tag:blogger.com,1999:blog-88582706309400817582024-03-21T19:14:00.793-07:00March MunchiesRecipes enjoyed (or at least tried!) by the March FamilyUnknownnoreply@blogger.comBlogger134125tag:blogger.com,1999:blog-8858270630940081758.post-90315091917065625932017-11-24T17:46:00.002-08:002017-11-24T17:46:50.618-08:00Green Bean Casserole - Low Carb, Gluten-Free<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpLOcMK81XbAlquNDGDLYkgWtMJvafPFbazbrkGfaQscbAOMnVQLBHXD-i0pQST5hSpbOPebxua08Jy-qqEHtL4Um5fbHHagrDBd3aR6zMfJL_ZWI28mEgtnC37CdpEq0HceC10wqvMbU/s1600/GBC-MM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="986" data-original-width="800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCpLOcMK81XbAlquNDGDLYkgWtMJvafPFbazbrkGfaQscbAOMnVQLBHXD-i0pQST5hSpbOPebxua08Jy-qqEHtL4Um5fbHHagrDBd3aR6zMfJL_ZWI28mEgtnC37CdpEq0HceC10wqvMbU/s400/GBC-MM.jpg" width="323" /></a></div>
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GBC is one of my favorite side dishes. Heck, I could just eat it as my meal and be happy. I never liked the mushrooms that came along in the cream of mushroom soup, though. Between wanting to avoid both mushrooms and canned cream-of-anything soup, I started making my own GBC from scratch a few years ago. The first time was for Thanksgiving, and I successfully made a GBC that was totally gluten-free. But this year I wanted it to also be low-carb. It wasn't hard at all and I am so happy with how it turned out.<br />
<br />
<span style="font-size: large;">Green Bean Casserole</span><br />
<br />
<b>First, prepare the onions:</b><br />
<br />
3 medium or 2 large Onions, sliced thinly<br />
1/3 cup <a href="http://amzn.to/2BfkFbc">Almond Flour</a><br />
1 tsp Salt<br />
1 Tbsp <a href="http://amzn.to/2A2G5dO">Refined Coconut Oil</a> (soft or liquid)<br />
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Combine all ingredients and spread in a baking dish. Bake at 475 for about 15 minutes, stirring once or twice during baking so they cook evenly. Set aside when done.<br />
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<b>Next, prepare the green beans:</b><br />
<br />
Steam 1-1.5 lbs green beans until just tender, then rinse with cold water to stop them cooking.<br />
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<b>Make up the creamy sauce:</b><br />
<br />
3 T Butter<br />
3 T <a href="http://amzn.to/2A2XWAY">Oat Fiber</a><br />
1/2 cup Heavy Cream<br />
1/2 cup Stock or Broth (chicken, beef, vegetable)<br />
1 tsp <a href="http://amzn.to/2iKCnfb">Glucomannan</a>, <a href="http://amzn.to/2A63QiI">Xanthan Gum</a>, or half of each<br />
1 clove Garlic, minced<br />
1 tsp Salt<br />
1/2 tsp Pepper<br />
<br />
Melt butter on medium-heat. (At this point, if you are a mushroom person, you could add chopped mushrooms and saute them in the butter until done.) Add oat fiber. Add cream and broth, whisking quickly. Sprinkle gum/gluccie very slowly, whisking well to incorporate it. Let it come to a bubble and it'll thicken up. Add garlic, salt and pepper, whisk for a minute more, then remove from heat.<br />
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Combine the green beans with the cream sauce, and add half of the onions. Spread into a 13x9 pan. Top with remaining onions. Bake at 400 for 15 minutes and serve.<br />
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http://www.myhcgcooking.comUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8858270630940081758.post-61073570739923909732017-11-23T13:42:00.002-08:002017-11-24T17:47:26.964-08:00No-Bake Cheesecake - Low Carb, Sugar Free<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLtqN4HJhT__5M7ks8hj00jCNZBaP_P8nt6CU1JdIfqtrCAnOEnGiERL_DBQAqt0av_3gw6ywsfQHVslMzTii0gQS1YwXUqtawvqwloptF-bQwxNR2lDeJkse-826Htl_VoqT1LUTmSwtP/s1600/no-bake-cheesecake-plain.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="834" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLtqN4HJhT__5M7ks8hj00jCNZBaP_P8nt6CU1JdIfqtrCAnOEnGiERL_DBQAqt0av_3gw6ywsfQHVslMzTii0gQS1YwXUqtawvqwloptF-bQwxNR2lDeJkse-826Htl_VoqT1LUTmSwtP/s400/no-bake-cheesecake-plain.jpg" width="400" /></a></div>
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My dad requested cheesecake for dessert on Thanksgiving this year. I was happy to oblige, but our chickens have not been laying many eggs and I didn't have enough for my usual cheesecake recipe. I ended up tweaking Briana's No-Bake Cheesecake from her cookbook <a href="http://amzn.to/2iJQvFq">Necessary Food</a> (If you are into low-carb cooking, THM, Keto, etc. then I highly recommend this cookbook) and it was a hit! Definitely not the same texture as regular baked cheesecake, but it tasted great.<br />
<br />
<span style="font-size: large;">No-Bake Cheesecake - Low Carb, Sugar Free</span><br />
<br />
Crust:<br />
3 T Butter<br />
1 T Gentle Sweet, or your sweetener of choice (<a href="http://amzn.to/2zv2Kjv">Swerve</a>, <a href="http://amzn.to/2iMsDBc">Pyure</a>, <a href="http://amzn.to/2BgKHe4">Erythritol</a>, etc.)<br />
1 cup <a href="http://amzn.to/2BfkFbc">Almond Flour</a><br />
2 T <a href="http://amzn.to/2A2XWAY">Oat Fiber</a><br />
<br />
Mix crust ingredients thoroughly and press into the bottom of a pie plate. If your butter is cold, you'll need to warm or melt it. Mine was room temp and it blended right up.<br />
<br />
Cheesecake:<br />
2 8oz pkgs Cream Cheese<br />
2/3 cup Sour Cream<br />
2 T Lemon Juice<br />
1 tsp Vanilla<br />
4 T Gentle Sweet or sweetener of choice, to taste<br />
4 tsp <a href="http://amzn.to/2A2sUJJ">Great Lakes Gelatin</a> (the red can)<br />
3 T Hot Water<br />
2/3 cup Heavy Cream<br />
<br />
Beat cream cheese, sour cream, lemon juice, vanilla, and sweetener until thoroughly combined. It would be easier if the cream cheese was not cold, but I never mange to think ahead enough to set it out so I just rely on my <a href="http://amzn.to/2iJShX6">Kitchen Aid mixer</a> to beat the cream cheese. Be sure to scrape the sides of the bowl well with a spatula so it's all combined.<br />
<br />
Dissolve the gelatin in hot water, then add to cheesecake mixture and beat well. Add heavy cream and mix for a few more minutes. Give it a taste to see if it's sweet enough - if not, add another tablespoon of sweetener, mix, and taste again.<br />
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Pour cheesecake mixture over crust and refrigerate at least an hour, or longer if you can. I was able to cut and serve this after just about an hour but it gets firmer if it can chill longer. Serve with toppings of choice - we had 1 fruit and 2 chocolate ganache here. :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWL4gQtqeh0avnRUEI_rNooBOfCzJdT7COkqCjJXU1nMBatnkiW4SKXUC8f-qOxxBK4qtpaMIvO13iBZ84-j9TiCSiggDhD3Xuh_Vmk7xAkUxIRDAgTc9qFn9K2jMP8b3nKCvsAb-y_Cae/s1600/no-bake-cheesecake-fruit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="633" data-original-width="663" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWL4gQtqeh0avnRUEI_rNooBOfCzJdT7COkqCjJXU1nMBatnkiW4SKXUC8f-qOxxBK4qtpaMIvO13iBZ84-j9TiCSiggDhD3Xuh_Vmk7xAkUxIRDAgTc9qFn9K2jMP8b3nKCvsAb-y_Cae/s320/no-bake-cheesecake-fruit.jpg" width="320" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8858270630940081758.post-81257937924355269132017-01-31T07:29:00.000-08:002017-01-31T07:29:33.300-08:00Spaghetti Squash in the Instant Pot<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtRxTCZ7-CjZjr1TiysHxIP2S5YL7A0nLkH4V1zFj1BJUHwL5vcJlJ7I2oRqDM-yR2uCl93Q84G3bHjYKEnfi2U6a7giYdMJDpugj8eYtmSF9z2WCHkj9GjffFaWuL7sdYdDghoegevo6/s1600/spaghettisquash2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtRxTCZ7-CjZjr1TiysHxIP2S5YL7A0nLkH4V1zFj1BJUHwL5vcJlJ7I2oRqDM-yR2uCl93Q84G3bHjYKEnfi2U6a7giYdMJDpugj8eYtmSF9z2WCHkj9GjffFaWuL7sdYdDghoegevo6/s320/spaghettisquash2.jpg" width="320" /></a></div>
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I love hard squash, but cooking them always required some planning since they take a good 45 minutes baking in the oven. The Instant Pot makes this job so quick and easy!<br />
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Spaghetti Squash cooked in the <a href="http://amzn.to/2jP4s3p">Instant Pot</a><br />
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1. Place rack in instant pot and add a cup of water.<br />
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2. Cut squash in half and remove seeds. I have heard of people skipping this step and just cooking it whole, but I would rather deal with the "squash guts" raw than cooked and even more slimy, so I remove them first. My chickens love them. :D<br />
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3. Place the halves in the Instant Pot. I am able to fit two small squash in my 6-quart pot! Close the lid and close the seal.<br />
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4. Press the "manual" button and cook at high pressure for 5 minutes, then release the pressure.<br />
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5. Scrape out the squash with a fork. If you prefer your squash to be softer, you can cook another minute but I like it to be more firm and not mushy.<br />
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I love to eat this with marinara sauce, or sauteed with butter and garlic. I also make the Loaded Spaghetti Squash Casserole from the <a href="http://amzn.to/2kcKgJA">Trim Healthy Mama Cookbook</a> and it is amazing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcqPzecY-E7DXiK9UA5oQOGnJO9T3BNsWV1ypkEqdKC0CnEhqIEIZVIDBi4wzkePmDCz4I4MJfrj9migmK8gvBzDVUSBMcUOWW8b5q66-HuY6xVr4ckVE6SNj6pqC4CLPeq56zB5iGsvR/s1600/spaghettisquash1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcqPzecY-E7DXiK9UA5oQOGnJO9T3BNsWV1ypkEqdKC0CnEhqIEIZVIDBi4wzkePmDCz4I4MJfrj9migmK8gvBzDVUSBMcUOWW8b5q66-HuY6xVr4ckVE6SNj6pqC4CLPeq56zB5iGsvR/s320/spaghettisquash1.jpg" width="320" /></a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8858270630940081758.post-80300414156010190292017-01-30T15:23:00.000-08:002017-01-30T15:23:04.462-08:00Vegetable Soup in the Instant Pot<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg192W6-KIA76iihn2edqg6mMhmrco1GEw8CQ5hJUznBkjB-0IALVeJpRqZycMTJXCpNyn0FH_ldvNJPxjOfGcKcpjQg3eTyCQPFu6LDMCSuTB3Vl1s4lMxSjEkA4vOs5mosJkaNnU7GGk/s1600/vegetablesoupIP2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg192W6-KIA76iihn2edqg6mMhmrco1GEw8CQ5hJUznBkjB-0IALVeJpRqZycMTJXCpNyn0FH_ldvNJPxjOfGcKcpjQg3eTyCQPFu6LDMCSuTB3Vl1s4lMxSjEkA4vOs5mosJkaNnU7GGk/s320/vegetablesoupIP2.jpg" width="320" /></a></div>
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I recently did a month-long "pantry challenge" where I challenged myself to try to use as much as I could from the freezer and pantry, minimizing trips to the grocery store and then only for fresh produce as needed.<br />
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Following that rule, I made vegetable soup! It was so easy and we made grilled cheese sandwiches to go with it. By cooking in the <a href="http://amzn.to/2jP4s3p">Instant Pot</a>, it tastes like it cooked all day but really it only took 45 minutes from start to finish.<br />
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If you don't already have an Instant Pot, you can use a regular slow cooker or just make it on the stove and let it simmer a while. But really, you should get an Instant Pot. ;)<br />
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<b>Vegetable Soup in the Instant Pot</b><br />
<br />
2 Tbsp Olive Oil<br />
1 Onion, diced<br />
2 cloves Garlic, minced<br />
2 stalks Celery, diced<br />
3 Carrots, sliced<br />
