tag:blogger.com,1999:blog-13462809242458303922024-02-21T05:06:23.731-06:00M&M's and Chocolate Flavored WaterI'm a SAHM to 2 beautiful little kids, and I LOVE to cook and bake anything really, I love trying new recipes, even if they're not for my level. I have dreams of one day becoming a Registered Dietician. I love everything fresh, and try my hardest to keep additives, preservatives, food dyes, artificial colors and flavors out of our house and bodies. I hope someday one or both of my kids will love cooking like I do, but until then I thought I'd share my love with everyone else.Amber Comrie (Glass Poppies)http://www.blogger.com/profile/16019776192991995282noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-1346280924245830392.post-70867305454705381712012-02-21T19:28:00.000-06:002012-02-21T19:28:50.433-06:00Spicy Beef Short Rib TacosI love this taco recipe... they're warm and spicy and not anything like a ground beef taco, which in my opinion is the best part about them.<br />
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I came across a recipe on the food network website that sounded awesome, but a little too spicy for our family with 2 small children. So we modified it, and the end result was phenomenal! Now you can tweak this to suit your liking of spicy but this recipe is a happy medium. <br />
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*You will need a pot with a lid that are both oven safe.<br />
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Recipe takes approx. 2.25 hours, but the results are worth it.<br />
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Ingredients: <br />
Oil - I use extra virgin olive oil <br />
1 lb boneless beef short ribs (this will feed roughly 4 people)<br />
1 onion<br />
2-3 teaspoons minced garlic ( I use the kind out of the tube just cause it makes my life simpler)<br />
1 quart beef stock <br />
1/2 cup salsa<br />
1 jar fire roasted red peppers<br />
1 can fire roasted tomatoes<br />
2 chopped chipotles in adobo sauce <br />
Cumin<br />
Smoked paprika<br />
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Prep: <br />
Preheat oven to 400 degrees, dice one whole onion, chop 2 chipotles in adobo and set both aside. Drain can of tomatoes and red peppers and set aside.<br />
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First heat a few tablespoons of oil in a pan or dutch oven over medium high heat. Season short ribs with salt and pepper, place in pan and sear on all sides.<br />
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After all sides are browned remove meat from pan and set aside. Add a little extra oil and using the same pot caramelize diced onions for 3-4 minutes, or until soft and golden brown. Then add garlic and mix thoroughly, then immediately add 1 quart beef stock/broth, salsa, chopped chipotles, drained and chopped roasted red peppers and tomatoes, then sprinkle in a good shake (technical term of measurement) of smoked paprika and cumin. <br />
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Bring to a boil, then return short ribs to pan, cover and place in the oven on 400 for 1.5 hours...<br />
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After 1.5 hours remove meat and shred completely.<br />
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Then add meat back to pot of liquid and return to oven for an additional 30 minutes.<br />
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This will be your end result... serve this on your choice of tortilla, add toppings and enjoy!<br />
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<br />Amber Comrie (Glass Poppies)http://www.blogger.com/profile/16019776192991995282noreply@blogger.com0tag:blogger.com,1999:blog-1346280924245830392.post-88547394692897809352011-08-11T17:13:00.001-05:002011-08-11T17:17:18.520-05:00Asian Chicken-Brown Rice Lettuce Wraps (Weight Watchers Recipe)These are a really delicious alternative instead of eating tacos, I love the asian flavors of it all, really yummy.<br />
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Tthis recipe is from Weight Watchers Annual Recipes for Success 2007 Cookbook, and is only 5 points for three lettuce wraps.<br />
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg51VIxeiC9E1cOGevhxkbUBGi76jKlTKSAUPmhROAe7qxSo4VkR8xWZ1M55tqczyJjnpp0ntVZAHuFj7v3ajRHIOblFXoHfUUi4uMgYl-Tz1OnyEesbQSHVYr3OvUa4AExfNIwFn2VVXLE/s1600/P8090122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg51VIxeiC9E1cOGevhxkbUBGi76jKlTKSAUPmhROAe7qxSo4VkR8xWZ1M55tqczyJjnpp0ntVZAHuFj7v3ajRHIOblFXoHfUUi4uMgYl-Tz1OnyEesbQSHVYr3OvUa4AExfNIwFn2VVXLE/s320/P8090122.JPG" width="320" /></a></div> I actually modified the recipe a bit because of personal tastes, but for those that don't mind peppers and onions the actual recipe I imagine is good too. <br />
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First cook instant brown rice, (for those of you who know me, this hurts to me to cook, but is way easier then buying regular brown rice and cooking if forever) once cooked spread out onto a large sheet pan and place in the fridge to cool.<br />
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Then, saute ground chicken in about 1 tsp canola oil. I added some seasoning to the meat since I omitted the scallions and bell peppers, I added a pinch onion powder, fresh garlic, gresh grated ginger, splash of soy sauce and salt. Once cooked thoroughly drain and (add water chestnuts if desired) then set aside.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggfqlDpiSPQHw7BKlcpFDL43tcvTvBwzr8Q6vZkw3DxmoLj5mF7djMu22U23H1ThsMyoynoPkj1f8NR1dDQytoVsdgZjq8DLR-cBskpEnQf3vvgCIZTu09lbJt_jLPn9IWOH_8H78fgEE1/s1600/P8090114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggfqlDpiSPQHw7BKlcpFDL43tcvTvBwzr8Q6vZkw3DxmoLj5mF7djMu22U23H1ThsMyoynoPkj1f8NR1dDQytoVsdgZjq8DLR-cBskpEnQf3vvgCIZTu09lbJt_jLPn9IWOH_8H78fgEE1/s320/P8090114.JPG" width="320" /></a></div>Prepare the dipping sauce by mixing 1/4 cup low sodium soy sauce, 1 TBSP lime juice, 1 TBSP grated ginger, 2 tsp hoisin sauce and 2 tsp dark sesame oil in a small bowl and set aside. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx8-K6xxNHYFBAjHg4dh29pqv87XCW_3ixFwZ1diMX9zATiKQKbYKykNmeGm6OvKtvz3ibZHaACL8FBnMi4iCBnfPLdzX__ReJilZZFwhOXKpJeKbssnnCSiWa0arQaazbnz8Q4_4PNiJY/s1600/P8090117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx8-K6xxNHYFBAjHg4dh29pqv87XCW_3ixFwZ1diMX9zATiKQKbYKykNmeGm6OvKtvz3ibZHaACL8FBnMi4iCBnfPLdzX__ReJilZZFwhOXKpJeKbssnnCSiWa0arQaazbnz8Q4_4PNiJY/s320/P8090117.JPG" width="320" /></a></div>The recipe calls for iceberg lettuce which I personally don't care for, so I decided to switch it up and use napa cabbage (or asian lettuce) instead.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRoOc0SLWSx176CP5O4jOfiGIFXgw6WNK1Og0qenBVkQ4IsGUUD49EPSYd5C4qZ6oKH7uvEzfy8fWEQq7fzJC1TRpHZPUikAz5UMMdRbKFM2IBWrjvR4UF5K1P0cofR2yk_t0Ithbt8zj/s1600/P8090118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRoOc0SLWSx176CP5O4jOfiGIFXgw6WNK1Og0qenBVkQ4IsGUUD49EPSYd5C4qZ6oKH7uvEzfy8fWEQq7fzJC1TRpHZPUikAz5UMMdRbKFM2IBWrjvR4UF5K1P0cofR2yk_t0Ithbt8zj/s320/P8090118.JPG" width="320" /></a></div>To assemble, take one napa cabbage leaf and 2 TBSP chilled brown rice, 1/4 ground chicken, top with 1 tsp soy sauce mixture and 1 tsp peanut sauce (see full recipe below) roll up and devour!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1VxGhgpDsPBuLTcorYdQkRcCFWcwzmh5B4HFypCc8npzAhqPyAT7SSResaL6YDglFIKXJyyZhHpl-P3Donqv7983R_Q_JvMXdekOmf4YX5xNLpmjkYrxAKIazHHB1pnezX3um7m5uSIOC/s1600/P8090120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1VxGhgpDsPBuLTcorYdQkRcCFWcwzmh5B4HFypCc8npzAhqPyAT7SSResaL6YDglFIKXJyyZhHpl-P3Donqv7983R_Q_JvMXdekOmf4YX5xNLpmjkYrxAKIazHHB1pnezX3um7m5uSIOC/s320/P8090120.JPG" width="320" /></a></div>Recipe yields 5 servings:<br />
1/2 cup uncooked instant brown rice<br />
1/4 cup low sodium soy sauce<br />
1 TBSP lime juice<br />
1 TBSP grated fresh ginger (peeled)<br />
2 tsp hoisin sauce<br />
2 tsp dark sesame oil<br />
1 tsp canola oil<br />
1 pound ground chicken breast<br />
1 cup chopped green onion<br />
1 cup chopped red bell pepper (about 1/2 large)<br />
1 TBSP minced garlic<br />
1 (8oz) can water chestnuts, drained and chopped<br />
14 large crisp iceberg lettuce leaves (or napa cabbage)<br />
5 TBSP peanut sauce ( such as House of Tsang)<br />
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Per serving: 3 wraps containing 2 TBSP rice, 1/4 cup ground chicken, 1 tsp soy sauce mixture, 1 tsp peanut sauce<br />
calories: 253<br />
fat: 7.9g<br />
carbs: 21.6g<br />
fiber: 3.5g<br />
protein: 24g<br />
sodium: 631mg<br />
iron: .9mg<br />
cholesterol: 53mg<br />
