tag:blogger.com,1999:blog-53190733315040826002024-03-14T13:59:31.052-04:00Jen's Kitchen and Other Useful ThingsMostly recipes with a sprinkle of randomnessJenniferhttp://www.blogger.com/profile/02915737605108542121noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-5319073331504082600.post-3456358983138875582014-03-17T21:01:00.001-04:002014-03-17T21:24:40.475-04:00Steamed Kielbasa,Sauerkraut and Pierogies<div class="separator" style="clear: both; text-align: left;">
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This is from Family Circle January page 97. The reason this caught my eye is that it combines 3 of my favorite things, as noted in the title. I did not follow the recipe exactly. I used the sausage pictured instead of the one in the recipe. I also did not use only 7 of the mini pierogies, I used the whole box.</div>
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Kielbasa, mustard, onions, brown sugar and vinegar mixed together.</div>
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Sauerkraut at the bottom of crock.<br />
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Sausage mix on top.</div>
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Disclaimer, I do NOT like mustard. In fact, I hate mustard. I went ahead and got the kind of mustard the recipe called for. It actually wasn't that bad. It works in the recipe. Don't get me wrong, I don't plan on smearing this stuff all over my sandwiches...<br />
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All the kids in the pool.<br />
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After about 4 hours on high, add the pierogies.<br />
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On eating this right away... YUMMY!!!!! Obviously I couldn't eat it all at once so I threw the leftovers in the fridge.<br />
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Day 2, still good, but a little tangy.<br />
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Day 3, very tangy and barely able to finish.<br />
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I'm going to do this again. I think I'm going to double the sugar and leave out the cider vinegar. The saurekraut has enough vinegar on it's own. I liked the mustard flavor but might cut that back a bit.<br />
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I also think eating this with some sour cream would cut some of the sourness. Also might add a can of diced tomatoes.<br />
<br />Jenniferhttp://www.blogger.com/profile/02915737605108542121noreply@blogger.com0tag:blogger.com,1999:blog-5319073331504082600.post-55427880086082250392014-02-24T20:30:00.000-05:002014-02-24T20:30:06.532-05:00Whole Crockpot Chicken and Bone Broth<div class="separator" style="clear: both; text-align: left;">
I've done this once before and it turned out really nice. Instead of roasting a whole chicken in the oven, do it in the Crockpot. Ya, it takes longer, but I think it's worth it. If you eat the skin and like it crispy, that's not going to happen here.</div>
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Most of the recipes I see tell you to ball up aluminum foil to keep the chicken off of the bottom of the crock so it doesn't sit in the juice and fat for hours. For some reason I don't like the idea of the foil sitting at the bottom for all that time. I think if you're not going to continue on with the bone broth the foil would be fine.</div>
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However, I'm going to use the carcas for a bone broth so this is what I did.</div>
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Cut 2 onions in half and place at the bottom of the crock. This will not only raise the chicken off the bottom of the crock, it will add to the flavor.</div>
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Say hello to my leetle friend... I think this was like a 4 or 5 pound bird for about 7 bucks. He was an amputee missing his left wing tip.<br />
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Seasonings included a lot of salt and pepper, paprika, onion and garlic powder. I shoved a cut up onion and whole garlic cloves in the cavity and stuck slices of garlic on the bird. I think next time I'm going to crush the garlic and spread it out under the skin.</div>
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This is, I believe, after 6 hours on low. <br />
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After cooling, get all your meat off the bones. This is very tasty, moist meat right here. Do with it what you will...</div>
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Put all the skin, fat and bones back in the crock and fill it up with water 3/4 of the way. Also throw in the stuff from the cavity goodie bag in now. I sliced up the organs into smaller pieces. Add about 3 tbs of vinager. I had apple cider. This helps the nutrients come out of the bones.<br />
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This is after 24 hours. Looks pretty gross at this point. Strain this into a bowl.<br />
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The way you know you have gotten all you can get out of the bones is that when you go to snap them they kind of just crumble.<br />
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This is after a night in the fridge. All the fat comes to the surface so you can skim it off.<br />
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Get as much as you can off.<br />
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Now we have some rich, tasty bone broth. There are lots you can do at this point. I've read of people drinking this throughout the day. Others keep it to cook with. This is what I did.<br />
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Divide it up into bags for freezing for later use.<br />
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I'm looking foward to cooking with this. I did drink some that was left over from filling these bags and let me tell you... this stuff is rich. </div>
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I plan on getting to a point where I do this every weekend and use it throughout the week. You can make bone broth from beef bones too if you can get them from your store/butcher.<br />
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Speaking of, I need to start using a butcher instead of grocery stores.Jenniferhttp://www.blogger.com/profile/02915737605108542121noreply@blogger.com0tag:blogger.com,1999:blog-5319073331504082600.post-23321596932530080242014-02-03T20:26:00.000-05:002014-02-04T18:32:29.696-05:00Salsa Chicken Casserole<div class="separator" style="clear: both; text-align: left;">
I took some chicken out to make something for the week and realised I was tired of the same old thing. Stir fry, cheesy chicken spaghetti, added to sausage and beans and rice. This was something I just kind of threw together after looking at multiple recipes on Pinterest. It didn't turn out too bad. Could definitely use some tweaking.</div>
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Dice up some onion and garlic. No recipe can go wrong with onion and garlic. </div>
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Cook some chicken. I boiled 2 huge boneless breasts.<br />
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Make some rice. I used brown. Spread out in the bottom of a baking dish.<br />
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Saute onion and garlic. I had a green bell.pepper and figured it couldn't hurt. Don't think it really made a difference. I used a medium onion and 1/4th of the pepper. Next time I would double the onion and probably skip the pepper altogether. Spread evenly over rice.<br />
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Cut up/shred chicken and add next.<br />
