tag:blogger.com,1999:blog-40384914959153602272024-03-05T13:26:37.879-07:00Bradshaw Bistro<a href="http://www.lotsaoxen.com">Home</a> • <a href="http://blog.lotsaoxen.com">Blog</a> • <b>Bistro</b>L.B.http://www.blogger.com/profile/10579832436671829424noreply@blogger.comBlogger95125tag:blogger.com,1999:blog-4038491495915360227.post-3774028347909655822017-12-08T18:55:00.000-07:002017-12-08T18:55:24.985-07:00Gingerbread cookies<div class="separator" style="clear: both; text-align: center;">
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I don't recall having much (if any) gingerbread growing up, but over the past few years, I have developed a reverence for the stuff. I was fortunate enough to find this recipe, titled <a href="http://www.food.com/recipe/the-most-wonderful-gingerbread-cookies-80156">"The Most Wonderful Gingerbread Cookies,"</a> on my first attempt at making gingerbread. It always turns out beautifully for me.<br />
<br />
I like my gingerbread cookies nice and soft. I also like to use my special Williams Sonoma Message In A Cookie Cutters to stamp Christmas messages into them. They make the perfect neighbor gifts. I make several batches of this each December.<br />
<br />
<b><i>Gingerbread Cookies</i></b><br />
3 cups all-purpose flour<br />
1 1/2 tsp baking powder<br />
3/4 tsp baking soda<br />
1/4 tsp salt<br />
1 Tbsp ground ginger<br />
2 tsp ground cinnamon<br />
1/4 tsp ground cloves<br />
6 Tbsp unsalted butter, at room temperature<br />
3⁄4 cup brown sugar<br />
1 egg<br />
1/2 cup molasses<br />
2 tsp vanilla<br />
<br />
<ol>
<li>In a medium bowl, whisk dry ingredients until well blended. </li>
<li>In a large bowl, beat butter, brown sugar, and egg together until blended.
Add molasses and vanilla; mix until well blended. </li>
<li>Gradually add dry mixture to wet ingredients; mix until smooth. </li>
<li>Divide dough in half and wrap in Saran wrap. Let stand at room temperature for at least an hour.</li>
<li>Preheat oven to 375°F. Line cookie sheets with parchment paper. </li>
<li>Lightly flour a work surface and rolling pin. Roll out one portion of dough to about 1/4" thick. It helps to also sprinkle a bit of flour on the dough. </li>
<li>Use cookie cutters to cut out shapes, and place them on parchment paper-lined cookie sheets about 2 inches apart.</li>
<li>Bake 7-8 minutes for soft gingerbread.</li>
</ol>
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L.B.http://www.blogger.com/profile/10579832436671829424noreply@blogger.com0tag:blogger.com,1999:blog-4038491495915360227.post-7697309183404052802017-08-27T16:18:00.000-06:002017-08-27T16:18:11.727-06:00Chicken BakeCostco <a href="https://www.costcobusinessdelivery.com/Kirkland-Signature-Chicken-Bakes%2C-8-oz%2C-6-ct.product.10184169.html">chicken bakes</a>, the ones from the cafe (or also available to purchase frozen), are a yummy treat my parents used to buy me. Since we don't live near a Costco, I decided to try to make my own. These are a bit more bready (not necessarily a bad thing!) than I remember the Costco ones being, but the flavor is about right. I originally followed <a href="https://redefinedmom.com/homemade-imitation-costco-chicken-bake-recipe/">this recipe on Redefined Mom</a> but the most recent time I made them, I changed a few things and liked the result a lot better. I used the amounts below and ended up with 4 enormous chicken bakes (one is sufficient to feed my family as a meal with a side of vegetables). I froze the extras to eat later!<br />
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<b><i>Chicken Bake</i></b><br />
<br />
one batch <a href="http://bistro.lotsaoxen.com/2017/08/pizza-dough.html">pizza dough</a><br />
2-3 chicken breasts, baked ahead of time and cut into bite-sized pieces<br />
1/2 large onion, diced<br />
6-8 strips of bacon, cooked and cut into small pieces<br />
a few artichoke hearts, diced<br />
2-3 cups shredded mozzarella cheese<br />
1/2 bottle caesar dressing<br />
<br />
<ol>
<li>(Prep work: bake frozen chicken breasts, lightly seasoned with salt and pepper, at 375°F for 35-40 minutes, until done. Allow to cool, then chop into bite-sized pieces. While baking, you can fry up your bacon & drain on paper towels, and make a batch of <a href="http://bistro.lotsaoxen.com/2017/08/pizza-dough.html">pizza dough</a>.)</li>
<li>Preheat oven to 400°F.</li>
<li>Dice onion and cut bacon into small pieces. In a large bowl, combine onion, bacon, artichoke hearts, and chicken.</li>
<li>Add 1/4 to 1/2 cup caesar dressing and mix until everything is well-coated.</li>
<li>Divide dough into 4 even balls (or more if you'd like smaller chicken bakes). Roll each section into a large rectangle, with dough as thin as possible. </li>
<li>Generously brush a few tablespoonfuls of caesar dressing onto each dough rectangle. Don't skimp!</li>
<li>Scoop 1/2 cup or so of the chicken-bacon-onion-artichoke hearts mixture unto each dough rectangle and spread out into a single layer, leaving a couple of inches of space at one end.</li>
<li>Generously sprinkle cheese over the chicken mixture.</li>
<li>Roll up dough rectangle, ending at the side with a couple inches of space. Use the extra dough to seal it up. Place seam-side down onto a baking sheet. Brush with caesar dressing and sprinkle with more mozzarella cheese.</li>
<li>Bake 15-20 minutes, until golden brown on the outside. Serve hot; can be eaten like a sandwich or cut into rounds and eaten with a fork.</li>
</ol>
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<br />L.B.http://www.blogger.com/profile/10579832436671829424noreply@blogger.com0tag:blogger.com,1999:blog-4038491495915360227.post-20589032739123030072017-08-27T16:17:00.000-06:002017-08-27T16:17:07.932-06:00Pizza doughWe eat pizza on about a weekly rotation. We all love bread and cheese and tomato sauce, so it definitely gets a presence in our diet. Our daughter even requested to eat pizza for her 2nd birthday!<br />
<br />
This is my go-to pizza dough recipe over the last year or so (found originally at <a href="https://www.chef-in-training.com/2014/04/perfect-pizza-dough-recipe/">Chef In Training</a>). It's pretty straightforward and works well for me. If I find a better recipe I'm not opposed to updating, but I'm not actively searching for one. When I make pizza, I often make a couple batches of dough so I can make pizzas to freeze as well. <a href="http://freezerdinner.com/recipes/making-frozen-pizza/">Here's where I originally learned the process for freezing pizzas</a>.<br />
<br />
<b><i>Pizza Dough</i></b><br />
<span style="font-size: xx-small;">yield: dough for 2 pizzas</span><br />
<br />
2 cups warm water<br />
1 Tbsp yeast<br />
1 Tbsp salt<br />
1/4 cup oil<br />
5 cups flour<br />
<ol>
<li>Proof yeast in warm water for a few minutes. Add salt and oil; stir to mix.</li>
<li>Add flour and stir well to combine. When it begins to form a sticky dough, pour out onto well-floured surface and knead until smooth, adding flour as needed to keep it more toward smooth than sticky.</li>
<li>Return to bowl; cover and let sit for 10-20 minutes.</li>
<li>Divide in two. Roll out each ball into a flat circle to fit your pizza pan. If rolled very thin it is possible to make a stuffed crust by placing cheese near the edges and folding in on itself (highly recommended!).</li>
<li>Place rolled-out dough onto baking pan (either directly or you can sprinkle some cornmeal onto the pan and place the dough on top).</li>
<li><b>If making to freeze, follow instructions below*</b></li>
<li>If making pizza to eat, generously apply preferred sauce (I just use jarred pasta sauce... easy!) and mozzarella cheese. Sprinkle favorite toppings and bake about 10 minutes at 500°F, or until toppings are bubbly and crust is beginning to brown.</li>
</ol>
<b>*To prepare pizzas to freeze and cook at a later date:</b><br />
<ol>
<li>After rolling out the dough and placing it on pizza pan (and stuffing crust, if desired), bake for about 6 minutes at 500°F.</li>
<li>Let cool, and if needed, transfer to a surface suitable for freezing. Then generously apply preferred sauce and mozzarella cheese. Sprinkle favorite toppings now or before cooking at a later date.</li>
<li>Place in freezer and allow to freeze solid, at least several hours. Transfer to a large ziplock bag or other (preferably air-tight) packaging. </li>
<li>To cook from frozen, simply remove pizza from packaging, place on pizza pan, and bake at 500°F for 12-18 minutes, or until toppings are bubbly and crust is beginning to brown.</li>
</ol>
<div>
<div style="text-align: center;">
<i><b>Ideas for pizza toppings</b></i></div>
</div>
<div>
<div style="text-align: center;">
mozzarella cheese</div>
</div>
<div>
<div style="text-align: center;">
pepperoni</div>
</div>
<div>
<div style="text-align: center;">
sausage</div>
</div>
<div>
