tag:blogger.com,1999:blog-73992888945263824382024-03-19T15:23:37.703-05:00Weekend Supper ClubDesigned to bring together friends and family living away from each other to dine together and share the same meal.Anonymoushttp://www.blogger.com/profile/05756654912676347856noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-7399288894526382438.post-53666520581629424402013-06-28T19:56:00.001-05:002013-06-28T19:56:54.480-05:00An In-Between Dish To Share; Cowboy Lasagna<div class="separator" style="clear: both; text-align: center;">
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I found this recipe when someone shared it on Pinterest. (I copied it exactly as it was written) I knew I would love it because of the ingredients, tater tots, ground beef, corn, tomato soup...come on! I didn't post it on our regular weekly Supper Club agenda because frankly, it is too easy and not worthy of a whole week of you all making it...Regardless, your kids will love it, your husbands will love it and whether you admit it or not...you will probably love it too..<br />
Note: I made half the portion in an 8x8 pan but used the whole recipe portion of the meat, soup, topping...play with it as you may, this one is for a 9x12 size. Also, it's not spicy at all, so of course I had to throw jalapenos in my bowl...<br />
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<b>Cowboy Lasagna</b><br />
<b>Ingredients</b><br />
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1. 1 lb of ground beef<br />
2. Minced onions - 4 tbsp<br />
3. Worcestershire sauce - generous sprinkling<br />
4. Parsley - roughly 3 tbsp, divided<br />
5. One can of tomato soup - 10 3/4 ozs(I think you could use 2 cans for the whole recipe, just me)<br />
6. One can of corn - 15.25 ozs<br />
7. Dried ground mustard - 3 tbsp<br />
8. One package of tater tots - 32 ozs<br />
9. Salt and Pepper to taste<br />
10. Mozzarella cheese - roughly 4 cups<br />
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<b>Directions</b><br />
1. Brown ground beef with spices (don't forget the dried mustard, it's out of order in this recipe) - drain. Add can of soup and can of corn, and simmer for about 10 minutes.<br />
2. In a greased 9x13 baking dish, arrange tater tots in single layer. Cover with 2 cups of cheese. Pour ground beef mixture over top and cover with remaining cheese and 1 tbsp of parsley.<br />
3. Place in a 350F oven for 30 minutes. Let stand for 5 minutes before serving.<br />
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<tr><td class="tr-caption" style="text-align: center;">The recipe on Pinterest<br /><br /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIN-kSBmNFM3QazgBFHZpGAHQqeGrqx0B7zRWzzgzkiG-OD0rDl5uBwJ63xkS6C7fuAIL38vDW09M6jzO9zTv24DgBAmSIE0jtX7x1e1XDT2lw91uwSq35h4CM0K7XoI5P7T9P_yuzw9g/s256/Cindy's+Cowboy+Lasagna+Eaten.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIN-kSBmNFM3QazgBFHZpGAHQqeGrqx0B7zRWzzgzkiG-OD0rDl5uBwJ63xkS6C7fuAIL38vDW09M6jzO9zTv24DgBAmSIE0jtX7x1e1XDT2lw91uwSq35h4CM0K7XoI5P7T9P_yuzw9g/s256/Cindy's+Cowboy+Lasagna+Eaten.jpg" /></a></div>
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Mine..We ate it so fast I forgot to take a pretty picture....haha</div>
Anonymoushttp://www.blogger.com/profile/05756654912676347856noreply@blogger.com1tag:blogger.com,1999:blog-7399288894526382438.post-75506473009534881182013-06-27T20:37:00.002-05:002013-07-14T22:46:02.051-05:00Season 2; Week 9 Cindy's Central Texas SlawCarla is headed out of town for a little Vaca and will submit one of her fabulous recipes next week, so I am sharing this recipe I have for Central Texas Coleslaw. I found this particular recipe in the June 2013 Issue of Southern Living Magazine..They had a section on State Champion Slaw and this one was the winner for Central Texas. I've made it twice and loved it and will continue to make it. <br />
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<b>Central Texas Slaw Ingredients:</b><br />
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<b>Slaw Dressing:</b><br />
1/4 cup white vinegar<br />
1/4 cup extra virgin olive oil<br />
2 Tbsp sugar<br />
3-4 Tbsp fresh lime juice<br />
1 1/2 tsp kosher salt<br />
1/2 tsp ground coriander<br />
1/4 tsp ground cumin<br />
1/4 tsp ground red pepper (I used cayenne but you could use something milder like paprika if you don't want the heat)<br />
1/4 tsp freshly ground black pepper.<br />
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<b>Veggie Ingredients:</b><br />
2 cups thinly sliced red cabbage<br />
2 cups thinly sliced white (green) cabbage<br />
1/2 cup shredded carrot<br />
1 medium jalapeno pepper (with seeds) thinly sliced<br />
1/2 red bell pepper thinly sliced<br />
1/2 yellow bell pepper thinly sliced<br />
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1/2 cup chopped cilantro (added right before serving)<br />
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<b>Directions:</b><br />
Whisk together the slaw dressing ingredients in a large bowl and set aside.<br />
Add the veggies to the large bowl with dressing, toss to coat. Chill 1 hour before serving, tossing occasionally. Stir in the chopped cilantro just before serving. Makes about 4 cups<br />
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Note: If there is any leftover for next day, drain the additional liquid off before refrigerating to keep it from getting soggy. It's still pretty perky the next day..<br />
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I hope you enjoy this as much as we do. <br />
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<tr><td class="tr-caption" style="text-align: center;">Central Texas Slaw</td></tr>
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Liz's Slaw</div>
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</b>Anonymoushttp://www.blogger.com/profile/05756654912676347856noreply@blogger.com2tag:blogger.com,1999:blog-7399288894526382438.post-6432347982182311312013-06-19T19:57:00.000-05:002013-06-25T10:39:23.329-05:00Season 2; Week 8; Julie's Blueberry Crisp<div><br></div><b>Filling</b><br>
2 lbs fresh blueberries, or 3 11oz pints<br>
1 cup heavy cream<br>
1 1/2 cups sugar<br>
1/4 cup flour<br>
3 tblsps cinnamon<br>
1 tsp salt<br>
The juice of 2 limes (fresh)<br>
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<b>Topping</b><br>
1 1/2 cups ap flour<br>
1 cup brown sugar<br>
1 cup/ 2 sticks COLD butter cut into small pieces.<br>
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<b>Directions</b><br>
Preheat oven to 350, and grease a casserole dish. In med to large bowl mix filling ingredients together, but add the blueberries last. Gently mix in blueberries, once all ingredients are combined pour into greased dish. For topping you can either use a pastry blender or a food processor, mix until ingredients resemble coarse crumbs. Sprinkle topping over blueberry mixture, making sure to cover entire surface. Bake uncovered for 1 hour, or until topping has set. I had to bake mine for 1 hr 20 min so all the juice was absorbed. Let sit for as long as you can possibly resist this deliciousness. Serve warm with ice cream, or whipped cream, or just stand at the counter and eat straight from the dish with a spoon. Enjoy! (Crisp should not be runny, if you notice filling is too juicy, bake an extra 20 min or until most of the juice has been absorbed).<br>
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<tr><td class="tr-caption" style="text-align: center;">Blueberry Crisp without topping</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZGOzcbs2m3xBjcwTmGIVoC5DILLA1bUL4CH1v_xnas9pB2DUra0FrUkbEm_F9iIbunpYBghyphenhyphenYk1vEupqShs9z2-rFpLwoXAkBSxvzzCMFVzqTqePh9J4cAZEmbWeWLzuox4rk0OpPI9U/s1600/Julie+Blueberry+Crisp+with+topping.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZGOzcbs2m3xBjcwTmGIVoC5DILLA1bUL4CH1v_xnas9pB2DUra0FrUkbEm_F9iIbunpYBghyphenhyphenYk1vEupqShs9z2-rFpLwoXAkBSxvzzCMFVzqTqePh9J4cAZEmbWeWLzuox4rk0OpPI9U/s320/Julie+Blueberry+Crisp+with+topping.jpg" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blueberry Crisp with topping added</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYxCWa7JrduwIALVpNTPzbbYZ6cpAsfr_6NE0EsIJ5NCQk83XLW5dE6OGYlZ-0ANUd5e2bwEaGkXP6F3MIolfEf69o9QDvLhbeYZJiEndQyv_XXcIecEbRD-MLTx988xCQ6KbfCOODNL8/s1600/Julie+Blueberry+Crisp+Baked+and+Beautiful.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYxCWa7JrduwIALVpNTPzbbYZ6cpAsfr_6NE0EsIJ5NCQk83XLW5dE6OGYlZ-0ANUd5e2bwEaGkXP6F3MIolfEf69o9QDvLhbeYZJiEndQyv_XXcIecEbRD-MLTx988xCQ6KbfCOODNL8/s320/Julie+Blueberry+Crisp+Baked+and+Beautiful.jpg" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blueberry Crisp Baked and Beautiful!</td></tr>
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<br><br><div class="separator" style="clear: both;"><br></div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf8Ob88EuWuzT37fXX6QRC9uMwR_RUszNAinqTS9C7_3zUD6pV_39iz0pEvJs0Kd5ndiL7r2x-SC-27vzJcA8bMBEmY2UXC3nsr8jfGvmRRImoigHL3B4Gd9tMIB1MnASQwU_iOpeRwSQ/s640/blogger-image--1743429825.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf8Ob88EuWuzT37fXX6QRC9uMwR_RUszNAinqTS9C7_3zUD6pV_39iz0pEvJs0Kd5ndiL7r2x-SC-27vzJcA8bMBEmY2UXC3nsr8jfGvmRRImoigHL3B4Gd9tMIB1MnASQwU_iOpeRwSQ/s640/blogger-image--1743429825.jpg"></a></div><div class="separator" style="clear: both;">Liz's crisp :)</div><div class="separator" style="clear: both;"><br></div>Anonymoushttp://www.blogger.com/profile/05756654912676347856noreply@blogger.com4tag:blogger.com,1999:blog-7399288894526382438.post-48492073644216139352013-06-03T20:30:00.000-05:002013-06-10T20:38:06.598-05:00Season 2; Week 7; Zesty Turkey Burgers Liz Style!<b>Zesty Turkey Burgers Liz Style</b><br />
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Serves 4<br />
Cooking and prep time 20 minutes<br />
Makes 4 large burger patties<br />
