple;"><span style="color: black;">Now for my carelessness in the kitchen tidbit. I must confess, I tend to get distracted while cooking. I mean I have a two year old son. :) Anyhow on the first step of this recipe when you have to brown your flour, it took me three attempts to get this step accomplished. I burnt the first batch. Second batch I mistakenly grabbed a plastic spoon instead of a wooden one and it melted my spoon. So I had to throw that batch out. As frustrating as it was at the time, I moved forward and achieved a tasty batch of gumbo.</span></span><br />
<span style="color: purple;"><span style="color: black;"><br /></span></span>
<span style="color: purple;"><span style="color: black;">I hope you give this recipe a try.</span></span><br />
<span style="color: purple;"><span style="color: black;"><br /></span></span>
<span style="color: purple;"><span style="color: black;"> </span><b><span style="color: black;"> </span></b> </span>Michelle Boyntonhttp://www.blogger.com/profile/16928260638258551523noreply@blogger.com0tag:blogger.com,1999:blog-3783710100376788848.post-75625208663580182052013-12-10T13:22:00.000-08:002013-12-10T13:22:11.861-08:00Rotini with Ham and Veggie CasseroleHave you ever made a ham and thought...wow...lots of leftovers? How many days am I going to have to eat ham? Well here is one recipe you can throw in some of your leftover ham and make up a tasty casserole. The Cheddar cheese sauce is mixed with cooked pasta (you can use penne, rotini, elbow whatever you have on hand), bake with a buttery crumb topping....MMMM scrumptious. You can pair with a nice fruit salad or tossed salad to round out a nice complete and tasty meal.<br />
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<h2>
<span style="color: orange;">Rotini with Ham and Veggie Casserole</span></h2>
<b>Ingredients:</b><br />
<br />
<br />
<ul>
<li class="ingredient">3 cups (1 box of rotini pasta)</li>
<li class="ingredient">2 cups frozen mixed veggies, cooked</li>
<li class="ingredient">4 tablespoons butter</li>
<li class="ingredient">3 green onions, thinly sliced or you can finely dice a small sweet onion</li>
<li class="ingredient">2 tablespoons fresh chopped parsley</li>
<li class="ingredient">1/2 teaspoon finely chopped garlic (1 small clove)</li>
<li class="ingredient">6 tablespoons all-purpose flour</li>
<li class="ingredient">3 cups milk</li>
<li class="ingredient">2 1/2 cups diced ham</li>
<li class="ingredient">2 1/2 cups Cheddar cheese (keeping 1/2 cup separate) </li>
</ul>
For the Topping:<br />
<ul>
<li class="ingredient">1 1/2 cups bread crumbs</li>
<li class="ingredient">3 tablespoons melted butter</li>
</ul>
<b>Directions:</b><br />
<br />
<ul>
<li>Heat the oven to 350°.</li>
</ul>
<ul>
<li>Lightly grease 3 Qt baking dish with butter. </li>
</ul>
<ul>
<li>
In a large saucepan, cook rotini pasta following package directions.
Drain in a colander and rinse with hot water. Cook the frozen veggies. <i>Note: To cook the veggies with the pasta, add the frozen veggies to the pasta
during the last 4-5 minutes of cooking time and add 2 minutes to the
cooking time. Drain the pasta and veggies together and rinse with hot
water.</i></li>
</ul>
<ul>
<li>
In a saucepan or saute pan, melt 4 tablespoons of butter. Add the green
onions, parsley, and garlic; cook, stirring, for 1 minute. Add the flour
and cook, stirring, for 1 minute. Stir in the milk and cook, stirring,
until thickened. Add the diced ham and 2 cups of the shredded cheese and cook,
stirring, until cheese is melted and the sauce is hot and bubbly.</li>
</ul>
<ul>
<li>
Add the drained pasta and veggies to the sauce, mixing well and heating through.</li>
</ul>
<ul>
<li>
Spoon into the baking dish. Sprinkle with 1/2 cup of Cheddar cheese.</li>
</ul>
<ul>
<li>
Combine the bread crumbs and melted butter and blend thoroughly. Sprinkle crumbs over the shredded cheese layer.</li>
</ul>
<ul>
<li>
Bake for about 30 minutes, until crumbs are browned and the casserole is hot and bubbly.</li>
</ul>
This casserole was surprisingly light and I must confess, I found myself eating more than I probably should have. <br />
