tag:blogger.com,1999:blog-14157613980382793842024-03-17T21:37:10.208-04:00Best of Long Island and Central FloridaUnknownnoreply@blogger.comBlogger1975125tag:blogger.com,1999:blog-1415761398038279384.post-35387265732521134652024-03-17T08:00:00.001-04:002024-03-17T08:00:51.558-04:00Raspberry Oatmeal Bars<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhBuOBOdK-SwTP8X9pcCN4P73csqjUOeqrkdX5-OayEDrqziSLxFoAK5q-_U4nUHvcB6J-PP9RznyTjuqg78rka_KPV5t_RNBEk-xVvp11CNqj7sjGVqPhr8TsWTgTTsdqAiwK6wWnfXukXf6vR0c7RWJxqmCiZc2KpmmXNamnMToacKOEBBDRSxRWG83A" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1210" data-original-width="1626" height="238" src="https://blogger.googleusercontent.com/img/a/AVvXsEhBuOBOdK-SwTP8X9pcCN4P73csqjUOeqrkdX5-OayEDrqziSLxFoAK5q-_U4nUHvcB6J-PP9RznyTjuqg78rka_KPV5t_RNBEk-xVvp11CNqj7sjGVqPhr8TsWTgTTsdqAiwK6wWnfXukXf6vR0c7RWJxqmCiZc2KpmmXNamnMToacKOEBBDRSxRWG83A" width="320" /></a></div><br /> <p></p><p><span style="font-size: large;"><b><br /></b></span></p><p><span style="font-size: large;"><b>Ingredients:</b></span></p><p><span style="font-size: large;"><b>1 (18.5 ounce) package yellow cake mix *</b></span></p><p><span style="font-size: large;"><b>2 1/2 cups quick cooking oats</b></span></p><p><span style="font-size: large;"><b>3/4 cup margarine or butter, melted</b></span></p><p><span style="font-size: large;"><b>1 cup raspberry jam</b></span></p><p><span style="font-size: large;"><b>1 tablespoon water</b></span></p><p><span style="font-size: large;"><b>Directions:</b></span></p><p><span style="font-size: large;"><b>Preheat over to 375 degrees</b></span></p><p><span style="font-size: large;"><b>Grease 9 x 13 pan</b></span></p><p><span style="font-size: large;"><b>In a large bowl combine cake mix, melted butter and oats. Mix so there is no dry ingredients left in the bowl and it makes a nice clumps.</b></span></p><p><span style="font-size: large;"><b>Press 1/2 of the mixture evenly into the prepared pan.</b></span></p><p><span style="font-size: large;"><b>In a separate bowl mix jam with water and spread over the bottom crust.</b></span></p><p><span style="font-size: large;"><b>Sprinkle remaining oat mixture evenly over the top</b></span></p><p><span style="font-size: large;"><b>Bake in the preheated oven for 18 to 23 minutes or until top is lightly brown.</b></span></p><p><span style="font-size: large;"><b>Cool before cutting into bars.</b></span></p><p><span style="font-size: large;"><b>* You need an upsizer for the cake mix-FOR BETTY CROCKER AND PILLSBURY CAKE MIXES AND ANY OTHER BRANDS THAT WEIGH 15.25 OUNCES.: Use 3 ounces of mix weighed on a kitchen scale OR 8 level Tablespoons plus 1 level measuring teaspoon of cake mix upsizer.</b></span></p><p><span style="font-size: large;"><b><br /></b></span></p><p><span style="font-size: large;"><b>FOR DUNCAN HINES CAKE MIXES AND ANY OTHER BRANDS THAT WEIGH 16.5 OUNCES.: Use 1.75 ounces weighed on a kitchen scale OR 5 level Tablespoons of cake mix upsizer. </b></span></p><p><span style="color: red; font-size: large;"><b>This is another retro recipe- made around 2002</b></span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1415761398038279384.post-56464487095030202382024-03-05T16:07:00.002-05:002024-03-05T16:07:35.258-05:00Kale Crunch Salad- Chick-Fil-A Copycat Recipe<p> <b style="font-size: x-large;"><span style="color: #ff00fe;">I never had Chick Fil A salad. We do have one in town but Gabe and I don't eat fast food. I have LOTS of kale and wanted to give this a try. It's a make again!</span></b></p><p><span style="font-size: large;"><b>Ingredients:</b></span></p><p><span style="font-size: large;"><b>2 tablespoons olive oil</b></span></p><p><span style="font-size: large;"><b>2 tablespoons cider vinegar</b></span></p><p><span style="font-size: large;"><b>2 tablespoons maple syrup</b></span></p><p><span style="font-size: large;"><b>2 teaspoons dijon mustard</b></span></p><p><span style="font-size: large;"><b>1/4 teaspoons salt</b></span></p><p><span style="font-size: large;"><b>4 cups finely chopped kale</b></span></p><p><span style="font-size: large;"><b>1 cup finely chopped cabbage</b></span></p><p><span style="font-size: large;"><b>1/4 chopped salted almonds</b></span></p><p><span style="font-size: large;"><b>Directions:</b></span></p><p><span style="font-size: large;"><b>In a bowl mix the first five ingredients</b></span></p><p><span style="font-size: large;"><b>Add kale</b></span></p><p><span style="font-size: large;"><b>With clean hands massage the kale with the combined five ingredients for about 2 to 3 minutes until wilted.</b></span></p><p><span style="font-size: large;"><b>Add cabbage - toss to combine</b></span></p><p><span style="font-size: large;"><b>Sprinkle with almonds</b></span></p><p><span style="font-size: large;"><b><span style="color: red;">* Salted Almonds-</span> preheat oven to 350. Line a baking sheet with parchment paper.</b></span></p><p><span style="font-size: large;"><b>Toss almonds with 1 teaspoon vegetable oil and 1/4 tsp. salt</b></span></p><p><span style="font-size: large;"><b>Spread the almonds on the prepared baking pan. Bake until golden brown and fragrant- <span style="color: #ff00fe;">or be a cheated like me and just buy a small package and toss them in. As you can see I sort of dumped them in the salad. </span></b></span></p><p><span style="font-size: large;"><b><span style="color: #ff00fe;"><br /></span></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><b><span style="color: #ff00fe;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhgu1lMqf4ENbIh5LqYioUKGffZCHFPO0_AqilPLbATGsWyU8iTB9aJ7yw5TLBMMPBgFVlp4dAsEXaWHmkT8Lo07d-wpAMvifjyG2oY7do-1Asl85xmPChb7kzr2ATk70nPOmHejE2Pm9YMqycrrbhSMoeL4fYC6CO_AGpRb3mvftNrsfFyYfAOz0pDq5M" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhgu1lMqf4ENbIh5LqYioUKGffZCHFPO0_AqilPLbATGsWyU8iTB9aJ7yw5TLBMMPBgFVlp4dAsEXaWHmkT8Lo07d-wpAMvifjyG2oY7do-1Asl85xmPChb7kzr2ATk70nPOmHejE2Pm9YMqycrrbhSMoeL4fYC6CO_AGpRb3mvftNrsfFyYfAOz0pDq5M" width="320" /></a></span></b></span></div><span style="font-size: large;"><b><span style="color: #ff00fe;"><br /></span></b></span><p></p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1415761398038279384.post-74905567823913968212024-03-01T10:45:00.000-05:002024-03-01T10:45:02.963-05:00Sunshine Lemon Jello Whips<p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ6VaMLAlu-QhF8awKW5XxyH8q5OXgon_guef9aG_ILbgYqcFwmi2qcUwbU6FSKDCou8EgTn54XLKm0nLgDl5NsRtTA6HZM-gJtt7fxBruroEYQi5VGOt3rTXjJkYB5p_ppvMOfTcfqZ2VJzjyLz2csoQgWP74EVpa6T-DyY01Rso_CoUhm90U-iJwjBg/s1658/thumbnail_IMG_0631.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1658" data-original-width="1424" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ6VaMLAlu-QhF8awKW5XxyH8q5OXgon_guef9aG_ILbgYqcFwmi2qcUwbU6FSKDCou8EgTn54XLKm0nLgDl5NsRtTA6HZM-gJtt7fxBruroEYQi5VGOt3rTXjJkYB5p_ppvMOfTcfqZ2VJzjyLz2csoQgWP74EVpa6T-DyY01Rso_CoUhm90U-iJwjBg/w344-h400/thumbnail_IMG_0631.jpg" width="344" /></a></div><br /><span style="font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">Ingredients:</span></p><p><span style="font-size: large;">1 (9 g) box sugar free lemon jello or 1 (85 g) box regular jello</span></p><p><span style="font-size: large;">1/4 tsp. lemon zest</span></p><p><span style="font-size: large;">1 cup boiling water</span></p><p><span style="font-size: large;">1 cup cold water</span></p><p><span style="font-size: large;"></span></p><p><span style="font-size: large;">3/4 cup plain Greek yogurt</span></p><p><span style="font-size: large;">Directions:</span></p><p><span style="font-size: large;">In a bowl mix the lemon jello powder with the boiling and cold water, making sure to mix well until the jello dissolves.</span></p><p><span style="font-size: large;">Then pour the jello into a blender.</span></p><p><br /></p><p><span style="font-size: large;">Add the Greek yogurt to the blender and blend until smooth.</span></p><p><span style="font-size: large;">Pour the mixture into about 4 – 5 small cups to set.</span></p><p><span style="font-size: large;">Cover the cups and put them in the fridge to set for at least 2 hours. They can sit overnight.