tag:blogger.com,1999:blog-55484422260098262762024-03-12T21:22:46.730-05:00I Kiss Better Than I Cook......several years ago I gave my husband a fridge magnet that says just that. My skills in the kitchen have developed a little since then, but you would have to ask him if the magnet still holds true!Amberhttp://www.blogger.com/profile/07576256960075591730noreply@blogger.comBlogger188125tag:blogger.com,1999:blog-5548442226009826276.post-2134731358337257272010-08-14T08:43:00.000-05:002010-08-14T08:44:01.202-05:00Salsa Chicken Rollups<div><span style="font-family:Calibri;">4 Chicken Breasts</span></div> <div><span style="font-family:Calibri;">1 Green Pepper</span></div> <div><span style="font-family:Calibri;">1 jar of Salsa</span></div> <div><span style="font-family:Calibri;">Soft Shell Tortillas<br /><br /></span></div> <div><span style="font-family:Calibri;">Put the above first 3 ingredients in a slow cooker. Cook on low for 4 hours or a bit longer.</span></div> <div><span style="font-family:Calibri;">When done cooking break the chicken apart with a fork so it is shredded (it might be a bit runny, if it is scoop some liquid off before you shred the chicken) Then add one tub of cream cheese. Scoop mixture into tortillas and roll up, put in oven just to heat up the tortillas.<br /><span style="font-size:85%;">Submitted by: Gina</span><br /></span></div>Amberhttp://www.blogger.com/profile/07576256960075591730noreply@blogger.com11tag:blogger.com,1999:blog-5548442226009826276.post-51209733351932102002010-06-12T08:49:00.003-05:002010-06-12T08:52:36.961-05:00Chicken Avocado & Cheddar Melt¼ cup Mayonnaise<br />¼ cup Ketchup<br />1 Scallion, white bulb and 3 inches of green, very thinly slices on the diagonal<br />3 teaspoons chopped fresh Italian Parsley<br />1 whole Boneless, Skinless Chicken Breast (8 ounces), cooked<br />1 ripe Avocado<br />4 slices Whole-Wheat Bread, lightly toasted<br />4 slices large Sharp Cheddar Cheese, 1/8- to ¼-inch thick<br />Paprika, to taste<br /><br />Mix mayonnaise, ketchup, 1 teaspoon of scallion, and 2 teaspoons parsley in a bowl. Set aside.<br /><br />Cut chicken breast in half down the center. Cut each half into 4 long, thin slices. Peel the avocado, removed the seed, and slice each half lengthwise into 4 slices.<br /><br />Place 2 slices of chicken on each piece of toast. Spread half the reserved dressing over chicken. Lay avocado slices over the dressing, and cover with remaining dressing. Place a piece of Cheddar on top to each sandwich (the cheese should be large enough to cover toast; or use several smaller pieces). Sprinkle lightly with paprika and remaining scallions.<br /><br />Preheat broiler. Place sandwiches in a broiler pan, and broil 3 inches from heat until cheese melts, 1½ minutes. Remove pan from broiler and sprinkle sandwiches with remaining parsley. Serve immediately. Serves 2 to 4.<br /><span style="font-size:85%;"><span style="font-style: italic;"><br />Submitted by:<a href="http://www.j-losworld.blogspot.com/"> Janelle</a> from “The New Basics Cookbook,” by Julee Rosso and Shiela Lukins</span></span>Amberhttp://www.blogger.com/profile/07576256960075591730noreply@blogger.com0tag:blogger.com,1999:blog-5548442226009826276.post-39533789913083329742010-06-12T08:47:00.002-05:002010-06-12T08:49:24.624-05:00Homemade Granola Bars6 cups Rolled Oats<br />2 cups Raisins/Dried Fruit<br />2 cups Nuts<br />2 cups Chocolate Chips (or peanut butter or butterscotch chips)<br />2 cups Sunflower Seeds or Coconut<br />2 cans of Low Fat Sweetened Condensed Milk<br /><br />Mix all together. Spread onto 2 well greased cookies sheets (or line cookie sheets with parchment paper for easier cleanup and less fat). Press down. Bake at 325 degrees for 25 minutes. Bake longer if you like crunchy granola bar (we like them soft and chewy). Cut each pan into 16 or 24 pieces. These freeze really well and are great to take along for lunch. We love this recipe because it is so easy and tastes so good.