tag:blogger.com,1999:blog-56182440375579854142024-02-18T15:40:57.097-10:00To. Die. For. Recipes Rachelle Underwoodhttp://www.blogger.com/profile/00617145504470704692noreply@blogger.comBlogger177125tag:blogger.com,1999:blog-5618244037557985414.post-37623722305374647922020-03-06T16:49:00.000-10:002020-03-06T16:49:31.752-10:00Fudgy Decadent Chocolate Peanut Butter Cake<div class="separator" style="clear: both; text-align: center;">
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This cake is a once a year favorite for my birthday. I got this recipe from my friend Julie. She gave me some helpful tips to result in a dense, fudgy, decadent, unforgettable cake. This starts with an incredibly moist chocolate cake, frosted with peanut butter cream cheese frosting, topped with peanut butter, dark chocolate ganache, and finished with chopped peanut butter cups. To Die For!!!<br />
Follow these tips for best results: First, do not overbake the cake. If you do, you won't get that fudgy effect. Second, get the Hersheys special dark cocoa for an extra dark cake not only in taste but in color. Third, the cake can be made a day or two before you need it, as it tastes better the longer the flavors meld together. <br />
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<a href="https://www.browneyedbaker.com/wp-content/uploads/2014/03/peanut-butter-cup-overload-cake-25-600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Image result for chocolate cake with peanut butter cream cheese frosting with ganache" border="0" class="n3VNCb" data-noaft="1" height="320" src="https://www.browneyedbaker.com/wp-content/uploads/2014/03/peanut-butter-cup-overload-cake-25-600.jpg" style="margin-top: 0px;" width="212" /></a></div>
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<span style="font-size: large;"><b>Fudgy Decadent Chocolate Peanut Butter Cake</b></span></div>
<br />
<b>Cake:</b><br />
2 cups flour<br />
2 1/2 cups sugar<br />
3/4 cup unsweetened cocoa powder (Dark or dutch process)<br />
2 tsp baking soda<br />
1 tsp salt<br />
1 c neutral oil such as canola or vegetable<br />
1 c sour cream<br />
1 1/2 c water<br />
2 tbs vinegar<br />
1 tsp vanilla extract<br />
2 eggs<br />
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Preheat oven to 350 degrees. Spray two 8 or 9-inch cake pans with cooking spray liberally. Line the bottoms with parchment paper. Combine in a medium bowl the flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water, then blend in vinegar and vanilla. Whisk in the eggs and beat until blended. Divide batter even;y between the two pans.<br />
Bake for 30-35 min. or until a toothpick inserted in the center comes out almost clean. Let cool in the pans for 20 min. Then freeze them in the freezer for about 30 min. (this is so the cakes don't fall apart when you invert them.)<br />
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<b>Peanut Butter Cream Cheese Frosting:</b><br />
<br />
10 oz cream cheese, softened<br />
1 stick of butter, softened<br />
5 cups powdered sugar <br />
2/3 c peanut butter (creamy kind)<br />
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In a large bowl with an electric mixer, beat cream cheese and butter till fluffy. Add powdered sugar gradually. beat until fluffy. Add peanut butter at the end until well combined.<br />
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<b>Chocolate PB glaze:</b><br />
<br />
1 c semi-sweet chocolate<br />
3 tbsp smooth peanut butter<br />
2 tbsp light corn syrup<br />
1/2 half n half<br />
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combine all ingredients except for half in half in a bowl, microwave in 30-sec increments until chocolate is melted, whisk the mixture to make smooth. Whisk in half n half, beating until nice and smooth.<br />
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Assemble the cake: Place one cake round on a cake plate, cover liberally with frosting, top the next layer and continue to frost until cake is covered. Pour ganache over cake and top with chopped peanut butter cups (About 6-7 peanut butter cups) (this is optional). Place in the fridge for a few hours for the cake to set.Rachelle Underwoodhttp://www.blogger.com/profile/00617145504470704692noreply@blogger.com1tag:blogger.com,1999:blog-5618244037557985414.post-48209441852382462542019-01-23T16:54:00.000-10:002019-01-23T16:54:05.528-10:00Pesto Turkey Meatballs with Marinara Sauce<div class="separator" style="clear: both; text-align: center;">
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My 13 year old son made this recipe for our family this last weekend.
He is a budding cook, and I love that he wants to actually be in the
kitchen and cook! The flavor was spot on, and leftovers were great. I
made zucchini noodles for my husband and I, and regular noodles for the
rest of the family. Both ways were delicious. This is a quick weekday meal, paired with salad or veggies.</div>
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<img alt="Image result for pesto turkey meatballs with marinara sauce" class="irc_mi" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVJUcc_twIA3Vuyy_6wsQc_N5QUF41xoXSTjNWH2JHzfXCvEMfkFQ83xJI67030mClPq2Ya_3truKGGwVX-QTtA_te7Oxs4N2hQ0aiA3YitRq0OlksRzJPrUgK2_se3vURR3fLnvaD1M/s400/turkey+pesto+meatballs.jpg" style="margin-top: 72px;" width="400" /></div>
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<span style="font-size: large;"><b>Pesto Turkey Meatballs with Marinara Sauce</b></span></div>
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<br />
1 pound 93% lean ground turkey<br />
3/4 c. jarred pesto<br />
1/2 c. panko bread crumbs<br />
1/4 tsp salt<br />
1/4 tsp pepper<br />
1 tbs. Olive oil<br />
3 garlic cloves, minced<br />
1 (28 oz.) can crushed tomatoes<br />
<br />
Preheat oven to 450 degrees. Line a baking sheet with parchment paper or foil. Spray foil with cooking spray. In a large bowl combine ground turkey, pesto, panko, salt, and pepper. Use your hands to combine. Roll meatballs into 1- 1 1/2 in balls. Place on baking sheet and bake for 15 min in the oven. <br />
While the meatballs bake, add oil to dutch oven pot. Heat to medium heat, stir in garlic and cook for 30 seconds. Stir in crushed tomatoes and bring to boil. Reduce heat to medium low and simmer for 10 min, stirring occasionally.<br />
When meatballs are done, with tongs carefully transfer meatballs to marinara sauce. Let simmer in the sauce for 5-10 min. Turn off heat and serve over noodle, or zucchini (for the low carb version)<br />
<a href="http://cassiecraves.blogspot.com/2010/07/turkey-pesto-meatballs.html" target="_blank">(Picture credit here)</a>Rachelle Underwoodhttp://www.blogger.com/profile/00617145504470704692noreply@blogger.com1tag:blogger.com,1999:blog-5618244037557985414.post-24181975630046990052019-01-17T10:51:00.000-10:002019-01-17T10:53:23.632-10:00Easy homemade Soft Pretzels<div style="margin-left: 1em; margin-right: 1em;">
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I
was on the hunt to find a pretzel recipe that was easy, but definitely
had the taste factor as well. I tried this recipe out with
preschoolers!!!! and it turned out amazing. Super easy. Alot of
pretzel recipes require you to cook the pretzel in hot water/baking soda
solution. This recipe uses that method, but you just put the water and
baking soda in a shallow dish. Super simple, and flavorful. As with
all "bread" recipes, it is recommended to enjoy this the day of. You
could do so many options for toppings on these pretzels. I did cinnamon
and sugar, and also pink Himalayan salt (from Costco). Both were
equally good. Get creative and have fun with this. <a href="https://www.onceuponachef.com/recipes/soft-pretzels.html" target="_blank">Recipe and picture credit here.</a><br />
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<span style="font-size: large;"><b>Easy Homemade Pretzels</b></span></div>
<br />
<ul>
<li class="ingredient" itemprop="ingredients"><span class="amount"><span class="toggleunits" data-alt="236.6 ml">1 cup</span></span> <span class="name">milk</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount">1 package</span> <span class="name">active dry yeast (not rapid rise yeast) (1 package contains 1/4 oz. or approximately 2 1/4 tsp.)</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount">3 tablespoons</span> <span class="name">light brown sugar, packed</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount"><span class="toggleunits" data-alt="281 grams">2-1/4 cups</span></span> <span class="name">all-purpose flour, plus more for kneading</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount">5 tablespoons</span> <span class="name">unsalted butter, divided (2 tablespoons for the dough; 3 tablespoons for brushing on finished pretzels)</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount">1 teaspoon</span> <span class="name">fine salt</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount"><span class="toggleunits" data-alt="96 grams">1/3 cup</span></span> <span class="name">baking soda</span></li>
<li class="ingredient" itemprop="ingredients"><span class="name">Coarse salt, to taste* </span></li>
</ul>
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<ol itemprop="recipeInstructions">
<li class="instruction"> Warm milk in the microwave until very warm; pour
into a medium bowl and sprinkle in the yeast. Let the yeast soften,
about 2 minutes; stir in the brown sugar and <span class="toggleunits" data-alt="125 grams">1 cup</span> of the flour with a wooden spoon. Melt 2 tablespoons of the butter and stir into the mix. Add the remaining <span class="toggleunits" data-alt="156 grams">1 ¼ cups</span>
flour and fine salt to make a sticky dough. Add more flour if necessary
(you'll probably need a few tablespoons) to form dough into a ball. Either knead doygh by hand or use your kitchen aid mixer and knead for 5 min, adding a little bit more flour to prevent sticking on the sides. Shape into a ball, place in a clean, lightly greased bowl and cover
with plastic wrap. Let rise in a warm spot until doubled in size, about 1
hour.</li>
<li class="instruction">Preheat the oven to <span class="toggleunits" data-alt="235 C">450 degrees F</span>.