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This burger is one of my favorites! They come out moist and delicious. This is a go-to dinner in our house and makes great leftovers. I serve these burgers with salad and corn on the cob for a nice light dinner. I also freeze the cooked patties for a quick meal days or weeks later.<br />
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1.25 lbs ground turkey (I use Jennie-O Turkey Store Lean and they come out great!)<br />
1 box (10oz) Kroger chopped Spinach thawed and drained<br />
1 packet Kroger taco seasoning<br />
4 Slices cheese of your choice (I use cheddar or pepper jack)<br />
Pam cooking spray<br />
4 Hamburger buns<br />
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Mix together turkey, taco seasoning, and chopped spinach in a bowl with your hands. Divide mixture into 4 large patties.<br />
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Coat a large skillet with cooking spray. Heat the pan to medium high and once it is hot, add the burger patties. Cook the patties for 6 minutes per side or until the internal temp is 165degrees. Top with sliced cheese and cover for 1 minute. Serve with burger fixings and hamburger buns. Great with a salad and corn on the cob! Enjoy!<br />
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Burger fixings:<br />
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This burger comes out nice and juicy. So we don’t use the usual burger condiments on them. Here are the toppings Sam and I use instead of condiments:<br />
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Sliced avocado<br />
Fresh cilantro<br />
Sliced roma tomatoes<br />
Pace Picante hot salsa<br />
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Sliced red onion<br />
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<tr><td class="tr-caption" style="text-align: center;">Liz's Zesty Turkey Burger Fixins</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Liz's Zesty Turkey Burgers Cookin'</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Liz's Zesty Turkey Burgers Liz Style</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cindy's Zesty Turkey Burger...Yum!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ6S9RhNaWB3c94ufDQWdkLrCfv8xr2r68z95x3F7XLWjU_7H9XTfObtZ0ZMfGhSrMCzI9BCecpOSC_QguXKJRCny8D_Jd1ItvELerCnJeLNMKgAoRLIRfh8fv4np6R1RsYhy9SCQ7fz8/s1600/Julie's+Zesty+Burger+Sans+the+Bun.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ6S9RhNaWB3c94ufDQWdkLrCfv8xr2r68z95x3F7XLWjU_7H9XTfObtZ0ZMfGhSrMCzI9BCecpOSC_QguXKJRCny8D_Jd1ItvELerCnJeLNMKgAoRLIRfh8fv4np6R1RsYhy9SCQ7fz8/s320/Julie's+Zesty+Burger+Sans+the+Bun.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Julie's Zesty Turkey Burger Sans the Bun</td></tr>
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Anonymoushttp://www.blogger.com/profile/05756654912676347856noreply@blogger.com6tag:blogger.com,1999:blog-7399288894526382438.post-7127265892746541212013-05-28T19:42:00.001-05:002013-06-03T20:15:37.227-05:00Season 2; Week 6; Ashley's Jalapeno Popper Dip<b style="background-color: white;">Jalapeno Popper Dip - everyone will ask for your recipe!</b><br />
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<span style="background-color: white;"><span style="color: #222222; font-family: arial, sans-serif; font-size: 13px;"><b>Ingredients:</b></span><br style="color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">6-8 slices of bacon, diced and cooked crispy</span><br style="color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">2 8oz cream cheese, softened</span><br style="color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">4-6 jalapeños, chopped and deseeded, The seeds will make it fiery hot!</span><br style="color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">1 cup mayo</span><br style="color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">1 cup cheddar cheese, shredded</span><br style="color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">1/2 cup mozzarella , shredded</span><br style="color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">1/4 cup diced green onions</span><br style="color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="color: #222222; font-family: arial, sans-serif; font-size: 13px;"><b>Topping:</b></span></span><br />
<span style="background-color: white;"><br style="color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">1 cup crackers crusted up( I used Ritz)</span><br style="color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">1 cup Parmesan cheese</span><br style="color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">1/2 stick of butter, melted</span></span><br />
<span style="background-color: white;"><br style="color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><b>Directions:</b></span><br />
<span style="background-color: white;"><br /><span style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">Preheat oven to 375, I used my ninja to finely chop all the jalapeños. Mixed all ingredients together, except topping. I put it in a round 12" stoneware dish, so it was about an inch of dip. If you use a deep dish you will need to bake it longer.. Mix all your toppings and sprinkle them on top of your dip. Bake for 20-30 minutes, or until bubbly.. That's it, enjoy with chips or crackers your choice.</span></span><br />
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Enjoy, Ashley</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRS3t3l_hPidQkn-hWEsit5wnipofxTp_9bW8rD9FC2Pw0hZHPFUKPySze7f0ATEMKzc_9sGicEkISr38yETTfmc4tWrx4zybp2Tm0pzsjVAZHaa2Vgu49ZCADwh2lp08-0D5_HfYCapo/s1600/Ashley's+JPD+mixing+ingredients.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRS3t3l_hPidQkn-hWEsit5wnipofxTp_9bW8rD9FC2Pw0hZHPFUKPySze7f0ATEMKzc_9sGicEkISr38yETTfmc4tWrx4zybp2Tm0pzsjVAZHaa2Vgu49ZCADwh2lp08-0D5_HfYCapo/s200/Ashley's+JPD+mixing+ingredients.jpg" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixing The First Layer Ingredients</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitil4D-3v8jb0cN_zOuTEq3ovQn8giRVVKWP5VSPkvuoKmcFRupMBNB8_jw91MSSYP2jIaYszwUSoCXnplOaQoPNWa81TK7a405J0cYV34ODMCvaorAJhyphenhyphenoz1PknqYMxsVzYank4obdsM/s1600/Ashley's+JPD+before+topping.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitil4D-3v8jb0cN_zOuTEq3ovQn8giRVVKWP5VSPkvuoKmcFRupMBNB8_jw91MSSYP2jIaYszwUSoCXnplOaQoPNWa81TK7a405J0cYV34ODMCvaorAJhyphenhyphenoz1PknqYMxsVzYank4obdsM/s200/Ashley's+JPD+before+topping.jpg" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before Adding The Topping</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgld1AgwWKxyigo1yN1DH-v-QUdi8ufqmgXSlnqAQgdmnZeYYUrFN5B0Ht6bNL0rJ3WhVvNhps-lTbA23v8sYrZFPLX3gkEcJaxoLQyhl6WaB3qQimKIZU2HnoIygd3Gg7N9V2cFpzDvds/s1600/Ashley's+Jalapeno+Popper+Dip+final.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgld1AgwWKxyigo1yN1DH-v-QUdi8ufqmgXSlnqAQgdmnZeYYUrFN5B0Ht6bNL0rJ3WhVvNhps-lTbA23v8sYrZFPLX3gkEcJaxoLQyhl6WaB3qQimKIZU2HnoIygd3Gg7N9V2cFpzDvds/s200/Ashley's+Jalapeno+Popper+Dip+final.jpg" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jalapeno Popper Dip Completed!</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwuslXqx9pYuPAXPVoilVco0vK521P7WOs-_Z9Yz838nfv2HgnXH7CEnUEJVOJot7tAPIRvYPROJ0kElqIKFYMPX3qO4_JnvEJ2nQyE6pQoRZNQeU03b_FC6_HCUvL7JTJghTAKWDAyjI/s640/blogger-image-940400040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwuslXqx9pYuPAXPVoilVco0vK521P7WOs-_Z9Yz838nfv2HgnXH7CEnUEJVOJot7tAPIRvYPROJ0kElqIKFYMPX3qO4_JnvEJ2nQyE6pQoRZNQeU03b_FC6_HCUvL7JTJghTAKWDAyjI/s200/blogger-image-940400040.jpg" width="149" /></a></div>
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Liz mixing it up</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9imcKgxF-SRySgUTnnGemMllgxyWgtK761Hqnk2AuHrlo4xwQ6DmPXUZbq6eC91WHC8ekgFtXsqDRoN1euisSqOTegAli5e0eKQfPEGlmL2IHaOX2cB-HXhef6-CG_hPvgM0lF6QfzU/s640/blogger-image--364160412.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9imcKgxF-SRySgUTnnGemMllgxyWgtK761Hqnk2AuHrlo4xwQ6DmPXUZbq6eC91WHC8ekgFtXsqDRoN1euisSqOTegAli5e0eKQfPEGlmL2IHaOX2cB-HXhef6-CG_hPvgM0lF6QfzU/s200/blogger-image--364160412.jpg" width="150" /></a></div>
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Liz's Dip</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQloWet3kol4YYAmB7d3_fBuZrodA9ZlTmJf2o7Msy6BUdE93MtxNOPtgCRxEmeTk01V7TRZZ1fe0m4VIXlYP4s7OQaxdkYwu7PkJ_cDVFCNXdSLem-XblmW11nwZiyilNXw2_zYd7AjI/s1600/Cindy+Jalapeno+Popper+Dip.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQloWet3kol4YYAmB7d3_fBuZrodA9ZlTmJf2o7Msy6BUdE93MtxNOPtgCRxEmeTk01V7TRZZ1fe0m4VIXlYP4s7OQaxdkYwu7PkJ_cDVFCNXdSLem-XblmW11nwZiyilNXw2_zYd7AjI/s1600/Cindy+Jalapeno+Popper+Dip.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cindy's Jalapeno Popper Dip</td></tr>
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Anonymoushttp://www.blogger.com/profile/05756654912676347856noreply@blogger.com5tag:blogger.com,1999:blog-7399288894526382438.post-28696647112428852602013-05-22T12:11:00.000-05:002013-05-30T12:21:41.858-05:00Season 2; Week 5; Carla's Banana Bourbon Bundt Pound Cake<br />
<h4>
<b>Carla's Banana Bourbon Bundt Pound Cake</b></h4>
<b>Ingredients:</b><br />
3 1/4 cups flour<br />
1/2 tsp salt<br />
1/2 tsp baking powder<br />
1 - 8oz package cream cheese<br />
1/2 cup butter<br />
3 sups sugar<br />
4 eggs<br />
2 medium bananas mashed<br />
1/4 cup bourbon<br />
1 Tbsp vanilla<br />
1 cup pecan pieces<br />
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<b>Directions:</b><br />
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
Generously grease and flour Bundt pan. Preheat oven to 325. Mix flour, baking powder and salt and set aside. Beat cream cheese and butter until creamy. Add sugar gradually beating with standing mixer 7 minutes. </div>
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Add eggs one at a time beating 1 minute after each egg.</div>