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<br />Michelle Boyntonhttp://www.blogger.com/profile/16928260638258551523noreply@blogger.com0tag:blogger.com,1999:blog-3783710100376788848.post-85388626392966373862013-12-10T13:05:00.003-08:002013-12-10T13:06:23.140-08:00"Redneck" Thin Mints - two simple ingredients<h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZB9RwICv-NjIPNYEx_tMEMu8J1BVs_6Bzk89y_8RPl8cEVmJO6gGj4wmu0w9rPZrbDFMeHcB7VKLHU0f93mD7ggjVn1tpvD1xZRavnokBPeu34-K_8-CLKMFkN5VBQww_spns1g-IVAY/s1600/IMG_2514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZB9RwICv-NjIPNYEx_tMEMu8J1BVs_6Bzk89y_8RPl8cEVmJO6gGj4wmu0w9rPZrbDFMeHcB7VKLHU0f93mD7ggjVn1tpvD1xZRavnokBPeu34-K_8-CLKMFkN5VBQww_spns1g-IVAY/s320/IMG_2514.JPG" width="213" /></a></div>
</span></h2>
<h2>
<span class="userContent"> </span></h2>
<h2>
<span style="color: red;"><span class="userContent">Redneck Thin Mints</span></span></h2>
<h2>
<span class="userContent"></span></h2>
<h2>
<span class="userContent"></span></h2>
<span class="userContent"> <br /> I love thin mints and I came across this idea on Pinterest. It is so easy.<br /> <br /> Melt some chocolate mint baking pieces ( I used Andes) in the microwave or use a double boiler.<br /> <br />
Dip your Ritz crackers into the minty goodness. Place the chocolate
covered cracker on a waxed lined baking sheet. Allow the chocolate
coating to harden. You can speed up the process by placing tray of
crackers in the freezer for a few minutes. Enjoy.</span>Michelle Boyntonhttp://www.blogger.com/profile/16928260638258551523noreply@blogger.com0tag:blogger.com,1999:blog-3783710100376788848.post-30056562694382559082013-12-10T13:02:00.001-08:002013-12-10T13:02:25.516-08:00Sugar Cream Pie- Indiana's State Pie<span class="userContent">Sugar Cream Pie oh how I love thee! Mercy I finally get to eat what I have been craving for over a week. Delicious!<br /> <br /> Mimi's Sugar Cream Pie- special thank you to Leah Austin for sharing her Grandma's recipe.</span><br />
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<span class="userContent"><br /> </span><br />
<h2>
<span class="userContent">Sugar Cream Pie<br /> </span></h2>
<span class="userContent"></span><br />
<span class="userContent"><br /> <b>Ingredients:</b><br /> 2 c heavy cream<span class="text_exposed_show"><br /> 1 c half n half<br /> 2 c white granulated sugar<br /> 8 generous T flour<br /> Dash salt<br /> 2 tsp vanilla<br /> 2 unbaked pie shells<br /> 12 pats of butter<br /> Touch of nutmeg<br /> <br /> <b>Directions:</b><br /> Preheat oven to 400 degrees F<br /> <br /> Whisk cream, half and half in med bowl.<br /> <br /> In larger bowl mix together sugar, flour and salt.<br /> <br /> Slowly pour liquids into dry ingredients. Mix well. Add vanilla.<br /> <br /> Pour into unbaked pie shells evenly. Dot with 6 pats of butter per pie. Dust with a touch of nutmeg.<br /> <br />
Bake for 15 min at 400 degrees then back temperature down to 350 bake
for 30-40 minutes or until center of pies are set. They may jiggle but
will firm up as they cool.<br /> <br /> I must confess, I tried a piece while waiting on dinner to cook.</span></span>Michelle Boyntonhttp://www.blogger.com/profile/16928260638258551523noreply@blogger.com0tag:blogger.com,1999:blog-3783710100376788848.post-58755896344816700722013-12-10T13:00:00.000-08:002013-12-10T13:02:51.119-08:00Donut Bread Pudding- Egg Nog Inspired<span class="userContent">I have always been curious about trying bread pudding. I finally got up the nerve to experiment. </span><br />
<span class="userContent"><span class="userContent">Not having anything to compare it to, I
will just have to say that I quite enjoyed what I came up with. </span></span><br />
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<span class="userContent"><span class="userContent"> </span> </span><br />
<h2>
<span class="userContent"> <span style="color: red;">Eggnog Donut Bread Pudding</span></span></h2>
<h2>
<span class="userContent"></span></h2>
<span class="userContent"> <br /> <b>Ingredients:</b><br /> 4 glazed white yeast donuts<span class="text_exposed_show"><br /> 1/2 c raisins<br /> 1 c egg nog<br /> 1 c half n half<br /> 1 tsp ground cinnamon<br /> 2 eggs<br /> 2 tsp orange zest<br /> <br /> <b>Directions:</b><br /> Preheat oven to 350 degrees F.<br /> Lightly spray nonstick cooking oil spray into 8 x8 baking dish.<br /> <br /> Tear your donuts into small bite sized pieces and out in baking dish along with the raisins.<br /> <br /> In a separate bowl whisk together egg nog, half n half, eggs, cinnamon, and orange zest.<br /> <br />