</span></p><p><span style="color: #ff00fe; font-size: large;">I frozen a bunch of juice from the lemons from my Meyer lemon tree. I zested the lemons before juicing.</span></p><p><span style="font-size: large;"></span></p><p><br /></p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1415761398038279384.post-21036797017501394392024-02-17T19:25:00.002-05:002024-02-18T07:42:40.040-05:00Southern Baked Mac and Cheese<p> <span style="color: red; font-size: large;">Maribel invited us to her Valentine painting party. She wanted me to bring Mac and Cheese - always excited to try a new recipe.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUxtYRGXMHqlNu07rW36p4tcByFfSaCiZWq69jTispkZgzvnCkViFSs3OcEtDAR76KC0Kd9ZGg6mbDmzO57ldG7ywCvhmlDTmASecPJoE7vVlFnqgw4eQb8Ei_9HZhTdqE-CBb2X5SglZ20bpZrXR_e_2MgjTZUXUKAIrK_j2xxTxMugfT8o4V-CYm95M/s4032/IMG_0600.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUxtYRGXMHqlNu07rW36p4tcByFfSaCiZWq69jTispkZgzvnCkViFSs3OcEtDAR76KC0Kd9ZGg6mbDmzO57ldG7ywCvhmlDTmASecPJoE7vVlFnqgw4eQb8Ei_9HZhTdqE-CBb2X5SglZ20bpZrXR_e_2MgjTZUXUKAIrK_j2xxTxMugfT8o4V-CYm95M/w300-h400/IMG_0600.jpeg" width="300" /></a></div><br /><span style="color: red; font-size: large;"><br /></span><p></p><p><span style="color: red; font-size: large;"><br /></span></p><p><span style="font-size: large;"><b>Ingredients:</b></span></p><p><span style="font-size: large;"><b><br /></b></span></p><p><span style="font-size: large;"><b>4 cups uncooked pasta</b></span></p><p><span style="font-size: large;"><b>6 Tablespoons butter</b></span></p><p><span style="font-size: large;"><b>6 Tablespoons flour</b></span></p><p><span style="font-size: large;"><b>1 1/2 cups milk</b></span></p><p><span style="font-size: large;"><b>1/2 cup heavy whipping cream</b></span></p><p><span style="font-size: large;"><b>4 cups shredded cheese (I used a blend of two cheeses)</b></span></p><p><span style="font-size: large;"><b>2 teaspoons salt</b></span></p><p><span style="font-size: large;"><b>1/2 teaspoon white pepper</b></span></p><p></p><p><span style="font-size: large;"><b>1/2 teaspoon paprika</b></span></p><p><span style="font-size: large;"><b>Directions:</b></span></p><p><span style="font-size: large;"><b>Preheat oven to 325ºF.</b></span></p><p><span style="font-size: large;"><b>Grease a 9” x 13” casserole dish. Set aside.</b></span></p><p><span style="font-size: large;"><b>In a large stockpot, melt the butter over medium heat.</b></span></p><p><span style="font-size: large;"><b>Meanwhile, in a separate pot, prepare the macaroni according to package directions, but cook just under your preferred level of doneness to ensure the mac and cheese doesn't end up overcooked and mushy.</b></span></p><p><span style="font-size: large;"><b>Once the butter is melted, whisk in flour to form a roux (paste). Add the seasoning, to taste.</b></span></p><p><span style="font-size: large;"><b>Whisk in the milk and cream and set heat to medium-high.</b></span></p><p><span style="font-size: large;"><b>Whisk in 3 cups of the cheese and continue whisking as the mixture cooks and thickens.</b></span></p><p><span style="font-size: large;"><b>Drain the pasta but do not rinse.</b></span></p><p><span style="font-size: large;"><b>When the cheese has completely melted into the sauce, pour the sauce over the cooked macaroni.</b></span></p><p><span style="font-size: large;"><b>Fold the macaroni and cheese into the prepared casserole dish.</b></span></p><p><span style="font-size: large;"><b>Top with remaining 1 cup of cheese.</b></span></p><p><span style="font-size: large;"><b>Bake for 25 minutes, or until the cheese on top is browned and completely melted.</b></span></p><p></p><p><span style="font-size: large;"><b>Allow the mac and cheese to sit for about 5-10 minutes before serving, so the cheese sauce has time to set up.</b></span></p><div><br /></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-1415761398038279384.post-70638809348056378282024-02-02T05:18:00.001-05:002024-02-02T14:40:08.950-05:00Chicken Rice Casserole<p> <span style="font-size: large;">Ae-Yuns father passed and she asked me to make Chicken and Rice to serve after the funeral service. </span></p><p><span style="font-size: large;">I've made A LOT of recipes but never chicken and rice. I don't care for rice. Gabe would rather have potatoes so it was never a big deal in our house.</span></p><p><span style="font-size: large;">I wanted a good southern recipe and texted my neighbor Laurie. This was her grandmothers recipe.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAz_c6SEaRLYz7_5EvfoQgG1vGkxcpUbv2Y097cYMdfuT_qbIk1o7MX6wvJjMDPtTLH0IKqwkkWhdBWelqLcYAENs8TIwsQovyM3GYuwpE2xx2qKmqe_CWwytkqtPfnpROnfMSk9S7wQ-jhpDSo5GrO9LnwzchGexl3YEv3s7RRFVCDFnPqksm7ejLu4Q/s2440/chix.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="2440" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAz_c6SEaRLYz7_5EvfoQgG1vGkxcpUbv2Y097cYMdfuT_qbIk1o7MX6wvJjMDPtTLH0IKqwkkWhdBWelqLcYAENs8TIwsQovyM3GYuwpE2xx2qKmqe_CWwytkqtPfnpROnfMSk9S7wQ-jhpDSo5GrO9LnwzchGexl3YEv3s7RRFVCDFnPqksm7ejLu4Q/w640-h378/chix.jpeg" width="640" /></a></div><br /><span style="color: red; font-size: large;">I was pleasantly surprised that this came out good. People who it was served to seem to like it. </span><p></p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1415761398038279384.post-23517112232827624402024-02-01T11:23:00.000-05:002024-02-01T11:23:10.848-05:00Aunt Weezie's Lemon Supreme Cake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF7itS1-EhKhkB6yRoObKo7QXXoERq64r0Q7IbsDtJTYp_CB2k9ZYEcaPxkSotzc2OuxJf0lGB2CYjH74SaQ5ocoQcAFa7XEE9sqgw82_On_AQZxH1EOW7p2D7IpNOJm33f43xWugcQDAKmMnrTB-EFK84YpyF1BAto3VFJ76mSdj7Sj8DRwDHthIEr8Y/s4032/IMG_0534.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF7itS1-EhKhkB6yRoObKo7QXXoERq64r0Q7IbsDtJTYp_CB2k9ZYEcaPxkSotzc2OuxJf0lGB2CYjH74SaQ5ocoQcAFa7XEE9sqgw82_On_AQZxH1EOW7p2D7IpNOJm33f43xWugcQDAKmMnrTB-EFK84YpyF1BAto3VFJ76mSdj7Sj8DRwDHthIEr8Y/s320/IMG_0534.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><p></p><p><br /></p><p><br /></p><p><span style="font-size: large;"><b>Ingredients:</b></span></p><p><span style="font-size: large;"><b>1 pkg. Duncan Hines Lemon Supreme Cake Mix</b></span></p><p><span style="font-size: large;"><b>½ c. Wesson oil ( HAS TO BE VEG OIL)</b></span></p><p><span style="font-size: large;"><b>½ c. water</b></span></p><p><span style="font-size: large;"><b>1 pkg. lemon jello ( Not sugar free)</b></span></p><p></p><p><span style="font-size: large;"><b>4 eggs</b></span></p><p><span style="font-size: large;"><b>Directions:</b></span></p><p><span style="font-size: large;"><b>Beat eggs — add rest + beat till smooth with mixer. Cook in tube pan 350° for 45 minutes.</b></span></p><p><span style="font-size: large;"><b><br /></b></span></p><p><br /></p><p><span style="font-size: large;"><b><br /></b></span></p><p><span style="font-size: large;"><b>Remove hot cake from tube pan and drizzle icing all over it. Cake must be hot when you put the icing on.</b></span></p><p><span style="font-size: large;"><b><br /></b></span></p><p><span style="font-size: large;"><b>Let cool + serve.</b></span></p><p><span style="font-size: large;"><b><br /></b></span></p><p><span style="font-size: large;"><b>ICING</b></span></p><p><span style="font-size: large;"><b>1½ c. confectioners sugar</b></span></p><p><span style="font-size: large;"><b>2 T soft butter or marg.</b></span></p><p><span style="font-size: large;"><b>4 T Real Lemon (bottled) </b></span></p><p><span style="font-size: large;"><b><br /></b></span></p><p><span style="font-size: large;"><b>Blend together. Should be watery.