tag:blogger.com,1999:blog-80448603538466978452024-03-05T18:04:30.722-06:00Cooking with CallieCooking with Calliehttp://www.blogger.com/profile/07705638288973635377noreply@blogger.comBlogger91125tag:blogger.com,1999:blog-8044860353846697845.post-54535617770214734512014-07-26T20:03:00.000-05:002014-07-26T20:25:32.983-05:00Bayou Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-85UWfo82J7g/U9RUpRbt3rI/AAAAAAAAJz8/jY0-i63-C2A/s1600/Bayou+Brownies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-85UWfo82J7g/U9RUpRbt3rI/AAAAAAAAJz8/jY0-i63-C2A/s1600/Bayou+Brownies+2.jpg" height="226" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This recipe (or something <i>very </i>similar) is floating around the Internet masquerading under like five different names. I picked the Bayou Brownie name mostly because I'm a fan of alliteration. </span><br />
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<span style="font-family: Verdana, sans-serif;">These brownies don't actually contain any chocolate. But, don't worry, they won't disappoint! I think they're called "brownies" merely because of the texture. In fact, you could probably call these Bayou Blondies, but then there would be six names for a single dessert, and <i>six </i>names would be totally over the top.</span><br />
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<span style="font-family: Verdana, sans-serif;">Anyway, these brownies are ridiculously easy to make. They do bake at a low temperature for a relatively long period of time, but very little is required to get them in the oven. And, you probably have all of the ingredients hanging around in your kitchen, so you might as well make them anyway. These were so good that I made them and took them to work twice in the same week. Make these. You'll be happy you did. </span><br />
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<span style="font-family: Verdana, sans-serif;">Source: <a href="http://www.kevinandamanda.com/recipes/dessert/chess-squares.html">kevin {&} Amanda</a></span><br />
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<b><u><span style="font-family: Verdana, sans-serif;">Ingredients:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1 Box Moist Yellow Cake Mix</span><br />
<span style="font-family: Verdana, sans-serif;">3 Eggs</span><br />
<span style="font-family: Verdana, sans-serif;">8 Oz Cream Cheese, softened</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 Cup Butter, melted</span><br />
<span style="font-family: Verdana, sans-serif;">4 Cups Powdered Sugar</span><br />
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<b><u><span style="font-family: Verdana, sans-serif;">Directions:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1. Preheat the oven to 300 degrees and spray a 9 x 13 baking dish with non-stick spray. </span><br />
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<span style="font-family: Verdana, sans-serif;">2. Combine the cake mix (only the powdered cake mix -- do not prepare), melted butter, and one egg. </span><br />
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<span style="font-family: Verdana, sans-serif;">3. Press the cake mix into the bottom of the pan. </span><br />
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<span style="font-family: Verdana, sans-serif;">4. Mix the cream cheese, 2 eggs, and powdered sugar until it is smooth. </span><br />
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<span style="font-family: Verdana, sans-serif;">5. Pour the cream cheese mixture on top of the cake mix crust. </span><br />
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<span style="font-family: Verdana, sans-serif;">6. Bake for 45-50 minutes, or until the top is a very light golden brown. </span><br />
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<span style="font-family: Verdana, sans-serif;">7. Allow to cool completely before cutting. </span><br />
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<span style="font-family: Verdana, sans-serif;">Enjoy!!</span><br />
<br />Cooking with Calliehttp://www.blogger.com/profile/07705638288973635377noreply@blogger.com0tag:blogger.com,1999:blog-8044860353846697845.post-53059262191279527972014-03-17T19:43:00.000-05:002014-03-17T19:43:56.015-05:00Snickerdoodle Blondies<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYIYQPZ9WUwQg09aihZDsv01qUepDxEBY3r-hZMlo5c3S8trU7ofP4WpaGPvp_N7oGKXTtIMI7AMZB-8TEVMRxDm4Qwp6uji89d0URssZ1dfj79jCIVYvU0pWNN_IUxZbQfauF0x2_Jc/s1600/Image+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYIYQPZ9WUwQg09aihZDsv01qUepDxEBY3r-hZMlo5c3S8trU7ofP4WpaGPvp_N7oGKXTtIMI7AMZB-8TEVMRxDm4Qwp6uji89d0URssZ1dfj79jCIVYvU0pWNN_IUxZbQfauF0x2_Jc/s1600/Image+2.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I have a thing for blondies. It's recently acquired. I don't think I had ever eaten a blondie before I tried this recipe. Now, I'm hooked. I've pinned so many blondie recipes, it's ridiculous. I've made 3 batches of blondies in the last week alone. So, get ready for lots of blondie posts! </span></div>
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<span style="font-family: Verdana, sans-serif;">These blondies are my favorite of all the blondie recipes I've made so far. I've made them several times for events and always get rave reviews. I think every time I've made them, at least one person has asked for the recipe. They are the perfect amount of cinamony deliciousness. They are dense and very sweet, but the cinnamon cuts the sweetness so that it's not overpowering. I love cinnamon flavored desserts in the fall and winter months, so I doubt I'll make these ones again until next fall, but they'll definitely be part of the fall/winter rotation. They can be served as a dessert, but I also think they would make a great addition to a nice brunch.</span></div>
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<span style="font-family: Verdana, sans-serif;">These bars are very moist and keep well for about a week if stored in an airtight container.</span></div>
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<span style="font-family: Verdana, sans-serif;">Adapted from: <a href="http://ww.recipegirl.com/2007/01/21/snickerdoodle-blondies/" target="_blank"><span style="color: blue;">Recipe Girl</span></a></span><br />
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<b><u><span style="font-family: Verdana, sans-serif;">What you need:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">2 2/3 cups All Purpose Flour</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp Baking Powder</span><br />
<span style="font-family: Verdana, sans-serif;">1 <u>heaping</u> teaspoon Ground Cinnamon</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp Ground Nutmeg</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Cream of Tartar</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Salt</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups Dark Brown Sugar, packed</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup Unsalted Butter, at room temperature </span><br />
<span style="font-family: Verdana, sans-serif;">2 Eggs</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp Vanilla Extract </span><br />
<span style="font-family: Verdana, sans-serif;">10 oz Cinnamon Chips</span><br />
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<span style="font-family: Verdana, sans-serif;">For the topping:</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp White Sugar</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp Cinnamon</span><br />
<span style="font-family: Verdana, sans-serif;">Pinch of Nutmeg</span><br />
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<b><u><span style="font-family: Verdana, sans-serif;">What you do:</span></u></b><br />
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<span style="font-family: Verdana, sans-serif;">1. Preheat your oven to 350 degrees. Spray a 9 x 13 pan with nonstick spray. </span></div>
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<span style="font-family: Verdana, sans-serif;">2. In a medium sized bowl, stir together Flour, Baking Powder, Cinnamon, Nutmeg, Cream of Tartar, and Salt. Set to the side. </span></div>
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<span style="font-family: Verdana, sans-serif;">3. In a large bowl, cream together the butter and brown sugar. Don't skimp on time here. I let my Kitchenaid mixer cream the butter and brown sugar for about 5 minutes. </span></div>
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<span style="font-family: Verdana, sans-serif;">4. To the large bowl add the eggs, one at a time. </span></div>
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<span style="font-family: Verdana, sans-serif;">5. To the large bowl ad the vanilla. Mix until smooth. </span></div>
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<span style="font-family: Verdana, sans-serif;">6. Mix the dry ingredients in to the wet ingredients. </span></div>
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<span style="font-family: Verdana, sans-serif;">7. Stir in the cinnamon chips. (The batter will be very thick. Stirring in the chips requires some work, but make sure you mix them in well.)</span></div>
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<span style="font-family: Verdana, sans-serif;">8. Transfer the dough to the 9 x 13 pan and use your hands to pat the dough down flat and evenly.</span></div>
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<span style="font-family: Verdana, sans-serif;">9. Combine the Sugar, Cinnamon, and Nutmeg for the topping. Sprinkle evenly on top of the dough.</span></div>
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<span style="font-family: Verdana, sans-serif;">10. Bake for 25-30 minutes, or until the surface of the blondies spring back when touched. (I undercook mine by about a minute, just because I prefer the texture that way). </span></div>
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<span style="font-family: Verdana, sans-serif;">11. Let the blondies cool completely before cutting. </span></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKAuPOD7E3EIxpsDx6-SyNi7j_itEq-OZCjOdvfrnpKzbF_MidEJ7Wp3nB5bxJPP0I6iPpPHCc9zPsTbFjYPJdvY5_Apt7OwF_UaH1IDm8L702gd1VytNe3NsT_v5AIgPNyXbmBtKsEls/s1600/Snickerdoodle+Blondies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKAuPOD7E3EIxpsDx6-SyNi7j_itEq-OZCjOdvfrnpKzbF_MidEJ7Wp3nB5bxJPP0I6iPpPHCc9zPsTbFjYPJdvY5_Apt7OwF_UaH1IDm8L702gd1VytNe3NsT_v5AIgPNyXbmBtKsEls/s1600/Snickerdoodle+Blondies.jpg" height="347" width="400" /></a></div>
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<br />Cooking with Calliehttp://www.blogger.com/profile/07705638288973635377noreply@blogger.com0tag:blogger.com,1999:blog-8044860353846697845.post-73969146958195760202014-03-06T13:25:00.000-06:002014-03-06T13:26:12.467-06:00Healthy Italian Wonderpot<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-BPkY7W9LR4g/UxjLRRMasTI/AAAAAAAAHwM/ij6ZynB6Xxs/s1600/IMAG0418.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-BPkY7W9LR4g/UxjLRRMasTI/AAAAAAAAHwM/ij6ZynB6Xxs/s1600/IMAG0418.jpg" height="400" width="341" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This recipe is a quick, super easy meal that is healthy and affordable. I was leery of the recipe before making it because it seemed too healthy to actually taste good. There was no reason to be leery -- this was delicious! This is the first time I cooked with turkey sausage. I have always thought healthy = lack of flavor. While the turkey sausage did not have as much flavor as pork sausage, it was still very tasty and was a nice addition to the dish. Also, you can see two different types of pasta noodles in the picture -- I had less fettuccine at home than I thought, so I added some angel hair pasta to make up the difference. Next time I make this dish, I will make it with whole wheat pasta to make it even healthier. </span></div>
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<span style="font-family: Verdana, sans-serif;">Adapted from: <a href="http://www.budgetbytes.com/2013/05/italian-wonderpot/" target="_blank"><span style="color: blue;">Budget Bytes</span></a></span><br />
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<b><u><span style="font-family: Verdana, sans-serif;">What you need:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1 lb Ground Turkey Sausage</span><br />
<span style="font-family: Verdana, sans-serif;">4 cups Chicken Broth</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp Olive Oil</span><br />
<span style="font-family: Verdana, sans-serif;">12 oz Fettuccine Noodles, broken in half </span><br />
<span style="font-family: Verdana, sans-serif;">8 oz Frozen Chopped Spinach</span><br />
<span style="font-family: Verdana, sans-serif;">28 oz Diced Tomatoes (undrained)</span><br />
<span style="font-family: Verdana, sans-serif;">1 Medium Onion, sliced</span><br />
<span style="font-family: Verdana, sans-serif;">4 Cloves Garlic, sliced</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tbsp Dried Basil</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tbsp Dried Oregano</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp Red Pepper Flakes</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp Crushed Red Peper</span><br />
<span style="font-family: Verdana, sans-serif;">Feta Cheese for topping</span><br />
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<b><u><span style="font-family: Verdana, sans-serif;">What you do:</span></u></b><br />
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<span style="font-family: Verdana, sans-serif;">1. Brown the Turkey Sausage. Set aside. </span><br />
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<span style="font-family: Verdana, sans-serif;">2. Place the Chicken Broth, Fettuccine, Canned Tomatoes, Olive Oil, Frozen Spinach, Sliced Onion, Sliced Garlic, Basil, Oregano, Red Pepper Flakes, and Crushed Red Pepper in a large pot. Make sure everything is submerged under the liquid and place a lid on top of the pot.</span><br />
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<span style="font-family: Verdana, sans-serif;">3. Bring the contents of the pot to boil on high heat. Remove lid and reduce heat to medium. Allow the pot to boil for 8 minutes. Add turkey sausage. Continue boiling for 2-7 more minutes, or until the pasta is cooked. Stir the pot about once every 3 minutes while it is cooking.</span><br />
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<span style="font-family: Verdana, sans-serif;">4. Serve with crumbled feta cheese on top. </span><br />
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<br />Cooking with Calliehttp://www.blogger.com/profile/07705638288973635377noreply@blogger.com1tag:blogger.com,1999:blog-8044860353846697845.post-6762354321803775422013-09-29T16:21:00.000-05:002013-09-29T16:21:26.898-05:00Peanut Butter Dream Buttercream Frosting<span style="font-family: Verdana, sans-serif;"><br /></span>
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<tr><td class="tr-caption" style="text-align: center;">Peanut Butter Dream Buttercream Frosting</td></tr>
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<span style="font-family: Verdana, sans-serif;">This is the lightest, most delicious frosting I've ever made (or tasted). It's so light it feels like a whipped frosting. It's simple to make and looks delicious when it's piped on to cupcakes. This recipe makes enough frosting to generously frost 24 cupcakes, with a little extra to eat with a spoon later. ;-)</span><br />
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<span style="font-family: Verdana, sans-serif;">Slightly adapted from: <a href="http://cakecentral.com/a/peanut-butter-dream-buttercream" target="_blank"><span style="color: blue;">Cake Central</span></a></span><br />
