tag:blogger.com,1999:blog-79540961702024754162024-03-05T12:53:11.107-08:00grammysapronrecipesreflections.comGrammysapronhttp://www.blogger.com/profile/05330916406888951709noreply@blogger.comBlogger287125tag:blogger.com,1999:blog-7954096170202475416.post-943548235788548362023-09-20T15:26:00.002-07:002023-09-20T15:26:50.039-07:00Pumpkin Dump Cake<div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><i><b>For the love of Fall!</b></i></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoiOj1gyi0o0Q9IG6YCQneqFKNZNQSCYaX9_Sjz4FVcynaSTvrjSFTmmbHYPxklTCcfTPb7MCaLHYqi_Z2pdHXHYBJnbQBFDjxGQoimaRJKESzMhMMR3h7tCehi0bfUfKE6cnsSt1dLbotCzc3TYw6GWcMVAYQqo2Obr8-CZZerJdl8_hiJPakoJHs7w/s250/Pumpkin%20Dump%20Cake.webp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="250" data-original-width="250" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoiOj1gyi0o0Q9IG6YCQneqFKNZNQSCYaX9_Sjz4FVcynaSTvrjSFTmmbHYPxklTCcfTPb7MCaLHYqi_Z2pdHXHYBJnbQBFDjxGQoimaRJKESzMhMMR3h7tCehi0bfUfKE6cnsSt1dLbotCzc3TYw6GWcMVAYQqo2Obr8-CZZerJdl8_hiJPakoJHs7w/w400-h400/Pumpkin%20Dump%20Cake.webp" width="400" /></a></div><div style="text-align: left;"><br /></div><i><div style="text-align: left;"><i>The first time I had this delicious dessert was at my neighbor's house during a fun, fall, neighborhood get-together. It was amazing!</i></div></i></span></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: medium;"><br /></span><span style="font-family: georgia; font-size: medium;">This quick and easy dump cake has all the warm and fuzzy fall flavors we crave during that time of year. In fact, you may just want to skip the Pumpkin Pie at your Thanksgiving feast and serve this delicious dump cake. I'm thinking that's a plan this year. </span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: medium;"><br /></span></i></div><div style="text-align: left;"><b style="color: #333333; font-size: large;"><span style="font-family: georgia;">Ingredients:</span></b></div><div class="wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-92989-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="92989" data-servings="12" style="box-sizing: border-box; counter-reset: wprm-advanced-list-counter 0;"><div style="color: #333333;"><span style="font-family: georgia; font-size: medium;">15 oz. can pumpkin puree</span></div><div style="color: #333333;"><span style="font-family: georgia; font-size: medium;">12 oz. evaporated milk</span></div><div style="color: #333333;"><span style="font-family: georgia; font-size: medium;">3 large eggs</span></div><div style="color: #333333;"><span style="font-family: georgia; font-size: medium;">3/4 cup light brown sugar (lightly packed)</span></div><div style="color: #333333;"><span style="font-family: georgia; font-size: medium;">2 tsp. pumpkin pie spice</span></div><div style="color: #333333;"><span style="font-size: large;"><span style="font-family: georgia;">1/2 tsp. salt</span></span></div><div style="color: #333333;"><span style="font-family: georgia; font-size: medium;">15.25 box yellow cake mix (dry)</span></div><div><span style="font-family: georgia; font-size: medium;"><span style="color: #333333;">1 cup pecans (coarsely chopped)</span></span></div><div><span style="font-family: georgia; font-size: medium;"><span style="color: #333333;">1 cup unsalted butter (melted)</span></span></div></div><div class="wprm-recipe-instructions-container wprm-recipe-92989-instructions-container wprm-block-text-normal" data-recipe="92989" style="box-sizing: border-box; color: #333333; counter-reset: wprm-advanced-list-counter 0;"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="box-sizing: border-box; clear: none; color: black; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 1.3em; margin: 1.2em 0px 0px; padding: 0px;"><span style="font-family: georgia; font-size: medium;">Instructions:</span></h3><div><span style="font-family: georgia; font-size: medium;">Preheat oven to 350'F. Prepare the inside of a 9x13" baking pan with nonstick cooking spray.</span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">Whisk together the pumpkin, milk, eggs, brown sugar, pumpkin pie spice and salt to a large bowl. Pour into prepared pan.</span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">Sprinkle the dry cake mix evenly across the top, then sprinkle on the chopped pecans.</span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">Drizzle the melted butter on the top, being careful not to leave dry patches of cake mix.</span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">Bake at 350'F. for 45-60 minutes or until set in the center and golden brown on top. <i>(If it's starting to get too brown before fully baked, cover the top with a foil tent.)</i></span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">Let sit for about 15 minutes before serving. You can cut into squares or use a large spoon and scoop it out. </span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">Top with vanilla ice cream or whipped cream. </span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;"><b>A Tip from Grammy:</b></span></div><div><span style="font-family: georgia; font-size: medium;">-Be sure to use pumpkin puree and NOT pumpkin pie filling.</span></div><div><span style="font-family: georgia; font-size: medium;">-Spice cake mix can be substituted for the yellow cake mix.</span></div><div><span style="font-family: georgia; font-size: medium;">-The pecans can be substituted with walnuts, if desired. Don't like nuts? Just leave them out entirely.</span></div><div><span style="font-family: georgia; font-size: medium;">-Refrigerate leftovers up to 3 days in a tightly covered container</span></div><div><span style="font-family: georgia; font-size: medium;">-Prepare, bake, cool and chill covered cake in the refrigerator a day in advance. </span></div></div>Grammysapronhttp://www.blogger.com/profile/05330916406888951709noreply@blogger.com0tag:blogger.com,1999:blog-7954096170202475416.post-47629867387574667902023-09-15T16:43:00.002-07:002023-09-15T16:43:36.144-07:00Pineapple Filled Cookies<div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><span style="font-weight: bold;"><i>One of Mom's best!</i></span></span></div><div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: medium;"><b><i><br /></i></b><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvg7d96Sw5U9Z1bND7E-pho2pO5Oo4yNXa2JLyWNGWLAY7JmYxIbPBcE7RelnV4SDrrJO1N-XK1LGnYMHfzY5jHp-WlzY3qhtAw1lq2MU78a5icRoWIQO0nYztPkeY_Ao39_mVdzEeDg_gmUPXakyXIWzsnSlZm1KQyo3Py-JnGpVHiEYYB6eZlkjmPQ/s500/Pineapple%20filled%20cookies.webp" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="336" data-original-width="500" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvg7d96Sw5U9Z1bND7E-pho2pO5Oo4yNXa2JLyWNGWLAY7JmYxIbPBcE7RelnV4SDrrJO1N-XK1LGnYMHfzY5jHp-WlzY3qhtAw1lq2MU78a5icRoWIQO0nYztPkeY_Ao39_mVdzEeDg_gmUPXakyXIWzsnSlZm1KQyo3Py-JnGpVHiEYYB6eZlkjmPQ/w640-h430/Pineapple%20filled%20cookies.webp" width="640" /></a></div><br /><div style="text-align: left;"><i>I just found my mom's Pineapple Filled Cookie recipe in her old wooden recipe box! I don't know how I missed this for all these years, but I couldn't be happier right now! </i></div></div></span></span></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: medium;"><br />These are one of the holiday cookies that we enjoyed along with so many others that my mom and aunts would bake and share amongst family and friends every year. So many precious memories go hand-in-hand with holiday cookie baking, and it makes me realize how blessed I was with a childhood that was filled with family and so much love!</span></i></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><b><span style="font-family: georgia; font-size: medium;">Ingredients:</span></b></div><div style="text-align: left;"><b><span style="font-family: georgia; font-size: medium;"><br /></span></b></div><div style="text-align: left;"><b><u><span style="font-family: georgia; font-size: medium;">Dough:</span></u></b></div><div style="text-align: left;"><b><span style="font-family: georgia; font-size: medium;">Cream together:</span></b></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1/4 cup shortening</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1/4 cup brown sugar</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Beat in with the above mixture:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 egg</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 tsp. vanilla</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">3 Tbsp. milk</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Sift together, then add to above mixture:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">2 cups flour</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 tsp. baking powder</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1/4 tsp. salt</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Make a soft dough and chill 3-4 hours or until firm enough to roll.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><u>Filling:</u></b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;">1 1/2 cup crushed pineapple (drained)</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1/4 cup sugar</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">2 Tbsp. cornstarch</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1/2 tsp grated lemon peel</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 Tbsp. butter</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Combine ingredients, place over low heat. Stir until thickened, about 15 minutes.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Cool completely.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Roll chilled dough into oblong, cut into 2 1/2" squares.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Place 1 heaping teaspoon of filling on each square, bring opposite corners together, pinch to seal.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Bake at 400'F. for 10 minutes.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Cool on racks. Sprinkle with confectioner's sugar.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Be encouraged!</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>Rejoice always! - 1 Thessalonians 5:16</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><p><span style="font-family: georgia; font-size: medium;"> </span></p>Grammysapronhttp://www.blogger.com/profile/05330916406888951709noreply@blogger.com0tag:blogger.com,1999:blog-7954096170202475416.post-27971060635841070012023-08-20T07:36:00.002-07:002023-09-15T07:54:35.102-07:00Pig Pickin' Cake<div style="text-align: left;"><span style="background-color: white; color: #231f20;"><span style="font-family: georgia; font-size: large;"><i><b>The cake with many names!</b></i></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #231f20;"><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></span></div><div style="text-align: center;"><span style="background-color: white; color: #231f20;"><span style="font-family: georgia;"><div class="separator" style="clear: both; font-size: large; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBd3SbcQFxB7e6LNHNwekVY-rs3MWyHcyGKYWhwESU8Hu7nPft1NbZyc5AjbN5vx8LTCXR1asJEo8ItfxIWwyeE2gBYkWS6N_TocYijVAkaBnvhoC8hevhoi1wr2aW1Orq2tCv0F3KILe-z788Lr8HSCtBwF2vdwBUjr6QFDto1gQBcL4JF2JixN6n0w/s500/Pig-Pickin-Cake-featured-photo-500x375.webp" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="500" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBd3SbcQFxB7e6LNHNwekVY-rs3MWyHcyGKYWhwESU8Hu7nPft1NbZyc5AjbN5vx8LTCXR1asJEo8ItfxIWwyeE2gBYkWS6N_TocYijVAkaBnvhoC8hevhoi1wr2aW1Orq2tCv0F3KILe-z788Lr8HSCtBwF2vdwBUjr6QFDto1gQBcL4JF2JixN6n0w/w640-h480/Pig-Pickin-Cake-featured-photo-500x375.webp" width="640" /></a></div><span style="font-size: x-small;">(photo from Pinterest)</span><br /><i style="font-size: large;"><br /></i></span></span></div><div style="text-align: left;"><i style="background-color: white; color: #231f20;"><span style="font-family: georgia; font-size: medium;">DISCLAIMER: No pigs have been harmed in the making of this cake, I promise!</span></i></div><div style="text-align: left;"><span style="background-color: white; color: #231f20;"><span style="font-family: georgia; font-size: medium;"><i>LOL! </i></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #231f20;"><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #231f20;"><span style="font-family: georgia; font-size: medium;"><i>Pig Pickin' Cake has a number of other names, including pig cake, sunshine cake, summer cake, pea pickin' cake, pic eatin' cake, orange-pineapple cake, and the most common alternative, mandarin orange cake. </i></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #231f20;"><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #231f20;"><span style="font-family: georgia; font-size: medium;"><i>This summery, delicious cake was the go-to dessert for cookouts that served an entire pig roasted on a spit. The dinner-and-dessert combination was so common that this nameless cake soon became known, not for its own flavors, but for the main course the locals felt it paired so well with.</i></span></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><i style="color: #231f20;"><span style="font-family: georgia; font-size: medium;">This traditional southern dessert is made with yellow cake infused with whole or chopped mandarin orange slices and topped with a Cool Whip frosting that’s laced with shredded pineapple. It’s either served plain or garnished with reserved mandarin orange slice, maraschino cherries, chopped pecans, or shredded coconut. It’s still a popular southern dessert for potlucks, picnics, and barbecues.</span></i></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><b><span style="font-family: georgia; font-size: medium;">Cake Ingredients:</span></b></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 box (yellow cake mix)</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1/2 cup butter, softened (1 stick) or vegetable oil (your choice)</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">14 oz. can Mandarin oranges (drain and reserve 1/2 cup juice)</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">4 eggs</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 tsp. vanilla</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Preheat oven to 350'F.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Combine cake mix, softened butter, 1/2 cup reserved Mandarin orange juice, eggs and vanilla. Beat four minutes on medium-high.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Add drained oranges and beat again until the pieces are broken up and small.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Pour batter into greased and floured 9x13" baking pan or 2 8" round cake pans and bake for 25-30 minutes or until golden brown and set.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Remove from oven and let cool for 10 minutes, then turn onto cake rack and cool completely. </span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Topping:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">20 oz. can crushed pineapple (reserve 3/4 cup juice and drain the rest really well)</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">3/4 cup juice from the crushed pineapple</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">4 oz. box vanilla instant pudding mix</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1/2 cup confectioner's sugar</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">8 oz. Cool Whip</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"> </span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix. Add confectioner's sugar and mix, then fold in whipped topping.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Stir in drained pineapple and spread on cooled cake.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Refrigerate several hours, and refrigerate any leftovers.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Serve cut cake squares and top each square with a mandarin orange slice. <i>(So pretty.)</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>A Tip from Grammy:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">-Buy an extra small can of mandarin oranges for garnishing, if desired</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">-Refrigerate at least an hour before serving to set up the frosting.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">-Make this cake in 2 (8") round pans and bake for 17-21 minutes or until toothpic inserted comes out clean.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Be encouraged!</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>How good and pleasant it is when God's people live together in unity. -Psalm 133:1</i></span></div>Grammysapronhttp://www.blogger.com/profile/05330916406888951709noreply@blogger.com0tag:blogger.com,1999:blog-7954096170202475416.post-1365634849227340572023-07-30T08:28:00.003-07:002023-07-30T08:29:29.237-07:00Homemade Maple Syrup (EASY)<div style="text-align: left;"><span style="font-family: georgia;"><br /><br /><i><span style="font-size: large;"><b>Just 5 simple ingredients!</b></span></i></span></div><div style="text-align: left;"><i style="font-family: georgia; font-size: large;"><br /></i></div><div style="text-align: left;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmYaFpTjg3SizFQMYysIsKZubcEYbDxVd1R9L6twJW5Paqzjtb9g1iehUa3srVoVpChO3Ax39OfUJ4ITpSseehbVhA37qq9QLRLHEvA2lSb0wT92eegqig4XSEHjpYXBslsG_il3JeT8k_59v9K3C4xAjv6qINLojirTYGMo3OYABqqkfQqcnmCSU-UQ/s1000/maple-syrup-recipe.