tag:blogger.com,1999:blog-31161644760331189662024-02-18T18:19:10.486-08:00Nan's Recipe Spotnanhttp://www.blogger.com/profile/16635838885909532444noreply@blogger.comBlogger101125tag:blogger.com,1999:blog-3116164476033118966.post-76327680571528535832012-11-08T07:36:00.001-08:002012-11-08T07:43:38.986-08:00Biggest Loser Oatmeal PancakesI've never been a petite girl. Its not that I consider myself FAT or Obese (even though the fat index does...) but I can say without a doubt that I'm pretty chubby. About 7 months ago I gave up on my love for soda. It was a heartbreak for sure but I see now that I'm better off alone in that respect. 3 weeks ago I have finally decided to break up with that oh so charming sugar. yeah I know.. WHAT THE HECK WAS I THINKING??? Mainly, I've made a few changes in my eating habits. Changing things around has been huge for me. I would love to lose some of this weight and fit comfortably in a smaller pair of jeans but mainly.. I want to feel good. So far... I feel better.. sleep better.. have lost a little weight.. Its been great for me. Everyone's body is different and needs to take care of it in a different way. If you really want to see what I have been doing in that respect you can follow me <a href="http://hazardouswaist.blogspot.com/">HERE</a>. Just fair warning.. You will see me in all my fatness.. consider yourself warned.. anyway.. eating better requires some healthy recipes. A few of you have asked for some of them. I'm pretty busy with school, kids and just plain keeping up but I'll put some up once in a while starting with these pancakes. mmmm.. these really surprised me.. so yummy, filling, and a great low calorie way to start your day. I usually eat mine with a no sugar preserve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRsgV0ajbYYbWdlUb2g_VRM1pH8OuktxLZcDqWDc8EsRwB3OS4qhJcEQGSo53GSLImQBO4EaxM_cKKaJ0mYB_-x82CnULDdYS5inN-hpbjvSzo4LmQgnajE3-TIw0-QbMmt5mB1OSg5T4/s1600/BLoatmeal+pancakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRsgV0ajbYYbWdlUb2g_VRM1pH8OuktxLZcDqWDc8EsRwB3OS4qhJcEQGSo53GSLImQBO4EaxM_cKKaJ0mYB_-x82CnULDdYS5inN-hpbjvSzo4LmQgnajE3-TIw0-QbMmt5mB1OSg5T4/s320/BLoatmeal+pancakes.JPG" width="320" /></a></div>
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<br />
Biggest Loser Oatmeal Pancakes<br />
<br />
<ul>
<li>3 egg whites </li>
<li>1/2 cup oatmeal</li>
<li>1/2 cup cottage cheese ( I used low fat)</li>
<li>1 tsp. sugar or honey ( I use Stevia)</li>
<li>1/2 tsp. vanilla extract</li>
<li>1/2 tsp. cinnamon </li>
</ul>
Throw it all
into a blender, blend and pour onto a
hot griddle or cast iron pan. Wait for the bubbles to appear and flip. I divide this into 4 pancakes. This breaks down to about 80 calories per pancake. (Watch what you put on these as topping considering this is where a lot of calories come from.) <br />
<br />
Total calories per recipe- 315 <br />
<br />nanhttp://www.blogger.com/profile/16635838885909532444noreply@blogger.com1tag:blogger.com,1999:blog-3116164476033118966.post-50316430092755177152012-07-22T21:15:00.003-07:002012-07-22T22:18:49.205-07:00Homemade Granola<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXvpJDlXbrHtaKgeia4dS-H9Jmlyvdp0KUqxZS18yFm7QKwjimyquEmHXKy0Tjl0VCHsrtjMEUo4mvJnNQNwvbvBtTVBbWlBVKpb34ER3Fsa4aAeW0pBPw3PcQY_en71YeRM7gGknChbc/s1600/granola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXvpJDlXbrHtaKgeia4dS-H9Jmlyvdp0KUqxZS18yFm7QKwjimyquEmHXKy0Tjl0VCHsrtjMEUo4mvJnNQNwvbvBtTVBbWlBVKpb34ER3Fsa4aAeW0pBPw3PcQY_en71YeRM7gGknChbc/s400/granola.jpg" width="400" /></a></div>
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In my quest for higher education I have been enjoying learning so many new things. One of the greatest of those "things" is getting to know all the amazing people who are working so hard to get an education to better themselves and their position in life. Several of these are people my own age.. older men and women who are working and pushing through school to help their families. Ones who are sacrificing all they can, who pull up their bootstraps, straighten their backs and dig in with all they've got. One of these great women is Joyce Little. With children at home and a husband also in school she sacrifices and pushes to plan for things better in the future. She always has a smile on her face and a positive attitude that reminds me that I can do it. She's a real inspiration to me. (Thanks Joyce) This recipe for homemade granola is from Joyce. She had this as a snack one day and so willingly shared as we studied. Having a hard time studying I made her promise to bring me the recipe... here it is for all of us with her blessing..<br />
<br />
<b>Homemade Granola</b><br />
<br />
<span style="font-size: x-small;">In a saucepan
combine and melt until syrup:</span><br />
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: x-small;">3/4 cup butter (do not use margarine)</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: x-small;">2/3 cup brown
sugar</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: x-small;">4 TBS honey</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: x-small;">2 tsp vanilla</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: x-small;">In a large bowl
combine:</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: x-small;">6 cups rolled oats</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: x-small;">3 cups goodies (
fruit, nuts, seeds, etc.. ) </span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: x-small;"> note: apple slices do not
do well in this recipe</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: x-small;">Pour syrup over
oat mixture and stir until fully covered.