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<b><u><span style="font-family: Verdana, sans-serif;">What you need:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1 Cup Butter, softened to room temperature</span><br />
<span style="font-family: Verdana, sans-serif;">1 Cup Creamy Peanut butter</span><br />
<span style="font-family: Verdana, sans-serif;">3 Cups Powdered Sugar</span><br />
<span style="font-family: Verdana, sans-serif;">3 Tsp Vanilla Extract</span><br />
<span style="font-family: Verdana, sans-serif;">3 Tbsp Heavy Whipping Cream</span><br />
<span style="font-family: Verdana, sans-serif;">A Pinch of Salt</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><u><span style="font-family: Verdana, sans-serif;">What you do:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1. Cream the butter and peanut butter together until light and fluffy. Don't skimp on time here. I let my stand mixer cream the butter and peanut butter for about 7 minutes. </span><br />
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<span style="font-family: Verdana, sans-serif;">2. Add the powdered sugar, one cup at a time. Make sure all of the sugar is incorporated before adding the next cup. </span><br />
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<span style="font-family: Verdana, sans-serif;">3. Add the vanilla extract and mix well. </span><br />
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<span style="font-family: Verdana, sans-serif;">4. Add the whipping cream and mix well. </span><br />
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<span style="font-family: Verdana, sans-serif;">5. Add the salt and mix well. </span><br />
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<span style="font-family: Verdana, sans-serif;">6. Frost your favorite cupcakes. </span><br />
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span><br />
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<span style="font-family: Verdana, sans-serif;">P.S. I haven't tried this yet, but I think this frosting could be used as a cupcake filling or even as a sweet dip if y'all are feeling adventurous. </span><br />
<br />Cooking with Calliehttp://www.blogger.com/profile/07705638288973635377noreply@blogger.com1tag:blogger.com,1999:blog-8044860353846697845.post-34333343446892882972013-08-01T12:44:00.003-05:002013-08-01T12:44:46.315-05:00Oven Roasted Sausage and Vegetables<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-s3mdERIiPv0/UfqZWCybOII/AAAAAAAAELc/zi1b4u4oxlc/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-s3mdERIiPv0/UfqZWCybOII/AAAAAAAAELc/zi1b4u4oxlc/s400/photo.jpg" width="293" /></a></div>
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<span style="font-family: Verdana, sans-serif;">We had a cold front come through that made it feel like Fall around here for a few days. I've had this recipe pinned for a while and the cool weather inspired me to give it a shot. It's a simple recipe that is easy to make, easy to clean up, and tastes great! The picture doesn't do it justice, but all of the different colors from all of the vegetables made it very pretty to look at well. If you use turkey or chicken sausage, it would be incredible healthy. This is also one of those rare recipes that even tastes <i>really</i> good the next day. Maybe even better than when I originally made it. Which was good, because as I made it, it made two 9x13 pans of food. You might want to cut the recipe down . . . </span><br />
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<span style="font-family: Verdana, sans-serif;">I served mine this with corn casserole and it was a nice pairing. I was a bit timid about the banana peppers as I was afraid they would make the dish too spicy, but it really turned out fairly mild and the banana peppers were not at all overwhelming.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Adapted From: <a href="http://lilasapron.com/2011/10/07/oven-roasted-sausages-potatoes-and-peppers/" target="_blank"><span style="color: blue;">Lilasapron</span></a></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><u style="font-weight: bold;">What you need</u>:</span><br />
<span style="font-family: Verdana, sans-serif;">28 oz precooked Sausage (I used polish sausage)</span><br />
<span style="font-family: Verdana, sans-serif;">2 Lbs New Potatoes</span><br />
<span style="font-family: Verdana, sans-serif;">1 Small Jar Sliced Banana Peppers, drained</span><br />
<span style="font-family: Verdana, sans-serif;">1-2 Bell Peppers (I used one green and one orange)</span><br />
<span style="font-family: Verdana, sans-serif;">1 Large Onion (I used white)</span><br />
<span style="font-family: Verdana, sans-serif;">8 oz Mushrooms</span><br />
<span style="font-family: Verdana, sans-serif;">3 Tbsp Olive Oil</span><br />
<span style="font-family: Verdana, sans-serif;">Salt, Pepper and Other Seasonings to taste</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><u><span style="font-family: Verdana, sans-serif;">What you do:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1. Preheat your oven to 400 degrees.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">2. Slice the sausage, peppers, potatoes, onion, and mushrooms and toss them into a large bowl. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">3. Drizzle the sausage and veggies with olive oil. Toss until the sausage and veggies are evenly coated in olive oil. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">4. Add salt, pepper and other seasonings and toss again until the seasonings are evenly distributed. I added some garlic powder and <a href="http://www.mccormick.com/Lawrys/Flavors/Spice-Blends/Seasoned-Salt" target="_blank"><span style="color: blue;">Lawry's Seasoned Salt</span></a>.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">5. Place the peppers and vegetables in a 9x13 baking pan (or two, depending on how much you've made). Cover the pans with foil and bake for about 45 minutes. Remove foil and continue baking for 5-10 more minutes, or until the potatoes are fully cooked. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Enjoy!</span><br />
<br />Cooking with Calliehttp://www.blogger.com/profile/07705638288973635377noreply@blogger.com0tag:blogger.com,1999:blog-8044860353846697845.post-25902989641476910552013-06-13T13:30:00.000-05:002013-06-13T14:42:21.912-05:00Healthy Tomato Pasta<br />
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<a href="http://2.bp.blogspot.com/-qEXG-mHr68c/Ubn65r9jYNI/AAAAAAAAEGo/xuRh7JjgHck/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="http://2.bp.blogspot.com/-qEXG-mHr68c/Ubn65r9jYNI/AAAAAAAAEGo/xuRh7JjgHck/s400/photo.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">A long time ago I bought <a href="http://www.amazon.com/Best-Healthy-Recipes-Lynn-Roblin/dp/B005DI8N8U" target="_blank"><span style="color: blue;">this</span></a> book. Like, probably 6 or 7 years ago. I went through and tabbed lots of recipes that I wanted to try. And I'm pretty sure I had not tried any of them until last week. I wanted pasta for dinner, but now that it's getting hot, I wanted a lighter pasta dish. So, loosely following a recipe in <a href="http://www.amazon.com/Best-Healthy-Recipes-Lynn-Roblin/dp/B005DI8N8U" target="_blank"><span style="color: blue;">this</span></a> book, I created a healthy, light pasta dish that is filling. Bonus -- it is quick and easy to make!</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Adapted from: <a href="http://www.amazon.com/Best-Healthy-Recipes-Lynn-Roblin/dp/B005DI8N8U" target="_blank"><span style="color: blue;">500 Best Healthy Recipes by Lynn Roblin</span></a></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<b><u><span style="font-family: Verdana, sans-serif;">What you need:</span></u></b></div>
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<span style="font-family: Verdana, sans-serif;">12 Ounces Rotini Noodles (I used wheat)</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 Tsp Olive Oil </span></div>
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<span style="font-family: Verdana, sans-serif;">2 Tsp Minced Garlic</span></div>
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<span style="font-family: Verdana, sans-serif;">1 Small Onion, chopped</span></div>
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<span style="font-family: Verdana, sans-serif;">2 Medium Tomatoes, chopped</span></div>
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<span style="font-family: Verdana, sans-serif;">8 Ounces Crumbled Feta Cheese</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 Cup Chopped Fresh Basil</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 Shredded Parmesan Cheese</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 Cup Black Olives</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<b><u><span style="font-family: Verdana, sans-serif;">What you do:</span></u></b></div>
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<b><u><span style="font-family: Verdana, sans-serif;"><br /></span></u></b></div>
<div>
<span style="font-family: Verdana, sans-serif;">1. Cook Rotini Noodles according to the instructions on the box. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">2. When the pasta has approximately 5 minutes left to cook, heat the olive oil in a skillet on the stove. Add the garlic and onions and saute for about 2 minutes. Add tomatoes and cook for an additional 2 minutes, stirring constantly. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">3. Drain and rinse the pasta. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif;">4. Combine the pasta and the onions and tomatoes. Add the feta and parmesan and stir well. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">5. Top with chopped fresh basil and black olives. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span></div>
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Cooking with Calliehttp://www.blogger.com/profile/07705638288973635377noreply@blogger.com0tag:blogger.com,1999:blog-8044860353846697845.post-90487974927723449662013-03-06T12:37:00.000-06:002013-03-06T12:37:34.544-06:00Hot Chocolate Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Jw4XwzG34DA/UTeIpGDVtAI/AAAAAAAAEA0/3jHkFQCacb4/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-Jw4XwzG34DA/UTeIpGDVtAI/AAAAAAAAEA0/3jHkFQCacb4/s400/photo.jpg" width="400" /></a></div>
<span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"> Right after the holidays, I picked up a box of <a href="http://www.amazon.com/Betty-Crocker-Chocolate-Cupcake-Packages/dp/B00A2ABND6" target="_blank"><span style="color: blue;">this</span></a> cupcake mix on clearance. When I eventually made them, I wasn't all that impressed. They didn't really remind me of hot chocolate at all. It was basically a chocolate cupcake with a marshmallow glaze. I know, I know -- I can't expect perfect from a boxed mix. Of course, I considered this a challenge, though, and decided I had to come up with my own hot chocolate cupcake recipe. The result was pretty impressive, if I do say so myself. The cupcakes really taste just like a mug of hot chocolate and the marshmallow frosting is light and fluffy and dreamy.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"> I usually take all the food that you see on here to work to be eaten, but I don't usually toot my own horn. I just set it out and let it be eaten. But let me tell you, when I made these and took them to work, I tooted my horn all over the whole building. Seriously. I sent out e-mail blasts telling everyone how amazing my cupcakes were. And they came. And they ate them. And they all agreed. So, try them. They're delicious. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><u style="font-weight: bold;">What you need for the cupcakes</u>:</span><br />
<span style="font-family: Verdana, sans-serif;">1 Chocolate Cake Mix</span><br />
<span style="font-family: Verdana, sans-serif;">1 Cup Sour Cream</span><br />
<span style="font-family: Verdana, sans-serif;">4 Eggs</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 Cup Vegetable Oil</span><br />
<span style="font-family: Verdana, sans-serif;">1 Cup Water</span><br />
<span style="font-family: Verdana, sans-serif;">1 Box of Chocolate Pudding Mix </span><br />
<span style="font-family: Verdana, sans-serif;">12 ounces Semi-Sweet Chocolate Chips</span><br />
<span style="font-family: Verdana, sans-serif;">6 Individual Hot Chocolate Packets</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><u><span style="font-family: Verdana, sans-serif;">What to do for the cupcakes:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1. Preheat the oven according to the directions on the box of the chocolate cake mix. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">2. Line cupcake tins with cupcake liners. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">3. Put everything in a bowl and mix well. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">4. Fill the cupcake liners about 2/3 full and bake according to the directions on the box of the cake mix. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><u><span style="font-family: Verdana, sans-serif;">What you need for the icing:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; font-size: 14px; line-height: 19px; text-align: justify;">1 stick Butter, softened</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; font-size: 14px; line-height: 22.390625px;"><span style="line-height: 19px; text-align: justify;">1 jar Marshmallow Fluff (7 oz)</span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; font-size: 14px; line-height: 22.390625px;"><span style="line-height: 19px; text-align: justify;">2 cups Confectioners Sugar</span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; font-size: 14px; line-height: 22.390625px;"><span style="line-height: 19px; text-align: justify;">A Pinch of Salt </span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; font-size: 14px; line-height: 22.390625px;"><span style="line-height: 19px; text-align: justify;">1 tsp Vanilla </span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; font-size: 14px; line-height: 19px; text-align: justify;"><br /></span><br style="background-color: white; font-size: 14px; line-height: 22.390625px;" /><span style="background-color: white; font-size: 14px; line-height: 19px; text-align: justify;"><b><u>Here's what you do to make the icing:</u></b></span><br style="background-color: white; font-size: 14px; line-height: 22.390625px;" /><span style="background-color: white; font-size: 14px; line-height: 19px; text-align: justify;">1. Beat butter on high speed until light and fluffy. </span><br style="background-color: white; font-size: 14px; line-height: 22.390625px;" /><span style="background-color: white; font-size: 14px; line-height: 19px; text-align: justify;"><br /></span><span style="background-color: white; font-size: 14px; line-height: 19px; text-align: justify;">2. Add marshmallow fluff and continue to beat until incorporated. </span><br style="background-color: white; font-size: 14px; line-height: 22.390625px;" /><br style="background-color: white; font-size: 14px; line-height: 22.390625px;" /><span style="background-color: white; font-size: 14px; line-height: 22.390625px;"><span style="line-height: 19px; text-align: justify;">3. Add sugar, vanilla, and salt and beat on high for 5-6 minutes, scraping down the bowl.</span></span></span><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; font-size: 14px; line-height: 19px; text-align: justify;"><br /></span></span><br />