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="714" data-original-width="1000" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmYaFpTjg3SizFQMYysIsKZubcEYbDxVd1R9L6twJW5Paqzjtb9g1iehUa3srVoVpChO3Ax39OfUJ4ITpSseehbVhA37qq9QLRLHEvA2lSb0wT92eegqig4XSEHjpYXBslsG_il3JeT8k_59v9K3C4xAjv6qINLojirTYGMo3OYABqqkfQqcnmCSU-UQ/w640-h456/maple-syrup-recipe.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo from "Iheartnaptime"<br /><br /></td></tr></tbody></table><i><span style="font-family: georgia; font-size: medium;">Since I was posting my favorite pancake recipe this morning, I thought I'd look up a recipe for Maple Syrup. This one from "I Heart Naptime" caught my eye. It got 5 stars and the word "easy" was all in caps! Haha, that's for me, then! Check out this blog, it looks like there are a lot of yummy recipes there!</span></i></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>It sounds delicious and I'm looking forward to making it after a short trip to the store to get some maple extract. But, for now, I'm going to share it, just because it got so many good comments. Everything from "perfect" to "delish" and "won't buy store bought again". </i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Ingredients:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">2 cups granulated sugar<br /></span><span style="font-family: georgia; font-size: medium;">1 cup light brown sugar</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1/4 cup honey or corn syrup</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 1/2 cups hot water</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 tsp. maple extract</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 tsp. vanilla extract</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Combine the sugar, honey and water in a large sauce pan over medium heat. Bring to a boil. Turn heat to medium-low and continue to simmer for 8-10 minutes, stirring frequently.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Remove from heat and let sit for 5 minutes. Then stir in the maple and vanilla extract. Serve over pancakes or allow to cool and then place in jars. </span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Store in a covered jar in the refrigerator 1-2 months. </span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Yields:</b> 3 cups</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>A Tip from Grammy: </b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">-If using honey, the consistency will be a little thinner.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Be encouraged!</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>"For where two or three are gathered in my name, there, am I among them." -Matthew 18:20</i></span></div>Grammysapronhttp://www.blogger.com/profile/05330916406888951709noreply@blogger.com0tag:blogger.com,1999:blog-7954096170202475416.post-68445276985593586812023-07-07T16:08:00.002-07:002023-07-07T16:08:58.756-07:00Lemon Cheesecake Crescent Rolls<div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i>Bursting with delicious lemony flavor!</i></b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTSvU7F8BWAVibh7-Vwx_iKVKy0HOy5deKkL8_yPPqj5rmOqCWBKZgAxHnEvsD5Cz8mbSckZ7ypkt-RCfqKpNFlIPeiTArBNulqHA5N2T5GJQdQmQfJcm_Xcuo6DJMF0z3tv4OxRi2Oxj2wrKZFAMtOIAhXfwhfQdANMSqCra10scWdaWmwTxamLTd9w/s175/Lemon%20Cheesecake%20Crescent%20Rolls%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="175" data-original-width="141" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTSvU7F8BWAVibh7-Vwx_iKVKy0HOy5deKkL8_yPPqj5rmOqCWBKZgAxHnEvsD5Cz8mbSckZ7ypkt-RCfqKpNFlIPeiTArBNulqHA5N2T5GJQdQmQfJcm_Xcuo6DJMF0z3tv4OxRi2Oxj2wrKZFAMtOIAhXfwhfQdANMSqCra10scWdaWmwTxamLTd9w/w323-h400/Lemon%20Cheesecake%20Crescent%20Rolls%20(2).jpg" width="323" /></a></div></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>I decided to check out Pinterest today, looking for a sweet baby afghan pattern for my granddaughter's first baby. Unfortunately, I didn't find the afghan pattern, but I did find a recipe for what looks like a delicious breakfast/brunch recipe! It stopped me in my tracks and I knew I had to share it with you all.</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>It took me to a website called "Lemon Tree Dwelling" and I'm probably going to check out more of her recipes because they looked wonderful!</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>Okay now, back to the crescent rolls. They're filled with a lemon flavored cheesecake and topped with a sweet lemon glaze...they have to be good, right?</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>I just had a thought! I might add a scant teaspoon of raspberry jam on top of the cheese cake filling before I roll them up, or maybe that delicious blueberry filling I made last week. Doesn't that sound good too? </i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Ingredients:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 pkg. crescent rolls</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">4 oz. cream cheese, cold</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">2 Tbsp. granulated sugar</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1/4 tsp. lemon extract</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Zest from 1/2 fresh lemon</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Glaze:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 cup confectioner's sugar</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 1/2 Tbsp. lemon juice</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Zest from 1/2 fresh lemon</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Instructions:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">In a medium mixing bowl, combine cream cheese, granulated sugar, lemon extract and lemon zest.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Beat on medium-high speed until mixture comes together.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Unroll crescent roll dough into triangles; spoon cream cheese filling onto wider end of each triangle.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Gently roll the dough, starting at the wide end and tucking the corners, into crescent shapes.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Place 2 inches apart on a lightly greased or parchment lined baking sheet.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Bake at 375'F. for 12-14 minutes or until golden brown.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Let rolls cool on a wire rack.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Once cool, prepare glaze by combining all ingredients until smooth.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Drizzle glaze evenly over rolls.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Be encouraged!</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><span style="background-color: white;"><i>Now faith is the assurance of things hoped for, the conviction of things not seen. -Hebrews 11:1</i></span></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div>Grammysapronhttp://www.blogger.com/profile/05330916406888951709noreply@blogger.com0tag:blogger.com,1999:blog-7954096170202475416.post-29847934810678973112023-07-06T07:19:00.000-07:002023-07-06T07:19:44.729-07:00Richmond Chocolate Frosting<div style="text-align: left;"><span style="font-family: georgia;"><b><span style="font-size: large;"><i>Even better than your regular frosting!</i></span></b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Rsm45CpJ-Ms4ukMAhAmrUTFZnpn7iosFRN8TFKA0BoDTIcvPoe87cBoQYIO3IPz5QeEs-LQALzKDDP2nL-2OiRNUvvrNYV3mKE_SUTgrpps3XYFRnOyaoFoQ_KoIGs31Wu0y8qLnxVsC95_YiKVj8nnPIV9miFSOhHZ5miBb2Fp9HWV6I2HcArcz0A/s480/Chocolate%20Frosting%20Richmond.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="319" data-original-width="480" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Rsm45CpJ-Ms4ukMAhAmrUTFZnpn7iosFRN8TFKA0BoDTIcvPoe87cBoQYIO3IPz5QeEs-LQALzKDDP2nL-2OiRNUvvrNYV3mKE_SUTgrpps3XYFRnOyaoFoQ_KoIGs31Wu0y8qLnxVsC95_YiKVj8nnPIV9miFSOhHZ5miBb2Fp9HWV6I2HcArcz0A/w400-h266/Chocolate%20Frosting%20Richmond.jpg" width="400" /></a></div><br /><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><i>I'm having such a good time going through old recipes, some from my husband's grandmother! That's where I found this amazing chocolate frosting. </i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><i>This frosting is not just an ordinary chocolate frosting. It's thick and glossy, almost like a pudding and perfect for your favorite chocolate cake! It's also quick and easy...gotta love those kinds of recipes! Haha!</i></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><b>Ingredients:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;">1 cup granulated sugar</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;">3 Tbsp. cornstarch</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;">2 (1 oz.) squares unsweetened chocolate, grated or pre-melted envelope</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;">Pinch of salt</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;">1 cup boiling water</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;">3 Tbsp. butter</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;">1 tsp. vanilla extract</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;">Mix sugar and cornstarch; whisk in grated chocolate and salt.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;">Stir above mixture into boiling water; cook until it's thick enough to spread.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;">Remove from heat; add butter and vanilla extract. <br /> </span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;">Spread on cake while hot for a glossy frosting which remains soft and smooth.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span><span style="font-family: georgia; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwqKKl437YVj0P4qVL-pkC98BtYZTnpa8UMyb0BazJX0sHrCsv-mH17xWqnlxt2fSzHRx1WpaQp2Ssr76t9jaHd43Alq0zu2dYhGZDI4ECXlxgjxIVGltacfz6nF80gTJD9pr44G8geDOFgiyyhwuVT-CkZ2T7ZxhEckVfvBjKvU0Xkl9BuhvmTkrf4A/s309/chocolate%20Richmond%20frosting.webp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="222" data-original-width="309" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwqKKl437YVj0P4qVL-pkC98BtYZTnpa8UMyb0BazJX0sHrCsv-mH17xWqnlxt2fSzHRx1WpaQp2Ssr76t9jaHd43Alq0zu2dYhGZDI4ECXlxgjxIVGltacfz6nF80gTJD9pr44G8geDOFgiyyhwuVT-CkZ2T7ZxhEckVfvBjKvU0Xkl9BuhvmTkrf4A/w320-h230/chocolate%20Richmond%20frosting.webp" width="320" /></a></div></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><b>A Tip from Grammy:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;">-You can do this in the microwave, but watch it carefully and stir often.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;">-Also great over a Boston Cream Pie.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><b>Be encouraged!</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><i>For everyone who asks receives; the one who seeks finds; and to the one who knocks, the door will be opened. -Matthew 7:8</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><br /></span></div><p><span style="font-family: georgia; font-size: large;"><br /></span></p><div style="height: 0px;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="height: 0px;"><br /></div><div style="height: 0px;"><span style="font-family: georgia; font-size: medium;"><br /></span></div>Grammysapronhttp://www.blogger.com/profile/05330916406888951709noreply@blogger.com0tag:blogger.com,1999:blog-7954096170202475416.post-5777759469097856142023-07-05T08:32:00.002-07:002023-07-05T08:32:48.171-07:00Pineapple Upside-Down Cake<div><span style="font-family: georgia; font-size: large;"><b><i>Classic, easy and always delicious!</i></b></span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3SQp8ccJmSQ0TxjE69b0Vc7-QhbRMu7kvZkf-0KKOUP5NyDlvZR9iXDz9ukMYJLUJASnn3LGmNgvM0LWQQvlUlhDFmiMz41lTnY03m9J8zLwSd158b_qmjyhwnsltTeo9OoOVFj3Udn2oaIegkK0AYXDKZs1y-Z3_1sgFr9KKN6PjWdIiclIs5pxu9g/s762/Pineapple%20Upside-Down%20Cake.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="762" data-original-width="540" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3SQp8ccJmSQ0TxjE69b0Vc7-QhbRMu7kvZkf-0KKOUP5NyDlvZR9iXDz9ukMYJLUJASnn3LGmNgvM0LWQQvlUlhDFmiMz41lTnY03m9J8zLwSd158b_qmjyhwnsltTeo9OoOVFj3Udn2oaIegkK0AYXDKZs1y-Z3_1sgFr9KKN6PjWdIiclIs5pxu9g/w454-h640/Pineapple%20Upside-Down%20Cake.png" width="454" /></span></a></div><span style="font-family: georgia; font-size: medium;"><br /></span><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>Make your family and friends happy with this classic and easy pineapple upside-down cake! They'll love the fruity, gooey, caramelized yumminess of this dessert that has been handed down for generations. We're saving some time using a cake mix, but I promise you won't lose any of the flavor!</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: medium;">Yes, I'm going back to the good 'ol days, but let's face it, some of those "good 'ol" recipes never really get "old"! </span></i></div></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;"><b>Ingredients:</b></span></div><div><span style="font-family: georgia; font-size: medium;">1/2 cup butter</span></div><div><span style="font-family: georgia; font-size: medium;">1 cup packed brown sugar</span></div><div><span style="font-family: georgia; font-size: medium;">1 can (20 oz.) pineapple slices in juice, drained, <b>juice reserved</b></span></div><div><span style="font-family: georgia; font-size: medium;">1 jar (6 oz.) maraschino cherries without stems, drained</span></div><div><span style="font-family: georgia; font-size: medium;">1 (15.25 oz.) box your favorite yellow cake mix </span></div><div><span style="font-family: georgia; font-size: medium;">Vegetable oil and eggs called for on cake mix box</span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><b><span style="font-family: georgia; font-size: medium;">Instructions:</span></b></div><div><span style="font-family: georgia; font-size: medium;">Heat oven to 350°F (325°F for dark or nonstick pan). </span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.</span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries. <i>(If using a Pineapple cake mix, exclude pineapple juice and just use 1 cup water)</i></span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">Bake 40 to 45 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. </span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9cmoYvYRAUpex9dd1KqFt9odYP-ltKTS0mSevlk415EL2d0QwzK2ZRwYrK4uPY-tBtjJuDGDj8l22eb8LtlhBboiWa3Pfw-uO9MNkzi02Xe_wXzGD2MRAuLf-fh8H7LnOM1Yw09AldyWgK7RxTNID6AF3yNMPtZ36CNKyIMk7Y1_OYs33j9bfPQ2zWw/s2560/Pineapple-Upside-Down-Cake-piece.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="2560" data-original-width="1911" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9cmoYvYRAUpex9dd1KqFt9odYP-ltKTS0mSevlk415EL2d0QwzK2ZRwYrK4uPY-tBtjJuDGDj8l22eb8LtlhBboiWa3Pfw-uO9MNkzi02Xe_wXzGD2MRAuLf-fh8H7LnOM1Yw09AldyWgK7RxTNID6AF3yNMPtZ36CNKyIMk7Y1_OYs33j9bfPQ2zWw/s320/Pineapple-Upside-Down-Cake-piece.jpg" width="239" /></span></a></div><span style="font-family: georgia; font-size: medium;">Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. </span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;">Serve warm or cool. </span></div><div style="text-align: right;"><span style="font-family: georgia; font-size: medium;"><br /><br /></span></div><div><span style="font-family: georgia; font-size: medium;">Yields: about 12 servings </span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;"><b>Tips from Grammy:</b></span></div><div><span style="font-family: georgia; font-size: medium;">-Serve with whipped topping or plain.</span></div><div><span style="font-family: georgia; font-size: medium;">-Don't worry about inverting it over onto the serving plate. Just place the serving plate upside-down over the cake in the pan, grasp firmly and flip in one quick motion. You can do it! </span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;"><b>Be encouraged!</b></span></div><div><span style="font-family: georgia; font-size: medium;"><i>Therefore, there is now no condemnation for those who are in Christ Jesus. -Romans 8:1</i></span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;"> </span></div><div class="container-fluid"><div class="inner_container"><div class="recipe-landing" itemscope="" itemtype="http://schema.org/Recipe"><div class="recipe-content-bottom"><div class="recipe-content-column"><div class="inner-content-box-wrapper"><ol>
</ol>
</div>
</div>
</div>
</div>
</div>
</div>
<!--.container-fluid-->
Grammysapronhttp://www.blogger.com/profile/05330916406888951709noreply@blogger.com0tag:blogger.com,1999:blog-7954096170202475416.post-28549497640487303482023-07-03T07:09:00.003-07:002023-07-03T07:09:54.850-07:00Strawberry Upside Down Cake<div><span style="font-family: georgia;"><span style="font-size: large;"><b><i>A 4-ingredient crowd pleaser!</i></b></span></span></div><div><span style="font-family: georgia; font-size: medium;"><span><br /></span></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD_2eMpFCE3gXls4FFeQABY6Ps-1bt3wXQPgi1MmOHy2e9tOGjyeC0x9-TPhxhsv7Ie_032kW5X4qAbQCfgnoSCpic_j_YDTb-uHFHdQP_-Us8G8w_GjgwcpHS8YC420ZcESZTa_FgfQHMAy3yfX8Uq31TQ3U6YxZlzGwMG7ccicJFA17nUhN4C5aPeA/s250/Fresh%20Strawberry%20Upside%20Down%20Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="250" data-original-width="250" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD_2eMpFCE3gXls4FFeQABY6Ps-1bt3wXQPgi1MmOHy2e9tOGjyeC0x9-TPhxhsv7Ie_032kW5X4qAbQCfgnoSCpic_j_YDTb-uHFHdQP_-Us8G8w_GjgwcpHS8YC420ZcESZTa_FgfQHMAy3yfX8Uq31TQ3U6YxZlzGwMG7ccicJFA17nUhN4C5aPeA/w400-h400/Fresh%20Strawberry%20Upside%20Down%20Cake.jpg" width="400" /></a></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div></span></div><div><span style="font-family: georgia; font-size: medium;"><i>This is one of those last minute, super easy desserts to bring to a gathering and it only uses 4 ingredients. </i><i>I've seen this recipe on so many cooking/baking sites, that I just felt I should share this one too. All the comments are positive and the fresh strawberry flavor comes through perfectly. </i></span></div><div><span style="font-family: georgia; font-size: medium;"><span><i><br /></i></span></span></div><div><span style="font-family: georgia; font-size: medium;"><span><i>I've made this with strawberry cake mix, yellow and white, and each one was delicious!<div class="separator" style="clear: both; text-align: center;"><br /></div></i></span></span></div><div><b><span style="font-family: georgia; font-size: medium;">Ingredients:</span></b></div><span style="font-family: georgia; font-size: medium;"><span>2 cup crushed fresh strawberries</span><br />
