tag:blogger.com,1999:blog-68018828105724367772024-02-20T23:22:23.827-07:00Taste ThisRead and Share
Recipes and TipsLiz T.http://www.blogger.com/profile/13845065025645597213noreply@blogger.comBlogger73125tag:blogger.com,1999:blog-6801882810572436777.post-48419715697755922112009-07-20T12:45:00.006-06:002009-07-20T12:53:35.727-06:00LIZ'S PULLED PORKThis is my pulled pork recipe. It is delicious, and a favorite of mine. I don't eat hamburgers, but I sure love pulled pork. Great to make ahead and warm up later for a crowd.<br /><br /><u>INGREDIENTS</u> <u>YIELD 10 sandwiches</u><br /><strong></strong><br /><strong>4 lb pork roast</strong><br /><strong>1 bottle your favorite BBQ sauce (I love the fancy Mango stuff, but anything you like is great)</strong><br /><strong>1 Can of Coke</strong><br /><strong>1/2 Cup Brown Sugar</strong><br /><strong>Salt, Pepper, and Garlic to taste</strong><br /><br />Rub the brown sugar over the pork roast. Put the pork roast in a crock pot. Add 1/2 the bottle of BBQ sauce and the can of coke. Sprinkle on the salt, pepper, and garlic to your liking. Cook on high until the roast is easy to shred (usually 4 to 6 hours). It should taste very moist. Put it on your favorite roll, bun, salad, or just have it over rice. Tastes great with canned pineapple or peaches added to the crock pot.Liz T.http://www.blogger.com/profile/13845065025645597213noreply@blogger.com2tag:blogger.com,1999:blog-6801882810572436777.post-54434223899158539632009-06-24T17:35:00.009-06:002009-06-24T17:56:14.689-06:001 MINUTE FRIED DOUGH<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1JPHBeJvGVYHIHFhx0N3MX9k5WfXUCpw_u458ZzWseIvVxIxKFPZ19NOiyYdBviaKSsID-m_yMpTW0HWLC02k8emfRe327270g6bRYJtT_Nx_rezyE-EvMc7GBEJMHtVUpmEzFnpPZ0s/s1600-h/DSC01049.JPG"><img id="BLOGGER_PHOTO_ID_5351044145721641682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1JPHBeJvGVYHIHFhx0N3MX9k5WfXUCpw_u458ZzWseIvVxIxKFPZ19NOiyYdBviaKSsID-m_yMpTW0HWLC02k8emfRe327270g6bRYJtT_Nx_rezyE-EvMc7GBEJMHtVUpmEzFnpPZ0s/s320/DSC01049.JPG" border="0" /></a> This takes about 1 minute from start to finish. No lie. Especially if you only fill the pan with 2 inches of oil, then it is heated up quickly. These are saltier than the average donut, so if you are going for a donut taste, add a lot of sugary glaze and toppings.<br /><br /><br /><u>Ingredients: Yield: 8 servings</u><br /><strong>1 Can Refrigerated Biscuit Dough<br />3 - 5 Cups Oil for frying<br />Cinnamon and Brown Sugar for dusting</strong><br /><p><strong></strong></p><p>1. Heat up the oil in pot with deep sides to prevent getting burnt by oil. Just make sure you have the pan filled up with 2 inches of oil Don't let the oil get so hot that it is smoking. You will actually see the water get a little bit wavy when it is hot, and you can only test a small piece of dough to see if it starts floating and cooking. Once the oil is hot, keep the burner temperature at medium. </p>2. While the oil is heating up, open the can of biscuit dough. Use your finger to poke a hole in the middle of each biscuit so it resembles a donut.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgulHDOkoiprcG6PHabM5xFu5jom-QESfY_DgQsZfOxVXJXRlksW_NQfcrtwZ6r7UjBKAP9l9IY_7por8iDrVboAjKWsjCSquxLmwLxrauSZ0H7JqeRmNgzKGbxSxIXWXOYPtLc5c8CSxk/s1600-h/DSC01045.JPG"><img id="BLOGGER_PHOTO_ID_5351043800379365810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgulHDOkoiprcG6PHabM5xFu5jom-QESfY_DgQsZfOxVXJXRlksW_NQfcrtwZ6r7UjBKAP9l9IY_7por8iDrVboAjKWsjCSquxLmwLxrauSZ0H7JqeRmNgzKGbxSxIXWXOYPtLc5c8CSxk/s320/DSC01045.JPG" border="0" /></a><br />3. Gently lay the "donuts" in the oil. They should start floating and the oil should be bubbling around them. If not, the oil is not heated up yet.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY9vFtzG8eZ6eyOBZ0oWW2AJAP7IoQKsv5Sj2XtpZhFBHJUNqhz892CrE31-kHR2u9ET1Nv1w8esDRVuDvIJJeFDpmZQ43_XuMXGei61wF_PTafQoXVab61O7atz-7Diw8-tU5Cy4LWaM/s1600-h/DSC01046.JPG"><img id="BLOGGER_PHOTO_ID_5351043492908110898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY9vFtzG8eZ6eyOBZ0oWW2AJAP7IoQKsv5Sj2XtpZhFBHJUNqhz892CrE31-kHR2u9ET1Nv1w8esDRVuDvIJJeFDpmZQ43_XuMXGei61wF_PTafQoXVab61O7atz-7Diw8-tU5Cy4LWaM/s200/DSC01046.JPG" border="0" /></a><br />You will see the holes and edges turn brown within 15 to 30 seconds. Flip them as soon as you see this happening. In another 10-15 seconds they will be done!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibg3kQGyhG_S-GTj2wa8P4hyphenhyphenUZhq3G3isJToD6XgWrUdlD9j7NWC5lcdIXCvm0olMrZ-RMC3dB_fWJ0G6rxzOabMIl6iDpv2TI9wU6c8xUAXO0B2PLFn1uvrxqCzcY50MXGMr2v6lq1MM/s1600-h/DSC01047.JPG"><img id="BLOGGER_PHOTO_ID_5351043315379934354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibg3kQGyhG_S-GTj2wa8P4hyphenhyphenUZhq3G3isJToD6XgWrUdlD9j7NWC5lcdIXCvm0olMrZ-RMC3dB_fWJ0G6rxzOabMIl6iDpv2TI9wU6c8xUAXO0B2PLFn1uvrxqCzcY50MXGMr2v6lq1MM/s200/DSC01047.JPG" border="0" /></a><br /><br /><br />Allow the "donuts" to drain on papertowels and dust with cinnamon and sugar, your favorite glaze, chocolate, honey butter, or whatever you fancy! Best served warm.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgThaRTlu3Nk0BYeXK-5QqSuj0LwWPb_2GJ6wbjUY5CAgAtXhNeGDwdWnPQ5_BRZjK5s5s8ofv6X1Dnlhwz4ctBc-epDKI-QpUu-fD0DdxZ7l_oj7ghyF_736wAWaApI-X2GLylZLVdIEk/s1600-h/DSC01048.JPG"><img id="BLOGGER_PHOTO_ID_5351043063764058466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgThaRTlu3Nk0BYeXK-5QqSuj0LwWPb_2GJ6wbjUY5CAgAtXhNeGDwdWnPQ5_BRZjK5s5s8ofv6X1Dnlhwz4ctBc-epDKI-QpUu-fD0DdxZ7l_oj7ghyF_736wAWaApI-X2GLylZLVdIEk/s200/DSC01048.JPG" border="0" /></a><br /><br /><br /><br /><div></div></div></div></div>Liz T.http://www.blogger.com/profile/13845065025645597213noreply@blogger.com0tag:blogger.com,1999:blog-6801882810572436777.post-38936728319131296902009-06-14T14:50:00.005-06:002009-06-14T14:55:00.735-06:00BASIC ITALIAN BREADThis is a basic bread recipe. Add herbs to make it POP!<br /><br /><br />Preparation Time: about 20 minutes<br /><br />Cooking Time: about 30 minutes<br /><br />Resting Time: about 2 hours<br /><br /><u>Ingredients</u><br /><br /><strong>3 cups Flour</strong><br /><strong>1 pack Dry Active Yeast</strong><br /><strong>1 tsp. Salt</strong><br /><strong>1/8 cup Cornmeal (optional)</strong><br /><strong>1 Beaten Egg (optional)</strong><br /><br /><br /><br /><strong>1.</strong> Sift flour into a large bowl. Mix in salt with hand. Move the ingredients to the sides of the bowl, creating a large "well" (an empty space) in the middle.<br /><br /><strong>2.</strong> Pour the yeast into the "well" and pour 1 cup of lukewarm water over the yeast. Sprinkle about 1 tbsp. of flour over top. Wait (about 10 minutes) for bubbles to appear in the yeast.<br /><br /><strong>3.</strong> Once the bubbles have appeared, you can start to mix together the ingredients (hands work best, but you can use a mixer) to form the dough. The best way to do this, is to gradually incorporate the flour that is "waiting" on the sides of the bowl. Doing it all at once will be too difficult. So, go bit by bit, if it's too liquid, just add a bit more flour at the end. You should finish this "pre-kneading" stage with a round, firm ball of dough. Again, if it's too sticky, add a little more flour.<br /><br /><strong>4.</strong> Kneading: remove the bread from the bowl and place on a lightly floured surface. Knead it by pushing your palms into and then turning it one quarter. Keep kneading and doing quarter turns for about 5-10 minutes, or until the bread is supple and non-sticky.<br /><br /><strong>5.</strong> Place the bread in a lightly floured bowl and cover with a damp dish cloth. Let it rise for about 1 hour (depends on the room temperature, you want it to be fairly warm). It should double in size.<br /><br /><strong>6.