<br /><br />Note: Feel free to substitute the nuts, dried fruit, chips, etc. to whatever is your favorite.<br /><span style="font-style: italic;font-size:85%;" >Submitted by: <a href="http://www.j-losworld.blogspot.com">Janelle </a></span>Amberhttp://www.blogger.com/profile/07576256960075591730noreply@blogger.com0tag:blogger.com,1999:blog-5548442226009826276.post-28408703713739718762010-05-07T08:43:00.002-05:002010-05-07T08:48:45.395-05:00Unbaked Cookies - Peanut Butter Version!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoCdnIzNVYK2ERv_Lt9FLydl6QC5h7X9wTqK83RZ3DSqFLKUAvSeNDXlcIeWUS4k-s2x4_wgNJzPrByhbQQXcmekmgkhfbomJnTkGZ88_MiNm3iQDeMZNwkI-_VIh_ZvqfVqGyc6eiGaU/s1600/IMG_1150.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoCdnIzNVYK2ERv_Lt9FLydl6QC5h7X9wTqK83RZ3DSqFLKUAvSeNDXlcIeWUS4k-s2x4_wgNJzPrByhbQQXcmekmgkhfbomJnTkGZ88_MiNm3iQDeMZNwkI-_VIh_ZvqfVqGyc6eiGaU/s200/IMG_1150.JPG" alt="" id="BLOGGER_PHOTO_ID_5468524141964759730" border="0" /></a>2 cups Sugar<br />1/2 cup Milk<br />1/2 cup Cocoa<br />1/2 cup Butter or Margarine<br />1 cup Peanut Butter<br />3 cups Oats<br /><br />Bring first four ingredients to a boil for a full minute. Add last two ingredients and drop onto wax paper.Amberhttp://www.blogger.com/profile/07576256960075591730noreply@blogger.com1tag:blogger.com,1999:blog-5548442226009826276.post-27707810199442609232009-06-27T10:42:00.002-05:002009-06-27T10:44:33.412-05:00Monkey Munch9 cups Chex Cereal (I used Shreddies)<br />1 cup Semi Sweet Chocolate Chips<br />1/2 cup Smooth Peanut Butter<br />1/4 Butter<br />1-2 teaspoon Vanilla<br />1 1/2 cup Icing Sugar<br /><br />Measure cereal into bowl and set a side. Microwave chocolate chips, peanut butter and butter in a bowl on high for 1 minute. Stir. Microwave til smooth (it only took me 1 minute) add vanilla. Pour chocolate mixture over cereal and mix. Pour mixture into large ziplock bag and add icing sugar. Mix well. Place on wax paper and put on counter to cool. Store in ziplock bag or large sealed bowl (I think it tastes best stored in the freezer).<br /><em><span style="font-size:85%;">Submitted by: Raquel</span></em>Amberhttp://www.blogger.com/profile/07576256960075591730noreply@blogger.com0tag:blogger.com,1999:blog-5548442226009826276.post-78014144800775080802009-06-27T10:35:00.001-05:002009-06-27T10:44:49.474-05:00Cinnamon Twist3/4 cup Milk<br />1/4 cup Margarine<br />3 Tbsp Sugar<br />1/4 tsp Vanilla<br />1 1/2 cups Flour<br />1 Egg<br />2 tbsp Instant Yeast<br />1 cup Flour<br />melted Margarine<br />Brown Sugar<br />Cinnamon<br /><br />Syrup:<br />1/4 cup Cream<br />1/4 cup Brown Sugar<br />1/4 tsp Vanilla<br />pinch Salt<br />1 tsp Margarine<br />3/4 tsp Cornstarch<br /><br /><br />Microwave milk and 1/4 cup margarine for 2 minutes. Add sugar, vanilla, 1 1/2 cups flour, egg and yeast. Mix and add 1 cup flour. Knead to make soft dough. Let rise until double. Divide into 3 balls. Roll out into pizza pan shape 13 inch size. Place one in pizza pan, brush with melted margarine, sprinkle with brown sugar and cinnamon. Place second on top of first, repeat with margarine, sugar and cinnamon. Put third on top of second. With small tumbler, cut circle in middle of twist. With pizza cutter, cut into quarters. Cut each quarter in fourths or fifths. Give each one a twist by turning half over. Bake in 350'F over for 13-15 minutes. In my oven I had to bake it for 21 minutes, so bake time does vary a bit. Cook syrup until thick or full boil. Cool and spread on cooled twist. This sound far more complicated than it is.