tag:blogger.com,1999:blog-78266050420308699282024-03-05T07:25:12.724-06:00Chef' Hank's NotesWorldwide recipes at your fingertips!I will recount my travels of yesteryear and share with you all the dishes that I've learned along the way.Henry J. Molinehttp://www.blogger.com/profile/05852729199438618405noreply@blogger.comBlogger539125tag:blogger.com,1999:blog-7826605042030869928.post-11196752613459000012018-02-08T21:03:00.000-06:002018-02-08T21:03:30.927-06:00Those Wonderful and Delicious ApplesNot only are apples are healthy snacks, but the can be a very delicious snacks as well. My fiance Wanda Rima and I enjoy an occasional apple every now and then. But this weekend, I plan to treat Wanda to a whole new level in eating apples.<br />
<br />
I am going to make her the Apple Fritter Cake and if I have some apples leftover, I'll make a loaf of Apple Fritter Bread. If that doesn't say "I love you", then I'm going to be at a loss for words.<br />
<br />
<br />
<br />
Country Apple Fritter Bread<br />
<br />
Bread Loaf<br />
1/3 c. light brown sugar<br />
1 tsp. cinnamon<br />
2/3 c. sugar<br />
½ c. butter, softened<br />
2 eggs<br />
1 ½ tsp. vanilla<br />
1 ½ c. flour<br />
1 ¾ tsp. baking powder<br />
½ c. milk<br />
2 apples, peeled and chopped (any kind), mixed with 2 tablespoons sugar and 1 teaspoon cinnamon<br />
<br />
Old Fashioned Creme Glaze<br />
½ c. powdered sugar<br />
1-3 tbsp. milk or cream (depending on thickness of glaze wanted)<br />
<br />
Preheat oven to 350 degrees.<br />
Use a 9x5 inch loaf pan and spray with non stick spray or line with foil and spray with non stick spray to get out easily for slicing. Mix brown sugar and cinnamon together in a bowl. Set aside. In another medium sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until blended in; add in vanilla. Combine and whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended. Mix milk into batter until smooth.<br />
Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar/cinnamon mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer and top with remaining apples and brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.<br />
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.<br />
To make glaze, mix powdered sugar and milk or cream together until well mixed.<br />
Let cool for about 15 minutes before drizzling with glaze.<br />
Optional<br />
Next time I think I would add in walnuts. You can always use other fruit, or you could add in chocolate chips too! (Of course!)<br />
Substitutions: I've also substituted this with ½ cup Greek Yogurt, 1/3 cup milk and add ¼ teaspoon baking soda instead of ½ cup milk as called out in the bread loaf ingredients.<br />
Baking options: Bake 30-40 min. for 2 loaf recipe, 15-20 minutes for muffins or 50-60 minutes for one full loaf recipe or until toothpick inserted in center comes out clean.<br />
<br />
Apple Fritter Cake<br />
<br />
Filling<br />
2 c. chopped Granny Smith Apples (about 2 medium)<br />
1/3 c. sugar<br />
½ tsp. cinnamon<br />
Pinch of nutmeg<br />
2 tbsp. cornstarch<br />
2 tsp. water<br />
½ c. brown sugar<br />
½ tsp. cinnamon<br />
<br />
Cake<br />
1/3 c. butter, room temperature<br />
¾ c. sugar<br />
½ c. applesauce<br />
1 tsp. vanilla<br />
2 eggs<br />
2¼ c. flour<br />
1 tsp. baking powder<br />
1 tsp. baking soda<br />
½ tsp. salt<br />
1 tsp. cinnamon<br />
1 c, Greek yogurt or sour cream<br />
<br />
Glaze<br />
2 c. powdered sugar<br />
1/3 c. milk<br />
1 tsp. vanilla<br />
<br />
Make Filling<br />
In a medium saucepan combine apples, granulated sugar, cinnamon, nutmeg, cornstarch and water. Heat over medium heat for 5-6 minutes until apples soften and a liquid thickens. Set aside to cool.<br />
Mix dark brown sugar and cinnamon in a small bowl and set aside.<br />
<br />
Cake<br />
Preheat oven to 350.<br />
Spray a 9x13 inch pan with baking spray.<br />
In your mixing bowl beat butter and sugar, about 3 minutes until fluffy. Add applesauce, vanilla and eggs and mix on medium until combined. In a separate bowl whisk together flour, baking powder, baking powder, salt and cinnamon. Add the dry mixture and the Greek yogurt in alternating parts, starting and ending with the dry. Mix until just combined. Spread ½ the cake batter in the bottom of the prepared pan. Top with the apple mixture, spreading carefully to cover the batter. Then top with 2/3 of the brown sugar, sprinkling all over the apple mixture. Cover with the remaining batter and sprinkle the remaining ⅓ of the brown sugar all over the top. Bake 35-40 minutes, or until the center of the cake is set.<br />
<br />
Glaze<br />
While the cake is baking prepare the glaze by mixing the powdered sugar, milk and vanilla in a medium bowl.<br />
When cake is done, immediately poke holes in the cake using a butter knife, about 30 pokes. Pour the glaze over the top of the cake spreading to cover it completely.<br />
Let the glaze set up for about 20 minutes before serving.<br />
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<br /></div>
Henry J. Molinehttp://www.blogger.com/profile/05852729199438618405noreply@blogger.com0tag:blogger.com,1999:blog-7826605042030869928.post-5182629175913292112018-02-08T14:38:00.002-06:002018-02-08T14:38:13.323-06:00BACON CHEESEBURGER MEATLOAFCalling all bacon cheeseburger fans. This is your meatloaf! Eat it hot or cold on a bun–just like the burger joints.<br />
<br />
Last night I made my fiance bacon cheeseburger meatloaf. It was her first of many dishes, that she has tried. I think she may have become addicted to my cooking, for she is really enjoying herself.<br />
We take turns with cooking dinners and she has made dishes that are also many first for me as well.<br />
<br />
This is one quick and easy meatloaf. Mix it, bake it, that’s it.<br />
<br />
I have to admit that generic meatloaf is not my favorite thing to eat. I have discovered another good one quite by accident, and that’s my Maple Meatloaf where what I thought was going to be a disaster became one of the best I ever tasted.<br />
<br />
Since I love bacon cheeseburgers, I figured I’d have a go at something that resembled that so I tried this with classic steak/burger seasonings.<br />
<br />
I chose to include it in the mix rather than putting it on top of the meatloaf, so that I can have my bacon with every bite. To me, it was more like a real cheeseburger that way. But if you are not so inclined, laying bacon across the top and tucking it under will do just as well.<br />
<br />
If you want to bake this in a classic loaf pan, then you have to wrap it with bacon before putting it in the pan. I rarely use a loaf pan to bake meatloaf due to the fat. I prefer to shape it into a loaf and bake it on a rack in an oblong pan. That way, the fat just renders out and the meat isn’t sitting in it, and with this particular meatloaf, there will be fat because of the bacon.<br />
<br />
BACON CHEESEBURGER MEATLOAF<br />
<br />
2 lbs. very lean ground beef<br />
¾ cup plain bread crumbs<br />
2 eggs<br />
¼ cup chopped onion<br />
1 tsp. garlic powder<br />
1 tsp. salt<br />
½ tsp. pepper<br />
1 tbsp. worcestershire sauce -OR- steak sauce<br />
1-2 tbsp. ketchup (use the 1 tbs if using steak sauce)<br />
1-2 tbsp. mustard (I like using the spicy brown mustard)<br />
1 cup shredded cheddar cheese<br />
8-10 slices bacon, cut into pieces<br />
<br />
Preheat oven to 375 degrees.<br />
In a large bowl, mix all ingredients. Form into a loaf shape.<br />
Top with either a fancy bacon lattice, or lay strips across the top. Make sure to tuck the bacon under the bottom of the meatloaf.<br />
Place in an oblong pan (I used 11 x 7-inches) and bake for 50-60 minutes or until internal temperature is 160 degrees.<br />
Serves 6-8Henry J. Molinehttp://www.blogger.com/profile/05852729199438618405noreply@blogger.com0tag:blogger.com,1999:blog-7826605042030869928.post-70876011432949886342018-02-07T23:25:00.000-06:002018-02-07T23:25:20.683-06:00Ricotta pie (torta di ricotta)Anybody acquainted with Italian women knows that they often deem their recipe the "right" way to make something. My grandmother, Nan, is no exception.<br />
<br />
I recently learned that Nan was about my age (let's say mid 30s) when she set out to distinguish her cooking from that of her older sisters.<br />
<br />
"Nan was the first person in the family to use pineapple in her Easter ricotta pie," my mother told me later that year year<br />
<br />
According to my mom, Nan grudgingly ate her sisters' ricotta pies every Easter but thought they were "too dark" from "that awful citron" they used instead of fresh citrus zest. (Citron is a thick, lemony peel that is candied and used in baking.)<br />
<br />
Determined to make a more cheerful-looking pie, Nan did what no youngest sister in an Italian family of six children should ever do: She showed up at her elder sister's house one Easter Sunday, proudly carrying her own newfangled ricotta pie with pineapple. It was as yellow as an Easter chick.<br />
<br />
There were mumblings in Italian and raised eyebrows among the women. When dessert time came, all the men agreed: Nan's pie was the best — beautiful and delicious. Her sisters conceded victory.<br />
<br />
Well, that's the way Nan would tell it anyway. That ricotta pie was so good that more than 65 years later, I still make it every Easter.<br />
<br />
For Italians, Easter means both religious and culinary celebration. Since it is preceded by Lent, a time for fasting, Easter Sunday is a day to rejoice and to indulge, especially in sweets.<br />
<br />
During Easter time, bakeries in both Italy and Italian-American neighborhoods offer a dazzling array of sweet and savory pies. There are regional variations among recipes in both countries, but some of the most popular Easter pies, which my family treasures, include ricotta pie, rice pie and pizza chena.<br />
<br />
Ricotta pie (torta di ricotta) is an Italian cheesecake traditionally associated with Easter. Savory versions include meats, cheeses and herbs, while sweet pies are flavored with citron, citrus zest, nuts and/or chocolate.<br />
<br />
Ricotta pie is sometimes confused with pastiera Napoletana, a more time-intensive grain and ricotta cheese pie that is made by soaking whole wheat kernels for up to three days. Since these kernels are difficult to find in the U.S., farro or barley is often substituted.<br />
<br />
Many years ago my mother made traditional pastiera Napoletana, soaking the grains for 72 hours, only to have everyone complain that it was too mushy and not as good as her "regular" ricotta pie. That was the last time we ever had pastiera Napoletana.<br />
<br />
Rice pie (torta di riso) has always been my personal favorite. Most sweet rice pies are made from eggs, rice (usually Arborio), ricotta cheese and citrus (most popularly, lemon).<br />
As it bakes, the starchy rice sinks to the bottom of the pie while a thick layer of velvety, lemon-laced custard forms on top. All of this creamy goodness is encased in a sweet, flaky pie crust.<br />
<br />
Though rice pie traditionally graces the dessert table on Easter Sunday, the best time to eat it is Monday morning. After being refrigerated overnight, it is pleasantly chilled and tastes like a cross between rich ricotta pie and silky lemon panna cotta, an Italian cooked cream.<br />
<br />
The pie that really stole the show every Easter, though, was my grandmother's savory pizza chena. Pizza chena, a Neapolitan dialect term meaning "full pie," is a massive, two-crusted savory pie filled with Italian meats, cheeses and eggs. Though it can be made with a lattice-top pastry crust, my family prefers a dense, chewy bread dough crust.<br />
<br />
Pizza chena, mispronounced by some Italian-Americans as "pizza gaina," seems like an appropriate name to my family since we always joke that when you eat it you "gain-a" lot of weight.<br />
<br />
Nan made her pie with salami, hot sausage, mozzarella, fresh basket cheese (a semi-soft cheese used primarily for binding ingredients together) and hard-boiled eggs, preferences passed down to her from her Campanian mother-in-law. Apparently, Nan's mother-in-law (known as "Big Nana," because of her tall stature), admired Nan's spirit and took her under her culinary wing, sharing family recipes with her.<br />
<br />
When looking for recipes for pizza chena, you'll find that many use the term interchangeably with pizza rustica, meaning "rustic pie." Both are traditional Easter savory meat and cheese pies that can be made with either a pastry or bread dough crust. Whatever you call it, all I know is that my grandmother's "pizza gaina" was the piece de resistance of every Easter Sunday feast at our house.<br />
<br />
I believe, however, that somewhere deep in her soul, she'll know that this Easter many women will read about her cooking and will have her original recipe for ricotta pie with pineapple. Her older sisters could never say that.<br />
<br />
Nan's Italian Ricotta Pie with Pineapple<br />
Nan's ricotta and pineapple pie<br />
<br />
Creamy, dense, sweet ricotta pie is a hallmark of an Italian Easter Sunday feast. It's delicious at breakfast, lunch or for dessert. This recipe requires beginning at least a few hours in advance.<br />
<br />
Makes two, 9-inch pies<br />
<br />
For a 9-inch Double Crust:<br />
<br />
3 cups all-purpose flour<br />
<br />
1/2 cup sugar<br />
<br />
1 teaspoon salt<br />
1 teaspoon baking powder<br />
<br />
1 1/2 sticks (12 tablespoons) unsalted butter (chilled)<br />
<br />
3 large eggs<br />
<br />
3 to 4 tablespoons ice water, or as much as needed<br />
<br />
For the Filling:<br />
<br />
6 large eggs<br />
<br />
2 cups sugar<br />
<br />
2 cups heavy cream<br />
<br />
1 tablespoon plus 1 teaspoon pure vanilla extract<br />
<br />
2 tablespoons cornstarch<br />
<br />
2 pounds ricotta cheese, drained (minimum of 2 hours or preferably overnight) ***<br />
<br />
1 (20-ounce) can crushed pineapple, drained (minimum of 2 hours or preferably overnight)<br />
<br />
1/4 teaspoon ground cinnamon, for dusting top of pies<br />
<br />
For the crust, combine flour, sugar, salt and baking powder in the work bowl of a food processor fitted with a metal blade. Pulse several times to combine. Add the butter and pulse about 10 times until the dough becomes pebbly in texture. Add the eggs and pulse repeatedly until the dough begins to stick together. Slowly add the ice water by the tablespoonful, while using a few long pulses. Add more drops of ice water as necessary, until the dough holds together well. Invert the dough onto a floured work surface and divide in half. Form a ball out of each half and flatten into a disc; wrap each disc in plastic wrap and refrigerate while preparing the filling. (Dough can be refrigerated for up to 2 days before continuing.)<br />
<br />
If you don't have a processor, combine the dry ingredients in a bowl; add chunks of chilled butter, and using a pastry blender or two forks, chop the butter until it resembles little pebbles. At this point, add the eggs and ice water, and stir with a spoon until the dough begins to form. Using your hands and working the dough as little as possible, transfer it to a lightly floured surface. Knead until the dough holds together. Divide the dough into two equal balls and flatten into discs; wrap each disc in plastic and refrigerate while preparing the filling. (Dough can be refrigerated for up to 2 days before continuing.)<br />