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This is where I kinda got stumped. I had salsa, Velveeta, sour cream and whipped Philly cream cheese..<br />
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So I threw the salsa in a bowl.<br />
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Of course Calli was around to supervise.<br />
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Then I added a chunk of Velveeta about the size of a deck of cards. <br />
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I nuked that untill the cheese started melting into the salsa. (Not shown)<br />
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I was beginning to doubt the ratio of salsa mixture to the chicken and added a can of diced tomatos without draining. Turned out to be a good idea.<br />
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At this point, I had the cream cheese and sour cream. I decided to go with the cream cheese. This is the whipped, not the block. If you're trying to melt cream cheese into something, the whipped is the way to go. <br />
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While that was all gelling in the microwave I decided to sprinkle some cayanne over the chicken.<br />
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I know this looks gross, but let me tell you, this was tasty. This could be a nice dip with some Fritos or corn chips.<br />
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I poured it over the chicken and threw it in the oven at 425 degrees for about 20 minutes.<br />
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This was area that needed the most improvement.<br />
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It did melt down into the chicken and rice a bit, but I think it could have been meltier. Is that a word?<br />
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Overall, it was good. </div>
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I think this could be really good rolled up in tortillas enchalada style with some shredded cheese. I would probably leave out the rice if I was going to put in tortillas to cut the carbs.</div>
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So, a recipe in progress.<br />
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<br />Jenniferhttp://www.blogger.com/profile/02915737605108542121noreply@blogger.com0tag:blogger.com,1999:blog-5319073331504082600.post-22329702776112009932014-01-17T20:18:00.000-05:002014-01-23T07:48:39.999-05:00Unstuffed CabbageI honestly didn't know what to call this. It's basically all the ingredients for stuffed cabbage, but not stuffed in cabbage... Just all thrown in a pot. It tastes like stuffed cabbage without all the rolling and stuffing.<br />
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Brown some ground beef<br />
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Chop some onions and a few cloves of garlic<br />
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Cut up some green cabbage<br />
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Saute onions and garlic in a little oil<br />
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Add cabbage and saute until it starts to get a little soft<br />
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Add a can of diced tomatoes - do not drain<br />
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Add 2 cans of V8 low sodium - you could also add a can of tomato sauce here which is what I intended on doing but I didn't have any<br />
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Add 1 package of parboiled rice (about 2 cups cooked) - brown or white - your choice<br />
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Everyone in the pot and add water until everything is covered<br />
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Cook down until all liquid is absorbed<br />
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This is what it will look like... in the mean time I added a good amount of pepper, a couple tablespoons of ketchup and a few healthy shakes of Worcestershire sauce.<br />
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Yummy - By the way, if you have some bacon, fry it up and at the very end - extra yummy<br />
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Jenniferhttp://www.blogger.com/profile/02915737605108542121noreply@blogger.com0tag:blogger.com,1999:blog-5319073331504082600.post-35490582750436473892013-12-22T19:20:00.001-05:002013-12-26T18:36:28.632-05:00ToffeeHad a cookie exchange at work. While I was waiting for the dough for my actual cookie to cool in the fridge, I thought I would whip up some toffee. I made this once before and it was so good. <a href="http://christymonson.blogspot.com/2012/11/english-toffee.html" target="_blank">This</a> is where it came from. <br />
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What you'll need. Not pictured is the water or vanilla.<br />
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Put all but vanilla in saucepan. OP uses a cast iron skillet.</div>
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Look to the OP for the explanation of what to look for to know when the candy is done. This recipe doesn't use a thermometer.<br />
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I got distracted and let this batch go a few minutes too long. </div>
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See the butter separating? I think that's the result of cooking too long. Don't worry though, if this happens just take some paper towels and soak up the oil<br />
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Spread the chips over the warm toffee. If for whatever reason the candy cools too much to melt the chocolate, just stick in a 300 degree oven for a minute or so.<br />
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Spread out chocolate.</div>
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Sprinkle whatever nuts you want into melted chocolate or use no nuts at all. Mix nuts into candy before cooling then do chocolate. You can do whatever you want. I think whatever nuts I use next time I'm going to toast first.<br />
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I stuck it all into the fridge for about 10 minutes then took it out and broke into pieces. This recipe is SO easy to do and you probably already have most if not all of the ingredients on hand. Note that the OP says to make sure you use AA grade butter or better. I never knew there were grades of butter!<br />
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Enjoy!<br />
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Jenniferhttp://www.blogger.com/profile/02915737605108542121noreply@blogger.com0tag:blogger.com,1999:blog-5319073331504082600.post-73084552550382426092013-12-09T20:59:00.000-05:002013-12-09T20:59:29.447-05:00Pork Lo MeinHi!<br />
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Been a while. A few months I believe. Don't know what to say except I've had a lot going on. Personal issues, work issues, family issues and in between that sick with various stomach and sinus problems. I've been in a bad place for a while and as a result, I've gained almost all 20 pounds I lost over the past year.<br />
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I haven't been cooking because frankly, I've been doing nothing but stuffing my face with fast food and beer. <br />
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I'm slowly getting back in the swing of things because I hope to be going on my first cruise this spring. I haven't told my mom I gained all the weight back and I don't plan too.<br />
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So here we go with a recipe for pork lo mein full of veggies!<br />
