tag:blogger.com,1999:blog-20524841131870262712024-03-04T21:18:35.138-07:00The Farm Girl RecipesJuliehttp://www.blogger.com/profile/07250099810229498812noreply@blogger.comBlogger633125tag:blogger.com,1999:blog-2052484113187026271.post-47802131601561496222013-09-04T13:32:00.000-06:002013-09-04T13:32:01.855-06:00Hello long lost friends.....<div style="text-align: center;">
I'M BACK....</div>
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Well sort of at least. We have had a great summer and if you are following me on Pinterest you have seen some of it :)</div>
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Well the kids are in school now--yeah--and we are starting to get back in the routine of things and I have finally come to a decision. </div>
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I will not be starting back up in the fall. I have thoroughly enjoyed the time off and am feeling great. Since it's working so well now I want to keep it up. At least through the school year.</div>
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The blog will stay open, you can access all your favorite recipes but I will not be posting.</div>
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Thanks for your understanding and know that I am in a new chapter of my life and I want to make it great right now. I am embracing my life, the good and the bad and loving it for what it is.</div>
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Juliehttp://www.blogger.com/profile/07250099810229498812noreply@blogger.comtag:blogger.com,1999:blog-2052484113187026271.post-67228421020428028372013-05-08T21:28:00.001-06:002013-05-09T09:02:36.767-06:00Time to get a little personal...<div style="text-align: center;">
I am going to make this short and sweet but this lady has got to take a break.</div>
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After lots of pondering, evaluating, and talking with the hubs (and lets face it--some crying--because I have pored my heart and soul into this blog for 4 years now and it's become something I am quite proud of and something that I really enjoy) I am taking the summer off. For several reasons.</div>
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One: I have been having some more health problems (nothing major but ones that need my attention right now). And the way I have to deal with it is by my diet. Besides cutting out the gluten, I am off refined sugars and soon dairy. Which means we are eating drastically different at this house. Which also means it's really hard to make "normal" food to post on my blog when I need to be eating very different.</div>
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Two: my kids are getting older and they need me around, especially in the summer when they are home all day. I spend 3-4 hours Monday through Friday working on recipes, photography, editing, networking, web design, and the list goes on but right now my kids need that 3-4 hours. They need me to be present and also to pay attention to them, which is pretty hard when I'm staring at a computer screen all morning. </div>
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Three: Blogging has been a huge part of my life and I really do love it but I just want to make something for the sake of feeling like it. Not because I need to post it or because a certain holidays coming up or because someone wants it. I am tired of trying to find that perfect combination of when to post on facebook, how to get my stats up, how to draw more people in, what social media you all want, and the list goes on. So my friends I am tired and burned out from this and need a break.<br />
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Four: several things that I'm not ready to divulge to the world.</div>
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I would love for you to keep printing out recipes because it will stay open and active and I will be checking in from time to time. If I find something that I can't live without I will probably let you know but in the mean time, make some yummy food for your family. And look for me in the fall with an update.</div>
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Thanks again for all your supoort!</div>
Juliehttp://www.blogger.com/profile/07250099810229498812noreply@blogger.comtag:blogger.com,1999:blog-2052484113187026271.post-86614062226077953102013-05-03T00:30:00.000-06:002013-05-03T00:30:03.468-06:00Soft Chocolate Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipof-DZ7Y7ZP_dF4vZcHaWp9lv4kGnOrUcPlh1R4aHUCcCo5oGCz72iFK3qAOOYiWOYtPV7vh1BEUpRNu0iKGye9YHdjTtECRrp-I42euFNw-leUrNzrCs5XuVsQo-c_UDkLUol0_7Js6o/s1600/Chocolate+Sugar+Cookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipof-DZ7Y7ZP_dF4vZcHaWp9lv4kGnOrUcPlh1R4aHUCcCo5oGCz72iFK3qAOOYiWOYtPV7vh1BEUpRNu0iKGye9YHdjTtECRrp-I42euFNw-leUrNzrCs5XuVsQo-c_UDkLUol0_7Js6o/s400/Chocolate+Sugar+Cookies2.jpg" width="400" /></a></div>
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I think everyone NEEDS another chocolate cookie in their recipe books.</div>
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Don't you think?</div>
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Seriously, one can never have too many chocolate cookies really ever in their life. </div>
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We are big sugar cookie fans at this house and I LOVE my sugar cookie that was handed down to me from my grandmother but I haven't really found a chocolate sugar cookie that I have really loved. I was very pleasantly surprised by this little beauty. It was soft, chewy, moist and oh so chocolately. Perfect I'd say for a cookie. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ6wCTs9zBRP7BRh30tONSeGr657NmifWruGKMEsuQWG2vPh7STtaCnTC1YER4iTjDuaSdrfxol001agOpVflCwuidsEgRdCZn57IUFTCI7pjdSUBEUWspYHRrfdPdi-Qr0xMisbyW_WNh/s1600/Chocolate+Sugar+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ6wCTs9zBRP7BRh30tONSeGr657NmifWruGKMEsuQWG2vPh7STtaCnTC1YER4iTjDuaSdrfxol001agOpVflCwuidsEgRdCZn57IUFTCI7pjdSUBEUWspYHRrfdPdi-Qr0xMisbyW_WNh/s400/Chocolate+Sugar+Cookies.jpg" width="400" /></a></div>
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Soft Chocolate Sugar Cookies</div>
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(<a href="https://docs.google.com/document/d/1rtnZomcHHChv9aYU45Ymj4Lmiq9k-soOB8aihfuOxUc/edit?usp=sharing">click here for printable version</a>)</div>
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1/3 cup granulated sugar<br />
1 1/2 cups plus 2 tablespoons all-purpose flour<br />
3/4 cup unsweetened cocoa powder<br />
1/2 tsp baking soda<br />
1/4 tsp baking powder<br />
14 tbsp butter<br />
1 3/4 cups packed dark brown sugar<br />
1 tbsp vanilla extract<br />
1/2 tsp salt<br />
1 large egg plus 1 egg yolk<br />
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1. Preheat the oven to 350°F. Line cookie sheets with Silpat liner or parchment paper and set aside.<br />
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2. Pour granulated sugar in a shallow dish like a pie plate and set aside. In a medium bowl, stir together the flour, cocoa, baking soda and baking powder.<br />
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3. In a large bowl, melt 10 tablespoons of the butter in the microwave, until just melted. Stir in the remaining 4 tablespoons of butter until melted. Allow the butter to cool for 5-10 minutes (it should be about 90-95 degrees on an instant read thermometer). After the butter has cooled whisk in the brown sugar, vanilla and salt until completely smooth. Whisk in the egg and egg yolk and stir until smooth. Stir in the flour mixture until just combined.<br />
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4. Roll the dough into balls, about 2 tablespoons for each cookie. Roll the balls in the granulated sugar and place on prepared baking pans. Using the bottom of a glass, flatten the cookies to about 1/4-inch thick, but not get too thin. Sprinkle the tops of the cookies with a bit more granulated sugar.<br />
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5. Bake cookies until they have puffed and have cracks running through the top, about 11-14 minutes. Don't overbake or the cookies will be dry and hard. Transfer the cookies to a baking rack to cool completely. Enjoy!<br />
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Source: <a href="http://www.melskitchencafe.com/">Mel's Kitchen Cafe</a><br />
Juliehttp://www.blogger.com/profile/07250099810229498812noreply@blogger.comtag:blogger.com,1999:blog-2052484113187026271.post-75697752720008735272013-05-01T00:30:00.000-06:002013-05-01T00:30:00.303-06:00Chicken Bacon Ranch Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiidgEUeyWtLu82tnn3DmJ6l-6qP0FBhfb_tdheQCbSdwJrmjJW5DiwLCz_1P50ov1Iu4qQIOLp7oK4Sp1EPZp9eMOWSnmxKZgAv35Oavec1TMDQJXnGVH6j5oljtwRAXvYIscqhoQ902Bc/s1600/Chic+Ranch+Pasta3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiidgEUeyWtLu82tnn3DmJ6l-6qP0FBhfb_tdheQCbSdwJrmjJW5DiwLCz_1P50ov1Iu4qQIOLp7oK4Sp1EPZp9eMOWSnmxKZgAv35Oavec1TMDQJXnGVH6j5oljtwRAXvYIscqhoQ902Bc/s400/Chic+Ranch+Pasta3.jpg" width="400" /></a></div>
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Almost every time I make a new recipe for the kiddos I always get the same comments over and over again. </div>
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They go something like this:</div>
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"That looks gross" or "I don't like [insert whatever I happen to be making]" or "I'm sure I'm not going to like that" and the list goes on.</div>
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Most of the time I try to have something nice to say to them about it or just ignore it but sometimes that is the frosting on the cake and mom goes over the edge. Several weeks ago we had a particularly bad week with it.</div>
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I finally told them, "do you really think I try to make things you don't like?" And to give them credit almost every single time they try something new they actually like it .</div>
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Heck I have several kids that realized they like asparagus and cauliflower and bacon all because they tried something new. So to get over our bad week I decided to make something "new" that I knew that all of them would love. </div>
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They loved this pasta. It was simple and easy to throw together but had a fantastic combination of flavors. I didn't get one negative comment which totally made my day!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibIQrX-AVO_bzREt8M0glVlpFmHisnizWQIWTf1Zrbx_aSmThVfPCfy6oiAgtAZeLjHduKCiVYxCegDV3CYdpVd5Eu1qZ4glkTWDpMXuRZ2siXt4OkO6OHJMAANO8GdoiM9a6FegDmnl0A/s1600/Chicken+Ranch+Pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibIQrX-AVO_bzREt8M0glVlpFmHisnizWQIWTf1Zrbx_aSmThVfPCfy6oiAgtAZeLjHduKCiVYxCegDV3CYdpVd5Eu1qZ4glkTWDpMXuRZ2siXt4OkO6OHJMAANO8GdoiM9a6FegDmnl0A/s400/Chicken+Ranch+Pasta.jpg" width="400" /></a></div>
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Chicken Bacon Ranch Pasta<br />
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(<a href="https://docs.google.com/document/d/12-TC1DTyQj8zOI56u3meGV0UQQBDRfiVLbXn-epjGdw/edit?usp=sharing">click here for printable version</a>)<br />
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10-12 oz pasta (like penne)<br />
2 cups chicken, cooked and chopped (canned works awesome)<br />
3/4 cup bacon, cooked and crumbled<br />
1/4 cup butter<br />
1/3 cup flour<br />
2 cups heavy cream<br />
1 tsp onion powder<br />
1 tsp garlic salt<br />
1/3 cup ranch dressing<br />
3/4 cup shredded cheddar cheese<br />
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1. Cook pasta according to its package's directions. Drain and toss in cooked chicken and bacon.<br />
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2. To make the sauce, melt butter in medium saucepan over medium heat. When completely melted add flour and stir to combine. Slowly pour in heavy cream and stir constantly until sauce thickens. Remove from heat and stir in Garlic salt, onion powder and ranch dressing until well combined.<br />
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3. Pour ranch alfredo over pasta, chicken and bacon. Stir to evenly combine. Add shredded cheddar cheese and stir until completely combined. Pour into a 9x13 baking dish and bake at 350°F for 15 minutes or until bubbly. Serve and enjoy!<br />
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Source: <a href="http://www.chef-in-training.com/">Chef-in-Training</a><br />
Juliehttp://www.blogger.com/profile/07250099810229498812noreply@blogger.comtag:blogger.com,1999:blog-2052484113187026271.post-78369263801529088822013-04-29T00:30:00.000-06:002013-04-29T08:30:15.958-06:00Frosted Peanut Butter Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjmyxxjRtcQJ7d9nzaajmA6l0kIp48tnx3F0SttkELW0wgYn35CpUiJz2teOb5G_fx4IyqqWNDZxus5UTpbfljO4PhK71wZm0zn5JTWmpjACrah7532LC6lZEPO3Kqh8gpYkHhxaPNwgQu/s1600/Frosted+PB+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjmyxxjRtcQJ7d9nzaajmA6l0kIp48tnx3F0SttkELW0wgYn35CpUiJz2teOb5G_fx4IyqqWNDZxus5UTpbfljO4PhK71wZm0zn5JTWmpjACrah7532LC6lZEPO3Kqh8gpYkHhxaPNwgQu/s400/Frosted+PB+Cookies.jpg" width="400" /></a></div>
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Spring is in full swing at this house. Hence (why I forgot to post last Friday--sorry peeps but sometimes this momma has got to go play!)</div>