</strong> Re-sprinkle a counter top (or other surface) with flour. Prepare a baking pan by lightly oiling it and sprinkling the bottom with cornmeal (if you don't have cornmeal, just use flour). With your hands, remove bread and place on floured surface. Punch it down once, hard, with your palms. Now, re-shape it into a loaf. Put the loaf on the baking pan. Cover with dish towel and let rise for about 1 hour. It should double in size.<br /><br /><strong>7.</strong> If you want, coat the top with the beaten egg. Put in oven at 375°F and bake for 30 minutes (more or less, depending on how much you like it browned).Voilà!<br /><br />Tip: If your yeast doesn't bubble, it's no longer active or you didn't use lukewarm water. You should start over in this case, because the bread will not rise.<br /><br />Freezing: If you are planning on freezing the bread, only bake it for 20 minutes. Wait for it to cool, then wrap in tin foil, put in a plastic bag and freeze. When you want to serve it, just preheat oven to 400°F, bake inside of foil for 10 minutes and then remove foil and let brown for about 5 minutes.<br /><br />Source: <a href="http://www.famousfrenchdesserts.com/italian-bread-recipes.html"><span style="font-size:78%;">http://www.famousfrenchdesserts.com/italian-bread-recipes.html</span></a>Liz T.http://www.blogger.com/profile/13845065025645597213noreply@blogger.com0tag:blogger.com,1999:blog-6801882810572436777.post-12907027726665488712009-05-29T22:44:00.003-06:002009-05-29T22:52:13.249-06:00FRESH TUNA BURGERSThis is a great way to eat a burger without the guilt. I am a huge fan of TUNA!!! If you want to use canned tuna, just add a little mayo and don't overcook. If you go with the fresh, don't worry about cooking it all the way through. Just cook the patties until they are golden brown, even if there is still pink in the middle. I promise, it is okay. Fresh tuna is best rare. This recipe says to remove the skin from the fresh tuna, but usually when you buy a tuna steak the skin is already removed.<br /><br /><u>Ingredients</u> <u>Yield: 4</u><br /><br /><strong>1 lb. fresh tuna<br />1 tbsp. minced dill<br />1 tsp. capers, rinsed and chopped<br />Salt and pepper to taste<br />1 1/2 tbsp. olive oil<br /></strong><br />1. Remove skin from tuna; coarsely chop tuna with a knife or in the food processor. Using a fork, gently blend it with dill, capers, salt and pepper in a mixing bowl. Shape into 4 patties. (If using canned tuna you may not need to chop it all)<br /><br />2. Heat oil in a large skillet over medium heat. Add patties and cook until golden brown, about 2 minutes on each side. Makes 4 servings.<br /><br /><span style="font-size:85%;">Source:</span> <a href="http://jas.familyfun.go.com/recipefinder/display?id=12208"><span style="font-size:78%;">http://jas.familyfun.go.com/recipefinder/display?id=12208</span></a>Liz T.http://www.blogger.com/profile/13845065025645597213noreply@blogger.com0tag:blogger.com,1999:blog-6801882810572436777.post-866579960783560442009-05-15T11:41:00.006-06:002009-05-29T22:44:19.577-06:00RESTAURANT STYLE CHICKEN NACHOSWith summer on its way, here is a fun recipe that welcomes the warmer weather. I love chicken nachos, and this is just one tasty variation that I like to do. When I make my own recipe, I always spice up the chicken and add lime juice. You have a lot of creative license with nachos, so take it wherever you want!<br /><u></u><br /><u>INGREDIENTS</u> <u>Yield: 6-8 Servings</u><br /><u><br /></u><strong>2 cloves garlic, crushed<br />6 green onions, sliced, white parts and tops separated<br />3 tablespoons canola oil<br />1 shredded, cooked, whole chicken breast<br />salt and pepper to taste<br />1 cup salsa<br />1/2 (12 ounce) package tortilla chips<br />1 (8 ounce) package shredded Cheddar/Monterey Jack cheese blend<br />1/2 large tomato, diced<br /></strong><a id="ctl00_CenterColumnPlaceHolder_RecipeToolsControl_lnkSaveToRecipeBoxIcon" style="BORDER-TOP-WIDTH: 0px; BORDER-LEFT-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; BORDER-RIGHT-WIDTH: 0px" href="http://allrecipes.com/Recipe/Restaurant-Style-Chicken-Nachos/SaveToRecipeBox.ashx" rel="nofollow"></a><br /><br />1. Preheat oven to 350 degrees F (175 degrees C).<br /><br /></u>2. In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.<br /><br />3. Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.<br /><br /><span style="font-size:85%;">Source:</span> <span style="font-size:78%;"></span><a href="http://allrecipes.com/Recipe/Restaurant-Style-Chicken-Nachos/Detail.aspx"><span style="font-size:78%;">http://allrecipes.com/Recipe/Restaurant-Style-Chicken-Nachos/Detail.aspx</span></a>Liz T.http://www.blogger.com/profile/13845065025645597213noreply@blogger.com0tag:blogger.com,1999:blog-6801882810572436777.post-11597326040134380742009-04-26T23:57:00.005-06:002009-04-27T00:17:07.582-06:00PUMPKIN CHILIDon't be alarmed. This does not even taste like pumpkin. It is absolutely divine, and so healthy! Better yet, it only takes 30 minutes and it tastes like it has been simmering all day.Great for diebetics or for people on a diet. You could even make this vegetarian by leaving out the turkey and adding beans. I made this at work and all 60 customers who ate it loved it. Perfect for freezing. Very easy recipe. I added carrots and celery to mine. To make it even easier, you can use canned roasted bell peppers.<br /><br /><u>INGREDIENTS </u><u>Yield:6</u><br /><strong></strong><br /><strong>1 tablespoon vegetable oil<br />1 cup chopped onion<br />1/2 cup chopped green bell pepper<br />1/2 cup chopped yellow bell pepper<br />1 clove garlic, minced<br />1 pound ground turkey<br />1 (14.5 ounce) can diced tomatoes<br />2 cups pumpkin puree<br />1 1/2 tablespoons chili powder<br />1/2 teaspoon ground black pepper<br />1 dash salt<br />1/2 cup shredded Cheddar cheese<br />1/2 cup sour cream<br /></strong><a id="ctl00_CenterColumnPlaceHolder_RecipeToolsControl_lnkSaveToRecipeBoxIcon" style="BORDER-TOP-WIDTH: 0px; BORDER-LEFT-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; BORDER-RIGHT-WIDTH: 0px" href="http://allrecipes.com/Recipe/Pumpkin-Turkey-Chili/SaveToRecipeBox.ashx" rel="nofollow"></a><br />Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.<br /><br /><span style="font-size:85%;">Source:</span> <a href="http://allrecipes.com/Recipe/Pumpkin-Turkey-Chili/Detail.aspx"><span style="font-size:78%;">http://allrecipes.com/Recipe/Pumpkin-Turkey-Chili/Detail.aspx</span></a>Liz T.http://www.blogger.com/profile/13845065025645597213noreply@blogger.com0tag:blogger.com,1999:blog-6801882810572436777.post-54806214024383805492009-04-20T11:53:00.006-06:002009-04-27T00:16:36.878-06:00LIZ'S BBQ PORK WITH ROASTED PEARSMy husband loves polynesian style cooking, and he had the idea to put some pears into our BBQ pork roast because we had no pineapple. This was an experiment with a winning result, and we will make it again and again! My 2-year-old even said, "MMMmmmmm! Food smell good!" Make this more diebetic friendly by using fresh peeled pears and a sugar-free BBQ sauce. You may need to add a little more water with tfresh pears, and make sure to give fresh pears extra time to soften up.