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Tried something new here. When I have take-out chinese I always noticed the noodles are brown. This is a pot of water with soy sauce and sesame oil.<br />
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This is what I used for noodles. Use whatever you like.<br />
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This is what the noodles looked like after boiling to al dente. I tasted them and they did have a slight taste of soy sauce but not over powering.<br />
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The rest of the ingredients. The meat is pork, use whatever you like. <br />
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I don't like to bite into even the smallest bit of ginger so what I do is put my sesame oil in and slowly "fry" the ginger. I let this go at low heat for 10 -15 minutes to get the flavor of the ginger.<br />
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When you're done with the ginger, stir fry your pork until no longer pink in the same oil.<br />
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When meat is done, add veggies according to how done/crisp you want then to be.<br />
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When veggies are done, add meat and pasta and mix everything together to combine and cook for another few minutes.<br />
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After combined and everything is heated through, take everything out with a slotted spoon. The juice that is left will be your sauce. At this point I added a few more squirts of soy sauce, a good handfull of brown sugar, a few squirts of Siracha and thes some cornstarch to thicken it up.<br />
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Pour in sauce and mix to combine.<br />
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Enjoy.Jenniferhttp://www.blogger.com/profile/02915737605108542121noreply@blogger.com0tag:blogger.com,1999:blog-5319073331504082600.post-28925396576912163862013-08-10T18:05:00.001-04:002013-08-10T18:05:32.056-04:00Pasta Salad with Poached Shrimp and Lemon-Dill Dressing<div class="separator" style="clear: both; text-align: center;">
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I was just flipping through Pinterest and saw this pretty pasta salad. I love shrimp and had all the ingredients on hand so I figured this would be nice for lunch. I got the recipe <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/pasta-salad-with-poached-shrimp-and-lemon-dill-dressing-recipe/index.html" target="_blank">here.</a> </div>
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It was ok. For me very lemony. I think what my mistake was was that I used bottled lemon juice instead of fresh. I also only had dried dill, not fresh. </div>
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I think I might like to try this again and follow the recipe exactly. </div>
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The dressing mixed up.<br />
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My skrimps.<br />
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Skrimps in the dressing.<br />
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Finished product.<br />
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After thinking about it, I think one thing that kind of turned me off of it was just the fact that when I think "pasta salad" I think mayo based. The pasta in the dish was really dry to me and I'm thinking a little mayo would make it better. I'm also thinking same salad but without the pasta. Maybe some more veggies like green peppers and carrots.Jenniferhttp://www.blogger.com/profile/02915737605108542121noreply@blogger.com0tag:blogger.com,1999:blog-5319073331504082600.post-89979689586055465332013-07-08T19:42:00.002-04:002013-07-08T19:43:28.280-04:00Flag Cake<div class="separator" style="clear: both; text-align: left;">
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I hope everyone had a safe and happy 4th. I was off but had to go in on the 5th. Not a huge deal since we weren't busy and it was a chance to catch up on some stuff.</div>
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Anyway, I saw this cake on Pinterest and when I saw it I knew I just had to try and bring in for the skeleton crew that worked the 5th. I even had doubters when I showed them I was going to make it. Well, the cake itself was really easy. It's a little time consuming just because of all the steps. You can see the recipe <a href="http://www.keyingredient.com/recipes/512353871/red-white-and-blue-layered-flag-cake/" target="_blank">here</a>. I think for the first time attempting this, I did good. I have to admit, all the components are store bought but there's some additions that are unique. At least to me. </div>
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So here's how it turned out. Everyone said it was really tasty. Not too shabby!</div>
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<br />Jenniferhttp://www.blogger.com/profile/02915737605108542121noreply@blogger.com0tag:blogger.com,1999:blog-5319073331504082600.post-34741219651039212822013-06-30T10:51:00.001-04:002013-06-30T10:52:14.582-04:00Baked Bacon<div class="separator" style="clear: both; text-align: left;">
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I hate making bacon. It splatters when you pan fry it and it never really gets crispy when you nuke it. Enter baking. Now the only down side to this is the length of time it takes which is usually about 20-30 minutes. So if you're making it to eat at the moment, not you best method. I make a batch for the week so I'm usually doing and cooking other things at the same time anyway.</div>
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Start with a rack on a foil lined baking sheet. Trust me on the foil part.</div>
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Place the bacon as close as possible but don't overlap.</div>
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I bake at 400 degrees for 20-30 minutes. I also like this method because the bacon stays flat which is perfect for a BLT.<br />
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Now you have nice crispy bacon for all your bacon needs.<br />
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See all that grease in the pan? If you're so inclined, you can drain it off and save it for whatever you do with bacon grease. If you're like me and sadly trying to avoid tasty, bad for you things, stick the whole pan in the fridge and roll up and toss the foil after the grease has hardened. Just make sure you crumple the foil kind of like a little package so if the grease melts you wont have a mess in the trash bag.</div>
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So there you have it, baked bacon!</div>
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Jenniferhttp://www.blogger.com/profile/02915737605108542121noreply@blogger.com0tag:blogger.com,1999:blog-5319073331504082600.post-42235442673183421102013-06-20T20:35:00.002-04:002013-06-20T20:35:36.718-04:00Tortilla Roll-ups or Pinwheels<div class="separator" style="clear: both; text-align: left;">
I had a function at work where we were to bring in finger foods. I was feeling lazy so I looked for something easy that didn't need to be kept warm. I see these all the time on Pinterest in various varieties. I looked at many ideas and really just threw 2 different kinds together. I used the same base for both which was cream cheese and ranch dressing powder.</div>
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For the BLT version, I just diced tomatoes and cooked bacon and mixed in the cream cheese mixture. Then I spread it out on a whole wheat burrito sized tortilla.</div>