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We have been busy planting our garden, pulling weeds, fertilizing the bushes, taking walks, watching three versions of "Willy Wonka" all in one week, and just playing.</div>
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It's been wonderful. And we have loved every minute of it.</div>
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One day though the kids were craving some cookies so we decided to make some together. And since peanut butter and chocolate are always the best thing in this house (and this girl has been dying to make these beauties) we made amazing cookies.</div>
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Wow! These are probably one of my favorite cookies yet. The combination of the two frostings on top were TO.DIE.FOR. No one could stay out of them and needless to say, they soon got carted off for other people to enjoy because this house had already eaten half the batch. </div>
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You should totally make them today! </div>
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Frosted Peanut Butter Cookies<br />
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(<a href="https://docs.google.com/document/d/1jPxY3czBcQx4-yCR0xKReVGL1TwlCx4wsVmuuixbmzs/edit?usp=sharing">click here for printable version</a>)<br />
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Cookies:<br />
1 cup butter, room temperature<br />
1 cup brown sugar<br />
1 cup sugar<br />
1 tsp salt<br />
1/2 tsp baking powder<br />
1/2 tsp baking soda<br />
1 tsp. vanilla<br />
2 eggs<br />
3 1/4 cups flour<br />
1 (12 oz.) bag Reeses Peanut Butter chips (No substitutes)<br />
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Peanut Butter Frosting:<br />
1/2 c. unsalted butter, room temperature<br />
1/2 c. creamy peanut butter<br />
1 tsp. vanilla<br />
3 c. powdered sugar<br />
milk, to reach desired consistency<br />
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Chocolate Frosting:<br />
1/2 c. unsalted butter, room temperature<br />
2 Tbl. unsweetened cocoa powder<br />
1 1/2 tsp. vanilla extract<br />
3 c. powdered sugar<br />
milk, to reach desired consistency<br />
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1. To make the cookies, preheat oven to 350°F . Line baking pan with Silpat liner or parchment paper. Set aside.<br />
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2. Cream together butter, brown sugar, sugar, salt, baking powder and baking soda. Add vanilla and eggs and mix well. Add the flour and peanut butter chips and mix just until no dry streaks remain. Scoop dough into 2-inch balls and place on prepared cookie sheets and bake for 12-13 minutes or until set. Cool completely.<br />
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3. To make peanut butter and chocolate frosting. Combine ingredients in separate bowls and whip until frosting reaches your desired consistency. When cookies are cooled, frost with peanut butter frosting, then frost on top of the peanut butter frosting with the chocolate frosting, being careful to leave a small space between the edge of the two frostings to give it a layered look. <br />
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Source: <a href="http://www.chefintraining.com/">Chef-In-Training</a> via <a href="http://eatcakefordinner.blogspot.com/">Eat Cake for Dinner</a><br />
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<br />Juliehttp://www.blogger.com/profile/07250099810229498812noreply@blogger.comtag:blogger.com,1999:blog-2052484113187026271.post-83969769249926907362013-04-24T00:30:00.000-06:002013-04-24T00:30:03.745-06:00Healthy Banana Bran Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx4NR6vDTNN5Wz6Tux7wzSUOJcl4qLRxKbuXX1Ln-hqPKL1c3rJk-3JDVQvxFZhIIUsaZBDc6qhdEqUcfg9_wNYKX2Yeg-f4yynI489E3eQKiBbQ5oBUOMYm3qVZEhGu4cwssvixU09LKK/s1600/Healthy+Banana+Bran+Muffins.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx4NR6vDTNN5Wz6Tux7wzSUOJcl4qLRxKbuXX1Ln-hqPKL1c3rJk-3JDVQvxFZhIIUsaZBDc6qhdEqUcfg9_wNYKX2Yeg-f4yynI489E3eQKiBbQ5oBUOMYm3qVZEhGu4cwssvixU09LKK/s400/Healthy+Banana+Bran+Muffins.png" width="400" /></a></div>
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My oldest loves banana muffins. We have a <a href="http://thefarmgirlrecipes.blogspot.com/2009/11/banana-muffins.html">tried and true recipe</a> that we all love but frankly, it's not that healthy so I wanted to branch out and try some something new.</div>
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Something at least that sounded healthier.</div>
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I loved bran muffins growing up. I can't really remember why but they have always reminded me of home and being delicious. And I confess, I have never made them as an adult.</div>
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So I decided to rectify the situation and see if these would pass my oldest son's scrutiny and my memory of those amazing things from my youth.</div>
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We all really loved these muffins. Especially warm out of the oven with butter. The texture was great and they were moist with a wonderful banana flavor. Plus now we have a new banana muffin on our repertoire. Sweet!</div>
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Healthy Banana Bran Muffins<br />
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(<a href="https://docs.google.com/document/d/17KHmHb2VIAOt2kqCqVriJtPhELOQyFcSFmTq6J_WmbQ/edit?usp=sharing">click here for printable version</a>)<br />
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2 tbsp butter, softened<br />
1/3 cup applesauce<br />
1/2 cup granulated sugar<br />
2 large eggs<br />
3 medium ripe bananas, mashed<br />
1/2 cup buttermilk<br />
1 1/2 cups all purpose flour<br />
1 1/2 tsp baking soda<br />
1/2 tsp salt<br />
4 cups bran flakes<br />
1 cup miniature semisweet chocolate chips<br />
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1. Preheat the oven to 350°F. Line a muffin pan with paper cups. Set aside.<br />
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2. In a large mixing bowl, cream together the butter, applesauce and sugar. Add the eggs, bananas and buttermilk and mix well. Add flour, baking soda, salt, bran flakes and chocolate chips. Mix just until no dry streaks remain, batter will be lumpy.<br />
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3. Fill prepared muffin cups 2/3 full. Bake for 16-18 minutes or until a toothpick comes out clean. Let cool 5 minutes or remove to a wire rack to cool completely. These muffins freeze great in a air tight sealed ziploc bag. Enjoy!<br />
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Source: <a href="http://www%2Cmelskitchencafe.com/">Mel's Kitchen Cafe</a><br />
Juliehttp://www.blogger.com/profile/07250099810229498812noreply@blogger.comtag:blogger.com,1999:blog-2052484113187026271.post-51903505910234699652013-04-22T00:30:00.000-06:002013-04-22T00:30:01.681-06:00Peanut Butter Oreo Muddy Buddies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjac9GEzybhSx-ax2fNR3h3ypqU91eQ6yn0cbpYE9DZ5vL7JJE17LyOOFeiL0M6rg9CeEwLrBchk_p6UYZhZZ7pADrwh-z9rc5lFSr6JPsZCDtUNYCFrGkq2LLXodN_uE5Vv7xlLqRwk9xU/s1600/PB+Oreo+Muddy+Buddies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjac9GEzybhSx-ax2fNR3h3ypqU91eQ6yn0cbpYE9DZ5vL7JJE17LyOOFeiL0M6rg9CeEwLrBchk_p6UYZhZZ7pADrwh-z9rc5lFSr6JPsZCDtUNYCFrGkq2LLXodN_uE5Vv7xlLqRwk9xU/s400/PB+Oreo+Muddy+Buddies.jpg" width="400" /></a></div>
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Did you get an email to see if you were the winner? Check it out and see! </div>
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The other day on Facebook I ask what kind of Oreo I should use in the new recipe I was making.</div>
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The top votes were for mint and peanut butter. Mmmm so delicious!! I love both of them but as I was browsing through the store I decided on the peanut butter Oreos especially after I "found" the peanut butter M&Ms. </div>
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Maybe I should say they "found" me. Seriously, I "heart" those little things so much. </div>
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Well this was a hit. Everyone at this house was in love. The combination of peanut butter and chocolate is the ultimate for me so adding even more chocolate and even more peanut butter seemed like the most natural thing in the world.</div>
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Heaven. Heaven. Heaven.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSSPD7Lm7z2tILfZzET1Q4TjSxxdbbJXAU8cHrucNikJFy7lYNJDbV6A6eGspRy8c1jzKrL3aME9iMThx-CbP7J0hyfm8J5sipZ-r6rpR6OVZ3AljjtIM5vIBThC8TxkzrPjRMD2ndTS3K/s1600/PB+Oreo+Muddy+Buddies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSSPD7Lm7z2tILfZzET1Q4TjSxxdbbJXAU8cHrucNikJFy7lYNJDbV6A6eGspRy8c1jzKrL3aME9iMThx-CbP7J0hyfm8J5sipZ-r6rpR6OVZ3AljjtIM5vIBThC8TxkzrPjRMD2ndTS3K/s400/PB+Oreo+Muddy+Buddies2.jpg" width="400" /></a></div>
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Peanut Butter Oreo Muddy Buddies<br />
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(<a href="https://docs.google.com/document/d/1nStPI6k2SFYYWF-9q9JsQ5Oi1d3hE-yXEdeLdB-XjDc/edit?usp=sharing">click here for printable version</a>)<br />
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9 cups Chex cereal (rice, corn or chocolate)<br />
1 cup peanut butter M&Ms, chopped coarsely<br />
1/4 cup butter<br />
1 cup semisweet chocolate chips<br />
1/2 cup creamy peanut butter<br />
1 tsp vanilla<br />
10 peanut butter Oreos<br />
1 cup powdered sugar<br />
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1. Mix cereal and peanut butter M&Ms in large bowl and set aside. In medium microwave safe bowl combine butter, chocolate chips, and peanut butter. Microwave in 30 second increments until everything is melted and smooth. Stir in vanilla. Set aside.<br />
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2. Crush Oreos in your food processor (I like to have them crushed fine which is why I use my food processor but you can also crush them in a ziploc bag to the consistency you prefer). In a large ziploc bag add Oreo crumbs and powdered sugar. Mix well.<br />
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3. Pour chocolate over cereal and M&Ms. Stir until completely covered. Pour into ziploc bag and shake until cereal is coated with powdered sugar mixture. Pour onto large rimmed cookie sheet and let set 5 minutes to let chocolate set completely. Eat and enjoy!Juliehttp://www.blogger.com/profile/07250099810229498812noreply@blogger.comtag:blogger.com,1999:blog-2052484113187026271.post-11837870496486363002013-04-19T00:30:00.000-06:002013-04-19T08:21:22.452-06:00Flatbread Spinach Bacon Chicken Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0k29JC5gVMSoauN5EFw_sfRCxhhdmJL4BMETme3xk0i3H7T7AfIM-nf8TgWg6ssLNlselk_j7hYILbyfC-kjm9J4ATUPRP0NKCtDiYfYLRBekQKR_L64N4M0NTROjB2p0fdGZaH05awZ-/s1600/Spinach+Chicken+Pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0k29JC5gVMSoauN5EFw_sfRCxhhdmJL4BMETme3xk0i3H7T7AfIM-nf8TgWg6ssLNlselk_j7hYILbyfC-kjm9J4ATUPRP0NKCtDiYfYLRBekQKR_L64N4M0NTROjB2p0fdGZaH05awZ-/s400/Spinach+Chicken+Pizza.jpg" width="295" /></a></div>
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You have a couple more days to enter <a href="http://www.thefarmgirlrecipes.blogspot.com/2013/04/a-few-of-my-favorite-things-giveaway.html">the giveaway</a>!!</div>
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Sometimes I try to get my kids to change their preference choices when it comes to pizza.</div>
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Every single time it's cheese or if they are adventurous, cheese with pineapple. I know, I know...they really live life on the edge.</div>
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The hubs and I are a completely different story. I L.O.V.E. my cauliflower pizza crust especially with the veggies piled high (red peppers are my favorite on there). But if I am feeling super industrious I will make 3 pizzas. One for the kids, a cauliflower one for me and Sam, and then a new one for everyone to try.</div>
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This beauty was a a yummy find. Bacon on pretty much anything makes it to die for but add spinach and chicken with a homemade flatbread dough and it's over the top. Plus I am so set on my usual homemade dough that this was fun to try something new. </div>
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Flatbread Spinach Bacon Chicken Pizza</div>
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(<a href="https://docs.google.com/document/d/1toNzuSd-O737gUyB81siLf_rnYWV8krz_7yY57xCFgs/edit?usp=sharing">click here for printable version</a>)</div>
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*Note: this dough takes a while to rise so plan ahead. If you don't feel like making this dough you can always use your own or this one that we love.</div>
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Flat Bread Dough:<br />
1 packet active dry yeast<br />
1 1/2 cups water<br />
2 tbsp olive oil<br />
2 1/2 cups all purpose flour + more if needed<br />
1/2 tsp salt<br />
1 tbsp italian seasoning<br />
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Spinach Bacon Chicken Pizza:<br />
6 oz chicken shredded<br />
6 oz bacon, cooked, drained, and chopped<br />