<br /><u></u><br /><u>Ingredients</u> <u>Yield: 4 servings (or more if roast is larger)</u><br /><u></u><br /><strong>1 Pork Shoulder Roast</strong><br /><strong>1 Diced Onion</strong><br /><strong>10 Cloves</strong><br /><strong>1 Can Pears (of 1/2 a bottle of home-canned pears)</strong><br /><strong>1/2 bottle your favorite BBQ Sauce</strong><br /><strong>10 Cloves</strong><br /><strong>Garlic, Salt, & Pepper To Taste</strong><br /><strong>1/4 Cup Water</strong><br /><strong></strong><br />Poke the cloves into the Roast. Place the roast in a crock pot and Put all the ingredients except for the pears over the roast. Make sure to sprinkle the Onions, Garlic, Salt, and Pepper right onto the roast, and rub it on the whole thing. Put the crock pot on high and let it go for 4 - 6 hours (depends on size of roast and if it is slightly frozen). When the pork is beginning to fall apart and smells very yummy, put in the pears with juice and let it simmer for 15 to 30 more min. Tastes delicious served over rice. I usually pick out what cloves I can see before serving.Liz T.http://www.blogger.com/profile/13845065025645597213noreply@blogger.com0tag:blogger.com,1999:blog-6801882810572436777.post-39495156376677856932009-04-13T23:53:00.003-06:002009-04-14T00:01:44.242-06:00STRAWBERRY CAKEThis simple dessert comes out like a cakey bar cookie. Strawberry cake recipes are slim in pickings, so enjoy this one. Beautiful topped with fresh strawberries and sifted powdered sugar.<br /><strong></strong><br /><u>CAKE INGREDIENTS</u> <u>Yield: 1 Jelly Roll Pan</u><br /><strong>1 Strawberry Cake Mix</strong><br /><strong>4 Eggs</strong><br /><strong>1 21 oz can Strawberry Pie Filling divided</strong><br /><strong></strong><br /><u>FROSTING INGREDIENTS</u><br /><strong>8 oz Strawberry Creamcheese, softened</strong><br /><strong>1/2 Cup Butter Softened</strong><br /><strong>4 Cups Powdered Sugar</strong><br /><strong>1/4 Cup of the Strawberry Pie Filling</strong><br /><strong></strong><br />Cake:<br /><br />Beat cake ingredients in a bowl. Pour into a greased and floured jelly roll pan. Bake at 350○ for 18 -20 minutes. Cool completely and frost.<br /><br />Frosting:<br /><br />Beat the creamcheese and butter until well mixed. Slowly add powdered sugar and the pie filling and mix well. Spread on cooled bars.<br /><br /><br /><span style="font-size:78%;"></span>Liz T.http://www.blogger.com/profile/13845065025645597213noreply@blogger.com0tag:blogger.com,1999:blog-6801882810572436777.post-57505814444837744152009-03-27T00:20:00.003-06:002009-03-27T00:30:02.058-06:00RASPBERRY CHEESECAKE BARSIf raspberry cheesecake is one of your faves, but you don't want to go through the labor of making one, here is an easy way to get the joy of a cheesecake without making one. These bars are worry-free, and they taste a lot like a New York cheesecake. When I make them for a party, I cut them up small and put them in mini muffin wrappers because they can be messy.<br /><u></u><br /><u>Ingredients</u> <u>Yield: one 13 x 9 pan</u><br /><u></u><br /><em>Crust</em><br /><strong>1 1/4 Cup Flour</strong><br /><strong>1/2 Cup Brown Sugar</strong><br /><strong>1/2 Cup Ground Almonds</strong><br /><strong>1/2 Cup Butter</strong><br /><strong>Dash of salt</strong><br /><strong></strong><br /><em>Filling</em><br /><strong>2 Packages Cream Cheese, softened</strong><br /><strong>2/3 Cup Sugar</strong><br /><strong>2 Eggs</strong><br /><strong>1/2 tsp Almond Extract</strong><br /><strong>1 Cup Seedless Raspberry Preserves</strong><br /><strong>1/4 Cup Sliced Almonds (optional)</strong><br /><strong></strong><br />Combine the crust ingredients in a food processer for 30 seconds (I used a blender, I had to continually stop and scrape). REserve 3/4 Cup for topping and press remaining into a 9x13 ungreased pan and bake at 350○ for 15 minutes.<br /><br />Blend cheese and sugar well in a mixer. Add eggs and extract and spread over hot crust. Return to oven for 15 minutes. Spread preserves evenly over hot bars (I swirled it in). Sprinkle remaining crust mix and almonds if using over top and return to oven for 15 minutes.Liz T.http://www.blogger.com/profile/13845065025645597213noreply@blogger.com1tag:blogger.com,1999:blog-6801882810572436777.post-66311257781627717492009-03-18T22:38:00.004-06:002009-05-02T21:56:19.125-06:00WINNING LEMON BARSThis recipe does not have the work "winning" in it for nothing. These bars were gobbled up at my last party. The crust is so flaky and buttery. I kept mine in the oven until they were golden brown along the edges. If you wanted an easy Lemon Pie just cut the bars into large pieces and top with meringue. Very lemony and a lovely texture.<br /><strong></strong><br /><strong>2 Sticks (8 0z) Butter<br />2 Cups Flour<br />1/2 cup Confectioners' Sugar<br />4 Beaten Eggs<br />2 cups Sugar<br />4 Tbsp Flour<br />1/2 cup Lemon Juice<br />2 Tbsp finely grated Lemon Peel<br />Sifted Confectioners' Sugar for dusting</strong><br /><br />Heat oven to 325°. Blend butter, 2 cups flour and 1/2 cup confectioners' sugar. Pat into ungreased 13x9x2-inch pan. Bake for 18 to 20 minutes. For filling, blend together eggs, sugar, 4 tablespoons flour, lemon juice, and lemon peel. Pour over first layer. Return to oven and bake at 325° for 20 minutes. Loosen around edges, cut into bars and sift confectioners' sugar over the top while warm.<br /><br /><span style="font-size:78%;">Source:</span> <a href="http://southernfood.about.com/od/browniesbars/r/bl00430d.htm"><span style="font-size:78%;">http://southernfood.about.com/od/browniesbars/r/bl00430d.htm</span></a>Liz T.http://www.blogger.com/profile/13845065025645597213noreply@blogger.com0tag:blogger.com,1999:blog-6801882810572436777.post-29236783116869205172009-03-12T11:13:00.004-06:002009-05-02T22:01:29.349-06:00♥Using Wheat FlourQ: <em>Any tips on using whole wheat or other kinds of flour?</em><br /><em></em><br />Liz's A: I think we all know the frustration of abandoning the light texture of unhealthy white flour. Wheat flour can make things heavy, and spelt flour usually causes baked goods to not rise. But, health is important and so one must sometimes work with the flours that have more nutritional value. The best thing to do is to add more baking powder to help with the heaviness. Another idea is to use half white flour and half of another kind. Here is an in-depth answer to the same question posted on the Food Network's site, it explains how to add more leavening, and also talks about using oats and barley in place of some of the flour too (Always delicious, and very nutritious!) <a href="http://www.foodnetwork.com/healthy-eating/how-do-i-bake-with-whole-grains/index.html"><span style="font-size:130%;">http://www.foodnetwork.com/healthy-eating/how-do-i-bake-with-whole-grains/index.html</span></a><br /><br />If anyone ever finds a winning recipe made with the "healthy flours", please post it here on Taste This.Liz T.http://www.blogger.com/profile/13845065025645597213noreply@blogger.com1tag:blogger.com,1999:blog-6801882810572436777.post-13792949051137356162009-03-11T00:10:00.002-06:002009-03-11T00:16:32.328-06:00STRAWBERRY CAKE MADE FROM SCRATCHI have been looking for strawberry cake recipes recently. This is one of the only ones I have found made from scratch, and this particular recipe shows up on several search engines. I'm always a fan of using gelatin as a flavoring in desserts and toppings. I love the texture and flavor it gives.<a id="ctl00_CenterColumnPlaceHolder_lnkUploadImage" style="BORDER-TOP-WIDTH: 0px; DISPLAY: inline-block; BORDER-LEFT-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; BORDER-RIGHT-WIDTH: 0px" href="http://allrecipes.com/My/Shared/Photos/UserPhotos.aspx?RecipeID=60564"></a><br /><br /><u>Ingredients</u> <u> Yield:</u> 2 - 9 inch cake layers<br /> <br /><strong>2 cups white sugar<br />1 (3 ounce) package strawberry flavored gelatin<br />1 cup butter, softened<br />4 eggs (room temperature)<br />2 3/4 cups sifted cake flour<br />2 1/2 teaspoons baking powder<br />1 cup whole milk, room temperature<br />1 tablespoon vanilla extract<br />1/2 cup strawberry puree made from frozen sweetened strawberries<br /></strong><a id="ctl00_CenterColumnPlaceHolder_RecipeToolsControl_lnkSaveToRecipeBoxIcon" style="BORDER-TOP-WIDTH: 0px; BORDER-LEFT-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; BORDER-RIGHT-WIDTH: 0px" href="http://allrecipes.com/recipe/strawberry-cake-from-scratch/SaveToRecipeBox.ashx" rel="nofollow"></a><br /><br /><a id="ctl00_CenterColumnPlaceHolder_RecipeToolsControl_lnkAddToShoppingListIcon" style="BORDER-TOP-WIDTH: 0px; BORDER-LEFT-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; BORDER-RIGHT-WIDTH: 0px" href="http://allrecipes.com/recipe/strawberry-cake-from-scratch/AddToShoppingList.ashx?rurl=http://allrecipes.com/recipe/strawberry-cake-from-scratch/detail.aspx&rid=60564&rserve=14" rel="nofollow"></a><br />DIRECTIONS<br />Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.