calcium: 37mgAmber Comrie (Glass Poppies)http://www.blogger.com/profile/16019776192991995282noreply@blogger.com0tag:blogger.com,1999:blog-1346280924245830392.post-10902672881718743532011-07-10T17:56:00.000-05:002011-07-10T17:56:06.759-05:00Zucchini and Couscous-Stuffed Roasted Tomatoes<div class="separator" style="clear: both; text-align: center;"></div>Found this recipe in my Weight Watchers Quick Italian Favorites cookbook, and it sounded so good, so I had to make it. Here's a picture of them just before I popped them in the oven. See below for steps and recipe. This is meant to be a side dish but we used it as our main course and had a really big salad on the side. Was pretty scrumptious! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-K8Hd3inhR8FEpMZig5BJZ62qErlmh76KYBkLICbhC9tlGGiWuG-KAAArxCzrThVWAXrz_a4cW9LHWpcwb8aO3wvpKSLO1JTY-86_D8PKMuMlA0OPJQuoWFlnBsEndZtS98d-SGgPmPGA/s1600/P7100031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-K8Hd3inhR8FEpMZig5BJZ62qErlmh76KYBkLICbhC9tlGGiWuG-KAAArxCzrThVWAXrz_a4cW9LHWpcwb8aO3wvpKSLO1JTY-86_D8PKMuMlA0OPJQuoWFlnBsEndZtS98d-SGgPmPGA/s320/P7100031.JPG" width="320" /></a></div>Ingredients:<br />
1 package roasted garlic and olive oil couscous (such as Near East)<br />
1 cup diced zucchini (1 medium)<br />
1/2 cup chopped onion (1/2 small)<br />
1/2 tsp salt, divided<br />
1/4 tsp ground black pepper<br />
2 large tomatoes<br />
4 tsp grated fresh parmesan<br />
also calls for 1/4 cup fresh basil, but we left this out <br />
instead we added about 1/4 cup diced carrots for some extra veggies<br />
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZQzbRcfwhrDoHoOsmX7PQ3WlnXVqB2Xjn4_DECmv1rfo_JZrjx1hyFMnlPl_WTLwL4KldVI6lMadLx6WrO1cjwkwarrz_ZD5ok5dzS76fGHtCT1r7CkrIyU3ky-HCXsqzVksVuLWlCfK/s1600/P7100028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZQzbRcfwhrDoHoOsmX7PQ3WlnXVqB2Xjn4_DECmv1rfo_JZrjx1hyFMnlPl_WTLwL4KldVI6lMadLx6WrO1cjwkwarrz_ZD5ok5dzS76fGHtCT1r7CkrIyU3ky-HCXsqzVksVuLWlCfK/s320/P7100028.JPG" width="320" /></a> </div><ol><li>Preheat oven to 450 degrees</li>
<li>Prepare couscous mix according to package direction, omitting fat (oil or butter)<br />
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<li>While couscous stands, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini, onion and carrots (if desired) and saute 4 minutes or until tender. Remove from heat and stir in basil (if used), 1/4 tsp salt and pepper. Fluff couscous with a fork. Stir 3/4 cup couscous into zucchini mixture; reserve remaining couscous for another use. </li>
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Cut tomatoes in half crosswise; remove and discard pulp and seeds. Place tomato halves in an 8-inch square dish and sprinkle evenly with remaining salt. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgESh49RMYgOw_Cu2ji3dtvqbjwxxDHwd2A0O5puJ3dKz80feE1hBR2Ji8oVvTiClkm9LS96BoEEd84YuO6Y1SrIuJfP2Cvdi6gVIlAbWJyjCYYtm_Wg-QWEprkPpUkuE0T0FIR2zAOD0h3/s1600/P7100030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgESh49RMYgOw_Cu2ji3dtvqbjwxxDHwd2A0O5puJ3dKz80feE1hBR2Ji8oVvTiClkm9LS96BoEEd84YuO6Y1SrIuJfP2Cvdi6gVIlAbWJyjCYYtm_Wg-QWEprkPpUkuE0T0FIR2zAOD0h3/s320/P7100030.JPG" width="320" /></a></div><ol><li>Spoon zucchini mixture evenly into tomato halves. Sprinkle each stuffed tomato half with 1 tsp of grated parmesan.</li>
<li>Bake at 450 for 15 minutes or until tomatoes are soft and filling is thoroughly heated. </li>
</ol><br />
Serving size is 1 stuffed half tomato. 4 servings total.<br />
Calories 133<br />
Fat 1.4g ( saturated fat 0.4)<br />
Protein 5.5g<br />
Carbohydrate 26.5g<br />
Fiber 2.6g<br />
Cholesterol 1mg<br />
Iron 0.8mg<br />
Sodium 572mg<br />
Calcium 47mgAmber Comrie (Glass Poppies)http://www.blogger.com/profile/16019776192991995282noreply@blogger.com3tag:blogger.com,1999:blog-1346280924245830392.post-49483482372158563512011-07-10T17:22:00.001-05:002011-07-10T17:33:10.452-05:00Insanely Good Homemade Chicken TeriyakiSo first off let me say that back in Clarksville, TN there is a yummy Japanese restaurant called Kohana and they make a delicious Chicken Teriyaki, and we came pretty close to recreating that today. Plus the sauce is only about a point (on weight watchers) so with the chicken it was about 5 points total!<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5AsTORpBStQmiuq4jwL-5HFn58xy4CMK9UAo98QUJIYeMrX4RIEvqYzOePG4Ovmk-w2nnfobvbme9KPrwY7r-2e9oM3wsNPqOpJjSKaDVfTDAVYkV0V-g1pXNuhO2EGUIlnPHJXD__mCW/s1600/P7100018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5AsTORpBStQmiuq4jwL-5HFn58xy4CMK9UAo98QUJIYeMrX4RIEvqYzOePG4Ovmk-w2nnfobvbme9KPrwY7r-2e9oM3wsNPqOpJjSKaDVfTDAVYkV0V-g1pXNuhO2EGUIlnPHJXD__mCW/s320/P7100018.JPG" width="320" /></a></div>The recipe we found online was similar to this one but we tweaked it a little bit to our own taste.<br />
<br />
Ingredients:<br />
Soy sauce ( we used low sodium cause I have serious salt issues haha) - 3 TBSP + 1 TSP<br />
Pineapple juice - 1/2 cup <br />
Fresh garlic - 3/4 TSP<br />
Fresh ginger - 3/4 TSP<br />
Dry mustard - 1/2 TSP<br />
Brown sugar - 1 1/2 TBSP<br />
<div class="separator" style="clear: both; text-align: left;">Ground black pepper - A few grinds</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cornstarch - 1/2 TSP</div>Pineapple Juice - 3 TBSP<br />
<br />
Sesame Oil (optional) <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv0ywUWD5UWRhoj2AwhzGedhP0LpqzuMkCteQFcBmOs3rLAua2Oq9_UzovJPZs3-0ZIYLk-ToZR3Gf1z5G_EHkb2k3r5TOeSdjRbwfEunrQN5AeaWVXW-INrfCRtQrUDSChwyEzxFFPgOW/s1600/P7100019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv0ywUWD5UWRhoj2AwhzGedhP0LpqzuMkCteQFcBmOs3rLAua2Oq9_UzovJPZs3-0ZIYLk-ToZR3Gf1z5G_EHkb2k3r5TOeSdjRbwfEunrQN5AeaWVXW-INrfCRtQrUDSChwyEzxFFPgOW/s320/P7100019.JPG" width="320" /></a></div>Mix together first 7 ingredients in a saucepan, bring to a slight boil, then mix last 2 ingredients together in a separate bowl and add to boiling pot. Allow to boil for 1-2 minutes then turn down heat and allow to simmer and reduce for about 10 minutes. Turn off heat and let cool. Add a few drops of sesame oil for extra flavor!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEpQsIHnifeB_ndgGmfKWqamAUyuD3Uk_fOb5eH9544doj3pgVDbvxY4TH5tOmRv2VBXP0wSxcGfWuNCZ0fG_faqusihJXv0qsARg3dLbao_CkpCL6br8d-7h5VdhwCUtaPQX75fpxfmVi/s1600/P7100025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEpQsIHnifeB_ndgGmfKWqamAUyuD3Uk_fOb5eH9544doj3pgVDbvxY4TH5tOmRv2VBXP0wSxcGfWuNCZ0fG_faqusihJXv0qsARg3dLbao_CkpCL6br8d-7h5VdhwCUtaPQX75fpxfmVi/s320/P7100025.JPG" width="320" /></a></div> Slice a chicken breast in half horizontally to make it nice and thin, once teriyaki is cooled put about half the marinade in a ziploc with the chicken and marinade for 30 minutes then grill til done. Use the remaining marinade to pour over top and sprinkle with toasted sesame seeds.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTEm5NJ9VQTsnIB2dJgiJfN7OTF5Sy6l8O78-Dbcb7r5oMikET_kKGd_zaXM9jZchmzrqu0518Uh8dXLuZBjJ7m2UxnK1LrnEXvEbtNT_xkuUy6bQtcn906GKXZ8YVK-KldsZt2EcUQ593/s1600/P7100032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTEm5NJ9VQTsnIB2dJgiJfN7OTF5Sy6l8O78-Dbcb7r5oMikET_kKGd_zaXM9jZchmzrqu0518Uh8dXLuZBjJ7m2UxnK1LrnEXvEbtNT_xkuUy6bQtcn906GKXZ8YVK-KldsZt2EcUQ593/s320/P7100032.JPG" width="320" /></a></div>Hope you enjoy this recipe, I will be making this again very soon! We really love this recipe. This recipe will make about 3-4 pieces of chicken.<br />
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</div>Amber Comrie (Glass Poppies)http://www.blogger.com/profile/16019776192991995282noreply@blogger.com2tag:blogger.com,1999:blog-1346280924245830392.post-57095907159827597892011-07-07T17:25:00.006-05:002011-07-07T17:57:31.244-05:00Eggplant Parmesan and Breaded ZucchiniWe are finally enjoying the fruits (er vegetables) of our labor. :) Started a garden about 2 months ago and have been watering and fertilizing it with this recipe in mind as we watched our little cloud nine white eggplant and zucchini squash grow.<br /><br />I love eggplant, but I really love it cooked this way. Not only did we have eggplant but we also had zucchini prepared the same way (minus the sauce and cheese) and since all my veggies came from our garden it just made the meal all the better. Probably one of the most delicious meals I've had in the past few months.<br /><br />I used a very simple recipe so no need for measuring or pulling out a cookbook.<br /><br />Preheat oven to 400 degrees<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRwyOyYniv1dllulM5pkW-A4FDVr8bKeLuELl0e6xuiV_KFDysjqizxDTs5wOhpt01_f-TUrGYyBGzOEFtIgGFVAOiKMaF4SktZYj0KJN9G6jIRk4lne7I7njZuH8-8m3e5Gl-qKoKgcXk/s1600/P7060006.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRwyOyYniv1dllulM5pkW-A4FDVr8bKeLuELl0e6xuiV_KFDysjqizxDTs5wOhpt01_f-TUrGYyBGzOEFtIgGFVAOiKMaF4SktZYj0KJN9G6jIRk4lne7I7njZuH8-8m3e5Gl-qKoKgcXk/s320/P7060006.JPG" alt="" id="BLOGGER_PHOTO_ID_5626743418741246754" border="0" /></a>I used a whole small eggplant and half a zucchini for 2 people.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIFk23rh6RvAa6oCLOLxwuJbQQPpgnPsy8KW41eZ9b-1aE_aCn36iqJsgmq1pSp7Y3iM2cjorionYlz66X-Age7y733gSUQJLS3nGdttHC_yAUEfGA7EvMl4QPasmAgeSm6mv82wSuZw8u/s1600/P7060009.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIFk23rh6RvAa6oCLOLxwuJbQQPpgnPsy8KW41eZ9b-1aE_aCn36iqJsgmq1pSp7Y3iM2cjorionYlz66X-Age7y733gSUQJLS3nGdttHC_yAUEfGA7EvMl4QPasmAgeSm6mv82wSuZw8u/s320/P7060009.JPG" alt="" id="BLOGGER_PHOTO_ID_5626743407650408082" border="0" /></a><br />Sliced the zucchini about 1/4" and peeled the eggplant and sliced to about 1/3-1/2"<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHatpDQeVAFi570eMMHWMRZFwq0m0MjWwhHuw2hG7oPnvfp8CfiO_IGVr-AtZAusRAyloxe6rDXPy8uuPE1ma3l57pbtzLz-kJQmfPikxj7I3AgP7xfqyIL61OrX5g-mvY8HCrIl_b1rpJ/s1600/P7060010.