2-3 cups of Vegetables (I used green beans and corn since I had them on hand, plus some shredded zucchini I found in the fridge. I add peas if I have them, and sometimes diced potatoes if I'm not worried about carbs)<br />
2 cans Diced Tomatoes<br />
2 cups Stock (I used chicken stock from the freezer, but would use water if I needed to make it vegetarian)<br />
2 cans V-8 Juice<br />
Herbs and Spices such as Oregano, Basil, Marjoram, Parsley, Thyme, Bay Leaf (I added all of these, probably a tablespoon of the first 4 and a teaspoon of thyme, plus 1 bay leaf)<br />
Salt & Pepper to taste<br />
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Push the Saute button on the <a href="http://amzn.to/2jP4s3p">Instant Pot</a>, and saute the onion, garlic, celery and carrots in olive oil for a few minutes until the onions are tender.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnHlMksFmjZrNW4P3pmMYVAGFXd_UUatpXl-fpYtS6Iu00GeCVFa5gQVobz2VSohfXeXHCe9lf-3VKpHwJ-MtRZIHhB8OPZguetnTA_kdOH5KK97vRupsMAjgJWnqN83wDxxqSCIcgMn5b/s1600/vegetablesoupIP1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnHlMksFmjZrNW4P3pmMYVAGFXd_UUatpXl-fpYtS6Iu00GeCVFa5gQVobz2VSohfXeXHCe9lf-3VKpHwJ-MtRZIHhB8OPZguetnTA_kdOH5KK97vRupsMAjgJWnqN83wDxxqSCIcgMn5b/s320/vegetablesoupIP1.jpg" width="320" /></a></div>
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Turn the IP off and add the rest of the ingredients. Give it a stir, place the lid, turn the valve to "sealed" and push the Soup button. Mine automatically set for 30 minutes and I thought that sounded good. Dinner is done!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8858270630940081758.post-80672472077774331972017-01-26T07:45:00.002-08:002018-11-05T16:01:33.299-08:00Instant Pot Mashed Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkj7s6HPbQXiXY5k29vnqnEidAZOevpXFYsiEZDCmvbfWUmMk05b4YQaZYrkGyqGZ3KKGAMj7IY4mtaHu26eIfZczfPDu2pzVHH8GOipz5jRwAtNRN59oBVMXOOAhd-56gr0XdzHEVCRC/s1600/instantpotmashedpotatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkj7s6HPbQXiXY5k29vnqnEidAZOevpXFYsiEZDCmvbfWUmMk05b4YQaZYrkGyqGZ3KKGAMj7IY4mtaHu26eIfZczfPDu2pzVHH8GOipz5jRwAtNRN59oBVMXOOAhd-56gr0XdzHEVCRC/s320/instantpotmashedpotatoes.jpg" width="320" /></a></div>
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Mashed potatoes - delicious and simple, but kind of a pain to make. How many times have I burned my fingers trying to remove hot potatoes from hot water? Then there's the variability of cooking time - you want them done but not TOO done, and then you don't want them to sit in that water and end up with pasty mashed potatoes. It can be a bit stressful.<br />
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No more of that! Using the <a href="http://amzn.to/2jj49ga" target="_blank">Instant Pot</a> makes it so easy. Cooking the potatoes in the instant pot with the milk makes it so simple, and there's nothing to drain! I hope to never boil potatoes for mashing again.<br />
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<b>Instant Pot Mashed Potatoes</b><br />
<br />
4lbs Potatoes, peeled and cut into quarters<br />
1/2 cup Milk (I used Buttermilk)<br />
1/2 tsp Salt (to taste)<br />
1 tsp Pepper<br />
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Toss the peeled, quartered potatoes into the <a href="http://amzn.to/2jj49ga" target="_blank">instant pot</a>. Add milk, salt and pepper. Close the lid, turn the seal so it's closed, and push the Manual button and adjust the time down to 10 minutes. When it's done, release the pressure. Add butter to taste, and mash with a <a href="http://amzn.to/2kx8C3K" target="_blank">potato masher</a> right in the pot. Done!<br />
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If you prefer to whip your potatoes, you can still keep this a one-pot dish and use your <a href="http://amzn.to/2kxazsZ" target="_blank">hand mixer</a> right in the instant pot insert. :)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8858270630940081758.post-23402262888102106322016-10-19T09:54:00.003-07:002018-04-03T08:55:52.095-07:00Orange Pomegranate Juice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhJIymdf2cggQ0jeU8xSldJ2Y9QGi1gOBcoEbCNeXimMXVvboi-uW2hnH27DxYa0PQmjrOf6r7SjhZMV9h3q-2SjxAyIx1MUohNuo65MXzhiGJsiTpUsZf9N45Ala1817xEOMF9mCNec7R/s1600/pomegranatemixer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhJIymdf2cggQ0jeU8xSldJ2Y9QGi1gOBcoEbCNeXimMXVvboi-uW2hnH27DxYa0PQmjrOf6r7SjhZMV9h3q-2SjxAyIx1MUohNuo65MXzhiGJsiTpUsZf9N45Ala1817xEOMF9mCNec7R/s320/pomegranatemixer.jpg" width="279" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_PBcBfixe9ZNcD1AMQujGydaFXIu5aAHdYgLIUUxZO4QIW04wrUe3tguEhosGghZU3jdbuhTp3TBVSteqOqKUuCnkWicw_o8UGN5ZTXn_CXGIOfXHkbPf2mf7X7UjxjpAMUwyWs_mjnx4/s1600/citruspress.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_PBcBfixe9ZNcD1AMQujGydaFXIu5aAHdYgLIUUxZO4QIW04wrUe3tguEhosGghZU3jdbuhTp3TBVSteqOqKUuCnkWicw_o8UGN5ZTXn_CXGIOfXHkbPf2mf7X7UjxjpAMUwyWs_mjnx4/s200/citruspress.jpg" width="166" /></a>When pomegranates are back in season (i.e. affordable) we love to juice them! A <a href="http://amzn.to/2eiHtwQ" target="_blank">citrus press</a> like this is perfect for juicing pomegranates. They are delicious to eat as well, but it's a lot of work to get the individual seeds out. We'll eat a few when we get a batch, but most of them get juiced.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlq-bKpxyC64maTkODs_yT4SC_NnFHn0kASWH173MI5MKKtHPs5BiGeIptOjQP_ZUFP43PD9DsKiPjv_fItmP9mXyZ1JiWNijeBQzkW8k_ozKTHOyj1qpy_5k6w252u1cOC0k1BBF1x9s1/s1600/squeezepomegranate1.jpg" imageanchor="1" style="clear: left; display: inline; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlq-bKpxyC64maTkODs_yT4SC_NnFHn0kASWH173MI5MKKtHPs5BiGeIptOjQP_ZUFP43PD9DsKiPjv_fItmP9mXyZ1JiWNijeBQzkW8k_ozKTHOyj1qpy_5k6w252u1cOC0k1BBF1x9s1/s200/squeezepomegranate1.jpg" width="197" /></a>We also buy grocery bags full of oranges from a local store. They sell all of the less-pretty oranges much cheaper in bulk, and we don't care what they look like!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzvYLO8ziwXD25n8hURKZUAXJybGIiy-J_L0wKQz3dM6nRTpn5CivXu4wQcNnUa2E2m3GPoXAswSjk5QQgI-2BQm51K053fVN6xO1CINKo9g5NUAm1zIGJ0c7gzwL2NuljtPxRsrfTyt7J/s1600/squeezepomegranate.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzvYLO8ziwXD25n8hURKZUAXJybGIiy-J_L0wKQz3dM6nRTpn5CivXu4wQcNnUa2E2m3GPoXAswSjk5QQgI-2BQm51K053fVN6xO1CINKo9g5NUAm1zIGJ0c7gzwL2NuljtPxRsrfTyt7J/s200/squeezepomegranate.jpg" width="150" /></a>We discovered that mixing our fresh squeezed orange juice and pomegranate juice is delicious! We also discovered that it makes a great cocktail for the adults with a splash of vodka ;)<br />
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Just mix equal parts of pomegranate juice and orange juice. That's it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqGtVmXTnOL2e1dPGYUzU0ou33C_1RPxkDeSLIFcNObDtJ72L_1E62PWNUNHdfEP4drG6MqaynV5LII-KaunfHbAZYtzEEKTLHGgfBKL8frc8Vjii8uUHa34OHUK7GzGXYDKjDJ9aYOw0P/s1600/squeezepomegranate2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqGtVmXTnOL2e1dPGYUzU0ou33C_1RPxkDeSLIFcNObDtJ72L_1E62PWNUNHdfEP4drG6MqaynV5LII-KaunfHbAZYtzEEKTLHGgfBKL8frc8Vjii8uUHa34OHUK7GzGXYDKjDJ9aYOw0P/s320/squeezepomegranate2.jpg" width="320" /></a></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8858270630940081758.post-52910471220282127702016-09-24T13:31:00.000-07:002016-09-24T13:31:00.182-07:00Chocolate Trifle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1COnDCdjr6aUYUxvNdTx73JC1d7_MpLxAHVU2zUyaGsYjNlr6PN2dNB8Fk6xvY7RLi6_OnCdHsvUy8bbr1Lr8wPGxdFl2cehk4wQQrnuCbmu5UNr7Vsn2lpr8AshlVJZWZ7M_5mZa28BG/s1600/ChocolateTrifle1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1COnDCdjr6aUYUxvNdTx73JC1d7_MpLxAHVU2zUyaGsYjNlr6PN2dNB8Fk6xvY7RLi6_OnCdHsvUy8bbr1Lr8wPGxdFl2cehk4wQQrnuCbmu5UNr7Vsn2lpr8AshlVJZWZ7M_5mZa28BG/s320/ChocolateTrifle1.jpg" width="278" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A potluck is the perfect excuse to make a rich dessert and know you won't end up eating the whole thing! I made this chocolate trifle for a party and it disappeared in no time. So delicious and fancy, and it took no time to make!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Chocolate Trifle</b></span><br />
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<a href="http://amzn.to/2cRw2wf" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img alt="trifle bowl" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNoOQEU-lxYdErDxzQYYafd9EgYsGhGn_fdST642-JOeCfnBrbzNTzessogtinPNRMMy7ldM6ZgFliad5ZLD91CsXqEvW0Am3gHtwYb51yWEY8W8eyWoyJSF3UAvkV3eIOQWO1zl_MgSiA/s200/trifle-bowl.jpg" title="" width="200" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">You will need:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Brownies - you can <a href="http://marchmunchies.blogspot.com/2012/02/fudgy-brownies.html" target="_blank">make them from scratch</a>, or use a boxed mix</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 quart of Heavy Whipping Cream (to make <a href="http://marchmunchies.blogspot.com/2015/05/easiest-homemade-whipped-cream.html" target="_blank">Whipped Cream</a> and C</span><span style="font-family: Arial, Helvetica, sans-serif;">hocolate Whipped Cream)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">4 Tbsp Sugar, divided</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp Vanilla, divided</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Chocolate - either 2 Hershey bars, melted and cooled, or 4 Tbsp hot cocoa mix, or 3 Tbsp cocoa powder and more sugar. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The big secret to this dessert is the bowl. I don't own a lot of fancy serving dishes, but a <a href="http://amzn.to/2cRw2wf" target="_blank">trifle bowl</a> is worth keeping around, to me. It can make anything look special.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2koQq1GI1IHmrnkK_-2Vis-Sa2TtG3F2aIHAC8PWY1p8a0vo3X9aFZv4Cslshk4dBvilNipUjIZ6kf31bEMbVkcAVrHQ9wJc_jjpJP6SqRHEJq9LQo59Fst5rIMULBEDnAnI2RCkXSRe/s1600/ChocolateTrifleIngredients.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2koQq1GI1IHmrnkK_-2Vis-Sa2TtG3F2aIHAC8PWY1p8a0vo3X9aFZv4Cslshk4dBvilNipUjIZ6kf31bEMbVkcAVrHQ9wJc_jjpJP6SqRHEJq9LQo59Fst5rIMULBEDnAnI2RCkXSRe/s200/ChocolateTrifleIngredients.jpg" width="133" /></a><span style="font-family: Arial, Helvetica, sans-serif;">Directions:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Make brownies and let them cool. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">For whipped cream: Pour about half of the cream, with 2 Tbsp Sugar and 1 tsp Vanilla into your mixing bowl with whisk attachment, and whip just until it you have stiff peaks. You don't want to overbeat the cream, or you'll end up with butter! Remove the whipped cream to a container and set aside.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">For chocolate whipped cream: Pour the rest of the cream, 2 Tbsp of Sugar (double this if you're going to use unsweetened cocoa powder) and 1 tsp Vanilla into the mixing bowl and whisk again to make whipped cream. Once it's whipped, fold in the chocolate of your choice and mix well.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Assemble the trifle in layers - there's no wrong way to do this, just remember to use the sides of the bowl to show off the different layers, and save enough whipped cream for the top layer. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I start with brownies in the bottom, then alternate plain and chocolate whipped cream around the sides. Then more brownies, then more chocolate whipped cream, and finally plain whipped cream on top. Garnish with chocolate bits if you like. I just used a veggie peeler on a Hershey bar. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">If you need to cover the bowl for travel, you'll want to be sure not to fill it up all the way to the top so you can cover it with foil without messing up your garnish. Keep refrigerated until ready to serve. Enjoy!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyubPq48lMyT08c7t2JHFr7lWgaLZ-21iUgSL-H74JNWw6H_inlgog5CSZU0RqNDMMPXGNAmV-FpfJFBi3rigzKcvaArpsTkjZUXWmI9AiCzdKXaHUlovuDMb83DoC_MbLOeTBfoKxatTX/s1600/ChocolateTrifle2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyubPq48lMyT08c7t2JHFr7lWgaLZ-21iUgSL-H74JNWw6H_inlgog5CSZU0RqNDMMPXGNAmV-FpfJFBi3rigzKcvaArpsTkjZUXWmI9AiCzdKXaHUlovuDMb83DoC_MbLOeTBfoKxatTX/s320/ChocolateTrifle2.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkI7vaJZyhOZ5_nSlm6u8tfhEAptSaq6zKyrLx0rXGKzWVeSUd99bfziOkfpyGCXKBvOADNNhcwiolvWu45oEO3rZ6gzQ_xkyTEDhjgxhOhjXA7-4LkvVqG7V9oYuvg181bwPaIVTe8QF1/s1600/ChocolateTrifle3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkI7vaJZyhOZ5_nSlm6u8tfhEAptSaq6zKyrLx0rXGKzWVeSUd99bfziOkfpyGCXKBvOADNNhcwiolvWu45oEO3rZ6gzQ_xkyTEDhjgxhOhjXA7-4LkvVqG7V9oYuvg181bwPaIVTe8QF1/s320/ChocolateTrifle3.jpg" width="320" /></a></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8858270630940081758.post-88759821406429226132016-09-23T14:08:00.000-07:002017-11-24T18:04:38.373-08:00Spinach Ricotta Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibds_rC7fcwnriB5zb0VmEJGyJKowSjgcvPNAPcW2R0aG1rRZV2yTf6Rm8bbPFI970azfVgyVAvsDj7Z2RUsBspHGy4-yX78tzivgFiOWiyu3iivtd9IevZkSYGSmPIGH5JX78UnpYorH9/s1600/spinachricottabites.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibds_rC7fcwnriB5zb0VmEJGyJKowSjgcvPNAPcW2R0aG1rRZV2yTf6Rm8bbPFI970azfVgyVAvsDj7Z2RUsBspHGy4-yX78tzivgFiOWiyu3iivtd9IevZkSYGSmPIGH5JX78UnpYorH9/s320/spinachricottabites.jpg" width="320" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br />I found this recipe on <a href="http://weelicious.com/2010/07/29/spinach-ricotta-bites/">Weelicious</a> YEARS ago and I still make it regularly. It's one of my favorite breakfasts and snacks. My daughter will eat them too, which is a huge win. I get 24 minis but you can also make it in a regular muffin tin and have larger servings, just adjust cooking time accordingly.<br /><br /><span style="font-size: large;"><b>Spinach Ricotta Bites</b></span><br /><br />2 Tbsp Butter<br />1 Small Yellow Onion, chopped<br />1 Garlic Clove, minced<br />2 Large Eggs, Beaten<br />1 Cup Ricotta Cheese<br />1/2 Cup Mozzarella Cheese, shredded<br />1/2 Cup Parmesan Cheese, Grated<br />1 10 Oz Pkg Frozen Chopped Spinach, defrosted and drained, or you can cook fresh spinach in with the butter and onions and then drain it<br />1/4 Tsp Salt<br /><br />1. Preheat oven to 350 degrees.<br />2. Melt the butter in a sauté pan over medium heat and cook the onions for 4 minutes until tender.<br />3. Add the garlic and cook an additional minute then set aside to cool.<br />4. Whisk eggs in a bowl and stir in ricotta, mozzarella and parmesan cheeses.<br />5. Once combined, stir in spinach, salt and cooled onion and garlic mixture.<br />6. Pour the mixture into lightly greased mini muffin cups.<br />7. Bake for 20-25 minutes or until the filling is set and golden on top.<br />8. Serve.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8858270630940081758.post-61415154103714984982016-09-22T14:22:00.000-07:002017-11-24T18:04:38.344-08:00Easy Shredded Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJDhoEwfPw0Ae-f1CERNLwD-C2KgGRKHDH4egU-GsZ764e1D_y5bQUHpX2o4f7kCFCpr2zplOGOylqN5hZAoKbjqqv2hASyS4_bti9giDdNSHzoYhUwjJW6nnpMh7_lEs1WstipK5YT4E/s1600/shreddedchicken.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJDhoEwfPw0Ae-f1CERNLwD-C2KgGRKHDH4egU-GsZ764e1D_y5bQUHpX2o4f7kCFCpr2zplOGOylqN5hZAoKbjqqv2hASyS4_bti9giDdNSHzoYhUwjJW6nnpMh7_lEs1WstipK5YT4E/s320/shreddedchicken.jpg" width="320" /></a>How many times do you want to make a recipe and realize one of the ingredients is cooked chicken? I used to sigh and toss those recipes aside, as I knew I didn't have time to do double cooking - who wants to cook chicken and then cook a whole meal? I also hated dicing or shredding the hot chicken. I always burned my fingers doing that, or if I waited until it was cool I could dice it but shredding it was a total pain.<br />
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Enter my <a href="http://amzn.to/2cSfNNN" target="_blank">kitchenaid mixer</a>. I'll never forget the day I realized I could use the paddle attachment to shred my chicken for me. What a life saver! I can throw the hot cooked chicken breasts right in and the mixer shreds them up easily. The key is to do quick bursts of the mixer, don't just turn it on full blast or it'll throw the chicken right out of the bowl. Put a few breasts in, pulse it until you like the level of shredding, then dump it into a large bowl to the side and do the next few breasts. Repeat until it's all shredded.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi7RThJZuUy97qrgDFqfI9D21nXfNAIC9WXQzNRNJifiPs87bIjcGs1uZ8J7ZSFmj4AyMPs37O4InW3OnJXL_GxylcyabDU_8mvQDrfTZsU_h2Gr15NyPt91UktxIJOcq8zepIo45859sU/s1600/shreddedchicken2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi7RThJZuUy97qrgDFqfI9D21nXfNAIC9WXQzNRNJifiPs87bIjcGs1uZ8J7ZSFmj4AyMPs37O4InW3OnJXL_GxylcyabDU_8mvQDrfTZsU_h2Gr15NyPt91UktxIJOcq8zepIo45859sU/s320/shreddedchicken2.jpg" width="320" /></a></div>
SO for a while after this realization, I would boil boneless skinless chicken and then shred it in my mixer. Then I would do large batches in my <a href="http://amzn.to/2cSfXVD" target="_blank">crock pot</a>, which was great, but it took all day to cook them. Still better than boiling, but not fast.<br />
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THEN I got my <a href="http://amzn.to/2cSg4Ap" target="_blank">Instant Pot.</a> Hello! Now I don't even have to deal with boiling chicken anymore! I can cook 5 lbs of chicken at once - I just throw it in the instant pot with some water, set it to pressure cook, and walk away.<br />
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I actually keep cooked, shredded chicken in my freezer now so I can use it in recipes as needed. I even keep some seasoned with taco seasoning. So convenient!<br />
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Whichever method you use to cook your chicken is fine. I highly recommend the Instant Pot for cooking chicken because it's so fast and easy but if you don't have one, go ahead and use the crock pot if you have time, or boil it on the stove if you are in a hurry.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8858270630940081758.post-9370778143134936002016-09-21T13:28:00.006-07:002016-09-21T13:28:58.844-07:00Brandy Butter Waffles with Cinnamon Sugar<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz5sgrkVkCrj-FuXmV5-du0yUomVx_45_moKkR6g97F14RNUQm5iBIEQRJf1BVKresvRM5KF1J3azrNn1MJdVkxHISkv-YZwVDbHpAUjvCuDcDavPjrGrG6elws1WDkqWsHIXeayypwPR_/s1600/brandybutterwaffle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz5sgrkVkCrj-FuXmV5-du0yUomVx_45_moKkR6g97F14RNUQm5iBIEQRJf1BVKresvRM5KF1J3azrNn1MJdVkxHISkv-YZwVDbHpAUjvCuDcDavPjrGrG6elws1WDkqWsHIXeayypwPR_/s320/brandybutterwaffle.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sometimes leftovers just beg to be reinvented. Such was the case with the <a href="http://marchmunchies.blogspot.com/2014/02/brandy-butter-sauce.html">brandy butter</a> in the fridge. I imagined it would be delicious on waffles and no one was disappointed! A sprinkling of cinnamon sugar on top was the perfect touch. This is really a dessert but if you don't mind a sugary breakfast, go for it!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-size: large;">Brandy Butter Waffles with Cinnamon Sugar</span></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-size: large;"><br /></span></b></span>
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup Milk or Water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 large Eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups <a href="http://amzn.to/2dhRuIV" target="_blank">Pamela's Baking & Pancake Mix</a> (I buy this in the bulk 25-lb bag)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp Cinnamon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1-2 tsp <a href="http://amzn.to/2cSaTk7" target="_blank">Chia Seeds</a>, optional</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat waffle iron. Mix all ingredients well. Pour onto hot greased waffle iron and bake until done. Remove to serving plate, top with brandy butter sauce and a sprinkling of cinnamon sugar.</span><br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8858270630940081758.post-67536971445602976782016-09-15T10:05:00.000-07:002016-09-15T10:05:01.620-07:00Stuffed Peppers with Ground Beef and Quinoa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlSdbrV90r4Snvy8kon6xhueaz8F9QcGqNP46mdJVwtJwZuFVJ1x9b2k1pOdHkl5xT_L4PPkUhMh_0KJT6IprYkRITtJ1dgFwZU-BrNE93VEd6LP-xBzlk5g8bH32K_DlwBGFyCRz0PrhB/s1600/quinoa-ground-beef-stuffed-peppers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlSdbrV90r4Snvy8kon6xhueaz8F9QcGqNP46mdJVwtJwZuFVJ1x9b2k1pOdHkl5xT_L4PPkUhMh_0KJT6IprYkRITtJ1dgFwZU-BrNE93VEd6LP-xBzlk5g8bH32K_DlwBGFyCRz0PrhB/s320/quinoa-ground-beef-stuffed-peppers.jpg" width="320" /></a></div>
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This recipe makes a big batch of stuffed peppers. I threw it together when I accidentally bought more bell peppers, not realizing I already had some, so I wanted to use them up. You can halve the recipe if you want to make less, or freeze half of the filling for a quick dinner another day. My daughter likes the filling by itself so I regularly keep filling in the freezer for her.<br />
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<b><span style="font-size: large;">Stuffed Peppers</span></b></div>
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6-8 Bell Peppers, prepped for stuffing. Remove the tops, rinse out the seeds, and remove the white bits from the inside. Arrange them in a baking dish so they will stand up.</div>
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1 1/4 cups <a href="http://amzn.to/1T5rmT5">Quinoa</a></div>
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2 cups Water</div>
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1/2 tsp Salt</div>
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1 lb Ground Beef</div>
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1 Onion, diced</div>
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3-4 Carrots, shredded or diced</div>
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2 14oz cans Tomato Sauce (or 1 28oz can)</div>
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1/2 tsp Salt</div>
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1/2 tsp Pepper</div>
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2 tsp Oregano</div>
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2 tsp Basil</div>
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1 cup Cheese, shredded - you can use Cheddar, Colby Jack, Mexican Blend, whatever</div>
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Rinse quinoa, then add to water and 1/2 tsp salt in a pot with a lid. Bring to a boil uncovered, then turn the heat down to low and cover with lid. Let it simmer for 12-15 minutes until you don't see much liquid left. Turn off the heat and let it sit with the lid still on for another few minutes. </div>