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Then I covered it with romaine lettuce.</div>
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Then rolled it up tight in plastic wrap.<br />
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The next morning I cut them into slices. </div>
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This is the turkey and provolone version I did with the same cream cheese mixture. They looked much prettier, but both tasted good.</div>
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This will be my go-to for me now if I have to make something quick. There are so many variations you could do.</div>
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Enjoy!</div>
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Jenniferhttp://www.blogger.com/profile/02915737605108542121noreply@blogger.com0tag:blogger.com,1999:blog-5319073331504082600.post-85063549715501203532013-06-01T17:32:00.000-04:002013-06-01T17:32:19.573-04:00Microvave Potato Chips<div class="separator" style="clear: both; text-align: center;">
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A few months ago I saw a pin on Pinterest for microwave potato chips. There are actually a few, so if you want to see them just search. Anyway, I tried them and they were ok. Using a mandolin speeds things up as far as slicing. The only thing is, it's time consuming to do 1 plate of chips at a time. They also took way longer to actually get crispy. I never did it again.</div>
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Then, at work, someone brought in a Pampered Chef catalogue. I glanced through it just to look. Then, I saw their microwave chip makers. Long story short, I got them.</div>
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The nice thing is, there's 2 that you can stack so nuking goes way quicker. The only thing I didn't like was that the recommended 3 minute time was way too short. This just may have been because my microwave is a bit older and maybe not as powerful. </div>
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Not shown, but I also did sweet potatoes which took a little less time than the white potatoes and were really good. Next time I might sprinkle a little cinnamon on them. </div>
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I think I used Yukon golds. I was thinking cooking time might be lower with Russet or another lower moisture potato. These are out on paper towels and lightly salted with sea salt. Also patted on top with another paper towel layer.</div>
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First layer.</div>
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Two layers in the microwave.<br />
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This is after about 3 minutes which is what the instructions say is the max. As you can see, they're just a little translucent.<br />
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This is after 7 or 8 minutes. You can see how they're browning a little, but it doesn't affect the flavor. At this point, they're nice and crispy. Now I'm not going to try and lead you to believe these taste like store bought bagged chips. In fact, if you're a dip lover, these would be a perfect alternative for dipping. A lot better for you than greasy chips.<br />
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Of course Calli needed to get in on the action...</div>
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and munched away.</div>
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I also did some apple slices.<br />
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They didn't end up crispy, but would still be a good snack with some cinnamon sprinkled on them.<br />
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7<br />Jenniferhttp://www.blogger.com/profile/02915737605108542121noreply@blogger.com0tag:blogger.com,1999:blog-5319073331504082600.post-9750594745501437272013-05-23T20:23:00.002-04:002013-05-23T20:26:54.389-04:00Chicken Parm Enchiladas<div align="left" class="separator" style="clear: both; text-align: center;">
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These were really good. I just kind of took the idea of enchiladas and the craving for chicken parm and went with it. I really didn't want to make your usual chicken parm. Too lazy. This is basically sauteed onions and garlic mixed with your choice of jar sauce and shredded chicken that came from a whole chicken I did in the crock pot the day before.</div>
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Rolled up chicken, sauce, garlic and onion mix in whole wheat tortillas and sprinkled shredded "Italian blend" cheese I had. First spread some sauce on the bottom so the tortillas don't stick.<br />
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Roll up until pan is full and mix is used up.<br />
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Finish pan, spread some more sauce over top and cover with more cheese.<br />
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Bake for about 20 min at 425.<br />
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This is yummy. The tortillas get pretty soggy, but not in a bad way. I portioned leftovers for lunch and it was good. <br />
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Enjoy!<br />
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<br />Jenniferhttp://www.blogger.com/profile/02915737605108542121noreply@blogger.com0tag:blogger.com,1999:blog-5319073331504082600.post-17013931708590997252013-05-01T19:21:00.000-04:002013-05-01T19:21:24.429-04:00Homemade Spaghettios<div class="separator" style="clear: both; text-align: center;">
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I saw this and knew at once I had to try it. I loved Spaghettios and Chef Boyardee as a kid and even into adulthood. I only stopped eating them when I had to watch my sodium. So when I saw this recipe for <a href="http://www.prettykittenskitchen.com/2013/02/homemade-spaghetti-os.html" target="_blank">Homemade Spaghettios</a> I had to give it a go. </div>
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Ingredients for sauce.<br />
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Sauteing veggies. This was one of the reasons I wanted to try this recipe. I was intrigued by the use of veggies in the sauce.<br />
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Cute pasta! Wish I could have found the real rings.<br />
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Everything simmering together before blending.<br />
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Finished product. Outcome? Not Spaghettios. Tasty? Yes. I added some diced chicken instead of the meatballs in the recipe. Will I make again? Probably not. As I thought about the memory of the taste of Spaghettios, I remember the sauce pretty much tasted like Campbell's tomato soup. I would like to test the theory, but as I said, I have to avoid the sodium so I might try it down the road one day.<br />
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Don't let my opinion keep you from trying this. It would be a great meal for kids I think with the fun pasta and sneaking some veggies in with the sauce. And making the meatballs in the original recipe would make them fun too!Jenniferhttp://www.blogger.com/profile/02915737605108542121noreply@blogger.com0tag:blogger.com,1999:blog-5319073331504082600.post-27295257052601797072013-04-18T14:06:00.001-04:002013-04-18T14:09:01.897-04:00Matzo PizzaI don't know why I never thought of this. I love pizza. It would be my last meal for whatever reason I was given a last meal. I will eat any type of pizza. I prefer thin crust though. Less dough equals the ability to eat more. The sauce and cheese and toppings are the star. The crust is just a vehicle to carry those toppings to your mouth.<br />