Line a large baking sheet with parchment paper.. Punch the dough to deflate it, then turn out onto a
lightly floured surface. Divide the dough into 6 equal pieces. Roll and
stretch each piece with the palms of your hands into a <span class="toggleunits" data-alt="76-cm">30-inch</span>
rope, holding the ends and slapping the middle of the rope on the
counter as you stretch. Form each into a pretzel shape (form a U-shape,
then holding the ends of the rope, cross them over each other and press
firmly onto the bottom of the pretzel).</li>
<li class="instruction">Dissolve the baking soda in <span class="toggleunits" data-alt="710 ml">3 cups</span>
warm water in a shallow baking dish. Gently dip each pretzel in the
soda solution, then arrange on a prepared baking sheet (re-shaping if
necessary) and sprinkle lightly with course salt. Bake until golden, 10 –
12 minutes. Melt remaining 3 tablespoons butter and brush on baked
pretzels. The pretzels are best enjoyed fresh on the same day.</li>
<li class="free_text">*If
you prefer a cinnamon sugar topping, omit the coarse salt. Brush with
butter after baking and sprinkle generously with cinnamon sugar (<span class="toggleunits" data-alt="100 grams">1/2 cup</span> sugar plus about 3/4 teaspoon cinnamon)</li>
</ol>
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Rachelle Underwoodhttp://www.blogger.com/profile/00617145504470704692noreply@blogger.com1tag:blogger.com,1999:blog-5618244037557985414.post-78670062360297770642017-03-27T14:00:00.002-10:002017-03-27T14:00:57.067-10:00Artisan Bread (Fool Proof)<div class="separator" style="clear: both; text-align: center;">
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I again got this recipe from my friend Jenny J. She makes homemade bread for her family a ton. Number one because they are picky eaters and she knows they will eat bread, and number two is because she is a rock star and cooks for her family every night. This recipe is so easy because there is no kneading involved. Because of that it's more of a bread to enjoy right when it comes out of the oven. I usually cut the leftovers up and freeze it in the freezer and use it for toast. The texture is chewy, with a crispy outside. The bread is super flavorful. </div>
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<img alt="Image result for artisan bread" class="irc_mi" height="237" src="https://sparkpeo.hs.llnwd.net/e1/resize/630m620/e4/nw/1/3/lArtisan-Bread-in-5-Minutes-a-Day-Master-Recipe133442131.jpg" style="margin-top: 99px;" width="320" /></div>
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<span style="font-size: large;"><b>Artisan Bread (Fool Proof)</b></span></div>
<br />
1 1/2 tbs yeast<br />
2 tsp sugar<br />
3 C warm/hot water<br />
<br />
Combine these ingredients in a bowl, and let yeast activate.<br />
<br />
6 1/2 C flour<br />
1 1/2 Tbs kosher salt<br />
Any other mix ins (dried herbs, garlic, etc)<br />
<br />
Add these ingredients to the yeast mixture. Stir all together to combine and form a ball in the bowl. Cover with plastic wrap, and let sit on the counter for 2-3 hours.<br />
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Preheat oven to 375 degrees. Place a glass loaf pan or 9x13 pan on the lower rack filled with 1-2 cups water. (This creates steam in the oven for optimal texture).<br />
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Pour dour out onto a well floured counter, form into 2 large rounds or 4 smaller rounds. Place on a jelly roll pan sprayed with cooking spray. Cut slits using a serrated knife on the top of bread for design. Let dough rise for another 20-30 min. Bake for 30 minutes in the oven. Remove to a cooling rack. Rachelle Underwoodhttp://www.blogger.com/profile/00617145504470704692noreply@blogger.com2tag:blogger.com,1999:blog-5618244037557985414.post-352343647566234232017-03-27T13:42:00.000-10:002017-03-27T13:42:20.211-10:00Jenny J's Chocolate Chip CookiesMy dearest friend Jenny J lives here in Hawaii with me. She is a wonderful baker. She has been a true friend, and a constant support of my life! I love her and will miss her so much when we move apart. <br />
Every year for Christmas she gives us some of her chocolate chip cookie dough, and it is seriously my favorite goodie during Christmas time. Luckily, she gave me the recipe, and I can eat these cookies year around! I love these cookies so much that I request them on my birthday for my special treat.<br />
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<div style="text-align: center;">
<span style="font-size: large;"><b>Jenny J's Chocolate Chip Cookies</b></span></div>
<br />
1/2 c butter, softened<br />
3/4 c sugar<br />
3/4 c brown sugar<br />
1 egg<br />
1 tsp vanilla<br />
1 tsp baking soda<br />
1 tsp salt<br />
2 c + 3 tbs flour<br />
1 c chocolate chips<br />
<br />
Preheat oven to 350 degrees. Combine butter and sugars together until blended. Add egg and vanilla, mix. Add flour, baking soda, and salt, and mix until combined. Dough will be stiff. Add chocolate chips, stir. <br />
Scoop or drop dough by large tablespoons onto a cookie sheet (I use a jelly roll pan). Bake for 8 min. Rachelle Underwoodhttp://www.blogger.com/profile/00617145504470704692noreply@blogger.com1tag:blogger.com,1999:blog-5618244037557985414.post-56495762438612523432016-04-06T16:41:00.000-10:002016-04-06T16:41:35.523-10:00Cashew ChickenThis recipe is a hit with my family. Its quick and easy to throw together and can feed a crowd. I serve broccoli and brown rice on the side.<br />
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<div style="text-align: center;">
<span style="font-size: large;">Cashew Chicken</span></div>
<div style="text-align: center;">
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<span style="font-size: large;"> </span><img alt="Cashew chicken 9" class="asset asset-image at-xid-6a0115721bb963970b0120a94c2f8f970b " src="http://www.onceuponachef.com/images/2010/03/6a0115721bb963970b0120a94c2f8f970b-450wi.jpg" style="width: 440px;" /> </div>
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<ul>
<li class="ingredient" itemprop="ingredients"><span class="amount">3/4 cup</span> <span class="name">roasted, unsalted cashews</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount">1-1/2 pounds</span> <span class="name">boneless, skinless chicken breasts or tenderloins, cut into 1-1/2 inch pieces</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount">1/2 teaspoon</span> <span class="name">salt</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount">1/4 teaspoon</span> <span class="name">freshly ground black pepper</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount">2 tablespoons</span> <span class="name">vegetable oil</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount">6</span> <span class="name">medium garlic cloves, minced</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount">8 </span> <span class="name">scallions (1 bunch), white and green parts separated, each cut into 1-inch pieces</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount">2 tablespoons</span> <span class="name">rice vinegar</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount">4 tablespoons</span> <span class="name">hoisin sauce, best quality such as Kikkoman or Lee Kum Kee</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount">1 tablespoon</span> <span class="name">soy sauce</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount">1/4 cup</span> <span class="name">water</span></li>
<li class="ingredient" itemprop="ingredients"><span class="amount">1/4 teaspoon</span> <span class="name">Asian sesame oil</span></li>
</ul>
<div class="instructions">
<h3 class="large">
<span>Instructions</span></h3>
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<li class="instruction">Preheat the oven to 350°F. </li>
<li class="instruction">Place the cashews on a baking sheet in a single
layer. Toast in the oven until fragrant, about 5 minutes. (They will
crisp up as they cool.)</li>
<li class="instruction">Place the chicken pieces in a large bowl. Sprinkle with salt and pepper and toss to coat evenly.</li>
<li class="instruction">In a large nonstick skillet, heat 1 tablespoon
of the vegetable oil over high heat until very hot. Add half of the
chicken to the skillet and stir-fry (stir as you cook) until lightly
browned but not cooked through, about 3 minutes. Transfer to a plate.</li>
<li class="instruction">Add the remaining tablespoon vegetable oil to
the skillet; then add remaining chicken, garlic and white parts of the
scallions. Stir-fry until the chicken is lightly browned but not cooked
through, about 3 minutes. Return the first batch of chicken to the pan.
