tag:blogger.com,1999:blog-87567100380085385522024-03-13T08:28:09.356-07:00Simply Good FoodPassionate Quilterhttp://www.blogger.com/profile/15280625610653416523noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-8756710038008538552.post-63421717581808476922010-02-07T18:53:00.001-08:002010-02-07T18:53:38.415-08:00French Crepes<p>Ahhh, back from Paris again and it’s so good to reacquaint myself with the wonderful sights and smells of this grand old city.  Crepes, Croques Monsieur, Baguettes, coffee, hot chocolate, and a new found favorite, Beuof Bourgnianne Fondue.  Okay, I really botched the spelling but it was so good, we had it twice!  Once we got home, it inspired me to make some Crepes for my friends at sorority. </p> <p><strong><font size="4">Basic Crepe Recipe</font></strong></p> <h5>Ingredients</h5> <p><a href="http://lh6.ggpht.com/_nDC-8M9v7us/S2976PLGBAI/AAAAAAAACU8/08zsPC2Zq2A/s1600-h/P7210003%5B2%5D.jpg"><img title="P7210003" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="184" alt="P7210003" src="http://lh3.ggpht.com/_nDC-8M9v7us/S2978W0mgVI/AAAAAAAACVA/taRmqTUNcSY/P7210003_thumb.jpg?imgmax=800" width="244" border="0" /></a> </p> <ul> <li>1 cup all-purpose flour </li> <li>1 teaspoon white sugar </li> <li>1/4 teaspoon salt </li> <li>3 eggs </li> <li>2 cups milk </li> <li>2 tablespoons butter, melted </li> </ul> <h5>Directions</h5> <ol> <li>Sift together flour, sugar and salt; set aside.<a href="http://lh3.ggpht.com/_nDC-8M9v7us/S297_hNlNhI/AAAAAAAACVE/K8c5VVbniD8/s1600-h/P7210004%5B2%5D.jpg"><img title="P7210004" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="184" alt="P7210004" src="http://lh6.ggpht.com/_nDC-8M9v7us/S298CSfBRTI/AAAAAAAACVI/W8aJLBnbOqs/P7210004_thumb.jpg?imgmax=800" width="244" border="0" /></a> </li> <li> In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter. <a href="http://lh3.ggpht.com/_nDC-8M9v7us/S298E5MQMZI/AAAAAAAACVM/dxTms8HAjOs/s1600-h/P7210006%5B2%5D.jpg"><img title="P7210006" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="184" alt="P7210006" src="http://lh5.ggpht.com/_nDC-8M9v7us/S298HACx-QI/AAAAAAAACVQ/3avcFpk8NJc/P7210006_thumb.jpg?imgmax=800" width="244" border="0" /></a> </li> <li>Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop <a href="http://lh3.ggpht.com/_nDC-8M9v7us/S298KUBmItI/AAAAAAAACVU/hlXpgE5z6aE/s1600-h/P7210007%5B2%5D.jpg"><img title="P7210007" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="184" alt="P7210007" src="http://lh3.ggpht.com/_nDC-8M9v7us/S298MfDSVHI/AAAAAAAACVY/Nm9gG8Qy7Zo/P7210007_thumb.jpg?imgmax=800" width="244" border="0" /></a> the batter onto the griddle, using approximately 2 tablespoons for each crepe. (I used a 12” skillet and so doubled the amount I added to the pan.) Tip and rotate pan <a href="http://lh5.ggpht.com/_nDC-8M9v7us/S298OkEHciI/AAAAAAAACVc/aEvUZ4LpC4M/s1600-h/P7210008%5B2%5D.jpg"><img title="P7210008" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="184" alt="P7210008" src="http://lh3.ggpht.com/_nDC-8M9v7us/S298Q-aAmgI/AAAAAAAACVg/LrGdrFhTwac/P7210008_thumb.jpg?imgmax=800" width="244" border="0" /></a> to spread batter as thinly as possible. Brown on both sides and serve hot.  <a href="http://lh4.ggpht.com/_nDC-8M9v7us/S298UEHUraI/AAAAAAAACVk/55aiaRBVK-8/s1600-h/P7210010%5B5%5D.jpg"><img title="P7210010" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="184" alt="P7210010" src="http://lh3.ggpht.com/_nDC-8M9v7us/S298WbGC6-I/AAAAAAAACVo/7NkUthmVUUw/P7210010_thumb%5B1%5D.jpg?imgmax=800" width="244" border="0" /></a> </li> </ol> <p>And here is the trick—make sure your pan is hot, but not too hot. Have it lightly oiled.  When the batter looses it’s ‘wet’ look on top, it will be easy to flip over and be browned on the bottom.  My first attempts were too thick<a href="http://lh6.ggpht.com/_nDC-8M9v7us/S298ZjKgNxI/AAAAAAAACVs/Mw_3EIxMpRk/s1600-h/P7210018%5B5%5D.jpg"><img title="P7210018" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="184" alt="P7210018" src="http://lh6.ggpht.com/_nDC-8M9v7us/S298b2mroGI/AAAAAAAACVw/kUYj7lOpcfE/P7210018_thumb%5B1%5D.jpg?imgmax=800" width="244" border="0" /></a> and after several, I finally got it down pat. These are not pancakes, but crepes—a very thin pancake.  <a href="http://lh6.ggpht.com/_nDC-8M9v7us/S298eDWWUrI/AAAAAAAACV0/_c4dXs4h0lw/s1600-h/P7210019%5B2%5D.jpg"><img title="P7210019" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="184" alt="P7210019" src="http://lh6.ggpht.com/_nDC-8M9v7us/S298gteQW8I/AAAAAAAACV4/UMqDwqGIOLY/P7210019_thumb.jpg?imgmax=800" width="244" border="0" /></a> </p> <p>I made a couple of batches and cooled them individually, then stacked them with waxed paper in between the layers.  To serve:</p> <p>1. Reheat the pan with just a tiny bit of oil, medium-low to medium heat at most.  Slip a crepe in the pan and when it’s warm to the touch, fold it in half and:</p> <p>Option #1: Sprinkle sugar on the whole thing <br />Option #2: Sprinkle sugar on it, add sliced bananas <br />Option #3: Spread it with Nutella <br />Option #4: Spread it with Nutella, add sliced bananas <br />Option: #5: Sprinkle cheese on it</p> <p>Fold it into 1/3’s and serve warm!  They are so yummy—#4 is our favorite, but be sure to try it all ways or create your own fillings!</p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p><a href="http://lh5.ggpht.com/_nDC-8M9v7us/S298j5d-OaI/AAAAAAAACV8/EkhrmEm1zqE/s1600-h/P7210020%5B2%5D.jpg"><img title="P7210020" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="184" alt="P7210020" src="http://lh4.ggpht.com/_nDC-8M9v7us/S298mLr8-JI/AAAAAAAACWA/3kZmqGTJG3c/P7210020_thumb.jpg?imgmax=800" width="244" border="0" /></a> With bananas and sugar<a href="http://lh3.ggpht.com/_nDC-8M9v7us/S298pIiLPoI/AAAAAAAACWE/ll5yzu6R_D8/s1600-h/P7210022%5B2%5D.jpg"><img title="P7210022" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="184" alt="P7210022" src="http://lh6.ggpht.com/_nDC-8M9v7us/S298rToBtdI/AAAAAAAACWI/hepQqkhW8mM/P7210022_thumb.jpg?imgmax=800" width="244" border="0" /></a> with Nutella and bananas</p> Passionate Quilterhttp://www.blogger.com/profile/15280625610653416523noreply@blogger.com0tag:blogger.com,1999:blog-8756710038008538552.post-29968347991409416012009-12-15T12:25:00.001-08:002009-12-15T12:25:07.605-08:00Almond Bark Cookies<p>This is one of my favorite cookies to make at Christmas time. I don’t know why we only make them then, but we just do. It’s a no bake cookie, making it easy and fast to make. AND it makes a lot, like 8 dozen or so per batch!</p> <h1 align="center">Almond Bark Cookies</h1> <p><a href="http://lh6.ggpht.com/_nDC-8M9v7us/SyfwMr1sZNI/AAAAAAAACMw/JdZ-a7SJKQ8/s1600-h/P5260111%5B4%5D.jpg"><img title="P5260111" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="174" alt="P5260111" src="http://lh6.ggpht.com/_nDC-8M9v7us/SyfwOq4ECJI/AAAAAAAACM0/DbL2W0TDya0/P5260111_thumb%5B6%5D.jpg?imgmax=800" width="160" border="0" /></a><strong>Ingredients:</strong></p> <p><a href="http://lh5.ggpht.com/_nDC-8M9v7us/SyfwR006hgI/AAAAAAAACM4/mVCy90UGWtI/s1600-h/P5260106%5B2%5D.jpg"><img title="P5260106" style="border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px" height="184" alt="P5260106" src="http://lh3.ggpht.com/_nDC-8M9v7us/SyfwUWQ6uDI/AAAAAAAACM8/p5PKAwBylyo/P5260106_thumb.jpg?imgmax=800" width="244" border="0" /></a> </p> <p>2# almond bark coating </p> <p>1 cup chunky peanut butter</p> <p>2 cups dry roasted peanuts</p> <p>2 cups mini marshmallows</p> <p>3 cups crispy rice cereal</p> <p>Melt the almond bark coating <a href="http://lh3.ggpht.com/_nDC-8M9v7us/SyfwWi-xF6I/AAAAAAAACNE/GiLoWmY-zQQ/s1600-h/P5260107%5B3%5D.jpg"><img title="P5260107" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="184" alt="P5260107" src="http://lh5.ggpht.com/_nDC-8M9v7us/SyfwZHMpLjI/AAAAAAAACNI/f33OBlMkRQY/P5260107_thumb%5B1%5D.jpg?imgmax=800" width="244" border="0" /></a> on a low setting in a large pan. When it’s melted, add the peanut butter and stir until blended.<a href="http://lh4.ggpht.com/_nDC-8M9v7us/SyfwbRFrliI/AAAAAAAACNM/tTtXnDe7JhU/s1600-h/P5260108%5B2%5D.jpg"><img title="P5260108" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="184" alt="P5260108" src="http://lh5.ggpht.com/_nDC-8M9v7us/SyfwdvWfZgI/AAAAAAAACNU/d-W0tIlnGjI/P5260108_thumb.jpg?imgmax=800" width="244" border="0" /></a></p> <p>Add the rest of the ingredients, mix well.