tag:blogger.com,1999:blog-57494334718679260942024-03-05T02:05:28.953-06:00just that good ...Unknownnoreply@blogger.comBlogger309125tag:blogger.com,1999:blog-5749433471867926094.post-10904071802664332562011-08-04T12:46:00.002-05:002011-08-05T20:00:12.770-05:00Avocado PestoAvocado Pesto (a mexican dip)<br />
<br />
1 avocado<br />
1/2 bunch of cilantro<br />
1 green onion<br />
1/4 cup sourcream<br />
1 tsp veg or canola oil<br />
1 tsp salt<br />
1/2 a lime, juiced <br />
<br />
Rough chop the cilantro and the green onion (I didn't use quite the whole stem of the onion, just about 2/3 total), add to a food processor or blender. Add the oil and pulse until finely chopped. Cut the avocado in half, scrape it out with a spoon and add to the blender/food processor. Add salt (to taste), squeeze in half a lime and pulse until the avocado is creamy. Add the sour cream, pulse until combined. <br />
<br />
Super yummy on rice and beans or quesadillas - or anything tex-mex!Kendrahttp://www.blogger.com/profile/18357955223658308444noreply@blogger.com0tag:blogger.com,1999:blog-5749433471867926094.post-10924291058434038112010-11-29T09:54:00.001-06:002010-11-29T10:16:30.053-06:00Banana Cream PieI've been asked to share my banana cream pie recipe a few times recently, which meant I actually have to write it down. So here it goes:<br />
<br />
<div style="color: #444444;"><b>Kendra's Banana Cream Pie</b></div><br />
Ingredients:<br />
Pie crust (graham cracker crust or pie pastry- whichever you prefer)<br />
8 oz cream cheese (room temp)<br />
1 cup powder sugar<br />
8 oz container Whip cream<br />
1 tsp vanilla<br />
4 oz box instant vanilla pudding<br />
1 cup milk<br />
2 bananas<br />
<br />
Prepare the crust. If using a pie pastry, cook and cool completely.<br />
Cream filling:<br />
In mixer take room temperature cream cheese, whip. Add the powdered sugar, mix until combined. Add the vanilla.<br />
In a separate small bowl mix together the pudding mix and the milk. Stir until smooth. Add to the cream cheese mixture and mix until combined.<br />
Stir in ¾ of the tub of the Whip Cream.<br />
Slice the banana into the crust, move it around so it covers the bottom evenly. Cover with the cream cheese mixture. Spread the rest of the Whip Cream on top.<br />
Enjoy!Kendrahttp://www.blogger.com/profile/18357955223658308444noreply@blogger.com0tag:blogger.com,1999:blog-5749433471867926094.post-72917339674009988662010-09-11T14:38:00.003-05:002010-09-11T14:48:49.156-05:00Fresh Seedless Raspberry Syrup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5OOibuRjKSQR70bwXIhcc_-lxphlLrdRR1WtdYSYq4L1Yk3LBjcZ9WClZaZrD3grnXtQ0Ff3b8UDpMaNE6p0-7xWWdDlPw9nA1fLQvmk1bjmjrNohb6QjQI6Nqr2uWS5pvPpXmnMiwX77/s1600/raspberry+syrup.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5515742605564423394" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5OOibuRjKSQR70bwXIhcc_-lxphlLrdRR1WtdYSYq4L1Yk3LBjcZ9WClZaZrD3grnXtQ0Ff3b8UDpMaNE6p0-7xWWdDlPw9nA1fLQvmk1bjmjrNohb6QjQI6Nqr2uWS5pvPpXmnMiwX77/s400/raspberry+syrup.jpg" /></a><br />24 cartons raspberries<br />4 boxes Sure-Jell pectin<br />10 1/2 cups sugar<br /><br />Go to the store when raspberries go on sale 4/$5. Buy the entire display. Be soooo excited about how you are going to make the most delicious seedless raspberry freezer <span style="font-size:180%;">JAM</span>, that you will enjoy all year long ... until raspberries go back on sale 4/$5 again next year.<br /><br />Proceed to make your <em><strong>jam</strong></em>. Painstakingly run your pureed raspberries through a small sieve strainer. This will take awhile. You might work up a sweat. But, remember how delicious your <strong><em>raspberry jam</em></strong> will taste in the middle of January when fresh raspberries can't be found anywhere.<br /><br />Then, and <span style="font-size:180%;">this is the important part</span>:<br /><br />Follow the recipe on the sheet in the Sure-Jell box. Follow this recipe to a tee. Except, screw up the math and only add 1/2 the sugar you need. Don't beat yourself up. You were an Art Major, not a mathematician.<br /><br />And then, <em>but only if you screw up your math</em>, you will end up with 12 pints (that's 24 cups!!!) of the absolute most delicious fresh seedless raspberry syrup.<br /><br />Panic.<br /><br />Then, get over it.<br /><br />And realize that ... Christmas is around the corner ... and raspberry syrup will make a great gift! Tastes great on pancakes, waffles, ice cream, in smoothies ... the possibilities are endless! Come Christmastime, you'll be everyone's favorite friend. (Just, please keep it in the <strong><em>freezer</em></strong> until Christmastime ... otherwise, you can kiss all of your friends goodbye.)<br /><br />And, come Christmastime, you'll forget all about the time, energy, and love you put into making that most wonderful jam that never was.<br /><br />You're welcome.