Spread on a greased cookie sheet and bake @ 350 degrees for 25 minutes
stirring once halfway through.</span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: x-small;">Let cool on cookie
sheet then break apart and store in an airtight container. </span></div>
<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-family: "My Own Topher";"><span style="font-size: x-small;"><span style="font-family: Georgia,"Times New Roman",serif;">(M&M’s or
chocolate chips can be added after granola is cool.</span></span><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">)</span></span></span></div>nanhttp://www.blogger.com/profile/16635838885909532444noreply@blogger.com0tag:blogger.com,1999:blog-3116164476033118966.post-18560434275775119122012-02-29T14:26:00.003-08:002012-02-29T14:42:34.197-08:00Coconut Pecan FrostingThis is my favorite frosting. I could eat it with a spoon like pudding, like candy, like...frosting. This was my dad's favorite. He loved it so I worked on getting the recipe down to a science... and scientifically speaking.. I'd say I'd win the science fair.. no kidding.. hands down. I don't make it often because well, I'd eat the entire pan before even sitting.. AND, its a bit time consuming but sooooooo worth it.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ppXgCmtp6OtrCvqU0PiKurNxGdDIr8JBrEnJxfJPTsa0M_gv0Zaa5Gof2Xqt9F2SYGqHW8XyWqGzD-hv_1HYYMux9gmGN2KAYnfPvdIBN7ojiTpWOGfcQtB-rUsxdHBfgk-56P82hlM/s1600/coconut+pecan+frosting.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ppXgCmtp6OtrCvqU0PiKurNxGdDIr8JBrEnJxfJPTsa0M_gv0Zaa5Gof2Xqt9F2SYGqHW8XyWqGzD-hv_1HYYMux9gmGN2KAYnfPvdIBN7ojiTpWOGfcQtB-rUsxdHBfgk-56P82hlM/s400/coconut+pecan+frosting.jpg" alt="" id="BLOGGER_PHOTO_ID_5714691099161629346" border="0" /></a><br /><span style="font-weight: bold;">Coconut-Pecan Frosting</span><br /><br />3 egg yolks<br />1 cup evaporated milk<br />1 cup sugar<br />1/2 cup butter<br />1 tsp vanilla<br />1 1/3 cups flaked coconut<br />1 cup chopped pecans.<br /><br />Beat egg yolks and milk in a 2-quart saucepan. Stir in sugar, butter and vanilla. Cook over medium heat* about 12 minutes, stirring occasionally**, until thickened. Stir in coconut and pecans. Cool to room temperature and stir before spreading on cake.<br /><br /><span style="font-size:78%;">* make sure that your heat isn't turned up too high. It can scorch the bottom of your pan and ruin your frosting.<br /><br />** I don't take a chance..after a few minutes I stir constantly the remaining time to avoid scorching on the bottom of the pan. </span>nanhttp://www.blogger.com/profile/16635838885909532444noreply@blogger.com1tag:blogger.com,1999:blog-3116164476033118966.post-81214912556223259522011-12-08T09:11:00.000-08:002011-12-08T09:43:32.835-08:00Best Toffee Ever<!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--><span style="font-size:85%;">My sister is an amazing cook. She usually takes to the Filet Mignon and prime rib and leaves me with the side dishes and desert but this recipe is a tradition for her every Christmas time. Its a family recipe that she has down to a T. Co-workers lovingly nicknamed this crunchy caramely goodness "crack". Try it.. you'll be addicted.. don't say I didn't warn you....<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdc5WJHQ1JWBGnDNMMWy3DpP9RqJeqZIFfbgoIS9sf6xyxXXtfjEhZATTmMEWSsE-PTN0dXat-jF-RXnNlqmzNEV6-QXl53titpYTruNOy3uBU7jM1BnqpzhuSpYXOjEmSreDrNzNMke0/s1600/IMGP3845.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdc5WJHQ1JWBGnDNMMWy3DpP9RqJeqZIFfbgoIS9sf6xyxXXtfjEhZATTmMEWSsE-PTN0dXat-jF-RXnNlqmzNEV6-QXl53titpYTruNOy3uBU7jM1BnqpzhuSpYXOjEmSreDrNzNMke0/s400/IMGP3845.jpg" alt="" id="BLOGGER_PHOTO_ID_5683813561891770242" border="0" /></a><span style="font-weight: bold;" class="messagebody"><span style="font-size:14pt;">Best Toffee Ever - "Crack"</span></span><br /><h6 style=" font-weight: normal;font-family:trebuchet ms;"><span style="font-size:85%;"><span style="font-size:14pt;"><span class="messagebody">Ingredients</span><br /><span class="textexposedshow">2 cups butter</span><br /><span class="textexposedshow">2 cups white sugar</span><br /><span class="textexposedshow">1/4 teaspoon salt</span><br /><span class="textexposedshow">1 T. water</span><br /><span class="textexposedshow">1 t. almond or vanilla extract ( I prefer almond)</span><br /><span class="textexposedshow">2 cups semisweet chocolate chips</span><br /><span class="textexposedshow">1 cup finely chopped almonds or pecans. </span><br /><br /><span class="textexposedshow">Directions</span><br /><span class="textexposedshow">1. Before preparing toffee I grind up small 1 c. finely chopped almonds or pecans. Also grind in blender 1 cup choc chips (use the mini semi sweet, they break up better). First sprinkle large flat cookie sheet with ground nuts, then over that sprinkle ground chocolate. </span><br /><span class="textexposedshow">1.In a large heavy bottomed saucepan, combine the butter, sugar water, salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color (color of brown paper bag), as soon as the</span><span class="commentbody"> toffee turns this color (happens fast) add extract, continue stirring and remove from heat.</span><br /><span class="commentbody">3. Pour it out onto the prepared baking sheet (toffee recipe will fill half of cookie sheet so I plan on making two batches to fill full cookie sheet). Immediately rinse out pan with hot water while you let toffee stand for 1 minute, then sprinkle on remaining choc chips. When shiny spread over toffee with knife and sprinkle on remaining nuts. </span><br /><span class="commentbody">4. Finish cleaning out saucepan and repeat steps 2-3. </span><br /><span class="commentbody">5.Place the toffee in the refrigerator (or outside on your deck like I do) to chill until set. Break into pieces, and store in an airtight container. (ziploc bags work fine). Enjoy!</span></span></span></h6>nanhttp://www.blogger.com/profile/16635838885909532444noreply@blogger.com2tag:blogger.com,1999:blog-3116164476033118966.post-37849006335662343402011-11-21T18:06:00.000-08:002011-11-21T18:28:24.720-08:00Pecan PiePecan Pie is one of my very favorite. Its easy to make, delicious to eat and it just wouldn't be Thanksgiving with out it.. Sappy, this one's for you.. Thanks for the reminder to get it on here..<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHSNX_WWyMK_LTadrGH28eShcKmHl0tc3cyTvUZnzJAOSg-V1folgJp_QeSCcG9uGHmyptHhy92s-EV2DuOrgY2xDTDcYT-RZnlBwQIrg5QTP3g7xuiTQnsbd8yvJg88h69ZSE9gBSfps/s1600/pecan-pie.