tag:blogger.com,1999:blog-3930943496464578222024-03-05T07:54:36.708-05:00akawestRecipes, Crafts, DIY, and Decorating, all done on a budget.akawesthttp://www.blogger.com/profile/16350339028694858110noreply@blogger.comBlogger127125tag:blogger.com,1999:blog-393094349646457822.post-67374015495018284202021-03-25T10:24:00.000-04:002021-03-25T19:41:28.010-04:00World's Best Brownies<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL-S9ACGQ2ny_rOPuE6KmAxd74jm88AXwons5tL_64noEUrBFbsohDI0NTGt4d7KNkg3aNo-6ikOt4fEqHEhJk_x8Cremmlk5hrpcnDfnLkFgtPW1t6rj71833x6fI9qnfQNw5tA0eaEhy/s1600/028.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="383" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL-S9ACGQ2ny_rOPuE6KmAxd74jm88AXwons5tL_64noEUrBFbsohDI0NTGt4d7KNkg3aNo-6ikOt4fEqHEhJk_x8Cremmlk5hrpcnDfnLkFgtPW1t6rj71833x6fI9qnfQNw5tA0eaEhy/s400/028.JPG" width="400" /></a> </div>
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<span style="font-size: small;">Bake these brownies once, and you will never again buy a box of brownie mix. They are <b><span style="color: #660000;">chocolatey perfection.</span></b> I like to add a cup of chopped walnuts, but I was out of nuts when these were baked. That fact made the nut hating brownie recipients very happy. Do you like nuts? What about coconut? That is the baking ingredient that seems to divide people. </span><br />
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<span style="color: #660000;"><span style="font-size: large;">World's Best Brownies</span></span></div>
<br />
<ul id="yui_3_2_0_19_1347969701276105">
<li id="yui_3_2_0_19_1347969701276238" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span id="yui_3_2_0_19_1347969701276237" itemprop="amount">4 </span> <span itemprop="name">eggs</span></li>
<li class="odd" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1/2 teaspoon</span> <span itemprop="name">baking powder</span></li>
<li id="yui_3_2_0_19_1347969701276115" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1 cup</span> <span id="yui_3_2_0_19_1347969701276114" itemprop="name"> flour</span></li>
<li class="odd" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">2 cups</span> <span itemprop="name">sugar</span></li>
<li id="yui_3_2_0_19_1347969701276125" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">3/4 cup</span><span id="yui_3_2_0_19_1347969701276124" itemprop="name"> cocoa </span></li>
<li id="yui_3_2_0_19_1347969701276156" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1 cup</span> <span id="yui_3_2_0_19_1347969701276155" itemprop="name">butter, melted</span></li>
<li class="odd" id="yui_3_2_0_19_1347969701276243" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">2 teaspoons</span> <span itemprop="name">vanilla extract</span></li>
</ul>
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Preheat oven to 350°F.<br />
Grease 13x9x2-inch baking pan.<br />
Mix melted butter, sugar and vanilla.<br />
Add eggs and mix well.<br />
Add cocoa and
beat until well blended.<br />
Add flour and baking powder. Beat well.<br />
Pour batter into pan. <br />
Bake
30 to 35 minutes - until brownies begin to pull away from the sides of
pan.<br />
Cool completely.<br />
Frost (recipe below) <br />
Cut into
bars. A plastic knife works well. I haven't a clue behind the science on that one, but it is true.<br />
<br />
Yield 24 <br />
<br />
<span style="font-size: large;"><span style="color: #660000;">Brownie Frosting</span></span><br />
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6 tablespoons butter, softened<br />
6 tablespoons cocoa<br />
1 teaspoon vanilla extract<br />
2 cups powdered sugar<br />
2 to 4 tablespoons milk<br />
<br />
Beat all ingredients with a mixer.<br />
Spread on cooled brownies.<br />
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<span style="font-size: small;">Linking to some of these <a href="http://www.akawest.com/p/parties.html" target="_blank">great sites</a>.</span></div>
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akawesthttp://www.blogger.com/profile/16350339028694858110noreply@blogger.com34tag:blogger.com,1999:blog-393094349646457822.post-78140889440362329082021-03-24T02:00:00.000-04:002021-03-25T19:38:40.882-04:00Butterscotch Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmNh6rV0W_4qJcKJvbm2m5MO9hh7GStbErSmdxStBeUp4ti4Mqqe8d1Vc7VZIU05QJuWcl5kl8CD_JNSTW_HcKYVSTj0FZe_Bc-D05O5s7y2ksP_Nlzf2JYeHL4Z-axtbkIz9KmHSVrkpJ/s1600/butterscotch+brownies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmNh6rV0W_4qJcKJvbm2m5MO9hh7GStbErSmdxStBeUp4ti4Mqqe8d1Vc7VZIU05QJuWcl5kl8CD_JNSTW_HcKYVSTj0FZe_Bc-D05O5s7y2ksP_Nlzf2JYeHL4Z-axtbkIz9KmHSVrkpJ/s400/butterscotch+brownies+2.jpg" width="400" /></a></div>
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<span style="font-size: large;"><span style="color: #660000;">Grandma Bethie's Butterscotch Brownies</span></span></div>
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These butterscotch brownies are one of the cookies that I remember baking, and enjoying as a young girl
This is a perfect recipe for teaching a child how to bake. What fun it is to pack a cup full of brown sugar! I sound like a book from the 1960s, which is when I was learning to cook, and read. See Lisa crack an egg. Crack Lisa, crack. Hey, that sounded better than my initial thought of Dick likes cookies. Eat Dick, eat. Okay, enough Dick. It's recipe time!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaRtCr3K4FFFoifuVLLcyNX_PbQT60512i7HRR7ryDMTDWuGp-MD_jJnHn18T7j1iqH6jDLxqF9JFRal1xr2l3DanXWTBshgDqoQnxV5ZfLw0QzmIOrI-sycDkONdtLg7dzKnWIC-RbVy4/s1600/bl064.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaRtCr3K4FFFoifuVLLcyNX_PbQT60512i7HRR7ryDMTDWuGp-MD_jJnHn18T7j1iqH6jDLxqF9JFRal1xr2l3DanXWTBshgDqoQnxV5ZfLw0QzmIOrI-sycDkONdtLg7dzKnWIC-RbVy4/s320/bl064.jpg" width="201" /></a> </div>
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<span style="font-family: inherit;"><span style="font-size: large;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;"> My mom's recipe is torn, and tattered from heavy use. </span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;">My daughter, BG, copied it onto a recipe card when she was a child. </span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;">(Thanks to Lori for noticing that BG copied the butter amount incorrectly.</span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="color: #660000;"><span style="font-size: small;"><span style="color: black;">It is 1/4 cup butter NOT 1/2 cup.)</span></span></span></span></span></div>
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<span style="font-size: large;"><span style="color: #660000;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="color: black;">These are simple, yet delicious.</span></span></span> </span></span></div>
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<div style="text-align: center;">
<span style="font-size: large;"><span style="color: #660000;">Grandma Bethie's Butterscotch Brownies</span></span></div>
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<div style="text-align: left;">
<span style="font-size: large;"><span style="color: #660000;"></span></span><span style="font-family: inherit;">Preheat oven to 350 degrees </span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: inherit;">1/4 cup butter</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">1 cup brown sugar, packed</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">1 egg</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">3/4 cup flour</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">1 teaspoon baking powder</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">1/2 teaspoon salt</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">1/2 teaspoon vanilla </span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">1/2 cup walnuts or pecans, chopped </span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: inherit;">Melt butter in a saucepan, remove from heat.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">Stir in brown sugar.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">Stri in egg, beating well.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">Add dry ingredients, and mix well.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">Stir in nuts, and vanilla.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">Spread in greased 8 inch square pan.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">Bake 20-25 minutes.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">Cool. Cut into Bars.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">Yield: 16-20 bars.</span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-size: small;">Linking to some of these <a href="http://www.akawest.com/p/parties.html" target="_blank">great sites</a>.
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akawesthttp://www.blogger.com/profile/16350339028694858110noreply@blogger.com32tag:blogger.com,1999:blog-393094349646457822.post-54724320626346946292021-03-23T10:58:00.000-04:002021-03-25T19:43:46.836-04:00Rosemary Corn Muffins<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2n6JxJqjL8erY4f0sXOpbZvYyKOAQk2hyphenhyphenREcLSRsq7330dRvmh9RPed8HFahkPXXYDyrji9r4R_gkxV6iwfntB5WgR-7X7Wlwti33vRnXUmVuRFpTIsqoXAdjCrdB71yf7Hf1fjD4J857/s1600/cornmuffin.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2n6JxJqjL8erY4f0sXOpbZvYyKOAQk2hyphenhyphenREcLSRsq7330dRvmh9RPed8HFahkPXXYDyrji9r4R_gkxV6iwfntB5WgR-7X7Wlwti33vRnXUmVuRFpTIsqoXAdjCrdB71yf7Hf1fjD4J857/s400/cornmuffin.jpg" height="330" width="400" /></a></div>
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Since I have been growing rosemary, I am always looking for new ways to incorporate it into recipes. Adding rosemary to corn muffin batter, proved to be a winner. We ate the muffins with bowls of pumpkin chili, for a perfect autumn dinner.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-r7erBerMFxNqBD02qYpRSs8jj88348EvaqkYxaR2c_peHNoJeyVJiHUCEW04SDmqVaxvQvCFpl3PER1EYQ7B3X4kfqX5OVupxP1jIc5vawjlDwjuHATr4jJh-GXfsn6jxhed01HTusB/s1600/rosemary2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-r7erBerMFxNqBD02qYpRSs8jj88348EvaqkYxaR2c_peHNoJeyVJiHUCEW04SDmqVaxvQvCFpl3PER1EYQ7B3X4kfqX5OVupxP1jIc5vawjlDwjuHATr4jJh-GXfsn6jxhed01HTusB/s400/rosemary2.jpg" height="400" width="393" /></a></div>
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The garden in October</div>
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Potted rosemary, jauntily growing near marigolds, mint, and lantana</div>
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How did I do channeling my inner Martha? </div>
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<div style="text-align: center;">
<span style="color: #660000;"><span style="font-size: large;">Rosemary Corn Muffins</span></span></div>
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<div class="item-list">
<ul class="content-multigroup-group-ingredient">
<li class="ingredient first">
1 cup all-purpose flour</li>
<li class="ingredient">
1 cup coarse yellow cornmeal</li>
<li class="ingredient">
1/2 cup sugar</li>
<li class="ingredient">
1 1/2 teaspoons baking powder</li>
<li class="ingredient">
1/4 teaspoon baking soda</li>
<li class="ingredient">
1/4 teaspoon salt</li>
<li class="ingredient">
1 teaspoon finely chopped fresh rosemary</li>
<li class="ingredient">
1 tablespoon white vinegar and enough skim milk to make one cup (let sit for five minutes)</li>
<li class="ingredient">
1 large egg, lightly beaten</li>
<li class="ingredient last">
1/4 cup light olive oil</li>
</ul>