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Put bananas, bourbon and vanilla in bowl. Add bananas and bourbon mixture alternately with flour mixture into egg mixture. Stir in pecans. </div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
Spread evenly into pan and bake for 80 minutes or until toothpick comes out clean. I start checking it at 60 minutes. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxCMuf-N0di39nvWdcoLwjIBm1wYz1g3dbWDxtYzn_nYCrMNP21ypt0zIxjXiQMSc1zHiPvTGI0vOMhg3ncw9ufSKQXPjWm_vnVmzmfVlLKmWhZteAuX03gUuolXFiEVqUaGrvMf9mrso/s1600/Carla's+Work+Horse.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxCMuf-N0di39nvWdcoLwjIBm1wYz1g3dbWDxtYzn_nYCrMNP21ypt0zIxjXiQMSc1zHiPvTGI0vOMhg3ncw9ufSKQXPjWm_vnVmzmfVlLKmWhZteAuX03gUuolXFiEVqUaGrvMf9mrso/s200/Carla's+Work+Horse.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">37 y/o Sunbeam Mixmaster she calls her Work Horse</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKTgVVQkRw-95wAl1ofJ3QVv7DjgnS_ks1Zx1Le5ho0HOHy_szrB-6tiFMktTww6WSGG9rkXMXVmonQs5vdUTac-DiJ9bc5C7USdlkwDhRmu6eJeJu3fxCQVKojTQgCbw51TAkfb0n_8c/s1600/Carla+Bundt+Cake+Mix.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKTgVVQkRw-95wAl1ofJ3QVv7DjgnS_ks1Zx1Le5ho0HOHy_szrB-6tiFMktTww6WSGG9rkXMXVmonQs5vdUTac-DiJ9bc5C7USdlkwDhRmu6eJeJu3fxCQVKojTQgCbw51TAkfb0n_8c/s200/Carla+Bundt+Cake+Mix.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before it goes in the oven</td></tr>
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This cake is good as a coffee cake in the morning or served with whipping cream at night. It also freezes well but it has never made it to the freezer at my house. I hope you all enjoy this cake, it will be great for Memorial Day weekend to snack on.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilAV3Bgbf3jgKSHxu123WJnbkUrt2PK4Bb1KPahRgBSQeEYglnjAAMHFd3wCZSVLqzec1ol45XIPkBvaFU5gbiXS1C1MeOiAU37ZcR7U7BWTT41D3j-S8wPNw1uchA7L1hJs3bIyJwQNQ/s1600/Carla's+Banana+Bourbon+Bundt+Cake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilAV3Bgbf3jgKSHxu123WJnbkUrt2PK4Bb1KPahRgBSQeEYglnjAAMHFd3wCZSVLqzec1ol45XIPkBvaFU5gbiXS1C1MeOiAU37ZcR7U7BWTT41D3j-S8wPNw1uchA7L1hJs3bIyJwQNQ/s320/Carla's+Banana+Bourbon+Bundt+Cake.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banana Bourbon Pound Cake!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGm4VGiKK36qk3nhA4QPddQsQqaCb7JiouTwE4qAb1HZYFk1Lpw2ZKNlgwlXFjZu2KaH6kNA1hqgsBK-bSSOOnzeI-s-nQJkDJ_gegykNXSvKSxKMnwUAv31WMxMR55Nf5gVc_9Pls4KQ/s1600/Cindy%2527s+BBB+Mini%2527s+with+a+Liz+twist.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGm4VGiKK36qk3nhA4QPddQsQqaCb7JiouTwE4qAb1HZYFk1Lpw2ZKNlgwlXFjZu2KaH6kNA1hqgsBK-bSSOOnzeI-s-nQJkDJ_gegykNXSvKSxKMnwUAv31WMxMR55Nf5gVc_9Pls4KQ/s320/Cindy%2527s+BBB+Mini%2527s+with+a+Liz+twist.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cindy's Mini BBB's with a "Liz" twist</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRThE8sMP3i-TsMR_672iGxZmwM9L2JYSUoDMDxv-_ufeLvl1hNX_iOhjkodNqgVHYbMph8JQ7iMS7ND8M-3T7Qa2z75zSUQRAzVLun-L45MiIE7FK6BsSKihU9maIPPGaLpQyDeERbyg/s1600/Cindy+BBB+Mini's.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRThE8sMP3i-TsMR_672iGxZmwM9L2JYSUoDMDxv-_ufeLvl1hNX_iOhjkodNqgVHYbMph8JQ7iMS7ND8M-3T7Qa2z75zSUQRAzVLun-L45MiIE7FK6BsSKihU9maIPPGaLpQyDeERbyg/s320/Cindy+BBB+Mini's.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cindy's BBB Minis</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtecr0J5o-9BHYsWBmPt6HBJqkbaFFwTNNG9ofeKaiBihyphenhyphensakjj8F5pq1889CC5GSHG4dOMoiygxbr8AOOokQ3Bq079xbAnJVt-1rYhGIljpg01hmj2wniV6H-XyWFSNMoXnSATXmeQoc/s1600/Julie's+BBB+Cake.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtecr0J5o-9BHYsWBmPt6HBJqkbaFFwTNNG9ofeKaiBihyphenhyphensakjj8F5pq1889CC5GSHG4dOMoiygxbr8AOOokQ3Bq079xbAnJVt-1rYhGIljpg01hmj2wniV6H-XyWFSNMoXnSATXmeQoc/s200/Julie's+BBB+Cake.jpg" width="148" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Julie's BBB Cake</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmdm6EBHNRz2KWMSs7JcI9giufGHMvL70A4-e7es3spKolAcooX4lywJiWJvYhbLHzKhY12UHhJ3ndt-DuBeayLSSSw1ueWnBTNrnrLU3Faoyu7qrULP6VHwJ8FNqUBzzC877v7r_5HsI/s1600/Ryno+eating+the+BBB+Cake...jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmdm6EBHNRz2KWMSs7JcI9giufGHMvL70A4-e7es3spKolAcooX4lywJiWJvYhbLHzKhY12UHhJ3ndt-DuBeayLSSSw1ueWnBTNrnrLU3Faoyu7qrULP6VHwJ8FNqUBzzC877v7r_5HsI/s1600/Ryno+eating+the+BBB+Cake...jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ryno having a slice!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9vYTB3fYMEZZK_2KVk7ujDqnE7t11SGSSKvLNhEMkKScRT2H3GHpmW6Lw0cxnMVAKG5pPI92pJoniveOrt8QXUS1JGuhiwI6jh1hdROL5cdFSiey36o6OSunep75wkCzXKT8KDT6fw-g/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9vYTB3fYMEZZK_2KVk7ujDqnE7t11SGSSKvLNhEMkKScRT2H3GHpmW6Lw0cxnMVAKG5pPI92pJoniveOrt8QXUS1JGuhiwI6jh1hdROL5cdFSiey36o6OSunep75wkCzXKT8KDT6fw-g/s320/photo.JPG" width="320" /></a></div>
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Liz's pound cake with Bourbon butter sauce and ice cream </div>
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Anonymoushttp://www.blogger.com/profile/05756654912676347856noreply@blogger.com6tag:blogger.com,1999:blog-7399288894526382438.post-61566337610019608812013-05-15T20:56:00.000-05:002013-05-22T16:50:16.030-05:00Season 2; Week 4; Cindy's Spinach Lasagna RollsI love lasagna, so when I found a way to make it a little different, and more server-friendly I wanted to give it a try. This was fun to make and is great for entertaining because it is "pretty" and great for portion control. Can't wait for you all to try it:<br>
<br>
<b>Ingredients:</b><br>
1 Tablespoon olive oil<br>
1 pound of ground Italian Sausage (whatever kind you like)<br>
1 10-ounce package frozen leaf spinach, thawed, drained, chopped<br>
1 15-oz container ricotta cheese<br>
1/2 cup grated Parmesan<br>
1 egg, beaten to blend<br>
1 tablespoon chopped Italian parsley (I used dried)<br>
salt and pepper<br>
1 jar of your favorite prepared spaghetti sauce (I use Kroger's Marinara, it's $1 and taste great)<br>
8 lasagna noodles, freshly cooked (do not overcook, al dente for handling). You will only use 6, but 2 extra just in case you have any that break<br>
1 1/4 cups grated mozzarella<br>
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<b>You'll also need:</b><br>
A roll of wax paper if you don't have it (it's about $1-2 and in the aluminum foil section of the store)<br>
An 8 x 8 square baking dish<br>
<br>
<b>Directions:</b><br>
Preheat oven to 350. Cook the Italian sausage in a frying pan until thoroughly cooked and in small pieces. Remove from pan, add a little more oil to pan and add spinach and cook until tender, about 4 minutes. Cool. Combine spinach, ricotta, Parmesan, egg and parsley in large bowl. Season with salt and pepper. Spread 1 cup of spaghetti sauce over bottom of 8-inch square baking dish.<br>
Remove the al dente lasagna noodles from the pot individually and place on wax paper for drying and easy handling (the wax paper keeps them from sticking to the counter). Spread about about 1/3 cup ricotta mixture of each noodle. Sprinkle the cooked sausage (you will have some sausage left over, this will be added to the remaining sauce later) over the ricotta mixture, carefully roll up noodle, starting at 1 short end, to enclose filling. Arrange seam side down in prepared dish. Repeat with remaining noodles, 6 fit just right. Add remaining sausage to remaining spaghetti sauce then pour over noodles. Sprinkle with mozzarella. Bake until cheese melts, about 45 minutes. I hope you love it!<br>
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Cindy's Lasagna Process<br>
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Garrett's Lasagna<br>
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Garrett's Lasagna....looks Delish!<br>
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Carla's Lasagna<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJj_agRBZQz8g8oHIMJqzEnGaagZxrk9FoLRoc5XyVrbd50UcJ6BGsHYBHaOOANfsRvII8OaqK6jM0eIZP-dTgQ_DR0Kto9A9PsUZW_WwGoe-QtB0Vz-J3vIJC-cxz-Mh8bHOaEydYAw/s1600/Julie's+Lasagna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJj_agRBZQz8g8oHIMJqzEnGaagZxrk9FoLRoc5XyVrbd50UcJ6BGsHYBHaOOANfsRvII8OaqK6jM0eIZP-dTgQ_DR0Kto9A9PsUZW_WwGoe-QtB0Vz-J3vIJC-cxz-Mh8bHOaEydYAw/s1600/Julie's+Lasagna.jpg"></a></div>
Julie's Lasagna<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp8yAa3NCGilKQZVe5vRMvZYI36B8BPMeOl7uGYXPznSNfylZQDG_oPla_TI-1qDOx5HhBgHlsztibRntT4iOGqF0BP9bhOM6y2WKHCPqP5RL-wxYdlxY0pnZMQrT-u6Aqj4SFedf0Pao/s640/blogger-image--1573824594.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp8yAa3NCGilKQZVe5vRMvZYI36B8BPMeOl7uGYXPznSNfylZQDG_oPla_TI-1qDOx5HhBgHlsztibRntT4iOGqF0BP9bhOM6y2WKHCPqP5RL-wxYdlxY0pnZMQrT-u6Aqj4SFedf0Pao/s640/blogger-image--1573824594.jpg"></a></div><div class="separator" style="clear: both;">Liz's Rolls. Yummmmmmm!</div><div class="separator" style="clear: both;"><br></div>Anonymoushttp://www.blogger.com/profile/05756654912676347856noreply@blogger.com4tag:blogger.com,1999:blog-7399288894526382438.post-87724858430735809052013-05-09T19:22:00.003-05:002013-05-16T17:07:38.474-05:00Season 2; Week 3; Garrett's Walnut Chicken with Brown Butter Sauce<br />
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<div dir="ltr" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<u><b>Walnut Chicken</b></u></div>
<div dir="ltr" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
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<div>
(Makes 4 Servings)<br />
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<br /></div>
<div>
8- 3oz Chicken Breast </div>
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<div>
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<div>
3/4 Cups Italian Bread Crumbs</div>
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<div>
1/4Cup Panko Bread Crumbs</div>