Turn the heat down to medium and add the rice vinegar; cook until
evaporated, about 30 seconds.</li>
<li class="instruction">Add the hoisin sauce, soy sauce and water; cook,
tossing, until the chicken is cooked through, about 1 minute. Remove
from the heat. Stir in the scallion greens, cashews and sesame oil.
Serve immediately</li>
<li class="instruction"><a href="http://www.onceuponachef.com/2010/03/cashew-chicken.html">http://www.onceuponachef.com/2010/03/cashew-chicken.html</a> </li>
</ol>
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Rachelle Underwoodhttp://www.blogger.com/profile/00617145504470704692noreply@blogger.com0tag:blogger.com,1999:blog-5618244037557985414.post-62272145387913024792015-01-26T10:35:00.000-10:002015-01-26T10:35:03.255-10:00Creamy Lime Cilantro SlawOur family loves "slaw". Its crunchy and a change from eating salads. This slaw is good as a side or used on BBQ beef sandwiches. I also have used it with fish tacos and regular tacos. Super delicious, and when I make this, my boys go back fro seconds. The dressing made enough for 2 separate meals. I just put it in the fridge and used it later during the week.<br />
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<div style="text-align: center;">
<b><span style="font-size: large;">Creamy Lime Cilantro Slaw</span></b></div>
<br />
1/2 head of cabbage, shredded<br />
2-3 green onion, sliced thinly<br />
1/3 c cilantro, chopped<br />
<br />
<b>Dressing:</b><br />
1/2 c mayo<br />
1/2 c sour cream<br />
4-5 tbs lime juice<br />
1 tsp lime zest (optional)<br />
1 small garlic clove, minced<br />
1 tsp sugar<br />
salt and pepper to taste<br />
<br />
Combine dressing ingredients, test for flavor. Combine slaw ingredients, and add dressing right before serving. Add enough dressing to make it flavorful. Refrigerate any leftovers.Rachelle Underwoodhttp://www.blogger.com/profile/00617145504470704692noreply@blogger.com0tag:blogger.com,1999:blog-5618244037557985414.post-74437268326928516152015-01-15T10:47:00.002-10:002015-01-15T10:48:06.511-10:00White Chicken ChiliI made this recipe around Halloween time. I made it several times after that. I love this recipe the day i make it and the leftovers. It is creamy because of the added cream cheese and full of flavor from the delicious spices. I save time with the chicken by using a Costco rotisserie chicken. When I buy a chicken, I pick the meat off and divide it into two freezer bags. This is the perfect portion for a soup or a meal for our family. If you don't have a rotisserie chicken you can use 2 pounds of chicken breast, shredded.<br />
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<div style="text-align: center;">
<span style="font-size: large;">White Chicken Chili</span></div>
<br />
1/2 rotisserie chicken from Costco, Shredded
<br />
1 small yellow onion, diced<br />
1 tbsp olive oil
<br />
2 cloves garlic, finely minced<br />
2 (14.5 oz) cans chicken broth<br />
1 (4 oz) can diced green chilies <br />
1 1/2 tsp cumin<br />
3/4 tsp paprika
<br />
1/2 tsp dried oregano<br />
1/2 tsp ground coriander <br />
1/4 tsp cayenne pepper<br />
salt and freshly ground black pepper, to taste<br />
1 (8 oz) pkg Neufchatel cheese, cut into 12 slices (aka light cream cheese)
<br />
1 1/4 cup fresh corn (frozen works too)<br />
1 Tbsp fresh lime juice<br />
3 (15 oz) cans White beans, drained and rinsed <br />
<br />
In a large pot, saute onion in olive oil for a couple of minutes. Add garlic and green chilies. Cook for a couple of minutes. Add spices and cook for 1 minute more. Add chicken broth, and bring to a simmer for 15 minutes. Add cream cheese, whisking to incorporate until it is melted. Add corn, beans and lastly chicken. Stir to incorporate. Salt and pepper to taste. Add lime juice. Serve with extra cheese, cilantro, and chips if desired.<br />
<br />
Recipe adapted from and picture from <a href="http://www.cookingclassy.com/2013/05/white-chicken-chili/">here</a> Rachelle Underwoodhttp://www.blogger.com/profile/00617145504470704692noreply@blogger.com0tag:blogger.com,1999:blog-5618244037557985414.post-5763520783208900992015-01-15T10:21:00.000-10:002020-03-06T16:50:26.199-10:0030 Minute Pizza Dough/Bread DoughI love this recipe for my pizza. It's fast and flavorful. You can also make a quick loaf of bread with it. But don't expect super fluffy bread. It's denser than a dough that takes twice as long. But when you are in a pinch, this does this trick without sacrificing flavor. 1/2 the recipe for one pizza dough crust.<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b>30 minute Pizza Dough/Bread Dough</b></span></div>
<br />
3 c. warm water<br />
2 1/2 Tbs Dry active yeast<br />
1 Tb. sugar<br />
1 to 1 1/2 Tbs salt (depends on how salty you want it)<br />
3 Tbs Honey (not necessary but<i> </i>I like the flavor)<br />
5-6 C flour <br />
<br />
Put warm water, yeast, sugar and honey into mixing bowl. Add 5-6 cups of flour and the salt. Adding more flour if needed. Knead with the dough hook on the kitchen aide mixture until the mixture is smooth and elastic. Let dough rise for 20 minutes or so. Bake at 400 degrees for a loaf of bread for 20-30 minutes. Or bake at 500 degrees for a pizza with all your toppings on it, until it is nice and golden brown.<br />
<br />
<br />Rachelle Underwoodhttp://www.blogger.com/profile/00617145504470704692noreply@blogger.com0tag:blogger.com,1999:blog-5618244037557985414.post-85596829214914802652014-08-06T11:51:00.003-10:002014-08-06T11:51:59.798-10:00Cheesy Smoked Sausage PastaTurkey Kielbasa or smoked sausage was on sale this week at the grocery store. So, I was on the look out for a fast, kid friendly, adult pleasing recipe. This recipe is incredibly fast. I love that I only used one pot for the whole thing. You could add whatever cheese you have on hand to this dish as well as what ever vegetable you have. I'm sure spinach, kale, bell peppers, broccoli, or corn would all be delicious in this dish. You could also use fat free half in half or whole milk for this recipe. I haven't tried it with nonfat milk, so no guarentees if you use that. Be creative and add what you like. This made alot, and serves about 6 people.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBWM-qJNMRYvq00ZoR3Gt2LB7JhGVZnzc7IvIDqsTTcGhEIBqsvXeeguPJ41ILrEYJA0SctLEC9nPR9P6yhrwJOREBXAcVZ3HdRQI0gVa_5cCKPsKWBDs0ZQoqnCAuntbfaArAWTPFcw/s1600/untitled.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBWM-qJNMRYvq00ZoR3Gt2LB7JhGVZnzc7IvIDqsTTcGhEIBqsvXeeguPJ41ILrEYJA0SctLEC9nPR9P6yhrwJOREBXAcVZ3HdRQI0gVa_5cCKPsKWBDs0ZQoqnCAuntbfaArAWTPFcw/s1600/untitled.png" /></a></div>
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<div style="text-align: center;">
<strong><span style="font-size: large;">Cheesy Smoked Sausage and Vegetable Pasta</span></strong> </div>
<br />
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">1 Tbsp olive oil
</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">1 lb Smoked Turkey Sausage, sliced
</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">1 cup diced onion
</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">1 Tbsp minced garlic (about two fresh cloves)
</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">2 cups Chicken Broth
</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">1 (10 oz) can diced tomatoes
</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">1/2 cup milk or heavy cream
</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">8 oz dry pasta (any small pasta will do)
</li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">1/2 teaspoon salt and pepper, each
</li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">1 cup shredded Cheese</li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">veggies </li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients">1/3 cup chopped scallions, for garnish
</li>
</ul>
<div class="ingredient" itemprop="ingredients">
</div>
<div class="ingredient" itemprop="ingredients">
Brown sausage in olive oil in a large pan, add onions and garlic, cook for about 1-2 minutes. Add veggies, chicken broth, diced tomatoes, milk, and pasta to the pan and bring to a boil. Cook pasta for 2 minutes less than what it says on the box. Remove from heat and stir in grated cheese. Season with salt and pepper and garnish with green onions.</div>