Preheat oven to 375 degrees.<br />
Spray a 12-cup
muffin tin with cooking spray.<br />
<br />
Mix together flour, cornmeal, sugar,
baking powder, baking soda, salt, and rosemary.<br />
Combine milk mixture, egg, and oil in a small bowl. Add to flour mixture, and stir until just combined.<br />
Spoon batter into muffin cups, filling three-quarters full.<span style="font-size: large;"> <span style="font-size: small;">You <span style="font-size: small;">should fill <span style="font-size: small;">10<span style="font-size: small;">-12.</span></span></span></span></span><br />
Bake until tops
are golden and a toothpick inserted into centers comes out clean, 15 to
17 minutes.<br />
<br />
Let cool in tin on a wire rack for 5 minutes. Turn out
muffins onto rack.<br />
<br />
Adapted from <a href="http://www.wholeliving.com/130736/rosemary-corn-muffins?czone=eat-well/seasonal-foods/summer&czone=eat-well/seasonal-foods/summer&center=136760&gallery=136698&slide=131382">Martha Stewart</a> </div>
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<span style="font-size: small;"><span style="font-family: inherit;">Linking to some of these <a href="http://www.akawest.com/p/parties.html" target="_blank">great sites</a>: </span></span><br />
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akawesthttp://www.blogger.com/profile/16350339028694858110noreply@blogger.com65tag:blogger.com,1999:blog-393094349646457822.post-16116165725558822262021-03-23T01:00:00.000-04:002021-03-25T19:39:56.532-04:00 Barbecue Shrimp Chili<br />
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<a href="http://mizhelenscountrycottage.blogspot.com/2012/10/texas-star-chili-cook-off-2012.html" rel="nofollow" target="_blank"><span style="font-size: large;"><span style="color: #660000;">Please vote for Barbecue Shrimp Chili!!</span></span></a><br />
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Shrimp and lemons might not be the first ingredients that pop into your mind when you think of a great bowl of chili, but they should be. After your first taste of this spicy seafood chili, you will be picturing the oceans full of shrimp wearing cowboy hats, and mermaids wrapped in bandanas, with a boot on their tails. No, I swear, there are not any <span class="st">hallucinogens</span> in the recipe. The taste just excites your senses, and makes you conjure up whimsical tales. <br />
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My first bites of this yummy dish had me asking a party hostess to share the recipe. She graciously did so, and I have been whipping this up ever since. I serve it over brown rice, but white is equally good.<br />
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<span style="color: #660000;"><span style="font-size: large;">Barbecue Shrimp Chili</span></span><br />
<br /><div style="text-align: left;">
1 1/2 lbs. medium shrimp, peeled, and cleaned<br />
4 tablespoons butter<br />
3 tablespoons olive oil<br />
5 garlic cloves, chopped<br />
1 1/2 cups barbecue sauce<br />
1 tablespoon Worcestershire sauce<br />
1 teaspoon Tabasco sauce<br />
1 teaspoon liquid smoke<br />
1 1/2 teaspoons crushed red pepper flakes<br />
1 teaspoon black pepper<br />
1 tablespoon chili powder<br />
1 can mild chili beans<br />
1/2 cup chopped fresh parsley<br />
1 lemon, sliced very thin<br />
<br />
<br />
In a large, heavy pot, melt the butter and oil. Cook the garlic until it is soft.<br />
Add shrimp and cook until pink.<br />
Add beans, barbecue sauce, Worcestershire sauce, Tabasco sauce,
liquid smoke, red pepper flakes, pepper, and chili powder.</div>
<div class="yui_3_2_0_20_134866860098758" id="yiv1738790162yui_3_2_0_18_1348667579916220" style="background-color: transparent; color: black; font-family: times new roman,new york,times,serif; font-size: 16px; font-style: normal; text-align: left;">
Simmer for 10 minutes. Add parsley and lemon slices. Continue to simmer for 5 to 7 minutes. </div>
<div class="yui_3_2_0_20_134866860098758" id="yiv1738790162yui_3_2_0_18_1348667579916220" style="background-color: transparent; color: black; font-family: times new roman,new york,times,serif; font-size: 16px; font-style: normal; text-align: left;">
Serve chili over white, or brown rice.<br />
Serves 4-6 </div>
<div id="yiv1738790162yui_3_2_0_18_134866757991657">
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This seafood chili is my entry at the <a href="http://mizhelenscountrycottage.blogspot.com/2012/10/texas-star-chili-cook-off-2012.html" rel="nofollow" target="_blank">Texas Star Chili Cook Off</a><br />
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<span style="font-size: small;">Linking to some of these <a href="http://www.akawest.com/p/parties.html" target="_blank">great sites</a>.</span></div>
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<span style="font-size: small;"><a href="http://homestoriesatoz.com/" target="_blank">Home Stories A to Z</a> </span></div>
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akawesthttp://www.blogger.com/profile/16350339028694858110noreply@blogger.com52tag:blogger.com,1999:blog-393094349646457822.post-41728633650080535312021-03-22T16:19:00.000-04:002021-03-25T19:44:41.788-04:00Cheese Souffle<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCB75qCyidBkVskRbu7Kxak1RHUB47qfsIGQ-IuT8YDirMMifMfMuRbhRRMpBJc_0-clFjBtQNLh6ToxwS1oeeePLFppYqAxvARADhORg2kEnRcrEAPuRd-tu77_CsrGw3fNNyP-sWN9lT/s1600/cheese+souffle4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCB75qCyidBkVskRbu7Kxak1RHUB47qfsIGQ-IuT8YDirMMifMfMuRbhRRMpBJc_0-clFjBtQNLh6ToxwS1oeeePLFppYqAxvARADhORg2kEnRcrEAPuRd-tu77_CsrGw3fNNyP-sWN9lT/s400/cheese+souffle4.jpg" width="400" /></a></div>
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It is a bit more work than macaroni and cheese, but if you're into dinner guests thinking that you really care about them, cheese souffle is the ticket. Served with a salad, and a simple dessert, this would make a romantic meal for your sweetie. It can also be used as teaching moment for the kids. It teaches important lessons about how buying a stand mixer can save one's wrists from fatigue, or how incorporating air into egg whites makes them all pretty, and cloud-like.<br />
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<div style="text-align: center;">
<span style="font-size: large;"> <span style="color: #660000;">Cheese Souffle</span></span></div>
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAFRFV9sBDhar94InlOI6VPGmRTL839sibSJRPg4E3MAvEBNQDKMOGfUl5qRLXqbcAaAnUMXqUB8a6CItJ2w8gWoPnvA0BzL7hyvuiV8wRgR7_c5siYcs7ySxZtkGY3Ojaz0GyI4VY-NWE/s1600/cheese+souffle.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAFRFV9sBDhar94InlOI6VPGmRTL839sibSJRPg4E3MAvEBNQDKMOGfUl5qRLXqbcAaAnUMXqUB8a6CItJ2w8gWoPnvA0BzL7hyvuiV8wRgR7_c5siYcs7ySxZtkGY3Ojaz0GyI4VY-NWE/s320/cheese+souffle.jpg" width="320" /></a>4 egg yolks<br />
4 egg whites<br />
1/4 cup butter<br />
1/4 cup flour<br />
1/4 teaspoon dry mustard<br />
dash ground red pepper<br />
1 cup skim milk<br />
2 cups shredded cheddar
<br />
<br />
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<div class="separator" style="clear: both; text-align: center;">
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Allow the egg yolks and egg whites to stand at room temperature for 30 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9rQ0c7F7VWZtUPQv56lXBWL0IHiSOXk8pwDXMdQJbhyphenhyphennVCKrDUKUlIdFjDFYIK54Sc2XpDUWXibzPDI3siKdj1LceaDo7riaNZPoqUqQGM9jg3Gb9OxkHpdUrE4acYET2e9CyewuPxJ-M/s1600/cheese+souffle1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9rQ0c7F7VWZtUPQv56lXBWL0IHiSOXk8pwDXMdQJbhyphenhyphennVCKrDUKUlIdFjDFYIK54Sc2XpDUWXibzPDI3siKdj1LceaDo7riaNZPoqUqQGM9jg3Gb9OxkHpdUrE4acYET2e9CyewuPxJ-M/s320/cheese+souffle1.jpg" width="320" /></a></div>
For cheese sauce, in a medium saucepan melt
butter; stir in flour, dry mustard, and cayenne pepper. Add milk all at
once.<br />
<br />
Cook and stir over medium heat until thickened and bubbly. Remove
from heat. Add cheese, a little at a time, stirring until melted. In a
medium bowl beat egg yolks with a fork until combined.<br />
<br />
Slowly add cheese
sauce to egg yolks, stirring constantly. Cool slightly.</div>
<div class="textInstruction">
<br /></div>
<div class="textInstruction">
In a large mixing bowl beat egg whites with an
electric mixer on medium to high speed until stiff peaks form (tips
stand straight). Gently fold about 1 cup of the stiffly beaten egg
whites into cheese sauce.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4i9EIJlwNc3kDbU4BbRdhojOQ8o2jS5NqDRd6t8NSPzt_DHue2n2m3alV1KUTqUxnbx-oCegI5iMGwwJwJtWgf66Yk2CY9EH66N39J0gS3a1y8NbNVpXwwn5nRX3W91nYuAoljAW4fWAJ/s1600/cheese+souffle3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4i9EIJlwNc3kDbU4BbRdhojOQ8o2jS5NqDRd6t8NSPzt_DHue2n2m3alV1KUTqUxnbx-oCegI5iMGwwJwJtWgf66Yk2CY9EH66N39J0gS3a1y8NbNVpXwwn5nRX3W91nYuAoljAW4fWAJ/s320/cheese+souffle3.jpg" width="320" /></a></div>
Gradually pour cheese sauce over remaining stiffly
beaten egg whites, folding to combine. Pour into an ungreased 2-quart
souffle dish.</div>
<div class="textInstruction">
<br /></div>
<div class="textInstruction">
Bake in a 350 degree F oven for about 40 minutes
or until a knife inserted near center comes out clean. Serve
immediately. Makes 4 servings.<br />
<br />
Recipe mildly modified from <a href="http://www.bhg.com/recipe/eggs/cheese-souffle/" target="_blank">BHG</a> </div>
<div class="textInstruction">
<br />
Linking to some of these <a href="http://www.akawest.com/p/parties.html" target="_blank">great sites.</a>
<b><br /></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHNYpGdWZl-pVe7eia5UL3S_aipwlZ1UKsVhyphenhyphensLc-B7bhqrSNZmQPgR3W5FqRm72i02PI2k-YBtaT94GjG0JsZVDMhQtCGKlL9YT4fvNdLzP3ok-0NnY6h3OTA2HVXRUTF3j1Qd0iZwTPV/s1600/cheese+souffle5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHNYpGdWZl-pVe7eia5UL3S_aipwlZ1UKsVhyphenhyphensLc-B7bhqrSNZmQPgR3W5FqRm72i02PI2k-YBtaT94GjG0JsZVDMhQtCGKlL9YT4fvNdLzP3ok-0NnY6h3OTA2HVXRUTF3j1Qd0iZwTPV/s400/cheese+souffle5.jpg" width="400" /></a></div>
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akawesthttp://www.blogger.com/profile/16350339028694858110noreply@blogger.com65tag:blogger.com,1999:blog-393094349646457822.post-72002380260056411982021-03-21T09:40:00.000-04:002021-03-25T19:46:39.589-04:00Texas Tortellini SaladBG refers to tortellini as ears. If there are signs for specific pasta shapes, I am not aware. Finger spelling tortellini takes too long, so, to us, they will forever be known as ears.<br />
PG's contribution to the names that stuck, would be happy shoes instead of Mary Janes. When she a child, she wore Mary Janes to "happy" birthday parties.<br />
<br />
<b>What silly words do you use?</b><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8QFJeOLSKQaqtZ-lQL-9eQBkQ3qS-bCCksHmqyUZp9kh7gOuI-vgICsOyby9GkRkJjTt94ERBAhmLTXVd9AtL5n9mBim4t48RmeTZk4kgA_5g_yn_4mfwfQWjXKctkXpnCrK8tSZGHFQU/s1600-h/txtortellini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8QFJeOLSKQaqtZ-lQL-9eQBkQ3qS-bCCksHmqyUZp9kh7gOuI-vgICsOyby9GkRkJjTt94ERBAhmLTXVd9AtL5n9mBim4t48RmeTZk4kgA_5g_yn_4mfwfQWjXKctkXpnCrK8tSZGHFQU/s400/txtortellini.jpg" /></a></div>
<div style="text-align: center;">
Texas Tortellini Salad<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPJE_EgEQkY_KBo8p96g3d8BwpkLGX7JQjmyGgsUNWUDV0rW2lpeGTqnQWH-gISp4w9-skl8h980dpcZp0EcYn53Ei7TVt8Lkc8fJNoXMPcSRLdWIwflmPe4qqXe2HNH1iQYXBP6taYh43/s1600-h/textortrecipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPJE_EgEQkY_KBo8p96g3d8BwpkLGX7JQjmyGgsUNWUDV0rW2lpeGTqnQWH-gISp4w9-skl8h980dpcZp0EcYn53Ei7TVt8Lkc8fJNoXMPcSRLdWIwflmPe4qqXe2HNH1iQYXBP6taYh43/s400/textortrecipe.jpg" /></a></div>