<span>1 (6 oz.) pkg. strawberry-flavored Jell-O </span><br />
<span>3 cups miniature marshmallows</span><br />
<span>1 (18 oz.) pkg. yellow cake mix (prepare according to directions on the box)</span><br />
<br />
<span class="plaincharacterwrap break"><span>Preheat oven to 350'F. Spray the bottom of a 9x13 inch baking pan. </span></span><br />
<span class="plaincharacterwrap break"><span></span></span><br />
<span class="plaincharacterwrap break"><span>Spread crushed strawberries on the bottom your prepared baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.</span></span><br />
<span></span><br />
<span class="plaincharacterwrap break"><span>Prepare the cake mix as directed on the package, and pour on top of the marshmallows. </span></span><br />
<span class="plaincharacterwrap break"><span></span></span><br />
<span class="plaincharacterwrap break"><span>Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. </span></span><span class="plaincharacterwrap break"><span>Cool in the pan for 15-20 minutes.</span></span><br />
<span class="plaincharacterwrap break"><span></span></span><br />
<span class="plaincharacterwrap break"><span>Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. </span></span><br />
<span class="plaincharacterwrap break"><span></span></span><br />
<span class="plaincharacterwrap break"><span>Store cake in the refrigerator and serve with a dollop of whipped cream or vanilla ice cream.</span></span></span><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;"><b>A Tip from Grammy:</b></span></div><div><span style="font-family: georgia; font-size: medium;">-You can replace strawberries for blueberries, raspberries or blackberries.</span></div><div><span style="font-family: georgia; font-size: medium;">-Make this in 2 (8" round pans) and keep one for yourself and one to share.</span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;"><b>Be encouraged!</b></span></div><div><span style="font-family: georgia; font-size: medium;"><i>The prayer of a righteous person is powerful and effective. -James 5:16</i></span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span><div><span style="font-family: georgia; font-size: medium;"><span class="plaincharacterwrap break"><span><br /></span></span></span></div><div><span style="font-family: georgia; font-size: medium;"><span class="plaincharacterwrap break"><span><br /></span></span></span></div></div>Grammysapronhttp://www.blogger.com/profile/05330916406888951709noreply@blogger.com0tag:blogger.com,1999:blog-7954096170202475416.post-8412204595996624902023-07-01T08:05:00.002-07:002023-07-27T07:27:45.166-07:00Taco Pie Dip<div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><i><b>Going back in time...</b></i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i><b><br /></b></i></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: medium;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdtoL70D2-biMc_QzxOXNQ1qYU5Zw8KAC6TxEKzl1roi0kPEhUJmD9AfaN00X5xILfcu8b9mqZevqaQitOTi_txP5QQ82E2nN36LAEnOQQAm6wVdODKnUx6FZzzzHI-bzmh4zMhn21x3krh_rn15Rmh6w4rZC1ZA4YnW4mqXBUihO7WtyVeHlHYTUx3w/s750/taco_dip_penzeys.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="420" data-original-width="750" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdtoL70D2-biMc_QzxOXNQ1qYU5Zw8KAC6TxEKzl1roi0kPEhUJmD9AfaN00X5xILfcu8b9mqZevqaQitOTi_txP5QQ82E2nN36LAEnOQQAm6wVdODKnUx6FZzzzHI-bzmh4zMhn21x3krh_rn15Rmh6w4rZC1ZA4YnW4mqXBUihO7WtyVeHlHYTUx3w/w640-h358/taco_dip_penzeys.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>(picture from Penzey's website)</i></td></tr></tbody></table><br /><div style="text-align: left;"><i>This recipe was given to me by the school secretary, Madeline, when we lived in Michigan...many moons ago! She was a hoot and I have such fond, funny memories of her during our years there. Some of the best years, I might add!</i></div></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>Taco Dip may be old-fashioned, but bring it to a party or gathering and watch it disappear every time! It's so much fun to add your own favorite veggies and spices to this recipe too. Use your imagination and have a great time creating something others will really enjoy. </i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Ingredients:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 (16 oz.) pkg. cream cheese</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">2 cups sour cream</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">2 Tbsp. mayonnaise</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 Tbsp. lemon juice</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 avocado, mashed</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 packet of Taco Seasoning</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Pepper to taste</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Combine the above ingredients in blender or use hand mixer. Pour mixture onto serving dish. </span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Topping:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Shredded lettuce</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 large tomato, chopped</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 cup sharp cheddar cheese (Mexican blend or Monterey work great too)</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1/2 cup black olives, chopped fine</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">4 slices cooked bacon, crumbled (optional)</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Taco sauce (optional) drizzle over the "pie"</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: georgia;">Top with the rest of the ingredients. </span><span style="font-family: georgia;">Refrigerate 1-2 hours. </span></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Serve with taco chips, celery, sliced peppers, baby carrots...your choice</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>A Tip from Grammy:</b></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: georgia;">-You can top this with other favorites, like</span><span style="font-family: georgia;"> <span style="box-sizing: inherit; color: #3d3d3d;">jalapeños, onions, chives, etc.</span></span></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><span style="box-sizing: inherit; color: #3d3d3d;">-Don't leave unrefrigerated for more than 2 hours.</span></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><span style="box-sizing: inherit; color: #3d3d3d;">-Add a little Salsa or Rotelle to the base layer before mixing.</span></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><span style="box-sizing: inherit; color: #3d3d3d;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><span style="box-sizing: inherit; color: #3d3d3d;"><b>Be encouraged!</b></span></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><span style="box-sizing: inherit; color: #3d3d3d;"><i>"Whatever you did for the least of these brothers of Mine, you did for Me." -Matthew 25:40</i></span></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><br /></span></div>Grammysapronhttp://www.blogger.com/profile/05330916406888951709noreply@blogger.com0tag:blogger.com,1999:blog-7954096170202475416.post-34145525247888023142023-06-25T14:50:00.001-07:002023-06-27T06:46:46.576-07:00Blueberry Pie Filling<div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><i><b>Cooked right on the stovetop!</b></i></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBYoKso_XUHLRh1VByVigxNHmS1RdU9eLE1tbX6Z0026dVbSJazxUwl3T0gohu47W5NDR8f2zwCxmYq9c6Gdt-FjoXBlRuxGDGjThLrXK35xCi5uajslw-CoLoWQprDNkzrpDyIg7Bj1fLmZc4FSATsWNwUE7xRbZMWDuKdlt_VNtFAZ4ajRCK9jVh7Q/s1434/Blueberry%20Pie%20Filling%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1434" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBYoKso_XUHLRh1VByVigxNHmS1RdU9eLE1tbX6Z0026dVbSJazxUwl3T0gohu47W5NDR8f2zwCxmYq9c6Gdt-FjoXBlRuxGDGjThLrXK35xCi5uajslw-CoLoWQprDNkzrpDyIg7Bj1fLmZc4FSATsWNwUE7xRbZMWDuKdlt_VNtFAZ4ajRCK9jVh7Q/w482-h640/Blueberry%20Pie%20Filling%202.jpg" width="482" /></a></div><br /><div style="text-align: left;"><i>This delicious blueberry filling takes just five minutes of prep time and 10 minutes to cook on the stove top. One taste and you will never want to buy it from the store again!</i></div></span></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: medium;"><br /></span><span style="font-family: georgia; font-size: medium;">I used fresh blueberries today, but frozen are fine too. You can use this as a pie filling or for other desserts, and would make a great sauce over pancakes or French Toast.</span></i></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span><span style="font-family: georgia; font-size: medium;"><b>Ingredients:</b></span><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">2 cups blueberries (about 9 ounces)</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1/4 cup water</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1/3 cup granulated sugar</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1/8 tsp. ground cinnamon (opt.)</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 Tbsp. cornstarch</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 Tbsp. water</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 Tbsp. lemon juice</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Instructions:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Place blueberries, 1/4 cup water and sugar in a medium saucepan. Heat over medium-low and cook, stirring occasionally until some of the blueberries start breaking down, about 3-5 minutes.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: georgia;">While the blueberries are cooking, make a slurry by mixing the cornstarch, water and lemon juice in a small bowl and stir until smooth. Make sure there are no lumps. </span><span style="font-family: georgia;">Set aside.</span></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="font-family: georgia;">Add the cinnamon and slurry to the blueberries and stir constantly until it thickens (1-2 minutes). </span><span style="font-family: georgia;">Once mixture bubbles, it's done. Remove from heat and transfer to a jar or bowl to cool.</span></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Cover warm mixture so it doesn't form a skin and let come to room temperature, then chill in fridge until you're ready to use.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Store in an airtight container in the fridge for up to 5 days. </span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Use as directed in desired recipes, as a no-bake filling for pie, lush or Danish, for example. Follow the directions on the recipe you're using for baking instructions.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>A Tip from Grammy:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">-Use for filling in cakes, pies, tarts, pastry, desserts. So versatile.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">-Easily double the recipe. It will take a little longer to break down the blueberries in the first step.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">-If using frozen blueberries, that them completely and drain well before using.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">-In a two crust pie, bake at 425'F for 10 minutes, then lower the oven temperature to 350'F and bake for approximately 40-50 minutes more or until the crust is golden on top.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Be encouraged!</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>"I guarantee that anyone who keeps My word-heart and soul-will never know eternal death." -John 8:51</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><br /></div>Grammysapronhttp://www.blogger.com/profile/05330916406888951709noreply@blogger.com0tag:blogger.com,1999:blog-7954096170202475416.post-62670856710874074152023-06-23T07:46:00.002-07:002023-06-23T07:46:32.867-07:00Stuffed Peppers (Classic Italian style)<div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i>"Delizioso!"</i></b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><i><br /></i></b></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwpqX093SUaG4qzFYU7wSL0dNbbhIWvML6i5kYG8-oPNvOirO-hnJPjxLzocFltyJcRtQgwTGdAUlIeS69579LvDYyoMhMVgHVbifUd1qtpyB3M_WkrW81bSKunQJV0Xjj3Sk1gL4qZQjAUeX4hFdIjE8Xiyt7Tb7aisq1QztlQK7cijt4gtwBCw2Jxw/s1434/Stuffed%20Peppers%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1434" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwpqX093SUaG4qzFYU7wSL0dNbbhIWvML6i5kYG8-oPNvOirO-hnJPjxLzocFltyJcRtQgwTGdAUlIeS69579LvDYyoMhMVgHVbifUd1qtpyB3M_WkrW81bSKunQJV0Xjj3Sk1gL4qZQjAUeX4hFdIjE8Xiyt7Tb7aisq1QztlQK7cijt4gtwBCw2Jxw/w482-h640/Stuffed%20Peppers%201.jpg" width="482" /></span></a></div><span style="font-family: georgia; font-size: medium;"><br /><br /></span></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: medium;">There are many ways to use peppers and stuffing them was one of my family's favorite dinners growing up. Dad would pick them fresh from our garden, wash them and get them all ready for Mom to turn into scrumptious meals for us.</span></i></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>We had them with sausage, pasta, eggs, casseroles, etc. I believe they actually are a staple in an Italian household. Yay...works for me!</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Ingredients:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">2 large bell peppers, cut in half from top to bottom <i>(whatever color you want)</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">15 oz. can of tomato sauce <i>(using your own is a game changer)</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1/2 lb. ground beef</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1/4-1/3 cup chopped onion</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 clove garlic, finely chopped</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 cup cooked rice <i>(a heaping 1/4 c. dry rice makes about 1 cup cooked)</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1/2 Tbsp. parsley</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1/4 cup grated Parmesan or Reggiano cheese</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Salt and pepper to taste</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Instructions:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Preheat oven to 375'F. Prepare pie plate or pan with cooking spray. </span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Cut off tops of peppers and slice in half from top to bottom. Clean out seeds and membranes. Set aside.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="color: #212121; font-family: georgia; font-size: medium;">In a skillet, heat the ground beef, garlic and onion and cook until no pink remains. Drain.</span></div><div style="text-align: left;"><span style="color: #212121; font-family: georgia; font-size: medium;"><br /></span><span style="color: #212121; font-family: georgia; font-size: medium;">Add the rice, grated cheese, parsley and half of the tomato sauce. Salt and pepper to taste. </span></div><div style="text-align: left;"><span style="color: #212121; font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="color: #212121; font-family: georgia; font-size: medium;">Stir to combine and fill the pepper halves until heaping. Spoon the rest of the sauce over the tops and sprinkle with more parmesan if desired. Cover tightly with foil for the first half of baking, then remove foil and finish. </span></div><div style="text-align: left;"><span style="color: #212121; font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="color: #212121; font-family: georgia; font-size: medium;">Bake at 375'F. for 30-40 minutes until peppers are tender and the middle is heat through.</span></div><div style="text-align: left;"><span style="color: #212121; font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="color: #212121; font-family: georgia; font-size: medium;">Serve with a salad and your favorite Italian bread, it's so good!