Pour liquid mixture over the donuts and raisins. Press down to make
sure all of the donuts have made contact with custard liquid.<br /> <br /> Let sit for at least 15 min or overnight. <br /> <br />
Before baking place you baking dish inside a 9 x13 baking pan and poor
warm water into the 9 x 13 pan to create a water bath. Have the water
level halfway up the 8x8 dish. It will prevent the pudding from drying
out.<br /> <br /> Bake for 40 minutes. Insert pick in center and it should come out clean. Serve warm.</span></span>Michelle Boyntonhttp://www.blogger.com/profile/16928260638258551523noreply@blogger.com0tag:blogger.com,1999:blog-3783710100376788848.post-60140210292257266792013-12-10T12:54:00.001-08:002013-12-10T12:54:24.174-08:00Basic Biscuits<div class="separator" style="clear: both; text-align: center;">
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<span class="userContent">Ever start dreaming of a nice bowl of sausage
or hamburger gravy and biscuit only to find yourself not having a handy
tube of ready to bake biscuits in the fridge? <br /> <br /> Well that is where I found myself a couple of Sunday mornings ago. I then remembered runni<span class="text_exposed_show">ng
across a recipe of my Grandma Dunham's for Baking Powder Biscuits.
There weren't any directions just ingredients. Luckily I am familiar to
the concept of making biscuits. I was psyched.<br /> </span></span><br />
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<span class="userContent"><span class="text_exposed_show"> <span style="color: orange;">Basic Biscuits</span></span></span></h2>
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<span class="userContent"><span class="text_exposed_show"> <br /> <b>Ingredients</b>:<br /> <br /> 2 c flour<br /> 3/4 tsp salt<br /> 3 tsp baking powder<br /> 4 T. Shortening (I used cold cubed butter)<br /> 3/4 c. milk<br /> <br /> <b>Directions</b>:<br /> <br /> Preheat oven to 450 degrees F. <br /> <br />
Sift together flour, salt and baking powder. Then cut in with either a
fork or pastry blender the butter. Add the milk once you see the butter
is in blended into the flour mixture and is about the size of tiny peas.
<br /> <br /> Roll out your dough onto a floured surface and lightly work
it (knead it) a few times. Roll dough or press dough to a thickness of
1/2 inch and use your biscuit cutter or I must confess I couldn't find
mine so I used a small juice glass to cut out my biscuits.<br /> <br /> This
will make 6 biscuits. Place on a greased cookie sheet or parchment
lined cookie sheet. You can brush the tops with a little melted butter
but I didn't for this batch.<br /> <br /> Bake for 12 minutes. <br /> <br /> They should have nice layers due to using the cold butter. <br /> <br />
Tip- don't over work your dough. It will cause the butter to soften
before you get into oven to bake. If you think you over worked dough,
wrap it plastic wrap in a disc shape and refrigerate for 30 minutes and
then roll out and cut the biscuits and bake.<br /> <br /> Enjoy!</span></span>Michelle Boyntonhttp://www.blogger.com/profile/16928260638258551523noreply@blogger.com0tag:blogger.com,1999:blog-3783710100376788848.post-13324222504942447492013-11-22T08:54:00.000-08:002013-11-22T08:54:03.721-08:00Beef and Onion Cheese ball<span class="userContent">This time of year I truly like to indulge on
various types of cheese balls. It is one of my favorite go to snacks. Do
you have a favorite cheese ball, cheese spread or topping for crackers
or veggies? If so share your recipe.<br /> <br /> A friend of m<span class="text_exposed_show">ine
Toni Summers started bringing in beef and onion cheese ball for food
pitch ins at work. She had tweaked her recipe a few times and knowing
that I liked horseradish she started incorporating that into the recipe
as well. Cheese ball recipes are nice because you can tweak them to your
own preferences. I switch out the type of onion I use in recipes.