<div style="text-align: center;">
ham</div>
</div>
<div>
<div style="text-align: center;">
canadian bacon</div>
</div>
<div>
<div style="text-align: center;">
bell peppers</div>
</div>
<div>
<div style="text-align: center;">
tomatoes</div>
</div>
<div>
<div style="text-align: center;">
onions</div>
</div>
<div>
<div style="text-align: center;">
artichoke hearts</div>
</div>
<div>
<div style="text-align: center;">
olives</div>
</div>
<div>
<div style="text-align: center;">
mushrooms</div>
</div>
<div>
<div style="text-align: center;">
spinach</div>
</div>
<div>
<div style="text-align: center;">
pineapple</div>
</div>
<div>
<div style="text-align: center;">
salami</div>
</div>
<div>
<div style="text-align: center;">
chicken</div>
</div>
<div>
<div style="text-align: center;">
eggplant</div>
</div>
<div>
<div style="text-align: center;">
zucchini</div>
</div>
<div>
<div style="text-align: center;">
pepperoncinis</div>
</div>
<div>
<div style="text-align: center;">
alfredo sauce</div>
</div>
L.B.http://www.blogger.com/profile/10579832436671829424noreply@blogger.com0tag:blogger.com,1999:blog-4038491495915360227.post-33922434936217408902017-08-06T16:35:00.001-06:002017-08-06T16:35:26.846-06:00Amazing Peanut Butter CookiesThese are the easiest and yummiest peanut butter cookies! A friend recently gave me this recipe. I was extremely skeptical at first, based on the simplicity of the ingredients, but it worked, AND they were delicious!<br />
<i><b><br /></b></i>
<i><b>Amazing Peanut Butter Cookies</b></i><br />
<span style="font-size: xx-small;">(yield 2 dozen)</span><br />
<br />
1 cup peanut butter<br />
1 cup sugar<br />
1 egg<br />
<ol>
<li>Preheat oven to 325°F. Mix peanut butter, sugar, and egg together until well-combined.</li>
<li>Scoop by tablespoonfuls onto an ungreased baking sheet.</li>
<li>Bake 18-20 minutes.</li>
<li>Resist eating them all yourself :)</li>
</ol>
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L.B.http://www.blogger.com/profile/10579832436671829424noreply@blogger.com0tag:blogger.com,1999:blog-4038491495915360227.post-89986712465304702852017-07-23T15:50:00.002-06:002017-07-23T15:50:46.189-06:00PopoversI've really come to love popovers lately. They are relatively fast, super easy, and lend a bready, eggy, goodness to a meal without the effort required for homemade rolls. They are kind of magical, the way they change from a runny batter to a puffy but substantive morsel. To me, they're guiltless, too: in my book they are fairly low-calorie (~70 kcal per popover).<br />
<br />
It recently came to my knowledge that popovers are basically the same as Yorkshire puddings. I have British ancestry, but I guess my view of pudding has been 100% American (as in, banana pudding, chocolate pudding, tapioca pudding, butterscotch pudding) up until a few months ago. Anyway, these cute little "puddings" do indeed go marvelously with a beef roast... and basically any other meal! I like them alongside my fauxtisserie chicken (we even substituted chicken and popovers for turkey and rolls last Thanksgiving).<br />
<br />
<b><i>Popovers</i></b><br />
<span style="font-size: xx-small;">(yields 12)</span><br />
<br />
3 eggs<br />
1 cup milk<br />
1/2 tsp salt<br />
1 cup flour<br />
shortening to grease muffin tin<br />
<ol>
<li>Lightly grease muffin tin wells.</li>
<li>Mix all ingredients together with a whisk or fork. </li>
<li>Fill each well of the muffin tin 1/3 to 1/2 full. </li>
<li>Place in cold oven. Turn to 450°F. </li>
<li>Bake 16-18 minutes, or until popovers "pop over" well edges and turn a golden brown.</li>
<li>Remove from pan with a fork and serve hot. Can be refrigerated and reheated in the microwave (as if you'll have leftovers!).</li>
</ol>
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L.B.http://www.blogger.com/profile/10579832436671829424noreply@blogger.com0tag:blogger.com,1999:blog-4038491495915360227.post-56322407933478234992017-07-23T15:48:00.003-06:002017-07-23T15:48:33.970-06:00Oatmeal-Chocolate Chip CookiesI love chocolate chip cookies (seriously... this is the 4th or so variation we've posted). These <a href="http://www.bettycrocker.com/recipes/oatmeal-chocolate-chip-cookies/48acadc3-f7e1-46b5-bb33-33bee95f6cf7">oatmeal chocolate cookies</a> are scrumptiously soft, and the oats give a great texture.<br />
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<br />
<b><i>Oatmeal Chocolate Chip Cookies</i></b><br />
<span style="font-size: xx-small;">(Yield: 4 dozen)</span><br />
<br />
1 1/2
cups packed brown sugar<br />
1
cup butter or margarine, softened<br />
1
tsp vanilla<br />
1
egg<br />
1
tsp baking soda<br />
1/4
tsp salt<br />
2 cups quick or old-fashioned oats<br />
1 1/2 cups flour<br />
1
cup semisweet chocolate chips<br />
<ol>
<li>Preheat oven to 350°F. </li>
<li>In large bowl, use a hand mixer to mix brown sugar and butter until blended. Add vanilla, egg, baking soda, and salt, mixing until light and fluffy. </li>
<li>Stir in oats and flour until uniformly mixed; stir in chocolate chips. </li>
<li>Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. </li>
<li>Bake about 8 minutes or until light golden brown. Cool for a few minutes before transferring to a wire cooling rack. </li>
<li>Share with your loved ones!</li>
</ol>
L.B.http://www.blogger.com/profile/10579832436671829424noreply@blogger.com0tag:blogger.com,1999:blog-4038491495915360227.post-7418456751035078792017-07-18T12:16:00.001-06:002017-07-18T12:16:37.227-06:00GranolaI love granola, but simply cannot justify paying the high prices for pre-made stuff at the store. I admit: we used to occasionally buy some from the bulk section at WinCo, but now we live 3 states away from the nearest one, so that's out.<br />
<br />
Finding a reliable recipe for basic granola was challenging! A lot of recipes include stuff I don't always have on hand. Beyond the ingredients quandary, I won't tell you how many batches I burned because the recipe temperatures (which I naively trusted) were too high. Even crockpot granola was a big flop -- my slow cooker apparently cooks too hot. Disappointing!<br />
<br />
Enter <a href="https://www.chowhound.com/recipes/basic-granola-30062">Chowhound's Basic Granola recipe</a>. Even this, as written, had a too-long ingredients list, but I've tweaked it to my liking and will forever stand by the recipe as follows. I found the cinnamon gave the granola a burned taste, so I omit it.<br />
<br />
Thomas loves this so much, he wishes I would quadruple it more often; but I find doubling it usually gets us by at this stage. Plus, it really isn't exactly "healthy" -- it's a lot of oil and sugar to work off if you eat it in the quantities I'd like to.<br />
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<br />
<b><i>Granola</i></b><br />
<br />
3 cups rolled oats<br />
3 Tbsp brown sugar<br />
1/4 tsp salt<br />
1/3 cup honey<br />
1/4 cup vegetable oil<br />
1 tsp vanilla extract<br />
<br />
<ol>
<li>Preheat oven to 250°F.</li>
<li>Mix oats, sugar, and salt in a large bowl. </li>
<li>Mix everything else in a separate bowl. Microwave briefly (20-40 seconds) to make it runnier. </li>
<li>Pour wet ingredients over dry ingredients and mix well until everything is moistened. </li>
<li>Line baking sheet with parchment paper. Pour and spread mixture over parchment paper.</li>
<li>Bake 20 minutes at 250°F; remove from oven. Use a metal spatula to turn areas of granola over on baking sheet little by little. This will ensure you get some big chunks or bunches of granola (rather than just the teeny tiny pieces resulting from stirring).</li>
<li>Bake another 15-20 minutes at 250°F. Remove from oven.</li>
<li>Let cool on baking sheet (unless it’s starting to burn; if so, pour into a bowl). </li>
<li>Once room temperature, pour into a ziploc bag to keep crunchy.</li>
</ol>
<br />
We eat this most often as a cold cereal, drenched in milk; we also like it on yogurt/parfaits or, honestly, just as crispy handfuls out of the bag :)L.B.http://www.blogger.com/profile/10579832436671829424noreply@blogger.com0tag:blogger.com,1999:blog-4038491495915360227.post-69730653848790985282017-07-12T13:51:00.000-06:002017-07-12T13:51:24.076-06:00Turkey Cranberry WreathFor a brief stint as I was growing up, my mom sold Pampered Chef products. She probably doesn't realize this, but I have a special place in my heart for many of their kitchen gadgets (<a href="https://www.pamperedchef.com/shop/Cook%27s+Tools/Spatulas%2C+Scrapers+%26+Spreaders/Mini+Serving+Spatula/2622">I have 2 of these, for example</a>), and several of their recipes. <a href="https://www.pamperedchef.com/recipe/Main+Dishes/American/Turkey+Cranberry+Wreath/10098">This is one of my favorites</a>. It is perfect for using up leftover Thanksgiving turkey, and it looks so pretty in a wreath shape!<br />
<b><i><br /></i></b>