</span></div><div style="text-align: left;"><span style="color: #212121; font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="color: #212121; font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="color: #212121; font-family: georgia; font-size: medium;"><b>Be encouraged:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i><span style="background-color: white; color: #4d5156;">And I am certain that </span><span style="background-color: white; color: #5f6368;">God, who began the good work within you, will continue his work until it is finally finished on the day when Christ Jesus returns</span><span style="background-color: white; color: #4d5156;">. -Philippians 1:6</span></i></span></div><div style="text-align: left;"><span style="color: #212121; font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="color: #212121; font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="color: #212121; font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="color: #212121; font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="color: #212121; font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="color: #212121; font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="color: #212121; font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><p style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></p><div class="wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-2112-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="2112" data-servings="4" data-slot-rendered-recipe="invalid" style="box-sizing: border-box; counter-reset: wprm-advanced-list-counter 0; overflow: visible !important; text-align: left;"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions wprm-header-has-actions" style="align-items: center; box-sizing: border-box; clear: none; color: #212121; display: flex; flex-wrap: wrap; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: normal; line-height: 1.3em; margin: 1.2em 0px 0.5em !important; padding: 0px !important;"><p style="height: 0px;"><br /></p></h3></div>Grammysapronhttp://www.blogger.com/profile/05330916406888951709noreply@blogger.com0tag:blogger.com,1999:blog-7954096170202475416.post-79207869590714077852023-06-22T07:55:00.000-07:002023-06-22T07:55:03.432-07:00Brownie Truffles<div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"> </span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i>The battle of the truffles? LOL!</i></b></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: medium;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpOFHfwPb-ynLW220coLZnmq9Ss_kkzeP6qJiG97iT502pzBad6tcIgdkGk3srxb5PKaMTmX2baxbzxMf3NJVPeKdCbleB1j3db1W8asbSVgwRx7olNdB4hAXYRHQQAdAlsvVQDzxBaiIFhngSzYe54mG6KEguBeuf7asNkxZO_2n3CkAIgW-FRspYjA/s1394/Brownie-Truffles-1%20(2).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1394" data-original-width="956" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpOFHfwPb-ynLW220coLZnmq9Ss_kkzeP6qJiG97iT502pzBad6tcIgdkGk3srxb5PKaMTmX2baxbzxMf3NJVPeKdCbleB1j3db1W8asbSVgwRx7olNdB4hAXYRHQQAdAlsvVQDzxBaiIFhngSzYe54mG6KEguBeuf7asNkxZO_2n3CkAIgW-FRspYjA/w438-h640/Brownie-Truffles-1%20(2).jpg" width="438" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><i>Picture and recipe from "Tastes Better from Scratch.com"</i></span></td></tr></tbody></table><br /><div style="text-align: left;"><i>How many of you are like me and enjoy those Oreo Truffles that we make for holidays and special occasions? They're so good and look really appetizing on your cookie tray or in a pretty dish.</i></div></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>Well, look out Oreos because I heard about another truffle and I believe I've it's one that I like just as much...maybe a little more! Brownies are a definite favorite with almost everyone I know and these don't disappoint. </i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>Give them a try and let me know what you think? </i></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Ingredients:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 (9x13")pan of baked brownies <i>(box mix or from scratch-your choice)</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">3 cups semi-sweet morsels <i>(or a pkg. of Ghirardelli melting chocolate)</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 Tbsp. shortening if using chocolate morsels</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Sprinkles or chopped nuts <i>(totally optional)</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Instructions:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Bake brownies according to the recipe <b>(DO NOT OVERBAKE)</b> We want them soft and chewy. Cool completely.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Cover a baking sheet with parchment paper and set aside.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Once cooled, use a fork to crumble the brownies. Roll into about 35 balls and freeze for about 15 minutes. This will make it easier to cover with the melted chocolate.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Melt chocolate in a double boiler or microwave, stirring frequently. If you are using the morsels, add the shortening to help give it a smooth, shiny coating.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Drop a brownie ball into the melted chocolate and roll with a fork, then let the access chocolate drip back into the pan before placing it onto the parchment paper. <i>If you want to sprinkle them with nuts or candies, now is the time, before they harden.</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Leave at room temperature until chocolate coating hardens. This only takes a few minutes.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">These can be stored in the refrigerator for up to a week or in a plastic bag in the freezer for a month.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>A Tip from Grammy:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">-Make your own dipping fork by breaking off the two middle tines of a plastic fork and using just the two end ones.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">-Use white chocolate morsels, add peppermint, cherry or raspberry extract to the chocolate coating.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Be encouraged!</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>"In the world you will have tribulation. But take heart; I have overcome the world." -John 16:33</i></span></div><div style="text-align: left;"><p style="background-color: white; border: 0px; box-sizing: border-box; color: #303234; font-family: open-sans, sans-serif; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size: 0.875rem; font-stretch: inherit; font-variant-alternates: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; font-variation-settings: inherit; letter-spacing: 0.05em; line-height: 1.75em; margin: 0px 0px 1em; min-height: 0px; min-width: 0px; padding: 0px; vertical-align: baseline;"><br /></p></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><p><br /></p>Grammysapronhttp://www.blogger.com/profile/05330916406888951709noreply@blogger.com0tag:blogger.com,1999:blog-7954096170202475416.post-22974991196248711872023-06-20T08:59:00.000-07:002023-06-20T08:59:14.603-07:00Zucchini Bread<div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i>A great way to use summer zucchini!</i></b></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKB8kDYI6Z7tE8kU4ch5CzoQQdoOx_aEVDoLNTU4F9jpCDY05X60b4SNGS_Bltbc8-dJ0EEJZWCEJzHTlXnE0_RM7i2nMOb2dG07LBEfJoTKwDgdMPW8pPxB1Yfa4TDPnyCmG984rVmndCZhHGKHNQUk0flzmGGZ0cbv7iu6z1OI7cp44qvPDttTZ-7Q/s1200/zucchini%20bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1200" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKB8kDYI6Z7tE8kU4ch5CzoQQdoOx_aEVDoLNTU4F9jpCDY05X60b4SNGS_Bltbc8-dJ0EEJZWCEJzHTlXnE0_RM7i2nMOb2dG07LBEfJoTKwDgdMPW8pPxB1Yfa4TDPnyCmG984rVmndCZhHGKHNQUk0flzmGGZ0cbv7iu6z1OI7cp44qvPDttTZ-7Q/w400-h400/zucchini%20bread.jpg" width="400" /></span></a></div><span style="font-family: georgia; font-size: medium;"><br /><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>This is a popular quick bread, especially in the US! It's made with shredded zucchini and a number of other ingredients that make it a sweet, moist, flavorful bread!</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>I've seen so many variations out there for Zucchini Bread, but this old standard has always been the one I use and is one of the best I've ever tasted. It's classic zucchini bread and the one my family and friends request most. Although, I recently saw one with a cream cheese swirl running through the middle...I may have to try that soon! LOL!</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></div><div style="text-align: left;"><b><span style="font-family: georgia; font-size: medium;">Ingredients:</span></b></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 cup shortening</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">2 cups sugar</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">3 eggs</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">3 tsp. vanilla</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">2 cups grated zucchini with skin, (medium grate) </span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">3 cups flour <b>minus</b> 3 Tbsp.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 tsp. salt</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1/4 tsp. baking powder</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 tsp. baking soda</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">3 tsp. cinnamon</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1/2 cup chopped walnuts (optional)</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Preheat oven to 350'F. Grease tube or Bundt pan.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Sift dry ingredients together; set aside.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Cream shortening, add sugar, eggs and vanilla; mix well. Add zucchini and mix. </span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Add zucchini and mix; add sifted dry ingredients and mix until blended. Stir in nuts, if desired.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Baked in greased tube or Bundt pan (or two loaf pans) for 55-60 minutes.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>A Tip from Grammy:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">-Add dried currants or chocolate chips...delicious!</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">-Make in miniature bread pans and gift your friends and neighbors.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">-Use a food processor or box grate to prepare zucchini (you don't have to wring out the liquid)</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Be encouraged!</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>Don't copy the behavior and customs of the world, but let God transform you into a new person. -Romans 12:2</i></span></div>Grammysapronhttp://www.blogger.com/profile/05330916406888951709noreply@blogger.com0tag:blogger.com,1999:blog-7954096170202475416.post-14707395190679345202023-06-12T08:14:00.000-07:002023-06-12T08:14:00.317-07:00Pink Flamingo Cake<div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i>A light, fluffy summer dessert!</i></b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzcp93UAGnVFfXBi6WoOzPwS71jZakbdcOlwlVXs5ey8jx7WtIMFnEy6crhP8myxfWPfSRJJe99xIvDpvFwCFM4XXFqywX-Nbn-uNkWyiEKmu-HAiZ1IEEC10ftF4lJN9BKjxOnG7uCAmJJK2FslecRAQhSvKC_GQrvO7CSUxmx8M25uQMRbPowb4/s860/Pink%20Flamingo%20Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="860" data-original-width="645" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzcp93UAGnVFfXBi6WoOzPwS71jZakbdcOlwlVXs5ey8jx7WtIMFnEy6crhP8myxfWPfSRJJe99xIvDpvFwCFM4XXFqywX-Nbn-uNkWyiEKmu-HAiZ1IEEC10ftF4lJN9BKjxOnG7uCAmJJK2FslecRAQhSvKC_GQrvO7CSUxmx8M25uQMRbPowb4/w480-h640/Pink%20Flamingo%20Cake.jpg" width="480" /></a></div><br /><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>A few years ago, I found this delicious dessert on the Southern Plate website, where this fun cake was originated. The color caught my eye first, but the ease of making it was a sure winner! I love experimenting with easy recipes that have the flavors my family enjoys.</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>Remember, you can change any of these recipes to suit your family's tastes. It's always fun to make a recipe your own!</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>My great-granddaughter loves pink...everything pink! So, of course, I'll be trying this out on her, minus the crushed pineapple in her frosting. She has a "texture" thing. Most kids do, right? LOL! One of my other grands hates cherries, so I may switch to strawberries. Either way, I think I'll be able to please them all.</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i><br /></i></span><span style="font-family: georgia; font-size: medium;"><b>Ingredients:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span><span style="font-family: georgia; font-size: medium;"><b>Cake:</b><br /></span><span style="font-family: georgia; font-size: medium;">1 (15.25 oz.) package white cake mix<br /></span><span style="font-family: georgia; font-size: medium;">1 (3.5) package cherry gelatin mix<br /></span><span style="font-family: georgia; font-size: medium;">3/4 cup vegetable oil<br /></span><span style="font-family: georgia; font-size: medium;">3/4 cup buttermilk or substitute sour milk <i>(see Grammy's tip below)</i><br /></span><span style="font-family: georgia; font-size: medium;">3 large eggs<br /></span><span style="font-family: georgia; font-size: medium;">1 teaspoon Vanilla extract</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span><span style="font-family: georgia; font-size: medium;">Preheat oven to 350 degrees F. and lightly grease a 9x13 inch baking dish.</span><span style="font-family: georgia; font-size: medium;"><br /></span><span style="font-family: georgia; font-size: medium;">In a large bowl or mixer, beat cherry </span><span style="font-family: georgia; font-size: large;">gelatin</span><span style="font-family: georgia; font-size: medium;"> mix, vegetable oil, buttermilk, eggs and vanilla extract into white cake mix until just combined. Pour into greased baking dish.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span><span style="font-family: georgia; font-size: medium;">Place baking dish in oven and bake for 30-35 minutes or until toothpick inserted in center comes out mostly clean.</span><span style="font-family: georgia; font-size: medium;"><br /></span><span style="font-family: georgia; font-size: medium;">Remove from oven and let cool completely.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span><span style="font-family: georgia; font-size: medium;"><b>Frosting:</b><br /></span><span style="font-family: georgia; font-size: medium;">1 (8 oz.) can crushed pineapple, with juice<br /></span><span style="font-family: georgia; font-size: medium;">1 (3.4 oz.) package instant vanilla pudding mix<br /></span><span style="font-family: georgia; font-size: medium;">1 (16 oz. container frozen whipped topping, thawed<br /></span><span style="font-family: georgia; font-size: medium;">1 (8 oz.) jar maraschino cherries, halved (reserve juice)</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span><span style="font-family: georgia; font-size: medium;">Place crushed pineapple (including juice) and halved cherries in a large bowl. Sprinkle pudding mix on top.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span><span style="font-family: georgia; font-size: medium;">Fold in whipped topping and 1/4 cup cherry juice until smooth and well combined. If desired, add more cherry juice. <i>(I found it perfect with just the 1/4 cup.)</i></span><span style="font-family: georgia; font-size: medium;"><br /></span><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Frost the cooled cake and refrigerate for 2/3 hours until set. Garnish with cherries, if desired. Refrigerate any leftovers.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span><span style="font-family: georgia; font-size: medium;"><b>A Tip from Grammy:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">-<b>BUTTERMILK SUBSTITUTE</b> - Place 1 Tbsp. vinegar into a measuring cup, add milk to reach 1 cup and stir until blended. That's it! </span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span><span style="font-family: georgia; font-size: medium;"><b>Be encouraged!</b><br /></span><span style="font-family: georgia; font-size: medium;"><i>"If I go and prepare a place for you, I will come again." -John 14:3</i></span></div>Grammysapronhttp://www.blogger.com/profile/05330916406888951709noreply@blogger.com0tag:blogger.com,1999:blog-7954096170202475416.post-49149609599669713452023-06-11T13:00:00.001-07:002023-06-12T07:35:12.603-07:00Chicken Parmigiano (Parmesan)<p style="text-align: left;"><span style="font-family: georgia; font-size: large;"><i><b>A classic Italian dish!</b></i></span></p><p style="text-align: center;"><span style="font-family: georgia; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg7AcrqvzWxT8t91C_W6LQEP6nQjVgJIhKZ9Dsjw10_iIaOk3fDCCjOvkfl9N1Q3pMDrbKlgSlqL4xfDwswnCLbTY3sHb9i9VH64l3gbG_i0vulhnkOI4f7lIBSe8XC_Zmtm0IQhDHHoe8wdvvZ1kstZNlJ0fsu7D7gTpP1mXfApjqQ9_SGQlaL6M/s1135/Chicken%20Parmigiano.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1135" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg7AcrqvzWxT8t91C_W6LQEP6nQjVgJIhKZ9Dsjw10_iIaOk3fDCCjOvkfl9N1Q3pMDrbKlgSlqL4xfDwswnCLbTY3sHb9i9VH64l3gbG_i0vulhnkOI4f7lIBSe8XC_Zmtm0IQhDHHoe8wdvvZ1kstZNlJ0fsu7D7gTpP1mXfApjqQ9_SGQlaL6M/w608-h640/Chicken%20Parmigiano.jpg" width="608" /></a></span></div><span style="font-family: georgia; font-size: medium;"><i><br /></i></span><p></p><p style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>Fun fact: <span style="background-color: white; color: #4d5156;">Contrary to what you've been told, Italians never invented it. In fact, no one really knows who invented Chicken Parmigiano </span><span style="background-color: white; color: #4d5156;">but it seems to spring up in big cities and places with a sizeable Italian immigration settlement – New York, New Jersey, Toronto, Australia,</span><span style="background-color: white; color: #4d5156;"> Argentina, and Brazil. </span><span style="background-color: white; color: #4d5156;">Despite being a staple of Italian-American cuisine, “chicken parmesan” is nowhere to be found in Italy. </span><span style="background-color: white; color: #4d5156;"> Instead, Italians nosh on parmigiana – eggplant layered with tomato sauce and cheese.