<span style="background-color: white; color: #333333; font-size: 14px; line-height: 22.390625px;"><span style="font-family: Verdana, sans-serif;">I piped the marshmallow frosting on top of the cupcakes to make them pretty. I also found that if you toss these in the microwave for about 15 seconds, they're even more delicious when they're just a little warm.</span></span><br />
<span style="background-color: white; color: #333333; font-size: 14px; line-height: 22.390625px;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #333333; font-size: 14px; line-height: 22.390625px;">Enjoy! <span style="line-height: 19px; text-align: justify;"><b><u><br /></u></b></span></span></span><br />
<b><u><span style="font-family: Verdana, sans-serif;"><br /></span></u></b>
<span style="font-family: Verdana, sans-serif;"><br /></span>
Cooking with Calliehttp://www.blogger.com/profile/07705638288973635377noreply@blogger.com2tag:blogger.com,1999:blog-8044860353846697845.post-61638550641482490672013-02-14T12:00:00.000-06:002013-02-14T12:00:04.763-06:00Snickerdoodle Bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-nGNrpeQIRUE/UQgW8N9prgI/AAAAAAAADy4/Hzbb4OUKIhY/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-nGNrpeQIRUE/UQgW8N9prgI/AAAAAAAADy4/Hzbb4OUKIhY/s400/photo.jpg" width="400" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I never knew I had a thing for Snickerdoodles until I made <a href="http://cooking-with-callie.blogspot.com/2011/12/snickerdoodle-cupcakes.html" target="_blank"><span style="color: blue;">these Snickerdoodle Cupcakes</span></a>. And then, I had to try <i>every</i> Snickerdoodle recipe I found after that. Some of them have been not so great. Others have been okay. And then ones like this one turned out <u>fabulous</u>. So I share it. I also have a recipe for Snickerdoodle Blondies that I should be sharing soon. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">This is a sweet bread that I think can serve as a snack, a dessert, or breakfast. It is delicious and super moist. And, of course, it's easy to make. Give a shot, you'll like it, I promise!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<i><span style="font-family: Verdana, sans-serif;">Slightly Adapted from: <a href="http://www.creationsbykara.com/2012/08/snickerdoodle-bread.html" target="_blank"><span style="color: blue;">Creations by Kara</span></a></span></i><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><u><span style="font-family: Verdana, sans-serif;">What you need:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1 cup Butter at room temperature</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups Sugar</span><br />
<span style="font-family: Verdana, sans-serif;">3 Eggs</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp Vanilla </span><br />
<span style="font-family: Verdana, sans-serif;">3/4 cup Sour Cream</span><br />
<span style="font-family: Verdana, sans-serif;">2 1/2 cups AP Flour</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Baking Powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Salt</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp Cinnamon</span><br />
<span style="font-family: Verdana, sans-serif;">1 bag of Cinnamon Chips</span><br />
<span style="font-family: Verdana, sans-serif;">Cinnamon and Sugar Mixture for Topping (I don't have specifics here -- I just winged it. Combine the cinnamon and sugar to taste)</span><br />
<b><u><span style="font-family: Verdana, sans-serif;"><br /></span></u></b>
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 24px;"><b><u>What you do:</u></b></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 24px;">1. Preheat your oven to 350 degrees. </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 24px;"><br /></span></span>
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 24px;">2. Cream butter and sugar. Add in eggs, vanilla and sour cream. </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 24px;"><br /></span></span>
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 24px;">3. In a separate bowl, combine the flour, baking powder, salt, and cinnamon.</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 24px;"><br /></span></span>
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 24px;">4. Add the dry ingredients to the wet ingredients (or vice versa) and mix until fully combined. </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 24px;"><br /></span></span>
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 24px;">5. Add the cinnamon chips and mix until chips are fully integrated. </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 24px;"><br /></span></span>
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 24px;">6. Divide your batter among 4 mini loaf pans. </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 24px;"><br /></span></span>
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 24px;">7. Sprinkle the cinnamon and sugar mixture on top of the loaves. </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 24px;"><br /></span></span>
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 24px;">8. Bake for about 35 minutes or until the loaves are a nice golden brown. </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 24px;"><br /></span></span>
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 24px;">9. Allow the loaves to cool in the pans for about 10 minutes. Remove from pans and allow to finish cooling on cooling racks. </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 24px;"><br /></span></span>
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 24px;">I have made these in muffin form as well and they were just as delicious, but a little easier to divvy up at work. Instead of putting your batter into 4 mini loaf pans, put it into lined muffin tins and sprinkle the cinnamon and sugar topping on top of each muffin. Bake for about 15-20 minutes, or until the muffins are golden brown. </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 24px;"><br /></span></span>
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 24px;">Enjoy!</span></span><br />
<span style="color: #777777; font-family: Droid Sans, arial, sans-serif;"><span style="font-size: 15px; line-height: 24px;"><br /></span></span>
Cooking with Calliehttp://www.blogger.com/profile/07705638288973635377noreply@blogger.com0tag:blogger.com,1999:blog-8044860353846697845.post-22128842929607793862013-02-11T19:17:00.000-06:002013-02-11T19:17:55.241-06:00Valentine Day Cupcakes<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-RAAEfd4Xodg/URmP5tvw03I/AAAAAAAAD98/SgJZiNlrEyI/s1600/IMG_4249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-RAAEfd4Xodg/URmP5tvw03I/AAAAAAAAD98/SgJZiNlrEyI/s400/IMG_4249.JPG" width="300" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I tried to make <a href="http://madewithloveby.me/2011/03/how-to-bake-a-heart-into-your-cupcakes/" target="_blank"><span style="color: blue;">these</span></a> cupcakes for Valentine's Day, but the hearts that I made were too big, so when I cut into the cupcakes, there was just a big red blob. I was pretty disappointed, but still had a ton of french vanilla cake batter and about a million little cake hearts, so I had to figure something out. This is what I came up with. They're adorable, right? Right. And, they're pretty easy to make!</span><br />
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<span style="font-family: Verdana, sans-serif;">The cupcakes are french vanilla and I added maraschino cherry frosting in honor of Valentine's Day. The hearts are just tiny little heart cakes, made out of the same batter as the cupcakes. </span><br />
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<span style="font-family: Verdana, sans-serif;">You could easily adapt this for any holiday or occasion so long as you have a cookie cutter that suits what you're making them for. </span><br />
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<span style="color: red; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>First, make the hearts and cupcakes.</b></span><span style="font-family: Verdana, sans-serif;"> </span><br />
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<b><u><span style="font-family: Verdana, sans-serif;">What you need for the cake:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1 French Vanilla Box Cake Mix</span><br />
<span style="font-family: Verdana, sans-serif;">1 Box of Powdered Vanilla Pudding</span><br />
<span style="font-family: Verdana, sans-serif;">1 Cup Sour Cream</span><br />
<span style="font-family: Verdana, sans-serif;">1 Cup Water</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 Cup Oil </span><br />
<span style="font-family: Verdana, sans-serif;">4 Eggs</span><br />
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<b><u><span style="font-family: Verdana, sans-serif;">What you do make the cupcakes and hearts:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1. Mix all the ingredients together for the cake. Separate about 1/3 of the batter into a separate bowl. </span><br />
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<span style="font-family: Verdana, sans-serif;">2. Using food coloring, tint the smaller portion of the batter to the color you desire. </span><br />
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<span style="font-family: Verdana, sans-serif;">3. Pour the tinted food coloring onto a sheet cake pan and bake for about 15-20 minutes or until the cake is done. </span><br />
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<span style="font-family: Verdana, sans-serif;">4. Set the sheet cake aside to cool. Meanwhile, using the remaining batter, make cupcakes, baking according to the directions on the cake mix box. </span><br />
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<span style="font-family: Verdana, sans-serif;">5. Once the sheet cake has cooled, using a small heart shaped cookie cutter, cut out as many hearts as you can from the sheet cake. Remove the hearts from the pan and discard the scrap sheet cake. (I "discarded" the scrap sheet cake by eating it. Don't judge.)</span><br />
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<span style="color: red; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Second, make the icing. </b></span><br />
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<span style="font-family: Verdana, sans-serif;">I <i>slightly </i>adapted my icing recipe from <a href="http://www.glorioustreats.com/2012/01/sweet-heart-cupcakes.html" target="_blank"><span style="color: blue;">Glorious Treats</span></a>. </span><br />
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<b><u><span style="font-family: Verdana, sans-serif;">What you need for the icing:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">2 Sticks of Butter at room temperature</span><br />
<span style="font-family: Verdana, sans-serif;">4 Cups Powdered Sugar</span><br />
<span style="font-family: Verdana, sans-serif;">6 Tbsp Maraschino Cherry Juice</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 Cup finely chopped Maraschino Cherries</span><br />
<span style="font-family: Verdana, sans-serif;">A pinch of salt</span><br />
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<b><u><span style="font-family: Verdana, sans-serif;">What you do to make the icing:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1. Beat the butter until smooth. </span><br />
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<span style="font-family: Verdana, sans-serif;">2. Add 1 cup of powdered sugar. Beat until fully incorporated. Repeat with a second cup of powdered sugar. </span><br />
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<span style="font-family: Verdana, sans-serif;">3. Add 1 Tbsp of maraschino cherry juice. Beat until fully incorporated. Repeat until you have added all 6 Tbsps of maraschino cherry juice. </span><br />
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<span style="font-family: Verdana, sans-serif;">4. Add 1 cup of powdered sugar. Beat until fully incorporated. Repeat with a second cup of powdered sugar. </span><br />
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<span style="font-family: Verdana, sans-serif;">5. Add the chopped cherries and a pinch of salt. Beat to fully incorporate. </span><br />
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<span style="font-family: Verdana, sans-serif;">6. You may add food coloring to tint your frosting if you would like. I added a little bit of red to make my frosting a bit more pink that it was naturally.</span><br />
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<span style="color: red; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Third, assemble the cupcakes.</b></span><span style="font-family: Verdana, sans-serif;"> </span><br />
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<span style="font-family: Verdana, sans-serif;">To assemble the cupcakes, pipe a bit of frosting on top of each cupcake. Then, insert a toothpick into the bottom (pointed) end of one heart. Feed the toothpick into the heart until it is about half-way in. Push the exposed part of the toothpick into the top of the cupcake. Your heart should now be "sitting" on top of each cupcake (no toothpick should be exposed). Repeat until all cupcakes are assembled. </span><br />
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span><br />
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Cooking with Calliehttp://www.blogger.com/profile/07705638288973635377noreply@blogger.com0tag:blogger.com,1999:blog-8044860353846697845.post-61549202018175214142013-01-29T12:28:00.000-06:002013-01-29T12:28:29.398-06:00Honey Corn Bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-45UzEdS65kQ/UO3CJOkwcfI/AAAAAAAADjU/pFfBwb3zx6Y/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="397" src="http://4.bp.blogspot.com/-45UzEdS65kQ/UO3CJOkwcfI/AAAAAAAADjU/pFfBwb3zx6Y/s400/photo.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This is the first time I made homemade corn bread. I wanted to make it to go along with the <a href="http://cooking-with-callie.blogspot.com/2013/01/crock-pot-gumbo.html" target="_blank"><span style="color: blue;">Gumbo</span></a> I was making. I knew the gumbo was going to be spicy, so I thought the sweetness of a honey corn bread would nicely offset the spice of the gumbo. When it's finished, the corn bread has just the slightest hint of honey. The original recipe says that it is similar to corn bread served at Tippin's restaurants. I've never had Tippin's corn bread, so I don't know. </span><br />
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<span style="font-family: Verdana, sans-serif;">I ended up eating this with the <a href="http://cooking-with-callie.blogspot.com/2013/01/crock-pot-gumbo.html" target="_blank"><span style="color: blue;">Gumbo</span></a>, but I also added some peanut butter and honey and had it for a dessert a time or two. And, I substituted this corn bread for pancakes or toast for at least one Sunday breakfast. This recipe ended up being a lot more versatile than I would have initially imagined. </span><br />
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<span style="font-family: Verdana, sans-serif;">Source: <a href="http://dineanddish.net/2011/10/memories-of-tippins-recipe-honey-butter-corn-bread/" target="_blank"><span style="color: blue;">Dine & Dish</span></a></span><br />
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<b><u><span style="font-family: Verdana, sans-serif;">What you need:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">3/4 cup unsalted butter, melted and cooled</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups AP Flour</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups Cornmeal (I used yellow)</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp Baking Powder</span><br />