</b></span></p><p><span style="font-size: large;"><b><br /></b></span></p><p></p><p><span style="font-size: large;"><b><span style="color: red;">NOTE FROM ORGINAL POSTER:</span></b></span></p><p><span style="font-size: large;"><b>Oh my gosh this is the BEST cake! I can’t remember any family event without Aunt Weezie’s lemon supreme cake on the dessert board. She’s gone now and I have taken on that responsibility. Notes: It must be Duncan Hines cake mix. Wesson is a brand, but any brand of vegetable oil is fine, just don’t substitute for olive, canola, or corn. It must be vegetable oil. Don’t substitute with diet jello. Confectioners sugar, 10X, or any powdered sugar is fine, just not granulated. Lemon juice in the bottle or squirter works better than a “real” lemon for a strong and consistent flavor. You can cook this in a prepared tube pan or a Bundt pan. </b></span></p><p><span style="color: #0b5394; font-size: large;"><b>Ae-Yuns father died and made this to bring to the family along with Chicken and Rice. He father loved anything with lemon.</b></span></p>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-1415761398038279384.post-51751132937140229102024-01-05T11:19:00.000-05:002024-01-05T11:19:59.200-05:00 Forever in our Hearts <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb_xNfDgHDxL2qShKIdnkL26MbcEGxO4imQqH40xwLyhmzkcqmfA3eNvwwJbNXVcR-JASbSu1UUSsODy4Uo0w-q-i9YmF7rfwgjKDHKUK83BXkKnPk85TDhcb0oLBqJV3XhXN-mL6P6vdX1tQUlCau9poiABFreIcHy0h2vxbG70iPlU7RW8lNR3OzjgE/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1066" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb_xNfDgHDxL2qShKIdnkL26MbcEGxO4imQqH40xwLyhmzkcqmfA3eNvwwJbNXVcR-JASbSu1UUSsODy4Uo0w-q-i9YmF7rfwgjKDHKUK83BXkKnPk85TDhcb0oLBqJV3XhXN-mL6P6vdX1tQUlCau9poiABFreIcHy0h2vxbG70iPlU7RW8lNR3OzjgE/w640-h426/1.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><b>I have so many photos of him but this one touched my heart today. He looks like he's looking for us to catch up with him. He would of been 11 and 1/2 on Sunday</b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-zXTyAT8OZ_Y/VuSyQrZzbqI/AAAAAAAAMsg/1MRP2-UJO3ISrXvSYPo7SUtPlsI23WkIA/s1600/269e8bdca7db785718a85cf7ae2405ba.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-zXTyAT8OZ_Y/VuSyQrZzbqI/AAAAAAAAMsg/1MRP2-UJO3ISrXvSYPo7SUtPlsI23WkIA/s1600/269e8bdca7db785718a85cf7ae2405ba.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><b><div class="separator" style="clear: both;"> </div></b></span></div>
Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-1415761398038279384.post-7368155988545413802024-01-02T05:07:00.000-05:002024-01-02T05:07:51.735-05:00Pucker Bars- Recipe Exchange<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO9IpgmM8pUxhLgalRV0L4QCL5DeZzbGZCGGi3YwVZ_-Yhdg2zdGV_kYa7_EYlr5zt5QxtlwUb8zT6kZdt67lqP3xYfZyEj_IsEiySaW5nJpK_0YEcqUr9UDxoYSMuLjuB8O4bixb9ScDEVV_FR_qcbEOz2z17CAaJw1khUKT7HaQQOkSulF_bzR3LHFk/s3024/IMG_0502.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2983" data-original-width="3024" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO9IpgmM8pUxhLgalRV0L4QCL5DeZzbGZCGGi3YwVZ_-Yhdg2zdGV_kYa7_EYlr5zt5QxtlwUb8zT6kZdt67lqP3xYfZyEj_IsEiySaW5nJpK_0YEcqUr9UDxoYSMuLjuB8O4bixb9ScDEVV_FR_qcbEOz2z17CAaJw1khUKT7HaQQOkSulF_bzR3LHFk/s320/IMG_0502.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p><p><span style="font-size: large;"><b>Ingredients:</b></span></p><p><span style="font-size: large;"><b>3 cups rice cereal</b></span></p><p><span style="font-size: large;"><b>1/2 cup flour</b></span></p><p><span style="font-size: large;"><b>1 Tablespoon brown sugar</b></span></p><p><span style="font-size: large;"><b>1/3 cup butter or margarine</b></span></p><p><span style="font-size: large;"><b>3 eggs</b></span></p><p><span style="font-size: large;"><b>2/3 cup sugar</b></span></p><p><span style="font-size: large;"><b>1/4 cup lemon juice ( used my Meyer Lemons)</b></span></p><p><span style="font-size: large;"><b>2-3 Tablespoon flour</b></span></p><p><span style="font-size: large;"><b>1/2 tsp baking powder</b></span></p><p><span style="font-size: large;"><b>powdered sugar</b></span></p><p><span style="font-size: large;"><b><br /></b></span></p><p><span style="font-size: large;"><b>Directions:</b></span></p><p><span style="font-size: large;"><b>Crush the rice cereal into fine crumbs. Stir together crumbs, 1/2 cup flour and brown sugar. Cut in butter till well blended. Press crumb mixture into the bottom of an ungreased 8 x 8 x 2" pan. Bake 350º for 15 minutes. In small bowl mix together eggs, sugar, lemon juice, 1 tbsp flour and the baking powder. Pour over the hot crust. Bake 350º until center is set. Cool completely. Sprinkle with powdered sugar. Cut into squares. ENJOY!</b></span></p><p><b style="color: red; font-size: x-large;"> </b></p><div><br /></div>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-1415761398038279384.post-42753738295828508492023-12-31T06:39:00.000-05:002023-12-31T06:39:04.242-05:00 New Years Black- Eyed Pea Cakes with Jalapeno Avocado Salsa <p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPraQy9w-PurRrq5ID_eoqhcosioXxt_4UxcGoGDtQZvsx8ycqp537-Y-TPGEK6oHdcouo0qXCo3lx9ZXq1rI66Gf_9gGBqqlwAkUNOMk3dF2TFP8SncEERFIeevEO7Sl40rD4jT28GlKiLMTgGYKixvGQUc9zfjOXl9atGuSKFZWXP6KI6b9eEsE7SwU/s4032/IMG_0496.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPraQy9w-PurRrq5ID_eoqhcosioXxt_4UxcGoGDtQZvsx8ycqp537-Y-TPGEK6oHdcouo0qXCo3lx9ZXq1rI66Gf_9gGBqqlwAkUNOMk3dF2TFP8SncEERFIeevEO7Sl40rD4jT28GlKiLMTgGYKixvGQUc9zfjOXl9atGuSKFZWXP6KI6b9eEsE7SwU/w400-h300/IMG_0496.jpeg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></div><br /><br /><p></p><p> <span style="font-size: large;"><b>INGREDIENTS:</b></span></p><p><span style="font-size: large;"><b><br /></b></span></p><p><span style="font-size: large;"><b>2 15.5 ounce cans black eyed peas- drained</b></span></p><p><span style="font-size: large;"><b>4 cloves garlic, minced</b></span></p><p><span style="font-size: large;"><b>2/3 cup dry bread crumbs</b></span></p><p><span style="font-size: large;"><b>4 large eggs, lightly beaten</b></span></p><p><span style="font-size: large;"><b>2 teaspoons ground cumin</b></span></p><p><span style="font-size: large;"><b>1/4 cup thinly sliced scallions</b></span></p><p><span style="font-size: large;"><b>1 1/2 teaspoons coarse salt ( used kosher salt)</b></span></p><p><span style="font-size: large;"><b>1 1/2 cups yellow cornmeal, plus additional for dusting</b></span></p><p><span style="font-size: large;"><b>1 1/2 cups vegetable oil</b></span></p><p><span style="font-size: large;"><b>Jalapeno- Avocado Salsa</b></span></p><p><span style="font-size: large;"><b><span style="color: red;">Note: </span>Wear plastic or rubber gloves while handling the chiles to protect the skin from the oil. <span style="color: red;">Avoid direct contact with your eyes! Wash hands thoroughly after handling.</span></b></span></p><p><span style="font-size: large;"><b>Directions:</b></span></p><p><span style="font-size: large;"><b>In a large mixing bowl mash half of the peas with a fork until paste is formed. Stir in the remaining peas, garlic, bread crumbs, half of the beaten eggs, cumin, scallions and salt. Form by hand into patties, using 2-3 tablespoons per patty. Place patties in a single layer on a baking sheet and put in the fridge for an hour.</b></span></p><p><span style="font-size: large;"><b>Remove patties and dredge each patty in the remaining beaten egg and then the cornmeal, turning gently to coat and transfer to a try lined with wax paper and dusted with cornmeal.</b></span></p><p><span style="font-size: large;"><b>Heat 3 tablespoons of the oil in a 12 inch non stick skillet over moderate heat until hot but not smoking, then fry the cakes until golden- about 3 minutes on each side. As the cakes finish put in a large shallow baking pan. Between batches carefully wipe the skillet with a paper towel but continue to add the oil to the clean skillet. ( BE CAREFUL with the skillet let it cool down before you clean with the paper towel)</b></span></p><p><span style="font-size: large;"><b>If you need to reheat the cakes put them in a 400 degree F oven. You can cook them one day ahead, then chill. Bring to room temp if they were in the fridge before reheating in a 400 degree oven.</b></span></p><p><span style="font-size: large;"><b>You might want to add chopped tomato and cilantro leaves for a garnish.