</span></i></span></p><p style="text-align: left;"><i><span style="font-family: georgia; font-size: medium;">With that said, this has to be my very favorite way to eat chicken! I love chicken cutlets...plain, in a sandwich with fried peppers, or with tomato, lettuce and mayo, or as the main dish with mashed potatoes or macaroni and cheese. Heck, I'm getting hungry just telling you about it! But, I digress, because I must admit the one way that tops them all is Chicken Parmigiano!</span></i></p><p style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>It seems like a lot of steps, but once you start, you realize it's very basic and super easy to put together. The hardest part is waiting for it to finish off in the oven. Your kitchen will smell amazing!</i></span></p><p style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>You don't even have to make your own marinara, if you want a shortcut. Just use your favorite jar tomato sauce. Although, I have to tell you, nothing's as good as homemade. </i></span></p><p style="text-align: left;"></p><ul class="ingredient-lists css-xm7ys2 eno1xhi3" style="box-sizing: border-box; margin: 0px 0px 1.5rem; padding: 0rem;"><li class="css-1rmzm7g eno1xhi2" style="border-bottom: none; box-sizing: border-box; line-height: 1.6; list-style: none; padding-bottom: 0px; padding-top: 0px;"><span style="font-family: georgia; font-size: medium;"><span style="box-sizing: border-box;"><b>Marinara Sauce:</b></span></span></li><li class="css-1rmzm7g eno1xhi2" style="border-bottom: none; box-sizing: border-box; line-height: 1.6; list-style: none; padding-bottom: 0px; padding-top: 0px;"><span style="font-family: georgia; font-size: medium;"><span style="box-sizing: border-box;">3</span> <span style="box-sizing: border-box;">tbsp.</span> <p style="box-sizing: border-box; display: inline;">extra-virgin olive oil</p></span></li><li class="css-1rmzm7g eno1xhi2" style="border-bottom: none; box-sizing: border-box; line-height: 1.6; list-style: none; padding-bottom: 0px; padding-top: 0px;"><span style="font-family: georgia; font-size: medium;"><span style="box-sizing: border-box;">1</span> <p style="box-sizing: border-box; display: inline;">small yellow onion, finely chopped</p></span></li><li class="css-1rmzm7g eno1xhi2" style="border-bottom: none; box-sizing: border-box; line-height: 1.6; list-style: none; padding-bottom: 0px; padding-top: 0px;"><span style="font-family: georgia; font-size: medium;"><span style="box-sizing: border-box;">6</span> <p style="box-sizing: border-box; display: inline;">cloves garlic, finely chopped</p></span></li><li class="css-1rmzm7g eno1xhi2" style="border-bottom: none; box-sizing: border-box; line-height: 1.6; list-style: none; padding-bottom: 0px; padding-top: 0px;"><span style="font-family: georgia; font-size: medium;"><span style="box-sizing: border-box;">1</span> <p style="box-sizing: border-box; display: inline;">(28-oz.) can crushed tomatoes</p></span></li><li class="css-1rmzm7g eno1xhi2" style="border-bottom: none; box-sizing: border-box; line-height: 1.6; list-style: none; padding-bottom: 0px; padding-top: 0px;"><span style="font-family: georgia; font-size: medium;"><span style="box-sizing: border-box;">2</span> <p style="box-sizing: border-box; display: inline;">large sprigs basil or 1/2 tsp. dry basil</p></span></li><li class="css-1rmzm7g eno1xhi2" style="border-bottom: none; box-sizing: border-box; line-height: 1.6; list-style: none; padding-bottom: 0px; padding-top: 0px;"><span style="font-family: georgia; font-size: medium;">Salt and pepper to taste</span></li><li class="css-1rmzm7g eno1xhi2" style="border-bottom: none; box-sizing: border-box; line-height: 1.6; list-style: none; padding-bottom: 0px; padding-top: 0px;"><span style="font-family: georgia; font-size: medium;"><br /></span></li><li class="css-1rmzm7g eno1xhi2" style="border-bottom: none; box-sizing: border-box; line-height: 1.6; list-style: none; padding-bottom: 0px; padding-top: 0px;"><span style="font-family: georgia; font-size: medium;">In a medium pot, heat oil on medium heat, add onions and cook until translucent. Add garlic and continue cooking until fragrant. <i>(Only about 3-5 minutes)</i></span></li></ul><div><span style="font-family: georgia; font-size: medium;">Add crushed tomatoes and basil. Simmer on medium-low heat, stirring occasionally, until slightly thickened, about 30 minutes; season with salt and pepper.</span></div><ul class="ingredient-lists css-xm7ys2 eno1xhi3" style="box-sizing: border-box; margin: 0px 0px 1.5rem; padding: 0rem;"><li class="css-1rmzm7g eno1xhi2" style="border-bottom: none; box-sizing: border-box; line-height: 1.6; list-style: none; padding-bottom: 0px; padding-top: 0px;"><span style="font-family: georgia; font-size: medium;"><br /></span></li><li class="css-1rmzm7g eno1xhi2" style="border-bottom: none; box-sizing: border-box; line-height: 1.6; list-style: none; padding-bottom: 0px; padding-top: 0px;"><b><span style="font-family: georgia; font-size: medium;">Chicken:</span></b></li><li class="css-1rmzm7g eno1xhi2" style="border-bottom: none; box-sizing: border-box; line-height: 1.6; list-style: none; padding-bottom: 0px; padding-top: 0px;"><span style="font-family: georgia; font-size: medium;"><span style="box-sizing: border-box;">1 1/2</span> <span style="box-sizing: border-box;">c.</span> <p style="box-sizing: border-box; display: inline;">plain bread crumbs<i> (you can use Panko or a combination, if desired)</i></p></span></li><li class="css-1rmzm7g eno1xhi2" style="border-bottom: none; box-sizing: border-box; line-height: 1.6; list-style: none; padding-bottom: 0px; padding-top: 0px;"><span style="font-family: georgia; font-size: medium;"><span style="box-sizing: border-box;">1/2</span> <span style="box-sizing: border-box;">tsp.</span> <p style="box-sizing: border-box; display: inline;">garlic powder <i>(I use granulated garlic)</i></p></span></li><li class="css-1rmzm7g eno1xhi2" style="border-bottom: none; box-sizing: border-box; line-height: 1.6; list-style: none; padding-bottom: 0px; padding-top: 0px;"><span style="font-family: georgia; font-size: medium;"><span style="box-sizing: border-box;">1/2</span> - 3/4 <span style="box-sizing: border-box;">c.</span> <p style="box-sizing: border-box; display: inline;">finely grated Parmesan <i>(I always seem to add more)</i></p></span></li><li class="css-1rmzm7g eno1xhi2" style="border-bottom: none; box-sizing: border-box; line-height: 1.6; list-style: none; padding-bottom: 0px; padding-top: 0px;"><span style="font-family: georgia; font-size: medium;">1/2 Tbsp. parsley</span></li><li class="css-1rmzm7g eno1xhi2" style="border-bottom: none; box-sizing: border-box; line-height: 1.6; list-style: none; padding-bottom: 0px; padding-top: 0px;"><span style="font-family: georgia; font-size: medium;"><span style="box-sizing: border-box;">2</span> <p style="box-sizing: border-box; display: inline;">large eggs</p></span></li><li class="css-1rmzm7g eno1xhi2" style="border-bottom: none; box-sizing: border-box; line-height: 1.6; list-style: none; padding-bottom: 0px; padding-top: 0px;"><span style="font-family: georgia; font-size: medium;"><span style="box-sizing: border-box;">6</span> <p style="box-sizing: border-box; display: inline;">(1/4"-thick) boneless, skinless chicken cutlets (about 1 1/2 lb. total)</p></span></li><li class="css-1rmzm7g eno1xhi2" style="border-bottom: none; box-sizing: border-box; line-height: 1.6; list-style: none; padding-bottom: 0px; padding-top: 0px;"><span style="font-family: georgia; font-size: medium;">salt and pepper</span></li><li class="css-1rmzm7g eno1xhi2" style="border-bottom: none; box-sizing: border-box; line-height: 1.6; list-style: none; padding-bottom: 0px; padding-top: 0px;"><span style="font-family: georgia; font-size: medium;"><span style="box-sizing: border-box;">1</span> <span style="box-sizing: border-box;">c.</span> <p style="box-sizing: border-box; display: inline;">shredded mozzarella</p></span></li><li class="css-1rmzm7g eno1xhi2" style="border-bottom: none; box-sizing: border-box; line-height: 1.6; list-style: none; padding-bottom: 0px; padding-top: 0px;"><span style="font-family: georgia; font-size: medium;"><span style="box-sizing: border-box;">1</span> <span style="box-sizing: border-box;">c.</span> <p style="box-sizing: border-box; display: inline;">vegetable or canola oil</p></span></li><li class="css-1rmzm7g eno1xhi2" style="border-bottom: none; box-sizing: border-box; line-height: 1.6; list-style: none; padding-bottom: 0px; padding-top: 0px;"><span style="font-family: georgia; font-size: medium;"><br /></span></li><li class="css-1rmzm7g eno1xhi2" style="border-bottom: none; box-sizing: border-box; line-height: 1.6; list-style: none; padding-bottom: 0px; padding-top: 0px;"><b><span style="font-family: georgia; font-size: medium;">Instructions: </span></b></li><li class="css-1rmzm7g eno1xhi2" style="border-bottom: none; box-sizing: border-box; line-height: 1.6; list-style: none; padding-bottom: 0px; padding-top: 0px;"><span style="font-family: georgia; font-size: medium;">Preheat oven to 350'F. </span></li></ul><ol class="css-1rk79nl et3p2gv0" style="box-sizing: border-box; counter-reset: item 0; line-height: 1.6; list-style: none; margin: 0rem; padding: 0rem;"><li style="box-sizing: border-box; padding-bottom: 0.625rem; position: relative;"><span style="font-family: georgia; font-size: medium;">In a shallow bowl, combine bread crumbs, garlic powder, parsley and 1 cup Parmesan. In a another shallow bowl, beat eggs with 1 tablespoon water. <i>(Pie plates work great for this.)</i></span></li><li style="box-sizing: border-box; padding-bottom: 0.625rem; position: relative;"><span style="font-family: georgia; font-size: medium;">Pat chicken dry; season with salt and pepper. Dip into seasoned bread crumbs, shaking off excess, then into egg, then into the bread crumb mixture again, gently pressing to adhere.</span></li></ol><ul class="ingredient-lists css-xm7ys2 eno1xhi3" style="box-sizing: border-box; margin: 0px 0px 1.5rem; padding: 0rem; text-align: left;"><li style="box-sizing: border-box; padding-bottom: 0.625rem; position: relative;"><span aria-hidden="true" class="css-13o7eu2 eagam8p1" style="box-sizing: border-box; display: block; letter-spacing: 0.0025em; line-height: 1.2; margin-bottom: 1rem; margin-top: 0.375rem;"></span></li></ul><div style="text-align: left;"><ol class="css-1rk79nl et3p2gv0" style="box-sizing: border-box; counter-reset: item 0; line-height: 1.6; list-style: none; margin: 0rem; padding: 0rem;"><li style="box-sizing: border-box; padding-bottom: 0.625rem; position: relative;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzxostPjBv74YIsz-ur3-AJuS0ZWhrx8ZAYSgAEVLVVTyJV4ARmYbHyYO0z4PQrfgCyEYX2bDF1kao4pjSFafbEthkM_AlolOUy6lxIigN0PKTJW0lvadvYjfY_wW3knjWCoKKzsAOXg2tApzmWNJkX7X3lgnZfgqEpm0yFw0NHCJU4wezbT1pgo/s640/Chicken%20Cutlets%201.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzxostPjBv74YIsz-ur3-AJuS0ZWhrx8ZAYSgAEVLVVTyJV4ARmYbHyYO0z4PQrfgCyEYX2bDF1kao4pjSFafbEthkM_AlolOUy6lxIigN0PKTJW0lvadvYjfY_wW3knjWCoKKzsAOXg2tApzmWNJkX7X3lgnZfgqEpm0yFw0NHCJU4wezbT1pgo/w400-h300/Chicken%20Cutlets%201.JPG" width="400" /></span></a></div><span style="font-family: georgia; font-size: medium;">Heat about 1/4" oil in a large skillet over medium-high, until shimmering. Add chicken carefully and fry on both sides until golden brown. Time on each side will depend on how thick your chicken is cut. Drain on baking racks over sheet pans.</span></li><li style="box-sizing: border-box; padding-bottom: 0.625rem; position: relative;"><span style="font-family: georgia; font-size: medium;">Place the fried chicken cutlets in a baking dish and top each with about 1/3 cup of marinara sauce, covering the cutlet. <i>(I like to lightly cover the bottom of the pan with sauce and place chicken on top of that before adding cheeses.)</i><br /></span></li><li style="box-sizing: border-box; padding-bottom: 0.625rem; position: relative;"><span style="font-family: georgia; font-size: medium;">Add two ounces of shredded mozzarella cheese, then sprinkle with grated parmesan. <i>(you can improvise here)</i></span></li><li style="box-sizing: border-box; padding-bottom: 0.625rem; position: relative;"><span style="font-family: georgia; font-size: medium;">Sprinkle chopped, fresh parsley on top of the mozzarella and parmesan cheese, if desired.</span></li><li style="box-sizing: border-box; padding-bottom: 0.625rem; position: relative;"><span style="font-family: georgia; font-size: medium;">Bake at 350'F. for 20 minutes or until the cheese is melted and slightly browning. <b><i>(Make sure the chicken cutlet has reached a minimum internal temperature of 165'F).</i></b></span></li><li style="box-sizing: border-box; padding-bottom: 0.625rem; position: relative;"><span style="font-family: georgia; font-size: medium;">Remove from oven and serve over your favorite pasta or with a side salad and garlic bread. </span></li><li style="box-sizing: border-box; padding-bottom: 0.625rem; position: relative;"><span style="font-family: georgia; font-size: medium;">Serves 6 </span></li></ol><div><span style="font-family: georgia; font-size: medium;"><b>A Tip from Grammy:</b></span></div><div><span style="font-family: georgia; font-size: medium;">-Make sure your chicken isn't too thick, flatten with a meat hammer or heavy cup. This will also tenderize them.</span></div><div><span style="font-family: georgia; font-size: medium;">-Don't skimp on the mozzarella topping, but if you want to add more...go for it! LOL!</span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><div><span style="font-family: georgia; font-size: medium;"><b>Be encouraged!</b></span></div><div><span style="font-family: georgia; font-size: medium;"><i>"If God is for us, who can be against us?" -Romans 8:29</i></span></div><div><span style="font-family: georgia; font-size: medium;"><br /></span></div><ol class="css-1rk79nl et3p2gv0" style="box-sizing: border-box; counter-reset: item 0; line-height: 1.6; list-style: none; margin: 0rem; padding: 0rem;"><li style="box-sizing: border-box; padding-bottom: 0.625rem; position: relative;"><span style="font-family: georgia; font-size: medium;"><br /></span></li><li style="box-sizing: border-box; padding-bottom: 0.625rem; position: relative;"><span style="font-family: georgia; font-size: medium;"><br /></span></li><li style="box-sizing: border-box; padding-bottom: 0.625rem; position: relative;"><br /></li></ol></div>Grammysapronhttp://www.blogger.com/profile/05330916406888951709noreply@blogger.com0tag:blogger.com,1999:blog-7954096170202475416.post-20008771832811871952023-05-10T08:42:00.004-07:002023-06-04T07:27:44.472-07:00Upside-down Puff Pastry<div style="text-align: left;"><span style="font-family: georgia;"><span style="font-size: medium;"> </span><span style="font-size: large;"><i><b>Brilliantly simple dessert!</b></i></span></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i><b><br /></b></i></span></div><div style="text-align: left;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPcfFa8NSWggDKVQV9R5DZwIgeudN7Mgni9Czsf9rdBtubGyfbRIjr-c1DLgQERt7ramz7YbI6sYyXg1OTn_1lc6T1XDofiee7uSigQdL7KToDrsd0ezrZGjckU6bzDlnnOZJTDWwEusDn3RVoM7kUOCvi407f1SIwvrymtPYiCnhWvRjMutxvhH8/s678/upside%20down%20tiktok-pastry-rec.jpg" style="margin-left: auto; margin-right: auto;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="381" data-original-width="678" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPcfFa8NSWggDKVQV9R5DZwIgeudN7Mgni9Czsf9rdBtubGyfbRIjr-c1DLgQERt7ramz7YbI6sYyXg1OTn_1lc6T1XDofiee7uSigQdL7KToDrsd0ezrZGjckU6bzDlnnOZJTDWwEusDn3RVoM7kUOCvi407f1SIwvrymtPYiCnhWvRjMutxvhH8/w640-h360/upside%20down%20tiktok-pastry-rec.jpg" width="640" /></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-family: georgia; font-size: medium;">Picture from ABC news</span></td></tr></tbody></table><span style="font-family: georgia; font-size: medium;"><br /></span><div style="text-align: center;"><div style="text-align: left;"><i><span style="font-family: georgia; font-size: medium;">This past weekend was such a blessing to this old grandma! I had a few grandchildren and my great grandchild spend the weekend, then a big family dinner with my daughter and her hubby along with another granddaughter! Pretty awesome, huh? Loved every minute!</span></i></div></div></div><div style="text-align: left;"><i><span style="font-size: medium;"><span style="font-family: georgia;"><br /></span><span style="font-family: georgia;">My grandson, Jordan, came with ingredients to make a dessert he spotted on TikTok, and we made this beautifully simple pastry together. Simple? Yes! Delicious? Yes, yes!</span></span></i></div><div style="text-align: left;"><i><span style="font-size: medium;"><span style="font-family: georgia;"><br /></span><span style="font-family: georgia;">We used raspberries, canned peaches and thinly sliced apples, but the best part was baking and spending time with this wonderful young man! </span></span></i></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Ingredients:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 box of frozen puff pastry, thawed overnight in fridge</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Fruit slices <i>(your choice)</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Honey</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 egg, beaten</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Parchment paper</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Baking sheet with sides <i>(the honey and juices spilled onto the oven)</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Preheat oven to 400'F. </span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Divide pastry dough into 12 rectangular pieces, keep in fridge until ready to use.