<a href="http://lh3.ggpht.com/_nDC-8M9v7us/SyfwgXYePyI/AAAAAAAACNY/cgLiNE9M4Bs/s1600-h/P5260110%5B2%5D.jpg"><img title="P5260110" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="184" alt="P5260110" src="http://lh4.ggpht.com/_nDC-8M9v7us/Syfwixg92WI/AAAAAAAACNc/tOXhoqTtw0Y/P5260110_thumb.jpg?imgmax=800" width="244" border="0" /></a> Drop by tablespoons (I used a small cookie scoop) onto waxed paper. <a href="http://lh5.ggpht.com/_nDC-8M9v7us/SyfwlwFqKQI/AAAAAAAACNg/7lnBEcOaCYM/s1600-h/P5260112%5B2%5D.jpg"><img title="P5260112" style="border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px" height="184" alt="P5260112" src="http://lh4.ggpht.com/_nDC-8M9v7us/Syfwn64t6RI/AAAAAAAACNk/s7-JlGN7hm4/P5260112_thumb.jpg?imgmax=800" width="244" border="0" /></a> </p> <p>Cool. (the cookies—but yes, I guess it’s cool that they are done SO quick and are SO good.)  These make great gifts for all the people in your life that make things so much better, i.e., the trash guys, the mail lady, the dry cleaner guy who delivers to us!  </p> Passionate Quilterhttp://www.blogger.com/profile/15280625610653416523noreply@blogger.com0tag:blogger.com,1999:blog-8756710038008538552.post-74946065976012900672009-10-03T19:55:00.000-07:002009-10-03T20:23:56.899-07:00Homemade Canned Tomato SoupI was looking through my recipes last week and came across a recipe for homemade canned tomato soup of my Grandma's. Later in the week, I stopped at a friend's house and was asking if were too late to still get tomatoes as I found out a great recipe. Turns out she had just picked the last of her tomatoes and was tired of canning them and gave me what she had just picked! I had enough to make a half batch of this yummy creamy tomato soup. Here's the recipe:<br /><br /><br /><div><div><div><div><div><div><div><div><div>Enough fresh picked tomatoes to yield 32 cups juice (I forgot to weigh the bag--but it's about a paper grocery sack full--does that help?)</div><div>4-5 celery stalks, cut into thin slices</div><div>2 onions, diced</div><div>2 large green peppers, diced fairly small</div><div>1 tsp. cayenne pepper</div><div>2 tsp. chili powder</div><div>1/3 cup salt</div><div>2 1/2 cups sugar</div><div>1 cup butter, softened</div><div>2 cups flour</div><br /><div></div><br /><div>1. Wash tomatoes and remove stems. Blanch <img id="BLOGGER_PHOTO_ID_5388578077503574530" 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/AVvXsEiRuswV1hvmjqvkVqgtiYWls392lXvdLy11VK0-7lMVVG6xYwg_Ek9XSOiLS8YIdNrWstUmKH5dg8JNPYKL5cERfd6EF_gGEn3TkU-A0qTE0CdRUes8f7-RpPITzuD7Xhov9oyhyphenhyphenkZ-6w4/s320/P3250019.JPG" border="0" />in boiling water long enough for skins to split.<img id="BLOGGER_PHOTO_ID_5388578076344177730" 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/AVvXsEhrUaKeI0n4LV13FeNOMoSaBAzVzqTv3iNI0hKG03xk_mPXzwqarGlAklBwBSnzBSKiLfRGPIHk3PSBYS4Uydljn-AxMyO15ylFa8FCfFOEolzFitUMSfgCH82COsJI0FK-JszL8nJbptM/s320/P3250021.JPG" border="0" /><br /></div><div>2. Immediately put in cold water. The skins should just pop off at this point. Put peeled tomatoes in large stock pot.<img id="BLOGGER_PHOTO_ID_5388578072121167170" 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/AVvXsEiToW2auv41zaipqdz1ypMYH2WDQaUEUZMNv-1Do7jSeVjhb2GmmNxAmPNczwWZv_dS5AtLe1zH_V2Qbrd7vuoQCjrbgPZatyq9-oDihybCOvi0AwdsJRP6vrhAnQkV1geat5Nm5p8UqPY/s320/P3250022.JPG" border="0" /></div><div>3. Cook tomatoes until they are soft (about 5-10 minutes).<img id="BLOGGER_PHOTO_ID_5388578061492769106" 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/AVvXsEiLbOqLV9dt8jJblby2l8v6_Koe6gAYFNX7mKkgatvBumTJuf_twQpld6GcBEbhJrerJajhkUPdfqtk8ChwAn1Mv_xGpWDtGYLn3d2sx4LvDFEZe19RTpnCW1yuwljWD_PMC_kO65c6Tu0/s320/P3250024.JPG" border="0" /></div><br /><div>4. In the meantime, cook the celery, onions and green peppers in a small amount of water in another small pan. <img id="BLOGGER_PHOTO_ID_5388578056472120274" 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/AVvXsEgMOqtO0Oz_1nanQeE9KwKpBfHJZG0QvVR2GZOdHHiiJ4lskyUkcbRmdf5sZYZ3QjV2kqRqHrv8pBVtZkn0yTPaH4yEe2G_3LHphiAjwldleLvnMGJU8bvIi4UrUvD-3JqESPgO8PCxnn8/s320/P3250025.JPG" border="0" /></div><div>5. When the tomatoes are soft, pour into a sieve <img id="BLOGGER_PHOTO_ID_5388574590115027778" 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/AVvXsEiyJq_u-DfKGytEfu3XVgbVhgkxv29iqjeOEqGaZ1LJNwLLsOfXjVL0TKDZh_FD3eUeYvWFB6grMfYSp_pSmS4edHCvIEc2QONAk7oFqHZdrLDCESd-prtbq8FV1NFI8tLsMGgBFJg05Bw/s320/P3250026.JPG" border="0" />and strain all the seeds and pulp to yield 32 cups tomato juice.<br /></div><div>6. Pour the juice back into the emptied stock pot and add the cooked celery/onion/peppers, cayenne pepper, chili powder and salt. In a separate small bowl, make a roux with the softened butter and flour (do this with your mixer). Add a little tomato juice to make it more liquid. <img id="BLOGGER_PHOTO_ID_5388574584659904866" 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/AVvXsEjgJe5WO6uZRfEev133UoBeHkRKlOqkW-IqYAA6LRGgWCtiv1ORyiAsK-7NqWPc6mqqtmI6DL3Qd47ZOrJS6xxMn4odadmqQAJFkkb1_kmzxkJvu0DWDWF4jsfVVGTsI7zZAlrm2jFuvq8/s320/P3250029.JPG" border="0" /> Pour this mix into the juice mixture. Bring to a boil.<img id="BLOGGER_PHOTO_ID_5388574572774273154" 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/AVvXsEhuMOMCQZf5zPLhlI4VcPvHjIgZCLfSuRL2IJRIA5nA80Mqw-0iGfphAscy92Kvj1CIMu0IsiQ-Z82S4Ddja9iwR9nA8kbG2lwaMshZA0pocUcmfkpcFM4OaYiB51xPBXTJDtMF1RUwh28/s320/P3250030.JPG" border="0" /></div><div>7. Boil for 5 minutes. In the meantime, wash your jars with hot, soapy water. Put the new lids in a small saucepan with water and bring to a boil. Then simmer until ready to use. </div><br /><div>8. Ladle the soup mixture into pint canning jars. Clean the rims of the jars to remove any residue. Add hot lids and screw the bands on the jars. Process in a hot water canning bath for 15 minutes. Remove from water and let cool on counter. <img id="BLOGGER_PHOTO_ID_5388574568628522866" 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/AVvXsEiYGu0db1UISmJbdafU0dEseQ72NWz13MvJeqU4BW9Ln0xoYcnRMGSp9IzOTYYxdYTKFHPyZEu2M8-FyM_iNI_Wb6kWicnlR9Pc0J6lMbFdeMm2gST14XuCP8W9UK1BafNToS5az01dbEY/s320/P3250031.JPG" border="0" />Do not move the jars until they are completely cool and the lids have sealed (popped).<br /></div><div>9. To serve, heat the soup mixture and 1 1/2 cups milk per pint. Enjoy!<br /> </div><div>I wish I would have found this recipe a month ago when tomatoes were being given away by the sackfuls! I'll have to remember that next year!</div><div><br />Now onto the grapes! Grape jam, here we come.......ahhh, I can smell it already!<br /><br /><br /></div><br /><br /><br /><br /><br /><div></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div></div></div></div></div></div></div></div></div></div>Passionate Quilterhttp://www.blogger.com/profile/15280625610653416523noreply@blogger.com0tag:blogger.com,1999:blog-8756710038008538552.post-31914953773711900222009-02-08T15:36:00.001-08:002009-02-08T15:49:43.364-08:00No Bake CookiesThis is one of the oldest recipes I have from Kirt's grandma and one of our most favorites as well. Even my vegan eating daughter will snitch a couple! They are so quick to make and if you are having a chocolate urge like I was tonight, it's really close to instant gratification!