<br />In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.<br />Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.<br /><br /><span style="font-size:78%;">Submitted By: GothicGirl</span> <span style="font-size:78%;">Source:</span><a href="http://allrecipes.com/recipe/strawberry-cake-from-scratch/detail.aspx"><span style="font-size:78%;">http://allrecipes.com/recipe/strawberry-cake-from-scratch/detail.aspx</span></a>Liz T.http://www.blogger.com/profile/13845065025645597213noreply@blogger.com0tag:blogger.com,1999:blog-6801882810572436777.post-62659530760309463572009-03-04T13:54:00.005-07:002009-03-05T21:16:22.472-07:00BASIC BERRY MUFFINS<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6lsY9qJOS_PFkDO5VJg5TS44C53VovodSSh87IYBXB-j82aBtNl-bQzBluBkhNTAm8Wpz5sbYQdF8CrIq0xBUbjmr2Cc5ErQsM3MGzzMd4zs_8PZB8WXLo5GU-hHLST2BpJuuja22XLU/s1600-h/Berry+Muffins+(2).JPG"><img id="BLOGGER_PHOTO_ID_5309441023405001426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 274px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6lsY9qJOS_PFkDO5VJg5TS44C53VovodSSh87IYBXB-j82aBtNl-bQzBluBkhNTAm8Wpz5sbYQdF8CrIq0xBUbjmr2Cc5ErQsM3MGzzMd4zs_8PZB8WXLo5GU-hHLST2BpJuuja22XLU/s320/Berry+Muffins+(2).JPG" border="0" /></a><br />I often do this with peaches too. My fave is to mix raspberries and peaches together.<br />Frozen, fresh, or canned and drained fruits all work great.<br /><br /><div><div><u>Ingredients</u> <u>Yield: 60 Muffins</u></div><br /><br /><div><strong>8 Eggs</strong></div><div><strong>1 Quart Heavy Cream</strong></div><div><strong>Lemon Zest from 2 lemons, finely grated</strong></div><div><strong>1/4 tsp ground nutmeg</strong></div><div><strong>1 lb 3 oz Sugar</strong></div><div><strong>6 Tbsp Baking Powder</strong></div><div><strong>3 lbs Cake or AP Flour</strong></div><div><strong>1 Tbsp Salt (Kosher is best)</strong></div><div><strong>1 to 1 1/2 quarts Berries or Nuts</strong></div><div><strong>1 1b Unsalted Butter</strong></div><br /><br /><div><strong></strong></div><div>1. Whip the eggs, cream, and zest together by hand</div><br /><div>2. Sift the dry ingredients together. Add the berries or nuts, tossing to coat them evenly with the flour mixture.</div><br /><div>3. Add the dry ingredients to the egg mixture and stir until about two/thirds mixed. Add the melted butter and finish mixing.</div><br /><div>3. Portion into greased or lined muffin tins and bake at 375○ for approximately 15-18 minutes. (I always test for doneness by pressing the tops and seeing if they spring back)</div><br /><div><span style="font-size:78%;">Source: <em>Chef Erocololino Crugnale</em></span></div><br /><br /><div><strong><em></em></strong></div></div>Liz T.http://www.blogger.com/profile/13845065025645597213noreply@blogger.com0tag:blogger.com,1999:blog-6801882810572436777.post-26398442050659958162009-02-25T22:35:00.001-07:002009-02-25T22:39:07.221-07:00DIEBETIC FRIENDLY FROSTING<p>Many folks say this is THE BEST sugar-free frosting out there. When it comes to sugar-free desserts, I think anything made with pudding or gelatin mix is always a positive sign that it is bound to be a winner. </p><p><em>"Versatile cream cheese frosting flavored with sugar-free instant pudding. It will frost one 9x13 or one 2 layer cake. Use any flavor of pudding."</em><br /></p><p><u>INGREDIENTS </u> <u>Yield: 1 9x13 cake<br /></u></p><p><strong>1 (1.4 ounce) package sugar-free instant pudding mix </strong></p><p><strong>1 3/4 cups milk </strong></p><p><strong>1 (8 ounce) package cream cheese </strong></p><p><strong>1 (8 ounce) container lite frozen whipped topping, thawed </strong><a id="ctl00_CenterColumnPlaceHolder_RecipeToolsControl_lnkSaveToRecipeBoxIcon" style="BORDER-TOP-WIDTH: 0px; BORDER-LEFT-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; BORDER-RIGHT-WIDTH: 0px" href="http://allrecipes.com/Recipe/Sugar-Free-Frosting/SaveToRecipeBox.ashx" rel="nofollow"></a><strong>In a medium bowl</strong></p><p>Combine pudding mix and milk. Mix well and let stand until thickened. In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.<br /><span style="font-size:78%;"></span></p><p><span style="font-size:78%;">Source: </span><a href="http://allrecipes.com/Recipe/Sugar-Free-Frosting/Detail.aspx"><span style="font-size:78%;">http://allrecipes.com/Recipe/Sugar-Free-Frosting/Detail.aspx</span></a><span style="font-size:78%;"> SUBMITTED BY: Chelsey</span></p>Liz T.http://www.blogger.com/profile/13845065025645597213noreply@blogger.com3tag:blogger.com,1999:blog-6801882810572436777.post-92169695805281633892009-02-23T23:48:00.008-07:002009-05-02T21:57:32.264-06:00LIZ'S BUTTER CREAM FROSTINGI am a fan of frosting with a buttery taste. You can even leave out the Vanilla if you want a richer butter flavor.<br /><u></u><br /><u>Yield: enough for a double-layer 9-inch round cake or a large sheet pan </u><br /><u>I</u><u>NGREDIENTS:</u><br /><strong>3 Sticks Butter (12 oz)</strong><br /><strong>6 Cups Powdered Sugar</strong><br /><strong>2 tsp Vanilla Extract or Powder </strong>(Add more if you like, other flavors are great too)<br /><strong>(If you want chocolate, just add 2-3 Tbsp of Cocoa powder or melted chocolate)</strong><br /><br />Soften the butter by letting it sit out of the fridge or by microwaving for 15 -20 seconds. Beat with a whip attachment until white and the whip makes tracks. Turn down the speed of the whip and SLOWLY add the powdered sugar in small amounts. Stop the mixer and scrape bowl as needed. Once the sugar is completely incorporated, add the extract and/or powder and continue beating on high until the whip attachment leaves tracks.Liz T.http://www.blogger.com/profile/13845065025645597213noreply@blogger.com0tag:blogger.com,1999:blog-6801882810572436777.post-25062149644135770692009-02-18T12:17:00.004-07:002009-02-18T12:24:40.172-07:00PRETTY PEACH JAMThis peach jam has withstood the test of time. It has been a favorite 5 Star recipe from <em>Taste In Home </em>magazine for myriads of people.<br /><br /><u>Ingredients</u> <u>Yield: 13 Cups</u><br /><strong></strong><br /><strong>8 medium peaches, peeled and cut into wedges<br />1 small unpeeled navel orange, cut into wedges<br />2 cans (8 ounces each) crushed pineapple, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">undrained</span><br />12 maraschino cherries<br />3 tablespoons maraschino cherry juice<br />2 packages (1-3/4 ounces each) powdered fruit pectin<br />10 cups sugar </strong><br /><br /> In a blender or food processor, cover and process fruits and cherry juice in batches until smooth.<br /><br />Transfer to a large kettle; stir in pectin and bring to a rolling boil over high heat, stirring frequently. Add sugar and return to a rolling boil. Boil for 2 minutes, stirring constantly. <br /><br />Remove from the heat. Pour into jars or plastic containers. Cover and let stand overnight or until set, but not longer than 24 hours.<br /><br />Refrigerate for up to 3 weeks or freeze for up to 1 year.