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Make 6 rectangle shapes with a little of the honey onto the parchment paper lined baking sheet. Six pastry squares fit nicely per baking sheet.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Arrange your fruit onto the honey and cover with a sheet of puff pastry. Press down around the sides of the fruit.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Brush the egg wash over the top of the pastry. </span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Bake for 17-20 minutes or until pastry is puffy and golden brown.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Let cool a few minutes, then flip them over onto a cooling rack. </span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Makes 12 pastries.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>A Tip from Grammy:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">-Drizzle a glaze over top when cooled or powdered sugar.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">-Use a savory filling, like caramelized onions flavored with balsamic vinegar and a little honey.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">-Switch up the fruits</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">-Pepperoni and cheese with a little sauce (quick pizza)</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Be encouraged:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>"For the entire law is fulfilled in keeping this one command: Love your neighbor as yourself." -Galatians 5:14</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div>Grammysapronhttp://www.blogger.com/profile/05330916406888951709noreply@blogger.com0tag:blogger.com,1999:blog-7954096170202475416.post-1915800103595582972023-05-08T07:34:00.002-07:002023-06-04T07:29:47.447-07:00Hot Fudge Brownie Bread<div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i>Hot Fudge.Brownie.Bread...'nuff said!</i></b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><i><br /></i></b></span></div><div style="text-align: left;"><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPe5z5ga09h5VbXBEDPijl-vfX4uhF9wOuoXJIWO3yeRg3nI8grn29RCsKZob4nu3BWxId1l5ARox7S3YDJ0uj8s2lZn-ZQlL_c4bx73YBF7jfJOVc4TQ5FUBekSh15EjPPrGwmkhUBkVZu_2r7tYidca5PHX4yrCclNkN_0jD4_AnBvXV4RF4_yY/s1434/Hot%20Fudge%20Brownie%20Bread%202.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1434" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPe5z5ga09h5VbXBEDPijl-vfX4uhF9wOuoXJIWO3yeRg3nI8grn29RCsKZob4nu3BWxId1l5ARox7S3YDJ0uj8s2lZn-ZQlL_c4bx73YBF7jfJOVc4TQ5FUBekSh15EjPPrGwmkhUBkVZu_2r7tYidca5PHX4yrCclNkN_0jD4_AnBvXV4RF4_yY/w482-h640/Hot%20Fudge%20Brownie%20Bread%202.jpg" width="482" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><i style="text-align: left;"><div style="text-align: left;"><i><span style="font-family: georgia; font-size: medium;">A few weeks ago, my neighbor and good friend brought me a piece of her chocolate bread to try. It was delicious! This led me on a quest to find different versions of chocolate bread because that's what chocoholics do. LOL!</span></i></div></i></div></div><div style="text-align: left;"><div style="text-align: left;"><span style="font-family: georgia; font-size: medium; font-style: italic;"><br /></span></div><i><div style="text-align: left;"><i><span style="font-family: georgia; font-size: medium;">A I began browsing the web, the title of this recipe alone stopped me in my tracks! What!? Is there really a recipe that contains three of my favorite food groups? Yes, Grammy, there is! And this could not get any easier to make using just five ingredients!</span></i></div></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: medium;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: medium;">I'm not going to "sugar-coat" how rich this bread is...and it's a heavy loaf, but SO WORTH IT! The fudge brownie flavor is in every bite and it's slightly gooey in the middle. Just like a brownie!</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: medium;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: medium;">This recipe is from the blog "12 Tomatoes" and I thank Rachel Murray for her version. I didn't need to change a thing!</span></i></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span><span style="font-family: georgia; font-size: medium;"><b>Ingredients:</b><br /></span><span style="font-family: georgia; font-size: medium;">1 box brownie mix <i>(your choice...I use Ghirardelli)</i></span><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 tsp. baking powder</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 (11 oz.) jar hot fudge sauce <i>(I used Smuckers)</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">3 eggs <i>(slightly beaten)</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1/3 cup vegetable oil</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Preheat oven to 350'F. and grease a standard loaf pan.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">In a large bowl, combine brownie mix and baking powder. </span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Microwave hot fudge sauce for 30 seconds to soften and add it to the mix along with the eggs and oil.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Transfer batter to the prepared loaf pan and bake for 50-55 minutes or until cooked though the center. <i>(Insert knife or toothpick and if it comes out mostly clean, the bread is done)</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLYBRjXp26vPmD2lJpIoBCKpWhu_djzXh2ES037XDV2iWbn9Br07IyHWdbUhL-RAElX4qRn_VA_sFHPKzX08ZsBMrYzxjTG9JQfcZh7R-Ta_epXMHKRZ3Gk4jnx7mz1hrhUI2AQaJVnJtzMcCWuJnEZpUGjgSD8auW8Oo3p_ei6kSa3jWq61MMEWk/s1434/Hot%20Fudge%20Brownie%20Bread%201.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" data-original-height="1434" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLYBRjXp26vPmD2lJpIoBCKpWhu_djzXh2ES037XDV2iWbn9Br07IyHWdbUhL-RAElX4qRn_VA_sFHPKzX08ZsBMrYzxjTG9JQfcZh7R-Ta_epXMHKRZ3Gk4jnx7mz1hrhUI2AQaJVnJtzMcCWuJnEZpUGjgSD8auW8Oo3p_ei6kSa3jWq61MMEWk/s320/Hot%20Fudge%20Brownie%20Bread%201.jpg" width="241" /></span></a></div><span style="font-family: georgia; font-size: medium;">Allow to cool completely before moving to a wire rack. <br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Yields: 8-10 servings</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>A Tip from Grammy:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">-Use slices to create a sweet treat with ice cream or whipped cream and strawberries.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">-Slice and individually wrap each piece, then freeze until your next chocolate craving. LOL!</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">-Buy 2 jars of hot fudge sauce and use the second as a glaze for the top. Just heat it and pour over the bread, letting it drip down the sides. <i>(You probably won't need the whole jar.)</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Be encouraged!</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>"...God is light, and in Him is no darkness at all" 1 John 1:5-10</i></span></div>Grammysapronhttp://www.blogger.com/profile/05330916406888951709noreply@blogger.com0tag:blogger.com,1999:blog-7954096170202475416.post-1145152597374686182023-04-11T11:53:00.001-07:002023-04-11T11:58:50.311-07:00Roasted Cinnamon Sweet Potatoes <div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i>Easy, healthy and so delicious!</i></b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><i><br /></i></b></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: medium;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzmsn0rsoIO0enZ2Jsg10xibZLZtgM7s46Pt9X_hy_wdhiInUQynCeTxpbO8vUwDcq16pKlRv4pcIplC-sSHv21IGRIugZ5IhoxWqisOt2X9fis6mug4WBmTDS2ZoTB_0DGZ29p5d1Otn76IRh4CVrUB06RQRMas_Beev0JYadW1ypQDWBFbgV11Y/s1434/Roasted%20Cinnamon%20Sweet%20Potatoes%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1434" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzmsn0rsoIO0enZ2Jsg10xibZLZtgM7s46Pt9X_hy_wdhiInUQynCeTxpbO8vUwDcq16pKlRv4pcIplC-sSHv21IGRIugZ5IhoxWqisOt2X9fis6mug4WBmTDS2ZoTB_0DGZ29p5d1Otn76IRh4CVrUB06RQRMas_Beev0JYadW1ypQDWBFbgV11Y/w482-h640/Roasted%20Cinnamon%20Sweet%20Potatoes%201.jpg" width="482" /></a></div></b><i style="text-align: left;"><div style="text-align: center;"><i style="text-align: left;"><br /></i></div><div style="text-align: center;"><i style="text-align: left;"><br /></i></div><div style="text-align: left;"><i>I was all set to make my Twice Baked Sweet Potatoes to go with our Easter ham and don't usually change my holiday menus right before the big day. But when I spotted this recipe, I just had to try it...so glad I did!</i></div></i></span></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: medium;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: medium;">These sweet potatoes couldn't be easier to make and everyone had seconds!</span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: medium;"><br /></span></i></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Ingredients:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">2 large sweet potatoes, peeled and cut into 1" cubes</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">2 Tbsp. olive oil</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 tsp. ground cinnamon</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1/2 tsp. salt</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1/8 tsp. black pepper (if desired)</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">2 Tbsp. honey (or maple syrup)</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Preheat oven to 375' F.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">In a large bowl, combine sweet potato cubes, olive oil, salt and pepper. Toss until the potatoes are all well coated.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Line a baking sheet with parchment paper and spread the sweet potato cubes onto the paper. </span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnxuTcH-y5Imb3qOIrd6b3Mnns7Ak33y14dCndaMvtj4WBhZOC7vZUaKIEE2wT-8EHcyDjyeO6CUzdbcYjnA6hgNa_kCagFbN3XCirOsEiNd-2QWTNoXGHCcqdflI5kNhbFVpynjjgkM7KACoHfaJpvLn7eShtX-SpQ8Yj5yD1IhzCgt6_GZxFrBE/s1434/Roasted%20Cinnamon%20Sweet%20Potatoes%202.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1434" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnxuTcH-y5Imb3qOIrd6b3Mnns7Ak33y14dCndaMvtj4WBhZOC7vZUaKIEE2wT-8EHcyDjyeO6CUzdbcYjnA6hgNa_kCagFbN3XCirOsEiNd-2QWTNoXGHCcqdflI5kNhbFVpynjjgkM7KACoHfaJpvLn7eShtX-SpQ8Yj5yD1IhzCgt6_GZxFrBE/w241-h320/Roasted%20Cinnamon%20Sweet%20Potatoes%202.jpg" width="241" /></a></div>Bake for 25-30 minutes, turning halfway through. </span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br />Drizzle with the honey when they come out of the oven and stir them lightly to coat them all. </span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Yields: 4 servings</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>A Tip from Grammy:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">-This recipe will double easily, just make sure you don't crowd them in the baking sheet.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">-You can substitute maple syrup for the honey, if you prefer.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">-You can add the honey or maple syrup to the olive oil mixture before baking. I didn't because I was concerned they might burn.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Be encouraged!</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>Love does not delight in evil but rejoices with the truth. -1 Corinthians 13:6</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div>Grammysapronhttp://www.blogger.com/profile/05330916406888951709noreply@blogger.com0tag:blogger.com,1999:blog-7954096170202475416.post-11640006057014292692023-04-03T07:13:00.005-07:002023-04-03T11:37:08.821-07:00Apple Crisp<div style="text-align: left;"><span style="font-family: georgia; font-size: large;"> </span><span style="font-family: georgia; font-size: large;"><i><b>A favorite in our house any time of the year!</b></i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgoAcd1GZ0fmeQuweF7nFrhGL5phYT0xjp2dHLBPum47BKVT3GqwLmlTpj3OqXCxt9m3muAclF_CKItNumsj_ZU5i1W5Twmx0_CiNnsjMn5uNOFxiT8p21oOMdsQ_lnrLcMNbiSXJRb5b1J6UtH7vVUwZkrXUP-zMqgPh0Xj_rC4VEKq0CcF1UVI/s960/Apple%20Crisp.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgoAcd1GZ0fmeQuweF7nFrhGL5phYT0xjp2dHLBPum47BKVT3GqwLmlTpj3OqXCxt9m3muAclF_CKItNumsj_ZU5i1W5Twmx0_CiNnsjMn5uNOFxiT8p21oOMdsQ_lnrLcMNbiSXJRb5b1J6UtH7vVUwZkrXUP-zMqgPh0Xj_rC4VEKq0CcF1UVI/w300-h400/Apple%20Crisp.jpg" width="300" /></a></div><br />We all love the aroma of a great apple dessert baking in the oven every fall, and I know it's a long time until fall again. I have to tell you though, we love Apple Crisp any time of the year, it's a "comfort" dessert! We've even had it for Christmas dessert!</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>I do confess to one thing though...I never use tart apples. The apple that's our choice for "anything apple" has always been McIntosh. But, with that said, you can use whatever apple you like best! After all, it's all about pleasing your own family and making any recipe "yours"! </i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>Let this cool slightly before serving, and then top with vanilla ice cream...even a drizzle of caramel sauce would be delicious!</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Bottom Layer:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">5 cups apples (sliced thin and evenly)</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1/2 cup granulated sugar</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1/2 tsp. cinnamon</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 tsp. vanilla extract</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Combine above ingredients until all the apples are evenly coated. Spread onto the bottom of prepared baking dish.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Topping:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">3/4 cup packed brown sugar</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1/2 cup unbleached all-purpose flour</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1/2 cup old-fashioned or quick cooking oats</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1/3 cup butter, melted</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1/4 tsp. salt</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">3/4 tsp. ground cinnamon</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">3/4 tsp nutmeg</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Heat oven to 350'. Prepare an 8" baking pan or deep dish pie plate with shortening or cooking spray.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">In a separate, medium size bowl, mix all topping ingredients except butter, until well blended. Pour in the melted butter and mix together until well coated and crumbly. Sprinkle over evenly over apples. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisGya0-24iqNpBfjkPXST6pJPJ7gonNwCCTQ848CENlOUX2h8_uxVhMAROlFfDtLL9_-AX_poGl3iyTaD7qICsK7yF3hBAH4l7QgAeAjQny4A-6mIxJI04wpSsAgFR1i3lAlBA-MUKI065W3eKmQwvGbG-rEmmSQFa4i8K_QNBBWc1Oessqx4JxmI/s600/apple%20crisp%20bowl.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="600" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisGya0-24iqNpBfjkPXST6pJPJ7gonNwCCTQ848CENlOUX2h8_uxVhMAROlFfDtLL9_-AX_poGl3iyTaD7qICsK7yF3hBAH4l7QgAeAjQny4A-6mIxJI04wpSsAgFR1i3lAlBA-MUKI065W3eKmQwvGbG-rEmmSQFa4i8K_QNBBWc1Oessqx4JxmI/s320/apple%20crisp%20bowl.jpg" width="320" /></a></div><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Bake about 45-60 minutes or until topping is golden brown and apples are tender when pierced with a fork.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Serve warm with vanilla ice cream or whipped cream and don't forget about the drizzle of caramel sauce. Yum!</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Yields: 6 servings</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>A Tip from Grammy: </b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">-Slice your apples evenly to prevent some from over-cooking and others not cooked enough. </span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">-Check on your crisp before the time is up, to prevent over-browning of the topping.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">-You can add extra flavor to the topping by adding chopped pecans or walnuts. (If you have no allergies in your family.)</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Be encouraged</b>!</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>"The Word of God is more precious than gold." -Psalm 19:10</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div>Grammysapronhttp://www.blogger.com/profile/05330916406888951709noreply@blogger.com0tag:blogger.com,1999:blog-7954096170202475416.post-75787882021649985782023-03-04T07:38:00.000-08:002023-03-04T07:38:15.343-08:00Fruit Slab Pie<span style="font-family: georgia;"><span style="font-size: large;"><em><strong>A wonderful, big ol' pie!</strong></em></span></span><div><span style="font-family: georgia;"><span style="font-size: large;"></span><br />