<br /><div><br /><div></div><br /><div align="center"><span style="font-size:180%;color:#ff0000;">No Bake Cookies</span></div><br /><div align="center"><span style="color:#000000;"><img id="BLOGGER_PHOTO_ID_5300575886669448930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 249px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj76mcq2Nr7NT-wN49WjKF_3HaanLABHUmiZmB1cNlUqIK8Dhwv84n7orOJBSbq5RPfKTpMnUfw0KmT1tPI1EJiFegqoDtjt6AY7LAPX6WIxFAc2BxBj8PxNFPfxYdsoGRLe_SLTP4oGNk/s320/no+bake+cookie.JPG" border="0" /></span></div><br /><div>Ingredients:</div><br /><div>2 c. sugar</div><br /><div>1 stick butter or margarine (I use Parkay)</div><br /><div>1/2 c. milk</div><br /><div>3 TBSP. cocoa powder</div><br /><div></div><br /><div>Melt the butter over medium heat in a large saucepan. When melted, add the butter, milk and cocoa powder. Stir until thoroughly mixed. Bring to a boil and boil 1 minute. Remove from heat and add: </div><br /><div>1/2 cup peanut butter, stir in until melted</div><br /><div>1 tsp. vanilla</div><br /><div>3 cups quick cooking oats</div><br /><div></div><br /><div>Stir until blended. Drop by TBSP. onto a waxed paper. <img id="BLOGGER_PHOTO_ID_5300575884957472242" 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/AVvXsEi_Y2XtGGN66Cqawu1y5z38nlsgbgOHm35CR94Zu7vIrtkhF89D4BcLDho3qfmrg6KPRV5L4qpH30j3GCAL-v3urUQerFtCp88OraIzc3JEvg5mP0o2BW_L6shkVaR-521Av5SJhsk3t0s/s320/P8010305.JPG" border="0" />Let cool. Enjoy! </div><br /><div></div><br /><div>By the way, this is a recipe where it's best to assemble and measure all the ingredients ahead of time. You should constantly stir the mixture and when it's done boiling, it's important to add things as quick as possible so it will not set up too quick. </div><br /><div><img id="BLOGGER_PHOTO_ID_5300575887614864722" 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/AVvXsEj1GzVBGo5FKvc1Nnfqk_QEAT8-L90ZwbHOiWyEXA2hX8G5JHBqVdzTyKjNUjLtqVCmu7vDDRxN11uEwBxXHUSV4z0mRt1BXZfN2vUF42vuMbAP7eC0vMnXHwYhhfeTJgpS7Nz_PHyNlhM/s320/P8010304.JPG" border="0" /><br />I'm off to enjoy a few with a cold glass of milk!</div><br /><div></div><br /><div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85689/kquilts23/72dde622178f6f1d1cacb9aa1345886f.png" border="0" /></a><br /></div><br /><div></div><br /><div><br /><br /><br /></div><br /><div></div></div>Passionate Quilterhttp://www.blogger.com/profile/15280625610653416523noreply@blogger.com1tag:blogger.com,1999:blog-8756710038008538552.post-24513773066380036382009-01-11T14:32:00.000-08:002009-01-12T01:39:41.052-08:00Kroketten (croquettes)I'm visiting my friend Ted (yes, she's a girl!)in the Netherlands and she made Kroketten (a dutch word for croquette) for lunch today. It's a VERY typical Dutch snack treat or for lunch. People rarely make them at home anymore, they are usually bought at a snack bar with fries, or at the supermarket, frozen, to be cooked at home. I have had them here in Holland at snack bars and liked them, but Ted's were even better! Some just eat them with their hands, but Ted eats them on a piece of bread or roll, smashes the kroketten with her fork a bit,<img id="BLOGGER_PHOTO_ID_5290334944634106130" 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/AVvXsEgreXVC0OIHLAKtdAUjd-fk9WJNkGrL3ccoRcZrE5hQlpECwOsw1vvy95cPrEUrMPHbPwNq1jmKvNYVf7Nzrz_luVRomv86R4ON7L9ToSAkTpqciSb-Uy6iNwiqD-n6liFTYRnsqgFugZw/s320/P7040113.JPG" border="0" /> spreading it around and then putting mustard on it. (Sorry-photo is a bit washed out) <div><div><div><img id="BLOGGER_PHOTO_ID_5290334943762376770" 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/AVvXsEiTQxXaROFhDRYYztTDXqQ6FmWH3UlTq0PznhYUju77Z9WImCrIRp53ipO5j5JCa92zfd6Ka-sR86svtqPMO5gSerPnf9ZNYPkmavf628uEPIHTc7daiN1VTXbAFF6luK9cRB8oKbCsmAk/s320/P7040114.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5290334948170588098" 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/AVvXsEhUbd5xFIBdgRJcjuQx2KWMJ94VnT2br9MYcPpvy-ycJ-ub5uXw-WDEJrFqjMwEgBpx1A9JD1pYzWNSXrkStndQ6dRhVI41t1vHgcIeTvACn5jp_i8i64tThum_g53yfgO24lBcgHdHTa4/s320/P7040115.JPG" border="0" />This is their mustard--what a clever idea! In a tube. It's a bit thicker than our standard yellow mustard.<br /><br /><div></div><img id="BLOGGER_PHOTO_ID_5290334940529863362" 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/AVvXsEj5P5xtbL5_nlNuuX2aHVIyUKsAeBv-ehEogf8szPBx87cU6Cd9ARL5PmMiK-9I8xqPz0f-3tsq1XrUpHcZ5-tdIFwFg4D8aCFmEO5cFeJVJP4TGz3kWD-vGfHyRULaCX8ULaykHd68UUk/s320/P7040110.JPG" border="0" /> <div align="center"><span style="font-size:180%;color:#ff0000;">Kroketten</span></div><div></div><div> </div><div>600 grams cooked meat (roughly 1.33 pounds)<br /></div><div><strong>To make the roux</strong>:</div><div>1 onion, finely chopped</div><div>60 gram butter (about 2 oz)</div><div>60 gram flour (about 2 oz.)</div><div>1/2 liter bouillion (1.75 cups)</div><div>pepper, salt, nutmeg to taste<br />a dash of maggi (a seasoned salt)</div><div> </div><div><strong>For the breading</strong>:</div><div>flour</div><div>eggs</div><div>toasted breadcrumbs</div><div></div><br /><div><strong>Prepare in advance</strong>: Chop the meat very finely. Make a <span style="color:#ff0000;">roux(see below)</span> with butter, flour and bouillion, but start with sauteing the onion. When the sauce is ready, add meat and spices. Let the ragout (the beef mixture) cool completely in the refrigerator.<br /></div><div><strong>To prepare</strong>: Keep the ragout in the refrigerator until just before making the croquette. Use your hands to form sticks (about 4 x 1.25 inches). For the breading: take three soup plates, put flour in one, beaten eggs in the second and bread crumbs in the third plate. One by one, cover the croquette with flour, then eggs, then bread crumbs. Make sure to cover them completely or they will leek out when you fry them. Return the croquettes to the refrigerator for thirty minutes. Heat oil to 355 degrees. Fry the croquettes to a golden brown, about 4 minutes. Drain on paper towels.<br /></div><div><a name="The basics of making a roux"><span style="color:#ff0000;">The basics of making a roux</span></a>: A roux is very easy to make. Just remember one thing: butter and flour have to be equal amounts in weight. What you make depends on how much liquid you add. If you make a soup, use thirty to fifty gram butter/flour for one litre, for making a sauce use forty to fifty gram butter/flour for a half litre, for a really thick sauce (like for kroketten), use sixty gram butter/flour for half a litre.Start with melting the butter. Depending on whether you want your roux blond or brun, keep the butter light or heat a little longer. A blond roux works best for soups and most simple sauces: Add all flour at once. Stir with a wooden spoon or a whisk until it has blended with the butter to a paste. Keep stirring on a low fire for a few minutes, without letting the paste colour. Now you start adding the liquid that can be either hot or cold. Begin with adding a very small amount of liquid (one tablespoon). As soon as it hits the paste, the paste will become crumbly and turn dough-like. No panic, keep stirring until it is smooth again. Then add a little more liquid, stir until smooth again, more liquid, stir, stir, liquid, stir, stir, stir. The more liquid as already been absorbed, the more you can add in one go. But wait each time until the liquid has been completely absorbed, and the sauce is smooth again and has bubbled.</div></div></div></div>Passionate Quilterhttp://www.blogger.com/profile/15280625610653416523noreply@blogger.com1tag:blogger.com,1999:blog-8756710038008538552.post-61707468054588946122009-01-06T17:20:00.000-08:002009-01-06T17:30:35.288-08:00Killer White Chili<div>This soup is the bomb! It has a nice bite to it and full of beans and fiber! It makes a fairly large size batch, but it only lasts us through dinner and I get a bowl for lunch. But then, my hubby loves soup, especially those with a kick to it. And it is the EASIEST soup to make! It's nice to have all the ingredients on hand so when you get in a time pinch, it's ready in likity split!</div><br /><div></div><img id="BLOGGER_PHOTO_ID_5288357492952050322" 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/AVvXsEjeKirx8XaiHv-UxwEoeXmyaJozvBfE20efU_5jNpJ5Qul2U5tg_Jih1RyM-tlzRJb1Lpfpn6dHtp94VAtgAOU7E8Sp4hjFjud4eldRGJNJhJOLodtsWO5rX8OJwShyoXGAS7KxzSYsnZs/s320/Killer+White+Chili.JPG" border="0" /><br /><div align="center"><span style="font-size:180%;color:#ff0000;">Killer White Chili</span></div><br /><div></div><br /><div>48 oz. jar Great Northern Beans</div><br /><div>16 oz. salsa (get the amount of 'heat' that you like)</div><br /><div>12 oz. beer (and no, it does not taste like beer, and you can get just one bottle at the store)</div><br /><div>1 large can chicken </div><br /><div>1/2 can chicken broth</div><br /><div>12 oz. Monterey Jack cheese with peppers, cut into small chunks so they'll melt easy</div><br /><div></div><br /><div>Dump all the ingredients into a pan over medium heat and stir on occasion until cheese melts. </div><br /><div></div><br /><div>My hubby likes to put crushed tortilla chips or fritos on top. </div><div> </div><div><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85689/kquilts23/72dde622178f6f1d1cacb9aa1345886f.png" border="0" /></a></div>Passionate Quilterhttp://www.blogger.com/profile/15280625610653416523noreply@blogger.com0tag:blogger.com,1999:blog-8756710038008538552.post-22804339953846471362008-12-31T09:00:00.000-08:002008-12-31T09:00:03.122-08:00Green Beans Almondine<div align="center"> When I used to cater with a couple of my friends, this was a favorite Green bean recipe we made. We also made this for my daughter's wedding. Just something different from the french onion recipe.