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHatpDQeVAFi570eMMHWMRZFwq0m0MjWwhHuw2hG7oPnvfp8CfiO_IGVr-AtZAusRAyloxe6rDXPy8uuPE1ma3l57pbtzLz-kJQmfPikxj7I3AgP7xfqyIL61OrX5g-mvY8HCrIl_b1rpJ/s320/P7060010.JPG" alt="" id="BLOGGER_PHOTO_ID_5626743402391815906" border="0" /></a>Used 2 eggs and about 3/4 cup italian panko bread crumbs for the breading. (Had a bit leftover so I'm sure these amounts can be reduced) If the veggies are too moist put them in some flour before egg to help it stick.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8jgq6kkr_0Rdf033Nu76woQ7L4yNdUq81_sbJc5utOvKY-w7JC5K_LILFqjN72S3x4-gHS43bJ_GGr43Lm2g7tYLLbXaXF5T96WcBQT43favlOtb6HZZqQTD_FuXwWx_UZm9oGLkQ7ttB/s1600/P7060011.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8jgq6kkr_0Rdf033Nu76woQ7L4yNdUq81_sbJc5utOvKY-w7JC5K_LILFqjN72S3x4-gHS43bJ_GGr43Lm2g7tYLLbXaXF5T96WcBQT43favlOtb6HZZqQTD_FuXwWx_UZm9oGLkQ7ttB/s320/P7060011.JPG" alt="" id="BLOGGER_PHOTO_ID_5626743396022160642" border="0" /></a>After breading all the veggies, I placed them on a sheet pan in the oven at 400 degrees for about 25 minutes.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6mgfoDqsU_sQ5OnFvZxlLcvliB5qCbvUINm1eYKuzJ0rxxxy1EegNs_lxOmxSBhCrAU-KZnYV1YuPS7aNuAbgrjHkBWEN_Of3ZblqiofBuFNcMJdISIvKtTchuAplqz40123f35RLemh7/s1600/P7060016.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6mgfoDqsU_sQ5OnFvZxlLcvliB5qCbvUINm1eYKuzJ0rxxxy1EegNs_lxOmxSBhCrAU-KZnYV1YuPS7aNuAbgrjHkBWEN_Of3ZblqiofBuFNcMJdISIvKtTchuAplqz40123f35RLemh7/s320/P7060016.JPG" alt="" id="BLOGGER_PHOTO_ID_5626743369014405362" border="0" /></a>Then added a small spoonful of spaghetti sauce (I used jarred sauce but any homemade or jar sauce will work) and a little slice of whole milk or buffalo mozzarella and baked for another 10 minutes.<br /><br />It was so crispy and flavorful, I paired this dinner with a little bit of pasta and some delicious caprese salad (see other recipes). Voila! Minimum effort and maximum flavor.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRwyOyYniv1dllulM5pkW-A4FDVr8bKeLuELl0e6xuiV_KFDysjqizxDTs5wOhpt01_f-TUrGYyBGzOEFtIgGFVAOiKMaF4SktZYj0KJN9G6jIRk4lne7I7njZuH8-8m3e5Gl-qKoKgcXk/s1600/P7060006.JPG"><br /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlqqBjmxzWJ2KY1yJjMBqRs2-UrJf_aBGDa7gK6WJaxw9JzNmHRCIsNV_mtQ-ocHfqLY_fdCwJWXVVXsPMBQEcjvCuIcX4Iy0V-3u8QwclUcXWKvLcLoA79Wqjxh8SZpdvcPZq3LWwbPfn/s1600/P7060010.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRCwF-B-peBNXOEGK6fWVp3t0cSrCA4ZlD0f7yBJROa-9mQWjmqvob6EcDLjbUBdy4zoYt7ICh-ZgmmzZiyXIv8_2dM_FXdTomXoDk_xQpIplSfn_icfZ37BbAm6_UVD41M6lBrTZkIleU/s1600/P7060011.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii4tiDGoR0p4Bieq2sT3zmGXKzxpw9XgLboy-_xS7EHmIs7J6FjZnZC0yTqkLKugjrxvj72Orv9lGaXAtV0aryKbKW7B35OQBIrIAsTtb1J_tjHuuFwKQUm1-XGb3HU01ysBpD5Pr5lgvk/s1600/P7060016.JPG"><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXrCiJjyAVNRrgqadBq8UiZc3zHB7R3nRrokmwtuUcTrrYnvv-aJjb47AtdJPUE7VT6v7g4FTndvk216h6cx31h2sEBtuRKczlpqZsXORBuTqWizy_eGbp_Gq2liFJlXej_vPry2pnIiYo/s1600/P7060006.JPG"><br /></a><br /><br /><br /><br />.Amber Comrie (Glass Poppies)http://www.blogger.com/profile/16019776192991995282noreply@blogger.com1tag:blogger.com,1999:blog-1346280924245830392.post-75164899263144108782010-10-31T20:23:00.005-05:002010-10-31T20:50:14.055-05:00Butternut Squash and Vanilla Risotto<div align="center">Boil 4 cups vegetable broth and add cubed butternut squash and 1 whole split vanilla bean scraped. Cook until tender (about 5 minutes) remove with a slotted spoon and set aside. Leave broth and vanilla bean in pot and lower heat to low or simmer to keep warm.</div><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisxc94wpVcFLAk5J2cItXURSCsMdmjcloxtvCZHBI5e0N7HF2uUYlKOGK43VyAIs4npqhiSpZgQF9g6HUqLi7QZcJKSX4KQhEQAtCVBZdqyDPvcTRgrI-poFG3U2E3wRJ8EAZLR5mnxOYY/s1600/PA310042.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 150px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534387039447677090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisxc94wpVcFLAk5J2cItXURSCsMdmjcloxtvCZHBI5e0N7HF2uUYlKOGK43VyAIs4npqhiSpZgQF9g6HUqLi7QZcJKSX4KQhEQAtCVBZdqyDPvcTRgrI-poFG3U2E3wRJ8EAZLR5mnxOYY/s200/PA310042.JPG" /></a> In a large saute pan melt butter and add rice to coat in butter. Add wine and simmer until almost completely evaporated. Then add 1/2 cup simmering broth to rice and stir until almost completely absorbed. Continue cooking the rice adding 1/2 cup of broth at a time, allowing each addition to almost cook off before adding the next, until the rice is tender but still firm to bite. (about 20 minutes) turn off heat. Gently stir in butternut squash and grate fresh parmesan cheese, add remaining butter and salt.<br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieYnvyboA5jOBVruS3kimJd1JkKC9_A8yVhHDreEkLGIovzPNVoNve_AzyNaGb-ouW2nZVKGZB5X7J-Mr396cLiKLYQs2M1d7rXw-thQU0laG0wiO0ioL95uDhMLGLrC9FBYhTAOv1wQDs/s1600/PA310043.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534387030631972770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieYnvyboA5jOBVruS3kimJd1JkKC9_A8yVhHDreEkLGIovzPNVoNve_AzyNaGb-ouW2nZVKGZB5X7J-Mr396cLiKLYQs2M1d7rXw-thQU0laG0wiO0ioL95uDhMLGLrC9FBYhTAOv1wQDs/s200/PA310043.JPG" /></a> Transfer to a bowl and serve immedietly.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5ffO2_0JxVLc9ETlimbxRzntfcxM0XG2hVE3PMXJlwX7IdfJUN1CJl53TwK_ugwfAa2pd1gzn0bzexNaBXfKPjPUh1xhx0CxEFeVYlgB3_hIOm0TiPwUV_9QwwxD1Mwugk1te7sA0epK/s1600/PA310048.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534387023924874866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB5ffO2_0JxVLc9ETlimbxRzntfcxM0XG2hVE3PMXJlwX7IdfJUN1CJl53TwK_ugwfAa2pd1gzn0bzexNaBXfKPjPUh1xhx0CxEFeVYlgB3_hIOm0TiPwUV_9QwwxD1Mwugk1te7sA0epK/s200/PA310048.JPG" /></a> This is the most amazing and aromatic risotto I've ever had. Risotto is a long cooking process of arborio rice that you must stand over the stove while this cooks, but it makes the most creamy delicious dinner or side dish ever. I omitted the onion this recipe originally called for and the chives to finish off the dish. I really like the vanilla aroma and I think the onion would cover it up. Recipe from foodnetwork.com from Giada at Home.<br /><br /><br /><div align="left">Ingredients:</div><div align="left">4 cups vegetable broth</div><div align="left">1 large vanilla bean</div><div align="left">3 cups peeled cubed butternut squash</div><div align="left">2 Tbsp butter, plus 1 Tbsp butter reserved</div><div align="left">1 1/2 cups arborio rice</div><div align="left">1/2 cup dry white wine</div><div align="left">1/2 cup parmesan cheese</div><div align="left">1/2 tsp salt</div><div align="left"><br /><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/butternut-squash-and-vanilla-risotto-recipe/index.html">http://www.foodnetwork.com/recipes/giada-de-laurentiis/butternut-squash-and-vanilla-risotto-recipe/index.html</a> </div></div></div>Amber Comrie (Glass Poppies)http://www.blogger.com/profile/16019776192991995282noreply@blogger.com0tag:blogger.com,1999:blog-1346280924245830392.post-7672270566617725792010-10-31T19:26:00.010-05:002010-10-31T20:19:39.989-05:00Flourless Torte with Ganache IcingHad such a fun time making this cake with my cousin. This is the most amazing cake with a rich and fudgy ganache icing. Well worth the time it takes to make this cake. Got this recipe from my "Williams-Sonoma Desserts" cookbook<br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgInOuIXcxSgevaiYkWZSyTP_MOo8AjZYCmQOeZwzwsX-2wknJ_pIH1a5Q0XykqvrsO7c3-JpC-n0Trxi3bAUbJsuIBxjBOhp60z6CJ24ib6dawPyUwvZWoHVfzluDJTyYhusTd0PsZdTEr/s1600/PA310034.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534379425289945746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgInOuIXcxSgevaiYkWZSyTP_MOo8AjZYCmQOeZwzwsX-2wknJ_pIH1a5Q0XykqvrsO7c3-JpC-n0Trxi3bAUbJsuIBxjBOhp60z6CJ24ib6dawPyUwvZWoHVfzluDJTyYhusTd0PsZdTEr/s200/PA310034.JPG" /></a>Mix together 1/4 cup of the sugar, egg yolks, rum, vanilla and salt. Beat until pale yellow, thick and well incorporated.<br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj42vyBdM3LpypKSdGwN6NyxGjoVARXxljaNVMoLtR27jBt-1aq8XYhIABNfNrvUgc8aZoI_5qj8xVYnVwWmmFrnte6XbCKHsMNaUFO637-eU2SkhlRZf95mT8jTJATTuh82haY1FJ8ZDUf/s1600/PA310036.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534379418508786242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj42vyBdM3LpypKSdGwN6NyxGjoVARXxljaNVMoLtR27jBt-1aq8XYhIABNfNrvUgc8aZoI_5qj8xVYnVwWmmFrnte6XbCKHsMNaUFO637-eU2SkhlRZf95mT8jTJATTuh82haY1FJ8ZDUf/s200/PA310036.JPG" /></a> Use a double boiler and combine chocolate and butter. Melt and whisk until well blended. Set aside to cool slightly.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicc2PspuTgvaAfCNca4LAntUQmCNx308SwIv8ATZWHwFjmm3-V9i2NseOyFbZaD7ojdv6qIWi0cmI3HHs1lZ7pPs7UFTsw1P34HcuTEXt4PdkF8vaBqlR_JM7RVFujFiE_tDWeWbvwMn1l/s1600/PA310037.