tag:blogger.com,1999:blog-1038140170001831812024-02-01T22:36:22.064-07:00Table for 55 Sisters Sharing Fun and Yummy Recipes!MarQuettehttp://www.blogger.com/profile/04547653243195594929noreply@blogger.comBlogger91125tag:blogger.com,1999:blog-103814017000183181.post-21154682923541636712014-04-04T22:28:00.004-07:002014-04-04T22:47:27.923-07:00Bean Veggie n Salsa Casserole with Stew Meat<div class="separator" style="clear: both; text-align: center;">
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Made this for Dinner tonight, very good & super easy!</div>
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I made the same thing last night but with Chicken, </div>
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Black Beans instead of BBQ Beans</div>
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and didn't add the green-beans.</div>
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This would also be just as good without any meat in it!</div>
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Ingredients:</div>
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1 cup uncooked rice</div>
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1- 15oz can sweet corn (drained)</div>
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1- 15oz can Green Beans (drained)</div>
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1- 15 oz can Beans (can be Black, Pinto, Chili, BBQ)</div>
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(this time I used, Bushs Grillin Beans: Southwest Pit BBQ)</div>
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16oz Salsa: (I only used 8oz this time since I added the green beans)</div>
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(I used 8oz GV Peach Pineapple Chipotle)</div>
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1 cup chicken broth</div>
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1 tsp Mrs Dash Garlic & Herb</div>
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1 tsp Mrs Dash Onion & Herb</div>
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1 tsp Himalayan Pink Salt</div>
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Stew Meat (I used leftover stew meat from a different meal, approximately 15-20 chunks)</div>
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1 cup shredded mozzarella cheese</div>
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<br /></div>
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</div>
Directions:</div>
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Preheat the oven to 400degrees. Add beans, dry rice, corn, green-beans, salsa, chicken broth, seasonings to a 9×13 casserole dish. Stir until everything is evenly combined.</div>
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<br /></div>
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Push the pieces of stew meat down into the salsa mixture in the casserole dish. Try to push them down as far into the liquid as they’ll go. </div>
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<br /></div>
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Cover the casserole dish tightly with foil. Bake for 40 minutes.</div>
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<br /></div>
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Take the casserole dish out of the oven.</div>
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<br /></div>
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When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for 5minutes, or until the cheese has melted. </div>
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If desired you can add sliced green onions on top after baking and serve hot. I just added Tablespoon of Salsa on top after plated.</div>
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<br />MarQuettehttp://www.blogger.com/profile/05066295659249133605noreply@blogger.com0tag:blogger.com,1999:blog-103814017000183181.post-45322632833324532632014-04-03T19:26:00.000-07:002014-04-04T20:02:06.588-07:00Bean, Veggie n Salsa Casserole with Chicken<div class="p1">
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<div class="p1">
Ingredients:</div>
<div class="p1">
1 cup uncooked rice</div>
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1- 15oz can sweet corn (drained)</div>
<div class="p1">
1- 15 oz can black beans</div>
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16oz Salsa</div>
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(used 8oz GV White Corn n Black Bean)</div>
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(used 8oz GV Peach Pineapple Chipotle)</div>
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1 cup chicken broth</div>
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1 tsp Mrs Dash Garlic & Herb</div>
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1 tsp Mrs Dash Onion & Herb</div>
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5 boneless skinless chicken breast or thighs</div>
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1 cup shredded cheddar cheese</div>
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2 whole green onions, sliced<br />
<br />
<br /></div>
<div class="p2">
</div>
Directions:</div>
<div class="p1">
Preheat the oven to 400degrees. Add black beans, dry rice, corn, salsa, chicken broth, seasonings to a 9×13 casserole dish. Stir until everything is evenly combined.</div>
<div class="p2">
<br /></div>
<div class="p1">
Cut the chicken into three pieces each. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as they’ll go. </div>
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<br /></div>
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Cover the casserole dish tightly with foil. Bake for one hour.</div>
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<br /></div>
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Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. </div>
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<br /></div>
<div class="p1">
When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for 5minutes, or until the cheese has melted. </div>
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Add the sliced green onions on top after baking and serve hot.</div>
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<br /></div>
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Notes:</div>
<br />
<div class="p1">
If you are using frozen chicken and/or corn make sure they are thawed. </div>
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Or casserole will take longer to cook.<br />
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MarQuettehttp://www.blogger.com/profile/05066295659249133605noreply@blogger.com0tag:blogger.com,1999:blog-103814017000183181.post-76317732660250064852013-08-29T01:48:00.002-07:002013-08-29T01:48:16.808-07:00Italian Crockpot Chicken<br />
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<br />
We just had this last night so yummy!<br />
This fed my family of 4, with no leftovers.<br />
<br />
Ingredients:<br />
3lb bag frozen boneless/skinless chicken<br />
2- 10.5oz cans Cream of Chicken/Celery Soup<br />
1- 8oz pkg Cream Cheese- softened<br />
1 pkg Dry Italian Dressing<br />
4oz Shredded Cheese (optional)<br />
<br />
Directions:<br />
-Place Chicken in Crockpot<br />
-Pour soup over top Chicken (don't add water)<br />
-Sprinkle Dry Italian Dressing over everything<br />
-No need to stir at this point, spices will mix in as the soup cooks down<br />
-Cook on Low for 5-6 hours.<br />
-Serve over Pasta or Rice,<br />
-If desired sprinkle shredded cheese over each individual dish.<br />
<br />
**I love to use Crockpot Liners- Makes cleanup so easy!<br />
**We like to add Cooked Mixed Vegetables in at the time of serving.<br />
**I like to use the Cream of Celery Soup it has a nice mild flavor.<br />
**This calls for Cream Cheese but I have never tried it,<br />
because my son is allergic to milk.<br />
<br />