<br /><em><span style="font-size:85%;">Submitted by: Christine</span></em>Amberhttp://www.blogger.com/profile/07576256960075591730noreply@blogger.com0tag:blogger.com,1999:blog-5548442226009826276.post-13636498247509936652009-05-14T23:10:00.001-05:002009-05-14T23:36:37.182-05:00Whole Grain Healthy Banana Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyU3GGtaLT-LbcpKIA2gzsFuhvulN97fot4JhuNP2v_tygRZKoX63y0lm7RMwoCd40_TaVdBMeEUoGC-Kbe4vKXizdHIPsjtWFZEaWp8pm65AeBetFHorud6kNxFocpR8ePxAjwvBXdtk/s1600-h/IMG_6243.JPG"><img id="BLOGGER_PHOTO_ID_5335904386074168914" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 134px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyU3GGtaLT-LbcpKIA2gzsFuhvulN97fot4JhuNP2v_tygRZKoX63y0lm7RMwoCd40_TaVdBMeEUoGC-Kbe4vKXizdHIPsjtWFZEaWp8pm65AeBetFHorud6kNxFocpR8ePxAjwvBXdtk/s200/IMG_6243.JPG" border="0" /></a>3/4 cup Brown Sugar<br />3/4 cup Ground Flax Seed<br />5 ripe Bananas, mashed<br />1/4 cup Skim Milk<br />1/4 cup Low-Fat Sour Cream<br />1 Egg White<br />2 cups Whole Wheat Flour<br />1 tsp Baking Soda<br />1/2 tsp Salt<br /><br /><br />Preheat the oven to 350. Grease and flour a 9x5 inch loaf pan. In a medium bowl, mix together the sugar, flax, bananas, milk, sour cream and egg whites until well blended. Combine the flour, baking soda and salt; stir into the banana mixture until moistened. Spoon into prepared loaf pan.<br />Bake for 1 hour and 10 minutes in the preheated oven, or until a toothpick inserted into the crown of the loaf comes out clean.<br /><span style="font-size:85%;"><em>Submitted by: <a href="http://www.cottoncupcakeblog.blogspot.com/">Amber</a></em></span>Amberhttp://www.blogger.com/profile/07576256960075591730noreply@blogger.com2tag:blogger.com,1999:blog-5548442226009826276.post-8477457829249341262009-03-24T09:00:00.000-05:002009-03-24T09:10:31.948-05:00Chicken Stew for Two2 tbsp Flour<br />¼ tsp Thyme<br />¼ tsp Paprika<br />Dash of pepper<br />2 Boneless, Skinless Chicken Breasts or 4 Thighs<br />2 tbsp Vegetable Oil<br />1 Onion, chopped<br />2 cups Chicken Stock<br />2 Potatoes, peeled and cubed<br />2 cups Frozen Mixed Vegetables<br />Parsley<br /><br />Combine flour, thyme, paprika, and pepper. Cut chicken into bite sized pieces; dredge in flour mixture. In deep skillet, heat oil over medium heat and brown chicken. Remove from skillet. Add onion; cook for 4 minutes. Stir in chicken stock; cook, stirring, for 5 minutes or until thickened. Whisk in more flour if necessary. Stir in chicken and potatoes. Cover and cook over medium heat until potatoes are soft. Add frozen vegetables. Cook, covered, for 4-5 minutes or until veggies are tender. Stir in parsley to taste and season with salt & pepper to taste. Serves 2-3 as a main course or 4-5 as a side. <br /><em><span style="font-size:85%;">Submitted by: <a href="http://jasonissocool.blogspot.com/">Karina</a></span></em>Amberhttp://www.blogger.com/profile/07576256960075591730noreply@blogger.com0tag:blogger.com,1999:blog-5548442226009826276.post-47977157595683895512009-03-24T08:50:00.001-05:002009-03-24T09:11:50.893-05:00Cottage Cheese Crescents<p>500 g Cottage Cheese<br />1 cup Softened Margarine<br />2 1/3 cups Flour<br /><br />Cream margarine. Add cottage cheese. Stir in flour. Chill for 3 hours. Divide into 3 equal portions. Roll each portion into circle. Cut each circle into 12 wedges. Roll up each wedge, beginning with the wide end. Bake for 30 minutes at 350. Great as is or for a sweeter taste spread some jam on the dough before rolling up or glaze with icing while warm. So easy and delicious!</p><p><em><span style="font-size:85%;">Submitted by: <a href="http://jasonissocool.blogspot.com/">Karina</a></span></em><a href="http://jasonissocool.blogspot.com/"> </a></p>Amberhttp://www.blogger.com/profile/07576256960075591730noreply@blogger.com4tag:blogger.com,1999:blog-5548442226009826276.post-30725205408883830822009-03-23T20:00:00.002-05:002009-03-24T05:58:54.256-05:00Healthy Mini Monster Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpfmpb5uOJDRimwozL6KW4wyZa-PDUPyuWq49DriPHfx4Xo_a8bap0bO8kujZhdggzVSd9S7I_GrlEtk5XqpdU22DWe_-64M5H2ExVa9jgIZWHyoWPm0QTODuJOF9PBiMJu4FF1SOpQT0/s1600-h/IMG_4850.JPG"><img