4 cups spinach<br />
2 tbsp olive oil<br />
1/2 tsp minced garlic<br />
1 cup parmesan cheese, divided<br />
4 oz cream cheese, softened<br />
1 cup mozzarella cheese<br />
1/2 cup smoked cheddar cheese<br />
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1. To make the dough, mix yeast with warm water and oil till foamy, about 15 minutes. In a large bowl or the bowl of your stand mixer, combine flour, salt, and italian seasoning. Once yeast is ready, turn on mixer and add slowly to the flour mixture. If needed add more flour until dough is tacky but not sticky. Knead 1-2 minutes or 4-5 minutes by hand. Cover and let rise in a cool, dark place for 2 hours.<br />
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2. To assemble the pizza, preheat oven to 375°F. Prepare your baking pan--I always use my stone for pizza works amazing. Roll dough out onto your prepared pan. Bake alone for 15 minutes. Remove and set aside. Turn oven up to 425°F.<br />
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3. In a medium fry pan, sautee spinach in 1 tablespoon of olive oil and garlic clove until it is cooked down. While the spinach is still warm, combine it with cream cheese and 1/2 cup of the parmesan cheese. Mix until thoroughly combined and smooth.<br />
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4. Brush dough with the last tablespoon of olive oil. Spread spinach mix on dough. Top with 1/2 cup mozzarella. Spread grilled chicken and bacon over the top. Sprinkle with remaining parmesan, cheddar, and mozzarella cheeses. Bake for 15-20 minutes, or until cheese is golden brown and bubbly. Enjoy!<br />
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Source: <a href="http://www.howsweeteats.com/">How Sweet Eats</a><br />
<br />Juliehttp://www.blogger.com/profile/07250099810229498812noreply@blogger.comtag:blogger.com,1999:blog-2052484113187026271.post-43444852565422213612013-04-17T00:30:00.000-06:002013-04-17T00:30:00.948-06:00Cowboy Spaghetti by Seth<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiNRSus4oY4tGB2xWB6ct4PdetlKWdbcyjxLNC9MtL1C1DCPtbMfoK0ZeYMwVxhAh1Dt3dxEahVclxkDzlF3QULodWUxn-AEW72WmeHOIeJQOig24h66w0j7TMnEGUGmRK4xUJYYsJcAGv/s1600/Cowboy+Spaghetti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiNRSus4oY4tGB2xWB6ct4PdetlKWdbcyjxLNC9MtL1C1DCPtbMfoK0ZeYMwVxhAh1Dt3dxEahVclxkDzlF3QULodWUxn-AEW72WmeHOIeJQOig24h66w0j7TMnEGUGmRK4xUJYYsJcAGv/s400/Cowboy+Spaghetti.jpg" width="400" /></a></div>
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<a href="http://www.thefarmgirlrecipes.blogspot.com/2013/04/a-few-of-my-favorite-things-giveaway.html">Did you enter the <b>GIVEAWAY</b> already? Don't forget!!</a></div>
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My oldest child, Seth, has quite the sense of humor. It's just like his fathers' and I haven't decided if that's a good or bad thing. It all depends on the day!</div>
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Seth has a really good friend that comes over quite often. And we love having him over mostly because he tames Seth down and gets his quirky sense of humor (and that means Seth isn't trying it out on us for several hours--hahaha...). This boy also makes dinner and breakfast for his family quite often.</div>
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Now I have this thing about my kitchen. If anyone is making a recipe in there it takes all my willpower, not kidding, to leave them alone. The hubs doesn't really appreciate me telling him all sorts of ways to do things better, so it's just best for me to stay out of there.</div>
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Anyway, this boy convinces Seth that he should make dinner for us. Now I have been wanting to try this recipe (because my girls L.O.V.E. spaghetti and would have it every night if I let them) just to have a little change of pace. </div>
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Seth decided this was easy enough for him to do so off he went. I found something that would keep me mostly occupied and out of their hair and besides a few pointers--which resulted in this conversation:</div>
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Friend: How can she (meaning me because I am several rooms away from the kitchen) hear us all the way in there?</div>
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Seth: She's a mom. She has radar hearing.</div>
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Friend: Good point!</div>
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I thought it was hilarious. Well this is the masterpiece that turned. They did an awesome job and it even met the approval of our spaghetti connoisseurs. Fast, easy, yummy, and perfect for a quick night meal.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0j_jLttubW09q9gij-aKkV7KjD1OINe8Yn63mBXeM64ZeEB1EPbUhCZ_QGbc8Vb7shwNHc93fzjYyg1dVfJzCJf774nw-fmGnz1b9jkb0bgetrUJJkqByGi3EFZs3Tg5oegn4XupzBPE/s1600/Cowboy+Spaghetti2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0j_jLttubW09q9gij-aKkV7KjD1OINe8Yn63mBXeM64ZeEB1EPbUhCZ_QGbc8Vb7shwNHc93fzjYyg1dVfJzCJf774nw-fmGnz1b9jkb0bgetrUJJkqByGi3EFZs3Tg5oegn4XupzBPE/s400/Cowboy+Spaghetti2.jpg" width="400" /></a></div>
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Cowboy Spaghetti<br />
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(<a href="https://docs.google.com/document/d/1Wejidsup-Ciw0HASORV_zF3QvuwYz3sdjs4dq3djmJE/edit?usp=sharing">click here for printable version</a>)</div>
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1 lb. spaghetti noodles, cooked and drained</div>
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6 slices bacon, diced (doesn't matter what kind)</div>
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1 lb. lean ground turkey or beef</div>
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1 small onion, chopped </div>
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1 tsp salt</div>
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1/2 tsp pepper</div>
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2 garlic cloves, finely minced</div>
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1 28 oz can crushed tomatoes</div>
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1 8 oz can tomato sauce</div>
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1/2 tsp dried oregano</div>
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2 tbsp Worcestershire sauce</div>
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1/4 tsp liquid smoke, optional but totally delicious</div>
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1/4 cup BBQ sauce </div>
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Toppings:</div>
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Sliced olives</div>
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Shredded cheddar cheese</div>
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Sliced green onions</div>
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1. In a medium nonstick skillet, cook bacon over medium heat until crisp. Scoop the bacon onto a plate lined with paper towels and drain the grease, if needed, reserving a teaspoon in the skillet for cooking beef or turkey. Return the skillet to medium heat and cook the ground turkey or beef with the onion, salt and pepper, breaking the meat into small pieces as it cooks. Cook until meat is cooked all the way through and a little crispy, about 6-8 minutes. Then, stir in the minced garlic and cook for another minute. Drain any excess grease.</div>
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2. To the meat mixture, stir in the cooked bacon, crushed tomatoes, tomato sauce, oregano, Worcestershire, liquid smoke (if using) and BBQ sauce. Bring the mixture to a simmer and cook for 10-15 minutes or up to an hour.</div>
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3. Boil the spaghetti noodles according to package directions and serve the sauce over hot noodles and sprinkle with toppings of your choice. This spaghetti is fabulous with these <a href="http://thefarmgirlrecipes.blogspot.com/2013/03/french-bread-rolls.html">French Bread Rolls</a>. Enjoy!</div>
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Source: <a href="http://www.melskitchencafe.com/">Mel's Kitchen Cafe</a></div>
Juliehttp://www.blogger.com/profile/07250099810229498812noreply@blogger.comtag:blogger.com,1999:blog-2052484113187026271.post-14308777688766595002013-04-16T10:59:00.001-06:002013-04-21T09:12:24.560-06:00A Few of My Favorite Things Giveaway!!!<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb3c6mSjyGj0SwcSfN-QjECBJoxtB18n7U39YPN8wAIGwY4TeFnSnjC9wZsImr12LS6PpycRXOeHCC9OzwmXzGrNQt5kozxCt71zZdGkotMxtZNRliuPzB-7kXCWOG73LpWelrzv3OjWD8/s1600/Favorite+Things+Giveaway.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb3c6mSjyGj0SwcSfN-QjECBJoxtB18n7U39YPN8wAIGwY4TeFnSnjC9wZsImr12LS6PpycRXOeHCC9OzwmXzGrNQt5kozxCt71zZdGkotMxtZNRliuPzB-7kXCWOG73LpWelrzv3OjWD8/s400/Favorite+Things+Giveaway.jpg" width="400" /></a></div>
Since I have hit several major milestones on this little ol' blog I thought I should give away some of my favorite things. I am over 1600 "likes" on <a href="https://www.facebook.com/pages/The-Farm-Girl-Recipes/121084081308815">Facebook</a>, 2200 followers on <a href="http://pinterest.com/thefarmgirl/">Pinterest</a>, and almost a 1000 friends on Google Friend Connect.<br />
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You guys are amazing and I am so thankful for all you that come over everyday and read what I write and make my recipes.<br />
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I totally love it!</div>
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Plus have you noticed that I started a new way to see what I'm doing all day long!!?? Not that what I do is all that exciting but I would love for you to come follow me on <a href="http://instagram.com/thefarmgirlrecipes">Instagram</a>. It's a party over there.<br />
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Here is what you can win:<br />
1. A homemade apron (yep my mom made it and she is awesome at sewing and quilting and baking and cooking, umm...you get the idea!)<br />
2. Pie Server--we make a lot of pies around this place and I couldn't do without mine.<br />
3. Vanilla sugar. <a href="http://www.somethingswanky.com/">Ashton</a> introduced this to me and has changed my life ever since.<br />
4. Cake tester--this comes in so handy in checking so many things I am baking.<br />
5. Mini Serving Spatula--this beauty is hands down #1 in my kitchen. I can't live without this thing.<br />
6. Sprinkles--makes everything so much more fun.<br />
7. Cupcake Liners--I LOVE my collection of cupcake liners. Makes me smile everyday to look at them.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLMZ98EhQqY85n7WNfIwapGSQLuFeE8ID9UMywYWKIQQfcbcS9C89eu8i0AbjH7tuPAwX381_4nJVy8_49X_W-3_MC61RpebVj4ZveQqNaBWHUk6u1TSVgqXENcqBwtyDyNJJaQdSuYkzm/s1600/Favorite+Things+Giveaway2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLMZ98EhQqY85n7WNfIwapGSQLuFeE8ID9UMywYWKIQQfcbcS9C89eu8i0AbjH7tuPAwX381_4nJVy8_49X_W-3_MC61RpebVj4ZveQqNaBWHUk6u1TSVgqXENcqBwtyDyNJJaQdSuYkzm/s400/Favorite+Things+Giveaway2.jpg" width="400" /></a></div>
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8. Silpat 1/2 size baking mat--I use my silpat or silpain at least once a day. They are amazing. My life is so much better for this baby right here!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYL2R-wf69BzMkkx3rmazjoHRpoHOeWyl8gdtdcSE6f_HovhiWIsMfQdfuleDlgtP_vZcxcwDuX44jhkr5aPDRQaoe9Wm7mQ306fYbxh1ryf8jSaC94sV2kvYm_sW1Bf2D9WnrCA_ZrvMy/s1600/silpat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYL2R-wf69BzMkkx3rmazjoHRpoHOeWyl8gdtdcSE6f_HovhiWIsMfQdfuleDlgtP_vZcxcwDuX44jhkr5aPDRQaoe9Wm7mQ306fYbxh1ryf8jSaC94sV2kvYm_sW1Bf2D9WnrCA_ZrvMy/s320/silpat.jpg" width="320" /></a></div>
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Thanks again for all your support!</div>
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Giveaway open only to U.S. residents. </div>
<a class="rafl" href="http://www.rafflecopter.com/rafl/display/69d0980/" id="rc-69d0980" rel="nofollow">a Rafflecopter giveaway</a>
<script src="//d12vno17mo87cx.cloudfront.net/embed/rafl/cptr.js"></script>
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Juliehttp://www.blogger.com/profile/07250099810229498812noreply@blogger.comtag:blogger.com,1999:blog-2052484113187026271.post-85519038828124977072013-04-15T00:30:00.000-06:002013-04-15T00:30:05.089-06:00Italian Meatball Subs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCHFmaimCAyXncQFpviyBkuIdOrxiaKJOTu45pA63LmXJghD-beETGKa_Sd_Ylc3lruKNDBI6KcZGwT4N03Hw1eNso4AbuYumi7A0CIchzdcyuM-c9mZ82ul7Vh5WxHCb9WoMmNsSL3srR/s1600/Italian+Meatball+Subs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCHFmaimCAyXncQFpviyBkuIdOrxiaKJOTu45pA63LmXJghD-beETGKa_Sd_Ylc3lruKNDBI6KcZGwT4N03Hw1eNso4AbuYumi7A0CIchzdcyuM-c9mZ82ul7Vh5WxHCb9WoMmNsSL3srR/s400/Italian+Meatball+Subs.jpg" width="400" /></a></div>
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There is nothing quite like a warm, messy, all over your hands, sandwich.<br />
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Sometimes you just need one or two.<br />
<br />
Anytime we got to a sandwich shop I always have them melt the cheese and get it all toasty and delicious. This sandwich fits right along those lines and I loved it.<br />