MarQuettehttp://www.blogger.com/profile/05066295659249133605noreply@blogger.com0tag:blogger.com,1999:blog-103814017000183181.post-82719768624694569852013-07-29T20:23:00.000-07:002013-07-30T00:58:04.206-07:00Strawberry Lemonade Slush<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk9udlTbxwujecBHdfbbwJfRbLnCGOCC3cXr_4_MsGTd8IH0TOEVDyWwA05ptvrK5VsBgpLdTXM97PNz0GBmbXJikj_D-l_AVVONI3ugDw9m7fT_em4ubtf_QfOXYvKuDDY04zZnY1-Fro/s1600/strawberryslush.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk9udlTbxwujecBHdfbbwJfRbLnCGOCC3cXr_4_MsGTd8IH0TOEVDyWwA05ptvrK5VsBgpLdTXM97PNz0GBmbXJikj_D-l_AVVONI3ugDw9m7fT_em4ubtf_QfOXYvKuDDY04zZnY1-Fro/s1600/strawberryslush.jpg" /></a></div>
Ingredients:<br />
10 oz frozen strawberries, thawed<br />
1- 12oz can frozen lemonade concentrate, thawed<br />
1cup water<br />
5cups Sprite, Ginger Ale, or Club Soda<br />
<br />
Directions:<br />
In blender, place lemonade concentrate and strawberries;<br />
blend on high speed until smooth.<br />
Pour into nonmetal freezer container.<br />
Stir in water.<br />
Cover and freeze at least 4 hours.<br />
<br />
If mixture is frozen solid, let stand at room temperature about 15 min.<br />
<br />
For each serving, measure 1/2 cup slush mixture into 8-oz glass;<br />
stir in 1/2 cup sprite or ginger ale.<br />
<br />
Serve immediately.MarQuettehttp://www.blogger.com/profile/05066295659249133605noreply@blogger.com0tag:blogger.com,1999:blog-103814017000183181.post-18362014061541220582013-07-29T17:32:00.000-07:002013-07-29T23:14:23.908-07:00Pizza With Cauliflower Crust<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyP5JG6U_Vbpt19-ctuF31acaZWbvaGJOEZ73tq27hzDxBrCCTH3tST3M0sgVjXCQ7zHKL-b2ndLjfbvoUKgJAcGUx9fEkcNkkpoOXclMwnARacaR8JKHP639IBe5xmIN7ahEO6MFy6FSB/s1600/Cauliflower-Crust-Pizza-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="108" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyP5JG6U_Vbpt19-ctuF31acaZWbvaGJOEZ73tq27hzDxBrCCTH3tST3M0sgVjXCQ7zHKL-b2ndLjfbvoUKgJAcGUx9fEkcNkkpoOXclMwnARacaR8JKHP639IBe5xmIN7ahEO6MFy6FSB/s320/Cauliflower-Crust-Pizza-5.jpg" width="320" /></a></div>
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Idea from <a href="http://www.eat-drink-smile.com/2011/04/cauliflower-crust-pizza.html" target="_blank">Eat, Drink, Smile</a></div>
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Fun Pics from <a href="http://www.recipegirl.com/" target="_blank">RecipeGirl</a></div>
Ingredients:<br />
3 Cups cooked cauliflower (Riced in your food processor or blender)<br />
3 Eggs, whipped<br />
3 tsp Dried Oregano<br />
1 tsp Basil<br />
3 tsp Crushed Garlic<br />
2 cups Shredded Cheese<br />
1-24 oz Jar of spaghetti sauce<br />
Any toppings you like,<br />
however your toppings need to be pre-cooked, pizza only goes into oven to melt cheese.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc6B9k6T5719Q7z9MDBqcIhUubiAoCmsShOyflXDcJTPzkxXvuEHBn3_2lf3az8jivVvVJOGgtTjzISxvYyDJT5RtZ9UwP8ey8VK6_mv4r-vbodEK49oRAKNXOW-3i7FEQB0v7HkZ4EUyH/s1600/Cauliflower-Crust-Pizza-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc6B9k6T5719Q7z9MDBqcIhUubiAoCmsShOyflXDcJTPzkxXvuEHBn3_2lf3az8jivVvVJOGgtTjzISxvYyDJT5RtZ9UwP8ey8VK6_mv4r-vbodEK49oRAKNXOW-3i7FEQB0v7HkZ4EUyH/s320/Cauliflower-Crust-Pizza-2.jpg" width="261" /></a></div>
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Directions:<br />
Pre-heat Oven to 450 degrees.<br />
Spray your pizza pan or cookie sheet with non-stick cooking spray. Cut parchment Paper to fit your pan then place on after you spray.<br />
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Take your head of cauliflower and cut off the stems and leaves, then cut into sections and place in your food processor or blender to be riced. The cauliflower should look like grain when you are done pulsing it. (If you do not have a food processor or blender then use your cheese grater to rice your cauliflower.)<br />
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Take the riced cauliflower and place it in a microwavable safe bowl and cook in your microwave for six minutes. (Time may vary, depending on power of your microwave)<br />
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In a large bowl mix together: the cooked cauliflower, eggs, oregano, basil and garlic. When mixed well, spoon mixture onto your pizza pan or cookie sheet.<br />
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Use your hands to press the mixture about a quarter to half inch thick in the shape of a circle. If you make your crust too thin the pizza crust will not hold together and will fall apart.<br />
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Place pan in the oven for 15 minutes or until crust is lightly browned.<br />
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Remove crust from oven and cover with sauce, cheese and your choice of other already cooked toppings.<br />
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Place the pizza back into the oven and cook until the cheese is melted.MarQuettehttp://www.blogger.com/profile/05066295659249133605noreply@blogger.com0tag:blogger.com,1999:blog-103814017000183181.post-22944768574947444112013-07-24T23:00:00.000-07:002015-04-15T09:26:36.335-07:00Curry Chicken Done Easy<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8lLuIjyQ7xx8IQ5BGmtfCZZwNywu5qt7jrZBNHrkSFFQchjGIPPn0jdEY8OvrdpG9L4EzX56qYv0HpLEQ4uoiZNXdnHdXyIuUoPvVt1eVxhaWnxb_9HTGMRxD5RgrWaLJ_7RPk4s2d2fY/s1600/curry-chicken4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8lLuIjyQ7xx8IQ5BGmtfCZZwNywu5qt7jrZBNHrkSFFQchjGIPPn0jdEY8OvrdpG9L4EzX56qYv0HpLEQ4uoiZNXdnHdXyIuUoPvVt1eVxhaWnxb_9HTGMRxD5RgrWaLJ_7RPk4s2d2fY/s320/curry-chicken4.jpg" width="320"></a></div>
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Ingredients:<br>
7-8 Frozen Boneless/Skinless Chicken Breasts<br>
1 26oz can Cream of Chicken Soup<div>2 TBsp Curry Powder</div><div>Cooked Rice</div><div>
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Directions:<br>
Put Crockpot Liner in Crockpot.<br>
Add chicken and cook on Low 6-7 hours<br>
You can either leave pieces whole or shred.<br>
Add Soup. <br>
Add Curry. <br>
(I like at least a Tbsp or more, otherwise I just taste the soup and not the curry flavor)<br>
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I serve mine over Rice or Pasta.<br>
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*if chicken is thawed, it won't need cooked as long.</div>MarQuettehttp://www.blogger.com/profile/05066295659249133605noreply@blogger.com0tag:blogger.com,1999:blog-103814017000183181.post-32574139834238887932012-12-18T16:10:00.003-07:002013-07-29T15:14:00.518-07:00Creamy Bacon Crescents<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisnruO4rbpkfgYFCX4QpX-H4BX7-8JtfmYIM-M8Wd6aD4mfjodDVpY3JFYozvXnovRf3w_2v1TrBSH3glHlj0KdMzmh95Nn5AkhHpjHep-nu8AFDL5OfEVZKl7CXsrUq0QqW03MxOPalzI/s1600/Bacon_Appetizer_Crescents.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisnruO4rbpkfgYFCX4QpX-H4BX7-8JtfmYIM-M8Wd6aD4mfjodDVpY3JFYozvXnovRf3w_2v1TrBSH3glHlj0KdMzmh95Nn5AkhHpjHep-nu8AFDL5OfEVZKl7CXsrUq0QqW03MxOPalzI/s1600/Bacon_Appetizer_Crescents.jpg" /></a></div>
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<span style="background-color: rgba(255, 255, 255, 0);">I made these to take to my good friend Mindi's for a get-together. Super Easy to make & yummy!</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">Ingredients:</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">3 cans of Crescent Rolls, 8count (I used Garlic Butter Crescents)</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 lb. of Bacon</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">2 - 8oz Pkgs. Cream Cheese</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">Directions:</span><br />