<img id="BLOGGER_PHOTO_ID_5284678385770996626" 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/AVvXsEio_ipoaHZXV8KZ-Flvs1vPRvHtDoZuPCmSQIk0BHP2lRq27I21Wopfc8eQPMnqOmjzwzi45y2dkqanSLNuQuAcit3yyQdkpCP91UG9GNtxxwD_Aqfv7n1y4gDH6b51V7Wgs41GIg3RRB4/s320/green+beans+almondine.jpg" border="0" /> <span style="font-size:180%;color:#ff0000;">Green Beans Almondine</span> <span style="color:#ff0000;"></span><br /><div align="left"><span style="color:#000000;">(2) 16 oz. cans green beans</span></div><div align="left">8 slices bacon, cooked, drained and crumbled</div><div align="left">1/4 cup red wine vinegar</div><div align="left">small package sliced almonds</div><div align="left">1/2 cup sugar</div><div align="left">1 bunches green onions, sliced</div><div align="left"> </div><div align="left">In a skillet, cook the bacon until crisp. Remove the bacon, add the sugar, almonds and vinegar. Bring to a boil and then remove from the heat. </div><div align="left">In a 2 qt. casserole dish, add the green beans. Mix in the green onions. Pour vinegar/almond mixture over beans and stir until mixed. Crumble the bacon on top. Cook in a 350 degree oven for 25 minutes until thoroughly heated. </div><div align="left">Yield: 10 servings</div><div align="left"> </div><div align="left">Recipe source: Beta Sigma Phi Company's Coming Cookbook</div></div>Passionate Quilterhttp://www.blogger.com/profile/15280625610653416523noreply@blogger.com0tag:blogger.com,1999:blog-8756710038008538552.post-22582764026198791792008-12-29T09:00:00.000-08:002008-12-29T09:00:01.252-08:00Parmesan BreadThis was a perennial favorite made by my husband's late aunt Eunice. She was a wonderful cook and always served this with the holiday meals. Just remember to make the topping a day ahead of time to let the flavors meld. <img id="BLOGGER_PHOTO_ID_5284676231766215218" 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/AVvXsEhWjVZAN_YSmkJwGL9lIkPX-hIiqooFda9GuVtDO009qnIAfdWt8x_VLpHTC7KMb_gjxn0x8_zefUcbc2PO_R1LHUh26Ecp7HKIEhp5itADEJSNXL7OHzo7GuWUCuouIqr4bM3ytur4Go4/s320/parmesan+bread.jpg" border="0" /><br /><p align="center"><span style="font-size:180%;color:#ff0000;">Parmesan Bread</span></p><p><span style="color:#000000;">1 loaf French bread</span></p><p>Topping: 1 cup mayonnaise (no substitutions)</p><p>3/4 cup Parmesan cheese</p><p>1/2 cup finely chopped onion</p><p>Mix the topping ingredients together at least a day ahead of time. </p><p>To serve: Slice the bread in half lengthwise. Spread the topping on both halves of bread. Broil until topping turns light brown. Serve immediately. </p>Passionate Quilterhttp://www.blogger.com/profile/15280625610653416523noreply@blogger.com0tag:blogger.com,1999:blog-8756710038008538552.post-27178889357710559572008-12-27T19:44:00.000-08:002008-12-27T19:57:46.394-08:00Mandarin Orange SaladThis is really light and refreshing salad that goes with a meal that could be heavy otherwise. It's also good in the summer. <img id="BLOGGER_PHOTO_ID_5284683229280516434" 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/AVvXsEgTc4bZwhfLkYVVIyhrVMMARLbzxRDeRN7WZTMb2iRClv2RebRwDHB521jYR6Uh5YZa9Z-aKPtOyakKGDLXPFsL9v1qanBc2IkNU_cVXdsHhzecyM8Ic0K1QXFL9scg8CTtTfaMjydZc34/s320/mandarin+orange+salad.jpg" border="0" /><br /><p align="center"><span style="font-size:180%;color:#ff0000;">Mandarin Orange Salad</span></p><p><span style="color:#000000;">1/2 cup sliced almonds</span></p><p>3 T. sugar</p><p>1/2 head iceberg lettuce</p><p>1/2 head romaine lettuce</p><p>1 cup celery</p><p>2 whole green onions, chopped</p><p>11 oz. can mandarin oranges, drained</p><p>Dressing:</p><p>1 tsp. salt</p><p>dash of pepper</p><p>1/4 cup oil (I used canola oil)</p><p>1 TBSP. chopped parsley</p><p>2 TBSP. sugar</p><p>2 TBSP. vinegar</p><p>dash of Tabasco sauce</p><p>In a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved. Watch carefully as they will burn easily. Cool and store in airtight container. Mix all dressing ingredients and chill. Mix lettuces, celery and onions. Just before serving, add almonds and oranges. Toss with the dressings. </p><p>Recipe source: Aunt Phyllis--thanks!</p>Passionate Quilterhttp://www.blogger.com/profile/15280625610653416523noreply@blogger.com0tag:blogger.com,1999:blog-8756710038008538552.post-89575075996062604802008-12-27T19:01:00.000-08:002008-12-27T19:19:12.076-08:00Caprese Salad<div align="center">This has become my new favorite salad of late and found that everyone's idea of what to put on it differs. I made up my own concoction of what I have found to be my favorite seasonings. I guess I could look up a recipe..but this turned out pretty good. And people that know me are shocked that I WILLINGLY eat cheese--that's not melted! My Dutch friends accuse me on not really being Dutch as I do not like any cheese unless it's melted! But the Buffalo Mozzerella Fresh Cheese just doesn't taste like cheese! And paired with the other ingredients, it can't be beat!<img id="BLOGGER_PHOTO_ID_5284673668850775570" 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/AVvXsEjGBqdffIWWBMaPWRgeAUwQlu5SYmS3p9ILmbDEu_EPknjbJC_sRmiGoCsUO2vgdvGakWBAqXTEkw7IDH1d5LBxy_Xdwyxf1KQsyb4qtslk2M6ExMMQ9kOYpaVuLG_zdSOlMyMNxT0GWrc/s320/caprese+salad.jpg" border="0" /></div><p align="center"><span style="font-size:180%;color:#ff0000;">Caprese Salad</span></p><p align="left"><span style="color:#000000;">Fresh Mozzerella Cheese, sliced</span></p><p align="left">Plum Tomatoes, sliced ( I do ahead of time and drain on paper towels)</p><p align="left">Balsamic Vinegar</p><p align="left">Garlic Expressions Oil (a garlic infused olive oil--found in the produce section)</p><p align="left">Fresh basil, chopped (I forgot to buy some, so used dried basil..but fresh is best!)</p><p align="left">Layer mozzerella cheese slices with the tomato slices. Sprinkle with basil. Pour the vinegar and oil over all to taste. Bon appetit!</p><p><span style="font-size:180%;color:#ff0000;"></span> </p>Passionate Quilterhttp://www.blogger.com/profile/15280625610653416523noreply@blogger.com0tag:blogger.com,1999:blog-8756710038008538552.post-30233822671719648682008-12-27T18:48:00.000-08:002008-12-27T19:00:41.630-08:00Christmas Eve MenuAfter years of doing hor'dourves on Christmas Eve, I switched to doing a dinner. We celebrate Christmas on Christmas Eve with our kids and their families and the young ones just did not enjoy the appetizers. So, this is the second year of doing a dinner and it's kind of fun to do it up 'big' for my family. It's my way of serving them and doing something special and out of the ordinary for them. My menu.....<img id="BLOGGER_PHOTO_ID_5284668816971286322" 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/AVvXsEgP4v1UsuHz8ViCINGqPFktORuWoLyf8Sp89fQ-AcKkDCwiNW5Yd50HFaIpzdLIOB6XdOdqiR4w2SexKla6ujCTjR3HRIQsPVESGbrjJXtVvLDdXOrZzRhYi7eFjtL2JVpYeqeKyldV98g/s320/christmas+menu+08.jpg" border="0" /> <div><div>The only thing that wasn't on there was this Fruit Torte my daughter brought.