<ul>
</ul>
Rachelle Underwoodhttp://www.blogger.com/profile/00617145504470704692noreply@blogger.com0tag:blogger.com,1999:blog-5618244037557985414.post-66602660733977223362014-08-06T11:40:00.003-10:002014-08-06T11:40:58.724-10:00Soy Mahi Mahi with Nectarine SalsaI got some frozen mahi mahi the other day from Costco. People think that just because I live in Hawaii, I can cast my fishing pole in the ocean right by where I live and a Mahi Mahi fish will be caught. WRONG. I wish I could do that. I will settle for the frozen packages kind at Costco, much easier. This recipe is very fresh, light, fast, and tastes amazing. All the flavors are there, salty, sweet, and tangy. You could really use any stone fruit to make this salsa. The nice thing is that you don't have to worry about the fruit being perfectly ripe either.<br />
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<br />
<span style="font-size: large;"><strong>Soy Mahi Mahi with Nectarine Salsa</strong></span><br />
<br />
3-4 Mahi Mahi Fillets<br />
Marinade:<br />
1/4 c soy sauce<br />
2 tbs lime juice<br />
1 tbs honey<br />
1 tbs grated ginger<br />
<br />
Salsa:<br />
1-2 nectarines<br />
1/2 c cilantro, chopped<br />
1 jalapeno, seeds removed, chopped finely<br />
1/2 bell pepper, any color, chopped finely<br />
2-3 green onion, sliced thinly<br />
1 small clove garlic, minced<br />
1-2 tbs lime juice<br />
salt and pepper to taste<br />
<br />
Combine marinade ingredients in a large ziplick bag. Add Mahi Mahi fillets and marinade for 30 minutes to an hour. Combine ingredients for the salsa, and season to taste. Heat 1 tbs of oil in a large skillet on high. Remove Mahi Mahi from the marinade and add to the pan. Sear for 4 minutes on medium high for both sides. Serve on top of white rice and black beans. Top fish with nectarine salsa.Rachelle Underwoodhttp://www.blogger.com/profile/00617145504470704692noreply@blogger.com0tag:blogger.com,1999:blog-5618244037557985414.post-29108605081786602622014-03-12T13:38:00.000-10:002014-03-12T13:38:24.075-10:00Southwest Quinoa SaladI have the most delicious salad for you! I was skeptical. I haven't jumped on the whole quinoa bandwagon. But, I have some baby weight to lose, and I have been looking for healthy alternative to eating carbs. This recipe doesn't taste like "diet food". I love all the fresh flavors in this salad, it does not lack any flavor. Try it, you will love it! If you don't know how to cook quinoa, here is an fabulous website that tell you how:<br />
<a href="http://www.thekitchn.com/how-to-cook-quinoa-63344">http://www.thekitchn.com/how-to-cook-quinoa-63344</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguqrJvAawamd-2LKSrM8iUa-J5FrJnQhTTAtMcoPOerp8590VV5p3KdE2gNEPDk5_FlXNAQp0Lns135iwXuaPf1f86lMH7on8LkpdSLOgDFBVWUx-PwiiLIJpAEBTbrmDMJbFOhuh7DtM/s1600/southwest+quinoa+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguqrJvAawamd-2LKSrM8iUa-J5FrJnQhTTAtMcoPOerp8590VV5p3KdE2gNEPDk5_FlXNAQp0Lns135iwXuaPf1f86lMH7on8LkpdSLOgDFBVWUx-PwiiLIJpAEBTbrmDMJbFOhuh7DtM/s1600/southwest+quinoa+salad.jpg" height="307" width="320" /></a></div>
<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b>Southwest Quinoa Salad</b></span></div>
<br />
1 c quinoa, cooked according to package directions (cooked in chicken broth)<br />
1 can black beans, rinsed<br />
1 cup of frozen corn, defrosted or 1 can of corn, drained<br />
4 green onions, sliced thinly<br />
1/2-1 c cherry tomatoes, sliced in half<br />
1/2 c cilantro, chopped<br />
<br />
<b>Lime Vinaigrette:</b><br />
1/3 c olive oil<br />
juice from a large lime<br />
1 tsp salt<br />
1/2 tsp pepper<br />
1 tsp cumin<br />
1 jalapeno pepper, seeded, deveined and chopped finely<br />
<br />
Cook quinoa, and let cool for 15 minutes. Mix all ingredients for the vinaigrette. Combine all ingredients for the salad, and then toss with the vinaigrette. Let the salad sit in the fridge for at least an hour before serving.Rachelle Underwoodhttp://www.blogger.com/profile/00617145504470704692noreply@blogger.com1tag:blogger.com,1999:blog-5618244037557985414.post-25720343789335919182014-03-07T09:43:00.000-10:002014-03-07T09:43:09.366-10:00Banana Bars with Brown Butter FrostingThese are AHHHHHHHmazing! I will never use my over ripe bananas for boring banana bread again. Not only were the bars moist and delicious, but the frosting sends it over the top. I never knew how much flavor browning the butter can add to a frosting. The frosting is insanely good. You will be licking the bowl and spatula. I made a half batch, because I was testing the recipe. I will give the measurements for the full recipe. Just know that you can half the amount and it turns out great!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtMc5dU4WVW35XZ_moiXXZjRtbQGFgI8Cze-5pW7X4bpuHNLUjOnWS4Tc7juy8e-0YLsli9CxxTt8wQFFQZKK3JbSZlzUS1do9bCpL-1rjgRJe-5nk0uUplRxGQPBS23Ue6pNXKkr_fo0/s1600/banana+bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtMc5dU4WVW35XZ_moiXXZjRtbQGFgI8Cze-5pW7X4bpuHNLUjOnWS4Tc7juy8e-0YLsli9CxxTt8wQFFQZKK3JbSZlzUS1do9bCpL-1rjgRJe-5nk0uUplRxGQPBS23Ue6pNXKkr_fo0/s1600/banana+bars.jpg" height="196" width="400" /></a></div>
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b>Banana Bars with Brown Butter Frosting</b></span></div>
<br />
<table class="recipe-ingredients"><tbody>
<tr><td class="ing-heading" colspan="2">BANANA BARS </td><td class="ing-heading" colspan="2"> </td><td class="ing-heading" colspan="2"> </td><td class="ing-heading" colspan="2"> </td><td class="ing-heading" colspan="2"> </td><td class="ing-heading" colspan="2"> </td><td class="ing-heading" colspan="2"> </td><td class="ing-heading" colspan="2"> </td><td class="ing-heading" colspan="2"> </td>
</tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="ing-quantity" itemprop="amount">
1 1/2
c
</td>
<td class="ing-name " itemprop="name">sugar</td></tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="ing-quantity" itemprop="amount">
1
c
</td>
<td class="ing-name " itemprop="name">sour cream</td></tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="ing-quantity" itemprop="amount">
2
</td>
<td class="ing-name " itemprop="name">eggs</td></tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="ing-quantity" itemprop="amount">
1/2
c
</td>
<td class="ing-name " itemprop="name">butter, softened</td></tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="ing-quantity" itemprop="amount">
1 3/4
c
</td>
<td class="ing-name " itemprop="name">mashed ripe bananas (3-4 bananas)</td></tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="ing-quantity" itemprop="amount">
2
tsp
</td>
<td class="ing-name " itemprop="name">vanilla extract</td></tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="ing-quantity" itemprop="amount">
2
c
</td>
<td class="ing-name " itemprop="name">all purpose flour</td></tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="ing-quantity" itemprop="amount">
1
tsp
</td>
<td class="ing-name " itemprop="name">baking soda</td></tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="ing-quantity" itemprop="amount">
3/4
tsp
</td>
<td class="ing-name " itemprop="name">salt</td></tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="ing-quantity" itemprop="amount">
1/2
c
</td>
<td class="ing-name " itemprop="name">chopped walnuts (optional)</td></tr>
<tr>
<td class="ing-heading" colspan="2">
BROWN BUTTER FROSTING
</td>
</tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="ing-quantity" itemprop="amount">
1/2
c
</td>
<td class="ing-name " itemprop="name">butter</td></tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="ing-quantity" itemprop="amount">
4
c
</td>
<td class="ing-name " itemprop="name">powdered sugar</td></tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="ing-quantity" itemprop="amount">
1 1/2
tsp
</td>
<td class="ing-name " itemprop="name">vanilla extract</td></tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="ing-quantity" itemprop="amount">
3
Tbsp
</td>
<td class="ing-name " itemprop="name">milk</td></tr>
</tbody></table>
1/4-1/2 tsp salt<br />
<br />
1. Heat oven to 330F. Grease a 15x10-inch
jelly roll pan. For the bars, in a large bowl, beat together sugar, sour
cream, butter, and eggs until creamy. Blend in bananas and vanilla
extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in
walnuts.