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 233px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHSNX_WWyMK_LTadrGH28eShcKmHl0tc3cyTvUZnzJAOSg-V1folgJp_QeSCcG9uGHmyptHhy92s-EV2DuOrgY2xDTDcYT-RZnlBwQIrg5QTP3g7xuiTQnsbd8yvJg88h69ZSE9gBSfps/s400/pecan-pie.jpg" alt="" id="BLOGGER_PHOTO_ID_5677638271524585906" border="0" /></a><br /><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p class="MsoNormal" style="font-weight: bold; text-align: left;">Pecan Pie</p><div style="text-align: left;"> </div><div style="text-align: left;"> </div><div style="text-align: left;"> </div><p style="text-align: left;" class="MsoNormal"><span style="font-size:100%;">1 stick butter</span></p><p style="text-align: left;" class="MsoNormal"><span style="font-size:100%;">1 cup brown sugar</span></p><div style="text-align: left;"> </div><p style="text-align: left;" class="MsoNormal"><span style="font-size:100%;">1 cup white corn syrup<br /></span></p><div style="text-align: left;"> </div><p style="text-align: left;" class="MsoNormal"><span style="font-size:100%;"><span style="mso-spacerun:yes"> </span>Warm together until dissolved.<span style=""><br /></span></span></p><p style="text-align: left;" class="MsoNormal"><span style="font-size:100%;"><span style=""><br /></span></span></p><p style="text-align: left;" class="MsoNormal"><span style="font-size:100%;"><span style="">Cool</span></span></p><p style="text-align: left;" class="MsoNormal"><span style="font-size:100%;"><span style="mso-spacerun:yes"><br /></span></span></p><div style="text-align: left;"> </div><p style="text-align: left;" class="MsoNormal"><span style="font-size:100%;"> 3 beaten eggs </span></p><p style="text-align: left;" class="MsoNormal"><span style="font-size:100%;">Add to cool ingredients<br /></span></p><p style="text-align: left;" class="MsoNormal"><span style="font-size:100%;"><br /></span></p><div style="text-align: left;"> </div><p style="text-align: left;" class="MsoNormal"><span style="font-size:100%;">Pour into prepared unbaked pie shell and top with 1 cup pecans halves<br /></span> </p><p style="text-align: left;" class="MsoNormal"><br /><span style="font-size:100%;"> </span></p><p style="text-align: left;" class="MsoNormal"><span style="font-size:100%;">Bake 350 1 hour (Cover pastry edges to keep from over browning.)<br /></span></p><p style="text-align: left;" class="MsoNormal"><br /></p><p style="text-align: left;" class="MsoNormal">* just a note: butter makes this pie SO SO good. Don't substitute margerine. Believe me.. You won't like it.<br /></p>nanhttp://www.blogger.com/profile/16635838885909532444noreply@blogger.com1tag:blogger.com,1999:blog-3116164476033118966.post-69949188394266336922011-11-15T11:02:00.000-08:002011-11-15T11:10:08.408-08:00Honey Cornbread MuffinsI have a good friend that LOVES cornbread. I'm always on the lookout for new recipes. This is one I found on the Food Network. Its a little sweet, moist and delicious... and my friend approves...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2OLqW2iGq6WnVQmLfxbzDmef9uENkE3ZyumD2V20LW6Tf9YZJ-lHuSwU8C1_TkgDHld7TVYUdN3kn_EPhbUbEIX1Ir5wsQ32P2RnV0-DAvTI9K3ng_PXnS7FWXMOBCxS6xgCkuLwxBA/s1600/5202256448_3ebe00b55f.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2OLqW2iGq6WnVQmLfxbzDmef9uENkE3ZyumD2V20LW6Tf9YZJ-lHuSwU8C1_TkgDHld7TVYUdN3kn_EPhbUbEIX1Ir5wsQ32P2RnV0-DAvTI9K3ng_PXnS7FWXMOBCxS6xgCkuLwxBA/s400/5202256448_3ebe00b55f.jpg" alt="" id="BLOGGER_PHOTO_ID_5675301823079236066" border="0" /></a><br />Honey Cornbread Muffins<br /><ul class="kv-ingred-list1"><li class="ingredient">1 cup yellow cornmeal </li><li class="ingredient">1 cup all-purpose flour </li><li class="ingredient">1 tablespoon baking powder </li><li class="ingredient">1/2 cup granulated sugar </li><li class="ingredient">1 teaspoon salt </li><li class="ingredient">1 cup whole milk </li><li class="ingredient">2 large eggs </li><li class="ingredient">1/2 stick butter, melted </li><li class="ingredient">1/4 cup honey </li></ul><p class="instruction">Preheat oven to 400 degrees F. </p><div class="instructions"> <p>Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed. </p> <p>Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden. </p> </div>nanhttp://www.blogger.com/profile/16635838885909532444noreply@blogger.com1tag:blogger.com,1999:blog-3116164476033118966.post-6169982626258000102011-11-07T07:15:00.000-08:002011-11-07T07:40:12.956-08:00Pumpkin Sheet Cake<span style="font-size:85%;">About the time the temperature drops and pumpkins start popping up everywhere I get the craving for this cake. It is my all time favorite fall cake. It is so simple and quick to make and has a super moist texture. Even people who aren't usually pumpkin fans ask me to make this cake. Try it out and let me know what you think...</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY0LISmC0Cb5s-SjSbu-m1Qnkns9T4A-E_2NJYog0QdFpF1JCc1Hy9VGYtyMI5aXscrC6Ed4qEupu5b3SY2XPDoFs5ryZ5fDFdXSdGZtDYKKFv2Carbqygd-mjRpKHpea4VvD5xxBCUOg/s1600/pumpkin+cake2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY0LISmC0Cb5s-SjSbu-m1Qnkns9T4A-E_2NJYog0QdFpF1JCc1Hy9VGYtyMI5aXscrC6Ed4qEupu5b3SY2XPDoFs5ryZ5fDFdXSdGZtDYKKFv2Carbqygd-mjRpKHpea4VvD5xxBCUOg/s400/pumpkin+cake2.jpg" alt="" id="BLOGGER_PHOTO_ID_5672275183553102402" border="0" /></a><br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Pumpkin Sheet Cake</span><br /></div><br />Cake<br /><br /><span style="font-size:85%;">2 cups (16 oz) canned pumpkin<br />2 cups sugar<br />1 cup vegetable oil<br />4 eggs Slightly beaten<br />2 cups all purpose flour<br />2 tsp baking soda<br />1 tsp cinnamon<br />1/2 tsp salt<br /><br /></span>Frosting<br /><br /><span style="font-size:85%;">1 pkg (3 oz) cream cheese, softened<br />5 TBS butter, softened<br />1 tsp vanilla<br />1 3/4 cups powdered sugar<br />3-4 tsp milk<br />chopped nuts (optional)<br /><br />In a mixing bowl, beat pumpkin, sugar and oil together. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add pumpkin mixture and beat until well blended. Pour into a greased sheet cake pan. Bake at 350 degrees for 25-30 minutes or until cake tests done. (do not over bake). Cool. For frosting, beat cream cheese, butter and vanilla in mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.</span>nanhttp://www.blogger.com/profile/16635838885909532444noreply@blogger.com1tag:blogger.com,1999:blog-3116164476033118966.post-6316804181904564992011-05-30T08:16:00.000-07:002011-05-30T08:24:09.066-07:00Fire Truck Birthday CakeWhen my friend was looking for a fun cake for her firefighter brother we came up with this... Actually she came up with the idea and we made it happen. Without much time to put it together I think it turned out pretty good. Happy Birthday Clint!