<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="http://bradshawfamily.net/slides/all/uploaded-scp/lmarie325/2013/medium/IMG_2072.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://bradshawfamily.net/slides/all/uploaded-scp/lmarie325/2013/medium/IMG_2072.JPG" data-original-height="534" data-original-width="800" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Notice the stovetop from 2 moves ago... I guess I should re-make and re-photograph</td></tr>
</tbody></table>
<b><i>Turkey Cranberry Wreath</i></b><br />
2, 8-oz packages refrigerated crescent rolls<br />
1/2 cup mayonnaise<br />
2 Tbsp Dijon mustard<br />
1/2 tsp pepper<br />
2 cups cooked turkey or chicken, chopped<br />
1/2 cup celery, finely sliced<br />
1/2 cup dried cranberries<br />
4 oz. (1 cup) Swiss cheese, shredded<br />
1/4 cup walnuts, coarsely chopped (optional)<br />
1 egg white<br />
<br />
<ol>
<li>Preheat oven to 375°F. </li>
<li>Unroll crescent dough; separate (16 triangles). "Seal" the wide ends of 2 triangles together using fingers, 8 times, until you have 8 diamond shapes.</li>
<li>Arrange dough diamonds in a circle on a pizza pan/stone or baking sheet, matching seams together. Each diamond will have one point in the circle's center and one stretched outward like a sun ray.</li>
<li>Mix mayonnaise, mustard, and pepper in a bowl. Add turkey, celery, cranberries, and grated cheese.</li>
<li>Scoop filling over seams of dough, forming a circle. If using walnuts, sprinkle them over the filling at this point.</li>
<li>Alternatingly fold inner and outer triangles of dough across the filling, slightly overlapping to form wreath. Tuck last end under first. </li>
<li>Lightly beat egg white and brush over dough. </li>
<li>Bake 25-30 minutes or until golden brown. Enjoy warm!</li>
</ol>
L.B.http://www.blogger.com/profile/10579832436671829424noreply@blogger.com0tag:blogger.com,1999:blog-4038491495915360227.post-63250974457605038402017-07-07T14:20:00.000-06:002017-07-07T14:20:27.771-06:00Rose milkI first tried rose milk at one of our favorite Provo restaurants: <a href="https://mymozo.com/myrestaurant/Category/BEVERAGES%E2%80%8F">India Palace</a>. It consists of milk sweetened with rose syrup <span style="font-size: x-small;">(sweet like chocolate milk, only instead of chocolate, imagine how a rose smells -- that is the taste)</span>, and it is served icy cold and pairs beautifully with spicy Indian food. I loved it so much I decided to try making it at home using <a href="http://ambikaskitchen.com/?p=28">this recipe</a>. It was straightforward, once we found <a href="https://en.wikipedia.org/wiki/Rose_water">rose water</a> at a local Asian store. <span style="font-size: x-small;">(As a side note... I even tried flavoring some tapioca pudding with rose water instead of vanilla. It was good, but a little overpowering.)</span><br />
<br />
<b><i>Rose Milk</i></b><br />
<br />
<b>Rose Syrup ingredients:</b><br />
1/2 cup sugar<br />
1/2 cup water<br />
1 Tbsp rose water<br />
a few drops red food coloring (optional)<br />
<br />
<ol>
<li>Completely dissolve sugar in water in a small saucepan over medium heat.</li>
<li>Continue cooking for 3-5 minutes.</li>
<li>Cool to room temperature. Add rose water and food coloring. Mix thoroughly.</li>
<li>Resulting syrup can be stored in the refrigerator for 2-4 weeks.</li>
</ol>
<br />
To make rose milk, add approximately 2 Tbsp rose syrup to 1 cup milk and stir. I would recommend adding a little at a time to taste.L.B.http://www.blogger.com/profile/10579832436671829424noreply@blogger.com0tag:blogger.com,1999:blog-4038491495915360227.post-23604142210202102492017-07-07T13:56:00.002-06:002017-07-07T13:56:54.724-06:00Chicken Tikka Masala<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://bradshawfamily.net/slides/all/uploaded-scp-overflow/lmarie325/2017/07/medium/IMG_6475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://bradshawfamily.net/slides/all/uploaded-scp-overflow/lmarie325/2017/07/medium/IMG_6475.JPG" data-original-height="600" data-original-width="800" height="300" width="400" /></a></div>
<br />
This recipe for chicken tikka masala is slightly adapted from <a href="https://www.melskitchencafe.com/chicken-tikka-masala/">Mel's Kitchen Cafe</a>. It is spicy, flavorful, totally delicious... and a great way to use up plain yogurt ;)<br />
<br />
For this India-inspired <a href="https://en.wikipedia.org/wiki/Chicken_tikka_masala">British</a> dish, begin by marinating chicken in yogurt and pungent spices for one hour. Start some rice. Then, while pan-frying the chicken, cook up a creamy, spicy, tomato-based sauce which pairs beautifully with the chicken, and serve it up over rice. I almost can't eat it without some naan on the side, too!<br />
<br />
<b><i>Chicken Tikka Masala</i></b><br />
<span style="font-size: xx-small;">(serves 3-4)</span><br />
<br />
<b>Chicken Marinade ingredients:</b><br />
<br />
2 boneless, skinless chicken breasts<br />
1 cup plain yogurt<br />
1 Tbsp lemon juice<br />
2 tsp ground cumin<br />
1 tsp ground cinnamon<br />
1/2 tsp cayenne pepper<br />
1 1/2 tsp paprika<br />
2 tsp pepper<br />
1/4 tsp ground ginger<br />
1 tsp salt<br />
<br />
<ol>
<li>Slice raw chicken into strips or bite-sized chunks.</li>
<li>Combine yogurt, lemon juice, spices, and salt in a large bowl. Add cut-up chicken, stirring to coat well. Refrigerate for an hour (or up to 8 hours).</li>
<li>Heat frying pan and cook chicken over medium heat until done.</li>
</ol>
<br />
<br />
MEANWHILE....<br />
<br />
<b>Masala ingredients:</b><br /><br />
1 Tbsp butter<br />
1/2 to 1 tsp garlic powder (or 1 clove garlic, minced)<br />
2 tsp ground cumin<br />
2 tsp paprika<br />
1/2 tsp salt<br />
8 ounces tomato sauce (one small can. I use the no salt added variety)<br />
1 cup milk/cream (or Mexican crema worked really well)<br />
<br />
<ol>
<li>Melt butter in a small saucepan. </li>
<li>Add spices and heat until aromatic. </li>
<li>Stir in tomato sauce and milk or cream. Milk is likely to curdle, but this is fine. </li>
<li>Cook over low heat until sauce is hot and thick. Pour over chicken in its entirety, or serve separately if preferred. </li>
</ol>
<div>
Serve hot over rice and ideally with naan -- yummy!</div>
L.B.http://www.blogger.com/profile/10579832436671829424noreply@blogger.com0tag:blogger.com,1999:blog-4038491495915360227.post-910175738641108052016-09-01T13:40:00.001-06:002016-09-01T13:40:58.761-06:00Chicken Pot PieI like a good chicken pot pie, but Mr. B. isn't keen on actual pie dough for most things. Thanks to <a href="http://www.bettycrocker.com/recipes/impossibly-easy-chicken-pot-pie/f56faec7-3303-4720-9e68-adbd534fb0f6">Betty Crocker</a>, we found an easy compromise that is pretty tasty! It's not exactly <a href="http://www.mariecallendersmeals.com/pot-pies/chicken-pot-pie-2113150124">Marie Callendar's</a> (which I quite like) and it's definitely not like a made-from-scratch version, but it comes together quickly and has ingredients you can't really go wrong with!<br />
<br />
<b><i>Easy Chicken Pot Pie </i></b><br />
2 cups frozen mixed vegetables<br />
1 cup cooked chicken, diced<br />
1 can (10 3/4 ounces) cream of chicken soup<br />
1 cup Bisquick mix (which is not something I buy; see below for the <a href="http://www.wikihow.com/Make-a-Substitute-for-Bisquick">substitute recipe</a>)*<br />
1/2 cup milk<br />
1 egg<br />
<br />
<ol>
<li>Preheat oven to 400°F. Mix vegetables, chicken and soup in baking dish of your choice (I usually use a 9*9 Pyrex).</li>
<li>Combine Bisquick, milk, and egg; spread evenly over the top of vegetables/chicken/soup mixture in baking dish.</li>
<li>Bake until crust is golden brown (approx. 30 minutes)</li>
</ol>
<br />
<b><i>*Substitute for Bisquick mix</i></b><br />
1 cup flour<br />
1 1/2 tsp baking powder<br />
1/4 tsp salt<br />
1 Tbsp shortening<br />
<br />
<ol>
<li>Mix flour, baking powder, and salt.</li>
<li>Cut shortening into dry mixture. Then use in place of Bisquick mix as above.</li>
</ol>
L.B.http://www.blogger.com/profile/10579832436671829424noreply@blogger.com0tag:blogger.com,1999:blog-4038491495915360227.post-45357073905204864932016-05-01T18:43:00.000-06:002017-07-26T12:09:02.054-06:00Macaroni saladI like a good macaroni salad every so often. I am not a big fan of the deli kind that is super sweet, though. It is a disappointment EVERY time!<br />
<br />
My mom always made a more savory macaroni salad, and it is what I prefer! Her standby recipe is the <a href="http://www.bestfoods.com/recipes/detail/36024/1/classic-macaroni-salad">Best Foods recipe</a>. I like it, and feel a few changes make it even tastier! I made this for a potluck tonight and didn't even get a full bite! So I'm relying on the compliments I received that it was, in fact, tasty.<br />
<br />
<b><i>Macaroni Salad</i></b><br />
<br />
16-ounce package small shell pasta (or other shape, as preferred)<br />