Click for a readable recipe, complete with my lovely Photoshop editing job.</div>
<br />
Linking to some of these <a href="http://www.akawest.com/p/parties.html" target="_blank">great sites</a>:
<b><br /></b>akawesthttp://www.blogger.com/profile/16350339028694858110noreply@blogger.com15tag:blogger.com,1999:blog-393094349646457822.post-48711549678467562062021-03-20T18:45:00.000-04:002021-03-25T19:47:36.894-04:00Pineapple Upside Down Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA9BwCa9-tDgdqhlSeU1lkjQkLci2YFbIQwCdi7K3Y7xaGpnHhT2aCCWWSFql7yYYdWT-mVf0x0BCx5xuhArYrEkFGLZV1cP1zdZrCYjXnheTXeLEZ0M-f3TxzY-A36h90JOsh8n04bwKv/s1600/pineap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA9BwCa9-tDgdqhlSeU1lkjQkLci2YFbIQwCdi7K3Y7xaGpnHhT2aCCWWSFql7yYYdWT-mVf0x0BCx5xuhArYrEkFGLZV1cP1zdZrCYjXnheTXeLEZ0M-f3TxzY-A36h90JOsh8n04bwKv/s400/pineap.jpg" width="400" /></a></div>
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<h2 class="yiv1958266156item" style="color: #660000; font-family: Arial,Helvetica,sans-serif; font-weight: normal;">
<span class="yiv1958266156fn">Pineapple
Upside Down Cupcakes</span></h2>
<div class="yiv1958266156rating yiv1958266156ur yiv1958266156review
yiv1958266156hreview-aggregate" id="yiv1958266156urate">
1 20-ounce can
pineapple, crushed, or chopped up chunks<br />
1/3 cup
butter, melted </div>
<div class="yiv1958266156rating yiv1958266156ur yiv1958266156review
yiv1958266156hreview-aggregate" id="yiv1958266156urate">
2/3 cup brown sugar, packed</div>
1 yellow cake mix<br />
1/2
cup vegetable oil (I use light olive oil)<br />
3 eggs<br />
pineapple juice (with added water, if needed) to equal 1 1/3 cups<br />
<br />
<div class="yiv1958266156instructions">
Preheat oven to 350
degrees F. </div>
<div class="yiv1958266156instructions">
Spray 24 muffin cups with non-stick spray. </div>
<div class="yiv1958266156instructions">
Drain canned pineapple, reserving
liquid in a glass measuring cup. </div>
<div class="yiv1958266156instructions">
Combine butter and brown sugar. Evenly
spoon mixture into muffin cups. </div>
<div class="yiv1958266156instructions">
Top with 1 tablespoon pineapple.</div>
<div class="yiv1958266156instructions">
Place cake mix and
eggs in large bowl. Add juice/water, and oil. </div>
<div class="yiv1958266156instructions">
Beat for 30
seconds on low. Continue beating for an additional 2 minutes on medium. </div>
<div class="yiv1958266156instructions">
Divide batter among muffin cups. </div>
<div class="yiv1958266156instructions">
Bake for 20 to 25 minutes. </div>
<div class="yiv1958266156instructions">
Allow to cool in pan for 2 minutes and then invert onto serving platter.</div>
<div class="yiv1958266156instructions">
Marvel at the gooey treats that await. </div>
<div class="yiv1958266156instructions">
</div>
<div class="yiv1958266156instructions">
<b>These freeze well. </b><br />
<br />
Linking to some of these <a href="http://www.akawest.com/p/parties.html" target="_blank">great sites</a>:
<b><br /></b></div>
<br />
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akawesthttp://www.blogger.com/profile/16350339028694858110noreply@blogger.com15tag:blogger.com,1999:blog-393094349646457822.post-42827555265138571942021-03-19T15:46:00.000-04:002021-03-25T19:51:41.732-04:00Shoo (Mouse) Fly Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmKcuzpgLqGe4Ajmy1g2Fg4TaoLHrMaDZcT3gkWHCMbCXCkd8we-w6Q_pdiKNxRd3hLWIv5XBnAKFXB1oeuqCaHIa620z0coR11lsqvRTydalBrEkj6yc5NTTWtvLM4EnN3mcVX7HrPe0V/s1600/shoeflycupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmKcuzpgLqGe4Ajmy1g2Fg4TaoLHrMaDZcT3gkWHCMbCXCkd8we-w6Q_pdiKNxRd3hLWIv5XBnAKFXB1oeuqCaHIa620z0coR11lsqvRTydalBrEkj6yc5NTTWtvLM4EnN3mcVX7HrPe0V/s400/shoeflycupcake.jpg" width="400" /></a></div>
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<br />
Shoofly pie (or shoo-fly) is a traditional Pennsylvania Dutch molasses pie. It has been twenty one years since I have tasted the pie, but I remember thinking it was delicious. I unfortunately equate that experience with mice, since after we dined at an Amish restaurant, I stopped at a bakery, and bought a bag of cookies. When we arrived home, I went to place the cookies in my pantry, only to have a furry creature scurry past my hand. <br />
<br />
After I stopped screaming, I grabbed my three year old daughter, waved to my husband, and barked out orders about finding that effing mouse, and killing it. Until then, I would be sleeping at my mom's house, with our daughter.<br />
Years later, my husband admitted that after he trapped the mouse, he relocated it to the woods. Argh!<br />
<br />
The cupcake version, which I whipped up twenty one years after the mouse incident, is a <a href="http://www.tasteofhome.com/Recipes/Shoofly-Cupcakes" target="_blank">Taste of Home </a>recipe. It was a hit with my family, and with my husband's co-worker's.
If you like gingerbread, you will enjoy these egg-free goodies.<br />
<br />
<b>Shoofly Cupcakes </b><br />
<br />
<div class="ingredients">
<div id="heading">
Yield: 24 cupcakes</div>
<div id="heading">
</div>
<div id="heading">
4 cups all-purpose flour</div>
<div id="heading">
2 cups packed brown sugar</div>
<div id="heading">
1/4 teaspoon salt </div>
<div id="heading">
1 cup cold butter, cubed</div>
<div id="heading">
2 teaspoons baking soda</div>
<div id="heading">
2 cups boiling water</div>
<div id="heading">
1 cup molasses</div>
<div id="heading">
</div>
<div id="heading">
In a large bowl, combine the flour, brown sugar and salt. </div>
<div id="heading">
Cut in butter until crumbly. Set aside 1 cup for topping.</div>
<div id="heading">
Add baking soda to remaining crumb mixture. </div>
<div id="heading">
Stir in water and molasses. </div>
</div>
<div class="Directions">
Fill paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture.</div>
<div class="Directions">
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.</div>
<div class="Directions">
Cool for 10 minutes before removing from pans to wire racks to cool. </div>
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Linking to some of these <a href="http://www.akawest.com/p/parties.html" target="_blank">great sites</a>:<br />
<br />
<a href="http://shabbynest.blogspot.com/search/label/Frugal%20Fridays"> </a>akawesthttp://www.blogger.com/profile/16350339028694858110noreply@blogger.com14tag:blogger.com,1999:blog-393094349646457822.post-67286221146895333442021-03-18T14:40:00.000-04:002021-03-25T19:52:52.736-04:00Kalamata Olive Hummus<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: left;">
I don't have a set recipe for making hummus, since it is rather forgiving. This time I was out of cumin. I used a few shakes of garlic powder. Fresh is better, or so they say. I sometimes add cayenne. I have left out the olive oil with good results. Just blend up whatever suits your fancy. This isn't baking!<br />You can add more lemon, or more tahini, leave out the olives, and add in four ounces of roasted red peppers, or whatever you desire. </div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
Kalamata Olive Hummus</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
1 (15 oz) can of garbanzo beans, drained and rinsed</div>
<div style="text-align: left;">
3 tablespoons lemon juice</div>
<div style="text-align: left;">
1 1/2 tablespoons tahini</div>
<div style="text-align: left;">
1 clove of garlic, minced</div>
<div style="text-align: left;">
Two tablespoons of olive oil </div>
<div style="text-align: left;">
water- I used approximately three ounces</div>
<div style="text-align: left;">
chopped Kalamata olives (to taste- I used about Three tablespoons, because we love olives) </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Blend the lemon juice, and tahini in a food processor. </div>
<div style="text-align: left;">
Add the garbanzos, olive oil, garlic, and a bit of water. Scrape the bowl, and add water as needed.</div>
<div style="text-align: left;">
Process until you like the consistency </div>
<div style="text-align: left;">
Stir in the olives. </div>
<div style="text-align: left;">
If you use roasted red peppers, you can add them with the beans.</div>
<div style="text-align: left;">
Chill, or serve right away. </div>
<div style="text-align: left;">
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akawesthttp://www.blogger.com/profile/16350339028694858110noreply@blogger.com0tag:blogger.com,1999:blog-393094349646457822.post-41539982015230169702021-03-17T11:25:00.000-04:002021-03-25T19:54:10.196-04:00Rosemary Quick Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcMoIDK_2zfCLDyOBkO3ltxmBuMvpVUmSVDy4TdHWetxhlP4HMC28FCARrytW4QoEqIpeDCOdY4a-twz5nzhRyKDK9x92qwqLiWzuYa5nZYKH-Veij7LxnPHxSIJW_aYFj4_7h-wB5_73T/s1600/rosemarybread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="367" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcMoIDK_2zfCLDyOBkO3ltxmBuMvpVUmSVDy4TdHWetxhlP4HMC28FCARrytW4QoEqIpeDCOdY4a-twz5nzhRyKDK9x92qwqLiWzuYa5nZYKH-Veij7LxnPHxSIJW_aYFj4_7h-wB5_73T/s400/rosemarybread.jpg" width="400" /></a></div>
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This <a href="http://www.wholefoodsmarket.com/recipe/walnut-rosemary-oat-bread-mix" rel="nofollow" target="_blank">recipe</a> for Walnut Rosemary Oat Bread, which I found on the Whole Foods Website, is for a mix in a jar. While it would make a wonderful gift, it is too tasty just to give away. Make yourself a loaf of this savory bread, and a jar, or two for gifts.<br />
<br />
The flavor is fantastic. It is one of those breads where you aren't tempted to spread butter on a slice, thinking it would enhance the taste. Nope, this quick bread is perfect just the way it comes out of the oven. My only issue with baking, was running over to the oven, opening the door, and inhaling the amazing rosemary scent.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1oaqyYsVZknwc7cm32N9VhL0m1i7oIhesY70vLFFNNSZkXLFmikoLtBD-nAXuljylB5X4TEhNmfqCr7SZHmpsdQYOeZW1_s9E8Zfsi6J5nrk9g4iNM-WKry3-ZgjD_Af5fuyhZggv9UB6/s1600/rosemary3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1oaqyYsVZknwc7cm32N9VhL0m1i7oIhesY70vLFFNNSZkXLFmikoLtBD-nAXuljylB5X4TEhNmfqCr7SZHmpsdQYOeZW1_s9E8Zfsi6J5nrk9g4iNM-WKry3-ZgjD_Af5fuyhZggv9UB6/s400/rosemary3.jpg" width="400" /></a></div>
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I added fresh rosemary in a flower pattern. After baking, the pattern was a bit wonky. Next time I think I will sprinkle rosemary all over the top.<br />
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The <a href="http://www.akawest.com/2012/10/rosemary-corn-muffins.html" target="_blank">Rosemary Corn Muffins</a> that I so adore, have met their match!<br />
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<img src="http://signatures.mylivesignature.com/54489/286/BB8F8707561465232D63124C9CFD5A80.png" style="background: none repeat scroll 0% 0% transparent; border: 0px none ! important;" /><br />
<span style="font-size: xx-small;"><span style="font-family: inherit;">Linking to some of these <a href="http://www.akawest.com/p/parties.html" target="_blank">great sites</a>: </span></span><br />
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akawesthttp://www.blogger.com/profile/16350339028694858110noreply@blogger.com11tag:blogger.com,1999:blog-393094349646457822.post-45450143959414010372021-03-17T09:40:00.000-04:002021-03-25T19:54:43.903-04:00Blueberry Coffee Cake <div style="text-align: center;">
