tag:blogger.com,1999:blog-71028688492978142532024-02-19T11:15:29.577-05:00Family Friends FoodOne of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano PavarottiRayburn Familyhttp://www.blogger.com/profile/06921177087311595554noreply@blogger.comBlogger111125tag:blogger.com,1999:blog-7102868849297814253.post-53095507760016715152013-07-02T18:18:00.000-04:002013-07-02T18:18:15.495-04:00Old Fashioned Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWgC4JGcVqkdVYeHv7zB8DmfztkpjkhEEhD06VyGM6up2Yo9WVV_qjt3TGlv-0luIi2pCq0Zo0T6Ybo2oKj6o-C_HQ15-irmJQ0jvSv1ZDNPCzwS1ckWx1qFVYsGxVIBfS6FX1p2v55Ek/s1600/IMG_0464.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWgC4JGcVqkdVYeHv7zB8DmfztkpjkhEEhD06VyGM6up2Yo9WVV_qjt3TGlv-0luIi2pCq0Zo0T6Ybo2oKj6o-C_HQ15-irmJQ0jvSv1ZDNPCzwS1ckWx1qFVYsGxVIBfS6FX1p2v55Ek/s400/IMG_0464.JPG" width="400" /></a></div>
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<br />
Old Fashioned Sugar Cookies<br />
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A favorite of our father! Easy, and memory invoking if you're a Porter. :)<br />
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4 C flour<br />
1 teaspoon baking soda<br />
1 teaspoon salt<br />
1 C shortening (remember to add 2 T water if you use Crisco instead of butter!)<br />
1 teaspoon vanilla<br />
2 C sugar<br />
2 eggs<br />
1 C canned milk (you can substitute canned coconut milk for a non dairy cookie)<br />
1 T lemon juice<br />
cinnamon and sugar mixed up<br />
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Mix it all up (I am a traditionalist when it comes to baking cookies so I still do the flour, baking soda and salt in a separate bowl and then add them to the mixed wet ingredients).<br />
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Drop the cookies by the spoonful onto a cooking sheet (greasing it wouldn't hurt, but isn't totally necessary). Sprinkle them with cinnamon and sugar and bake at 350 degrees F for close to 15 minutes. Between 10 and 15. Edges will start to firm and may slightly brown. <br />
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Makes about 4 1/2 dozen medium sized cookies.CinnaPattyhttp://www.blogger.com/profile/07161448462731151884noreply@blogger.com2tag:blogger.com,1999:blog-7102868849297814253.post-3073944215998307742012-12-03T20:08:00.000-05:002012-12-03T20:08:03.293-05:00Was looking for a semi-healthy after school snack that is also filling enough for two teen boys. This was so easy! I was a little nervous about just dipping the dough in hot soda water, rather than boiling, which I had always seen before. But they turned out better than any pretzels I have tried. It made 48 nuggets. We sprinkled some with salt, some with garlic salt. I dipped some of the salted ones in butter and cinnamon sugar, but didn't dip all of them in butter. Mitch made queso for dipping also. Everything we tried was good. No pictures--they didn't last long enough.<br />
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<a href="http://www.thegunnysack.com/2012/08/auntie-annes-inspired-soft-pretzel.html">http://www.thegunnysack.com/2012/08/auntie-annes-inspired-soft-pretzel.html</a><br />
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<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1UV0cOig-0pLAX1ex-de1x46VlPMyCLfSPuJ6X90wGklUMfgbpqfxHXkQ30NTz_kc0fh3NQM__z3__HjjzS33fVog5_PdKRGGp48L7SJgX51qVvmehM9BfdyacYrcTG7s2e00iH-Mi9EK/s640/pretzel+nuggets+recipe.jpg" width="640" />kghttp://www.blogger.com/profile/17706868243361614992noreply@blogger.com1tag:blogger.com,1999:blog-7102868849297814253.post-51282180447649983552012-10-19T19:48:00.005-04:002012-10-19T19:48:59.410-04:00Candy Cane Cookies<div class="separator" style="clear: both; text-align: center;">
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These cookies are dry. Eat with a glass of milk. :) But they're addictive. They are OK un frosted, but much more palatable frosted. They are something I grew up eating and for some reason I just love them! They bring back memories of holidays. Holidays where my Mom baked oodles of her cinnamon rolls. I can still see them lined up on the counters in their foil sheets. Every year. I wanted to try these out (I still have the original 3x5 card with the typed recipe on it) to see what my family thought of them. They agree. They're dry. But they're good, and addictive!<br />
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Here's the recipe.<br />
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Candy Cane Cookies<br />
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1 cup butter<br />
2 teaspoons vanilla<br />
1/2 cup powdered sugar<br />
2 1/2 cups flour<br />
1/2 teaspoon salt<br />
1 1/2 cup oats (I pulsed them in a food processor until they were finely ground because Joshua would see the oats and refuse to eat the cookies)<br />
2 Tablespoons water<br />
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Beat butter and vanilla until creamy. Add sugar gradually, beat until fluffy. Add water. Add flour and salt, mixing thoroughly. Stir in oats. Shape into canes (not as easy as it seems!)<br />
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Place on un greased cookie sheets. Bake at 325 degrees F for about 20 minutes. Cool and frost (just use your favorite frosting recipe). Makes about 36 cookies.CinnaPattyhttp://www.blogger.com/profile/07161448462731151884noreply@blogger.com1tag:blogger.com,1999:blog-7102868849297814253.post-12915842310888364102012-09-02T16:49:00.003-04:002012-09-02T16:50:19.553-04:00Crock pot beef stroganoffNo pictures for this one. Sorry. I got this recipe from a friend of mine and it's the easiest, most delicious recipe I make in my crock pot. Never fails.<br />
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When I see the word beef stroganoff I usually choke back my gag reflex. I don't like the strong cream of mushroom flavor in most stroganoff. I don't really like beef stroganoff at all, but she said this was so yummy I tried it. It's wonderful. Hearty. Delicious. Super duper easy. So even if you're not a big stroganoff lover, I would highly encourage you to try this variation.<br />
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<b>Crock Pot Stroganoff </b>serves 4-6<br />
<br />
1 to 2 pounds beef stew chunks<br />
1 can French Onion Soup<br />
1 can cream of mushroom soup<br />
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Put that in your crock and cook on low 5-7 hours, stirring every couple of hours.<br />
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Serve over rice or pasta of your choice.<br />
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The meat is sooooooo tender it falls apart and melts in your mouth.CinnaPattyhttp://www.blogger.com/profile/07161448462731151884noreply@blogger.com1tag:blogger.com,1999:blog-7102868849297814253.post-4874172048208756032012-09-02T16:43:00.001-04:002012-09-02T16:55:49.839-04:00Cowboy cookies<div class="separator" style="clear: both; text-align: center;">