<img id="BLOGGER_PHOTO_ID_5284668824167845442" 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/AVvXsEj2Q7Gb5ghja_zYN4t1pU7GizuzTQZE-aNkAArLkW4taiVE4M8HmFJZ3mT962ucErYoDa75ZBCkmhkmR-5vOaNND-t3vtxP38I1DsH5I7bdX9z0Ot0X-t7atEZNE2MNR_QLNve7V7GXcDg/s320/fruit+torte.jpg" border="0" /> She is a good cook, but the recipe she wanted to do wasn't given to her until too late. So she brought this..it was beautiful and yummy. But no recipe since it came from a bakery. </div><div>Recipes will be posted over the next days for some of the items on our menu. </div><div>I hope everyone had a Merry Christmas and will have a Happy New Year. In these times of gloom, we can still be very grateful we are blessed to have food on the table and family and friends to share with us. I wish the same for all of you. </div></div>Passionate Quilterhttp://www.blogger.com/profile/15280625610653416523noreply@blogger.com0tag:blogger.com,1999:blog-8756710038008538552.post-47883145787682539252008-12-20T09:00:00.000-08:002008-12-20T09:00:00.239-08:00Banket (aka Dutch letters or Almond Sticks)If ya ain't Dutch, ya ain't much...oh, oh...I'm sorry. I meant to say, if you aren't Dutch, you might not have heard of this pastry. But you have just got to try it! It's a Dutch staple, especially at Christmas time. It's a very delicate pastry filled with the most decadent almond paste filling. Perfect to have at tea time with your afternoon tea. You don't do that? Well, maybe you should start! My aunt makes 100's of these each year at Christmas. We usually make them into 'sticks' (just plain logs) but a lot of bakeries form them into letters, hence the name. Anyway you shape them, they are just plain yummy. Slice them into 1/2" to 1" pieces to serve.<br /><img id="BLOGGER_PHOTO_ID_5279837970311977394" 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/AVvXsEg_hilh_QiddKvaWAsJOWksD3EHtfBfzIwWaRvtsevovyqiSIRKJHNK19kh8ZX6tYTk-NNcZg4TBT-mjRTWIkxLevTJM0L93DClaJuBoFk7zO2fiyfWtFJ2QsTT_L8GIa7PJb1cHA4d5DM/s320/Banket.JPG" border="0" /><br /><br /><br /><div align="center"><span style="font-size:180%;color:#ff0000;">Banket (Dutch letters or Almond Sticks)</span></div><div align="left"><span style="color:#000000;"><strong>Crust:</strong> </span></div><div align="left">1 stick oleo (Blue Bonnet is the best to use)</div><div align="left">1 stick butter</div><div align="left">1/2 tsp. salt</div><div align="left">2 cups flour</div><div align="left">1/4 cup to 1/2 cup ice cold water</div><div align="left"> </div><div align="left">Mix like a pie crust. Chill overnight.</div><div align="left"> </div><div align="left"><strong>Filling:</strong></div><div align="left">1 lb. almond paste (1 1/2 cups)</div><div align="left">3 medium eggs, save the egg white from one of the eggs (NOTE: it's important to use medium size eggs with this recipe)</div><div align="left">1 heaping cup sugar</div><div align="left">1 tsp. almond extract</div><div align="left">2/3 cup rusk, crushed (beschuit--found in larger grocery stores in the International section--if you absolutely cannot find it, you can substitute plain bread crumbs.)</div><div align="left"> </div><div align="left">Mix all together and chill overnight.</div><div align="left"> </div><div align="left"><strong>To make the sticks:</strong></div><div align="left">Roll dough into 6 large strips 12" - 14" long by 6" wide and fill with the almond paste filling. Roll up and seal the dough. Prick the top with a fork. Brush with beaten egg white and sprinkle with sugar. Bake at 400 degrees for about 20 minutes until a light golden brown. </div><div align="left"> </div><div align="left">I can almost smell them. If you make some, will you invite me? Then I can close my eyes and think of my Grandma. Thanks. (ps. I just need about 2 days notice.)</div><div align="left"> </div><div align="left"><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85689/kquilts23/72dde622178f6f1d1cacb9aa1345886f.png" border="0" /></a></div>Passionate Quilterhttp://www.blogger.com/profile/15280625610653416523noreply@blogger.com4tag:blogger.com,1999:blog-8756710038008538552.post-59840695990746594392008-12-18T09:00:00.000-08:002008-12-18T09:00:01.116-08:00Death by Chocolate Trifle<div align="center"><br /></div><div align="center">Ooohhh, and it's as good as it sounds! If you don't like chocolate, you probably won't like this! :) It was another one of my desserts at my Christmas Brunch. <img id="BLOGGER_PHOTO_ID_5279834912751715426" 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/AVvXsEiO_Bhh5PbbExVvzV879g_99WQ5A4gTvA1pPhgjDRUZVje4rK3kWnUNZEx24ICFD855V-m9k2LCnJGW9y7zCCcQEJt2bq2DDYKAlrZeoiWWIF7gDUhtH5Ctt2oYQdZEvPNI4aCdVyRCdSI/s320/Death+by+Chocolate+Trifle.JPG" border="0" /></div><p align="center"><span style="font-size:180%;color:#ff0000;">Death by Chocolate Trifle</span></p><p align="left"><span style="color:#000000;">1 large package fudge brownie mix (for a 9 x 13 pan)</span></p><p align="left">(1) 4 oz. package instant chocolate mousse mix</p><p align="left">)8) 1 1/2 oz. toffee candy bars (like Heath bars), crushed</p><p align="left">12 oz. whipped topping (I used Chocolate Cool Whip)</p><p align="left">Chocolate curls</p><p align="left">Prepare and bake brownie mix using package directions for a 9 x 13 baking pan. Let stand until cool and then crumble. Prepare mousse using package directions, omitting cooling step. Layer brownie crumbs, mousse, candy and whipped topping 1/2 at a time in a 3 quart trifle dish. Chill for 8 hours. Garnish with chocolate curls. Yield: 16 to 18 servings. </p><p align="left">Recipe source: Beta Sigmi Phi "Company's Coming" cookbook</p><p align="left"><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85689/kquilts23/72dde622178f6f1d1cacb9aa1345886f.png" border="0" /></a></p><p align="left">Weight watcher points: don't even bother counting! LOL</p><p><span style="font-size:180%;color:#ff0000;"></span> </p>Passionate Quilterhttp://www.blogger.com/profile/15280625610653416523noreply@blogger.com0tag:blogger.com,1999:blog-8756710038008538552.post-69017927833552019732008-12-16T09:00:00.000-08:002008-12-16T09:00:05.572-08:00Cherry Puff RingI love eclairs (or cream puffs as some call them) filled with custard and iced with chocolate. So trying a new pastry filled with a vanilla almond pudding seemed like I was giving up on the old standard. But I like almond flavor as well, and thought I'd give it a shot. And it turned out really well. For those that have never made the eclair pastry, it's a lot easier than what it sounds.<br /><div><div><div align="center"><img id="BLOGGER_PHOTO_ID_5279794647472415346" 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/AVvXsEj794hJMGBr3n9idKs5Wty-gI1J6Hx0Xep48XHRdt2vHtnR3yhRxtbrHNq9nSf3v0MwGbU6PLRTKMUay2YS6cmaLbGUgq06kGDy42O_JJ8I3ZeAx6RrCWXVxeGbywW07oRv1feXkbvUxBw/s320/Cherry+Puff+Ring.JPG" border="0" /><br /><span style="font-size:180%;color:#ff0000;">Cherry Cream Puff Ring</span></div><div align="left"><span style="color:#000000;">For pastry:</span></div><div align="left">1 cup water</div><div align="left">1/2 cup butter</div><div align="left">1 cup all purpose flour</div><div align="left">4 eggs</div><div align="left">1 cup milk</div><div align="left">3/4 cup sour cream</div><div align="left">(1) 4 oz. pkg. vanilla instant pudding mix</div><div align="left">1/4 tsp. almond extract</div><div align="left">(1) 21 oz. can cherry pie filling</div><div align="left"> </div><div align="left">Preheat oven to 400 degrees. Bring water and butter to boil in a 1 qt. saucepan. Add flour, stirring for 1 minute or until mixture forms a ball; remove from heat. Beat in eggs at low speed for 2 minutes. Drop by tablespoonfuls into 8 inch ring on greased baking sheet; smooth with spatula. Bake for 50 to 60 minutes or until puffed and golden brown. Cut off top of ring with sharp knife; discard pastry filaments. Combine milk, sour cream, pudding mix and almond extract in medium mixer bowl; beat at low speed for 1 minute or until smooth. Spoon into pastry ring. Spoon 1/2 c. pie filling over pudding; replace top of ring. Spoon remaining pie filling over top. Chill until serving time. Yield: 10 to 12 servings.</div><div align="left"> </div><div align="left">Recipe source: Beta Sigma Phi "Company's Coming" cookbook</div><div align="left"><br /> </div><div align="left">This is the top of the pastry ring....cut off<br /></div><div align="center"><img id="BLOGGER_PHOTO_ID_5279794632849087570" 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/AVvXsEhiZp1JwP209HbsP_-JUYQ654kwcqypvJSsY6RVeKrINX1F1tBoVS04ia7S5eDt4UQ9iEHIdmJbENBbq5YUxEicPO_0-1BcwPKr8rrlb_nPJjoytFFQkngVjBwVKAPjlZhBeQ4MQWYkw8E/s320/Cherry+Puff+Ring+(1).JPG" border="0" /></div></div></div><br /><p>.....pulling out the filaments from the ring and top of ring:<img id="BLOGGER_PHOTO_ID_5279794636346039426" 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/AVvXsEj0ExI7R073sNUk2PDKjhbew4jXtdMT1MJbXT5oRBM9pLUZyVDYwXv-L42Nw9YsS7rNgBZP66LBXLcW6I1zqczLZ-ai6HxXAnf2ZNznCfXHe-0byjyBzi5-XbgL-4RbSbUoJWx31SKU5k0/s320/Cherry+Puff+Ring+(3).JPG" border="0" /></p><p>...it kind of looks like a soft scrambled egg....