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfaSbb5JHn4dn_eyJ7kkoHIZo-MJXds9tIEnEVyDFan7SO-qyzqLLOAkOyw4tTTCTRAojbnZ_mAp0-6CMLQuitr2GzCiUh9HMIkFgXM0saBBtGxLY-DoCzC8EgE4ZtGm7MhlFm551difw/s1600/fire+truck+cake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfaSbb5JHn4dn_eyJ7kkoHIZo-MJXds9tIEnEVyDFan7SO-qyzqLLOAkOyw4tTTCTRAojbnZ_mAp0-6CMLQuitr2GzCiUh9HMIkFgXM0saBBtGxLY-DoCzC8EgE4ZtGm7MhlFm551difw/s400/fire+truck+cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5612530107617572802" border="0" /></a>nanhttp://www.blogger.com/profile/16635838885909532444noreply@blogger.com1tag:blogger.com,1999:blog-3116164476033118966.post-13423069502015481182011-05-10T14:57:00.000-07:002011-05-10T19:49:51.242-07:00<span style="font-family: verdana;font-family:arial;font-size:100%;" ><span style=" line-height: 115%;">This is my favorite egg roll recipe because it is so simple. We have tried different meats and veggies inside and it always turns out delicious.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwm02DbaFkME6snyLmK7nl_KgoK81MmH4RL_fkeu0SWP4veUdRxnyxn9n_AwIiC45647S1SMreaREQt6O1VkT1ObtaSdqNeBhVWOYiYjgsH6vxYnKxkGmlwu6223VnwT9-2f5WKDUfhog/s1600/egg+rolls.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwm02DbaFkME6snyLmK7nl_KgoK81MmH4RL_fkeu0SWP4veUdRxnyxn9n_AwIiC45647S1SMreaREQt6O1VkT1ObtaSdqNeBhVWOYiYjgsH6vxYnKxkGmlwu6223VnwT9-2f5WKDUfhog/s400/egg+rolls.jpg" alt="" id="BLOGGER_PHOTO_ID_5605213628981286050" border="0" /></a><br /></span></span><div style="text-align: center; font-family: verdana;font-family:times new roman;"><span style=" font-weight: bold;font-size:100%;" ><span style=" line-height: 115%;">Egg Rolls</span></span><span style="font-size:100%;"><br /></span></div><span style="font-family: verdana;font-family:arial;font-size:100%;" ><span style=" line-height: 115%;"><br /><br />6 cups shredded cabbage and carrot mix<br />1/2 cup fresh bean sprouts<br />1 celery stalk (diced)<br />2 tablespoons green onion (minced)<br />1/2 pound ground pork (cooked and drained)<br />2 tablespoons soy sauce<br />1/8 teaspoon garlic powder<br />1/2 tsp black pepper<br />1 egg (beaten)<br />cornstarch<br />20 egg roll wrappers<br />vegetable oil (for deep frying)<br /><br /><br /></span></span><span style="font-family: verdana;font-family:arial;font-size:100%;" ><strong></strong>In a large bowl combine cabbage and carrot mix, bean sprouts, celery and green onion. Stir in pork, soy sauce, garlic powder and black pepper.<br /><strong></strong>Heat a skillet to medium high and fry and pour beaten egg into it and fry like a pan cake on one side and then flip. cool. Chop egg up finely. Stir the egg into the cabbage mixture. Sprinkle the top of the cabbage mixture with cornstarch and mix well.</span><span style="font-family: verdana;font-family:arial;font-size:100%;" ><br /></span><span style="font-family: verdana;font-family:Calibri;font-size:100%;" ><span style=" line-height: 115%;"></span></span><span style="font-family: verdana;font-family:Calibri;font-size:100%;" ><strong></strong>In a small bowl combine 1 tablespoon of cornstarch with 2 tablespoons of water. Lay out an egg roll wrapper. Place 1-2 tablespoons of filling in the corner of the wrapper, but not so the filling is actually touching the corner. Fold over that corner and roll about half of the way up. Fold over the left and right corners to the middle. Using a brush or the bottom of a spoon, brush the cornstarch/water mixture on the edges of the wrapper. Finish rolling up tightly and secure to make sure there are no leaks. Repeat until all the egg roll wraps are used.<br /><strong></strong>Heat oil for frying in deep pot to 360 degrees. Deep fry egg rolls in batches until golden brown. Drain on paper towels.</span><span style="font-family: verdana;font-family:arial;font-size:100%;" > </span><span style="font-family:arial;font-size:100%;"><span style=" line-height: 115%;font-size:11pt;" ><br /></span></span>nanhttp://www.blogger.com/profile/16635838885909532444noreply@blogger.com1tag:blogger.com,1999:blog-3116164476033118966.post-20535420111875135132011-03-24T19:03:00.001-07:002011-03-24T19:10:02.190-07:00Minion Birthday CakeMy sweet boy 2 had a birthday today! He requested a minion from the Despicable Me movie <span style="font-size:78%;">(my favorite) </span>for his birthday cake. This is what I came up with. <span style="font-size:85%;"><span style="font-size:78%;">(The sticks poking out the side are sparkler birthday </span><span style="font-size:78%;">candles...)</span></span><span style="font-size:78%;"> </span> It was quick, easy and a huge hit!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-V3FSJdJ2SPjqB6jK5SM9KIonf9y86fR8lWVkApZfemdtCJ4mmhs8dAhTAl7fwcS4u2CJUBMinzD5qho-I9W9ZJghHN7QOBff3130xwiYDuNdpXgY80hnS4L_kO1zHBPyU270XH19_2c/s1600/minion+birthday+cake.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-V3FSJdJ2SPjqB6jK5SM9KIonf9y86fR8lWVkApZfemdtCJ4mmhs8dAhTAl7fwcS4u2CJUBMinzD5qho-I9W9ZJghHN7QOBff3130xwiYDuNdpXgY80hnS4L_kO1zHBPyU270XH19_2c/s400/minion+birthday+cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5587833156400816802" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;font-size:130%;" >Happy Birthday Alex!</span><br /></div>nanhttp://www.blogger.com/profile/16635838885909532444noreply@blogger.com2tag:blogger.com,1999:blog-3116164476033118966.post-47161784284197910912011-03-13T11:55:00.000-07:002011-03-13T12:35:39.821-07:00Creamed Eggs on Toast<span style="font-weight: normal;">This is a favorite of my children. I've made it for so long but never had a recipe so I got one figured out and here we go. This is a quick and homey meal anytime of the day.</span><br /><div style="text-align: center; font-weight: bold;"><div style="text-align: left;"><br /></div><span style="font-weight: normal;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimw2SLZW7pOBy-t9KwHZc3O5ngqbXqFZL96dBdev9iQzEjZo1GykjaA6BDsf2bXWbDTYd3m-ru8TOLJOPz59an_doJ4XapeuAlXHHuFaNpW084EfX9Do8lVGIEieD_CTnOuB5VD6ymbMU/s1600/Creamed+Eggs.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimw2SLZW7pOBy-t9KwHZc3O5ngqbXqFZL96dBdev9iQzEjZo1GykjaA6BDsf2bXWbDTYd3m-ru8TOLJOPz59an_doJ4XapeuAlXHHuFaNpW084EfX9Do8lVGIEieD_CTnOuB5VD6ymbMU/s400/Creamed+Eggs.jpg" alt="" id="BLOGGER_PHOTO_ID_5583650305012094626" border="0" /></a><br /><span style="font-weight: bold;">Creamed Eggs on Toast</span></span><br /></div><br />6 eggs<br />2 tablespoons butter<br />2 tablespoons all-purpose flour<br />2 cups milk<br />1/8 teaspoon ground white pepper, if desired<br />salt and pepper to taste<br />toast<br /> <div style="border-top: 1px dotted rgb(204, 204, 204); width: 300px; margin-top: 20px;"> </div> <span class="plaincharacterwrap break">Place eggs in a saucepan and cover with cold water. Bring water to a boil for 3 minutes and then remove from heat. Cover and let eggs stand in hot water for an additional 5 minutes. Remove from hot water, cool, peel and chop.