<br />
To make the filling, add the eggs and sugar to a large bowl. Using a hand-mixer, beat until well combined. Add the heavy cream, vanilla extract and cornstarch, and beat on low until well combined. Add the drained ricotta, and beat on low for a few seconds until just combined. Then with a rubber spatula, fold in the drained pineapple. Place in the refrigerator until ready to use.<br />
Place a rack in the lower third of the oven and preheat to 425 degrees. Coat two 9-inch pie plates with cooking spray. Turn one dough ball onto a lightly floured surface and roll into a 10-inch circle. Transfer the dough to the prepared pie plates and gently press into the bottom and sides. Flute the edges as desired. At this point, set the crusts in the freezer for about 10 to 15 minutes to get really chilled, which will make for a flakier crust.<br />
<br />
Remove the chilled crusts from the freezer and pour the filling to about 1/4 of an inch below the top of the crust, as it will puff up slightly when baking. Dust the pie tops with the ground cinnamon, gently swirling it with the tip of a teaspoon so the spice doesn't clump.<br />
<br />
Bake at 425 degrees for 15 minutes, then lower the temperature to 325 degrees and cook for 30 to 35 minutes, or until the filling puffs up, turns golden and is "set," meaning it should be firm, not jiggly when you gently move the pie plate from side to side. Remove from the oven and let cool on a rack. Serve at room temperature or chilled.<br />
<br />
Note: If you have some extra filling left over, you can pour it into a small baking dish or ramekins for a crustless version, and follow the same baking instructions. Leftover ricotta pie can be stored in an air-tight container in the refrigerator for 3 to 4 days.<br />
<br />
*** Ricotta cheese, an Italian cheese used in both savory and sweet recipes, can be found in most supermarkets. However, I recommend purchasing it from an Italian deli or specialty market if possible. It tends to be more flavorful and less watery than supermarket brands. If you do buy it at a supermarket, then select a full-fat rather than low-fat variety. The low-fat versions are too watery and won't form a thick, dense filling.Henry J. Molinehttp://www.blogger.com/profile/05852729199438618405noreply@blogger.com0tag:blogger.com,1999:blog-7826605042030869928.post-60853541029252519272018-02-07T06:37:00.000-06:002018-02-07T06:47:45.174-06:00YOU HAVE BEEN WARNED!<div>
<i>Get ready to ‘shine on around a campfire with this apple pie moonshine recipe.</i><br />
<i>Here’s a recipe you are going to want to share with your friends and hope they make some of their own. Maybe then they will stop asking you for a jar every season.</i><br />
<i><br /></i>
<i>Before we get into this recipe, I feel I need to set the record straight. This is not actual moonshine made famous by the cooks of white lightning, tub thumper, corn squeezin’, or whatever you want to call the real thing.</i><br />
<i><br /></i>
<i><br /></i>
<i>What it is though, is a high proof mix of autumn time deliciousness. This apple pie moonshine alternative is sure to please anyone of legal age to enjoy a taste. Be careful, though: this recipe makes a very smooth drink that tastes just a like liquid apple pie. You have been warned.</i></div>
<div>
<i><br /></i></div>
<div>
<i>Apple Pie Moonshine</i></div>
<div>
<i><br /></i></div>
<div>
<i>1 750ml bottle of 190 proof Everclear – If you can’t get Everclear in your state, high proof vodka can work also.</i></div>
<div>
<i>About 1 cup of Captain Morgan Spiced Rum – Two cups tastes pretty good also… just saying.</i></div>
<div>
<i>1 Gallon Apple Cider</i></div>
<div>
<i>1 Quart Apple Juice</i></div>
<div>
<i>3 Cups of Brown Sugar</i></div>
<div>
<i>1 Cup of White Sugar</i></div>
<div>
<i>10 Cinnamon Sticks</i></div>
<div>
<i>1 Large Stock Pot</i></div>
<div>
<i>6 Mason Jars (Quart-sized)</i></div>
<div>
<i><br /></i></div>
<div>
<i>This recipe comes together very quickly. Simply combine the cinnamon sticks, apple cider, and apple juice in the large stock pot. Bring it all to a mild simmer and add in the sugars.</i></div>
<div>
<i><br /></i></div>
<div>
<i>Continue to stir slowly for about five to ten minutes until all the sugar is dissolved. At that point, turn the heat off and allow the apple cider mixture to cool down to room temperature.</i></div>
<div>
<i><br /></i></div>
<div>
<i>Allow it several hours to reach a lower temperature. If you add in the alcohol too soon, the higher temperature will evaporate some of the alcohol content.</i></div>
<div>
<i><br /></i></div>
<div>
<i>Once the mixture is at room temperature, stir in the 1/5 of Everclear and one to two cups of rum.</i></div>
<div>
<i><br /></i></div>
<div>
<i>At that point, you are ready to jar the apple pie moonshine in the mason jars. Don’t be afraid to put a cinnamon stick in the jars either.</i></div>
<div>
<i><br /></i></div>
<div>
<i>As the apple pie moonshine ages, the cinnamon and sugar blends out the alcohol taste to an almost undetectable level. Again…YOU HAVE BEEN WARNED!</i></div>
Henry J. Molinehttp://www.blogger.com/profile/05852729199438618405noreply@blogger.com0tag:blogger.com,1999:blog-7826605042030869928.post-73110787766714796362018-02-06T16:41:00.000-06:002018-02-06T16:41:09.432-06:00Battling The Bulge and Losing.I keep telling myself, not to indulge in eating too much sweets, but gosh darn it! I just can't help myself. For when it comes to making fudge, I'm weak and I'm proud of it. For how can you say no, to such delicious sweet fudge?<br />
Whether its chocolate, peanut butter or any other fudge, it is so very hard to say no. Especially if it's Brown Sugar Fudge.<br />
This is one of my favorites to make during the holidays or just when I have a craving for sweets. Its simple, quick and delicious.<br />
<br />
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<br />
Brown Sugar Fudge<br />
<br />
3 c. Brown sugar<br />
2 tbsp.corn syrup<br />
3/4 c. Evaporated milk<br />
2/3 c. Sugar<br />
2 tsp. Vanilla<br />
1 c. Peanuts, crushed (optional)<br />
<br />
In a large saucepan, combine all ingredients except peanuts, bring to a boil over medium high heat. Stirring until the sugars dissolved. Reduce heat to low and simmer, stirring frequently. About 30 minutes.<br />
Transfer to a bowl. Stir in peanuts if so desired and beat until the fudge is thick and smooth, about 2-3 minutes.<br />
Pour into an ungreased square pan. Gently score the top of the fudge to the size you want to cut. Refrigerate uncovered, until firm enough to cut, about 30 minutes. Enjoy!Henry J. Molinehttp://www.blogger.com/profile/05852729199438618405noreply@blogger.com0tag:blogger.com,1999:blog-7826605042030869928.post-73512375540750278922018-02-06T16:34:00.000-06:002018-02-06T16:36:57.613-06:00The Devil's Chocolate TemptationWhen I made this cake, the devil must have taken over my body and mind. For this is the most moist and devilishly delicious cake I have ever had. I wished I have made it sooner, where I was more active and able to work it off. Ha Ha.<br />
Just be warned, <b>DO NOT MAKE THIS ALONE AND EAT IT!</b> Call all your friends, your family or those very skinny people that always eat and never gain a pound. But do not let this stay in your house alone with you!!!!!<br />
<br />
Deep Dark Chocolate Cake<br />
<br />
2 c. sugar<br />
1 3/4 c. flour<br />
3/4 c. Hershey’s Cocoa<br />
1 1/2 tsp. baking powder<br />
1 1/2 tsp, baking soda<br />
1 tsp. salt<br />
2 eggs<br />
1 c. milk<br />
1/2 c. vegetable oil<br />
2 tsp. vanilla extract<br />
1 c. boiling water <br />
One-Bowl butter cream frosting (See below)<br />
<br />
Heat oven to 350. Grease and flour two 9-inch round baking pans or 13x9x2 inch baking pan. In large mixer bowl combine sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour into prepared pan(s). Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan, or until wooden pick inserted in center.<br />
<br />
Vanilla Buttercream Frosting<br />
<br />
1/3 c. butter or margarine, softened<br />
4 c. powdered sugar, divided<br />
3 to 4 tbsp. milk<br />
1 1/2 tsp. vanilla extract<br />
<br />
Beat butter with electric mixer on medium speed in large bowl until creamy. With mixer running, gradually add about 2 cups powdered sugar, beating until well blended. Slowly beat in milk and vanilla. Gradually add remaining powdered sugar, beating until smooth. Add additional milk, if necessary, until frosting is desired consistency.<br />
<br />
Vanilla Butter-Cream Frosting/Filling<br />
<br />
In large bowl, with mixer at medium speed, beat 4 cups confectioners’ sugar, 1 cup margarine or butter (2 sticks), softened, and 1 cup shortening until just mixed. Increase speed to high; beat 10 minutes or until light and fluffy, scraping bowl often with rubber spatula. Reduce speed to medium; gradually beaten 1/4 cup heavy or whipping cream and 2 teaspoons vanilla extract until smooth, occasionally scraping bowl. Fill cooled cake with frosting filling.Henry J. Molinehttp://www.blogger.com/profile/05852729199438618405noreply@blogger.com0tag:blogger.com,1999:blog-7826605042030869928.post-44733990615020546712018-02-06T14:08:00.000-06:002018-02-06T14:18:44.074-06:00Ain’t No party Like A Cookie Cake Party!<div style="-webkit-margin-after: 20px; -webkit-margin-before: 0px; background-color: white; box-sizing: inherit; font-family: Montserrat, sans-serif; font-size: 14px; margin-bottom: 20px; text-align: justify;">
<em style="box-sizing: inherit;">This classic chocolate chip cookie cake is a total party game changer in sheet pan form!</em></div>
<div style="-webkit-margin-after: 20px; -webkit-margin-before: 0px; background-color: white; box-sizing: inherit; font-family: Montserrat, sans-serif; font-size: 14px; margin-bottom: 20px; text-align: justify;">
Raise your hand if you do a little happy dance anytime a cookie cake appears at a shindig.</div>
<div style="-webkit-margin-after: 20px; -webkit-margin-before: 0px; background-color: white; box-sizing: inherit; font-family: Montserrat, sans-serif; font-size: 14px; margin-bottom: 20px; text-align: justify;">
Just me? Man I love them!</div>
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The original cookie cake recipe on this blog is our personal go-to for pretty much every holiday ever but at 9 inches, it’s not quite enough to feed a hungry mob. When a sweet reader asked for tips on making it in sheet pan for a birthday party I jumped at the opportunity to create the most epic sheet pan cookie cake! </div>
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Holy COW it was glorious!</div>
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I tripled the recipe to fit a 11.38 x 16.5 (or 11 x 17 if we’re rounding) rimmed baking sheet (this one’s my favorites) and whipped up the most decadent chocolate peanut butter frosting to ice the cake. Add a little rainbow sprinkle action for good measure and we’re ready to party!</div>
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<span style="font-family: , sans-serif; letter-spacing: 1px; text-transform: uppercase;">SHEET PAN COOKIE CAKE RECIPE</span></center>
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One baking sheet yields about 4 dozen squares (40-50) and may be sliced smaller or larger to yield more or less serving as desired. Snag a teeny slice to satisfy your sweet tooth, or face plant into a square the size of your face — I won’t tell!</div>
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<em style="box-sizing: inherit;">Mainly because you KNOW I’m eating a face-sized serving myself! Shhhh!</em></div>
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<span style="font-family: , sans-serif; letter-spacing: 1px; text-align: center; text-transform: uppercase;">Sheet Pan Cookie Cake Recipes Sheet Pan Cookie Cake with Chocolate-Peanut Butter Frosting is your new go-to dessert for parties, potlucks, and everything in between.</span></div>
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<span style="background-color: #f9f9f9; font-size: 14px; text-align: left;">4 and 1/2 sticks of unsalted butter, softened (2 + 1/4 cups butter)</span></div>
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<span style="background-color: #f9f9f9; font-size: 14px; text-align: left;">2 and 1/4 cups light brown sugar</span></div>
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<span style="background-color: #f9f9f9; font-size: 14px; text-align: left;">3/4 cup granulated sugar</span></div>
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<span style="background-color: #f9f9f9; font-size: 14px; text-align: left;">3 large eggs, room temperature</span></div>
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<span style="background-color: #f9f9f9; font-size: 14px; text-align: left;">6 tsp pure vanilla extract</span></div>
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<span style="background-color: #f9f9f9; font-size: 14px; text-align: left;">6 cups unbleached all-purpose flour</span></div>
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<span style="background-color: #f9f9f9; font-size: 14px; text-align: left;">6 tsp cornstarch</span></div>
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<span style="background-color: #f9f9f9; font-size: 14px; text-align: left;">3 tsp baking soda</span></div>
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<span style="background-color: #f9f9f9; font-size: 14px; text-align: left;">1 and 1/2 tsp salt</span></div>
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<span style="background-color: #f9f9f9; font-size: 14px; text-align: left;">2 and 1/4 cups dark chocolate chips or bittersweet chocolate chips</span></div>
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<span style="background-color: #f9f9f9; font-size: 14px; text-align: left;">CHOCOLATE PEANUT BUTTER FROSTING</span></div>
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<span style="background-color: #f9f9f9; font-size: 14px; text-align: left;">8 TBSP (1 stick) butter, softened</span></div>
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<span style="background-color: #f9f9f9; font-size: 14px; text-align: left;">2 cups confectioner's sugar (powdered sugar)</span></div>
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<span style="background-color: #f9f9f9; font-size: 14px; text-align: left;">1/3 cup cocoa powder</span></div>
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<span style="background-color: #f9f9f9; font-size: 14px; text-align: left;">1 and 1/2 tsp pure vanilla extract</span></div>
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<span style="background-color: #f9f9f9; font-size: 14px; text-align: left;">2 TBSP half and half (milk works too) + extra if needed</span></div>
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<span style="background-color: #f9f9f9; font-size: 14px; text-align: left;">1/2-3/4 cup peanut butter, to taste</span></div>