2 cups mayonnaise (I don’t know if it makes a difference, but I used <a href="http://www.nalleyfoods.com/scripts/products/view.asp?product_id=226">Nalley’s mayo</a>, which Thomas swears by… haha!)<br />
2 Tbsp white vinegar<br />
2 Tbsp mustard (just plain mustard, not dijon like the original recipe calls for)<br />
1 to 1 1/2 tsp sugar<br />
3/4 to 1 tsp salt<br />
1/2 tsp ground black pepper<br />
2 cups thinly sliced celery<br />
1/2 cup chopped white onion<br />
5 hard-boiled eggs, chopped<br />
1/4 to 1/2 tsp paprika<br />
<div class="p2">
</div>
<ol>
<li>Cook according to package & then cool the pasta. Add onion, celery, and hard boiled eggs.</li>
<li>Combine all of the sauce ingredients (mayo, vinegar, mustard, sugar, salt, pepper, paprika) and mix well.</li>
<li>Pour sauce onto pasta, celery, onion, and eggs, and stir to incorporate.</li>
<li>Serve cold. Probably a good idea to chill until ready to serve.</li>
</ol>
L.B.http://www.blogger.com/profile/10579832436671829424noreply@blogger.com1tag:blogger.com,1999:blog-4038491495915360227.post-13252491020760685182016-03-25T22:06:00.000-06:002017-07-26T12:09:46.869-06:00Baby food ideas<span style="font-size: x-small;"><i>**I wrote this several months ago. Baby is now a year old, and mostly eats whatever we are eating. I typically cut things into bite-sized pieces and let her feed herself. She enjoys being fed from a fork, too, and when we put food on a spoon & allow her to get the spoon to her mouth!**</i></span><br />
<br />
I like to do things myself, and making my own baby food for our daughter has been a given! I'm recording what has worked for us in order to remember for future babies, and to give others ideas.<br />
<div>
<br /></div>
<div>
I've listed things in the general order we introduced them (though I'm sure it's not perfect! I don't remember exactly when we gave her certain foods!). </div>
<div>
<br /></div>
<div>
Items with an asterisk (*) are items I've frozen in small portions. I prepare a batch and then freeze scoops on a cookie tray or in a silicone ice cube tray. I keep the frozen portions in labeled Ziploc bags and pull out 1-2 portions at a time to heat for her meals, and I mix and match what I give her, usually, for variety. </div>
<div>
<br /></div>
<div>
I frequently thin foods out with formula, or mix it in to cool something I just microwaved.</div>
<div>
<br /></div>
<div>
She's been a great eater, overall, and has done well with everything listed below.<br />
<div>
<br /></div>
<div>
Starting at about 5 months:</div>
<div>
<ul>
<li><b>oatmeal </b>(I grid up old-fashioned oats in a blender. It is easy to scoop some of this powder into a bowl and add water and microwave it for her breakfast)</li>
<li><b>applesauce</b>* (I peel/core/slice gala apples, steam them until they are very soft, then stick them in the food processor)</li>
<li><b>pears</b></li>
<li><b>lentils*</b> (cooked until soft, then pureed)</li>
<li><b>squash</b>*: zucchini, butternut, acorn</li>
<li><b>rice</b>* (I ground up brown rice in a blender. I found I had to cook it & freeze it afterward, instead of relying on it cooking in the microwave)</li>
</ul>
<div>
6 months:</div>
</div>
<div>
<ul>
<li><b>yogurt </b>(plain whole -- <a href="http://www.sixfiguresunder.com/homemade-slow-cooker-yogurt/">you can make it at home!</a>)</li>
<li><b>avocado</b> (I sometimes mash it with the back of a spoon, or sometimes cut it into small pieces that she can sort of feed herself -- it does get rather slippery, though)</li>
<li><b>chicken</b>* (pureed baby food from a jar... or, alternately, I have boiled a chicken breast and pureed it (thinning it with some of the broth from boiling))</li>
<li><b>sweet potatoes</b>* (roasted in the oven, then mashed with a spoon or pureed in the food processor)</li>
<li><b>carrots</b>* (boiled or steamed and then mashed/pureed)</li>
<li><b>spinach</b>* (frozen, then microwaved so it's softer, and pureed)</li>
<li><b>bananas </b>(mashed, or cut into small pieces for her to feed to herself)</li>
<li><b>peaches</b> (cooked & mashed -- but depending on how soft, this could be cut into small pieces as well)</li>
</ul>
</div>
<div>
7 months:</div>
<div>
<ul>
<li><b>cinnamon</b> (to flavor her oatmeal)</li>
<li><b>beef</b> (pureed baby food from a jar)</li>
<li><b>turkey</b> (pureed baby food from a jar)</li>
<li><b>peas</b> (she feeds them to herself -- I just heat up frozen peas for her and sprinkle a couple tablespoons worth onto her high chair tray)</li>
<li><b>Cheerios</b> (she feeds dry Cheerios to herself)</li>
<li><b>cheese</b> (just bits of shredded cheese)</li>
<li><b>mango</b> (frozen -- microwaved & then mashed. I give it to her on its own or mixed into cereal or yogurt)</li>
<li><b>blueberries</b> (frozen -- microwaved & then mashed. I give it to her on its own or mixed into cereal or yogurt)</li>
<li><b>bread</b> (she feeds herself)</li>
<li><b>"sandwiches" (</b>I take a slice of bread, spread baby food meat on it (so it's an open-faced "sandwich"), and give it to her. She loves feeding herself!)</li>
<li><b>broccoli </b>(steamed & cut into small pieces (florets only so far))</li>
<li><b>pumpkin</b> (I gave her canned pumpkin slightly warmed. It mixes into cereal well, or meat)</li>
<li><b>barley</b> (in the form of Malt-O-Meal, a cereal mix of wheat and barley)</li>
<li><b>cream cheese</b></li>
<li><b>sour cream</b></li>
</ul>
</div>
<div>
A lot of these things I combine now. Some unlikely combinations work pretty well. I like mixing fruit into her cereals, but some fruit mixes well with meat (like applesauce with chicken or turkey). I mix yogurt into cereal sometimes, too. </div>
<div>
<br /></div>
<div>
Dinners usually consist of a starch/grain, a protein, and a vegetable. Breakfast is usually a cereal with a fruit and maybe yogurt. Lunch varies! </div>
<div>
<br /></div>
<div>
At most meals I give her some finger foods, too -- peas, Cheerios, bread, cut up soft veggies. That allows for us to eat with her, too -- she works on the finger foods while we eat our food!</div>
<div>
<b><br /></b>
<b>Resources I have found to be helpful:</b></div>
</div>
<div>
<ul>
<li><a href="http://wholesomebabyfood.momtastic.com/">http://wholesomebabyfood.momtastic.com/</a></li>
<li><a href="http://wholesomebabyfood.momtastic.com/forbiddenbabyfood.htm">http://wholesomebabyfood.momtastic.com/forbiddenbabyfood.htm</a></li>
<li><a href="http://www.babycenter.com/0_the-10-best-foods-for-babies_10320505.bc">http://www.babycenter.com/0_the-10-best-foods-for-babies_10320505.bc</a></li>
<li><a href="http://www.parents.com/recipes/baby-food/20-foods-to-feed-your-baby-before-age-one/#page=1">http://www.parents.com/recipes/baby-food/20-foods-to-feed-your-baby-before-age-one/#page=1</a></li>
<li><a href="http://www.parents.com/recipes/baby-food/new-foods-to-feed-baby/#page=1">http://www.parents.com/recipes/baby-food/new-foods-to-feed-baby/#page=1</a></li>
</ul>
</div>
L.B.http://www.blogger.com/profile/10579832436671829424noreply@blogger.com0tag:blogger.com,1999:blog-4038491495915360227.post-3823449563723310582016-03-24T22:46:00.003-06:002016-03-31T17:25:35.552-06:00Turkey Tetrazzini/CasseroleAs a <a href="http://bistro.lotsaoxen.com/2016/03/turkey-soup.html">continuation of my quest to find good recipes for leftover turkey</a>, I made this.<br />
<br />
Honestly, this was my first experience whatsoever with a "<a href="https://en.wikipedia.org/wiki/Tetrazzini">Tetrazzini</a>" -- I just looked up the term, and even though I based this on a recipe called <a href="http://allrecipes.com/recipe/11780/easy-chicken-tetrazzini/">Turkey Tetrazzini</a>, I don't think the name really applies here.<br />
<br />
At any rate, this was a winner in our house! I had my doubts at first, but seriously, with pasta and cream of chicken soup, how bad could it really be?! Food snobs, please don't answer that.<br />
<br />
<b><i>Turkey "Tetrazzini" -- or we can just call it a Casserole</i></b><br />
<br />
8 oz dry pasta of choice -- I used tri-colored rotini & I would do it again!<br />
1 cup broccoli, steamed/boiled until tender but several minutes from mushy (or frozen broccoli, thawed)<br />
1 cup cubed cooked turkey<br />
1, 10.75 oz can cream of chicken soup<br />
1 cup water<br />
1/2 tsp chicken bouillon<br />
1/3 cup chopped celery<br />
1/4 tsp garlic powder<br />
1/3 cup shredded cheese of choice (I used a "fiesta mix" with cheddar, jack, ...? anyway, it worked.)<br />
1/4 cup seasoned bread crumbs<br />
<ol>
<li>Preheat oven to 350° F.</li>
<li>Cook pasta per package instructions. Drain and place into 9x9 glass baking dish.</li>
<li>Arrange broccoli on top of pasta in baking dish. Add turkey on top of broccoli.</li>