<span style="font-size: large;"><span style="color: #660000;">Blueberry Coffee Cake </span></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0db_Z7Es85sidKydf4BZwkgzUBBB3QE1G8Gu7XaOwFvmSy8IhHx3Ppr7POgw4wTVMv9vxG79v6hv7PzW9d753nmoYcdDMxgTbDfoBa0NDiv4DKpoypHHkggiTbFXFb1hFDJ2dFNtntRCh/s1600/006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0db_Z7Es85sidKydf4BZwkgzUBBB3QE1G8Gu7XaOwFvmSy8IhHx3Ppr7POgw4wTVMv9vxG79v6hv7PzW9d753nmoYcdDMxgTbDfoBa0NDiv4DKpoypHHkggiTbFXFb1hFDJ2dFNtntRCh/s400/006.JPG" height="301" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> Food Styling by Lisa (not quitting the day job)</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td></tr>
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<div style="text-align: center;">
This cake is not overly sweet, but is perfect with coffee for a breakfast treat.</div>
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1 large egg<br />
1/2 cup fat-free milk<br />
1/2 cup plain fat-free yogurt<br />
3 tablespoons light olive oil<br />
2 cups all-purpose flour<br />
1/2 cup granulated sugar<br />
4 teaspoons baking powder<br />
1 1/2 cups frozen blueberries<br />
1 tablespoon all-purpose flour<br />
2 tablespoons sugar<br />
2 tablespoons chopped walnuts<br />
1/4 teaspoon ground cinnamon<br />
<br />
Preheat oven to 400°.<br />
Whisk together first 4 ingredients in a large bowl.<br />
Mix flour and next 3 ingredients in another bowl.<br />
Stir flour mixture into egg mixture just until dry ingredients are moistened.<br />
Toss 1 1/2 cups blueberries in 1 Tbsp. flour; fold into batter.<br />
Pour into a lightly greased 9-inch cake pan. <br />
Sprinkle with sugar, chopped walnuts, and cinnamon.<br />
Bake at 400° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.<br />
Cool in pan on a wire rack 10 minutes<br />
Remove from pan onto plate to serve, or onto wire rack to cool completely.<br />
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Adapted from <a href="http://www.myrecipes.com/recipe/blueberry-coffee-cake-50400000125895/" rel="nofollow" target="_blank">My Recipes</a>.<br />
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<img src="http://signatures.mylivesignature.com/54489/286/BB8F8707561465232D63124C9CFD5A80.png" style="background: transparent; border: 0 !important;" /></center>
akawesthttp://www.blogger.com/profile/16350339028694858110noreply@blogger.com8tag:blogger.com,1999:blog-393094349646457822.post-61175030897858521432021-03-16T18:32:00.000-04:002021-03-25T19:55:26.794-04:00Pumpkin Chili<div style="text-align: center;">
<span style="font-size: large;"><span style="color: #660000;"> Pumpkin Chili</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrZzrAl324JJIP3xMItRLxtP8te_Ze29te7eqfHPx1RBmPIlaH-f1FP3GLJpvihiQbAh-5LM_qOTx3YhFWjqkWRG6U2kWFmS03vvq8-NLaGFEe4QPTf0TSuaA7AfnuL4nyaglrn5grfmG/s1600/pumpkinchili.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrZzrAl324JJIP3xMItRLxtP8te_Ze29te7eqfHPx1RBmPIlaH-f1FP3GLJpvihiQbAh-5LM_qOTx3YhFWjqkWRG6U2kWFmS03vvq8-NLaGFEe4QPTf0TSuaA7AfnuL4nyaglrn5grfmG/s400/pumpkinchili.jpg" width="400" /></a></div>
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The pumpkin adds flavor, and vitamins, as well as a lovely, creamy texture to this chili.</div>
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I served it with <a href="http://www.akawest.com/2012/10/rosemary-corn-muffins.html" target="_blank">Rosemary Corn Muffins</a>, for a wonderful autumn meal.</div>
<ul>
<li class="ingredient"><span class="amount"><span class="value">2</span> tablespoons olive oil</span></li>
<li class="ingredient"><span class="amount"><span class="value">1/2</span> cup chopped onion</span></li>
<li class="ingredient"><span class="amount"><span class="value">1</span> cup chopped red bell pepper</span></li>
<li class="ingredient"><span class="amount"><span class="value">1</span> clove garlic, finely chopped</span></li>
<li class="ingredient"><span class="amount"><span class="value">1</span> lb. ground turkey</span></li>
<li class="ingredient"><span class="amount"><span class="value">2</span> cans <span class="type">(14.5 oz <i>each</i>)</span></span> no-salt-added diced tomatoes, undrained</li>
<li class="ingredient"><span class="amount"><span class="value">1</span> can <span class="type">(15 oz.)</span></span><span style="color: blue;"><span style="color: black;"> pumpkin</span></span></li>
<li class="ingredient"><span class="amount"><span class="value">1</span> can <span class="type">(15 oz.)</span></span> tomato sauce</li>
<li class="ingredient"><span class="amount"><span class="value">1</span> can <span class="type">(15.25 oz.)</span></span> black beans, drained</li>
<li class="ingredient"><span class="amount"><span class="value">1</span> can <span class="type">(4 oz.)</span></span> diced green chiles</li>
<li class="ingredient"><span class="amount">1 can (15 oz) whole-kernel corn</span></li>
<li class="ingredient"><span class="amount"><span class="value">1</span> tablespoon chili powder</span></li>
<li class="ingredient"><span class="amount"><span class="value">1</span> teaspoon ground cumin</span></li>
</ul>
<ul>Heat<b> </b>olive oil in large saucepan over medium-high heat. Add
onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7
minutes or until tender. Add turkey; cook until browned. Drain.<br /> <br />Add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili
powder, cumin and black pepper. Bring to a boil. Reduce heat to low.
Cover; cook, stirring occasionally, for 30 minutes.</ul>
I adapted a <a href="http://www.verybestbaking.com/recipes/28628/Pumpkin-chili-Mexicana/detail.aspx" rel="nofollow" target="_blank">Libby's Pumpkin </a>recipe a bit.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBXUJH8UYz9LJP1R6uL2Dqg3pG0bsJrj7D3JESyExMgRq9NDuVf35STzCFTMeoqQ_c4Pb0GOMjQ5u4eKKy_VZQB5VzqyCHe2bAiry1sbCq2xFg29KRS29aUQOaBrfrCGUod78fUThIPTvE/s1600/pumpkinchili2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBXUJH8UYz9LJP1R6uL2Dqg3pG0bsJrj7D3JESyExMgRq9NDuVf35STzCFTMeoqQ_c4Pb0GOMjQ5u4eKKy_VZQB5VzqyCHe2bAiry1sbCq2xFg29KRS29aUQOaBrfrCGUod78fUThIPTvE/s400/pumpkinchili2.jpg" width="400" /></a></div>
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Even better the second day with</div>
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cheese, and plain yogurt on top! </div>
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<img src="http://signatures.mylivesignature.com/54489/286/BB8F8707561465232D63124C9CFD5A80.png" style="background: none repeat scroll 0% 0% transparent; border: 0px none ! important;" /> </div>
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<div style="text-align: center;">
<span style="font-size: x-small;"><span style="font-family: inherit;">Linking to some of these <a href="http://www.akawest.com/p/parties.html" target="_blank">great sites</a>: </span></span></div>
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akawesthttp://www.blogger.com/profile/16350339028694858110noreply@blogger.com28tag:blogger.com,1999:blog-393094349646457822.post-7792185609712787342021-03-10T15:46:00.000-05:002021-03-25T19:56:20.270-04:00Spice Blossom Cookies<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg360yczA8WsQeMpK2wxdhzGm3IMAYJ9bEKQefGkvQXGrsQyDviWJhmySDy_gI_fbbfoKik_r0MvPuX2vqUQt2e5mi3MFre6xDH3feoRkNT-x-XOhOtO8lCaogF-4Xr75x5HIu0MsVDIRq4/s1600/027.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg360yczA8WsQeMpK2wxdhzGm3IMAYJ9bEKQefGkvQXGrsQyDviWJhmySDy_gI_fbbfoKik_r0MvPuX2vqUQt2e5mi3MFre6xDH3feoRkNT-x-XOhOtO8lCaogF-4Xr75x5HIu0MsVDIRq4/s400/027.JPG" width="400" /></a> </div>
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According to nine out of ten bloggers*, Hershey's Pumpkin Spice Kisses are amazing. Never one to pass up pumpkin flavored anything, I had to see for myself. I hightailed it to Target, and grabbed a few bags, baked up some spice cookies, and topped them with the Kisses. Yes, I agree that the candies are good, but these cookies are freakin' fantastic.</div>
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<span style="color: #990000;"><span style="font-size: large;">Spice Blossom Cookies </span></span></div>
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3 1/4 cups. flour<br />
1 tsp. baking soda<br />
1 tsp. ginger<br />
1 tsp. cinnamon<br />
1 cup butter<br />
1 1/3 cup sugar<br />
1/4 cup molasses<br />
1 tsp. vanilla<br />
1 egg<br />
cinnamon and sugar mixture <br />
45-50 Pumpkin Spice Hershey's Kisses, unwrapped and frozen.<br />
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<div>
Preheat oven to 375 degrees. </div>
<div>
In a medium bowl mix together dry ingredients. Set aside.</div>
<div>
Using a stand mixer (or bowl and hand mixer), cream sugar and butter. Add molasses, vanilla and egg, and the
flour mixture and mix until blended.</div>
<div>
</div>
<div>
Roll the dough into 1 1/2″ balls. Roll each one
in a cinnamon and sugar mixture and place 2 inches apart on a parchment
lined baking sheet.</div>
<div>
</div>
<div>
Bake for 8 minutes. Remove from the oven and immediately place a frozen
Hershey kiss in the center of each cookie. Cool on wire rack. I moved the entire piece of parchment to the rack, thus saving time, and the possibility of a cookie bending. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4BwD9f6BprqnUAVf6_LysCPe3Azr5d4DOCC5khPlWJz_10iAEoTCP951D9ZHS2Uzmanu9YA_6RfQH1DOQNs_m8swc4CEHU__hG3ZWOA07jW5JMkkzfZ3d6qrsoOPi6RAttpGWx-169r-u/s1600/032.JPG" style="margin-left: 1em; margin-right: 1em;"></a> </div>
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<span style="font-size: large;"><span style="color: #e69138;">WARNING:</span></span></div>
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Do not eat until cooled, or the candy will melt all over the cookie. Only savages eat messy cookies (see my other <a href="http://www.akawest.com/2008/12/cookie-exchange.html" target="_blank">thumbprint cookie recipe</a> for an example) Even though your house will smell lovely with the scent of autumnal spices, and you will be pacing in anticipation, wait for the cookies to cool. Wait. You can do it.<br />
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* My made up, silly statistic, which is supposed to bring to mind the gum commercials of long ago. Nine out of ten dentists...:) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4BwD9f6BprqnUAVf6_LysCPe3Azr5d4DOCC5khPlWJz_10iAEoTCP951D9ZHS2Uzmanu9YA_6RfQH1DOQNs_m8swc4CEHU__hG3ZWOA07jW5JMkkzfZ3d6qrsoOPi6RAttpGWx-169r-u/s1600/032.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4BwD9f6BprqnUAVf6_LysCPe3Azr5d4DOCC5khPlWJz_10iAEoTCP951D9ZHS2Uzmanu9YA_6RfQH1DOQNs_m8swc4CEHU__hG3ZWOA07jW5JMkkzfZ3d6qrsoOPi6RAttpGWx-169r-u/s400/032.JPG" width="400" /></a></div>
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<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;">Linking to some of these <a href="http://www.akawest.com/p/parties.html" target="_blank">great sites</a>.</span></div>