<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">1 tsp Baking Soda</span></span><br />
<span style="background-color: white; line-height: 22px;"><span style="font-family: Verdana, sans-serif;">1 tsp Kosher Salt</span></span><br />
<span style="background-color: white; line-height: 22px;"><span style="font-family: Verdana, sans-serif;">4 Large Eggs</span></span><br />
<span style="background-color: white; line-height: 22px;"><span style="font-family: Verdana, sans-serif;">2 cups Milk</span></span><br />
<span style="background-color: white; line-height: 22px;"><span style="font-family: Verdana, sans-serif;">3/4 cup Honey </span></span><br />
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<b><u><span style="font-family: Verdana, sans-serif;">What you do:</span></u></b></div>
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<span style="font-family: Verdana, sans-serif;">1. Preheat your oven to 425 degrees. Spray a 9 x 13 baking dish with non-stick spray. </span></div>
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<span style="font-family: Verdana, sans-serif;">2. Whisk together flour, cornmeal, baking powder, baking soda, and salt. </span></div>
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<span style="font-family: Verdana, sans-serif;">3. In a separate bowl, whisk together the milk, eggs, 1/2 cup of honey, and 1/2 cup of butter. </span></div>
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<span style="font-family: Verdana, sans-serif;">4. Add the wet ingredients to the dry ingredients and mix just until combined. </span></div>
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<span style="font-family: Verdana, sans-serif;">5. Poor into prepared baking dish and bake for about 25 minutes. Remove from the oven when the cornbread turns a nice golden brown. </span></div>
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<span style="font-family: Verdana, sans-serif;">6. While the bread is baking, combine the remaining 1/4 cup of butter with the remaining 1/4 cup of honey.</span></div>
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<span style="font-family: Verdana, sans-serif;">7. Immediately after you remove the corn bread from the oven, brush the honey/butter mixture over the top of the bread. Allow the bread to cool completely before cutting. </span></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span></div>
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Cooking with Calliehttp://www.blogger.com/profile/07705638288973635377noreply@blogger.com0tag:blogger.com,1999:blog-8044860353846697845.post-25585764741892722422013-01-09T13:05:00.000-06:002013-01-29T12:55:29.808-06:00Crock-Pot Gumbo<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-xYIr8PJBsW0/UO24Mhv7RSI/AAAAAAAADjE/HwZ6RQ2qIDo/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="http://3.bp.blogspot.com/-xYIr8PJBsW0/UO24Mhv7RSI/AAAAAAAADjE/HwZ6RQ2qIDo/s400/photo.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I had homemade gumbo once a few years back and fell in love with it. I've bought store-made gumbo since then and it just hasn't quite stood up. So, I decided to give making gumbo a shot myself. I'm not sure why, but I was very intimidated by the idea, thinking it was surely going to be quite complicated. Turns out, it wasn't. And, for bonus points, I made mine in my crock-pot so it's totally a set it and forget it gumbo which makes it doubly easy. </span></div>
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<span style="font-family: Verdana, sans-serif;">I will warn you, though, that this recipe is quite spicy. If you are shy about spicy food, I suggest you cut down the cayenne pepper a bit. If it's too dull for you in the end, toss in a bit more cayenne pepper to spice it up. I served my gumbo with <a href="http://cooking-with-callie.blogspot.com/2013/01/honey-corn-bread.html" target="_blank"><span style="color: blue;">homemade honey corn bread</span></a>, which was a bit sweet and complimented the spicy gumbo very well. Yum!</span></div>
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<span style="font-family: Verdana, sans-serif;">Adapted from: <a href="http://catsandcasseroles.blogspot.com/2011/10/slow-cooker-jambalaya.html" target="_blank"><span style="color: blue;">Cats and Casseroles</span></a></span></div>
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<b><u><span style="font-family: Verdana, sans-serif;">What you need:</span></u></b></div>
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<span style="font-family: Verdana, sans-serif;">1 lb. Boneless, Skinless Chicken Breast</span></div>
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<span style="font-family: Verdana, sans-serif;">14 oz Andouille Sausage</span></div>
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<span style="font-family: Verdana, sans-serif;">28 oz Can of Diced Tomatoes (undrained)</span></div>
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<span style="font-family: Verdana, sans-serif;">1 Large Onion</span></div>
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<span style="font-family: Verdana, sans-serif;">1 Large Green Bell Pepper</span></div>
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<span style="font-family: Verdana, sans-serif;">1 Cup Chopped Celery</span></div>
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<span style="font-family: Verdana, sans-serif;">2-3 Cups of Chicken Broth</span></div>
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<span style="font-family: Verdana, sans-serif;">2 Tsp Dried Oregano</span></div>
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<span style="font-family: Verdana, sans-serif;">2 Tsp Dried Parsley</span></div>
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<span style="font-family: Verdana, sans-serif;">2+ Tsp Cajun Seasoning</span></div>
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<span style="font-family: Verdana, sans-serif;">2+ Tsp Cumin</span></div>
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<span style="font-family: Verdana, sans-serif;">1 Tsp Cayenne Pepper</span></div>
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<span style="font-family: Verdana, sans-serif;">2 Chicken Bullion Cubes</span></div>
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<span style="font-family: Verdana, sans-serif;">A Touch of Kosher Salt</span></div>
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<span style="font-family: Verdana, sans-serif;">1 Cup Cooked White Rice</span></div>
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<b><u><span style="font-family: Verdana, sans-serif;">What you do:</span></u></b></div>
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<span style="font-family: Verdana, sans-serif;">1. Chop the onion, bell pepper and celery into large chunks. Place in crock-pot.</span></div>
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<span style="font-family: Verdana, sans-serif;">2. Add the tomatoes, 1 cup of chicken broth, oregano, parsley, 2 tsp Cajun seasoning, 2 tsp cumin, cayenne pepper, and chicken bullion cubes to the crock pot. </span></div>
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<span style="font-family: Verdana, sans-serif;">3. Season both sides of your chicken as you would like. I used a bit of kosher salt, Cajun seasoning, and cumin. Wrap the chicken in foil. Place the foil-wrapped chicken on top of everything that is in the crock-pot. </span></div>
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<span style="font-family: Verdana, sans-serif;">4. Put the lid on your crock-pot and cook for 3-4 hours on low heat or 7-8 hours on high heat. Cooking time will vary depending on your crock-pot. </span></div>
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<span style="font-family: Verdana, sans-serif;">5. After the cooking time has elapsed, remove the foil-wrapped chicken from the crock-pot. USE TONGS! It's hot in there, folks. </span></div>
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<span style="font-family: Verdana, sans-serif;">6. Set the chicken to the side to cool for a couple of minutes. Meanwhile, add an additional 1-2 cups of chicken broth to the crock-pot if you would like for your gumbo to have more liquid. </span></div>
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<span style="font-family: Verdana, sans-serif;">7. Thinly slice the sausage and add it to the crock-pot. </span></div>
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<span style="font-family: Verdana, sans-serif;">8. Unwrap the chicken and shred it using a fork and knife. Add it to the crock-pot. </span></div>
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<span style="font-family: Verdana, sans-serif;">9. Let the contents of the crock-pot continue to cook while you make the white rice according to the instructions on the package. </span></div>
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<span style="font-family: Verdana, sans-serif;">10. Serve the gumbo by putting some gumbo in a bowl and then adding a bit of rice to each serving. </span></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span></div>
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<span style="font-family: Verdana, sans-serif;">**Tip** If you add the white rice to the gumbo, the rice will absorb a lot of the liquid if you store leftovers. That's why I tell you to make it separately and add a bit as you serve it. Be sure to store the rice separately as well and your gumbo will remain moist. </span></div>
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<span style="font-family: Verdana, sans-serif;">**Tip** Cooking the chicken in foil on top of the rest of the gumbo prevents the meat from deteriorating and become tough or dry. A lot of people dislike meat cooked in a crock-pot for those reasons. Trust me on this one -- cook the chicken in foil and you'll have super tender and delicious chicken for your gumbo. </span></div>
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Cooking with Calliehttp://www.blogger.com/profile/07705638288973635377noreply@blogger.com0tag:blogger.com,1999:blog-8044860353846697845.post-50117910209097355612012-12-13T13:14:00.000-06:002012-12-13T13:14:39.985-06:00Healthy Banana Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-eVIKS6srmNE/UMomBJbQu9I/AAAAAAAADcE/I7cmUFK8foQ/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="http://2.bp.blogspot.com/-eVIKS6srmNE/UMomBJbQu9I/AAAAAAAADcE/I7cmUFK8foQ/s400/photo.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">If you've paid any attention to my blog at all, you've probably figured out that healthy really isn't my thing. Delicious is my thing. Unfortunately, the two often don't go hand-in-hand. However, that doesn't stop my from trying healthy recipes that look or sound good. The majority of the time, they're a flop and they never make it here. But, every once in a while, I stumble upon a special recipe that is both healthy and delicious. This, my friends, is one of those. </span><br />
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<span style="font-family: Verdana, sans-serif;">These banana muffins contain no flour and no oil or butter. I even reduced the amount of sugar from the original recipe and substituted honey instead. These muffins are really dense, so it doesn't take a lot to fill you up. They're also really moist. And, I think you could really change the recipe up a lot by adding in different fruits as they are in season. </span><br />
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<span style="font-family: Verdana, sans-serif;">Adapted from: <a href="http://chaseandem.blogspot.com/2012/09/oatmeal-banana-breakfast-muffins.html" target="_blank"><span style="color: blue;">Chase and Em</span></a></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><u><span style="font-family: Verdana, sans-serif;">What you need:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">2 1/2 Cups Quick Cooking Oats</span><br />
<span style="font-family: Verdana, sans-serif;">1 Cup Plain Low Fat Greek Yogurt</span><br />
<span style="font-family: Verdana, sans-serif;">2 Eggs</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 Cup Brown Sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 Cup Honey</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/5 Tsp Baking Powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 Tsp Baking Soda</span><br />
<span style="font-family: Verdana, sans-serif;">2 Ripe Bananas</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tsp Cinnamon </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><u><span style="font-family: Verdana, sans-serif;">What you do:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1. Preheat your oven to 400 degrees. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">2. Line your muffin tins with muffin liners. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">3. Place the quick cooking oats into your blender or food processor. Blend until the oats are pulverized. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">4. Place the rest of the ingredients into the blender with the oats and blend until fully mixed. (I may have a super weak blender, but this took quite a while. I'd have to blend and then stir up and blend and stir up. It wasn't difficult, but it wasn't accomplished all at once either). </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">5. Fill each cupcake liner until it's about 2/3 full and bake for about 15-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Enjoy!</span><br />
<br />Cooking with Calliehttp://www.blogger.com/profile/07705638288973635377noreply@blogger.com0tag:blogger.com,1999:blog-8044860353846697845.post-6435353657465744012012-11-25T20:52:00.000-06:002012-11-25T20:52:16.072-06:00Lasagna Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-XSH27KtlRLY/ULLTh7f_m7I/AAAAAAAADbQ/14LkV7w3Zug/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/-XSH27KtlRLY/ULLTh7f_m7I/AAAAAAAADbQ/14LkV7w3Zug/s400/photo.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I really like making lasagna from scratch, but it's so time consuming I rarely actually get to do it. It finally got cold around here and it looks like it's going to stay that way, so I decided some soup was in order. I've had this recipe pinned on Pinterest for quite a while now, so I decided to give it a go. I was suspect though -- I thought that there was no way a soup could <i>actually</i> taste like lasagna. I was wrong. It really does taste like lasagna. Don't believe me? Give it a try. You'll be surprise. Bonus -- it is about a million times easier and faster to make than making a lasagna from scratch. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Slightly adapted from: <a href="http://www.melskitchencafe.com/2011/11/lasagna-soup.html" target="_blank"><span style="color: blue;">Mel's Kitchen Cafe</span></a></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><u><span style="font-family: Verdana, sans-serif;">What you need to make the soup:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 Pounds Sausage </span><br />
<span style="font-family: Verdana, sans-serif;">1 Medium Yellow Onion, chopped</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tbsp Garlic Powder</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tsp Dried Oregano</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 Tsp Crushed Red Pepper</span><br />
<span style="font-family: Verdana, sans-serif;">6 Oz Tomato Paste</span><br />
<span style="font-family: Verdana, sans-serif;">28 Oz Fire Roasted Diced Tomatoes (undrained)</span><br />