<li>In a medium saucepan, combine cream of chicken soup, water, bouillon (alternately, use chicken broth in place of water & bouillon), celery, and garlic powder. Bring to a boil. Remove from heat and pour as evenly as possible over pasta/broccoli/turkey.</li>
<li>Sprinkle cheese evenly on top. Lastly, sprinkle bread crumbs over the cheese.</li>
<li>Bake for 25 minutes at 350°F. Serve hot with a glass of cold milk!</li>
</ol>
L.B.http://www.blogger.com/profile/10579832436671829424noreply@blogger.com0tag:blogger.com,1999:blog-4038491495915360227.post-24982257148464709332016-03-24T22:42:00.001-06:002016-03-24T22:54:38.654-06:00Turkey SoupWe cooked a turkey over the weekend, mainly to get it out of our freezer, but also because we had family in town and figured it would be best to cook it with a few extra eaters on hand. Even though it was "only" a 13-pounder, we have lots of leftovers.<br />
<br />
I thrive on variety, so I've been attempting to find some good recipes for leftover turkey. I just can't handle the same thing more than about 2 days in a row! Also, thanks to a suggestion from the man of the house, I've started trying new recipes in manageable portions (due to some disappointing flops on a large scale...). This has been very helpful to me. <span style="font-size: x-small;">I hate throwing food out, and I really hate throwing food out because I can't stomach it even though the recipe seemed promising!</span><br />
<br />
Anyway, a friend gave me some homemade bread & recommended having it with soup, so I took her up on it! I found a recipe that suggested <a href="http://allrecipes.com/recipe/235759/homemade-turkey-soup/">adding beef broth to turkey soup</a>, so I tried that out, too.<br />
<br />
I'm not a huge soup person, but I thought this was AMAZING!<br />
<br />
I used some OLD cannery soup mix, mainly to try using it up, but you could alternately use rice or pasta (just decrease the cooking time by a lot!). In fact, with pasta, I would probably omit the first hour of simmering (below) and add noodles a few minutes after everything else.<br />
<br />
<i><b>Turkey Soup</b></i><br />
<br />
1/2 cup <a href="https://providentliving.lds.org/self-reliance/home-storage-centers?lang=eng">LDS cannery</a> <a href="http://mormonmomma.com/cannery-soup-challenge/">soup mix</a> (<a href="http://www.pinchingyourpennies.com/forums/showpost.php?s=0aa086a2a3388ae2ec1f794adf9f3f6f&p=328266&postcount=2">contains</a> alphabet macaroni, rice, split peas, lentils, dehydrated onions) <span style="font-size: x-small;">(Do they even sell this anymore? I can't find any information online.)</span><br />
5 cups water<br />
2 tsp chicken bouillon<br />
1 tsp beef soup base<br />
<span style="font-size: x-small;">**Alternately, use chicken stock and beef stock and decrease water proportionately**</span><br />
1/2 cup chopped celery<br />
1/2 cup chopped carrots<br />
1 cup cubed cooked turkey<br />
1/2 tsp dried dill<br />
1/2 tsp garlic powder<br />
1 bay leaf<br />
1/2 tsp dried parsley<br />
1 tsp dehydrated onions<br />
salt and pepper to taste<br />
<ol>
<li>Combine soup mix, water, chicken bouillon and beef soup base in a large saucepan over medium-high heat until boiling.</li>
<li>Cover and reduce heat to maintain a simmer for about one hour.</li>
<li>Add celery, carrots, turkey, and spices. Cover and continue to simmer for 30 minutes, or until vegetables are tender. Add additional water as needed if too much is boiling off, or if flavor of broth is too strong.</li>
<li>Remove bay leaf and serve with heavily buttered, warm homemade bread.</li>
</ol>
L.B.http://www.blogger.com/profile/10579832436671829424noreply@blogger.com0tag:blogger.com,1999:blog-4038491495915360227.post-53751314102553378692015-11-09T14:59:00.000-07:002015-11-09T14:59:07.546-07:00Chicken with Walnuts & SpinachThis is one of my absolute favorite recipes.<br />
<br />
I came across it a few years ago and have frequently referred to it on Prevention.com. But recently when I tried to access it, the website had undergone some updates, and the URL I had bookmarked no longer worked. I ultimately <a href="http://www.prevention.com/food/healthy-recipes/2014-28-day-transformation-challenge-recipes?slide=12">found it again</a>, but I decided to save my favorite recipes where I know I can access them!<br />
<br />
This recipe is very forgiving. I have had success with dehydrated onion. I typically use frozen spinach. I use whatever cheese I have on hand -- most often cheddar. And the amounts I use vary. I've accidentally burned the walnuts and overcooked the chicken, but surprisingly this gave it a good flavor (and dinner wasn't ruined). It also freezes very well. I could eat it every day for dinner, I think.<br />
<br />
<b><i>Chicken with Walnuts & Spinach</i></b><br />
<span style="font-size: xx-small;">serves 2-4</span><br />
cooking oil<br />
1/3 c chopped onion (or about 1 Tbsp dehydrated onion)<br />
1 c walnut pieces, chopped (I like to use my food processor)<br />
1 c baby spinach, chopped (frozen spinach works fine & thaws in the skillet)<br />
1/2 c grated provolone (or whatever cheese you like -- I usually use cheddar)<br />
4 thin-sliced boneless, skinless chicken breasts (I just take 2 boneless, skinless chicken breasts and slice them myself!)<br />
<br />
<ol>
<li>Preheat oven to 375°F. </li>
<li>Heat about 1 Tbsp oil in medium skillet over medium-low heat. Add onion and half of the chopped walnuts and cook a few minutes, stirring often. Add spinach. Cook until wilted (or thawed), about 2 minutes. Remove from heat. Stir in cheese.</li>
<li>Put remaining walnuts in a shallow bowl. </li>
<li>Spread out chicken on a cutting board or baking tray, and sprinkle with ¼ tsp each salt and black pepper. Divide spinach mixture among chicken slices and roll up to enclose. </li>
<li>Coat chicken with a little oil and roll in remaining nuts (I pour some oil into a pyrex baking dish, roll the chicken in it, then in the walnuts, and place it in the pyrex to bake). </li>
<li>Bake until chicken is cooked through, 30 to 35 minutes. </li>
</ol>
<br />
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<br />L.B.http://www.blogger.com/profile/10579832436671829424noreply@blogger.com0tag:blogger.com,1999:blog-4038491495915360227.post-66276302587544619912013-10-09T15:35:00.002-06:002013-10-09T15:35:55.063-06:00Escargots... at Walmart??A couple of months ago we happened upon a clearance rack at Walmart. To our surprise, there was a <a href="http://www.rolandfood.com/products/Escargot-Tubes-w%7B47%7D-Snails-%26-Shells-%28%2326332%29.html">package of escargots</a> on the shelf. We glanced at it, then at each other, and decided to give it a go!<br />
<br />
The package was a plastic tube with a small can of escargots at the bottom, and shells filling the tube to the top. The instructions were right on the can. It was easy and fun; it was also my first time trying escargots. I was pleasantly surprised.<br />
<ol>
<li>Start by boiling the shells in water.</li>
<li>Whip up a garlic-butter sauce. Use melted butter, garlic or garlic powder, and perhaps some herbes de Provence. </li>
<li>Place one shell in each cup in a muffin tin. Pour a little garlic-butter sauce into each shell.</li>
<li>Place one canned snail into each shell. Pour remaining garlic-butter sauce into each shell on top of snail.</li>
<li>Bake. I think it was probably around 10-15 minutes at 375°F or so. The snails are already cooked, but you want them heated through and for the butter to bubble.</li>
<li>Bon Appetit! It would help to have escargots forks to remove the little fellows from the shells, but we don't have any and made do without.</li>
</ol>
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The texture of escargots is slightly chewy - it was very similar to the pasta we were also eating that night, with homemade pesto sauce.L.B.http://www.blogger.com/profile/10579832436671829424noreply@blogger.com0tag:blogger.com,1999:blog-4038491495915360227.post-26763137702413774692013-05-27T09:49:00.000-06:002013-05-27T09:49:15.752-06:00Horchata MixHave you ever had horchata, the sweet Mexican rice drink? I think it's delicious. It seems like most people either love it or hate it.<br />
<br />
I tried to make horchata from scratch several years ago and it was horrible. Just disgusting.<br />
<br />
But fortunately, a few months ago, Thomas tracked down <a href="http://en.petitchef.com/recipes/homemade-horchata-mexican-rice-drink-mix-fid-671055">a recipe for horchata mix</a>, which actually makes a yummy horchata. Real horchata does not have milk in it, but this is so good that I do not care that it is less than genuine :) We made a big batch last night for when we hosted our ward's weekly (during the summer) lemonade social.<br />
<br />
You can either mix it with water right away, or make the dry mix and store it until your next fiesta.<br />
<br />