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5749433471867926094.post-47207567020802991472010-07-02T07:41:00.003-05:002010-07-02T07:47:40.255-05:00Mouth Puckering Lemon BarsI promise you that these will be the best lemon bars you ever make yourself. I promise.<br /><br />And, you're going to love me because they are stupid easy. Here's the secret:<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_gzqMwQ7nK9Jjp5213jPjznrge0QJ2HluffjSIw5IFu5H1NrsNkCyyJSlJMI9Xmc6qxUQub0CClrUBvZPtfVbvJdv5K3grxKZ80djCdWHKC4kVYVLfE0NCwQJHu1vrAvavodDt3vpq6Az/s1600/lemon+bars2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 299px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5489288174394613506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_gzqMwQ7nK9Jjp5213jPjznrge0QJ2HluffjSIw5IFu5H1NrsNkCyyJSlJMI9Xmc6qxUQub0CClrUBvZPtfVbvJdv5K3grxKZ80djCdWHKC4kVYVLfE0NCwQJHu1vrAvavodDt3vpq6Az/s400/lemon+bars2.jpg" /></a><br /><br />Here is the recipe:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxlC-VSUC0f8ntiHd2yM8LJ2nFwNe1oAhpYgrGvnWITDjz-UFiOBWj6jbSDtDNHGt7OMDS-3bsqSxIF-vBBkHTnDUQTxBWkhRZgegtgKZSQyE3dmd8TGinATc4WqfGdbbIxjEOjpQEvIwa/s1600/lemon+bars.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5489288170615086562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxlC-VSUC0f8ntiHd2yM8LJ2nFwNe1oAhpYgrGvnWITDjz-UFiOBWj6jbSDtDNHGt7OMDS-3bsqSxIF-vBBkHTnDUQTxBWkhRZgegtgKZSQyE3dmd8TGinATc4WqfGdbbIxjEOjpQEvIwa/s400/lemon+bars.jpg" /></a>1 box Betty Crocker <em>Sunkist</em> Lemon Bars mix<br />1/3 cup lemon juice (does not have to be fresh squeezed)<br />3 eggs<br /><br />Preheat oven to 350*. Prepare bars according to the box, <strong>substituting lemon juice for the water</strong>. You won't be sorry. I promise.<br /><br />Oh yeah ... sprinkle them with powdered sugar so that people think you slaved over them. :D<br /><br />Did I mention ... I promise? Mmmmmmm.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5749433471867926094.post-11723291817883837682010-02-24T15:37:00.003-06:002010-02-24T15:41:11.056-06:00Straight and Narrow Banana CookiesThe mother of one of my friends in high school made these for all the teenage gatherings at her house, which apparently kept all of us on the right path. I don't know if all that's true but I do know they were good. My cookies were tested on about 6 adults and 10 children...and everyone liked them. Worth giving them a try!<br /><br />Ingredients:<br />2.5 cups flour<br />1.5 tsp. bk.pwd.<br />1/2 tsp cinnamon<br />1/4 tsp. bk.soda<br />1/4 tsp. salt<br />1/4 tsp. ground cloves<br />Mix and set aside<br /><br />1/2 cup butter, softened<br />1 cup sugar<br />2 eggs<br />1/2 tsp. vanilla<br />1 cup mashed banana (aprox. 2.5 bananas)<br />1 pkg. choc. chips<br /><br />Mix butter and sugar 'til fluffy. Add eggs and vanilla, beat well. Alternate dry ingredients and mashed banana. Stir in choc. chips. 350, 10 mins. (I had to bake mine longer.)<br /><br />Frosting:<br />2 tb. butter<br />1/4 cup mashed banana (aprox. 1/2 banana)<br />2 cups pwd. sugar<br />1/2 tsp. vanilla<br /><br />Whip until smooth. Frost cooled cookies.Rachel Durazzanihttp://www.blogger.com/profile/00590665626558065083noreply@blogger.com2tag:blogger.com,1999:blog-5749433471867926094.post-27959624737219030292010-02-16T10:39:00.002-06:002010-02-16T10:43:36.172-06:00Kickin' Black Bean Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh75j8kcjqpUCroWbLNYJyfHxAKWyf8T2ZD7-ptjALflUhCK7CQqmF4TfyX3dB8bItKDiPXCECIHx716CSoueAx-8QR4Sv2i4sZt4-6qNNpk3qtiaAVQZOPEtd0xs0zhCAWQ_rDkJ1HzDSe/s1600-h/black+bean+soup.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5438881875533444770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh75j8kcjqpUCroWbLNYJyfHxAKWyf8T2ZD7-ptjALflUhCK7CQqmF4TfyX3dB8bItKDiPXCECIHx716CSoueAx-8QR4Sv2i4sZt4-6qNNpk3qtiaAVQZOPEtd0xs0zhCAWQ_rDkJ1HzDSe/s400/black+bean+soup.jpg" /></a>1 ham bone<br />2 cups chopped carrots<br />3 cans black beans (do not drain)<br />1 medium onion<br />2 TBS chili powder<br />salt & pepper to taste<br /><br />Boil ham bone in 3 cups water for 1 1/2 hours. Remove from pot. Add carrots; cook 10 minutes. Add onion; cook 10 more minutes. *In the meantime, pull ham meat from bone and cut into bite size pieces.* Add beans, including the juices. Add chili powder. Return ham (without bone) to pot. Stir well. Simmer for 5-10 minutes. Salt & pepper to taste. My kids love this.<br /><br />* I wouldn't recommend using a glazed ham bone ... the flavor would throw everything off.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5749433471867926094.post-83401793181270978542010-02-11T14:07:00.003-06:002010-02-11T14:16:50.992-06:00Apricot Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj51x0L8z1zKkNizLLZYFORLm1ozQaFTg_r2rMwAo5YE-No-7DrHJ_kGGCyOeu1vFRtZiTt73hp7FChdTjJksD4ycgMO_a-jZkzoKTGDJbSe5JckwyV5cMTIDG2SDwFgkWO7ivBI0vY3bOX/s1600-h/apricot+chicken.