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<span style="background-color: #f9f9f9; font-size: 14px; text-align: left;">NOTE: The chocolate PB frosting recipe makes enough for a border around the cookie cake with some left over for writing/decorating on the cake as you please.</span></div>
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<span style="background-color: #f9f9f9; font-size: 14px;">Sprinkles optional but encouraged!</span></div>
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<li class="cookbook-instruction" itemprop="recipeInstructions" style="box-sizing: inherit; margin: 0px 0px 8px;">Preheat oven to 350 degrees.</li>
<li class="cookbook-instruction" itemprop="recipeInstructions" style="box-sizing: inherit; margin: 0px 0px 8px;">Line your sheet pan with parchment paper and set aside.</li>
<li class="cookbook-instruction" itemprop="recipeInstructions" style="box-sizing: inherit; margin: 0px 0px 8px;">In the large bowl of a stand mixer, cream together softened butter and sugar. Start at the lowest speed and increase as needed.</li>
<li class="cookbook-instruction" itemprop="recipeInstructions" style="box-sizing: inherit; margin: 0px 0px 8px;">Add in the egg and vanilla and continue to beat with the mixer to incorporate.</li>
<li class="cookbook-instruction" itemprop="recipeInstructions" style="box-sizing: inherit; margin: 0px 0px 8px;">In a separate bowl, combine flour, cornstarch, baking soda, and salt. Mix well.</li>
<li class="cookbook-instruction" itemprop="recipeInstructions" style="box-sizing: inherit; margin: 0px 0px 8px;">Add flour mixture to the larger bowl slowly while you continue to beat on low.</li>
<li class="cookbook-instruction" itemprop="recipeInstructions" style="box-sizing: inherit; margin: 0px 0px 8px;">Once your dough is mixed, fold in chocolate chips.</li>
<li class="cookbook-instruction" itemprop="recipeInstructions" style="box-sizing: inherit; margin: 0px 0px 8px;">Press your dough (on the parchment paper lined baking pan) into an even layer and bake on the center rack for 14-16 minutes, rotating the pan 180 degrees at the halfway mark for even browning/cooking.</li>
<li class="cookbook-instruction" itemprop="recipeInstructions" style="box-sizing: inherit; margin: 0px 0px 8px;">Once your cookie cake has finished baking, flip your oven to broil on HIGH and watch it like a hawk. After about a minute the top will brown to golden perfection, still leaving that soft slightly cookie dough-esque center intact. For me this takes a minute or so.</li>
<li class="cookbook-instruction" itemprop="recipeInstructions" style="box-sizing: inherit; margin: 0px 0px 8px;">Place sheet pan on a wire cooling rack and allow to cool. </li>
<li class="cookbook-instruction" itemprop="recipeInstructions" style="box-sizing: inherit; margin: 0px 0px 8px;">Once your cake has cooled, use a piping bag and decorator nozzle or a trusty Ziploc with the corner cut off to fancify your cake.</li>
<li class="cookbook-instruction" itemprop="recipeInstructions" style="box-sizing: inherit; margin: 0px 0px 8px;">To make the frosting: add softened butter to a mixing bowl and whip until creamy. Add powdered sugar and cocoa powder and beat until creamy. Slowly add in half and half and vanilla while you continue to be a the frosting. Lastly, whip in the peanut butter, to taste. If desired, you may adjust any ingredients to your liking to control the texture/sweetness/etc... This ratio is my favorite!</li>
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Notes</h3>
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No stand mixer? No problem! Feel free to use an electric hand mixer and a very large bowl or put those arm muscles to work and hand mix the dough.</div>
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Want to make the dough in advance and bake another day? This recipe is perfect for that! Pop your dough in a covered bowl in the fridge and take out 20-30 minutes before you're ready to bake. Dough can be chilled up to 3 days if needed.</div>
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<span style="background-color: white; text-align: center;">If you get a chance to try this sheet pan cookie cake recipe let me know!</span></div>
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Henry J. Molinehttp://www.blogger.com/profile/05852729199438618405noreply@blogger.com0tag:blogger.com,1999:blog-7826605042030869928.post-57148666782299570742018-02-04T13:14:00.001-06:002018-02-04T13:14:40.190-06:00Cookies: Past, Present and Forever<div class="left" style="background: 0px 0px rgb(255, 255, 255); border: 0px none; box-sizing: border-box; color: #55585a; font-family: Georgia, "Times New Roman", Times, serif; font-size: 16px; margin: 0px 0px 3rem; outline: 0px; padding: 0px; vertical-align: baseline;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYsisizPh6CMXmfRQK9fDn32iZPIaXoCCxzrKEt5sb_CcQyguhW5ZJmPfp7fKTe5WahVSot7nHFFZn6weUP1dypzbPPee5dPtp6jvppLrPEQM_9XeeIB9-MQlMPlxEX81npEDlZ_DnuhKI/s1600/cinnamon+rool+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="412" data-original-width="515" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYsisizPh6CMXmfRQK9fDn32iZPIaXoCCxzrKEt5sb_CcQyguhW5ZJmPfp7fKTe5WahVSot7nHFFZn6weUP1dypzbPPee5dPtp6jvppLrPEQM_9XeeIB9-MQlMPlxEX81npEDlZ_DnuhKI/s640/cinnamon+rool+cookies.jpg" width="640" /></a></div>
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Cinnamon roll cookies</div>
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Cookie</div>
<ul style="background: 0px 0px; border: 0px none; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style: none; margin: 0px 0px 1.5rem; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="ingredient" style="background: 0px 0px; border: 0px none; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 0.3rem 1rem; outline: 0px; padding: 0px; vertical-align: baseline;">2 and 1/4 cups all-purpose flour</li>
<li class="ingredient" style="background: 0px 0px; border: 0px none; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 0.3rem 1rem; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 teaspoon baking powder</li>
<li class="ingredient" style="background: 0px 0px; border: 0px none; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 0.3rem 1rem; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 teaspoon salt</li>
<li class="ingredient" style="background: 0px 0px; border: 0px none; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 0.3rem 1rem; outline: 0px; padding: 0px; vertical-align: baseline;">3/4 cup unsalted butter, softened to room temperature</li>
<li class="ingredient" style="background: 0px 0px; border: 0px none; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 0.3rem 1rem; outline: 0px; padding: 0px; vertical-align: baseline;">3/4 cup sugar</li>
<li class="ingredient" style="background: 0px 0px; border: 0px none; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 0.3rem 1rem; outline: 0px; padding: 0px; vertical-align: baseline;">1 large egg, at room temperature</li>
<li class="ingredient" style="background: 0px 0px; border: 0px none; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 0.3rem 1rem; outline: 0px; padding: 0px; vertical-align: baseline;">2 teaspoons pure vanilla extract</li>
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Filling</div>
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<li class="ingredient" style="background: 0px 0px; border: 0px none; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 0.3rem 1rem; outline: 0px; padding: 0px; vertical-align: baseline;">2 Tablespoons butter, melted and slightly cooled</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; border: 0px none; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 0.3rem 1rem; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 cup sugar</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; border: 0px none; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 0.3rem 1rem; outline: 0px; padding: 0px; vertical-align: baseline;">1 Tablespoon ground cinnamon</li>
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Icing</div>
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<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; border: 0px none; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 0.3rem 1rem; outline: 0px; padding: 0px; vertical-align: baseline;">1 cup confectioners' sugar</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; border: 0px none; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 0.3rem 1rem; outline: 0px; padding: 0px; vertical-align: baseline;">3 Tablespoons milk</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; border: 0px none; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 0.3rem 1rem; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 teaspoon pure vanilla extract</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; border: 0px none; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 0.3rem 1rem; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; border: 0px none; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 0.3rem 1rem; outline: 0px; padding: 0px; vertical-align: baseline;">Make the dough:<span style="font-family: inherit; font-style: inherit; font-weight: inherit;"> </span><span style="font-family: inherit; font-style: inherit; font-weight: inherit;">Whisk the flour, baking powder, and salt together. Set aside. </span>Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. On medium-high speed, beat in the granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and vanilla extract and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; border: 0px none; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 0.3rem 1rem; outline: 0px; padding: 0px; vertical-align: baseline;">Shape and fill:<span style="font-family: inherit; font-style: inherit; font-weight: inherit;"> </span><span style="font-family: inherit; font-style: inherit; font-weight: inherit;">Divide the dough into 2 equal parts. Roll each portion out in a rectangle (about 9x7 inches) onto a floured silicone baking mat (or floured parchment paper) to about 1/4 inch thickness. Spread 1 Tablespoon of melted butter onto each rectangle. Mix the granulated sugar and cinnamon together then sprinkle evenly over each.</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; border: 0px none; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 0.3rem 1rem; outline: 0px; padding: 0px; vertical-align: baseline;">Working slowly, tightly roll up each rectangle into a 9-inch log. If the dough is cracking at all, use your fingers to smooth it out. Some cracks are OK. Chill the logs of dough for at least 2 hours. What I like to do is carefully transfer the logs to a cutting board or plate and cover loosely with plastic wrap.</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; border: 0px none; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 0.3rem 1rem; outline: 0px; padding: 0px; vertical-align: baseline;">Preheat oven to 350. Line a large baking sheet with parchment paper or a silicone baking mat. </li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; border: 0px none; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 0.3rem 1rem; outline: 0px; padding: 0px; vertical-align: baseline;">Remove dough logs from the refrigerator. Cut into 1/2 inch slices. Place slices onto baking sheets about 2 inches apart. Bake for 10-11 minutes, until lightly browned on the sides. Remove from the oven, allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.</li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; border: 0px none; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 0.3rem 1rem; outline: 0px; padding: 0px; vertical-align: baseline;">Make the icing:<span style="font-family: inherit; font-style: inherit; font-weight: inherit;"> </span><span style="font-family: inherit; font-style: inherit; font-weight: inherit;">Whisk all of the icing ingredients together. Drizzle over cookies. Cover and store cookies at room temperature for up to 5 days.</span></li>
<li class="ingredient" itemprop="ingredients" style="background: 0px 0px; border: 0px none; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 0px 0px 0.3rem 1rem; outline: 0px; padding: 0px; vertical-align: baseline;">Make ahead tip:<span style="font-family: inherit; font-style: inherit; font-weight: inherit;"> Baked cookies (with or without icing) freeze well up to 3 months. Thaw overnight in the refrigerator. You can chill the cookie dough for up to 2 days. You can also freeze the cookie dough before rolling for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature for about 1 hour. Then roll and continue with the recipe as directed.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5VaMY_LOvVX5Bo35lOgrT4i2PGyldd8teA1FZgePR2tcZJH9E7orG6JCZFSxCXD3JnQ2QBOI19scDiRMM_BCEv90WRuYLAyKAzOfTCVyVmDagD62EA24w9Dw23WS6i0OazWh866PCEIu0/s1600/cinnamon+snaps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="324" data-original-width="600" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5VaMY_LOvVX5Bo35lOgrT4i2PGyldd8teA1FZgePR2tcZJH9E7orG6JCZFSxCXD3JnQ2QBOI19scDiRMM_BCEv90WRuYLAyKAzOfTCVyVmDagD62EA24w9Dw23WS6i0OazWh866PCEIu0/s640/cinnamon+snaps.jpg" width="640" /></a></div>
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<div>
Cinnamon Snaps</div>
<div>
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<div>
1/2 cup brown sugar<br />
3 tablespoons boiling water<br />
1/2 teaspoon soda dissolved in 1 tablespoon cold water<br />
1/2 cup margarine or butter<br />
1/2 cup sugar<br />
1 cup flour<br />
1 1/2 teaspoons cinnamon<br />
1 1/2 teaspoons ginger<br />
1/4 teaspoon salt<br />
1 cup flour<br />
<br />
Mix brown sugar and boiling water. Place over low heat and bring to a boil, stirring until sugar is dissolved. Cool to lukewarm. Cream margarine and sugar, add brown sugar syrup and dissolved soda and mix well.<br />
Mix together, cinnamon, ginger, salt with one cup of flour, then sift twice. Mix cinnamon mixture to the creamed mixture and mix thoroughly. Work remaining one cup flour in to form a stiff dough. Chill. Roll thin and cut into shapes and place on lightly buttered cooking sheet.<br />
Bake at 375 for 8-10 minutes.<br />
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<br />
Mashed Potato Cookies<br />
<br />
1 1/4 cups mashed potatoes<br />
1 1/4 cups bisquick<br />
1 cup sugar<br />
1 egg<br />
1/2 cup butter, melted<br />
1 teaspoon coconut extract<br />
<br />
Mix all ingredients together and bake at 325 for 15 minutes or until browned at the edges.</div>
</div>
</div>
Henry J. Molinehttp://www.blogger.com/profile/05852729199438618405noreply@blogger.com0tag:blogger.com,1999:blog-7826605042030869928.post-20303587900070499382018-01-31T22:47:00.001-06:002018-01-31T22:49:13.852-06:00BREAD WITH MASHED POTATOES? REALLY?<div>
Yes. Really. Although I’m not 100% sure of the science behind it, from what I read and also what I’ve experienced, potatoes tend to make breads rise a little fluffier and softer…and have a great texture. That’s definitely the case with this recipe.</div>
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<div>
POTATO BREAD INGREDIENTS</div>
<div>
This recipe is a fairly standard bread recipe: milk, sugar, egg, salt, butter, yeast, flour…and of course mashed potatoes.</div>
<div>