</span><span class="plaincharacterwrap break"><br /><br />Over medium heat melt butter in saucepan. Add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a low boil.</span><span class="plaincharacterwrap break"> (Sauce will be creamy like gravy)<br /><br />Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.<br /><br />Serve over buttered toast.<br /></span><div class="directions" style="margin-top: 10px;"> </div>nanhttp://www.blogger.com/profile/16635838885909532444noreply@blogger.com0tag:blogger.com,1999:blog-3116164476033118966.post-62433428843339141032011-03-06T18:55:00.000-08:002011-03-06T19:50:10.073-08:00Buttercream FrostingI have said this before and I will say it again.. I don't make wedding cakes. I really don't make many cakes at all any more.. ESPECIALLY wedding cakes. But you know sisters.. Being the youngest I just can't say no. So my oldest sister was married last month and she looked fabulous, her new husband is fabulous and the wedding was fabulous. The cake... well, not my best effort but it tasted fabulous. Red Velvet and Vanilla cake with Buttercream frosting. Yummy! Congratulations Sis!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7_0hjntJteIr-AdxsuMoMoiuRxv4ltGvh41TmARkiHer-56ECUQc7HeJKfho1ybVKCHRkrDK15RhZeLFqjocl16mrltrP9P-g3VIISVfNXagmqe3mT5ujGHIWEr8FC8Zd6snqEy5HKZA/s1600/Buttercreamfrosting.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 418px; height: 279px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7_0hjntJteIr-AdxsuMoMoiuRxv4ltGvh41TmARkiHer-56ECUQc7HeJKfho1ybVKCHRkrDK15RhZeLFqjocl16mrltrP9P-g3VIISVfNXagmqe3mT5ujGHIWEr8FC8Zd6snqEy5HKZA/s400/Buttercreamfrosting.jpg" alt="" id="BLOGGER_PHOTO_ID_5581178895908175234" border="0" /></a><br /><div style="text-align: center; font-weight: bold;">Buttercream Frosting<br /></div><br />1 cup real butter (room temperature)<br />2 cups shortening<br />1/2 tsp salt<br />1 tsp clear vanilla<br />1/2 tsp almond extract<br />1 tsp butter flavor<br />2 pound package powdered sugar(sifted)<br />3/4 cup half and half<br /><br /><br />Beat butter and shortening for a few minutes with a mixer with the paddle attachment on medium speed. Add 1/2 of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add extracts, salt, and 1/2 of cream and beat for for 3 minutes. Add remaining powdered sugar and cream. Beat for an additional 3 minutes. If your frosting needs a more stiff consistency, add additional sugar. If your frosting needs to be thinned out, add more cream 1 tablespoons at a time. Mix additional 5-8 minutes for good consistency.<br /><br />I always mix to taste. If its too waxy add more powdered sugar and cream. If it is too sugary add more butter and shortening. It is all a matter of personal taste and spreading consistency from here.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5D8LpOam4C8rItsIkyrXBe1dCbZ8hRYyZpc07LBrDpNplYRTWKnv9O-El_lsWrJyx8Iwg5QImJHT3CSy-iawB2YalJLI48Qfso4sKyVnRM3SXCQchZ1vWytMWQEtQc65i1GxnG8yJ0Tg/s1600/Buttercreamfrosting.jpg"><br /></a>nanhttp://www.blogger.com/profile/16635838885909532444noreply@blogger.com1tag:blogger.com,1999:blog-3116164476033118966.post-79608933131503150782011-02-27T17:02:00.000-08:002011-02-27T17:26:19.344-08:00A note to all my friendsJust a note to all my friends out there, food related? not really but it may help know where I have been. Long time I know. I am sorry. For those of you that don't know, I have had a lot of changes going on in my life. It has been a very long year but one filled with growing and changing and one of love. I am grateful for family, friends and a loving God that knows me and watches after me continually. From a year ago in deep depression to the knowledge of my infinite worth today I have come a long way. My talents, abilities and most of all my belief in a kind and loving God has sustained me along the way. He has a way of reminding me that through Faith anything is possible. I now realize that there is nothing I can't accomplish if I put my trust in him. I am not sure how many of you are still with me on my little blog but to those of you that are still there I say THANK YOU for your love and support. Just the knowledge that there are friends pulling for me makes all the difference. <br /><br />So, now what to do for you.. well, I know there are about 500 recipes that people have asked me for but I can't remember what they are. If you can let me know which recipes you have been waiting for I can get a new list and start posting again. Just leave me a comment and I will see what I can do. <br /><br />I look forward to sharing with all of you again. Love you all.nanhttp://www.blogger.com/profile/16635838885909532444noreply@blogger.com3tag:blogger.com,1999:blog-3116164476033118966.post-14078971883409927362010-11-11T09:00:00.000-08:002010-11-11T09:27:58.859-08:00Easy Beef and Broccoli Stir-fryWhen I lived in Pocatello, I had some awesome neighbors. One in particular lived right next door just 10 steps away. We both had a love of cooking and baking that had us finding, and testing recipes together. This is a favorite that she's been asking me to blog since last January.. So without further ramblings.... Morgan, this ones for you... love and miss you my friend!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi323r-kCI3cBvBz_rshSTXr1pgctP6mBuQEiyLqhkQ9EOCSnPFpxKS5_LG4ZO25c3Z8dYXZu8T8mKVJE5dxncthdrAxaXCvIvyzvTi2xdxXwyy8eKzAxJ2YCC9PbZP8cKLAUGj3pWYm7s/s1600/beef+and+broccoli.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi323r-kCI3cBvBz_rshSTXr1pgctP6mBuQEiyLqhkQ9EOCSnPFpxKS5_LG4ZO25c3Z8dYXZu8T8mKVJE5dxncthdrAxaXCvIvyzvTi2xdxXwyy8eKzAxJ2YCC9PbZP8cKLAUGj3pWYm7s/s400/beef+and+broccoli.jpg" alt="" id="BLOGGER_PHOTO_ID_5538344093359144546" border="0" /></a><br /><span style="font-weight: bold;">Easy Beef and Broccoli Stir-fry</span><br /><br />3 TBS cornstarch (divided)<br />1/2 cup water, plus 2 TBS water (divided)<br />1/2 tsp garlic powder<br />1 lb boneless round steak or chuck steak cut into thin 3 inch strips<br />2 TBS vegetable oil<br />4 cups broccoli florets<br />1 small onion, cut into wedges<br />1/3 cup soy sauce<br />2 TBS brown sugar<br />1 tsp ground ginger<br />Hot cooked Rice<br /><br />1. In large bowl, combine 2 TBS cornstarch, 2 TBS water and garlic powder until smooth.<br />2. Add beef and toss.<br />3. In a large skillet or wok over medium heat, stir-fry beef in 1 TBS oil until beef is cooked; remove and keep warm.