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<div>
1/2 Cup Cornmeal</div>
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<div>
1/2 Cup Finely chopped Walnuts</div>
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<div>
Salt, Pepper, Garlic powder, Oregano to taste. The Italian Bread crumbs have a fair amount of flavor in them. If you use plain bread crumbs, add more seasoning.</div>
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<div>
1 Poblano Pepper</div>
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<div>
1 Red Bell Pepper</div>
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<div>
1 Red Onion</div>
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<div>
1 Yellow Bell Pepper</div>
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1/2 Cup Soy Sauce</div>
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<br /></div>
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2 Packets of Instant Garlic Mashed Potatoes... You could make your own if you wish. I'm lazy.</div>
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<u><b>Brown Butter Sauce</b></u></div>
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<div>
1 1/2 Sicks of Unsalted Butter</div>
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<div>
1/2 Teaspoon Tabasco sauce ( I like a lot of it personally)</div>
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<div>
1/2 cup <i>Toasted</i> Chopped Walnuts</div>
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<div>
Salt, Pepper to Taste</div>
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1/2 Tablespoon Brown Sugar</div>
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<div>
Combine all ingredients in a sauce pan on med-high heat. Toss the Walnuts in after the butter melts.</div>
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<div>
Turn heat down to low-medium and cook until the butter browns and cooks down. Sauce is pretty light in texture though. Thickens slightly as it cools. Stir often.</div>
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Set Aside.</div>
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<u><b>Directions</b></u></div>
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<div>
Chop Veg julienne and marinate in Soy.</div>
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Set Aside</div>
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<br /></div>
<div>
Combine Dry ingredients.</div>
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<br /></div>
<div>
Place each individual Chicken Breast between saran wrap and beat until roughly 1/4- 1/2 in thick.</div>
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Coat chicken in dry mix. Pressing firmly on all sides to ensure that coating will not fall off during cooking process.</div>
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Preheat oven to 375 allowing the chicken to sit for a short period of time.</div>
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Generously coat a saute pan with Olive Oil over Medium-High/ High Heat.</div>
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Saute The Chicken Breasts for 2 Minutes on each side.</div>
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Place Chicken in the oven for 5 minutes. Adjust cooking time if you couldn't quite pound the meat as thin as the recipe calls for.</div>
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In your saute pan, Cook your veg mixture over medium-high heat until peppers begin to char.</div>
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Cook Instant Mash.</div>
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Scoop of Mash Potatoes, Veg Mixture on top of that, and two pieces of Walnut Chicken on the top of the pile. Smother in Brown Butter sauce.</div>
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<div>
Enjoy. Will post pics <span class="aBn" data-term="goog_1339039587" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">tomorrow</span></span>.</div>
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<div>
Garrett<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5N6-w9gpHiSN6nYnDV3YH96ZiBcoS33sCrqdEQDJVnyByvLooaynTMgWc_nLovpYOFNOo7KUCP9Qpr5_qGhcqLNw3U6KjzEGx-BzTrfUvE8yQ5DwwsJNmqWt6HuRpK5Wn4UEMrtW8v4/s1600/Garrett+Walnut+Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5N6-w9gpHiSN6nYnDV3YH96ZiBcoS33sCrqdEQDJVnyByvLooaynTMgWc_nLovpYOFNOo7KUCP9Qpr5_qGhcqLNw3U6KjzEGx-BzTrfUvE8yQ5DwwsJNmqWt6HuRpK5Wn4UEMrtW8v4/s320/Garrett+Walnut+Chicken.jpg" width="238" /></a></div>
Garrett's Walnut Chicken with Fried Onions on top<br />
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Cindy Walnut Chicken<br />
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Cindy Saute'd peppers and Onions</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNav_HqucuwmWVPN2UDyLrKejQfmsFevCAdGcesPtUsBU9J6AVq1_y2CNQondxdexvDYCJI48FyP6_TKF6_roKesQC4R9wapdTRsT4cNucWkIlR1AyO7kRA_20jnpk30NgstfDxvhuQG8/s1600/Julies+WC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNav_HqucuwmWVPN2UDyLrKejQfmsFevCAdGcesPtUsBU9J6AVq1_y2CNQondxdexvDYCJI48FyP6_TKF6_roKesQC4R9wapdTRsT4cNucWkIlR1AyO7kRA_20jnpk30NgstfDxvhuQG8/s1600/Julies+WC.jpg" /></a></div>
Julie's Walnut chicken<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzNdk5rjNuQbcvO1W8kkJEF-zCJJmShETI26_zt2IrGAPAN_NuCPC8MCdlVyeGmZOGlkzbD8ecXCI0bPP2p-R8GtJUDYjcUOlJT0sxzjyTFM_0br5hHWBCO1d3YvEyGzmatWznePIc9M/s1600/Walnut+chicken+WSC.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzNdk5rjNuQbcvO1W8kkJEF-zCJJmShETI26_zt2IrGAPAN_NuCPC8MCdlVyeGmZOGlkzbD8ecXCI0bPP2p-R8GtJUDYjcUOlJT0sxzjyTFM_0br5hHWBCO1d3YvEyGzmatWznePIc9M/s320/Walnut+chicken+WSC.JPG" width="320" /></a></div>
Liz's Bird. It was delish!<br />
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</div>
Anonymoushttp://www.blogger.com/profile/05756654912676347856noreply@blogger.com4tag:blogger.com,1999:blog-7399288894526382438.post-11649049198670935632013-05-02T13:22:00.003-05:002013-05-09T19:11:08.745-05:00Season 2, Week 2: Julie's Frozen Key Lime PiePerfect for Cinco De Mayo Weekend, this pie is so great. It's cold and tart, Julie will send the picture later, but here are the instructions/recipe:<br />
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<div style="background-color: white; color: #222222; font-family: "times new roman", "new york", times, serif; font-size: 16px;">
<span style="font-family: arial, helvetica, clean, sans-serif; font-size: x-small;"><span style="line-height: 15px;"><b><u>Please make sure to add that this pie does take several hours to freeze. I just don't want anyone to make it, and expect to eat it right away. Could be made in the morning and eaten that night.</u></b></span></span></div>
<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px;">
<span style="font-family: arial, helvetica, clean, sans-serif; font-size: x-small;"><span style="line-height: 15px;"><br /></span></span></div>
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<span style="font-family: arial, helvetica, clean, sans-serif; font-size: x-small;"><span style="line-height: 15px;"><br /></span></span></div>
<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px;">
<span style="font-family: arial, helvetica, clean, sans-serif; font-size: x-small;"><span style="line-height: 15px;">Ingredients:</span></span></div>
<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px;">
<span style="font-family: arial, helvetica, clean, sans-serif; font-size: x-small;"><span style="line-height: 15px;"><br /></span></span></div>
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<span style="font-family: arial, helvetica, clean, sans-serif; font-size: x-small;"><span style="line-height: 15px;">Crust:</span></span></div>
<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px;">
<span style="font-size: x-small; line-height: 15px;">1 1/2 cups graham cracker crumbs</span></div>
<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px;">
<span style="font-family: arial, helvetica, clean, sans-serif; font-size: x-small;"><span style="line-height: 15px;">1/4 cup sugar</span></span></div>
<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px;">
<span style="font-family: arial, helvetica, clean, sans-serif; font-size: x-small;"><span style="line-height: 15px;">6 tbsp butter- melted</span></span></div>
<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px;">
<span style="font-family: arial, helvetica, clean, sans-serif; font-size: x-small;"><span style="line-height: 15px;"><br /></span></span></div>
<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px;">
<span style="font-family: arial, helvetica, clean, sans-serif; font-size: x-small;"><span style="line-height: 15px;">Filling:</span></span></div>
<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px;">
<span style="font-family: arial, helvetica, clean, sans-serif; font-size: x-small;"><span style="line-height: 15px;">6 Extra Large egg yolks- make sure they are at room temperature</span></span></div>
<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px;">
<span style="font-family: arial, helvetica, clean, sans-serif; font-size: x-small;"><span style="line-height: 15px;">1/4 cup sugar</span></span></div>
<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 16px;">
<span style="font-size: x-small;"><span style="line-height: 15px;">sweetened condensed milk - 14oz can</span></span></div>
<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px;">
<span style="font-size: x-small;"><span style="line-height: 15px;">2 tbsp grated lime zest</span></span></div>
<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px;">
<span style="font-size: x-small;"><span style="line-height: 15px;">3/4 cup fresh lime juice - you can use regular limes or key limes</span></span></div>
<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px;">