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While the quinoa is cooking, brown the ground beef. Add the onions and carrots, and saute until softened. </div>
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When quinoa is done, add tomato sauce and seasoning, as well as the meat and veggie mixture. Mix well. </div>
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For each pepper, put a pinch of cheese in first. Then layer in some of the meat/quinoa mixture. Then cheese, then meat. Pack it in so the pepper is totally stuffed. End with meat mixture on top.</div>
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Bake at 350* for about 20 minutes, until the pepper is tender. Top each pepper with additional cheese and serve.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8858270630940081758.post-1392682724401485202016-09-14T09:57:00.003-07:002017-01-26T08:04:57.406-08:00Lasagna Roll-ups<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4G0m_Q3Dv5wAYqWviyiWrqbMzepnIvAsp95x3Qouvjj4OOkEkmEKKV_PDGhxU04CyBAA6P4437Z7J3YVF4uJ9wvD8j9mTIfbB_DvcUos5UbQOhj5t-E23LF3FoM9tAu3Vl2CfBSCsfBPt/s1600/lasagna-rollups-cooked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4G0m_Q3Dv5wAYqWviyiWrqbMzepnIvAsp95x3Qouvjj4OOkEkmEKKV_PDGhxU04CyBAA6P4437Z7J3YVF4uJ9wvD8j9mTIfbB_DvcUos5UbQOhj5t-E23LF3FoM9tAu3Vl2CfBSCsfBPt/s320/lasagna-rollups-cooked.jpg" width="320" /></a></div>
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Lasagna is such a crowd pleaser. It's a lot easier to make a huge pan of lasagna with the <a href="http://amzn.to/1YxQpxp" target="blank">Oven-Ready noodles</a>, or fixing a <a href="http://marchmunchies.blogspot.com/2012/01/crockpot-lasagna.html">Crock-Pot full</a> of lasagna, so if you are feeding a big family, I recommend going one of those routes.<br />
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But if you want to have smaller portions available, for just 1 or 2 dinners or even lunches, these are fantastic. They are a little more work on the front end, but the convenience of the portions is worth it. Plus you are guaranteed to get the right proportion of noodles and cheese, which is really important to me. I don't like noodle hogs leaving me with too much ricotta. ;)<br />
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This is also a fantastic dish to make ahead and freeze. See directions below! The pictures below show a double batch of roll-ups.<br />
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<b><span style="font-size: large;">Lasagna Roll-ups</span></b></div>
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Ingredient List for a single batch:</div>
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1 box regular Lasagna Noodles</div>
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24 oz (1.5 lbs) Ricotta Cheese </div>
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2 Eggs</div>
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3/4 cup Parmesan Cheese, grated</div>
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3/4 cup Mozarella Cheese, shredded</div>
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1 Tbsp Basil</div>
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1 Tbsp Parsley</div>
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1/2 tsp Salt</div>
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1/2 tsp Pepper</div>
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Marinara Sauce - you can use jars of sauce, or make it from scratch. <a href="http://marchmunchies.blogspot.com/2012/05/super-easy-marinara-sauce.html">Here is my "super easy" recipe</a> that starts with a pizza sauce base. I have been adding lots of veggies to it lately though (diced onion, bell pepper, shredded carrots, shredded zucchini, etc.)</div>
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<b>Step 1.</b> Boil Lasagna Noodles according to package directions. I use my <a href="http://amzn.to/1LRxYSl" target="blank">giant stock pot</a> for this job, so the noodles have plenty of room to move around in the boiling water. If you are using a regular pot, you may need to cook the noodles in smaller batches. I was able to cook 20 noodles (the whole box) in my big 12 qt stock pot.</div>
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While the noodles are cooking, lay out aluminum foil and give it a quick spray with oil to keep the noodles from sticking to it. When the noodles are done, lay them out on the foil. Be careful, they will be hot!</div>
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<b>Step 2: </b>Combine all filling ingredients. I use my <a href="http://amzn.to/1pgAlUX" target="blank">Kitchenaid Mixer</a> for this. Spread filling over each noodle. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT0uAjs8l-LQqEyqBhEAGxnUz3qsq8jUtRlgfr2fVkV8_YMbaERYdAgVvT1DzUD677-U12t7TxGZd3KkyDvZpYxWd3M8bnvjdQnA2f1SQ_ZeHcaoK9leWHFEXunIFXlB36tSvj0e6cI4qk/s1600/lasagna-rollups-in-process.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT0uAjs8l-LQqEyqBhEAGxnUz3qsq8jUtRlgfr2fVkV8_YMbaERYdAgVvT1DzUD677-U12t7TxGZd3KkyDvZpYxWd3M8bnvjdQnA2f1SQ_ZeHcaoK9leWHFEXunIFXlB36tSvj0e6cI4qk/s320/lasagna-rollups-in-process.jpg" width="266" /></a></div>
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<b>Step 3:</b> Line a baking sheet with parchment paper. Roll up the noodles and place them seam-side down on the tray. It's ok if they are close but you don't want them to be touching. Freeze.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBaHpwH3EwLL5PsW3kMAa9Uvo2NPdst1URqzjboK0eiLZ6z0gZVu4DLgCQ9YXdmCJlAWBCV2PYXf4IHGQ-HXOdiCAON7OfXLaiujA3tG0pIJN1EkOcrCGP4OyLIQvAFo2sY3pqzfaDoZj5/s1600/lasagna-rollups-rolled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBaHpwH3EwLL5PsW3kMAa9Uvo2NPdst1URqzjboK0eiLZ6z0gZVu4DLgCQ9YXdmCJlAWBCV2PYXf4IHGQ-HXOdiCAON7OfXLaiujA3tG0pIJN1EkOcrCGP4OyLIQvAFo2sY3pqzfaDoZj5/s320/lasagna-rollups-rolled.jpg" width="320" /></a></div>
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<b>Step 4:</b> Once frozen, package the rollups into freezer bags. I just put them all in one gallon-size ziploc and pull out however many I want to cook at a time. Freeze.<br />
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To cook, just put them in your baking dish, top with marinara sauce, and bake at 350° until bubbly, about 30 minutes. Top with mozarella cheese and bake for an extra 5 minutes until melted. You can make 1 or 2 in a small dish, or cook a larger batch for the whole family.<br />
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<b>Optional:</b> Put in your family's serving size in a ziploc, add 2 cups of marinara sauce to each bag and freeze. For my family I would put in 6 rollups, since we make 2 for each adult and one for each child. When ready to cook, cut away the bag, put the contents into a baking dish, cover with foil and bake at 350° until bubbly. It will take close to an hour this way. Top with mozzarella and bake an extra 5 minutes, then serve.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8858270630940081758.post-6588711163656572712016-07-23T16:23:00.001-07:002016-07-23T16:23:58.127-07:00Lemon Cupcakes<span style="font-family: "arial" , "helvetica" , sans-serif;">This year for her birthday party, Alexa wanted to have lemon cupcakes in addition to vanilla. She ended up not loving them, but I sure did and I think all of the other adults did too. My mom loved them so much she decided to make them for her birthday, too. :)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz7m3IuPa4h1CO8ki4JwIb51vIZKAVvtxRhYKui8VPj57UzHsfqeMzsRZaIhClabjVud8lTAIiZkDF26Y7tOXuAUrGkY8poXLUkV29kKdXHM8g-Yr1aHjidOAiUA3DELEoBGFZdxqnBboY/s1600/LemonCupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz7m3IuPa4h1CO8ki4JwIb51vIZKAVvtxRhYKui8VPj57UzHsfqeMzsRZaIhClabjVud8lTAIiZkDF26Y7tOXuAUrGkY8poXLUkV29kKdXHM8g-Yr1aHjidOAiUA3DELEoBGFZdxqnBboY/s320/LemonCupcakes.jpg" width="320" /></a></div>
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<span style="background-color: white; color: #323232; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: medium;"><b>Lemon Cupcakes</b></span><br />
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<span style="background-color: white; color: #323232; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; line-height: 21.735px;">1 cup white Sugar</span><br />
<span style="background-color: white; color: #323232; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; line-height: 21.735px;">1/2 cup Butter</span><br />
<span style="background-color: white; color: #323232; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; line-height: 21.735px;">2 Eggs</span><br />
<span style="background-color: white; color: #323232; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; line-height: 21.735px;">2 tsp Vanilla</span><br />
<span style="background-color: white; color: #323232; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; line-height: 21.735px;">1.5 cups Flour</span><br />
<span style="background-color: white; color: #323232; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; line-height: 21.735px;">1 3/4 tsp Baking Powder</span><br />
<span style="background-color: white; color: #323232; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; line-height: 21.735px;">Zest and Juice of 2 Lemons</span><br />
<span style="background-color: white; color: #323232; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; line-height: 21.735px;">1/2 cup Milk</span><br />
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<span style="background-color: white; color: #323232; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; line-height: 21.735px;">Preheat oven to 350*. Line cupcake pan with paper liners.</span><br />
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<span style="background-color: white; color: #323232; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; line-height: 21.735px;">In mixing bowl, cream sugar and butter. Add eggs one at a time, and then vanilla. </span><br />
<br style="background-color: white; color: #323232; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 21.735px;" />
<span style="background-color: white; color: #323232; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; line-height: 21.735px;">Add flour and baking powder, mixing until combined. Add lemon zest and juice, then stir in the milk until it makes a smooth batter.</span><br />
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<span style="background-color: white; color: #323232; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; line-height: 21.735px;">Spoon into muffin cups and then bake for about 20 minutes or until done. The tops will be golden brown and a toothpick inserted into the center of a cupcake should come out clean.</span><br />