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<span style="background-color: rgba(255, 255, 255, 0);">Preheat oven to 375'. </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Put both packages of Cream Cheese into a bowl, to soften while cooking bacon. Cook the bacon till crispy, pat oil off with Paper Towels. Crumble or tear bacon into small pieces. Add crumbled bacon to the cream cheese & mix thoroughly with spoon. I added some seasoning to the cream cheese as well, that's optional.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><br /></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Roll out Crescent dough, slice each triangle in half long ways. Each can will make 16 snacks. </span>Place a tsp of Cream Cheese Mixture at the wide end of each crescent and roll till u get to the skinny tip. Place each roll onto cookie sheet. I was able to get 16 on a small cookie sheet. Bake for 11-13min, until golden brown.</div>
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<span style="background-color: rgba(255, 255, 255, 0);"><br /></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">*you don't need to worry about cheese sticking out slight from sides, the dough will poof up slightly around it.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><br /></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">* I do 99% of my cooking in my Toaster Oven & CrockPot, I very rarely use my regular oven. Most of the time I do not preheat. So for these I set my Toaster Oven to the Bake setting and put them on for 15min without preheating. Came out perfect!</span></div>
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MarQuettehttp://www.blogger.com/profile/05066295659249133605noreply@blogger.com0tag:blogger.com,1999:blog-103814017000183181.post-17331475975245545542012-11-02T15:30:00.000-07:002012-11-02T15:28:51.426-07:00Cooking a pumpkin from scratch<div align="center">
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 100%;">UPDATED: 11/2/12</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYpRfw3WoDdml4QAwcL-O63TesAQyGoWIHse9ei2VrImKEi_hVMYViYARBpoUiRY2AUMDmyuXXXtSPKMovSiJj29MgUi2qTKwzUYqbo1Gff4pQt3BxCsb7cO-oSmCAapnTDsxRvxPrNRU/s1600/100_5347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="400" id="BLOGGER_PHOTO_ID_5274577499396061938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYpRfw3WoDdml4QAwcL-O63TesAQyGoWIHse9ei2VrImKEi_hVMYViYARBpoUiRY2AUMDmyuXXXtSPKMovSiJj29MgUi2qTKwzUYqbo1Gff4pQt3BxCsb7cO-oSmCAapnTDsxRvxPrNRU/s400/100_5347.JPG" style="display: block; margin-top: 0px; text-align: right;" width="300" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">The first Jack-o-lantern was from 4 years ago & the 2nd one is from this year.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 100%;">We usually wait until the day before Halloween to buy our pumpkin & then carve it. We don't put it outside until Halloween night & then the next day or two after I cook it. This is how I spent a good part of my day today. I'm warning you... it is quite a process, but it is so worth the fresh pumpkin in the end. So here's my process:</span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2TGbRE1QkiHRF8zoy8nxWiqNBYHHxe0wqO4S0h81JLijkP0EmJbXq7FJkBe891t0EhcDgL9JZwMOE08TM3KYYl1ONcVT6XPrx3_2Fkio-2FPyJEz946NootRveXaEInJRWN-XOmushkU/s1600/IMG_570.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2TGbRE1QkiHRF8zoy8nxWiqNBYHHxe0wqO4S0h81JLijkP0EmJbXq7FJkBe891t0EhcDgL9JZwMOE08TM3KYYl1ONcVT6XPrx3_2Fkio-2FPyJEz946NootRveXaEInJRWN-XOmushkU/s400/IMG_570.jpg" width="298" /></a><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 100%;">When I cut the pumpkin up I make sure to cut off the edges that were carved because they get a little dried out. I also throw away the top & bottom parts where the stem is. I cut it into large chunks & then with my sharp knife I scrape the "strings" off the inside as much as possible.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghkmYixJTWS2eZRPdEc_M3JmnxPBr0zpVYGe4jfz1xUnpN9Af95FYR4HHhIoa1zdvSimVLh5GB56baixZamfIDVVjMibr6hB8bVp7HbXIzxp2-p1IfwTyQJDz1NQClfW6rgyq-d1k_s2s/s1600/IMG_571.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghkmYixJTWS2eZRPdEc_M3JmnxPBr0zpVYGe4jfz1xUnpN9Af95FYR4HHhIoa1zdvSimVLh5GB56baixZamfIDVVjMibr6hB8bVp7HbXIzxp2-p1IfwTyQJDz1NQClfW6rgyq-d1k_s2s/s400/IMG_571.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 100%;">Add the pumpkin chunks to a large pot, fill with water, cover with a lid & bring the water to a boil. Once it comes to a boil turn the temperature down to a medium-high level for about 35 minutes.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 100%;">Then drain the water & run cool water over the chunks until they are cool enough to handle. As you can see from my picture I filled the bowl with cold water, but the cool water got warm very quickly so I dumped it out & had to fill it again, so it's probably more effective to just run the water over the chunks in a colander. </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 100%;">Once it is cool enough to handle, use your sharp knife to peel the skin off of all of the pieces.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: 100%;">Then mash the pumpkin, just like you would mashed potatoes, but make sure to get all the lumps out. After I used my masher I then used a fork to make sure there were no chunks left at all. You may see a little water in the pumpkin & that's ok, just leave it there. </span></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: 100%;"><br /></span></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: 100%;">If you don't plan to use the pumpkin right away, then measure it out & put it in ziploc freezer bags. I measure out 1.5 cups because that's how much I use to make 2 pumpkin pies so it's already ready to just dump into the bowl when you're ready to make your pie.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijXSBgXaOgkobkb82-U7K6YFwK99P0qG_wbedAMYpd5xKFoGqBE_-ltVYAwVbZS7jyCNJ8tgJalbwpZ7iGIb-EJ6soT-Dd5ByzjwmFSc2O5IZzGFiobu1KO9UcYXtFkyaDIjVfKV7nu5w/s1600/IMG_577.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijXSBgXaOgkobkb82-U7K6YFwK99P0qG_wbedAMYpd5xKFoGqBE_-ltVYAwVbZS7jyCNJ8tgJalbwpZ7iGIb-EJ6soT-Dd5ByzjwmFSc2O5IZzGFiobu1KO9UcYXtFkyaDIjVfKV7nu5w/s400/IMG_577.jpg" width="400" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 19px;"> </span></div>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: 100%;"><br />I actually cook the seeds too. I wash all the "brains" off of them & then spread them out on a cookie sheet & salt them. They are a yummy, nutritious snack. </span></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: 100%;"><br /></span></span>
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="font-size: 100%;">I've never tried these, but here's a recipe for <a href="http://www.motherearthliving.com/real-beauty/how-to-roast-pumpkin-seeds.aspx">cinnamon-sugar pumpkin seeds</a>. You can also plant your seeds to grow your own pumpkin (I've never tried this either, although it sounds like something I'd like to do).</span></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 100%;">Check out my mother-in-law's recipe for <a href="http://5creativesisters.blogspot.com/2012/11/ivas-pumpkin-pie.html">Pumpkin Pie</a>. I've made these every year since the year 2000, when my in-laws left on their mission for our church & my mil wasn't here to bake them that year. I had to call her & get her recipe because after you've had a homemade (from scratch) pumpkin pie, you can't go back (at least I can't).</span></div>