Sometimes I use green spring onions other times I might use a sweet or
just a plain yellow or white onion. That is the beauty of cooking...the
sky is the limit! Here is the recipe I currently use when making a beef
and onion cheese ball.<br /> </span></span><br />
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<span class="userContent"><span class="text_exposed_show"> <span style="color: #990000;">Beef and Onion Cheese Ball</span></span></span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_2LeEjcJD1FbqMBvrfAjua6N-yYJweQ1KDmZHO9p8RBxhDM60cpX-0_putQ1-t0xrC8fiyexr1P5jKBx8xahLr1qII9bubnc_7MrSqblf9ZxQeGpiVAHHyvHbKItNNie91gbvyN6aC0g/s1600/IMG_2482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_2LeEjcJD1FbqMBvrfAjua6N-yYJweQ1KDmZHO9p8RBxhDM60cpX-0_putQ1-t0xrC8fiyexr1P5jKBx8xahLr1qII9bubnc_7MrSqblf9ZxQeGpiVAHHyvHbKItNNie91gbvyN6aC0g/s320/IMG_2482.JPG" width="320" /></a></div>
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<span class="userContent"><span class="text_exposed_show"> <br /> 8 ozs cream cheese, soften ( I use reduced fat)<br /> 4 ozs chipped beef I use Buddig (chopped into small pieces)<br /> 1 tsp Seasoned salt<br /> 1 tbsp worcestershire sauce<br /> 1/2 bunch green onion (chopped tops too)-This is where you <br /> switch out your onions for different taste profile<br /> 1/4 c shredded cheddar cheese - optional<br /> 1 T horseradish (prepared)- optional<br /> <br /> Mix all ingredients together. Shape into a ball or you can just leave in covered container. Refrigerate for an hour at least.<br /> <br /> Serve with your favorite cracker or veggies.<br /> <br /> Enjoy!</span></span>Michelle Boyntonhttp://www.blogger.com/profile/16928260638258551523noreply@blogger.com0tag:blogger.com,1999:blog-3783710100376788848.post-75552344941792044042013-11-22T08:31:00.001-08:002013-11-22T08:31:44.314-08:00Stuffed Cabbage Rolls<span class="userContent">Stuffed Cabbage Rolls...A favorite in this house. <br /> <br />
Many recipes that I have come across in the last couple of years of
making cabbage rolls vary just a tiny bit on the ingredients that are
utilized. You can use ground beef, veal, Italian s<span class="text_exposed_show">ausage.
I am guessing you could use game meat too like venison. I haven't
personally tried making them with venison but I wouldn't mind giving it a
try if I got my hands on some. <br /> <br /> There are many ways you can
cook them too. You can put them in a crock pot, simmer on the stove, or
you could bake them. I prefer to bake them.<br /> <br /> Below is my basic recipe for making cabbage rolls.<br /> </span></span><br />
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<span class="userContent"><span class="text_exposed_show"> <span style="color: #741b47;">Stuffed Cabbage Rolls</span></span></span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieJvAQglgzsnSv-OYtXzrTXJMlBrQ8vgVNX0jS2RsPs04hqEqN500bmad9r3T3NTZVX_FgCMAis7zHf4EWqEzTBTyX7bkSHlzzK1hxlqsFMrfsJtpub0PLVxSNmCm7Iq_jC2mbqFqIY4U/s1600/IMG_2478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieJvAQglgzsnSv-OYtXzrTXJMlBrQ8vgVNX0jS2RsPs04hqEqN500bmad9r3T3NTZVX_FgCMAis7zHf4EWqEzTBTyX7bkSHlzzK1hxlqsFMrfsJtpub0PLVxSNmCm7Iq_jC2mbqFqIY4U/s320/IMG_2478.JPG" width="320" /></a></div>
<span class="userContent"><span class="text_exposed_show"> <br /> <b>Ingredients-</b></span></span><br />
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<span class="userContent"><span class="text_exposed_show"><b> </b><br /> 1 head of Savoy Cabbage<br /> 2 lbs of ground meat (I use Italian Sausage)<br /> 1/2 c. of uncooked instant white rice<br /> 1/4 c bread crumbs (seasoned or unseasoned)<br /> 1 medium finely diced onion<br /> 1 tsp dried oregano<br /> 1 tsp dried basil<br /> 1 tsp dried thyme<br /> 1 1/4 tsp kosher salt<br /> 1 tsp ground pepper (freshly ground)<br /> 2 large eggs slightly beaten<br /> <br /> 1 - 2 jars of your favorite Tomato sauce (homemade or store bought)<br /> <br /> <b>Directions</b>-<br /> <br /> Bring a large pot of water to a boil.<br /> <br />
Remove the entire core of the cabbage. A paring knife does a good job
of this. Immerse the head of cabbage in the boiling water for a few
minutes, peeling off each leaf with tongs as soon as it s flexible. Set
the leaves aside. You will need at least 14 leaves depending on their
size.<br /> <br /> In a large bowl you will make the filling. Combine the
ground meat, eggs, onion, breadcrumbs, rice, oregano, basil, thyme,
salt, and pepper. <br /> <br /> If you want your rolls to have more of a
tomato taste you can add 1 cup of the tomato sauce to the meat mixture
and mix lightly with a fork. I don't do this regularly , but it does
help if your meat mixture appears to be a bit drier than normal as well.