</b></span></p><p><span style="color: #6aa84f; font-size: large;"><b>Jalapeno Avocado Salsa:</b></span></p><p><span style="font-size: large;"><b>1 medium avocado</b></span></p><p><span style="font-size: large;"><b>2/3 cup sour cream</b></span></p><p><span style="font-size: large;"><b>2 tablespoons seeded and minced Jalapeno</b></span></p><p><span style="font-size: large;"><b>1 tablespoon finely chopped red onion</b></span></p><p><span style="font-size: large;"><b>2 teaspoons fresh lime juice</b></span></p><p><span style="font-size: large;"><b>Directions</b></span></p><p><span style="font-size: large;"><b>Halve the avocado lengthwise and remove the pit. Scoop out the meat with a spoon and chop it up. Place all the ingredients in a mixing bowl and combine. Add salt to taste. Cover and place in fridge</b></span></p><p><span style="color: #ff00fe; font-size: large;"><b>Recipe from The Book Club Cookbook. This recipe was from Their Eyes Were Watching God.</b></span></p><p><span style="color: #ff00fe; font-size: large;"><b><br /></b></span></p><p><span style="color: #ff00fe; font-size: large;"><b>Eating black eyed peas on New Years Eve or New Years Day promises good luck, health, and abundance. The bean has taken the form of good fortune and has even adopted a few different aliases along the way. </b></span></p><p><span style="color: #ff00fe; font-size: large;"><b>Hopefully the ones I grew last season work their magic!🎊</b></span></p><p><span style="font-size: large;"><b><br /></b></span></p>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-1415761398038279384.post-18395442889022605162023-12-28T07:06:00.000-05:002023-12-28T07:06:47.894-05:00December Books<p> <span style="font-size: large;"><b>David Baldacci's Will Robie series.</b></span></p><p><span style="font-size: large;"><b> <span style="color: red;">The Innocent</span></b></span></p><p><span style="font-size: large;"><b><span style="color: red;"> The Hit</span></b></span></p><p><span style="font-size: large;"><b>The Incredible Winston Browne-Sean Dietrich</b></span></p><p><span style="font-size: large;"><b>Dinners with Ruth: A Memoir on the Power of Friendships-Nina Totenberg</b></span></p><p><span style="font-size: large;"><b>Radha Vatsal's Kitty Weeks Mysteries</b></span></p><p><span style="font-size: large;"><b> </b></span><span style="color: red; font-size: large;"><b>A Front Page Affair</b></span></p><p><span style="color: red; font-size: large;"><b> Murder Between the Lines</b></span></p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1415761398038279384.post-83432616648333964632023-12-25T05:35:00.000-05:002023-12-25T05:35:20.511-05:00Merry Christmas 2023<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFo0cdZCEELM51cR36gH7mXowcRJksFKrSNTvPLSblbRuicBnjcCg5wHFsbph18VcF3lrTeDi_Bj7k3okuo9qkugpy-i_pBaH1_nogZZWAS7-7_reUD0VLlKQr5rrCYO-IJQdyqGp3yA7qIaM4LsZiMjjCZnYwTPhHZDQLiXnatZSYY9fTCGZe7us598/s1080/409621630_1321652538595014_5872553499867038804_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1051" data-original-width="1080" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFo0cdZCEELM51cR36gH7mXowcRJksFKrSNTvPLSblbRuicBnjcCg5wHFsbph18VcF3lrTeDi_Bj7k3okuo9qkugpy-i_pBaH1_nogZZWAS7-7_reUD0VLlKQr5rrCYO-IJQdyqGp3yA7qIaM4LsZiMjjCZnYwTPhHZDQLiXnatZSYY9fTCGZe7us598/s320/409621630_1321652538595014_5872553499867038804_n.jpg" width="320" /></a></div><br /><p></p>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1415761398038279384.post-16115943160294442062023-12-24T16:04:00.002-05:002023-12-24T16:04:33.588-05:00Chicken Cordon Bleu Lasagna<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnCv4ZtsSmlfmXKcex3MyMmcK1Q18ATE_xU5A9LKR80msEe26KCmzNvNZcQICleee98_I6HpJHnUXeV2dAX93JR61zMeGo3WIgvb39oRL5NKEkr_8bHpBInuOuRDgGD2jEIRxDpdzlffHnlGcMlfpWzBw32dUaMxaR9NLBnvHqkDVYojJjVS0bPloE_aI/s3800/IMG_0492.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2202" data-original-width="3800" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnCv4ZtsSmlfmXKcex3MyMmcK1Q18ATE_xU5A9LKR80msEe26KCmzNvNZcQICleee98_I6HpJHnUXeV2dAX93JR61zMeGo3WIgvb39oRL5NKEkr_8bHpBInuOuRDgGD2jEIRxDpdzlffHnlGcMlfpWzBw32dUaMxaR9NLBnvHqkDVYojJjVS0bPloE_aI/s320/IMG_0492.jpeg" width="320" /></a></div><br /><p></p><p><b style="font-size: x-large;">Ingredients:</b></p><p><span style="font-size: large;"><b>10 lasagna noodles oven ready or cooked and drained</b></span></p><p><span style="font-size: large;"><b>3 cups ricotta cheese 24 oz</b></span></p><p><span style="font-size: large;"><b>2 large eggs lightly beaten</b></span></p><p><span style="font-size: large;"><b>1/2 cup grated parmesan</b></span></p><p><span style="font-size: large;"><b>1/4 cup parsley minced, plus 2 tablespoons</b></span></p><p><span style="font-size: large;"><b>2 cups ham cubed</b></span></p><p><span style="font-size: large;"><b>2 cups chicken cubed, or leftover turkey</b></span></p><p><span style="font-size: large;"><b>15 oz Alfredo sauce -1 jar</b></span></p><p><span style="font-size: large;"><b>1/2 tsp garlic powder</b></span></p><p><span style="font-size: large;"><b>2 cups Swiss cheese shredded</b></span></p><p></p><p><span style="font-size: large;"><b>3 cups mozzarella shredded</b></span></p><p><span style="font-size: large;"><b>Directions:</b></span></p><p><span style="font-size: large;"><b>Preheat oven to 350° F and spray a 9-inch by 13-inch pan with non stick spray.</b></span></p><p><span style="font-size: large;"><b>In a medium size bowl combine ricotta cheese, eggs, parmesan cheese, and ¼ cup parsley.</b></span></p><p><span style="font-size: large;"><b>In another bowl combine ham, chicken, Alfredo sauce and garlic powder.</b></span></p><p><span style="font-size: large;"><b>In a separate bowl combine the Swiss cheese and mozzarella.</b></span></p><p><span style="font-size: large;"><b>Spoon half of the ham mixture over the bottom of the pan. Place noodles over the ham.</b></span></p><p><span style="font-size: large;"><b>Spoon half the ricotta mixture over the ham. Place noodles on top of ricotta, and spread half the cheese over the noodles.</b></span></p><p><span style="font-size: large;"><b>Spread the remaining ham over the cheese.</b></span></p><p><span style="font-size: large;"><b>Spread remaining ricotta over the ham, then place the noodles on top.</b></span></p><p><span style="font-size: large;"><b>Cover the noodles with the rest of the cheese.</b></span></p><p><span style="font-size: large;"><b>Cover lightly with aluminum foil and place in the oven.</b></span></p><p><span style="font-size: large;"><b>Bake for 40 minutes or until middle is bubbly or a thermometer reads 160°</b></span></p><p><span style="font-size: large;"><b>Remove aluminum foil and bake an additional 10 minutes until the cheese is lightly browned.</b></span></p><p></p><p><span style="font-size: large;"><b>Let stand for 10 minutes then sprinkle with remaining parsley.</b></span></p><p><span style="color: red; font-size: large;"><b>Made this for Christmas. We didn't go to the beach this year. Max isn't well. Made it today- don't know how Max will be tomorrow.</b></span></p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1415761398038279384.post-42514294312179020982023-12-20T05:18:00.000-05:002023-12-20T05:18:16.644-05:00Roasted Butternut Squash with Cranberries and Pecans<p> </p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq1xjBGp9qVeh6xJlo1pwnCO3OZSUBjMwglUIb1JbTLZN2nA87TEHVJbGSHHJHPfVeVbW_cqZ4sZTlsecJrN4m7Wo1Yvw2n7_6_7AeaunyIdhIf4BWO9-ao30SHF9xOcuk0_hSiOdpsBB0DvJNnY-3hRfZwZDbaG5GA7Ug4_93Rt1e5VRdv4uBz9vHUAQ/s4032/IMG_0476.111.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq1xjBGp9qVeh6xJlo1pwnCO3OZSUBjMwglUIb1JbTLZN2nA87TEHVJbGSHHJHPfVeVbW_cqZ4sZTlsecJrN4m7Wo1Yvw2n7_6_7AeaunyIdhIf4BWO9-ao30SHF9xOcuk0_hSiOdpsBB0DvJNnY-3hRfZwZDbaG5GA7Ug4_93Rt1e5VRdv4uBz9vHUAQ/s320/IMG_0476.111.