<br /><br /><span style="font-size:78%;">Source:</span> <a href="http://www.tasteofhome.com/Recipes/Pretty-Peach-Jam"><span style="font-size:78%;">http://www.tasteofhome.com/Recipes/Pretty-Peach-Jam</span></a>Liz T.http://www.blogger.com/profile/13845065025645597213noreply@blogger.com2tag:blogger.com,1999:blog-6801882810572436777.post-69682943700431205182009-02-12T00:38:00.005-07:002009-02-12T00:45:16.620-07:00FRESH PEACH PIEThere is nothing like a fresh peach pie. Here is a very simple recipe.<br />Frozen peaches are fine, you just may need to sprinkle sugar over them .Tastes great with a few fresh berries arranged on top with the peaches.<br /><br /><br /><br /><u>Ingredients Yield: 1 9 inch Pie</u><br /><br /><strong>1 9-inch pie shell, baked (Try out the EASY pie crust recipe on this blog)<a href="http://tastethisliz.blogspot.com/2008/11/easy-pie-crust.html"><span style="font-size:78%;">http://tastethisliz.blogspot.com/2008/11/easy-pie-crust.html</span></a><span style="font-size:78%;"> </span></strong><span style="font-size:78%;"><br /></span><strong>1 1/4 cup White Sugar</strong><br /><strong>1/4 cup Water</strong><br /><strong>4 Tbsp Cornstarch</strong><br /><strong>1 Tbsp Butter</strong><br /><strong>2 cups Mashed Peaches (I puréed mine in the blender)</strong><br /><strong>1/4 tsp Nutmeg</strong><br /><strong>1 tsp Vanilla Extract</strong><br /><strong>4 Cups Peaches, nicely sliced</strong><br /><br />Combine sugar, water, cornstarch, butter, and mashed peaches in saucepan. Cook over medium heat until it is a clear and thick glaze. Fill pieshell with 1/2 the glaze and any bad looking peaches. Then pour in the rest of the glaze, and nicely arrange the best looking peaches on top. Chill until firm.Liz T.http://www.blogger.com/profile/13845065025645597213noreply@blogger.com2tag:blogger.com,1999:blog-6801882810572436777.post-76516992396538263232009-02-06T14:45:00.004-07:002009-02-06T14:50:15.142-07:00PANCAKES FROM THE FOOD NETWORK KITCHENS<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPMlNDnnoEHLYZ3PbrZVBBFDC5eNb_uKNoA0sVVLya6ixWyIMzTMhOAdoT7ZYLbanHEOhoJgezEIvHj7FzKO5m-XXkj485L2W5yV9YM-SRCuN0HgOeA-5238DVIHG5U0gapzpiSjB5J2A/s1600-h/Pancakes,+Food+Network+(2).JPG"><img id="BLOGGER_PHOTO_ID_5299804953576699362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPMlNDnnoEHLYZ3PbrZVBBFDC5eNb_uKNoA0sVVLya6ixWyIMzTMhOAdoT7ZYLbanHEOhoJgezEIvHj7FzKO5m-XXkj485L2W5yV9YM-SRCuN0HgOeA-5238DVIHG5U0gapzpiSjB5J2A/s320/Pancakes,+Food+Network+(2).JPG" border="0" /></a><br /><div><u>Ingredients<br /></u><strong>1 1/2 cups all-purpose flour<br />3 tablespoons sugar<br />1 tablespoon </strong><a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; BORDER-BOTTOM: green 2px dotted"><span style="font-family:georgia;">baking</span></a><strong> powder<br />1/4 teaspoon salt<br />1/8 teaspoon freshly ground nutmeg<br />2 large eggs, at room temperature<br />1 1/4 cups </strong><a class="cimotif" style="FONT-WEIGHT: bold; CURSOR: pointer; COLOR: green; BORDER-BOTTOM: green 2px dotted; TEXT-DECORATION: none">milk</a><strong>, at room temperature </strong>(We sometimes add 1 extra cup to make spread more)<br /><strong>1/2 teaspoon pure vanilla extract<br />3 tablespoons unsalted butter, plus more as needed<br /><br /></strong>In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.<br /><br />In another bowl, beat the eggs and then whisk in the milk and vanilla.<br />Melt the butter in a large cast iron skillet or griddle over medium heat.<br />Whisk the butter into the milk mixture.<br /><br />Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.<br /><br />Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.<br /><br />Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.<br /><br /><span style="font-size:78%;">Source:</span> <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/pancakes-recipe/index.html"><span style="font-size:78%;">http://www.foodnetwork.com/recipes/food-network-kitchens/pancakes-recipe/index.html</span></a></div>Liz T.http://www.blogger.com/profile/13845065025645597213noreply@blogger.com0tag:blogger.com,1999:blog-6801882810572436777.post-35476013821131887812009-01-31T22:55:00.019-07:002009-02-03T10:54:19.730-07:00LIZ'S ROASTED MAPLE PORK TENDERLOIN CHOPS<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2uykSFq5dPuVtUTM_SH7x8iU_UI-f_QoyG4YbwypaxvnSYBrJiVD9jsZ9Qks4g0_YB2zYsYY1zYymxp2bgbjqtvtZsnQ3qtdT2T1WtfCGDQ0RgdfGpng3zKpbNIaZcqv4mCJHaCRCZkw/s1600-h/Roasted+Maple+Pork+Tenderloin+Chops.JPG"><img id="BLOGGER_PHOTO_ID_5297705159052466610" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2uykSFq5dPuVtUTM_SH7x8iU_UI-f_QoyG4YbwypaxvnSYBrJiVD9jsZ9Qks4g0_YB2zYsYY1zYymxp2bgbjqtvtZsnQ3qtdT2T1WtfCGDQ0RgdfGpng3zKpbNIaZcqv4mCJHaCRCZkw/s320/Roasted+Maple+Pork+Tenderloin+Chops.JPG" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:180%;">Broiled pork tenderloin chops with a crusty</span> <span style="font-size:130%;">outside and a juicy inside.</span> This new way to try pork tenderloin is fret-free. If you cannot find Pork Tenderloin Chops in the store, you can always slice an uncut Pork Tenderloin into chops.<br /><br /><br /><br /><br /><br /><p></p><p><u>Ingredients</u></p><p><strong>1 package Pork Tenderloin Chops</strong></p><p><strong>1/4 cup Oil</strong></p><p><strong>2 crushed Cloves</strong></p><p><strong>1 tsp Paprika</strong></p><p><strong>2 tsp Salt</strong></p><p><strong>1/2 cup Maple Syrup</strong></p><p><strong>2 tsp Soy Sauce</strong></p><p><strong>1/4 tsp Ground Black Pepper</strong></p><p><strong>Brown Sugar for dusting, as needed</strong><br /></p><p><strong>1. </strong>Turn on Oven Broiler to Hi. You could also do this recipe on a grill if desired. </p><strong><span style="font-family:Trebuchet MS;font-size:85%;color:#333333;"></span></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi29KW8W1pg-nufYpZeEI7qTZ2NxGcILS0sPiGsb8Z7gfCOAOVj27EbOKk676rkOrLhYhAHVYcWHFVCy4aVEelO8_tFlS8O4tFcgRdXCM9OIO_Pc-9xZ1VV26OQ4lqbXQIDhXdabqwKBHY/s1600-h/Roasted+Maple+Pork+Tenderloin+Chops+(2).JPG"><img id="BLOGGER_PHOTO_ID_5297704999854295794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi29KW8W1pg-nufYpZeEI7qTZ2NxGcILS0sPiGsb8Z7gfCOAOVj27EbOKk676rkOrLhYhAHVYcWHFVCy4aVEelO8_tFlS8O4tFcgRdXCM9OIO_Pc-9xZ1VV26OQ4lqbXQIDhXdabqwKBHY/s200/Roasted+Maple+Pork+Tenderloin+Chops+(2).JPG" border="0" /></a>Place the Pork Tenderloin Chops in a bowl. Add all other ingredients except for the brown sugar.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9QVqjwwp7nZyvlcgAcJ2IO2kCd98jvSYyMwKRnViJPpYxTg05V2jUxzUD5FyjJ28aPslxj05rk1BPwLI6mQcHViZ6UQ5o3ydT2ZgdwaPx9D77l76Y15GO_8nUW-xXHlCQebNiATx4sxA/s1600-h/Roasted+Maple+Pork+Tenderloin+Chops+(4).JPG"><img id="BLOGGER_PHOTO_ID_5297704368718002786" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9QVqjwwp7nZyvlcgAcJ2IO2kCd98jvSYyMwKRnViJPpYxTg05V2jUxzUD5FyjJ28aPslxj05rk1BPwLI6mQcHViZ6UQ5o3ydT2ZgdwaPx9D77l76Y15GO_8nUW-xXHlCQebNiATx4sxA/s200/Roasted+Maple+Pork+Tenderloin+Chops+(4).JPG" border="0" /></a> <strong>2. </strong>Stir all ingredients together. Cover and marinate<br />in refrigerate for 30 to 90 minutes. (If you don't<br />have time, this step may be skipped.)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeV38uTlATu5cfz-WTcHdVZhExx3jY86qXMoo3Asn2bZQJcorJlpC9cByqJUt-vuB8994PXlsLCZINMK-bBjrpuAYsBbS9R3uMp2Es0lA_wzSiC7zaMZ7Eg9-ofYfZr4oLPxI_k0yuk-I/s1600-h/Roasted+Maple+Pork+Tenderloin+Chops+(5).JPG"><img id="BLOGGER_PHOTO_ID_5297704235660192370" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeV38uTlATu5cfz-WTcHdVZhExx3jY86qXMoo3Asn2bZQJcorJlpC9cByqJUt-vuB8994PXlsLCZINMK-bBjrpuAYsBbS9R3uMp2Es0lA_wzSiC7zaMZ7Eg9-ofYfZr4oLPxI_k0yuk-I/s200/Roasted+Maple+Pork+Tenderloin+Chops+(5).JPG" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>3. </strong>Arrange Pork Tenderloin Chops on a greased broiler pan and put in oven on middle rack.