id="BLOGGER_PHOTO_ID_5316555233092553330" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 160px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpfmpb5uOJDRimwozL6KW4wyZa-PDUPyuWq49DriPHfx4Xo_a8bap0bO8kujZhdggzVSd9S7I_GrlEtk5XqpdU22DWe_-64M5H2ExVa9jgIZWHyoWPm0QTODuJOF9PBiMJu4FF1SOpQT0/s200/IMG_4850.JPG" border="0" /></a>3/4 cup Whole Wheat Flour<br />3/4 cup Oats <div>1/4 cup Flaxseed, ground<br />1/2 tsp Salt<br />1/2 tsp Baking Soda </div><div>1 cup Smooth Peanut Butter<br />1/2 cup Honey<br />1 Egg<br />1 tsp Vanilla</div><div>1/8 cup Mini Chocolate Chips</div><div>1/4 cup chopped Dried Apricots</div><div>1/4 cup chopped Pecans</div><div><span style="color:#ffffff;">.</span> </div><div></div><div>Combine flour, oats, flax, salt and soda. In a seperate bowl mix together peanut butter, honey, egg and vanilla. Mix wet and dry well, then mix in fruit, nuts and chocolate chips. Drop by teaspoons onto cookie sheet and flatten with a fork. Bake in a preheated oven at 375 for 8-10 minutes. They're ready when the edges are <em>slightly</em> browned - keep checking as honey browns fast. Makes approx. 60 toonie sized cookies.</div><div><em><span style="font-size:85%;">Submitted by: <a href="http://underourtinroof.blogspot.com/">Amber</a></span></em></div>Amberhttp://www.blogger.com/profile/07576256960075591730noreply@blogger.com1tag:blogger.com,1999:blog-5548442226009826276.post-23371200736343622742009-02-27T16:50:00.000-06:002009-02-27T16:53:39.848-06:00Shepherd's Pie1 or 2 Medium Onions, minced<br />2 tbsp Butter or Margarine<br />1lb Ground Beef<br />1 cup regular strength Beef Broth (I use OXO)<br />2 tbsp Flour<br />1 tsp (or less) Salt<br />1/4 tsp (or more) Pepper<br />1 tbsp Ketchup<br />1/2 tsp Worchestershire<br />1/2 tsp prepared Mustard, Dijon or Dry Mustard<br />1 cup (or more) mixed Frozen Veggies<br />6 medium Potatoes, peeled and chopped<br />3 to 5 cloves Garlic, roasted or freshly minced<br />2 tbsp Butter or Margarine (optional)<br />1/4 cup Milk<br />Salt/Pepper to taste<br /><br />1. Preheat oven to 425F, reduce by 15 if using glass dish<br />2. Grease 8" square baking pan or 10" deep dish pie plate (I use a big corningware dish)<br />3. Saute onions in butter till tender in wide skillet over medium heat, add beef cook through.<br />4. Stir in flour, salt and pepper. Add broth, ketchup, worchestershire, mustard, cook briefly.<br />5. Stir in frozen vegetables. Add more broth if needed to make a juicy but thick filling.<br />6. Scoop into prepared dish. Level with spoon. <br />7. Meanwhile prepare potatoes.<br />8. Drain well. Mash potatoes. Add garlic, butter, milk and salt. Mash until fluffy.<br />9. Heap onto pie filling and spread to edges of dish.<br />10. Bake at 425 for 30 minutes or until potatoes are browned and filling is bubbly.<br />11. Freezes great before you bake with potatoes, or you can freeze just the filling. <br /><em><span style="font-size:85%;">Submitted by:<a href="http://friesengks.blogspot.com/"> Sabrina</a></span></em>Amberhttp://www.blogger.com/profile/07576256960075591730noreply@blogger.com0tag:blogger.com,1999:blog-5548442226009826276.post-15779258993698364422009-02-25T22:20:00.001-06:002009-02-25T22:22:09.491-06:00Fudge Bars1 cup White Sugar<br />1 cup Brown Sugar<br />1 cup Margarine<br />2 Eggs<br />2 cups Flour<br />1 tsp Baking Soda<br />3 cups Uncooked Oatmeal<br /><br />Filling<br />12 oz pkg Chocolate Chips<br />1/2 cup Margarine<br />1 cup Sweetened Condensed Milk<br /><br />Cream sugars and margarine. Add eggs, flour, baking soda and oatmeal. Mix well. Grease 9x13 pan. Pat half of mixture into pan. Cover with filling. Pat remaining mixture on top. Bake at 350 F for 25-30 minutes. Cut when cool. Filling: Stir over low heat until melted.