<br />
<div class="direction-step " itemprop="instruction">
2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
</div>
<div class="direction-step " itemprop="instruction">
3. Meanwhile, for frosting, heat butter in a large
saucepan over medium heat until boiling. Let the butter turn a delicate
brown and remove from heat immediately.
</div>
<div class="direction-step " itemprop="instruction">
4. Add powdered sugar, vanilla extract, salt and milk.
Whisk together until smooth (it should be thicker than a glaze but
thinner than frosting). Using a spatula, spread the brown butter
frosting over the warm bars (the frosting will be easier to spread while
the bars are still warm).
</div>
<br />
Picture courtesy <a href="http://www.manymakings.com/2013/03/18/banana-bread-bars-with-brown-butter-frosting/">http://www.manymakings.com/2013/03/18/banana-bread-bars-with-brown-butter-frosting/</a><br />
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<tr><td class="ing-heading" colspan="2"><br /></td>
</tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="ing-quantity" itemprop="amount"><br /></td>
<td class="ing-name " itemprop="name"><br /></td></tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="ing-quantity" itemprop="amount"><br /></td>
<td class="ing-name " itemprop="name"><br /></td></tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="ing-quantity" itemprop="amount"><br /></td>
<td class="ing-name " itemprop="name"><br /></td></tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="ing-quantity" itemprop="amount"><br /></td>
<td class="ing-name " itemprop="name"><br /></td></tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="ing-quantity" itemprop="amount"><br /></td>
<td class="ing-name " itemprop="name"><br /></td></tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="ing-quantity" itemprop="amount"><br /></td>
<td class="ing-name " itemprop="name"><br /></td></tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="ing-quantity" itemprop="amount"><br /></td>
<td class="ing-name " itemprop="name"><br /></td></tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="ing-quantity" itemprop="amount"><br /></td>
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<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
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<td class="ing-name " itemprop="name"><br /></td></tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
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<td class="ing-name " itemprop="name"><br /></td></tr>
<tr>
<td class="ing-heading" colspan="2"><br /></td><td class="ing-heading" colspan="2"> </td><td class="ing-heading" colspan="2"> </td><td class="ing-heading" colspan="2"> </td><td class="ing-heading" colspan="2"> </td><td class="ing-heading" colspan="2"> </td><td class="ing-heading" colspan="2"> </td><td class="ing-heading" colspan="2"> </td><td class="ing-heading" colspan="2"> </td><td class="ing-heading" colspan="2"> </td><td class="ing-heading" colspan="2"> </td><td class="ing-heading" colspan="2"> </td><td class="ing-heading" colspan="2"> </td><td class="ing-heading" colspan="2"> </td><td class="ing-heading" colspan="2"> </td><td class="ing-heading" colspan="2"> </td><td class="ing-heading" colspan="2"> </td><td class="ing-heading" colspan="2"> </td><td class="ing-heading" colspan="2"> </td><td class="ing-heading" colspan="2"> </td><td class="ing-heading" colspan="2"> </td><td class="ing-heading" colspan="2"> </td><td class="ing-heading" colspan="2"><br /></td><td class="ing-heading" colspan="2"><br /></td><td class="ing-heading" colspan="2"><br /></td>
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<td class="ing-quantity" itemprop="amount"><br /></td>
<td class="ing-name " itemprop="name"><br /></td></tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="ing-quantity" itemprop="amount"><br /></td>
<td class="ing-name " itemprop="name"><br /></td></tr>
<tr itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<td class="ing-quantity" itemprop="amount"><br /></td>
<td class="ing-name " itemprop="name"><br /></td></tr>
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<td class="ing-quantity" itemprop="amount"><br /></td>
<td class="ing-name " itemprop="name"><br /></td></tr>
</tbody></table>
Rachelle Underwoodhttp://www.blogger.com/profile/00617145504470704692noreply@blogger.com0tag:blogger.com,1999:blog-5618244037557985414.post-39728033634142725812013-12-28T15:19:00.003-10:002013-12-28T15:19:32.303-10:00Fancy Salad with Poppy Seed Dressing and Candied NutsThis salad is amazing. Every time I have had it, I have loved it. Feel free to 1/2 the amounts or double the amounts according to the crowd you are serving. You can add tons of ingredients to this salad to bulk it up for a meal or to serve as a special side salad. I have used all romaine lettuce and I have also done it with a combination of romaine and mixed leafy greens. Both are delicious. Just use what you have on hand. The nuts, feta and dressing are key though in making this salad unique, tasty, and special.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAozQvGhkYbUbhvpKCocylNjjehj7B5FB6GXXBe81ClzfldqY6fKk1cBwY2e6GYeI4hyphenhyphenIG2WhHM-R01FXnfc2s-D7TqG5S7sxQf9RpuiXN23hRNvK2F-Efe9sGAPpLhaIpv5p0ZcyPCb0/s1600/poppyseed+dressing.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAozQvGhkYbUbhvpKCocylNjjehj7B5FB6GXXBe81ClzfldqY6fKk1cBwY2e6GYeI4hyphenhyphenIG2WhHM-R01FXnfc2s-D7TqG5S7sxQf9RpuiXN23hRNvK2F-Efe9sGAPpLhaIpv5p0ZcyPCb0/s320/poppyseed+dressing.JPG" width="320" /></a></div>
<br />
<br />
<b>Poppy Seed Dressing:</b><br />
<br />
1 medium onion, chopped roughly<br />
1 c sugar<br />
1/2 c cider vinegar<br />
1 tbs poppy seeds<br />
2 c veg or canola oil<br />
1 tsp salt<br />
<br />
In a blender combine onion, sugar, cider vinegar and poppy seeds. Puree mixture. Then while the blender is running, add oil and salt. Store in an air tight container for up to 2 weeks.<br />
<br />
<b>Candied Nuts:</b><br />
<br />
1/2 pound of nuts (any kind) about 2 1/2 cups<br />
1/2 tsp salt<br />
1 egg white<br />
1/2 tbs. water<br />
1/4 tsp vanilla<br />
1/8 tsp cinnamon<br />
<br />
Preheat oven to 250 degrees. Beat egg white and water in a bowl until soft peaks form. Add salt, vanilla, sugar, and cinnamon. Beat with mixer. Add nuts, and stir to coat nuts evenly. Line baking sheet with foil and grease with cooking spray. Spread nuts evenly on cookie sheet. Bake for 1 hour, stirring every 15 minutes.<br />
<br />
Other ingredients for the salad:<br />
Lettuce <br />
Cranberries<br />
Feta Cheese<br />
Chicken (optional)<br />
Nuts<br />
Green onions (optional)<br />
peas (optional)<br />
shredded carrots (optional)<br />
cucumber (optional)<br />
tomato (optional)<br />
strawberries (optional)<br />
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<br />Rachelle Underwoodhttp://www.blogger.com/profile/00617145504470704692noreply@blogger.com2tag:blogger.com,1999:blog-5618244037557985414.post-52935330656303973772013-12-05T15:52:00.002-10:002013-12-05T15:52:59.381-10:00Herb and Apple StuffingI got this recipe from my dear friend Becky who made it last year for our Thanksgiving meal. I loved it, and fell in love all over again this year. I had to make some modifications according to the ingredients that were available. It turned out amazing! It was so good to combine it with the turkey, and mashed potatoes. I made it the day before, which I think really makes a difference in flavor and texture. It may seem super liquidy to you, but trust me it won't be when you cook it up. Its crunchy on top and soft on the bottom. Delish!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF43ls_WhC9azwqhmXt8zfmPWJloCRO_isMPGJHON5Q5V6lyJ10YXfkAt6javOWrywEyk_d0-10D-GBIwu7Ubq2wRmCA0CesmHloNdOpc1igPbrp2ElrEKDyTQzkNVQ9fRLJ-eAMnFdzs/s1600/apple+and+herb+stuffing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF43ls_WhC9azwqhmXt8zfmPWJloCRO_isMPGJHON5Q5V6lyJ10YXfkAt6javOWrywEyk_d0-10D-GBIwu7Ubq2wRmCA0CesmHloNdOpc1igPbrp2ElrEKDyTQzkNVQ9fRLJ-eAMnFdzs/s1600/apple+and+herb+stuffing.jpg" /></a></div>
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b>Herb and Apple Stuffing </b></span></div>
<br />
<ul>
<li class="ingredient">
<span class="amount">
8
</span>
<span class="unit">
cup(s) </span><span class="name">sourdough bread</span>, cut into 3/4-inch cubes
</li>
<li class="ingredient">
<span class="amount">
1/4
</span>
<span class="unit">
cup(s)
</span>
(1/2 stick)
<span class="name">unsalted butter</span>
</li>
<li class="ingredient">
<span class="amount">
3
</span>
<span class="unit">
ounce(s) </span><span class="name">of bacon, cut up</span>
</li>
<li class="ingredient">
<span class="amount">
2
</span>
<span class="unit">
cup(s)
</span>
(about 1 large)
<span class="name">chopped onion</span>
</li>
<li class="ingredient">
<span class="amount">
1 1/2</span>
<span class="unit">
cup(s)
</span>
(about 3 large stalks)
<span class="name">chopped celery</span>
</li>
<li class="ingredient">
<span class="amount">
1
</span>
<span class="unit">
</span>
<span class="name">Granny Smith apple</span>, cored, and chopped
</li>
<li class="ingredient">
<span class="amount">
1/2
</span>
<span class="unit">
cup(s)
</span>
<span class="name">medium or dry sherry or white cooking wine</span>
</li>
<li class="ingredient">
<span class="amount">
2
</span>
<span class="unit">
tablespoon(s)
</span>
<span class="name">finely chopped fresh rosemary leaves</span>
</li>
<li class="ingredient">
<span class="amount">
</span>
<span class="unit">
</span>
<span class="name">Kosher salt</span>
</li>
<li class="ingredient">
<span class="amount">
</span>
<span class="unit">
</span>
<span class="name">Pepper</span>
</li>
<li class="ingredient">
<span class="amount">
1/2
</span>
<span class="unit">
cup(s)
</span>
<span class="name">chopped fresh parsley leaves</span>
</li>
<li class="ingredient">
<span class="amount">
5
</span>
<span class="unit">
</span>
<span class="name">extra-large eggs</span>
</li>
<li class="ingredient">
<span class="amount">
2
</span>
<span class="unit">
cup(s)
</span>
<span class="name">heavy cream or half n half</span>
</li>
<li class="ingredient">
<span class="amount">
1
</span>
<span class="unit">
cup(s)
</span>
<span class="name">chicken stock or broth</span>
</li>
<li class="ingredient">
<span class="amount">
2
</span>
<span class="unit">
cup(s)
</span>
(8 ounces)
<span class="name">freshly grated Gruyère cheese</span><span> </span><span class="name"></span><br /><span> </span></li>
<li><span>Preheat oven to 350 degrees F.