<span style="font-size: x-small;"><span style="line-height: 15px;"><br /></span></span></div>
<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px;">
<span style="font-size: x-small;"><span style="line-height: 15px;">Whipped Topping:</span></span></div>
<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px;">
<span style="font-size: x-small;"><span style="line-height: 15px;">1 cup cold heavy cream</span></span></div>
<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px;">
<span style="font-size: x-small;"><span style="line-height: 15px;">1/4 cup sugar</span></span></div>
<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px;">
<span style="font-size: x-small;"><span style="line-height: 15px;">1/4 tsp vanilla</span></span></div>
<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px;">
<span style="font-size: x-small;"><span style="line-height: 15px;"><br /></span></span></div>
<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px;">
<span style="font-size: x-small;"><span style="line-height: 15px;"><br /></span></span></div>
<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px;">
<span style="font-size: x-small;"><span style="line-height: 15px;">Preheat oven to 350</span></span></div>
<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px;">
<span style="font-size: x-small;"><span style="line-height: 15px;">Combine crust ingredients and form into a pie plate, bake for 10 minutes.</span></span></div>
<div style="color: #222222; font-family: "times new roman", "new york", times, serif; font-size: 16px;">
<span style="font-size: x-small;"><span style="font-family: arial, helvetica, clean, sans-serif;"><span style="line-height: 15px;">Beat egg yolks and sugar with a paddle attachment until thick (5 minutes)</span></span></span></div>
<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 16px;">
<span style="font-size: x-small;"><span style="line-height: 15px;">With mixer on medium speed, add condensed milk, lime zest and lime juice.</span></span></div>
<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px;">
<span style="font-size: x-small;"><span style="line-height: 15px;">Pour into baked pie shell and freeze....for about an hour.</span></span></div>
<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px;">
<span style="font-size: x-small;"><span style="line-height: 15px;"><br /></span></span></div>
<div style="color: #222222; font-family: "times new roman", "new york", times, serif; font-size: 16px;">
<span style="font-size: x-small;"><span style="font-family: arial, helvetica, clean, sans-serif;"><span style="line-height: 15px;">Beat the heavy cream with a whisk attachment until soft peaks form, add sugar and vanilla, beat until firm.</span></span></span></div>
<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px;">
<span style="font-size: x-small;"><span style="font-family: arial, helvetica, clean, sans-serif;"><span style="line-height: 15px;">Spread over pie, freeze for several hours.</span></span></span></div>
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<span style="font-size: x-small;"><span style="line-height: 15px;"><br /></span></span></div>
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<span style="font-size: x-small;">Enjoy!</span></div>
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<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px;">
Carla's Key Lime Pie (naked)</div>
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<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px;">
Carla's Key Lime Pie with WC </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxbWEAJsEBTguEdE8XxyrsLhYluPCfxT56fOHHaHUB6iObaYbYVmoV0ZrSg1RVv47CGMEEmG_4IOAjqkNIyUwTwzyo_jG7gaxYgO-CtGv9UDq8QM5UzxmsMYST3TLLlzfidQAMSdbM6c/s1600/Cindy+KLP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxbWEAJsEBTguEdE8XxyrsLhYluPCfxT56fOHHaHUB6iObaYbYVmoV0ZrSg1RVv47CGMEEmG_4IOAjqkNIyUwTwzyo_jG7gaxYgO-CtGv9UDq8QM5UzxmsMYST3TLLlzfidQAMSdbM6c/s320/Cindy+KLP.jpg" width="320" /></a></div>
<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px;">
<span style="font-size: x-small;"> Cindy's KLP not quite frozen enough, but still delish!</span></div>
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Liz's Pie. She got fancy and topped it with candied limes</div>
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<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px;">
Candied Limes </div>
<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px;">
<span class="ingredient"><span class="ingredient"><span class="name"> </span> </span> </span></div>
<div style="color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px;">
<br />
<li class="ingredient" itemprop="ingredients"><span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">cup</span></span> <span class="name">sugar</span></span></li>
<li class="ingredient" itemprop="ingredients"><span class="ingredient"><span class="name">2 limes </span> </span> </li>
</div>
<br />
<li class="ingredient" itemprop="ingredients"><span class="ingredient"><span class="amount"><span class="value">2 </span> <span class="type">tablespoons</span></span> <span class="name">sugar </span> </span> </li>
<li class="ingredient" itemprop="ingredients"><span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">cup</span></span> <span class="name">water</span></span></li>
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Directions<br />
<ol>
<li><div class="txt">
Slice limes into thin wheels(the thinner the better without falling apart). The next time I try this I will probably use my mandolin so that the slices are uniform. Blanch in a pot of boiling 1 cup of water for 2 min & scoop the lime slices out with a slotted spoon.</div>
</li>
<li><div class="num">
In the same pot, combine the 1 cup of water from blanching & 1 cup sugar. Bring to a simmer & add lime slices back into the pot. Simmer for 10-15 min, till white pith of limes looks translucent (May take longer if pith is esp thick or dense).</div>
</li>
<li><div class="num">
Drain & spread out on a cooling rack to dry (I didn't feel like these got completely dry) for at least 1 hour.</div>
</li>
<li><div class="num">
Put 2 tbsp sugar in shallow bowl or saucer. When limes are dry, coat both sides of the lime slices by pressing them into the sugar (May need more sugar for good coverage).</div>
</li>
<li><div class="num">
Store in an airtight container & layer between parchment paper or plastic wrap till ready to use. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiru0Q2L8ce6tPUoKKDtnP5VNn0FWHIqosjJyNj3qeTieC6H79qMdgeZoHPJPCx4omEnma2b3O3rVKVroCQD6VZNDGldHR6QoFFTUJAr_PLe2gGs8ch7L05JBTW0vUNBdQY_fgssKncemM/s1600/Garrett's+KLP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiru0Q2L8ce6tPUoKKDtnP5VNn0FWHIqosjJyNj3qeTieC6H79qMdgeZoHPJPCx4omEnma2b3O3rVKVroCQD6VZNDGldHR6QoFFTUJAr_PLe2gGs8ch7L05JBTW0vUNBdQY_fgssKncemM/s1600/Garrett's+KLP.jpg" /></a></div>
Garretts Lime Pie</div>
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Anonymoushttp://www.blogger.com/profile/05756654912676347856noreply@blogger.com5tag:blogger.com,1999:blog-7399288894526382438.post-31163851720097423332013-04-24T20:55:00.001-05:002013-04-30T19:56:06.804-05:00Weekend Supper Club Season 2Welcome back everyone and welcome to the newcomers. Liz has graciously submitted the first recipe, a delicious, aromatic beer bread she calls "Easy Peasy Bread". I've been smelling it since she sent the recipe. As per last season, please duplicate the recipe exactly as it is written and take pictures of your finished product...or the process along the way...and send them to me through my weekendsupperclub@gmail.com. Please try and complete this one by Sunday, Apr 28. I will post them all on here. Julie, if you will take next week we will put everyone in order soon, be planning on your recipe to submit. Thanks for eating supper with us all again, Happy Sharing, C<br />
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<div class="MsoNormal">
<b>I’m so excited for this entry. This beer bread is super easy
and super yummy. I like to pair it with a nice creamy soup for a quick week
night meal or toast it up in the morning and have it with my morning coffee. Just
mix everything together and throw it in the oven right when you get home from
work. The bread will be ready for dinner. This beer bread is also perfect for
little Ryno and Raygan to make with mommy<span style="font-family: Wingdings; mso-ascii-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Wingdings;">J</span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Easy Peasy Beer Bread</b></div>
<div class="MsoNormal">
<b>Prep time 5 minutes Cook
time 50 minutes</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>3 cups self-rising flour (self-rising is very important)</b></div>
<div class="MsoNormal">
<b>½ cup granulated sugar</b></div>
<div class="MsoNormal">
<b>1 (12oz) dark beer (I went local and used Nimbus Oatmeal
Stout)</b></div>
<div class="MsoNormal">
<b>4-8 Tbs melted butter (I used salted)</b></div>
<div class="MsoNormal">
<b>Non-stick cooking spray</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Pre-heat your oven to 350 degrees. Mix flour, sugar, and
beer together in no particular order. Spray bread loaf pan with non-stick
cooking spray. Pour dough ball into loaf pan. Bake for 35 minutes. After 35
minutes, pour melted butter on top of bread and bake for an additional 15
minutes. Enjoy!</b></div>
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<b> LOOKS FABULOUS LIZ!!!!</b><br />
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Carla Sampling the Ingredients<br />
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Cindy and Carla's EPB<br />
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Garrett's EPB...<br />
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<b> Julie's EPB</b></div>
