tag:blogger.com,1999:blog-47666172155463546012024-03-05T23:08:27.346-06:00Feeding the ChaosSince we can't really live on hot dogs and goldfish crackers...Franhttp://www.blogger.com/profile/08747555588746854769noreply@blogger.comBlogger267125tag:blogger.com,1999:blog-4766617215546354601.post-3133994586651474812020-12-11T13:27:00.001-06:002020-12-11T13:27:52.816-06:00Chicken Pot Pie<p>This is one of those recipes that make me say, "I thought this was harder to make! Why don't I make this more often?" Growing up I HATED pot pies!Mostly, I hated that they had peas in them so the whole thing was tainted! In actuality, they are quite delicious and when you make your own, you can leave the yucky things out.</p><p><br /></p><p>THE INGREDIENTS:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5vDpRpiz1VYSoS9xiz2ivHER_51yeOokzvohUul0uX_-GWZDAfEcThLo0H9Fy_Yc60J_Q9jPOHoS-OMsMd9NUi_YQObX_XnS5LtrrnGBL0JRPesK6H-yhxR7W2CyqMN-_mCnOhzb_l_f/s640/thumbnail_IMG_3767.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="481" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5vDpRpiz1VYSoS9xiz2ivHER_51yeOokzvohUul0uX_-GWZDAfEcThLo0H9Fy_Yc60J_Q9jPOHoS-OMsMd9NUi_YQObX_XnS5LtrrnGBL0JRPesK6H-yhxR7W2CyqMN-_mCnOhzb_l_f/s320/thumbnail_IMG_3767.jpg" width="320" /></a></div><br /><p>1/3 cup butter</p><p>1/3 cup flour</p><p>1/3 cup chopped onion</p><p>1/4 tsp salt</p><p>1/4 tsp pepper</p><p>1 3/4 cup chicken broth</p><p>1/3 cup milk</p><p>2 cups cooked chicken</p><p>1 cooked potato, diced</p><p>1 cup frozen veggies, optional</p><p>2 prepared pie crusts (store bought or make your own)<br /></p><p>Preheat the oven to 425 degrees. In a saucepan over medium heat, melt the butter. Add the onions and cook about 5 minutes until translucent. Add in the flour, salt and pepper. Whisk and cook over low until smooth.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSnmFQbEh-MMYAzNhJS-mmuV6cQWcMH-0WvwLVSRYC7xfzXJ4xyte5ie0TByg99u5PCL19HjJw3ZrvZwWyNnxi_GNgg-T3QqJoPHOOsPvz4OtteniDw4XHR899Z8y0QgfKQt2WRrM13mf/s640/thumbnail_IMG_3791.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSnmFQbEh-MMYAzNhJS-mmuV6cQWcMH-0WvwLVSRYC7xfzXJ4xyte5ie0TByg99u5PCL19HjJw3ZrvZwWyNnxi_GNgg-T3QqJoPHOOsPvz4OtteniDw4XHR899Z8y0QgfKQt2WRrM13mf/s320/thumbnail_IMG_3791.jpg" /></a></div><p>Slowly add in the milk and then the chicken broth. Heat to a boil, whisking constantly and cook for one minute.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxNM2k_39B5OGc-y7_IfAZYuOgnHmNDX_DGltOsIlkSX9PvlMBcj-dtLARcEfo_ILArwwe65-ljnNp1fzHHvYNIkllGCVvbL55IknVKiO-gsvqv-QxSwlA48X6QUqWosohq_AFTDnecMWM/s640/thumbnail_IMG_3792.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxNM2k_39B5OGc-y7_IfAZYuOgnHmNDX_DGltOsIlkSX9PvlMBcj-dtLARcEfo_ILArwwe65-ljnNp1fzHHvYNIkllGCVvbL55IknVKiO-gsvqv-QxSwlA48X6QUqWosohq_AFTDnecMWM/s320/thumbnail_IMG_3792.jpg" /></a></div><p>Take the saucepan off the heat and mix the sauce with the chicken and veggies. Pour over your prepared pie crust in a pie plate or casserole dish. You may notice in my pictures that there are no veggies in my pot pie. This is because my children are weirdos that don't like veggies very much. I usually make a mixed veggie dish with this and add it to my personal plate.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG5ca1F0Np9i-Zikm6YwunyNMjHIvfhU_-3owY0OcDcIMFJFRlkS4vKR7wmIsjIhMaF3cR4a7tOIcR5wr89nfehepcVogFQBoASy5neECdWfmGkkwSTlgKJPSpsx01CyBxHs1IavYvcCu5/s640/thumbnail_IMG_3793.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG5ca1F0Np9i-Zikm6YwunyNMjHIvfhU_-3owY0OcDcIMFJFRlkS4vKR7wmIsjIhMaF3cR4a7tOIcR5wr89nfehepcVogFQBoASy5neECdWfmGkkwSTlgKJPSpsx01CyBxHs1IavYvcCu5/s320/thumbnail_IMG_3793.jpg" /></a></div><p>Add the top pie crust and poke a few holes in the top layer of crust for steam to escape. I like to use the crust pieces I trim off to make a design on the top of the pie or just bake them like a little extra treat as I did this time.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilnveTzIGA8hocuz13H-oWVovnnI1IJte5synvHr5MEh1C3mQtQRDrYT5mKxi2rKung4G5SUSkbGYG681VPZdtpRqO_pMeUtPghyphenhyphenzgq_DBac9Rc5bSn_ax73T43uZEglPAQy6lGaryo8Bh/s640/thumbnail_IMG_3778.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilnveTzIGA8hocuz13H-oWVovnnI1IJte5synvHr5MEh1C3mQtQRDrYT5mKxi2rKung4G5SUSkbGYG681VPZdtpRqO_pMeUtPghyphenhyphenzgq_DBac9Rc5bSn_ax73T43uZEglPAQy6lGaryo8Bh/s320/thumbnail_IMG_3778.jpg" /></a></div><p></p><p>Bake at 425 for 30 to 35 minutes or until crust is golden brown. I like to let this cool for just about 10-15 minutes before ringing the dinner bell!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj7RspCP36kvr_PQh48jaPL1dZkqtDPrS5apMXHcvPi1vZG2OG8Tfkx1Pycc74a-lF-QBbLXUA0vOWxR89OrD7aAZWASfciL-K_5seNRBtx9UYRm_lBYfbztyl6XSLMAu2Scu_ioHqD9lJ/s473/thumbnail_IMG_3780+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="463" data-original-width="473" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj7RspCP36kvr_PQh48jaPL1dZkqtDPrS5apMXHcvPi1vZG2OG8Tfkx1Pycc74a-lF-QBbLXUA0vOWxR89OrD7aAZWASfciL-K_5seNRBtx9UYRm_lBYfbztyl6XSLMAu2Scu_ioHqD9lJ/s320/thumbnail_IMG_3780+%25282%2529.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQ-9lWK2QkupFbZ27KRHRLnhcXSbcxOOsvevPoyBUOODsNh0sAJodliWn6nFj4goTuP40V-ffV44hlhkYydkGqvjZUqvgE9d2LhSXJBQjJNPjJjGUQOg-e9vHGoMeEzn9J6Ntw0xn1DhK/s640/thumbnail_IMG_3779.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQ-9lWK2QkupFbZ27KRHRLnhcXSbcxOOsvevPoyBUOODsNh0sAJodliWn6nFj4goTuP40V-ffV44hlhkYydkGqvjZUqvgE9d2LhSXJBQjJNPjJjGUQOg-e9vHGoMeEzn9J6Ntw0xn1DhK/s320/thumbnail_IMG_3779.jpg" width="320" /></a></div><br /><p>I really like this dish for the happy way it makes me feel. Comfort food is my favorite food!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglRzjx3EpGBNADFAjwsuw0C_pS2djgjjzhHdq4LpL_OX0eliCFn7xnil8pK1ryjUXfVePr3KqKO6ske71bLTnhooass5ORE-lGscwFXa6HoK_iWCwobprnNJuvwXoZslm8UC8WvlJii5CA/s640/thumbnail_IMG_3781.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="481" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglRzjx3EpGBNADFAjwsuw0C_pS2djgjjzhHdq4LpL_OX0eliCFn7xnil8pK1ryjUXfVePr3KqKO6ske71bLTnhooass5ORE-lGscwFXa6HoK_iWCwobprnNJuvwXoZslm8UC8WvlJii5CA/s320/thumbnail_IMG_3781.jpg" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Franhttp://www.blogger.com/profile/08747555588746854769noreply@blogger.com0tag:blogger.com,1999:blog-4766617215546354601.post-88778572554562114272020-08-14T11:58:00.000-05:002020-08-14T11:58:42.593-05:00Caprese Pasta Salad<p> Here's another great recipe I got from the <a href="https://www.twopeasandtheirpod.com/" target="_blank">Two Peas & Their Pod</a> blog! This is a great side dish, or add some meat to make it a main dish for lunch or dinner. I like to make a big bowl of it and put it in the fridge to eat for a couple days. I have to adjust it a bit to make it work here in Chaosville but I can add all the fun stuff to my personal bowl with each serving!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP4ZsHdI03lnsG-pvIBwEAAm_ZmO_AmIdQg-KFd8z4-UJRFlCBpu6oTO_VhTvWVxf_mBAs2ZfWYUv5kIWCWD8HK-gW_EZB553Rvy9ozrL54tJgDFygtH9wDiGyR0LkykNbr_6IRbLaWOKx/s640/IMG_3789.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP4ZsHdI03lnsG-pvIBwEAAm_ZmO_AmIdQg-KFd8z4-UJRFlCBpu6oTO_VhTvWVxf_mBAs2ZfWYUv5kIWCWD8HK-gW_EZB553Rvy9ozrL54tJgDFygtH9wDiGyR0LkykNbr_6IRbLaWOKx/s0/IMG_3789.jpg" /></a></div><p><u><b>THE INGREDIENTS:</b></u></p><p>2 cups grape tomatoes, halved</p><p>8 oz bocconcini</p><p>2 TBSP olive oil</p><p>1 TBSP balsamic vinegar</p><p>1 clove garlic, minced</p><p>4 TBSP chopped basil, divided *</p><p>1/2 tsp dried oregano</p><p>dash of crushed red pepper flakes</p><p>salt and pepper to taste</p><p>8 oz pasta **</p><p>balsamic glaze</p><p>* I use 4 tsp dried basil so there isn't anything that looks like *gasp* SALAD in it</p><p>** I have used a few different types of pasta. This time I used Ditalini and think it is perfect!</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj9gO4_aOBDhUxc8luJZwakVkiccvfTmmMAktu9kU2UzTQUZZOYtUmq9CDNgc_ZRiwWHmSs4HH2qMKfJFEo7NgDQtP5dokKtU9dQxAh07k5J0OQ15Xotl-GaPkRd2Y3i94CA7wmMXcAfLa/s640/IMG_3790.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj9gO4_aOBDhUxc8luJZwakVkiccvfTmmMAktu9kU2UzTQUZZOYtUmq9CDNgc_ZRiwWHmSs4HH2qMKfJFEo7NgDQtP5dokKtU9dQxAh07k5J0OQ15Xotl-GaPkRd2Y3i94CA7wmMXcAfLa/s0/IMG_3790.jpg" /></a></div>In a large bowl, mix together the oil, vinegar, half the basil, the oregano, red pepper flakes, salt and pepper. Add in the tomatoes and mozzarella balls and allow them to marinate while the pasta cooks.