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Simple Stitches AZ ~ Rachelle S.http://www.blogger.com/profile/16982775276733098410noreply@blogger.com1tag:blogger.com,1999:blog-103814017000183181.post-79279793793542473722012-11-02T14:27:00.000-07:002013-07-29T21:56:15.857-07:00Iva's Pumpkin Pie<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJLEcteLvjpjrqj7xeDJmHkAwXknNoWWsQisLDggPcFK32on-vcNTGOYq50UeqYETvNfIrwjYbgqKB0HU7MJnz4Il831BRz1MwHYnUrUfJin6-RBkrd7hkb1cCOtCo3hRZr3gpPIDJI8U/s1600-h/100_3457.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="300" id="BLOGGER_PHOTO_ID_5274576151387623090" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJLEcteLvjpjrqj7xeDJmHkAwXknNoWWsQisLDggPcFK32on-vcNTGOYq50UeqYETvNfIrwjYbgqKB0HU7MJnz4Il831BRz1MwHYnUrUfJin6-RBkrd7hkb1cCOtCo3hRZr3gpPIDJI8U/s400/100_3457.JPG" style="display: block; margin: 0px auto 10px; text-align: center;" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 19px;"><b><i>Iva's Homemade Pumpkin Pie</i></b></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 19px;">(really it's mine, but it's my mother-in-law's recipe)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 19px;">1 c. sugar</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 19px;">1-1/2 tsp. cinnamon</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 19px;">1/2 tsp. of each of the following: salt, all spice, nutmeg & ginger</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 19px;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 19px;">2 eggs, beaten</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 19px;">1-1/2 c. pumpkin (this is not the canned stuff, this is the real thing)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 19px;">1-2/3 c. evaporated milk (tall can)</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 19px;">Mix all ingredients well. Fill crust half-way. Bake at 425 for 10 min. Then turn down to 350 & bake for another 40 min. more. You can see from my picture that these pies look very different from the "canned" ones. That's because these don't have all the preservatives in them & these are much more yummy!!! Enjoy!</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 19px;">This recipe makes 2 pies!</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 19px;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: 19px;">Note: I use the <a href="http://5creativesisters.blogspot.com/2008/11/yummy-yummy-pie-crust.html">Shar's recipe</a> for the crust (see post below). This is the yummiest crust I've ever had & it's very simple to make.</span></div>
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Simple Stitches AZ ~ Rachelle S.http://www.blogger.com/profile/16982775276733098410noreply@blogger.com0tag:blogger.com,1999:blog-103814017000183181.post-24519216412786165112012-10-09T21:02:00.002-07:002013-07-29T21:57:29.106-07:00Crispy Chicken Tortilla Rollups<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj03ErojYJngZNc3jiJbK-V-zh9CBlWG9rTY8K40PpRscaboJugb5Hi4Q06jww_0B55PAt4aWi8e58YOokpG42rtYoHs7Q-fiK1RZBEfOkBVVjUjXkIT3gl5i1ItX9rVmZKeA5YIobHBbBK/s1600/Crispy+Chicken+Tortilla+Rollups" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj03ErojYJngZNc3jiJbK-V-zh9CBlWG9rTY8K40PpRscaboJugb5Hi4Q06jww_0B55PAt4aWi8e58YOokpG42rtYoHs7Q-fiK1RZBEfOkBVVjUjXkIT3gl5i1ItX9rVmZKeA5YIobHBbBK/s320/Crispy+Chicken+Tortilla+Rollups" width="320" /></a></div>
These looked so great when I saw them, that I had to share. Head over to <a href="http://www.wendyweekendgourmet.com/2012/05/happy-cinco-de-mayo-celebrate-with.html#more" target="_blank">The Weekend Gourmet</a> for the Recipe! I plan to make them very soon! She also has a recipe for <a href="http://www.wendyweekendgourmet.com/2012/05/happy-cinco-de-mayo-celebrate-with.html#more" target="_blank">Avocado Sauce</a> which is made with Greek Yogurt!<br />
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<br />MarQuettehttp://www.blogger.com/profile/05066295659249133605noreply@blogger.com0tag:blogger.com,1999:blog-103814017000183181.post-26889302521451036992012-10-05T20:04:00.002-07:002012-10-05T21:31:23.809-07:00Carrot FriesI was making a Roast, Potatoes & Carrots for dinner tonight & as I was peeling the carrots. Hubby says "hey those would be great fried" pointing at the top peels I was going to throw away. So I threw the top layer away & peeled most of 2 carrots for him to experiment with in our deep fryer. They were pretty thin, he just slightly salted them & they were so super yummy! There were only a few but I devoured them to fast to think about a picture. They came out looking like curly fries. I will post a Good Picture when Darin makes a nice batch of them.<br />
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These are ways you can cut them before frying. Also make sure you blot them dry before putting them in the oil. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAfxVgRji7M9kNZrE_mV_c6NKmi0A5hx-lQrtlzFI3IG368L9A3ptO0wB-QnAwkZgpg9vHLeXcsr9j_UDHYon6hk6USY52Sck2rR2AHqawyTEDSXrCiYmEMAU3UdBElOcchzRTQCD85qM7/s1600/Carrot+Fries~+diaganal+sliced" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAfxVgRji7M9kNZrE_mV_c6NKmi0A5hx-lQrtlzFI3IG368L9A3ptO0wB-QnAwkZgpg9vHLeXcsr9j_UDHYon6hk6USY52Sck2rR2AHqawyTEDSXrCiYmEMAU3UdBElOcchzRTQCD85qM7/s320/Carrot+Fries~+diaganal+sliced" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjagKlirxaNXJPu7TI08N7z_Z_YSk9T9bRusypyq-SXmXeCCg5M5TRVbaw3Tr4bfGcTEpS-nqKZUVxM7JN9gt8CmjJ3C_hnLintgjru9KVtdnk-fqQhxJEuhrKT2KBcJ-hUYH8sWsE9BTYr/s1600/Carrot+Fries+-+Sliced+Round" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjagKlirxaNXJPu7TI08N7z_Z_YSk9T9bRusypyq-SXmXeCCg5M5TRVbaw3Tr4bfGcTEpS-nqKZUVxM7JN9gt8CmjJ3C_hnLintgjru9KVtdnk-fqQhxJEuhrKT2KBcJ-hUYH8sWsE9BTYr/s320/Carrot+Fries+-+Sliced+Round" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_-cOpLMiVvhv1kUrMBNelqG2_kuDqYqyArzlRbp7bk59sfKnWNMfapaVsc2vvE3YdNxDwUtylt5gFoSdBh8fdRvA5mf5JkBj3McC9g5gmjtLN5zKi9bfxcU3HYKLJOjg5hgHL-3I05Yw/s1600/Carrot+Fries+~+Stick+Cut" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_-cOpLMiVvhv1kUrMBNelqG2_kuDqYqyArzlRbp7bk59sfKnWNMfapaVsc2vvE3YdNxDwUtylt5gFoSdBh8fdRvA5mf5JkBj3McC9g5gmjtLN5zKi9bfxcU3HYKLJOjg5hgHL-3I05Yw/s320/Carrot+Fries+~+Stick+Cut" width="320" /></a></div>
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MarQuettehttp://www.blogger.com/profile/05066295659249133605noreply@blogger.com0tag:blogger.com,1999:blog-103814017000183181.post-46568161716785241802012-10-04T17:07:00.003-07:002013-07-29T22:01:02.031-07:00Cabbage Rolls<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;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT20MIpn-wif28rbYBuXuAoGkwAtGjjI7wXDH9-r4aaqKUUAzMVCryQGUCcT3PdZXTyBPsWHO14CNNi4M7eudCTSBlMt__EzSNn5gEqrZmt3WzD3wHBxIflSCYBLkmY0XP1errasgaLHwE/s1600/Cabbage+Rolls+Plated" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT20MIpn-wif28rbYBuXuAoGkwAtGjjI7wXDH9-r4aaqKUUAzMVCryQGUCcT3PdZXTyBPsWHO14CNNi4M7eudCTSBlMt__EzSNn5gEqrZmt3WzD3wHBxIflSCYBLkmY0XP1errasgaLHwE/s320/Cabbage+Rolls+Plated" width="240" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: large;">Check out my notes at the bottom.</span></td></tr>
</tbody></table>
<span style="font-size: large;">Ingredients:</span><br />
<span style="font-size: large;">12 leaves cabbage</span><br />
<span style="font-size: large;">1 cup cooked white rice</span><br />
<span style="font-size: large;">1 egg, beaten</span><br />
<span style="font-size: large;">1/4 cup milk</span><br />
<span style="font-size: large;">1/4 cup minced onion</span><br />
<span style="font-size: large;">1 lb ground beef</span><br />
<span style="font-size: large;">1 1/4 tsp salt</span><br />
<span style="font-size: large;">3/4 tsp ground black pepper</span><br />
<span style="font-size: large;"><br />Sauce:</span>
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<span style="font-size: large;">1- 8oz can tomato sauce</span><br />
<span style="font-size: large;">1 Tbsp brown sugar</span><br />
<span style="font-size: large;">1 Tbsp lemon juice</span><br />
<span style="font-size: large;">1 tsp Worcestershire sauce</span><br />
<span style="font-size: large;"><br />Directions:</span>
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<span style="font-size: large;">Bring a large pot of water to a boil. I like to put a little Salt &
Pepper in the water. Boil cabbage leaves for approx 2 minutes; drain.</span><br />
<span style="font-size: large;"><br />In
large bowl, combine Ground beef & Eggs. Add S&P and mix
well. Add Rice and mix. Add onion & mix. Add Milk and mix well.
I like to mix with my hands so everything is combined well. Make sure
you wash your hands thoroughly before & after you handle the meat!</span>
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<span style="font-size: large;"><br />Place one Cabbage leaf in front of you on a
cutting board with the Core side facing away from you, (Step 1