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZGxOPvm6HP3kRjJn3iXFqcQXggd7848pILrnzeFq4zPiToHOQJo6teuoImmRMaYQDyPoCYdpWKXA6bysSf3WWMdd3d8xUUyTGM0WqTQ9GPTOOK9mhZaB4D_7anvC8K8QkBtyOWuZLd4U/s1600-h/Roasted+Maple+Pork+Tenderloin+Chops+(6).JPG"><img id="BLOGGER_PHOTO_ID_5297704107994609042" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZGxOPvm6HP3kRjJn3iXFqcQXggd7848pILrnzeFq4zPiToHOQJo6teuoImmRMaYQDyPoCYdpWKXA6bysSf3WWMdd3d8xUUyTGM0WqTQ9GPTOOK9mhZaB4D_7anvC8K8QkBtyOWuZLd4U/s200/Roasted+Maple+Pork+Tenderloin+Chops+(6).JPG" border="0" /></a><br /><br />After 4 to 5 minutes, flip the chops. Liberally sprinkle Brown Sugar over the tops of the chops.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Ye6KDwpHxx7onRMNu5yJUdAcN28ENeOLIlX5T_ma8WzCBGJXymTsOMr71ZRdtccWrIuyKEcqebdq2WGqtF36EnK_-pELHWJQThkvPFkxjN3eVGUPtTyHpeMnS8G5L_EZhgT1se_plp8/s1600-h/Roasted+Maple+Pork+Tenderloin+Chops+(8).JPG"><img id="BLOGGER_PHOTO_ID_5297703941937869618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Ye6KDwpHxx7onRMNu5yJUdAcN28ENeOLIlX5T_ma8WzCBGJXymTsOMr71ZRdtccWrIuyKEcqebdq2WGqtF36EnK_-pELHWJQThkvPFkxjN3eVGUPtTyHpeMnS8G5L_EZhgT1se_plp8/s200/Roasted+Maple+Pork+Tenderloin+Chops+(8).JPG" border="0" /></a> Roast for another 4 to 5 minutes and remove from oven.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZnYRv7E3YLxCZydu1L4JR1yMBBKB0jlCbECo1Q37IM_o7ykxit8sOhQ8PDk0szvL682e8TR7qUERW-OloqYmakx_FFinecBNWsE3Iz_UnbWK8rj9zDUfuO6PW1IwaYn_HhLMOvMHKNqo/s1600-h/Roasted+Maple+Pork+Tenderloin+Chops+(7).JPG"><img id="BLOGGER_PHOTO_ID_5297703813781362658" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZnYRv7E3YLxCZydu1L4JR1yMBBKB0jlCbECo1Q37IM_o7ykxit8sOhQ8PDk0szvL682e8TR7qUERW-OloqYmakx_FFinecBNWsE3Iz_UnbWK8rj9zDUfuO6PW1IwaYn_HhLMOvMHKNqo/s200/Roasted+Maple+Pork+Tenderloin+Chops+(7).JPG" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><div></div></div></div>Liz T.http://www.blogger.com/profile/13845065025645597213noreply@blogger.com0tag:blogger.com,1999:blog-6801882810572436777.post-64499709024176773782009-01-29T12:57:00.008-07:002009-01-31T22:43:44.707-07:00SUGAR-FREE VANILLA ICE CREAMThis is a simple and high-quality sugar-free ice cream. Many sugar-free desserts call for gelatins, and this recipe is no exception. What I love about this ice cream is that it is made with eggs, which in my opinion is the only way to make a proper ice cream.<br /><u></u><br />Yield: one 1 cup, or two 1/2 cup servings, each containing 64 calories<br /><br /><u>Ingredients</u><br /><br /><strong>1/2 teaspoon unflavored gelatin<br />1/2 cup skim milk<br />1/2 teaspoon Sweet 'N Low®<br />Dash salt </strong><br /><strong>1 egg, separated<br />1/2 teaspoon vanilla extract</strong><br /><br />Turn temperature control of refrigerator to coldest setting. Soften gelatin in 2 tablespoons of milk. Scald rest of milk in double boiler, then stir in Sweet 'N Low and salt. Cook 2 minutes, stirring often, then slowly stir into beaten egg yolk. Return to double boiler; cook over hot, (not boiling) water 2 minutes or until mixture coats spoon. Add gelatin, then vanilla; stir until dissolved. Pour into freezing tray. Refrigerate 5 minutes or until partially firm. Turn into chilled bowl; with electric mixer or egg beater, beat until creamy and free from lumps. Fold in stiffly beaten egg white. Return to tray and freeze until just firm. Then reset temperature control.<br /><br /><span style="font-size:85%;"><strong>Source:</strong></span> <a href="http://diabeticdessert.tripod.com/diabeticdessert/diabeticrecipes.html"><span style="font-size:78%;">http://diabeticdessert.tripod.com/diabeticdessert/diabeticrecipes.html</span></a>Liz T.http://www.blogger.com/profile/13845065025645597213noreply@blogger.com1tag:blogger.com,1999:blog-6801882810572436777.post-30940408079587588712009-01-25T22:15:00.002-07:002009-01-25T22:24:36.215-07:00LIZ'S OVERLY EASY POTATO CASSEROULI usually would not resort to canned cheese, but the other day I had no choice. I was SURPRISED by the results I got. This casseroul is OVERLY EASY, and it tastes GOOD!!! Plus, it hides your veggies in creamy, cheesey goodness. It freezes well, and it can be made ahead and baked later. <br /><u></u><br /><u>Ingredients</u> <u>Yield: 4-6 servings</u><br /><u></u><br /><strong>4 Large Baker Potatoes, sliced THIN lengthwise</strong> (Use a mandolin or slicer if you have one)<br /><strong>1 Bottle Pre-made Alfredo Sauce</strong><br /><strong>1 Can Cheddar Cheese Sauce</strong>, if not available, just use Alfredo<strong> </strong>(Make sure is is just CHEDDAR and not flavored with Mexican spices)<br /><strong>1 Package Frozen Mixed Vegetables</strong><br /><strong>1 Onion, sliced thin</strong><br /><strong></strong><br />Preheat oven to 375○ (You can use 400○ if your oven does not run too hot, taters get a little tricky sometimes.) Grease a 9x13 baking pan. Separate the potato slices and place in the baking pan. Add the vegetables, onions, and cheese sauce(s). Place in oven for 45 to 60 minutes, or until potatoes are fork tender. The top should be slightly browned.Liz T.http://www.blogger.com/profile/13845065025645597213noreply@blogger.com1tag:blogger.com,1999:blog-6801882810572436777.post-42182807196611795352009-01-22T20:49:00.005-07:002018-10-17T22:02:48.529-06:00ALTERING FOR A DIABETICQ. <em>Any tips for diabetic recipes?</em><br />
<em></em><br />
Liz's A. Diabetes changes your life forever. Once they get the diagnosis, a diabetic has to make the decision to completely change their life style. My father, grandfather, and several people I cook for at work are diabetics or pre-diabetics. The great news for diabetics is that by eating correctly and by exercising, they can feel good again. Even better news is that most recipes can be altered for a diabetic diet.<br />
<br />
<br />
-- As a professional, I prepare a diabetic meal as follows: 1/2 a plate of VEGETABLES, 1/3 protein (If the sauce is sugary or is thickened with a starch I put it on sparingly), and whatever is left over is the small dallop of potatoes, rice (brown rice is best), pasta (turn to wheat), or the small wheat roll.<br />
<br />
-- Simple changes like leaving the breading off, or turning a sandwich into a salad will go a long way. Also eating foods normally eaten over rice or pasta over a bed of vegetables is a yummy and healthy way to fill-up.<br />
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-- When a recipe calls for a lot of sugar (ketchup, even soy sauce, vinegars, syrups), add less of it than what is called for. You can turn more to low-sodium broths to find your flavors. Making everything more savory than sweet is a great way to look at it.<br />
<br />
-- Since diabetics also need to watch fats, learning to use less butter and oils in cooking is a great start. Olive oil is much healthier than vegetable. When cooking with oils, small amounts of plain water or low-sodium broths can often be used in place of adding more oil.<br />
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-- Falling in love with cheese, especially the fancier ones, can help to alleviate the sweet tooth. ?Yes, cheese can be carbalicious, but never like cake and ice cream. If your blood sugar gives the okay, you can pair with fresh fruits.<br />
<br />
-- GO NUTS with nuts! Great snacks for in between meals, and they "crunch" like some of those carbalicious snacks. I don't mean the kind coated in sugar. Raw ones are best. Add nuts to salads, cereals, and even to entrées! Keep nuts in your reach, keep sweets far away for special occassions.<br />
<br />
-- It's okay if something's FISHY, fish is AWESOME for a diabetic diet, and most recipes can have fish substituted in as the protein. Just remember to shorten the cooking times. <br />
<br />