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These hail from my days working at Mark's Baked Goods and Sandwich Shop. I made them so often while working there that when I went off to college I was able to write down the recipe from memory. I don't sell them so I figure it's safe to share the recipe? Linda didn't make anyone sign any non disclosure forms until after I'd already gotten married and didn't work there anymore. You like that justification on my part? Yes, I married an attorney. Have to cover all my liability bases here. <br />
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<b>Cowboy Cookies </b>makes about 3 to 3 1/2 doz depending on the size of your cookies<br />
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1 cup butter (room temp/softened)<br />
1/2 cup sugar<br />
1 1/2 cups brown sugar<br />
1 1/2 teaspoons vanilla<br />
2 eggs<br />
1/2 teaspoon salt<br />
1 teaspoon baking soda<br />
2 cups flour<br />
2 cups oats (old fashioned)<br />
1 cup coconut<br />
1/2 bag chocolate chips<br />
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Cream together the butter and sugars. Add eggs one at a time and then add vanilla. In a separate bowl mix together the salt, soda, flour and oats. Add that dry mixture to the creamy butter mixture. Add in the coconut and the chips until just combined.<br />
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Spoon large portions of the dough onto un greased cookie sheets. I managed 12 cookies per sheet at the size I made them. Remember, these are cowboy cookies, not bite size cookies! :)<br />
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Bake at 350 for about 15 minutes. The key is to not over cook them. Bake until just golden at the edges. Let cool on the sheet until firm enough to transfer to a cooling rack. Just a couple minutes. If you over bake them they won't be chewy and delicious, they'll just be crispy and not so great.<br />
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<br />CinnaPattyhttp://www.blogger.com/profile/07161448462731151884noreply@blogger.com0tag:blogger.com,1999:blog-7102868849297814253.post-51557152401972871462012-05-25T01:56:00.002-04:002012-05-25T01:56:21.890-04:00Strawberry PieBaked Pie Shell<br />
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Cream filling:<br />
8 oz cream cheese<br />
1 Cup powdered sugar<br />
1 Tbs lemon juice<br />
1 regular size tub cool whip <br />
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Strawberries<br />
Strawberry glaze<br />
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Directions: Cream together cream cheese, powdered sugar, and lemon juice. Fold in cool whip. Place cream filling in bottom of prepared pie shell. Top with strawberries and glaze.<br />
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I always use a deep pie pan when I make this so I can pile it high. <br />
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<br />Janette Porterhttp://www.blogger.com/profile/12284909995517077033noreply@blogger.com0tag:blogger.com,1999:blog-7102868849297814253.post-83051315347747526962012-02-06T20:54:00.004-05:002012-02-06T21:10:51.880-05:00Freezer meal: Crock pot Creamy Italian ChickenThis is an incredible recipe. I didn't freeze it, just made it fresh but I plan on making a couple to throw into the freezer for quick meals in the future! Again, I used the 1/3 less fat cream cheese and it turned out just fine.<div><br /></div><div>Creamy Italian Chicken</div><div>3 pounds boneless skinless chicken breasts</div><div>1 stick (1/2 cup) butter cut into 1 inch cubes</div><div>1 package dry Italian salad dressing mix</div><div>1 can condensed cream of chicken soup</div><div>8 ounces cream cheese, cut into 1 inch cubes</div><div>1 Tablespoon minced onion</div><div><br /></div><div>To freeze: place all ingredients into a gallon freezer bag.</div><div><br /></div><div>To cook: thaw completely in fridge then cover and cook for 6-7 hours on LOW</div><div><br /></div><div>Serve over rice or pasta</div><div><br /></div><div>Add in ideas:</div><div>Frozen or fresh <span class="blsp-spelling-error" id="SPELLING_ERROR_0">broccoli</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">flourettes</span> 45 minutes before finished cook time</div><div>Frozen peas 10 minutes before finished cook time</div><div>10 ounces frozen spinach (that has been thawed and squeezed dry) 10 minutes before finished cook time</div>CinnaPattyhttp://www.blogger.com/profile/07161448462731151884noreply@blogger.com0tag:blogger.com,1999:blog-7102868849297814253.post-52747775826594347212012-02-06T18:27:00.005-05:002012-02-06T20:34:24.972-05:00Cream Cheese Chocolate Chip Cookies<div>This is an incredibly delicious recipe shared with me by a good friend. Wow. I do use the 1/3 less fat cream cheese and they turned out just fine. There are no eggs in this recipe so I was content to eat some batter too. :)</div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQBW8jhel3od97JwZLE8pv_P6_3SU5leYCVyclf5pAPLR_TG4vTyqpBtnf0eQ5y8Gh5MIVuj0MbqgvQzDsyjlGkd7q_mRQIvR8B4ehMxDYXzBtIquD_gvuGJ5Vxyd-6zt6tpJX-7Ufah4/s1600/IMG_2734.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQBW8jhel3od97JwZLE8pv_P6_3SU5leYCVyclf5pAPLR_TG4vTyqpBtnf0eQ5y8Gh5MIVuj0MbqgvQzDsyjlGkd7q_mRQIvR8B4ehMxDYXzBtIquD_gvuGJ5Vxyd-6zt6tpJX-7Ufah4/s400/IMG_2734.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5706170247734819218" /></a><br />Cream Cheese Chocolate Chip Cookies<div>from <a href="http://melskitchencafe.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">melskitchencafe</span>.com</a></div><div><br /></div><div>Makes 2-3 dozen cookies</div><div><br /></div><div>6 ounces cream cheese, softened</div><div>12 Tablespoons butter, melted and cooled </div><div>1 cup packed light brown sugar</div><div>1/2 cup granulated sugar</div><div>2 teaspoons vanilla</div><div>1/2 teaspoon baking soda</div><div>1/2 teaspoon salt</div><div>2 cups plus 3 Tablespoons all-purpose flour</div><div>1 1/2 cups semi-sweet or milk chocolate chips</div><div><br /></div><div>Preheat oven to 325 degrees F and line baking sheets with parchment paper or <span class="blsp-spelling-error" id="SPELLING_ERROR_1">silpat</span> liners. In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese, melted butter and sugars until light and fluffy. Mix in the vanilla. Add the dry ingredients and mix until mostly incorporated but a few dry streaks remain. Add the chocolate chips and mix until combined and no dry streaks remain.</div><div><br /></div><div>Roll the dough into 1 to 1 1/2 inch balls and place about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand (just barely press, you don't need to flatten it all the way). Bake the cookies for 12-14 minutes until the edges are just barely golden brown. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.</div>CinnaPattyhttp://www.blogger.com/profile/07161448462731151884noreply@blogger.com1tag:blogger.com,1999:blog-7102868849297814253.post-82787275154174491872012-01-24T11:29:00.000-05:002012-01-24T11:29:58.143-05:00Easy Peasey Delicious Potato Bread in about 2 hours<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiZjj5INGWHJwHtlfNunzChDUXykQNtSQ_Ea6KODxY1ymPNWZDMSGIO1dyqKlbvcybHHAxEv3mVg6SYShuWWu5dIrgSWBPBD8THiBGCRn84Pe1yd7S2pcYECSdGGXOcz5DcayKwM4a5tVE/s1600/bread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiZjj5INGWHJwHtlfNunzChDUXykQNtSQ_Ea6KODxY1ymPNWZDMSGIO1dyqKlbvcybHHAxEv3mVg6SYShuWWu5dIrgSWBPBD8THiBGCRn84Pe1yd7S2pcYECSdGGXOcz5DcayKwM4a5tVE/s320/bread.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div>Yields two 9x5 loaves<br />