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akawesthttp://www.blogger.com/profile/16350339028694858110noreply@blogger.com58tag:blogger.com,1999:blog-393094349646457822.post-42370131937888255152021-03-09T16:35:00.000-05:002021-03-25T20:07:52.583-04:00 Spicy Pumpkin Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-wLOq4_WMSBA/UEfE5dp7lcI/AAAAAAAADAo/yIbtsKk6Fj0/s1600/pkinparty.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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When I spotted this recipe, the first thing that I noticed was the curry powder. I love anything made with curry powder. Curry powder is the chocolate of spices, i.e., anything is better with curry. Whipping up this pumpkin soup was an easy way to fill the house with the autumnal scent of an Indian potpourri. That sounds silly to me, too. I just wanted to use the word autumnal, because I enjoy saying it aloud. What seasonal words bring a smile to your face? Get off my blog if you are thinking snow. We can’t be friends. We just can’t.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCegHX2LTCteP9uT2exSH-16Ho_kCyKTA5ZKOmYVSecHro7pGV_dK-ysxUTPTDJG-e9P1XBSSlqfza5tXIP-LCZmAAzHd2X0-p7Rboa8qehbrvRw9pW6-JzUHH0W8uP5GT_GBj6L_1OVz/s1600-h/DSCN0414%25255B5%25255D.jpg"><img alt="pumpkin soup ingredients" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9fr4RbsD8UhqJrl2Tap1tUSkehnTbrPQpOJlvBRpO9YSny-_3Y1oLuv5JGIWnzxJw-WeYhBVFQZdnx43UiuovTSEOc6x_ICr5UCwvJJuQd0pldv8cPZ5WicOthAbUfphVDO2xkSH4bl2W/?imgmax=800" height="480" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSCN0414" width="466" /></a><br />
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That’s right, I cook with garlic powder, and boxed stock. I forgot the evaporated milk when taking the ingredient photo. I used fat free evaporated milk.<br />
As a huge fan of cold soups, I figured this would better after a few hours in the refrigerator. I was correct. The soup, which was merely good when hot, was amazing when served chilled. <br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><span style="color: #d16349;">Spicy Pumpkin Soup</span></b></span><br />
<br />
2 tablespoons butter <br />
1 cup chopped onions<br />
1/4 teaspoon garlic powder<br />
2 teaspoons curry powder <br />
1/2 teaspoon pepper <br />
3 cups chicken broth <br />
1 (15 ounce) cans pumpkin <br />
1 1/2 cups evaporated milk (skim works fine)<br />
Directions:<br />
Saute<b> </b>onion in butter, until soft.<br />
Stir in the curry, salt, and garlic powder.<br />
Add the broth and pumpkin, bring to a simmer, and cook uncovered for 20 minutes.<br />
Stir in evaporated milk and chill.<br />
Serve with corn muffins, because every meal should feature corn muffins. They are autumnal, as you know.<br />
This recipe is adapted from a recipe at <a href="http://www.food.com/recipe/pumpkin-curry-soup-31749#">food.com</a>.<br />
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<a href="http://shabbynest.blogspot.com/search/label/Frugal%20Fridays"> </a>akawesthttp://www.blogger.com/profile/16350339028694858110noreply@blogger.com10tag:blogger.com,1999:blog-393094349646457822.post-53180111870087999932021-03-08T19:41:00.000-05:002021-03-25T19:58:16.467-04:00Cincinnati Chili and Herring Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8hgFcIcq1Z9akSlGMJxdboo0M1ZT2yvvAPkhzqGRBcv_bsJvgdk4IWkJtZ6vjgPK4t8zRvEHIcoX1YYuu_idXxg19hNZHehK-xShTIsEBTMhC47qviXNn-qbJRTGQY9MW87Y07sxtYWjE/s1600-h/chefhatnew.gif" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5329799927236151410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8hgFcIcq1Z9akSlGMJxdboo0M1ZT2yvvAPkhzqGRBcv_bsJvgdk4IWkJtZ6vjgPK4t8zRvEHIcoX1YYuu_idXxg19hNZHehK-xShTIsEBTMhC47qviXNn-qbJRTGQY9MW87Y07sxtYWjE/s400/chefhatnew.gif" style="cursor: pointer; float: left; height: 167px; margin: 0pt 10px 10px 0pt; width: 144px;" /></a><br />
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<span style="font-size: 100%;"><span style="font-family: arial;"><br /><br />Many years ago I worked as a chef, or a cook, or someone who slaves in a hot kitchen, places platters of food on a buffet, and watches the <s>vultures </s> people attack. My job was to make hors d'oeuvres at a dance club. In many ways this was a super cool gig. I had free rein in choosing the menu, received a decent wage, and had an assistant.<br /><br />Always on the look out for new recipes, I was overjoyed when my mother presented me with a rather fun cookbook, which I still use today. Not being a big fan of meat, I buy it less than six times a year. When I do, this chili is one of our favorites, proving that adding chocolate to anything, makes it better. Just in case I might forget, that this is our favorite, and it is yummy, I wrote those words on the rather soiled page. I bet the brown mark is chili powder.<br />Click to enlarge.</span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvNFHlYnpkutKEG7kuM7aFzgEMhphvVTs5XITJUnj8V9phh2O0nV888NUapFlKT020GH8A9pDzK4SC4bJiWc2o6HJyQgOERq2ykb4JHT9_DW-e1Iswr479EuYifxE-iYs0qgFYtZSy3x1/s1600-h/cincchili.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5329532888524345042" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvNFHlYnpkutKEG7kuM7aFzgEMhphvVTs5XITJUnj8V9phh2O0nV888NUapFlKT020GH8A9pDzK4SC4bJiWc2o6HJyQgOERq2ykb4JHT9_DW-e1Iswr479EuYifxE-iYs0qgFYtZSy3x1/s400/cincchili.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 315px;" /></a><span style="font-family: Arial,Helvetica,sans-serif;">Herring was always often on the menu during my childhood. I introduced it to my husband, along with Chubs, sardines, and Whitefish.</span><br />
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This salad, which I make with fresh potatoes, since canned are sort of icky, in my opinion, is a great blending of flavors, and textures.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5xQO8rK29fF7QLWQpiVb3_LbhzSUqN___6XXLcXSDrMWxrPi1rkkLg-3UI0pMZUiI-6luAvVCQ2dsq9i9ORjdedhoA3hfYI0m3pmKPedvYxkY79sUg92duYaTI7IfbXdtOP6dXy9-fQnm/s1600-h/herringsalad.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5329532884297799778" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5xQO8rK29fF7QLWQpiVb3_LbhzSUqN___6XXLcXSDrMWxrPi1rkkLg-3UI0pMZUiI-6luAvVCQ2dsq9i9ORjdedhoA3hfYI0m3pmKPedvYxkY79sUg92duYaTI7IfbXdtOP6dXy9-fQnm/s400/herringsalad.jpg" style="cursor: pointer; display: block; height: 273px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Linking to some of these <a href="http://www.akawest.com/p/parties.html" target="_blank">great sites</a>:
<b><br /></b>akawesthttp://www.blogger.com/profile/16350339028694858110noreply@blogger.com11tag:blogger.com,1999:blog-393094349646457822.post-49857682319727650482021-03-08T13:20:00.000-05:002021-03-25T20:22:43.939-04:00Couscous'Cause my friends are always losing the recipe:<br />
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<span style="font-size: 100%; font-weight: bold;">Minted Couscous Salad</span> <br />
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<table style="font-family: arial; height: 420px; width: 281px;"><tbody>
<tr><td><span style="font-size: 100%;">1 10 oz box couscous</span></td> </tr>
<tr><td><span style="font-size: 100%;">2 Cups boiling water</span></td> </tr>
<tr><td><span style="font-size: 100%;">1 cucumber, peeled, seeded and chopped</span></td></tr>
<tr><td><span style="font-size: 100%;">1 19 oz can chick peas</span></td></tr>
<tr><td><span style="font-size: 100%;">8 oz feta cheese, crumbled</span></td> </tr>
<tr><td><span style="font-size: 100%;">2 tomatoes, diced</span></td> </tr>
<tr><td><span style="font-size: 100%;">3 green onions, sliced</span></td> </tr>
<tr><td><span style="font-size: 100%;">1/2 Cup parsley, chopped</span></td> </tr>
<tr><td><span style="font-size: 100%;">1/2 Cup black olives</span></td> </tr>
<tr><td><span style="font-size: 100%;">1/4 Cup chopped fresh mint (or dried equivalent)</span></td> </tr>
<tr><td><span style="font-size: 100%;"><i><b>Dressing</b></i></span></td> </tr>
<tr><td><span style="font-size: 100%;">1/3 Cup olive oil</span></td> </tr>
<tr><td><span style="font-size: 100%;">3 Tablespoons lemon juice</span></td> </tr>
<tr><td><span style="font-size: 100%;">1/2 teaspoon ground coriander</span></td></tr>
<tr><td><span style="font-size: 100%;">1/4 teaspoon ground cumin</span></td> </tr>
<tr><td><span style="font-size: 100%;">1/4 teaspoon black pepper</span></td> </tr>
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<span style="font-size: 100%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMLs-68jxovA_gr4BxuauNodE6uUbsj9b_sjUP8vX2VYsqvb2SR5LomeSKtnOfglQ2j1lJVhRpKfm3sWvsj-jiNUerhOhs1gIPM30NCVQ6lMFkliiqm7M1lSPNpQY8qjbWH3M6C4H28Rqt/s1600-h/couscous.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5287986711426402994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMLs-68jxovA_gr4BxuauNodE6uUbsj9b_sjUP8vX2VYsqvb2SR5LomeSKtnOfglQ2j1lJVhRpKfm3sWvsj-jiNUerhOhs1gIPM30NCVQ6lMFkliiqm7M1lSPNpQY8qjbWH3M6C4H28Rqt/s200/couscous.jpg" style="cursor: pointer; float: left; height: 69px; margin: 0pt 10px 10px 0pt; width: 87px;" /></a>Pour boiling water over couscous in a large bowl; cover and let stand 30 minutes until water is absorbed. Add remaining ingredients. In a small bowl mix ingredients for dressing. Pour over salad and refrigerate for a few hours. six servings</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHsuOHgakK25OJ6ExWMziRQ_VO8CIPDQSvKOXTQFbOnW_MZM6FPhEnZxjPMCectZ4QB5qhtJbt6YNqXxktxQiV4XsRPw7x3DOP9dscHBcH5uSGSUvnq-4bJ39x_yc1ubI5TpywCr3WiMhY/s1600/0513101205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHsuOHgakK25OJ6ExWMziRQ_VO8CIPDQSvKOXTQFbOnW_MZM6FPhEnZxjPMCectZ4QB5qhtJbt6YNqXxktxQiV4XsRPw7x3DOP9dscHBcH5uSGSUvnq-4bJ39x_yc1ubI5TpywCr3WiMhY/s400/0513101205.jpg" width="300" /></a><br />
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<span style="font-size: 100%;">Another example of why I don't post on tablescape blogs.</span></div>
akawesthttp://www.blogger.com/profile/16350339028694858110noreply@blogger.com2tag:blogger.com,1999:blog-393094349646457822.post-9318876221508716352021-03-04T15:15:00.000-05:002021-03-25T20:41:07.894-04:00Baklava<br />
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<span style="font-size: 180%;"><span style="color: #993300; font-weight: bold;">Baklava</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDx1-BlvbPCiy0npV_w1x_k-uNuKtmGI8CeXcYfsElkUSm3-CnaAM7OdPNkKmqaIVD7avdusNv7Dp_wdVvt-bddnGaSlKGXe_pF176AkPytkzgfSSbPR3HtCAcTKDHdqfrl9qMHAbyOpl/s1600-h/baklavabaked.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5309059186531074130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDx1-BlvbPCiy0npV_w1x_k-uNuKtmGI8CeXcYfsElkUSm3-CnaAM7OdPNkKmqaIVD7avdusNv7Dp_wdVvt-bddnGaSlKGXe_pF176AkPytkzgfSSbPR3HtCAcTKDHdqfrl9qMHAbyOpl/s320/baklavabaked.jpg" style="cursor: pointer; display: block; height: 171px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<div class="recipetext1">
<b>Ingredients</b><br />
1 1/2 pounds walnuts, chopped<br />
1/2 cup sugar<br />
1/2 teaspoon cinnamon<br />
1/8 teaspoon ground cloves<br />
40 sheets Fillo Dough (9" x 14"), thawed<br />
1 cup butter, melted</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiACJYmq20VLqPKLBtjafR7QBrqVGPE98C1rN9RvyGzlgA2ELZcgVBxChKfpHqoN0pM-zmFFeUR0ohsTy3FKW_OguOHEd9Hs4jZhAjoCECgZZBtp_ATRu5-wZFA85Q1CZKz1HU9K9nYGmi8/s1600-h/fillo.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5309059378328164258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiACJYmq20VLqPKLBtjafR7QBrqVGPE98C1rN9RvyGzlgA2ELZcgVBxChKfpHqoN0pM-zmFFeUR0ohsTy3FKW_OguOHEd9Hs4jZhAjoCECgZZBtp_ATRu5-wZFA85Q1CZKz1HU9K9nYGmi8/s320/fillo.jpg" style="cursor: pointer; display: block; height: 122px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ6xA0OCyYAEpzhD3hwK-MWDi-pyoF4jVlc-JOKGhblZ7Cw7IJBBa__D_7EAb3lHCVznnPkaU8EFhzazqEUK3gqmzoiAuIXiOxvi3zuKuzdRN1e4rGlAESkRo8cQGc1xmUHZVlRBXw9IlN/s1600-h/nuts.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5309059196201062034" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ6xA0OCyYAEpzhD3hwK-MWDi-pyoF4jVlc-JOKGhblZ7Cw7IJBBa__D_7EAb3lHCVznnPkaU8EFhzazqEUK3gqmzoiAuIXiOxvi3zuKuzdRN1e4rGlAESkRo8cQGc1xmUHZVlRBXw9IlN/s320/nuts.jpg" style="cursor: pointer; display: block; height: 234px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs9GQIUoNiGGYnueNpcRhV0341vGJFWhvSk-7qOoHgNuVBshhNdQI50D37qE_-Ao0phxzX20PQikc8C8NQKZ9zEiW6NBIVcFlIb-Xab0UR35rEZb843aQKizcoIhq0GpJ6OSTZF1F8EvKE/s1600-h/butterhoney.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5309059191250581986" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs9GQIUoNiGGYnueNpcRhV0341vGJFWhvSk-7qOoHgNuVBshhNdQI50D37qE_-Ao0phxzX20PQikc8C8NQKZ9zEiW6NBIVcFlIb-Xab0UR35rEZb843aQKizcoIhq0GpJ6OSTZF1F8EvKE/s320/butterhoney.jpg" style="cursor: pointer; display: block; height: 208px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a></div>