Anonymoushttp://www.blogger.com/profile/05756654912676347856noreply@blogger.com6tag:blogger.com,1999:blog-7399288894526382438.post-64710097878950582282012-04-21T11:08:00.002-05:002012-04-21T11:08:54.674-05:00Weekend Supper Club, Round 2, Week 3, Chicken 'n Chili Nachos by Julie<br />
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Ingredients:<br /><br />2-4 frozen boneless chicken breasts - (bag of frozen boneless, skinless breasts in the meat section)<br />1 bag of tortilla chips (scoops work really well with small kids)<br />1 bottle bbq sauce - flavoring of your choice.<br />1 can hormel chili with beans.<br />1 jar cheese dip - I used tostitios smooth and cheesy dip.<br />Sour cream - optional<br />Diced tomatoes - optional<br />Green onion - optional<br /><br />Directions:<br /><br />Place frozen chicken breasts in crock pot, top with bottle of bbq sauce, set on low and cook for 4-5 hours, or until chicken is cooked through and can easily shred.<br />Shred chicken <br />heat chili on the stove, along with the cheese sauce, place in 2 different pots, cooking until both are heated through.<br />Place whole bag of chips onto Large plate and top with cheese sauce.<br />Place shredded bbq chicken on top of chips and cheese, pouring the chili over the chicken.<br />Top with your desired amount of sour cream, diced tomatoes and green onions.<br /><br />Enjoy!!!!!<br /><br />My husband and kids love, love these nachos,(really my kids love anything involving chips...). I hope you all enjoy as well.<br />
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Ingredients you may not have in your pantry:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2OBhB_X0A4OWXYhyphenhyphensB_J9Hl1xuXq9cGz_8paZmvu3sSo4ZRZMIRFc3m2N-yg1nofmVQ6ScpX3uVw4yDM63zn-R9X_OGYaojR-Ib66przXkXI3yarsYxnmvfk7zCWnsHGua4dkNy4PbOU/s1600/Chicken+n+Chili+Nachos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2OBhB_X0A4OWXYhyphenhyphensB_J9Hl1xuXq9cGz_8paZmvu3sSo4ZRZMIRFc3m2N-yg1nofmVQ6ScpX3uVw4yDM63zn-R9X_OGYaojR-Ib66przXkXI3yarsYxnmvfk7zCWnsHGua4dkNy4PbOU/s320/Chicken+n+Chili+Nachos.jpg" width="320" /></a></div>Anonymoushttp://www.blogger.com/profile/05756654912676347856noreply@blogger.com3tag:blogger.com,1999:blog-7399288894526382438.post-43452024832345686582012-04-13T17:47:00.002-05:002012-04-17T21:14:18.647-05:00Weekend Supper Club, Round 2, Week 2: Ice Cream Ball Dessert<br />
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This is a really simple dessert and I can't believe I had never made it before but I think you will really enjoy it. I attended a high-end fundraiser luncheon at River Oaks Country Club benefiting one of the local hospitals here in Houston. The lunch was great and as usual, heavy for lunch however, they brought out this fabulous, simple dessert that not only looked beautiful and elegant, it was light and perfect after a heavy lunch and/or dinner.<br />
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Ingredients:<br />
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Ice Cream - any flavor you like, I do think the white ice creams make a prettier presentation than the chocolate because of the contrast, but it really doesn't matter<br />
1 bottle of Smuckers Magic Shell Ice Cream Topper - there are several flavors of this also, I used regular chocolate<br />
Pepperidge Farm Pirouette cookies, also choices here, there are lots of flavors and even other makers of this round rolled cookie, it's just there for the effect so pick what you would like.<br />
Your choice of an ice cream nutty topping or crushed almonds (I used a praline topping from Pampered Chef that Carla had given me).<br />
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Directions:<br />
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Use a large ice cream scoop to make a medium to large perfectly rounded ball of ice cream, one for each person that you will be serving. Place them in the freezer on a cookie sheet or flat dish lined with waxed paper to keep it from sticking. I also covered the top with waxed paper just for protection. This is where all the work is done ahead of time. When it's time to serve dessert, pull the balls out of the freezer and put in individual dishes, slowly drizzle the Magic Shell Topper on top in order to cover the entire ball (Magic Shell cannot be stored in the refrig and must be shaken well before each use). Immediately sprinkle your ice cream topping on top before the shell sets up and add the two cookies on the side for pizazz. I tried to drizzle a little chocolate for decor but it didn't turn out very pretty so I'm anxious to see what you guys do. <br />
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Side note: If you don't have any cute ice cream dishes they have some really cute pedestal clear ones at Wal-Mart for $1.50, definitely worth the buy. Have fun and I can't wait to see your pictures.<br />
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Ice Cream Extras</div>
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Ice Cream Ball</div>
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Julie's Ice Cream (and 2 for the babies)</div>
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Carla's Ice Cream in Crystal</div>Anonymoushttp://www.blogger.com/profile/05756654912676347856noreply@blogger.com2tag:blogger.com,1999:blog-7399288894526382438.post-36238635896715449582012-04-02T20:26:00.001-05:002012-04-02T20:26:33.185-05:00Easter RecollectionsI was giving some thought to Easter food and traditions and decided it would be a good week to have Weekend Supper Club Vacation. Easter is such a traditional day of eating, it is not necessarily a good time to introduce a new dish to your family. Instead of sharing a recipe I thought it would be fun to share an Easter memory, tradition, or story. <br />
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I was trying to think back on all my Easter memories and decide, if I had to pick one, which would it be....so I picked three:<br />
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When I was a little girl my Mom and Dad used to give us traditional Easter baskets, as well as a new Easter dress, shoes, hat and gloves for church. They would sometimes, also give us a real, live, baby chick (or baby duck). I can close my eyes and remember how fun it was to hold that little chirping ball of fur that wanted nothing more than to run away from me and poop in my hand... but I didn't care...The bad part of course was that I don't recall more than the first day it arrived, so I'm not really sure what ever happened sto them after Easter. I think that's what everyone did back then (50 years ago). My parents were both from farming families and the birth of the baby chicks/ducks represented Spring. In the country it was a time when hundreds of little baby chicks were running around on new green grass celebrating the beginning of warm weather.<br />
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Second, when JJ was about 3 years old I bought 2 baby chicks for him on Easter. My kids were saying, "what the heck are we gonna do with baby chicks? you know they're going to grow up and poop all over the place!". We had a lot of fun with those baby chicks and JJ loved them for the 3-4 weeks we had them (we gave them to a friend of Julie's that had chickens).<br />
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Third, when Jen was a little girl, probably getting ready to turn 6, we hid Easter eggs for her around our house in Tucson. We lived in the foothills area and were surrounded by beautiful desert plants (no yard or grass). We hid the eggs for Jen around the outside of the house, among whatever small piece of greenery or sparse plantings we could. When she began to look for them she peeked behind a small green bush and stirred up a small nest of baby desert cottontails. She thought it was the Easter Bunny of course and we couldn't have planned it any better if we tried. I can still see her face when she saw those baby bunnies lying there.<br />
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Traditions are so different and interesting for everyone, I would love for you to take the time and share a story that comes to mind of an Easter in your past. I will post my next recipe at the beginning of next week and we will resume WSC. Thanks so much for playing along with me here. I love you guys and Happy Easter!Anonymoushttp://www.blogger.com/profile/05756654912676347856noreply@blogger.com1tag:blogger.com,1999:blog-7399288894526382438.post-81325071230544100952012-03-26T17:03:00.003-05:002012-04-02T19:59:31.279-05:00Weekend Supper Club, Round 2, Week 1; Liz Moreland<br />
<strong>"Arizona Should Have Made It To The Tournament Hot Artichoke Dip"</strong><br />
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Due to the NCAA Playoffs this upcoming weekend, Liz submitted a great appetizer/dip perfect for a party! We do have some KY fans at our house however!<br />
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<strong>Ingredients:</strong><br />
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1 cup grated Parmesan cheese</div>
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1 cup Mayonnaise</div>
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1 can drained artichoke hearts</div>
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Paprika</div>
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<strong>Directions/Comments:</strong></div>
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This is such a yummy and easy dip to throw together. I wouldn't use anything but mayo with this dish, Miracle Whip just won't do.</div>
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It's my "go to" for potlucks and gathering with friends. My Mom has been making this one for cocktail parties for over 25 years!<br />