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<b>Ingredients</b><br />
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2 1/4 c. warm water<br />
2 tablespoons INSTANT yeast<br />
1/4 c. honey or pure maple syrup<br />
1/3 c. light olive oil<br />
5 1/4 to 6 1/4 c. bread flour (I also use all purpose unbleached, but bread flour I think is better)<br />
1 c. instant potato flakes<br />
2 teaspoons salt<br />
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<b>Instructions</b><br />
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Grease two 9x5 inch loaf pans with solid vegetable shortening.<br />
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Pour 2 1/4 cups warm water into a large mixing bowl. Sprinkle 2 tablespoons yeast over the water. Stir until yeast is dissolved.<br />
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Add 1/4 cup honey or syrup and 1/3 cup light olive oil to the yeast mixture. Stir until well blended.<br />
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Before measuring your flour, sift through your flour bin with a fork several times. <br />
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Add 1 cup potato flakes, 2 1/4 cup flour and 2 teaspoons salt to the yeast mixture. Stir until mixture is thick and smooth.<br />
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Gradually add 2 cups of flour, stirring with a spoon. The dough will stick together and pull away from the sides and the bottom of the bowl. If it doesn't do this, add a little more flour until it does. The dough will form a lump<br />
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Preheat oven to 350 degrees.<br />
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Measure 1 cup more flour. Use only what is necessary to knead and shape the dough. Lightly dust the work surface with flour, put dough on work surface and lightly dust the dough and begin to knead. Knead for about 5 minutes, continuously dusting with flour as needed, until dough is smooth and elastic.<br />
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Divide dough into 2 equal pieces, shape into balls and let rest for 5 minutes.<br />
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Shape the dough into loaves and place in prepared pans. Let rise until double...about 15-20 minutes. Place them in the oven and back for 30-40 minutes until nicely browned on top. Immediately take them out of the pans and let them cool on a wire rack.Rayburn Familyhttp://www.blogger.com/profile/06921177087311595554noreply@blogger.com0tag:blogger.com,1999:blog-7102868849297814253.post-8764347427753128992011-12-02T15:47:00.000-05:002011-12-02T15:47:47.785-05:00Pioneer Woman's Mac and CheeseO.k., so this is my new winter comfort food. Easy peasy and the kids love it too. I also like that there are NO breadcrumbs on top. That is the one thing I have never liked about homemade mac and cheese. This is delish...try it on a chilly night with a salad.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyGsqYOuawZqem2E7-XwTCxC9tx2E4cxg05xvgkc7zY1xPLiVfLZDV75SLhBD-uAdYtlx2e5Tk0z-hxk6-Mn5J9460S5pGXtVYONYANdfnh5OZr6OliysVsLDoBqjiKXgDUl5Ozhta8edT/s1600/macandcheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyGsqYOuawZqem2E7-XwTCxC9tx2E4cxg05xvgkc7zY1xPLiVfLZDV75SLhBD-uAdYtlx2e5Tk0z-hxk6-Mn5J9460S5pGXtVYONYANdfnh5OZr6OliysVsLDoBqjiKXgDUl5Ozhta8edT/s320/macandcheese.jpg" width="320" /></a></div><br />
<ul><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">4 cups</span><span itemprop="name"> Dried Macaroni</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 whole</span><span itemprop="name"> Egg Beaten</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 cup</span><span itemprop="name"> (1/2 Stick Or 4 Tablespoons) Butter</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 cup</span><span itemprop="name"> All-purpose Flour</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2-1/2 cups</span><span itemprop="name"> Whole Milk</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 teaspoons</span><span itemprop="name"> (heaping) Dry Mustard, More If Desired</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 pound</span><span itemprop="name"> Cheese, Grated</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon</span><span itemprop="name"> Salt, More To Taste</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon</span><span itemprop="name"> Seasoned Salt, More To Taste</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon</span><span itemprop="name"> Ground Black Pepper</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"> </span><span itemprop="name"> Optional Spices: Cayenne Pepper, Paprika, Thyme</span></span></li>
</ul><h4>Preparation Instructions</h4><div itemprop="instructions">Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.<br />
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In a small bowl, beat egg.<br />
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In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.<br />
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Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.<br />
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Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.<br />
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Pour egg mixture into sauce, whisking constantly. Stir until smooth.<br />
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Add in cheese and stir to melt.<br />
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Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.<br />
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Pour in drained, cooked macaroni and stir to combine.<br />