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 150px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534379414280109922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicc2PspuTgvaAfCNca4LAntUQmCNx308SwIv8ATZWHwFjmm3-V9i2NseOyFbZaD7ojdv6qIWi0cmI3HHs1lZ7pPs7UFTsw1P34HcuTEXt4PdkF8vaBqlR_JM7RVFujFiE_tDWeWbvwMn1l/s200/PA310037.JPG" /></a> Pour the slightly cooled chocolate mixture into the egg yolk and rum mixture and beat until blended<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhjFJXAp_4l2JLKau6v-eufyRz3X_SeYDCrkTqgG-RzaiADDKoo_ForElitqdZ1PE_3nmdM2wJQCiQZ9f31KFDd9GsiburzvV50O9Tt2aQ96h5r1GQhyS1vBi_XIF_rAs04_1-MBCZw760/s1600/PA310038.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534376933498074978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhjFJXAp_4l2JLKau6v-eufyRz3X_SeYDCrkTqgG-RzaiADDKoo_ForElitqdZ1PE_3nmdM2wJQCiQZ9f31KFDd9GsiburzvV50O9Tt2aQ96h5r1GQhyS1vBi_XIF_rAs04_1-MBCZw760/s200/PA310038.JPG" /></a> In a separate bowl beat egg whites until foamy, add 2 Tbsp sugar and continue beating until medium-firm peaks<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0xXeC7aYPwl3aHE4j_IIvYe4PEs6CHkeqK4DDzH5-2ygktHIEJgghEq2MwnKz3otwSHzU95eFKuCuybnTdmhyphenhyphen9bTwQRTPnmAzDIH7-hPeU7f0C2XwGjyJoa7l-TZPk4R8pykedSXp8Wu-/s1600/PA310040.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 150px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534376926209349538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0xXeC7aYPwl3aHE4j_IIvYe4PEs6CHkeqK4DDzH5-2ygktHIEJgghEq2MwnKz3otwSHzU95eFKuCuybnTdmhyphenhyphen9bTwQRTPnmAzDIH7-hPeU7f0C2XwGjyJoa7l-TZPk4R8pykedSXp8Wu-/s200/PA310040.JPG" /></a> Gently fold in egg whites into choclate mixture until well incorporated DO NOT OVERMIX<br /><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534376918067340050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNtYuhATiB-MTcygGPskzDiFsDYwMrV4zNZJbAJ2D43yGx-nv7-W-C6yOUCxo7l1Z1jdqrfRmNNqjsra1Bsuw_fAaNUIMwB5RBLSlgCM743YxPEQ0tDwVFw1NK85FJft6DqQuPK6KmbpRw/s200/PA310041.JPG" /> Pour into a prepared greased and cocoa powder dusted pan, bake on 300 degrees for 30 minutes<br />DO NOT OVERCOOK (Should be very moist but not liquid)</div><div><strong>Cool completely before icing<br /></strong><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8S67a7CqQkO4HAK0wkB1XstLBp9DLjoumMtEnnFGJzzB0Dqy9HtjkmQVLUW95hhPj_NNizGmT2l-4Em2PvmxMsOj5NvxPa65X2CLNu6rQNcXq7E1F98x3zPix6lnpzzvHOBMdpddpuNBv/s1600/PA310049.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534376915008554834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8S67a7CqQkO4HAK0wkB1XstLBp9DLjoumMtEnnFGJzzB0Dqy9HtjkmQVLUW95hhPj_NNizGmT2l-4Em2PvmxMsOj5NvxPa65X2CLNu6rQNcXq7E1F98x3zPix6lnpzzvHOBMdpddpuNBv/s200/PA310049.JPG" /></a> Over a double boiler melt chocolate, buttter and corn syrup until melted. <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1OJl_DpQdXvRHRXGb-yMrYKMqAZdXEqmXBu0K1RhFA3tVDM622jK4s-ECmbTI0MEncm75_jnXLliarDXgdvbr83m9RhF9ST-fKMRfMb-jLLmQ-G4iVHkjnwijTr0ttlneuS0LjkAHZAI6/s1600/PA310052.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534376911683735586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1OJl_DpQdXvRHRXGb-yMrYKMqAZdXEqmXBu0K1RhFA3tVDM622jK4s-ECmbTI0MEncm75_jnXLliarDXgdvbr83m9RhF9ST-fKMRfMb-jLLmQ-G4iVHkjnwijTr0ttlneuS0LjkAHZAI6/s200/PA310052.JPG" /></a> Gently pour over cake. Chill before serving.</div><div> </div><div align="left"><strong>Ingredients:</strong></div><div align="left">Unsweetened cocoa powder for dusting</div><div align="left">10 oz of bittersweet or dark chocolate</div><div align="left">3/4 cup (6 oz) unsalted butter cut into pieces; plus extra for greasing</div><div align="left">5 large egg yolks</div><div align="left">1/4 cup plus 2 Tbsp sugar</div><div align="left">1 Tbsp dark rum or brewed espresso</div><div align="left">1 tsp vanilla extract</div><div align="left">pinch of salt</div><div align="left">3 large egg whites at room temperature</div><div align="left"><strong></strong> </div><div align="left"><strong>Chocolate Glaze:</strong></div><div align="left">1/2 cup unsalted butter cut up</div><div align="left">8 oz chopped bittersweet chocolate<br />2 Tbsp light corn syrup<br /></div></div></div></div></div><br /></div></div>Amber Comrie (Glass Poppies)http://www.blogger.com/profile/16019776192991995282noreply@blogger.com1tag:blogger.com,1999:blog-1346280924245830392.post-32357635482556377182010-07-04T22:22:00.003-05:002010-07-04T22:41:47.186-05:00Sweet Fried PlantainsRipen plantains about a week before cooking. Slice into 1/2 inch slices.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU3FyGYxq8mHLW5mUD7LoPWrCv7f4NcdYreHp41DqWJZmxMMM4DZRa37HmaNMcU9_QmPzD3E9H0YT1bfm9LJI4c8jvsBksoTL7nCExL4Z5JMfLROMEy7YVplTnivJM6APgRuyYdYtTwZvq/s1600/P7040027.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5490257663379273426" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU3FyGYxq8mHLW5mUD7LoPWrCv7f4NcdYreHp41DqWJZmxMMM4DZRa37HmaNMcU9_QmPzD3E9H0YT1bfm9LJI4c8jvsBksoTL7nCExL4Z5JMfLROMEy7YVplTnivJM6APgRuyYdYtTwZvq/s200/P7040027.JPG" /></a> Fill pot 1 inch deep with oil (canola or vegetable) Heat on medium heat.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzfKftrTN6Sh5Cs-yD3lggBnOPx4I8iKUSWCaT7sAhAMwhhYN3nh_D5E_d9Kz86_uPn0nghDVghN5-HidEnlBn5BRwFFZ78U87H8kaj0-Dq3C9izA5dwt0nvw0Jght1hXg69L1UyL36MJF/s1600/P7040030.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5490257654776653474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzfKftrTN6Sh5Cs-yD3lggBnOPx4I8iKUSWCaT7sAhAMwhhYN3nh_D5E_d9Kz86_uPn0nghDVghN5-HidEnlBn5BRwFFZ78U87H8kaj0-Dq3C9izA5dwt0nvw0Jght1hXg69L1UyL36MJF/s200/P7040030.JPG" /></a> Fry until golden brown on each side cook until soft all the way through.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-p6U0YRHUBQ-KAgtKqNanPuVQtG5Ks-dQIbwPh3WOlt_jLWaUWobZW3snN0dFnEJrXNmpVPVPoEioLbiETG3vdJnVujwrFu9uLj29YjgjiAvgh-NJX5J78uvmI8Iu6ACxfVllgsPGdrEe/s1600/P7040031.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5490257652100884994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-p6U0YRHUBQ-KAgtKqNanPuVQtG5Ks-dQIbwPh3WOlt_jLWaUWobZW3snN0dFnEJrXNmpVPVPoEioLbiETG3vdJnVujwrFu9uLj29YjgjiAvgh-NJX5J78uvmI8Iu6ACxfVllgsPGdrEe/s200/P7040031.JPG" /></a><br />In a small or medium brown bag, fill with one cup of sugar, 1 1/2 <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">tsp</span> of ground cinnamon, and 1/2 tsp of allspice. Shake to mix.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFmCd5TSy44OnOg-Nc_tq1QVdJas8cxGp6JDSx972Gu_csm28B9Yz827eryopMhMTDE_98i7KzJmtKLQ8tTC56ZWA-pPhgnk2aT2GmxLBLDIdBz3tOorgdXi_0okrm-1GKfiksny-sflFi/s1600/P7040032.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5490257646553127378" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFmCd5TSy44OnOg-Nc_tq1QVdJas8cxGp6JDSx972Gu_csm28B9Yz827eryopMhMTDE_98i7KzJmtKLQ8tTC56ZWA-pPhgnk2aT2GmxLBLDIdBz3tOorgdXi_0okrm-1GKfiksny-sflFi/s200/P7040032.JPG" /></a><br />After you remove plantains from oil drain on a pile of paper towels and sprinkle with a little bit of salt.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTsXL9EohCRyeUqQ8S75Hpk4cTMQxVoHu_2yylTiIH1qNxngMlQCX_D4iqLZofpUu1FFm7vpDMJ6KMPrjruvkeoFlYXJkHyh9MfmrsYkKNRMl13APpZk_p91TPbnLWwd6Kb5cRvF3hvfo/s1600/P7040033.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5490257641111240258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBTsXL9EohCRyeUqQ8S75Hpk4cTMQxVoHu_2yylTiIH1qNxngMlQCX_D4iqLZofpUu1FFm7vpDMJ6KMPrjruvkeoFlYXJkHyh9MfmrsYkKNRMl13APpZk_p91TPbnLWwd6Kb5cRvF3hvfo/s200/P7040033.JPG" /></a><br />Then drop the warm plantains into paper bag and shake to cover in sugar mixture. Serve immediately.<br /><br /><br /><br /><div></div></div></div></div></div>Amber Comrie (Glass Poppies)http://www.blogger.com/profile/16019776192991995282noreply@blogger.com0tag:blogger.com,1999:blog-1346280924245830392.post-39958772605918054062010-06-25T21:17:00.003-05:002010-06-25T21:30:16.899-05:00Yummy Yummy Flan<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRCuMEVP8vbv5zYB9NImjkf272oeI0PqnwHnKteA4j22edL7pEeeFaVZy-KB_gUKEXL8ZAkulRo3j3zSTfN_NWMZ2kaXJwqtb7JJuZCg83aAs9ePDmDKqMYLZ6Sjhh3DonbnTIzv7H8nCQ/s1600/P6250023.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5486901349647058850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRCuMEVP8vbv5zYB9NImjkf272oeI0PqnwHnKteA4j22edL7pEeeFaVZy-KB_gUKEXL8ZAkulRo3j3zSTfN_NWMZ2kaXJwqtb7JJuZCg83aAs9ePDmDKqMYLZ6Sjhh3DonbnTIzv7H8nCQ/s200/P6250023.JPG" /></a> Mix evaporated milk, sweetened condensed milk, cream cheese, eggs, and vanilla in a blender. (forgot to take a picture of the custard)<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA6A_rdUmY63THKvSWxC_RhipcbCnVVb_5ZNxA5NWu9hLag2ltm8th4tmhkrcsev85Q8C2kEOMJfcDrkR_j7dibRE2eLTZh3-r3KkTAnJ7GpkbJ20nhlYfRd2nvcfxDEvZy-OZWWYqBg6k/s1600/P6250026.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5486901343956479282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA6A_rdUmY63THKvSWxC_RhipcbCnVVb_5ZNxA5NWu9hLag2ltm8th4tmhkrcsev85Q8C2kEOMJfcDrkR_j7dibRE2eLTZh3-r3KkTAnJ7GpkbJ20nhlYfRd2nvcfxDEvZy-OZWWYqBg6k/s200/P6250026.JPG" /></a> Melt sugar in a non-stick pan once it starts to melt and caramelize pour into your pan(s) of choice. Move the pan around to get caramel up the sides a bit.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaSY6H5KSGyK13GNNvHI3jBpDxWy12wURLhBKQyY3NLa4ejYZax960bYGZgQeAdET0XoE-52bxXGatdADgzDOueOD5BG5lSQLfGEKKP9D-OAN7MVmn1HhYdhSOOsjH71W0KmaHXKxK8aqY/s1600/P6250027.