-- Plan your diet to celebrate holidays and anniversaries with your favorite yum yums. Favorite treats are such an important way of celebrating! Just don't go crazy. If you don't do this, you are more likely to go crazy on sweets out of frustration. Don't forget to stalk the freezer section, they have sugar free ice cream treats!!!!<br />
<br />
A positive thing for today's diabetics is actually part of a negative, they are growing in number, <em>fast! </em>This means that there are endless resources available, including recipes. Find some delicious ones here: <a data-saferedirecturl="https://www.google.com/url?q=https://www.ontrackdiabetes.com/recipes&source=gmail&ust=1539921586430000&usg=AFQjCNGf5U6WnHrPymIHIj-rBLCg5LgZrg" href="https://www.ontrackdiabetes.com/recipes" style="background-color: white; color: #1155cc; font-family: Arial, Helvetica, sans-serif; font-size: small;" target="_blank">https://www.ontrackdiabetes.<wbr></wbr>com/recipes</a>. Please share your favorite diabetic friendly recipes with us here on Taste This!<br />
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Many of the recipes here on Taste This can be altered or are already perfect for a diabetic. Here are some fun examples:<br />
<br />
Crepes are not the best for a diabetic, but for a splurge day, they have less carbs than pancakes or waffles. You can make dessert out of them by filling with sugar-free pudding. You can always use wheat flower. You can also fill with low-fat yogurt and complex carbs like fresh fruits.<br />
<a href="http://tastethisliz.blogspot.com/2008/08/crepes-in-blender.html">http://tastethisliz.blogspot.com/2008/08/crepes-in-blender.html</a><br />
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Leave the toast out of breading for Liz's Chicken Cordon Bleu, you can also use a low-sodium broth and less flour and butter in the sauce. It will be less thick, but healthier.<br />
<a href="http://tastethisliz.blogspot.com/2009/01/lizs-chicken-cordon-bleu-with-cream.html">http://tastethisliz.blogspot.com/2009/01/lizs-chicken-cordon-bleu-with-cream.html</a><br />
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One of my faves is this low-fat veggie wrap. You can always leave out the tortilla and use a lettuce leaf, or eat this over a bed of lettuce.<br />
<a href="http://tastethisliz.blogspot.com/2008/08/veggie-wrap-with-tangy-yogurt-dressing.html">http://tastethisliz.blogspot.com/2008/08/veggie-wrap-with-tangy-yogurt-dressing.html</a>Liz T.http://www.blogger.com/profile/13845065025645597213noreply@blogger.com1tag:blogger.com,1999:blog-6801882810572436777.post-25628935097171875062009-01-21T22:47:00.013-07:002009-02-24T00:42:30.188-07:00LIZ'S CHICKEN CORDON BLEU WITH CREAM SAUCE<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAP5Ia8gRhY7ezvHjcVvAWVYnuPpABGaAFx7_cFvZQodN2cXQH4k_qfb4MTKFw6jDmb7qSgjSJjIBY9AgCLp20WNQz6YoQUWqx7Q2po5eMrd594BtHnzPmODqbkqYC7relXyVnqhbBfGA/s1600-h/Chicken+Cordon+Bleu+(17).JPG"><img id="BLOGGER_PHOTO_ID_5293992712726664322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAP5Ia8gRhY7ezvHjcVvAWVYnuPpABGaAFx7_cFvZQodN2cXQH4k_qfb4MTKFw6jDmb7qSgjSJjIBY9AgCLp20WNQz6YoQUWqx7Q2po5eMrd594BtHnzPmODqbkqYC7relXyVnqhbBfGA/s320/Chicken+Cordon+Bleu+(17).JPG" border="0" /></a> This is my very own simplified version of a stand-by classic. I do not pound my Cordon Bleus, instead I leave the chicken plump and juicy. Extra crunchy homamde breading and a comforting cream sauce make this Chicken Cordon Bleu a recipe that I have revisited time and again. The cream sauce is simple and can be used in a variety of other dishes. My husband loves this recipe, and his favorite part is pouring the sauce all over the chicken and rice.<br /><br /><u>Ingredients</u> <u>Yield: 4 Servings</u><br /><strong>4 thawed Chicken Breasts</strong><br /><strong>4 Slices Deli Ham</strong><br /><strong>4 Slices Swiss Cheese</strong><br /><strong></strong><br /><span style="font-size:130%;">For Breading:</span><br /><strong>4 Slices of Toast, diced </strong>(The Italian Breadcrumbs in the can from the store great too)<br /><strong>1 Tbsp garlic</strong><br /><strong>2 tsp Parsley</strong><br /><br /><span style="font-size:130%;">For Dredging:</span><strong> </strong><br /><strong>4 Eggs mixed with 2 oz Milk</strong><br /><strong>1 Cup Flour mixed with </strong><strong>Salt and Pepper to taste</strong><br /><br /><span style="font-size:130%;">For Sauce:</span><br /><strong>2 Tbsp Butter</strong><br /><strong>2 Tbsp Flour</strong><br /><strong>2 tsp Chicken granules </strong>(1 Cup Chicken Broth can be used in place of this and the water)<br /><strong>1 Cup Water </strong><br /><strong>1 Cup Milk</strong><br /><strong></strong><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbRGXO9-QUvPd6Puew9wjpwt8KvacxAzRSGPhTiBPwp5xaB489HNEEgj5DEpTEqIgfDoYfX-SQjdpm7Fa_tRSLq9uJkP2cDZx-72VsNbS_cebafzwpLznXa-av1grLi9wjHXIBZb8Q9A0/s1600-h/Chicken+Cordon+Bleu+(4).JPG"><img id="BLOGGER_PHOTO_ID_5293992624240228210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 104px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbRGXO9-QUvPd6Puew9wjpwt8KvacxAzRSGPhTiBPwp5xaB489HNEEgj5DEpTEqIgfDoYfX-SQjdpm7Fa_tRSLq9uJkP2cDZx-72VsNbS_cebafzwpLznXa-av1grLi9wjHXIBZb8Q9A0/s320/Chicken+Cordon+Bleu+(4).JPG" border="0" /></a><strong>1. </strong>Preheat oven to 350○. Create a breading station: put the Chicken, Ham and Cheese, Flour mixed with Salt and Pepper to taste, Eggs and milk, and Breading mixture on separate plates or in separate bowls. Grease a cookie sheet (I line mine with foil too). <span style="color:#000000;"><em>Remember you are working with raw chicken, so get everything else out of your work space. Also have disinfecting cleaners ready to clean every surface you touched while working with the raw chicken.<br /></em></span></div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbHLwGQsdXILmEg2xTFIL1NNqBhFg713eIwWegWwWPAb22AyEC9FGULxKdcnum43A6ayOH-b180um1YLuJ3zaK0WatNzQIrxWSprMwKe5EMre5nEKF5jTDKhY-bWZx9-At8zFQiOYAWlM/s1600-h/Balsamic+Chicken+(4).JPG"></a><br /><strong>2. </strong>Create a pocket in the chicken breasts by turning them on their sides, and cutting down almost all the way.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfu6eDSFTKLjf-nDm26Pnh9FtkThdmtjBcaMPkt8Qk_sDGT9q6g7nVjk8Kd44W0035cNQ33Jt06lRX_uWqMsCbt9Acp7D3-XQ44gs4eNwRsBc4iy31zBofxUSO8GlUEsCTMNL_wdOqUBg/s1600-h/Chicken+Cordon+Bleu+(5).JPG"><img id="BLOGGER_PHOTO_ID_5293992418585939746" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfu6eDSFTKLjf-nDm26Pnh9FtkThdmtjBcaMPkt8Qk_sDGT9q6g7nVjk8Kd44W0035cNQ33Jt06lRX_uWqMsCbt9Acp7D3-XQ44gs4eNwRsBc4iy31zBofxUSO8GlUEsCTMNL_wdOqUBg/s200/Chicken+Cordon+Bleu+(5).JPG" border="0" /></a><br /><br />Stuff the ham and then the cheese into the pocket. You can also stuff some of the Cream Sauce into the chicken if desired.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDqAe6UGlbozAo5E8L0oVN2Zc5lQfb08jEe7n2oJx49VYvddiXZoKt1XfE2PLHaQqHgT4RMKWAmQxzdVFZpC69Hp7GSqcaxuonQhfKVKQmJ6tz0q4zF1cLJ3hno1PHvp9fJ5Fbm7MH8r8/s1600-h/Chicken+Cordon+Bleu+(6).JPG"><img id="BLOGGER_PHOTO_ID_5293992255476578210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDqAe6UGlbozAo5E8L0oVN2Zc5lQfb08jEe7n2oJx49VYvddiXZoKt1XfE2PLHaQqHgT4RMKWAmQxzdVFZpC69Hp7GSqcaxuonQhfKVKQmJ6tz0q4zF1cLJ3hno1PHvp9fJ5Fbm7MH8r8/s200/Chicken+Cordon+Bleu+(6).JPG" border="0" /></a><br /><br /><strong>3. </strong>Dredge the chicken in the flour, salt, and pepper mixture, then in the eggs and milk.<br /><br /><br /><div><img id="BLOGGER_PHOTO_ID_5293992055320391090" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtyWTHSzOfhybuY7w_sJuA-maSJOdmysTDm5Eu_2HWto4t9oBuhoqbj67ehR3xc7zWV-sRGMB0oj2HrtY0xlij9Kv2K3hmy-r2KqCyjML3la-cQG30Q3Iy9znWiroO6AxgLWfDsucD3_M/s200/Chicken+Cordon+Bleu+(8).JPG" border="0" /><br /><br /><br />Roll the dredged chicken in the breadcrumb mixture.