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My kiddos also love meatballs. My 9 year old keeps asking for me to make her some "North African Meatballs" a sweet old lady let us try around Christmas (haven't made them yet--oops!). So I knew they would loved this sandwich.<br />
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I think we all almost died and went to heaven. This is on our regular recipe list now because everyone loved them that much. They were super easy (and even easier if you buy some buns from the store) and full of wonderful flavor. The boys in our house loved them probably more than the ladies but how can you resist such a hot, messy, delicious sandwich.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKORdrEKyWI4RIxYuyeWwbBCHQ-_OVU_tJdA3z-t5aC2CJL9U5bvJEfsal_Et-yMMyoMWqdrA_lyS-7LWdw-WrW9ETqP0epYYgSAjHoPzto5fDkUnY1pygHvVKMV9uMMvaZw-u_7JkNh-B/s1600/Italian+Meatball+Subs2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKORdrEKyWI4RIxYuyeWwbBCHQ-_OVU_tJdA3z-t5aC2CJL9U5bvJEfsal_Et-yMMyoMWqdrA_lyS-7LWdw-WrW9ETqP0epYYgSAjHoPzto5fDkUnY1pygHvVKMV9uMMvaZw-u_7JkNh-B/s400/Italian+Meatball+Subs2.jpg" width="400" /></a></div>
<br />
Italian Meatball Subs<br />
<br />
<div style="text-align: left;">
(<a href="https://docs.google.com/document/d/1Vr6fOkoGOR_VVf2_ll3xP98a_WwO6oMh79pJ5c0OiHI/edit?usp=sharing">click here for printable version</a>)</div>
<br />
Meatballs:<br />
1 cup unseasoned bread crumbs or crushed saltines<br />
3/4 cup shredded Parmesan or mozzarella cheese<br />
1/2 cup milk<br />
1/2 cup low-sodium beef broth<br />
1/2 cup chopped fresh parsley<br />
2 eggs, lightly beaten<br />
1 1/2 tbsp dried oregano<br />
3 cloves garlic, finely minced<br />
1 1/2 tsp salt<br />
2 tsp ground black pepper<br />
2 tsp dried basil<br />
1/2 tsp red pepper flakes, optional<br />
2 pounds ground beef or ground turkey<br />
1 1/2 cups flour in a shallow baking dish (like a pie tin)<br />
<br />
Sandwiches:<br />
1 recipe<a href="http://thefarmgirlrecipes.blogspot.com/2013/03/french-bread-rolls.html"> French Bread Rolls</a>, shaped into sub rolls and baked according to the recipe<br />
Sliced mozzarella or provolone cheese<br />
<br />
Sauce:<br />
1 28-ounce can crushed tomatoes<br />
1 1/2 tsp dried basil<br />
2 tsp dried oregano<br />
1 tsp sugar<br />
1/2 tsp garlic powder<br />
1/2 tsp salt<br />
<br />
1. In a large bowl, mix all of the meatball ingredients together EXCEPT the meat and flour. Let the mixture sit for 10-15 minutes so the breadcrumbs/crackers can soak up the liquid a little bit. Add the beef or turkey and mix well with your hands until all the ingredients are completely combined.<br />
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2. Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil and lightly grease the foil with non stick cooking spray. Form golf ball-sized meatballs and dredge them in the flour until lightly coated. Place the meatballs on the baking sheet about one inch apart. Bake for 20 -25 minutes until the meatballs are completely cooked through.<br />
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3. When the meatballs come out of the oven, let them sit for about 15 minutes. Gently scrape off any fat and place the meatballs in a 9X13-inch baking dish and pour hot tomato sauce over the top of the meatballs.<br />
<br />
4. To make the tomato sauce, while the meatballs are cooking, combine all the ingredients in a medium saucepan and bring to a simmer over medium low heat. Simmer until meatballs are finished baking and then keep warm until ready to use.<br />
<br />
5. To assemble the sandwiches, slice the buns in half. Lay the buns flat open on a baking sheet and top one side with cheese – toast in the oven for 4-5 minutes at 400 degrees or until the buns are toasted and cheese is melted. Place 3-4 meatballs on each bun and top with desired amount of sauce. Serve immediately. Enjoy!<br />
<br />
Source: <a href="http://www.melskitchencafe.com/">Mel's Kitchen Cafe</a><br />
<br />Juliehttp://www.blogger.com/profile/07250099810229498812noreply@blogger.comtag:blogger.com,1999:blog-2052484113187026271.post-19298690590852825922013-04-12T00:30:00.000-06:002013-04-12T08:17:46.672-06:00Oatmeal Chocolate Chip Caramel Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLbIVOi4neVeEfQWITNXFR3s8LEmZNIdswYRHblFHmcNCEP3zFrhM3pENWqR4fuchkLnGO7wQXKx_EWriK3IDlPOnjcRePW6d30VC9IbLLc8tTbUWKleBDyjONuhlInIyNLRt5gnybkJKw/s1600/Oatmeal+Caramel+Bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLbIVOi4neVeEfQWITNXFR3s8LEmZNIdswYRHblFHmcNCEP3zFrhM3pENWqR4fuchkLnGO7wQXKx_EWriK3IDlPOnjcRePW6d30VC9IbLLc8tTbUWKleBDyjONuhlInIyNLRt5gnybkJKw/s400/Oatmeal+Caramel+Bars.jpg" width="400" /></a></div>
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Do you instagram?</div>
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You might want to, hint, hint....</div>
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I don't know what it is with a gooey, warm, chocolatey, caramely bar that makes my mouth start to water and my brain to start screaming "EAT THIS NOW!!!" or "DON'T SHARE!!!".</div>
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Seriously. It's pretty pathetic but oh so true. I try to stay out of them but as soon as it comes out of the oven, I want to immediately start picking at the edges to just "try" a little bit. I can't hardly leave it alone.</div>
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And for my defense neither can most of my family. Everybody wants a piece but nobody has the patience to wait a little bit till they are cool. I think we have a problem. The "i can't stay out of delicious gooey oatmeal bars" problem. </div>
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Anybody else have this problem?</div>
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If you do you better make these. You will totally feel better, well as long as you don't eat the whole pan. Good thing it only makes an 8x8. Whew!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDeZgSUrCIUs92SxvCrvQfsCjFR1y8mBDxmp0qYueTlAxknfjf0fDxkmJQoSa8P3gMeku7LYRhKSmKcFuXydjhjIsx7KH1x-6mD8B4NoEOz8rYRd_vABIM5mJ_x_Obg4MXECOZqotZQNu/s1600/Oatmeal+Caramel+Bars2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="347" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDeZgSUrCIUs92SxvCrvQfsCjFR1y8mBDxmp0qYueTlAxknfjf0fDxkmJQoSa8P3gMeku7LYRhKSmKcFuXydjhjIsx7KH1x-6mD8B4NoEOz8rYRd_vABIM5mJ_x_Obg4MXECOZqotZQNu/s400/Oatmeal+Caramel+Bars2.jpg" width="400" /></a></div>
<br />
Oatmeal Chocolate Chip Caramel Bars<br />
<br />
(<a href="https://docs.google.com/document/d/14WG4KRTSPUsftSId0xPFp1JVz47nGgXMtNMUJTnthWo/edit?usp=sharing">click here for printable version</a>)<br />
<br />
1 cup all-purpose flour<br />
1 cup old fashioned rolled oats<br />
3/4 cup packed light-brown sugar<br />
1 tsp baking soda<br />
1/4 tsp table salt<br />
1 egg<br />
10 tbsp salted butter, melted<br />
1 tsp vanilla extract<br />
1 cup chocolate chips<br />
Caramel:<br />
1/2 cup salted butter<br />
1 cup brown sugar, packed<br />
1/4 cup corn syrup<br />
1/2 tsp salt<br />
1/4 tsp baking powder<br />
<br />
1. Preheat oven to 350°F. Butter an 8x8 baking dish and set aside.<br />
<br />
2. In a medium mixing bowl combine flour, oats, brown sugar, baking soda and salt. Whisk to combine and break up lumps. In another small bowl, beat egg with the melted butter and vanilla. Stir into the dry ingredients. Mix well. Fold in the chocolate chips. Press half of the oat mixture evenly into the bottom of your prepared dish. Bake for 10 minutes.<br />
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3. While the bottom half of the bars are baking make the caramel sauce. Melt butter over medium low heat in a medium saucepan. Add the brown sugar, corn syrup, and 1/2 salt. Bring to a very low boil, stirring constantly. Let it cook over very low, gentle heat, so that the mixture is just barely bubbling. Let cook for about 5-8 minutes (should be a little thick at this point), remove from heat and stir in baking powder until the caramel is smooth.<br />
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4. Once the bottom layer of the bars are done, immediately pour the caramel over top. Then top with the remaining half of the oatmeal dough. Don't worry if the dough does not cover the whole top of the caramel. It will spread as it bakes and who doesn't love gooey caramel peeking up in places. Then place the bars back in the oven for another 15 to 20 minutes or until the top is golden brown.<br />
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5. Let cool at least 20 minutes before cutting and serving. They will still be a gooey but will hold their shape somewhat well. You can also cool completely before serving. Enjoy!<br />
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Source: <a href="http://www.halfbakedharvest.com/">Half Baked Harvest</a>Juliehttp://www.blogger.com/profile/07250099810229498812noreply@blogger.comtag:blogger.com,1999:blog-2052484113187026271.post-46582433990204851172013-04-10T00:30:00.000-06:002013-04-10T00:30:04.361-06:00Thick Focaccia Bread with Garlic and Cheese Dipping Oil<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM86gliXKgFQiKy4nJjZvgVDSPTi5D7qqMfPHQlFjn3ZJpYniyIsEjUbQ6eu5-hZ3SYBW5I4mAdiBu89UoY4Ol1Xn20OMpKEOfDCjXQoeeD8fbVsGPqFUMJ1XiJCgZugLxpxYhTHnPUi7U/s1600/Thick+Focaccia+Bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM86gliXKgFQiKy4nJjZvgVDSPTi5D7qqMfPHQlFjn3ZJpYniyIsEjUbQ6eu5-hZ3SYBW5I4mAdiBu89UoY4Ol1Xn20OMpKEOfDCjXQoeeD8fbVsGPqFUMJ1XiJCgZugLxpxYhTHnPUi7U/s400/Thick+Focaccia+Bread.jpg" width="400" /></a></div>
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I've mentioned before about the bread lovers that I have at my house. I'm slowly trying to wean them off so much bread but wow are they resisting (and it probably doesn't help that I make fantastic things like this that totally tempt them--especially the hubs!).</div>
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And it certainly doesn't help that I have a <a href="http://silpat.com/silpain.html">Silpain</a>. Man do I love that thing!!</div>
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It is designed specifically for breads. The darker mat and the tiny holes in the bottom let the bread breathe so the bottom is oh so crunchy and absolutely amazing!</div>
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I even make our weekly <a href="http://thefarmgirlrecipes.blogspot.com/2009/10/country-fresh-biscuits.html">biscuits</a> on it and they are even better than before. Didn't think that could happen but it's totally true.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhloezm27LwwR8YACZ16fVT2d3tjL305RVPVc3mLBUIi23TJT14PubiqSqcoEllMi8USHzIpsGd5OHWfCbaY6X7upy-8GUSoeyKHldu5EFh7ona0VpgIv8z3_qjavpBXWJFxtfA1cZ480_b/s1600/Thick+Focaccia+Bread2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhloezm27LwwR8YACZ16fVT2d3tjL305RVPVc3mLBUIi23TJT14PubiqSqcoEllMi8USHzIpsGd5OHWfCbaY6X7upy-8GUSoeyKHldu5EFh7ona0VpgIv8z3_qjavpBXWJFxtfA1cZ480_b/s400/Thick+Focaccia+Bread2.jpg" width="400" /></a></div>
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The hubs loves to eat at Johnny Carinos. He loves their pasta (and bread!). We hadn't been in ages and we went the other day with some friends and the hubs just about died over their bread but mostly the oil they bring to dip your bread into.</div>
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So I thought for sure we could make something at home that he would love too. Well we did and I was even more surprised that the kiddos thought it was pretty fantastic too. They each begged for their own small bowl of dipping oil and went to town on it.</div>
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The bread is perfect to dip into it. The outside crisp and crunchy and the inside moist and chewy. So delicious.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsZ-uUyeqXk_aXF7Yb1HujEBef1PwKThH14iwyRqb5ZGtiIACreu3TOC1zfYf7rlWhzwPr5prjR4zh1_UYSjlcriDYS7B2Sd5-qUMkWqhoa4NKwmziAQ0vYY6qCEqeN8xVnibukvSKJ84e/s1600/Thick+Focaccia+Bread3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsZ-uUyeqXk_aXF7Yb1HujEBef1PwKThH14iwyRqb5ZGtiIACreu3TOC1zfYf7rlWhzwPr5prjR4zh1_UYSjlcriDYS7B2Sd5-qUMkWqhoa4NKwmziAQ0vYY6qCEqeN8xVnibukvSKJ84e/s400/Thick+Focaccia+Bread3.jpg" width="400" /></a></div>
<br />
Thick Focaccia Bread with Garlic and Cheese Dipping Oil<br />
<br />
(<a href="https://docs.google.com/document/d/1jcnG-dFVdAmC9eGe3XeXRw9Z44IF0YLwK8uVOP96eWs/edit?usp=sharing">click here for printable version</a>)<br />
<br />
Bread:<br />
2 cups warm water (115-120 degrees)<br />
1 tbsp active dry yeast<br />
1 tbsp granulated sugar<br />
5 1/2 cups all purpose flour, give or take a little<br />
2 tsp salt<br />
1/4-1/3 cup olive oil, divided<br />
1 tsp oregano<br />
1 1/2 tsp dried minced onion<br />
1 1/2 garlic powder<br />
1/4 cup Parmesan cheese<br />
<br />
Dipping:<br />
1/4 cup olive oil<br />
2 cloves garlic, minced<br />
1/8 tsp red pepper flakes<br />
3 tbsp Parmesan cheese, finely grated<br />
1 tbsp balsalmic vinegar<br />
<br />
1. Preheat oven to 375°F. In the bowl of your stand mixer dissolve yeast and sugar in warm water. Let proof for 5-10 minutes. Line a large cooking with a silpain liner or lightly grease a 9x13 baking pan. Set aside.<br />