Arrange bread in single layer on 18-inch by 12-inch jelly-roll pan.
Bake 20 minutes or until lightly browned; set aside. Needs to be like croutons almost.</span></li>
<li class="ingredient"><ol class="directions instructions">
<li><span>While bread toasts, in 12-inch
skillet, heat butter on medium-low. Add bacon; increase heat to
medium and cook 5 minutes or until browned, stirring occasionally. Add
onion, celery, and apple; cook 8 to 10 minutes or until tender, stirring
occasionally. Stir in sherry/white wine, rosemary, 3-4 teaspoons salt, and 1 1/2
teaspoons freshly ground black pepper. Cook 5 minutes or until most of
the liquid has evaporated. Remove from heat; stir in parsley.</span></li>
<li><span>Meanwhile, in very large bowl,
beat eggs, cream, chicken stock, and 1 1/2 cups Gruyère. Add bread,
then vegetable mixture, stirring until well combined. Let stand 30
minutes to allow bread to soak.</span></li>
<li><span>Stir mixture well; transfer to
2 1/2- to 3-quart (13-inch by 9-inch by 2-nch) gratin dish. Sprinkle
with remaining Gruyère. (To make ahead, assemble bread pudding, cover
with plastic wrap, and refrigerate up to 1 day before baking.)</span></li>
<li><span>Bake 45 to 50 minutes or until
top is browned and custard is set (when knife inserted in center comes
out clean). Serve hot or warm.</span></li>
</ol>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<br /></div>
<span class="name"> </span>
</li>
</ul>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<br /></div>
Rachelle Underwoodhttp://www.blogger.com/profile/00617145504470704692noreply@blogger.com0tag:blogger.com,1999:blog-5618244037557985414.post-61812330512681408522013-11-06T11:34:00.004-10:002013-11-06T11:34:54.256-10:00Berry Oatmeal Crumble BarsI made these Berry Bars a while back, and I forgot to blog about them. We always have a bag of Costco frozen mixed berries in our freezer. I wouldn't waste your money on fresh berries for this recipe. This recipe is the perfect combination of sweet and tart. The crust and topping tastes like a brown sugar oatmeal cookie, and the filling is to die for. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpshPxDG-b9tYlB-JyvLwOBxJuJi81M8ADb_9xg5kK_sY1Vc2f21PpcLbH5VC1tRRnOyhhSSFZ28QdBcNj5SfaR4-_DA4qXN9_npkD2bdVqdH8uWhadfcEYyq-geuvVlbh66JB7hPjr6c/s1600/berry+oatmeal+crumble+bars.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpshPxDG-b9tYlB-JyvLwOBxJuJi81M8ADb_9xg5kK_sY1Vc2f21PpcLbH5VC1tRRnOyhhSSFZ28QdBcNj5SfaR4-_DA4qXN9_npkD2bdVqdH8uWhadfcEYyq-geuvVlbh66JB7hPjr6c/s400/berry+oatmeal+crumble+bars.jpg" width="400" /></a></div>
<br />
<br />
<div style="text-align: center;">
<b><span style="font-size: large;">Berry Oatmeal Crumble Bars</span></b></div>
<br />
<div style="text-align: left;">
<b>Filling</b>: </div>
<div style="text-align: left;">
3 cups of frozen berries <br />
1 tbsp lemon juice<br />
1/2 cup sugar<br />
2 tbsp cornstarch<em> </em></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Crumble and Crust</b>:<br />
1 1/2 cups all purpose flour<br />
1 1/2 cups rolled oats (quick-cooking or regular)<br />
1 cup brown sugar<br />
3/4 cup butter, softened and cut into 7-9 large chunks<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 tsp vanilla extract</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Filling:</b> In a medium saucepan, stir together berries and lemon
juice and cook medium heat until fruit is defrosted.<br />
In a small bowl, whisk together sugar and cornstarch, then stir into
fruit mixture. Continue cooking until mixture comes to a boil. Boil for
1-2 minutes, until thick. Scrape berry filling into a medium bowl and
set aside. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Crust:</b> Preheat oven to 350 and lightly grease a 9×13″ baking pan.<br />
In a food processor (or large mixing bowl), combine flour, oats, brown
sugar, butter, baking soda , salt and vanilla extract. Pulse until
mixture is thoroughly blended and resembles coarse crumbs. Set aside 1
1/2 cups of this mixture in a medium bowl. Pour remaining crumb mixture
into the bottom of the prepared baking dish, spread evenly and pat down.
Place filling in dollops over crust and carefully spread to cover
entire surface. Squeeze reserved crumb mixture into large clumps with
your fingers and sprinkle evenly over the top of the fruit filling.<br />
Bake until golden brown, about 30 to 35 minutes. Cool completely on a wire rack before slicing.<br />
Cut into 20 bars to serve.</div>
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<div style="text-align: left;">
Recipe Source: <a href="http://bakingbites.com/2007/05/berry-oatmeal-crumble-bars/">http://bakingbites.com/2007/05/berry-oatmeal-crumble-bars/</a> </div>
Rachelle Underwoodhttp://www.blogger.com/profile/00617145504470704692noreply@blogger.com0tag:blogger.com,1999:blog-5618244037557985414.post-16316317855945526062013-11-02T11:17:00.001-10:002013-11-02T11:32:03.575-10:00Leftover Halloween Candy Bar CookiesIt's a couple days after Halloween, and we have ALOT of leftover candy. Soccer season has ended and we have a potluck pool party we are going to. I needed to bring something, and so the wheels turned in my head. I used my favorite cookie base for chocolate chip cookies and instead of adding chocolate chips, I added all sorts of chopped up candy bars. Snickers, Reese's, Baby Ruth, Malt balls, Hershey's bars, Nestle Crunch, M and M's....you name it, it went into the batter. I went away from putting anything mint into the mixture and stuck with more of the caramel, nut, nougat, peanut butter profile. These turned out incredible, and was a good way to use all those candy bars. If you want to do one big chopfest, candy bar chunks can be stored a ziplock in the freezer for later uses.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Hf1pHIN1qUJPlFlSqrIJBqFO8G2XcfJalfDNkIz1vW7Q07iQcF-4-T1thT6Qgbp0IBdrTMXXKJ4pjS72mKj_X6pvO8cI-SrATQX-HbmWDdSJBfQRndm7a3TeRbqQGSfh4oqi9bXD0Kk/s1600/candy+bar+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Hf1pHIN1qUJPlFlSqrIJBqFO8G2XcfJalfDNkIz1vW7Q07iQcF-4-T1thT6Qgbp0IBdrTMXXKJ4pjS72mKj_X6pvO8cI-SrATQX-HbmWDdSJBfQRndm7a3TeRbqQGSfh4oqi9bXD0Kk/s320/candy+bar+cookies.jpg" width="320" /></a></div>
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b>Leftover Halloween Candy Bar Cookies</b></span></div>
<br />
2 c. plus 2 tbsp flour<br />
1/2 tsp baking soda<br />
3/4 tsp salt<br />
12 tbs. butter, melted, then cooled till warm<br />
1 c. brown sugar<br />
1/2 c. sugar<br />
1 egg, plus 1 egg yolk<br />
2 tsp vanilla<br />
1 -1 1/2 c. assorted candy bar pieces chopped up<br />
<br />
Preheat oven to 325 degrees. Melt butter in a large bowl in the
microwave just until it melts, don't scorch it! Add sugars, vanilla,
and salt to butter mixture. Add egg and egg yolk, blend. Add flour and
baking soda, mix until blended. Stir in candy bar pieces. Scoop
tablespoon sized cookies onto an ungreased, light colored baking sheet.