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Now that you've heard my philosophy on pizza, on to the tastiness. <a href="http://www.slenderkitchen.com/matzo-pizza/" target="_blank">Here</a> is the source. All you need-<br />
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Matzo crackers</div>
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Sauce</div>
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Cheese</div>
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Toppings - turkey pepperoni for me</div>
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Throw it in the toaster oven on broil for a few minutes.</div>
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Perfect. Just starting to brown and get bubbly.</div>
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This was good. So good, in fact, in fact, this will probably sabotage my plans of loosing any more weight. The site this came from is great. It's called <a href="http://www.slenderkitchen.com/" target="_blank">Slender Kitchen</a>. There's loads of recipes categorized by Weight Watchers Points. I don't do WW but it would be very helpful to those who do.</div>
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Enjoy!</div>
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<br />Jenniferhttp://www.blogger.com/profile/02915737605108542121noreply@blogger.com0tag:blogger.com,1999:blog-5319073331504082600.post-89128763149746906862013-04-12T20:05:00.001-04:002013-04-12T20:08:03.231-04:00Yummy Protein Bites<div class="separator" style="clear: both; text-align: center;">
So I've been looking for a granola type recipe that I can make easily. I've tried 3 or 4 baked and not baked. I've bypassed this one a few times because I thought, this can't be good. It's just dates and nuts and seeds and chocolate. Boy was I wrong. These are great. The original poster made them into bars but I found the mix too thick and sticky to do it that way, so I rolled them into balls. You can find the original recipe <a href="http://fitviews.blogspot.com/2012/08/paleo-energy-bar-recipe.html" target="_blank">here.</a> </div>
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The only thing I did different was add chia seeds.</div>
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Ingredients</div>
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Mixed and rolled</div>
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The hands - very sticky mix but easy to wash off.</div>
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Yum</div>
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These are awesome. I plan on making more versions with a date base and other nuts and seeds. I'll also add oats and bran in the future. They have also stayed in an airtight container in the fridge for more than a week. Enjoy!</div>
<br />Jenniferhttp://www.blogger.com/profile/02915737605108542121noreply@blogger.com0tag:blogger.com,1999:blog-5319073331504082600.post-35783706817320679772013-04-09T08:01:00.000-04:002013-04-09T08:05:11.945-04:00Sweet Potato Dog Snacks<div align="left" class="separator" style="clear: both; text-align: center;">
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In a previous post I mentioned I needed to find a way to make sweet potato snacks for my dog. Well, I found it <a href="http://www.17apart.com/2012/02/how-to-make-sweet-potato-dog-chew.html" target="_blank">here</a>. They take the day because they need to dry out in the oven but that requires little work other than slicing the potatos.</div>
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This is what they look like when done.</div>
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Calli "waving" Hard to get the shot with her paws up waving, but you get the idea.</div>
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Calli approved. I'll definitly be making these often. This was only 2 potatos. Next time I'm going to raise the temp to 200 and try to cut the drying time so I can make more since it took almost 8 hours at 175.</div>
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Jenniferhttp://www.blogger.com/profile/02915737605108542121noreply@blogger.com0tag:blogger.com,1999:blog-5319073331504082600.post-60943357642166198402013-04-01T19:23:00.000-04:002013-04-01T19:26:09.545-04:00Sausage and Veggies<div class="separator" style="clear: both; text-align: left;">
I've seen a few recipes similar to this floating around Pinterest so I thought I'd give it a go. I just took ideas from what I saw and did my own thing.</div>
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Veggies of your choice. I used carrots, onion, baby potatoes, green beans and zucchini. Coated lightly with olive oil then seasoned with a few cloves of garlic, pepper, chipotle and smoked paprika. Later I added a packet of sodium free beef bullion powder to boost the flavor, so it's not included in the picture. Your choice of sausage. I used smoked turkey sausage. <br />
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Roasted the veggies along with all the seasoning.<br />
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Browned my sausage, or should I say burnt. I got distracted during this process by my Mom calling but no biggie, tasted fine.</div>
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Then combine. This is really tasty. There's so many combos you can do with this as far as ingredients and seasoning. I didn't post a solid recipe because I eyeballed everything. I rarely measure anything unless I'm baking. I would like to do one with just sausage and potatoes and maybe seasoned with ranch dip powder. Don't know how ranch would go with smoked sausage but that's the beauty of cooking. Sometimes you win, sometimes you lose.<br />
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So experiment with this idea, so many combos you could try.<br />
Enjoy.Jenniferhttp://www.blogger.com/profile/02915737605108542121noreply@blogger.com0tag:blogger.com,1999:blog-5319073331504082600.post-90940163971159164842013-03-25T19:37:00.001-04:002013-03-25T19:37:12.772-04:00Hard Boiled Eggs<div class="separator" style="clear: both; text-align: left;">
Hard boiled eggs are a snap for some, and an ongoing battle for others. I'm the latter. I've tried a handful of different methods and sometimes they worked, and sometimes they didn't. I got this method for <a href="http://allrecipes.com/Recipe/Kens-Perfect-Hard-Boiled-Egg-And-I-mean-Perfect/Detail.aspx" target="_blank">Hard Boiled Eggs</a> here. They cooked perfectly and were a snap to peel which is another thing I always have issues with. Enjoy.</div>
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<br />Jenniferhttp://www.blogger.com/profile/02915737605108542121noreply@blogger.com0tag:blogger.com,1999:blog-5319073331504082600.post-16629422610936562172013-03-18T20:09:00.004-04:002013-04-01T19:26:53.922-04:00Fish With Sour Cream and Dill<br />
I found this recipe <a href="http://www.bigredkitchen.com/2013/02/awesome-sauce-kids-fish-dish/" target="_blank">here</a>. Looked really good as I've never really thought of combining sour cream and fish. I usually do a lemon and dill seasoning for my fish in a foil packet then eat with tartar sauce. I gave this a go and it was pretty bland to me. The fact that this was a way that she got her kids to eat fish was awesome, but I probably won't make again. I'm always looking for a way to cook fish that doesn't involve frying so I will try most anything. What's your favorite way to make fish without frying?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbcVwYZY4gZje_nEUW0QLcgBmFMpOUQtg_0uIeloHb69Wqzxzt3Jz6pwTFt5ykheW1DffOsMGaxue8XfFz_NgucyMgzKTH0i-7rnZLrvRTqFnEZA_rQ-8UFcSnkYlW22VpybwheysjTRY/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbcVwYZY4gZje_nEUW0QLcgBmFMpOUQtg_0uIeloHb69Wqzxzt3Jz6pwTFt5ykheW1DffOsMGaxue8XfFz_NgucyMgzKTH0i-7rnZLrvRTqFnEZA_rQ-8UFcSnkYlW22VpybwheysjTRY/s640/001.JPG" width="640" /></a></div>