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5486901335975911730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaSY6H5KSGyK13GNNvHI3jBpDxWy12wURLhBKQyY3NLa4ejYZax960bYGZgQeAdET0XoE-52bxXGatdADgzDOueOD5BG5lSQLfGEKKP9D-OAN7MVmn1HhYdhSOOsjH71W0KmaHXKxK8aqY/s200/P6250027.JPG" /></a> Place pan with caramel into a hot water bath. Then pour custard mixture from the blender into pan. Bake on 350 degrees for 30-40 minutes<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRPfzM9mDtTduv0i4sGAF4twqhLUVM5hJ70ET6H-ybCxfP_VbTDiKHPNzyp-JCHzgIOi-lNaTp2RHQp-T4xecvMFJXQZoPcxU2QxNWzm0el6U4P5hMX-lGM_8356dHZELIZoasNIA4W-39/s1600/P6250029.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5486901332352535154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRPfzM9mDtTduv0i4sGAF4twqhLUVM5hJ70ET6H-ybCxfP_VbTDiKHPNzyp-JCHzgIOi-lNaTp2RHQp-T4xecvMFJXQZoPcxU2QxNWzm0el6U4P5hMX-lGM_8356dHZELIZoasNIA4W-39/s200/P6250029.JPG" /></a> Invert allow to cool about 10 minutes or chill before serving.</div><div></div><div>Ingredients: </div><p>1 cup sugar<br />6 large eggs<br />1 (14 ounce) can condensed milk<br />1 (12 ounce) can evaporated milk<br />1 teaspoon vanilla extract<br />1 ounce cream cheese<br /><br />Directions<br />1.Preheat oven to 350°F.<br />2.Select 2 oven safe containers, one that can easily fit inside the other.<br />3.The large one will be used for a water bath and the smaller one will actually house the flan.<br />4.Fill the larger container a little less than half way with water and place in the cold<br />oven to heat up while you prepare the caramel and the custard.<br />5.In a large pan, using a wooden spoon caramelize the sugar until it turns a light golden<br />brown.<br />6.While still hot, transfer the melted sugar to the smaller container, swirling it around until the entire bottom is covered then set aside.<br />7.In a blender add the remaining ingredients and blend until smooth.<br />8.Open up the oven where you have placed the water bath and then place the small pan with the caramel inside the large water bath pan.<br />9.Pour the custard into the pan being careful not to splash it.<br />10.Bake for 30- 45 minutes until the top is golden brown and the center passes a toothpick test.<br />11Remove from oven and allow to cool on rack.<br />12You may invert this onto a large serving dish with lip or just server out of container you cooked it in.<br /></p></div></div>Amber Comrie (Glass Poppies)http://www.blogger.com/profile/16019776192991995282noreply@blogger.com0tag:blogger.com,1999:blog-1346280924245830392.post-77357407887621667702010-06-25T14:07:00.004-05:002010-06-25T15:26:42.263-05:00Tamale Pie<div>I'm all for complicated recipes but after looking through many tamale recipes, I decided I wasn't ready for it yet. So I used a recipe I found on Foodnetwork.com for a tamale pie. I really hope it tastes as good as all the reviews said it did, cause it's for a friend. </div><br /><div></div><br /><div>First chop one large yellow onion, one bell pepper (whatever color you like) and add olive oil to a skillet, add chopped pepper, onion and one pound ground turkey, saute until turkey is no longer pink. Add garlic cook one more minute. Drain off any excess fat.</div><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8npa3hegTuQ_lNRB27_O7zSAmB6rCWfItH4IwcqaS-3Vql2zKCiXI9HSstK3jvPlqvjugooQnj7eeLlI75JUXTlnbRy0j7YAcbvw14DmobAx8I821zsdgNcqYeeE24DoXuCv1vLoA8HxC/s1600/P6240016.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5486801116043306706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8npa3hegTuQ_lNRB27_O7zSAmB6rCWfItH4IwcqaS-3Vql2zKCiXI9HSstK3jvPlqvjugooQnj7eeLlI75JUXTlnbRy0j7YAcbvw14DmobAx8I821zsdgNcqYeeE24DoXuCv1vLoA8HxC/s200/P6240016.JPG" /></a>Sprinkle the meat and veggie mixture with cumin, then add pinto beans (drained), diced tomatoes, and 2 chipotle in adobo chopped plus adobo sauce. Bring to a boil then reduce heat til thickened. Add cheese and cilantro. (I forgot this step so I topped the corn bread with it)<br /><div><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTeE63NKRB50re9RBAaBxwj7pjOF4NGaHF7jCjca3VlbbnsmIuxncbWfq-ImHBKkXnDxuYr9STj0pwA2wEJ2qT1vtzV3N7hgdUp6XfXncXVuZv2yvfdNhJy2mpPtbKR_egIu9tXndZgAX9/s1600/P6240017.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5486801106094304162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTeE63NKRB50re9RBAaBxwj7pjOF4NGaHF7jCjca3VlbbnsmIuxncbWfq-ImHBKkXnDxuYr9STj0pwA2wEJ2qT1vtzV3N7hgdUp6XfXncXVuZv2yvfdNhJy2mpPtbKR_egIu9tXndZgAX9/s200/P6240017.JPG" /></a> Use an 8 oz package of corn muffin mix ( I used self rising corn meal so it wouldn't be so sweet) Add egg and milk. I decided to tweak the recipe a little and added a small chipotle in adobo, and a small scoop of rotel. Mix thoroughly. (You may have to add more milk)<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmLy0Gbdo9v79B5oXjhzosfTCi9pFa79FV2bF89WVm7jWizp23eSJRRitp92Q06StqOyftf17cZeAzOsVFgNyLGN7_fbal1I0_vtHSi_Y7HTzbfJ3sQCZ-MAQZS6bGSZW9fWTjyALSNRW8/s1600/P6250018.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5486801104515952482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmLy0Gbdo9v79B5oXjhzosfTCi9pFa79FV2bF89WVm7jWizp23eSJRRitp92Q06StqOyftf17cZeAzOsVFgNyLGN7_fbal1I0_vtHSi_Y7HTzbfJ3sQCZ-MAQZS6bGSZW9fWTjyALSNRW8/s200/P6250018.JPG" /></a>Put meat mixture into a casserole dish press down firmly, put corn bread on top of meat mixture and spread until it's covered.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5486804108420698050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCsLhZrg6V5rpQzZMxrayz42xitOBzm46fiUO9AqRmI69QHAK-c4o6xDBnefkpcJ0K4ADUSIGliW7uXiag0aX2A-XxQrFNtJKjgd8sG3jitqCa1D7A8wL_Dz_6gPG7WlBzRrrHlg8zTPs3/s200/P6250019.JPG" /><br /><div></div><div>I topped mine with the cheese cause I forgot to put it in with the tamale mix. Bake in a 400 degree oven for 20-25 minutes. Let stand 5 minutes before serving.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5wAn1cJEQyY4Lv2rx5GlRGCkgAm7jz3u4e7n_eGl3s45pmKyZwEvE31_a-5n1eEwkYI3KkmGfiIFcWvhtQ_GMMU-cWnyMO6e6XQus0tCSj5kVo-HTc2ag2-3_ychCjM9aGmqj4rQgNeHN/s1600/P6250022.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5486801093681093330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5wAn1cJEQyY4Lv2rx5GlRGCkgAm7jz3u4e7n_eGl3s45pmKyZwEvE31_a-5n1eEwkYI3KkmGfiIFcWvhtQ_GMMU-cWnyMO6e6XQus0tCSj5kVo-HTc2ag2-3_ychCjM9aGmqj4rQgNeHN/s200/P6250022.JPG" /></a> </div></div></div></div></div><br /><br />Recipe:<br />1 tablespoon unsalted butter, at room temperature (for greasing pan)<br />1 tablespoon olive oil<br />1 pound, lean ground turkey<br />1 medium yellow onion, chopped<br />1 bell pepper, any color, diced<br />2 garlic cloves, finely minced<br />2 teaspoons ground cumin<br />1 (15-ounce) can pinto beans, drained and rinsed (I like the brine they're in so I didn't rinse mine)<br />1 (8-ounce) can diced tomatoes<br />2 chipotle chiles, plus 1 teaspoon adobo sauce, from can chipotle in adobo<br />1 cup grated Cheddar<br />1/2 cup chopped fresh cilantro leaves<br />1 (8.5-ounce) package cornbread mix or 8 ounces self rising corn meal (if you don't want a sweet corn bread topping)<br />1 egg<br />1/3 cup milkAmber Comrie (Glass Poppies)http://www.blogger.com/profile/16019776192991995282noreply@blogger.com0tag:blogger.com,1999:blog-1346280924245830392.post-21005019896846459702010-06-25T10:09:00.005-05:002010-06-25T10:39:14.539-05:00Lemon Blueberry Cheesecake<div align="center">For the base: grease bottom of a 9x9 pan with butter. Line with parchment paper. In a food processor, combine sugar, cinnamon, and graham crackers (short bread or Oreo cookies) until you have the texture of bread crumbs. Then add melted butter until fully incorporated. Pour into lined pan and pat down gently with the bottom of a glass. Bake 10-12 minutes on 325 degrees until lightly browned. Let cool.<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7h32Pa9z5P9Zep9Sty1VblQCgquI38lxvN-TyWXon27saUzXVYRxJf76-mTHn8RkpBJEVYMLSsdob1G5aq5i7hyphenhyphenxU-8gAQdWOurlyoCrFOWyCj1RaUtgyCcoWWoJ-px0u-LrP3t0sn15O/s1600/P6240007.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5486730829988368402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7h32Pa9z5P9Zep9Sty1VblQCgquI38lxvN-TyWXon27saUzXVYRxJf76-mTHn8RkpBJEVYMLSsdob1G5aq5i7hyphenhyphenxU-8gAQdWOurlyoCrFOWyCj1RaUtgyCcoWWoJ-px0u-LrP3t0sn15O/s200/P6240007.JPG" /> <p align="center"></a>For the filling: Add cream cheese, egg, lemon juice, lemon zest, and sugar in the food processor and process to a smooth consistency.<br /></p><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp2xHIB3HjltQZKHCmFFWbrJWvFG_weUzonmBOLPoSh7bqPWdRZ1jfEOcgp0VCgLiUi6sTfh31KmBYSkFDOPcm2c_nqPHA7APP0k3jzwe4zev0-DBNywKVhob2Zl26aAyVPmP0dm7GWh6F/s1600/P6240009.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5486730818391532386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp2xHIB3HjltQZKHCmFFWbrJWvFG_weUzonmBOLPoSh7bqPWdRZ1jfEOcgp0VCgLiUi6sTfh31KmBYSkFDOPcm2c_nqPHA7APP0k3jzwe4zev0-DBNywKVhob2Zl26aAyVPmP0dm7GWh6F/s200/P6240009.JPG" /></a> Pour into cooled base...<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRmV6yz2tchMMUJWb-2RroTrITgJSOeoALUmnKTDhUsjDNAYtfxyMuEsqMMOHRa1HIPfpJlCsBM_e0hCU4LnwWkL1VTYqvtjQrjgkSEZAnDjtk2eeS6eCwAXzOF9GgqA2DY-GBBwlHelo3/s1600/P6240011.