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<span style="background-color: white; color: #323232; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; line-height: 21.735px;">Let cupcakes cool.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #323232; line-height: 21.735px;">We frosted them with vanilla whipped cream - Whip heavy whip</span>ping cream in mixer with whisk attachment, or in <a href="http://www.amazon.com/gp/product/B004VMAC8I/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B004VMAC8I&linkCode=as2&tag=mmunchies-20&linkId=YA3VZJ6H7YKADDMR">vitamix</a>. Add sweetener (I sometimes use <a href="http://www.amazon.com/gp/product/B001G7QVI6/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001G7QVI6&linkCode=as2&tag=mmunchies-20&linkId=3IZ4TM5HBI6LVIUN">liquid stevia</a> but this time I used powdered sugar) and a splash of vanilla.<br /> <br />To enhance the lemon flavor, add a tablespoon of lemon juice and the zest of another lemon to the whipped cream. You may need to add sweetener - just taste it and add some if needed.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8858270630940081758.post-84526582974486037542016-02-27T18:10:00.000-08:002016-02-27T18:10:01.823-08:00Easy Homemade Garlic Knots<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhquAkDUn0x02Y9aT0lAM_qosySf6oMFNnRdmTeAuqqXJkM5E_y5yd6anvezqjw6jRmz7TnRtoNYSJ5CQ9Pau7Iw3_HueCH7iXVdukhKXKSJJSgG6-9IvSg2yqe_9RkM-QKSMmLsKWpT_d/s1600/garlicknots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhquAkDUn0x02Y9aT0lAM_qosySf6oMFNnRdmTeAuqqXJkM5E_y5yd6anvezqjw6jRmz7TnRtoNYSJ5CQ9Pau7Iw3_HueCH7iXVdukhKXKSJJSgG6-9IvSg2yqe_9RkM-QKSMmLsKWpT_d/s320/garlicknots.jpg" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I don't know what took me so long to try this. We are in trouble now.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I stole some pizza dough and made garlic knots out of it, before rolling out the rest into pizza crusts. They were amazing and I'll have to triple my recipe forever now so I have enough extra dough to make garlic knots.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Garlic Knots</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Make pizza dough as usual. I'll include the recipe below, and here is the link for the full directions in case you haven't read them before. The preheated pizza stone is the key to the pizza crust.</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven (I used a toaster oven) to 350*. </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">When the dough has risen, p</span><span style="font-family: Arial, Helvetica, sans-serif;">ull off bits and roll into a snake between your hands until it's about 6 inches long. Then tie into a knot and place on an ungreased baking sheet. Brush with Garlic Herb Butter and bake for about 20 minutes or until light brown on the bottoms. The tops of mine did not brown much at all. Brush with additional butter, if desired, and serve.</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<b><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;">Garlic Herb Butter</span></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup Butter</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp Salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Oregano</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Parsley</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cloves Garlic, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Mix all ingredients well. I recommend making extra for dipping your garlic knots, and your pizza crust, and really you can just put it on top of your pizza....</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Pizza Dough</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Active Dry Yeast<br />2/3 cup Warm Water (not hot)<br />2 cups Flour (white, whole wheat, or combo - if 100% WW I recommend whole wheat pastry flour)<br />1 tsp Salt<br />2 Tbsp Olive Oil<br /><br />If you like a thicker crust, just double the recipe. My pictures show a double batch.<br /><br />Combine ingredients in mixer with dough hook, lock it down if your mixer has a locking mechanism, and let it go at low speed for 15 minutes. Spray with olive oil and cover with a towel. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Let rise for 1 hour in a warm area. If your house is cold, go ahead and heat your oven, and set the bowl on the stovetop. If you have laundry drying in the dryer, that's another place you could let it rise. I usually just leave mine in the kitchen but I'm in Florida and it's rarely cold in there.</span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8858270630940081758.post-87921859008037868442016-02-25T17:52:00.000-08:002018-02-07T07:11:36.063-08:00Chicken Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFn-xgpo2cgya7XZev0VLe6Ya419g_FakQRHLuRHAg7AQv3PpPntqtxfJ2OI_MYy4zNCX7SWisug1hIT-2MCzKkj3mmUBneRDN2e2HCIMV9hbPlQdrhLpSOpxAjH1KZw7guiEzww_69fbM/s1600/ChickenCasserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFn-xgpo2cgya7XZev0VLe6Ya419g_FakQRHLuRHAg7AQv3PpPntqtxfJ2OI_MYy4zNCX7SWisug1hIT-2MCzKkj3mmUBneRDN2e2HCIMV9hbPlQdrhLpSOpxAjH1KZw7guiEzww_69fbM/s320/ChickenCasserole.jpg" width="320" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This is based on the classic recipe my mom always made for people when they were recovering from surgery or just had a new baby. It's my go-to <b>comfort food</b>, especially when the weather gets cold.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I have altered it to remove the cream of chicken soup, and instead use sour cream. I also use brown rice but white rice is in the original, and usually use chicken breasts instead of a whole chicken because I keep those on hand. This recipe is gluten-free as long as you leave off the breadcrumb topping.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Chicken Casserole</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">2-3 Chicken breasts, cooked and chopped*</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2-3 boiled Eggs, chopped</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 small Onion, chopped</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup Chicken Broth (if you boil the chicken breasts, just cook the leftover water down and use this)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2/3 cup Sour Cream</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 cups Rice, cooked (any kind is fine, and mixing types is great too)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tbsp Salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp Pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2/3 cup Mayo</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Topping (optional)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 tbsp Butter</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup Breadcrumbs </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Combine all ingredients in a large bowl, and pour into 13x9 pan. Bake at 400* for 35 minutes or until golden brown.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">* The easiest way to cook chicken breasts is in an electric pressure cooker like an <a href="http://amzn.to/1TEsOLZ">Instant Pot</a>. I'll never boil chicken again! I put frozen chicken breasts in with about half a cup of water, pushed the "Poultry" button and in 15 minutes they were cooked perfectly.<br /><br />Shredding hot cooked chicken is easier than chopping it, using an electric mixer. I describe how to do that <a href="http://marchmunchies.blogspot.com/2016/09/easy-shredded-chicken.html">here</a>.</span><br />
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<span style="font-family: arial, helvetica, sans-serif;">Hardboiled eggs get the Instant Pot treatment now, too! Set your eggs on the IP rack, add a cup of water. Seal and cook under pressure for 5 minutes, NPR 5 minutes, then release. Your eggs will be perfectly cooked and easy to peel.</span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8858270630940081758.post-87607205084786636782016-02-23T17:51:00.000-08:002016-09-14T10:11:26.135-07:00Beef Stew (gluten free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigc4dNYcjojsMl0M0b4Lk4QZ-Q3Qmr-cFKMR3P5x5l4lz4mcsBYV9Ar4YRFCzN18vt8BZm1dimpN0QeC_NgDqOKDKquKH0h8whhyphenhyphenvCWUgKRZH7D12evltTAtfSPEH5z5k088TgRbijDXEB/s1600/beefstew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigc4dNYcjojsMl0M0b4Lk4QZ-Q3Qmr-cFKMR3P5x5l4lz4mcsBYV9Ar4YRFCzN18vt8BZm1dimpN0QeC_NgDqOKDKquKH0h8whhyphenhyphenvCWUgKRZH7D12evltTAtfSPEH5z5k088TgRbijDXEB/s320/beefstew.jpg" width="320" /></a></div>
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This is one of our favorite meals and everyone in the family loves it! It's easily adaptable for different diets. Feel free to drop or sub different veggies if you are trying to reduce carbs. Some recipes coat the beef in flour before browning, but I skip that part and don't miss it, so this recipe is even gluten-free.<br />
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<a href="http://amzn.to/1TEsOLZ" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaPcTBsVd6-i-fYkNWnhSlOScRoSJ2Vk5ukYjIwuNdBs16DB3827jjsTu8C7pClV4_Rd0tzJpN-D5bWc3uIqgnsSIgnoi0ux7kB9XYGPVKD34C5E3wRtyZzMwCWO7OF0riHx5IWWWk4Ozw/s200/InstantPot.jpg" width="200" /></a>I love to make this in my <a href="http://amzn.to/1TEsOLZ">Instant Pot</a>. It cooks so fast yet tastes like it simmered all day.<br />
<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b>Beef Stew</b></span><br />
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1 lb Beef Stew Meat (any roast cut into chunks is fine)<br />
2 Tbsp Oil of your choice (I use refined coconut oil or olive oil, veg or canola is fine if you use those)<br />
1 Onion, diced<br />
2-3 cloves Garlic, minced<br />
2 cups Beef Broth (or water)<br />
1-2 cans Diced Tomatoes<br />
1 quart V8 Vegetable Juice <br />
3 cups Veggies, fresh or frozen. Classic options would be Carrots, Celery, Potatoes, Green Beans, Peas, and Corn. Alternative options could be Zucchini, Sweet Potatoes, or Rutabagas.<br />
1 Tbsp Oregano<br />
1 Tbsp Marjoram<br />
1 Bay Leaf<br />
Salt and Pepper to taste <br />
<br />
<b>Instant Pot directions: </b><br />
<br />
Push the "Saute" button and brown all sides of the beef in the oil. Add the rest of the ingredients, stir, and close the pot. Make sure the valve is closed for pressure. Push the "Meat/Stew" button and let the Instant Pot do all the work for you!<br />
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<b>For Stovetop Cooking:</b><br />
<br />
Heat oil on medium and brown meat on all sides. Add onions and saute until they soften. Add beef broth, scraping the bottom of the pot to deglaze it, and let simmer while you prepare the veggies. <br />
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Add remaining ingredients and bring to a boil, then cover and reduce to a simmer. The meat will get more tender as it simmers so it's nice if you can let it cook for at least half an hour or longer. Taste it for any needed salt. Depending on your V8 and Beef Broth, you may need to add some. Enjoy!<br />
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This can be made in the crock pot, but I recommend not skipping the first section where you brown the beef and cook the onions with it. After that point, when you add the veggies and herbs, you can throw it all into the crock pot on low for several hours. It also freezes really well. Sometimes I will get a bulk amount of stew beef and make a large batch of Beef Stew to freeze.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8858270630940081758.post-53896684411059463982016-01-29T12:57:00.001-08:002017-11-24T18:04:38.325-08:00Sugar-Free Marble Cheesecake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkAbnBfmcfgAO-NEVka7U8mRMlXll5xukhTNERZonhYjBfe-Aq6y5wBH3TWUJPIMq1ASk9PGbvwZMOdBvAxKhn3q-nx9WPXpT3PaQSYOmylZxRDM24LW5W-TK43L1Jw7Vf39y33ibH3wyx/s1600/marblecheesecake-mm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkAbnBfmcfgAO-NEVka7U8mRMlXll5xukhTNERZonhYjBfe-Aq6y5wBH3TWUJPIMq1ASk9PGbvwZMOdBvAxKhn3q-nx9WPXpT3PaQSYOmylZxRDM24LW5W-TK43L1Jw7Vf39y33ibH3wyx/s320/marblecheesecake-mm.jpg" width="320" /></a></div>
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My dad made this cheesecake and it is fantastic! He said it's important to taste the batter before you pour it, to make sure it's sweet enough. This recipe shows exactly what he did so hopefully it will turn out as good for you as it did for him.<br />