<br />4. Stir-fry broccoli and onion in remaining oil for 4-5 minutes.<br />5. Return beef to pan.<br />6. Combine soy sauce, brown sugar, ginger ad remaining cornstarch and water until smooth; add to pan.<br />7. Cook and stir for 2 minutes.<br />8. Serve over rice.<br /><br /><br />serves 4<br /><br /><span style="font-size:78%;">photo from Campbells Kitchendaily.com</span>nanhttp://www.blogger.com/profile/16635838885909532444noreply@blogger.com3tag:blogger.com,1999:blog-3116164476033118966.post-23614137014599368292010-11-04T20:55:00.000-07:002010-11-04T21:25:42.235-07:00Brownie Batter Chocolate Fudge CupcakesSo today I am finally uploading because I can't resist this outrageously delightful chocolate tastiness. It comes from the blog of <a href="http://www.kevinandamanda.com">KevinandAmanda.com</a> Amanda is a fun and unbelievable talented web/font designer, scrapbooker, crafter, blogger.. you name it she can do it lady. With the loss of my camera and photoshop on the fritz I am giving Amanda full credit for not only the amazing pictures but for the sinfully fabulous treat. Just looking at these will give you a chocolate fix...<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwXed9w5Tmw2Jn5b5lX1ZFqJoK_jwNqVVSkQHuAFSx0tREQ5yHIGhdMORnfoxgS32NcmYJ8ch3wl2oANcUoZF38upM1aTLXHydbGhiGXgl4UFTkgu-3sSHcQ0fD9bYBmHR9rRL1-8H-H4/s1600/brownie-batter-chocolate-fudge-cupcakes-with-outrageously-rich-chocolate-indulgence-frosting-13.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwXed9w5Tmw2Jn5b5lX1ZFqJoK_jwNqVVSkQHuAFSx0tREQ5yHIGhdMORnfoxgS32NcmYJ8ch3wl2oANcUoZF38upM1aTLXHydbGhiGXgl4UFTkgu-3sSHcQ0fD9bYBmHR9rRL1-8H-H4/s400/brownie-batter-chocolate-fudge-cupcakes-with-outrageously-rich-chocolate-indulgence-frosting-13.jpg" alt="" id="BLOGGER_PHOTO_ID_5535914671278532018" border="0" /></a><span style="font-size:130%;"><span style="font-weight: bold;">Brownie</span></span><span style="font-size:130%;"><span style="font-weight: bold;"> Batter Chocolate Fudge Cupcakes with Outrageously Rich Chocolate Indulgence Frosting</span></span> <p><span style="font-size:85%;"><strong>BROWNIE BATTER</strong></span></p> <p>1/4 cup butter, melted<br />1/3 cup fat-free sweetened condensed milk<br />1/3 cup milk<br />1 (18.25 oz) box devil’s food cake mix</p> <p>Combine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined. Using a small scoop (about 1.5 tbsp) drop batter onto a baking sheet lined with parchment paper and freeze overnight.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitO1S9bmkmi-XDpmh_GZJRx5bzNX8HXKn1LoyNMiEEIMlTcEA0B3PUfZjI9WJWlrPU589ZsnkQaiyuQZEEcviFSmuFx6RMlJWtYetT-54eM2D_yxXzOOAc1Nr-qY3QFohmIZ2oRt6FYSg/s1600/brownie-batter-chocolate-fudge-cupcakes-with-outrageously-rich-chocolate-indulgence-frosting-9.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitO1S9bmkmi-XDpmh_GZJRx5bzNX8HXKn1LoyNMiEEIMlTcEA0B3PUfZjI9WJWlrPU589ZsnkQaiyuQZEEcviFSmuFx6RMlJWtYetT-54eM2D_yxXzOOAc1Nr-qY3QFohmIZ2oRt6FYSg/s400/brownie-batter-chocolate-fudge-cupcakes-with-outrageously-rich-chocolate-indulgence-frosting-9.jpg" alt="" id="BLOGGER_PHOTO_ID_5535914667509142978" border="0" /></a></p> <p><strong>CUPCAKES</strong></p> <p>1 (18.25 oz) box devil’s food cake mix<br />1 (3.9 oz) pkg Jello instant chocolate fudge pudding mix<br />1 cup sour cream<br />1 cup vegetable oil<br />4 eggs, beaten<br />1/2 cup milk<br />2 cups mini semi-sweet chocolate chips</p> <p>Preheat oven to 325 degrees. Spray a muffin tin with cooking spray and line with cupcake liners. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. Stir in chocolate chips. Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3rds full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22-28 mins. Allow to cool completely before frosting.</p> <p><strong>FROSTING</strong></p> <p>5 sticks butter, softened<br />8 oz powdered sugar<br />1.5 cups unsweetened cocoa powder (Hershey’s Special Dark Cocoa)<br />a pinch of table salt<br />1.5 cups light corn syrup<br />2 tsp vanilla extract<br />16 oz milk chocolate chips</p> <p>Melt chocolate chips in the microwave, stirring well every 30 seconds. Allow to cool for 5-10 mins. Combine butter, sugar, cocoa and salt in a food processor and process until smooth, about 30 seconds. Scrape the bowl as needed. Add the corn syrup and vanilla and process until just combined, about 5-10 seconds. Scrape the bowl again, then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. You can use a mixer for this too, if you don’t have a food processor, just don’t whip the butter too much! :) Adapted from Cook’s Illustrated.</p> <p><strong>Makes & frosts 36 cupcakes. </strong></p>nanhttp://www.blogger.com/profile/16635838885909532444noreply@blogger.com4tag:blogger.com,1999:blog-3116164476033118966.post-70588133043550495642010-10-07T21:43:00.000-07:002010-10-07T22:07:58.159-07:00Peach Pie Filling/ ToppingI know that there are a few late peaches still hanging around so I had to get this in before the season was completely over. This recipe comes to you from Sister 3 who lives in the heart of the land of peaches in Utahs Fruit Way. It is super easy to make and is a great filling for pie, cobbler or crisp (my favorite) or just put a little (or a lot) on ice cream and enjoy the sweet delicious goodness.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6bHc1TPXAZGFmLw4czXM7e2mPvagVcyvvsHIcPCOJ0ca0C-d8b1VtNuZHx0NFAFX0P4TxD46Nxf0ZKHucYNcyqO7B16Nt0zL3vpHnsEF2hX34xMTaJhyphenhyphen2qr9T3RVEg6vlEwhqn2asnT4/s1600/peach+fillingtopping.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6bHc1TPXAZGFmLw4czXM7e2mPvagVcyvvsHIcPCOJ0ca0C-d8b1VtNuZHx0NFAFX0P4TxD46Nxf0ZKHucYNcyqO7B16Nt0zL3vpHnsEF2hX34xMTaJhyphenhyphen2qr9T3RVEg6vlEwhqn2asnT4/s400/peach+fillingtopping.jpg" alt="" id="BLOGGER_PHOTO_ID_5525535472148245154" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;font-size:130%;" >Peach Pie Filling/ Topping</span><br /></div><br />Peel and cut up 3 cups fresh peaches (set aside)<br /><br />In medium saucepan mix together 1 cup sugar and 5 TBS cornstarch. Add 1 cup water. Cook over medium heat stirring constantly. Boil until thick; turn off heat<br />Add 1/4 cup butter stirring until melted. Add 1/4 cup lemon juice and stir well- It will be thick.<br />Stir in prepared peaches just until coated.