<img id="BLOGGER_PHOTO_ID_5279794642956873842" 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/AVvXsEhWI-b5I4MuqKIj2FV1dS0i1aScI8f7RS_PKXcbt_Xbtb0CSEOF9QrIobyS83pWgy36QVF0nxn-U2FZnx67DX4yeq7WUI5_tCFehFoYNBRdcJd1wGND2eChM_W_YgeTZkLE2fFzEDOyhuQ/s320/Cherry+Puff+Ring+(2).JPG" border="0" /></p><p>.....adding the pudding filling....<img id="BLOGGER_PHOTO_ID_5279794632286358898" 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/AVvXsEijzYxESTANK5H5R98Z0rYLKTuE-_2yUQIzneSqvAkgIZ8ZA9LdCkR2JVwfe2M8msLjQ5993BVp3TMyvJKutM2bvQeVkaKz-q4QghzW5Cd7Yae0Vd3oN8iIBHzNj0J8vyEB4MPt6-VxXsg/s320/Cherry+Puff+Ring.JPG" border="0" /></p><p>A festive Christmas dessert! Enjoy!</p><p><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85689/kquilts23/72dde622178f6f1d1cacb9aa1345886f.png" border="0" /></a></p>Passionate Quilterhttp://www.blogger.com/profile/15280625610653416523noreply@blogger.com0tag:blogger.com,1999:blog-8756710038008538552.post-71389418946945049782008-12-14T18:22:00.001-08:002008-12-14T18:22:57.166-08:00Banket (aka Dutch letters)Passionate Quilterhttp://www.blogger.com/profile/15280625610653416523noreply@blogger.com0tag:blogger.com,1999:blog-8756710038008538552.post-74848988094383416762008-12-14T15:20:00.001-08:002008-12-14T15:32:01.468-08:00Pecan Turtles<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOHdSkAjc_JGFXPuvDFXfb_svKZiUdYuc0qge35rIvpBBqTUxlMXnw1VMEq7oTr7Sq3JdYdW9ecPePeJppsMDK_CvllPDomNqxqKSaOqeE4nIQuOqVmnQqDiktabCDdysmEdp2579r3Bg/s1600-h/Pecan+turtles.JPG"><img id="BLOGGER_PHOTO_ID_5279790714572701554" 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/AVvXsEgOHdSkAjc_JGFXPuvDFXfb_svKZiUdYuc0qge35rIvpBBqTUxlMXnw1VMEq7oTr7Sq3JdYdW9ecPePeJppsMDK_CvllPDomNqxqKSaOqeE4nIQuOqVmnQqDiktabCDdysmEdp2579r3Bg/s320/Pecan+turtles.JPG" border="0" /></a><br /><br />Who can resist rich chewy caramel over crunchy pecans dipped in chocolate? Not me! These have become my new holiday favorite to make and give away. My good friend, Linda J., won 2<span class="blsp-spelling-error" id="SPELLING_ERROR_0">nd</span> place in a Taste of Home contest one year (sorry, can't remember which year now!) with this recipe. The only thing I do is not cook it as long as she did to make mine more like soft caramel and I dip mine in chocolate, rather than drizzle it. Yummy, yummy!<img id="BLOGGER_PHOTO_ID_5279790726707955090" 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/AVvXsEgL0cLyfMrsGHSCOCu4LDG8RF5Rbi2a1CajuC39-glaa-OD4eFhJcsWibQf5H3WNFsUiWtUkGDzZF3v3GXN1lqzslaoZ5eafXMnt6u-FFxADrPxQVEdvYsYxNuKeMIWhzQPCblI2h_VLnI/s320/Pecan+turtles+(2).JPG" border="0" /><br /><span style="font-size:180%;color:#ff0000;">Pecan Turtles</span></div><div align="left"><span style="color:#000000;">2 1/4 cups packed brown sugar</span></div><div align="left">1 cup butter or margarine (I use butter)</div><div align="left">1 cup light corn syrup</div><div align="left">1/8 tsp. salt</div><div align="left">1 can (14 oz) sweetened condensed milk</div><div align="left">1 tsp. vanilla extract</div><div align="left">1 1/2 lbs. pecan halves</div><div align="left">1 1/2 lbs. melting chocolate (you can mix semi sweet chips and milk choc. chips or buy the melting chocolate discs at a bakery)</div><div align="left">2 TBSP. shortening (to thin chocolate)</div><div align="left"> </div><div align="left">In a large saucepan, combine the first four ingredients. Cook over medium heat until all the sugar is dissolved. Gradually add the milk and mix well. Continue cooking until candy thermometer reaches about 220 degrees (or soft ball stage). Remove from heat; stir in vanilla until blended. Fold in the pecans. Drop by teaspoonfuls onto a freezer paper lined cookie sheet. Chill until firm. Melt chocolate in a small <span class="blsp-spelling-error" id="SPELLING_ERROR_1">crockpot</span> and dip the turtles until fully covered and place back on freezer paper lined cookie sheet. Cool. Yields about 4 dozen.</div><div align="left"> </div><div align="left">Recipe by Linda <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Jonsson</span><br /><br /></div><div align="center"></div><div align="center"><br /><br /></div><div align="center"></div>Passionate Quilterhttp://www.blogger.com/profile/15280625610653416523noreply@blogger.com0tag:blogger.com,1999:blog-8756710038008538552.post-61266875033975784212008-12-08T21:00:00.000-08:002008-12-08T21:00:00.540-08:00Slush PunchThis is a great punch--nice and red and a great flavor. So easy to make ahead as well. When I catered with my friends, this was our standard punch. <img id="BLOGGER_PHOTO_ID_5276879866457722626" 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/AVvXsEiOYwmcAT1flw1JG-mb6XjMI9pEonr1zNZN6tZyKkLIB6FGU2tol0q2lSNP2nbLsoD5iUHVAz_bHfupRnfyYUEIZpquVHEEgPpVdVuo0NWgcC4SX7LAFeqMAhNwB7R6GBWkZ4Pb1M51pJk/s320/slushy+punch.JPG" border="0" /><br /><div align="center"><span style="font-size:180%;color:#cc0000;">Slushy Punch</span></div><div align="left">(1) 3 oz. package cherry jello</div><div align="left">(1) 3 oz. package strawberry jello</div><div align="left">(1) 3 oz. package raspberry jello</div><div align="left"> </div><div align="left">Mix in a LARGE bowl or pan. Add 4 cups boiling water and 8 cups COLD water. Add 64 oz. can pineapple juice and (1) 12 oz. can pink lemonade concentrate, thawed. Pour into DOUBLED freezer ziploc bags x 2. Freeze until firm. </div><div align="left">To serve: take out of freezer at least 2 hours ahead of time. Put one bag into punch bowl and 2 liters ginger ale. Each bag serves 25 people. </div><div align="left"><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85689/kquilts23/72dde622178f6f1d1cacb9aa1345886f.png" border="0" /></a><br /></div>Passionate Quilterhttp://www.blogger.com/profile/15280625610653416523noreply@blogger.com1tag:blogger.com,1999:blog-8756710038008538552.post-6330613693007828782008-12-07T21:00:00.000-08:002008-12-07T21:00:02.981-08:00Fruit Slush<div align="center">This fruit slush is a really good thing to keep on hand. I make it and then put it in 5 oz. dixie cups. For my party, I used 3 oz. cups though because the only 5 oz. ones I could find had Sponge Bob on them! Just mix up the batch, then pour it into a pitcher and pour into the cups (have them on a baking tray) and then freeze them. Get them out about 20 minutes before you want to serve them and they'll be nice and slushy. A different twist on serving juice. <img id="BLOGGER_PHOTO_ID_5276878045943863282" 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/AVvXsEifs90nmSXTENGqCFEq-2oii6dNyHQl0L1ZRvXVBaVcrfNrnT6IY9BDUc4uVoSggE99knFnSNR7dD7wIf9dA1RrMiNALE-Mwar7l7v5OXIBHj9RTLC4voJ6eCuM7Df8pdn_acUBZp_7fpk/s320/fruit+slush.JPG" border="0" /></div><p align="center"><span style="font-size:180%;color:#cc0000;">Fruit Slush</span></p><p align="left"><span style="color:#000000;">3 Cups water</span></p><p align="left">2 cups sugar</p><p align="left">Mix the two in a saucepan and boil to dissolve the sugar. Let cool. Then add:</p><p align="left">(1) 6 oz. can orange juice concentrate, thawed</p><p align="left">3 cans water</p><p align="left">2 cups mashed bananas</p><p align="left">(1) 20 oz. can crushed pineapple, undrained</p><p align="left">Pour into 5 oz. cups and freeze. </p><p align="left">Makes (24) 5 oz. cups. Thaw 20 minutes prior to serving to make it slushy. </p><p align="left"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85689/kquilts23/72dde622178f6f1d1cacb9aa1345886f.png" border="0" /></a></p><p align="left"></p>Passionate Quilterhttp://www.blogger.com/profile/15280625610653416523noreply@blogger.com0tag:blogger.com,1999:blog-8756710038008538552.post-2981083417975269652008-12-06T18:20:00.000-08:002008-12-06T18:42:13.537-08:00Coconut Rum Crescent RollsI just hosted a Christmas Brunch and served lots of yummies and thought I would share, since I remembered to take pictures! I don't have a habit of photographing my food on a regular basis and after we eat it, I thought, I should have taken a picture! Oh well, I'll get better. Because I really want to show you what it's supposed to look like. Isn't that why we buy all the little magazines in the grocery store check out aisle? Because the pictures make it look so yummy. And how many times do we try a recipe without a photo? Not as much as when we have a photo, is it? :) I'll post a new recipe each day until I complete the menu of what I served.