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2. In the bowl of a stand mixer, add flour, sal, oregano, minced onion, and garlic powder to the yeast mixture. With mixer running, slowly add 1/4 cup olive oil. Mix until dough pulls away from the sides of your bowl. Let knead for a minute. Transfer dough to your prepared baking pan. Stretch and shape dough into a rectangle in the middle of the pan and about 1/2" thick or if using a 9x13, stretch to edges of pan. Cover and allow to rise in a warm location for 30 minutes.<br />
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3. When dough has risen, lightly grease the handle end of a wooden spoon. Poke holes throughout dough. Drizzle with 2-3 tbsp olive oil and sprinkle with another 1/2 tsp of oregano. Allow to rise for 15 more minutes.<br />
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4. Bake for 30 minutes, sprinkle with Parmesan cheese and bake for an additional 5-10 minutes or until center of bread reaches 190-200 degrees and crust is golden. Cool completely before slicing.<br />
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5. To make the dipping oil whisk all the ingredients in a small bowl. Serve with thick slices of focaccia bread.<br />
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Slightly Adapted from: <a href="http://www.bakedbyrachel.com/">Baked by Rachel</a>Juliehttp://www.blogger.com/profile/07250099810229498812noreply@blogger.comtag:blogger.com,1999:blog-2052484113187026271.post-9092067817376673072013-04-09T08:08:00.000-06:002013-04-09T08:08:15.757-06:00One of My Favorite Kitchen Tools<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipYbT4we6UwuFVJe_5pkGuDCwqXEhaJbd3aM3Go2gOAXWpz2Mt2HoXHqZPJKPBmP6-wGYYpQ513pAzC6aMuykxNqK9T_P_L5qL4ejSwQD49tk8Mr5MsGTyVGPcHE6Yez_4mGwaQW5T16i0/s1600/Zyliss+products.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipYbT4we6UwuFVJe_5pkGuDCwqXEhaJbd3aM3Go2gOAXWpz2Mt2HoXHqZPJKPBmP6-wGYYpQ513pAzC6aMuykxNqK9T_P_L5qL4ejSwQD49tk8Mr5MsGTyVGPcHE6Yez_4mGwaQW5T16i0/s400/Zyliss+products.jpg" width="400" /></a><br />
When I started this little blog I use to a post about some of my favorite things to use in my kitchen.<br />
<br />
Those pictures were pretty horrid (like <a href="http://thefarmgirlrecipes.blogspot.com/2009/11/pastry-cutter.html">this one</a> and <a href="http://thefarmgirlrecipes.blogspot.com/2009/11/mini-muffin-pan.html">this one</a>--oh man!) but hey at least we can say that the photography has come a long ways, right!?!<br />
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But the tools you use in your kitchen are very important. And because I cook a lot I get quite picky with what I use.<br />
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It's like any job, the <a href="http://usa.zyliss.com/">kitchen tools</a> you use can make the job much easier when you are in your kitchen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRn3DDuAH8QuzTQGt6TX0qlXsWAjynOELIbjz39Nhj6Yi_jK5PnEsLdnr4Abl0tG4To8_A4sqND3kUNWNAB5A_uBkaG71_MAYAgs6QbX6abObeCtAAvn3vDQqb1soo7ZO_iprtmdoBMWu3/s1600/Zyliss+products2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRn3DDuAH8QuzTQGt6TX0qlXsWAjynOELIbjz39Nhj6Yi_jK5PnEsLdnr4Abl0tG4To8_A4sqND3kUNWNAB5A_uBkaG71_MAYAgs6QbX6abObeCtAAvn3vDQqb1soo7ZO_iprtmdoBMWu3/s400/Zyliss+products2.jpg" width="400" /></a></div>
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I think the tools I use in my kitchen are pretty great and it makes my day to have things around that are a benefit, but there are definitely some things I have been totally coveting.</div>
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A salad spinner is totally one of them. As we say in our house, they are things that "we want and things that we need". A salad spinner fit in the category of wanting but man have I been wanting one of those babies for several years now.<br />
<br />
Mostly because we tend to eat a lot of salad at our house and I love the way it makes the lettuce so much crispier and crunchy. One of my daughters LOVES salad so it's on the table at least 4-5 times a week. Because of that I am always rinsing the lettuce and using at least 4 paper towels each time I do, to get all the water off the lettuce. The dressing sticks so much better when all that water is off.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjCjEUhneDClRUQuhvEq-N7Hj59W0TZFN3hr3mU27xXvkIi8pHaXnav0iM3i0QsOJzqcfkIC6L1c0TPJl-BJWLIzvft5RwGR7qP14biwgk2hyKvNvspxcaEscrjwuGoHsaAn7DhMo1sDog/s1600/Zyliss+Products3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjCjEUhneDClRUQuhvEq-N7Hj59W0TZFN3hr3mU27xXvkIi8pHaXnav0iM3i0QsOJzqcfkIC6L1c0TPJl-BJWLIzvft5RwGR7qP14biwgk2hyKvNvspxcaEscrjwuGoHsaAn7DhMo1sDog/s400/Zyliss+Products3.jpg" width="400" /></a></div>
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The folks at <a href="http://usa.zyliss.com/">Zyliss</a> gave me the opportunity to try out some of their <a href="http://usa.zyliss.com/">kitchen tools</a> and I was way excited. Of course the first thing I picked was a salad spinner. </div>
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And man has it been wonderful. I have completely loved it. It's amazing the inventions that make our life so much easier. I love that it has a flat top so I can stack other things on top and that I can rinse the lettuce in the bowl I use to spin it around. The kids are fascinated by it and beg to be able to use it. Perfect! One less chore for this lady.</div>
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<span style="font-size: x-small;">*I was compensated in product by the good folks at GigaSavvy but the opinions are all my own.</span></div>
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Juliehttp://www.blogger.com/profile/07250099810229498812noreply@blogger.comtag:blogger.com,1999:blog-2052484113187026271.post-88911133829092921152013-04-08T00:30:00.000-06:002013-04-08T00:30:03.410-06:00Homemade Meyer Lemon Curd<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihjEBb3jlSp7p5AtuPZurejC2n1-MiH35wNigCH0FAQqgS9p2_K-8F_hj0JjJ1lAvOFGxCJVyJ2NotNEDElo3Yn1Y-_pNv4-AmXqyp-pFry4yLgKxCV_t69Vccno0E-GNe7kdozFVPpPgs/s1600/Lemon+Curd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihjEBb3jlSp7p5AtuPZurejC2n1-MiH35wNigCH0FAQqgS9p2_K-8F_hj0JjJ1lAvOFGxCJVyJ2NotNEDElo3Yn1Y-_pNv4-AmXqyp-pFry4yLgKxCV_t69Vccno0E-GNe7kdozFVPpPgs/s400/Lemon+Curd.jpg" width="400" /></a></div>
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Tis the season of lemons and I love it. </div>
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And since I don't think I have posted nearly enough lemon things this year I thought I should fill you in on one of my very favorite lemon recipes.</div>
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You can buy lemon curd from the store but I prefer the homemade kind and since it's super easy even better. Plus if you use Meyer lemons it tastes even more delicious.</div>
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For those of you who don't know what Meyer lemons are (and which I didn't know until several months ago), they are a lemon that is sweeter and less acidic than your regular lemon. That makes them perfect for recipes, especially this little beauty.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiINQ_BRfRmwnnLYwn1pRfBOEOew_lYYhFKizEN_wbzZQxlBI0GwEt_MuqoAOfoEaI1xIJle88k4vCjiG_2hUq6ye7kRqS66RqtkR1CaH5vrYhP3eqZ30gAqH5MULlLJM9ADSnLSyuCqbIc/s1600/Lemon+Curd3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiINQ_BRfRmwnnLYwn1pRfBOEOew_lYYhFKizEN_wbzZQxlBI0GwEt_MuqoAOfoEaI1xIJle88k4vCjiG_2hUq6ye7kRqS66RqtkR1CaH5vrYhP3eqZ30gAqH5MULlLJM9ADSnLSyuCqbIc/s400/Lemon+Curd3.jpg" width="400" /></a></div>
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But don't worry if you can't find Meyer lemons where you live (which I'm totally with you on this, finally found one store that carries them "sometimes"--arghh!) regular lemons will work just fine.</div>
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Now this delectable treat is pretty yummy by itself but I love to add it to things. Things like cookies or pancakes or pound cake or one of my favorite things ever. Strawberry Shortcake. You don't need any whipping cream when you add the lemon curd and it adds the most delicious flavor.</div>
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Mmmm, so delicious.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP9q1fYRTCDzC5EZoMmW4sLYILu1Caro8evsqsRiCXC1ifrO2Etj1uyWSnpSl4iPrxjsoXbg6AWSP1d7LAU1njSSjwDE4FsAa0gwX2Y4UHOtYSwoiwrOcouTxbSn5viA1P2E2NeSiaECPK/s1600/Lemon+Curd4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP9q1fYRTCDzC5EZoMmW4sLYILu1Caro8evsqsRiCXC1ifrO2Etj1uyWSnpSl4iPrxjsoXbg6AWSP1d7LAU1njSSjwDE4FsAa0gwX2Y4UHOtYSwoiwrOcouTxbSn5viA1P2E2NeSiaECPK/s400/Lemon+Curd4.jpg" width="400" /></a></div>
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Homemade Meyer Lemon Curd<br />
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(<a href="https://docs.google.com/document/d/1J2sXacX1NVNxLXBvJjqctVbgq4uG7YwiLr31zWPhO8k/edit?usp=sharing">click here for printable version</a>)<br />
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1 cup fresh Meyer lemon juice (regular lemon juice will work fine too)<br />
1 1/2 cups sugar<br />
4 large eggs<br />
4 large egg yolks<br />
2 tsp finely grated lemon zest<br />
1/8 tsp salt<br />
1 cup COLD unsalted butter, diced<br />
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*Note: This makes a lot of lemon curd but it will half wonderfully if you want less.<br />
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1. In a 3 quart stainless steel pan (you want a non reactive pan), whisk together eggs, egg yolks, sugar, lemon zest, and salt until thick and light in color, about 1-2 minutes. Slowly whisk in lemon juice, pouring in a little at a time.<br />
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2. Cook mixture over medium high heat, being careful not to let it boil, until thickened, about 5 minutes. Remove from heat and strain through a fine mesh sieve into a clean bowl. Whisk in cold butter, a few pieces at a time, waiting until each piece has melted and completely incorporated before adding another piece. Whisk again to make sure everything is melted and lemon curd is smooth.<br />
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3. Use as you want. Store in an airtight container or jar. Keeps about 1 week in the refrigerator.<br />
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Source: <a href="http://www.makeandtakes.com/">Make and Takes</a>Juliehttp://www.blogger.com/profile/07250099810229498812noreply@blogger.comtag:blogger.com,1999:blog-2052484113187026271.post-71491355913450003762013-04-05T00:30:00.000-06:002013-04-05T08:08:08.620-06:00Creamy Mint Chocolate Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvwplJfeD-irYxpxgdUhrcaTy1gyiPUcEuYUDU1wDUP0xbCsZEaOv4COR1xxhsFKN0c4E1vf3xmXpnoH32cVilql3EhQPFgqq5bt4yOyJLY76WuDXHxMjOWjlMEkQhrEVrCrto5zJCrKf/s1600/Mint+Chocolate+Brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvwplJfeD-irYxpxgdUhrcaTy1gyiPUcEuYUDU1wDUP0xbCsZEaOv4COR1xxhsFKN0c4E1vf3xmXpnoH32cVilql3EhQPFgqq5bt4yOyJLY76WuDXHxMjOWjlMEkQhrEVrCrto5zJCrKf/s400/Mint+Chocolate+Brownies.jpg" width="341" /></a></div>
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I noticed I hadn't posted a brownie recipe for at least a month. </div>
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Seriously! What is the world coming to?</div>
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I haven't ever posted a mint brownie recipe before because I hadn't found one yet that was "knock your socks off" amazing. Either the mint was too strong and tasted like toothpaste, or the consistency of the mint layer was too much like frosting, or the brownie layer was too dry and thick.</div>
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Well ladies and gentleman...I think I have finally found "THE ONE". </div>
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Yep it's true. The one mint brownie no one can stay out of, and I repeat no one. Even my mint hating children and friends about died over this brownie and even asked for seconds and thirds. </div>
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It is seriously that good. The mint layer is a cream cheese base so it is a perfect combination of creamy yet with a subtle mint flavor. The homemade brownie is super tasty too. Fudgy and moist. Then adding the chocolate ganache to the top takes it to a whole new level.<br />
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My friends you N.E.E.D. to make this brownie right now. Drop whatever you are doing and make it now!<br />
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Creamy Mint Chocolate Brownies</div>
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(<a href="https://docs.google.com/document/d/1xEcjdM6g0oCIg-bYwMPUO66kdsDtRIpjgSAYzqUfWyQ/edit?usp=sharing">click here for printable version</a>)</div>
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Brownies:</div>
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1 cup butter, melted</div>
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2 cup sugar</div>
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1/2 cup cocoa powder</div>
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2 tsp vanilla</div>
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4 eggs</div>
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1 1/2 cup flour</div>
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1/2 tsp salt</div>
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3/4 cup semi-sweet chocolate chips</div>
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Mint Filling:</div>
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2 1/2 cup powdered sugar</div>