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Mmmm, look at that mac and cheese... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoN4rYO7-pLYV85vx76lXY-gI8XgKK6PUnx-Fd196l-uwiCmU3mhVI47jKAbmpYLQnuPHBw6Kv6qzud6DlYpfhzV1Nty2fmU-cChNSgNwtmOXp9_MEK0g9Wyihw-zI55jyjGodjTxK7ZQ/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoN4rYO7-pLYV85vx76lXY-gI8XgKK6PUnx-Fd196l-uwiCmU3mhVI47jKAbmpYLQnuPHBw6Kv6qzud6DlYpfhzV1Nty2fmU-cChNSgNwtmOXp9_MEK0g9Wyihw-zI55jyjGodjTxK7ZQ/s640/004.JPG" width="640" /></a></div>
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Anyway, even if this isn't something you want to try, the blog itself is awesome and there are a lot of other recipes I want to try.</div>
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Jenniferhttp://www.blogger.com/profile/02915737605108542121noreply@blogger.com0tag:blogger.com,1999:blog-5319073331504082600.post-87072485327503486362013-03-13T19:08:00.003-04:002013-04-13T08:24:49.157-04:00Orange Chicken<div class="separator" style="clear: both; text-align: center;">
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Orange chicken is yummy. You can do this with beef too, but I think chicken is best. Never tried it with pork or seafood but who knows, might be good too. Anyway, here's how I make it.</div>
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Here are the ingredients. That's pepper hiding behind the ginger. And yes, I forgot the brown sugar... >.<</div>
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1 to 1 1/2lb chicken cut into bite size pieces</div>
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About a cup and a half of your choice of veggies</div>
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Marinade</div>
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1/4 cup orange juice</div>
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1/2 ts orange zest</div>
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1/4 cup soy sauce</div>
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1tb sesame oil</div>
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Sauce</div>
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1 cup orange juice</div>
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1/4 cup soy sauce</div>
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1/4 ts pepper</div>
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1/4 ts ground ginger</div>
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1/4 cup brown sugar</div>
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2 cloves pressed or finely minced garlic</div>
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Siracha to taste</div>
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Few tb of your choice of oil. I used canola.</div>
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corn starch for coating</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWmiIa7ZMr1rhKQjcq2SmFPG_cM_R5sAa0mOKk3SU6KjKtRsiJTr4YZ7jS4SBXO8mDtJQDrn24-c4xz51X1OVLXExWLVUFQ09aMenjRFqah9mnCS5SiCYU0CdQGH-aWoT_g3yPnk6vt-o/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWmiIa7ZMr1rhKQjcq2SmFPG_cM_R5sAa0mOKk3SU6KjKtRsiJTr4YZ7jS4SBXO8mDtJQDrn24-c4xz51X1OVLXExWLVUFQ09aMenjRFqah9mnCS5SiCYU0CdQGH-aWoT_g3yPnk6vt-o/s640/006.JPG" width="640" /></a></div>
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Put chicken, 1/4 cup OJ, 1/4 cup soy sauce, 1 tb sesame oil and zest in zip lock bag and</div>
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let sit for an hour or so in the fridge.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExxIbWhtsjcPqX7hrkbZJC4YVY-JIYbd_0FG-slPGejouO-gR25AYlZRF8Dr7kNOsrIPhE_1YVweuwQHuqxAc8r5s5c3rPqSktcbD_I3PC-BxHZOSD2OrVLd8Sq4mV27EZ_UWTIybUOE/s1600/012.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgExxIbWhtsjcPqX7hrkbZJC4YVY-JIYbd_0FG-slPGejouO-gR25AYlZRF8Dr7kNOsrIPhE_1YVweuwQHuqxAc8r5s5c3rPqSktcbD_I3PC-BxHZOSD2OrVLd8Sq4mV27EZ_UWTIybUOE/s640/012.JPG" width="640" /></a> </div>
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Once time is up, coat marinated chicken in corn starch. It doesn't need to be coated like you're making fried chicken, just enough to make some crispy bits. Drain on paper towel.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmkCJSr6u_eS1LSteHhCVUXVraoiN_QiFE3X8lO5ckwVoRSsbLCv8RVrOGzd0Xr0iY8yT8rEmy8CKfo90qN01ApRGb_MuBHbalf5MW7SwdjPFhgcO2c9RryiUZMJMGOPeYAW0lCJ9AYpo/s1600/013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmkCJSr6u_eS1LSteHhCVUXVraoiN_QiFE3X8lO5ckwVoRSsbLCv8RVrOGzd0Xr0iY8yT8rEmy8CKfo90qN01ApRGb_MuBHbalf5MW7SwdjPFhgcO2c9RryiUZMJMGOPeYAW0lCJ9AYpo/s640/013.JPG" width="640" /></a></div>
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Once chicken is done, sautee veggies in a little more oil. Not a whole lot, you still want them crispy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKUay85wo2rs7F-rW3iWdu5dLLPUZUlG91er6zM3GOLo519PC_H7P0_9u8VA_uWr2vq44b69biuyRn0dMsQyDE2ecCL9LsxEwGuDX1MgXKmaTVPLKYXlEj3kxQYaAHN0r420Y7YOjoq3k/s1600/017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKUay85wo2rs7F-rW3iWdu5dLLPUZUlG91er6zM3GOLo519PC_H7P0_9u8VA_uWr2vq44b69biuyRn0dMsQyDE2ecCL9LsxEwGuDX1MgXKmaTVPLKYXlEj3kxQYaAHN0r420Y7YOjoq3k/s640/017.JPG" width="640" /></a></div>
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Once chicken and veggies are cooked, throw the rest tof the ingredients in the pan and cook until reduced by half.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2KOxred6fVz2wflA1r_w60Sbi_0-GTWGAwJKBf_m-Y_yrGJXMit2TE4y6x-BGBT9TLGcNGUYLby9v_iLamnm0dOZgJJiyhIw5xJcx6Xrm58QYJxG6lI1k3OmbPoi0u_O_pIoXpNxuaD4/s1600/021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2KOxred6fVz2wflA1r_w60Sbi_0-GTWGAwJKBf_m-Y_yrGJXMit2TE4y6x-BGBT9TLGcNGUYLby9v_iLamnm0dOZgJJiyhIw5xJcx6Xrm58QYJxG6lI1k3OmbPoi0u_O_pIoXpNxuaD4/s640/021.JPG" width="640" /></a></div>
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Then, throw everybody back in the pool and cook for another few minutes until </div>
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all is coated and sticky. Serve with rice if desired.</div>
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Jenniferhttp://www.blogger.com/profile/02915737605108542121noreply@blogger.com0tag:blogger.com,1999:blog-5319073331504082600.post-17628044790293061332013-03-05T20:00:00.001-05:002013-03-06T07:57:36.730-05:00Broccoli Bites<div class="separator" style="clear: both; text-align: left;">
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These were really good. They were great by themselves, but I had an open container of sour cream and they were even better dipped in that. They would probably be good with Ranch dressing too. Original recipe is <a href="http://www.staceysnacksonline.com/2011/01/broccoli-bites-for-kids.html" target="_blank">here</a>. As you can see I added a couple things. I want to make these again with spinach alone.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzHDagAHdZ8JqJvtuW3pmpjjLbEk3kEsRB68sGkeepbQVNSrYI87Kw8UruYVutPuKPjHK11UeW5o6rqo7RwqUcVQio8N77vlsPvdD3NjHiWubNq2uTn5tBDQmpTc0bEAJKBQl5jDr0-ac/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzHDagAHdZ8JqJvtuW3pmpjjLbEk3kEsRB68sGkeepbQVNSrYI87Kw8UruYVutPuKPjHK11UeW5o6rqo7RwqUcVQio8N77vlsPvdD3NjHiWubNq2uTn5tBDQmpTc0bEAJKBQl5jDr0-ac/s640/003.JPG" width="640" /></a></div>
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Ingredients</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqR0jVXwl4ExUXrXU3iWlWuQD4WFxWvH4BhkYQm1UDXgS5jAkVOjK_Tb9CbSTiGm-uEpCrCogF_b1wqG8Y5EHEVm9kfq8tqHznNLLIGI-W4NqUuX7z78GxeL20jrRBAoCSImGAuHMif9Q/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqR0jVXwl4ExUXrXU3iWlWuQD4WFxWvH4BhkYQm1UDXgS5jAkVOjK_Tb9CbSTiGm-uEpCrCogF_b1wqG8Y5EHEVm9kfq8tqHznNLLIGI-W4NqUuX7z78GxeL20jrRBAoCSImGAuHMif9Q/s640/005.JPG" width="640" /></a></div>