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5437080087600446146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj51x0L8z1zKkNizLLZYFORLm1ozQaFTg_r2rMwAo5YE-No-7DrHJ_kGGCyOeu1vFRtZiTt73hp7FChdTjJksD4ycgMO_a-jZkzoKTGDJbSe5JckwyV5cMTIDG2SDwFgkWO7ivBI0vY3bOX/s400/apricot+chicken.jpg" /></a>1 pkg onion soup mix<br />1 8oz bottle Russian dressing<br />10 oz apricot preserves<br />2.5 lbs boneless chicken (breasts, thighs, tenders - whatever)<br />Cooked sticky rice (I like the Calrose Botan brand -- white bag, red flower)<br /><br />Preheat oven to 350*. Grease a 9x13 casserole dish. Dump soup mix, dressing, and preserves into dish. Whisk together well. Add chicken (I recommend cutting the breasts into smaller {tender size} pieces). Stir to coat the chicken. Cover with foil. Bake for approximately 25-30 minutes (depending on the size of your chicken pieces). Serve over a bed of sticky (sushi) rice.<br /><br />** This is delicious. Perfect sweet and savory. WAY better than any sweet and sour chicken I've ever had ... and tons healthier! Enjoy.<br /><br />Oh yeah. And both of my kids LOVE this dish. Can't get enough of it. Sometimes, I add carrots to the dish and bake them with everything else. Yum.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5749433471867926094.post-2257551429530140922010-02-03T14:08:00.001-06:002010-02-03T14:10:24.436-06:00Hamburger SoupI made this last night for dinner. It was really, really yummy. I seasoned my beef quite a bit, which I think made all the difference. I also added potatoes (not included in the original recipe), which made it a very hearty soup. Oh and since I didn't have any canned tomatoes, I used fresh tomatoes and added an extra cup of water. Probably could go either way.<br /><br />1 pound lean ground beef<br />1 cup chopped carrots<br />1 cup chopped celery<br />1 cup chopped onion<br />2-3 cups diced potatoes<br />6 cubes beef bouillon<br />5 cups water<br />1 (8 ounce) can tomato sauce<br />1 (16 ounce) can diced tomatoes<br />1 teaspoon salt (I used Kosher)<br />1 teaspoon dried basil<br />3 tablespoons ketchup<br /><br />In a medium skillet, brown hamburger over medium heat. Be sure to season with salt and pepper. Drain off fat. Combine beef, carrots, celery, onions, bouillon, water, tomato sauce, chopped tomatoes, salt, corn, basil, and ketchup in a large stock pot. Bring to a boil. Reduce heat, and simmer for at least 1 1/2 hours.Rachel Durazzanihttp://www.blogger.com/profile/00590665626558065083noreply@blogger.com0tag:blogger.com,1999:blog-5749433471867926094.post-52900717346702901442009-12-03T15:52:00.001-06:002009-12-03T15:54:35.825-06:00Southern Pecan Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk12IV7AFbO1RpZAiZszA-ZYb_X94gQG0Y5yUUEqWVhoPV8RIT-tsl4k7C3ZgVBXtTWR8q62QOtWRpEulRr2T7wxokc60zYZ9tzTQUOtbBsogebpS9kk-ScLy2l68zuTHitbCuqBRqvobk/s1600-h/thanksgiving34.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5411131281848231938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk12IV7AFbO1RpZAiZszA-ZYb_X94gQG0Y5yUUEqWVhoPV8RIT-tsl4k7C3ZgVBXtTWR8q62QOtWRpEulRr2T7wxokc60zYZ9tzTQUOtbBsogebpS9kk-ScLy2l68zuTHitbCuqBRqvobk/s400/thanksgiving34.jpg" /></a><br />3 eggs<br />2/3 c. brown sugar<br />1/3 c. butter, melted<br />1 c. corn syrup<br />1/2 tsp. salt<br />1 cup chopped pecans<br />pie crust<br /><br />Blend eggs,sugar,butter,syrup,and salt in the blender until smooth.Spread chopped pecans over bottom of pie crust.Pour blender mixture on top of pecans.Bake at 375* for 45-50 minutes,or until fully bro...wned.It will still jiggle slightly.It's the easiest pie you'll ever make!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5749433471867926094.post-34918285608589587312009-11-16T20:49:00.003-06:002009-11-16T20:53:29.922-06:00Butternut Squash and Apple Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg47wsq35TpRk6aorxD347drFfF1r9m_ZHuRJ6ilppWSd0jIw9lzknCmGf96M69h63dSXWlBKMM_ctPA3LZUf2RMUHiJw3W_e1pKO-zsWL6t7_OGUrDlzLo-s2notWsLc-HKyXHieaNFcJ0/s1600/_MG_7997.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg47wsq35TpRk6aorxD347drFfF1r9m_ZHuRJ6ilppWSd0jIw9lzknCmGf96M69h63dSXWlBKMM_ctPA3LZUf2RMUHiJw3W_e1pKO-zsWL6t7_OGUrDlzLo-s2notWsLc-HKyXHieaNFcJ0/s320/_MG_7997.JPG" alt="" id="BLOGGER_PHOTO_ID_5404900157355684946" border="0" /></a><br />It's me again, with another soup recipe.<br /><br />I actually halved this and it worked out great. I think the water is what you'll want to tweak depending on how thick you like your soup.<br /><br />Ingredients:<br />2 medium-sized butternut squash (or 1 large and one small), cubed<br />3 apples<br />1 yellow onion, sauteed<br />5 cups water<br />2 tsp salt<br />1/2 teaspoon cinnamon<br />1/4 cloves<br />1 teaspoon nutmeg<br />pepper to taste<br /><br /><div style="text-align: left;">Bring to boil. Then simmer for 20 minutes. In batches, blend in blender, food processor or immersion blender.<br /><br />I would serve with a nice slice of crunchy bread.