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2 tbsp butter, softened</div>
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4 oz cream cheese, softened</div>
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1/2 tsp mint extract</div>
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2-3 drops green food coloring</div>
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3 tbsp whipping cream</div>
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dash salt</div>
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Chocolate Topping:</div>
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1/3 cup whipping cream</div>
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1 1/3 cup semi sweet chocolate chips</div>
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1/3 cup butter</div>
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1. Preheat oven to 350°F. Spray 9x13 pan with non stick cooking spray. Set aside.</div>
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2.In the bowl of your stand mixer combine butter, sugar, cocoa powder and vanilla. Mix on low until combined and smooth, about 1 minute. Add eggs, one at a time, mixing well after each one. In a small bowl whisk flour and salt together. Add to butter mixture and mix again till smooth, about 2 minutes. Stir in chocolate chips.</div>
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3. Put batter into your prepared pan and for 25-35 minutes. Being careful not to over bake them, you want them moist and fudgy. Remove the pan from the oven and let the brownies cool completely.</div>
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4. While the brownies are baking, make the chocolate topping by combing whipping cream, semi sweet chocolate chips, and butter into a medium-sized sauce pan. Heat ingredients over medium high heat, stirring constantly until everything is melted and well combined, about 2-3 minutes. Set the pan aside to cool. Stir this mixture every 5 minutes to help cool because you want it to be lukewarm when you pour it over the mint filling.</div>
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5. To make mint filling, in a medium size bowl combine powdered sugar, softened butter, softened cream cheese, mint extract, green food coloring, and whipping cream. Beat the ingredients for 2-3 minutes or until light and fluffy.</div>
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6. To assemble: when the brownies are completely cool spread the mint filling over the top of them then refrigerate the two layers for about 20 minutes to let the filling set up a little bit. Then pour the chocolate ganache over the top of the mint filling, spreading carefully with a knife to the edges. Then place the pan back in the fridge for an hour, or until the chocolate layer is set. To serve, cut with a sharp knife and enjoy!</div>
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Source: <a href="http://www.jamiecooksitup.net/">Jamie Cooks It Up</a></div>
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Juliehttp://www.blogger.com/profile/07250099810229498812noreply@blogger.comtag:blogger.com,1999:blog-2052484113187026271.post-59358253603635741472013-04-03T00:30:00.000-06:002013-04-03T00:30:04.344-06:00Easy Fish Tacos with Roasted Corn Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmkauer62v5Fn5SYtyWyaGYzz0hKsRRuGzB17xxCve6zJrlICxr-UKp6VLyW_h9cqJ7V712xg86pZCYNec2I5WebApsxegw3gUb27rKAUs1kPlN3NsRtAi84eNlo1wlKmlLOVdzkMQfxCD/s1600/Easy+Fish+Tacos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmkauer62v5Fn5SYtyWyaGYzz0hKsRRuGzB17xxCve6zJrlICxr-UKp6VLyW_h9cqJ7V712xg86pZCYNec2I5WebApsxegw3gUb27rKAUs1kPlN3NsRtAi84eNlo1wlKmlLOVdzkMQfxCD/s400/Easy+Fish+Tacos.jpg" width="400" /></a></div>
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Now that gardening season is starting upon us we have been so busy outside. </div>
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There is just something about the sun shining and your hands getting dirty.</div>
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Must be the farm girl in me. I instantly get happy when I go outside and even happier when I get to start messing around in my garden. This week we are on to planting potatoes, peas, carrots, onions, and beets. So exciting!</div>
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But because we are spending so much time outside I am so about quick, yummy, easy meals. This meal is the complete cheater way to make fish tacos. Plus my kids love fish sticks so this makes them much happier then "real" kind. The roasted corn salsa and avocado sauce dress it up for a delicious, quick easy meal.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_QzBcWmKKNvmSXVIg4lmWtB9TUw2j8kKakk-YaszycFsYshRa2J7LMCRRVX7l4a6ponJDPytni_PdABGpdDnfc5NWryL7baOPNdUBQEunTk4pwtjpwjCdtKIXE1GSKPwWTMiMMSOLqxb9/s1600/Easy+Fish+Tacos2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_QzBcWmKKNvmSXVIg4lmWtB9TUw2j8kKakk-YaszycFsYshRa2J7LMCRRVX7l4a6ponJDPytni_PdABGpdDnfc5NWryL7baOPNdUBQEunTk4pwtjpwjCdtKIXE1GSKPwWTMiMMSOLqxb9/s400/Easy+Fish+Tacos2.jpg" width="400" /></a></div>
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Easy Fish Tacos with Roasted Corn Salsa<br />
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(<a href="https://docs.google.com/document/d/1l2oOja7kL0I8QeO4x37fyrVmbh8Sj30BOWc4XL3ZqCE/edit?usp=sharing">click here for printable version</a>)<br />
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Tacos:<br />
1 18oz box fish tenders (or fish sticks)<br />
8 corn tortillas<br />
2 cups tri-color cole slaw mix<br />
queso fresco<br />
Roasted Corn Salsa:<br />
1 12 oz bag frozen corn<br />
1/3 cup red bell pepper, diced<br />
1/4 cup red onion, diced<br />
2 limes, juiced<br />
1 roma tomato, diced<br />
3/4 cup cilantro, chopped<br />
salt and pepper to taste<br />
Creamy Avocado Sauce:<br />
1 ripe avocado<br />
1/4 cup sour cream<br />
1/2 lime, juiced<br />
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1. Pour the bag of corn onto a baking sheet, lined with a silpat liner, in an even layer and broil for 10 minutes stirring occasionally, until corn is cooked through and nicely golden. Remove from oven and in a medium bowl combine corn, lime juice, red onion, red bell pepper, tomato, cilantro, salt and pepper. Stir until combined and refrigerate until ready to use.<br />
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2. Place fish tenders in the oven and bake according to instructions on box. While fish tenders are cooking, in a small bowl mash avocado and combine with sour cream and lime juice. Transfer to a ziploc bag and refrigerate until needed.<br />
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3. To assemble tacos, warm tortillas in microwave for 30 seconds at half power, then layer cole slaw mix, fish tenders, and roasted corn salsa. Snip the corner of the avocado bag and drizzle on top. Sprinkle crumbled queso fresco on top and serve immediately. Enjoy!<br />
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Source: <a href="http://www.momontimeout.com/">Mom on Timeout</a>Juliehttp://www.blogger.com/profile/07250099810229498812noreply@blogger.comtag:blogger.com,1999:blog-2052484113187026271.post-18237174943642438152013-04-01T00:30:00.000-06:002013-04-01T00:30:03.673-06:00Raspberry Cream Cheese Buns<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcFp0Wgk6-oX9rR_Zo02sAZOMd5ol-j90kTUscsy404llUmQHDGdlhATIPmFpHy0Q8_5bnMJu8mmNnmKmY6IenIrOHuSmnjSUz9r2UZRNBcxbPZKEq2g-6-F6dgS0qb5gYQIEJF6FKPyhA/s1600/Raspberry+CC+Buns.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcFp0Wgk6-oX9rR_Zo02sAZOMd5ol-j90kTUscsy404llUmQHDGdlhATIPmFpHy0Q8_5bnMJu8mmNnmKmY6IenIrOHuSmnjSUz9r2UZRNBcxbPZKEq2g-6-F6dgS0qb5gYQIEJF6FKPyhA/s400/Raspberry+CC+Buns.jpg" width="267" /></a></div>
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How was your Easter? Ours was fabulous. We hung out with some family, ate some delicious food, and pondered on what a beautiful, special day it was.</div>
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This little beauty was consumed while we hung out. Not for breakfast though. Sometimes muffins are so sweet that I think they need to be served for treats so that's what these babies were.</div>
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Everyone enjoyed them immensely, especially my kiddos. I think it's because of the raspberry jam.</div>
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Anytime I pull the raspberry jam out of the freezer they almost go nuts. I don't know what it is about it but raspberry is their very favorite. It's the hubs least favorite (he hates the seeds that get stuck in your teeth) so the kids have this jam pretty much to themselves. </div>
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And that makes these muffins even easier. It's just raspberry jam swirled on top. Easy peasy. And absolutely scrumptious (and because cream cheese always makes things taste better).</div>
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Raspberry Cream Cheese Buns<br />
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(<a href="https://docs.google.com/document/d/147c6mkXGferolx-uWdmk3bV_n3sVLVgSuc6w9jMj8qA/edit?usp=sharing">click here for printable version</a>)<br />
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1 3/4 cup all purpose flour<br />
1 tsp baking powder<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
8 oz cream cheese, softened<br />
1/2 cup butter, softened<br />
1 cup sugar<br />
2 large eggs<br />
1/4 cup milk<br />
1/2 tsp vanilla<br />
1/2 cup raspberry preserves<br />
Glaze: (optional)<br />
1 tbsp butter<br />
1 cup powdered sugar<br />
1/4 milk<br />
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1. Preheat oven to 350°F. Line muffin tins with paper liners. Set aside.<br />
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2. In a small bowl combine flour, baking powder, baking soda, and salt. Set aside.<br />
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3. In a large bowl beat cream cheese, butter, and sugar until smooth and creamy, about 3 minutes. Add eggs one at a time, beating well after each one. Add dry ingredients to cream cheese mixture in 2 parts, alternating with milk and vanilla, and only stirring until no dry streaks remain. Fill each muffin tin 2/3 full. Drop a teaspoon of raspberry preserves on top of each bun and using the tip of a knife to swirl it into the batter.<br />
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4. Bake for 25-30 minutes or until toothpick inserted in center comes clean. Cool for 30 minutes before removing from muffin tin. Drizzle with glaze if wanted and enjoy!<br />
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5. To make the glaze whisk butter, powdered sugar, and milk in small bowl until smooth and adjusting milk and powdered sugar till your desired consistency is reached.Juliehttp://www.blogger.com/profile/07250099810229498812noreply@blogger.comtag:blogger.com,1999:blog-2052484113187026271.post-92125479361492895562013-03-29T00:30:00.000-06:002013-03-29T00:30:00.788-06:00Cadbury Mini Eggs Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxBywphP1DTIfjPaL9NJbkc9PIh4OGWFN6dDc8p7CGNzlV6Yg-UPnSF3h2BIdINp5cfdSxhq8HZoc407v2d3ILJmZstg50qiJFuyzCwIFByu207PUjUFZyJAXkzTX1A6nfXWIYG1Lplz04/s1600/Cadbury+Mini+Eggs+Cheesecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxBywphP1DTIfjPaL9NJbkc9PIh4OGWFN6dDc8p7CGNzlV6Yg-UPnSF3h2BIdINp5cfdSxhq8HZoc407v2d3ILJmZstg50qiJFuyzCwIFByu207PUjUFZyJAXkzTX1A6nfXWIYG1Lplz04/s400/Cadbury+Mini+Eggs+Cheesecake.jpg" width="400" /></a></div>
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Just wanted to throw a little hint out there. You might want to follow me on GFC (google friend connect) because I have a super fun giveaway coming up for getting to 1000 followers. We are so close and I am getting so excited I can hardly stand it.</div>
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Anyway...on to Easter. There is one candy that I L.O.V.E. this time of year. Nothing truly compares to it. I totally don't care about any of that other seasonal candy except for those Cadbury Mini Eggs.</div>
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I buy bags and bags of those beauties because they are so amazing I can hardly stand it. I try to add them to pretty much everything and then find myself eating the rest of the bag. </div>
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Seriously! They are so hard to stay out of. </div>
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I was contemplating cheesecake the other day (mostly because I need to use up 32 oz of cream cheese that I didn't want to go bad. What? You don't keep that kind of cream cheese around. Well silly me I buy it from Costco in big cases--told you we sort of like it around here!).</div>
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And from that gigantic amount of cream cheese this little wonder was created. And boy was it delicious and perfect for this Easter season. You should totally make it for Sunday, everyone will think you are the most amazing person ever!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8c3SVFxrtAW-GvF3c7qXKWrZYpT1vS7tTzWptND-NictrreHTzVjJh_lG1GK-Xsbw9Xa1Nm57KkWD_z2Hya7e4jAK7_VDnvsj3yQ4a2UVV1GYe9N2uri1VNppN0mcrPMvtw44krH8ah4J/s1600/Cadbury+Mini+Eggs+Cheesecake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8c3SVFxrtAW-GvF3c7qXKWrZYpT1vS7tTzWptND-NictrreHTzVjJh_lG1GK-Xsbw9Xa1Nm57KkWD_z2Hya7e4jAK7_VDnvsj3yQ4a2UVV1GYe9N2uri1VNppN0mcrPMvtw44krH8ah4J/s400/Cadbury+Mini+Eggs+Cheesecake2.jpg" width="335" /></a></div>