<div class="recipetext1">
In a medium bowl, combine walnuts, sugar, cinnamon, and cloves.<br />
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Brush butter on bottom of 9" x 13" baking pan. Place 20 sheets of fillo on the bottom of the pan, brushing each sheet with melted butter as you place in the pan.</div>
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Cover with 1/2 of the walnut mixture. Layer 5 more fillo sheets on top, brushing each sheet with melted butter.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnDRnNyprhODpA-8E_NXZlZH13o_OEOdZfSFjXQWdTcfjwj3adtAD4FicMBEHQ4S6qUPQTTAATrNmwqDiQ_jOz3NE3oeWwXVCMb3RWgLJpJNttvzVefbBoZJXqUwbWZNZWvFsl78XpqMLa/s1600-h/makingbaklava.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5309059184820356098" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnDRnNyprhODpA-8E_NXZlZH13o_OEOdZfSFjXQWdTcfjwj3adtAD4FicMBEHQ4S6qUPQTTAATrNmwqDiQ_jOz3NE3oeWwXVCMb3RWgLJpJNttvzVefbBoZJXqUwbWZNZWvFsl78XpqMLa/s320/makingbaklava.jpg" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 288px;" /></a></div>
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Spread the remaining half of the walnut mixture over the fillo and cover with another 15 buttered fillo sheets.</div>
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With a sharp knife, score fillo into 1 1/2" diamonds or squares. Brush top with melted butter.<br />
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Bake in preheated 350°F oven for 45 minutes to 1 hour or until golden brown.<br />
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Cool slightly and pour warm syrup (recipe below) evenly over baklava. Cool completely, cut and serve.</div>
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<b>Yield: 30 pieces</b></div>
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<span style="font-size: 130%;"><b style="color: #993300;">SYRUP</b></span><b><br /><br />Ingredients</b><br />
2 cups sugar<br />
2 cups water<br />
1 cup honey<br />
Bring all ingredients to a boil. Simmer for 10 minutes. Cool slightly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2aVuoyP9NV_1JEfNpm2yIzM13BtB94B8VvF7A4VmHsdboJmyo1N7OBGxWshSa-yputYtBs4tY8OLIwCvtGSQyB5A4KamRlt8sCPlZ8OE0xIRe4rixd3jjtfYCyZrVSFHux1c-KFOiWZgC/s1600-h/baklavabaked2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5309059182609251970" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2aVuoyP9NV_1JEfNpm2yIzM13BtB94B8VvF7A4VmHsdboJmyo1N7OBGxWshSa-yputYtBs4tY8OLIwCvtGSQyB5A4KamRlt8sCPlZ8OE0xIRe4rixd3jjtfYCyZrVSFHux1c-KFOiWZgC/s320/baklavabaked2.jpg" style="cursor: pointer; display: block; height: 194px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a></div>
<div class="recipetext1" style="text-align: center;">
We attacked the baklava before it was cooled.</div>
<div class="recipetext1" style="text-align: center;">
Baklava is also good frozen. The chewy texture is yummy.<br />
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Linking to some of these <a href="http://www.akawest.com/p/parties.html" target="_blank">great sites</a>:
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<span style="font-size: 180%;"><span style="color: #993300; font-weight: bold;"><br /></span></span>
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akawesthttp://www.blogger.com/profile/16350339028694858110noreply@blogger.com9tag:blogger.com,1999:blog-393094349646457822.post-49689854191062910142021-03-01T21:11:00.000-05:002021-03-25T19:59:20.639-04:00Noodle Kugel My Facebook status: <span style="font-size: large;"><span class="messageBody" data-ft="{"type":3}"> </span></span><br />
<span style="font-size: large;"><span class="messageBody" data-ft="{"type":3}">I just popped a noodle kugel into the oven. It has been ages since I made one, so I am excited for dinner.</span></span><br />
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Based on the comments I received, if you didn't grow up eating noodle kugel, the concept sounds wonky. So, for all of you kugel deprived folk (it is YUMMY), here is how I make it.<br />
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I also like it with raisins, instead of peaches. It is equally good made with more eggs, for a firmer kugel. Full fat dairy products are even better, producing a creamier kugel, but 2% cottage cheese, and fat-free sour cream work just fine. <br />
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Now, all of my friends from childhood, will weigh in with their own versions. No matter how you make it, noodle kugel is a great comfort food. It is good served cold, or hot. It also freezes well.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7B6TZFp9UEitrhh8KFvcNYTRja_UB54eLtwNJkwu6MewRm58zz4KVZSqbjg0CYlWQ7TnbtSopfKe4may2f0eX6KcQ6VuHZfUSFZBriyOSL55XMG2bCq7bF-5s-C4G1KpqKvGoCCBWhmI_/s1600/DSCN5205.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7B6TZFp9UEitrhh8KFvcNYTRja_UB54eLtwNJkwu6MewRm58zz4KVZSqbjg0CYlWQ7TnbtSopfKe4may2f0eX6KcQ6VuHZfUSFZBriyOSL55XMG2bCq7bF-5s-C4G1KpqKvGoCCBWhmI_/s320/DSCN5205.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Ingredients (plus some butter, and cereal) </td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdIH4hUieZoyjTy48uS-7xJ6F_VnttCS2S11skp0vBHCZh-5vhf_z4mpGTfgsxdcMY1OPAqOSWx51hx27y0dOWhkViYxOdP5_nLJDSr2BydmqC8ifkuejuS4NI3CuzbOT2ni1m0JnRe6s/s1600/DSCN5207.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdIH4hUieZoyjTy48uS-7xJ6F_VnttCS2S11skp0vBHCZh-5vhf_z4mpGTfgsxdcMY1OPAqOSWx51hx27y0dOWhkViYxOdP5_nLJDSr2BydmqC8ifkuejuS4NI3CuzbOT2ni1m0JnRe6s/s320/DSCN5207.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boil 16 oz of noodles al dente.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijZcPoaDb34qY3J-mU9Z8NeNOfSZU9Uo6BICb1Bfh4ciKz1juhQt_ZH1eE4eOGUU1NC20UViZftrkYy-S85phevyqFYnJFJLIJ-gJCE_paJFlgINFuUjdyJSAqWW7T_fjSNsuITOQgvziA/s1600/DSCN5211.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijZcPoaDb34qY3J-mU9Z8NeNOfSZU9Uo6BICb1Bfh4ciKz1juhQt_ZH1eE4eOGUU1NC20UViZftrkYy-S85phevyqFYnJFJLIJ-gJCE_paJFlgINFuUjdyJSAqWW7T_fjSNsuITOQgvziA/s320/DSCN5211.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toss with a few tablespoons of butter.</td></tr>
</tbody></table>
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<tr><td class="tr-caption" style="text-align: center;">Mix in 16 oz of sour cream, and two beaten eggs (or more, if you like).</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBT2oeaQLCFT-PeTGPoopAb_JiDlAs2m73ym_YQNK-VKhOl2BReYZC3zHEzdkBvicvGvx_kXLtg2CNNCffpzrSFbYTc3YnUGjy1t5MuDVhDS5CMuORkSZg4yEiXr_WBne4xmnzb8d1TuVX/s1600/DSCN5215.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBT2oeaQLCFT-PeTGPoopAb_JiDlAs2m73ym_YQNK-VKhOl2BReYZC3zHEzdkBvicvGvx_kXLtg2CNNCffpzrSFbYTc3YnUGjy1t5MuDVhDS5CMuORkSZg4yEiXr_WBne4xmnzb8d1TuVX/s320/DSCN5215.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add the 24 oz cottage cheese, and mix well.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sprinkle on some cinnamon, and mix.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Spread half the mixture in a buttered 9'x13' pan.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Bake or add a topping, if you desire.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijsJlOvSXZRU9sbLTBa1ovvUldt-D8tVZxcTtMrmcWvAfxH6tS6r0sAl8VdXo5LvyifT4aBlnNl_0M3neKs-NfELXZ9XPIEjxGF66jbJaxYuPp8Tuh6ePax1XanevFLQnlnL1XXmSWfb5m/s1600/DSCN5234.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijsJlOvSXZRU9sbLTBa1ovvUldt-D8tVZxcTtMrmcWvAfxH6tS6r0sAl8VdXo5LvyifT4aBlnNl_0M3neKs-NfELXZ9XPIEjxGF66jbJaxYuPp8Tuh6ePax1XanevFLQnlnL1XXmSWfb5m/s320/DSCN5234.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bake 45-60 minutes, until it is a bit crisp on top, and bubbly hot.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Yummy!</td></tr>
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akawesthttp://www.blogger.com/profile/16350339028694858110noreply@blogger.com1tag:blogger.com,1999:blog-393094349646457822.post-44612050693457105352021-02-14T23:02:00.000-05:002021-03-25T20:52:55.374-04:00Valentine's Day<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2MAnCHVbaCQ_sXwlKZx9BZQnojg-qU_M2e4SAmFynPO078SohxHDSM52WIVZLjOML6vIGE4INoCPwTtoQcJCBsyy1VB0VW-cDvIt3EiAuM-gJDRsEjSGBmE8CQRpHNMVevx7XLzv-Axg/s1600-h/vdaytin.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2MAnCHVbaCQ_sXwlKZx9BZQnojg-qU_M2e4SAmFynPO078SohxHDSM52WIVZLjOML6vIGE4INoCPwTtoQcJCBsyy1VB0VW-cDvIt3EiAuM-gJDRsEjSGBmE8CQRpHNMVevx7XLzv-Axg/s320/vdaytin.JPG" alt="" id="BLOGGER_PHOTO_ID_5236060511685722642" border="0" /></a>
</div>This year I did a 14 day countdown to Valentine's Day. Each night I presented my husband with <a href="http://www.heartfeltholidays.net/14daysofvalentine.html">a poem</a> and a gift.
<h2 style="color: rgb(204, 153, 51);">Coffee Meringue Valentine’s Day Kisses <p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeO6zmqluCPzCw1v9rNEgc1yKNYdPQjCETMDYtmDmOsGXslRxJj08WOd2Ld9BS0i1fjD1bfy7_djg-h3-S8RJlsdygYDYH6Pnd6v20cLLvICZbHVaxXFtWo_YjC-37Sh2CGXNB46uiLE3m/s1600-h/meringues.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeO6zmqluCPzCw1v9rNEgc1yKNYdPQjCETMDYtmDmOsGXslRxJj08WOd2Ld9BS0i1fjD1bfy7_djg-h3-S8RJlsdygYDYH6Pnd6v20cLLvICZbHVaxXFtWo_YjC-37Sh2CGXNB46uiLE3m/s320/meringues.JPG" alt="" id="BLOGGER_PHOTO_ID_5236222064660475266" border="0" /></a></p></h2>3/4 c Sugar
<div class="snap_preview"><div>3 t powdered <span style="border-bottom: medium none; background: transparent none repeat scroll 0% 50%; cursor: pointer; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" class="yshortcuts" id="lw_1219116139_0">instant coffee</span>
4 <span style="border-bottom: 1px dashed rgb(0, 102, 204); cursor: pointer;" class="yshortcuts" id="lw_1219116139_1">egg whites</span>, <span class="yshortcuts" id="lw_1219116139_2">room temperature</span>
1 t vanilla extract
1/4 t cream of tartar
</div> <div>Preheat oven to 250′F.</div> <div>Cover cookie sheet with parchment paper.
</div> <div>In a <span class="yshortcuts" id="lw_1219116139_3">food processor</span> with a metal blade, process the sugar and coffee powder until the texture of the sugar becomes very fine.</div> <div>In a large mixing bowl, beat the egg whites and vanilla extract with an electric mixer at medium speed, until very frothy. Add cream of tartar, and continue beating at medium speed until soft peaks form. Increase beater speed to high, and gradually beat in sugar-coffee mixture. Continue beating until soft peaks form and mixture has a glossy sheen.</div>Drop by tablespoonfuls onto prepared cookie sheet, leaving 2″ between cookies. <div>Bake for 1 hour without opening oven door.</div> <div>Turn off oven, and let meringues dry in oven 2-3 hours more without opening oven door. At this point you can leave them in the oven overnight.</div> <div>Remove the meringues from the cookie sheet with a spatula. Store in airtight container.
<h2 style="color: rgb(204, 153, 51);">Crabmeat Stuffed Peppers
</h2>I made these for our special dinner. They were definitely delicious.