<img id="BLOGGER_PHOTO_ID_5276868400926151746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfxh255IP_JxNPFUvG2nzWVTiHXhyNAIxhpeo3HMe82E1fKYttB4wtIvfygy-upHxG4c_KT-PYC9aUUYO8XUPrALUN5-UeVeQdJvguKEoRfQMjYfwVHC6DCpwXwtncs5YGnUL04E_SgeI/s320/KQS+Christmas+Brunch+2008+(9).JPG" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5276868396077540738" 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/AVvXsEh9uTy1xbjRnKYW1GI0EXWrHbbp3obD4siGPrwUv1hleJyoqEsB2_8IiB-d4osrMsYSn1-WC5I1MsMSVNiFiJLf3PG59_ZGQPbstMpSVvqGRi7lDvE5aSA1aFbjG9hcJlxVvxscwW9X2jU/s320/Coconut+Rum+Crescent+Rolls.JPG" border="0" /> <p align="center"><span style="font-size:180%;color:#cc0000;">Coconut Rum Crescent Rolls</span></p><p align="left">2 cans crescent rolls</p><p align="left">2 TBSP. butter, melted</p><p align="left">2/3 cup sugar</p><p align="left">2/3 cup shredded coconut</p><p align="left">1 TBSP. rum extract</p><p align="left">1/2 tsp. nutmeg</p><p align="left">Heat oven to 350°. Grease a 9" x 13" pan. Separate crescent rolls into 4 rectangles total, firmly press perforations to seal. Brush with butter. In a small bowl, combine sugar, coconut, rum extract and nutmeg, sprinkle over rectangles. Starting with the shorter side, roll up rectangles and press to seal ends. Cut each roll into 3 slices. Arrange cut side up in pan. Bake 20 to 25 minutes. Drizzle glaze over warm rolls (let them cool off a bit from the oven, or the glaze will melt into the rolls). Serves 12.</p><p align="left">Glaze: mix 1 cup confectioner's sugar, 2-3 TBSP. milk and 1/4 tsp. rum extract until it's smooth.</p><p align="left"><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85689/kquilts23/72dde622178f6f1d1cacb9aa1345886f.png" border="0" /></a></p>Passionate Quilterhttp://www.blogger.com/profile/15280625610653416523noreply@blogger.com0tag:blogger.com,1999:blog-8756710038008538552.post-38990168249863971792008-11-22T19:03:00.000-08:002008-11-22T19:14:54.560-08:00Winter Veggie Salad<div align="center">This is such a great salad to make in the winter. It keeps up to 4 weeks, so they say! It's never lasted that long in this house! I made it today for a potluck for my last class at the Studio this year. Luckily, there was some left to take a picture (or attempted to at least!)<br /><img id="BLOGGER_PHOTO_ID_5271683897554058114" 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/AVvXsEj6b8K-OIGwd3cgARl3LivDxmypU6VVjN50t3_h6HHHd6es2CbTjR210dph9FD4sxutm9ofYUy6BTfUka26j_dppeD5MEd4IP55X7iUT2aaWqP5zzTmXBxpdxIkO5cEB_Oh4bTlWhXFNaE/s320/veg+salad+(2).JPG" border="0" /><br /><span style="font-size:180%;"><strong>Winter Veggie Salad</strong></span></div><div align="left">1 can French style green beans</div><div align="left">1 can Shoepeg corn (I used white corn--what is shoepeg, anyway?)</div><div align="left">1 can petite young peas</div><div align="left">1 jar pimentos</div><div align="left">1 red onion, finely diced</div><div align="left">1 green pepper, diced</div><div align="left">1 c. celery, diced</div><div align="left"> </div><div align="left">Put all these veggies in a colander and let drain completely. I used my hand to squeeze all that I could out of them. Put the drained veggies in a container, I used a glass wide mouthed jar (the decorative kind you can get at Christmas time). Then pour dressing over the veggies. </div><div align="left"> </div><div align="left"><strong>Dressing:</strong> </div><div align="left">1/2 cup white vinegar</div><div align="left">1/2 cup canola oil</div><div align="left">1/2 cup sugar</div><div align="left">1 tsp. salt </div><div align="left">1 tsp. pepper</div><div align="left">Mix all in a cup until sugar is dissolved. Pour dressing on veggies. Put lid on jar and shake. Store in the refrigerator. Best if made a day ahead of time to let the flavors blend.<br /></div><div align="center"><img id="BLOGGER_PHOTO_ID_5271683906983383250" 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/AVvXsEiga8IR9JgcrmI7VWClOCZ1LyFNn7aZ4Jo_tePHCWi_4yrYvBQf3K_uq38WS-qRB53diE0qTQ52vxkcUaEG6q5qzOLI-r015MRzxbHyDy9N2OIqydODxycaB1XwfmZYTDvM6DcaDFB-UTY/s320/veg+salad+(3).JPG" border="0" /></div>Passionate Quilterhttp://www.blogger.com/profile/15280625610653416523noreply@blogger.com0tag:blogger.com,1999:blog-8756710038008538552.post-37140487936646666202008-11-19T20:01:00.000-08:002008-11-19T20:10:02.909-08:00Best Chocolate Oat Chip Cookies<div align="center"><br /></div><div align="center">My hubby is a HUGE fan of the standard Toll House chocolate chip cookies. Don't deviate because he just don't like any others....until....these. He still likes his standard cc cookies, but these will do as well. I love how chewy they are..so yummy. </div><img id="BLOGGER_PHOTO_ID_5270586244453510610" 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/AVvXsEjtPoirLhXq-zAlXEZccyEcGfL35mR5HZhJsWRfoQFS4E4Ok_UrWFAPhNFLZ4xqaien68CCVeJgRNGtbR0qq-wz3b5HZbscFwFLLSZyj_wWpWBhqg1zef774M4GuCu0bCq7MZe3E4nPox8/s320/P4200006.JPG" border="0" /> <p align="center"><span style="font-size:180%;">Chocolate Oat Chip Cookies</span><br /></p><br /><br />1 ¾ c. all purpose flour<br />1 t. baking soda<br />½ t. salt<br />1 ¼ c. packed light brown sugar<br />1 c. (2 sticks) butter, softened<br />½ c. granulated sugar<br />2 eggs<br />2 T milk<br />2 t. vanilla extract<br />2 ½ c. quick or old-fashioned oats<br />2 c. (12 oz package) Nestle Toll House semi-sweet chocolate morsels<br />1 c. coarsely chopped nuts (optional)<br /><br />Preheat oven to 375 degrees.<br /><br />Combine flour, baking soda and salt in a small bowl – set aside. In a large mixer bowl, beat brown sugar, butter, and granulated sugar until creamy. Beat in eggs, milk, and vanilla. Gradually beat in flour mixture. Stir in oats, morsels, and nuts. Drop by rounded tablespoon onto ungreased baking sheets.<br /><br />Bake at 375 for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies. Let stand for 1 minute; remove to wire racks to cool completely. Dip in soy milk and enjoy. J<br /><br />Makes about 4 dozen cookies.<br /><br />I use an ice cream scooper instead of a rounded tablespoon – if you leave the mound high, they’re really chewy in the middle. When you take them out of the oven, they will probably not look too done, but they will taste great!!<br /><br />Oh, and if any of you make them, I need to be the judge if you baked them the right way.<br /><br /><br /><br />Recipe given to me by my daugher, Cortney..and I copied it directly from her. I told her that SHE needed to make them for ME first, so I would know if it was worth my time! And she did add that little bit about dipping them in SOY milk! As if....<br /><br />okay..it was worth my time and they are best dipped in very, very cold SKIM milk ;)<br /><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85689/kquilts23/72dde622178f6f1d1cacb9aa1345886f.png" border="0" /></a>Passionate Quilterhttp://www.blogger.com/profile/15280625610653416523noreply@blogger.com2tag:blogger.com,1999:blog-8756710038008538552.post-79054498320901052202008-11-01T19:33:00.004-07:002008-11-01T19:46:40.007-07:00Golden Sweet CornbreadI'm not a huge fan of cornbread, but I do love it when it's moist, a bit sweet and has corn in it. Hoggy's Restaurant has the best. The old standby Jiffy just doesn't cut it anymore. I made it a few weeks ago and it was hard, crumbly and just plain blah. So I went searching for another recipe. I found one on allrecipes.com but it had lots of comments such as: good, BUT I'd do this or that or whatever. So, I thought, I'll just pick and choose which changes I thought would be good and try it. And I think we have a winner!! It was moist, crispy on the edges and full of good corn flavor!