I like to use bread flour in this recipe. It just makes the bread a little sturdier and gives it a bit of a chewy texture. If you’re looking for the ultimate in softness, stick with all-purpose flour.</div>
<div>
And for mashed potatoes, I’ve used straight up mashed potatoes, and also mashed potatoes that had butter and milk added. Both worked. I’ve not ever tried instant potatoes. Although I’m sure it would work, it’s not something I keep on hand, so just make extra mashed potatoes when we have them in order to bake this bread.</div>
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Oh…and my favorite yeast? Red Star Platinum Instant Yeast. It works perfectly and has never let me down!</div>
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<div>
HOW TO MAKE POTATO BREAD</div>
<div>
Just as with my cinnamon rolls, buttery soft rolls and buttermilk bread, I like to mix bread by hand just like the way my Nonna. You can also use stand mixer, just to make things simple. Do you need a stand mixer to make this bread? No. You can just as easily mix the ingredients by hand, then knead by hand for 6-8 minutes. My Nonna taught me the ways of the old country in Sicily and I haven't done it any other way. If you’re kneading the bread by hand, I always warn not to add too much flour. The dough should be slightly sticky so that the bread does not turn out dry.</div>
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<div>
A TRICK FOR MAKING BREAD DOUGH RISE FASTER?</div>
<div>
Turn the oven to the lowest temperature and allow it to heat for 2 minutes. Then turn the oven off and place the covered bowl with the dough inside on the oven rack and close the door. Allow the dough to rise in the warm oven. Just be sure you turn off the oven so the dough doesn’t bake!</div>
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Enjoy this homemade potato bread…it’s one of the best bread recipes!</div>
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</div>
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Use leftover mashed potatoes to make soft, fluffy, white homemade potato bread! This bread is delicious as a sliceable sandwich bread.</div>
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<div>
Ingredients</div>
<div>
<br /></div>
<div>
1/4 cup warm water</div>
<div>
1 cup milk warmed</div>
<div>
1 package instant yeast</div>
<div>
1/4 cup granulated sugar</div>
<div>
1 large egg</div>
<div>
1 teaspoon salt</div>
<div>
1/2 cup mashed potatoes</div>
<div>
1/4 cup butter melted</div>
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4 cups bread flour</div>
<div>
<br /></div>
<div>
Instructions</div>
<div>
<br /></div>
<div>
Pour the warm water and milk (about 110-115 degrees) into the bowl of a stand mixer.</div>
<div>
Sprinkle the yeast over the liquids.</div>
<div>
Add the sugar, egg, salt, potatoes, butter and flour.</div>
<div>
Use the paddle attachment to mix the ingredients just until combined.</div>
<div>
Then switch to the dough hook and beat on medium-high speed for 5-7 minutes. The dough should be slightly sticky. </div>
<div>
Spray a large bowl with cooking spray. Place the kneaded dough ball into the greased bowl and cover with plastic wrap or a kitchen towel.</div>
<div>
Set the bowl in a warm place until the dough has doubled in size (about 30 minutes).</div>
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Divide the dough in two and shape into two loaves.</div>
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Place the dough into two greased 9x5 loaf pans.</div>
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Cover the pans and put them in a warm place, allowing the dough to rise again until almost double (about 25 minutes).</div>
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Preheat the oven to 350 degrees.</div>
<div>
Bake the bread (uncovered) for 30-35 minutes or until the tops are dry and firm, with a golden brown color.</div>
<div>
Remove the bread from the pans and allow them to cool on a wire rack.</div>
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Store in an airtight container.</div>
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<br /></div>
Henry J. Molinehttp://www.blogger.com/profile/05852729199438618405noreply@blogger.com0tag:blogger.com,1999:blog-7826605042030869928.post-71739094167941595562017-07-02T16:18:00.000-05:002017-07-02T16:18:08.990-05:00A New Sunday Dinner Tradition?<div class="MsoNormal">
In most family traditions, Sunday dinners were always a special time for gathering and enjoying a delicious meal. In some instances, fried chicken, ham, or roast beef is usually served. But one of the most overlooked roasts is rarely served. I'm talking about the pork roast.</div>
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I myself prefer pork roast over beef, for it seems that the pork is much more moist and tender. But there may be many, that may argue against it. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdq2Tn8HunDJRbYJIgwNsP_yr54liwEfIsAuuxOAkBckU6b6dQotmufs8aFli1Aue_at34U6uFsMeyo7NZYXbmR5uv3bGx5K4FSEt2rBKdPTh-Xt4F0AuX8ZHYq3PFK8JsOFQh8oWq2Lgj/s1600/Garden+of+Eden+Pork+Roast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="420" data-original-width="630" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdq2Tn8HunDJRbYJIgwNsP_yr54liwEfIsAuuxOAkBckU6b6dQotmufs8aFli1Aue_at34U6uFsMeyo7NZYXbmR5uv3bGx5K4FSEt2rBKdPTh-Xt4F0AuX8ZHYq3PFK8JsOFQh8oWq2Lgj/s400/Garden+of+Eden+Pork+Roast.jpg" width="400" /></a></div>
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Garden of Eden Pork Roast</div>
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1/2 teaspoon salt </div>
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1/2 teaspoon grated orange peel </div>
<div class="MsoNormal">
1/2 teaspoon grated lemon peel </div>
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1 teaspoon coarsely ground black pepper </div>
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1 teaspoon dried thyme </div>
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1 (3 pound) boneless pork roast </div>
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1/2 cup fresh orange juice </div>
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1/2 cup apple juice </div>
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2 tablespoons Grand Marnier </div>
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1 (14 ounce) can chicken broth </div>
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1 Golden Delicious apple, cored and sliced </div>
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1 medium onion, sliced (1 cup) </div>
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1 tablespoon chopped jalapeño </div>
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1 1/2 tablespoons cornstarch </div>
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1/4 cup water</div>
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Preheat oven to 350.</div>
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Combine salt, orange peel, lemon peel, pepper and thyme in
small mixing bowl. Rub mixture into skin of roast, pressing with force. Place
the roast on a rack in a 9 X 12−inch roasting pan. Cook for 1 hour or until
roast has reached an internal temperature of 145 degrees.</div>
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Pour off drippings. Add juices, grand Marnier, broth, apple,
onion, and jalapeño to the roast in the pan. Bake for an additional 30 minutes
or until roast has reached an internal temperature of 160 degrees.</div>
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Transfer meat to a serving platter. Combine cornstarch and
water in a small bowl and mix well.</div>
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In a 4 quart saucepan, bring juices from roasting pan to a
boil. Stir in cornstarch mixture and bring to a slow boil. Pour juices over
meat and serve.</div>
Henry J. Molinehttp://www.blogger.com/profile/05852729199438618405noreply@blogger.com0tag:blogger.com,1999:blog-7826605042030869928.post-29995191883489713262017-06-30T12:08:00.001-05:002017-06-30T12:20:13.003-05:00Best Ever Strawberry Cheesecake <p dir="ltr">Best Ever Strawberry Cheesecake</p>
<p dir="ltr">This cheesecake recipe has the tangy flavor of a New York–style cake and is topped with a chunky strawberry sauce made from fresh strawberries. It starts with a press-in crumb crust that’s filled with a batter made with cream cheese and a little lemon for a balance of sweet and tart. While the cake bakes—no need for a water bath—and then gradually cools to avoid cracks, make the strawberry sauce. When both are chilled, pour the sauce over the cheesecake and serve for birthdays, holidays, or any special occasion.</p>
<p dir="ltr">Special equipment: You’ll need a 9-inch springform pan for this recipe.</p>
<p dir="ltr">Game plan: The following baking method may seem time-consuming and (admittedly) strange, but it results in a smooth cheesecake without having to use a water bath. If time permits, make this cake a day in advance—it’s best after being refrigerated overnight.</p>
<p dir="ltr">For the cheesecake:</p>
<p dir="ltr">1 ¼ c. graham cracker or vanilla wafer cookie crumbs, such as Nabisco Nilla Wafers (about 5 ounces)<br>
2 tbsp. unsalted butter ( ¼ stick), melted, plus more as needed<br>
1 ¼ c. granulated sugar<br>
1 tbsp. all-purpose flour<br>
4 (8 oz.) packages cream cheese, at room temperature<br>
1 tsp. finely grated lemon zest (from about 1 medium lemon)<br>
1 tsp. vanilla <br>
¼ c. heavy cream, at room temperature<br>
1 large egg yolk, at room temperature<br>
3 large eggs, at room temperature</p>
<p dir="ltr">For the strawberry topping:</p>
<p dir="ltr">1 ½ lb. strawberries, washed, hulled, and cut into large dice<br>
1 c. granulated sugar<br>
1 tsp. finely grated lemon zest (from about 1 medium lemon)<br>
1 tbsp. freshly squeezed lemon juice<br>
2 tbsp. water, if needed<br>
1 tbsp. cornstarch, if needed</p>
<p dir="ltr">Heat the oven to 325 and arrange a rack in the middle. Generously coat the bottom and sides of a 9 inch springform pan with butter. Place the wafer crumbs and melted butter in a medium bowl and mix until thoroughly combined. Pour the crumb mixture into the prepared pan and, using the bottom of a measuring cup, press evenly into the bottom and slightly up the sides.<br>
Mix together the sugar and flour in a medium bowl and set aside. Place the cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth, about 1 minute. With the mixer running, slowly pour in the sugar-flour mixture and beat until incorporated. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.<br>
With the mixer on low, add the lemon zest and vanilla and then slowly pour in the cream; mix until just combined. Add the egg yolk, then the whole eggs 1 at a time, allowing each egg to incorporate completely before adding the next. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle as needed.<br>
Pour the filling into the prepared crust and spread it into an even layer. Bake until just the edges of the cake are browned and the center is barely set, about 45 to 60 minutes. Turn off the oven and let the cake cool in the oven for 1 hour. (It will bake a little more as it sits in the hot oven.)<br>
Remove the cheesecake from the oven and place it on a cooling rack. Place a baking sheet over the cheesecake and let it cool, carefully removing the baking sheet every 30 minutes to wipe away any condensation that has formed on the underside, until the springform pan is lukewarm to the touch, about 1 ½ hours total. Remove the baking sheet and refrigerate the cheesecake uncovered until it’s chilled, at least 4 hours. (The cheesecake can be kept in the refrigerator for up to 3 days, covered with plastic wrap once completely chilled.) Meanwhile, make the strawberry sauce.</p>
<p dir="ltr">For the strawberry topping:</p>
<p dir="ltr">Place the strawberries and sugar in a medium, nonreactive saucepan and stir until the berries are coated in sugar. Mash with a potato masher until about half of the strawberries are completely smashed but some medium-sized chunks remain, about 1 minute.<br>
Place the pan over high heat and cook, stirring occasionally, until bubbles form along the pan’s edge, about 5 minutes. Skim any foam from the surface of the sauce with a spoon and discard. Add the lemon zest and juice, stir to combine, and bring to a full boil, cooking until foam coats the surface, about 2 minutes. Remove from the heat and skim and discard the foam.<br>
If the sauce needs thickening, whisk the measured water and cornstarch in a small bowl until combined and no lumps remain. Return the pan to medium heat, bring the strawberry mixture to a boil, and add the cornstarch mixture a little bit at a time, whisking frequently, until the sauce has thickened to the desired consistency. Remove from the heat. Let the sauce cool to room temperature. Transfer to a container with a tightfitting lid and refrigerate until chilled or up to 3 days.</p>
<p dir="ltr">To assemble:</p>
<p dir="ltr">When ready to serve, run a knife around the inner edge of the cake pan. Unlock and remove the outer ring. Place the cheesecake on a serving dish, pour the strawberry sauce over the top, slice, and serve.</p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://lh3.googleusercontent.com/-yI-14tTgvBM/WVaITIO_8AI/AAAAAAAAg_s/s1600/60f372df4a_largest.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://lh3.googleusercontent.com/-yI-14tTgvBM/WVaITIO_8AI/AAAAAAAAg_s/s640/60f372df4a_largest.jpg"> </a> </div>Henry J. Molinehttp://www.blogger.com/profile/05852729199438618405noreply@blogger.com0tag:blogger.com,1999:blog-7826605042030869928.post-5187654187302454752017-06-29T20:50:00.000-05:002018-03-02T20:49:14.748-06:00Pork Belly From The South.<div class="MsoNormal">
When I said from the south, I really mean from the south. South America that is. I've always enjoyed my travels in the past, and I always tried to bring back as many recipes that I can. </div>
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<div class="MsoNormal">
Colombian-Style Fried Pork Belly (Chicharron Colombiano)<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92lYIVjoDP5ARgbWMeFI1Kygda3n67lS9Mxlj39w4279NY6K0GaQCeN9JvhyphenhyphenfB-RolIwpdBf2XdtyvlspwBK5qPwsGJuku2WRohsJpgDD8O0T5G8LnOweDuJD32myWY_jGnjk3A-or1Vh/s1600/Chicharron+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="981" data-original-width="700" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh92lYIVjoDP5ARgbWMeFI1Kygda3n67lS9Mxlj39w4279NY6K0GaQCeN9JvhyphenhyphenfB-RolIwpdBf2XdtyvlspwBK5qPwsGJuku2WRohsJpgDD8O0T5G8LnOweDuJD32myWY_jGnjk3A-or1Vh/s320/Chicharron+%25281%2529.jpg" width="228" /></a></div>
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Food represents heritage and tradition for Colombians. I was
lucky to grow up in a family who loves to cook and memories of cooking and
eating together are in my mind and my heart. <o:p></o:p></div>
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Chicharrón or fried pork belly is a typical Colombian
dish from the Andean region of Colombia and is one of the main components of
the famous “Bandeja Paisa”. If you are counting calories, I wouldn’t eat
Chicharrón every day, but if you make a Bandeja paisa you have to include it.