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Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.</div>Rayburn Familyhttp://www.blogger.com/profile/06921177087311595554noreply@blogger.com0tag:blogger.com,1999:blog-7102868849297814253.post-49247371940911891982011-11-18T09:47:00.002-05:002011-11-18T09:48:34.202-05:00Sugar Cookie BarsI echo the sentiment of the person who posted this on their blog. It's my new favorite blog to look at. <a href="http://sixsistersstuff.blogspot.com/">http://sixsistersstuff.blogspot.com/</a><br /><br />Click <a href="http://sixsistersstuff.blogspot.com/2011/11/sugar-cookie-bars-and-moms-frosting.html?pfstyle=wp">here</a> for the recipe that I want to share with you today! It's so yummy. And so easy. I don't enjoy cutting out sugar cookies and the whole process it takes to make them so this recipe is for me. Try it out! You won't regret it...CinnaPattyhttp://www.blogger.com/profile/07161448462731151884noreply@blogger.com1tag:blogger.com,1999:blog-7102868849297814253.post-37377540595388895202011-11-11T17:24:00.004-05:002011-12-02T15:44:46.575-05:00The Neelys' Whoopie Pumpkin PiesI just made these today. Oh yum. Easy. Not very involved and delicious. My kind of cookin'! I do not eat pumpkin pie because I don't like it, but I like these. :) Just FYI for anyone who avoids this recipe because they don't like pumpkin pie. You'll be missing out...<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk-yk-UPAwnLVc28ZPlK_H3X9A_reKOfYTKYk0PxXkQaVrFEYcwePIINEjo4qCM5BMq1PztF2MC7yTbDPbawOw4jA7Al4smPrtdgkRVxx6U7RTHdA7sspnk10AHgW1vppiLGXuSH__APM/s1600/whoopie+pumpkin+pie.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5673867909802561874" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk-yk-UPAwnLVc28ZPlK_H3X9A_reKOfYTKYk0PxXkQaVrFEYcwePIINEjo4qCM5BMq1PztF2MC7yTbDPbawOw4jA7Al4smPrtdgkRVxx6U7RTHdA7sspnk10AHgW1vppiLGXuSH__APM/s400/whoopie+pumpkin+pie.jpg" style="display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 307px;" /></a> Active:45 min<br />
Total:55 min (plus cooling)<br />
Makes: 12 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">whoopie</span> pies<br />
<br />
<strong>For the cookies</strong><br />
1 stick unsalted butter, at room temperature<br />
1 1/4 cups granulated sugar<br />
1 large egg<br />
1 cup buttermilk, at room temperature<br />
1 teaspoon pure vanilla extract<br />
1 3/4 cups all-purpose flour<br />
3/4 cup unsweetened cocoa powder<br />
<div>1 1/2 teaspoons baking soda</div><div>1/2 teaspoon baking powder<br />
pinch of kosher salt<br />
<br />
<strong>For the filling</strong><br />
4 ounces cream cheese, at room temperature<br />
4 Tablespoons unsalted butter, at room temperature<br />
2/3 cup confectioners' sugar<br />
1/4 cup canned pure pumpkin<br />
1/4 teaspoon ground cinnamon<br />
pinch of kosher salt<br />
<br />
1. Make the cookies: Line 3 baking sheets with parchment paper. Preheat the oven to 400 degrees F. Using a stand mixer, beat the butter <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">and</span> granulated <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">sugar</span> until light and fluffy. Beat in the egg, then the buttermilk and vanilla. Whisk the flour, cocoa powder, baking soda, baking powder and salt in a bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.<br />
<br />
2. Drop 8 scoops of batter, about 2 Tablespoons each, onto each prepared baking sheet, spacing them 3 inches apart. Bake until the edges are set but the cookies are still soft, about 8 minutes. Remove from the oven <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">and</span> let the cookies cool 2 minutes on the baking sheets, then transfer to racks and let cool completely.<br />
<br />
3. Make the filling: Beat the cream cheese and butter in a small bowl with a mixer <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">until</span> smooth. Slowly beat in the confectioners' sugar until smoother. Add the pumpkin, cinnamon and salt and beat until smooth.<br />
<br />
4. To assemble the <span class="blsp-spelling-error" id="SPELLING_ERROR_5">whoopie</span> pies, spread a heaping tablespoonful of filing on the flat side of a cookie and sandwich with another cookie. Repeat with the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">remaining</span> cookies.</div>CinnaPattyhttp://www.blogger.com/profile/07161448462731151884noreply@blogger.com1tag:blogger.com,1999:blog-7102868849297814253.post-48109205951726966622011-11-02T14:59:00.004-04:002011-12-02T15:44:28.065-05:00Caramel-Soaked Carrot Cake with Cream Cheese Frosting<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTx2iJN5P9KSgf6bpmb-n28cSwCMwRqkynAMnXD7LnLAQeZTyPD62ddp_JrJ3S3jsr2HVax0sAdUAghXYs8_0_I7nk6FPD5iix1oE5fyDUFChAamTRRPrj2IXkfl4Q6VsA_bq5lWqeimE/s1600/IMG_3998.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTx2iJN5P9KSgf6bpmb-n28cSwCMwRqkynAMnXD7LnLAQeZTyPD62ddp_JrJ3S3jsr2HVax0sAdUAghXYs8_0_I7nk6FPD5iix1oE5fyDUFChAamTRRPrj2IXkfl4Q6VsA_bq5lWqeimE/s320/IMG_3998.JPG" width="320" /></a></div><div style="text-align: center;">Above is a photo of the layers after being drizzled with the buttermilk caramel. It soaks in and makes the layers moist and YUMMAY!!</div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">Before I post this recipe I need to say a couple of things that I would do differently if I made it again. 1. I didn't see that the recipe calls for THREE 9-inch cake pans. I may try three pans next time, but it worked fine doing two, I just baked them for the maximum time. At a lower elevation it may take a little more bake time. 2. I didn't have a fine grater and I would definitely grate the carrots more finely if I did it again. Nobody mentioned it though, they were too busy eating, so it's probably a matter of personal taste - mine! 3. The recipe says to pour the caramel over the layers while they are in the pans. Unless you have springform pans, I wouldn't do that again. It was a mess getting them out! So I'll change the instructions on this recipe accordingly.</div><div style="text-align: justify;"><br />
</div><div style="margin: 0in;"><b><span style="font-size: 10pt;">Cake:</span></b></div><div style="margin: 0in;"><span style="font-size: 10pt;">2 cups all-purpose flour</span></div><div style="margin: 0in;"><span style="font-size: 10pt;">2 tsp. baking soda</span></div><div style="margin: 0in;"><span style="font-size: 10pt;">1/2 tsp. salt</span></div><div style="margin: 0in;"><span style="font-size: 10pt;">2 tsp. ground cinnamon</span></div><div style="margin: 0in;"><span style="font-size: 10pt;">3 large eggs</span></div><div style="margin: 0in;"><span style="font-size: 10pt;">2 cups sugar</span></div><div style="margin: 0in;"><span style="font-size: 10pt;">3/4 cup vegetable oil</span></div><div style="margin: 0in;"><span style="font-size: 10pt;">3/4 cup buttermilk</span></div><div style="margin: 0in;"><span style="font-size: 10pt;">2 tsp. vanilla extract</span></div><div style="margin: 0in;"><span style="font-size: 10pt;">2 cups grated carrots</span></div><div style="margin: 0in;"><span style="font-size: 10pt;">1 (8oz) can crushed pineapple, drained</span></div><div style="margin: 0in;"><span style="font-size: 10pt;">1 (3 1/2 oz) can flaked coconut (I used toasted)</span></div><div style="margin: 0in;"><span style="font-size: 10pt;">1 cup chopped pecans or walnuts (optional)</span></div><div style="margin: 0in;"><br />