picture). </span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdjMSabImMNkQImrXSDhF1Cmr3relYZS8BB0h2QDSqzLVyiuiUDvb9wWjmz0ramJpoZc-w_4IOQwVhZTlgWpV4-enSlyrn9ZTLMuLuS-ipJ7HqacjNgN9uf6yizXqjZvYHIJLCPRUlONRa/s1600/Cabbage+Rolls+Step1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdjMSabImMNkQImrXSDhF1Cmr3relYZS8BB0h2QDSqzLVyiuiUDvb9wWjmz0ramJpoZc-w_4IOQwVhZTlgWpV4-enSlyrn9ZTLMuLuS-ipJ7HqacjNgN9uf6yizXqjZvYHIJLCPRUlONRa/s320/Cabbage+Rolls+Step1" width="240" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Place a large tablespoon of meat mixture at the end of each
cabbage leaf
(Step 2).</span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPwCxLjLjfWrHSjS7ririk64Y1xoN38wqVEBeBKp5h7GbkO2bqGja0DZbmT8IdgOX479UPRJVkOX81fkG0Cu3AA2bKHsUyeGwfyy2WfMRxt1a8vNdCTVeXGvranuK3N9Uo5vE2f3XNFryr/s1600/Cabbage+Rolls+Step2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPwCxLjLjfWrHSjS7ririk64Y1xoN38wqVEBeBKp5h7GbkO2bqGja0DZbmT8IdgOX479UPRJVkOX81fkG0Cu3AA2bKHsUyeGwfyy2WfMRxt1a8vNdCTVeXGvranuK3N9Uo5vE2f3XNFryr/s320/Cabbage+Rolls+Step2" width="240" /></a></span></div>
<span style="font-size: large;">Roll the flap closest to you forward. (Step3)</span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_VSMmnTsBjiCmqqBojHwMiwBKqeIvq2TDx0BQlSPhRIHurYZDuRGsFE01Z1Yz46NGYMz-YSEhyphenhyphenCGA27p_eApIhog54ARr9x8kUS5XHJiP-N19WV6CDPhy0Vo4x5jCpez_CkZi8VrHYU50/s1600/Cabbage+Rolls+Step3" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_VSMmnTsBjiCmqqBojHwMiwBKqeIvq2TDx0BQlSPhRIHurYZDuRGsFE01Z1Yz46NGYMz-YSEhyphenhyphenCGA27p_eApIhog54ARr9x8kUS5XHJiP-N19WV6CDPhy0Vo4x5jCpez_CkZi8VrHYU50/s320/Cabbage+Rolls+Step3" width="240" /></a></span></div>
<span style="font-size: large;">Fold both sides inward and roll away from you towards the core of the cabbage. (Step 4)</span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDky5b2SJlCyoHdEUVmId96zG3l10usZk5jMbLLmhnwcNRfHo3bhtOmlEfp23-l3MSFLVEY4e3RmPiv6MYgSRl_sw3k4kMVCvXMQQ7M3WPI6lkUPz2qFdTzaygv6gQ5FXv0xbf4fNuSzUA/s1600/Cabbage+Rolls+Step4" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDky5b2SJlCyoHdEUVmId96zG3l10usZk5jMbLLmhnwcNRfHo3bhtOmlEfp23-l3MSFLVEY4e3RmPiv6MYgSRl_sw3k4kMVCvXMQQ7M3WPI6lkUPz2qFdTzaygv6gQ5FXv0xbf4fNuSzUA/s320/Cabbage+Rolls+Step4" width="240" /></a></span></div>
<span style="font-size: large;">Place each Roll in slow
cooker side by side but not overlapping. (Step 5)</span><br />
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<span style="font-size: large;"><a href="http://2.bp.blogspot.com/-8cnTE1mnmqU/UG4-XvhV8iI/AAAAAAAAAPo/wg4_gOnH4t4/s1600/Cabbage+Rolls+in+Crockpot" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-8cnTE1mnmqU/UG4-XvhV8iI/AAAAAAAAAPo/wg4_gOnH4t4/s320/Cabbage+Rolls+in+Crockpot" width="240" /></a></span></div>
<span style="font-size: large;">In a small bowl, mix together Tomato Sauce, Brown Sugar, Lemon Juice and Worcester Sauce. </span><br />
<span style="font-size: large;">Pour Sauce over cabbage roll.</span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Phc6EupvubSYA0WkX4TG4BlbJzkYFBPJM_A0MuOh5wmTMFPUdurD-CS_4oQHhf5NaEIr5VR3QBH1mPd-6kcshsCCOxKlK6H_XBEOkJy_se1X6kYoPppuwBijDatPqOiM60bYZK4BfyXA/s1600/Cabbage+Rolls+with+Sauce" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Phc6EupvubSYA0WkX4TG4BlbJzkYFBPJM_A0MuOh5wmTMFPUdurD-CS_4oQHhf5NaEIr5VR3QBH1mPd-6kcshsCCOxKlK6H_XBEOkJy_se1X6kYoPppuwBijDatPqOiM60bYZK4BfyXA/s320/Cabbage+Rolls+with+Sauce" width="240" /></a></span></div>
<span style="font-size: large;">Cover and cook on Low 8-9hours.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">*I have a 6qt Crock pot, I am able to get 12 Cabbage Rolls in the bottom
& I also double the sauce to make sure all rolls are covered nicely & because we love things saucy. My Crock-pot cooks really well on Low, this recipe calls for 8-9 hours but I was able to cook for 4hours on Low and they turned out great!</span><br />
<span style="font-size: large;"><br /></span>MarQuettehttp://www.blogger.com/profile/05066295659249133605noreply@blogger.com0tag:blogger.com,1999:blog-103814017000183181.post-74120357003284925522012-08-19T19:55:00.000-07:002012-10-04T21:17:41.557-07:00Chicken Fried Chicken<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhelsr0Lh80rkocmei79TeKAJS0HKlRUmvJoV_6QKamX5rsj91AAxImz_8X40S0LOdExgJqYlECm2tyKismbDxn74ieZqbw4ZxvdIjkKysajvAxjpjBiBdISrEHpMDHQH2HplYbtf-Vymw/s1600/_MG_2584.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhelsr0Lh80rkocmei79TeKAJS0HKlRUmvJoV_6QKamX5rsj91AAxImz_8X40S0LOdExgJqYlECm2tyKismbDxn74ieZqbw4ZxvdIjkKysajvAxjpjBiBdISrEHpMDHQH2HplYbtf-Vymw/s400/_MG_2584.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: 120%;">Wow ! I haven't posted anything here for a very long time. I guess that's what happens when you have 6 children & run 2 businesses. It's been crazy at our house. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: 19px;">However, last week we started a new way to organize our dinners. Our girls are getting old enough to make a lot of meals themselves now, which has been very helpful for me since I have been increasingly getting busier with my photography & sewing businesses.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: 19px;">I decided that Kent & I will do dinner one night (which usually is a harder dish to make) & then each of the kids choose a night of the week & they also get to choose what are going to eat. Of course, this means they get to make the meal (usually with help from mom ;). This is not only helpful because I don't have to make every meal, but also we are eating better meals & our children are learning to make more meals. I am not good with teaching my children in the kitchen, because of my OCD it drives me crazy (we've tried that & it didn't work-all it did was drive me crazy). With this new plan t</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: 19px;">he younger children get to choose simpler dishes & the older ones have to choose something a little more difficult</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: 19px;"> </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: 19px;">(our girls are ages 18, 16, 14, & 12 & our boys are 10 & 8)</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: 19px;">.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: 19px;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: 19px;">So on to the fun stuff, for dinner tonight our Miss C (our 16 yo.) with a little help from mom, made Chicken Fried Chicken, garlic bread (from scratch) & corn on the cob. The chicken turned out amazing. The chicken was a recipe we have never tried before. We used <a href="http://www.mynameissnickerdoodle.com/2010/11/fabulous-food-friday-71.html">this</a> recipe from <a href="http://www.mynameissnickerdoodle.com/">My Name is Snickerdoodle</a>! I also made the gravy from that recipe. It was very clumpy, but I strained the clumps out & then added flour at the end to thicken it up and it worked great. The only thing I would change is adding more seasoning. I added salt & pepper, but it needed more. Otherwise, it was a great meal!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: 19px;">I forgot to take a picture of the gravy, but it was yummy!</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: 19px;">Enjoy!</span></span></div>
Simple Stitches AZ ~ Rachelle S.http://www.blogger.com/profile/16982775276733098410noreply@blogger.com0tag:blogger.com,1999:blog-103814017000183181.post-51562193644452218812012-06-21T13:04:00.001-07:002013-07-29T22:04:15.803-07:00Crab PuffsI love Crab Puffs & they are super easy<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA7LRqBQijdjV3wi15BXACSNOZAvoFYPm51_9gi4pSAc6Uz71HUAObWarVPG5_gd-sSI0l42o91ngrDDR3XznJRFlmrkmCjbuDxqyp_s1EpiH1eSIJne7AnCIVhmY4E7My7jNlcqfiPMmW/s1600/Crab+Puffs" imageanchor="1"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA7LRqBQijdjV3wi15BXACSNOZAvoFYPm51_9gi4pSAc6Uz71HUAObWarVPG5_gd-sSI0l42o91ngrDDR3XznJRFlmrkmCjbuDxqyp_s1EpiH1eSIJne7AnCIVhmY4E7My7jNlcqfiPMmW/s320/Crab+Puffs" width="400" /></a><span class="ingredient"> </span><br />