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5486730816770106770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRmV6yz2tchMMUJWb-2RroTrITgJSOeoALUmnKTDhUsjDNAYtfxyMuEsqMMOHRa1HIPfpJlCsBM_e0hCU4LnwWkL1VTYqvtjQrjgkSEZAnDjtk2eeS6eCwAXzOF9GgqA2DY-GBBwlHelo3/s200/P6240011.JPG" /></a> Cover with blueberries. Bake in 325 degree oven about 35 minutes or until center only slightly jiggles.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuD_ZI9KxB_lPs3kAUkGI8Y5ibl_Tbsy1sKLMVZRqGAaDO56FgbJEPsj6Q5oAVuYhb5irre8CpwZuTovoKCwYg6IZW10oecqWGRktxqCP3vouSHuY2xfda4_WYSDREI7Rz5FvHwCkrSXE2/s1600/P6240012.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5486730810046319074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuD_ZI9KxB_lPs3kAUkGI8Y5ibl_Tbsy1sKLMVZRqGAaDO56FgbJEPsj6Q5oAVuYhb5irre8CpwZuTovoKCwYg6IZW10oecqWGRktxqCP3vouSHuY2xfda4_WYSDREI7Rz5FvHwCkrSXE2/s200/P6240012.JPG" /></a> Remove from oven and cool completely then refrigerate for 3 hours before cutting.</div><div> </div><div>Recipe... </div><ul><li><span style="color:#339999;">For the base:</span></li><li><span style="color:#339999;">Butter for greasing</span></li><li><span style="color:#339999;">9-12 graham crackers (shortbread or Oreo cookies)</span></li><li><span style="color:#339999;">2 Tbsp sugar</span></li><li><span style="color:#339999;">1/8 tsp ground cinnamon</span></li><li><span style="color:#339999;">1/2 stick of butter melted</span></li><li></li><li><span style="color:#ff6600;">For the filling:</span></li><li><span style="color:#ff6600;">16 ounces cream cheese, room temperature</span></li><li><span style="color:#ff6600;">2 eggs</span></li><li><span style="color:#ff6600;">2 lemons, zested and juiced</span></li><li><span style="color:#ff6600;">1/2 cup sugar </span></li><li><span style="color:#ff6600;">1 1/2 cups fresh blueberries</span></li><li><span style="color:#ff6600;">Powdered sugar (optional) for dusting</span></li></ul><div> </div><div><br /><br /><br /> </div><div></div><br /></div>Amber Comrie (Glass Poppies)http://www.blogger.com/profile/16019776192991995282noreply@blogger.com0tag:blogger.com,1999:blog-1346280924245830392.post-23990900305569288882010-05-30T16:45:00.004-05:002010-05-30T17:07:29.699-05:00Blueberry, Coconut, Macadamia Nut Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimNQMVxUTHKrgIBV2LlLdbH0RmJB5n9UNGLhI8gogvn9TZoJGo-_C9KWmMCxFp2YXvpuPdxDtoXKfs1U9bnK906R7TESbCBsEWDbLRHHmFJETXqgtym-eex2qQVWGCiNqayf2ZS2Hb2CNb/s1600/P5300001.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5477183516960607442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimNQMVxUTHKrgIBV2LlLdbH0RmJB5n9UNGLhI8gogvn9TZoJGo-_C9KWmMCxFp2YXvpuPdxDtoXKfs1U9bnK906R7TESbCBsEWDbLRHHmFJETXqgtym-eex2qQVWGCiNqayf2ZS2Hb2CNb/s200/P5300001.JPG" /></a> Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray or use liners. Combine coconut, 2 Tbsp all-purpose flour, 2 Tbsp brown sugar and 2 Tbsp macadamia nuts in a small bowl. Drizzle with 1 Tbsp oil; stir to combine. Set aside<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZW4qV-CEC1c8fW7Wy0C3wDCo43lwFdpWI2sk6g2HV4NG3OIR9ky7jxtiQJUSXRL6FihZKunH07G__H5b5K5sE-ljB3ljtRQR2YncT_yUTIVYSs_5JRkRyVFeOOuUtJxh4pZPnvklg8Q_z/s1600/P5300002.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5477183514043098386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZW4qV-CEC1c8fW7Wy0C3wDCo43lwFdpWI2sk6g2HV4NG3OIR9ky7jxtiQJUSXRL6FihZKunH07G__H5b5K5sE-ljB3ljtRQR2YncT_yUTIVYSs_5JRkRyVFeOOuUtJxh4pZPnvklg8Q_z/s200/P5300002.JPG" /></a> Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. In another bowl combine remaining 1/2 cup brown sugar, remaining 1 Tbsp oil, egg, egg white, buttermilk, butter and coconut extract (vanilla can be used also) stir well. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh38XQFxMy1ZWd_R7h8F_kHbhBjxGKlHPED7ozgFHBmxqxvdDdMNKfzvR1Khsj2n_U_AOnqSHXxGEjT_f_vj3eYpIrRpQQTzysm1LqOrEQ3gGG5DYFHhu-AdCvw3wCsuqCSNYhWj4XmhFB-/s1600/P5300003.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5477183505593528450" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh38XQFxMy1ZWd_R7h8F_kHbhBjxGKlHPED7ozgFHBmxqxvdDdMNKfzvR1Khsj2n_U_AOnqSHXxGEjT_f_vj3eYpIrRpQQTzysm1LqOrEQ3gGG5DYFHhu-AdCvw3wCsuqCSNYhWj4XmhFB-/s200/P5300003.JPG" /></a><br />Add blueberries and remaining 3 Tbsp nuts; fold gently. Divide batter into muffin cups. Sprinkle with the reserved coconut topping and press gently into batter.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhneMHmjPg5B8wdp6BePL-tcVgY2XWxXAEsVV3UgZqgnOnQJKNF22UALvvbU4YwH-sftnB_vWlsRYMWCS4BSHBl1pUL1SDhcFe_SzMtzBESKOYHEM06pfzXthvi9wDk5wLodilBYzJB3ZeK/s1600/P5300004.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 150px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5477183499235451762" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhneMHmjPg5B8wdp6BePL-tcVgY2XWxXAEsVV3UgZqgnOnQJKNF22UALvvbU4YwH-sftnB_vWlsRYMWCS4BSHBl1pUL1SDhcFe_SzMtzBESKOYHEM06pfzXthvi9wDk5wLodilBYzJB3ZeK/s200/P5300004.JPG" /></a> Bake muffins until golden brown and wooden skewer comes out clean, about 20 minutes. Let cool in pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving. </div><div> </div><div>*Note: if you don't have buttermilk just combine 1 tsp lemon juice with regular milk and let stand for 5-10 minutes before using</div><div> </div><div>Ingredients:</div><div>1/4 cup coconut (sweet or unsweet)</div><div>2 Tbsp plus 3/4 cup all-purpose flour, divided</div><div>2 Tbsp plus 1/2 cup brown sugar, divided</div><div>5 Tbsp chopped macadamia nuts, divided</div><div>2 Tbsp canola oil, divided</div><div>1 cup whole-wheat pastry flour or whole wheat flour</div><div>1 tsp baking powder</div><div>1/4 tsp baking soda</div><div>1/8 ts salt</div><div>1/2 tsp ground cinnamon</div><div>1 large egg</div><div>1 large egg white</div><div>*3/4 cup nonfat buttermilk</div><div>2 Tbsp butter, melted</div><div>1/2 tsp coconut or vanilla extract</div><div>1 1/2 cups fresh blueberries (can use frozen but do not thaw before using)</div><div> </div><div>Nutrition info: Per muffin</div><div>202 calories; 9g fat; 23 mg cholesterol; 28g carbs; 4g protein; 2g Fiber; 122 mg sodium; 55mg potassium</div><div><br /><br /><br /><br /> </div><div></div></div></div>Amber Comrie (Glass Poppies)http://www.blogger.com/profile/16019776192991995282noreply@blogger.com2tag:blogger.com,1999:blog-1346280924245830392.post-72101138843929418342010-05-30T13:15:00.003-05:002010-05-30T13:31:08.055-05:00Heavenly Strawberry Muffins<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQZD71Lj5WiXMnzLqDowFI0FU0K-jhuH_yTvmcjAqWdasHgbmrId3WR8zcoU5OmYLk2DqNVWqwCsluUzbQdPFs8Bzp8I8vqfF1GqLUs91ACnncy27DfWFzuIGzAaVRcB4Z_VKRpOZQkBP1/s1600/P5290056.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5477129368801371650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQZD71Lj5WiXMnzLqDowFI0FU0K-jhuH_yTvmcjAqWdasHgbmrId3WR8zcoU5OmYLk2DqNVWqwCsluUzbQdPFs8Bzp8I8vqfF1GqLUs91ACnncy27DfWFzuIGzAaVRcB4Z_VKRpOZQkBP1/s200/P5290056.JPG" /></a> Cream butter and sugar, then add egg and mix well.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1OXxhumiapuX50cxk62pJQzzmZXoThFpGqtr9G2_xYo5HRmpq_beVKwWooE-WlgVKNwzGO23W776rJfNy6j4lTXaycQMyOzTgu8X9Eq36wgiuFuWtWsxA4eaSFVFU7F7IjQmas890aEEj/s1600/P5290059.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5477129365097402962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1OXxhumiapuX50cxk62pJQzzmZXoThFpGqtr9G2_xYo5HRmpq_beVKwWooE-WlgVKNwzGO23W776rJfNy6j4lTXaycQMyOzTgu8X9Eq36wgiuFuWtWsxA4eaSFVFU7F7IjQmas890aEEj/s200/P5290059.JPG" /></a> Sift flour, baking powder and salt in a bowl then add flour mixture and milk alternately to the butter mixture. Add vanilla.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiES4GJdE7aJRaKB44sFtaKvWkTMr8RL0QewJbT4QTdmZidZAwkhkKrOtzWkPpY7SJbAlDj4D9CUkhJbvwCrta-JOxvsgZh-7ofKpGGtQ6pVS5fvYn-Zg8VJp-8gXH2hS8Ty2ByGeTpsCQm/s1600/P5290055.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 150px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5477129356844523778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiES4GJdE7aJRaKB44sFtaKvWkTMr8RL0QewJbT4QTdmZidZAwkhkKrOtzWkPpY7SJbAlDj4D9CUkhJbvwCrta-JOxvsgZh-7ofKpGGtQ6pVS5fvYn-Zg8VJp-8gXH2hS8Ty2ByGeTpsCQm/s200/P5290055.JPG" /></a> Chop strawberries and gently fold into batter.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjiDCE-lFDsdezRtJgJKJrtNoZ73mW1dAvgxLORn6rkHwCbhDagujwYpI3c3spXFp3lI2JMC1ABZqpUJopJykpzZOlT18nxquw8GTzkXKRcUO1cZT_FEZIAtTxwtJdb57BmxMTGJSNbPKW/s1600/P5290061.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5477129352551715522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjiDCE-lFDsdezRtJgJKJrtNoZ73mW1dAvgxLORn6rkHwCbhDagujwYpI3c3spXFp3lI2JMC1ABZqpUJopJykpzZOlT18nxquw8GTzkXKRcUO1cZT_FEZIAtTxwtJdb57BmxMTGJSNbPKW/s200/P5290061.JPG" /></a>Spoon into muffin pan, sprinkle with cinnamon and sugar mixture. Then bake at 400 degrees for 20-25 minutes<br /><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_PdNuhFfxVcexVG7536yTTF1OaWkiVfj-YzHbOAEtbtUNLNhtn2VzHEhJTfMQwcnuanS-Uk_V15tevbla-rfhg6sw_saLSlD2wyCy-MtXyK_-0NEmBYp1LhAbpxLPrxhCCPb5I3p4c_7P/s1600/P5300066.