</div><div style="margin: 0in;"><span style="font-size: 10pt;">Line 3 (9-inch) round cake pans with wax or parchment paper; lightly grease and flour wax paper. Set pans aside.</span></div><div style="margin: 0in;"><span style="font-size: 10pt;">Stir together flour, soda, salt and cinnamon. Set aside. </span></div><div style="margin: 0in;"><span style="font-size: 10pt;">Beat eggs and sugar, oil, buttermilk and vanilla at medium speed with an electric mixer until smooth. Add the flour mixture, beating at low speed until blended. Fold in carrots, pineapple, coconut and nuts. Pour batter into prepared pans.</span></div><div style="margin: 0in;"><span style="font-size: 10pt;">Bake at 350 degrees for 30-40 minutes or until wooden pick inserted in center comes out clean.</span></div><div style="margin: 0in;"><br />
</div><div style="margin: 0in;"><b><span style="font-size: 10pt;">Buttermilk Glaze:</span></b></div><div style="margin: 0in;"><span style="font-size: 10pt;">1 cup sugar</span></div><div style="margin: 0in;"><span style="font-size: 10pt;">1 1/2 tsp. baking soda</span></div><div style="margin: 0in;"><span style="font-size: 10pt;">1/2 cup buttermilk</span></div><div style="margin: 0in;"><span style="font-size: 10pt;">1/2 cup butter or margarine</span></div><div style="margin: 0in;"><span style="font-size: 10pt;">1 Tbsp. light corn syrup</span></div><div style="margin: 0in;"><span style="font-size: 10pt;">1 tsp. vanilla extract</span></div><div style="margin: 0in;"><br />
</div><div style="margin: 0in;"><span style="font-size: 10pt;">Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring constantly, for 4 minutes. Remove from heat and stir in vanilla.</span></div><div style="margin: 0in;"><br />
</div><div style="margin: 0in;"><span style="font-size: 10pt;">After taking cake out of oven, cool in pans on wire racks 10 minutes.<span style="mso-spacerun: yes;"> </span>Remove from pans and set bottom layer on serving plate.<span style="mso-spacerun: yes;"> </span>Set other two, face down, on wire racks. <span style="mso-spacerun: yes;"> </span>Drizzle buttermilk glaze evenly over baked layers. <span style="mso-spacerun: yes;"> </span>Let cool.</span></div><div style="margin: 0in;"><br />
</div><div style="margin: 0in;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 10pt;">Cream Cheese Frosting: </span></b></div><div style="margin: 0in;"><span style="font-size: 10pt;">3/4 cup butter or margarine, softened</span></div><div style="margin: 0in;"><span style="font-size: 10pt;">1 (8oz) pkg. Cream cheese, softened</span></div><div style="margin: 0in;"><span style="font-size: 10pt;">1 (3oz) pkg. Cream cheese, softened</span></div><div style="margin: 0in;"><span style="font-size: 10pt;">3-4 cups sifted powdered sugar</span></div><div style="margin: 0in;"><span style="font-size: 10pt;">1 1/2 tsp. vanilla extract</span></div><div style="margin: 0in;"><br />
</div><span style="font-family: Arial,Helvetica,sans-serif; font-size: 10pt; line-height: 115%;">Beat first 3 ingredients at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.<span style="mso-spacerun: yes;"> </span>Spread Cream Cheese Frosting between layers and on top and sides of cake.</span><br />
<div style="text-align: justify;"><br />
</div>I froze the layers so they were easier to frost and it worked out perfectly.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7102868849297814253.post-14307966112307130922011-10-22T18:41:00.003-04:002011-12-02T15:43:37.711-05:00Buffalo Chicken Dip5 cans of drained chicken<br />
2 8oz cream cheese<br />
1 small can chopped chilis<br />
1 bottle blue cheese dressing<br />
10 oz of Frank's Hot sauce<br />
2 cups of shredded cheddar cheese<br />
<br />
Put everything in crock pot and cook it all day on low. Serve with Tortilla Chips. <br />
<br />
My friend brought this to a girls night out. It was delicious. I thought I would share the recipe with you.Janette Porterhttp://www.blogger.com/profile/12284909995517077033noreply@blogger.com0tag:blogger.com,1999:blog-7102868849297814253.post-62863046531461715622011-10-06T15:24:00.001-04:002011-10-06T15:26:00.039-04:00oopsI posted something to this blog and then realized it was meant for my personal/family blog so it will show on your feed if you're a follower of this blog, but it actually isn't on this blog because I took it off immediately. Oops. Sorry. I need to check more closely at which blog I am posting to!<br />PattyCinnaPattyhttp://www.blogger.com/profile/07161448462731151884noreply@blogger.com1tag:blogger.com,1999:blog-7102868849297814253.post-5736743343315636092011-10-05T09:27:00.001-04:002011-10-05T09:30:19.906-04:00Cowboy Caviar2 tablespoons red wine vinegar<br />1 1/2 teaspoons hot pepper sauce (I do a bit less as I'm a wimp with hot sauce)<br />2 teaspoons olive oil<br />1 clove garlic, minced<br />Freshly ground black pepper to taste<br />1 firm, ripe avocado<br />1 (15-ounce) can black-eyed peas, drained and rinsed<br />1 (11-ounce) can corn kernels, drained and rinsed<br />2/3 cup sliced green onion<br />2/3 cup chopped fresh cilantro<br />1/2 pound Roma (plum) tomatoes, coarsely chopped<br />Salt to taste<br />Tortilla chips<br /><br />In a large bowl, mix vinegar, hot sauce, oil, garlic and pepper. Peel,<br />pit and cut avocado into 1/2-inch cubes. Add to vinegar mixture and<br />toss lightly.<br />Drain and rinse black-eyed peas and corn. Add black-eyed peas, corn, onion,<br />cilantro and tomatoes. Mix gently to coat. Add salt to taste.<br />Refrigerate, well sealed.<br />Serve as an appetizer with tortilla chips.Terihttp://www.blogger.com/profile/17932289780129726649noreply@blogger.com0tag:blogger.com,1999:blog-7102868849297814253.post-49466673900745211182011-10-04T19:39:00.004-04:002011-12-02T15:44:07.154-05:00Chicken Parmesan Pizza<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNsRQ7l1YQ3jge_NJw33iTF1RHj4lKcrRcY_LNRQmTnQbsjbUmPyDe_fejy88EK2qCVqUjsGPGziGEQ-5rtL-e2YakCIP0OElsX9lyGVkkDuIB-l3LcPRNfsB0cbHJ4tOf3ZelZeXy-2E0/s1600/chickenparmesanpizza.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5659789505174126674" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNsRQ7l1YQ3jge_NJw33iTF1RHj4lKcrRcY_LNRQmTnQbsjbUmPyDe_fejy88EK2qCVqUjsGPGziGEQ-5rtL-e2YakCIP0OElsX9lyGVkkDuIB-l3LcPRNfsB0cbHJ4tOf3ZelZeXy-2E0/s320/chickenparmesanpizza.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
I know, noodles on pizza? Believe me, its great!!<br />
<br />