<br /><br />Pour into baked pie crust or graham cracker crust, use for cobbler or crisp or serve warm over vanilla ice cream. Best if used within first day.nanhttp://www.blogger.com/profile/16635838885909532444noreply@blogger.com1tag:blogger.com,1999:blog-3116164476033118966.post-40262393112871369002010-10-03T13:28:00.001-07:002010-10-03T20:26:53.646-07:00hello again helloHello my food blog friends. It certainly has been a long time since we have spoken. Life has a way of getting away from you at times. Like the seasons, change happens. Sometimes we look forward to it and sometimes it comes with worry, but it comes nonetheless. I am beginning a new life and with trepidation am stepping into a new season. I appreciate all my friends and family and all of you- my food blog friends in your help and patience during these changes. I'm still here and with a pile of recipes to share don't plan on going too far from my love of cooking, blogging and sharing with all of you.<br /><br />So, stay tuned.. recipes start up again this week. If you have been waiting for me to post something let me know so I don't forget about you.<br /><br />Thanks- You've all been so wonderful! I love you all..nanhttp://www.blogger.com/profile/16635838885909532444noreply@blogger.com3tag:blogger.com,1999:blog-3116164476033118966.post-63618648320422844822010-08-13T20:18:00.000-07:002010-08-13T20:51:28.558-07:00Spongebob CakeMy friend loves Spongebob. It was his birthday on Sunday so of course we had to make a special cake to celebrate. I didn't have any of my decorating tools but I think we did pretty good.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiZUxFfUSM80r1ddaS8dWopWGM2tfjxtuve-oDbJB_UXi7MaZoigEPZZUcie1x5IjHZZz5fUd45sgv-0_C4nFxzJ4mGJlPKgfb22Uq8Tsp2dXZc9_T2YASmNLzudcqxAuMv8stoRssfrE/s1600/Spongebob.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiZUxFfUSM80r1ddaS8dWopWGM2tfjxtuve-oDbJB_UXi7MaZoigEPZZUcie1x5IjHZZz5fUd45sgv-0_C4nFxzJ4mGJlPKgfb22Uq8Tsp2dXZc9_T2YASmNLzudcqxAuMv8stoRssfrE/s400/Spongebob.jpg" alt="" id="BLOGGER_PHOTO_ID_5505107734708653330" border="0" /></a>Happy Birthday Cody! hahahahahahahahah<br /></div>nanhttp://www.blogger.com/profile/16635838885909532444noreply@blogger.com2tag:blogger.com,1999:blog-3116164476033118966.post-35445397443970332102010-08-10T19:33:00.000-07:002010-08-10T20:05:24.670-07:00Lemon LimeadeI'm sure you have all felt as though I have abandoned you. I'm sorry I was gone soooo long... Its been a difficult month. But, as they say... "when life gives you lemons.. make lemonade".. or Lemon Limeade in this case. It has been so hot that I have been needing a cool boost in the middle of the day, not to mention a little sugar kick. It has been the perfect pick-me-up. So, if life has given YOU lemons (and limes) go make this delightful beverage and enjoy the cool refreshing goodness.<br /><br /><span style="font-size:85%;">(For a special treat I substitute half of the water for club soda.)</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8WnMaHrAO-4dZ6_puZZmoiRw9IJjtDr2hc6-r4Y_70btTNpwa5sDbAKEyYqFLClaY0k5NwEZ28k0X2V4KFgQukCDweS-a4s88TPVSw1Vib3wB4JtcNLpShvO0e5d-4NBqw2Gewclo-_o/s1600/lemon+limeade.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8WnMaHrAO-4dZ6_puZZmoiRw9IJjtDr2hc6-r4Y_70btTNpwa5sDbAKEyYqFLClaY0k5NwEZ28k0X2V4KFgQukCDweS-a4s88TPVSw1Vib3wB4JtcNLpShvO0e5d-4NBqw2Gewclo-_o/s400/lemon+limeade.jpg" alt="" id="BLOGGER_PHOTO_ID_5503980047665690098" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Lemon Limeade</span></span><br /></div><br />1 c. fresh squeezed lemon juice (about 6 lemons)<br />1 c. fresh squeezed lime juice (about 6 limes)<br />1 1/4 c. sugar (you can adjust for tartness)<br />6 c. water<br />1 lemon<br />1 lime<br />ice cubes<br /><br />In small sauce pan warm 1 cup water and sugar. Stir until sugar is dissolved. Set aside to cool. Squeeze lemon and limes for fresh juice. In medium pitcher add cooled sugar mixture, water, lemon juice and lime juice. stir. slice remaining lemon and lime into wedges and add to mixture. Pour into tall glass with ice and enjoy!nanhttp://www.blogger.com/profile/16635838885909532444noreply@blogger.com1tag:blogger.com,1999:blog-3116164476033118966.post-16989090676866718272010-07-10T05:26:00.000-07:002010-07-10T05:38:48.205-07:00Moving...Sorry about the lack of updates.. I haven't forgotten you. I'm moving this weekend and will be back as soon as I get settled..<br /><br />Until then...<br /><br />Flashback to a few of my favorite recipes for summer picnics.<br /><br /><a href="http://nansrecipespot.blogspot.com/2008/03/texas-fudge-cake.html">Texas Fudge Cake</a><br /><a href="http://nansrecipespot.blogspot.com/2010/03/asian-ramen-noodle-salad.html">Ramen Noodle Salad</a><br /><a href="http://nansrecipespot.blogspot.com/2009/04/frozen-raspberry-salad.html">Frozen Raspberry Salad</a><br /><a href="http://nansrecipespot.blogspot.com/2009/02/black-bean-salsa.html">Black Bean Salsa</a><br /><a href="http://nansrecipespot.blogspot.com/2008/08/chocolate-chip-cookies.html">Tried and True Chocolate Chip Cookies</a><br /><a href="http://nansrecipespot.blogspot.com/2010/02/crispy-fried-chicken.html">Crispy Fried Chicken</a>nanhttp://www.blogger.com/profile/16635838885909532444noreply@blogger.com4tag:blogger.com,1999:blog-3116164476033118966.post-64612235469317688502010-06-21T08:51:00.000-07:002010-06-21T09:26:52.090-07:00Strawberry CrepesThe kids and I wanted a special breakfast on Fathers Day. We wanted something our dad would love.. something fun and fancy but simple at the same time. Strawberry Crepes! mmmmmmm...<br />Fun...check...<br />Fancy... check..<br />Simple.. double check..<br />Loved by dad... You better believe it!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivg5_3YU9P2lmd26EEkWnBy4jpazifPN0vu-qWvctcFtejwJLfYRnWJDKBW-xK0QbRw21x5Q6TRjeCQxP-yA6IooqBpJNf_4yllRCIQQ39hwhmObTNA4ydktSYgcYQOvf7isBWt-J1oEg/s1600/strawberry+crepes.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivg5_3YU9P2lmd26EEkWnBy4jpazifPN0vu-qWvctcFtejwJLfYRnWJDKBW-xK0QbRw21x5Q6TRjeCQxP-yA6IooqBpJNf_4yllRCIQQ39hwhmObTNA4ydktSYgcYQOvf7isBWt-J1oEg/s400/strawberry+crepes.jpg" alt="" id="BLOGGER_PHOTO_ID_5485264062396690082" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;font-size:130%;" >Strawberry Crepes</span><br /></div><br />1 1/2 cups all purpose flour<br />1 TBS sugar<br />1/2 tsp baking powder<br />1/2 tsp salt<br />2 cups milk<br />2 TBS butter (melted)<br />1/2 tsp vanilla<br />2 eggs<br /><br />Mix flour, sugar, baking powder and salt in medium bowl. Stir in remaining ingredients. Beat with hand mixer until smooth. Lightly butter 6-8 inch skillet. Heat over medium heat until bubbly. For each crepe, pour scant 1/4 cup of the batter into skillet. Immediately rotate skillet until film covers bottom.<br />Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Stake crepes, placing waxed paper between each; keep covered.<br />Spread filling and fresh strawberries over each warm crepe; roll up. sprinkle with powder sugar.