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></div><br /><p></p><p><span style="font-size: large;"><b><br /></b></span></p><p><span style="font-size: large;"><b>Ingredients:</b></span></p><p><span style="font-size: large;"><b>1 large butternut squash, or 2 small (4-5 cups cubed squash)</b></span></p><p><span style="font-size: large;"><b>3 tablespoons butter</b></span></p><p><span style="font-size: large;"><b>1 1/2 tablespoons brown sugar</b></span></p><p><span style="font-size: large;"><b>1 1/2 teaspoon cinnamon</b></span></p><p><span style="font-size: large;"><b>1/2 teaspoon salt</b></span></p><p><span style="font-size: large;"><b>1/2 teaspoon pepper</b></span></p><p><span style="font-size: large;"><b>1/4 teaspoon cayenne pepper (optional)</b></span></p><p><span style="font-size: large;"><b>1/2 cup pecans</b></span></p><p></p><p><span style="font-size: large;"><b>1/3 cup dried cranberries</b></span></p><p><span style="font-size: large;"><b>Directions:</b></span></p><p><span style="font-size: large;"><b>Preheat the oven to 400 degrees F.</b></span></p><p><span style="font-size: large;"><b>Melt the butter in a small bowl. Combine the brown sugar, cinnamon, salt, pepper and cayenne if using.</b></span></p><p><span style="font-size: large;"><b>Toss the squash cubes in 3/4 of the melted butter mixture. Spread on a parchment paper lined baking sheet. Bake the squash 20 minutes.</b></span></p><p><span style="font-size: large;"><b>After 20 minutes, stir the squash well.</b></span></p><p><span style="font-size: large;"><b>In a bowl combine the pecans and cranberries with the remaining butter mixture. Add the pecans and cranberries to the baking sheet in a single layer.</b></span></p><p></p><p><span style="font-size: large;"><b>Roast another 10 minutes, stirring half way through so the pecans do not over cook.</b></span></p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1415761398038279384.post-76218042890108009582023-12-19T05:11:00.004-05:002023-12-19T05:11:58.853-05:00Cream of Celery and Carrot Soup<p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhiQMwrOQ6SjCBLRtjE6O9AiHADyIrKruS75_hCZmkDsgCR4Rn3uEohgjTryKIYQtAOfD6N18QGWsPwy0UM27sdWMzhucbsl0AfFhJ0n9EI1K_r93H5ZCDpay1s6CTzoRx0EmxUsHb20-VtD_Vt5eS3Gfn0NwHJeYNkWujfTyYR0VZnOndovE1ZxoV-fTg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhiQMwrOQ6SjCBLRtjE6O9AiHADyIrKruS75_hCZmkDsgCR4Rn3uEohgjTryKIYQtAOfD6N18QGWsPwy0UM27sdWMzhucbsl0AfFhJ0n9EI1K_r93H5ZCDpay1s6CTzoRx0EmxUsHb20-VtD_Vt5eS3Gfn0NwHJeYNkWujfTyYR0VZnOndovE1ZxoV-fTg" width="180" /></a></div><br /><br /><p></p><p><br /></p><p> <span style="font-size: large;"><b>Ingredients:</b></span></p><p><span style="font-size: large;"><b>2 tablespoon butter</b></span></p><p><span style="font-size: large;"><b>6 celery stalks chopped</b></span></p><p><span style="font-size: large;"><b>1 large onion, or two small peeled and chopped</b></span></p><p><span style="font-size: large;"><b>2 large carrots peeled and chopped</b></span></p><p><span style="font-size: large;"><b>4 garlic cloves minced</b></span></p><p><span style="font-size: large;"><b>4 cups chicken stock </b></span></p><p><span style="font-size: large;"><b>2 cups half and half </b></span></p><p><span style="font-size: large;"><b>1 tablespoon dill chopped ( optional)</b></span></p><p><span style="font-size: large;"><b>4 tablespoons fresh parsley chopped ( optional)</b></span></p><p></p><p><span style="font-size: large;"><b>salt and pepper to taste</b></span></p><p><span style="font-size: large;"><b>Directions:</b></span></p><p><span style="font-size: large;"><b>Heat butter in a large pot on a medium high heat.</b></span></p><p><span style="font-size: large;"><b>Add the chopped celery, onion and carrots to the pot, along with a few pinched of salt and pepper. Cook to softened, around 15 minutes.</b></span></p><p><span style="font-size: large;"><b>Stir in the minced garlic and cook for a few more minutes .</b></span></p><p><span style="font-size: large;"><b>Pour in the stock and bring to a boil.</b></span></p><p><span style="font-size: large;"><b>Allow to simmer for 15 minutes, then take off of the heat.</b></span></p><p><span style="font-size: large;"><b>Let cool a little and then pour in the half and half and stir to combine.</b></span></p><p><span style="font-size: large;"><b>Blend the soup with an immersion blender .</b></span></p><p></p><p><span style="font-size: large;"><b>Stir in the fresh dill and parsley and taste to season with salt and pepper.</b></span></p><p><span style="color: red; font-size: large;"><b>Laurie gave me a bunch of leftover veggies from her party and there were lots of celery and carrots. Since it's been cold in Florida- soup was on the agender 💜</b></span></p><p><span style="color: red; font-size: large;"><b>Would make this again!</b></span></p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1415761398038279384.post-91642713010721002802023-12-18T05:04:00.000-05:002023-12-18T05:04:27.470-05:00ROASTED BUTTERNUT SQUASH KALE SALAD WITH CHICKPEAS AND RAISINS<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7zTZMDX-CsHAypDvtZBJnDw81alNR_F-DBzNlh-lSA5V1t11zp71GBT1UJHQap7Bwxo8SpaRdWI1t2JZdgyaohdIhvxPIgllpUP664SNwLCIEHMqqdNqKVw5uhIyuZSqWun3RER5MbnxHfu_HRs6beGIGrO7PcBsBEBMPNuVhaZf_JZzQcEw4GUYxEjc/s4032/IMG_0479.1111111.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7zTZMDX-CsHAypDvtZBJnDw81alNR_F-DBzNlh-lSA5V1t11zp71GBT1UJHQap7Bwxo8SpaRdWI1t2JZdgyaohdIhvxPIgllpUP664SNwLCIEHMqqdNqKVw5uhIyuZSqWun3RER5MbnxHfu_HRs6beGIGrO7PcBsBEBMPNuVhaZf_JZzQcEw4GUYxEjc/s320/IMG_0479.1111111.jpeg" width="240" /></a></div><br /><p><br /></p><p> <span style="font-size: large;"><b>Ingredients:</b></span></p><p><span style="font-size: large;"><b>2 lb butternut squash</b></span></p><p><span style="font-size: large;"><b>1-2 tsp avocado oil or olive oil</b></span></p><p><span style="font-size: large;"><b>salt and pepper to taste</b></span></p><p><span style="font-size: large;"><b>4-5 cups chopped curly kale</b></span></p><p><span style="font-size: large;"><b>15 oz canned chickpeas</b></span></p><p><span style="font-size: large;"><b>2 tsp avocado oil or olive oil</b></span></p><p><span style="font-size: large;"><b>¼ tsp salt</b></span></p><p><span style="font-size: large;"><b>1 cup raisins</b></span></p><p><span style="font-size: large;"><b>honey for drizzling</b></span></p><p></p><p><span style="font-size: large;"><b>¼ cup crumbled goat cheese</b></span></p><p><br /></p><p><span style="font-size: large;"><b><u>Crispy Chickpea Seasoning Blend</u></b></span></p><p><span style="font-size: large;"><b>¼ tsp smoked paprika</b></span></p><p><span style="font-size: large;"><b>¼ tsp garlic powder</b></span></p><p><span style="font-size: large;"><b>¼ tsp ground cayenne pepper</b></span></p><p><span style="font-size: large;"><b>⅛ tsp ground cumin</b></span></p><p></p><p><span style="font-size: large;"><b>⅛ tsp black pepper</b></span></p><p><span style="font-size: large;"><b>ZESTY ORANGE DRESSING</b></span></p><p><span style="font-size: large;"><b>2 TBSP avocado oil or olive oil</b></span></p><p><span style="font-size: large;"><b>2 TBSP orange juice (I juiced a mandarin orange)</b></span></p><p><span style="font-size: large;"><b>2 tsp apple cider vinegar</b></span></p><p><span style="font-size: large;"><b>⅛ tsp salt</b></span></p><p></p><p><span style="font-size: large;"><b>⅛ tsp pepper</b></span></p><p><span style="font-size: large;"><b>Directions:</b></span></p><p><span style="font-size: large;"><b>Preheat oven to 400 degrees F.</b></span></p><p><span style="font-size: large;"><b>Peel and cube your squash and toss with 1-2 tsp oil. Season with salt and pepper (I add about 1/8 tsp of each) and place in a single layer on a greased or lined baking sheet. Set timer for 15 minutes.</b></span></p><p><span style="font-size: large;"><b>Next wash and dry your chopped kale. Add to a large bowl and drizzle kale with 1 tsp of your favorite healthy oil and a pinch of salt. Massage with your fingers until kale darkens in color and takes on a velvety texture. </b></span></p><p><span style="font-size: large;"><b>Whisk together dressing ingredients and set aside.</b></span></p><p><span style="font-size: large;"><b> Toss chickpeas ( make sure they are completely dry) with 2 tsp oil and season with 1/4 tsp salt. Place on a small baking sheet and spread them out a bit. Drizzle raisins with a teeny bit of oil and place on the opposite side of the chickpeas.