<span style="font-family: Verdana, sans-serif;">6 Cups Chicken Broth</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tbsp Dried Basil</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 Pound Rigatoni Noodles</span><br />
<span style="font-family: Verdana, sans-serif;">2 Cups Mozzarella Cheese (for garnishing)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><u><span style="font-family: Verdana, sans-serif;">What you do to make the soup:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1. In a large pot, cook the sausage for about 5 minutes on medium heat, breaking it up as you cook. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">2. Add the onions to the sausage and continue cooking (stirring occasionally) for about 5 minutes, or until the sausage is completely cooked. Drain excess grease if necessary. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">3. Add the garlic powder, oregano, red pepper, and tomato paste. Cook for 2 minutes, stirring constantly.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">4. Add the fire roasted diced tomatoes (with the juices), chicken broth, and basil. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">5. Bring soup to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">6. While the soup is boiling/simmering, cook the rigatoni noodles according to direction and make the ricotta cheese mixture (below). Drain and fully rinse the noodles.</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /><b><u>What you need to make the ricotta cheese mixture:</u></b><br />1. 1 Cup Ricotta Cheese<br />2. 1/4 Cup shredded Asiago Cheese<br />3. 1/4 Cup shredded Romano Cheese<br />4. 1/4 Tsp Salt<br />5. 1/8 Tsp Black Pepper<br />6. 1 1/2 Tsp Dried Basil</span><br />
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<span style="font-family: Verdana, sans-serif;"><b><u>What you do to make the ricotta cheese mixture:</u></b><br />1. Mix everything together. (Really. That's it.)</span><br /><br /><span style="font-family: Verdana, sans-serif;"><br /><b><u>To Serve:</u></b><br /><br />Place a couple of spoonfuls of rigatoni noodles in the bottom of a bowl. Top the noodles with a couple of ladlefuls of lasagna soup. Garnish with shredded mozzarella. Add a dollop of the ricotta cheese mixture on the very top. Serve immediately. <br /><br />This is goes great with a crunchy piece of garlic bread. <br /><br /><br /><br /><br />Enjoy!</span><div style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
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Cooking with Calliehttp://www.blogger.com/profile/07705638288973635377noreply@blogger.com0tag:blogger.com,1999:blog-8044860353846697845.post-61747735304291883402012-11-23T23:06:00.000-06:002012-11-24T18:14:11.252-06:00Alice Springs Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-jrCqpmdFh8Q/ULBSCSUbceI/AAAAAAAADOI/zxa7QafCHk0/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-jrCqpmdFh8Q/ULBSCSUbceI/AAAAAAAADOI/zxa7QafCHk0/s400/photo.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">My favorite dish (maybe also the only one I've ever ordered) from Outback Steakhouse is the Alice Springs Chicken. I've looked online several times in the past and have been unable to find a copy cat recipe. Until I found <a href="http://amysfinerthings.com/sherrys-aussie-chicken" target="_blank"><span style="color: blue;">this</span></a> one. Super excited to finally find a recipe, I gave it a go and was not disappointed. It was pretty easy to make and, although this is not Outback's exact recipe, it comes pretty darn close. Close enough that I'll be making it again. I'm not even going to try to tweak it to make it closer to Outback's -- it's that close. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Slightly Adapted From: <a href="http://amysfinerthings.com/sherrys-aussie-chicken" target="_blank"><span style="color: blue;">The Finer Things In Life</span></a></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><u><span style="font-family: Verdana, sans-serif;">What You Will Need:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">4 Boneless Skinless Chicken Breasts, pounded to 1/2 inch thickness</span><br />
<span style="font-family: Verdana, sans-serif;">Seasoning Salt to Taste</span><br />
<span style="font-family: Verdana, sans-serif;">6 Slices of Bacon, cut in half</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 Cup Mustard</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 Cup Honey</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tbsp Mayonnaise </span><br />
<span style="font-family: Verdana, sans-serif;">2 Tsps Onion Powder</span><br />
<span style="font-family: Verdana, sans-serif;">1 Cup Fresh White Button Mushrooms, sliced</span><br />
<span style="font-family: Verdana, sans-serif;">2 Cups Shredded Colby Jack Cheese</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><u><span style="font-family: Verdana, sans-serif;">Here's What You Do:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1. Sprinkle season salt on the chicken breasts and rub in well. Cover and refrigerate for 30 minutes. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">2. While the chicken is in the refrigerator, cook your bacon (I baked mine). Save the bacon grease. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">3. Preheat the oven to 350 degrees. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">4. Saute the chicken in the bacon grease for about 5 minutes per side (until browned). As you cook each piece of chicken, place the cooked chicken in a 9 x 13 baking dish.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">5. In a bowl, mix the mustard, honey, mayo, and onion powder. Apply this mixture to each chicken breast. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">6. Place a layer of mushrooms, bacon, and shredded cheese on each chicken breast. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">7. Bake the chicken for about 30 minutes, or the cheese is melted and the chicken is completely cooked through. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">8. Serve the chicken with the remaining honey mustard sauce that you made in step 5. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I served my Alice Springs Chicken with garlic mashed potatoes and green bean casserole. It was delicious!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Enjoy!</span>Cooking with Calliehttp://www.blogger.com/profile/07705638288973635377noreply@blogger.com0tag:blogger.com,1999:blog-8044860353846697845.post-55637780087633551092012-11-15T12:42:00.000-06:002012-11-15T12:42:51.166-06:00Breakfast Pizza<span style="font-family: Verdana, sans-serif;"><br /></span>
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<a href="http://1.bp.blogspot.com/-diYZH5h_YTQ/UJFndezzwfI/AAAAAAAADNI/vSlotOEv50Y/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="http://1.bp.blogspot.com/-diYZH5h_YTQ/UJFndezzwfI/AAAAAAAADNI/vSlotOEv50Y/s400/photo.jpg" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Sometimes, I have leftover pizza for breakfast. Sometimes, I have leftover breakfast for dinner. Pizza and breakfast food are two of my favorite things. The only logical thing to do, then, is to marry the two together, right? Right. And, that is exactly what I did. You can thank me later.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><span style="font-family: Verdana, sans-serif;"><u>What you need</u>:</span></b><br />
<span style="font-family: Verdana, sans-serif;">1 Pizza Dough*</span><br />
<span style="font-family: Verdana, sans-serif;">1 Can of Sausage Gravy</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 Lb. cooked breakfast meat of your choosing (I used bacon)</span><br />
<span style="font-family: Verdana, sans-serif;">6 Eggs, scrambled</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 Cups shredded cheddar cheese</span><br />
<span style="font-family: Verdana, sans-serif;">Any veggie toppings you want on your pizza ( I added mushrooms)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">*I make my own pizza dough using a recipe that I haven't been authorized to share. You can always pick up a pre-made crust at the store or you can buy a can of pizza dough just like a can of biscuits and cook the dough yourself.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><u><span style="font-family: Verdana, sans-serif;">What you need to do:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1. Cook and drain your breakfast meat and scramble your eggs.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">2. Preheat your oven according to the directions on your pizza dough. Prepare your pizza dough and lay it out on your baking stone or pizza pan, but do not bake the dough.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">3. Spread a generous amount of sausage gravy on top of your cooked pizza crust (as if it were pizza sauce).</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">4. Sprinkle your cooked breakfast meat on top of the sausage gravy.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">5. Sprinkle scrambled eggs on top of the sausage gravy and meat.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">6. Sprinkle any veggie toppings on top of the other toppings.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">7. Sprinkle shredded cheese on top of the pizza.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">8. Bake according to pizza dough directions. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Enjoy!</span><br />
<br />Cooking with Calliehttp://www.blogger.com/profile/07705638288973635377noreply@blogger.com0tag:blogger.com,1999:blog-8044860353846697845.post-13233522971890618022012-10-31T12:46:00.000-05:002012-10-31T12:46:35.003-05:00Blueberry Cupcakes with Lime Cream Cheese Frosting<span style="font-family: Verdana, sans-serif;"><br /></span>
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<a href="http://3.bp.blogspot.com/-JNVfwSWPAZA/UJFf_S50taI/AAAAAAAADM4/bx8a7pyuOVI/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Verdana, sans-serif;"><img border="0" height="300" src="http://3.bp.blogspot.com/-JNVfwSWPAZA/UJFf_S50taI/AAAAAAAADM4/bx8a7pyuOVI/s400/photo.jpg" width="400" /></span></a></div>
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<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">I was skeptical at first of the combination of blueberry and lime, but I decided to give these a shot this Spring. They came out delicious! The lime and cream cheese frosting was a bit tangy, but incredibly refreshing and the cupcakes were not too sweet. I did find the cupcakes to be a bit dry for my personal taste, but the frosting was so delicious, I was able to look past the dry cake. </span></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Slightly Adapted From: <a href="http://traceysculinaryadventures.blogspot.com/2011/08/blueberry-cupcakes-with-lime-cream.html" target="_blank"><span style="color: blue;">Tracey's Culinary Adventures</span></a></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><u><span style="font-family: Verdana, sans-serif;">What you need for the cupcakes:</span></u></b><br />
<span style="background-color: white; font-size: 14px; line-height: 22.866666793823242px;"><span style="font-family: Verdana, sans-serif;">3/4 Cup + 2 Tbsp All Purpose Flour, divided</span></span><br />
<span style="background-color: white; font-size: 14px; line-height: 22.866666793823242px;"><span style="font-family: Verdana, sans-serif;">3/4 Cup Cake Flour</span></span><br />
<span style="background-color: white; font-size: 14px; line-height: 22.866666793823242px;"><span style="font-family: Verdana, sans-serif;">1 1/2 Tsp Baking Powder</span></span><br />
<span style="background-color: white; font-size: 14px; line-height: 22.866666793823242px;"><span style="font-family: Verdana, sans-serif;">1/4 Tsp Salt</span></span><br />
<span style="background-color: white; font-size: 14px; line-height: 22.866666793823242px;"><span style="font-family: Verdana, sans-serif;">1 Cup Unslated Butter, at room temperature</span></span><br />
<span style="background-color: white; font-size: 14px; line-height: 22.866666793823242px;"><span style="font-family: Verdana, sans-serif;">3/4 Cup + 2 Tbsp Sugar</span></span><br />
<span style="background-color: white; font-size: 14px; line-height: 22.866666793823242px;"><span style="font-family: Verdana, sans-serif;">Juice of 1 Lime </span></span><br />
<span style="background-color: white; font-size: 14px; line-height: 22.866666793823242px;"><span style="font-family: Verdana, sans-serif;">2 Large Eggs, at room temperature</span></span><br />
<span style="background-color: white; font-size: 14px; line-height: 22.866666793823242px;"><span style="font-family: Verdana, sans-serif;">2 Tsp Vanilla Extract</span></span><br />
<span style="background-color: white; font-size: 14px; line-height: 22.866666793823242px;"><span style="font-family: Verdana, sans-serif;">1/2 Cup + 2 Tbsp Milk, at room temperature</span></span><br />
<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: 14px; line-height: 22.866666793823242px;">1 Cup Blueberries (preferably fresh) </span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><u><span style="font-family: Verdana, sans-serif;">What you do to make the cupcakes:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1. Preheat your oven to 350 degrees F. </span><br />
<span style="font-family: Verdana, sans-serif;">2. Line cupcake pans with liners. </span><br />
<span style="font-family: Verdana, sans-serif;">3. Whisk 3/4 cup all purpose flour, all of the cake flower, baking powder, and salt in a bowl. Set that bowl aside. </span><br />
<span style="font-family: Verdana, sans-serif;">4. In another bowl combine the sugar and lime juice. </span><br />
<span style="font-family: Verdana, sans-serif;">5. Add the butter and cream until light and fluffy. </span><br />
<span style="font-family: Verdana, sans-serif;">6. Add the eggs, one at a time. Beat well after each addition. </span><br />
<span style="font-family: Verdana, sans-serif;">7. Add the vanilla and mix well. </span><br />
<span style="font-family: Verdana, sans-serif;">8. Add the flour mixture and the milk, a bit at a time, alternating flour mixture and milk.</span><br />
<span style="font-family: Verdana, sans-serif;">9. Gently fold in 3/4 cup of blueberries. </span><br />
<span style="font-family: Verdana, sans-serif;">10. Fill the cupcake tins about 2/3 of the way full. </span><br />
<span style="font-family: Verdana, sans-serif;">11. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. </span><br />
<span style="font-family: Verdana, sans-serif;">12. Cool completely. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><span style="font-size: 14px; line-height: 22.866666793823242px;"><b><u>What you need for the frosting: </u></b></span></span><br />
<span style="font-family: Verdana, sans-serif;">8 oz cream cheese, softened</span><br />
<span style="font-family: Verdana, sans-serif;">5 Tbsp Unsalted Butter, at room temperature</span><br />
<span style="font-family: Verdana, sans-serif;">4 1/2 Cups Powdered Sugar</span><br />
<span style="font-family: Verdana, sans-serif;">Juice of 1 Lime </span><br />
<span style="font-family: Verdana, sans-serif;">Green Food Coloring, if desired</span><br />
<span style="font-family: Verdana, sans-serif;"><br style="background-color: white;" /><b><u>What you do to make the frosting:</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">1. Beat the cream cheese and butter together until fluffy. </span><br />
<span style="font-family: Verdana, sans-serif;">2. Add the lime juice and mix well. </span><br />
<span style="font-family: Verdana, sans-serif;">3. Add the powdered sugar, 1/2 of a cup at a time. </span><br />