<br /> <br /> Preheat the oven to 350 degrees F.<br /> <br /> To assemble,
place 1 cup of the sauce in the bottom of a 9 x 13 baking dish (or crock
pot if you decide to go that route of cooking).<br /> <br /> Remove the
hard triangular rib from the base of each cabbage leaf using that handy
paring knife. Place 1/3 cup of filling in an oval shape (small cigar
shape) near the rib edge of each leaf and roll up toward the outer edge,
tucking the sides in as you roll (kind of like a burrito). Place half
the cabbage rolls, seam sides down, over the sauce. Add more sauce and
more cabbage rolls alternately until you have placed all the cabbage
rolls in the baking dish or crockpot. Pour the remaining sauce over the
cabbage rolls. Cover the dish with foil or just put the lid on your
crock pot and bake for 1 hour or until the meat is cooked and the rice
is tender. If using crock pot, cook on low for 6-7 hour. Internal temp
should be 160 degrees F. Serve hot.<br /> <br /> I must confess, I find these very addictive. <br /> <br /> Enjoy,<br /> Michelle</span></span>Michelle Boyntonhttp://www.blogger.com/profile/16928260638258551523noreply@blogger.com0tag:blogger.com,1999:blog-3783710100376788848.post-29913612794315231752013-11-11T05:57:00.000-08:002014-03-04T09:42:05.618-08:00Cinnamon Yeast Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYtb5IMO8_sJwpBBtSehtjS7b-1hiOc7M8SHtYThMlWRuIa_HpvudbAn9xnm_qdTLpvAVLHtj20ayvGxJVPXen0XFxMnmpinLf_B2KwgawXZG2oNdssA1rOAuTjGq6waUdBAT4EsWruc/s1600/IMG_2464.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYtb5IMO8_sJwpBBtSehtjS7b-1hiOc7M8SHtYThMlWRuIa_HpvudbAn9xnm_qdTLpvAVLHtj20ayvGxJVPXen0XFxMnmpinLf_B2KwgawXZG2oNdssA1rOAuTjGq6waUdBAT4EsWruc/s320/IMG_2464.JPG" height="213" width="320" /></a></div>
<span class="userContent"><br /> Saturday I made homemade cinnamon rolls for the first time. Happy to say they turned out wonderfully.<br /> <br /> The recipe was shared with me from one of my direct reports on my configuration audit team at work. Thank you Sheryl Rounds. It was passed to her from a friend. I encour<span class="text_exposed_show">age you to try this recipe. Delicious and very easy.<br /> </span></span><br />
<h2>
<span class="userContent"><span class="text_exposed_show"> <span style="color: #b45f06;">Cinnamon yeast rolls</span></span></span></h2>
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<span class="userContent"><span class="text_exposed_show"></span></span></h2>
<span class="userContent"><span class="text_exposed_show"> <b>Ingredients:</b><br /> 1 box yellow or white cake mix<br /> 4 1/2 c flour (all purpose)<br /> 7 tsp yeast (4 pkgs)<br /> 1 tsp cinnamon more for sprinkling<br /> 2 1/2 c water @ 120 degrees F<br /> 1 c brown sugar</span></span><br />
<span class="userContent"><span class="text_exposed_show"><br /> </span></span><br />
<b>Directions:</b><span class="userContent"><span class="text_exposed_show"><br /> Whisk together cake mix, flour, yeast and cinnamon. Add water.<br /> <br /> Mix until combined.<br /> Flour counter top knead until soft.<br /> Put back in greased bowl, cover and let rise for 1/2 hour.<br /> <br />
A great hint to use less bench flour when rolling out dough, spray your
counter with cooking spray then dust with flour and smooth out flour.<br /> <br />
Roll dough out to about 1/2 inch thick. Sprinkle with brown sugar and
cinnamon. Roll up dough then cut into 2 to 2 1/2 inch pieces.<br /> <br /> Set in greased 9 x 13 cake pan.<br /> Let rise 15 minutes.<br /> Bake at 350 degrees F for 20-25 min.<br /> <br /> I made a maple cream cheese icing for mine.<br /> <br />