<br /><img id="BLOGGER_PHOTO_ID_5263885098668054162" 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/AVvXsEg-m2e_LM5ltTZ7EfX2nEZJGnPHQGg_VgharTW4XgCN9LcHlASbmjziQIPrqYZ5SVMhFZEz-V6LFJzpJXxJWhpL09ff7ekNRFV62NuxjdfubXhophnHn58ypuoY-ZaDzh1RQy0Br2l8TEo/s320/cornbread.JPG" border="0" /><br /><div align="center"><span style="font-size:180%;color:#ff0000;">Golden Sweet Corn Bread</span></div><br />1 cup all purpose flour<br />1 cup yellow cornmeal<br />2/3 cup sugar<br />1 tsp. salt<br />3 1/2 tsp. baking powder<br />1 egg<br />1 cup milk<br />1/3 cup butter, melted<br />1 small can corn niblets, drained well<br /><br /><br />Preheat oven to 400° F. Put 2 TBSP. butter in a 9" round cake pan and put in oven to let it melt. (this is what makes the yummy crust!). In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk, corn and melted butter until well combined. Pour batter into prepared pan. Bake for 20 to 25 minutes, or until a toothpick comes out clean.<br /><br />recipe adapted from <a href="http://www.allrecipes.com/">allrecipes.com</a><br /><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85689/kquilts23/72dde622178f6f1d1cacb9aa1345886f.png" border="0" /></a>Passionate Quilterhttp://www.blogger.com/profile/15280625610653416523noreply@blogger.com2tag:blogger.com,1999:blog-8756710038008538552.post-78430158555246401412008-10-26T09:39:00.000-07:002008-10-26T09:52:31.960-07:00Cabbage SoupThis is a wonderfully healthy, delicious, full of fiber soup that came from Annie Joseph, owner of Chapel Hill, a retreat for families with children with cancer. She makes a big pot of this soup for the family on the weekends. <img id="BLOGGER_PHOTO_ID_5261504420939225298" 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/AVvXsEj1dHmjjJZolYd3Le1j_DagaSxGIITY56Bwycq9dKDzMcR5aUyXcvQ4kua1qPNMMYhhVHI00Se3qhyAtpzY74joUDcKXD30B6VFdszlJWzum1Z2oHnoFHziQFZq8w4iZlq1ffc1EZaPRRA/s320/P4180071.JPG" border="0" /><br /><div align="center"><span style="font-size:180%;color:#ff0000;">Chapel Hill House Cabbage Soup</span></div><p>1# Bob Evan's original sausage, browned and drained, okay--not so healthy, but you could use turkey sausage</p><p>48 oz. tomato juice</p><p>1 1/2 cups water</p><p>1 14 oz. can Great Northern beans, undrained</p><p>1 14 oz. can kidney beans, undrained</p><p>1 14 oz. can Rotel tomatoes with green chilies</p><p>1 14 oz. can Italian style diced tomatoes</p><p>1 bag coleslaw mix</p><p>1 tsp. Greek's seasoning (not to be confused with Green's seasoning! which I bought when I didn't have my glasses)</p><p>Mix all in a large stockpot and simmer for 1 hour. </p><p>A nice soup served with a crunchy baguette for a crisp, fall dinner.</p><p><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85689/kquilts23/72dde622178f6f1d1cacb9aa1345886f.png" border="0" /></a></p><div align="left"><br /></div>Passionate Quilterhttp://www.blogger.com/profile/15280625610653416523noreply@blogger.com0tag:blogger.com,1999:blog-8756710038008538552.post-81165765078008382552008-10-26T08:46:00.000-07:002008-10-27T07:39:33.759-07:00Sloppy Joes<span style="color:#000000;">I have come to realize that I am more of a picky eater than I originally thought. Like Sloppy Joes for instance, some I like and some I absolutely DO NOT like at all. And Manwich, eeewww! This is a recipe of Mom's that I really like and make mostly for me, and maybe I'll share with others at times. LOL My husband told me early on in our marriage to never fix him Sloppy Joes or Macaroni and Cheese, but I can fix anything else and he'll eat it. I guess he got the flu one time after eating Sloppy Joes, which he didn't care for too much anyway, and that sealed the deal! No more for him. No problem, he really does eat anything and is easy to cook for so I didn't mind. Whenever I had the urge for a Sloppy Jo, I'd just get one out of the freezer, pop it in the microwave and enjoy. Now yesterday I was making another batch and he walked in and asked what I was making, and before I could answer, he said it smelled good and then tasted it......and LIKED it! :) I had to chuckle a little bit before telling him what he just ate. He said his Mom just mixed ground beef and ketchup or Manwich and it was terrible. So, I'm afraid I'm going to have to start sharing after 33+ years.</span> <div><br /><img id="BLOGGER_PHOTO_ID_5261502737328323842" 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/AVvXsEhO8JhcFjmZm8pIZYqgFX64-tjM9v31FoWt5vNP-zNA5hdaU2RvxQLs1aKvVT-H3vcGG1ZhyphenhyphenzGSb_XfNfNOPWpQSbrV_ywD8tu4qvXNfpMOjJXWH4tOSBtonfVqwDaXdQuLmO5V-9pyo7E/s320/P4180072.JPG" border="0" /> <div align="center"><span style="font-size:180%;color:#ff0000;">Sloppy Joes</span></div><br /><div align="left"><span style="color:#000000;">4 lbs. ground beef, cooked and drained</span></div><div align="left"><span style="color:#000000;">4 green peppers, diced</span></div><div align="left"><span style="color:#000000;">4 onions, diced</span></div><div align="left"><span style="color:#000000;">32 oz. ketchup</span></div><div align="left"><span style="color:#000000;">1/2 cup brown sugar</span></div><div align="left"><span style="color:#000000;">1/4 + a little more, white vinegar</span></div><div align="left"><span style="color:#000000;">1/4 cup ground dry mustard</span></div><span style="color:#000000;">1 1/2 TBSP. salt<br /><br /></span><div align="left"></div><div align="left"><span style="color:#000000;">Mix all in a large dutch oven, simmer over low heat for 60 minutes. </span></div><div align="left"><span style="color:#000000;">My favorite part: After it's cooked down, I let it cool.</span> <img id="BLOGGER_PHOTO_ID_5261842495596064786" 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/AVvXsEiwGHnCdf5uioDXcSZ3xh8sETstR8zZf6JGlHzkM3RLslSoOiQipHIKn7Rqe_etkZRpki1HDoOV9Izb3CTt3xvGpKclpmN-PhGKRUbojdRhSTKVrxE5iqxQ_5uyE3Sd-k5S2HfSWZ7g9gY/s320/P4190074.JPG" border="0" /><span style="color:#000000;">Then I take an ice cream scooper and put it in a lined cupcake tin. I put the whole tin in the freezer and wait until the Sloppy Joes are solidly frozen, then I pop them out and put them in a freezer zipper bag. To serve: put on a plate and microwave for 2 minutes! I love it!</span></div><div align="left"></div><br /><div align="left"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85689/kquilts23/72dde622178f6f1d1cacb9aa1345886f.png" border="0" /></a></div></div>Passionate Quilterhttp://www.blogger.com/profile/15280625610653416523noreply@blogger.com2tag:blogger.com,1999:blog-8756710038008538552.post-58623767060713807552008-10-26T08:25:00.000-07:002008-10-26T08:46:35.422-07:00Best Hot Chocolate Mix<div align="center">You'll never buy the little packages of hot chocolate mix again after making this! I promise! We know winter is close when I make up my first batch of this mix. </div><div align="center"><br /><br /></div><div align="center"></div><img id="BLOGGER_PHOTO_ID_5261488974629154530" 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/AVvXsEiY6lWzL1wGzVMg3oTJe2YKCO81zoNGGOZcdWGNqG6ANLDlwwjWm8Eo6qYKGFJ2nD8yHPysyNvw61v2lInSPjMOS9xj8ALD8lmYJntca-0kPzzT1HQouaW3xCOB6XrsX85NlKLtyu5VrLg/s320/P4180069.JPG" border="0" /> <p align="center"><span style="font-size:180%;color:#ff0000;">Hot Chocolate Mix</span><br /><br /></p>In a LARGE bowl, and I mean large!, mix the following thoroughly:<br /><br /><br />8 quarts Instant Dry Milk<br />1 lb. dairy creamer<br />1 lb. confectioner's sugar<br />1 21 oz. container Nestle's Quick<br /><br /><br />To serve:<br />add 1/3 cup mix to a coffee mug and add boiling water, stir and enjoy!<br /><br />Cheers!<img id="BLOGGER_PHOTO_ID_5261488980806497794" 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/AVvXsEirRJbNGiS0L3OkeXi6Z-LLoBZckXh-BITCE9RUFDVSxLdCpGoUGQyiCwc_jayKPfIIy6PN1fhQFspuy31IHFVvw8Q6gwCQykwa0p8gqdnR3mUCeoBWhLLUC_6bOy3Fbt_vHQMDeqAgP5w/s320/P4180070.JPG" border="0" /><br /><br /><br /><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85689/kquilts23/72dde622178f6f1d1cacb9aa1345886f.png" border="0" /></a>Passionate Quilterhttp://www.blogger.com/profile/15280625610653416523noreply@blogger.com1