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Mixed up</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhObrFyGyT9Qc2OVpc8X18UReoUxuhvCu0FpKtNIFxfmpXiwDxsmsMtKAOtvO2Gq8W7NeuQHf2UNXNG-IUpq4ri7EpbMW7_xK_XMjURgEOGJLGvU3AsRF38JoVuwA-vS4DtdbaO4n5Qm_8/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhObrFyGyT9Qc2OVpc8X18UReoUxuhvCu0FpKtNIFxfmpXiwDxsmsMtKAOtvO2Gq8W7NeuQHf2UNXNG-IUpq4ri7EpbMW7_xK_XMjURgEOGJLGvU3AsRF38JoVuwA-vS4DtdbaO4n5Qm_8/s640/007.JPG" width="640" /></a></div>
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On the pan. (Going to make them smaller next time)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj36m7BtM4NPGyCMOf_MnOM4NehkJyYDGvIOM9is-c2L4A9U6M260U0vAI5KX3hN0Q9vSmRaoA0S_8RYsoR59-mqsah2nGDWznqFmr8Zf2mt_0zxierJ4zW5_5V4APCP4hbZLSrk69iQU/s1600/011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj36m7BtM4NPGyCMOf_MnOM4NehkJyYDGvIOM9is-c2L4A9U6M260U0vAI5KX3hN0Q9vSmRaoA0S_8RYsoR59-mqsah2nGDWznqFmr8Zf2mt_0zxierJ4zW5_5V4APCP4hbZLSrk69iQU/s640/011.JPG" width="640" /></a></div>
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Finished product</div>
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<br />Jenniferhttp://www.blogger.com/profile/02915737605108542121noreply@blogger.com0tag:blogger.com,1999:blog-5319073331504082600.post-16104387086043655412013-02-28T20:25:00.000-05:002013-02-28T20:28:19.851-05:00Spicy Sausage Pasta<div class="separator" style="clear: both; text-align: left;">
This was really good. I mean, really, really good. Probably my second favorite Pinterest recipe. Simple to make with easy ingredients. Here is the recipe for <a href="http://www.emilybites.com/2013/02/spicy-sausage-pasta.html" target="_blank">Spicy Sausage Pasta</a>. Her blog is great. Lots of awesome recipes. </div>
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So, here's a few pics of my cooking the Spicy Sausage Pasta.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfr7DB576maRDUcTasSP-esr1gRBHvHqtCLfjlp2N7IBRyi5EEP0uLss29fx1cDWtTN5eGDwOn1Ckf1VBe93CSDr1auq3hC6p77GtlpEDGVu3C0OoVQ5aIh1yy4W0tXkPWhaHW5u8yBTM/s1600/001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiX6JURvsskQWwt3cL6Pd3bsgbU1hwycVMp-GnwzBR6yEiRM2p3VUhnOQapxBrhSHWSqChpZ4sPX-ySsEKxIsg7c8BvtiRaYMiK6Ogwe8GtfF8L6u2P3LePG-Mp7emhsgvTt1eHyl8nYg/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiX6JURvsskQWwt3cL6Pd3bsgbU1hwycVMp-GnwzBR6yEiRM2p3VUhnOQapxBrhSHWSqChpZ4sPX-ySsEKxIsg7c8BvtiRaYMiK6Ogwe8GtfF8L6u2P3LePG-Mp7emhsgvTt1eHyl8nYg/s640/001.JPG" width="640" /></a></div>
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Ingredients</div>
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Sausage and onions</div>
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Adding liquids and pasta</div>
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Finished dish.</div>
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Very yummy and freezes great. Try it!</div>
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<img height="54" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfr7DB576maRDUcTasSP-esr1gRBHvHqtCLfjlp2N7IBRyi5EEP0uLss29fx1cDWtTN5eGDwOn1Ckf1VBe93CSDr1auq3hC6p77GtlpEDGVu3C0OoVQ5aIh1yy4W0tXkPWhaHW5u8yBTM/s640/001.JPG" style="filter: alpha(opacity=30); left: 577px; opacity: 0.3; position: absolute; top: 506px;" width="96" />Jenniferhttp://www.blogger.com/profile/02915737605108542121noreply@blogger.com0tag:blogger.com,1999:blog-5319073331504082600.post-84877297146329649582013-02-19T18:03:00.001-05:002013-02-19T18:03:24.547-05:00Homemade "cream of" soup mix<div class="separator" style="clear: both; text-align: left;">
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Do you like to cook with cream of _____ soup? I did. Loved making casseroles with the stuff. As I mentioned in a previous post, I'm slowly adapting to the Clean Eating idea of eating. I'm down 17 pounds since Thanksgiving. Yeah, I know, such a small amount of weight and such a long period of time. But you know what? This is the 1st time I've been below 200lbs in almost 10 years.</div>
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Anyway, back to the point. When I looked at a can of cream of soup, the sodium content alone made me stop using it. Also, unless you find a really good sale or buy store brand, the stuff ain't cheap. </div>
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I saw a few different versions of homemade cream of soup mixes on Pinterest so I thought I'd give it a try. <a href="http://coleensrecipes.blogspot.com/2012/11/soup-and-sauce-mix.html" target="_blank">Here</a> is where I found the recipe I went with. </div>
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As you can see I made a few exchanges due to choice and lack of listed ingredients. The sodium free chicken (and beef) bullion I discovered some time ago is awesome.</div>
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Throw it all in a bag or airtight container.</div>
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Conversion.<br />
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Nice consistancy.</div>
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Made my chicken and noodles with it where I would have used Cream of Chicken soup. The only difference was the lack of all that sodium. But for my high blood pressure, that's a necessity. Sorry about the steam effect, lol.</div>
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<br />Jenniferhttp://www.blogger.com/profile/02915737605108542121noreply@blogger.com0tag:blogger.com,1999:blog-5319073331504082600.post-52424249337495451312013-02-10T11:49:00.001-05:002013-03-21T19:57:47.457-04:00Homemade Pockets<div align="left" class="separator" style="clear: both; text-align: center;">
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I used to love those pocket type frozen snacks from the freezer section. I stopped eating them for a while for whatever reason and picked some up one day when they were in sale 2 boxes for 3$ I figured what the heck, I'll have them on hand for a quick lunch. Then I had one. The pepperoni pizza I think it was. All it was was a big lump of dough with some pizza flavored smear in the middle. There was no filling. I ate the rest only because I wasn't going to throw them away.</div>
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So then I thought, why don't you make your own? I know I'm trying to stay away from processed food, but I had a can of biscuits in the fridge that I wanted to go ahead and use. I also made a huge crock pot of meatballs and sauce a while ago and needed to use them all up because they were just hanging out in the freezer. Well, as you can see, the rest is history.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYZcIVzHa1_wxJ97RlH8DCAZFc36J6Ou7d6PSF6oxlls8netKwRyivZkE5iQLlhyHQBM71I_-wb8I0uhzJeDhazNaN8MhD2eycZpvwNUn8Mk8Ck8uzKt6jeGb0C48tMBkSCuzZxwev9w/s1600/029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYZcIVzHa1_wxJ97RlH8DCAZFc36J6Ou7d6PSF6oxlls8netKwRyivZkE5iQLlhyHQBM71I_-wb8I0uhzJeDhazNaN8MhD2eycZpvwNUn8Mk8Ck8uzKt6jeGb0C48tMBkSCuzZxwev9w/s640/029.JPG" width="640" /></a></div>
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I defrosted them and mashed the meatballs into a mixture. </div>
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These were the biscuits I had.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkGuw7DJg2kTKv-uUf1xmz9w2Y-fMuYnwnnQx2WEhNH_zmoyszHXJzAX8UYLqdJpzfkanw9vys47-R_chEDMXDEyZEcqOtIEJm3itFPfm3JBG0o32rJeAO-5j1GozKixgonZhUK0M3ATA/s1600/036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkGuw7DJg2kTKv-uUf1xmz9w2Y-fMuYnwnnQx2WEhNH_zmoyszHXJzAX8UYLqdJpzfkanw9vys47-R_chEDMXDEyZEcqOtIEJm3itFPfm3JBG0o32rJeAO-5j1GozKixgonZhUK0M3ATA/s640/036.JPG" width="640" /></a></div>