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<b><span style="font-size: large;">Sugar-Free Marble Cheesecake</span></b><br />
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Preheat oven to 350.<br />
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For crust:<br />
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1 cup Pecans, chopped<br />
1/2 cup Walnuts, chopped<br />
1/8 cup <a href="http://amzn.to/1ToJeXI">Erythritol</a><br />
2 Tbsp Butter, melted<br />
<br />
Process all ingredients in a <a href="http://www.amazon.com/gp/product/B00005OAZ3/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00005OAZ3&linkCode=as2&tag=mmunchies-20&linkId=XEJIRJSQSXAC5FXN" target="_blank">food processor</a> and mix until well blended. Press into the bottom of a <a href="http://www.amazon.com/gp/product/B00M2VH7I8/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00M2VH7I8&linkCode=as2&tag=mmunchies-20&linkId=E42QE6E3GAAZD6EF" target="_blank">springform pan</a>. It will be very thin.<br />
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Bake at 350 degrees for 5 minutes. Cool.<br />
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For filling:<br />
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2 8oz pkgs Cream Cheese, at room temperature<br />
1 cup <a href="http://amzn.to/1ToJeXI" target="_blank">Erythritol</a><br />
1 tsp Salt<br />
1 ½ tsp Vanilla<br />
1 tsp Lemon Juice<br />
16 oz Sour Cream<br />
3 Eggs, at room temperature<br />
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Beat all ingredients, except the eggs, with an <a href="http://www.amazon.com/gp/product/B00005UP2P/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00005UP2P&linkCode=as2&tag=mmunchies-20&linkId=UBCD4DB277OMHHZT" target="_blank">electric mixer</a> until creamy. Add eggs one at a time until blended.<br />
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Reserve one cup of batter for marbling. Pour the rest into the <a href="http://www.amazon.com/gp/product/B00M2VH7I8/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00M2VH7I8&linkCode=as2&tag=mmunchies-20&linkId=E42QE6E3GAAZD6EF" target="_blank">springform pan</a>.<br />
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Add 1 tsp Cocoa Powder and about 1/4 cup <a href="http://amzn.to/1ToJeXI" target="_blank">Erythritol</a> or <a href="http://amzn.to/2iUKDIg" target="_blank">Xylitol</a> (to taste) to the reserved batter. Spoon chocolate batter onto plain batter and drag a knife through to make a marbled pattern.<br />
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Place a pan with a couple of cups of water in it on the lower rack, underneath the rack where you will place your cheesecake. Bake cheesecake at 350 for 1 hour, then turn off the oven and leave the cheesecake in for one more hour before removing it.<br />
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Let it cool, and then refrigerate at least two hours until completely chilled.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8858270630940081758.post-60051837896105254062015-09-12T17:22:00.000-07:002017-11-24T18:04:38.339-08:00Strawberry Vinaigrette<span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9u0bfi0j8IpTf2xOhvg_CVpAbiYKBpT4Fdg2sY-9d2DPq7_sAodp5bw5c93n8qb_gpHCcMELG7Dh6yd1W0QbTEePpjJnzUI5ffAtmMBgy_2JadUP1ilorEtdlThE84Hu_LwFiN5uLO99H/s1600/strawberrysalad.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5580271492219233186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9u0bfi0j8IpTf2xOhvg_CVpAbiYKBpT4Fdg2sY-9d2DPq7_sAodp5bw5c93n8qb_gpHCcMELG7Dh6yd1W0QbTEePpjJnzUI5ffAtmMBgy_2JadUP1ilorEtdlThE84Hu_LwFiN5uLO99H/s320/strawberrysalad.jpg" style="cursor: hand; cursor: pointer; display: block; height: 283px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">I like salad ok, but I don't eat naked salad. I really prefer creamy dressings like Ranch or Creamy Garlic or Blue Cheese, but sometimes I feel like I should go lighter. I came up with a
delicious strawberry vinaigrette that is great on any kind of salad,
especially spinach. Throw on some sliced hardboiled egg and it's a
fantastic lunch.</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Strawberry Vinaigrette</b></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">1 lb strawberries, hulled (frozen is fine, just thaw partially)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup apple cider vinegar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Juice of one lemon</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">15 drops <a href="http://www.amazon.com/gp/product/B001G7QVI6/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001G7QVI6&linkCode=as2&tag=mmunchies-20&linkId=3IZ4TM5HBI6LVIUN" target="_blank">Liquid Stevia</a>, or other sweetener of choice, if desired</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;">Blend all ingredients. Adjust amounts for your own taste, of course. </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghD4vDL5wyt7_GGdkGsVamprVAHgedIQAl2Gmrg8fLJ8Le_9wu0xJOBfvE5qWD79TFniSXv6gQ6ULrdNdX3g4ukbwiHAbF720nzCYF_vq2A-0EWVVTljqLKgWk0YfnJqfnJwL9wLWpqjfc/s1600/strawberryvinaigrette.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5580271494632910642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghD4vDL5wyt7_GGdkGsVamprVAHgedIQAl2Gmrg8fLJ8Le_9wu0xJOBfvE5qWD79TFniSXv6gQ6ULrdNdX3g4ukbwiHAbF720nzCYF_vq2A-0EWVVTljqLKgWk0YfnJqfnJwL9wLWpqjfc/s320/strawberryvinaigrette.jpg" style="cursor: hand; cursor: pointer; display: block; height: 253px; margin: 0px auto 10px; text-align: center; width: 308px;" /></a></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8858270630940081758.post-81316265180720700082015-07-04T13:18:00.000-07:002016-09-21T13:44:23.935-07:00Berry Trifle<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">When I asked my kids what they wanted to make for dessert for the 4th of July, they said, "Something festive!" so this is what I came up with.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I intended to make homemade Angel Food Cake to go in the trifle, but all of the recipes I found called for 12-18 egg whites, and we recently used up most of our eggs in bulk cooking so we only had 7 available. I decided to go with my old standby white cake recipe that is easy and always delicious.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<b><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Berry Trifle</span></b><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Trifles basically need 3 layers - cake, cream, and fruit. Often recipes will also call for pudding but I don't do instant pudding anymore, and I didn't feel like it was necessary to make pudding for this so I skipped it.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">First, bake the cake. Here is my recipe for white cake:</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #323232;"><b>White Cake</b></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br style="background-color: white; color: #323232; line-height: 21.7350006103516px;" /><span style="background-color: white; color: #323232; line-height: 21.7350006103516px;">1 cup white Sugar</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #323232; line-height: 21.7350006103516px;">1/2 cup Butter</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #323232; line-height: 21.7350006103516px;">2 Eggs</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #323232; line-height: 21.7350006103516px;">2 tsp Vanilla</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #323232; line-height: 21.7350006103516px;">1.5 cups Flour</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #323232; line-height: 21.7350006103516px;">1 3/4 tsp Baking Powder</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #323232; line-height: 21.7350006103516px;">1/2 cup Milk</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br style="background-color: white; color: #323232; line-height: 21.7350006103516px;" /><span style="background-color: white; color: #323232; line-height: 21.7350006103516px;">Preheat oven to 350*. Grease and flour a 13x9 pan. You can make this cake in 8" round pans as well but since I knew I was going to chunk it up, I just made a large, thin layer.</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; color: #323232; line-height: 21.7350006103516px;">In mixing bowl, cream sugar and butter. Add eggs one at a time, and then vanilla. </span><span style="background-color: white; color: #323232; line-height: 21.7350006103516px;">Add flour and baking powder, mixing until combined. Stir in the milk until it makes a smooth batter.</span></span><br />
<span style="background-color: white; color: #323232; line-height: 21.7350006103516px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="background-color: white; color: #323232; line-height: 21.7350006103516px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Pour batter into prepared pan and bake for 20 minutes. Cool.</span></span><br />
<span style="background-color: white; color: #323232; line-height: 21.7350006103516px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span>
<span style="color: #323232; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 21.7350006103516px;">Once the cake is cool, w</span></span><span style="background-color: white; color: #323232; font-family: "arial" , "helvetica" , sans-serif; line-height: 21.7350006103516px;">ash and slice the berries and </span><span style="background-color: white; color: #323232; font-family: "arial" , "helvetica" , sans-serif; line-height: 21.7350006103516px;">whip the cream. Here is my method for making homemade whipped cream that is so quick and easy: <a href="http://marchmunchies.blogspot.com/2015/05/easiest-homemade-whipped-cream.html" target="_blank">Easiest Homemade Whipped Cream</a></span><br />
<span style="background-color: white; color: #323232; font-family: "arial" , "helvetica" , sans-serif; line-height: 21.7350006103516px;"><br /></span>
<span style="background-color: white; color: #323232; font-family: "arial" , "helvetica" , sans-serif; line-height: 21.7350006103516px;">Layer everything into a <a href="http://amzn.to/2cRw2wf" target="_blank">trifle bowl</a>. I start with whipped cream, and then add fruit, making sure to press it up against the sides of the bowl so it's visible. Then cake, then whipped cream, fruit, cake and finally top with whipped cream. Then decorate the top however you like with extra fruit. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDVL5CjAtgoqAsS95N10_hKwx9uAalk6sRA9g9Dkt3k9-SeCQpFalAo3g4X7ahdvV3bubwB1c-kn7tEqLMRyV97NAN-VNtyMWTyEoW789ykuFIWyu4gdgl2fF1NrpKF_lW_zgfxkDgB9w/s1600/BerryTrifle2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDVL5CjAtgoqAsS95N10_hKwx9uAalk6sRA9g9Dkt3k9-SeCQpFalAo3g4X7ahdvV3bubwB1c-kn7tEqLMRyV97NAN-VNtyMWTyEoW789ykuFIWyu4gdgl2fF1NrpKF_lW_zgfxkDgB9w/s320/BerryTrifle2.jpg" width="320" /></a></div>
<span style="background-color: white; color: #323232; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 14.4899997711182px; line-height: 21.7350006103516px;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8858270630940081758.post-63505720677110918222015-06-19T11:25:00.000-07:002015-06-19T13:34:13.199-07:00Review: Zoku Quick Pop MakerVerdict: We love it!<br />