<span class="ingredient">2- 8 oz. pgs cream cheese, softened</span><br />
<span class="ingredient"></span><span class="ingredient">3-4 pieces imitation crab</span><br />
<span class="ingredient"></span><span class="ingredient">2-4 green onions, diced</span><span class="ingredient"></span><span class="ingredient"></span><span class="ingredient"> </span><br />
<span class="ingredient">1 package wonton wrappers</span><span class="ingredient"></span><span class="ingredient"> </span><br />
<span class="ingredient">Oil for Frying</span><br />
<br />
Directions:<br />
Combine first 3 ingredients in a large mixing bowl; stir or beat until
well-blended.<br />
Heat oil to 350-375 degrees.<br />
<br />
It is easier to make all the puffs before frying them. Lay wax paper
out on a cookie sheet to place puffs on after assembling them. Don't
stack on top each other they will stick & make a mess.<br />
<br />
Take
a wrapper and place a small amount of filling into the center. Fold over
into a triangle, and seal the edges with a little dab of water on a
fingertip.<br />
<br />
After all puffs are made, Drop approx 5-6 into the heated oil.<br />
<br />
When they float, use a fork to flip them, and then take them out
after another 30 secs. or so, when they look light brown. They will brown more as the cool.<br />
<br />
Drain on paper towels. They will
brown more as they drain.<br />
Serve immediately!MarQuettehttp://www.blogger.com/profile/05066295659249133605noreply@blogger.com0tag:blogger.com,1999:blog-103814017000183181.post-69677040881606176452012-06-09T03:22:00.002-07:002013-07-29T22:07:02.170-07:00Mindi's German PancakesNot quite sure if they are German, dont think they taste like pancakes! LoL...but they are Awesome!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-iaVid1HIDuPXgGWGQlJ77yD6M1EvIFhZbwZCS6qhduu1BNXPL8TeklQBLkETTEGSWMdAEL2SvxILWNrpsSbh-KFycg_buQYk-zIQEF9b69Pmngq2P2ir8K4ak3yVTBzgixyrNjR8lAHy/s1600/Mindi's+German+Pancakes" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-iaVid1HIDuPXgGWGQlJ77yD6M1EvIFhZbwZCS6qhduu1BNXPL8TeklQBLkETTEGSWMdAEL2SvxILWNrpsSbh-KFycg_buQYk-zIQEF9b69Pmngq2P2ir8K4ak3yVTBzgixyrNjR8lAHy/s400/Mindi's+German+Pancakes" width="400" /></a>Ingredients: (Optional Add-Ins listed at bottom)<br />
6 Eggs<br />
1 cup Milk<br />
1 cup Flour<br />
1 tsp Salt<br />
1/2 Stick Butter<br />
<br />
Directions:<br />
Melt butter in 9x13 glass pan in oven. While butter melts... In blender
add Eggs, blend on Medium. While blender is going & after eggs are
whipped, Add Milk. Add salt, then add Flour little by little so that
it mixes well with the eggs & milk. Once it is well blended, pour
blender mixer over butter in glass pan. Bake at 400' for 15-20 min.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfurRxDrg0itbXQIMqzWit3b_h8OAQ6_VJsVcZWLrd3DPzX-QHjalsfGO_6oPDSL4mE1iKI3XMOH0VvG6guDitz0PvDY3bBg6tToZPkx4pYgaXfCVUoA-rp-Vvxhyphenhyphenke9m9vZIaww8z91Bs/s1600/M.+German+Pancakes+-+no+topping" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfurRxDrg0itbXQIMqzWit3b_h8OAQ6_VJsVcZWLrd3DPzX-QHjalsfGO_6oPDSL4mE1iKI3XMOH0VvG6guDitz0PvDY3bBg6tToZPkx4pYgaXfCVUoA-rp-Vvxhyphenhyphenke9m9vZIaww8z91Bs/s400/M.+German+Pancakes+-+no+topping" width="400" /></a></div>
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Can be served many ways, here are just a few ideas!</div>
<div style="text-align: left;">
Top with:</div>
Powdered Sugar<br />
Whip Cream<br />
Lemon Juice<br />
Lemon Curd or <br />
Preserves <br />
Yogurt<br />
Syrup<br />
Salsa<br />
Diced Green Chilies<br />
Diced Tomatoes<br />
<br />
Optional Add-Ins 2 Blender:<br />
Vanilla<br />
Cinnamon<br />
Nutmeg<br />
OreganoMarQuettehttp://www.blogger.com/profile/05066295659249133605noreply@blogger.com0tag:blogger.com,1999:blog-103814017000183181.post-11721340216901815282012-06-09T03:08:00.000-07:002013-07-29T22:08:40.227-07:00Potato Bacon Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJTwmQC-Miso-QynM9Ikd3u1OJdBoXCndOnO4-f5kK42HqmqtcfD0NVycLuDcY3ipqnuu59oeyRcIwiVWF81-BxrUYCeE4lnJWftlsQx899lT41Dsx0dfJoLbz4BPos60LsPm7QjnoVOGO/s1600/Potato+Bacon+Soup" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJTwmQC-Miso-QynM9Ikd3u1OJdBoXCndOnO4-f5kK42HqmqtcfD0NVycLuDcY3ipqnuu59oeyRcIwiVWF81-BxrUYCeE4lnJWftlsQx899lT41Dsx0dfJoLbz4BPos60LsPm7QjnoVOGO/s400/Potato+Bacon+Soup" width="400" /></a></div>
Ingredients:<br />
8 lb bag of potatoes<br />
4 cups Broth<br />
1 cup Water<br />
1/2 cup chopped celery<br />
1/2 cup chopped onion<br />
1/2 cup chopped green onion<br />
2 cups Milk (add later)<br />
Salt & Pepper<br />
<br />
Garnish: <br />
1 pkg Bacon cooked & crumbled<br />
1/4 cup chopped green onions<br />
4oz Grated Cheese<br />
<br />
Directions:<br />
Peel all potatoes, rinse & chop into bite size chunks & add to the crock pot with the broth & water. Add onion, celery & green-onions to the pot. Add Salt & Pepper then cook on low heat for about 6 hours. About 1/2 hour before serving add the Milk to the potatoes & stir. After serving into bowls, sprinkle with the crumbled bacon, green onions & grated cheese.MarQuettehttp://www.blogger.com/profile/05066295659249133605noreply@blogger.com0tag:blogger.com,1999:blog-103814017000183181.post-72378959178654028772012-06-09T02:43:00.002-07:002013-07-29T22:11:33.136-07:00Creamy Bean Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbiw9L5CLrotnPtjQm1TJe_emaG9YS1whym0QhI5RP40ihknwwOmNj6R6M24IAcHNyR9sHGDH9IdewOHR2HFBFqX9A1PW0RdcJMAnvoDfqi9Uw_lE6F-cTnoKlD26-IA8v7Lj-hjxLG5PE/s1600/Creamy+Bean+Soup" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbiw9L5CLrotnPtjQm1TJe_emaG9YS1whym0QhI5RP40ihknwwOmNj6R6M24IAcHNyR9sHGDH9IdewOHR2HFBFqX9A1PW0RdcJMAnvoDfqi9Uw_lE6F-cTnoKlD26-IA8v7Lj-hjxLG5PE/s320/Creamy+Bean+Soup" width="320" /></a></div>
Ingredients:<br />
1- 16oz can traditional refried beans<br />
1- 14.5oz can Petite Diced Tomatoes, undrained<br />
1 cup chicken broth<br />
1/2 cup unsweetened coconut milk<br />
(not cream of coconut)<br />
1- 4.5oz can chopped green chiles<br />
1- 1oz pkg taco seasoning mix<br />
4 medium green onions, sliced<br />
<br />
Directions:<br />
In
Slow Cooker, stir refried beans, tomatoes, broth, coconut milk, green
chiles and taco seasoning mix. Cook on low approx 2-3 hours. Pour soup
into serving bowls; garnish with onions. Great served with <a href="http://5creativesisters.blogspot.com/2012/06/taquito-dippers.html" target="_blank">Taquito Dippers.</a>MarQuettehttp://www.blogger.com/profile/05066295659249133605noreply@blogger.com0tag:blogger.com,1999:blog-103814017000183181.post-65363701801561842042012-06-09T02:40:00.002-07:002013-07-29T22:12:16.227-07:00Taquito Dippers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5QVRJrTSuCxLy23opJOga2NAfT1U8xGbjC4lP84KJ4nK3r8_v56NMrOAwfHVpmiLo0WxXXbyepmMJ85EWLxdnrVOQNYJSj3nWqJAGBO_lG_oli7RpnRRJe8bvtqqCL9C-HtlLWz4rS1uZ/s1600/Taquito+Dippers" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5QVRJrTSuCxLy23opJOga2NAfT1U8xGbjC4lP84KJ4nK3r8_v56NMrOAwfHVpmiLo0WxXXbyepmMJ85EWLxdnrVOQNYJSj3nWqJAGBO_lG_oli7RpnRRJe8bvtqqCL9C-HtlLWz4rS1uZ/s400/Taquito+Dippers" width="400" /></a></div>
<div>
Ingredients:<br />
6 sticks of Sharp Cheddar <br />
or Chipotle Cheddar cheese<br />
1- 10.5oz pkg Soft Taco Flour Tortillas<br />
2 TBs CRISCO® Pure Vegetable Oil<br />
<br />
Directions:<br />
Cut
each cheese stick in half lengthwise to make 2 thin sticks. Place 1
cheese stick on one edge of each tortilla; roll tortilla tightly around
cheese. Brush edges of tortillas with water to seal. Place taquitos,
seam sides down, on cookie sheet. Brush each lightly with oil. Bake 5 to 7 minutes or until edges of tortillas are golden brown and cheese is melted. Serve as an Appetizer or with <a href="http://5creativesisters.blogspot.com/2012/06/ingredients-1-16oz-can-traditional.html" target="_blank">Creamy Bean Soup</a>.</div>