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Does popping the can scare the bejeezus out of anyone else?</div>
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Spread them as this as you can and put half a slice of cheese in the middle. I had sliced mozzarella in the fridge, but you could use shredded. If I had had shredded I would have mixed some of it in with the meat mixture then some on bottom and top.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmbs9I6760hptfAQLZOshyphenhyphenY9QBiW7YGiWoHfIHd88SrrlOxYN1hwrW3CCzV5I_dMY5x18Ji2_6qVKLg9MHd666zbffeE4T7pGztT2XMpdqDVtaLkkwDOklxGkBMOTD7e4NNkAtcC3POU/s1600/042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRmbs9I6760hptfAQLZOshyphenhyphenY9QBiW7YGiWoHfIHd88SrrlOxYN1hwrW3CCzV5I_dMY5x18Ji2_6qVKLg9MHd666zbffeE4T7pGztT2XMpdqDVtaLkkwDOklxGkBMOTD7e4NNkAtcC3POU/s640/042.JPG" width="640" /></a></div>
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Put some meat in the middle and top with rest of slice. Just make sure you don't put too much or it will split the dough. If you get a hole in it, it's very hard to get it to stick back together and stay.</div>
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Gather the tops and smoosh them up as tight as you can so they stay and bake for the amount of time it says on the biscuit can. Line your cookie sheet with foil and spray with cooking spray for easy clean-up if one does open and spill out.</div>
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They turned out really good. As you can see, the one on the bottom opened a little and you can see the cheese. No biggie.</div>
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These went in the freezer and when I wanted one, I took it out the night before and let it thaw. Then put it in the microwave for about 2 minutes and then the toaster oven for a few to finish it off. They weren't as good as fresh out of the oven for obvious reasons, but a heck of a lot better than pockets of flavored goo.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRF_3DooezAfCr0GlNpyfPiepgWVHALj9CpvKAfQbHZyi-i-Hqiiy0hhqa9z4u-5niuBLYKBUS-uL8bcCmOMuF7hCKIF4UwJs1mybnCQ6vOuVRa1Qc5ZHyAlLBqb2_lu-YA8P_eaMw_3Q/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRF_3DooezAfCr0GlNpyfPiepgWVHALj9CpvKAfQbHZyi-i-Hqiiy0hhqa9z4u-5niuBLYKBUS-uL8bcCmOMuF7hCKIF4UwJs1mybnCQ6vOuVRa1Qc5ZHyAlLBqb2_lu-YA8P_eaMw_3Q/s640/002.JPG" width="640" /></a></div>
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The possibilities of filling is endless and plan to do this again with a homemade pizza dough. Philly cheese steak, pepperoni pizza, Buffalo chicken, chicken enchilada. You could even do a sweet version with maybe apple pie filling, berry cobbler.</div>
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Jenniferhttp://www.blogger.com/profile/02915737605108542121noreply@blogger.com0tag:blogger.com,1999:blog-5319073331504082600.post-74462686922854073012013-02-05T20:03:00.004-05:002013-02-10T11:50:49.748-05:00Bread<div class="separator" style="clear: both; text-align: center;">
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I want to make bread. I need to make bread. I've never made bread. Until now. I've tried a couple recipes and failed. I don't have a stand mixer (which I hope to remedy soon) or a bread maker which seems to come in handy when it comes to making bread. </div>
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The other day, I made bread. The recipe I used is <a href="http://www.bakingdom.com/2011/09/homemade-honey-oat-bread.html" target="_blank">here</a>. I'm not going to list recipe because you can find it in the link, but I will share some pictures.</div>
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Ingredients</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3TcU1TJbMtmNXe8gFg5yUDmtFZ7RaSfpfKhidywIsJ0iFHz9CNWx5WnY_tHZqHyMFikLNnGtxzyWHmagcW-6BavIBnZGHpiw9mYC2N0Q3n05_Ihm3EbBfG4g15XYAmi7LyhJVq7aUW7k/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3TcU1TJbMtmNXe8gFg5yUDmtFZ7RaSfpfKhidywIsJ0iFHz9CNWx5WnY_tHZqHyMFikLNnGtxzyWHmagcW-6BavIBnZGHpiw9mYC2N0Q3n05_Ihm3EbBfG4g15XYAmi7LyhJVq7aUW7k/s640/002.JPG" width="640" /></a></div>
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After mixing and going for 1st rise</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_UnmAo7E7KpgAV6jTkGLM4Jln2Na8ZR2pYklfiiXfxmzWon0pmzR9EeWjsPi-PDp3UJThfQmaki6OrCWRVYKS_A9oNlXKaPtEQ8t0WROeqKIIfIozgWqaPnayhgdFwHnyVzHIz9zqTxs/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_UnmAo7E7KpgAV6jTkGLM4Jln2Na8ZR2pYklfiiXfxmzWon0pmzR9EeWjsPi-PDp3UJThfQmaki6OrCWRVYKS_A9oNlXKaPtEQ8t0WROeqKIIfIozgWqaPnayhgdFwHnyVzHIz9zqTxs/s640/004.JPG" width="640" /></a></div>
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After rising for hour and a half</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUPnRsV7pwwNHikXe3sN1JST6Qn3w8tqwhSTWDtjb9jUvkzn_k37T-YO3BATN72W2ujCAk1DmeE1ShRW33IAAgXJ4gjNypYJdlo7x1ptj7WkcdEnJvlJ6Dh2iERXxgJU35mKQqDKHR73M/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUPnRsV7pwwNHikXe3sN1JST6Qn3w8tqwhSTWDtjb9jUvkzn_k37T-YO3BATN72W2ujCAk1DmeE1ShRW33IAAgXJ4gjNypYJdlo7x1ptj7WkcdEnJvlJ6Dh2iERXxgJU35mKQqDKHR73M/s640/006.JPG" width="640" /></a></div>
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After 2nd rising in loaf pan</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghFPySIYgI_92IkNjpJUG0EjlbBjMNpi7Bw6kCoM5UtmoM2VtIkKHYEv0UC6UICZzMaQ1NtMOSF3-oP4pJceTyEFEhDz44vTG-5fofeo9AjlNZP-6RU8tOBsdFI0nsn2-kP2rRwJ3HPJc/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghFPySIYgI_92IkNjpJUG0EjlbBjMNpi7Bw6kCoM5UtmoM2VtIkKHYEv0UC6UICZzMaQ1NtMOSF3-oP4pJceTyEFEhDz44vTG-5fofeo9AjlNZP-6RU8tOBsdFI0nsn2-kP2rRwJ3HPJc/s640/007.JPG" width="640" /></a></div>
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Baked bread</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8vCcsYRYrXP1WIW1Xh77aUVNxeamr2_HNJR1zSrAx23_O7VAUTps2I4lI2EWZHx92Mn2sqe_KppiMGeoPAwKiYGz0fpQs1USt0lRzoaFeLdz4mSOGaFgs7hFbC8L7sgoWiqZeVx7bB8/s1600/013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8vCcsYRYrXP1WIW1Xh77aUVNxeamr2_HNJR1zSrAx23_O7VAUTps2I4lI2EWZHx92Mn2sqe_KppiMGeoPAwKiYGz0fpQs1USt0lRzoaFeLdz4mSOGaFgs7hFbC8L7sgoWiqZeVx7bB8/s640/013.JPG" width="640" /></a></div>
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1st slice</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCjrBqiv4djwxukQ2TZILqa9uIR9Ehqg7d1LZl50-Hc3-o15lwdvuwradTg3uLKVCBL9e578VdxyZl1G2VGjXqxqOqHQvU9Th6e65NeQUzd4gaXUnO5zbcMJr8INdw5pN-kiuZYy5u2PA/s1600/015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCjrBqiv4djwxukQ2TZILqa9uIR9Ehqg7d1LZl50-Hc3-o15lwdvuwradTg3uLKVCBL9e578VdxyZl1G2VGjXqxqOqHQvU9Th6e65NeQUzd4gaXUnO5zbcMJr8INdw5pN-kiuZYy5u2PA/s640/015.JPG" width="640" /></a></div>
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1st bite of soft, warm bread with butter. Success tasted so good!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwCLohtSqzTl2Y8ZEb2iLlERBaLP_NbVTsFWikz5sMlvWMi9oQEmGgjJKg5YX_IcvZEZJ5kIqoEoHtBvZ0ki9OzlCv35gRA43OCxtNCM6iBHKyi3p-Q7uCxjbXxzqXn-KDdGsBtbElY80/s1600/016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwCLohtSqzTl2Y8ZEb2iLlERBaLP_NbVTsFWikz5sMlvWMi9oQEmGgjJKg5YX_IcvZEZJ5kIqoEoHtBvZ0ki9OzlCv35gRA43OCxtNCM6iBHKyi3p-Q7uCxjbXxzqXn-KDdGsBtbElY80/s640/016.JPG" width="640" /></a></div>
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I'm not sure what happened the first couple of times but this recipe worked for me. Next time I might just skip the honey because I don't really want it sweet which this one was. Not saying that's a bad thing, I'm just looking for more of a whole wheat sandwich bread. Come to think of it, this would be a perfect bread for French Toast! Anyway, bread success!</div>
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Jenniferhttp://www.blogger.com/profile/02915737605108542121noreply@blogger.com0