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Cadbury Mini Eggs Cheesecake<br />
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<br />
(<a href="https://docs.google.com/document/d/1KkhqsPO7BhM4vJZMBTIiE1_fwjXSqJsD1m2VRChJe2A/edit?usp=sharing">click here for printable version)</a><br />
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1 1/2 cups graham cracker crumbs, about 9 sheets<br />
3/4 cup plus 2 tbsp sugar, divided<br />
5 tbsp butter, melted<br />
3 packages (8oz each) cream cheese, softened (Philadelphia is what I like to use--the cheesecake turns out much better)<br />
1/2 cup malted milk powder<br />
1 tsp vanilla<br />
3 eggs<br />
1 cup Cadbury Mini Eggs, crushed<br />
Toppings:<br />
Cadbury Mini Eggs<br />
Fresh whipped cream<br />
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1. Preheat oven to 325°F and line a muffin tin with paper liners (will make about 16-18 cheesecakes in a muffin tin). Set aside.<br />
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2. Mix graham cracker crumbs with the 2 tablespoons of sugar and butter. Press about 1 tablespoon into the bottoms of each prepared liner and set aside.<br />
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3. Prepare the filling by beating cream cheese, remaining sugar, malted milk powder, and vanilla. Add eggs one at a time mixing on low speed until just blended and smooth. Pour equal amounts over each crusts, filling to just below the top of the liner.<br />
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4. Bake 20 - 25 minutes or until centers are almost set. Remove and let cool completely. Refrigerate at least 2 hours or overnight. To serve, top with crushed Cadbury mini eggs and whipped cream. Enjoy!<br />
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Source: Adapted from <a href="http://www.inkatrinaskitchen.com/">Katrina's Kitchen</a>Juliehttp://www.blogger.com/profile/07250099810229498812noreply@blogger.comtag:blogger.com,1999:blog-2052484113187026271.post-7907335397432070702013-03-27T00:30:00.000-06:002013-03-28T10:25:42.084-06:00Spinach Bacon Alfredo French Bread Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSQ6mje-ZjcBYnIxqv9paiexRFaNvvs4GBsfRJRs9U8rwLHHktp2WyujqUp1-_IrSyhncBQ4_96x_SKIXtWky3JnT0c9hSKYOaNpAP-kme8-AugK-lTfR8w25GdcFQn8Z3Zd1X5pDtGRRp/s1600/French+Bread+Pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSQ6mje-ZjcBYnIxqv9paiexRFaNvvs4GBsfRJRs9U8rwLHHktp2WyujqUp1-_IrSyhncBQ4_96x_SKIXtWky3JnT0c9hSKYOaNpAP-kme8-AugK-lTfR8w25GdcFQn8Z3Zd1X5pDtGRRp/s400/French+Bread+Pizza.jpg" width="400" /></a></div>
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Several weeks ago we had the most beautiful weather. The sun was shining, the wind wasn't blowing (which says a lot around here), and the temperatures were in the 70s.</div>
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Everyone at this house was ecstatic. We spent every possible minute outside because it doesn't last for long around here (it lasted 3 days and oh how marvelous they were). </div>
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So we decided one night to pack the kids up with some sports equipment and head out to the park with a picnic dinner. I was in charge of the dinner part so after looking around for a little bit I settled on this bad boy.</div>
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I wanted to do something different than sandwiches or wraps (the kids get those almost everyday in their lunch bag) but something that was easy to transport. This was the perfect choice. </div>
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We were all in love with it. The kids even liked the spinach on it. I mean really how can you go wrong with bacon....and chicken....and alfredo sauce....all on homemade french bread. Mmmm so delicious.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtLTexok-iRj-3p1r7Biku-3qvQ5VQYl6bbpyzpSiZ3fJFHB_dNUmliTcZjZGFITv4P5ZW5v_Smccsi7jSuXxr5z_stvmt4ORucQ3ojyzjUUQvzXx9CTF8j3FZXDyQEaU7px8gJw4dkQYy/s1600/French+Bread+Pizza2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtLTexok-iRj-3p1r7Biku-3qvQ5VQYl6bbpyzpSiZ3fJFHB_dNUmliTcZjZGFITv4P5ZW5v_Smccsi7jSuXxr5z_stvmt4ORucQ3ojyzjUUQvzXx9CTF8j3FZXDyQEaU7px8gJw4dkQYy/s400/French+Bread+Pizza2.jpg" width="400" /></a></div>
<br />
Spinach Bacon Alfredo French Bread Pizza<br />
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<br />
(<a href="https://docs.google.com/document/d/1VesGnRdTbXASzcXkp1kP4n8eKaUIyrjmYq0nT2MkUFI/edit?usp=sharing">click here for printable version</a>)<br />
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1/2 loaf French Bread (I used<a href="http://thefarmgirlrecipes.blogspot.com/2009/10/french-bread.html"> this homemade version</a>)<br />
1 cup Alfredo sauce<br />
1/2 cup baby spinach leaves<br />
1/3 cup sliced mushrooms, optional<br />
1 cup cooked, chopped bacon<br />
1 large cooked and chopped/sliced chicken breast (to make it extra quick I used canned chicken)<br />
2 cups shredded mozzarella cheese<br />
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1. Preheat oven to 350°F. Cut bread in half lengthwise. Lay each one on a cookie sheet. Spread Alfredo sauce evenly over the top of each half. Use as much or as little sauce as you would like. Then layer spinach, sliced mushrooms, bacon, and chicken until it reaches your desired amount.<br />
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2. Evenly sprinkle mozzarella over the pizzas and bake for about 15 minutes or until cheese is melted and bubbly. Remove, let cool slightly, slice and serve. Enjoy!Juliehttp://www.blogger.com/profile/07250099810229498812noreply@blogger.comtag:blogger.com,1999:blog-2052484113187026271.post-51318641598596078022013-03-25T00:30:00.000-06:002013-03-25T00:30:00.808-06:00Buttermilk Lime Bars<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWyoGL46QYFwWO5b-gOIJNEaKenDvN3h2nE32RXfZUlJBfG5vgWk_j24AnOBbaDWtb_Vc0cT6CkuVTbUbU5VXdzYIeMoc6vWjIU0wPbRcCUoQunEgt2k3GGckMK4ep1UKZxd0sfdD8d7ej/s1600/Buttermilk+Lime+Bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWyoGL46QYFwWO5b-gOIJNEaKenDvN3h2nE32RXfZUlJBfG5vgWk_j24AnOBbaDWtb_Vc0cT6CkuVTbUbU5VXdzYIeMoc6vWjIU0wPbRcCUoQunEgt2k3GGckMK4ep1UKZxd0sfdD8d7ej/s400/Buttermilk+Lime+Bars.jpg" width="395" /></a></div>
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Aren't those pretty little bundles of joy?</div>
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Now that it's officially spring (yeah!! I can feel it coming) and it's Spring Break in our neck of the woods I thought it was time to break out the citrus.</div>
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I love lemon but the hubs loves his limes. And since I had a quart of buttermilk sitting in my fridge this was the perfect idea. I was going to die the top green so you new it was actually lime instead of lemon but I thought maybe that was a little over the top but I promise I did use limes.</div>
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We took these bad boys with us to the park one night (in honor of Spring) and they were absolutely delicious. The children begged for thirds they were that tasty.</div>
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So here's to Spring and a fun filled week with the children home.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_OevG9dx4TLqPks1mn_q543AeNhyphenhyphenS-O__TM8V_SRl3qzRkorTdIRZrt96nu2p0md-d6a10aTvk34A8b0Sbskabj-PPQdHgMM3Oh4Cw8br2CyVse71NxqLWvkOZD1cOaUlJUWuwDQXqZSX/s1600/Buttermilk+Lime+Bars2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_OevG9dx4TLqPks1mn_q543AeNhyphenhyphenS-O__TM8V_SRl3qzRkorTdIRZrt96nu2p0md-d6a10aTvk34A8b0Sbskabj-PPQdHgMM3Oh4Cw8br2CyVse71NxqLWvkOZD1cOaUlJUWuwDQXqZSX/s400/Buttermilk+Lime+Bars2.jpg" width="400" /></a></div>
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Buttermilk Lime Bar<br />
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(<a href="https://docs.google.com/document/d/1o2uTPz8vYIycz3aPjfhOMQFd3Pfk9wykYGuzJV5xMSI/edit?usp=sharing">click here for printable version</a>)<br />
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Crust:<br />
1 1/2 cups all-purpose flour<br />
1/3 cup granulated sugar<br />
1/4 tsp salt<br />
1 tsp vanilla extract<br />
1/2 cup (1 stick) butter, cold, cut into 8 pieces<br />
Filling:<br />
4 large eggs<br />
1 1/3 cups granulated sugar<br />
1/2 cup buttermilk<br />
1/2 cup lime juice, freshly squeezed<br />
1 tbsp lime zest<br />
1 tsp vanilla extract<br />
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Powdered sugar for dusting, optional<br />
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1. Preheat the oven to 350°F. Lightly spray an 9x9 with non stick cooking spray and set aside.<br />
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2. To make the crust, in a medium bowl combine the flour, sugar, salt and vanilla extract. Sprinkle the butter pieces over the top of the dry mixture and using a pastry blender, or two knives, cut the butter into the dry mixture until it resembles coarse crumbs. Pour the mixture into the bottom of your prepared pan and press the crust firmly to form an even layer. Bake for 16-17 minutes or until lightly browned around the edges.<br />
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3. While the crust is baking, prepare the filling by whisking together all of the filling ingredients in a large bowl until evenly combined. Pour the filling mixture over the hot crust as soon as it comes out of the oven and return it to the oven to bake for 25-30 more minutes or until the filling is set (that means that when shaken slightly the filling in the center won't move).<br />
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4. Cool completely before dusting with powdered sugar, slicing and serving. I think they are even more fabulous having been chilled. Enjoy!<br />
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Source: <a href="http://www.melskitchencafe.com/">Mel's Kitchen Cafe</a><br />
Juliehttp://www.blogger.com/profile/07250099810229498812noreply@blogger.comtag:blogger.com,1999:blog-2052484113187026271.post-9247853990727742742013-03-22T00:30:00.000-06:002013-03-27T15:23:40.065-06:00Carrot Cake Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR8YwU-jhl0EWes865IDbggIztD4HKn8sipxP_PP-4b_zUuE1Erv5dlIQZEwSH_HjQDPsXx7-DWln8Pzn_hsKuCGRWE5-2VtJjUa1YQegKTtxqx0_OdsW_2yS_fT2DcKo0Yhypi7GCRmXN/s1600/Carrot+Cake+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR8YwU-jhl0EWes865IDbggIztD4HKn8sipxP_PP-4b_zUuE1Erv5dlIQZEwSH_HjQDPsXx7-DWln8Pzn_hsKuCGRWE5-2VtJjUa1YQegKTtxqx0_OdsW_2yS_fT2DcKo0Yhypi7GCRmXN/s400/Carrot+Cake+Cookies.jpg" width="400" /></a></div>
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Growing up we had carrot cake once a year. </div>
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And it was always on my Dad's birthday. He L.O.V.E.S. carrot cake. And usually I looked forward to it too.</div>
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Well as long as my mom didn't put in raisins and walnuts but of course that was my Dads favorite part. This year he had carrot cake once again for his birthday (and so did my carrot cake hating sister--I was so proud of her!) and it reminded me of that wonderful little dessert.</div>
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But...only the hubs and I like carrot cake so I was on a mission to find something my children would eat and something that didn't require having an entire cake sitting around. And that's when it hit me. </div>
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Cookies. But with carrots. Weird but hey in cake they are awesome.</div>
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Well I am proud to say these turned out fabulously. And the best bart, the kids loved them and not one of them said anything about carrots being in there. It does help that cream cheese is drizzled over the top but hey! they have come along way. There is hope for them and I really hope you try these lovelies out. So delicious.</div>
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Carrot Cake Cookies<br />
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<br />
(<a href="https://docs.google.com/document/d/1vqB9x8OgkqXCUV9zLy_W4agsjTSISnoDMGDmddfImhQ/edit?usp=sharing">click here for printable version</a>)<br />
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2 cups all purpose flour<br />
1 1/2 tsp baking soda<br />
1/2 tsp salt<br />
1 tsp cinnamon<br />
1/2 cup granulated sugar<br />
1/2 brown sugar<br />
1/2 cup butter, softened<br />
1 egg<br />
1 tsp vanilla<br />
1 cup grated carrots<br />
1/2 cup shredded coconut<br />
1 cup white chocolate chips<br />
Frosting:<br />
4 oz cream cheese, softened<br />
1/2 tsp vanilla<br />
1 tbsp milk<br />
2-3 cups powdered sugar<br />
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1. Preheat oven to 375°F and line baking sheets with silpat liners or parchment paper or spray with non stick cooking spray. Set aside.<br />
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2. In medium bowl combine flour, baking soda, salt, and cinnamon. In another large bowl cream sugars and butter until light and fluffy, 2-3 minutes. Add egg and mix well again. Stir in vanilla and grated carrots and completely combined. With mixer on low, slowing add dry ingredients and mix until no dry streaks remain. Stir in coconut and white chocolate chips.<br />