You can find pork bellies in the United States in Latin or Asian supermarkets.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD17BpaUBNWV1uM-XsTyWjMuyKmbQMwPmlfaJduyLGsasARCkVjYx_yd024zmIHpwH_-m8Af4KRm1JybncBNV-5wcUx7sZcYkox4enx4SYs9oH9rGVgLnO7Mv5AwgtbRmjHWt7f5mkgWbD/s1600/Chicharron.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="525" data-original-width="700" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD17BpaUBNWV1uM-XsTyWjMuyKmbQMwPmlfaJduyLGsasARCkVjYx_yd024zmIHpwH_-m8Af4KRm1JybncBNV-5wcUx7sZcYkox4enx4SYs9oH9rGVgLnO7Mv5AwgtbRmjHWt7f5mkgWbD/s320/Chicharron.jpg" width="320" /></a></div>
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1 ½ pounds pork belly with meat, washed and cut into 4
pieces<o:p></o:p></div>
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1 teaspoon baking soda<o:p></o:p></div>
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½ teaspoon salt<o:p></o:p></div>
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2 cups water<o:p></o:p></div>
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<br /></div>
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Place the pork belly pieces, skin side down on a work
surface and then make 1 ½ inch crosswise cuts on each piece, being careful not
to cut through the skin.<o:p></o:p></div>
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Rub the pork belly strips with baking soda and place in a
medium saucepan. Add the water and salt. Cook over medium-low heat until the
water evaporates.<o:p></o:p></div>
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When all the water is evaporated increase the heat to
medium and cook the chicharrons for about 15 to 20 minutes or until they are golden
and crispy.<o:p></o:p></div>
Henry J. Molinehttp://www.blogger.com/profile/05852729199438618405noreply@blogger.com0tag:blogger.com,1999:blog-7826605042030869928.post-83470035433949204102017-06-27T15:11:00.002-05:002017-06-27T15:11:57.786-05:00Pass the Bread Please<div class="MsoNormal">
Here's a delicious way of combining a snack, into a meal. This bread can be use as a party snack, an appetizer or with some marinara sauce for dipping, a delicious light meal.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWJveTE0kgBrw1hwxYVKsFwAujpZxuQGiOsZv7198GSs8MRlJVueQI5ckCOEAcZoxnvmiWzgtnbXwHgvAbbombHJqIR5gw1iDOqxCZqCFvCYlR8yvNlSZySFh1dceq96DrGh0F6CHk6dG5/s1600/20170623_223714.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="961" data-original-width="1600" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWJveTE0kgBrw1hwxYVKsFwAujpZxuQGiOsZv7198GSs8MRlJVueQI5ckCOEAcZoxnvmiWzgtnbXwHgvAbbombHJqIR5gw1iDOqxCZqCFvCYlR8yvNlSZySFh1dceq96DrGh0F6CHk6dG5/s320/20170623_223714.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAELwDOHMhzSS3ecBKcW58wtKoi2MBXgdHIi8r4BbuELyzgXUOA51E3X6Gm0qlNsFSBBL_hPesHVfQ1iXF_AytekuVvqmfDAPiY5Jzxdf6RRqKxKT2UkbCQpmpEr_Ww5Y_HQjxC0rgEvic/s1600/20170623_223735.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="961" data-original-width="1600" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAELwDOHMhzSS3ecBKcW58wtKoi2MBXgdHIi8r4BbuELyzgXUOA51E3X6Gm0qlNsFSBBL_hPesHVfQ1iXF_AytekuVvqmfDAPiY5Jzxdf6RRqKxKT2UkbCQpmpEr_Ww5Y_HQjxC0rgEvic/s320/20170623_223735.jpg" width="320" /></a></div>
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Pepperoni Bread<o:p></o:p></div>
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1 (1 lb.) loaf frozen bread dough, thawed <o:p></o:p></div>
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1 egg, beaten <o:p></o:p></div>
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4 oz. sliced pepperoni sausage <o:p></o:p></div>
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½ c. shredded mozzarella cheese<o:p></o:p></div>
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½ c. shredded cheddar cheese <o:p></o:p></div>
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¼ c. grated Parmesan cheese <o:p></o:p></div>
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1 ½ tsp. Italian seasoning <o:p></o:p></div>
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Preheat oven to 375. Lightly grease a baking sheet.<o:p></o:p></div>
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Roll frozen bread dough out into a rectangle. Brush dough
with beaten egg. Arrange pepperoni, mozzarella cheese and parmesan cheese over
the dough. Sprinkle on the Italian seasoning. Roll up dough like a jelly roll
and pinch seam to seal; place, seam side down, on prepared baking sheet.<o:p></o:p></div>
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Bake in preheated oven for 40 minutes, or until golden.<o:p></o:p></div>
Henry J. Molinehttp://www.blogger.com/profile/05852729199438618405noreply@blogger.com0tag:blogger.com,1999:blog-7826605042030869928.post-37040206169280786332017-06-26T21:32:00.000-05:002018-02-06T17:07:59.510-06:00Not Just Any Fried Chicken!<div class="MsoTitle">
I know, I know. I've heard it many times before, fried chicken is just fried chicken. But, I'm here to tell you that it isn't. Korea never was into fried chicken, until the American businesses made their debut on the peninsula and introduced fast food in 2006.<br />
Now I've done a lot of fried chicken and I have to tell you that the technique that I'm about to tell you will change your view. Trust me.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGbwEIXgZQ27LtnSjJDKuzbponi9td8wZQZDIM5ms14Pin8BEaEnc-VFjHh-Vhsdf-9RVrSrufKnPpNfH4KEh2D10n8t4Uh0KV4Phmrjc3TFMpZ9p_vzQlvUL56mN9aivn0-iT10jJgHRs/s1600/korean-fried-chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGbwEIXgZQ27LtnSjJDKuzbponi9td8wZQZDIM5ms14Pin8BEaEnc-VFjHh-Vhsdf-9RVrSrufKnPpNfH4KEh2D10n8t4Uh0KV4Phmrjc3TFMpZ9p_vzQlvUL56mN9aivn0-iT10jJgHRs/s320/korean-fried-chicken.jpg" width="320" /></a></div>
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Korean Fried Chicken</div>
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Whenever I fry food, I typically try to stay true to some of
the basic batter ingredients. Whether that is a standard dredge when making a
Wisconsin beer battered fish fry, or even frying chicken for a Sunday dinner.
There are, however, plenty of times when I experiment with creating a really
crunchy exterior while maintaining a succulent interior. Sometimes that is not
easy. This was not one of those times. This fried chicken was a homerun, and
everyone really loved the fried chicken.</div>
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If you have never had Korean style fried chicken, it’s a
must . Not only do you get a great crunchy exterior, but you get some really
great flavors embedded in the chicken from the marinade, and a nice sauce that
is glazed on the exterior. In a nutshell, it’s pretty awesome.</div>
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Ingredients for the marinade:</div>
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8 chicken thighs, boneless, skinless, cut into chunks</div>
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4 chicken drumsticks, skinless</div>
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1 medium onion, grated</div>
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4 cloves of garlic, minced</div>
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1 tsp. salt</div>
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½ tsp. cracked black pepper</div>
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Ingredients for the batter:</div>
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½ c. flour</div>
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¾ c. cornstarch</div>
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½ tsp. baking powder</div>
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½ tsp. salt</div>
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½ tsp. cracked black pepper</div>
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1 tsp. sugar</div>
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1 c. ice cold water</div>
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Ingredients for the sauce:</div>
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6 tbsp. ketchup</div>
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1 tbsp. chili flakes</div>
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2 tbsp. honey</div>
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1 pinch of salt</div>
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½ tsp. black pepper</div>
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1 lemon, juiced</div>
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2 cloves of garlic, minced</div>
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1 green onion, chopped</div>
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Kimchi, optional</div>
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Sounds like a lot, but it’s not. Start by getting your marinade together. When
grating the onion, you will get some of the moisture from the onion, which will
help marinate the chicken. Place everything in a sealable plastic bag, give a
good mix, and let marinate for at least 4 hours, if not, overnight.</div>
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You can make the sauce ahead of time if you want. Add
everything to a saucepan and cook on medium low heat for about 15 minutes,
stirring along the way. Remove from the heat, let cool.</div>
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When you are about ready to fry the chicken, take the
chicken out of the refrigerator, and let it come to room temperature. You can
do this while bringing some oil in a pot up to temperature. Add enough canola
oil in a pot, about 3 inches deep. Bring this up to 350. This will take about
20 minutes to heat up, depending on your stove.</div>
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Make your batter. Mix your everything but the ice cold water
in a mixing bowl. Slowly begin powering in the water, and whisking along the
way. You will basically end up with a fairly thick batter. Just make sure it is
nice a smooth and no lumps remain.</div>
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<span style="font-family: "times new roman" , serif; font-size: 10.0pt;">When the oil is heated, pour off any access liquid
from the marinade into the sink and discard. Take a few pieces of the chicken
out, and dip them into the batter, making sure to thoroughly coat each piece.
Gently lay them into the oil, slowly, then let them submerge. Cook these for
about 8 minutes, or until a nice golden </span></div>
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<o:p></o:p></div>
Henry J. Molinehttp://www.blogger.com/profile/05852729199438618405noreply@blogger.com0tag:blogger.com,1999:blog-7826605042030869928.post-66159474350850530622017-05-07T11:15:00.001-05:002017-05-07T11:15:17.386-05:00Basic British SconesBack in 1981, I had the opportunity to travel to London.<br />
I have been given the privilege, to meet some of the up and coming chefs. It was there, that I met a young chef, fresh out of culinary training and getting his baptismal of the culinary world. Gordon Ramsey.<br />
I also was able to observe and learn many of the traditional techniques of classic British Culinary.<br />
So it brings me to share with you, one of the famous classics from London. Scones!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrL3rNLNoqbzLVOKjJRLwkd2hhghWYBRI0I9t-SxvpB6Jy-GUbHeCux0sKra5_JTFFgIBKZaY2J_fnVFmR5R3qhUUQijRTYacQ6hQU8-Gb2f_DwW6kYYGkNmG7GCUBh0mxuMFOaeUhsVZ_/s1600/Scones.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrL3rNLNoqbzLVOKjJRLwkd2hhghWYBRI0I9t-SxvpB6Jy-GUbHeCux0sKra5_JTFFgIBKZaY2J_fnVFmR5R3qhUUQijRTYacQ6hQU8-Gb2f_DwW6kYYGkNmG7GCUBh0mxuMFOaeUhsVZ_/s1600/Scones.jpg" /></a></div>
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<span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 14px;">A </span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 14px;">scone</span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 14px;"> is a single serving </span><a href="https://en.wikipedia.org/wiki/Quick_bread" style="background: none rgb(255, 255, 255); color: #0b0080; font-family: sans-serif; font-size: 14px; text-decoration-line: none;" title="Quick bread">quick bread</a><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 14px;">/</span>cake<span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 14px;">, usually made of </span>A scone is a single-serving quick bread/cake, usually made of wheat, barley or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often lightly sweetened and occasionally glazed with egg wash. The scone is a basic component of the cream tea or Devonshire tea. It differs from teacakes and other sweet buns that are made with yeast.<span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 14px;">, </span><span style="background-color: white;"><span style="font-family: sans-serif;"><span style="font-size: 14px;">A scone is a single-serving quick bread/cake, usually made of wheat, barley or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often lightly sweetened and occasionally glazed with egg wash<span style="color: #0b0080;">. </span>The scone is a basic component of the cream tea or Devonshire tea. It differs from teacakes and other sweet buns that are made with<span style="color: #0b0080;"> </span>yeast<span style="color: #0b0080;">.</span></span></span><span style="color: #222222; font-family: sans-serif;"><span style="font-size: 14px;">or </span></span></span><span style="color: black;">oatmeal</span><span style="background-color: white; font-family: sans-serif; font-size: 14px;"><span style="color: #222222;"> with</span> </span><a href="https://en.wikipedia.org/wiki/Baking_powder" style="background: none rgb(255, 255, 255); font-family: sans-serif; font-size: 14px; text-decoration-line: none;" title="Baking powder"><span style="color: black;">baking powder</span></a><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 14px;"> as a </span>leavening ag<span style="color: black;">ent</span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 14px;"> and baked on</span><span style="background-color: white; font-family: sans-serif; font-size: 14px;"> </span><span style="color: black;">sheet pans</span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 14px;">. A scone is often lightly sweetened and occasionally </span>glazed<span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 14px;"> with </span><span style="color: black;">egg wash</span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 14px;">.</span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 14px;"> The scone is a basic component of the </span>cream tea<span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 14px;"> or </span><span style="color: black;">Devonshire tea</span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 14px;">. It differs from </span><span style="color: black;">teacakes<span style="background-color: white; font-family: sans-serif; font-size: 14px;"> </span></span><span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 14px;">and other </span>sweet buns<span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 14px;"> that are made with </span>yeast<span style="background-color: white; color: #222222; font-family: sans-serif; font-size: 14px;">.</span></div>
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Scones<o:p></o:p></div>
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2 c. flour <o:p></o:p></div>
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1 tsp. cream of tartar <o:p></o:p></div>
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½ tsp. baking soda <o:p></o:p></div>
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1 pinch salt <o:p></o:p></div>
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¼ c. margarine <o:p></o:p></div>
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1/8 c. white sugar <o:p></o:p></div>
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½ c. milk <o:p></o:p></div>
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2 tbsp. milk <o:p></o:p></div>
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Preheat oven to 425. Line a baking sheet with parchment
paper. <o:p></o:p></div>
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Sift the flour, cream of tartar, baking soda and salt
into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the sugar and enough milk to mix to a soft dough.<o:p></o:p></div>
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Turn onto a floured surface, knead lightly and roll out
to a ¾ inch thickness. Cut into 2 inch rounds and place on the prepared baking
sheet. Brush with milk to glaze.<o:p></o:p></div>
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Bake for 10 minutes then cool on a wire rack. Serve with
butter or clotted cream and jam.<o:p></o:p></div>
Henry J. Molinehttp://www.blogger.com/profile/05852729199438618405noreply@blogger.com0tag:blogger.com,1999:blog-7826605042030869928.post-4205197909733932462017-05-06T15:47:00.001-05:002017-05-06T15:47:34.714-05:00It's Been Awhile, But I'm BackIt has been awhile since I last posted any cooking posts. But with renewed energy and better health, I'm back to writing again.<br />
Keep checking here for new blogs, recipes and of course pictures. But there will be a new twist to this blog. But that will be revealed as the new postings begins.Henry J. Molinehttp://www.blogger.com/profile/05852729199438618405noreply@blogger.com0tag:blogger.com,1999:blog-7826605042030869928.post-19221839835890840912016-06-30T14:07:00.000-05:002016-06-30T14:07:03.348-05:00Chicken Cacciatore with Mushrooms, Tomatoes and Wine<div class="MsoNormal" style="background: rgb(250, 250, 250); margin-bottom: 0.0001pt;">
<span style="color: #2d2d2d; font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Many food names
reflect various occupations or trades. 'Cacciatore' literally means 'hunter' in
Italian, and this 'hunter style' dish makes good use of mushrooms (easily
available to hunters trekking through forests!), onions tomatoes and herbs. If
desired, serve over hot spaghetti noodles.<o:p></o:p></span></div>
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<b><span style="font-family: "Edwardian Script ITC"; font-size: 22.0pt; letter-spacing: .25pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">Chicken
Cacciatore with Mushrooms, Tomatoes and Wine</span></b><b><span style="color: white; font-family: "Edwardian Script ITC"; font-size: 22.0pt; letter-spacing: .7pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiTToBvXz9mC10yGNfVVMRovRvOJcDnJsVPgMIiV6GEBiNINm1aG7AQHPJkpJJkG4xB_hYVbWb2KC-DoSzzzIu4qaui-qBAkpcuY6aDgJezvUpQVeycUrZVLnhJP8elUFWoYhYq8o78CFk/s1600/chicken+cacciatore.jpe" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="479" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiTToBvXz9mC10yGNfVVMRovRvOJcDnJsVPgMIiV6GEBiNINm1aG7AQHPJkpJJkG4xB_hYVbWb2KC-DoSzzzIu4qaui-qBAkpcuY6aDgJezvUpQVeycUrZVLnhJP8elUFWoYhYq8o78CFk/s640/chicken+cacciatore.jpe" width="640" /></a></div>
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<b><span style="font-family: "Edwardian Script ITC"; font-size: 22.0pt; letter-spacing: .25pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;"><br /></span></b></div>
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<span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">There are some people
that claims to be able to make this simple dish, but then there are some that
cause it to start a World War III, if it was to be served in my country of
Italy.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">This classic Italian
dish must have hundreds of versions, all resulting in a rustic braise of
chicken, aromatic vegetables and tomatoes. My version includes lots of
mushrooms, both dried and fresh. You can add kale to the dish if you want to
work in some leafy greens<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: 11.25pt;">
<span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">½</span><span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> ounce dried mushrooms, like porcini (1/2
cup)<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">2</span><span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> tablespoons olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 11.25pt;">
<span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> Salt and freshly ground pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 11.25pt;">
<span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">6 to 8</span><span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> skinless chicken legs and/or thighs
(thighs can be boneless)<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1</span><span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> small onion, minced<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1</span><span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> small carrot, minced<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1</span><span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> heaped teaspoon minced fresh rosemary,
or 1/2 teaspoon crumbled dried rosemary<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">¼</span><span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> teaspoon red pepper flakes<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">½</span><span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> pound mushrooms, trimmed and sliced<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">½</span><span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> cup red wine<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1</span><span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> 28-ounce can chopped tomatoes in juice,
pulsed in a food processor<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Place the dried
mushrooms in a bowl or heat-proof glass measuring cup and pour on 2 cups
boiling water. Let sit 15 to 30 minutes, until mushrooms are softened. Drain
through a strainer lined with cheesecloth or a paper towel and set over a bowl.