<span style="font-family: Verdana, sans-serif;">4. After all of the powdered sugar is mixed in, add green food coloring to color as desired. </span><br />
<span style="font-family: Verdana, sans-serif;">5. Mix on high speed until fluffy. </span><br />
<span style="font-family: Verdana, sans-serif;">6. Pipe the frosting onto the cupcakes with an over sized icing tip. </span><br />
<span style="font-family: Verdana, sans-serif;">7. Garnish with blueberries. </span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: 14px; line-height: 22.866666793823242px;">Enjoy!</span></span><br />
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Cooking with Calliehttp://www.blogger.com/profile/07705638288973635377noreply@blogger.com0tag:blogger.com,1999:blog-8044860353846697845.post-55193931059564220322012-09-07T17:00:00.000-05:002012-09-07T17:00:01.661-05:00Pepperoni Roll-Ups<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">My friend Amber bought a house earlier this year. She had a housewarming party, like, a month later. I bought a house <i>last</i> year. I haven't had my housewarming party yet. When I do have it, it will be <i>more than a year</i> later. But, whatever. I'm not bitter. At all. </span><br />
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<span style="font-family: Verdana, sans-serif;">Amber was nice enough to let me bring lots of food to her housewarming party. That meant that I got to try lots of new recipes. This one was a big hit! Everybody loves pepperoni and melted cheese. Toss in a crisp, buttery crescent roll . . . Perfect! Plus, these get bonus points for being really easy to make. </span><br />
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<span style="font-family: Verdana, sans-serif;">Source: <a href="http://www.the-girl-who-ate-everything.com/2012/01/pepperoni-cheese-stick-roll-ups.html" target="_blank"><span style="color: blue;">The Girl Who Ate Everything</span></a></span><br />
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<b><u><span style="font-family: Verdana, sans-serif;">What you need:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">2 packages refrigerated Crescent Roll dough, garlic flavored</span><br />
<span style="font-family: Verdana, sans-serif;">8 Cheese Sticks, halved</span><br />
<span style="font-family: Verdana, sans-serif;">48-64 pieces of Pepperoni</span><br />
<span style="font-family: Verdana, sans-serif;">Marinara Sauce and Ranch Dressing for dipping</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<b><u><span style="font-family: Verdana, sans-serif;">What you do:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1. Preheat your oven to 350 degrees. </span><br />
<span style="font-family: Verdana, sans-serif;">2. Place 3 to 4 pepperoni pieces on the bottom of the triangle of each </span><br />
<span style="font-family: Verdana, sans-serif;"> crescent roll. </span><br />
<span style="font-family: Verdana, sans-serif;">3. Place one cheese stick half on top of the pepperoni on each </span><br />
<span style="font-family: Verdana, sans-serif;"> crescent roll. </span><br />
<span style="font-family: Verdana, sans-serif;">4. Roll up each crescent roll and place seam side down on a cookie sheet. </span><br />
<span style="font-family: Verdana, sans-serif;">5. Bake for 10-12 minutes or until the crescent rolls are cooked </span><br />
<span style="font-family: Verdana, sans-serif;"> thoroughly (until they are golden brown).</span><br />
<span style="font-family: Verdana, sans-serif;">6. You can put out small bowls of marinara sauce and ranch dressing </span><br />
<span style="font-family: Verdana, sans-serif;"> for dipping if you would like. </span><br />
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span><br />
<br />Cooking with Calliehttp://www.blogger.com/profile/07705638288973635377noreply@blogger.com0tag:blogger.com,1999:blog-8044860353846697845.post-32636471018527625562012-07-09T13:26:00.000-05:002012-07-09T13:27:48.649-05:00Copy Cat Recipe: Mini Warm Delights<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">I've eyed these <span style="color: blue;"><a href="http://www.bettycrocker.com/products/warm-delights" target="_blank"><span style="color: blue;">Mini Warm Delights</span></a> </span>in the grocery store for a <i>looooong</i> time, but always refused to buy them because you have to pay about $3.00 for two teeeeeny tiny little single serving cakes. I also thought that if I wanted a chocolate cake that bad, I'd just whip up an entire cake. Well, in a moment of weakness, I finally bought them a few weeks ago. I thought they were good, but still didn't think they were worth $1.50 each. However, I was quite consumed with the idea of making myself a delicious little cake in just a couple of minutes. So, I decided I'd try to copy the recipe. </span><br />
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<span style="font-family: Verdana, sans-serif;">I searched the Internet far and wide and found a lot of different recipes, but none were really all that appealing to me. So, I experimented with my own recipe. It turned out <u style="font-style: italic;">fabulous!</u> Much better than I ever could have expected. And, I did a little taste test with my man friend and we both determined that my little recipe beats the Mini Warm Delights! My cakes are more moist and more dense than the Mini Warm Delights. I also think mine have a stronger chocolate flavor. Take that Betty Crocker! ;-) </span><br />
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<span style="font-family: Verdana, sans-serif;">I will warn you, the recipe below makes massive quantities. But, you have options. You can make the recipe as directed below and store your mix in Tupperware at home. I've even placed individual servings into small sandwich baggies and taken them to work so that whenever I <i>need </i>chocolate, it's there for me. Or you can just cut the recipe down and have less on hand -- if you do so, just make sure you maintain the chocolate cake mix to brownie mix ratio (1:2). </span><br />
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<span style="font-family: Verdana, sans-serif;"><u style="font-weight: bold;">What you need for the cakes</u>:</span><br />
<span style="font-family: Verdana, sans-serif;">1 Chocolate Cake Mix</span><br />
<span style="font-family: Verdana, sans-serif;">1 Box of Instant Chocolate Pudding</span><br />
<span style="font-family: Verdana, sans-serif;">2 Boxes of Chocolate Brownie Mix</span><br />
<span style="font-family: Verdana, sans-serif;">Miniature Chocolate Chips</span><br />
<span style="font-family: Verdana, sans-serif;">Water</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<b><u><span style="font-family: Verdana, sans-serif;">What you do to make the mix:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1. Pour the chocolate cake mix and instant pudding mix into one bowl. Stir well to combine the two powders.</span><br />
<span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif;">2. Add the two boxes of brownie mix. Stir well. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">THAT'S IT!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">When you want to make yourself a little cake, put 1/4 cup of the mixture and a teaspoon or two of miniature chocolate chips into a ramekin dish. Add 7 Tsps (or 2 Tblsps + 1 Tsp) of water. Stir well with a fork. Microwave for 30-45 seconds. Then enjoy!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">I put 1/4 cup of the mixture + some miniature chocolate chips into some baggies and took those, a ramekin, and a teaspoon to work. So, when I need a little pick-me-up, it's there -- more delicious than the Mini Warm Delights, less expensive, and just as convenient!</span><br />
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<span style="font-family: Verdana, sans-serif;">Also, if you add about 1 Tsp of Fudge Ice Cream Topping (like <a href="http://www.smuckers.com/products/group.aspx?groupId=4" target="_blank"><span style="color: blue;">this</span></a>, not like Hersey's Syrup) to the center of the ramekin before you microwave, you end up with a mini lava cake. See the gooey fudge there:</span><br />
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<span style="font-family: Verdana, sans-serif;">Experiment away with toppings for these little cakes! We've added whipped topping and ice cream and loved both! </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Enjoy!</span><br />
<br />Cooking with Calliehttp://www.blogger.com/profile/07705638288973635377noreply@blogger.com2tag:blogger.com,1999:blog-8044860353846697845.post-71552761009304964532012-07-02T13:04:00.000-05:002012-07-02T16:02:24.430-05:00Breakfast Lasagna<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Sooooooo . . . I've been on a bit of a hiatus from the blog. Sorry about that! I got to the point where I wasn't making progress on my house and I was getting quite frustrated. I decided that I was juggling too many balls and I'd need to make a cut if I was going to get anythying completed. So, I put blogging on hold and focused on the house. All the while I continued trying new recipes, so I've got lots to share with you. AND, I'm in like *<i>this* </i>close to perfecting an amazing recipe, making all the waiting soooooo worth it!</span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white;">Anyhow, t</span><span style="background-color: white;">he good new is: I'm done with all of the substantial painting! </span><span style="background-color: white;">The bad news is: I'm far from done with the renovations. </span></span><br />
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<span style="font-family: Verdana, sans-serif;">Back to good news, shall we? I think I'm far enough along with the house that I can start blogging again and maintain progress! So, here I am. And to make up for lost time, I bring you breakfast lasagna. This is "man's man"'s dream! You'll love it too, I promise! </span><br />
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<span style="font-family: Verdana, sans-serif;">I got the idea from<span style="color: blue;"> <a href="http://www.ibreatheimhungry.com/2012/01/zero-carb-breakfast-lasagna.html" target="_blank"><span style="color: blue;">I Breathe . . . I'm Hungry . . .</span></a></span>. Except, she made hers low carb and healthy and stuff. That's not really my style. So, using the basic idea, I made my own breakfast lasagna. It's actually quite easy and quite filling. One of these lasts me a full week for dinner. Here it is:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;"><u style="font-weight: bold;">What you'll need</u>:</span><br />
<span style="font-family: Verdana, sans-serif;">1 Can of Biscuits (I used flaky buttered flavored biscuits)</span><br />
<span style="font-family: Verdana, sans-serif;">1 Can of White Sausage Gravy (I used <a href="http://www.walmart.com/ip/Libby-s-Country-Sausage-Gravy-15-oz/10449104" target="_blank">this</a>)</span><br />
<span style="font-family: Verdana, sans-serif;">1 Lb. of breakfast meat of your choice (i.e. bacon, sausage -- so far I've used ground sausage, link sausage, and patty sausage)</span><br />
<span style="font-family: Verdana, sans-serif;">8 Eggs</span><br />
<span style="font-family: Verdana, sans-serif;">1 Cup Shredded Cheddar Cheese</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<b><u><span style="font-family: Verdana, sans-serif;">What you'll do:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1. Bake your biscuits according to the can. Leave the oven on when they're done baking.</span><br />
<span style="font-family: Verdana, sans-serif;">2. While the biscuits are baking, fully cook your breakfast meat. </span><br />
<span style="font-family: Verdana, sans-serif;">3. Put the can of sausage gravy in a small pot on the stove to heat just until warm. While the gravy is warming, crack your eggs into a small bowl and whisk for scrambled eggs. Cook eggs. </span><br />
<span style="font-family: Verdana, sans-serif;"> <span style="font-size: x-small;">*Hint: I like to cook my eggs in a little of the grease left over from the meat I cook. </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> Clearly, not that healthy, but, seriously worth it.*</span></span><br />
<span style="font-family: Verdana, sans-serif;">4. In a 13 x 9 baking dish, put one layer of biscuits in the bottom. </span><br />
<span style="font-family: Verdana, sans-serif;"> <span style="font-size: x-small;"> *Hint: I cut all of my biscuits in half to make a more stable base. I ended up using </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> three full </span></span><span style="background-color: white; font-family: Verdana, sans-serif; font-size: x-small;">biscuits (six halves) to cover the bottom of my pan.</span><br />
<span style="font-family: Verdana, sans-serif;">5. Spoon about half of the gravy on top of the biscuits.</span><br />
<span style="font-family: Verdana, sans-serif;">6. Layer about half of the scrambled eggs on top of the gravy.</span><br />
<span style="font-family: Verdana, sans-serif;">7. Layer about half of your cooked breakfast meat on top of the eggs.</span><br />
<span style="font-family: Verdana, sans-serif;">8. Sprinkle half of the shredded cheese on top of the meat.</span><br />
<span style="font-family: Verdana, sans-serif;">9. Repeat steps 4 through 8, using the rest of your ingredients (I had two biscuits left over).</span><br />
<span style="font-family: Verdana, sans-serif;">10. Throw the pan in the oven, uncovered, for about 7 minutes, or until your cheese is thoroughly melted.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Enjoy!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">I've made this with link sausage and sausage patties. I prefer the patties, but for no good reason, except they are easier to cut when you're cutting the lasagna than links are. I think bacon could be used as well. I always add ground sausage to my gravy as well. I served mine with hash browns.</span><br />
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<br />Cooking with Calliehttp://www.blogger.com/profile/07705638288973635377noreply@blogger.com0tag:blogger.com,1999:blog-8044860353846697845.post-24393075391283502702012-04-26T13:01:00.000-05:002012-05-21T14:18:49.579-05:00Heath Bar Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">My mom has this very sweet friend at her work named Karen. Karen is a great cook and has a heart of gold. One year for Christmas she made me a homemade recipe book with some of her family recipes. It is still my only recipe book. Right before Easter my mom told me about this great cake that Karen had brought in to work and asked me to make it for Easter. This cake is delicious and ridiculously easy. I made mine the night before Easter and let it sit overnight, which I think made it even more moist and delicious. </span><br />
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<b><u><span style="font-family: Verdana, sans-serif;">Here's what you'll need:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1 Chocolate Cake Mix and the additional ingredients called for on the box</span><br />
<span style="font-family: Verdana, sans-serif;">1 Can Condensed Milk</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tub of Cool Whip</span><br />