<br /><em><span style="font-size:85%;">Submitted by: <a href="http://christineandwendell.blogspot.com/">Christine</a></span></em>Amberhttp://www.blogger.com/profile/07576256960075591730noreply@blogger.com0tag:blogger.com,1999:blog-5548442226009826276.post-62067758987141523402009-02-25T18:45:00.001-06:002009-02-25T18:51:49.519-06:00Cookie Dough Brownies2 cups Sugar<br />1 1/2 cups Flour<br />1/2 cup Cocoa<br />1/2 tsp Salt<br />1 cup Vegetable Oil<br />4 Eggs<br />2 tsp Vanilla<br />1/2 cup Chopped Walnuts (optional)<br /><br />Filling:<br />1/2 cup Butter (softened)<br />1/2 cup Brown Sugar, packed<br />1/4 cup Sugar<br />2 tbsp Milk<br />1 tsp vanilla<br />1 cup Flour<br /><br />Glaze:<br />1 cup Chocolate Chips<br />1 tbsp Shortening<br />3/4 cup Walnuts, chopped<br /><br />In a mixing bowl, combine sugar, flour, cocoa and salt. Add oil, eggs and vanilla. Beat at medium speed for 3 minutes. Stir in walnuts, if desired. Pour into greased 9x13 inch pan. Bake at 350 F for 30 minutes or until brownies test done. Cool completely.<br /><br />For filling, cream butter and sugars in a mixing bowl. Add milk and vanilla, mix well. Beat in flour. Spread over the brownies, chill until firm. For glaze, melt chocolate chips and shortening in a saucepan, stirring until smooth. Spread over filling. Immediately sprinkle with nuts, pressing down slightly.<br /><em><span style="font-size:85%;">Submitted by: <a href="http://christineandwendell.blogspot.com/">Christine</a></span></em>Amberhttp://www.blogger.com/profile/07576256960075591730noreply@blogger.com1tag:blogger.com,1999:blog-5548442226009826276.post-28643926888506201432009-01-27T22:53:00.004-06:002009-01-27T22:56:24.211-06:00Banana Bran Muffins1 cup Butter, softened<br />1 cup Brown Sugar<br />6 Bananas, mashed<br />1/2 cup Milk<br />2 tsp Vanilla Extract<br />4 Eggs<br />3 cups Flour<br />1 cup Wheat Bran<br />2 tsp Baking Powder<br />2 tsp Baking Soda<br />1/2 tsp Salt<br />1 cup Walnuts, chopped<br /><br />Preheat oven to 375*. Grease a muffin pan or line with paper muffin liners. In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in flour, bran, baking powder, soda and salt; blend just until moistened. Stir in walnuts. Pour batter into prepared muffin cups. Bake for18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely.<br /><em><span style="font-size:85%;">Submitted by:<a href="http://underourtinroof2.blogspot.com/"> Amber</a></span></em>Amberhttp://www.blogger.com/profile/07576256960075591730noreply@blogger.com0tag:blogger.com,1999:blog-5548442226009826276.post-34225742867403743872009-01-13T10:15:00.002-06:002009-01-13T10:20:11.843-06:00White Chocolate Macadamia Nut Cookies2 1/4 cups Flour<br />1 tsp Baking Soda<br />1 tsp Salt<br />1 cup Butter, softened<br />3/4 cup Sugar<br />3/4 cup Brown Sugar, firmly packed<br />1 tsp Vanilla<br />2 Eggs<br />1 (12 oz.) pkg White Chocolate Morsels (do not substitute)<br />1 cup Macadamia Nuts, chopped<br /><br />Preheat oven to 375 degrees. Combine flour, baking soda and salt; set aside. Combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in the white chocolate morsels and the macadamia nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 8 minutes.<br /><em><span style="font-size:85%;">Submitted by: <a href="http://philandwenona.blogspot.com/">Wenona</a></span></em>Amberhttp://www.blogger.com/profile/07576256960075591730noreply@blogger.com3tag:blogger.com,1999:blog-5548442226009826276.post-79440096252394964752009-01-03T19:57:00.001-06:002009-01-03T19:57:33.977-06:00Becky's Taco Dip1 pkg Cream Cheese<br />3/4 cup Sour Cream<br />1-2 cans Stagg Chili<br />1 1/2 cups Salsa<br />Tex Mex Cheese<br /><br />Mix together cream cheese & sour cream and put in the bottom of a casserole dish. Layer chilli & salsa on top and top with cheese. Bake at 350 for 20 minutes.