<br /></div>Rachel Durazzanihttp://www.blogger.com/profile/00590665626558065083noreply@blogger.com0tag:blogger.com,1999:blog-5749433471867926094.post-37594273641813449742009-10-28T15:00:00.001-05:002009-10-28T15:02:21.923-05:00Carrot and Red Pepper SoupA friend of ours made this for us the other night. It was DELICIOUS! My daughter (almost 3) did okay with it, and her son (2) loves it.<i><br /><br />Vegetarian Cooking for Everyone</i><br /><i>Deborah Madison</i><br /><br />2 T. butter or olive oil<br />1 red bell pepper, cut into 1 inch pieces<br />2 cups diced onion<br />1 lb. carrots, thinly sliced<br />2 T. white rice<br />Sea salt and freshly milled pepper<br />2 T. parsley, chopped<br />3 T. dill chopped or 1 1/2 T. dried dill<br />Grated zest and juice of 1 orange<br />6 cups water or basic vegetable stock<br /><br />Melt the butter in a soup pot and add the pepper, onion, carrots, rice and 1 teaspoon sea salt. Cook over medium heat, covered until the onion has softened completely, about 10 minutes, stirring several times. Add a grind of pepper, the parsley, dill, orange zest, juice and water. Bring to a boil, then simmer, partially covered, until the rice is cooked, about 25 minutes. Cool briefly, then puree all but a cup or two of the soup and return it to the pot. Taste for salt, season with pepper, garnish and serve. This soup may be served hot as well as chilled.Rachel Durazzanihttp://www.blogger.com/profile/00590665626558065083noreply@blogger.com1tag:blogger.com,1999:blog-5749433471867926094.post-56495382784682939032009-08-27T14:43:00.003-05:002009-08-27T14:47:48.170-05:00Restaurant-style Taco Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ_AXQjZJyxVk7OTPL1CZsYV34Nm_50yxJUyBYbYzru-HTzjOfABOBQ4lXWOwgY-K2Rqw3ibwwD6V2NLvcToNCMZvIgkTkvzLDlw2d0xxmR-gAVIlNu8nglOlM2pDIVqjVfE23I_mwVxrO/s1600-h/taco+salad.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5374731765508580642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ_AXQjZJyxVk7OTPL1CZsYV34Nm_50yxJUyBYbYzru-HTzjOfABOBQ4lXWOwgY-K2Rqw3ibwwD6V2NLvcToNCMZvIgkTkvzLDlw2d0xxmR-gAVIlNu8nglOlM2pDIVqjVfE23I_mwVxrO/s400/taco+salad.jpg" /></a> 1 head iceberg lettuce, chopped<br />3 roma tomatoes, diced<br />1/2 small onion, diced<br />1 cup corn<br />1 cup black beans, drained<br />2 cups shredded cheddar or jack cheese<br />salsa<br />ranch dressing<br />1 pkg taco seasoning<br />* grilled chicken/taco meat optional<br /><br />Combine all ingredients in a giant bowl. Serve with tortilla chips. This. Was. Heaven. The key: the taco seasoning. Ranch + salsa makes for a GREAT dressing.<br /><br />Should serve 4-6 for a meal; 6-8 as a side salad.Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-5749433471867926094.post-33590303361188394562009-08-27T14:40:00.003-05:002009-08-27T14:43:52.486-05:00Hershey's Fudge<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGX1Z0Ff4nvQZDTr9FVH0gnMPWOlEuc9_d2x23uINES7MPN0N7Vh2m2jGAnKuk5cI87UNSuM72Dj_9mTl8Oh50jufZP0ylwswFJ5rurbOp1d60Z-ywaw159Q5m7f1Z8qNZR4atUdNoF7wd/s1600-h/fudge.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5374730804607108306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGX1Z0Ff4nvQZDTr9FVH0gnMPWOlEuc9_d2x23uINES7MPN0N7Vh2m2jGAnKuk5cI87UNSuM72Dj_9mTl8Oh50jufZP0ylwswFJ5rurbOp1d60Z-ywaw159Q5m7f1Z8qNZR4atUdNoF7wd/s400/fudge.jpg" /></a> 3 cups Hershey's semi-sweet chips<br />1 can sweetened condensed milk<br />1 cup whole roasted almonds<br /><br />Melt chips and milk over very low heat until smooth. This will be THICK. Stir in almonds -- they won't want to stick, this is normal. Line a 9x9 glass dish with wax paper. Pour into wax paper and smooth out the top with the back of spoon. Refrigerate for 3 hours. Pull entire brick of fudge out, using the edges of the wax paper. Cut into squares on a cutting board. ENJOY!<br /><br />* Keep refrigerated<br />* If you can handle ultra sweet milk chocolate, you could use milk chocolate chips instead. :DUnknownnoreply@blogger.com1tag:blogger.com,1999:blog-5749433471867926094.post-30285428818586117442009-08-27T14:35:00.002-05:002009-08-27T14:40:03.187-05:00Squash Casserole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTYZLHcXWI0j62ARDy-h82d9rj5ix1eLIDykc_ZfxGQ8ZI4sFhquXqIb1-FSlPqlEe1jl1rK9raB50CMNfKGjzV568HQkBD-lL2rQSTPMkm98GvOoqLQ_oQ1TzVUP70abTJVr1oZFG9_X/s1600-h/squash.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5374729652778753778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTYZLHcXWI0j62ARDy-h82d9rj5ix1eLIDykc_ZfxGQ8ZI4sFhquXqIb1-FSlPqlEe1jl1rK9raB50CMNfKGjzV568HQkBD-lL2rQSTPMkm98GvOoqLQ_oQ1TzVUP70abTJVr1oZFG9_X/s400/squash.jpg" /></a><br />4-5 yellow squash<br />1 small onion<br />1 can cream of chicken soup<br />1 bag croutons<br />2 cups grated moterrey jack cheese<br /><br />Peel the squash, then cut into 1/2 inch rings. Cut onion into 1/2 inch half rings. Stir in soup. Pour into 13x9 glass baking dish. Top with cheese, then croutons. Bake at 350*, covered for 25 minutes. Uncover and bake additional 10 minutes.