Rinse the mushrooms in several changes of water, squeeze out excess water and
chop coarsely. Set aside. Measure out 1 cup of the soaking liquid and set
aside.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Heat 1 tablespoon of
the olive oil over medium-high heat in a large, heavy nonstick skillet. Season
the chicken with salt and pepper and brown, in batches, for 5 minutes on each
side. Transfer the chicken pieces to a bowl as they are done. Pour the fat off
from the pan and discard.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Turn the heat down to
medium, add the remaining oil and the onion, carrot and celery, as well as a
pinch of salt. Cook, stirring, until the vegetables begin to soften, about 5
minutes. Add the garlic, parsley, rosemary, red pepper flakes and salt to
taste. Cover, turn the heat to low and cook, stirring often, for 5 minutes,
until the mixture is soft and aromatic. Stir in the fresh and dried mushrooms,
turn the heat back up to medium, and cook, stirring, until the mushrooms are
just tender, about 5 minutes. Season with salt and pepper. Stir in the wine and
bring to a boil. Cook, stirring, for a few minutes, until the wine has reduced
by about half. Add the tomatoes and salt and pepper to taste. Cook over medium
heat for 5 to 10 minutes, stirring often, until the tomatoes have cooked down a
little and smell fragrant. Stir in the mushroom soaking liquid that you set
aside.<o:p></o:p></span></div>
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<span style="color: #222222; font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Return the chicken
pieces to the pan and stir so that they are well submerged in the tomato
mixture. Cover and simmer over medium heat for 30 minutes, until the chicken is
tender. Taste, adjust seasoning and serve with pasta or rice.<o:p></o:p></span></div>
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Henry J. Molinehttp://www.blogger.com/profile/05852729199438618405noreply@blogger.com0tag:blogger.com,1999:blog-7826605042030869928.post-16745573024904971072016-05-13T19:13:00.001-05:002016-05-13T19:13:15.357-05:00One Meal Wonder...MeatloafWhen it comes to meal planning or meal budgeting, one dish stands out above the rest...Meatloaf!<br />
I call it a one meal wonder, because there is nothing more versatile than Meatloaf. Plus, Meatloaf is the king of leftovers. With a little imagination, you can even serve the Meatloaf with a little fun. Here's just a couple of examples.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0at-JVsXi8v2y-3dHnsHmHh5qcboYm4cIPRhQ_wA17_ypXGgezoBUDGxopoOTf1UG6KkZLlZQtVjClrLU4ezoqG81B5f33Wv7b3P3iDQU3pyZIBGx-glT7dfd_t_gd0F7i_sdgacXFDW/s1600/Deadman+Hand+meatloaf+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf0at-JVsXi8v2y-3dHnsHmHh5qcboYm4cIPRhQ_wA17_ypXGgezoBUDGxopoOTf1UG6KkZLlZQtVjClrLU4ezoqG81B5f33Wv7b3P3iDQU3pyZIBGx-glT7dfd_t_gd0F7i_sdgacXFDW/s200/Deadman+Hand+meatloaf+1.jpg" width="200" /></a>Spooky h<span style="font-size: x-small;">and shaped meatloaf</span></div>
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Individual mouse shaped meatloaf<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk-v_3jQ3cx_0aRrbaRDBbseByxqAThZbfbcKqcQTXgZT-QqXZPNpRJNi8uQwPWUHrY9IcSbqI224B2zgMAm-cMvlp3Tg8NsHZZOFTO5FWA9CWJ23RT4n3KarCXIKCtXg8pGrsLa10zAd3/s1600/IMG_2954900688860.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk-v_3jQ3cx_0aRrbaRDBbseByxqAThZbfbcKqcQTXgZT-QqXZPNpRJNi8uQwPWUHrY9IcSbqI224B2zgMAm-cMvlp3Tg8NsHZZOFTO5FWA9CWJ23RT4n3KarCXIKCtXg8pGrsLa10zAd3/s200/IMG_2954900688860.jpeg" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8kMrkVvA4732ZUPpVGqAlapy64R2o7qtpe28iiWJq1UOA73vXWue0f9DpyvoLo4usHfZRDfqq1moR23JkQth54iuB3CgmMX3u9j2d2igzdWoikBGaCZ_jefL-EMY3nUQXnMd_7SeDOMO/s1600/download+%25282%2529.jpe" imageanchor="1"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8kMrkVvA4732ZUPpVGqAlapy64R2o7qtpe28iiWJq1UOA73vXWue0f9DpyvoLo4usHfZRDfqq1moR23JkQth54iuB3CgmMX3u9j2d2igzdWoikBGaCZ_jefL-EMY3nUQXnMd_7SeDOMO/s1600/download+%25282%2529.jpe" width="200" /></a> Creepy Foot shaped meatloaf</div>
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Meatloaf for dinner has been on the tables since the 1950s, if not earlier. Here are some of my favorite recipes.<br />
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Bacon-Wrapped Meatloaf with Brown Sugar and Heinz Ketchup
Glaze </div>
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This All-American recipe is meant to be served to a crowd of
hungry meat-lovers. Get this ready for your tailgate with classic Heinz ketchup
or chili sauce and pile it on your plate for the big game. This one will keep
you stuffed all day. </div>
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½ c. Heinz ketchup or chili sauce </div>
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4 tbsp. brown sugar </div>
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4 tsp. cider or white vinegar </div>
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2 tsp. oil </div>
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1 medium onion, chopped </div>
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2 cloves garlic, minced </div>
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2 large eggs </div>
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½ tsp. dried thyme </div>
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1 tsp. salt </div>
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½ tsp. ground black pepper </div>
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2 tsp. Dijon mustard </div>
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2 tsp. Worcestershire sauce </div>
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¼ teaspoon hot red pepper sauce </div>
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½ c. whole milk or plain yogurt </div>
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2 lb. meat loaf mixture (50% ground chuck, 25% ground pork,
25% ground veal 2/3 cup crushed saltine crackers or 1 1/3 cups fresh bread
crumbs 1/3 cup fresh parsley leaves, minced 8 thin-slices bacon (8-12 slices,
depending on loaf shape) </div>
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Mix ketchup, sugar and vinegar in small saucepan; set aside.
Heat oven to 350. Heat oil in medium skillet. Add onion and garlic; sauté until
softened, about 5 minutes. Set aside to cool while preparing remaining
ingredients. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce,
pepper sauce, and milk or yogurt. Add egg mixture to meat in large bowl along
with crackers, parsley, and cooked onion and garlic; mix with fork until evenly
blended and meat mixture does not stick to bowl. (If mixture sticks, add
additional milk or yogurt, a couple tablespoons at a time until mix no longer
sticks.) Turn meat mixture onto work surface. With wet hands, pat mixture into
approximately 9x5 inch loaf shape. Place on foil-lined (for easy cleanup)
shallow baking pan. Brush with half the glaze, then arrange bacon slices,
crosswise, over loaf, overlapping slightly and tucking only bacon tip ends
under loaf. Bake loaf until bacon is crisp and loaf registers 160, about 1
hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until
thickened slightly. Slice meat loaf and serve with extra glaze pass separately.</div>
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Deadman’s Hand Meatloaf<o:p></o:p></div>
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I made something gruesome and delicious.<o:p></o:p></div>
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No, really, it was good.<o:p></o:p></div>
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This is meatloaf.<o:p></o:p></div>
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Meatloaf with cheese on top.<o:p></o:p></div>
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And some ketchup.<o:p></o:p></div>
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The nails are made of onion.<o:p></o:p></div>
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The wrist bones are onion too.<o:p></o:p></div>
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Where are you going?<o:p></o:p></div>
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This is how I made it:<o:p></o:p></div>
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I made the basic meatloaf recipe (see recipe below).<o:p></o:p></div>
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Covered the hand completely with ketchup.<o:p></o:p></div>
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Used white onion pieces for the fingernails.<o:p></o:p></div>
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Used the center core of a white onion for the wrist bone as
well.<o:p></o:p></div>
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If I were to do it again I would have put less cheese around
the fingers, or rather, I would have put narrower pieces. The cheese pooled
inbetween the fingers and made it more difficult to diguise later on.<o:p></o:p></div>
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This cheese thing, it worked a bit too well. We couldn’t
bring ourselves to actually eat either of them<o:p></o:p></div>
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The wrist bone of the white onion was pushed out a bit as
the meatloaf cooked.<o:p></o:p></div>
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The Best Basic Meatloaf<o:p></o:p></div>
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¾ c. onion, diced<o:p></o:p></div>
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2 lb. ground meat, meat loaf mix (ground pork, beef and
veal)<o:p></o:p></div>
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½ c. ketchup<o:p></o:p></div>
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½ c. mustard, Dijon adds a nice bite<o:p></o:p></div>
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2 eggs, beaten<o:p></o:p></div>
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1 c. seasoned bread crumbs<o:p></o:p></div>
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Salt and pepper, to taste <o:p></o:p></div>
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Preheat the oven to 350.<o:p></o:p></div>
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In a large mixing bowl, combine all ingredients and mix
until evenly combined. Mix it up with your hands, get a little dirty, it's all
good. You can make one large loaf or two small loafs from your mixture. Either way place your loaf/ loaves onto a
baking sheet. Place in the preheated
oven for 1 hour for 1 large loaf. If you are going for 2 smaller loaves, reduce
cooking time to about 45 minutes.<o:p></o:p></div>
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For an easy glaze you can top the loaf/ loaves with barbecue
sauce or ketchup half way through cooking.<o:p></o:p></div>
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Macaroni and Cheese Meatloaf <o:p></o:p></div>
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Looking for a great recipe for meatloaf? Then give this
cheesy and delicious meatloaf recipe a try. Combine two classic recipes into
one super-tasty quick easy meatloaf recipe.
<o:p></o:p></div>
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<o:p></o:p></div>
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4 oz. cooked macaroni <o:p></o:p></div>
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1 pound hamburger <o:p></o:p></div>
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½ c. soft bread crumbs <o:p></o:p></div>
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½ c. milk <o:p></o:p></div>
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2 eggs, slightly beaten <o:p></o:p></div>
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½ c. onion, chopped <o:p></o:p></div>
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2 tbsp. green pepper, chopped <o:p></o:p></div>
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1/3 c. Cheddar cheese, grated <o:p></o:p></div>
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1 tsp. salt <o:p></o:p></div>
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½ tsp. pepper <o:p></o:p></div>
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Cook macaroni according to directions on package. Mix
together pasta, hamburger, bread crumbs, milk, eggs, onion, green pepper,
cheese, salt and pepper. Shape into loaf. Bake at 350 for 1 hour. <o:p></o:p></div>
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Henry J. Molinehttp://www.blogger.com/profile/05852729199438618405noreply@blogger.com0tag:blogger.com,1999:blog-7826605042030869928.post-32018467736373188022016-05-07T15:27:00.002-05:002018-03-02T21:14:27.332-06:00It's Time For Ice Cream!!<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">Homemade Ice
Cream...in a Bag!<o:p></o:p></span></b></div>
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<br /></div>
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½ c. half-and-half</div>
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1 tbsp. sugar</div>
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¼ tsp. vanilla</div>
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1 sandwich ziploc bag</div>
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1 gallon ziploc bag</div>
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3 c. crushed ice</div>
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1/3 c. rock salt</div>
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<br /></div>
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Put first 3 ingredients in the smaller Ziplock bag and seal
bag (Make sure it is tightly closed!). Put ice and rock salt in the larger bag
and then add the filled small bag. Seal the large bag.</div>
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Squeeze bag until ice cream is thickened, about 10-15
minutes.</div>
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Remove small bag, unseal, and eat with spoon.</div>
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No need to even dirty a bowl!</div>
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<br /></div>
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Lemon Pie Ice Cream</div>
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When it comes to desserts, my Nonna’s favorite was always
“anything lemon.” Cakes, pies, muffins, you name it. She loved sweet stuff so
much that ice cream was considered a grocery staple. The weekend forecast calls
for luscious lemon ice cream that’s made with whipped cream and sweetened
condensed milk. Mix, chill, and partake of the good life. No ice cream maker
needed.</div>
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Turmeric gives the ice cream a subtle yellow hue. Not that
looks matter, but a visual hint of the flavor is always nice. If you want to
make a showoff type dessert, swirl a little lemon curd into ice cream. As for
the cookie crumbs, they’re purely optional. But crumbs do lend a more authentic
pie feeling to the ice cream.</div>
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I remember my Nonna making dinner one day and letting me
snack on ice cream with her. Uh oh, I wasn’t supposed to tell.</div>
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Carry on and eat dessert first.</div>
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<br /></div>
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1/3 c. lemon juice</div>
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1 (14 oz.) can sweetened condensed milk</div>
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2 tsp. vanilla </div>
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¼ tsp. turmeric, optional</div>
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Zest of 1 lemon, finely grated</div>
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2 c. (1 pint) heavy cream, whipped</div>
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½ c. cookie or graham cracker crumbs, optional</div>
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<br /></div>
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</div>
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In a medium bowl, combine lemon juice, sweetened condensed
milk, vanilla, turmeric, and zest. Blend this mixture into prepared whipped
cream. Fold in cookie crumbs if you feel like it. Pour ice cream into a loaf
pan or other storage container. Freeze for 3-4 hours before serving. Let frozen
ice cream sit at room temperature for 10 minutes before scooping. Or grab a
hair dryer and use a little hot air to get the party started early.</div>
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<br /></div>
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No Churn Chocolate Peanut Butter Ice Cream<o:p></o:p></div>
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<br /></div>
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If The Better Half had to choose a favorite dessert, it
would be chocolate peanut butter ice cream.