</span><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: georgia; font-size: medium;"><img border="0" height="568" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiRG6buEgK-CDmW5-iZ6UEQkdQIJIze_LxSlmVEYIkLcXIegMVbrhv-pO0kz3OffV6Cl7y2PdcanZvPGXIvm8YPOHcoZvINEWd_EacjHMEs1mXb14OTPn4vwxPLpruEuf_1_gQYaccWZk/s1600/a069a07134a0a74285ea382cdb703051+(2).jpg" width="640" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: georgia; font-size: medium;">Peach Slab Pie</span></td></tr>
</tbody></table><span style="font-family: georgia; font-size: medium;">
</span><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><em><br /></em></span></div><div class="separator" style="clear: both; text-align: left;">
<span style="font-family: georgia; font-size: medium;"><span><em>One of the best things about a recipe like this, is that it can be made with your favorite berry or stone-in fruit; although the favored ones are sour cherries, blueberries and peaches. I included a recipe for using apples, too, and I plan on trying them all. </em></span><em>You can also use your favorite canned fruit filling, but I really like using fresh fruit best. </em></span></div>
<div style="text-align: left;">
<span style="font-family: georgia; font-size: medium;"><span><em></em></span><br /></span></div>
<div style="text-align: left;">
<span style="font-family: georgia; font-size: medium;"><em>If you can’t find fresh sour cherries, use two pounds of frozen pitted cherries instead; defrost and drain well before using. </em></span></div>
<div style="text-align: left;">
<span style="font-family: georgia; font-size: medium;"><em><span></span></em><br /></span></div>
<div style="text-align: left;">
<em><span style="font-family: "georgia"; font-size: medium;">This type of pie is perfect for large gatherings, as it serves 15! I like it best the first day, warm from the oven (preferably with a big scoop of ice cream), but it will keep for a few days. Cover loosely with plastic wrap or waxed paper.</span></em></div>
<span style="font-family: georgia; font-size: medium;"><span><strong></strong></span><br />
<span><strong>Ingredients:</strong></span><br />
<span><br />
</span><span><strong>Crust:</strong></span><br />
<span>4 cup flour</span><br />
<span>2 tsp. salt</span><br />
<span>1 Tbsp. sugar</span><br />
<span>1 1/2 cups unsalted butter, room temperature</span><br />
<span>1 to 1 1/2 cups cold water</span><br />
<br />
<span>Preheat oven to 350'F. </span><br />
<span></span><br />
<span>Mix together the flour and salt. Using a pastry blender or fork, blend in the butter into the flour mixture until the pieces are the pea sized. </span><span>Add 1 cup ice water and mix until combined enough to hold together when squeezed. Do not over mix or it will get tough.</span><br />
<span></span><br />
<span>Divide dough in half. Roll one piece into a 18 -x- 13 – inch piece. Fit into a 15 x 10 – inch rimmed baking sheet, pressing into corners (pastry will hang over sides). Chill while assembling the filling. </span><br />
<span></span><br />
<span><strong>Fruit Filling: (Your choice)<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCOjjt2DcXAuQruVd-yqlB6uXCjsbO7ApnlTzZ1HF5yp8DwgNNTnwpiPVxyCudNNfspcnq4usFy6oRVQpiKo2YlvTYY4m9_Pz1T5A4bU-JKp1pymWb6NAevLmAGijcG7zG-88n1P-SlE/s1600/fe80067e49826c79d6871efd8cdf84bb.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCOjjt2DcXAuQruVd-yqlB6uXCjsbO7ApnlTzZ1HF5yp8DwgNNTnwpiPVxyCudNNfspcnq4usFy6oRVQpiKo2YlvTYY4m9_Pz1T5A4bU-JKp1pymWb6NAevLmAGijcG7zG-88n1P-SlE/s1600/fe80067e49826c79d6871efd8cdf84bb.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blueberry Slab Pie</td></tr>
</tbody></table>
</strong><br />
2-1/2 pounds (about 6 cups) fresh sour cherries, stemmed and pitted; or 2-1/4 pounds (about 6 cups) fresh blueberries; or 7 medium peaches (2-3/4 pounds). cut into 1/2-inch pieces (about 8 cups)<strong><em> (Great with any of these fruit or apple filling, below)</em></strong><br />
1-1/4 cups granulated sugar<br />
1/4 cup cornstarch<br />
1/4 teaspoon salt<br />
2 tablespoons heavy cream<br />
1/4 cup sugar<br />
<br />
In a large bowl, combine the fruit, granulated sugar, cornstarch, and salt. Stir to combine. Spread mixture over chilled pie shell.</span><br />
<br />
<br />
<br />
</span><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_3B2i0VK0WX6gtugrsi7FpsqXnbvTvwOIvkNixd9vteUj90iHp6lTwtuzKTmj0IVA4tboz93gh5uIudpa5MGtgUMOXz9qS2xertql5JpM6EprpeRDhh3dibm5slz_OobYKDM7ujWZeos/s1600/f5dd6b79fd3852efaa1d94f599924d1d.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: georgia; font-size: medium;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_3B2i0VK0WX6gtugrsi7FpsqXnbvTvwOIvkNixd9vteUj90iHp6lTwtuzKTmj0IVA4tboz93gh5uIudpa5MGtgUMOXz9qS2xertql5JpM6EprpeRDhh3dibm5slz_OobYKDM7ujWZeos/s1600/f5dd6b79fd3852efaa1d94f599924d1d.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: georgia; font-size: medium;">Apple Slab Pie</span></td></tr>
</tbody></table><span style="font-family: georgia; font-size: medium;">
<span><strong>Apple Filling: (alternate)</strong></span><br />
<span>6 cups apples, peeled and sliced</span><br />
<span>1/3 cup flour</span><br />
<span>1 cup sugar</span><br />
<span>1/2 tsp. nutmeg</span><br />
<span>1-2 tsp. cinnamon <em>(to your taste)</em></span><br />
<span></span><br />
<span>In a large bowl, mix apple slices, flour, sugar, nutmeg and cinnamon together. Spread over chilled crust.</span><br />
<span><br />
Spread mixture over chilled crust and set aside.<br />
<br />
On a lightly floured surface, roll out remaining piece of dough to a 16x11" rectangle; drape over filling. Fold edge of bottom dough over top dough. Pinch edges to seal. Make slits in the top to let steam escape.<br />
<br />
Bake at 350'F. until the crust is golden brown and the filling is bubbling, 40 to 55 minutes. <br />
<br />
Transfer to a wire rack, and let the pie cool until it is just warm to the touch, about 45 minutes.<br />
</span><span></span><br />
<span><strong>Icing:</strong></span><br />
<span>1 cup confectioners' sugar</span><br />
<span>2 Tbsp. milk or light cream, approximately</span><br />
<span>1/2 tsp. vanilla extract</span><br />
<span>1/2 tsp. cinnamon <em>(for the Apple Slab Pie)</em></span><br />
<span></span><br />
<span>Mix confectioners' sugar and milk/light cream with vanilla to make thin icing. Drizzle evenly over warm slab pie.</span><br />
<span></span><br />
<span>Serve warm with vanilla ice cream...and enjoy!</span><br />
<span></span><br />
<span></span><br />
<span><strong>Be Encouraged!</strong></span><br />
<span><em>For the entire law is fulfilled in keeping this one command: "Love your neighbor as yourself." -Galatians 5:14</em></span><br />
<span></span><br />
<span></span><br />
<span></span><br />
<span></span><br />
<span></span><br /></span>
<span style="font-family: "georgia";"></span><br /></div>Grammysapronhttp://www.blogger.com/profile/05330916406888951709noreply@blogger.com0tag:blogger.com,1999:blog-7954096170202475416.post-16733678850483057012023-02-22T08:28:00.002-08:002023-02-22T08:28:28.084-08:00Very Berry Pie<span style="font-family: georgia;"><span style="font-size: large;"><strong><em>Mixed berries, flakey pastry...what's not to love?</em></strong></span><br />
<br />
</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMUT9vRBLzKwza2zrMWkEM_-y5wZDnIV79bfv1PLpr3z1Qs5rd33b67oFOTPZBZw_9mwrD6trUrkqwuOuCDNm5jQ8DcSvOPHYN2-pasvqsJHyhQ6TFTamLr2itQGJ0kggJpE3orc3E8i0/s1600/843099+(2).jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: georgia; font-size: medium;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMUT9vRBLzKwza2zrMWkEM_-y5wZDnIV79bfv1PLpr3z1Qs5rd33b67oFOTPZBZw_9mwrD6trUrkqwuOuCDNm5jQ8DcSvOPHYN2-pasvqsJHyhQ6TFTamLr2itQGJ0kggJpE3orc3E8i0/s1600/843099+(2).jpg" width="390" /></span></a><span style="font-family: georgia; font-size: medium;"><span><em>This is such an easy, uncomplicated pie to make and is a wonderful blend of sweet and tart. A truly impressive dessert for pie lovers! </em></span><br />
<em><span></span></em><br /><em><span>Yes, I'm a pie lover, pies of all kinds, made with my Mom's Flakey Pastry recipe, of course. She used to make the best pies, chocolate, banana cream, coconut, and more! Her pastry has been my "go-to" recipe since I learned to bake. I still think it's the best I've ever eaten.</span></em><br />
<em><span></span></em><br />
<em><span>You don't have to make your own pastry, though. This recipe is delicious with the store-bought kind, too. I just can't help but be partial to Mom's, so I'm including her pastry, in case you'd like to try it. Hint, hint! </span></em><br />
<br /></span><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: georgia; font-size: medium;"><span><span><b>Ingredients:</b></span></span></span><div><span style="font-family: georgia; font-size: medium;"><span><span>2 unbaked Pastry crust - enough for top and bottom of a 9" pie plate. </span><br />
<span>(<em>Make your own, or buy the roll out type in the refrigerated section of your grocery store.)</em></span></span><br />
<br />
<span><strong><span>Mom's Flaky Pastry:</span><br /><span></span></strong><span>2 c. flour</span><br /><span>1 c. shortening</span><br /><span>1 tsp. salt</span><br /><span>3-4 Tbsp. cold water</span><br /><span></span><br /><span>Combine flour, shortening and salt; cut with a pastry cutter or fork until it looks like coarse meal. Then add water (start with 3 Tbsp.) then if it's still dry add more, <strong>1 Tbsp. at a time.</strong> </span></span><br />
<span><span></span></span><br />
<span><span>Divide in half, this makes 2, 9" bottom crusts, or a top & bottom. Roll out on floured surface, using enough flour so the dough won't stick.</span></span><br />
<span></span><br />
<span><strong>Berry Filling:</strong></span><br />
<span>5 cups strawberries, washed and sliced</span><br />
<span>1 c. fresh raspberries, rinsed</span><br />
<span>1 c. blueberries or blackberries</span><br />
<span>1/2 c. brown sugar</span><br />
<span>1/2 c. granulated sugar</span><br />
<span>1 tsp. cinnamon</span><br />
<span>1/4 tsp. salt</span><br />
<span>1/4 c. corn starch or flour</span><br />
<span>1/4 tsp. vanilla extract</span><br />
<span>Zest of 1 orange</span><br /><br />
<span>Preheat oven to 400'F.</span><br />
<span></span><br />
<span>Roll out a little more than half the dough - line 9" pie plate and crimp edges. </span><br />
<span></span><br />
<span>Combine the berries with a 1/4 cup of sugar and let stand over a sieve for a half hour to drain some of the liquid. </span><br />
<span></span><br />
<span>In a large bowl, combine the rest of the ingredients minus the crust. Spoon into unbaked bottom crust.</span><br />
<span></span><br />
<span>Roll out remaining dough and any scraps; place on top of filling; seal edges with bottom crust. Crimp sides together, and make slits on top to let steam escape. If desired, brush the top crust with a mixture of egg yolk and water, then sprinkle with sugar. (<em>The egg wash gives it a nice golden brown color.)</em></span><br />
<span></span><br />
<span>Bake 15-20 minutes at 400'F and then lower oven to 350'F and bake for another 40-50 minutes or until golden brown and bubbly. </span><br />
<span></span><br />
<span>Remove from oven and let sit 10-15 minutes before serving.</span><br />
<span></span><br />
<br />
<span><strong>Be encouraged!</strong></span></span><div><span style="font-family: georgia; font-size: medium;"><em><span>"But we do not belong to those who shrink back and are destroyed, but to those who have faith and are saved." - Hebrews 10:39</span></em><br />
<span></span><br />
<span></span><br />
<span></span><br /></span>
<br /></div></div>Grammysapronhttp://www.blogger.com/profile/05330916406888951709noreply@blogger.com0tag:blogger.com,1999:blog-7954096170202475416.post-84751368514010696632023-02-16T08:16:00.000-08:002023-02-16T08:16:34.854-08:00Greek Tortellini Salad<div class="summary"><span style="font-family: georgia;"><span style="font-size: large;"><em><b>A twist on the classic Greek Salad!</b></em></span></span></div><div class="summary"><span style="font-family: georgia; font-size: medium;"><span><em><br /></em></span></span></div><div class="summary"><span style="font-family: georgia; font-size: medium;"><span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfpnBGjwmsDOPiKFaaulUhfCh-9f1c3-aoDv5pyTg9HJYUBWoHMuUSRPV9cpzPrv2XFwPHvxfOLhhF28lzgeXZgaW_DUIjjxHPnbip6MDLlgZA9RszaVDfUpmfGGY4yXsU5qCMtq9J8Jdn_30E-5etQauVDd2y7lu7WwbV8o3z-gp6SQ6Ktm0ReH8/s1083/delish-greek-pasta-salad-still005-1529428859.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1080" data-original-width="1083" height="399" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfpnBGjwmsDOPiKFaaulUhfCh-9f1c3-aoDv5pyTg9HJYUBWoHMuUSRPV9cpzPrv2XFwPHvxfOLhhF28lzgeXZgaW_DUIjjxHPnbip6MDLlgZA9RszaVDfUpmfGGY4yXsU5qCMtq9J8Jdn_30E-5etQauVDd2y7lu7WwbV8o3z-gp6SQ6Ktm0ReH8/w400-h399/delish-greek-pasta-salad-still005-1529428859.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Photo from website</td></tr></tbody></table><br /><em><br /></em></span></span></div><div class="summary">
<span style="font-family: georgia; font-size: medium;"><i><span style="background-color: white; color: #202124;">A traditional Greek salad consists of sliced cucumbers, tomatoes, green bell pepper, red onion, olives and feta cheese. </span><span style="background-color: white; color: #202124;">This classic combination is delicious, </span></i></span></div><div class="summary"><span style="font-family: georgia; font-size: medium;"><span><em>but I can't eat green peppers anymore, so I have to leave them out. In this recipe, to compensate, I added artichoke hearts (yes, because I love them too.) LOL!</em></span></span></div><div class="summary"><span style="font-family: georgia; font-size: medium;"><span><em><br /></em></span></span></div><div class="summary"><span style="font-family: georgia; font-size: medium;"><span><em>I found this salad on the Two Peas and Their Pod site. </em></span><em>I love Greek Salad and I love tortellini, so a</em><em>fter reading the ingredients, I thought it was a match made in "salad heaven!" I'll be making this for our next family gathering, for sure!</em></span></div><div class="summary"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div class="summary"><span style="font-family: georgia; font-size: medium;"><em>The classic Greek Salad gets an update by adding cheese tortellini. This salad is great for picnics, parties, potlucks, and every day meals! </em></span></div><div class="summary"><span style="font-family: georgia; font-size: medium;"><em><br /></em></span></div>
<h3>
<span style="font-family: georgia; font-size: medium;">Ingredients:</span></h3>
<div class="ingredient">
<span style="font-family: georgia; font-size: medium;"><span>1 (20 ounce) package refrigerated cheese tortellini<br /> 1 1/2 cups grape tomatoes, cut in half<br /> 1 large cucumber, chopped</span></span></div><div class="ingredient"><span style="font-family: georgia; font-size: medium;"><span>1 can artichoke hearts, roughly chopped <br /> 1 cup Kalamata olives, pit removed and chopped<br /> 1/2 red onion, chopped<br /> 3/4 cup crumbled feta cheese</span></span></div><div class="ingredient"><span style="font-family: georgia; font-size: medium;"><br />
<span></span><br />
<span><b>*For the Dressing:</b><br /> 1/4 cup extra virgin olive oil<br /> 3 tablespoons red wine vinegar<br /> 1 clove garlic, minced<br /> 1/2 teaspoon dried oregano<br /> Salt and pepper, to taste</span></span></div><div class="ingredient"><span style="font-family: georgia; font-size: medium;"><span><br /></span></span></div>
<h3>
<span style="font-family: georgia; font-size: medium;">Directions:</span></h3>
<div class="instructions"><span style="font-family: georgia; font-size: medium;"><span>Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.</span></span></div><div class="instructions"><span style="font-family: georgia; font-size: medium;"><span></span><br /><span>Place the tortellini in a large bowl. Add the tomatoes, cucumber, artichoke hearts, olives, red onion, and feta cheese.</span></span></div><div class="instructions"><span style="font-family: georgia; font-size: medium;"><span></span><br /><span>In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator for up to 3 days.</span></span></div><div class="instructions"><span style="font-family: georgia; font-size: medium;"><span><br /></span></span></div><div class="instructions"><span style="font-family: georgia; font-size: medium;"><span>*You can take a shortcut and use your favorite Greek Salad dressing, but this one is easy and delicious.</span></span></div><div class="instructions"><span style="font-family: georgia; font-size: medium;"><span><b><br /></b></span></span></div><div class="instructions"><span style="font-family: georgia; font-size: medium;"><span><b><br /></b></span></span></div><div class="instructions"><span style="font-family: georgia; font-size: medium;"><span><b>Be encouraged!</b></span></span></div><div class="instructions"><span style="font-family: georgia; font-size: medium;"><span><i>"The word of God is more precious than gold." Psalm 19:10</i></span></span></div><div class="instructions"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div class="instructions"><span style="font-family: georgia; font-size: medium;"><br />
<br /><br /></span></div>