<br /><br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Filling</span><br /></div><br />1 1/2 cups whipping cream<br />1 cup strawberry yogurt<br />1/4 cup powder sugar<br /><br />Whip cream with powder sugar until peaks start to form. Stir in yogurt and continue mixing until desired consistency.nanhttp://www.blogger.com/profile/16635838885909532444noreply@blogger.com4tag:blogger.com,1999:blog-3116164476033118966.post-70866714088726656712010-06-17T11:06:00.000-07:002010-06-17T12:56:50.060-07:003 Minute Caramel PopcornIf you need a quick and easy treat this recipe is for you. My great friend and neighbor gave this to me one day and I ran home to try it.(Thanks Tiffany!) 15 minutes, several batches and about 20 neighbor kids later I knew I had a keeper. So fast So easy and So delicious.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUXdwcLWdj_igYS-rZLUXl1FvGyX91mDQBEr-uXsaCdhzzk-tkMV5_rglGiRapt96iD453wAISCb4MKWpUfdLy5XsEZ61Ip5eDF8EmvH3xJFP98aZIsSvjfKfdd-wx7zeb0tdKQExpH0/s1600/3+minute+caramel+popcorn.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUXdwcLWdj_igYS-rZLUXl1FvGyX91mDQBEr-uXsaCdhzzk-tkMV5_rglGiRapt96iD453wAISCb4MKWpUfdLy5XsEZ61Ip5eDF8EmvH3xJFP98aZIsSvjfKfdd-wx7zeb0tdKQExpH0/s400/3+minute+caramel+popcorn.jpg" alt="" id="BLOGGER_PHOTO_ID_5483809393298143986" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">3 Minute Caramel Popcorn</span><br /></div><br />1/2 cup butter<br />1/2 cup brown sugar<br />7 large marshmallows<br /><br />Place together in microwave safe bowl. Microwave on high for 2 minutes. Stir. Microwave on high 1 more minute. Stir until combined and creamy looking. Pour over about 12 cups popped popcorn. Stir well and enjoy!<br /><br /><br />NOTE: I like my popcorn a little sticky so I cut the time to 1 minute 45 seconds and then an additional 45 seconds.nanhttp://www.blogger.com/profile/16635838885909532444noreply@blogger.com3tag:blogger.com,1999:blog-3116164476033118966.post-33504840161797275452010-06-16T21:46:00.000-07:002010-06-16T22:01:31.677-07:00Cupcake Wedding CakeThis weekend my dear friend and former co-worker was married. It was an absolutely beautiful ceremony for an unbelievable couple.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNrmpJ16MCAeMNZRiVkEsjWHHkgjmHYRTtgay7ci3StHUnmLZcAmBnqnKd-1FDVPF1YJLKmuyAWgtXRTxMtQeVvJbXxqliRL0ygAZt3h5K9LUJAgEKxi8RZfTXHwMvkC3xdUJTA9SPa6E/s1600/Nicole's++wedding+.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNrmpJ16MCAeMNZRiVkEsjWHHkgjmHYRTtgay7ci3StHUnmLZcAmBnqnKd-1FDVPF1YJLKmuyAWgtXRTxMtQeVvJbXxqliRL0ygAZt3h5K9LUJAgEKxi8RZfTXHwMvkC3xdUJTA9SPa6E/s400/Nicole's++wedding+.jpg" alt="" id="BLOGGER_PHOTO_ID_5483602147471246306" border="0" /></a>As many of you may know.. I don't do wedding cakes.. I can't take the pressure or the brides... But when she asked me to make her cupcake wedding cake I didn't hesitate.. She wanted cupcakes, wanted the decorating simple, she trusted me and she loves me.. how could I go wrong?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVY7EEPN1AwekgmlrugqlTD-dGu0IXHpVUhXXekLp8ihOd0V8npdiWy-W8nEzQWsKk7N5IFn1A1CUtrQVvIhGCnIvqDlnciA1ZzJ7SFHBzZAaQjX8aRDPdWSJkFp9S1M0YmABQHZPojIs/s1600/Nicole's+cupcake+wedding+cake.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVY7EEPN1AwekgmlrugqlTD-dGu0IXHpVUhXXekLp8ihOd0V8npdiWy-W8nEzQWsKk7N5IFn1A1CUtrQVvIhGCnIvqDlnciA1ZzJ7SFHBzZAaQjX8aRDPdWSJkFp9S1M0YmABQHZPojIs/s400/Nicole's+cupcake+wedding+cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5483602896174168482" border="0" /></a>The cake turned out wonderfully, fit her perfectly and she couldn't have been happier. CONGRATULATIONS to the newlyweds!nanhttp://www.blogger.com/profile/16635838885909532444noreply@blogger.com6tag:blogger.com,1999:blog-3116164476033118966.post-89628368512177112162010-06-16T21:25:00.000-07:002010-06-16T21:37:34.418-07:00Portneuf Greenway Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0xXLJN3W0y1rOUEexvwI2ir_uHlFViYravTslCoFa_MssKivNpLoz9LpuMiphzapJon441wHqHphKGL_5JAMYsBybMOWqOL4SWWgwPs0PIV8MuSMh8ugZNE4Rsahj3GJAAggGYHZfpMs/s1600/Portneuf+greenway+cake2010.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0xXLJN3W0y1rOUEexvwI2ir_uHlFViYravTslCoFa_MssKivNpLoz9LpuMiphzapJon441wHqHphKGL_5JAMYsBybMOWqOL4SWWgwPs0PIV8MuSMh8ugZNE4Rsahj3GJAAggGYHZfpMs/s400/Portneuf+greenway+cake2010.jpg" alt="" id="BLOGGER_PHOTO_ID_5483596818388963378" border="0" /></a><br />Every Year the Portneuf Greenway holds a fundraiser to earn money to help with upkeep and extending of the path along the river. This is the cake I made this year as a donation from the bakery to their cause... It makes me happy to look at it. I know it isn't extravagant by any means but I love the simple elegance of the japanese blossoms and the beautiful contrast of the soft pink against the chocolate. The entire event was a great success thanks to the donations and help from many many individuals and businesses. Congratulations Portneuf Greenway!nanhttp://www.blogger.com/profile/16635838885909532444noreply@blogger.com2tag:blogger.com,1999:blog-3116164476033118966.post-38619218832567957002010-06-09T14:06:00.000-07:002010-06-09T18:25:04.864-07:00Snicker doodlesAt the bakery where I work our recipes are well guarded. When the owner allowed this most delicious cookie recipe to be printed in the newspaper I jumped at the chance to share it with all of you.. (Thanks Alan!) Try this recipe and you will see why this is one of our top selling cookies.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_s9Y9sr-eYLIzbZgfUXbSj8EdJvLvhJaUhjW4NY_6VHiRkQ7bb08eXUmXfzKcmDZ5gRvVPUKDjJh6xsJSfRFHXVu0qZozrgr31euumNxlivh3v3hAtCYtlT3KPMEwYyMk9cfIrEBtsE/s1600/Snickerdoodles.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_s9Y9sr-eYLIzbZgfUXbSj8EdJvLvhJaUhjW4NY_6VHiRkQ7bb08eXUmXfzKcmDZ5gRvVPUKDjJh6xsJSfRFHXVu0qZozrgr31euumNxlivh3v3hAtCYtlT3KPMEwYyMk9cfIrEBtsE/s400/Snickerdoodles.jpg" alt="" id="BLOGGER_PHOTO_ID_5480888251206801826" border="0" /></a><span style="font-weight: bold;font-size:130%;" ><br />RaNae's Rolls<br />Snicker doodles</span><br /></div><br />1 cup softened butter (room temp)<br />1 1/2 cup sugar<br />2 eggs<br />1 tsp vanilla<br />1 tsp baking soda<br />1/2 tsp salt<br />2 tsp cream of tartar<br />2 3/4 -3 cups flour<br /><br />Cream butter and sugar. beat in the eggs and vanilla. Combine all dry ingredients and mix into creamed mixture. Mix well till all incorporated. Roll dough into TBS size balls. Roll in cinnamon/sugar mixture. Bake for 7-10 minutes or until slightly golden on edges. Do not over bake.<br />(makes about 40 cookies)nanhttp://www.blogger.com/profile/16635838885909532444noreply@blogger.com5