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<a href="http://www.amazon.com/gp/product/B003U9ZCRO/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B003U9ZCRO&linkCode=as2&tag=mmunchies-20&linkId=4MDHUFBDUXMZPISH" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img alt="http://www.amazon.com/gp/product/B003U9ZCRO/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B003U9ZCRO&linkCode=as2&tag=mmunchies-20&linkId=4MDHUFBDUXMZPISH" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaP3qpkGAVPTsSJfowCcHLrqrx-VBRY6Qb0i-8k6zXpyC-QVS4ieKQTWtN-SjAeQooYCXYEhbtgqlIXRmNcaJhnkC_91GNe2vkwJSgF1x82074L-w9G5TaOxolUUCLodn4i-8PLspFTe0S/s320/Zoku-strawberry-title.jpg" width="229" /></a>We are huge fans of popsicles. They are often a daily treat in our house, especially in the summer. I love to make them for my kids, since I can <a href="http://marchmunchies.blogspot.com/2012/03/hidden-spinach-fruit-smoothies.html" target="_blank">sneak in hidden veggies</a>, and of course I know there is no food coloring or artificial sweeteners in my homemade pops.<br />
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This summer I have slacked on my smoothie/pop making and bought popsicles from the grocery store that were just fruit and sugar, but decided to get back to the homemade kind when they ran out for the last time.<br />
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I decided to splurge on <a href="http://www.amazon.com/gp/product/B003U9ZCRO/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B003U9ZCRO&linkCode=as2&tag=mmunchies-20&linkId=4MDHUFBDUXMZPISH" target="_blank">this new little toy</a> to get everyone excited about homemade pops again (and ease the pain of Mom saying no more from the store!) <br />
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I washed it and stuck it in the freezer the day it came, so we could get started on our pops first thing in the morning. The kids weren't even out of their pajamas before we were starting our popsicle project.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpY4FL9gkdMAYYdq5UE9hziqo09snFEXBCo09xIzJbhWydZ-Th5x9bEqsemkY_6BSpKoBvaAoJHn7zrmTQ4nzVF25YkRpqoaPS5tVRljfDozkhD2jvCs5akd6sJyhL0MaghcfiUFpCPfUX/s1600/Zoku.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="http://www.amazon.com/gp/product/B003U9ZCRO/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B003U9ZCRO&linkCode=as2&tag=mmunchies-20&linkId=4MDHUFBDUXMZPISH" border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpY4FL9gkdMAYYdq5UE9hziqo09snFEXBCo09xIzJbhWydZ-Th5x9bEqsemkY_6BSpKoBvaAoJHn7zrmTQ4nzVF25YkRpqoaPS5tVRljfDozkhD2jvCs5akd6sJyhL0MaghcfiUFpCPfUX/s200/Zoku.jpg" title="" width="200" /></a>The most important step is preparing all of the ingredients you want. Once you take the Zoku out of the freezer, the clock is ticking and you must get your ingredients in there quickly if you want any chance of making multiple batches before it's defrosted too much.<br />
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<a href="http://www.amazon.com/gp/product/B003U9ZCRO/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B003U9ZCRO&linkCode=as2&tag=mmunchies-20&linkId=4MDHUFBDUXMZPISH" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img alt="http://www.amazon.com/gp/product/B003U9ZCRO/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B003U9ZCRO&linkCode=as2&tag=mmunchies-20&linkId=4MDHUFBDUXMZPISH" border="0" height="111" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6XvXuKiNHRdV9jjiT1fg046_8AwKQzXawKyhLMu34VROyX2fr8_PgXNO5-TmRqWFl4ZiUDKr1l1PWsiTGG4V_tOUxW_TcxodzdweJk5zVz7LFa-JE2Ka1pZFqKMGdMeZGJsidbzfoxRD1/s200/Zoku-box.jpg" width="200" /></a>The booklet says you can use the pop maker 3 times before refreezing, but I think the only way that would be possible is if you were just pouring a single juice in and letting it go. Adding fruit or making layers significantly increases the time it takes and you are lucky to get two batches done - no way three is happening for fancy pops.<br />
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For our first round, we decided to make three different pops, since we don't start out easy with anything around here. I would recommend starting out simple and then adding more complicated plans once you get the hang of it.<br />
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Here are all of our ingredients ready to go:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmfxjYz_jKoNuaqn3isJio0qoLNpr2iF9quSGREc3C84-gQssc3TsqwMldR42CAhHd0z4yN13l00islA5HK94_-XCrVVVXJdeWNnVLPVGFk1bU03Jrbhz-99F5JQ34EctYEzEbS8MNiIDv/s1600/Zoku-ready.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmfxjYz_jKoNuaqn3isJio0qoLNpr2iF9quSGREc3C84-gQssc3TsqwMldR42CAhHd0z4yN13l00islA5HK94_-XCrVVVXJdeWNnVLPVGFk1bU03Jrbhz-99F5JQ34EctYEzEbS8MNiIDv/s320/Zoku-ready.jpg" width="320" /></a></div>
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And our Zoku full and freezing:<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.amazon.com/gp/product/B003U9ZCRO/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B003U9ZCRO&linkCode=as2&tag=mmunchies-20&linkId=4MDHUFBDUXMZPISH" imageanchor="1" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="http://www.amazon.com/gp/product/B003U9ZCRO/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B003U9ZCRO&linkCode=as2&tag=mmunchies-20&linkId=4MDHUFBDUXMZPISH" border="0" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio5keUy5rge53F86ninPfzf6XuOgEVRns7PX8k8VVSeWUKPHY2lVK2y4ImTD_2ylPDEpwc_DRfFmlB6Mnf-ojGCO4at-IgkONfNdZHDs5LOaHIgOdSZSHnbuVXpCDUY6SjCLG3PqU_fQlA/s320/Zoku-full.jpg" width="320" /></a></td></tr>
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<b>1. Watermelon Pops with Blueberries</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0bis5PAV5T_FVRjpB7CF0IidSDyGx2M4c4Kr-dGBiOp80LZbQr6JbEHzOG1yCXP4SRSGiasbhlMQMAuLWRGTLOJUonkihEMpyNQo3hJPAMILcinsb1XZkgai15XtlxO6ltw1ONZiMvsyf/s1600/Zoku-watermelonblueberry.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0bis5PAV5T_FVRjpB7CF0IidSDyGx2M4c4Kr-dGBiOp80LZbQr6JbEHzOG1yCXP4SRSGiasbhlMQMAuLWRGTLOJUonkihEMpyNQo3hJPAMILcinsb1XZkgai15XtlxO6ltw1ONZiMvsyf/s320/Zoku-watermelonblueberry.jpg" width="320" /></a>I blended the watermelon and then strained it so it would be just liquid, no pulp. After the stick was seated in the Zoku, I dropped a few blueberries on either side and poured the watermelon juice in to the fill line. Super easy and it came out perfect! My kids devoured it in no time. We didn't feel it needed any sugar or anything as the watermelon was very sweet by itself.<br />
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<b>2. Strawberry with sliced Strawberry and Banana</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKjbN4jgy1bnmHx-RB9cdRF6QwyZkmNmJ9grAIWBgEyQl9BvjIdIh1Rs1ZbDEuKng4WHRhEIIetfbqWENpJ1yvxG2wSEkd7WydLfuelIAFxIOoCmuXIZZ-uvZqAMMESwZZ8Ua6o4zN8dU/s1600/Zoku-strawberry.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKjbN4jgy1bnmHx-RB9cdRF6QwyZkmNmJ9grAIWBgEyQl9BvjIdIh1Rs1ZbDEuKng4WHRhEIIetfbqWENpJ1yvxG2wSEkd7WydLfuelIAFxIOoCmuXIZZ-uvZqAMMESwZZ8Ua6o4zN8dU/s320/Zoku-strawberry.jpg" width="229" /></a>In the <a href="http://www.amazon.com/gp/product/B00SZ3DHDQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00SZ3DHDQ&linkCode=as2&tag=mmunchies-20&linkId=FVOUPZH3QAN6MATP" target="_blank">Vitamix</a>, I blended frozen strawberries with honey and a little water. I recommend not using frozen strawberries, because I ended up having to blend for a long time to get it liquidy enough to pour easily. The Zoku requires very thin liquid so you can't make a thick smoothie and expect to be able to pour it around the stick and the fruit. So thaw your fruit first - it'll be easier to blend anyway.<br />
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Insert just a couple of pieces of thinly sliced fruit into the Zoku and insert the stick all the way so it's seated properly. We put a sliced strawberry on one side and a couple of slices of banana on the other side. Then pour the strawberry puree in to the fill line.<br />
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This one came out great as well!<b> </b><br />
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<b>3. Strawberry Swirled with Yogurt</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMGwQgf4LHVqqHxdiQmhyfkh3xoB4vXojtPs9Jtk5zplADMhFq366wGWLnleJX6nzxSYDWBOWatuX55zvXnMhG6vNKU-AC-iAGHARkxiNk1qZGoxL0IXRGkaD3knufxH_YD4dElMOaXadT/s1600/Zoku-mixedpop.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMGwQgf4LHVqqHxdiQmhyfkh3xoB4vXojtPs9Jtk5zplADMhFq366wGWLnleJX6nzxSYDWBOWatuX55zvXnMhG6vNKU-AC-iAGHARkxiNk1qZGoxL0IXRGkaD3knufxH_YD4dElMOaXadT/s320/Zoku-mixedpop.jpg" width="248" /></a>I used a homemade yogurt that is very thin, so it poured well. If your yogurt is thick, I recommend thinning it with some milk or cream so that it will pour easily. It should be sweet - I used honey to sweeten it since it was plain. <br />
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For this one, I poured some of the strawberry puree into the Zoku and waited about 2 minutes for it to harden up a little but not all the way. The I poured in some yogurt in and left it for about 3 minutes. Then I filled it the rest of the way with strawberry. I tipped the Zoku back and forth a little so the layers would swirl but not mix completely.<br />
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The yogurt took longer to freeze than the fruit only, but it was pretty easy to tell since the stick was wiggly long after we had removed the other two. Once the stick was firm in the pop the whole thing came out easily.<br />
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The possibilities are endless! What else should we try in our Zoku?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Z2I6UTIBTEZKg1L2V0mqSRznVJ9CRLSgn5n4xCTXe52ZUBBOzZ8PfCh92pLWS2ERyc1ow6aSeZKERSepqqZAqStyF9P-X4XOXGwOWQHscu72xFkN8Xbtx2k5uBM-bTGEJ-Ka2PLZVseQ/s1600/Zoku-smileyfruit.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Z2I6UTIBTEZKg1L2V0mqSRznVJ9CRLSgn5n4xCTXe52ZUBBOzZ8PfCh92pLWS2ERyc1ow6aSeZKERSepqqZAqStyF9P-X4XOXGwOWQHscu72xFkN8Xbtx2k5uBM-bTGEJ-Ka2PLZVseQ/s320/Zoku-smileyfruit.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smiley Face courtesy of Alexa :)</td></tr>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8858270630940081758.post-27022094561837528202015-05-23T13:16:00.000-07:002017-11-24T18:04:38.270-08:00Easiest Homemade Whipped Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVvGLtUBT4Ew9pautO5BE3OoJcwRP0FGRLQ1KIwK783YRYO49t8lo-kKEY-TAjakVwTz2OptU2XVaL9Uvcj3wrk9z0j_JvSTamd6sJSSbvl6JW5KmJ5_gwKcBzvn_RVgh44aJDzKY0NRuH/s1600/easiesthomemadewhippedcream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVvGLtUBT4Ew9pautO5BE3OoJcwRP0FGRLQ1KIwK783YRYO49t8lo-kKEY-TAjakVwTz2OptU2XVaL9Uvcj3wrk9z0j_JvSTamd6sJSSbvl6JW5KmJ5_gwKcBzvn_RVgh44aJDzKY0NRuH/s320/easiesthomemadewhippedcream.jpg" width="320" /></a></div>
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I've been whipping cream for years and will never go back to cool whip, but recently realized a new method that makes it ridiculously easy to whip cream from scratch.<div>
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I had the idea after making homemade mayo with an immersion blender in a jar. I wondered if it would work with cream as well, and it does!</div>
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If you don't have an immersion blender or a jar it can fit into, you can use your mixer with a whisk attachment, or a vitamix, or even a whisk and your own arm muscles. They all yield the same delicious, creamy whipped cream, they will just take varying amounts of time to get there.</div>
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<b><span style="font-size: large;">Homemade Whipped Cream</span></b></div>