</b></span></p><p><span style="font-size: large;"><b>After the squash has been roasting for about 15 minutes add raisins and chickpeas to the oven and set timer for additional 20 minutes. The squash will continue roasting away as the chickpeas crisp up and the cranberries lightly roast and burst.</b></span></p><p><span style="font-size: large;"><b>Once everything is ready, pull above from the oven and drizzle some honey over the raisins.</b></span></p><p><span style="font-size: large;"><b>Next sprinkle the seasoning blend over the hot chickpeas and mix it all up to coat.</b></span></p><p></p><p><span style="font-size: large;"><b>Top your kale with fresh from the oven squash, cranberries, and chickpeas and optional feta cheese. Serve with dressing for drizzling.</b></span></p><div><br /></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-1415761398038279384.post-49046822111858523662023-12-17T05:49:00.000-05:002023-12-17T05:49:09.379-05:00Japanese Sweet Potato Fries<p> </p><p><span style="font-size: large;"><b><br /></b></span></p><p><span style="font-size: large;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><b><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiwrHCNAjqcMlPA8JhU-HBrBsrnhEReQpFJ61y3DlrDcWhaN02ooXnw7NNBV1ttT9xFNt7884NhoX5qKoNZbbuVA92gaW7bw_11jrWZWKXqk5PxXZwz_AEIIKy8FZgXkty6b2RyxhDQ42vpuyfH5hjmvGswMN797Q8WSnF_qpxBCcoGk0HhtPjFYyXp" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiwrHCNAjqcMlPA8JhU-HBrBsrnhEReQpFJ61y3DlrDcWhaN02ooXnw7NNBV1ttT9xFNt7884NhoX5qKoNZbbuVA92gaW7bw_11jrWZWKXqk5PxXZwz_AEIIKy8FZgXkty6b2RyxhDQ42vpuyfH5hjmvGswMN797Q8WSnF_qpxBCcoGk0HhtPjFYyXp" width="320" /></a></b></span></div><span style="font-size: large;"><b><br />Ingredients:</b></span><p></p><p><span style="font-size: large;"><b>1 medium Japanese sweet potato- scrubbed and cut into thin slices</b></span></p><p><span style="font-size: large;"><b>1/2 tbsp extra virgin olive oil</b></span></p><p><span style="font-size: large;"><b>1 tsp cornstarch</b></span></p><p><span style="font-size: large;"><b>1/4 tsp red chili powder</b></span></p><p></p><p><span style="font-size: large;"><b>salt</b></span></p><p><span style="font-size: large;"><b>Directions:</b></span></p><p><span style="font-size: large;"><b> Preheat oven to 400 degrees. Wash and scrub your sweet potato and slice into thin strips. Place the sweet potato fries in a bowl.</b></span></p><p><span style="font-size: large;"><b>Toss the sweet potato fries with oil and sprinkle in cornstarch- make sure the fries are evenly coated.</b></span></p><p><span style="font-size: large;"><b> Bake for 20-25 minutes. Again, check-in and flip the fries so they are cooking evenly. More time may be needed to achieve the desired crispiness.</b></span></p><p></p><p><span style="font-size: large;"><b>Once your sweet potato fries are golden brown and crispy remove from the oven and place them on a plate. Sprinkle with red chili powder and salt if desired.</b></span></p><p><br /></p><p><span style="color: red; font-size: large;"><b>In Japan, these potatoes are called Satsumaimo. They have a red toned purple skin with a pale cream interior that becomes a creamy yellow color after cooking. They're typically much smaller or slender than other varieties.</b></span></p><p><span style="color: red; font-size: large;"><b>Orange sweet potatoes are orange on the inside and stay orange after being cooked. The texture is a lot more moist and wet kind of like pumpkin. Japanese ones are creamy white on the inside and then turn creamy golden yellow after being cooked. The texture is starchier and dryer (in a good way like a russet potato), almost fluffy like a dense cake. They're also a lot sweeter, caramelize and ooze out sugar on the outside when baked and has a subtle nutty flavor. It's often described to have a sweet chestnut-like texture and flavor.</b></span></p><p><span style="color: red; font-size: large;"><b>If you ever see one in your grocery store I hope you buy one. As you might of noticed there aren't many left- they are SO GOOD! I grow them in the garden now.</b></span></p>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1415761398038279384.post-85531722225313356792023-12-16T05:16:00.000-05:002023-12-16T05:16:33.991-05:00Soft Chewy Oatmeal Cookies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVz3DKfugvwsLLUG2C2zLXGyN1r-BmO8iXTjqhLRpASXaiVsKl3d3mdasjPq2yAhYQ4mGcT1cVGWXDE0D2Rw3lCN2TJ52P5haPCKEKmfCewTobpsxMr9ZzJ5J91xdU9X-rpQiNWJ2ouWi4BMAWuc62fWSdUxe-tKnqJgKTHvy22vVGMbtDtZ1b3fHDE9k/s1920/thumbnail_IMG_0289.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1920" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVz3DKfugvwsLLUG2C2zLXGyN1r-BmO8iXTjqhLRpASXaiVsKl3d3mdasjPq2yAhYQ4mGcT1cVGWXDE0D2Rw3lCN2TJ52P5haPCKEKmfCewTobpsxMr9ZzJ5J91xdU9X-rpQiNWJ2ouWi4BMAWuc62fWSdUxe-tKnqJgKTHvy22vVGMbtDtZ1b3fHDE9k/w640-h480/thumbnail_IMG_0289.jpg" width="640" /></a></div><br /><p></p><div><span style="color: red; font-size: large;"><b>Another retro recipe. I have a book of recipes I have printed out. Will try to add more of tried and true goodies.</b></span></div><div><span style="color: red; font-size: large;"><b>Made to give out for christmas🎄🤶🎄</b></span></div><div><span style="color: red; font-size: large;"><b><br /></b></span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1415761398038279384.post-91843643897430104232023-12-15T05:11:00.000-05:002023-12-15T05:11:11.750-05:00Slowcooker Apple Sauce ( No Sugar)<p> </p><p><span style="font-size: large;"><b><br /></b></span></p><p><span style="font-size: large;"><b><br /></b></span></p><p><span style="font-size: large;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><b><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh2WicyXXo2yE66QVdECxadiCFlwTYlEaYvo3AZRZI7Kreo5fGs2s7hUISKaHqMaZKw7W6GqOaOjLs5Cm1OXEyn6izSCz9df3mJGqemzvzkk1iM0QkgJgQBwnRKpWj_b6HT-xrDRuZmX4GgNI4ua2BewI4MGEz0pIUJJFT-om4tCD1b0z3RizHLqVemcew" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2483" data-original-width="3049" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEh2WicyXXo2yE66QVdECxadiCFlwTYlEaYvo3AZRZI7Kreo5fGs2s7hUISKaHqMaZKw7W6GqOaOjLs5Cm1OXEyn6izSCz9df3mJGqemzvzkk1iM0QkgJgQBwnRKpWj_b6HT-xrDRuZmX4GgNI4ua2BewI4MGEz0pIUJJFT-om4tCD1b0z3RizHLqVemcew" width="295" /></a></b></span></div><span style="font-size: large;"><b><br />Ingredients:</b></span><p></p><p><span style="font-size: large;"><b>5 pounds apples - I used gala</b></span></p><p><span style="font-size: large;"><b>1 tablespoon Saigon Cinnamon </b></span></p><p><span style="font-size: large;"><b>1/2 teaspoon nutmeg </b></span></p><p><span style="font-size: large;"><b>Directions:</b></span></p><p><span style="font-size: large;"><b>You can cut off the peels but I like them, plus it gives more fiber to the sauce.</b></span></p><p><span style="font-size: large;"><b>Cut the core out and slice apple and place in slowcooker</b></span></p><p><span style="font-size: large;"><b>Sprinkle the cinnamon and nutmeg over the apples. You can add cloves if you like them. I didn't- not a clove fan</b></span></p><p><span style="font-size: large;"><b>Toss with a spoon and set the slowcooker on high and let cook for 3 to 4 hours.</b></span></p><p><span style="font-size: large;"><b>When soft use a immersion blender to make the sauce.</b></span></p><p><span style="font-size: large;"><b>It doesn't need any water nor sugar. The apples cook down and I didn't add any sugar but it can be added to taste.</b></span></p><p><span style="font-size: large;"><b>THIS DOES MAKE THE HOUSE SMELL WONDERFUL WHEN COOKING!