<span style="font-family: Verdana, sans-serif;">1 Jar of Caramel Sundae Sauce</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 King Size Heath Bars</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<b><u><span style="font-family: Verdana, sans-serif;">Here's what you do:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1. Make the chocolate cake according to the box instructions. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">2. Let the cake cool slightly (about 7 minutes). Take the handle end of a wooden spoon (or something of similar size) and poke holes throughout the cake. I made mine pretty uniform in a grid pattern. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">3. Pour the caramel sundae sauce and condensed milk over the entire cake, trying to distribute evenly. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">4. Cover and refrigerate for at least one hour. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">5. While the cake is in the refrigerator, crush the heath bars. (I put mine in a Ziploc baggie and used my wooden spoon to break up the bars). </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">6. After the cake has chilled for at least one hour, "frost" the cake with cool whip. </span><br />
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<span style="font-family: Verdana, sans-serif;">7. Garnish the cake with the Heath Bar pieces. I suggest waiting until right before serving to garnish. </span><br />
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span>Cooking with Calliehttp://www.blogger.com/profile/07705638288973635377noreply@blogger.com0tag:blogger.com,1999:blog-8044860353846697845.post-12985700615460022832012-04-03T12:59:00.000-05:002012-04-03T12:59:36.390-05:00Easter S'Mores Jars<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">I found this absolutely adorable idea on<span style="color: blue;"> <a href="http://pinterest.com/" target="_blank"><span style="color: blue;">Pinterest</span></a> </span>and I COULD. NOT. RESIST. These jars are cute as a button! And, the person you give them to gets to add a few ingredients and make them into S'mores Bars. Perfect! The jars are simple to assemble and the bars are easy for the recipient to make. This is a perfect Easter Gift for the little people in your lives, but some adult supervision will be required to make the S'mores Bars. My mom and I made a whole batch of these jars to give to the kids in our family. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Adapted from: <a href="http://creativeholidaygiftideas.blogspot.com/2008/03/easter-bunny-smores.html" target="_blank"><span style="color: blue;">Creative Holiday Gift Ideas</span></a></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<b><u><span style="font-family: Verdana, sans-serif;">Here's what you need to make 1 jar:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1 One Quart Mason Jar</span><br />
<span style="font-family: Verdana, sans-serif;">23 Hersey Kisses</span><br />
<span style="font-family: Verdana, sans-serif;">8 Peeps</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 of a sleeve of Graham Crackers, crushed</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup of Brown Sugar</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<b><u><span style="font-family: Verdana, sans-serif;">Here's what you do to assemble the jar:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1. Clean the jar. </span><br />
<span style="font-family: Verdana, sans-serif;">2. Put the crushed Graham Crackers in a baggie. Add the Brown Sugar. Set aside.</span><br />
<span style="font-family: Verdana, sans-serif;">3. Put the Hersey Kisses in the bottom of the jar. </span><br />
<span style="font-family: Verdana, sans-serif;">4. Put the Peeps in the jar, with their faces facing out (so you can see their faces from the outside). We could only fit 7 around the perimeter of the jar, so we stuck the 8th one inside the "circle" of Peeps. </span><br />
<span style="font-family: Verdana, sans-serif;">5. Put the baggie of Graham Crackers and Brown sugar inside the jar above peeps. </span><br />
<span style="font-family: Verdana, sans-serif;">6. Put the lid on the mason jar. </span><br />
<span style="font-family: Verdana, sans-serif;">7. Create a recipe card with the instructions listed below. Attach the recipe card to the jar with a piece of festive ribbon. Ta Da! You're done!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<b><u><span style="font-family: Verdana, sans-serif;">For the recipe card:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1. Remove the contents of the jar and put on the kitchen counter. </span><br />
<span style="font-family: Verdana, sans-serif;">2. Unwrap and cut Hersey Kisses into halves or quarters. Put in a medium sized mixing bowl. </span><br />
<span style="font-family: Verdana, sans-serif;">3. Cut (or tear) the Peeps into pieces. Add to the mixing bowl. </span><br />
<span style="font-family: Verdana, sans-serif;">4. Add the contents of the baggie to the mixing bowl. </span><br />
<span style="font-family: Verdana, sans-serif;">5. Add 1 tsp of Vanilla to the mixing bowl. </span><br />
<span style="font-family: Verdana, sans-serif;">6. Add 1/4 cup of melted Butter to the mixing bowl. </span><br />
<span style="font-family: Verdana, sans-serif;">7. Stir the contents of the mixing bowl well. </span><br />
<span style="font-family: Verdana, sans-serif;">8. Pour the contents of the mixing bowl into a small, well-greased baking dish. </span><br />
<span style="font-family: Verdana, sans-serif;">9. Bake at 350 degrees for 12-15 minutes. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Enjoy! Happy Easter!!</span><br />
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<br />Cooking with Calliehttp://www.blogger.com/profile/07705638288973635377noreply@blogger.com0tag:blogger.com,1999:blog-8044860353846697845.post-44657599400453058462012-03-16T14:25:00.000-05:002012-03-16T14:25:52.821-05:00Lucky Charm Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-EBujjV_6x5k/T2ONy4e722I/AAAAAAAACt4/N3-dFQnE1KI/s1600/IMG_3818.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-EBujjV_6x5k/T2ONy4e722I/AAAAAAAACt4/N3-dFQnE1KI/s400/IMG_3818.JPG" width="300" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Tomorrow is St. Patrick's Day. I wanted to make a little treat in celebration, but I don't like corned beef. I don't like cabbage. And I don't like beer. I came across these little cuties and decided they would do. So I made them, and they were delicious! The cake is very neutral and spongy. The frosting is quite sweet. The two contrast each other nicely. I tinted the cupcakes green to make them a little more festive. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;"><i>Slightly</i> adapted from: <a href="http://www.bellabaker.com/2009/06/theyre-magically-delicious.html" target="_blank"><span style="color: blue;">Bella Baker</span></a><br /><u style="font-weight: bold;"><br /></u></span><br />
<span style="font-family: Verdana, sans-serif;"><u style="font-weight: bold;">Here's what you need for the cupcakes</u>:</span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">3 cups Cake Flour, sifted</span><br style="background-color: white; color: #333333; line-height: 19px; text-align: justify;" /><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">2 1/2 teaspoons Baking Powder</span><br style="background-color: white; color: #333333; line-height: 19px; text-align: justify;" /><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">1/2 teaspoon Salt</span><br style="background-color: white; color: #333333; line-height: 19px; text-align: justify;" /><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">1 3/4 cups Sugar</span><br style="background-color: white; color: #333333; line-height: 19px; text-align: justify;" /><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">2/3 cup Butter</span><br style="background-color: white; color: #333333; line-height: 19px; text-align: justify;" /><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">2 Eggs</span></span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 tsp Vanilla<br style="background-color: white; color: #333333; line-height: 19px; text-align: justify;" /><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">1 1/4 cups milk</span> </span><br />
<span style="font-family: Verdana, sans-serif;">Food coloring as desired.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<b><u><span style="font-family: Verdana, sans-serif;">Here's what you do to make the cupcakes:</span></u></b><br />
<span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><span style="font-family: Verdana, sans-serif;">1. Preheat oven to 350°F. </span></span><br />
<span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br /></span></span><br />
<span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><span style="font-family: Verdana, sans-serif;">2. Line cupcake tins with liners.</span></span><br />
<span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br /></span></span><br />
<span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><span style="font-family: Verdana, sans-serif;">3. Sift together flour, baking powder and salt; set aside. </span></span><br />
<span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br /></span></span><br />
<span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><span style="font-family: Verdana, sans-serif;">4, Cream sugar and butter together. </span></span><br />
<span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br /></span></span><br />
<span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><span style="font-family: Verdana, sans-serif;">5. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. </span></span><br />
<span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br /></span></span><br />
<span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><span style="font-family: Verdana, sans-serif;">6. Add flour mixture and milk to creamed mixture. Alternate the flour mixture and the milk, beating well after each addition. </span></span><br />
<span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br /></span></span><br />
<span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><span style="font-family: Verdana, sans-serif;">7. Add food coloring. Continue beating one minute. </span></span><br />
<span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br /></span></span><br />
<span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><span style="font-family: Verdana, sans-serif;">8. Bake for about 20 minutes or until toothpick inserted comes out clean. </span></span><br />
<span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br /></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">9. Remove to wire cooling rack. Cool completely before icing.</span><b><u><br /></u></b></span><br />
<span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br /></span></span><br />
<span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><b><u><span style="font-family: Verdana, sans-serif;">Here's what you need for the icing:</span></u></b></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">1 stick Butter, softened</span><br style="background-color: white; color: #333333; line-height: 19px; text-align: justify;" /><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">1 jar Marshmallow Fluff</span><br style="background-color: white; color: #333333; line-height: 19px; text-align: justify;" /><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">2 cups Confectioners Sugar</span><br style="background-color: white; color: #333333; line-height: 19px; text-align: justify;" /><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">1 tsp Vanilla </span><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><b><u><br /></u></b></span></span><br />
<span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br /></span></span><br />
<span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><b><u><span style="font-family: Verdana, sans-serif;">Here's what you do to make the icing:</span></u></b></span><br />
<span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><span style="font-family: Verdana, sans-serif;">1. Beat butter on high speed until light and fluffy. </span></span><br />
<span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br /></span></span><br />
<span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><span style="font-family: Verdana, sans-serif;">2. Add marshmallow fluff and continue to beat until incorporated. </span></span><br />
<span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br /></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">3. Add sugar and vanilla and beat on high for 5-6 minutes, scraping down the bowl.</span> <span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><b><u><br /></u></b></span></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">To assemble the cupcakes, I piped the icing on top of the cupcakes and sprinkled the marshmallows from Lucky Charm's cereal on top. The marshmallows will get soft after sitting on the icing for some time, so don't top with marshmallows until shortly before serving. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Enjoy!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
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<a href="http://1.bp.blogspot.com/-wWKb7kMZKec/T2ONsRNmt1I/AAAAAAAACt0/OxluDfwFj8o/s1600/IMG_3800.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-wWKb7kMZKec/T2ONsRNmt1I/AAAAAAAACt0/OxluDfwFj8o/s400/IMG_3800.JPG" width="400" /></a></div>
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<span style="background-color: white; color: #333333; font-family: 'Helvetica Neue Light', HelveticaNeue-Light, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 19px; text-align: justify;"><b><u><br /></u></b></span>Cooking with Calliehttp://www.blogger.com/profile/07705638288973635377noreply@blogger.com1tag:blogger.com,1999:blog-8044860353846697845.post-87795320229220040742012-02-27T15:08:00.000-06:002012-02-27T15:08:44.408-06:00Double Chocolate Marshmallow Cupcakes<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-4XAPzOo_4tE/T0vm3ybq_nI/AAAAAAAACqw/wp6ACnsC3P0/s1600/IMG_3778.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-4XAPzOo_4tE/T0vm3ybq_nI/AAAAAAAACqw/wp6ACnsC3P0/s320/IMG_3778.JPG" width="240" /></a></div>
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<span style="font-family: Verdana, sans-serif;">See that right there? That's the most amazing mistake ever. Seriously. I decided to try to make <a href="http://www.confessionsofacookbookqueen.com/2012/01/toasted-marshmallow-hot-fudge-cake/" target="_blank"><span style="color: blue;">this</span></a>. Except I didn't really read very closely and I accidentally bought the wrong ingredients. And, <a href="http://cooking-with-callie.blogspot.com/2012/02/cinnamon-toast-crunch-cupcakes.html" target="_blank"><span style="color: blue;">I love cupcakes</span></a>, so I made them in cupcake form, of course.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">I was making these for one of my book club meetings. Except I ran out of time to make them in advance and had to make them after I got home from teaching the night before our meeting. So, I got home around 9:30 pm and quickly threw together my version of this cupcake. But I didn't want to make a whole batch of my version and have them be terrible, because I had no time to make something delicious if they bombed. So, I made one cupcake and put it in the oven, thinking if it came out terrible, I could try to save the rest of the batter. Then I heated up my dinner and sat on the kitchen floor in front of my oven and watched my single cupcake bake. It was kinda like watching grass grow, except way more exciting. And, the end result was much more rewarding, I think!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">See how the center of the cupcakes are darker than the outside? That's because the center is filled full of delicious moist fudge. And see how the tops look all sticky and gooey? They are. In the most delicious way possible, too. I thought the marshmallow would have been over the top with all the chocolate, but I couldn't have been more wrong. Marshmallow + Chocolate = LOVE. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">These cupcakes <u style="font-style: italic;">must</u> be eaten warm. (See the italics PLUS the underline??? I'm not kidding.) I took leftovers to work and left step by step instructions requiring those eating them to heat them in the microwave before eating.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">The marshmallow melts into the cupcake, which gets pretty messy. I recommend eating with a fork. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Source: <span style="color: blue;"><a href="http://www.confessionsofacookbookqueen.com/2012/01/toasted-marshmallow-hot-fudge-cake/" target="_blank"><span style="color: blue;">Confessions of a Cookbook Queen</span></a> </span></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<b><u><span style="font-family: Verdana, sans-serif;">Here's what you need:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1 Box Devils Food Cake Mix and the eggs, oil and water called for on the box</span><br />