Also, a note on rice flour: you can buy this product at your grocery store, but if you cannot find it or if you do not want to purchase it in the quantity available, you can take some (dry, uncooked) rice and stick it in your blender. It will make a terrible sound, and you will probably have varying sizes of rice granules in the end, but if you are ok with that it works just fine for horchata.<br />
<br />
<i><b>Horchata</b></i><br />
<span style="font-size: x-small;">yields one gallon</span><br />
<div>
6 Tbsp. nonfat dry milk</div>
<div>
1/4 cup rice flour</div>
<div>
1 1/2 cup sugar </div>
1/2 tsp.+ cinnamon<br />
1 tsp. vanilla <br />
1 gallon water <br />
<ol>
<li>Mix all dry ingredients thoroughly.</li>
<li>Add vanilla.</li>
<li>Mix into one gallon of water.</li>
<li>Chill for at least an hour for optimal flavor.</li>
<li>Serve cold, with ice if desired.</li>
</ol>
L.B.http://www.blogger.com/profile/10579832436671829424noreply@blogger.com0tag:blogger.com,1999:blog-4038491495915360227.post-66422427646298420072013-04-14T16:48:00.000-06:002013-04-14T16:48:28.301-06:00Lentil & Beef Sloppy Joes (& Cheesy Hamburger Buns)<div>
The sloppy Joe: I hadn't had one in years, but one day browsing recipes I saw one for a lentil sloppy Joe. I was intrigued, and it kind of sounded good. I bookmarked it and came back to it a few weeks later. The <a href="http://chocolatecoveredkatie.com/2012/10/26/super-healthy-lentil-sloppy-joes/">original</a> recipe I saw did not suit me, so I looked around a bit more and found <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/lentil-sloppy-joes-recipe/index.html">this one</a> which was a better match for what I had on hand.</div>
<div>
<br /></div>
<div>
You may notice that the recipe I followed calls for 1/2 cup ketchup. In an odd turn of events, we had used more of our ketchup than I had realized <span style="font-size: x-small;">(although, honestly, I hate ketchup and didn't check before I started the recipe. When you dislike ketchup like I do you never dream you'll run out... I only use it in recipes, and the only other thing I've used it in that I can think of is meatloaf, maybe twice. We occasionally have hot dogs or other dishes that Thomas likes ketchup as a condiment on, but I really didn't think we'd have less than 1/2 cup!)</span>. Pondering possible substitutions, I came up with barbecue sauce or tomato sauce. I asked Thomas' opinion and we decided to try the barbecue sauce. It was a success! It added a really nice flavor and sweetness that I don't think it would have had otherwise. In the future I think I will always do half ketchup and half barbecue sauce.<br />
<br />
<i id="joes"><b>Lentil & Beef Sloppy Joes</b></i><br />
<br />
2 Tbsp. vegetable oil<br />
1/2 cup diced onion</div>
<div>
1 small carrot, diced<br />
1/2 bell pepper, diced</div>
<div>
1/4 cup ketchup</div>
<div>
1/4 cup barbecue sauce<br />
1 clove garlic, minced<br />
1/2 cup dried brown lentils</div>
<div>
~1 cup water<br />
1/4 tsp. oregano<br />
8 ounces ground beef<br />
1 Tbsp. Worcestershire sauce </div>
<ol>
<li>Sauté onion, carrot, bell pepper, and ketchup in vegetable oil in a saucepan over medium-high heat until vegetables are tender. Add garlic and continue to cook for about a minute.</li>
<li>Add lentils, oregano, and water. Boil about 5 minutes, then reduce heat and cover, simmering about 35 minutes. Check occasionally to ensure there is enough water. Add more water in 1/4 cup increments if necessary.</li>
<li>In the meantime, brown ground beef in a skillet. Drain off fat.</li>
<li>To ground beef, add Worcestershire sauce and barbecue sauce, stirring until combined.</li>
<li>Add fully cooked ground beef mixture to lentil mixture. Continue cooking until lentils are done.</li>
<li>Serve hot, on hamburger buns.</li>
</ol>
I don't keep hamburger buns around, so I made my own to go with my sloppy Joes. I used <a href="http://www.cookingwithmyfoodstorage.com/2012/06/cheese-burger-buns.html">this recipe</a>. They turned out pretty good, but I did goof up a little: where the recipe said to make 6 buns, I split my dough 6 ways and ended up with 6 buns, but they were such a funny shape I couldn't justify slicing them. The result was basically 6 bun halves. Which was fine, but they were kind of big and it would have been better to have 6 actual buns. So, if you want 6 buns, divide your dough 12 ways...<br />
<br />
<i id="buns"><b>Cheesy Hamburger Buns</b></i><br />
<br />
<div class="MsoNoSpacing">
2 3/4 cups flour</div>
<div class="MsoNoSpacing">
1/2 cup finely grated cheddar cheese</div>
<div class="MsoNoSpacing">
3/4 tsp. salt</div>
<div class="MsoNoSpacing">
</div>
<div class="MsoNoSpacing">
1 Tbsp. sugar</div>
<div class="MsoNoSpacing">
2 1/2 tsp. instant yeast</div>
<div class="MsoNoSpacing">
4 Tbsp. softened butter</div>
<div class="MsoNoSpacing">
1 large egg</div>
<div class="MsoNoSpacing">
2/3-3/4 cup lukewarm water</div>
<ol>
<li>Mix all ingredients until well combined, sticky, and gooey. Cover and let rise about an hour.</li>
<li>Preheat oven to 350°F. </li>
<li>Divide dough (taking into account my advice above). Your dough will still be sticky. You can add a little bit of flour to make this process less messy. Place on baking sheet lined with wax paper or parchment paper. Shape into small rounds. The original recipe uses a hamburger bun pan. I used a baking sheet, which resulted in misshapen buns, but it's what I had :o)</li>
<li>Let rise another 30-60 minutes, or longer if you have time.</li>
<li>Bake about 20 minutes.</li>
</ol>
L.B.http://www.blogger.com/profile/10579832436671829424noreply@blogger.com2tag:blogger.com,1999:blog-4038491495915360227.post-27741742880868091902013-04-14T16:44:00.000-06:002013-04-14T16:44:50.822-06:00Curried Chicken, Lentils & RiceIn an attempt to eat a healthier diet, I've been trying some new recipes lately. I was seeking lentil recipes when I came across this one. Although the <a href="http://recipesdietsandmore.com/curried_chicken_rice_lentil_recipe.html">original recipe</a> is missing some information, I made some guesses and have come up with a dish that I like quite a bit.<br />
<br />
The combination of spices in this turns out a pretty hot dish. I've played around with it a little (I think the ginger is what really gives it its kick, along with the chili flakes) but have not yet successfully toned it down (I have only made it about 3 times). So, if you don't like spicy, you might want to skip this recipe.<br />
<br />
<i id="curry"><b>Curried Chicken, Lentils & Rice</b></i><br />
<br />
2-3 Tbsp. olive oil<br />
1/2 cup chopped onion (I've used a handful of dehydrated onion)<br />
1 Tbsp. curry powder<br />
1 Tbsp. ginger<br />
1/2 tsp. cumin<br />
1/2 cup brown lentils<br />
3/4 cup rice (I've used long-grain white rice; the original recipe suggests Basmati, I bet brown rice would be pretty good) <br />
1/2 cup minced carrot (I've used a small handful of dehydrated carrots) <br />
1/4 tsp. red chili flakes<br />
2 cups chicken broth/bouillon <br />
~1 lb. chicken breast, cut to about 1" cubes<br />
3 Tbsp. lemon juice<br />
2 cups chopped fresh spinach leaves (optional; it's good with it, but if you don't have spinach, it's fine without)<br />
<ol>
<li>Combine olive oil, onion, curry powder, ginger and cumin in a saucepan. Sauté on medium-high heat 4-5 minutes until onions are transparent. </li>
<li>Add the lentils, rice, carrot, and red chili flakes, stirring to coat with spice mixture. Pour in chicken broth. Turn heat down, cover, and simmer about 15 minutes. Check occasionally to be sure it is not dry; you can add water about 1/4 cup at a time if it looks too dry.</li>
<li>In the meantime, stir-fry chicken cubes in a separate pan with a little bit of oil until cooked through. Season to taste with salt, pepper, perhaps some garlic powder.</li>
<li>Add cooked chicken and lemon juice to saucepan with rice and lentil mixture. Cook another 5-10 minutes, covered, until rice and lentils are done.</li>
<li>Remove from heat; stir in chopped spinach leaves. Cover and let sit 5-10 minutes, until spinach has wilted.</li>
<li>Serve hot. The original recipe calls for serving with a minted yogurt garnish.</li>
</ol>
L.B.http://www.blogger.com/profile/10579832436671829424noreply@blogger.com0tag:blogger.com,1999:blog-4038491495915360227.post-66654286366487046082012-11-04T15:09:00.000-07:002013-04-14T16:43:15.102-06:00Cheesecake BrowniesRecently some friends invited us over for dinner, and asked us to bring dessert. With some cream cheese in the fridge, I decided it was time to try <a href="http://www.cookingwithmyfoodstorage.com/2012/07/cheesecake-brownies.html">Cooking With My Food Storage's Cheesecake Brownies</a>. Since we had had success with <a href="http://allrecipes.com/recipe/mmm-mmm-better-brownies/">this other recipe for brownies</a> in the past, I combined the two. It turned out delicious, but next time I will cook it a little longer.<br />