Our freezer would have a pint of chocolate peanut butter Haagen-Daz in
it at all times. But up until recently, I had never been able to make her, her
favorite treat because I don’t have an ice cream maker! I just don’t have room
to store it, so it is one appliance I’ve decided I don’t need. But then I
discovered no churn ice cream, and what a dangerous discovery it was.<o:p></o:p></div>
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<br /></div>
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No Churn ice cream is so ridiculously easy to make! And you
really only need two base ingredients,,,heavy whipping cream and sweetened
condensed milk. So I played around with this perfect no churn base and came up
with No Churn Chocolate Peanut Butter Ice Cream.<o:p></o:p></div>
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<br /></div>
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1 pint heavy cream<o:p></o:p></div>
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14 oz. sweetened condensed milk<o:p></o:p></div>
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4 oz. chocolate (finely chopped then melted, I use
Ghirardelli Bittersweet)<o:p></o:p></div>
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½ c. Reese's Peanut Butter Cups (mini, chopped)<o:p></o:p></div>
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½ c. peanut butter (I used JIF extra crunchy)<o:p></o:p></div>
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<br /></div>
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In the bowl of a stand mixer fitted with the whisk
attachment, whip cream to stiff peaks, about 3 minutes.<o:p></o:p></div>
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In a separate bowl, stir together the melted chocolate and
the sweetened condensed milk until well combined. Fold the whipped cream into
the chocolate mixture, and keep folding until fully incorporated. Fold in the
Reese's. Pour half of the ice cream mixture into a loaf pan. Heat the peanut
butter in the microwave for about 30 seconds, until very soft and almost
liquid. Spoon half of the peanut butter over the first half of the ice cream,
then gently swirl it into the ice cream with the tip of a butter knife. Pour
the rest of the ice cream on top. Spoon the rest of the peanut butter on top
and gently swirl it into the ice cream.<o:p></o:p></div>
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</div>
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Cover the loaf pan tightly with plastic wrap and freeze
until firm, about 4- 6 hours.<o:p></o:p></div>
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<br /></div>
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No Churn Coffee Ice Cream<o:p></o:p></div>
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<br /></div>
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I'm almost embarrassed at how easy this is but, as you will
find out, simple though it is to make, its flavor is deep, complex and utterly
compelling.<o:p></o:p></div>
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So, here's how it goes: you don't make custard and you don't
need an ice-cream maker. You could (and I often do) serve it with a chocolate
sauce. <o:p></o:p></div>
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2 c. Heavy cream<o:p></o:p></div>
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14 oz. Sweetened condensed milk<o:p></o:p></div>
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2 tbsp. instant coffee granules<o:p></o:p></div>
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</div>
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Whisk all the ingredients together until soft peaks form,
and you have a gorgeous, cafe latte colored airy mixture, and then fill a loaf
pan cover with foil or in plastic airtight containers, and freeze for 6 hours
or overnight. Serve straight from the freezer.<o:p></o:p></div>
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No Churn Cookie Monster Ice Cream<o:p></o:p></div>
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This super simple kid friendly No Churn Cookie Monster Ice
cream is loaded with Oreo cookies and chocolate chip cookies. Super simple
recipe with NO Ice Cream Maker needed. The bright blue color is a HUGE hit with
the kiddos. Parents, the blue color might be a bit bright for you but this ice
cream is super delish and fun to make together.<o:p></o:p></div>
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Cold treats during the summer are always so fun. The kids
get so excited when you whip up something special for them to enjoy on the hot
summer days. This ice cream is going to be popular this summer.<o:p></o:p></div>
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This Cookie Monster Ice Cream is so simple. I mention that
you will need NO Ice Cream maker. In just a few minutes time, you can have this
fun cookie loaded ice cream in your freezer. Plus the recipe only needs
cookies, sweetened condensed milk and heavy cream. Super simple.<o:p></o:p></div>
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2 c. Heavy Cream<o:p></o:p></div>
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1 (14 oz.) Sweetened Condensed Milk<o:p></o:p></div>
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1 tbsp. Vanilla<o:p></o:p></div>
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½ tsp. Blue Food Coloring<o:p></o:p></div>
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20 Chocolate Sandwich Cookies (like Oreos)<o:p></o:p></div>
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15 Chocolate Chip Cookies<o:p></o:p></div>
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Break up 15 sandwich cookies and 10 chocolate chip cookies
and set aside. Whip heavy cream, food coloring and vanilla until stiff peaks
form. Beat in condensed milk until color is uniform. Add additional food
coloring if needed. Fold in broken cookies and transfer to loaf pan. Break up
all remaining cookies and use to decorate top of pan.<o:p></o:p></div>
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Place in freezer for at least 5 hours.<o:p></o:p></div>
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No Churn Oreo Ice Cream<o:p></o:p></div>
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2 c. heavy whipping cream<o:p></o:p></div>
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14 oz. sweetened condensed milk<o:p></o:p></div>
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12 oz. Oreo Cookies<o:p></o:p></div>
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1 tsp vanilla<o:p></o:p></div>
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Crush 2/3 of cookies in food processor. Crumble remainder by
hand to get variety of size pieces. In a large bowl, whisk, heavy cream and vanilla
on high speed until soft peaks form. Fold in condensed milk until blended. Fold
in crushed cookies. Spread this mixture into a loaf pan. Cover with foil and
freeze for 6 hours or until firm.<o:p></o:p></div>
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ONE (OR TWO) INGREDIENT BANANA PEANUT BUTTER ICE CREAM</div>
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Did you know that bananas has magic powers?</div>
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Did you know that when you blend a frozen banana for a few
minutes that it turns into ice cream?</div>
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ICE CREAM!!! Did you hear what I said? Blending a frozen banana TURNS INTO ICE
CREAM!!! </div>
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And when you add a spoonful of peanut butter to the blended
frozen banana…</div>
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You get banana peanut butter ice cream. Truly, it’s a miracle if you ask me. </div>
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Literally, it couldn’t be simpler.</div>
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I know. It’s blows my mind too.</div>
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So the next time your kids want ice cream for breakfast, say
“okay”.</div>
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<br /></div>
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2 ripe bananas, sliced and frozen</div>
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1 tablespoon of peanut butter</div>
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<br /></div>
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In a strong blender or mini food processor, add the sliced,
frozen banana. Pulse the mixture, scraping down the sides occasionally until
smooth and creamy. Add the peanut butter and pulse until combined. You can
serve immediately (ice cream will be soft), or put in a freezer safe container
and freeze for later.</div>
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Notes</div>
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Recipe can easily be doubled, or tripled! Just use a bigger food
processor!</div>
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The banana will go through different stages. First, it will
become somewhat chalky and grainy. Scrape down sides and keep blending. Next it
will be become gooey. Keep scraping and blending. Finally after a few minutes
the gooey mixture will turn into a creamy frozen treat! It's delicious on its
own, but I love the addition of peanut butter!</div>
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Also try any of these additions...</div>
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Chocolate chips</div>
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Honey</div>
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Almond butter</div>
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Cocoa powder</div>
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Peanuts</div>
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Cashews</div>
Henry J. Molinehttp://www.blogger.com/profile/05852729199438618405noreply@blogger.com0tag:blogger.com,1999:blog-7826605042030869928.post-42675239346055535732016-01-12T00:01:00.001-06:002016-01-12T00:01:11.149-06:00A Wee Bit of Irish<div style="background-color: white; margin-bottom: 15px; margin-top: 8px; padding: 0px;">
<span style="color: #58595b; font-family: ProximaNova, Arial, Helvetica, Geneva, sans-serif;"><span style="font-size: 13px; line-height: 21px;">I’ve been told that it is happy hour somewhere, so I might as well have a drink. Although it was enough reasoning for me in college, that’s hardly the case now. It may be a little too excessive to drink whiskey and heavy cream with my morning coffee even if it is St. Patrick’s Day.</span></span></div>
<div style="background-color: white; margin-bottom: 15px; margin-top: 8px; padding: 0px;">
<span style="color: #58595b; font-family: ProximaNova, Arial, Helvetica, Geneva, sans-serif;"><span style="font-size: 13px; line-height: 21px;">This Irish coffee mousse is a great way to be part of the party without the unwanted side affects of too much alcohol. Its also a dessert you can get away with eating anytime of the day, including breakfast. With St. Patrick’s Day around the corner, this is a perfect little treat to get into the spirit.</span></span></div>
<div style="background-color: white; margin-bottom: 15px; margin-top: 8px; padding: 0px;">
<span style="color: #58595b; font-family: ProximaNova, Arial, Helvetica, Geneva, sans-serif;"><span style="font-size: 13px; line-height: 21px;">I have a soft spot for whiskeys and bourbons, especially Jameson. Jameson is a great whiskey to incorporate into desserts because of its smooth finish and lingering caramel after tones. The slight bitterness of the espresso mixed with the whiskey is mellowed out by the dollop of sweet whipped cream. I also added some cocoa nibs to break up the monotony of the creamy texture with a little bit of crunch. Crushed cookies or biscotti would work just as well.</span></span></div>
<div style="background-color: white; margin-bottom: 15px; margin-top: 8px; padding: 0px;">
<span style="color: #58595b; font-family: ProximaNova, Arial, Helvetica, Geneva, sans-serif;"><span style="font-size: 13px; line-height: 21px;">Mousse based desserts are extremely easy to make and can be prepared a day in advance. This dessert requires few ingredients and little kitchen time. Not only is it simple to make, its very satisfying and delicious. You can serve it in a ramekin or dress it in up cute little jars. Its a perfect dessert to serve at dinner parties as it will surely impress your guests. Who doesn’t like mousse? Its rich, smooth, creamy, and full of flavor. Its like ice cream but grown up and more mature.</span></span></div>
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<span style="color: #58595b; font-family: ProximaNova, Arial, Helvetica, Geneva, sans-serif;"><span style="font-size: 13px; line-height: 21px;">Irish Whiskey Parfaits</span></span></div>
<div>
<br /></div>
<br />
6 large egg yolks<br />
½ c. granulated sugar<br />
¼ c. Irish whiskey<br />
2 c. heavy cream<br />
¼ c. powdered sugar<br />
1 tsp. vanilla extract<br />
¼ c. raspberry preserves<br />
<br />
Beat egg yolks in mixer bowl, gradually adding granulated sugar. Continue beating until mixture is thick and pale. Beat in whiskey gradually. Transfer to a large bowl.<br />
Beat cream, powdered sugar and vanilla in a clean mixer bowl until stiff. Gently fold whipped cream 1/3 at a time, into egg yolks.<br />
Spoon cream mixture alternating with thin layers of preserves, into parfait glasses. Freeze at least 4 hours or overnight.<br />
<div>
<br /></div>
Henry J. Molinehttp://www.blogger.com/profile/05852729199438618405noreply@blogger.com0tag:blogger.com,1999:blog-7826605042030869928.post-80399604162735024972016-01-11T23:26:00.001-06:002016-01-11T23:26:21.865-06:00Oh To Be So Sweet and Porky This is a super easy 30 minute one pot dish. The apples turn out like those sweet baked cinnamon apples you can order on the side in homestyle restaurants. You know the ones you can’t decide to eat for dinner or dessert? Yeah those.<br />
They are tender and brown sugar sweet with just a hint of cinnamon and nutmeg. The pecans add a little richness and some crunch. Unless you’re already a nut like me (Just ask Janis, she’ll tell you I’m already nutty enough).<br />
Pork chops are not in my normal dinnertime wheelhouse. I have a TON of chicken recipes, but if you’ve been reading here awhile, you might remember that my nonna and her cooking skills basically made pork chops lover out of me for approximately 20 years.<br />
Anyway. These are not those. The pork chops turn out tender and juicy. The sauce is brown sugar buttery. All of it together is gonna be your new favorite fall meal.<br />
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<div>
<br /></div>
<div>
Caramel Apple Pork Chops</div>
<div>
<br /></div>
<div>
<div>
4 (¾ inch) thick pork chops </div>
<div>
1 teaspoon vegetable oil </div>
<div>
2 tablespoons brown sugar </div>
<div>
salt and pepper to taste </div>
<div>
1/8 teaspoon cinnamon </div>
<div>
1/8 teaspoon nutmeg </div>
<div>
2 tablespoons butter </div>
<div>
2 tart apples - peeled, cored and sliced</div>
<div>
<br /></div>
<div>
Preheat oven to 175. Place a medium dish in the oven to warm.</div>
<div>
Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.</div>
<div>
In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.</div>
<div>
Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. </div>
</div>
<div>
<br /></div>
Henry J. Molinehttp://www.blogger.com/profile/05852729199438618405noreply@blogger.com0tag:blogger.com,1999:blog-7826605042030869928.post-45208028893659269202015-12-26T12:18:00.000-06:002016-05-21T05:29:11.992-05:00So…I’ve been thinkingYou know I love you. Right? You know I would never bring you any harm or ill will. But when It comes to being in the kitchen, there are things that are beyond my control. Just remember, that whatever comes out of the kitchen, it is with love and nothing more.<br>For you should by now know, that what I do in the kitchen is purely out of my love for you.<br>
<br>
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<br>
<br>
If I decide to just nix this whole blogging thing and instead open a hot chocolate truck and drive around the country, would you guys support that decision? I need to know these things before I hit the open road. That way, I could come to you and deliver you your hot chocolate flavor of choice. We might even sell tacos, too. I don’t know. I haven’t really thought about it. (cough cough)<br>
But in all honesty, if you thought hot chocolate was a good idea, this super rich peanut butter hot chocolate will completely blow you away.<br>
It blew me away! So much so that I actually purred when I tried it while standing over the stove.<br>
Wait, what?<br>
I’m sure I’m not the first person to think of this so I can hardly take credit for such a delicious, creamy, mouth-watering, decadent creation of the gods.<br>
It’s like drinking a chocolate bar covered in peanut butter—definitely a dessert in and of itself and best topped with fresh whipped cream and salted roasted peanuts.<br>
And if your jeans feel tight after drinking this, it’s best just to blame the dryer. And then use that as an excuse to go shopping.<br>