I used: 2 T milk, 4 T maple syrup, 4 oz cream cheese (softened) and 1
1/2 c confectioners sugar. Blended until smooth then drizzled over warm
rolls.<br /> <br /> I can't believe I am saying this but I confess that they were so decadent that I could only eat one and I was full!<br /> <br /> Enjoy!</span></span>Michelle Boyntonhttp://www.blogger.com/profile/16928260638258551523noreply@blogger.com0tag:blogger.com,1999:blog-3783710100376788848.post-35853256844139639312013-10-28T12:39:00.000-07:002013-10-28T12:39:01.420-07:00Pizza CasseroleIn the mood for pizza but want something lighter and easy to throw together? Well this recipe was shared with me from one of my son Nicholas' former teachers. Thank you Jode.<br />
<br />
This recipe can be thrown together and just warmed in a crockpot on low for two hours or put in a 9 x 13 baking dish and baked in the oven for about 30 minutes. I will say having it sit in the crockpot lets the flavors intensify a bit and really nice for potlucks.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIFdBbc4ECJkdLJCNQZ6nxldshJ5WPyNtsfUH5H9zjTnqPyBLd9Whw8f5AGVT5ohp33FQMNVqA-1S9NojSTZUEwq5QeoxxwPCc2b3plha7L08TmqU4XmnGCMGWOnqqmRSSQfwvDZ01_p4/s1600/IMG_2367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIFdBbc4ECJkdLJCNQZ6nxldshJ5WPyNtsfUH5H9zjTnqPyBLd9Whw8f5AGVT5ohp33FQMNVqA-1S9NojSTZUEwq5QeoxxwPCc2b3plha7L08TmqU4XmnGCMGWOnqqmRSSQfwvDZ01_p4/s320/IMG_2367.JPG" width="320" /></a></div>
<br />
<h2>
<span style="color: red;">Pizza Casserole</span></h2>
<br />
<b>Ingredients-</b><br />
<br />
1 lb ground beef<br />
1 lb ground Italian sausage<br />
1 pkg of sliced pepperoni (chopped)<br />
1 pkg of egg noodles ( I use No Yolk noodles extra wide)<br />
2 jars of your favorite pizza sauce<br />
<i>Here is where you can get creative (Whatever you normally like on your pizza you can throw into the mix):</i><br />
<i>1 small onion (optional)</i><br />
<i>1 small green bell pepper (optional)</i><br />
<i>1/4 c chopped fresh mushrooms (optional)</i><br />
<i></i><br />
<i>1 sm can of sliced black olives (optional)</i><br />
1 1/2 c shredded mozzarella cheese<br />
1/4 c grated parmesan cheese<br />
1/2 T of oregano or Italian seasoning <br />
<br />
<b>Directions-</b><br />
<br />
In a large skillet brown ground beef and Italian sausage, drain and set aside.<br />
<br />
While the meat is browning, boil water in a dutch oven pan and cook egg noodles for about 7 minutes. Drain the water off noodles.<br />
<br />
In the dutch oven pan add the ground meat, pepperoni, Italian seasoning and any other fixins you decided would be good on your "pizza". Mix together but be gentle not to destroy your noodles.<br />
<br />
This is where you<i> </i>will decide which vessel to cook your casserole in. Whichever you choose, layer mixture by separating the two layers with 1/2 your mozzarella cheese. End with sprinkling the remainder mozzarella cheese and parmesan cheese on top. If you cook in crock pot, cook on low for 2 hours. If you bake in oven in a 9 x 13 baking dish, bake for 30 minutes at 350 degrees F. The cheese on top will have melted and will be a bit brown.<br />
<br />
You can serve this with a nice side salad and some garlic bread. Such a nice tasty Italian meal.<br />
<br />
Again, thank you Jode for sharing this tasty recipe.<br />
<br />
-Michelle<br />
<br />
<br />Michelle Boyntonhttp://www.blogger.com/profile/16928260638258551523noreply@blogger.com0