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJK4wvv0NseMUB4gXn9JSRtzzXJ79Ds3Q4O3gH1uZlgP_YQrsrNcAOndqzhyphenhyphenz4NIvZJQT1-cB9jw2rvU_7Z4W96juh60BuXJLcfH36WYI3GwtIjAiZ3mjtq3_57F70sQ_K_fEphaLzkIki/s1600-h/stuffedpep.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJK4wvv0NseMUB4gXn9JSRtzzXJ79Ds3Q4O3gH1uZlgP_YQrsrNcAOndqzhyphenhyphenz4NIvZJQT1-cB9jw2rvU_7Z4W96juh60BuXJLcfH36WYI3GwtIjAiZ3mjtq3_57F70sQ_K_fEphaLzkIki/s320/stuffedpep.JPG" alt="" id="BLOGGER_PHOTO_ID_5236223556729922098" border="0" /></a>
<div><strong>
<span style="border-bottom: 1px dashed rgb(0, 102, 204); background: transparent none repeat scroll 0% 0%; cursor: pointer; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" class="yshortcuts" id="lw_1219157807_0"></span></strong></div><div> <span style="font-size:100%;">Serves 4</span></div><span class="yshortcuts" id="lw_1219157807_1" style="font-size:100%;"><span style="font-family:monospace;">
</span></span><span style="font-size:100%;">1 pound fresh lump crabmeat</span><span style="font-size:100%;"><span style="font-family: monospace;">
</span>1/2 cup fat-free </span><span style="border-bottom: 1px dashed rgb(0, 102, 204); background: transparent none repeat scroll 0% 0%; cursor: pointer; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;font-size:100%;" class="yshortcuts" id="lw_1219157807_2" >sour cream</span><span style="font-size:100%;"><span style="font-family: monospace;">
</span>1/4 cup seasoned </span><span style="border-bottom: medium none; background: transparent none repeat scroll 0% 0%; cursor: pointer; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;font-size:100%;" class="yshortcuts" id="lw_1219157807_3" >dry bread crumbs</span><span style="font-family: monospace;">
</span>2 tablespoons minced roasted red peppers (from water-packed jar)<span style="font-family: monospace;">
</span>4 poblano peppers, halved and seeded (or similar peppers)<span style="font-size:100%;"><span style="font-family: monospace;">
</span>8 teaspoons grated Parmesan cheese
</span> <div><span style="font-size:100%;">
Preheat oven to 375 F. Coat a shallow baking pan with cooking spray. In a medium bowl, combine crabmeat, sour cream, bread crumbs and roasted red peppers. Mix gently to combine, being careful not to break up the crab.
</span></div> <div><span style="font-size:100%;"> Spoon crab mixture into halved poblano peppers and arrange side by side in pan. Top mixture with Parmesan cheese. Cover pan with foil and bake </span><span class="yshortcuts" id="lw_1219157807_4" style="font-size:100%;">20 minutes</span><span style="font-size:100%;">. Remove foil and bake 15 more minutes, until peppers are soft and cheese begins to brown.
</span></div> <div><span style="font-size:100%;"> Nutrition Score per serving (2 </span><span style="border-bottom: 1px dashed rgb(0, 102, 204); background: transparent none repeat scroll 0% 0%; cursor: pointer; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;font-size:100%;" class="yshortcuts" id="lw_1219157807_5" >stuffed pepper</span><span style="font-size:100%;"> halves): 209 calories, 15% fat (3 g; <1>
</span></div> <div><span style="font-size:100%;">
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUutoscIXvDI1bO-M9tGly5An1pnlfjCDGxHkCzZY9VqqoThGPI85eY_g_FMLNynlb1_oieuhYFIBRDIY8efxtn5lcasnlTf8oZjn8YMSqPyGbIaA2ouymQQ3ihTJVGxy47n1A4t7sEbAN/s1600-h/pudding.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUutoscIXvDI1bO-M9tGly5An1pnlfjCDGxHkCzZY9VqqoThGPI85eY_g_FMLNynlb1_oieuhYFIBRDIY8efxtn5lcasnlTf8oZjn8YMSqPyGbIaA2ouymQQ3ihTJVGxy47n1A4t7sEbAN/s320/pudding.JPG" alt="" id="BLOGGER_PHOTO_ID_5236243977273131730" border="0" /></a>For dessert I served layered pudding parfaits. I used cheesecake and chocolate flavors of instant pudding. I used fat-free half and half instead of milk. I like the way it puffs up the pudding mix.
After dinner we played a silly Valentine's day board game that I found at Target.
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I baked pink sugar cookies for my daughter's classmates. </span>
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEKvkZsAxY_cXlj2qy_bemRNzAE9rhx6Y2W0eVnotYQfnXPYzSCLLYUeE54jyxby026s-Aj7V8OHkiWQQzq7bqBSjXP0Ny2a_T1H9NGr1AnASafZasd2Em9qcUPaeRV01U2k5EFKyy5L6r/s1600-h/pinkcookies4.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEKvkZsAxY_cXlj2qy_bemRNzAE9rhx6Y2W0eVnotYQfnXPYzSCLLYUeE54jyxby026s-Aj7V8OHkiWQQzq7bqBSjXP0Ny2a_T1H9NGr1AnASafZasd2Em9qcUPaeRV01U2k5EFKyy5L6r/s200/pinkcookies4.JPG" alt="" id="BLOGGER_PHOTO_ID_5236245401565213762" border="0" /></a>
</div> </div></div>akawesthttp://www.blogger.com/profile/16350339028694858110noreply@blogger.com1tag:blogger.com,1999:blog-393094349646457822.post-51032555931073284602021-02-12T00:00:00.000-05:002021-03-25T20:00:22.225-04:00Thighs Be Damned Coconut CakeWhile it took me over a year to come up with a birthday celebration (no one I know aged this past year???) excuse to bake what can only be described as the most amazing coconut cake in the world, I held onto the taste memory ever since I willed myself to eat only a bite of my friend, <a href="http://thequintessentialmagpie.blogspot.com/">Mrs. Magpie's, </a>birthday cake.<br />
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When the cake was presented, I told myself to think of my thighs, which since birth have not grown in proportion to the rest of my body. This is not an exaggeration. Had my mother kept a baby book photo record of my growth, along with my weight record, I would be sharing the proof. Never mind the fact that I reached my adult height of sixty inches at age fourteen, my thighs did not receive the full growth achieved message.<br />
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As soon as my taste buds met the cake on that fateful day in 2010, all thigh thoughts went out the window. I knew one day we would meet again. SH's birthday (the hubby, if you're new to my blog) was the excuse to bake. <br />
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Mrs. Magpie's friend, Nancy, graciously shared the recipe. Had she not, I would have pestered Mrs. Magpie unrelentlessly. Yes, the cake is THAT good.<br />
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<strike>Betty's Sour Cream</strike> Thighs Be Damned Coconut Cake<br />
<br />
1 package yellow cake mix<br />
1 16-ounce container of sour cream (light sour cream worked well for me)<br />
2 cups sugar<br />
1 8-ounce container of whipped topping, thawed (After saving calories with light sour cream, I went for full fat whipped topping. We all have our limits, you know.)<br />
3 6-ounce packages of frozen coconut, thawed and divided (Frozen coconut was a new to me product. It was found near the frozen fruit)<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFR5rgHTnMP0_4Cw1Pzq7FuD_avO1e7SzSGY-S2lMjD0XA5zsUMPSNrYbKeCqGfJ93Xxc-CZgFIscaaFyQdOtFrkPNTsiGCVQS9XWRBmomZ7W5Ov9-lyTJbYbdtjh3t2JH4-wuQT41OuQv/s1600/DSCN0151-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFR5rgHTnMP0_4Cw1Pzq7FuD_avO1e7SzSGY-S2lMjD0XA5zsUMPSNrYbKeCqGfJ93Xxc-CZgFIscaaFyQdOtFrkPNTsiGCVQS9XWRBmomZ7W5Ov9-lyTJbYbdtjh3t2JH4-wuQT41OuQv/s400/DSCN0151-1.JPG" width="400" /></a></div>
<br />
<span id="goog_897102229"></span><span id="goog_897102230"></span><br />
Bake cake according to directions in two 8-inch round cake pans.<br />
Freeze cake.<br />
<u><b>Three days before </b></u> you are ready to serve, slice horizontally into 4 separate layers.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-icJ2YgPzq4CtOrE_a60-Sy2ajT5_nHl1SC2uiFD0MMxIPoyHwDLClGPezqHLgH8iuFn5BT3RamnqTUHsr5tIn7q4uLsgitVJTe87wYR-80yXYfnikh_-T1xj-vcqWqfpYQlABhbJg97_/s1600/DSCN0148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-icJ2YgPzq4CtOrE_a60-Sy2ajT5_nHl1SC2uiFD0MMxIPoyHwDLClGPezqHLgH8iuFn5BT3RamnqTUHsr5tIn7q4uLsgitVJTe87wYR-80yXYfnikh_-T1xj-vcqWqfpYQlABhbJg97_/s400/DSCN0148.JPG" width="400" /></a></div>
<div style="text-align: center;">
Two of the four layers</div>
<br />
Combine sour cream and sugar in a bowl, and then mix with 12 ounces of the coconut.<br />
<br />
Combine one cup of this coconut mixture with your with your whipped topping in a separate bowl and set aside.<br />
<br />
Spoon and spread remaining coconut/sour cream mixture evenly on the layers of your cake and stack.<br />
<br />
Ice the top and the sides of the cake with the coconut and whipped topping mixture that you set aside.<br />
<br />
Cover and chill in the refrigerator for three days. Cover the cake with a plastic or glass cake lid, whichever you have. If you don't have either, put toothpicks in the cake and make a tent out of tinfoil to cover.<br />
<br />
When you are ready to serve, take the remaining 6 ounces of thawed coconut and pat that on the top and sides of the cake. <br />
<div style="color: #660000;">
<span style="font-size: large;"><br />
</span></div>
<span style="font-size: large;"><span style="color: #660000;">Eat a slice of cake. </span></span><br />
<span style="font-size: large;"><span style="color: #660000;">Repeat until you see noticeable thigh expansion.</span></span><br />
<span style="font-size: large;"><span style="color: #660000;">Trust me, it works. </span></span><br />
<br />
This cake, according to my family of coconut lovers, is the best cake in the entire world. According to Nancy, it is from the Lighthouse Society cookbook. My guess is the St. Augustine Lighthouse, although my Google search came up short.<br />
<br />
Linking to some of these <a href="http://www.akawest.com/p/parties.html" target="_blank">great sites</a>:
<b><br /></b><br />
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<a href="http://www.mylivesignature.com/" style="margin-left: 1em; margin-right: 1em;" target="_blank"></a>akawesthttp://www.blogger.com/profile/16350339028694858110noreply@blogger.com56tag:blogger.com,1999:blog-393094349646457822.post-16367349831440495502021-02-08T20:21:00.000-05:002021-03-25T20:03:43.453-04:00Hot Fudge Sundae Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihIlvsHyac4mzKHn7It5JEr-AIYW2ekdT-EbXs0KqfFDqqjtKJYq1HsPINoaNA35dJ3UGpCGy5PUcW5xJEp0E8HEOV_AmxjQCckv07NJbKb4DaOGBhbl71VykW1JK1rLX90gw4fjK3AZl_/s1600/cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihIlvsHyac4mzKHn7It5JEr-AIYW2ekdT-EbXs0KqfFDqqjtKJYq1HsPINoaNA35dJ3UGpCGy5PUcW5xJEp0E8HEOV_AmxjQCckv07NJbKb4DaOGBhbl71VykW1JK1rLX90gw4fjK3AZl_/s400/cake.jpg" height="341" width="400" /> </a></div>
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The idea of making a dessert in a Crock Pot was intriguing, so I had to try this.</div>
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Chocolate cake with a fudgey sauce, served warm with vanilla ice cream...oh, yes! </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.thecountrycook.net/2013/02/crock-pot-hot-fudge-sundae-cake-giveaway.html" rel="nofollow" target="_blank">Recipe Source</a> </div>
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<img src="http://signatures.mylivesignature.com/54489/286/BB8F8707561465232D63124C9CFD5A80.png" style="background: transparent; border: 0 !important;" /></center>
akawesthttp://www.blogger.com/profile/16350339028694858110noreply@blogger.com8tag:blogger.com,1999:blog-393094349646457822.post-70437886412422587012021-01-31T11:57:00.000-05:002021-03-25T20:04:24.423-04:00Peanut Butter Cookies<div style="text-align: center;">
<span style="color: #660000;"><span style="font-size: large;"> Cookie Battle</span></span></div>
<div style="text-align: center;">
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<br />
While I am a big fan of chocolate, I was not rooting for the brownie
who was trying to over take the peanut butter cookie, as they battled it out
on the serving platter. The peanuty taste shines through in this
recipe, so while that brownie was enjoying a
feeling of superiority as it mounted Mr. Peanut, he was left on the
dish. In the corner, the s'mores bar tried to move up a bit, but was unsuccessful. More on his fate will follow.<br />
<br />
<div style="text-align: center;">
<span style="color: #660000;"><span style="font-size: large;">Peanut Butter Cookies </span></span></div>
<div style="text-align: center;">
<span style="color: #660000;"><span style="font-size: large;">made with Natural Peanut Butter</span></span></div>
</div>
<div id="yiv794474325recipe-method">
<div id="yiv794474325recipe-ingredients">
<ul id="yiv794474325yui_3_2_0_20_1336426058337159">
<li id="yui_3_2_0_18_1347463659563195">1/2 cup butter, room temperature</li>
<li id="yui_3_2_0_18_1347463659563195">1/2 cup sugar</li>
<li>1/2 cup packed brown sugar</li>
<li id="yui_3_2_0_19_1347463659563111">1/2 cup peanut butter (I used Smucker's Natural Crunchy)</li>
<li>1 egg</li>
<li>1 1/4 cup flour</li>
<li>3/4 teaspoon baking soda</li>
<li id="yui_3_2_0_19_1347463659563104">1/2 teaspoon baking powder</li>
</ul>
</div>
<div id="yiv794474325recipe-method">
<div id="yui_3_2_0_19_1347463659563132">
Cream the butter, and sugars. Mix in the peanut butter and egg.<br />
Mix the dry ingredients into the sugar butter mixture.</div>
<div>
</div>
<div id="yui_3_2_0_19_1347463659563161">
Cover the dough, and refrigerate for at least 3 hours.<br />
Preheat oven to 375°F. <br />
Shape dough into 1 1/4 inch balls.