I’m doing this because I love you.<br>
I promise I’ll feature something healthy with vegetables in it soon. Just not today.<br>
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Peanut Butter Hot Chocolate<br>
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1 cup milk<br>
1 tbsp. peanut butter (chunky or smooth)<br>
1 tbsp. unsweetened cocoa powder<br>
1 ½ tbsp. sugar<br>
1 tsp. vanilla<br>
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Whisk together milk, cocoa powder, vanilla and sugar in a small pot on the stove. Bring to a simmer and then add the peanut butter, stirring well to get rid of any clumps.<br>
Pour into your favorite mug and serve with whipped cream and salted peanuts!<br>
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Henry J. Molinehttp://www.blogger.com/profile/05852729199438618405noreply@blogger.com0tag:blogger.com,1999:blog-7826605042030869928.post-83360798773149138632015-12-13T00:53:00.000-06:002015-12-13T21:55:39.005-06:00Tis The Season For Hot Chocolate!Christmas and Hot Chocolate goes hand in hand, they both warms you up inside and makes you cheerful and happy. So I thought I would share my recipes of different Hot Chocolate recipes that I have made over the years. So from my kitchen to yours, have a very Merry Christmas. May it be filled with lots of love and good eats.<br />
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Red Velvet Hot Chocolate<br />
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Just when I thought I had made everything with red velvet that was under the sun, I thought of another fun way and it is sooo sinfully delicious too. In fact, drinking this is like having a whole cake in one cup.<br />
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Red velvet cake is a classic dessert. However, sometimes a classic needs a little change. When it's cold outside, this hot chocolate recipe will warm you up and keep that fun red velvet look!<br />
Red velvet cake is synonymous with delicious. It's a classic Southern treat that has hit it big in bakeries all across the nation. However, don't be scared to think outside the box when you want this sweet treat.<br />
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A fun way to switch things up is by taking the idea of this traditional cake and turning it into a delicious hot chocolate recipe. Its bright color and delicious chocolate taste will tickle both children and adults with delight. Plus, it's a few less calories than devouring a whole cake.<br />
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2 cups whole milk<br />
1/2 cup semisweet chocolate morsels<br />
1/2 teaspoon red gel no taste food coloring<br />
Whipping cream<br />
Vanilla sugar (see Chef’s Note below)<br />
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Vanilla sugar whipped cream:<br />
1 cup heavy whipping cream<br />
2 tablespoons vanilla sugar ( see Chef’s Note below)<br />
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For whipped cream: Add heavy cream and vanilla sugar to a cold metal bowl. Either whip by hand with whisk or with hand-held mixer until soft peaks form.<br />
For hot chocolate: In a small pan, combine milk, chocolate morsels and food coloring. Gently simmer until hot and all the chocolate is melted. I like to use a small whisk to make sure everything is incorporated. Top with freshly whipped cream.<br />
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Chef’s Note: To make Vanilla Sugar without having to use Vanilla Beans (Which are rare and expensive in Grocery Stores) just use Vanilla Extract and Sugar in a ratio of one teaspoon of Vanilla Extract to every two cups of regular granulated sugar. Then spread the well mixed vanilla sugar on a baking pan lined with wax paper to dry.<br />
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Raspberry White Hot Chocolate</div>
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This warm, comforting drink is made with real raspberry puree and white chocolate. It's beautiful, delicious, and tastes like melted berries and cream ice cream! This is also my fiance's favorite!</div>
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12 oz. raspberries, fresh or defrosted from frozen</div>
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2 tbsp. sugar</div>
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2 c. milk</div>
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6 oz. white chocolate, finely chopped</div>
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1 tsp. vanilla extract</div>
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Pinch salt</div>
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2 tbsp. Milk</div>
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1 tbsp. Cornstarch</div>
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Sprinkle the sugar on the raspberries and toss to combine. Let sit for 10-15 minutes, until they start to soften and release their juices. Blend the raspberries in a blender. You should be left with about ¾ cup of puree. If you have more, save it for another use.</div>
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Add milk in a medium saucepan and bring to a simmer—you want bubbles to appear along the sides of the pan’s edges, but don’t bring it to a full boil. Remove the pan from the heat and add the chopped white chocolate. Whisk until the chocolate is melted, then add the berry puree, vanilla extract, and salt. Mix 2 tablespoons of milk and cornstarch together and add to the chocolate mixture. Stir until mixture is thickened.</div>
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Serve immediately with whipped cream and fresh berries on top. It can be made ahead of time and kept in the refrigerator for up to a week. Reheat it in the microwave or on the stove top.</div>
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Notes</div>
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For the best taste and texture, do not substitute white chips for the chopped white chocolate bar. Chips are usually made with palm oil instead of cocoa butter, and they tend to be hard to melt. If you find chips made with cocoa butter, those are a fine substitute, otherwise, look for white chocolate bars. This makes a thick drink, and if you prefer a thinner one, add more milk until you get a texture you like.</div>
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Gingerbread Hot Chocolate</div>
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Are you in the Christmas spirit yet? If not, this will do the trick. Gingerbread Hot Cocoa is like drinking a chocolate gingerbread cookie! It’s Christmas in a cup if I ever saw one.</div>
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You know every year by the time Christmas is over I am REALLY Christmased out…like, don’t even TRY to bring me a cup of Christmas on the night of the 26th, I have already started to think about what salad creations I am going to make because I have had a little TOO much comfort, a little TOO much Christmas. But that time hasn’t come yet- boy, I am going gung-ho with the red and green, the elves, the peppermint…send it ALL my way. And bring me as many cups of Christmas right now as you want.</div>
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4 c. milk</div>
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½ c. cocoa powder</div>
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¼ c. brown sugar</div>
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¼ c. white sugar</div>
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½ tsp. ground cinnamon</div>
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½ tsp. allspice</div>
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½ tsp. ground ginger</div>
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½ tsp. vanilla </div>
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¼ tsp. sea salt</div>
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whipped cream for topping</div>
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In a medium saucepan over low heat, heat milk. While warming the milk, combine the cocoa powered, brown sugar, sugar, cinnamon, allspice and ginger in a small bowl. Whisk into the milk until hot. Serve with whipped cream and sprinkle with cinnamon.</div>
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Cheesecake Hot Chocolate</div>
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This white hot chocolate from scratch tastes just like cheesecake in a cup without having to wait for a whole cheesecake to bake. Cheesecake craving satisfied in 15 minutes? Done.</div>
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Ah, the day before Christmas Eve (Christmas Eve Eve?) Today pretty much marks my finish line for Christmas baking. I’m not sure why I do this every year. I cram all the Christmas things into one month and ended up posting four times a week the past two weeks because I have so many Christmas recipes to share (my average is 2-3 times a week). I have so many ideas that I even wrote up a list for next year (I’m also known to plan ridiculously ahead). I wanted my last post before Christmas to be a super easy holiday drink, and what better drink defines me best than Cheesecake Hot Chocolate? I’m not even sure where this idea came from. Of course I love cheesecake oh so very much, but who thinks of drinking it? Maybe I had a dream about it as I dream about recipes all the time. If you ever ask me at any given moment what I’m thinking about, 99.99459394 percent of the time, it’s food. 51.809843 percent of the time, it’s cheesecake. What’s best about this recipe is you can satisfy your cheesecake craving now rather than wait for a whole cheesecake to bake and cool. Whether you’re looking for a new hot chocolate recipe to try or you just simply love cheesecake as much as I do, Cheesecake Hot Chocolate is the way to go when the weather outside is frightful (sorry, I had to).</div>
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I love hot chocolate. It’s what I drink in the winter evenings when it’s too late to drink coffee or when I want something sweet but ran out of cookies and don’t feel like baking. I used white chocolate so the drink would actually look like cheesecake in a cup. I’m sure it would taste just as good with semisweet or even dark chocolate (dark chocolate is my favorite), but I do like my white chocolate version.</div>
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There is one very important step to making this cheesecake hot chocolate successful the cream cheese needs to be at room temperature, or even slightly softer (without risking food safety, of course). I’d even recommend microwaving it slightly (without the foil wrapper!) if you’re in a hurry. You see, when your cream cheese is cold, even slightly chilled, it becomes lumpy. You can sorta get away with that if you’re baking a cheesecake, but you do not want lumpy hot chocolate. Trust me. If you ignore my warning and do end up with lumps, you can use a blender to help save it. I also find that Philadelphia cream cheese melts a little more smoother than a few other brands. Just a small warning the drink does thicken as it cools down. Just heat it back up in the microwave or add some more milk.</div>
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Cheesecake Hot Chocolate</div>
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1 cup milk</div>
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1/4 teaspoon vanilla extract</div>
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2 ounces white chocolate, chopped</div>
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2 ounces cream cheese, room temperature* and cut into 16 pieces</div>
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Graham cracker crumbs and whipped cream, for garnish</div>
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In a medium saucepan, warm up the milk over medium heat until hot but not boiling. Turn the heat down to low then whisk in the vanilla cream cheese until melted. Whisk in the white chocolate until melted and smooth. Serve immediately** with whipped cream and graham cracker crumbs on top, if desired.</div>
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Notes; *The cream cheese needs to be at room temperature or even slightly softer (without risking food safety). Otherwise, the hot chocolate mixture may become lumpy. If it does become lumpy, you can use the blender to help smooth it.</div>
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**The drink does thicken as it cools down. Just heat it back up in the microwave.</div>
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Henry J. Molinehttp://www.blogger.com/profile/05852729199438618405noreply@blogger.com0tag:blogger.com,1999:blog-7826605042030869928.post-34867947668938248882015-12-09T22:07:00.000-06:002015-12-09T22:07:18.070-06:00It's A What???The other day, I was looking for something different to make for dinner. I came across a recipe for a vegetarian version of this dish. I searched the internet for a non-vegetarian version and couldn't find one. So I did what any red blooded meat eating man would do. I experimented until I came up with a recipe using "real" food. It's prepared and cooked just like a lasagna. So, try it and let me know what you think or if you would add or remove any of the ingredients.<br />
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Bacon Cheeseburger Meat Cake<br />
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1-2 lb. Ground beef<br />
1 Red Onion (chopped)<br />
1 pkg. Lipton onion soup mix<br />
¼ tsp. Pepper<br />
½ tsp. Creole Seasoning<br />
Olive Oil for cooking<br />
Dash of Liquid Smoke<br />
1 pkg. Bacon<br />
1 pkg. Lasagna Noodles (I used the no-boil version, but if you use another kind follow the directions on the package)<br />
1 pkg. Cheddar Cheese (shredded)<br />
Sauce<br />
1 Can of Stewed Tomatoes (15 oz)<br />
1 Can of Tomato Sauce (15oz)<br />
1 tsp. Creole Seasoning<br />
2 tsp. Onion Powder<br />
¼ c. Fresh Parsley (chopped)<br />
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Preheat oven to 400.<br />
In a pot, add all sauce ingredients and let simmer, stirring occasionally.<br />
In your trusted cast iron skillet, heat Olive Oil and Liquid Smoke on a medium heat. Once you feel it's hot, add Ground Beef, Red Onion, soup mix, Black Pepper and Creole Seasoning. Mix thoroughly and let cook until browned.<br />
When figuring out the layers, I can give you a ballpark of using around 1 cup for each layer, but your casserole dish might be a different size or depth than mine. So, you'll need to eyeball and ration the best you can. Once you lay your first layer, you'll know about what each layer takes.<br />
In a glass casserole dish, spread about a ladle full of Tomato Sauce over the bottom of the dish. Put down a layer of Lasagna Noodles. If you have a lot of overlap, pour a little sauce over the spots where the noodles overlap. Add cheese, creating an even layer. Spread the Beef Mix over the cheese creating an even layer. Cover with a layer of Bacon Strips. Cover with a layer of Cheese. Cover with a layer of Tomato Sauce. Cover with another layer of Lasagna Noodles. Cover with another layer of Tomato Sauce. Cover with the Cheese.<br />
Bake uncovered for around 25-30 minutes. Please keep an eye on it; smaller lasagnas will bake faster, so yours might bake faster. Remove from the oven when the Cheese is melted and starts to brown.<br />
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Chef’s notes: To make this more fun, try using a greased bundt cake pan and pack it in. Then invert it on a cooking sheet and then bake it in the oven. This way you can remove the pan before serving and it becomes a conversation piece around the dinner table.<br />
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Henry J. Molinehttp://www.blogger.com/profile/05852729199438618405noreply@blogger.com0tag:blogger.com,1999:blog-7826605042030869928.post-89785579044653672992015-12-02T20:46:00.000-06:002015-12-02T20:46:16.021-06:00Orange Custard PuddingLike oranges? I enjoy those delicious sweet vitamin C loaded fruit. I enjoy seeing what all I can do with the oranges. Here is a simple pudding that has all the vitamin C and very aromatic.<br />
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½ c. of sugar.<br />
¼ c. of cornstarch.<br />
Pinch of salt.<br />
1 ½ c. orange juice.<br />
3 medium egg yolks, beaten.<br />
1 c. of plain yogurt.<br />
2 tbsp. margarine.<br />
2 tsp. orange peel, finely shredded.<br />
2 c. fresh orange segments.<br />
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Combine the sugar, cornstarch and salt; then stir in the orange juice. Cook and stir until bubbly. Gradually stir 1 cup of the mixture into the yolks.<br />
Return to the pan and cook for a further 2 minutes. Remove from heat and stir in the yogurt, margarine and shredded orange peel.<br />
Cover and chill. Stir in the orange segments before serving.<br />
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Henry J. Molinehttp://www.blogger.com/profile/05852729199438618405noreply@blogger.com0