I love it when I throw leftovers together and discover something delicious! I had a leftover grilled chicken breast, and some homemade marinara (love fresh tomato season). Eldon loves chicken parmesan but there wasn't enough chicken for individual, so......<br />
<br />
My stand by pizza crust, either make a half batch, or divide in half for two pizzas.<br />
Thinly slice grilled chicken breast (I warmed in microwave before putting on pizza)<br />
cook 1/4 pound angel hair pasta, drain and mix with enough red sauce to coat.<br />
2-3 cups mozzerella cheese<br />
1/4 cup parmesan cheese<br />
spaghetti sauce (about 1 1/2 - 2 cups)<br />
<br />
Pat dough into pizza size crust (I used a foil pizza pan for size). Preheat grill. Put pizza crust on preheated grill (about 400 degrees). YOu can leave it in the pan, but I like the grill stripes on it. Let cook about 5 minutes--it will puff up, but still be white. Take off grill and flip onto pan or plate, so cooked side is now up. Spread sauce coated angel hair on crust. Sprinkle half cheese over noodles. Top with chicken slices, then remaining sauce, sprinkle with parmesan (I didn't measure, just sprinkled over top), then remaining mozerella. Put back on grill for another 5 minutes, or until cheese is melted. EAT and ENJOY. You could also cook this in the oven as you would a regular homemade pizza, spread crust, put on toppings and bake until done.<br />
<br />
PIZZA CRUST<br />
2 pkg yeast<br />
2 C warm water<br />
5 C flour<br />
4 TB olive oil<br />
2 tsp sugar<br />
2 tsp salt<br />
Dissolve yeast in water, stir in remaining ingredients (by hand or in mixer). Beat vigorously 20 strokes, let rest 5 minutes. 425 degrees 15-20 minutes (in oven)kghttp://www.blogger.com/profile/17706868243361614992noreply@blogger.com0tag:blogger.com,1999:blog-7102868849297814253.post-63267482498438165622011-08-01T23:38:00.001-04:002011-08-01T23:39:54.199-04:00Thai Peanut NoodlesThis recipe is fast, cheap and delicious! What more can you ask for. I think you all just need to go out and buy the "Our Best Bites" cookbook. They are awesome!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ8AsMxRrZwtWPB7siDwx3JGuYWTD8sj6wEiwe8p9LazuKQiRkllUup3-Dcxuy1BeZGuqiJ1OTE39VM7Imz96QTgFp6AL6aNufUka5MjCwI-kV9t75mC1uxG9PeOQy099rDDgrr4qPwcRn/s1600/Thai+Peanut+Noodles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ8AsMxRrZwtWPB7siDwx3JGuYWTD8sj6wEiwe8p9LazuKQiRkllUup3-Dcxuy1BeZGuqiJ1OTE39VM7Imz96QTgFp6AL6aNufUka5MjCwI-kV9t75mC1uxG9PeOQy099rDDgrr4qPwcRn/s200/Thai+Peanut+Noodles.jpg" width="200" /></a></div>1/2 c. chicken broth<br />
3 Tbsp. creamy peanut butter<br />
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)<br />
1 1/2 Tbsp. honey<br />
3 Tbsp. soy sauce<br />
1 1/2 Tbsp. fresh minced ginger<br />
2-3 cloves garlic, pressed or minced<br />
8 oz. Udon or linguine noodles<br />
Chopped green onions<br />
Chopped cilantro<br />
2 limes, cut into quarters<br />
Chopped peanuts<br />
Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>*If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of Sriracha chili sauce.Rayburn Familyhttp://www.blogger.com/profile/06921177087311595554noreply@blogger.com0tag:blogger.com,1999:blog-7102868849297814253.post-40760865323194393082011-07-24T20:26:00.001-04:002011-08-01T23:32:58.057-04:00Bacon-Wrapped Teriyaki Chicken Skewers<div dir="ltr"><div><span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPy7MLBTDu9ElH1IwgaI8HP56BeWQkrqzBGbTJCtMDA4BJGItdhP0-MHF8UH4OgUdRbayCTjUHQkqWo2eiH95FK3hkwEo4f6-H6cSq7D1mI245ZlTxC1FkDy899SbsOyPe33MXLpeb5iOz/s1600-h/Bacon-Wrapped+Teriyaki+Chicken+Skewers+1+cr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPy7MLBTDu9ElH1IwgaI8HP56BeWQkrqzBGbTJCtMDA4BJGItdhP0-MHF8UH4OgUdRbayCTjUHQkqWo2eiH95FK3hkwEo4f6-H6cSq7D1mI245ZlTxC1FkDy899SbsOyPe33MXLpeb5iOz/s400/Bacon-Wrapped+Teriyaki+Chicken+Skewers+1+cr.jpg" width="400" /></a></span></div><div></div><div><span style="font-size: medium;">Here is another "Best Bites" winner! Delicious! (I cut the chicken chunks first, then figured out how much bacon I needed from that...easier to deal with unused bacon than unused chicken breast)</span></div><div></div><div>1 lb. boneless skinless chicken breasts or thighs</div><div><div>About 8 oz. lean bacon, NOT thick-sliced (thick bacon is too hard to work with in this recipe)</div><div>1 large can pineapple chunks (you won't use all of them)</div><div>Homemade Teriyaki sauce (the best!) or Kikkoman Teriyaki Baste and Glaze</div><div>Kebab skewers or toothpicks</div></div><div></div><div>The easiest way to handle the bacon situation is to remove it from the package and while it's still all stuck together, stretch it out a little (lengthwise). If you're using center-cut bacon (and the "slab" is not as wide as regular bacon), just cut it in half. Otherwise, use kitchen shears to cut the slab into thirds. Refrigerate until ready to use, partially because it's easier to work with cold bacon and partially because you don't want to kill any dinner guests with dead pig germs.</div><div>Cut chicken into bite-sized pieces. You can gauge about how many pieces you'll need by how many pieces of bacon you have; you probably won't use all the bacon, but you'll need about 8 oz. or 2/3 of a standard-sized package of bacon. So count the bacon pieces and keep that in mind when cutting up your chicken.</div><div><br />
</div><div>Drain the pineapple and set up a little work station with skewers, bacon, chicken, and a 9x13 baking dish (for big skewers) or a sturdy Ziploc bag (for toothpick skewers). Wrap a piece of bacon around a chicken piece, secure with toothpick/skewer, and top with a chunk of pineapple. Repeat twice if using large skewers. </div><div></div><div>When all chicken pieces have been sufficiently staked, pour Teriyaki sauce over everything, reserving about 1/4 c., and marinate in refrigerator for at least 4 hours, no longer than about 8.</div><div></div><div>Preheat grill; when about 350-400 degrees, place skewers on grill and baste with reserved Teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again and cook another 7 minutes.</div><div></div><div><div>*If serving at a party, you can keep the appetizer-sized skewers warm in a crockpot set to low or an electric roaster set to 170 degrees.</div><div>**If cooking in oven, preheat oven to 400 and bake about 20 minutes, turning once, following the same basting instructions.</div></div></div>Rayburn Familyhttp://www.blogger.com/profile/06921177087311595554noreply@blogger.com1tag:blogger.com,1999:blog-7102868849297814253.post-41517242129036600262011-06-05T19:57:00.003-04:002011-08-01T23:33:10.547-04:00Banana Chocolate Chip Pancakes<ul><li class="plaincharacterwrap ingredient"> 1 cup all-purpose flour</li>
<li class="plaincharacterwrap ingredient"> 1 tablespoon white sugar</li>
<li class="plaincharacterwrap ingredient"> 2 teaspoons baking powder</li>
<li class="plaincharacterwrap ingredient"> 1/4 teaspoon salt</li>