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCM908f42ymyw62QQSKEDu7150gF-X4EX7ZsRz4LGsQPhpQjsMvSUIgII-oey_JMprT5J_25vKKXC7eqVbtyEwmgHOscoYxDmxRQj1yu63f35zVCF1l1lWmHU4pif1GjmqDpf13TLSiTAD/s518/IMG_3794+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="518" data-original-width="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCM908f42ymyw62QQSKEDu7150gF-X4EX7ZsRz4LGsQPhpQjsMvSUIgII-oey_JMprT5J_25vKKXC7eqVbtyEwmgHOscoYxDmxRQj1yu63f35zVCF1l1lWmHU4pif1GjmqDpf13TLSiTAD/s0/IMG_3794+%25282%2529.jpg" /></a></div><p>When the pasta is al dente, drain it and rinse with cold water to cool it down. Add it to the tomato mixture and stir it all together.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqU7G_6NvdEHVbAV0Jt_CFOOaFLDX3qjzE30DdXM9u1sgoH1qjOIFvtcT0K3SGTkfdvAKTNNRRXJlHWEWabf-WgYPQq-32SEOKQOepNAdRUzHgJT8al_O0bbHs5e03WXir0Fw0rTA4YP_e/s546/IMG_3795+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="546" data-original-width="475" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqU7G_6NvdEHVbAV0Jt_CFOOaFLDX3qjzE30DdXM9u1sgoH1qjOIFvtcT0K3SGTkfdvAKTNNRRXJlHWEWabf-WgYPQq-32SEOKQOepNAdRUzHgJT8al_O0bbHs5e03WXir0Fw0rTA4YP_e/s0/IMG_3795+%25282%2529.jpg" /></a></div><p>To my personal bowl I added some cucumber, Kalamata olive, artichoke hearts and Parmesan cheese along with the garnish of the balsamic glaze and a bit more of the basil.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQmIO8aWqWg4jAXErpUGb32GAindUdrAgKhL4y0f9MN-q_rv8tJumORzdLTUf0bh7SSyN7QW9BU2a99mIhWQGWFvaiUI0PkLI64U10_Ji05GWAkbURlxuKzi-lf4d3FO49D_r9bvulYsh/s640/IMG_3798.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQmIO8aWqWg4jAXErpUGb32GAindUdrAgKhL4y0f9MN-q_rv8tJumORzdLTUf0bh7SSyN7QW9BU2a99mIhWQGWFvaiUI0PkLI64U10_Ji05GWAkbURlxuKzi-lf4d3FO49D_r9bvulYsh/s0/IMG_3798.jpg" /></a></div><p><br /></p>Franhttp://www.blogger.com/profile/08747555588746854769noreply@blogger.com0tag:blogger.com,1999:blog-4766617215546354601.post-72185555381745733722020-06-21T11:37:00.000-05:002020-06-21T11:37:09.522-05:00Жаркое (Zharkoye)<div class="separator" style="clear: both; text-align: center;">
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While scrolling through Facebook the other day I saw this recipe on a friend's page and it looked so good, I just had to try it! The recipe comes from <a href="https://tatyanaseverydayfood.com/recipe-items/stewed-beef-potatoes/" target="_blank">Tatyana's Everyday Food</a> blog where it is listed as "Ukrainian Stewed Beef & Potatoes" with the name Жаркое in the body of the recipe page. I looked up a pronunciation and Zharkoye was an Anglicized version of the word. A few sources of what Жаркое translates to listed "roast" or just "hot" as possibilities. Whatever you decide to call this it is delicious!<br />
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<u><b>THE INGREDIENTS:</b></u><br />
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1 1/2 pounds cubed beef, I used a chuck roast that I cut up myself<br />
olive oil<br />
5 cloves of garlic, minced<br />
1 large onion, diced<br />
1 1/2 tsp salt<br />
1 tsp ground black pepper<br />
1 tsp smoked paprika<br />
1/2 tsp ground cumin<br />
2 cups beef broth<br />
2 cups water<br />
1 cup tomato sauce<br />
4 or 5 potatoes, peeled and cubed<br />
2 Tbsp cornstarch<br />
1/4 cup heavy cream<br />
3 Tbsp fresh chopped dill<br />
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In a large saute pan or Dutch oven over medium-high heat, allow a drizzle of olive oil to get hot. Add in the beef and season with kosher salt while browning on all sides.<br />
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Add in the garlic and onion, sauteing until translucent.<br />
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Mix the salt, pepper, paprika (SMOKED) and cumin in a small bowl.<br />
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Add to the pot!<br />
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Allow the spices to cook in the dish for a few minutes and then add the tomato sauce, beef broth and water.<br />
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When the liquids begin to simmer, put on the lid, reduce heat to low and set a timer for 1 to 1 1/2 hours. Check the beef for tenderness during this window to determine when it is ready for the next step! That step is to remove the beef to another dish with a slotted spoon.<br />
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Add the potatoes into the pot to cook in the stew liquid. They need to be completely covered so add more broth/water if necessary. Cover and cook the potatoes until tender, about 25 minutes. While you are waiting, mix the cornstarch and heavy cream to make a "slurry" (which is the word the original recipe had and it made me giggle). I used my little Ikea milk frother for this and it worked great!<br />
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Once the potatoes are fork tender, add the slurry and return the beef to the pot.<br />
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Stir and continue to cook until the stew thickens to your desired consistency. Season with fresh dill and serve like a stew or soup. I was not sure how the family would feel about the dill so I had it on the side to add to individual servings. The recipe also recommended serving along with small, Kosher pickles and topping with a dollop of sour cream!<br />
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This was so good! I served it with some crusty bread and since I had some naan on hand I tried it with that and was blown away! So good!! Comfort food at it's finest. This was my first time using smoked paprika and it smells AMAZING!<br /><br />
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<br />Franhttp://www.blogger.com/profile/08747555588746854769noreply@blogger.com0tag:blogger.com,1999:blog-4766617215546354601.post-69078502172061782312020-06-15T14:51:00.001-05:002020-06-15T14:51:57.574-05:00DIY All Purpose Cleaning SprayA couple years ago now I started following a YouTube channel about cleaning and cleaning products. My husband, Jayme, got REALLY excited, thinking that it meant I was going to start cleaning more or better but mostly I just liked the idea of cleaning made easy. I hate cleaning. It sucks. I hate the nasty smelling cleaners and the vacuuming and unloading the dishwasher so you can load it and run it and then start all over again. In any case, when the lady that runs the channel, <a href="https://www.youtube.com/watch?v=e8Kg0gZCzGE&feature=share" target="_blank">Melissa Maker</a>, came out with a book, I put it on my wishlist and when I got it I read it cover to cover! Poor Jayme, he just keeps thinking I am going to step up my cleaning game. One thing I did start doing after reading the book is using her recipes for DIY cleaning products! This one is my absolute favorite and I keep one in each bathroom and one in the kitchen.<br />
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The recipe calls for 10 drops of essential oil (optional) and I have tried a few and settled on peppermint. I like the way it makes the cleaner smell.<br />
All you do is mix together 1 1/2 cups of water, 1/2 cup rubbing alcohol (I use 91%), 1 teaspoon of gentle dish soap (I use Dawn) and the 10 drops of essential oil. Put into a spray bottle and get to cleaning!<br />
<br />Franhttp://www.blogger.com/profile/08747555588746854769noreply@blogger.com1tag:blogger.com,1999:blog-4766617215546354601.post-51933982008934238692020-06-15T14:38:00.001-05:002020-06-15T14:38:46.435-05:00Copycat ChikFilA Souce<div class="separator" style="clear: both; text-align: center;">
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If your family is like mine, when we go to ChikFilA we always ask for a lot of ChikFilA sauce! I heard recently that Target was going to sell it in bottles but our closest Target is kinda crappy and not a Super Target so we have not seen it yet. I was talking about it with a neighbor the other day and she said she found a really close one on Pinterest that only had two ingredients! I immediately googled and found it. All the CFA Sauce addicts in Chaosville approve, so we keep the ingredients on hand for our microwave chicken nuggets and chicken pattie sandwich days.<br />
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<u><b>THE INGREDIENTS</b></u><br />