MarQuettehttp://www.blogger.com/profile/05066295659249133605noreply@blogger.com0tag:blogger.com,1999:blog-103814017000183181.post-90137937932245634482012-06-09T02:21:00.002-07:002013-07-29T22:13:34.044-07:00Pumpkin CookiesThis makes approximately 9 dozen. So you may need to adjust for smaller batches.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8cuF4jKMT6wvRc_Zi8U1SRjZGWE4jITr8hyphenhyphena80ptIwDbh9EufDP_Y6QGmXc1MPG3MpnTo9VUDM4b2MBjebQ7sj01rP0f8K-SrobfG31dNqAxjZaLCBH5BCbAFvTmjT4hCenvT-WVlIA98/s1600/Pumpkin+Cookies" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8cuF4jKMT6wvRc_Zi8U1SRjZGWE4jITr8hyphenhyphena80ptIwDbh9EufDP_Y6QGmXc1MPG3MpnTo9VUDM4b2MBjebQ7sj01rP0f8K-SrobfG31dNqAxjZaLCBH5BCbAFvTmjT4hCenvT-WVlIA98/s400/Pumpkin+Cookies" width="400" /></a></div>
Ingredients:<br />
3 boxes of Spice Cake Mix<br />
3 cups of Canned Pumpkin Pie Mix<br />
2 eggs <br />
1/2 cup Brown Sugar<br />
1 tsp vanilla<br />
3 1/2 tsp Pumpkin Pie Spice<br />
1 cup chopped Walnuts <br />
1 small bag Chocolate Chips<br />
<br />
Mix pumpkin & brown sugar in large bowl. Add pumpkin spice and mix together. Add Eggs and mix together. Add Vanilla and mix together. Gradually add all cake mixes, mixing very well as you add them. When mixed well, spoon onto a parchment lined cookie sheet. Bake in 350' Preheated oven for 10minutes.<br />
<br />
This recipe is acquired from several people. My good friend Mindi
just throws her cookies together and has never gone by a recipe. So we
found a recipe online and did a trial run. So when we decided to make
them for a church activity. Two of the ladies who are on the committee
with me, Dawnella and Janice, came over to bake with me and we decided
they were a little too soft. So we tweaked the recipe a bit and we think they are great! Are great alone or with a frosting of your choice! I love them with Cream Cheese Frosting!MarQuettehttp://www.blogger.com/profile/04547653243195594929noreply@blogger.com0tag:blogger.com,1999:blog-103814017000183181.post-50771615568561702012012-06-09T01:55:00.000-07:002012-09-05T13:52:55.304-07:00Chicken Cacciatore<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMhOHMnprCrXitPZDeHZLD1h9_11w17VUXViVldr6esXAJ0s2lmRxcZrTnMELvcRQfqzVL8eVI3SmVQn_5nStWZgYkeg06_8yxGZfZo_yHCbxCiDgtNCj7VIsDxZ3B43gjgUG5j1jl1IBX/s1600/Chicken+Cacciatore" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMhOHMnprCrXitPZDeHZLD1h9_11w17VUXViVldr6esXAJ0s2lmRxcZrTnMELvcRQfqzVL8eVI3SmVQn_5nStWZgYkeg06_8yxGZfZo_yHCbxCiDgtNCj7VIsDxZ3B43gjgUG5j1jl1IBX/s400/Chicken+Cacciatore" width="400" /></a>Ingredients:<br />
6 boneless, skinless chicken breast<br />
1- 28oz jar spaghetti sauce<br />
2 green or red bell pepper, seeded and Cubed<br />
8oz fresh sliced mushrooms<br />
1 onion, finely diced<br />
2 TBs minced garlic<br />
<br />
Directions:<br />
Put
the chicken in the slow cooker.<br />
Top with the spaghetti sauce, bell peppers, mushrooms, onion, and garlic. Cover and cook on Low for 6
to 8 hours. Use fork to shred chicken & Serve over your favorite Pasta or Rice. Goes well with Angel Hair. I've even done this several times with just the Chicken & sauce, because we didn't have the other ingredients & it still came out pretty good!MarQuettehttp://www.blogger.com/profile/05066295659249133605noreply@blogger.com0tag:blogger.com,1999:blog-103814017000183181.post-41405261889608919902011-08-16T17:28:00.002-07:002011-08-16T17:31:02.520-07:00banana bread~yummy!<blockquote style="text-align: center;"><a href="http://s662.photobucket.com/albums/uu347/chelstamps/Food/?action=view&current=IMG_5720.jpg" target="_blank"><img alt="Photobucket" border="0" height="222" src="http://i662.photobucket.com/albums/uu347/chelstamps/Food/IMG_5720.jpg" width="320" /></a></blockquote><blockquote style="text-align: center;">Last month I made this banana bread for our dad's birthday. He is hypoglycemic and cannot have sugar. Our mom used to always make banana cake with fructose (a natural sugar that comes from fruit). She can't make it anymore, so I made it this year for him. This was the first time I made banana bread and it turned out really good.</blockquote><blockquote style="text-align: center;"><a href="http://s662.photobucket.com/albums/uu347/chelstamps/Food/?action=view&current=IMG_5719.jpg" target="_blank"><img alt="Photobucket" border="0" height="178" src="http://i662.photobucket.com/albums/uu347/chelstamps/Food/IMG_5719.jpg" width="320" /></a></blockquote><blockquote style="text-align: center;">I used this recipe <a href="http://allrecipes.com/Recipe/banana-banana-bread/detail.aspx">here</a> from <a href="http://allrecipes.com/">http://allrecipes.com</a>.</blockquote><br />
<blockquote style="text-align: center;"><a href="http://www.mylivesignature.com/" target="_blank"><img border="0" src="http://signatures.mylivesignature.com/85739/rachelles/ac27754cc61bf53259143fe606fb188e.png" style="border: 0px currentColor !important;" /></a></blockquote>Simple Stitches AZ ~ Rachelle S.http://www.blogger.com/profile/16982775276733098410noreply@blogger.com0tag:blogger.com,1999:blog-103814017000183181.post-45697446119163572222011-05-05T11:26:00.003-07:002012-06-09T03:03:27.442-07:00Darla's Memory Potato Salad<div style="border-collapse: collapse; font-family: arial, sans-serif;">
Received this recipe from one of my best friends Darla. When I first tried this I wanted seconds after the first bite. So good!! She told me recipe came from a friend of hers who has passed away, hence the "Memory" in the name!</div>
<div style="border-collapse: collapse; font-family: arial, sans-serif;">
My changes are listed at the bottom.<br />
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Ingredients:<br />
5lb bag of Potatoes</div>
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Full Jar of Real Mayo<br />
1 lb Bacon, cooked till crispy<br />
2 Celery Sticks, diced<br />
Salt, Pepper and Onion Powder to taste<br />
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Scrub potatoes, DONT PEEL, Leave the skins on, cut in half, boil until tender but not mushy. Drain when they r done and let them-cool all the way. While potatoes are cooling cook bacon till crispy. Dice up the celery. When potatoes are cool run a knife thru them so they are in smaller pieces. Add the Mayo, Celery, Bacon and seasonings then mix.<br />
<br />
Taste the best fresh, rather then cold from fridge.<br />
<a href="https://mail.google.com/mail/?ui=2&view=bsp&ver=ohhl4rw8mbn4#12fc15f3d3cb6eba_" style="color: #5c4520;"></a></div>
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<span class="Apple-style-span" style="font-family: arial,sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse;">My Changes: I used Red Potatoes, because I know they hold up great when boiling and because of using the red I was able to cut the potatoes in 8ths instead of halves. I also used the Olive Oil Mayo (which is 1/2 the fat and I think it tastes the same). Next time I will probably add at least two more sticks of celery (because I like the little crunch you get). My hubby said he thought there was to much mayo, so I will probably only use 3/4 of the jar next time. But I loved it so you will need to see for yourself & your family what you like. Enjoy!!!</span></span></div>
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</div>MarQuettehttp://www.blogger.com/profile/04547653243195594929noreply@blogger.com0tag:blogger.com,1999:blog-103814017000183181.post-18924546785756168102010-08-08T09:12:00.008-07:002011-05-05T11:50:47.717-07:00Darin's Rolled Chicken Enchilada's<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUXiI1M9oQyIwKqdX1hMgKtuNTEh9zrSvo7Lgk6QlpNRmUKjGmH5OPqAVke8BgdRnzk0xVO6t6ZzlZac0bA3XxDmfk7Ol5_1BTYok7J2gBghz2nhN2aFkoMWttO6FlKq91TBchY8s3kr9W/s1600/Digital+Camera+-+Download+9-12-10+045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUXiI1M9oQyIwKqdX1hMgKtuNTEh9zrSvo7Lgk6QlpNRmUKjGmH5OPqAVke8BgdRnzk0xVO6t6ZzlZac0bA3XxDmfk7Ol5_1BTYok7J2gBghz2nhN2aFkoMWttO6FlKq91TBchY8s3kr9W/s320/Digital+Camera+-+Download+9-12-10+045.JPG" width="320" /></a></div><br />
1 - bag Boneless/Skinless Chicken <br />
2 - boxes Mexican, Spanish or Chicken Rice<br />
2 - pkgs of shredded cheese (approximate)<br />
1 - can diced tomatoes (optional)<br />
1 - can Green Chilies <br />