Place 3 inches apart on ungreased cookie sheet. <br />
Flatten in a
crisscross pattern with a fork. <br />
Bake 9-10 minutes.
Cool on baking sheets for a minute, and then cool completely on a rack.</div>
<div id="yui_3_2_0_19_1347463659563186">
<br /></div>
<div id="yui_3_2_0_19_134746365956359">
<span style="font-weight: bold;"> </span><span class="yiv794474325yield" id="yui_3_2_0_19_134746365956358">Yield: 2 dozen cookies. </span><br />
<span style="font-size: small;"><br /></span>
<span style="font-family: inherit; font-size: small;">Linking to some of these </span><span style="font-size: small;"> <span style="font-family: inherit;"><a href="http://www.akawest.com/p/parties.html" target="_blank">great sites</a>: </span></span><b><br />
</b></div>
</div>
<img src="http://signatures.mylivesignature.com/54489/286/BB8F8707561465232D63124C9CFD5A80.png" style="background: none repeat scroll 0% 0% transparent; border: 0px none ! important;" /></div>
akawesthttp://www.blogger.com/profile/16350339028694858110noreply@blogger.com15tag:blogger.com,1999:blog-393094349646457822.post-75575893919836228052021-01-30T14:00:00.000-05:002021-03-25T20:05:26.855-04:00 Carrot Salad with Cranberries<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></div><br />
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<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigyXT-bHwgAYecAqFP6Mb4LNfJ6Fo1vNEC6u9SCKlE6t_1_vkvBp2_Fh-dLOUDK5fKAV1fLB1ZvqDsK6fLDUU7-JD3FxMALRxU78x7Pr3rTh1QFmb68vCVZahIInLgFEbOGe09_1m-GxcV/s1600/carrotslaw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigyXT-bHwgAYecAqFP6Mb4LNfJ6Fo1vNEC6u9SCKlE6t_1_vkvBp2_Fh-dLOUDK5fKAV1fLB1ZvqDsK6fLDUU7-JD3FxMALRxU78x7Pr3rTh1QFmb68vCVZahIInLgFEbOGe09_1m-GxcV/s400/carrotslaw.jpg" width="400" /></a> </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This is one of our favorite salads. There is something about the crunch of the nuts, and carrots, plus the sweetness of the cranberries, that lends itself well to the addition of a mustardy dressing. It goes very quickly when I make it.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><span style="font-size: 130%;"> Carrot Salad with Cranberries<br />
<br />
<span style="font-size: small;"><span style="font-family: inherit;">1/4 cup olive oil<br />
2 tablespoons lemon juice<br />
1 teaspoon Dijon mustard<br />
1/2 teaspoon sugar<br />
1 bag (10 0z) shredded carrots<br />
1/2 cup dried cranberries<br />
1 small onion, chopped<br />
1/2 cup slivered almonds, toasted<br />
<br />
Combine first four ingredients in a bowl.<br />
Add remaining ingredients, and mix well.<br />
Cover and chill two hours or overnight.</span></span></span><span style="font-size: small;"><span style="font-family: inherit;"><br />
<br />
I have made this substituting yellow mustard, green onions, and cashews, with equally good results. I use two bags of baby carrots, shredded in a food processor, and then eyeball the dressing ingredients.</span> <span style="font-family: inherit;"><br />
<br />
Linking to some of these </span> <span style="font-family: inherit;"><a href="http://www.akawest.com/p/parties.html" target="_blank">great sites</a>: </span></span><b><br />
</b><br />
<b><br />
</b> <a href="http://signatures.mylivesignature.com/54489/286/BB8F8707561465232D63124C9CFD5A80.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://signatures.mylivesignature.com/54489/286/BB8F8707561465232D63124C9CFD5A80.png" style="background: none repeat scroll 0% 0% transparent; border: 0px none ! important;" /></a>akawesthttp://www.blogger.com/profile/16350339028694858110noreply@blogger.com28tag:blogger.com,1999:blog-393094349646457822.post-22549430792324339052021-01-20T18:55:00.000-05:002021-03-25T20:06:29.280-04:00Chewy Almond Cookies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWk2MgPcbhO5B891CPEonbc_jdKgw_ponHLO0Wl3bWnA3Dn9A7AzL5nHS6IxmPLH_6jDAQpMKgGFowA9JRsM_JaSRqe8W6CR9fowbN2I7etRAohxL9uHQEl8ZY31exoWxgyo19vUOct6Wr/s1600/cookiesgrad3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWk2MgPcbhO5B891CPEonbc_jdKgw_ponHLO0Wl3bWnA3Dn9A7AzL5nHS6IxmPLH_6jDAQpMKgGFowA9JRsM_JaSRqe8W6CR9fowbN2I7etRAohxL9uHQEl8ZY31exoWxgyo19vUOct6Wr/s400/cookiesgrad3.jpg" width="400" /></a></div>
Ignore the greasy doily, and focus in on the adorable cookies with the <span style="color: red;">bright red </span>cherry centers, and the almonds haphazardly sprouting from their sides.You can also ignore the food coloring, which gives the maraschino cherries their happy look, transforming a healthy fruit into...just kidding.<br />
<br />
Sugar, and fat, people, it tastes great! In the case of these cookies, it tastes AMAZING.<br />
<br />
These yummy morsels, which at a recent gathering, my future son in law scarfed down at an amazing rate, only surpassed by my own cookie gobbling performance, were made from this <a href="http://www.wilton.com/recipe/Chewy-Almond-Cookies" target="_blank">recipe</a>. The hardest part of the recipe was finding the almond paste in the grocery store. You don't even have to get out the flour. Nope, these babies are flour free. You could even leave off the maraschino cherries, and have yourself a tasty cookie. The cuteness factor would be diminished, but once that sucker hits your mouth, you won't notice.<br />
<br />
Linking to some of these <a href="http://www.akawest.com/p/parties.html" target="_blank">great sites</a>:
<br />
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akawesthttp://www.blogger.com/profile/16350339028694858110noreply@blogger.com7tag:blogger.com,1999:blog-393094349646457822.post-85036699619918788472021-01-18T10:59:00.000-05:002021-03-25T20:07:17.556-04:00Lentils and Rice<div class="mod-orlsentarticleheader mod-articleheader" id="mod-article-header">
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: small;">Even if you are a die-hard meat, and potatoes lover, and would never dream of serving a meatless meal, this recipe is sure to please. The flavors blend well, without being overpowering. I mix a spoonful of plain yogurt in my serving, although my family prefers theirs unadorned. This dish is yummy served hot, or cold, making it equally good in every season. </span></span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: small;"> </span></span></span></div>
<div style="text-align: center;">
<span style="color: #660000;"><span style="font-size: large;"><span style="font-family: inherit;">Spiced Lentils And Rice (<span style="color: #660000;"><span style="font-size: large;"><span style="font-family: inherit;">Enjadara)</span></span></span></span></span></span></div>
<span style="font-size: large;"><span style="font-family: inherit;"> </span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU69q_z7znOHImXIj71GUqyL8Tl9SRMb7F04-h9GsI6ikc2HQCj0FG5hq2v_UuRFKcbHiuBMVJrcCWNvGkjZb8CsjmbI7oGy8ujW3PjG5HAzjP2aEfjOK1qHQTpna20WIPSMkpfLU8oxRk/s1600/lentils2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU69q_z7znOHImXIj71GUqyL8Tl9SRMb7F04-h9GsI6ikc2HQCj0FG5hq2v_UuRFKcbHiuBMVJrcCWNvGkjZb8CsjmbI7oGy8ujW3PjG5HAzjP2aEfjOK1qHQTpna20WIPSMkpfLU8oxRk/s400/lentils2.jpg" width="400" /></a></div>
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<br />
2 tablespoons olive oil</div>
<div id="yui_3_2_0_19_1347630610462114">
2 large onions, chopped</div>
<div id="yui_3_2_0_19_1347630610462139">
1 cup brown rice</div>
1 cup dry brown lentils</div>
</div>
<div class="float" style="clear: both; height: 1px; line-height: 1px;">
<img alt="" height="1" src="http://articles.orlandosentinel.com/images/pixel.gif" width="1" /></div>
<div id="yui_3_2_0_19_1347630610462176">
3 1/2 cups boiling water</div>
<div id="yui_3_2_0_19_1347630610462179">
1/2 teaspoon ground cumin </div>
<div id="yui_3_2_0_19_1347630610462186" style="background-color: transparent; color: black; font-family: times new roman,new york,times,serif; font-size: 16px; font-style: normal;">
1/4
teaspoon ground turmeric </div>
<div id="yui_3_2_0_19_1347630610462105">
<br /></div>
<div id="yui_3_2_0_19_1347630610462146">
In
a large saucepan, over medium-high heat, heat the oil; then cook the
onions, stirring until they are lightly browned. </div>
<div id="yui_3_2_0_19_1347630610462151">
Add the rice, lentils, cumin, turmeric and water to the saucepan and stir.</div>
<div id="yui_3_2_0_19_1347630610462156">
Bring
the mixture to a boil. Then cover and simmer on low for 40 to 45 minutes, or until all the water has been absorbed
and the lentils and<span style="color: black;"> rice</span>
are tender. </div>
<div id="yui_3_2_0_19_1347630610462163" style="background-color: transparent; font-family: times new roman,new york,times,serif; font-size: inherit; font-style: normal;">
If the water is absorbed and the lentils are still not
tender, add a little more water and cook a few minutes longer.</div>
<div id="yui_3_2_0_19_1347630610462171">
Gently stir the lentils and rice mixture and season it with salt, pepper, and more cumin, and turmeric, if you desire. </div>
<div id="yui_3_2_0_19_1347630610462221" style="background-color: transparent; color: black; font-family: times new roman,new york,times,serif; font-size: 16px; font-style: normal;">
I don't use salt, or pepper, but the original recipe did.</div>
<div id="yui_3_2_0_19_1347630610462208">
Makes 6 servings.</div>
<div id="yui_3_2_0_19_1347630610462338">
<br id="yui_3_2_0_19_1347630610462346" /></div>
Adapted from<span id="yui_3_2_0_19_1347630610462325"> <i id="yui_3_2_0_19_1347630610462380">Joan Nathan's Jewish Holiday Cookbook</i>, 1987</span><br />
<br />
<span id="yui_3_2_0_19_1347630610462325"><span style="font-size: small;"><span style="font-family: inherit;">Linking to some of these </span><span> <span style="font-family: inherit;"><a href="http://www.akawest.com/p/parties.html" target="_blank">great sites</a>: </span></span></span><b><br />
</b></span><br />
<center>
<img src="http://signatures.mylivesignature.com/54489/286/BB8F8707561465232D63124C9CFD5A80.png" style="background: transparent; border: 0 !important;" /></center>
akawesthttp://www.blogger.com/profile/16350339028694858110noreply@blogger.com10