<li class="plaincharacterwrap ingredient"> 1 egg, beaten</li>
<li class="plaincharacterwrap ingredient"> 1 cup milk</li>
<li class="plaincharacterwrap ingredient"> 2 tablespoons vegetable oil</li>
<li class="plaincharacterwrap ingredient"> 2 ripe bananas, mashed</li>
<li class="plaincharacterwrap ingredient">1 Cup chocolate Chips</li>
</ul>Makes 12 pancakes<br />
<ol><li><span class="plaincharacterwrap break"> Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas. </span></li>
<li><span class="plaincharacterwrap break"> Stir flour mixture into banana mixture; batter will be slightly lumpy. Stir in chocolate chips.<br />
</span></li>
<li><span class="plaincharacterwrap break"> 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; serve hot. </span></li>
</ol>We eat these just as they are with nothing on them.Janette Porterhttp://www.blogger.com/profile/12284909995517077033noreply@blogger.com0tag:blogger.com,1999:blog-7102868849297814253.post-2189506679417176922011-05-30T15:59:00.004-04:002011-08-20T01:52:39.904-04:00Coconut Cream Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvgPSC_aEtERgUbANq1gNmBFxIPULeDBRw_t8ryYcAWSTDcoUn4pfYaBG_NBuL5-Toy__6Xq0oxdc1Go-1IzaM0frkD7kFotB7AVjm-_B9_1uHd529WZyyb6-qmgl10jI1kfTUQijH0Aod/s1600/Piece_of_Cocnut_Cream.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 262px" id="BLOGGER_PHOTO_ID_5612603128683969522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvgPSC_aEtERgUbANq1gNmBFxIPULeDBRw_t8ryYcAWSTDcoUn4pfYaBG_NBuL5-Toy__6Xq0oxdc1Go-1IzaM0frkD7kFotB7AVjm-_B9_1uHd529WZyyb6-qmgl10jI1kfTUQijH0Aod/s320/Piece_of_Cocnut_Cream.jpg" /></a>
<br />
<br />
<br /><div>If you love coconut like me this one will knock your socks off!</div>
<br />
<br />
<br /><div>1 pkg white cake mix</div>
<br /><div></div>
<br /><div>amount of water listed on the cake mix box (I think 2/3 c)</div>
<br />
<br /><div>3 eggs</div>
<br />
<br /><div>1/3 c vegetable oil</div>
<br />
<br /><div>1/2 tsp coconut extract</div>
<br />
<br /><div>1/2 of 14 oz coconut cream (cream of coconut) </div>
<br />
<br /><div>1/2 of 14 oz can sweetened condensed milk</div>
<br />
<br /><div>1 c heavy whipping cream</div>
<br />
<br /><div>1 TBSP white sugar</div>
<br />
<br /><div>1 c flaked coconut</div>
<br />
<br />
<br /><div>Preheat oven to 350 F. Grease and flour 9X13 pan.</div>
<br />
<br /><div>In large bowl mix cake mix, eggs, oil, water and coconut extract. Beat for 2 min then pour into prepared pan. Bake for 30 min or until toothpick comes out clean.</div>
<br />
<br /><div>In a med bowl combine coconut cream and sweetened condensed milk until smooth. **You can make 2 cakes if you want to use all the milk and coconut cream**</div>
<br />
<br /><div>When cake comes out of oven poke holes into it in even rows using chopstick or large fork. Pour milk mixture over it and allow it to soak into cake. Refrigerate several hours or over night.</div>
<br />
<br /><div>In large bowl whip cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cake. Top with flaked coconut. Keep refrigerated.</div>
<br />LeAnnehttp://www.blogger.com/profile/15709613508901709074noreply@blogger.com2tag:blogger.com,1999:blog-7102868849297814253.post-74150883425864061042011-05-30T15:50:00.005-04:002011-08-01T23:33:29.683-04:00Guava Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwWAn53gUM53-KM4D_kHU7efTThfJ9nPL45jJlzIpVOK-6pcaTPtAh8e8DifM0HYodONIYgeza_v00aNMliEX6xx9n8gatyI-2h3X4sxfrTIulqevVD0DWPOHY4PjkGh_CRd7WsGWv4MUM/s1600/guava_cake_4807.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5612600975571067874" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwWAn53gUM53-KM4D_kHU7efTThfJ9nPL45jJlzIpVOK-6pcaTPtAh8e8DifM0HYodONIYgeza_v00aNMliEX6xx9n8gatyI-2h3X4sxfrTIulqevVD0DWPOHY4PjkGh_CRd7WsGWv4MUM/s320/guava_cake_4807.jpg" style="display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
<br />
<br />
<div>1 Strawberry Cake Mike</div><br />
<div>1 small box instant vanilla pudding mix</div><br />
<div>1 large tub Cool Whip</div><br />
<div>2 cans frozen Hawaii's Own Guava juice (can be combined with other flavors like strawberry guava)</div><br />
<br />
<div>Mix the cake mix and pudding together and then make as instructed on box only instead of the water use the juice from 1 can guava juice mixed up as instructed on can equal to what the water should be.</div><br />
<div>Bake cake as usual. Cool.</div><br />
<br />
<div>For frosting take the other can of frozen concentrate. Melt in saucepan. Take some out and mix in a separate bowl with some cornstarch until lumps are gone. Add back to juice in pan and cook until thickened about the thickness of a gel. You can frost the cake with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">cool whip</span> and then pour the gel over the cool whip (photo shows this way) or let it cool and then add to the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">cool whip</span> until thoroughly mixed. Frost cake. Keep refrigerated. </div>LeAnnehttp://www.blogger.com/profile/15709613508901709074noreply@blogger.com1tag:blogger.com,1999:blog-7102868849297814253.post-58250777935208394972011-05-30T14:58:00.004-04:002011-08-01T23:33:41.960-04:00Marie's Taco Soup - Fast, Easy and Muy Bien!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIItaTUBNKu56WHBXOmqLLEhn3Hylz4_ncR3nrSH3iibA1olg3KGPj9CgQdldT8hTFvvoxeXnTuhGyQiA9GjWtllgbxh7pWkCS2oE4mLXbd1tBYlZQ3inFKI9n_189-H-Bq0NBe6S7oIJj/s1600/taco-soup.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5612587496275017330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIItaTUBNKu56WHBXOmqLLEhn3Hylz4_ncR3nrSH3iibA1olg3KGPj9CgQdldT8hTFvvoxeXnTuhGyQiA9GjWtllgbxh7pWkCS2oE4mLXbd1tBYlZQ3inFKI9n_189-H-Bq0NBe6S7oIJj/s320/taco-soup.jpg" style="display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
<br />
<div>In large frying pan cook 1 lb hamburger and some chopped onions until browned. Drain.</div><br />
<br />
<br />
<div>If you don't eat beef you can do ground chicken or turkey or if you don't eat meat leave this step out.</div><br />
<br />
<div>Meanwhile, in stock pot put:</div><br />
<br />
<br />
<div>1 can garbanzo beans, drained and rinsed</div><br />
<br />
<div>1 can kidney beans, drained and rinsed</div><br />
<br />
<div>1 can white beans, drained and rinsed</div><br />
<br />
<div>1 can black beans, drained and rinsed</div><br />
<br />
<div>1 can corn with juice</div><br />
<br />
<div>1 can olives, sliced</div><br />
<br />
<div>1 can diced tomatoes (I always run them through the blender because we hate chunks)</div><br />
<br />
<div>1 can tomato paste</div><br />
<br />
<div>and enough water to make it soupy</div><br />
<br />
<br />
<div>Add the hamburger and onion mixture and</div><br />
<br />
<div>2 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">pkg</span> powdered taco seasoning</div><br />
<br />
<br />