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Ready for the hard part? 3 tablespoons of Ken's Steakhouse Honey Mustard dressing plus 1 teaspoon of KC Masterpiece BBQ sauce. Mix them together. THAT'S IT!!! You can also make a big recipe by mixing 2 cups of Ken's with 1/4 cup of BBQ sauce. Pinterest posts said that it doesn't keep too well as a mix though so we tend to make the smaller amount for each person that needs their fix.<br />
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By all accounts, these brands must be the ones used for the best facsimile of CFA sauce. Now, let me be perfectly clear, I DO NOT THINK CFA USES THESE TWO THINGS TO MAKE THEIR SAUCE!! They clearly use magic and angel tears and other mysterious things. If you just want to recreate some magic at home for the dino nuggets you are still buying every week even though your youngest is almost 13, this will see you through.<br /><br />
<span id="goog_713817998"></span><span id="goog_713817999"></span><br />Franhttp://www.blogger.com/profile/08747555588746854769noreply@blogger.com0tag:blogger.com,1999:blog-4766617215546354601.post-75391527685969190812020-06-08T11:28:00.000-05:002020-06-08T11:28:03.085-05:00Slow Cooker Cuban Style Pork RoastHow about another delicious crock pot meal that takes hardly any time to put together? Okay!! I came across this one on Facebook a while back and finally got around to making it. It was wonderful! I will definitely add this into the rotation here. The original recipe comes from <a href="https://bellyfull.net/wprm_print/24330" target="_blank">this site</a> called Belly Full.<br />
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<u><b>THE INGREDIENTS:</b></u><br />2 Tbsp extra virgin olive oil<br />
1/2 cup orange juice<br />
1/2 cup lime juice<br />
1 1/2 tsp salt<br />
1 tsp cumin<br />
1 tsp dried oregano<br />
1/4 tsp crushed red pepper flakes<br />
1/8 tsp black pepper<br />
7 cloves of garlic, peeled and smashed<br />
1 small sweet onion, thinly sliced<br />
1 bay leaf<br />
3 pound pork shoulder roast<br />
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In a mixing bowl, whisk together the oil, juices, spices and garlic.<br />
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Make slits in the surface of the roast all over. Pour the oil mixture over the roast and rub it in with your hands. Make sure you coat all the surfaces of the roast.<br />
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Place the roast into your crock pot and add the onion and bay leaf. Pour in the rest of the oil mix.<br />
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Cook the roast on low for 8 hours. Take the roast out of the crock pot (mine fell into big chunks away from the bone so easily!) and let it cool slightly. At this point you can shred it up for sandwiches/tacos/wraps or leave it in the bigger chunks and serve with rice (cilantro lime perhaps) and black beans! You really can't go wrong!<br />
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<br />Franhttp://www.blogger.com/profile/08747555588746854769noreply@blogger.com0tag:blogger.com,1999:blog-4766617215546354601.post-88503956415807424162020-05-11T11:19:00.000-05:002020-05-11T11:19:01.279-05:00Chicken Alfredo PastaAbout 4 years ago now, I found an amazing pasta recipe that has been a huge hit here in Chaosville. It's called <a href="https://rcpmomfeeds.blogspot.com/2016/06/garlic-parmesan-noodles.html" target="_blank">Garlic Parmesan Noodles</a> and you can see it if you click that link. I would occasionally make it as a side dish but then I found this very similar recipe on Betty Crocker that turned it into a main! We love it! I always at least double it for our family.<br />
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<b>THE INGREDIENTS</b><br />
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2 TBSP butter<br />
2 tsp minced garlic<br />
3 cups chicken broth or stock<br />
8 oz uncooked pasta of your choice<br />
1/4 tsp salt<br />
1/4 tsp pepper<br />
1 1/2 cups heavy cream<br />
1 cup grated Parmesan cheese<br />
2 cups shredded rotisserie chicken<br />
1 cup frozen veggies of choice (not pictured because I skip them) <br />
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A relatively new development here in Chaosville is we have a new sous chef! She is getting the hang of how to help in the kitchen and she really enjoys being in there with me. Meet Ellie:<br />
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On to the cooking! In a skillet or stockpot (if you double the recipe you will need more than a skillet size) melt the butter. Add in the garlic and cook and stir until fragrant. It only takes a minute or so.<br />
Add in the broth, salt, pepper and pasta. This time I used gemelli pasta but I have used many different kinds from angel hair to cavatappi.<br />
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Bring to a boil and then lower the heat to medium. Cook uncovered until pasta is al dente. It will depend on your pasta choice, so look on the box. Most of the liquid will have been absorbed by the pasta.<br /><br />
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Stir in the cream and Parmesan.<br />
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Cook over medium heat for 2 to 3 more minutes, stirring frequently. Stir in the chicken. You can also stir in a cup or so of frozen veggies, if your family would still eat it that way. As mine will not, I usually make a side of mixed veggies that can be added in to my bowl! Cook for a couple minutes more to warm through the chicken and any veggies you may have added.<br />
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Let it stand for a few minutes and the sauce will further absorb/thicken in that time. I like it to have some liquid in my personal serving but my husband likes it to be thicker. My favorite thing about this is that it does not take a long time to prepare but it is hearty and lovely and creamy and so, so good!<br /><br />
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<b> </b>Franhttp://www.blogger.com/profile/08747555588746854769noreply@blogger.com0tag:blogger.com,1999:blog-4766617215546354601.post-54159185431935089702020-05-03T10:56:00.000-05:002020-05-03T10:56:52.648-05:00SPO (Sausage Potato Onion)<div class="separator" style="clear: both; text-align: center;">
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I made this for dinner the other night and realized I had never blogged it so I took pictures and here it is! I love this recipe SO MUCH which is unusual for me because I am not a big fan of sausage. In fact, I usually don''t eat any of the sausage when I make it. I do love the flavor that the potatoes and onions take on from the sausage and the spices. I originally found this recipe online and printed it out. According to the print out it is from <a href="http://supercookingideas.com/oven-roasted-smoked-sausage-and-potatoes/" target="_blank">this site</a>.<br />
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<b>THE INGREDIENTS</b><br />
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1 package link sausage (I use beef sausage)<br />
1 large onion, peeled and chopped<b> </b><br />
5 large potatoes, peeled and cubed OR 1.5 pound bag of baby potatoes, cut in half<br />
Olive oil<br />
1 tsp salt<br />
1/2 tsp pepper <br />
1/2 tsp paprika<br />
1/4 tsp ground thyme OR 1/2 tsp dried thyme<br />
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This is a very different kind of recipe for me. The original has no measurements for the spices! I was very unsure of myself the first time I tried to make it but it turned out so good! I have found that the amount I listed are a good starting point. More on that in a minute...<br />
I cook this on a sheet pan that I have covered with aluminum foil and sprayed with this wonderful invention:<br />
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I have never had any issues with sticking and clean up is a breeze! I also double this recipe every time so if the pictures below seem like a lot of food, it is. Everyone in the family loves this so much that we never have any leftovers. I use my largest mixing bowl and drizzle the empty bowl with olive oil first. Then prep the onions and add them to the bowl, followed by the potatoes and the sausage.<br />
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I add a little more olive oil and then mix everything around to coat the mix. For the spices, I mix them together in a small bowl.<br />