<br /><em><span style="font-size:85%;">Submitted by: <a href="http://darcyandraquel.blogspot.com/">Raquel</a></span></em>Amberhttp://www.blogger.com/profile/07576256960075591730noreply@blogger.com0tag:blogger.com,1999:blog-5548442226009826276.post-3510242685660084482009-01-03T18:30:00.001-06:002009-01-03T18:33:37.113-06:00Stef's Pumpkin Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSD9A56Ni6_1m-Y11hfNeSzn0tgC1EsMPUM4j0_MH-RPf6reftlKyKjNKvPFlRTXOz2vw5xlH2e7fKLEOCjMRH2aLIIvqMjz2Jvx3o3eha_rXrdM1_aOttEhvvkiEF5mhScs6en-78-1Q/s1600-h/IMG_3201-1.JPG"><img id="BLOGGER_PHOTO_ID_5287229087599106978" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 152px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSD9A56Ni6_1m-Y11hfNeSzn0tgC1EsMPUM4j0_MH-RPf6reftlKyKjNKvPFlRTXOz2vw5xlH2e7fKLEOCjMRH2aLIIvqMjz2Jvx3o3eha_rXrdM1_aOttEhvvkiEF5mhScs6en-78-1Q/s200/IMG_3201-1.JPG" border="0" /></a>2 1/2 cups Flour <div>1 tsp Baking Powder</div><div>1 tsp Baking Soda</div><div>2 tsp Cinnamon</div><div>1/2 tsp Nutmeg<br />1/2 tsp Cloves</div><div>1/2 tsp Salt</div><div>1/2 cup Butter, softened</div><div>1 1/2 cups Sugar</div><div>1 can Pumpkin</div><div>1 Egg<br />1 tsp Vanilla </div><div><span style="color:#ffffff;">.</span></div><div>Icing:</div><div>2 cups Icing Sugar</div><div>3 tbsp Milk<br />1 tbsp Butter</div><div>1 tsp Vanilla </div><div><span style="color:#ffffff;">.</span><br />Preheat oven to 350. Mix flour through to salt. (May use 1 1/2 tsp Pumpkin Pie Seasoning in place of Nutmeg & Cloves). In a seperate bowl cream together butter and sugar and then add pumpkin, egg and vanilla. Mix together with dry ingredients. Bake at 350 for 12-15 minutes. Cool cookies & ice. </div><div><span style="font-size:85%;">Submitted by: <a href="http://underourtinroof2.blogspot.com/">Amber</a></span></div>Amberhttp://www.blogger.com/profile/07576256960075591730noreply@blogger.com4tag:blogger.com,1999:blog-5548442226009826276.post-8054052562077570052009-01-03T18:25:00.001-06:002009-01-03T18:33:04.399-06:00Buttermilk Oatmeal Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLEaKbmKbFENSXk9q6bwNLoJ4_gj_kBA2MNAcR3BJe1Fooa-yjkivI5YnFYXvxzsHq_-PJcrahqMmhFrMhG0cMcSbTKfm6lonBRPQJkAe3Pvoqo6GFCHL_oHQbtJohkBB17qZ643cQj0/s1600-h/IMG_3200-1.JPG"><img id="BLOGGER_PHOTO_ID_5287229580025318130" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 146px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLEaKbmKbFENSXk9q6bwNLoJ4_gj_kBA2MNAcR3BJe1Fooa-yjkivI5YnFYXvxzsHq_-PJcrahqMmhFrMhG0cMcSbTKfm6lonBRPQJkAe3Pvoqo6GFCHL_oHQbtJohkBB17qZ643cQj0/s200/IMG_3200-1.JPG" border="0" /></a>1 cup Quick Cooking Oats <div>1 cup Buttermilk</div><div>2 Egg Whites, beaten</div><div>1/2 cup Brown Sugar</div><div>1/4 cup Olive Oil</div><div>1 cup Flour</div><div>1 tsp Baking Powder</div><div>1/2 tsp Baking Soda<br />1/2 tsp Salt<br /><span style="color:#ffffff;">.</span></div><div>In a bowl, soak oats in buttermilk for 15 minutes. Then stir in egg whites, sugar and oil. In another bowl combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three quarters full. Bake at 400 degrees for 15 to 18 minutes. Cool in pan five minutes then remove to wire rack. Makes 12 muffins.</div><div><em><span style="font-size:85%;">Submitted by: <a href="http://underourtin2.blogspot.com/">Amber </a></span></em></div>Amberhttp://www.blogger.com/profile/07576256960075591730noreply@blogger.com0tag:blogger.com,1999:blog-5548442226009826276.post-78415871616019601852008-12-20T10:10:00.001-06:002008-12-20T10:10:43.850-06:00Festive Beef Dish1 1/2 lbs Hamburger<br />1/2 cup Onions, chopped<br />1 tbsp Oil<br />1 tin Corn<br />1 tin Cream of Chicken Soup<br />1 tin Cream of Mushroom Soup<br />1 cup Sour Cream<br />1/4 cup Red Peppers, chopped<br />1/4 tsp Pepper<br /><br />Fry hamburger and onions in oil. Mix corn through to pepper and combine with hamburger. Put into a 2 1/2 qt casserole dish. Mix margarine, cornflakes and cheese and put on top of casserole. Bake uncovered for 35 minutes at 350.