</b></span></p>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1415761398038279384.post-20265475496923136122023-12-14T05:17:00.001-05:002023-12-14T05:17:20.358-05:00Easy Caramel Apple Pastry<p><br /></p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj0EUZTj1gPHDMnab7xyKpsyU8yZH7Mr4-rqtkiIM6veN-XmQFD3zVhfRqxKBXo7Wld1Vv9na7a9if5jAle9NnGVoCxRZKvqM2Tn9tl3cT5MIfh00vp_3FtxYWU4ykgUN4Kz135MgKxvgwrLfx9VJI-WhKbkD1Qp1BNvgAtdstqTZSEmS1NWM3BEsC1nRU" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEj0EUZTj1gPHDMnab7xyKpsyU8yZH7Mr4-rqtkiIM6veN-XmQFD3zVhfRqxKBXo7Wld1Vv9na7a9if5jAle9NnGVoCxRZKvqM2Tn9tl3cT5MIfh00vp_3FtxYWU4ykgUN4Kz135MgKxvgwrLfx9VJI-WhKbkD1Qp1BNvgAtdstqTZSEmS1NWM3BEsC1nRU" width="180" /></a></div><br /> <span style="font-size: large;"><b>Ingredients-</b></span><p></p><p><span style="font-size: large;"><b>1 8 Ounce Tube of Crescent Dough</b></span></p><p><span style="font-size: large;"><b>1 Medium Apple, Peeled</b></span></p><p><span style="font-size: large;"><b>1/2 Cup Light Brown Sugar</b></span></p><p><span style="font-size: large;"><b>1/4 Cup Cinnamon Sugar Mixture</b></span></p><p><span style="font-size: large;"><b>Pinch Of Salt</b></span></p><p></p><p><span style="font-size: large;"><b>1/4 Cup Caramel Sauce</b></span></p><p><span style="font-size: large;"><b><br /></b></span></p><p><span style="font-size: large;"><b>Directions:</b></span></p><p><span style="font-size: large;"><b>Preheat oven to 375 degrees Fahrenheit.</b></span></p><p><span style="font-size: large;"><b>Line a baking sheet with parchment paper, spray with cooking spray, set aside.</b></span></p><p></p><p><span style="font-size: large;"><b>Peel your apple, and chop up into pieces, set aside.</b></span></p><p><span style="font-size: large;"><b>Roll out crescent roll dough onto the parchment paper, pinch seams of dough, and with a fork prick all over with a fork.</b></span></p><p><span style="font-size: large;"><b>Evenly spread the brown sugar all over the crescent dough.</b></span></p><p><span style="font-size: large;"><b>Spread your apples evenly over the brown sugar, then sprinkle your cinnamon sugar mixture on top of that.</b></span></p><p><span style="font-size: large;"><b>Drizzle your caramel on top of everything, feel free to use more or less depending upon your taste.</b></span></p><p><span style="font-size: large;"><b>Bake 22-25 minutes, or until golden brown.</b></span></p><p></p><p><span style="font-size: large;"><b>Let cool completely, slice into pieces and enjoy!</b></span></p><p><span style="color: red; font-size: large;"><b>Some call this crack and another brittle. The crescent rolls make this more of a pastry. I love caramel and wanted to try it.</b></span></p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1415761398038279384.post-60432083922991053642023-12-13T05:04:00.001-05:002023-12-13T05:05:01.395-05:00Debbie's Chicken<p> </p><p><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhq3G5rGlvVF3Q1gjvCTsweutNIWg99ywVA1XqJRE2YIF72mVVyS1tj9ooW2kpdZDBjqxWBayXg4wOVCzTCCD0g40YYDLq4HXfbwOqkiQk_3YkdElC9RTO5Cp0OmIF9bG6-JE052Fy9iyZ6-vsh9W6mQoVOuLsPbhglgwXRCCDbI69JheXV6ZfiKfWWc/s1920/thumbnail_IMG_0264.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1920" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhq3G5rGlvVF3Q1gjvCTsweutNIWg99ywVA1XqJRE2YIF72mVVyS1tj9ooW2kpdZDBjqxWBayXg4wOVCzTCCD0g40YYDLq4HXfbwOqkiQk_3YkdElC9RTO5Cp0OmIF9bG6-JE052Fy9iyZ6-vsh9W6mQoVOuLsPbhglgwXRCCDbI69JheXV6ZfiKfWWc/s320/thumbnail_IMG_0264.jpg" width="320" /></a></span></div><span style="font-size: large;"><br /><b><br /></b></span><p></p><p><span style="font-size: large;"><b>From one of the ladies at the gym- BTW, this is a make again. EASY and GOOD!</b></span></p><p><span style="font-size: large;"><b>Ingredients</b></span></p><p><span style="font-size: large;"><b>8 bone-in, skin-on chicken thighs (about 4 lbs)</b></span></p><p><span style="font-size: large;"><b>2 Tbsp olive oil</b></span></p><p><span style="font-size: large;"><b>1 Tbsp sesame oil</b></span></p><p><span style="font-size: large;"><b>4 Tbsp low sodium soy sauce</b></span></p><p><span style="font-size: large;"><b>1 Tbsp Worcestershire sauce</b></span></p><p><span style="font-size: large;"><b>2 Tbsp lemon juice (or lime juice)</b></span></p><p><span style="font-size: large;"><b>5 Tbsp maple syrup (or honey)</b></span></p><p></p><p><span style="font-size: large;"><b>6 cloves garlic (minced)</b></span></p><p><span style="font-size: large;"><b>Directions:</b></span></p><p><span style="font-size: large;"><b>Place thighs in a ziplock bag with the all of the above.</b></span></p><p><span style="font-size: large;"><b>Marinate in a fridge overnight. Turn the bag over once in awhile so one side isn't heavily marinated.</b></span></p><p><span style="font-size: large;"><b>Preheat oven to 450 degrees F.</b></span></p><p></p><p><span style="font-size: large;"><b>Place the chicken and all of the marinade in a baking dish. Bake uncovered at 450 degrees F for 25-30 minutes with the skin side up, until the internal temperature reaches 165°F. To make sure the chicken tops are nicely browned and do not dry out, baste the chicken thighs in the juices and marinade about 15-20 minutes into baking.</b></span></p><p><span style="color: red; font-size: large;"><b>Myra- I know you only eat chicken breast and sure this would work.</b></span></p><div><br /></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1415761398038279384.post-59662828853294412442023-12-12T05:00:00.000-05:002023-12-12T05:00:31.606-05:00Turnip and Sweet Potato Patties<p> </p><p><span style="font-size: large;"><b><br /></b></span></p><p><span style="font-size: large;"><b><br /></b></span></p><p><span style="font-size: large;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><b><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgR13T8gDj2wWwbCeb--lJRla2ZO12vZQT1yHMWUDNj7rwTirPCHUZFxmwjyspYfyPbRPaO14qWOCVlmPe_PjElQWFvM9-nReFX4n5JyegfVlOlqoy3BWoO9ElI3TiMmF4dF9Kz6tv2vDDQbqLt_JJLxCSnFX149nwCA0wNNhCITtUJCNKbQ4jTGXqybhw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgR13T8gDj2wWwbCeb--lJRla2ZO12vZQT1yHMWUDNj7rwTirPCHUZFxmwjyspYfyPbRPaO14qWOCVlmPe_PjElQWFvM9-nReFX4n5JyegfVlOlqoy3BWoO9ElI3TiMmF4dF9Kz6tv2vDDQbqLt_JJLxCSnFX149nwCA0wNNhCITtUJCNKbQ4jTGXqybhw" width="320" /></a></b></span></div><span style="font-size: large;"><b><br />Ingredients:</b></span><p></p><p><span style="font-size: large;"><b>1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups)</b></span></p><p><span style="font-size: large;"><b>6 ounces sweet potato, peeled and cut into 1/2-inch cubes (about 1 cup)</b></span></p><p><span style="font-size: large;"><b>2 1/2 tablespoons scallion greens, thinly sliced</b></span></p><p><span style="font-size: large;"><b>1 egg, beaten lightly</b></span></p><p><span style="font-size: large;"><b>1/4 cup all-purpose flour ( I used Almond Flour to make them gluten free)</b></span></p><p><span style="font-size: large;"><b>Extra virgin olive oil, canola oil, or peanut oil</b></span></p><p><span style="font-size: large;"><b><br /></b></span></p><p><span style="font-size: large;"><b>Directions:</b></span></p><p><span style="font-size: large;"><b>Add chopped turnips and cut up sweet potatoes to a medium size saucepan. Cook the turnip and sweet potato cubes for 15 to 17 minutes, or until they are tender, and drain them.</b></span></p><p><span style="font-size: large;"><b>Mash turnips and potatoes:</b></span></p><p></p><p><span style="font-size: large;"><b>In a bowl, mash the cooked turnips and potatoes with a fork and stir in the scallions, the egg, flour, and salt and pepper to taste.</b></span></p><p><span style="font-size: large;"><b>Fry the patties:</b></span></p><p><span style="font-size: large;"><b>Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil. Heat the pan on medium high heat until the surface of the oil begins to shimmer, but not smoke.</b></span></p><p><span style="font-size: large;"><b><br /></b></span></p><p><span style="font-size: large;"><b>Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula.</b></span></p><p><span style="font-size: large;"><b><br /></b></span></p><p></p><p><span style="font-size: large;"><b>Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.</b></span></p><p><span style="color: red; font-size: large;"><b>I hate pan frying thus I used my new air fryer to make these. Baked at 400. Put batter on small bit of parchment paper and baked till top was done then removed tray and flipped to bake the other side.</b></span></p><p><span style="color: red; font-size: large;"><b>They were good!</b></span></p><p><span style="color: #38761d; font-size: large;"><b>Mei and I went to the Christmas fair in Lake City. I wanted to bring her because I wanted to get a christmas photo of her. While there she spotted "greens". A man was selling collards and turnip greens. She bought the turnip and just wanted the greens and not the turnips! I took the turnips and made this with a sweet potato.