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Sprinkle the spice mix over the meat/veggie blend and mix to coat. Sometimes after mixing it seems like there are not enough spices so I will mix another portion and add and mix until everything has an even amount. When you are satisfied with the spices, pour the mix on the sheet pan and spread evenly.<br />
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Bake at 400 degrees for a total of 45 minutes. Every 15 minutes, remove from the oven and stir around to prevent sticking.<br />
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After 45 minutes, test the potatoes to make sure they are done through. If they do not pierce easily with a fork, cook a little longer, checking every 5 minutes or so until done.<br />
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My favorite thing to serve with this is cornbread but I usually forget that and unless I make the cornbread earlier, it doesn't work out. In any case this is a relatively simple but very hearty dish that our whole family loves!<br /><br />
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Franhttp://www.blogger.com/profile/08747555588746854769noreply@blogger.com0tag:blogger.com,1999:blog-4766617215546354601.post-26194261661901137552020-04-27T09:27:00.001-05:002020-04-27T09:27:59.496-05:00Salisbury Steak 3I have two different Salisbury Steak recipes on this blog already. I love the easy patties in <a href="https://rcpmomfeeds.blogspot.com/2010/12/salisbury-steak.html" target="_blank">this one</a> and the sauce from <a href="https://rcpmomfeeds.blogspot.com/2016/04/salisbury-steak-2.html" target="_blank">this one</a>. Since finding the second recipe I have tended to make a combination of the two so I thought I would blog that version!<br />
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<b>THE INGREDIENTS FOR THE PATTIES</b><br />
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<b> </b>1 cup of milk<br />
28 saltine crackers <br />
4 TBSP dried minced onion<br />
4 tsp dried parsley flakes<br />
2 pounds lean ground beef<br />
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<b>THE INGREDIENTS FOR THE SAUCE</b><br />
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1 can condensed French onion soup<br />
2 TBSP flour (I use seasoned flour)<br />
1/2 cup ketchup<br />
4-6 tsp Worcestershire sauce<br />
1 tsp ground mustard<br />
1/2 cup water<br />
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In a large bowl, mix the saltine, onion and parsley flakes. Add the milk and allow to soak while you make the sauce.<br />
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In a separate bowl, combine the sauce ingredients. Whisk together until flour is fully blended in.<br />
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Back to the meat! Mix the ground beef into the crackers mixture. I find the best tool for this is my hands.<br />
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Once fully mixed, I sort of divide the bowl into eighths.<br />
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Grab a section and roll it into a ball in your hands. Then flatten it out into a patty.<br />
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Place the patty into a 9x13 pan. I also like to poke a hole in the middle to help them cook through evenly.<br />
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Pour the sauce over the patties. Bake at 350 degrees for 55 minutes or until cooked through.<br />
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This is a doubled recipe of the original and it makes 8 patties. I put two in a smaller dish and bake it all at the same time. This last picture is of all 8 patties in the smaller dish. The recipe can be halved but it leaves you with half a can of condensed soup. I guess you could make half the meat mix and all the sauce and have extra sauce for potatoes!<br />
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Franhttp://www.blogger.com/profile/08747555588746854769noreply@blogger.com0tag:blogger.com,1999:blog-4766617215546354601.post-3431381403272269372020-04-21T12:57:00.000-05:002020-04-21T12:59:47.703-05:00Crock Pot Pork with Buzzy's Butt RubThis recipe is AMAZING!! On top of being absolutely delicious, it is incredibly easy!! Two of my favorite things. It does take an overnight fridge rest time and a full 8 hours to cook so a little planning is necessary. This is another one I found on <a href="https://www.southyourmouth.com/2013/05/crock-pot-pulled-pork-with-buzzys-butt.html" target="_blank">Facebook</a> initially.<br />
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<b>THE INGREDIENTS</b><br />
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a 4-5 pound Boston butt roast (pork shoulder roast)<br />
1 1/2 tsp salt<br />
1/2 tsp black pepper<br />
1/2 tsp oregano<br />
1/2 tsp garlic powder<br />
1/2 tsp onion powder<br />
1/2 tsp paprika<br />
1/4 tsp cayenne pepper<br />
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I just have to say again how easy and wonderful this is! You can mix up a double or triple batch of the rub and then keep some on hand. Prep the rub in a small bowl, mixing together all the spices. Prep the roast by rinsing with cold water and patting dry with paper towels. I lay a long piece of plastic wrap on a small cookie sheet and set the roast on top. Then you rub the spice mix all over the meat until coated. Then you cover the roast in the plastic wrap and put it in the fridge overnight. The original recipe says that this isn't a must but that it is much tastier if you do. I have never not done this step. The next morning, pull it out of the fridge and throw it in the crock pot.<br />
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Put the lid on and cook on high for 4 hours. DO NOT ADD ANYTHING TO IT! At the four hour mark, switch the crock pot to low and add a couple drops of liquid smoke, if you want. I have sometimes but have not other times and don't feel it is necessary if you don't have any or don't like it.<br />
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After the second four hour cooking time, remove the meat from the crock pot. It will fall apart in absolute perfection. I like to put the chunks in a large covered dish and let it sit for about 10 minutes. The original recipe says to remove the liquid from the crock pot and leave the meat for 30 minutes to two hours. I also says you can use the liquid for something called Greasy Rice.<br />
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That's it!! Just eat it however you would like. You can make sandwiches or tacos. This time we had it in bowls with rice and black-eyed peas.<br />
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I was pretty sad not to have any leftovers this time. Our little mischievous puppy knocked the dish off the counter and ruined any chance of that by mixing the leftovers with shattered Corningware. It's a good thing she's cute!<br />
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<br />Franhttp://www.blogger.com/profile/08747555588746854769noreply@blogger.com0tag:blogger.com,1999:blog-4766617215546354601.post-60030278483147606742020-04-21T12:35:00.000-05:002020-04-21T12:35:15.496-05:00Chicken TetrazziniWell, here we are again! I will skip the part where we talk about how long it has been and just jump in to the recipe!! This is one that I found online, probably on Facebook. I am not sure the original poster but I am very grateful to them. It's fairly easy to make as well.<br />
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<b>THE INGREDIENTS</b><br />
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16 ounces of pasta, cooked<br />
1/2 cup (one stick) butter, softened<br />
3 cups cooked chicken, diced<br />
2 cans cream of chicken soup *or <a href="https://rcpmomfeeds.blogspot.com/2016/04/homemade-condensed-soups.html" target="_blank">make your own</a><br />
2 cups sour cream<br />
1 tsp salt<br />
1/2 tsp ground black pepper<br />
1/2 cup chicken broth<br />
2 TBSP Parmesan cheese<br />
2 cups shredded mozzarella cheese<br />
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You can use whatever noodles you like. The original recipe called for linguine but I happened to have fettuccine the night I made this so I used that. I also used a rotisserie chicken that I had shredded up. Mix the soup, sour cream, seasonings and chicken broth in a large bowl.<br />