<br /><br />* You be the judge on the baking time. Some like their squash soggy ... me, not-so-much.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5749433471867926094.post-79396282871894607392009-08-19T22:00:00.003-05:002009-08-19T22:03:39.109-05:00How to fix runny jamSince it's the jam making time of year, I though this was appropriate. It's happened to me before.... runny Jam! I found the fix on this blog <a href="http://chezbeeperbebe.blogspot.com/">Chez Beeper Bebe</a> .<br /><br />Runny Jam Fix<br />I ngredients:<br />½ cup sugar<br />½ cup water<br />4 Tbsp lemon juice<br />8 tsp of no-sugar<br />pectin<br /><br />Materials:<br />8 canning jar lids<br /><br />Instructions:<br />Empty out your runny jam from the jars into a bowl.<br />Wash and sterilize your jars and jar rings again, discarding the lid tops.<br />Sterilize your new jar lid tops. Drain and set aside on clean dish towels.<br />Fill your canning pot with water and bring to a gentle boil. Keep it at a<br />gentle boil throughout so it will be ready when needed.<br />Mix pectin with sugar in a large pot. Add water and lemon juice and mix.<br />Place over high heat and bring to a boil, while stirring continuously.<br />Add the jam and bring to a vigorous boil over high heat, continuing to stir<br />throughout. Boil for 1 minute (and no longer) while keeping that stirring<br />up.<br />Remove from heat, stir and ladle hot jam into sterilized jars, securing lids<br />tightly. Place jam jars in your canning pot with gently boiling water and<br />boil for 5 minutes (again, keep your time on this—too long may make<br />your jam runny all over again and how sad would that be?). Remove jam<br />and allow to cool. Check lid seals once cooled—any tops that pop back<br />when pressed should be refrigerated.<br />Fixes 7-8 jars of jam (8 oz or 1 cup each)Kendrahttp://www.blogger.com/profile/18357955223658308444noreply@blogger.com0tag:blogger.com,1999:blog-5749433471867926094.post-72203705800001126852009-08-06T00:21:00.000-05:002009-08-06T00:22:50.713-05:00Sour Cream Apple Pie<blockquote dir="ltr"> <p><strong><span style="font-weight: normal;">I can not take credit for this recipe, I found it on a blog, and here it is in all it's glory.</span><br /></strong></p><p><strong>Sour Cream Apple Pie</strong></p> <p><em>Topping</em> </p> <p>3 tablespoons unsalted butter, softened<br />1/4 c. plus 2 tablespoons sugar<br />1 t. cinnamon<br />2 tablespoons flour </p> <p><em>Filling</em> </p> <p>1 1/3 c. sour cream<br />2/3 c. sugar<br />1/4 teaspoon salt<br />2 teaspoons vanilla<br />2 large eggs<br />3 tablespoons all-purpose flour<br />4 or 5 large Granny Smith apples, peeled, cored, and thinly sliced </p> <p>Pie crust (you can make your own, or use a pre-made one from the refrigerator section of the grocery store — I always do) fitted into a deep-dish 9" or 10" pie plate and chilled</p> <p>To make the topping, in a bowl blend the butter, sugar, cinnamon, and flour until the mixture is combined well. Cover and chill the topping.</p> <p>To make the filling, whisk together the sour cream, sugar, salt, vanilla, eggs, and flour until the mixture is smooth. Add the peeled, cored, and thinly sliced apples and stir the filling and apples together.</p> <p>Spoon the filling into the chilled shell and crumble the topping evenly over it. Bake the pie on a baking sheet in the middle of a pre-heated 350-degree oven, 1 to 1 1/4 hours. (You might need to put a bit of tinfoil on top of the pie during the last 15 minutes to prevent the top from burning.) Transfer it to a rack and let it cool completely.<br /></p></blockquote><input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>Kendrahttp://www.blogger.com/profile/18357955223658308444noreply@blogger.com0tag:blogger.com,1999:blog-5749433471867926094.post-18968032384681078562009-06-15T12:40:00.003-05:002009-06-15T12:47:51.107-05:00Delightful Peaches<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKyhKIfSyU3aHTo-4WA73SuPpCGmO4fm02IRPo-Vzw-PB49VX_ZzUTbMwrz-yNI4IREZMdxQZdwF17woz6I0FIsgREdpDzx6DfK77FM1WlhdhKnYT7bM-QwCy77r0g-3eL3_InT8oMi1N4/s1600-h/bottle4.jpg"><img id="BLOGGER_PHOTO_ID_5347610794062200018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKyhKIfSyU3aHTo-4WA73SuPpCGmO4fm02IRPo-Vzw-PB49VX_ZzUTbMwrz-yNI4IREZMdxQZdwF17woz6I0FIsgREdpDzx6DfK77FM1WlhdhKnYT7bM-QwCy77r0g-3eL3_InT8oMi1N4/s400/bottle4.jpg" border="0" /></a><br />Lots of peaches<br />Lots of sugar<br />Water<br />Quart mason jars<br /><br />Before you begin ... make sure that your peaches are almost completely ripe. Not mushy, not crunchy ... it's best if they are almost totally ripened.<br /><br />Peel all of your peaches and put them into a bowl of salt water to rest, until you've finished peeling all of your peaches. (You can peel them with a potato peeler, or you can blanch them and then pull the peels off -- I tried blanching, it didn't work so well, so I used the potato peeler)<br /><br />Before you begin slicing up your peaches, pour about 3 inches of water into each quart mason jar and then put 3/4 cup sugar in each jar. (NOTE: 3/4 cup sugar for each QUART jar, not pint) Stir the sugar and water in each jar until it is dissolved.