<span style="font-family: Verdana, sans-serif;">1 Jar Hard Shell Chocolate Ice Cream Topping (like <a href="http://www.walmart.com/ip/Smucker-s-Magic-Shell-Chocolate-Toppings-Magic-Shell-7.25-oz/10308128?ci_sku=10308128&ci_src=14110944&sourceid=1500000000000007346530" target="_blank"><span style="color: blue;">this</span></a>)</span><br />
<span style="font-family: Verdana, sans-serif;">1 7oz jar Marshmallow Fluff</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<b><u><span style="font-family: Verdana, sans-serif;">Here's what you do:</span></u></b><br />
<b><u><span style="font-family: Verdana, sans-serif;"><br /></span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1. Prepare and bake cupcakes according to directions on the box. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">2. As soon as the cupcakes are baked, pull them out of the oven. Using the handle of a wooden spoon, poke one large hole in the center of each cupcake (you want one large hole, not many small ones). </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">3. Fill each hole with the chocolate ice cream topping.</span><br />
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<span style="font-family: Verdana, sans-serif;">4. Put a dollop of marshmallow fluff on top of each cupcake. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">5. Return the cupcakes to the oven and bake for about 2 more minutes. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">6. SERVE WARM!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Enjoy!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
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<span style="color: #bea179; font-family: Georgia, 'Times New Roman', Times, serif;"><span style="font-size: 14px; line-height: 28px;"><i><br /></i></span></span>Cooking with Calliehttp://www.blogger.com/profile/07705638288973635377noreply@blogger.com0tag:blogger.com,1999:blog-8044860353846697845.post-7132772534243267982012-02-23T12:41:00.000-06:002013-01-29T12:53:48.862-06:00Cinnamon Toast Crunch Cupcakes<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-2WLpXxS2ahc/T0aBTTkXFCI/AAAAAAAAClU/GWbQozvFWKw/s1600/IMG_3754.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-2WLpXxS2ahc/T0aBTTkXFCI/AAAAAAAAClU/GWbQozvFWKw/s400/IMG_3754.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I've been quite enamored with the cupcake lately. If you don't understand why, we can't be friends. I mean, it's a miniature version of a big cake. What's not to love? These Cinnamon Toast Crunch Cupcakes are my latest in cupcake love. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">I went to a potluck dinner of sorts recently and the theme was breakfast. I was beyond excited because breakfast is my <u>favorite</u> meal! I figured the basics would be covered (and I was right), so I jumped on the dessert train, of course. This was my favorite find in searching for breakfast themed cupcakes. </span><br />
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<span style="font-family: Verdana, sans-serif;">These cupcakes taste a lot like Cinnamon Toast Crunch (which I'd never eaten before I bought a box to make these cupcakes), but the icing is what really sends them over the top. This is the kind of icing that is all sorts of soft and melty. It's sweet, but not over the top. Nothing short of perfect! If you liked my recipe for <a href="http://cooking-with-callie.blogspot.com/2011/12/snickerdoodle-cupcakes.html" target="_blank"><span style="color: blue;">Snickerdoodle Cupcakes</span></a>, you've got to try this one because they're quite similar!</span><br />
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<span style="font-family: Verdana, sans-serif;">Adapted from: <a href="http://www.ingredientsofa20something.com/2010/07/cinnamon-toast-crunch-cupcakes-new-leg.html" target="_blank"><span style="color: blue;">Ingredients of a 20something</span></a></span><br />
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<b><u><span style="font-family: Verdana, sans-serif;">Here's what you need for the cupcakes:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">2 cups + 1 tbsp Flour</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Baking Powder</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 tsp Baking Soda</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Salt</span><br />
<span style="font-family: Verdana, sans-serif;">1 stick (1/2 cup) Butter, softened</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup Sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Vanilla</span><br />
<span style="font-family: Verdana, sans-serif;">2 Eggs, at room temperature</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup Buttermilk, well shaken</span><br />
<span style="font-family: Verdana, sans-serif;">1 handful Cinnamon Toast Crunch, crushed into powdery crumbs</span><br />
<span style="font-family: Verdana, sans-serif;">Additional Cinnamon Toast Crunch pieces for garnishing, if desired. </span><br />
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<b><u><span style="font-family: Verdana, sans-serif;">Here's what you do to make the cupcakes:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1. Preheat the oven to 350 degrees. </span><br />
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<span style="font-family: Verdana, sans-serif;">2. Prepare your muffin tins (line with liners or spray with nonstick spray).</span><br />
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<span style="font-family: Verdana, sans-serif;">3. Sift together flour, baking powder, baking soda and salt. Stir in Cinnamon Toast Crunch crumbs. Set aside. </span><br />
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<span style="font-family: Verdana, sans-serif;">4. Beat butter and sugar until fluffy. </span><br />
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<span style="font-family: Verdana, sans-serif;">5. Add vanilla to butter/sugar mixture and mix well. </span><br />
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<span style="font-family: Verdana, sans-serif;">6. Add eggs to the mixture, one at a time. Make sure each egg is mixed well into the batter before adding the next.</span><br />
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<span style="font-family: Verdana, sans-serif;">7. Beat buttermilk into the mixture until well combined. </span><br />
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<span style="font-family: Verdana, sans-serif;">8. Add the flour mixture, adding about 1/3 of the flour mixture. Beat until well combined. Repeat until all of the flour mixture has been added. </span><br />
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<span style="font-family: Verdana, sans-serif;">9. Fill each muffin tin about halfway full.</span><br />
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<span style="font-family: Verdana, sans-serif;">10. Bake for about 15 minutes, or until golden brown. </span><br />
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<span style="font-family: Verdana, sans-serif;">11. Allow to cool completely before icing. </span><br />
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<b><u><span style="font-family: Verdana, sans-serif;">Here's what you need for the icing:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">3 sticks Butter, softened</span><br />
<span style="font-family: Verdana, sans-serif;">4 cups Powdered Sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Vanilla</span><br />
<span style="font-family: Verdana, sans-serif;">3 tsp Buttermilk</span><br />
<span style="font-family: Verdana, sans-serif;">Ground Cinnamon, to taste (I used about 5 tsps)</span><br />
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<b><u><span style="font-family: Verdana, sans-serif;">Here's what you do to make the icing:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1. Beat the butter until light and creamy. </span><br />
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<span style="font-family: Verdana, sans-serif;">2. Add the powdered sugar and buttermilk. Add the first cup of powdered sugar. Mix well. Add 1 tsp buttermilk. Mix well. Repeat for cups two and three. After adding the fourth cup of powdered sugar and mixing, you will not add more buttermilk. </span><br />
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<span style="font-family: Verdana, sans-serif;">3. Add the vanilla. Mix well. </span><br />
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<span style="font-family: Verdana, sans-serif;">4. Add the ground cinnamon to taste. </span><br />
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<a href="http://2.bp.blogspot.com/-OgTBcTuRDs0/T0aBQkDrbNI/AAAAAAAAClw/5GKVMKNUpcs/s1600/IMG_3747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-OgTBcTuRDs0/T0aBQkDrbNI/AAAAAAAAClw/5GKVMKNUpcs/s400/IMG_3747.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I iced my cupcakes the night that I made them and then added the cereal pieces on top as garnishment the morning of, so the cereal pieces didn't get soggy. </span><br />
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span>Cooking with Calliehttp://www.blogger.com/profile/07705638288973635377noreply@blogger.com1tag:blogger.com,1999:blog-8044860353846697845.post-45547772042727554972012-02-17T12:00:00.000-06:002012-02-17T12:00:06.244-06:00Baked Taquitos<span style="font-family: Verdana, sans-serif;"><br /></span><br />
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<a href="http://1.bp.blogspot.com/-Po5dRWMLoKU/TzwGQwfu9NI/AAAAAAAACi4/shz0pKiK8PI/s1600/image" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-Po5dRWMLoKU/TzwGQwfu9NI/AAAAAAAACi4/shz0pKiK8PI/s400/image" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Here's a quick little dinner recipe that tastes great and is a healthy alternative to the fried taquito. Although these are baked, they didn't come out soggy. Instead that were nice and crispy, similar to fried taquitos. I served mine with <span style="color: blue;"><a href="http://cooking-with-callie.blogspot.com/2012/01/cilantro-lime-rice.html" target="_blank"><span style="color: blue;">cilantro lime rice</span></a> </span>and it was a perfect pair. </span><br />
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<span style="font-family: Verdana, sans-serif;">I found the recipe I based these off of on <a href="http://www.pinterest.com/" target="_blank"><span style="color: blue;">Pinterest</span></a>. The original recipe provides that the taquitos can be frozen and baked later. I didn't get a chance to try freezing them because I ate them all. But, I'm pretty sure you would have the same success freezing my modification of her recipe. </span><br />
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<span style="font-family: Verdana, sans-serif;">Modified from: <a href="http://penniesonaplatter.com/2010/02/22/baked-creamy-chicken-taquitos/" target="_blank"><span style="color: blue;">Pennies on a Platter</span></a></span><br />
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<span style="font-family: Verdana, sans-serif;"><u style="font-weight: bold;">Here's what you need</u>:</span><br />
<span style="font-family: Verdana, sans-serif;">3 ounces Cream Cheese, softened</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup Salsa</span><br />
<span style="font-family: Verdana, sans-serif;">1 Lime</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Ground Cumin</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Chili Powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Onion Powder</span><br />
<span style="font-family: Verdana, sans-serif;">2 cloves Garlic, minced</span><br />
<span style="font-family: Verdana, sans-serif;">3 tbsp Cilantro, finely chopped</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp Green Onions, sliced</span><br />
<span style="font-family: Verdana, sans-serif;">1 lb. Ground Beef</span><br />
<span style="font-family: Verdana, sans-serif;">1 Taco Meat Season Packet of your choice</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup Mexican flavored cheese, finely shredded</span><br />
<span style="font-family: Verdana, sans-serif;">12 small Tortillas</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp Butter, melted</span><br />
<span style="font-family: Verdana, sans-serif;">Kosher Salt</span><br />
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<b><u><span style="font-family: Verdana, sans-serif;">Here's what you do:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">1. Cook the ground beef thoroughly. Season according to instructions on your season packet. </span><br />
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<span style="font-family: Verdana, sans-serif;">2. Combine cream cheese, salsa, juice of half of the lime, cumin, chili powder, onion powder, garlic, cilantro and green onions. </span><br />
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<span style="font-family: Verdana, sans-serif;">3. Add the ground beef to the cream cheese mixture. Mix well. </span><br />
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<span style="font-family: Verdana, sans-serif;">4. Add the cheese to the cream cheese mixture. Mix well. </span><br />
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<span style="font-family: Verdana, sans-serif;">5. Preheat your oven to 425 degrees. </span><br />
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<span style="font-family: Verdana, sans-serif;">6. Microwave 2 or 3 tortillas for about 20 seconds to make them pliable and easy to work with. Fill each tortilla with a portion of the mixture, beginning on one edge. Roll the tortilla up, beginning with the edge that was filled. Place seam side down in a baking dish or cookie sheet. Repeat until all of the mixture is gone. </span><br />
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<span style="font-family: Verdana, sans-serif;">7. Brush the top of each tortilla with the melted butter. </span><br />
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<span style="font-family: Verdana, sans-serif;">8. Sprinkle the kosher salt on top of the tortillas. </span><br />
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<span style="font-family: Verdana, sans-serif;">9. Sprinkle the lime juice of the remaining one half of the lime on top of the tortillas. </span><br />
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<span style="font-family: Verdana, sans-serif;">10. Bake for about 20 minutes. Remove when the tortillas begin to crisp. </span>Cooking with Calliehttp://www.blogger.com/profile/07705638288973635377noreply@blogger.com0