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Set oven to 350. In a bowl mix the cheese and mayo together and set aside. Chop the artichoke hearts, pour the hearts in the bowl with the mayo and cheese, Mix. Pour the mixture into a casserole dish (I use a ceramic tortilla holder because it has a lid and is easy to transport). Sprinkle on the paprika, Bake about 15-20 mins until bubbly. I usually serve it with crackers.</div>
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Liz's Artichoke Dip</div>
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Carla's Artichoke Dip</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqWnDs0N3v-zkoTRIaKQAkAjWkhyphenhyphenpqmJpmJhUC9rvK-9HTcenKyLo2dtgd-39miUSbCLjow7-6H98ntg9LUwhmS0BGvX7v-6sbd7H9eMVmi3HjoVnu36cwRjOh7bDBOgRwT0Pca_3HKmA/s1600/Cindy+Artichoke+Dip.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" dea="true" height="119" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqWnDs0N3v-zkoTRIaKQAkAjWkhyphenhyphenpqmJpmJhUC9rvK-9HTcenKyLo2dtgd-39miUSbCLjow7-6H98ntg9LUwhmS0BGvX7v-6sbd7H9eMVmi3HjoVnu36cwRjOh7bDBOgRwT0Pca_3HKmA/s200/Cindy+Artichoke+Dip.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cindy's Artichoke Dip</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2l3FTdiBWv2rHZp0AA9YRlcpA7BJ76UNYW4P2NBjN4t7k85ash9C7zGtCqXHe-VhX058sPTeV5O13ltyWCIM1gMI_U9pki9H19WVru0avirVftPiLVSvQUmB-mhwanUlZMDZ0ZZXRf_Q/s1600/Cindy+Artichoke+dip+dish.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" dea="true" height="119" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2l3FTdiBWv2rHZp0AA9YRlcpA7BJ76UNYW4P2NBjN4t7k85ash9C7zGtCqXHe-VhX058sPTeV5O13ltyWCIM1gMI_U9pki9H19WVru0avirVftPiLVSvQUmB-mhwanUlZMDZ0ZZXRf_Q/s200/Cindy+Artichoke+dip+dish.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cute dish from Target for dip</td></tr>
</tbody></table>
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<br /></div>Anonymoushttp://www.blogger.com/profile/05756654912676347856noreply@blogger.com6tag:blogger.com,1999:blog-7399288894526382438.post-48269136929771638332012-03-23T13:14:00.001-05:002012-03-29T21:04:55.689-05:00Weekend Supper Club Week 5: Family Style Swiss Steak, from Carla Davis<br />
<br />
Ingredients:<br />
<br />
3 Tablespoons flour<br />
1 large size oven cooking bag<br />
1 (14 1/2oz) can original style stewed tomatoes<br />
1 (10 1/2oz) can condensed beef broth<br />
1 medium onion, sliced<br />
1/2 teaspoon pepper<br />
1 (1 1/2 to 2 lbs) boneless round steak<br />
3 medium carrots<br />
<br />
Directions:<br />
<br />
Preheat oven to 350 F. Place flour in cooking bag; twist end and shake to coat inside. Place bag in a 13X9X2 inch baking pan. Add tomatoes, broth, onion and pepper; squeeze bag to blend ingredients. Cut steak into serving size pieces and place in bag in single layer. Place carrots in bag around steak. Close bag with nylon tie; cut 6 slits 1/2 inch long in top. Bake 1 hour and 15 minutes or until steak is tender. Serve over rice or potatoes.<br />
<br />
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Carla's Swiss Steak</div>
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Cindy's Swiss Steak</div>
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Jaimie's Swiss Steak</div>Anonymoushttp://www.blogger.com/profile/05756654912676347856noreply@blogger.com4tag:blogger.com,1999:blog-7399288894526382438.post-77992436882447441162012-03-15T15:03:00.002-05:002012-03-29T21:05:22.990-05:00Weekend Supper Club Week 4; White/Phat Chick Enchiladas via Jaimie Petty<br />
<br />
This is a very easy dish to make on days when you don't want to step on the scale!<br />
<br />
Ingredients:<br />
1 whole fryer chicken<br />
12 flour tortillas-Fajita size<br />
2 cans of cream of mushroom, or chicken soup<br />
4 oz of cream cheese (room temperature)<br />
1 cup of sour cream<br />
1.5 cups of Monterey Jack cheese<br />
Salt, pepper and chili powder to taste<br />
<br />
Directions:<br />
Cook the whole fryer chicken in the crock pot for 6 hrs or the usual time you would cook a chicken, season lightly with salt, pepper and chili powder.<br />
After chicken is fully cooked, take chicken out of crock pot and place in a bowl to let it cool.<br />
Shred the chicken off the bone and place in a bowl. (This will totally burn your fingers BTW) but it's OK because we all know we've done it before.<br />
Mix the cream cheese and half a cup of Monterey Jack cheese in with the shredded chicken.<br />
In another bowl mix the two cans of soup and the sour cream.<br />
In the bottom of a 8 x 11 casserole dish add a generous layer of the soup mixture<br />
Fill the tortillas with however much chicken mixture you desire. I make them fat because....Hello! they are Phat girl enchiladas!!! Roll them up and throw them in the dish. They don't have to be as tightly squeezed together like the non-white girl version because the THICK sauce needs to seep in, but you do want to try and fit 12 in a dish. Add the remaiunder of the soup mixture to the enhciladas and bake for 20 minutes<br />
Finally add a cup of cheese to the top and bake for another 10 minutes or until cheese is melted.<br />
I hope you enjoy them as much as my boys do.<br />
<br />
<br />
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Jaimie's Enchiladas</div>
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Carla's Enchiladas</div>
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Julie's Enchiladas</div>
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Liz's Enchiladas</div>
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Cindy Enchiladas</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/05756654912676347856noreply@blogger.com11tag:blogger.com,1999:blog-7399288894526382438.post-76979877071139039662012-03-06T20:45:00.000-06:002012-03-23T16:41:12.276-05:00WSC WEEK 3<br />
<br />
Julie has submitted her recipe for Peanut Butter Pie....I can't wait to make it and the picture makes me hungry just looking at it:<br />
<br />
PEANUT BUTTER PIE:<br />
<br />
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt;">
<b style="mso-bidi-font-weight: normal;"><span style="color: black;">Ingredients:</span></b></div>
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<br /></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt;">
1 cup + 2 tblsp peanut butter (creamy)<br />
1 8oz package of cream cheese (softened)<br />
1/2 cup sugar<br />
4 1/2 cups thawed whipped topping<br />
1 12oz jar hot fudge topping<br />
15 chocolate <span class="yshortcuts"><span id="lw_1331087437_0">Oreo cookies</span></span>, with chocolate cream<br />
3 tblsp melted butter<span style="color: black;"></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: black;">Directions:</span></b></div>
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<span style="color: black;">Crust:</span></div>
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<span class="yiv2090658136tab"><span style="color: black;"> </span></span><span style="color: black;">Crush cookies to resemble fine to coarse crumbs (food processor, or with rolling pin)</span></div>
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<span style="color: black;">Melt butter and add to cookie crumb mixture, mix and press into pie dish.</span></div>
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<span style="color: black;">Bake crust for 8-10 minutes, let cool completely.</span></div>
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<span style="color: black;">Pie:</span></div>
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<span class="yiv2090658136tab"><span style="color: black;"> </span></span><span style="color: black;">With electric mixer, beat softened cream cheese and 1 cup peanut butter unitl thoroughly mixed.</span></div>
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<span style="color: black;">Gently fold/mix in 3 cups thawed whipped topping until completely combined.</span></div>
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<span style="color: black;">Spoon mixture into cooled pie crust, smooth edges to cover whole pie.</span></div>
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<span style="color: black;">Reserve 2-3 tblsp of hot fudge topping in plastic sandwich bag, heat remaining hot fudge in microwave for 60 seconds, stir.</span></div>
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<span style="color: black;">Spread hot fudge topping over entire peanut butter pie.</span></div>
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<span style="color: black;">Refrigerate until hot fudge has begun to set.</span></div>
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<span style="color: black;">Spread remaining thawed whipped topping onto pie, being careful not to mix layers.</span></div>
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<span style="color: black;">Topping:</span></div>
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<span class="yiv2090658136tab"><span style="color: black;"> Place 2 tblsp peanut butter into sandwich baggie, cut corner of bag and squeeze bag to drizzle on top of pie.</span></span><span style="color: black;"></span></div>
<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt;">
<span class="yiv2090658136tab"><span style="color: black;">Cut corner of bag containing the hot fudge and do the same, drizzle hot fudge in opposite direction of peanut butter.</span></span><span style="color: black;"></span></div>
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<span class="yiv2090658136tab"><span style="color: black;">Refrigerate until set, and ready to serve.</span></span><span style="color: black;"></span></div>
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<span class="yiv2090658136tab"><span style="color: black;">ENJOY!!!</span></span><span style="color: black;"></span></div>