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5477129349274916482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_PdNuhFfxVcexVG7536yTTF1OaWkiVfj-YzHbOAEtbtUNLNhtn2VzHEhJTfMQwcnuanS-Uk_V15tevbla-rfhg6sw_saLSlD2wyCy-MtXyK_-0NEmBYp1LhAbpxLPrxhCCPb5I3p4c_7P/s200/P5300066.JPG" /></a><br />Ingredients: Yields 12 muffins</div><div> </div><div>1/2 cup butter, softened</div><div>3/4 cup sugar (Using the full amount results are more like a cupcake, I reduce to 1/2 cup)</div><div>1 egg</div><div>2 cups flour</div><div>2 tsp baking powder</div><div>1/2 tsp salt</div><div>1/2 cup milk</div><div>1/2 tsp vanilla</div><div>1 1/2 cup strawberries</div><div> </div><div>Topping:</div><div>3 tsp sugar</div><div>1/2 tsp cinnamon</div><div> </div><div>Found this recipe online a few hours before I had company come in for breakfast, wasn't even sure if they would come out, after baking them I have to say these are one of my favorite muffins EVER! This is the 3rd time I've made this recipe in the last 2 weeks, and this time the kids helped make them. Hope you enjoy making and eating these as much as we did.<br /><br /><br /><br /></div><div></div></div></div><br /></div>Amber Comrie (Glass Poppies)http://www.blogger.com/profile/16019776192991995282noreply@blogger.com0tag:blogger.com,1999:blog-1346280924245830392.post-24863653796206770282010-05-17T18:34:00.006-05:002010-05-17T18:52:25.916-05:00Simply Spectacular Glazed Strawberry Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcAj8fNl0qAWRimOTWY81ipta4NHQy5PnG-6TjLi69eFRDGqrh59c00DsNLImMFMf-sXnojqmHqwj6X5y-ihM_HMYk7xBfRwLz6DTKhnXlwVPCffJwmOJKTajuMwa1W4o3YhtSJpygydtg/s1600/P5170003.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5472387177006353362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcAj8fNl0qAWRimOTWY81ipta4NHQy5PnG-6TjLi69eFRDGqrh59c00DsNLImMFMf-sXnojqmHqwj6X5y-ihM_HMYk7xBfRwLz6DTKhnXlwVPCffJwmOJKTajuMwa1W4o3YhtSJpygydtg/s200/P5170003.JPG" /></a>Form dough into a ball, on a lightly floured surface slightly flatten dough. Roll dough into a 12-inch circle, ease pastry into a 9-inch pie plate. Bake for 10-12 minutes at 450 degrees. Cool on a wire rack.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6VfsWhxYzSNMRN-C-nj7TLTEnq81LFYGhi6gkZ-YcIen1a9uUXeoXto4NYUWZ0wgNo2LseWh8KdjlHMObqwOi-K9111xdl_si0IXQfPfWqpRmrHMmfapcoiCI9zxgdcHRtjVvfsa9qbSd/s1600/P5170004.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5472387170292522050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6VfsWhxYzSNMRN-C-nj7TLTEnq81LFYGhi6gkZ-YcIen1a9uUXeoXto4NYUWZ0wgNo2LseWh8KdjlHMObqwOi-K9111xdl_si0IXQfPfWqpRmrHMmfapcoiCI9zxgdcHRtjVvfsa9qbSd/s200/P5170004.JPG" /></a> Place one cup of strawberries and one cup of water in a food processor, cover and process until smooth. Transfer to a small sauce pan and bring to a boil; then simmer for 2 minutes.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3DH3EZfQ0RKhqs8kt9IvDaUe03eP5ATcuJj-FXvEg2YwAB8875b42NdI1yRtgPUwQEbLrVf4B4uxrqULz_PYC0OtkMB9IlLCI6ytJh8rCL8hEYKJUTDCdsRfiHs-7r3oGQAT_XaLUbs-R/s1600/P5170005.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5472387165268238130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3DH3EZfQ0RKhqs8kt9IvDaUe03eP5ATcuJj-FXvEg2YwAB8875b42NdI1yRtgPUwQEbLrVf4B4uxrqULz_PYC0OtkMB9IlLCI6ytJh8rCL8hEYKJUTDCdsRfiHs-7r3oGQAT_XaLUbs-R/s200/P5170005.JPG" /></a> In a medium sauce pan combine sugar and corstarch; stir in berry mixture. Cook and str over medium heat until bubbly. Cook and stir for 2 minutes more. Remove from heat add red food coloring if desired (omitting the food coloring will give you the results in the picture below, more pinkish then red). Before transfering to cool in a bowl, I put the mixture through a small sieve to remove seeds and clumps of cornstarch. Cool to room temperature.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2-aOnj5vJvw1fpZ2xzfAP6epz-zhyIyLKhRpsGdP8Fmkke8wuw7CA0BgG-UQSS37m2ULPQjWLwPZryvkW3N5tlicXFqvnVS4ooLAMCmOBuD7z8KNWtiEm0-jTHu8WobgR972FcF8RdqII/s1600/P5170008.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5472387158267905554" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2-aOnj5vJvw1fpZ2xzfAP6epz-zhyIyLKhRpsGdP8Fmkke8wuw7CA0BgG-UQSS37m2ULPQjWLwPZryvkW3N5tlicXFqvnVS4ooLAMCmOBuD7z8KNWtiEm0-jTHu8WobgR972FcF8RdqII/s200/P5170008.JPG" /></a> Fold remaining 5 cups of sliced strawberries into cooled berry mixture; spoon into pastry shell. Cover; chill for 3 to 4 hours. If desired serve with whipped topping.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhyzgLOvs1bC79wMD_shlMA6_fKLq2WgcgSGDqu4ccOeniJJL8eExC9YqZkyIN_VfdVyH4H7hBIU8JbvUdK5k170SDXl7CQOfeyZglJ5SE1axmaq7cwaPffvjvtd07bGiqimSNiWX9LA2M/s1600/P5170011.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5472387154169760834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhyzgLOvs1bC79wMD_shlMA6_fKLq2WgcgSGDqu4ccOeniJJL8eExC9YqZkyIN_VfdVyH4H7hBIU8JbvUdK5k170SDXl7CQOfeyZglJ5SE1axmaq7cwaPffvjvtd07bGiqimSNiWX9LA2M/s200/P5170011.JPG" /></a><br />Oil Pastry Recipe:<br />1 1/4 cup all-purpose flour ( I used organic whole grain pastry flour)<br />1/4 teaspoon salt<br />1/4 cup fat free milk<br />3 tblespoons cooking oil<br /><br />Combine flour and salt, then add milk and oil. Stir lightly with a fork. Form into a ball. Roll out on a lightly floured surface.<br /><br />Pie Recipe<br />6 cups strawberries sliced<br />1 cup water<br />1/4 cup sugar<br />2 tablespoons cornstarch<br />*Optional red food coloring<br />*Optional whipped topping thawed<br /><br /><span style="font-size:78%;">Nutrition facts per serving: 1 slice (pie makes 8 slices)</span><br /><span style="font-size:78%;">Calories: 179</span><br /><span style="font-size:78%;">Fat: 6g (1 saturated fat)</span><br /><span style="font-size:78%;">Sodium: 73mg</span><br /><span style="font-size:78%;">Carbs: 30g</span><br /><span style="font-size:78%;">Fiber: 3g</span><br /><span style="font-size:78%;">Protein: 3g</span>Amber Comrie (Glass Poppies)http://www.blogger.com/profile/16019776192991995282noreply@blogger.com1tag:blogger.com,1999:blog-1346280924245830392.post-65249135918708808682010-05-11T10:41:00.004-05:002010-05-11T11:00:11.826-05:00Potato Leek SoupBack in 2005, my husband Brad and I took a trip to Seattle for his brother's wedding. They took us down to Pike's Place Market and we went into the this little olive oil store and tasted tons of different kinds. That got old quick so the owner brought out little cups of potato leek soup to try the olive oil with, and it was so delicious, so now almost 5 years later I decided to try and find a recipe close to the one I tried. I found a very simple one on the Williams-Sonoma website, and it turned out better then I expected. Next time I will try and find another way to puree it, the blender didn't puree it well enough. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgApKyn5A66UgBRxQ0qSbkjVQNsyJPjbHz5ufDDFwHi9QGKuaeeL-spMvHUfEtH_l3FqvpMTUbg6ezSHseilPiSZgkDVX2QKFsPRF3075KqVWa1O-O8R14XGhLhNbffL2r9Fc6VgY1SUfdQ/s1600/food.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5470039435070799538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgApKyn5A66UgBRxQ0qSbkjVQNsyJPjbHz5ufDDFwHi9QGKuaeeL-spMvHUfEtH_l3FqvpMTUbg6ezSHseilPiSZgkDVX2QKFsPRF3075KqVWa1O-O8R14XGhLhNbffL2r9Fc6VgY1SUfdQ/s200/food.jpg" /></a><br /><p>In a large saucepan over medium-low heat melt butter until it start to foam, then add leeks and saute 3 to 4 minutes until softened.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOwngFLTekN9ri9gaDpEyxiMzrEoHHRTdCk34WYm6gjOoDh_iU0bchoKOfPvGSmmwn-L75gSqSORzokyDcbPAeS05mFULXYDHiqBImdDiw5FtjHCjMTrplVX9LC9_vUjAyHQZjWhsYWI2Q/s1600/food2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5470039429251425170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOwngFLTekN9ri9gaDpEyxiMzrEoHHRTdCk34WYm6gjOoDh_iU0bchoKOfPvGSmmwn-L75gSqSORzokyDcbPAeS05mFULXYDHiqBImdDiw5FtjHCjMTrplVX9LC9_vUjAyHQZjWhsYWI2Q/s200/food2.jpg" /></a> Add potatoes and carrots and then cover with water or vegetable broth, increase heat and bring to a boil, and then reduce heat to low and simmer uncovered until vegetables are soft.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOlyXPyyUeCli0MyKtZdLeoR9yyzaBMWDzxyZ-Nc25VnGb-WEvCKn9MxZVzHXqnZLgkldlBhZ0sL7MQCzxplDCUsAfizpc68UHxgi_1DMLh7lPbymW7H3C_wdILG-uhQxX0Hu-0P6mSNRR/s1600/food3.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5470039425074049250" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOlyXPyyUeCli0MyKtZdLeoR9yyzaBMWDzxyZ-Nc25VnGb-WEvCKn9MxZVzHXqnZLgkldlBhZ0sL7MQCzxplDCUsAfizpc68UHxgi_1DMLh7lPbymW7H3C_wdILG-uhQxX0Hu-0P6mSNRR/s200/food3.jpg" /></a>Use a food mill with a medium disk (I use a blender) and puree soup in batches. Finish with 1/4 cup of cream, top with sliced chives and a lemon.</p><p>Ingredients:<br />1 lb. leeks (about 3 medium)<br />2 Tbs. unsalted butter<br />1 lb. baking potatoes, peeled and cubed<br />2 carrots, peeled and sliced<br />Salt and freshly ground pepper, to taste<br />1/4 cup heavy cream if serving hot or 1/2 cup<br />cream if serving cold<br />4 thin lemon slices<br />Fresh chives for garnish<br />Directions:<br />Trim the leeks, leaving about 1 inch of the tender green portions, then rinse them. Cut crosswise into slices 1/2 inch thick.