<br />
<i id="browncheese"><b>Cheesecake Brownies</b></i><br />
<br />
<u id="brownies">Ingredients for Brownie portion</u><br />
1/2 c oil<br />
1 c sugar<br />
1 tsp (+) vanilla extract<br />
2 eggs<br />
1/2 c flour<br />
1/3 c cocoa powder<br />
1/4 tsp baking powder<br />
1/4 tsp salt<br />
<br />
<u id="cheesecake">Ingredients for Cheesecake portion</u><br />
8 oz cream cheese (preferably at room temperature)<br />
1 egg<br />
1/3 c sugar<br />
<ol>
<li>Preheat the oven to 350°F. Grease a 9x13" baking dish.</li>
<li>Mix together oil, 1 c sugar, and vanilla (from Brownie portion above). Beat in 2 eggs. In another bowl, combine flour, cocoa powder, baking powder, and salt. Stir into wet ingredients until just blended.</li>
<li>Spread brownie mixture into 9x13" baking dish.</li>
<li>Use an electric mixer to combine cream cheese, 1 egg, and 1/3 c sugar (from Cheesecake portion above) in a separate dish. </li>
<li>Scoop out cheesecake mixture on top of brownie batter in baking dish. Use a spatula to spread evenly across the top of brownie batter. Then, use a knife to swirl some chocolate into the cheesecake.</li>
<li>Bake at 350°F for about 25 minutes. Use toothpick to test for doneness. I think I cooked mine for about this long, but my brownies were gooey. Your oven may bake differently than mine, though, so it is a good idea to check on your brownies at this time.</li>
<li>Let cool; cut into bars (ca. 12) to serve.</li>
</ol>
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L.B.http://www.blogger.com/profile/10579832436671829424noreply@blogger.com0tag:blogger.com,1999:blog-4038491495915360227.post-43556568575110930642012-10-21T19:14:00.000-06:002013-04-14T16:39:30.831-06:00Corn Fritters via Emma's EverydayA friend from church posted <a href="http://emmaseveryday.blogspot.com/2012/07/corn-fritters-day.html">this recipe for Corn Fritters</a>, and it sounded good, so we are resharing it (with permission, of course). They taste a bit like pancakes with corn kernels (imagine that), and are a nice variation on that theme. So, without further ado:<br><br>
<b id="fritters"><i>Corn Fritters</i></b><br>
1 can cream corn<br>
1 can regular corn<br>
2-3 C pancake mix<br>
1/4 C sugar
2 eggs
<ol>
<li>Mix ingredients together.</li>
<li>Pour into greased griddle as 4" pancakes.</li>
<li>Eat and enjoy. Our friend suggests applesauce as a topping, but anything will do!</li>
</ol>
Sorry, we didn't have pictures this time around, but the original post does!Araignéehttp://www.blogger.com/profile/05118916208850016111noreply@blogger.com0tag:blogger.com,1999:blog-4038491495915360227.post-3596881332667536562012-04-11T20:27:00.000-06:002015-11-09T20:49:25.680-07:005-Star Sweet & Sour Chicken<div class="separator" style="clear: both; text-align: center;">
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<br />
We made sweet & sour chicken for my birthday, and it was delicious. Time-consuming (though we were making some other stuff, too), but so, so, so good. We made a couple of tweaks, but mostly used <a href="http://allrecipes.com/recipe/sweet-and-sour-chicken-i/detail.aspx">this recipe from All Recipes</a>. In the future, we are hoping to be able to streamline the process. If we find shortcuts, we will update this page.<br />
<br />
<i id="5star"><b>5-Star Sweet & Sour Chicken</b></i><br />
<br />
<i id="chicken">Chicken & breading</i><br />
4 skinless, boneless chicken breast halves, cut into 1 inch cubes<br />
1 cup and 2 tablespoons self-rising flour<span id="jqReviewText"> (or all-purpose flour plus 1/2 t salt and 1 1/2 t baking powder</span>)<br />
1 tablespoon vegetable oil<br />
1 tablespoon cornstarch<br />
1/4 teaspoon salt<br />
1/8 teaspoon pepper<br />
1 egg<br />
~2 tsp sesame seeds <br />
~3/4 cup water<br />
2 cups vegetable oil for frying (or enough to cover at least half an inch of your chosen pan)<br />
<br />
<i id="sauce">Sauce </i><br />
20-oz can pineapple chunks, drained (<u><b>juice reserved</b></u>)<br />
2 tablespoons cornstarch<br />
3/4 cup and 2 tablespoons water, divided<br />
1/4 cup and 2 tablespoons white sugar<br />
1/4 cup distilled white vinegar<br />
Food coloring, if desired<br />
<br />
<i>Added veggies </i><br />
1 green bell pepper, cut into 1 inch pieces<br />
1/2 medium onion, diced <br />
<ol>
<li>Combine batter ingredients (from flour to sesame seeds). Slowly add water until you have a thick batter to work with. Add chicken pieces and coat thoroughly. </li>
<li>Heat oil in a frying pan of your choice. Oil is ready when a flick of water sizzles on contact. Add chicken pieces a little at a time, slowly. Let cook at a medium-low heat until cooked through. Drain cooked pieces on paper towel while cooking the rest.</li>
<li>For the sauce, combine pineapple juice, 1/2 cup water, sugar, vinegar, and food coloring in a saucepan. Heat to boiling. Combine cornstarch and remaining water into a paste and add to saucepan. Stir until there are no more cornstarch chunks. Remove from heat.</li>
<li>I sautéed the bell pepper, onion, and 1/2 can of pineapple for a few minutes until tender. You may omit this step if you prefer.</li>
<li>Put veggie mixture and cooked chicken pieces (layer or mix) in a large bowl and pour sauce over everything! Stir to evenly coat. Serve warm.</li>
</ol>
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<tr><td class="tr-caption" style="text-align: center;">Coating chicken in batter</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Frying chicken pieces</td></tr>
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<tr><td style="text-align: center;"><a href="http://bradshawfamily.net/slides/all/uploaded-scp/lmarie325/2012/medium/IMG_5202.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://bradshawfamily.net/slides/all/uploaded-scp/lmarie325/2012/medium/IMG_5202.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sauce</td></tr>
</tbody></table>
<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="http://bradshawfamily.net/slides/all/uploaded-scp/lmarie325/2012/medium/IMG_5203.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://bradshawfamily.net/slides/all/uploaded-scp/lmarie325/2012/medium/IMG_5203.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Final Product! Enjoy!</td></tr>
</tbody></table>
oxoxL.B.http://www.blogger.com/profile/10579832436671829424noreply@blogger.com2tag:blogger.com,1999:blog-4038491495915360227.post-6254993539435273232012-02-05T17:46:00.000-07:002013-04-14T16:32:10.559-06:00Gnocchi (from scratch)Last week, since we had some potatoes, I decided to try to make gnocchi from scratch. Our first introduction to gnocchi came last year at a visit to La Dolce Vita, the Italian restaurant down the street. Gnocchi is a potato-based pasta/dumpling. Olive Garden has a chicken gnocchi soup, and it's also yummy with marinara sauce.<br />
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The recipe I used came from <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/gnocchi-with-butter-thyme-sauce-recipe/index.html">this Food Network recipe</a> I found. While the flavor, with the accompanying sauce, was pretty good, the texture could have been better. I was in a hurry so I didn't mash up the potatoes as well as I probably would in the future (and I peeled them before microwaving, which did not work so well), and I think maybe I did not add enough flour or perhaps I did not let them cook long enough. Lastly, they might have cooked better had I allowed them to sit out for a while to dry a bit before boiling.<br />
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<i id="gnocchi"><b>Gnocchi</b></i><br />
~ 1.5 lb potatoes<br />
a little bit of salt/pepper, to taste<br />
1 large egg, beaten<br />
~1/2 cup flour<br />
<ol><li>Pierce potatoes with a fork and microwave until tender. Original recipe suggests cutting tender potatoes in half and scooping out flesh ; alternately, you can peel/chop and boil potatoes.</li>
<li>Mash cooked potato flesh. I used a potato masher, but the one we have tends to leave parts of the potato unmashed. I think in the future I would attempt to put the potatoes in a food processor.</li>
<li>Mash salt, pepper and egg into potatoes.</li>
<li>Knead flour into mixture.</li>
<li>Roll dough into a "rope" shape and cut into ~1" pieces.</li>
<li>Drop gnocchi pieces (individually so they do not clump together) into pot of boiling water. Cook about 5 minutes. Remove from pot with slotted spoon.</li>