</b></span></p>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1415761398038279384.post-24868681916606441472023-12-11T10:51:00.000-05:002023-12-11T10:51:23.937-05:00Great Silver Palate Molasses Cookies<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiM4UgYTWpJoJFGhZ0a3p1gsfTV0y4A9QgtMthdX91HaeAKVNYY6X5pd_0KRL5j7i8Fot3Si58MhyC6o6hMevnuEcCaborKonauXgCMngasJSfPwiQPeQFsmQyraxwe_uU2IiP2tHmZtSDjAeM8qEpZL0-M4TSI-P1COvA1NyZYhfpEyWjrX_E_rDC_LUs" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEiM4UgYTWpJoJFGhZ0a3p1gsfTV0y4A9QgtMthdX91HaeAKVNYY6X5pd_0KRL5j7i8Fot3Si58MhyC6o6hMevnuEcCaborKonauXgCMngasJSfPwiQPeQFsmQyraxwe_uU2IiP2tHmZtSDjAeM8qEpZL0-M4TSI-P1COvA1NyZYhfpEyWjrX_E_rDC_LUs=w640-h480" width="640" /></a></div><br /> <span style="color: red; font-size: large;"><b>I worked at the Rogers Memorial Library for a few years. I organized a cookie swap at christmas and someone brought these. Loved them. Never had a soft molasses cookie.</b></span><p></p><p><span style="color: red; font-size: large;"><b>During our morning walk Mei was talking about cookies and Gabe said he remembered molasses cookies he had when he was a kid. I remembered this recipe and whipped it up.</b></span></p><p><span style="color: red; font-size: large;"><b>The Silver Palate had a store in Bridgehampton ( back home). In their cookbooks they said that this cookie was a all time favorite. We never shopped at the Silver Palate- VERY expensive but it's always easy to follow a recipe and make my own.</b></span></p><p><span style="color: red; font-size: large;"><b><a href="https://www.bonappetit.com/story/silver-palate-cookbook-influence" rel="nofollow" target="_blank">Story of the Silver Palate</a><br /></b></span></p>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1415761398038279384.post-77518844152172663872023-12-10T10:00:00.003-05:002023-12-10T10:00:54.448-05:00Thai Peanut Butter Hummus<p> </p><p><span style="font-size: large;"><b><br /></b></span></p><p><span style="font-size: large;"><b><br /></b></span></p><p><span style="font-size: large;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><b><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgLUPsXptDnkzgwuOU29kaYJUiyYrf5CtN34gYjkR8McXXKhd2Ph5TR9qcf5rTnhj59YQts-7rJ_AcjUxUxoj7-Z3dfk_JtxwVD90VR3N-qEOGUnebYHV4v1RUSEADVua-Jvww1GcEEdPMFOY38sZXiuuJVado0S2f6utkKdSJaAv3F8AxgX010yXrVn3k" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgLUPsXptDnkzgwuOU29kaYJUiyYrf5CtN34gYjkR8McXXKhd2Ph5TR9qcf5rTnhj59YQts-7rJ_AcjUxUxoj7-Z3dfk_JtxwVD90VR3N-qEOGUnebYHV4v1RUSEADVua-Jvww1GcEEdPMFOY38sZXiuuJVado0S2f6utkKdSJaAv3F8AxgX010yXrVn3k" width="320" /></a></b></span></div><span style="font-size: large;"><b><br />Ingredients:</b></span><p></p><p><span style="font-size: large;"><b>15.4 oz can chickpeas- rinsed and drained</b></span></p><p><span style="font-size: large;"><b>4 Tablespoons creamy peanut butter</b></span></p><p><span style="font-size: large;"><b>1 Tablespoon honey</b></span></p><p><span style="font-size: large;"><b>2 Tablespoon lime juice</b></span></p><p><span style="font-size: large;"><b>1 garlic clove, minced</b></span></p><p><span style="font-size: large;"><b>1 Tablespoon Olive Oil</b></span></p><p><span style="font-size: large;"><b>Sriracha to taste</b></span></p><p><span style="font-size: large;"><b>Optional- Honey Roasted Peanuts crushed to top</b></span></p><p><span style="font-size: large;"><b>Directions:</b></span></p><p><span style="font-size: large;"><b>Add rinsed and drained chickpeas to food processor, add remaining ingredients ( start with a little sriracha at a time) and pulse until smooth.</b></span></p><p><span style="font-size: large;"><b>If hummus is to smooth and a little water at a time until a smooth consistency is reached.</b></span></p><p><span style="color: red; font-size: large;"><b>Kathy made this for me for christmas. It was fantastic! She also made the crackers which were also delicious.</b></span></p>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1415761398038279384.post-73818221132370421902023-12-08T05:19:00.000-05:002023-12-08T05:19:54.274-05:00No-Bake Cinnamon Applesauce Ornaments<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhGtiXjN0XxO8dZaLicZxqTyErz_uFT7gtmGU162nyMRaCz-6Cm1Oh7r4oVlpNykKU7goE2ihq37yP9jQCpG-NNhgv_dXjnxPAt9O-0df-4_9kamK4vlcEW5UDPhFvOAkAVTMsbVvy9hdUjdwWE7GWk__4VwiW11eTQ-aA7KFaj0G5hEJn52id3k46DIu0" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="5712" data-original-width="4284" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhGtiXjN0XxO8dZaLicZxqTyErz_uFT7gtmGU162nyMRaCz-6Cm1Oh7r4oVlpNykKU7goE2ihq37yP9jQCpG-NNhgv_dXjnxPAt9O-0df-4_9kamK4vlcEW5UDPhFvOAkAVTMsbVvy9hdUjdwWE7GWk__4VwiW11eTQ-aA7KFaj0G5hEJn52id3k46DIu0" width="180" /></a></div><br /> <p></p><p><span style="font-size: large;"><b><br /></b></span></p><p><span style="font-size: large;"><b>Ingredients:</b></span></p><p><span style="font-size: large;"><b>1 cup Applesauce</b></span></p><p><span style="font-size: large;"><b>1 ⅓-1/2 cup ground cinnamon</b></span></p><p><span style="font-size: large;"><b>one squirt Elmers Glue ( you don't have to add it but I did)</b></span></p><p><span style="font-size: large;"><b>Parchment paper</b></span></p><p><span style="font-size: large;"><b>Drinking straw (or toothpick)</b></span></p><p></p><p><span style="font-size: large;"><b>Ribbon or string (for hanging the ornament)</b></span></p><p><span style="font-size: large;"><b><br /></b></span></p><p><span style="font-size: large;"><b>Directions:</b></span></p><p><span style="font-size: large;"><b>Place applesauce, cinnamon and squirt of glue into a mixing bowl. Mix the applesauce, cinnamon and glue into a dough using a spoon.</b></span></p><p><span style="font-size: large;"><b>Use the rolling pin to roll the dough out to ¼ inch thick. </b></span></p><p><span style="font-size: large;"><b>Use your Christmas cookie cutters to cut out your Cinnamon Applesauce Ornaments. Fit as many as you can on the rolled-out dough.</b></span></p><p><span style="font-size: large;"><b>Pull the extra dough away from the cut out ornaments and then lift them onto the cookie sheet with your fingers or a thin spatula.</b></span></p><p><span style="font-size: large;"><b>Now is the time to make holes in the top of the ornaments so you can add a ribbon. I used the end of a drinking straw to make the holes in mine. </b></span></p><p><span style="font-size: large;"><b>You can let your ornaments air dry on the cookie sheet for about two days .</b></span></p><p></p><p><span style="font-size: large;"><b>If you like the look of the plain ornament, go ahead, and tie a ribbon or string in the hole and you are done.</b></span></p><p><span style="font-size: large;"><b><br /></b></span></p><p><span style="color: red; font-size: large;"><b>I made these for the ladies at recipe exchange and two of the cashiers at Walmart and Winn Dixie. The lady above is Sue, she's Christian's mom. Now I have both mother and daughter on the blog!</b></span></p><p><span style="color: red; font-size: large;"><b>I let them dry in the extra bedroom and that room smells SO GOOD!</b></span></p>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-1415761398038279384.post-32797184672347579432023-12-06T05:00:00.001-05:002023-12-06T05:00:37.901-05:00Kathy Mom's Cranberry Crunchers<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0K5XG_h_OEpUe2ZlzO-dISKzhqCy6E5KukMYZtHkU-eQKGyPy5d5PU8N2uRDBdIn0PK2YG26FZj4dYA9lw0czJNuzmP2b9PKXFBbOwq77SmG4Hdc-jH8rqywEmDuhhbQ_ybxoGYMXveqM9Ey9OkA2AA7VP6JgQpEZB0Vb5yyyUHwJQFhs_Gb3nT6hWNw/s4032/13.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0K5XG_h_OEpUe2ZlzO-dISKzhqCy6E5KukMYZtHkU-eQKGyPy5d5PU8N2uRDBdIn0PK2YG26FZj4dYA9lw0czJNuzmP2b9PKXFBbOwq77SmG4Hdc-jH8rqywEmDuhhbQ_ybxoGYMXveqM9Ey9OkA2AA7VP6JgQpEZB0Vb5yyyUHwJQFhs_Gb3nT6hWNw/w640-h480/13.jpeg" width="640" /></a></div><br /><p></p><p><span style="color: red; font-size: large;">These are SO good!</span></p>Unknownnoreply@blogger.com5