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3. Drop by tablespoon on baking sheets, spacing 2 inches apart. Bake for 9-11 minutes or until centers are set. Remove and let cool 2 minutes on baking sheets before letting cool completely on cooling rack. <br />
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4. To make frosting, in medium bowl whip cream cheese, vanilla, and milk until smooth. Slowly add powdered sugar until the consistency you want. Put frosting in piping bag (or in a Ziploc bag and cut off the corner) and pipe on cooled cookies. Enjoy!Juliehttp://www.blogger.com/profile/07250099810229498812noreply@blogger.comtag:blogger.com,1999:blog-2052484113187026271.post-62218820355146632872013-03-20T00:30:00.000-06:002013-03-21T14:09:47.741-06:00French Bread Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4eL2SDMGgUPciIuoRyLT4Mx_MtWC6A3u0tLTEzqDxVpkdeOCvSswPl0ri4p5Ga0J_4splkEmwjr_7EkWeCdCOJzxB3M_2zm1LeyUiFT5UYrSKOYxCdGRdS5hb7NcUzsxYH-jETG7_ZpvU/s1600/French+Bread+Rolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4eL2SDMGgUPciIuoRyLT4Mx_MtWC6A3u0tLTEzqDxVpkdeOCvSswPl0ri4p5Ga0J_4splkEmwjr_7EkWeCdCOJzxB3M_2zm1LeyUiFT5UYrSKOYxCdGRdS5hb7NcUzsxYH-jETG7_ZpvU/s400/French+Bread+Rolls.jpg" width="400" /></a></div>
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With Easter right around the corner and spring break right before it I thought I should get started on my Easter menu.</div>
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Do any of you have your menu ready yet?</div>
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Rolls are a must have at our house on this special day. I have many favorites that I love and have used many times (<a href="http://thefarmgirlrecipes.blogspot.com/2012/11/cheesy-garlic-rolls.html">Cheesy Garlic Rolls</a>, <a href="http://thefarmgirlrecipes.blogspot.com/2009/10/fancy-dinner-rolls.html">Fancy Dinner Rolls</a>, <a href="http://thefarmgirlrecipes.blogspot.com/2010/11/garlic-knots.html">Garlic Knots</a>) but I thought I would try out one that I have been eyeing for awhile and one that I could use many different ways.</div>
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One I could dress up and make fancy for Easter or one that is awesome for eating straight out of the oven (slathered with of butter of course!) or one to make sandwiches with or one that I could freeze and use for later.</div>
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This my friends was perfect for everything I tried. They did awesome in the freezer (which made my day!), were awesome on sandwiches (sharing that recipe next week), and were delicious straight out of the oven. My tummy is growling just thinking about them. So yummy.</div>
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French Bread Rolls<br />
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(<a href="https://docs.google.com/document/d/1kFKphkuUsOJGAJJjB8oEPHMXSWxf9kmklEQMfcb2YsM/edit?usp=sharing">click here for printable version</a>)<br />
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* Remember when working with yeast breads, the flour is a suggestion (it all depends on humidity, altitude, weather, and a myriad of other factors). I stop adding my flour based on the texture and touch of the dough. Here is a <a href="http://www.melskitchencafe.com/2009/11/tutorial-working-with-yeast.html">great tutorial</a> on what you should be looking for.<br />
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1 1/2 cups warm water<br />
1 tbsp active dry yeast<br />
2 tbsp granulated sugar<br />
2 tbsp canola oil<br />
1 tsp salt<br />
4 cups all-purpose flour, give or take a few tablespoons<br />
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1. In the bowl of a stand mixer, fitted with the dough hook attachment, combine the warm water, yeast, sugar, oil, salt and 2 cups of the flour. Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Judge the dough not by the amount of flour called for in the recipe but in how the dough feels (which comes with lots of practice and if you need a little help check out the link from the tutorial above). The dough should be soft and smooth but still slightly tacky to the touch.<br />
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2. Knead the dough in your mixer until the dough is smooth and elastic, about 5 minutes in a stand mixer. Lightly spray a large bowl with non stick cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until it has doubled (this usually takes about an hour but depends on the weather, heat, etc. Just keep an eye on it).<br />
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3. Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 12 equal pieces and form the dough into round balls. Place the rolls on a lightly greased or silpat-lined baking sheet about an inch or two apart. Cover the rolls with lightly greased plastic wrap again, letting the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down. Let the rolls rise until doubled, about 45 minutes.<br />
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4. Preheat the oven to 400°F. Bake for 12-14 minutes until lightly browned and cooked through. Enjoy!<br />
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5. To freeze them, I usually make a double batch (while every things dirty you might as well make a whole bunch) and then once they are baked and cooled, I place them in a zipper-lock freezer bag and put them in the freezer. I either take them out a few hours before I need them or I take them out frozen and microwave them for about 2-3 minutes on 70% power.<br />
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Source: <a href="http://www.melskitchencafe.com/">Mel's Kitchen Cafe</a>Juliehttp://www.blogger.com/profile/07250099810229498812noreply@blogger.comtag:blogger.com,1999:blog-2052484113187026271.post-52067575502074003612013-03-18T00:30:00.000-06:002013-03-21T14:09:12.069-06:00Frosted Chocolate Cupcake Tops<div class="separator" style="clear: both; text-align: center;">
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Any people out there that would only eat the top off of the cupcake?</div>
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Come on. Admit it.</div>
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(okay fine! me raising my hand)</div>
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That's the best part in my opinion. That's where all the frosting is and yet you get a little bit of cake but not too much. Man I think I'm drooling on my keyboard just thinking about it.</div>
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When I catch my kids doing it (and so many others) I certainly can't complain. They are just like me, they know where the good stuff is.</div>
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IF I have to eat cake I have two favorites. Yellow cake with chocolate frosting and chocolate cake with chocolate frosting. So delicious. These little bites of goodness are even better than a cupcake. You just get the top part with lots of yummy frosting. And a few sprinkles. Cause everything tastes better with sprinkles!!</div>
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Frosted Chocolate Cupcake Tops<br />
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(<a href="https://docs.google.com/document/d/11FoaRPaK8dCqQcnb0A3Z_WLngxyYEkY0ZrMvFvllOX0/edit?usp=sharing">click here for printable version</a>)<br />
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Cupcake tops:<br />
1 3/4 cups all-purpose flour<br />
2 tbsp unsweetened cocoa powder<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
2 oz. unsweetened chocolate, finely chopped<br />
8 tbsp butter, at room temperature<br />
1 cup sugar<br />
1 large egg<br />
1 tsp. vanilla extract<br />
3/4 cup buttermilk (or plain yogurt)<br />
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Frosting:<br />
1 cup semi-sweet chocolate chips<br />
1/3 cup plus 1 tbsp sour cream<br />
1 cup powdered sugar, sifted<br />
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1. Preheat oven to 375° F. Line baking sheets with silicone mats or parchment paper and set aside. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk to blend, and set aside. Place the chopped chocolate in a glass bowl and melt in short intervals in the microwave until smooth. Set aside and let cool until just barely warm to the touch.<br />
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2. In the bowl of an electric mixer, combine butter and sugar and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg. Blend in the vanilla and melted chocolate until smooth. With the mixer on low speed, add in half of the dry ingredients, mixing just until incorporated. Then add in the buttermilk and mix just until smooth. Then mix in the remaining dry ingredients. <br />
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3. Drop the dough in spoonfuls onto the prepared baking sheets, ( a medium scoop is perfect for this) spacing each about 2 inches apart. Bake 8-10 minutes or just until set. Let cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely before frosting.<br />
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4. To make the frosting, place the chocolate chips in a glass bowl and melt in the microwave in short intervals, stirring until smooth. Stir in the sour cream. Whisk in the powdered sugar until the mixture is smooth and glossy. If necessary, adjust the consistency with additional powdered sugar to thicken or sour cream to thin it out. Frost cookies as desired and decorate with sprinkles. Enjoy!<br />
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Source: <a href="http://www.annies-eats.com/">Annie's Eats</a>Juliehttp://www.blogger.com/profile/07250099810229498812noreply@blogger.comtag:blogger.com,1999:blog-2052484113187026271.post-75646462354959743442013-03-15T00:30:00.000-06:002013-03-22T08:41:46.258-06:00Hot Pizza Dip Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhllq79PqwC60Asmn77OoED32lrXgEE7T3iQdNRUQ_W5p_tKVXSWRNXIaWw6HgnzS-EV8ADxsNTbJmsNlg5mcTp5SyCs3y4D_8tHnSeLlAqzAcwR2sEJEFyRA7hjNHqm-ShlHzcwcSE55S/s1600/Pizza+Dip+Bites.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhllq79PqwC60Asmn77OoED32lrXgEE7T3iQdNRUQ_W5p_tKVXSWRNXIaWw6HgnzS-EV8ADxsNTbJmsNlg5mcTp5SyCs3y4D_8tHnSeLlAqzAcwR2sEJEFyRA7hjNHqm-ShlHzcwcSE55S/s400/Pizza+Dip+Bites.jpg" width="400" /></a></div>
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We are starting to warm up around here so I thought I better share some recipes that need the oven before we move into the the "it's too hot and i'm not turning on the oven" phase at our house.</div>
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I hope we still have several more months but you never know with this weather! My kids are playing outside right now and I have the house to myself. It's just absolutely wonderful.</div>
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I've shared with you before that the hubs has a couple staple food items in his life. One of them is cream cheese. If I add cream cheese to anything he is in complete heaven. So I was intrigued by this idea of using cream cheese as a base for this pizza. </div>
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OH.MY.WORD. He was in 7th heaven and had the hardest time not eating the whole batch. He even loved them so much we made them for his work just a couple days later. All the layers of cheese are delicious and they can be completely customized to your add taste buds. You can add veggies, ham, pineapple, really whatever you want. So yummy!</div>
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Hot Pizza Dip Bites<br />
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(<a href="https://docs.google.com/document/d/1pvH79HDwAgzmov3POSWMvO-5K1nN0VFbGWSoUqZk9AA/edit?usp=sharing">click here for printable version</a>)<br />
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8 oz cream cheese, softened<br />
1/2 tsp dried oregano<br />
1/2 tsp dried basil<br />
1 tsp fresh minced garlic<br />
1 cup shredded mozzarella cheese<br />
1 cup finely shredded parmesan cheese<br />
1 cup pizza sauce or good marinara sauce<br />
Toppings: finely chopped pepperoni, sausage, pineapple, green peppers, ham, etc.<br />
24 square wonton wrappers<br />
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1. Preheat the oven to 350°F. In a small bowl, whisk together the cream cheese, oregano, basil and garlic until smooth. Set aside.<br />
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2. Lightly grease a mini-muffin tin pan with cooking spray and press one wonton wrapper gently into each muffin tin, carefully but firmly pressing it into the sides of the cups. Bake the wonton wrappers for 4-6 minutes, or until lightly browned. Remove the pan from the oven, keeping the wonton wrappers in the mini cups.<br />
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3. Dollop a teaspoon of the cream cheese mixture into the bottom of each wonton cup. Sprinkle mozzarella cheese over the top of the cream cheese mixture. Top with a teaspoon of the pizza sauce, a sprinkle of parmesan cheese and finally your chosen toppings. Bake for 10 more minutes or until the filling is bubbly and wonton edges are golden brown. Serve warm!<br />
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Source: <a href="http://www.melskitchencafe.com/">Mel's Kitchen Cafe</a>Juliehttp://www.blogger.com/profile/07250099810229498812noreply@blogger.com