<br /><br />In a large saucepan over medium-low heat, melt the butter. When foaming, add the leeks and sauté, stirring occasionally, until they have wilted a little, 3 to 4 minutes. Add the potatoes and carrots, then add water just to cover the vegetables. Increase the heat to medium and bring to a boil. Reduce the heat to low and simmer, uncovered, until the vegetables are tender when pierced with the tip of a knife, about 30 minutes.<br /><br />Fit a food mill with the medium disk and set the mill over a large bowl. Using a ladle or a large spoon and working in batches, transfer the cooked vegetables and their liquid to the food mill and turn the handle to puree.<br /><br />If serving the soup hot, return the pureed vegetables to the saucepan and season with salt and pepper. Set the saucepan over medium-low heat, stir in the 1/4 cup cream and heat to just under a boil. Add a little water if the puree is too thick. Taste and adjust the seasonings.<br /><br />Ladle into warmed bowls and float a lemon slice on top of each serving. Using scissors, cut the chives into pieces 1/4 inch long and sprinkle the chives on the lemon slices. Serve immediately.<br /><br />If serving the soup cold, do not return the puree to the saucepan. Instead, cover the bowl and refrigerate the puree until well chilled. When ready to serve, season with salt and pepper and stir in the 1/2 cup cream, mixing well. Taste and adjust the seasonings.<br /><br />Ladle into chilled bowls. Float a lemon slice on top of each serving and garnish with the chives as directed above.<br />Serves 4. </p>Amber Comrie (Glass Poppies)http://www.blogger.com/profile/16019776192991995282noreply@blogger.com1tag:blogger.com,1999:blog-1346280924245830392.post-25405881259824678792010-05-06T08:33:00.000-05:002010-05-06T09:39:23.296-05:00Kids, Sugars, Colors and Preservatives...As most of my friends and family know, I'm a little neurotic (or maybe a lot) about not giving my kids artificial colors, flavors, sugars, and preservatives. It amazes me how much chemically synthetic things they put into foods these days. I try to cook and eat as healthy as possible and most of the time that means cooking from scratch. These articles only inspire me more to stay away from prepackaged foods. Here's a few from TIME magazine and CBS News I found interesting about the effects these additives are having on kids:<br /><br /><a href="http://www.time.com/time/health/article/0,8599,1659835,00.html">http://www.time.com/time/health/article/0,8599,1659835,00.html</a><br /><br /><a href="http://www.time.com/time/specials/packages/article/0,28804,1824402_1824398,00.html">http://www.time.com/time/specials/packages/article/0,28804,1824402_1824398,00.html</a><br /><br /><a href="http://www.cbsnews.com/8301-500803_162-4151130-500803.html">http://www.cbsnews.com/8301-500803_162-4151130-500803.html</a><br /><br />Here is a list of names all the dyes, flavors and preservatives go by:<br /><br /><strong>Artificial food dyes</strong>: may be listed as “food coloring”, “coloring”, “red dye #40”,<br />“Yellow #5”, etc.<br /><strong>Artificial flavors</strong>: may be listed as “flavoring”, “artificial flavoring”, “or butter<br />flavoring”. “Vanillin” (sometimes listed as “vanilla flavoring”) is very common artificial<br />flavoring that causes problems for many people. Look for real “vanilla” instead.<br /><strong>Artificial preservatives</strong>: Most common behavior culprits are BHT, BHA, and TBHQ.<br />These are in many foods and do not have to be listed on the packaging (i.e. if they are<br />used as pan sprays, etc). When they are, they are commonly listed like “BHT added for<br />freshness”. Common places to find (and avoid) these are: cereal/cracker/bread<br />packaging, pepperoni, commercial frying oils (this means restaurant and fast food<br />chicken nuggets and French fries!), etc.<br /><br />Yes I know this sounds really time consuming to read the labels, but it's a goal well worth it. I also put together a list of our favorite foods that have little or artificial flavors, colors, sugars or preservatives.<br /><br /><strong>Bread</strong>: Nature's Own and Nature's Pride (most but not all of these breads are free from everything artificial, but always check the label) Sister Schubert Frozen rolls<br /><strong>Yogurt</strong>: Danimals<br /><strong>Snacks</strong>: Natural Applesauce, Hormel natural choice lunch meats, simply fruit jelly and natural peanut butter sandwiches, Motts fruit snacks, Stretch Island Fruit Co. products, Snyder's Pretzels, any Annie's products<br /><strong>Juice</strong>: V8 Fusion, Adam & Eve Fruitables, Juicy Juice<br /><strong>Soda Alternative</strong>: Soda Water mixed with 100% fruit juice or fruit concentrate<br /><strong>Cheese</strong>: Stick with block cheese... shredded cheese is full of preservatives (though for convenience purposes sometimes we're forced to use it)<br /><strong>Cereal:</strong> Envirokids cereals, Cheerios, Cascadian Farms Fruitful O's, Annie's cereals<br /><strong>Electrolyte Alternative</strong>: Smart Water (works like gatorade or pedialyte when you're dehydrated but without the sugar and dyes)<br /><br /><br />Here's another article from Arvada Peds in Colorado with diet changes for kids with hyperactivity or ADHD they also list great alternatives to food you may feed your kids now<br /><br /><a href="http://www.arvadapeds.com/Advice_Page_files/NutritionAndADHD.pdf">http://www.arvadapeds.com/Advice_Page_files/NutritionAndADHD.pdf</a><br /><br />If you have time go to <a href="http://www.abc.com/">www.abc.com</a> and watch Jamie Oliver's Food Revolution... it's amazing to see what kids in school are being fed. There should be a petition link on his video page as well to help bring healthier foods into schools.Amber Comrie (Glass Poppies)http://www.blogger.com/profile/16019776192991995282noreply@blogger.com1tag:blogger.com,1999:blog-1346280924245830392.post-28985393142942509662010-05-05T23:39:00.000-05:002010-05-05T23:50:37.278-05:00Melt-In-Your-Mouth Sugar Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJkpna_eIIxPDpPV1MnyEoJffbp7F2ImdIEmLOf831PtNNjhzJB1mv9ToLUHsmBQJYber5yxaGlvlY2E417dSOB4wKnTLZxAxcfq2-vt8_qHcJ5130lr8Bunz5ZxDzVasfoj2UhaxvD-yo/s1600/P5050065.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468012679324387170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJkpna_eIIxPDpPV1MnyEoJffbp7F2ImdIEmLOf831PtNNjhzJB1mv9ToLUHsmBQJYber5yxaGlvlY2E417dSOB4wKnTLZxAxcfq2-vt8_qHcJ5130lr8Bunz5ZxDzVasfoj2UhaxvD-yo/s200/P5050065.JPG" /></a> 1. Combine butter and shortening in mixing bowl and beat on medium to high speed for 30 seconds. Slowly add sugar, baking soda, cream of tartar and salt until combined. Beat in egg yolks and vanilla. Beat in as much flour as you can, then stir in remaining flour.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjypxlKCPW4wdtPvO5N0iFQEoc2aJxJGZscdTswN5qvLN9GJUbtv1Cy0AkgSUSe-SEdBNY2yfrU0PJBNY9GGVvHyyJWXjgVpDOoCQi5hid9HrrJShJ84Gk8TP8wMqR6UERjzCBH-8fXhnCb/s1600/P5050069.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468012675037862386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjypxlKCPW4wdtPvO5N0iFQEoc2aJxJGZscdTswN5qvLN9GJUbtv1Cy0AkgSUSe-SEdBNY2yfrU0PJBNY9GGVvHyyJWXjgVpDOoCQi5hid9HrrJShJ84Gk8TP8wMqR6UERjzCBH-8fXhnCb/s200/P5050069.JPG" /></a> 2. Shape dough into 1-inch balls (I use an ice-cream scoop with a trigger handle) Place 2 inches apart on an ungreased cookie sheet. Bake in 300 degree oven for 15 minutes or until the edges set.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRy2gYu1h0gFavZxCqNQFSmtoDxQWpzhQ-1Trhg5Lag-aUxJligbzMZ0VO0nknTxO393_-qjlbS0wBAw5n3LGRwk8_t2L3MOmumm9MtNizLphV5T4YGyCZO5EDNPsqv5lSyXOhSA_LVB6u/s1600/P5050072.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468012671021973826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRy2gYu1h0gFavZxCqNQFSmtoDxQWpzhQ-1Trhg5Lag-aUxJligbzMZ0VO0nknTxO393_-qjlbS0wBAw5n3LGRwk8_t2L3MOmumm9MtNizLphV5T4YGyCZO5EDNPsqv5lSyXOhSA_LVB6u/s200/P5050072.JPG" /></a><br />Cool on cookie sheet one minute then transfer to wire rack and let cool.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJDz9tNAVFMpdSe6y13yDYOYTQnsCqrJKTG_W-BmQT6OZSAjaKcHWM7atwowvwMBOOIDshdKRthPCs14l271jqYulGZvkzLo9ToMDNZVmWP2fwLApytbPm5JOFVTg1pQ1qW0lY_LNJtRo/s1600/P5050075.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5468012659720224850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJDz9tNAVFMpdSe6y13yDYOYTQnsCqrJKTG_W-BmQT6OZSAjaKcHWM7atwowvwMBOOIDshdKRthPCs14l271jqYulGZvkzLo9ToMDNZVmWP2fwLApytbPm5JOFVTg1pQ1qW0lY_LNJtRo/s200/P5050075.JPG" /></a> I LOVE this recipe! Even though is made with shortening, I really like to make sugar cookies and not wait for them to chill before I make them. These really do melt in your mouth. </div><div> </div><div>Recipe is from the Limited Edition Better Homes and Gardens Cook Book.<br /></div><div>1/2 cup butter softened</div><div>1/2 cup shortening</div><div>2 cups sugar</div><div>1 teaspoon baking soda</div><div>1 teaspoon cream of tartar</div><div>1/8 teaspoon salt</div><div>3 egg yolks</div><div>1/2 teaspoon vanilla</div><div>1 3/4 cup all-purpose flour<br /><br /><br /></div><div></div></div></div>Amber Comrie (Glass Poppies)http://www.blogger.com/profile/16019776192991995282noreply@blogger.com0