<li>Serve like a pasta with your favorite sauce and parmesan cheese, or add to a soup of your choice.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="http://bradshawfamily.net/slides/all/uploaded-scp/lmarie325/2012/medium/IMG_5016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://bradshawfamily.net/slides/all/uploaded-scp/lmarie325/2012/medium/IMG_5016.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://bradshawfamily.net/slides/all/uploaded-scp/lmarie325/2012/medium/IMG_5018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://bradshawfamily.net/slides/all/uploaded-scp/lmarie325/2012/medium/IMG_5018.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://bradshawfamily.net/slides/all/uploaded-scp/lmarie325/2012/medium/IMG_5019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://bradshawfamily.net/slides/all/uploaded-scp/lmarie325/2012/medium/IMG_5019.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://bradshawfamily.net/slides/all/uploaded-scp/lmarie325/2012/medium/IMG_5023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://bradshawfamily.net/slides/all/uploaded-scp/lmarie325/2012/medium/IMG_5023.JPG" width="400" /></a></div>L.B.http://www.blogger.com/profile/10579832436671829424noreply@blogger.com0tag:blogger.com,1999:blog-4038491495915360227.post-80713696523773018472012-01-08T12:20:00.000-07:002013-04-14T16:29:56.956-06:00Hot Chocolate on a StickThis year I put an idea I <a href="http://whipperberry.com/2010/12/hot-chocolate-on-a-stick-gift-idea.html">found on Whipperberry</a> to use as a Christmas goodie to give out. It was yummy and cute and several folks asked for a recipe, so I figured I would share it and my observations here.<br />
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<div id="stick" class="separator" style="clear: both; text-align: center;"><a href="http://bradshawfamily.net/slides/all/uploaded-scp/lmarie325/2011/medium/IMG_4829.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://bradshawfamily.net/slides/all/uploaded-scp/lmarie325/2011/medium/IMG_4829.JPG" width="400" /></a></div><br />
The Hot Chocolate on a Stick that I made consists of three parts: (A) candy cane, (B) homemade marshmallow, (C) chocolate ganache block. The candy canes were not homemade (sorry) but the other parts were, and the recipes will be found below, along with assembly tips and instructions. I apologize for the lack of pictures, but I was home alone and making these things required both hands! If you visit Whipperberry's posts (link above) you can see her pictures.<br />
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I was so pleased with how my marshmallows turned out, even though I had several things working against me, namely:<br />
<ul><li>I don't own a candy thermometer, so I had to guess as to when to remove my mélange from the stove</li>
<li>Totally forgot to add vanilla!!</li>
<li>I also don't own a standing mixer, and my hand mixer couldn't handle the thick, gooey marshmallow for more than about 5-6 minutes, as opposed to the 12-15 minutes recommended in the original recipe.</li>
</ul>I was so worried, when I was pouring it into the baking dish to set, that I was going to end up with <a href="http://en.wikipedia.org/wiki/Marshmallow_creme">marshmallow creme</a>. It was <i>so</i> sticky and gooey. But it actually worked and they were melt-in-your-mouth yummy!<br />
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<i id="marshmallows"><b>Homemade Marshmallows</b></i><br />
3 packages unflavored gelatin (I bought a box with 4 envelopes, and used 3)<br />
1 c ice cold water, divided<br />
1 1/2 c sugar (granulated sugar, nothing special)<br />
1 c light corn syrup<br />
1/4 tsp salt<br />
1 tsp vanilla<br />
~ 1/3 c each powdered sugar and cornstarch (the original recipe calls for 1 c of each, but I ended up with a lot left over....)<br />
nonstick cooking spray (or a paper towel and some crisco)<br />
<ol><li>Combine 1/3 c powdered sugar and 1/3 c cornstarch in a small bowl. Coat a 9x13 baking dish with nonstick cooking spray and dust with mixture. Reserve any extra in bowl.</li>
<li>In a separate bowl (or in a standing mixer, if you have one) combine gelatin and 1/2 c cold water. After a few minutes it will look oddly solid but this is ok.</li>
<li>In a small saucepan, combine sugar, corn syrup, and salt. Place over medium high heat and cover. Allow to cook for 3-4 minutes.</li>
<li>Uncover and cook (I suggest stirring constantly) for 7-8 minutes, or until mixture reaches 240°F (<a href="http://www.exploratorium.edu/cooking/candy/video/softball.html">soft ball stage</a>)</li>
<li>Remove from heat immediately, and pour into bowl with gelatin/water mixture. Using hand mixer or standing mixer, whip until very thick, white, and lukewarm in temperature. As mentioned above, it took about 5-6 minutes to get so thick my hand mixer could no longer mix.</li>
<li>Add vanilla in final minute or so of whipping.</li>
<li>Pour into prepared baking dish (see step 1). It is so sticky, you will want to use a rubber spatula. It's ok if you do not spread it to fit the entire dish, but try to get it to be an even height all the way across.</li>
<li>Pour some of the remaining cornstarch/powdered sugar mixture on top. Whatever is left will be used to coat the sticky edges of your individual marshmallows when you cut them. You might have some bubbles show up in your marshmallow but I think it adds character :o)</li>
<li>Let this rest, uncovered, for at least 4 hours before cutting. To cut, turn out onto cutting board and slice with a pizza cutter or cookie cutters. Coat individual marshmallows with leftover cornstarch/powdered sugar to cut down on sticky fingers. My marshmallows were approximately 2" squares.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="http://bradshawfamily.net/slides/all/uploaded-scp/lmarie325/2011/medium/IMG_4820.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://bradshawfamily.net/slides/all/uploaded-scp/lmarie325/2011/medium/IMG_4820.JPG" width="400" /></a></div><br />
<i id="ganache"><b>Chocolate Ganache</b></i><br />
1/2 c heavy cream (whipping cream)<br />
14 oz can sweetened condensed milk<br />
3 c semisweet chocolate chips<br />
1 tsp vanilla<br />
<ol><li>Line an 8x8 baking dish with foil. Set aside. </li>
<li>Heat heavy cream and sweetened condensed milk in a double boiler on the stove (you can use 2 pots of about the same diameter for a double boiler: fill one with 2-3 inches of water and rest the other pot over it. You will want the top pot to completely cover the bottom pot in order to use all of the heat from steam.). Heat on a low setting so water does not boil over.</li>
<li>Add chocolate chips and let melt.</li>
<li>Once melted, add vanilla and whisk until smooth.</li>
<li>Pour chocolate mixture into prepared baking dish.</li>
<li>Let sit ~6 hours.</li>
<li>Pull foil out of baking dish (with ganache inside), taking care to not disturb ganache by folding/jerking/etc.</li>
<li>Turn out onto plate and remove foil.</li>
<li>Let sit ~2 hours. This will let the ganache set up a little more, aiding in cutting.</li>
<li>Once set (should no longer be overly sticky to touch), you can cut the ganache. I cut it into ~2" squares. It will still be sticky on the sides. I recommend cutting it as you assemble your hot chocolate on a stick.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="http://bradshawfamily.net/slides/all/uploaded-scp/lmarie325/2011/medium/IMG_4821.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://bradshawfamily.net/slides/all/uploaded-scp/lmarie325/2011/medium/IMG_4821.JPG" width="400" /></a></div><br />
<i id="assembly"><b>Assembling your Hot Chocolate on a Stick:</b></i><br />
<ol><li>Remove about 2-3" of candy cane wrapper from straight part of cane.</li>
<li>Insert unwrapped candy cane into center of one marshmallow, pushing marshmallow up about 1".</li>
<li>Insert bottom part of unwrapped candy cane into center of one ganache square.</li>
<li>My ganache was so sticky that in order for this to work for me, I needed to let my individual servings lay on a plate until the ganache had set up even more before I could wrap them. This takes ~1 hour.</li>
<li>Place into a plastic bag or wrap in saran wrap and tape/tie closed. </li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="http://bradshawfamily.net/slides/all/uploaded-scp/lmarie325/2011/medium/IMG_4825.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://bradshawfamily.net/slides/all/uploaded-scp/lmarie325/2011/medium/IMG_4825.JPG" width="400" /></a></div><br />
<a href="http://whipperberry.com/2010/12/hot-chocolate-on-a-stick-gift-idea.html">Whipperberry</a> has a label printout you can use, with instructions for turning your treat into hot chocolate (stir into 4-8 oz. heated milk). Unfortunately, I had already labeled most of mine before I realized the typo on the labels ("chocolate" is spelled wrong) and I didn't have success in fixing the image on my computer on a time crunch.<br />
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Overall though, I was very pleased with how these turned out!L.B.http://www.blogger.com/profile/10579832436671829424noreply@blogger.com2