<br /><br />Once all of your peaches are peeled and your jars have the water/sugar mixture ready to go, slice the peaches into quarters, removing the pits. Fill up each jar, to the curved neck with peaches, then fill the rest of the way with water. Repeat. Repeat. Repeat.<br /><br />Process the quarts in a water bath canner, boiling them for 20 minutes. They will stay fresh and delicious on your pantry shelf for up to one year. YUMMY!!Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-5749433471867926094.post-57845763123155923092009-06-12T12:44:00.003-05:002009-06-12T12:49:46.811-05:00$2 cookiesI'm calling these $2 cookies because that's what you would pay for EACH one of these beauties in a fancy bakery. They are the perfect cookie!!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPHNpY9mSDAW0TuXUH2_RlXxxIddy2rzgd2bzRpRDcq9ArmYQL5CpQObjmB4FcCevrH9c_Ijvc_A-tTNRa2Sp3zWa16hgfL4I6SH1TOHMI1bUPvgNiVO2IXjvyfYbA1gb8Tt_0qnzff7GZ/s1600-h/choc+chip+cookies.jpg"><img id="BLOGGER_PHOTO_ID_5346498560197763650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPHNpY9mSDAW0TuXUH2_RlXxxIddy2rzgd2bzRpRDcq9ArmYQL5CpQObjmB4FcCevrH9c_Ijvc_A-tTNRa2Sp3zWa16hgfL4I6SH1TOHMI1bUPvgNiVO2IXjvyfYbA1gb8Tt_0qnzff7GZ/s400/choc+chip+cookies.jpg" border="0" /></a><br />2 c. All-purpose flour<br />½ tsp. Baking soda<br />½ tsp. Salt<br />¾ c. Butter, MELTED<br />1 c. Brown sugar<br />½ c. White sugar<br />1 Tbsp. Vanilla<br />1 Egg<br />1 Egg Yolk<br />2 c. Semi-sweet chocolate chips<br />1½ c. Chopped pecans<br /><br />1. Mix flour, baking soda and salt. Set aside.<br />2. Mix melted butter, brown sugar and white sugar until blended thoroughly. Add vanilla, egg and egg yolk. Blend until light and creamy.<br />3. Mix in dry ingredients – a little at a time – until just blended. Stir in chocolate chips and pecans.<br />4. Chill the dough 30-60 minutes or overnight (or put in freezer to speed up process).<br />5. Preheat oven to 325º F. Drop cookie dough ¼ cup at a time (or really large spoonfuls) onto greased cookie sheet 2-3 inches apart.<br />6. Bake 15-20 minutes or until edges are lightly toasted. Do NOT wait until they’re brown all over!<br />7. Cool on the cookie sheet (or rack for crispier cookies).Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-5749433471867926094.post-62232235001175063392009-06-12T12:38:00.003-05:002009-06-12T12:55:28.420-05:00Deep Dish Breakfast PizzaThis is a GREAT alternative to the breakfast casserole idea ...<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQz-SldgNAhhhdG9K-mR5Wp1doOKNwLDUVHfAd1QIHCGRJ6WZVvQJtFwCxMwvAUjzOQ5_ZZh3SiOSHTMjOCTznYg0GMle4WrQVz2sIq5HNym1maoOct2RrhADwLKucabHhAJY1wKdRz0el/s1600-h/breakfast+pizza.jpg"><img id="BLOGGER_PHOTO_ID_5346496924230797426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQz-SldgNAhhhdG9K-mR5Wp1doOKNwLDUVHfAd1QIHCGRJ6WZVvQJtFwCxMwvAUjzOQ5_ZZh3SiOSHTMjOCTznYg0GMle4WrQVz2sIq5HNym1maoOct2RrhADwLKucabHhAJY1wKdRz0el/s400/breakfast+pizza.jpg" border="0" /></a><br />1 can Pillsbury Pizza Dough<br />1/2 lb bacon, cooked & diced<br />1 lb breakfast sausage, cooked & drained<br />1/2 red bell pepper, diced<br />1/2 green bell pepper, diced<br />2 cups cheddar cheese<br />6 eggs<br />salt and pepper<br /><br />Cook bacon, drain, and crumble into pieces. Cook sausage and drain well. Dice peppers.<br /><br />Preheat oven to 425*. Spread pizza dough out in a casserole dish. Bake pizza dough for 6-7 minutes -- do not let it brown, you just want the cooking process to begin. While the dough is baking, beat 6 eggs with a little bit of salt and pepper.<br /><br />Remove dough from oven and pour egg mixture onto dough. Then sprinkle with sausage. Then sprinkle with bacon. Then, sprinkle with peppers. Finally, top the dish with the 2 cups of cheese. Place back in the oven to finish baking, for about 15 minutes, or until the eggs are solid and no longer runny. The cheese will be bubbly and browned.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5749433471867926094.post-19160612766076175222009-06-12T12:34:00.002-05:002009-06-12T12:38:08.756-05:00Turkey Salad Wraps<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh347TMHuU3oyJ2Y1M6UsbuVqGAeXhvRF_vs3Knnzl_zJsF5pW2ITo5QGdOm_Us8Bw1HBM2-_ieCO1eq4MUZT4tJuB1tA0LRzutZtZuYWob2Ro12pRmgPChooFU2svpCW5eNB-moHtNsR43/s1600-h/turkey+salad.jpg"><img id="BLOGGER_PHOTO_ID_5346496207081232098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh347TMHuU3oyJ2Y1M6UsbuVqGAeXhvRF_vs3Knnzl_zJsF5pW2ITo5QGdOm_Us8Bw1HBM2-_ieCO1eq4MUZT4tJuB1tA0LRzutZtZuYWob2Ro12pRmgPChooFU2svpCW5eNB-moHtNsR43/s400/turkey+salad.jpg" border="0" /></a><br />1 lb cooked, diced {leftover} turkey<br />1/2 cup mayo<br />3 TBS turkey broth {from drippings}<br />2 green onions, finely chopped<br />1 cucumber, seeded and finely diced<br />salt & pepper<br /><br />Combine everything in a bowl ... add more mayo, salt, pepper ... to taste. It's delicious with the broth!!