<div>Let it simmer with the lid on until flavors have blended. It can be an hour or less or you can cook in the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">crock pot</span> all day. </div><br />
<br />
<br />
<div>Serve it topped with tortilla chips, sour cream and shredded cheese. Yum.</div>LeAnnehttp://www.blogger.com/profile/15709613508901709074noreply@blogger.com0tag:blogger.com,1999:blog-7102868849297814253.post-59778485295549865202011-05-13T13:42:00.003-04:002011-05-13T13:48:02.261-04:00Roast Chicken with Olives and Potatoes<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBVtK9FCspKK1Hw0xF94fUEkEp_JLLut8wocihfoBgslYg1uGs1GTDyJuo1jpe9LvuJFXJGkaWHTO9OqUOzZWykNfGDDEq3B__tc-2JFBdm89cHvLW5IOHIUXwMtuUlp1qkfzZ3v_0jqkp/s1600/roasted+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBVtK9FCspKK1Hw0xF94fUEkEp_JLLut8wocihfoBgslYg1uGs1GTDyJuo1jpe9LvuJFXJGkaWHTO9OqUOzZWykNfGDDEq3B__tc-2JFBdm89cHvLW5IOHIUXwMtuUlp1qkfzZ3v_0jqkp/s320/roasted+chicken.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Lately I have had a thing for Kalamata olives. I LOVE them. So when I found some whole chickens on sale for 77 cents a pound, I couldn't pass them up and went looking for a way to combine my love of olives with the chicken. I found this recipe and it is delish. Not so pretty, but the olives and potatoes together melt in your mouth and the chicken if fabulous. I also love the easiness of roasted whole chicken. I used dried thyme leaves because I didn't plan ahead and it turned out good too.</div><div style="text-align: justify;"><br />
</div><div id="ingredients_headline_wrapper"><h2>Ingredients:</h2></div><div style="text-align: justify;"></div><ul class="ingredientsList"><li class="ingredient">1 7-pound roasting chicken </li>
<li class="ingredient">6 tablespoons olive paste (olivada) - Recipe Below or you can buy already made.</li>
<li class="ingredient">2 bay leaves </li>
<li class="ingredient">Olive oil </li>
<li class="ingredient">4 tablespoons fresh thyme leaves </li>
<li class="ingredient">4 medium russet potatoes, peeled, cut into 1 1/2-inch pieces </li>
<li class="ingredient">2 tablespoons olive oil </li>
<li class="ingredient">1/2 cup Kalamata olives </li>
</ul><div style="text-align: justify;"><br />
</div><ul class="ingredientsList"><li class="ingredient">Fresh thyme leaves </li>
</ul><div style="text-align: justify;"><br />
</div><div class="instruction">Preheat oven to 450°F. Slide hand between chicken skin and meat over breast and legs to form pockets. Spread 4 tablespoons olive paste over breast and leg meat of chicken. Spread remaining 2 tablespoons olive paste in cavity of chicken. Place bay leaves in cavity. Tie legs together to hold shape. Rub olive oil into chicken skin. Sprinkle with salt and pepper. Sprinkle with 2 tablespoons thyme. Place chicken in large roasting pan. </div><div style="text-align: justify;"></div><div class="instruction">Place potatoes in large bowl. Add 2 tablespoons olive oil and salt and pepper to taste and toss to coat. Sprinkle with 2 tablespoons thyme. Add potatoes to pan with chicken. Roast 15 minutes. Reduce oven temperature to 375°F and roast 1 hour longer. Add olives to pan. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 10 minutes. </div><div style="text-align: justify;"></div><div class="instruction">Transfer chicken to platter. Surround with potatoes and olives. Sprinkle with additional thyme. Pour chicken pan juices into large cup and degrease. Serve chicken, passing pan juices separately. <br />
<br />
Olivada:<br />
<br />
<li class="ingredient">1 1/2 cups pitted Kalamata olives (about 8 ounces) </li><br />
<br />
<br />
<br />
<li class="ingredient">4 teaspoons finely chopped fresh rosemary </li><br />
<br />
<br />
<br />
<li class="ingredient">2 garlic cloves </li><br />
<br />
<br />
<br />
<li class="ingredient">1/2 teaspoon dried crushed red pepper </li><br />
<br />
<br />
<br />
<li class="ingredient">1/2 teaspoon salt </li><br />
<br />
<br />
<br />
<li class="ingredient">1/2 teaspoon freshly ground black pepper </li><br />
<br />
<br />
<br />
<li class="ingredient">5 tablespoons extra-virgin olive oil </li><br />
<br />
<br />
<br />
Combine olives, rosemary, garlic, crushed red pepper, salt, and pepper in processor. Blend until olives and garlic are chopped finely. With machine running, add 4 tablespoons oil through feed tube and blend until coarse paste forms. (Olivada can be made 1 day ahead. Transfer to small bowl, cover, and refrigerate.) <br />
<br />
<br />
</div><div style="text-align: justify;"><br />
<br />
</div>Rayburn Familyhttp://www.blogger.com/profile/06921177087311595554noreply@blogger.com0tag:blogger.com,1999:blog-7102868849297814253.post-27515891757569455582011-05-13T13:35:00.001-04:002011-05-13T13:36:10.185-04:00Strawberry Rhubarb Crunch<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG7ej3IkJSxShF8tIHge0WlOvonKyjlhlmVApXrzeRQAt3QsTEIGe_LD64Q8bCM8FqjjeuaWA2U805hvXf5XUV5JaM5IYYuLh8A_if6IofCzYuGl16hfObx0nKbzNego0-rU0XsrGqs-6w/s1600/spring+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG7ej3IkJSxShF8tIHge0WlOvonKyjlhlmVApXrzeRQAt3QsTEIGe_LD64Q8bCM8FqjjeuaWA2U805hvXf5XUV5JaM5IYYuLh8A_if6IofCzYuGl16hfObx0nKbzNego0-rU0XsrGqs-6w/s320/spring+001.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div style="text-align: justify;">Spring is all about strawberries and rhubarb. Saw some gorgeous rhubarb at the grocery store the other day and just had to get it to make this recipe. Especially since my husband once again mowed over my rhubarb plants. I'm beginning to think he does it on purpose. </div><br />
Ingredients<br />
<ul><li class="plaincharacterwrap ingredient"> 1 cup white sugar</li>
<li class="plaincharacterwrap ingredient"> 3 tablespoons all-purpose flour</li>
<li class="plaincharacterwrap ingredient"> 3 cups sliced fresh strawberries</li>
<li class="plaincharacterwrap ingredient"> 3 cups diced rhubarb</li>
<li class="plaincharacterwrap ingredient"> 1 1/2 cups all-purpose flour</li>
<li class="plaincharacterwrap ingredient"> 1 cup packed brown sugar</li>
<li class="plaincharacterwrap ingredient"> 1 cup butter</li>
<li class="plaincharacterwrap ingredient"> 1 cup rolled oats</li>
</ul><div style="margin-top: 20px; width: 300px;"></div><div class="directions" style="margin-top: 10px;"><h3>Directions</h3><ol><li><span class="plaincharacterwrap break"> Preheat oven to 375 degrees F (190 degrees C). </span></li>
<li><span class="plaincharacterwrap break"> In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish. </span></li>
<li><span class="plaincharacterwrap break"> Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture. </span></li>
<li><span class="plaincharacterwrap break"> Bake 45 minutes in the preheated oven, or until crisp and lightly browned. </span></li>
</ol></div>Rayburn Familyhttp://www.blogger.com/profile/06921177087311595554noreply@blogger.com2