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Add in the chicken and mix thoroughly.<br />
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Mix in the cooked pasta<br />
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Pour into a 9x13 dish that has been sprayed with non-stick cooking spray. Sprinkle the cheeses on top and cover with foil. I wish I had remembered to take a picture! Put into a preheated 300 degree oven.<br />
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Bake at 300 for 45 minutes. Remove the foil and continue to bake for 15 minutes longer. Remove from oven and serve. In the time it took me to turn and grab the camera for a final picture, my kitchen mice and already helped themselves! Oh well, at least they like it :)<br />
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Franhttp://www.blogger.com/profile/08747555588746854769noreply@blogger.com0tag:blogger.com,1999:blog-4766617215546354601.post-24632670437741887242019-01-18T12:45:00.000-06:002019-01-18T12:45:58.871-06:00Bundaberg ChickenMy oldest loves root beer and ginger beer (non-alcoholic version) and one of his favorite breweries for them (yes, they are called breweries) is the Australian company <a href="http://bundaberg.com/" target="_blank">Bundaberg</a>. He was looking at their website one day and came across this recipe for pulled chicken sandwiches so we gave it a shot and it has become a favorite of his and mine! If you use a rotisserie chicken it is even faster and easier.<br />
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The Ingredients:<br />
2 cups Bundaberg Ginger Beer (slightly more than one bottle)<br />
1 cup ketchup<br />
1/2 cup hoisin sauce<br />
1/4 cup orange juice<br />
2 Tbsp Worcestershire sauce<br />
2 Tbsp lime juice<br />
2 Tbsp apple cider vinegar<br />
2 Tbsp honey<br />
1/2 tsp onion powder<br />
1/2 tsp 5-spice powder**<br />
1 clove garlic, finely chopped<br />
salt and pepper to taste<br />
1 roast chicken, skin removed and meat shredded<br />
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This is pretty easy to put together! You add everything except for the chicken to a saucepan and bring it to a boil. Stir often and reduce to a simmer until thickened.<br />
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When the sauce reaches the thickness you desire, add in the chicken to warm through.<br />
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Serve warm on buns. We dove in so fast that I did not get a picture of my sandwich this time. I will next time for sure.<br />
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**The 5-spice was a little hard to find but I finally located it at Sprouts in the loose spices aisle. I was able to buy just a small amount. A store with a nice Asian food department would have it I am sure.Franhttp://www.blogger.com/profile/08747555588746854769noreply@blogger.com0tag:blogger.com,1999:blog-4766617215546354601.post-68720704411681541292018-09-26T10:23:00.000-05:002018-09-26T10:23:05.443-05:00Chocolate Peanut Butter CakeClay turned 15 a couple weeks ago and I still can't believe it! He asked me to make the same cake I made last year. I couldn't find the recipe I used then so I gave it a goog and found a cake and frosting combo that sounded on target. That cake is from <a href="https://thestayathomechef.com/the-most-amazing-chocolate-cake/">The Stay At Home Chef</a> and I fully agree with her naming it the Most Amazing Chocolate Cake! The frosting was on AllRecipes.com when I searched for peanut butter frosting. Here's what I did:<br />
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<b><u>INGREDIENTS:</u></b><br />
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3 cups all-purpose flour<br />
3 cups granulated sugar<br />
1 1/2 cups unsweetened cocoa powder<br />
1 Tablespoon baking soda<br />
1 1/2 teaspoons baking powder<br />
1 1/2 teaspoons salt<br />
4 large eggs<br />
1 1/2 cups buttermilk<br />
1 1/2 cups warm water<br />
1/2 cup vegetable oil<br />
2 teaspoons vanilla extract<br />
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I actually made a double recipe of this cake so I would end up with two 9x13 rectangles to layer. I did two separate batches of batter. The standard recipe, according to the original post, will yield three 9 inch rounds. The first step (after preheating your oven to 350 degrees) is to butter and flour your cake pans. I chose to use cocoa powder in place of flour for mine.<br />
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Mix together the dry ingredients until they are well combined.<br />
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In a separate bowl, combine the remaining ingredients. Slowly pour the wet mix in to the dry mix and blend on medium speed until smooth.<br />
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Divide the batter between your prepared pans.<br />
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Bake for 30-45 minutes until a toothpick comes out clean!<br />
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Cool before frosting with your choice of options but, seriously, try this one first:<br />
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1/2 cup butter, softened<br />
1 cup creamy peanut butter<br />
3 Tablespoons milk (more if needed)<br />
2 cups powdered sugar<br />
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Mix together the peanut butter and softened butter.<br />
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Gradually mix in the powdered sugar. As it thickens, add in milk one tablespoon at a time until all the sugar has been added.<br />
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Beat until nice and fluffy! Grab your cakes and slather them well!<br />
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The coup de gras of this cake is the topping. We went for Reese's minis on the perimeter and chopped up Reese's miniatures all over.<br />
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SO! VERY! GOOD!<br />
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<br />Franhttp://www.blogger.com/profile/08747555588746854769noreply@blogger.com0tag:blogger.com,1999:blog-4766617215546354601.post-73551302011356030272018-09-12T08:58:00.001-05:002018-09-12T08:58:16.693-05:00French Dip SlidersWell! It has been a little while since I have blogged anything, hasn't it? I am attempting to dust the cobwebs off this blog by starting to add some of the delicious things we have been eating here in Chaosville so here is the first one! As with many of the new recipes I have tied lately it started as a post on Facebook. This particular recipe was posted on <a href="https://www.chelseasmessyapron.com/">Chelsea's Messy Apron</a><br />
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<b><u>Ingredients:</u></b><br />
2 Tablespoons unsalted butter, softened<br />
1 package (12) Hawaiian sweet rolls<br />
1 pound deli roast beef<br />
10-12 slices provolone cheese<br />
1 1/2 cups French fried onions<br />
<b><u>Seasoning mix:</u></b><br />
8 tablespoons unsalted butter<br />
1 packet AuJus seasoning mix, separated<br />
1 teaspoon Worcestershire sauce<br />
3/4 teaspoon dried minced garlic<br />
1/2 teaspoon onion powder<br />
1/2 teaspoon seasoned salt<br />
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1. Preheat oven to 350 degrees Fahrenheit. Using the softened butter, butter the bottom of a 9x13 baking dish. Split the package of Hawaiian rolls in half but do not separate the rolls individually.<br />
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2. Place the bottom half of the rolls in the buttered casserole pan. Top with a layer of provolone.<br />
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3. Add the roast beef in a layer on top of the cheese.<br />
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4. Spread the fried onions on top as evenly as you can. Add another layer of cheese on top of the onions.<br />
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5. For the seasoning sauce, melt the butter in a small bowl. Add 1 tablespoon of the AuJus mix and the remaining ingredients.<br />
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6. Put the top layer of rolls on and coat with the sauce. You probably won't need all the sauce, just enough to cover the tops of all the rolls well.<br />