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Cindy's Pie</div>
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Liz's Show-off Pie</div>
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Carla's Pie</div>
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Julie's Pie</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/05756654912676347856noreply@blogger.com12tag:blogger.com,1999:blog-7399288894526382438.post-27855931184044425942012-02-27T17:37:00.002-06:002012-03-23T17:04:46.027-05:00WSC Week 2, Mike's Favorite Lettuce WrapsThis recipe has 3 different parts; the main filling portion and two different sauces that can be made ahead of time if you wish:<br />
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<strong>Sauce 1</strong><br />
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1/4 c sugar<br />
1/2 cup water<br />
2 tablespoons soy sauce<br />
2 tablespoons rice wine vinegar<br />
2 tablespoons ketchup<br />
1 tablespoon lemon juice<br />
1/8 teaspoon sesame oil<br />
1 tablespoon hot mustard powder<br />
2 tablespoons water<br />
1-2 teaspoons garlic and red chili paste<br />
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<strong>Stir Fry Sauce</strong><br />
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4 tablespoons soy sauce<br />
4 tablespoons brown sugar<br />
1 teaspoon rice wine vinegar<br />
Mix together and set aside<br />
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<strong>Lettuce Wrap Ingredients</strong><br />
3 tablespoons oil (I used canola)<br />
about 1 pound ground chicken breasts<br />
1 cup water chestnuts (1 can seems to be just right)<br />
2/3 cup mushrooms<br />
3 tablespoons chopped sweet onion<br />
1 teaspoon minced garlic<br />
4-5 leaves lettuce, iceberg, romain, butter..whichever kind works for you<br />
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<strong>Directions:</strong><br />
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1. Make the Sauce 1 by dissolving the sugar in water in a small bowl<br />
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.<br />
3. Mix well and refrigerate this sauce until you're ready to serve. I placed mine in a plastic container with a lid so that I could shake it.<br />
4. Combine the hot water with the hot mustard and set this aside as well, add more or less water/mustard powder until it has the consistence of regular yellow mustard<br />
5.You will later add your desired measurement of this mustard and the garlic chili sauce to the Sauce 1 mixture to pour over the wraps...kinda like salsa on a taco. <br />
6. Cut/mince mushrooms and water chestnuts to about the size of small peas.<br />
7. Bring oil to med heat in a large frying pan<br />
8. Begin cooking ground chicken and cook until almost done and then add the onion, mushrooms, water chestnuts...you may have to add a little more oil for stir-frying this but do not over-cook the added veggies, you want them crisp-tender.<br />
9. Add in the prepared stir-fry sauce and saute the mixture for a couple minutes then serve it in the lettuce wraps.<br />
10. Use Sauce1 as your main sauce adding the chili garlic past and hot mustard to taste, be careful here and start out sparingly, they are both pretty hot but super flavorful. Add this to your lettuce wrap after filled with meat mixture.<br />
11. I used rice crispy noodles for topping the wraps, (Liz's recomendation) and it really made it nice and crunchy.<br />
12. We usually have plain white rice with the wraps, Mike adds the sauce to his rice.<br />
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All of the pictures I took of Mike and I making this dish disappeared off my camera...ugh! I will try and recover them somehow and add them later. I hope you like these, it is a favorite at the Adkins House. Enjoy.<br />
<br />
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Cindy's Lettuce Wraps</div>
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David Eating Carla's Lettuce Wraps</div>Anonymoushttp://www.blogger.com/profile/05756654912676347856noreply@blogger.com5tag:blogger.com,1999:blog-7399288894526382438.post-21974964709704632372012-02-13T18:48:00.000-06:002012-03-26T17:07:38.215-05:00Weekend Supper Club Week 1: Liz Moreland<br />
<strong>Liz's Baked Ziti</strong><br />
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Baked Ziti</div>
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2 tbs olive oil</div>
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1 medium sweet onion chopped</div>
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2-3 cups chopped white mushrooms</div>
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1 package fresh Sweet Italian Turkey Sausage links (approx 1.25 lb)</div>
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1/8 tsp crushed red pepper</div>
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2 14.5oz can diced tomatoes (Italian seasoned is good)</div>
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1 1lb8oz jar spaghetti sauce (any brand)</div>
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½ cup red wine</div>
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1tbs balsamic vinegar</div>
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1 clove minced garlic</div>
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2 sprigs fresh rosemary (5in each)</div>
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1 lb dried penne pasta</div>
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½ cup parmesan cheese</div>
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3 cups mozzarella </div>
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¾ cup Italian seasoned panko breadcrumbs</div>
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Salt</div>
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Tin foil</div>
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Non-stick cooking spray</div>
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In the first large pot, fill with water. Add 1 tbs olive oil and salt the water. Bring to a boil.<span style="mso-spacerun: yes;"> </span>Once boiling, add your penne and cook until al dente. When ready, drain the pasta and set aside.</div>
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Pre-heat the oven to 350. Spray a casserole dish with non-stick cooking spray and set aside.</div>
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Turn range to medium heat. In a large sauce pan or dutch oven sweat the chopped onion in 1 tbs of olive oil. Add the mushrooms and sauté for 4-5 minutes. During that time, remove the turkey sausage from its casings and smush or smash the sausage so it will crumble when cooked. Add the raw sausage to the onion and mushroom mixture and brown the sausage.<span style="mso-spacerun: yes;"> </span>Chop the rosemary leaves. Add the rosemary and minced garlic to the sausage mixture and sauté for about a minute. Be sure not to burn the garlic, just soften it up. Have your wine ready because it’s time to deglaze the sausage mixture with the wine. At this point, you will have to guard the sausage mixture from your husband. He will come into the kitchen and try to steal a little taste of dinner. There is not enough for him to keep coming back so tell him he will just have to wait. Ok, turn down the heat to medium low on the sausage mixture. Open and add the canned tomatoes, juice and all to the sausage mixture. Next, add the jar of spaghetti sauce and the balsamic vinegar. Mix all of these ingredients together. Bring it to a simmer. Now it’s time. Fold the cooked penne into the sauce/sausage mixture. Stir in 2 cups of mozzarella cheese and ½ of the parmesan cheese. Pour pasta into the sprayed casserole dish. Top the pasta with the remaining mozzarella and parmesan. Sprinkle the Italian Panko on top of the cheese. Spray one side of the tin foil with non-stick cooking spray. Cover the casserole with the sprayed side of the foil.<span style="mso-spacerun: yes;"> </span>Bake covered for 30 minutes and then uncovered for 15 minutes. Enjoy! </div>
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Sausage, Onion and Mushroom Mixture<br />
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Sauce and Sausage Mixture<br />
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Fold in Penne<br />
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Out of the oven<br />
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Husband Stealing Dinner<br />
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Enjoy</div>
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Rosemary From My Garden <br />
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<br /></div>Anonymoushttp://www.blogger.com/profile/05756654912676347856noreply@blogger.com6Katy, TX, USA29.7857853 -95.824395629.7306618 -95.9033596 29.8409088 -95.7454316tag:blogger.com,1999:blog-7399288894526382438.post-58111223827009618482012-01-10T18:32:00.001-06:002012-01-10T18:32:54.526-06:00New supper club<div><p>In an attempt to feed my foodie addiction and stay in touch with my friends all over the country, I have decided to put together a supper club...starting with 4 or 5 people we each must provide a recipe that all other supper club members will duplicate over the weekend. Pictures must be submitted by Sunday night and comments made. The following weekends food item must be submitted in enough time for other members to collect ingredients necessary for duplicating the submitted recipe.</p>
<p>Recipes do not need to be original however all recipes from other sources like friends, cookbooks, magazines must be cited and shown where any adjustments are made.</p>
<p>The recipes submitted are for one course only, a main dish, a side dish or dessert but not all three.</p>
</div>Anonymoushttp://www.blogger.com/profile/05756654912676347856noreply@blogger.com2