1 - diced onion<br />
1 - diced green pepper<br />
2 - cans Red Enchilada Sauce <br />
(we prefer Rosarita’s)<br />
2 - cans Green Enchilada Sauce <br />
(we prefer La Victoria)<br />
1 to 2 pkgs Corn Tortillas<br />
<br />
Cook chicken in crock pot. Cook Rice according to package. When chicken is done, drain and shred it. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqZmcEwdNNYlOvKjA4ykYa195X4Axo4Eh2pHtC0vf-pH_5JDhVHoHpP1qZMO5C65wVsKaAAHaytWFnyPT13Ul42Aa2kRPKVvTsoH2YJv599NAZa9FWn3qIqlkuLUXMK-0sMOxPC8RsqPY5/s1600/Digital+Camera+-+Download+9-12-10+034.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> <span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK6MK45cPJJINDbNQRDVCxDis5l_ejMVHQxxT2FdK7XIHiRGMkCTzuG6Gt-mP2YGI1I6TbLGW4j2A0_k3B_R9JFiAC2ma8dItEnO0PpKGrvC0VuNOLdhEzDWU4_x6vQpS4y6TLsqDSAjKd/s1600/Digital+Camera+-+Download+9-12-10+034.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK6MK45cPJJINDbNQRDVCxDis5l_ejMVHQxxT2FdK7XIHiRGMkCTzuG6Gt-mP2YGI1I6TbLGW4j2A0_k3B_R9JFiAC2ma8dItEnO0PpKGrvC0VuNOLdhEzDWU4_x6vQpS4y6TLsqDSAjKd/s200/Digital+Camera+-+Download+9-12-10+034.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqZmcEwdNNYlOvKjA4ykYa195X4Axo4Eh2pHtC0vf-pH_5JDhVHoHpP1qZMO5C65wVsKaAAHaytWFnyPT13Ul42Aa2kRPKVvTsoH2YJv599NAZa9FWn3qIqlkuLUXMK-0sMOxPC8RsqPY5/s1600/Digital+Camera+-+Download+9-12-10+034.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK6MK45cPJJINDbNQRDVCxDis5l_ejMVHQxxT2FdK7XIHiRGMkCTzuG6Gt-mP2YGI1I6TbLGW4j2A0_k3B_R9JFiAC2ma8dItEnO0PpKGrvC0VuNOLdhEzDWU4_x6vQpS4y6TLsqDSAjKd/s1600/Digital+Camera+-+Download+9-12-10+034.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"></a><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG8uT8uNXInUyFIRB5r6YBrfgOLh-xo6X1xbzCHhbdJfHguk7hWcmEURcpu0TQZIqhb0FexoN4nOkRCXOM8mlsiL4D6LSYaPFuineKcM6CDbaQEK4pb3zwjWTdP5T5xEeC4JnsHwe_G-IK/s1600/Digital+Camera+-+Download+9-12-10+037.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG8uT8uNXInUyFIRB5r6YBrfgOLh-xo6X1xbzCHhbdJfHguk7hWcmEURcpu0TQZIqhb0FexoN4nOkRCXOM8mlsiL4D6LSYaPFuineKcM6CDbaQEK4pb3zwjWTdP5T5xEeC4JnsHwe_G-IK/s200/Digital+Camera+-+Download+9-12-10+037.JPG" width="200" /></a></span></div><div class="" style="clear: both; text-align: center;"> </div>In large bowl combine shredded chicken, rice, green chilies, onion, green pepper, and approximately ½ can of red enchilada sauce (just enough to moisten mixture but not make it runny). Mix well.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyO-sVQ5P2WuNZuHnGsdhMHKU866Zr-1NCYVDhyHUXz_MDJN3WF4Im0LvFX-qldF8CepKBDsJig1SYhElSgSdAR7MVuFUyV8k79IUNQvdm6GFeugLuFpLWpJwtadA_916R3Rr9gQXzDYmp/s1600/Digital+Camera+-+Download+9-12-10+040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyO-sVQ5P2WuNZuHnGsdhMHKU866Zr-1NCYVDhyHUXz_MDJN3WF4Im0LvFX-qldF8CepKBDsJig1SYhElSgSdAR7MVuFUyV8k79IUNQvdm6GFeugLuFpLWpJwtadA_916R3Rr9gQXzDYmp/s200/Digital+Camera+-+Download+9-12-10+040.JPG" width="145" /></a></div>In a small warmed-up skillet, flip each corn tortilla, until warmed, but not cooked (this is to make them easier to roll). Put a dab of chicken/rice mixture into each corn tortilla, a dab of shredded cheese and roll. Place in a large Casserole dish, side by side.<br />
<br />
When pan is full, pour a can of green enchilada sauce over all and sprinkle with shredded cheese.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0f-2GMLrrCoooofdA5MS9CYv_przjzrAwmPO4rce3MSqrrwFmdggiAe3ItHP1nx7WOMQulMQHfi-16DqDl77nwrEjXXhk65JAf3ipMgp75UIw3UvPHWjSjpGl0uGG-Elf6VSg6v6S-GYJ/s1600/Digital+Camera+-+Download+9-12-10+042.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="119" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0f-2GMLrrCoooofdA5MS9CYv_przjzrAwmPO4rce3MSqrrwFmdggiAe3ItHP1nx7WOMQulMQHfi-16DqDl77nwrEjXXhk65JAf3ipMgp75UIw3UvPHWjSjpGl0uGG-Elf6VSg6v6S-GYJ/s200/Digital+Camera+-+Download+9-12-10+042.JPG" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI_M8uhVBXf0kYn7xDiBgkhdIXFXogNrFWhibLJ5DGvQ0w0g210pM8NzNJOqukVkul6kY2lhsTsQn7LDo3-uzoX9UA1Cj4QQZ-wrDHx3SgsPtX-M87osrbh9crdCXjCJ-ctLHkRenPkjjp/s1600/Digital+Camera+-+Download+9-12-10+043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI_M8uhVBXf0kYn7xDiBgkhdIXFXogNrFWhibLJ5DGvQ0w0g210pM8NzNJOqukVkul6kY2lhsTsQn7LDo3-uzoX9UA1Cj4QQZ-wrDHx3SgsPtX-M87osrbh9crdCXjCJ-ctLHkRenPkjjp/s200/Digital+Camera+-+Download+9-12-10+043.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Bake at 350’ until cheese is melted, approximately 10-15 minutes.<br />
<br />
This recipe makes several pans, which can be covered with tin foil and frozen for another meal. Or you can even just freeze the mixture if you don’t need so many pans.<br />
<br />
To avoid making your Enchiladas too Spicy, don’t use the green chilies (most cans are mild but it varies and you can end up with a spicy one), use Mexican or Chicken Flavored rice instead of Spanish. Use the Sauces specified above, they are not spicy). Avoid MacCayo’s brand.MarQuettehttp://www.blogger.com/profile/04547653243195594929noreply@blogger.com0tag:blogger.com,1999:blog-103814017000183181.post-17160841732220307922010-08-06T13:42:00.003-07:002010-08-06T14:36:23.696-07:00Fabric BoltsHead on over to my crafting blog to see the fun fabric bolt project I just finished! <a href="http://chelstamps.blogspot.com/2010/08/fabric-bolts-organizing.html">Simply Crafting~Fabric Bolts</a>.<br /><br /><br /><a href="http://www.mylivesignature.com/" target="_blank"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BACKGROUND: none transparent scroll repeat 0% 0%; BORDER-TOP: 0px; BORDER-RIGHT: 0px" border="0" src="http://signatures.mylivesignature.com/85739/rachelles/8484d6d403b6eb86244b6a88ea04cb5a.png" /></a>Simple Stitches AZ ~ Rachelle S.http://www.blogger.com/profile/16982775276733098410noreply@blogger.com0tag:blogger.com,1999:blog-103814017000183181.post-12516789928189250032010-08-02T16:23:00.003-07:002010-09-09T00:22:20.106-07:00Beef Rolls<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4I8921caGXM8HnRKiZ8rdjbFoFqBNZQGw_AKWalIzH90upI6skJp1TzRuPRR-pb0ZH-7S9EX3U1ssvSN_ovtEA_ldQb7f0lM3yPOvCFJZDAVAYuTBT7WtNJcNXxIegaSl49WKQZsS2StU/s1600/Family+Pics+%2317+031.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6fuoI0xCB9ZFt-ibmUxNGuYTA_nhSaPYCKPDR-dK-GebJU93_a8EGKq8R5F_WvmdDp3coO8u_yh44YkuJvjYVp4p-K6-pUxFvNXV4-9B_4vcgwaj3vh0AfneQV5ZfpwlpnENelmZ8tRra/s1600/Family+Pics+%2317+030.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5500957855590548290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6fuoI0xCB9ZFt-ibmUxNGuYTA_nhSaPYCKPDR-dK-GebJU93_a8EGKq8R5F_WvmdDp3coO8u_yh44YkuJvjYVp4p-K6-pUxFvNXV4-9B_4vcgwaj3vh0AfneQV5ZfpwlpnENelmZ8tRra/s320/Family+Pics+%2317+030.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<div style="text-align: center;"><span style="font-size: 130%;"><span style="font-weight: bold;">Beef Rolls</span></span><br />
1/2 lb. hamburger<br />
1/2 C. chopped onion<br />
1 TBSP. Worcestershire sauce<br />
1/4 C. ketchup<br />
1/4 tsp. pepper<br />
2/3 C. milk<br />
2 C. biscuit mix<br />
<div style="text-align: left;">** Cook Hamburger, add onions, cook until tender. Stir in ketchup, Worcestershire sauce & pepper. Set aside. In large bowl, mix biscuit mix & milk. Knead until smooth. Roll out into a rectangle. Spread meat mixture over it. Roll up & pinch shut. Slice in 1 1/2 " to 2" sections. Arrange on an ungreased cookie sheet.<br />
*Bake at 475 degrees for 10-15 minutes until dough is golden brown.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4I8921caGXM8HnRKiZ8rdjbFoFqBNZQGw_AKWalIzH90upI6skJp1TzRuPRR-pb0ZH-7S9EX3U1ssvSN_ovtEA_ldQb7f0lM3yPOvCFJZDAVAYuTBT7WtNJcNXxIegaSl49WKQZsS2StU/s1600/Family+Pics+%2317+031.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5500957864110936674" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4I8921caGXM8HnRKiZ8rdjbFoFqBNZQGw_AKWalIzH90upI6skJp1TzRuPRR-pb0ZH-7S9EX3U1ssvSN_ovtEA_ldQb7f0lM3yPOvCFJZDAVAYuTBT7WtNJcNXxIegaSl49WKQZsS2StU/s320/Family+Pics+%2317+031.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a></div></div>Heatherhttp://www.blogger.com/profile/17336096192884180295noreply@blogger.com0