<br /><em><span style="font-size:85%;">Submitted by: <a href="http://underourtinroof2.blogspot.com/">Amber</a></span></em>Amberhttp://www.blogger.com/profile/07576256960075591730noreply@blogger.com4tag:blogger.com,1999:blog-5548442226009826276.post-4347156159224155912008-12-19T22:35:00.000-06:002008-12-19T22:39:17.150-06:00Andes Mint CookiesMelt together slowly (in pan):<br />3/4 cup Butter<br />1 1/2 cups Brown Sugar<br />2 tbsp Water<br />1 12 oz pkg of Chocolate Chips<br /><br />Pour into mixing bowl and add:<br />2 Eggs<br />2 1/2 cups Flour<br />1 1/4 tsp Baking Soda<br />1/2 tsp Salt<br /><br />Mix together. Refrigerate dough for 1 hr. (Super important!) Line cookie sheet with foil. Place dough in cookie sized balls on foil. Bake at 350 for 8-12 minutes. (Gooey is good!) Immediately after taking out of the oven, place an Andes Mint on each cookie. Allow it to melt for a minute or so, then spread the mint over the top of each cookie with a knife. (Another variation that's almost as fabulously addictive is to melt Andes Mints on top of your favorite brownie recipe straight out of the oven.)<br /><em><span style="font-size:85%;">Submitted by: <a href="http://www.j-losworld.blogpost.com/">Janelle</a></span></em>Amberhttp://www.blogger.com/profile/07576256960075591730noreply@blogger.com0tag:blogger.com,1999:blog-5548442226009826276.post-37201913780330930222008-12-12T22:00:00.001-06:002009-01-03T18:34:38.821-06:00Homemade Granola Bars2 1/2 cups Rolled Oats<br />1 cup Coconut<br />2 cups Special K or Rice Krispies Cereal<br />1 cup Dried Fruit (Raisins, Craisins, Apricot etc.)<br />1 cup Nuts, chopped<br />1 cup Seeds (Poppyseed, Sunflower Seeds, Sesame Seeds etc.)<br />1/2 cup Butter or Margarine<br />1/2 cup Honey<br />1 cup Brown Sugar<br /><br />In a bowl combine oats through to seeds. Put butter, honey and brown sugar into a large pot and stir until bubbling, over medium heat. Add dry ingredients and stir constantly for 7 to 8 minutes. Lower heat if mixture is browning too quickly. Press into lightly greased 9 x 13 pan and let cool. Cut into bars & wrap individually.<br /><br /><em><span style="font-size:85%;">My combination of ingredients was: special k, raisins, chopped cashews & chopped macadamia nuts, poppyseed, sesame seed, sunflower seeds and ground flaxseed. SO delicious! </span></em><br /><br /><em><span style="font-size:85%;">Submitted by: <a href="http://www.underourtinroof2.blogspot.com/">Amber</a></span></em>Amberhttp://www.blogger.com/profile/07576256960075591730noreply@blogger.com3tag:blogger.com,1999:blog-5548442226009826276.post-24538912559791149182008-12-08T12:44:00.003-06:002008-12-08T12:52:27.296-06:00Salmon Burgers1 can (6 1/2 oz.) Alaska Pink Salmon<br />2 tbsp Mayonnaise<br />1 Egg, beaten<br />1 tsp Lemon Juice<br />1/4 cup Dry Bread Crumbs<br />1/4 cup Onion, finely chopped<br />1 tsp Parsley Flakes<br />1/8 tsp Garlic Salt<br />Oil<br /><br />In medium bowl, combine salmon, mayonnaise, egg and lemon juice, bread crumbs, onion, parsley and garlic salt. Mix well. Shape into burgers (mixture will be moist). Heat 1 or 2 tablespoons oil in large skillet. Place burgers in skillet. Cook over medium heat until browned. Turn. Brown other side. Serve on buns with favorite sauce. Makes 4 burgers.<br /><br /><em><span style="font-size:85%;">I actually double the salmon and add some more bread crumbs to even things out. For those who are not onion fans, I substitute 1 tsp onion powder instead. I make 6 burgers out of it this way instead of four.</span></em><br /><em><span style="font-size:85%;">Submitted by: <a href="http://elsdons.blogspot.com/">Rayna</a></span></em>Amberhttp://www.blogger.com/profile/07576256960075591730noreply@blogger.com0tag:blogger.com,1999:blog-5548442226009826276.post-37928224910691341462008-11-26T13:05:00.002-06:002008-12-08T12:55:25.689-06:00Chocolate Gingerbread BarsPrep: 15 minutes Total: 45 minutes, plus cooling<br /><br />4 Tbsp (1/2 stick) Unsalted Butter, melted, plus more for pan<br />1/4 cup Unsweetened Cocoa Powder, plus more for pan<br />3/4 cup Flour (spooned and leveled)<br />1 tsp Ground Ginger<br />1 tsp Pumpkin Pie Spice<br />1/2 tsp Baking Soda<br />1/2 cup packed Brown Sugar<br />1/4 cup unsulfured Molasses<br />1 large Egg<br />1/4 cup Sour Cream<br />1/2 cup Semisweet Chocolate Chips<br />Confectioners' Sugar, for dusting (optional)<br /><br />Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust paper and sides of pan with cocoa; set aside. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside. In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips. Transfer batter to prepared pan; smooth top.<br /><br />Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer to a wire rack; let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board, and cut into 16 squares. Before serving, dust bars with confectioners sugar, if desired. (To store, keep in an airtight container at room temperature, up to 3 days.) Makes: 16.<br /><em><span style="font-size:85%;">Submitted by: <a href="http://www.j-losworld.blogspot.com/">Janelle</a></span></em>Amberhttp://www.blogger.com/profile/07576256960075591730noreply@blogger.com0tag:blogger.com,1999:blog-5548442226009826276.post-4851332764782349142008-09-29T18:20:00.002-05:002008-10-02T20:37:01.057-05:00Quick Crock Pot Chicken & Mushrooms<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdVNj46chcKv7li4DyAHJ7GunkqP3xG0oP2OKzqtTO9M-VSAzwU0p1Ggix5nrZHRgmAVjShUuR4q_-HN9XKBuA5NNVDHXWJro1_K3hiP9G3Qqxg6gCbc5llEaPhLNtKhEpFg5h5q79xPc/s1600-h/IMG_1184.JPG"><img id="BLOGGER_PHOTO_ID_5252735591626323682" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdVNj46chcKv7li4DyAHJ7GunkqP3xG0oP2OKzqtTO9M-VSAzwU0p1Ggix5nrZHRgmAVjShUuR4q_-HN9XKBuA5NNVDHXWJro1_K3hiP9G3Qqxg6gCbc5llEaPhLNtKhEpFg5h5q79xPc/s200/IMG_1184.JPG" border="0" /></a>1 - 1 1/2 pounds Chicken, boneless breasts or thighs<br />1 can Mushrooms (juice & all)<br />1 can Cream of Mushroom Soup<br />1 cup Sour Cream<br />1/4 cup Flour<br /><br />Place chicken in the crock pot. Mix soup and mushrooms, pour over chicken. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. 30 minutes before serving, mix sour cream with flour; stir mixture into chicken and juices. Then heat for 30 minutes on LOW. Serve chicken and sauce over hot cooked noodles.<br /><em><span style="font-size:85%;">Submitted by: <a href="http://underourtinroof2.blogspot.com/">Amber</a></span></em>Amberhttp://www.blogger.com/profile/07576256960075591730noreply@blogger.com0tag:blogger.com,1999:blog-5548442226009826276.post-24642230817056807832008-09-27T18:50:00.000-05:002008-09-27T18:56:29.156-05:00Chocolate Marshmallow Krispie's<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaRGpuPnm0o7dufT6Lbl8B6l3uANj2IMwEJkQUVK2f_pVyN5wypXFNGQK7sP3Rlv-6U5Syzr_frAHeVyyQy20KpSB1zfHkh7WJCL73tvgZXn4BfBjWwm5BmEhtt5XIIlqoYKW-j8odiLg/s1600-h/IMG_1020.JPG"><img id="BLOGGER_PHOTO_ID_5250854102825807618" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaRGpuPnm0o7dufT6Lbl8B6l3uANj2IMwEJkQUVK2f_pVyN5wypXFNGQK7sP3Rlv-6U5Syzr_frAHeVyyQy20KpSB1zfHkh7WJCL73tvgZXn4BfBjWwm5BmEhtt5XIIlqoYKW-j8odiLg/s200/IMG_1020.JPG" border="0" /></a>4 Squares Semi-Sweet Chocolate <div>4 tbsp Margarine</div><div>10 cups Marshmallows (about 80 lg)</div><div>1 cup Peanutbutter</div><div>1/2 cup Corn Syrup</div><div>2 cups Chocolate Chips</div><div>10 cups Rice Krispies</div><br /><div>Meausure Rice Krispies & 2 cups chocolate chips into a large bowl, set aside. Melt chocolate squares & margarine over medium heat in a large pot. Add marshmallows and stir until smooth. Add peanutbutter and corn syrup, stir well. Pour mixture over rice krispies and chocolate chips and mix until all cereal is coated. Spread onto a greased 10" x 15" cookie sheet. Cut when cool.</div><div><em><span style="font-size:85%;">Submitted by: <a href="http://underourtinroof.blogspot.com/">Amber</a></span></em></div>Amberhttp://www.blogger.com/profile/07576256960075591730noreply@blogger.com3