Cook for 14 minutes, or until edges are lightly golden...do not over
bake. Let cookies sit for 1 minute until removing them from the pan to cool.Rachelle Underwoodhttp://www.blogger.com/profile/00617145504470704692noreply@blogger.com0tag:blogger.com,1999:blog-5618244037557985414.post-53710053292476619312013-10-29T15:18:00.000-10:002013-10-29T15:18:47.375-10:00Perfect Cut Out Sugar CookiesI have tried dozens of cut out sugar cookie recipes. I have to say, this is the one! I hate it when I cut out the sugar cookies into shapes and after baking the cookies, the shape gets distorted. Not this recipe. The shape maintained it's straight lines, and the taste and texture is delicious. Especially when you pair it with some almond flavored frosting...my fave. <br />
Keep dough really cold in between batches. I like to cut out all my cookies at once, place them onto a a cutting board and stick them into the fridge so that they stay cold before putting them into the oven to cook. <br />
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<br />
<div style="text-align: center;">
<b><span style="font-size: large;">Perfect Cut Out Sugar Cookies</span></b></div>
<br />
1 c sugar<br />
1 cup cold butter, cut into cubes<br />
1 large egg<br />
3/4 tsp vanilla extract<br />
1/2 tsp almond extract<br />
3 cups + 2 tablespoons, all-purpose flour<br />
1 1/2 teaspoons baking powder<br />
<br />
Preheat oven to 350 degrees. <br />
In a large mixer, beat butter and sugar together until blended. Stir
in egg, almond and vanilla extracts. Scrape sides of bowl and mix again. Slowly stir in
flour and baking powder until just incorporated. Dough will be crumbly
so you'll have to work it together with your hands. Shouldn't take too
much effort. Roll dough out to be 1/4-3/8 inch thick on well floured
work surface. Cut into desired shapes and transfer to baking sheet. Immediately transfer to oven
and bake 7-8 minutes. The thicker the cookie, the longer the baking
time. Cool 3 minutes, then transfer to cooling rack. Serve at room
temperature. Frost with frosting and decorate if you wish.<br />Rachelle Underwoodhttp://www.blogger.com/profile/00617145504470704692noreply@blogger.com2tag:blogger.com,1999:blog-5618244037557985414.post-39299432178111516332013-10-06T18:49:00.000-10:002013-10-06T18:59:56.484-10:00Chocolate Chip Cookie BrowniesI made a great dessert tonight. I love brownies and I love cookies. Combine the two and you get a a unique dessert. This was very simple to throw together and was much better than just the ordinary brownie.<br />
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<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b>Chocolate Chip Cookie Brownies</b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><b><span style="font-size: small;">(Recipe Courtesy of <a href="http://pinchofyum.com/chocolate-chip-cookie-brownies">Pinch of Yum</a>)</span> </b></span></div>
<br />
1/2 c butter, softened<br />
3/4 c sugar<br />
2 tbs brown sugar, packed<br />
1 egg<br />
1/2 tsp vanilla<br />
1 c plus 2 tbs flour<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
1 c chocolate chips<br />
18.9 ounce brownie mix(I used Giradelli brand from Costco)<br />
(eggs, oil and water for brownie mix) <br />
<br />
<ol>
<li class="instruction" itemprop="recipeInstructions">With an electric
mixer, cream butter and sugars in a small mixing bowl. Add vanilla and
egg; cream again until smooth. Add the flour, baking soda, and salt.
Stir gently until incorporated. Stir in chocolate chips. Store in
refrigerator until ready to use.</li>
<li class="instruction" itemprop="recipeInstructions">Preheat oven to 320 degrees. Prepare brownie batter as directed. Pour batter into a
glass 8×8 or 9×9 baking dish. Scatter pieces of cookie dough over the
top of the brownie batter. </li>
<li class="instruction" itemprop="recipeInstructions">Bake for 35-40
minutes (35 for gooey, 40 or more for fully baked), cover the top of the pan with foil until the last 10 minutes. The foil keeps the cookies from getting too brown on top. Let stand
for 15-20 minutes and cut into pieces for serving.</li>
<li class="instruction" itemprop="recipeInstructions">You may have to adjust baking time, as you want the middle of the brownies to be barely set. </li>
</ol>
Rachelle Underwoodhttp://www.blogger.com/profile/00617145504470704692noreply@blogger.com1tag:blogger.com,1999:blog-5618244037557985414.post-74814858559267434662013-08-17T14:07:00.000-10:002013-08-17T14:07:23.020-10:00Creamy Chicken, Bacon and Broccoli PastaI think this is my new favorite pasta dish. I love this pasta dish because I feel like I'm getting alot of flavor without the loads of fat that you get with an alfredo sauce. You could put any veggies in this meal. For the chicken part, I just grabbed some frozen rotisserie chicken that I had in the freezer. This meal came together very fast, and will be a week night staple in my house. My kids ate the whole thing, even all the vegetables. If you hate bacon (which I can't even imagine) leave it out, it will still be good. You could also just make this vegetarian and put tons of different types of vegetables in it. It would end up being a like a pasta primavera.<br />
Make sure to salt your pasta water!!!! Super important. The water should taste like the ocean. You are using the pasta water for part of the sauce, and it needs to be flavorful!<br />
<br />
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<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b>Creamy Chicken, Bacon and Broccoli Pasta </b></span></div>
<br />
12 oz. pasta (any shape)<br />
1 c. shredded, cooked chicken<br />
2 heads of broccoli, cut up into florets<br />
1/2 small onion, sliced into 1/2 moons<br />
4 slices of bacon<br />
4 oz. 1/3 less fat cream cheese <br />
3 cloves garlic, minced<br />
juice of 1 lemon<br />
Lawry's season salt to taste<br />
salt and pepper to taste<br />
<br />
Slice bacon into little pieces. Cook bacon in a large skillet until golden brown and crisp. Remove with a slotted spoon to drain on paper towels. Leave all but 1/2 tbs of bacon grease in the skillet. Start pasta water to boil. Season with salt when the water comes to a boil, it should taste like the ocean water. Add pasta, and set the timer for 4 minutes <u><b>under</b></u> the time it says to cook it. <br />
Over medium heat, add onion to the skillet until crisp tender. Add cream cheese to the skillet, and retrieve about 1- 1 1/2 c. of pasta water from the pot. Add <u><b>some</b></u> pasta water to the skillet to loosen up the cream cheese. Add bacon back to the skillet. <br />
Once the timer goes off for the pasta, add the broccoli florets to the pasta pot, and set the timer for 3 more minutes. When it is done, drain, and set aside. <br />
Add garlic to the skillet, and more pasta water if needed to thin it out. Cook for about 1 minute. Take skillet off the heat, add broccoli and pasta, shredded chicken, and the juice of one lemon. Stir all together, adding pasta water to make the sauce thin enough. Taste pasta, and season with lots of pepper, season salt or regular salt until it suits your taste. Serve immediately. <br />
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<br />Rachelle Underwoodhttp://www.blogger.com/profile/00617145504470704692noreply@blogger.com0tag:blogger.com,1999:blog-5618244037557985414.post-43367849361145309462013-08-15T16:25:00.002-10:002020-03-06T16:51:11.719-10:00Creamy Garlic Herb SauceThis recipe is simple yet makes an impact. This condiment is sooooooo good on top of hamburgers or used as a dip for oven-roasted potatoes or any type of fries. I had to blog it, because I didn't want to forget the recipe. It's quick to pull together, and takes your homemade food into something that you would find in an upscale burger place. I halved the recipe for a family of 4. The recipe I post makes enough for 8.<br />
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<b><span style="font-size: large;">Creamy Garlic Herb Sauce</span></b></div>
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1/2 c mayonnaise<br />
3 tbs sour cream<br />
3 tbs chopped basil (parsley or mint)<br />
1 scallion, chopped<br />
1 garlic clove, quartered<br />
1/2 tsp Worcestershire sauce<br />
Salt and pepper to taste<br />