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoPy1rBakj0idRo5Ngldk_RqS5XM8wP50i5aL5EzSNnTdRqQJCWqLPa_vb9hf5MxLT_i3khX_23N9OMFqDyBjH-5lDxKzaxLxJxBtMVdw5zoiLZcwuUBRW0jr5-NxSUU2OiSQSaN4FEn8/s1600-h/Chicken+Cordon+Bleu+(9).JPG"><img id="BLOGGER_PHOTO_ID_5293991907552108194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 121px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoPy1rBakj0idRo5Ngldk_RqS5XM8wP50i5aL5EzSNnTdRqQJCWqLPa_vb9hf5MxLT_i3khX_23N9OMFqDyBjH-5lDxKzaxLxJxBtMVdw5zoiLZcwuUBRW0jr5-NxSUU2OiSQSaN4FEn8/s200/Chicken+Cordon+Bleu+(9).JPG" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6xhm2m8LUQzFOd51Og11nv1cDyT0TCQbsz-hCfQTGZb3PnvbwhcOwL3XTQY9k-ap7Rp4xLmyiM97wJ9PNElva5VCvTa89IJgKUZ5Z5kdnLk3yQsBxL-O27EbVqCAbr2sShc_90_W8P9c/s1600-h/Chicken+Cordon+Bleu+(10).JPG"><img id="BLOGGER_PHOTO_ID_5293991798553958962" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6xhm2m8LUQzFOd51Og11nv1cDyT0TCQbsz-hCfQTGZb3PnvbwhcOwL3XTQY9k-ap7Rp4xLmyiM97wJ9PNElva5VCvTa89IJgKUZ5Z5kdnLk3yQsBxL-O27EbVqCAbr2sShc_90_W8P9c/s200/Chicken+Cordon+Bleu+(10).JPG" border="0" /></a><br /><strong>4.</strong> Place breaded chicken breasts on greased cookie sheet and bake at 350○ for 45-60 minutes. Chicken is done when juices run clear, and the meat is all white. Don't be tempted to overcook, there is nothing like a juicey, baked, breaded chicken breast.<br />Breadcrumbs will be extra-crunchy.<br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW5UocHIFDqwHeRYqgprbarDCqXs-gZBcwO4qa3dSzgjQaQNEUh97ivTuvNKwCYV__lFkpQnk20ZoPtf2vM5x0dAPcLjdVdl7LuMfPwhwnc2lC7fbG9ZJlE-KYsWABObFz63xKhXA3Buo/s1600-h/Chicken+Cordon+Bleu+(16).JPG"><img id="BLOGGER_PHOTO_ID_5293991642028581634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW5UocHIFDqwHeRYqgprbarDCqXs-gZBcwO4qa3dSzgjQaQNEUh97ivTuvNKwCYV__lFkpQnk20ZoPtf2vM5x0dAPcLjdVdl7LuMfPwhwnc2lC7fbG9ZJlE-KYsWABObFz63xKhXA3Buo/s320/Chicken+Cordon+Bleu+(16).JPG" border="0" /></a><br /><u><span style="font-size:130%;">Cream Sauce</span></u></div><div><strong>1. </strong>Put Butter, Flour, and Chicken Granules (unless using chicken broth), in a quart-sized sauce pan. Cook over medium heat. When the butter and flour melt together to form a roux, stir for 1 minute. Turn down heat if it is on the verge of burning. It will bubble.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Op3fUyHOpKQPrrYddkIueaFu0K5znMXRs5rEMJswWzwShNoh1Bi85acxsZ4LvuY8IWl5rB2RWvLmGyci06SbWabsuCq1qVq-IpddnfT78G9VH1CYuMs3eQvAO2XXoULWoFnqJ0mgClE/s1600-h/Chicken+Cordon+Bleu+(12).JPG"><img id="BLOGGER_PHOTO_ID_5293991465002560546" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Op3fUyHOpKQPrrYddkIueaFu0K5znMXRs5rEMJswWzwShNoh1Bi85acxsZ4LvuY8IWl5rB2RWvLmGyci06SbWabsuCq1qVq-IpddnfT78G9VH1CYuMs3eQvAO2XXoULWoFnqJ0mgClE/s200/Chicken+Cordon+Bleu+(12).JPG" border="0" /></a><br /><br /><strong>2. </strong>Turn off heat. Slowly whisk in the Water, or chicken broth.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxZiBU9De-WJePR42EH8ho701bNIamgTxjEwyCck82gXSLrqz_xKZkGjqbn6yAFNHbjtdC2vCIFe-TfJMmntvKO52dyzrWAQ2I7CJ1nD6T25om4OFniKk7FTTp1DP4DVN4Ti3Kwvk1RHI/s1600-h/Chicken+Cordon+Bleu+(13).JPG"><img id="BLOGGER_PHOTO_ID_5293991299596210130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxZiBU9De-WJePR42EH8ho701bNIamgTxjEwyCck82gXSLrqz_xKZkGjqbn6yAFNHbjtdC2vCIFe-TfJMmntvKO52dyzrWAQ2I7CJ1nD6T25om4OFniKk7FTTp1DP4DVN4Ti3Kwvk1RHI/s200/Chicken+Cordon+Bleu+(13).JPG" border="0" /></a>Slowly whisk in Milk.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq40gIEJZwflmTsQhF-ewEZjSxnET5kEJE6jZ1kA0kWLUN2q361bpjtSlygIB4NFvi-j4xcjpQtK1IBQKK6vEmn4rabNnJ-ng389ky0uu3Goc4GPmimAbyx3MuEevcVnBCHqkthqqG0PY/s1600-h/Chicken+Cordon+Bleu+(14).JPG"><img id="BLOGGER_PHOTO_ID_5293990952637199602" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq40gIEJZwflmTsQhF-ewEZjSxnET5kEJE6jZ1kA0kWLUN2q361bpjtSlygIB4NFvi-j4xcjpQtK1IBQKK6vEmn4rabNnJ-ng389ky0uu3Goc4GPmimAbyx3MuEevcVnBCHqkthqqG0PY/s200/Chicken+Cordon+Bleu+(14).JPG" border="0" /></a><br /><br /><strong>3. </strong>Turn heat to High. Whisk continually and bring to a boil. Allow to boil for 1 Minute. Pour over Cordon Bleus and enjoy! This sauce can be used in a variety of dishes, and can be made with any granules or broth! If using broth, additional seasonings may be needed.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9tjTwT23QDeS44hwwhu0b13P8Dt-uqVyR3MIfIprbGzr2iroxKZxvghfW9UANjdVNYb4eL2dQlY9gYcPlbQwLNRYQiBD2Tm55i4PIqUV45cBxCO89MC-iAOfheAJXaDK6MV0VTc2SqfQ/s1600-h/Chicken+Cordon+Bleu+(15).JPG"><img id="BLOGGER_PHOTO_ID_5293990835543910162" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9tjTwT23QDeS44hwwhu0b13P8Dt-uqVyR3MIfIprbGzr2iroxKZxvghfW9UANjdVNYb4eL2dQlY9gYcPlbQwLNRYQiBD2Tm55i4PIqUV45cBxCO89MC-iAOfheAJXaDK6MV0VTc2SqfQ/s200/Chicken+Cordon+Bleu+(15).JPG" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div></div></div></div></div></div></div></div></div></div></div></div></div></div>Liz T.http://www.blogger.com/profile/13845065025645597213noreply@blogger.com1tag:blogger.com,1999:blog-6801882810572436777.post-24182704033395845582009-01-13T11:48:00.003-07:002009-01-13T11:59:45.301-07:00VERY LEMONY LEMON BREADfrom the Gingerbread Inn in Ferndale, California<br /><br /><u>Ingredients</u><br /><u></u><br /><strong>1/4 Cup Butter</strong><br /><strong>1 Cup Sugar</strong><br /><strong>2 Eggs, slightly beaten</strong><br /><strong>1/2 Cup Flour, sifted</strong><br /><strong>1 tsp Baking Powder</strong><br /><strong>1/4 tsp Salt</strong><br /><strong>1/4 Cup Milk</strong><br /><strong>1/2 Cup Finely Chopped Nuts</strong><br /><strong>Grated Peel of One Lemon</strong><br /><br />FOR TOPPING:<br /><br /><strong>1/2 Cup Sugar</strong><br /><strong>Juice of 1 Lemon</strong><br /><br />Cream Butter and Sugar. Mix in the Eggs. Sift flour again with baking powder and salt. Alternately add flour mixture and the milk to the butter mixture, stirring constantly (I use a mixer for this.) Mix in the nuts and the lemon peel. Bake in greased 5x9 inch pan for 40 to 50 minutes at 350○F. Mix together ingredients for topping while bread bakes. As as the bread comes out of the oven, poke holes in the top with a fork and spoon over the topping.Liz T.http://www.blogger.com/profile/13845065025645597213noreply@blogger.com1tag:blogger.com,1999:blog-6801882810572436777.post-52605317272609555432009-01-05T23:46:00.006-07:002009-01-05T23:54:21.164-07:00TURKEY SOUP<span style="font-size:78%;"><span style="font-size:85%;"><em>This is a such a clever recipe, it has all the flavors of Thanksgiving dinner in a soup. It is one of those priceless downhome cookin' family recipes. Thank you to Susie for submitting this creative soup, I could have never thought of this. I'm sure it would work great with chicken or beef if you don't have any turkey lying around.<br /></em></span><br /></span>Submitted by: Susie<br /><br />Susie's sort of made up recipe from her Mom's made up recipe for Turkey Soup. I LOVE Thanksgiving dinner, and usually this is made with the frozen or fresh leftovers to taste. In the parenthesis I've included options.<br /><br /><strong>Turkey Broth & some water</strong>(or broth from a can)<br /><strong>Turkey Gravy</strong>(or one cup brown gravy)<br /><strong>Green bean casserole</strong> (bag of peas and carrots with cream of mushroom soup)Potatoes(mashed, baked, or frozen)<br /><strong>3 or 4 tablespoons of Grandmas Baked onions in sauce</strong>(flakes,frozen or freshly cooked with a little heavy cream)<br /><strong>Celery cut in small pieces</strong><br /><strong>Optional:</strong><br />*Little bit of cranberry sauce<br />*salt and pepper to taste<br />*pinch of oregano and sage<br /><br />This is made in a 9 liter pot, cook until boiling, let cook on low heat for at least 25 minutes. I put in whatever needs to cook the longest first, and serve hot!Liz T.http://www.blogger.com/profile/13845065025645597213noreply@blogger.com0