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7. Bake, uncovered for 15-20 minutes. Just long enough to make the cheese melty and the tops of the rolls toasted. Slice with a large knife to separate all the rolls from each other.<br />
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8. We ate ours with some pasta salad and loved every bite!<br />
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Special thanks to my lovely assistant, Pattie Lynn!!Franhttp://www.blogger.com/profile/08747555588746854769noreply@blogger.com0tag:blogger.com,1999:blog-4766617215546354601.post-89645500990794618282016-07-01T10:41:00.000-05:002020-05-19T11:05:55.448-05:00Whopper CakeBack in May, my oldest turned 16!! He is my sweet-tooth demon and he LOVES Whoppers. He also loves chocolate malt Ovaltine and other malted products. I usually ask the kids what kind of cake they want me to make for their birthdays but this year I had an idea based on a recipe I had seen and I wanted it to be a surprise. I saw the recipe posted on Facebook but it comes from the <a href="http://addapinch.com/" target="_blank">Add A Pinch</a> website.<br />
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THE INGREDIENTS FOR THE CAKE<br />
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1 3/4 cups all purpose flour<br />
1/4 cup malted milk powder<br />
2 cups sugar<br />
3/4 cup unsweetened cocoa powder<br />
2 tsp baking powder<br />
1 1/2 tsp baking soda<br />
1 tsp salt<br />
1 tsp espresso powder<br />
1 cup milk<br />
1/2 cup canola oil<br />
2 eggs<br />
2 tsp vanilla extract<br />
1 cup boiling water<br />
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Add dry ingredients to the bowl of your mixer (or a large bowl if hand mixing). Whisk them together until combined.<br />
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In a separate bowl, combine eggs, oil, milk and vanilla.<br />
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Pour the mixture in to the flour blend and combine on medium speed until smooth.<br />
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Reduce speed and carefully add the boiling water. Beat on high for about one minute. The batter will be VERY THIN!<br />
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Pour into two prepared pans.<br />
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Place pans in preheated 350 degree oven and bake for 30-45 minutes, until a toothpick inserted in the center comes out clean.<br />
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Let the cakes cool in the pan for about 10 minutes, then remove to cool completely. Look at that loveliness!!<br />
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PERFECTION!<br />
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THE INGREDIENTS FOR THE ICING</div>
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You didn't think you were going to slap store bought icing on this beauty, did you? Have no fear, it's easy!!</div>
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3 sticks butter, softened<br />
1 cup unsweetened cocoa powder<br />
1/4 cup malted milk powder<br />
4 1/2 cups powdered sugar<br />
1/2 cup milk<br />
2 tsp vanilla extract<br />
1/2 tsp espresso powder<br />
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Put cocoa and malted milk powders in the bowl of your mixer and whisk to combine. Add the butter and cream together until well combined. Add sugar and milk alternately. Add one cup of sugar then one tablespoon of milk and mix at high speed for about a minute between each round.<br />
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When all the sugar and milk have been added, mix in the vanilla and espresso powder. If the icing is too dry add a bit more milk, a tablespoon at a time. If it seems too wet, add more powdered sugar, a tablespoon at a time until it reaches the desired consistency.<br />
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Slather it on your cake layers and be ready for rave reviews! I had a little fun with Raley's cake and used some Whoppers to decorate.<br />
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This cake was so lovely and moist and RICH!<br />
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** A word about espresso powder: My husband HATES coffee so I was worried about this addition. I was careful not to mention it and hid the bottle while I made the cake. After he ate it and raved about it I asked him if he tasted any coffee flavor and he was SHOCKED that it had coffee in it. So, fear not!Franhttp://www.blogger.com/profile/08747555588746854769noreply@blogger.com0tag:blogger.com,1999:blog-4766617215546354601.post-74218554192761242672016-06-30T16:54:00.002-05:002016-06-30T16:54:49.654-05:00Salsa Verde ChickenAnother great recipe I found on Facebook. The website I found it on is called kevinandamanda.com but I think it was posted by a food blogger I follow. It is a nice change from Italian pasta flavors and I throw it in the mix once in a while.<br />
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THE INGREDIENTS<br />
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1 pound boneless, skinless chicken breast<br />
2 Tbsp olive oil<br />
2 cups chicken broth<br />
1 cup salsa verde<br />
1 cup heavy cream<br />
3 cups dry penne pasta<br />
salt and pepper to taste<br />
1 1/2 cups shredded monterrey jack cheese (or pepper jack)<br />
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Cut chicken into bite-size pieces and cook in olive oil until golden. Remove from pan and set aside.<br />
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Add broth, salsa, cream, pasta and seasoning to pot and bring to a boil. Cover and reduce heat to low. Simmer for 15 minutes.<br />
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Turn off the heat and add chicken plus one cup of cheese to the pasta and sauce. Stir until smooth and creamy. Top with remaining cheese and serve!<br />
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<br />Franhttp://www.blogger.com/profile/08747555588746854769noreply@blogger.com0tag:blogger.com,1999:blog-4766617215546354601.post-70168268640176927932016-06-30T15:45:00.002-05:002016-06-30T15:45:35.044-05:00Garlic Parmesan Noodles<div class="separator" style="clear: both; text-align: left;">
This is another recipe I can thank Facebook for! It came from <a href="http://nummiesforyou.blogspot.com/" target="_blank">this blog</a> and I am so glad to have found it. It's a very nice side dish for many different meals, or you could add some grilled chicken or shrimp to it and it would be a meal in itself.</div>
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THE INGREDIENTS:</div>
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2 tsp olive oil<br />
4 cloves garlic, minced<br />
2 Tbsp butter<br />
1/4 tsp salt<br />
1/2 tsp pepper<br />
3 cups chicken broth<br />
1/2 pound dry pasta<br />
1 cup grated Parmesan cheese<br />
3/4 cup heavy cream<br />
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I make a double recipe, so if in the pictures it looks like more than the amounts listed, it is! Recipe amounts above are for a single recipe. Add the olive oil to a saucepan or stockpot and saute the garlic for 1-2 minutes.<br />
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Add the butter and stir to melt. Then add seasonings and chicken broth.<br />
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Bring to a boil, then add pasta. I used angel hair this time, but have used spaghetti, linguini and fettucine as well. Use what you like!<br />
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Cook pasta for the time listed on packaging. If the noodles start to stick together or the liquid seems to be cooking out, you can add a little more. When the noodles are done to your liking, add the cream.<br />
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Then add the Parmesan cheese.<br />
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Stir to combine and serve!<br />
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We had it last night with some baked fish. It was wonderful!<br />
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<br />Franhttp://www.blogger.com/profile/08747555588746854769noreply@blogger.com0tag:blogger.com,1999:blog-4766617215546354601.post-78566004533771316872016-04-28T08:28:00.003-05:002016-04-28T08:28:48.638-05:00Baked Mini-Burgers<div class="separator" style="clear: both; text-align: center;">