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5749433471867926094.post-63140755615549548002009-05-29T12:50:00.002-05:002009-06-12T12:54:59.353-05:00BBQ Sausage PizzaIn Texas, we BBQ-up everything!!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGPgqdKbFy4zX6JW3VZNlxaTdquN4WbWDxgQdP2gZWT_dGuHjrRyea00zWsJ5LCppImPPBqNM73xUCT4xK1PvwssDdeshgkl_wvsMqEuoyO-qfTaUv9wBYYUa6sWi_qi65NgnO4vAIEahn/s1600-h/bbq+sausage+pizza.jpg"><img id="BLOGGER_PHOTO_ID_5346500123555077298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGPgqdKbFy4zX6JW3VZNlxaTdquN4WbWDxgQdP2gZWT_dGuHjrRyea00zWsJ5LCppImPPBqNM73xUCT4xK1PvwssDdeshgkl_wvsMqEuoyO-qfTaUv9wBYYUa6sWi_qi65NgnO4vAIEahn/s400/bbq+sausage+pizza.jpg" border="0" /></a>1 Pillsbury Pizza Dough Crust<br />1 link all beef sausage (the kind that comes in a u-shaped package) , diced<br />bottle of Bullseye Original bbq sauce<br />2 cups Monterrey Jack cheese<br /><br />Preheat oven to 425*. Brown up the diced sausage in a frying pan. Spread pizza dough out on pizza stone. Spread dough with bbq sauce. Sprinkle with diced beef sausage. Coat the top with cheese. Bake at 425* until the cheese is browned and bubbly. Yum!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5749433471867926094.post-35198926241219884122009-04-27T11:55:00.002-05:002009-04-27T12:00:55.831-05:00Black Bean, Corn and Avocado Salsa<div style="text-align: center; color: rgb(204, 0, 0);"><span style="font-size:180%;">Black Bean, Corn and Avocado Salsa<br /></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-q3uFOTG7B-CIh0C6r6yK77DE0U8AoUigTbnHLajeJnbxr0tIXtmUNqzoudDNOO9yQ5mqDW7eQrIUM2r0smO5AQ2jq2lyW4Xu-fYnDYcjtOafVuaBmeXaQcHdZ6vKWMRPVnUOmqNdBg/s1600-h/IMG_6180.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-q3uFOTG7B-CIh0C6r6yK77DE0U8AoUigTbnHLajeJnbxr0tIXtmUNqzoudDNOO9yQ5mqDW7eQrIUM2r0smO5AQ2jq2lyW4Xu-fYnDYcjtOafVuaBmeXaQcHdZ6vKWMRPVnUOmqNdBg/s320/IMG_6180.JPG" alt="" id="BLOGGER_PHOTO_ID_5329416188898415394" border="0" /></a><br /><br />1 can black beans, rinsed and drained<br />2 c. corn kernels (fresh or canned shoepeg is great)<br />1 pint cherry tomatoes, halved (I used grape tomatoes)<br />1 avocado, chopped<br />1 jalapeno pepper, seeded and minced (optional)<br />1/4 c. fresh lime juice<br />2 t. grated lime zest<br />1/4 c. chopped fresh cilantro (optional)<br />1/2 t. salt<br /><br />Combine all ingredients in a large bowl and serve at once with tortilla chips. Also good on top of quesadillas.<br /><br />Recipe from <a href="http://recipeschezmoi.blogspot.com/">this blog</a>.<br /><br />(6 points for 1 1/2 c. of salad)Rachaelhttp://www.blogger.com/profile/11393475014655752054noreply@blogger.com2tag:blogger.com,1999:blog-5749433471867926094.post-25246215808960840602009-04-25T22:50:00.003-05:002009-04-25T23:08:53.182-05:00Chicken EmpanadasMade some yummy empanadas tonight. It was one of my just make it with what you got recipes, and it turned out really good. So this time instead of forgetting what I did and never having that meal again. As Brian would say, "So was this recipe from a cookbook or did you make it up?" Me, "I made it up." Brian, "Oh, so we're never going to have it again..." Not this time!<br /><br />Chicken Empanadas<br />1 box of pie crust<br />1 chicken breast<br />2 small potatoes<br />1/2 white onion<br />1 tsp minced garlic<br />1/4 -1/2 cup salsa<br />Shredded Cheddar cheese<br />spices (season all, cumin, chili powder, and cayenne)<br />salt and pepper<br /><br />Unroll the two crust and use a small cup (3 inch diameter?) to cut out circles, as many as you can get. Lay out on greased tin foil and cover with a towel.<br /><br />Boil the chicken breast, when cooked shred it (really small) and season with salt, pepper, cumin and chili powder to taste.<br /><br />Preheat the oven to 450. Peel and dice potatoes, really small! Finely dice the onion. Put a tablespoon of butter in a nonstick frying pan and cook the onions about 5 mins, then add potatoes. Cook until potatoes begin to soften. Add garlic and spices (chili powder, season all, a dash of cayenne, and cumin). Mix in chicken and salsa. Taste, add more salt if needed.<br /><br />Stuff the dough circles with meat mixture and some cheese. Fold in half and press with a fork around the edges. Brush with an egg yolk and water mixture (about 2 yolks and some water to thin it).<br /><br />Cook at 450 for 11-13 minutes (until golden on top)<br />EAT.Kendrahttp://www.blogger.com/profile/18357955223658308444noreply@blogger.com1tag:blogger.com,1999:blog-5749433471867926094.post-53947689851600765042009-04-22T20:00:00.002-05:002009-04-22T20:22:37.343-05:00Chicken Tortilla Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKJaBqbiu3hKGTobyeDVdKhIDO1ds9rcH-Vs34jX65Vzw-SSsoclbQfSDcrgPcvKNhOdKFk8kqHOdmiQT7CU4ffJ40u_9Bphq0oGd77xNhC0gFctz64h3F6h29JBqo-QANq7LFX1O0VhY/s1600-h/IMG_4027.