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Place all ingredients into a food processor or blender. Puree until creamy and pale green. Place in a bowl and refrigerate until you are ready to use. For burgers put a generous amount on top of the lettuce and tomato.<br />
<br />Rachelle Underwoodhttp://www.blogger.com/profile/00617145504470704692noreply@blogger.com0tag:blogger.com,1999:blog-5618244037557985414.post-24383697852944275872013-08-15T16:07:00.005-10:002013-08-15T16:07:54.566-10:00TDF Chicken SaladI have been out of the cooking world for sometime now. Sorry about that. There has been a certain something growing in my belly that has sucked the life out of me, and turned me off to food this summer. Yes, I'm expecting in January, and I'm very excited.<br />
I do have a wonderful recipe to share with you. Do you hate that chicken salad just tastes like mayonnaise? I do, and that's why I came up with the TDF version, that I absolutely love. I usually put this on top of lettuce leaves, eat with crackers or for a party you could put on croissants or rolls. It really is flavorful, and has lots of crunchy goodness in it. You will love it!<br />
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<b><span style="font-size: large;">TDF Chicken Salad</span></b></div>
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2 c boneless, skinless chicken breast, cubed<br />
1 green apple, chopped<br />
3-4 celery stalks, chopped <br />
1/3 c dried cranberries, cherries, or apricots, chopped<br />
2 green onion, sliced thinly<br />
1/4 c nuts, any kind, chopped (this is optional)<br />
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<b>Dressing:</b><br />
1/3 c mayonnaise<br />
1/3 c sour cream<br />
1 1/2 tsp dried rosemary, crushed up<br />
1 tbs lemon juice<br />
1 tbs honey<br />
1 tsp Dijon mustard<br />
1/2 tsp seasoned salt <br />
salt and pepper to taste<br />
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Combine all ingredients together, and chill for flavors to meld together. Serve on top of lettuce or on bread. <br />
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<br />Rachelle Underwoodhttp://www.blogger.com/profile/00617145504470704692noreply@blogger.com0tag:blogger.com,1999:blog-5618244037557985414.post-21027996319264731962013-06-26T16:59:00.001-10:002013-06-26T16:59:59.245-10:00Cameron's Ultimate Lemon CakeMy sweet little 4 year old loves lemons. He loves anything sour. When we were out shopping the other day, he begged me to buy a lemon cake mix for his birthday, which isn't for another 6 months. With such excitement in his eyes, I told him we would make a special lemon cake for the family that night. He was thrilled beyond belief.<br />
A good cake to me needs to be moist, the frosting has to be TDF, and there shouldn't be any dry brown edges. I set out to accomplish that with this recipe. This cake is moist, has a lemon syrup drizzled into the cake, as well as a lemon buttercream frosting on top. It was amazing! It's not super sour, but the flavor of lemon is prominent in every bite.<br />
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<span style="font-size: large;"><b>Cameron's Ultimate Lemon Cake </b></span></div>
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1 box Lemon Cake Mix<br />
4 eggs<br />
3/4 c water<br />
3/4 c oil<br />
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<b>Lemon glaze:</b><br />
1/4 c fresh lemon juice<br />
1 c powdered sugar<br />
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<b>Lemon Buttercream:</b><br />
4 tbs butter, softened<br />
zest of one lemon<br />
Pinch of salt<br />
2-3 c powdered sugar<br />
milk to desired consistency<br />
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Preheat oven to 310 degrees. Grease a bundt pan or a 9x13, set aside. Combine all ingredients for the cake, and pour into prepared dish. Cook for 30-40 minutes or just until done, don't over bake. Combine ingredients for lemon glaze. When cake come out of the over, prick several times with a fork, all over, and slowly pour lemon glaze over the whole surface. Let sit until almost cool. If using a bunt pan, invert it onto a plate. Mix lemon buttercream ingredients together until desired frosting consistency. Frost the top of the cake. Enjoy!<br />
<br />Rachelle Underwoodhttp://www.blogger.com/profile/00617145504470704692noreply@blogger.com0tag:blogger.com,1999:blog-5618244037557985414.post-54935674539560800162013-05-25T15:42:00.002-10:002013-05-25T15:48:06.618-10:00Fruit PizzaI love fruit pizza. This recipe serves alot, and is fast to throw together. I use the help of Betty Crocker Sugar Cookie Mix.<br />
This is my husband and son's favorite dessert that I make<span style="font-size: large;"><b>.</b></span> They are both fruit lovers. Any fruit you have on hand will work. Frozen berries, oranges, bananas, peaches, nectarines, <br />
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kiwi, fresh or canned pineapple, fresh berries, mandarin oranges, grapes, etc. If you want to make ahead, use some jam or canned pie filling to top the bananas to prevent them from browning.<br />
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<b><span style="font-size: large;">Fruit Pizza</span></b></div>
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1 pkg Betty Crocker Sugar Cookie Mix<br />
1 (8 oz) pkg cream cheese, softened<br />
juice of 1/2 lemon<br />
zest of 1/2 lemon<br />
3/4 c powdered sugar<br />
assorted fresh, canned, or frozen fruit<br />
Jam or pie filling (optional)<br />
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Preheat oven to 325 degrees. Mix together cookie mix according to package directions. Press batter onto a greased cookie sheet pan. Bake for 8-10 minutes it just until slightly golden around edges. Remove from oven, set aside and let cool completely. Mix together softened cream cheese, powdered sugar, lemon juice and lemon zest until whipped and combined. Spread evenly on cooled cookie crust. Top pizza with fruit in whatever design you like. Serve immediately and refrigerate leftovers.Rachelle Underwoodhttp://www.blogger.com/profile/00617145504470704692noreply@blogger.com0tag:blogger.com,1999:blog-5618244037557985414.post-68769701335704370472013-04-05T15:21:00.002-10:002013-04-05T15:21:48.695-10:00Healthy Banana Oat MuffinsI'm always looking for ways to change breakfast up. I have noticed that when I eat something with alot of protein, paired with a healthy carbohydrate, I don't get hungry all morning. This muffin is extremely good for lacking butter, oil, flour, and alot of sugar. I plugged all my ingredients into a recipe nutrition website to calculate the value of one muffin:<br />
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Calories: 110<br />
Fat: 2g<br />
Protein: 5g<br />
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Not bad, right? I made a batch, and froze them. Whenever you are ready to eat, defrost at room temperature or put into the microwave. My kids loved them, and they will be a great snack/breakfast on the run. <br />
Do NOT over cook these babies. I removed them just as soon as the top was softly set.<br />
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<span style="font-size: large;"><b>Healthy Banana Oat Muffins</b></span></div>
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2 1/2 c old fashioned oats<br />
2 bananas, ripened and mashed<br />
2 eggs<br />
1/3 c brown sugar<br />
2 tbs honey<br />
3/4 c non-fat plain Greek yogurt<br />
1 1/2 tsp baking powder<br />
1 tbs vanilla <br />
1/4 tsp salt<br />
1 tsp cinnamon<br />
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Preheat oven to 320 degrees. Spray a 12 cup muffin tin with cooking spray, and set aside. In a food processor or blender place the oats, and process until the oats turn into a powder. Add all of the other ingredients into the food processor or blender, and blend until mixture is smooth. Divide batter between the 12 muffin tins. (I had enough batter for 14 muffins). Bake for 20-25 minutes, or just until set. Cool, and store in the freezer until ready to eat.<br />
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Picture courtesy of:<br />
<a href="http://www.notionsfromnonny.com/2012/09/easy-banana-oatmeal-muffins.html">http://www.notionsfromnonny.com/2012/09/easy-banana-oatmeal-muffins.html</a><br />
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Rachelle Underwoodhttp://www.blogger.com/profile/00617145504470704692noreply@blogger.com0