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I saw this post on Facebook (I think it was on Tip Hero) and tried it last night. I loved it!! Everyone else said they were okay but I LOVED them! Did I mention I loved them? Moving on...</div>
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THE INGREDIENTS:<br />
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1 package Hawaiian rolls<br />
1 pound ground hamburger meat<br />
1 diced onion<br />
sliced cheese of your choosing<br />
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The pictures kind of say it all, but the steps are simple enough...Brown the hamburger and saute the onions.</div>
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Cut the rolls in half and lay the bottoms in a 9x9-ish baking dish. Evenly crumble the hamburger on top of the buns.<br />
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Evenly distribute the cooked onions on top of the meat. Two of my clonies do not like onion so I made half and half.<br />
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Throw some cheese slices on top!<br />
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Crown them with the bun tops.<br />
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Bake at 350 degrees for 25-30 minutes. Mine got just a touch overdone. Not burnt or crisp but darker than I would have liked. Next time I will check on them at 20 minutes!<br />
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SO, SO GOOD!<br />
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Franhttp://www.blogger.com/profile/08747555588746854769noreply@blogger.com0tag:blogger.com,1999:blog-4766617215546354601.post-25581662411511249302016-04-22T15:12:00.000-05:002016-04-22T15:12:20.947-05:00One Pot Creamy SpaghettiA big favorite around Chaosville is Spaghetti. Plain and simple, store bought sauce or homemade doesn't seem to make much difference to the crew here. So I don't really take note of spaghetti recipes when I see them. This one caught my eye when I saw it in an e-mail from Pillsbury, because it said one pot. So glad I kept it and made it! It's delicious, easy and always a big hit around here!<br />
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INGREDIENTS<br />
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1 pound ground beef or Italian sausage or turkey<br />
3/4 pound uncooked spaghetti<br />
1 (28 oz) can of crushed tomatoes with basil, undrained<br />
32 ounces chicken broth or stock<br />
1/2 cup heavy cream<br />
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Brown meat in a large pot and drain any grease. Add remaining ingredients to pot and stir to combine. I like to break up the noodles just a bit.<br />
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Heat to a boil and cook for 15-20 minutes or until noodles are done to your liking. Turn the noodles a few times to prevent them from sticking to the bottom of the pot. Top with Parmesan cheese, fresh basil or whatever you like. If you like things on the spicy side you can add crushed red pepper flakes with the other ingredients.</div>
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I forgot to take a picture when it was done so this one is after we had all gotten our servings. It makes plenty for my family of 5 but we usually do not have leftovers.Franhttp://www.blogger.com/profile/08747555588746854769noreply@blogger.com0tag:blogger.com,1999:blog-4766617215546354601.post-35036172360163620372016-04-05T16:21:00.001-05:002016-04-05T16:21:20.171-05:00Not Yo Mama's Banana Pudding (Paula Deen)WARNING!! This will be the most delicious, highly addictive banana pudding you ever eat. Once you have it, you will not want any other! Don't say I didn't warn you! Paula Deen gets the credit for this one; you will not be sorry if you give it a try.<br />
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INGREDIENTS:<br />
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2 bags Pepperidge Farm Chessman cookies<br />
6-8 bananas, sliced<br />
2 cups milk<br />
1 (5 oz) pkg French vanilla flavor instant pudding mix<br />
8 oz package of whipped cream cheese (or softened regular)<br />
1 (14 oz) can sweetened condensed milk<br />
12 oz container of frozen whipped topping, thawed<br />
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I had trouble finding French vanilla pudding mix this time! I finally found two small boxes so I measured out the amount needed.<br />
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In a small bowl, combine milk and pudding mix until well blended and smooth. A hand mixer or stand mixer works well. Use the cookies to line the bottom of a 13x9 casserole dish. We were headed to a family dinner so I went for the throwaway aluminum pan.<br />
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Add a layer of banana slices to the top of the cookies. Try to slice the bananas in the same thickness. I only used about 4 of my bananas and usually slice them one at a time and place them so I don't end up with too much.<br />
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In another bowl, combine the cream cheese and condensed milk. Fold in the whipped topping and add in the pudding mixture. Stir until everything is blended together.<br />
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Pour evenly onto the banana layer.</div>
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Cover with another layer of cookies. Cover and refrigerate until ready to serve. Be ready to fall in love!<br />
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<br />Franhttp://www.blogger.com/profile/08747555588746854769noreply@blogger.com0tag:blogger.com,1999:blog-4766617215546354601.post-54748247624826047392016-04-05T13:59:00.000-05:002016-04-05T13:59:02.700-05:00Loaded Gnocchi<div class="separator" style="clear: both; text-align: left;">
Looking for a side dish that will wow everyone? Here it is! Once again from the amazing team at <a href="http://www.twopeasandtheirpod.com/" target="_blank">Two Peas and Their Pod</a>.</div>
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INGREDIENTS:</div>
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1 package mini potato gnocchi<br />
2 Tbsp butter<br />
1 clove garlic, finely chopped<br />
2 Tbsp all-purpose flour<br />
1 cup whole milk<br />
1/2 cups sour cream<br />
1 1/2 cups shredded cheese, divided<br />
salt and pepper, to taste<br />
3 strips cooked bacon, chopped<br />
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Preheat oven to 350 degrees. Spray a 9x9 baking dish with non-stick spray and set aside. Boil a pot of water and cook gnocchi according to package instructions. When cooked, drain and spread in a single layer in the prepared dish.<br />
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Melt butter in a saucepan over medium heat. Add garlic and cook for about a minute.<br />
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Add flour to make a roux. Whisk and cook until thickened.<br />
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Add the milk and continue to whisk. Wait until this thickens as well. About 3 minutes.<br />
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Whisk in one cup of cheese and keep whisking until smooth, then remove from heat.<br />
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Add sour cream.<br />
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Season to taste with salt and pepper. Pour over the gnocchi in the pan.<br />
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Add remaining cheese and all the bacon.<br />
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Bake for 25 minutes or until bubbly and melty. When you take it out of the oven, let it sit for about 5 minutes.<br />
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You can serve this with just about anything. We went SUPER FANCY and had it with grilled cheese sandwiches!!<br />
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Look at that perfection!<br />
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Not sure if the family liked it though...<br />
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<br />Franhttp://www.blogger.com/profile/08747555588746854769noreply@blogger.com0tag:blogger.com,1999:blog-4766617215546354601.post-41115134255398854142016-04-05T13:31:00.002-05:002016-04-05T13:31:30.226-05:00Salisbury Steak 2<div class="separator" style="clear: both; text-align: left;">