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1 cup Heavy Whipping Cream</div>
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2 Tbsp Sugar</div>
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1 tsp Vanilla</div>
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I recommend chilling your immersion blender attachment and jar in the freezer for at least 15 min if you can. It's fine if you don't, but I really like to start with cold utensils.</div>
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Pour cream, sugar and vanilla into jar. Insert immersion blender and blend. That's it. Keep blending until the liquid thickens. Done! When you remove the blender from the jar, it'll be full or rich, creamy whipped cream.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw0-2YuJK_qAI6YAYJeFhM9LrH18y7DvnNsfhPuCXNb1JvohDQu6QXPbnEZAfcCgOJRy-p_65q7eqOOKoASaPnXKTFpVW6coXGdEe5fMXs5fM57XWBOAK6mZMPeLxmGA8YaAtj0x_MhHxD/s1600/easiestwhippedcream2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw0-2YuJK_qAI6YAYJeFhM9LrH18y7DvnNsfhPuCXNb1JvohDQu6QXPbnEZAfcCgOJRy-p_65q7eqOOKoASaPnXKTFpVW6coXGdEe5fMXs5fM57XWBOAK6mZMPeLxmGA8YaAtj0x_MhHxD/s320/easiestwhippedcream2.jpg" width="232" /></a></div>
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If you use a Vitamix to do this, you'll want to blend until the sound changes. You'll know when it's done because it goes from a lower tone to higher and you can tell it's not mixing anymore.</div>
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If you use a mixer, beat on high speed with your whisk attachment until it thickens to the consistency you like.</div>
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<br />Enjoy!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8858270630940081758.post-9534948519523370842014-10-29T05:43:00.000-07:002014-10-29T07:58:48.795-07:00Butter Stuffed Dates<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pQOe23yuoTgEMbiDn_Dd5NJgxJOO6cKjY2dd2C4hW3OgOaAG6HIBF9iWJ6nMkC8obW_s6Kar8Dxn4fBYiHxl5MPK54mnF1viUTI7FOKx6uGZoKrbACyfe76oUc6zhpVLoBTz2s_WIJHa/s1600/butterstuffeddates.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pQOe23yuoTgEMbiDn_Dd5NJgxJOO6cKjY2dd2C4hW3OgOaAG6HIBF9iWJ6nMkC8obW_s6Kar8Dxn4fBYiHxl5MPK54mnF1viUTI7FOKx6uGZoKrbACyfe76oUc6zhpVLoBTz2s_WIJHa/s1600/butterstuffeddates.jpg" height="240" width="320" /></a></div>
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You might think I'm crazy for this one. I thought it sounded crazy when I first heard it, but I was intrigued enough to try it and now I am in LOVE. These satisfy the sweet and salty cravings, and the butter satiates for quite a while so you don't just crash from the sugar rush. Amazing. You have to try these. The idea originally came from my butter-obsessed friend Rashell. :)<br />
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<span style="font-size: large;"><b>Butter Stuffed Dates </b></span><br />
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Remove the pit from a <a href="http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&field-keywords=medjool%20date&linkCode=ur2&tag=wasu081-20&url=search-alias%3Daps&linkId=QVJTFC54E6XVBPCK" target="_blank">medjool date</a> and slice it open lengthwise. Scoop some good quality grassfed butter inside and close it back up. Sprinkle with a little salt and enjoy.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8858270630940081758.post-5879957103491471932014-10-28T17:33:00.000-07:002014-10-28T17:33:11.894-07:00Potato Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbu0D21S_kGLrnxpU_q5c6rmrx2cPcXgSJbL5kH8LLV4TpLlD-0xTWvodTKGogVLSJ99YAD-4SB_4Db4DIm2uY-4S1TzsD61VowX4nbEDMlw7imTclhjQuIJKTg_kZRGvvDlc58t9AD-Y4/s1600/potatosalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbu0D21S_kGLrnxpU_q5c6rmrx2cPcXgSJbL5kH8LLV4TpLlD-0xTWvodTKGogVLSJ99YAD-4SB_4Db4DIm2uY-4S1TzsD61VowX4nbEDMlw7imTclhjQuIJKTg_kZRGvvDlc58t9AD-Y4/s1600/potatosalad.jpg" height="211" width="320" /></a></div>
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Mmm potatoes. When did white potatoes become a treat? This potato salad is a classic and we indulge in it occasionally. Something about grilling burgers just begs for potato salad. Adding lots of veggies and subbing some of the mayo with yogurt seems worth doing to make it slightly healthier.<br />
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<span style="font-size: large;"><b>Potato Salad</b></span><br />
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8 medium White or Gold Potatoes<br />
1/2 sweet white or red Onion, diced<br />
1 Bell Pepper, diced <br />
3-4 Celery Stalks, chopped<br />
6 Hardboiled Eggs, chopped <br />
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Dressing:<br />
3/4 cup Mayo<br />
3/4 cup Plain Yogurt<br />
1 Tbsp Mustard<br />
1/2 cup chopped Pickles or Relish, optional<br />
3/4 tsp Salt (to taste)<br />
1/2 tsp Pepper (to taste)<br />
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Cut potatoes into quarters and place in a large pot of water. Bring to a boil and simmer for about 15-20 minutes until they break apart when pierced with a fork. Drain and allow to cool, then chop roughly.<br />
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In a large bowl, mix dressing ingredients, then add the veggies and chopped cooked potatoes. Stir well to combine. Chill salad for several hours if you can (or overnight) to allow the flavors to blend well. Serve cold.<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8858270630940081758.post-34526145041658510242014-10-26T17:37:00.000-07:002017-11-24T18:04:38.284-08:00Barbacoa Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb8M7fcxjh9p1MHwhqyLHu2OfyowGPmxfVWGbOrM6fB1La658ngRqJMO6f_X-kZOwOld0dvUdN_YAJP1V7362GaIVaM67pLV9_bEXESLMTyDxcLa2-0viBhE94ZkbSf8ij438OWN771JB_/s1600/mm-shreddedbarbacoasalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb8M7fcxjh9p1MHwhqyLHu2OfyowGPmxfVWGbOrM6fB1La658ngRqJMO6f_X-kZOwOld0dvUdN_YAJP1V7362GaIVaM67pLV9_bEXESLMTyDxcLa2-0viBhE94ZkbSf8ij438OWN771JB_/s1600/mm-shreddedbarbacoasalad.jpg" width="320" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Leftover <a href="http://marchmunchies.blogspot.com/2014/02/barbacoa-style-shredded-beef.html" target="_blank">barbacoa</a> is delicious on a salad! Like a taco salad only with a different flavor. Love it!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: medium;"><b>Barbacoa-style Shredded Beef</b></span> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Start with a chuck roast. Anywhere between 2-4 lbs is fine. I usually go for bigger because I like leftovers to make more meals. Cut it in half and trim most of the visible fat. Place in slow cooker or <a href="http://amzn.to/2j9dk7G">instant pot</a>.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">In <a href="http://amzn.to/2kxXsI3" target="_blank">food processor</a> or <a href="http://amzn.to/2juoaDD" target="_blank">vitamix</a>, puree the following:</span><br />
<div class="ERSIngredients">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 Onion</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup Lime Juice</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup Tomato Paste</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 cloves Garlic</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/2 Tbsp Apple Cider Vinegar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp Cumin</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp Salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp Oregano</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp Cloves or Allspice</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pour the puree over the roast in the slow cooker. Pour about a cup of Beef Broth on top, and drop a few Bay Leaves.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cook on low for 7 hours. When it's done, shred it with two forks and put it back into the amazing sauce in the slow cooker that was created during cooking. Keep on low for another couple of hours to really soak up the flavor of the sauce. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Here is my husband's version of the barbacoa salad, all neatly organized. I just throw mine in the bowl. Ha.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSFxlG0UpusdHlylvqR-fityp0x97N0i4Eaw12gib-02CHwWG-_u2pfel_QxnNHMBsZib1OfrzIpuJ8t-yn_1ZmqZdyUy7VnxwCew3-R0EYS_bSPdnOSdKC7-GU-PayCdlagY3kjQOyn5V/s1600/mm-shreddedbarbacoasalad2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSFxlG0UpusdHlylvqR-fityp0x97N0i4Eaw12gib-02CHwWG-_u2pfel_QxnNHMBsZib1OfrzIpuJ8t-yn_1ZmqZdyUy7VnxwCew3-R0EYS_bSPdnOSdKC7-GU-PayCdlagY3kjQOyn5V/s1600/mm-shreddedbarbacoasalad2.jpg" width="320" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8858270630940081758.post-90317526837620536432014-03-04T06:21:00.000-08:002014-03-04T06:21:00.418-08:00Chili<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixFxo_lCQlkBOSYp2NEtMvT2vOkvV-s1BAmfsEL_ox1kD9nRLJRX7ctguIxlsd8MBPKi0UJz402rJuXcbrbSL1RPV4yUGgcbhdqltuciz-x8y7-RnDo4WkNqKk_aXU0rTtgPdFX6Q_wPGU/s1600/chili.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixFxo_lCQlkBOSYp2NEtMvT2vOkvV-s1BAmfsEL_ox1kD9nRLJRX7ctguIxlsd8MBPKi0UJz402rJuXcbrbSL1RPV4yUGgcbhdqltuciz-x8y7-RnDo4WkNqKk_aXU0rTtgPdFX6Q_wPGU/s1600/chili.jpg" height="256" width="320" /></a></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">We make chili pretty often, even when it isn't cold out, but it's one of our favorites when the weather is chilly. So warm and satisfying and hit heats up well for lunch the next day.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">I don't make it spicy at all, instead letting each person add spices and sauces to increase the heat level. This way it's always safe for my kids to eat (and me, since I am not a big fan of super spicy!) </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b>Chili</b></span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">1 lb Ground Beef</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 Onion, chopped</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 Bell Pepper, chopped</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2-4 cloves Garlic, minced</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">4 cups V8</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 cups Beef Broth</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 cans Diced Tomatoes </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2-3 cups <a href="http://marchmunchies.blogspot.com/2013/01/cooking-dry-beans-in-slow-cooker.html" target="_blank">Beans</a>, cooked (or 2 cans, rinsed and drained)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2-4 Tbsp Chili Powder</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 Tbsp Cumin</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tsp Basil</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tsp Oregano</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Salt and Pepper to taste</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Brown ground beef with chopped onions and peppers. Add garlic toward the end of cooking. Drain fat if desired. Add remaining ingredients and heat to boiling, then cover and reduce to simmer for 30 minutes. Serve. We love it with sour cream and shredded cheese.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">You can also make this in the crock pot - begin the same, just put the meat mixture and remaining ingredients into the crock pot to heat through and cook for several hours. It'll be ready when you are. :) </span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>Unknownnoreply@blogger.com1