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKJaBqbiu3hKGTobyeDVdKhIDO1ds9rcH-Vs34jX65Vzw-SSsoclbQfSDcrgPcvKNhOdKFk8kqHOdmiQT7CU4ffJ40u_9Bphq0oGd77xNhC0gFctz64h3F6h29JBqo-QANq7LFX1O0VhY/s200/IMG_4027.JPG" alt="" id="BLOGGER_PHOTO_ID_5327691055204083010" border="0" /></a><br />Tortilla Soup<br /><br />2 cans of black beans, rinsed (use plain, not seasoned)<br />4 cans of chicken broth (or a box and a half)<br />1 pkg of frozen corn (white corn is good, but you could use sweet)<br />2 cans of rotel (mild if you've got kids)<br />1/2 small can of tomato paste (you can use more, but I don't like mine too tomato-y)<br />Shredded chicken (shred up some from a rotisserie chicken or cook and shred your own)<br /><br />1 bunch of cilantro chopped, for garnish<br />shredded cheese, garnish<br />two avocados chopped into bits, garnish<br />two limes cut into wedges, for squeezing on top, mmmmmmmm<br />Tortilla Chips for crunching on top<br /><br />Put all the ingredients (not garnishes) into a big pot and simmer til hot enough to serve. I added a bit of salt and garlic powder, feel free to add whatever seasonings you'd like. Serve with the toppings. This is so delicious and easy. It makes a ton! Half it if you don't want leftovers.<br /><br />I got this recipe from a blog, but I changed it up quite a bit after making it. It's really tasty. You could make this in a crock pot as well. Just add the ingredients into your crockpot and a frozen chicken breast or two, and shred the chicken up before eating.Kendrahttp://www.blogger.com/profile/18357955223658308444noreply@blogger.com0tag:blogger.com,1999:blog-5749433471867926094.post-90934965409585705792009-04-20T21:12:00.001-05:002009-04-20T21:15:14.219-05:00Chinese Noodle Coleslaw<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXHcgKZQMyuTuD3elkYCySz9zHJTDwgQeU0I1NF8xJul89mVfm9EcLAKfohsR16v_xR4iIYRrgS-qVrVAXLZY63zK9LAbbpHzJszxwW5p0S3z0UHPjC9MYmGYucuqx7P1jfZYQxaAOcV4/s1600-h/IMG_6132.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXHcgKZQMyuTuD3elkYCySz9zHJTDwgQeU0I1NF8xJul89mVfm9EcLAKfohsR16v_xR4iIYRrgS-qVrVAXLZY63zK9LAbbpHzJszxwW5p0S3z0UHPjC9MYmGYucuqx7P1jfZYQxaAOcV4/s320/IMG_6132.JPG" alt="" id="BLOGGER_PHOTO_ID_5326962312497474754" border="0" /></a><br /><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; text-align: left;">Chicken Noodle Coleslaw</p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; text-align: left;">2 packs chicken flavored <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Ramen</span> noodles (crushed into small pieces)</p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; text-align: left;">1 cup slivered almonds</p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; text-align: left;">1 <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Tlbs</span> butter</p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; text-align: left;">1 pack shredded coleslaw</p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; text-align: left;">1 large red pepper</p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; text-align: left;">2 <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Tlbs</span> sesame seeds</p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; text-align: left;">1 cup chopped green onion</p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; text-align: left;">2 chicken breasts (you can use 2 cans of canned chicken, drained)</p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; text-align: left;"><br /></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; text-align: left;">Dressing:</p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; text-align: left;">3/4 cup vegetable oil</p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; text-align: left;">4 tsp sugar</p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; text-align: left;">1/2 cup apple cider vinegar</p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; text-align: left;">2 seasoning packets from top <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Ramen</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; text-align: left;">salt and pepper to taste</p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; text-align: left;"><br /></p><div style="text-align: left;">Toast almonds in butter til browned, set aside. In large bowl combine <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Ramen</span> boodles, cabbage, red pepper and almonds. Toss in sesame seeds and add chicken. Add dressing to salad and mix well. If you like the noodles soft <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">refrigerate</span> for 4-5 hours or overnight. If you like a little crunch-eat immediately!<br /></div>Rachaelhttp://www.blogger.com/profile/11393475014655752054noreply@blogger.com0