This is my second Salisbury Steak recipe to post. I love <a href="http://rcpmomfeeds.blogspot.com/2010/12/salisbury-steak.html" target="_blank">the other one</a> but it is full of salt due to the canned gravy it calls for. I have been looking for another one and I really love this one. I cannot remember where I found it, but I am very glad I did. </div>
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INGREDIENTS:</div>
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1 can condensed French onion soup<br />
1 1/2 pounds ground beef<br />
1/2 cup dry breadcrumbs<br />
1 egg<br />
1/4 tsp salt<br />
1/8 tsp black pepper<br />
1 Tbsp all-purpose flour<br />
1/4 cup ketchup<br />
1-3 tsp Worchestershire sauce (to taste)<br />
1/2 tsp ground mustard<br />
1/4 cup water<br />
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In a large mixing bowl, add together 1/3 cup of the soup, the beef, breadcrumbs, egg, salt and pepper.<br />
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Get to work with your hands and thoroughly mix together.<br />
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Shape into 8 patties. I like to press down in the center to make it thinner there. I feel like it gets done a little quicker that way when cooking.<br />
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In a large skillet over medium high heat, brown the patties on both sides and pour off any fat. I do it in two batches.<br />
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In a small bowl, blend flour and remaining soup until smooth.<br />
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Add ketchup, water. Worchestershire and mustard.<br />
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Pour over patties in skillet.<br />
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Cover and cook for 20 minutes, stirring occasionally.<br />
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Serve with mashed potatoes and enjoy immensely!<br />
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<br />Franhttp://www.blogger.com/profile/08747555588746854769noreply@blogger.com0tag:blogger.com,1999:blog-4766617215546354601.post-48281140150955685942016-04-05T13:05:00.001-05:002016-04-05T13:05:37.838-05:0030 Minute Mini MeatloavesSeriously? Meatloaf? In 30 minutes? YES!!!!! That's 30 minutes start to finish, not 30 minutes cooking time! This recipe came from Betty Crocker and it is really quick and really good! I don't have pictures of the ingredients and steps, just one I took as it was ready for the oven. I will update them when I make it again! I always double the recipe so I can use the whole pound of ground pork. I also only put the ketchup topping on half of them as I love it but Jayme does not.<br />
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INGREDIENTS:<br />
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1/2 cup ketchup<br />
2 Tbsp packed brown sugar<br />
1 lb lean ground beef<br />
1/2 lb ground pork<br />
1/2 cup Bisquick mix<br />
1/4 tsp pepper<br />
1 small onion, chopped<br />
1 egg<br />
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Heat oven to 450 degrees. In a small bowl, mix together the ketchup and brown sugar. Save 1/4 cup for the topping.<br />
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In a large bowl, mix together all the other ingredients along with the bulk of the ketchup mix. Use your hands!!<br />
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Spray a 9x13 dish with cooking spray. Place the meat mixture into the pan and pat it out into a 12x4 rectangle. Using your hand, cut it down the middle into two long sections. Then cut across 4-6 time to make several smaller sections. Separate so no sides are touching. Brush top with remaining ketchup mixture.<br />
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Bake 18-20 minutes until loaves are cooked through. If you have a meat thermometer, the center should read 160 or above.<br />
<br />Franhttp://www.blogger.com/profile/08747555588746854769noreply@blogger.com0tag:blogger.com,1999:blog-4766617215546354601.post-47062920857595204172016-04-05T12:39:00.001-05:002016-04-05T12:39:20.268-05:00Gooey Oreo Cookie BarsOh! My! Heavens! These were a fabulous find!! I saw them posted on Facebook somewhere and the link took me to <a href="http://www.crazyforcrust.com/" target="_blank">Crazy For Crust</a>.<br />
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INGREDIENTS:<br />
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1/3 cup Hershey's Special Dark cocoa powder (regular works too but go ahead for the full flavor)<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
1 1/4 cups all-purpose flour<br />
1/2 cup butter, softened<br />
2/3 cup brown sugar<br />
1/4 cup granulated sugar<br />
1 tsp vanilla<br />
1 large egg<br />
1/2 cup white chocolate chips<br />
6 Oreo cookies, chopped<br />
1/2 cup sweetened condensed milk<br />
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Preheat oven to 350 degrees and line a 9x9 square pan with parchment paper or foil and cooking spray.<br />
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In a medium bowl, whisk together the cocoa, baking soda, salt and flour. Set aside.<br />
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In a mixer, cream together butter and sugars. Add eggs and vanilla and mix until smooth.<br />
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Add in dry ingredients a little at a time.<br />
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Mix until combined.<br />
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Press half the mixture into the bottom of the prepared pan.<br />
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Sprinkle with chips.<br />
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Sprinkle with chopped Oreos.<br />
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Drizzle sweetened condensed milk evenly over top.<br />
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Drop remaining dough by spoonfuls over the top and spread with your fingers. Some filling may leak through but that's okay! Try to seal the edges as much as you can.<br />
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Bake for 25-30 minutes until the top looks dry instead of shiny. Consider moving away instead of cleaning up the mess you made. Realize that it would mean you would not get to eat any of these cookie bars and decide to stay after all.</div>
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Cool completely before cutting into bars. Try to not eat them all...go ahead, I dare you!<br />
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<br />Franhttp://www.blogger.com/profile/08747555588746854769noreply@blogger.com0tag:blogger.com,1999:blog-4766617215546354601.post-15539969841288390802016-04-05T12:14:00.002-05:002016-04-05T12:14:32.977-05:00Banana Pudding CookiesThis is a great recipe I found over on <a href="http://www.twopeasandtheirpod.com/" target="_blank">Two Peas and Their Pod</a>. Take the link over there and look around. They have some great recipes!!<br />
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INGREDIENTS:<br />
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1 cup unsalted butter, at room temperature<br />
3/4 cup brown sugar<br />
1/4 cup granulated sugar<br />
1 (3.4 oz) pkg banana cream flavor instant pudding mix<br />
2 large eggs<br />
1 tsp vanilla extract<br />
2 1/2 cups all-purpose flour<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1 cup chopped vanilla wafer cookies<br />
1 1/2 cups white chocolate chips<br />
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Preheat oven to 350 degrees. Line baking sheets with parchment paper for easy cleanup! Using a mixer, cream together the butter and sugars.<br />
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Add pudding mix, eggs and vanilla. While that mixes, combine flour, baking soda and salt in a separate bowl.<br />
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Add in the dry mix until just combined.<br />
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Stir in the chopped wafers and chips and scoop onto baking sheet.<br />
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Bake for 10 minutes, or until slightly golden on the edges.<br />
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Transfer cookies to a cooling rack to cool completely and enjoy!Franhttp://www.blogger.com/profile/08747555588746854769noreply@blogger.com0