Grammysapronhttp://www.blogger.com/profile/05330916406888951709noreply@blogger.com0tag:blogger.com,1999:blog-7954096170202475416.post-50269374065013448592023-02-13T07:35:00.001-08:002023-02-13T07:35:10.321-08:00Baked Spinach Artichoke Dip<div style="text-align: left;"> <span style="font-family: georgia; font-size: large;"><i><b>The ultimate dip for any gathering!</b></i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: large;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcUnd2oZMBmi72i7ZPty7tO1wZtOvPpwD583Xc9Qc40GLAuhoqeqzr5KxBizWkPT_L5FjodiROxX3cSBmzxLHZ1MmMK9WjflkZW5usnEkT-z-0jzthaV3LL0MDEXdLr_Udsi1dXIcChUMpZ43i0ehZbxtQnlHoROF_a_sXoXp_OUmCkZdp40BTY7g/s1434/Baked%20Spinach%20Artichoke%20Dip%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1434" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcUnd2oZMBmi72i7ZPty7tO1wZtOvPpwD583Xc9Qc40GLAuhoqeqzr5KxBizWkPT_L5FjodiROxX3cSBmzxLHZ1MmMK9WjflkZW5usnEkT-z-0jzthaV3LL0MDEXdLr_Udsi1dXIcChUMpZ43i0ehZbxtQnlHoROF_a_sXoXp_OUmCkZdp40BTY7g/w482-h640/Baked%20Spinach%20Artichoke%20Dip%201.jpg" width="482" /></a></div></i></span><span style="font-family: georgia; font-size: medium;"><i><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></div>I know this dip has been around for quite awhile, but this is the first time I've ever made it, and my family LOVED it! It only takes about 10 minutes to prepare and the rest is done in the oven! I didn't even have to make any tweaks to please their pallets. LOL!</i></span></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: medium;"><br /></span><span style="font-family: georgia; font-size: medium;">I checked out other recipes and some added less parmesan and mozzarella cheese so when I make it again (and I will) I may cut back on the parm and add the mozzarella. But, I'm going to post it exactly as we made it yesterday for our Super Bowl party.<b> (I did sprinkle a little paprika over the top, but you don't really need it.)</b></span></i></div><div style="text-align: left;"><i><span style="font-family: georgia; font-size: medium;"><br /></span><span style="font-family: georgia; font-size: medium;">Oh, someone mentioned adding chopped jalapeno peppers and said they added another level of goodness. So if that's your thing...go for it!</span></i></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span><span style="font-family: georgia; font-size: medium;"><b>Ingredients:</b></span><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 (12 oz.) bag of chopped spinach, thawed and drained</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>*</b>1 (14 oz.) can artichoke hearts, drained and chopped</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">2 cups shredded Parmesan cheese</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1 (8 oz.) package cream cheese, softened</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">2/3 cup sour cream</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">1/3 cup mayonnaise</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">2 tsp. garlic, minced</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Instructions:</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Preheat the oven to 375' F.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">In a medium bowl, mix spinach, artichoke hearts and Parmesan</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">In a separate bowl, mix cream cheese, sour cream, mayonnaise and garlic until well blended. Add to spinach mixture and mix well.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Pour into an 8x8" baking dish and bake for 25 minutes.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Serve immediately with chips, crackers or veggies. <i>(I used thinly sliced baguettes)</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i><br /></i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Serves: 16</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>*I had a "happy" accident with the artichoke hearts...bought a can that was already chopped! Who knew? Haha</i></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Be encouraged!</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><i>"The Lord is with me; I will not be afraid." Psalm 118:6</i></span></div>Grammysapronhttp://www.blogger.com/profile/05330916406888951709noreply@blogger.com0tag:blogger.com,1999:blog-7954096170202475416.post-52283396012150024382023-01-20T08:45:00.000-08:002023-01-20T08:45:39.182-08:00Reuben Sandwich<p style="text-align: left;"><span style="font-family: georgia; font-size: large;"><span style="background-color: white;"><i><b>A Deli Classic...and don't forget the pickle!</b></i></span></span></p><p style="text-align: left;"><span style="font-family: georgia;"><span style="background-color: white;"><span style="font-size: 18px;"></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRRK6EFsJKO0K46RE6irNB74qoEfx-h5-h8fzca9ngtvijeMxdzyd7__EYXc07CNd_bsA6fnGrpTIHtRqgLXI8_ceWDnMgPumowAAhn98nkK9UBHQi3y2uxHuXTc1RMo8uS7MKyhnXXa5orOywcjYvlC7k-BSMvwB1pD3JMpJmFNK6X5sjHiDr0uU/s318/Reuben.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="159" data-original-width="318" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRRK6EFsJKO0K46RE6irNB74qoEfx-h5-h8fzca9ngtvijeMxdzyd7__EYXc07CNd_bsA6fnGrpTIHtRqgLXI8_ceWDnMgPumowAAhn98nkK9UBHQi3y2uxHuXTc1RMo8uS7MKyhnXXa5orOywcjYvlC7k-BSMvwB1pD3JMpJmFNK6X5sjHiDr0uU/w640-h320/Reuben.jpg" width="640" /></a></span></div><span style="font-family: georgia;"><br /><i><br /></i></span><p></p><p style="text-align: left;"><span style="font-family: georgia;"><span style="background-color: white;"><span style="font-size: 18px;"><i>Today, I'm posting my husband's favorite sandwich, The Classic Reuben, in honor of our anniversary. He loved this sandwich so much, he wasn't above sneaking one in following heart surgery and strict orders from his wife. LOL!</i></span></span></span></p><p style="text-align: left;"><span style="font-family: georgia;"><span style="background-color: white;"><span style="font-size: 18px;"><i>He and his best friend, Norm had to take a broken clock to a shop in a nearby town to get fixed. Afterward, they said they were going out for lunch...this is where the strict wifely orders came in "stay on your heart diet!"</i></span></span></span></p><p style="text-align: left;"><span style="font-family: georgia;"><span style="background-color: white;"><span style="font-size: 18px;"><i>When Dave got home, I didn't even think to ask what they had for lunch because, of course, I trusted him to be "good". When the phone rang, I answered it and it was Norm, making a point to tell me what a good lunch they had and that Dave ordered a salad. My brain went into full gear! The man NEVER ordered a salad in his life!! Yes, he was busted and Norm was so flustered, all he could do was stutter, uh, uh, uh! It was too funny to even get mad at them and it became an inside joke and always will be. It got to the point that if Dave or Norm was eating a Reuben without the other, they would send pictures. It still cracks me up! </i></span></span></span></p><p style="text-align: left;"><span style="font-family: georgia;"><span style="background-color: white;"><span style="font-size: 18px;"><i>So, you may ask, "What's a Reuben?" A traditional Rueben sandwich consists of thinly sliced corned beef, Swiss cheese, and sauerkraut on rye bread slathered with Russian or Thousand Island dressing. </i></span></span></span></p><p style="text-align: left;"><span style="font-family: georgia;"><span style="background-color: white;"><span style="font-size: 18px;"><i>You can add more corned beef, more Swiss cheese and supersize it to your taste, but this recipe gives you a really nice combo of all the flavors. Serve with a side of fries, a light salad or chips and don't forget the pickle! So good!</i></span></span></span></p><p style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 1rem; padding: 0px; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Ingredients:</b></span></p><p style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 1rem; padding: 0px; text-align: left;"><span style="font-family: georgia; font-size: medium;">8 slices rye bread or marble swirl<br /></span><span style="font-family: georgia; font-size: medium;">1/2 cups Thousand Island dressing <i>(use recipe below or bought)</i><br /></span><span style="font-family: georgia; font-size: medium;">8 slices Swiss cheese<br /></span><span style="font-family: georgia; font-size: medium;">12 oz. thinly sliced corned beef<i> (deli or homemade)</i><br /></span><span style="font-family: georgia; font-size: medium;">1 cup sauerkraut, drained <i>(do not rinse)</i><br /></span><span style="font-family: georgia; font-size: medium;">2 Tbsp. butter, softened</span></p><p style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 1rem; padding: 0px; text-align: left;"><span style="font-family: georgia; font-size: medium;">Preheat a large skillet.</span></p><p style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 1rem; padding: 0px; text-align: left;"><span style="font-family: georgia; font-size: medium;">Spread one side of bread slices evenly with Thousand Island dressing. </span></p><p style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 1rem; padding: 0px; text-align: left;"><span style="font-family: georgia; font-size: medium;">On four bread slices, layer one slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut, and a second slice of Swiss cheese. Top with remaining bread slices, dressing-side down. Butter the top of each sandwich.</span></p><p style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 1rem; padding: 0px; text-align: left;"><span style="font-family: georgia; font-size: medium;">Place sandwiches, butter-side down on the preheated griddle; butter the top of each sandwich with remaining butter. Grill each side until golden brown, about 5 minutes per side. The sandwich should be heated through and the cheese melted. Serve hot.</span><span style="font-family: georgia; font-size: medium;"><br /></span></p><div style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 1rem; padding: 0px; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Thousand Island Dressing:</b><br /></span><span style="font-family: georgia; font-size: medium;">1/2 c. mayonnaise<br /></span><span style="font-family: georgia; font-size: medium;">2 Tbsp. grated onion<br /></span><span style="font-family: georgia; font-size: medium;">2 Tbsp. Ketchup<br /></span><span style="font-family: georgia; font-size: medium;">2 Tbsp. sweet pickle relish<br /></span><span style="font-family: georgia; font-size: medium;">Pinch of salt<br /></span><span style="font-family: georgia; font-size: medium;">In a medium bowl, mix all ingredients: set aside.</span></div><div style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 1rem; padding: 0px; text-align: left;"><span style="font-family: georgia; font-size: medium;">Yields: 4 yummy sandwiches </span></div><div style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 1rem; padding: 0px; text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></div><div style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 1rem; padding: 0px; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Be encouraged!<br /></b></span><span style="font-family: georgia; font-size: medium;"><i>"Surely goodness and mercy shall follow me all the days of my life, and I shall dwell in the house of the Lord forever." Psalm 123:6</i></span></div><p style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 1rem; padding: 0px; text-align: left;"><span style="font-family: georgia; font-size: medium;"><br /></span></p><div style="text-align: left;"><ol class="comp mntl-sc-block-group--OL mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0" style="background-color: white; box-sizing: border-box; color: rgba(0, 0, 0, 0.95); counter-reset: section 0; line-height: 1.75rem; margin: 0px 0px 1.25rem; padding: 0px; text-align: left; text-underline-offset: 0.25rem;"><li class="comp mntl-sc-block-group--LI mntl-sc-block mntl-sc-block-startgroup" id="mntl-sc-block_2-0-5" style="box-sizing: border-box; list-style: none; margin: 0px 0px 2rem; padding: 0px; position: static;"><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-6" style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 1rem; padding: 0px;"><span style="font-family: georgia; font-size: medium;"></span></p><ul class="list-unstyled checklist-ul" id="recipe-ingredients-list" style="background-color: #f9f9f4; box-sizing: border-box; color: #212529; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 16.8px; list-style: none; margin-bottom: 1rem; margin-top: 0px; padding-left: 0px;"><li class="lead mb-2 mt-4" style="box-sizing: border-box; font-size: 1.3125rem; margin-bottom: 0.5rem !important; margin-top: 1.5rem !important;"><br /></li></ul></li></ol></div>Grammysapronhttp://www.blogger.com/profile/05330916406888951709noreply@blogger.com0tag:blogger.com,1999:blog-7954096170202475416.post-83241626112775100322022-12-29T07:27:00.003-08:002022-12-30T07:26:00.516-08:00Baked Garlic Parmesan Chicken<div class="ERSIngredientsHeader ERSHeading">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong><em>This will become a favorite "go to" recipe!</em></strong></span></div>
<div class="ERSIngredientsHeader ERSHeading">
<span style="font-family: Georgia;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihmH6eW70pyNMVyXLKWUZRqSyz4kCwRwvbHmbNhLK8Ce5VDiOjMwZQfMNQj11qQmQFV3edyzkxUluzlDHirgTCxRZkMboggQlqlnLGFrUfAj4ZVJjsC0NmWU7ZX6puKNZ9whp-cjZ20t0/s1600/baked-garlic-parmesan-chicken-b1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihmH6eW70pyNMVyXLKWUZRqSyz4kCwRwvbHmbNhLK8Ce5VDiOjMwZQfMNQj11qQmQFV3edyzkxUluzlDHirgTCxRZkMboggQlqlnLGFrUfAj4ZVJjsC0NmWU7ZX6puKNZ9whp-cjZ20t0/s640/baked-garlic-parmesan-chicken-b1.jpg" width="446" /></a></div>
<div align="center" class="ERSIngredientsHeader ERSHeading">
<span style="font-family: Georgia;"></span> </div>
<div class="ERSIngredientsHeader ERSHeading">
<span style="font-family: Georgia, "Times New Roman", serif;"><em>I don't know how many others do this too, or if it's just me. Take meat out of the freezer, but haven't got a clue what to do with it. I knew I wanted to make chicken tonight, but wasn't sure what kind. Baked? Fried? Cutlets? Casserole? Parmesan? That's when my brain froze...too many choices!</em></span></div>
<div class="ERSIngredientsHeader ERSHeading">
<span style="font-family: Georgia;"><em></em></span> </div>
<div class="ERSIngredientsHeader ERSHeading">
<span style="font-family: Georgia;"><em>So, my extremely intelligent granddaughter said, "Time to go on Pinterest, Gramma." She was right! The first thing that came up was a picture of this delicious looking baked chicken. The best part was that I already had all the ingredients, so I didn't have to run to the store (how I hate that). Okay, I confess...I didn't actually go to the store, my husband always volunteered to go for me. Have I mentioned what a great guy he was?</em></span></div>
<div class="ERSIngredientsHeader ERSHeading">
<em><span style="font-family: Georgia;"></span></em> </div>
<div class="ERSIngredientsHeader ERSHeading">
<em><span style="font-family: Georgia;">Anyway, after 5 minutes of prep work, and about 40 minutes in the oven we had a delicious dinner. Definitely a keeper! </span></em></div>
<div class="ERSIngredientsHeader ERSHeading">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="ERSIngredientsHeader ERSHeading">
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Ingredients:</strong></span> </div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">½ cup Mayonnaise</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">½ cup shredded Parmesan cheese</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">4 boneless skinless chicken breast cutlets.</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">4-5 teaspoons Italian seasoned dry bread crumbs</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">½ teaspoon garlic powder</span></div>
<div class="ingredient" itemprop="ingredients"><span style="font-family: Georgia, "Times New Roman", serif;">Pinch of salt</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">½ teaspoon lemon pepper</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia;"></span> </div>
<div class="ERSInstructionsHeader ERSHeading">
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Instructions:</strong></span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 400 degrees F.</span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia;"></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">In a small bowl combine mayo, garlic powder, and parmesan cheese.</span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia;"></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Moisten chicken breasts with water and lay on baking sheet <em>(Line baking sheet with parchment paper to make clean up easy)</em></span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia;"></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Divide the mayonnaise mixture evenly among the chicken, just spreading it across the top of each piece, and sprinkle with salt and pepper to taste.</span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia;"></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Bake for 15-20 minutes, remove from oven and sprinkle bread crumbs on each piece of chicken.</span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia;"></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Return to oven and bake for additional 20 minutes or until chicken is cooked thoroughly and juices run clear.</span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia;"></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Tops will be browned and chicken will be incredibly juicy.</span></div>
<div class="instruction" itemprop="recipeInstructions">
</div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">You can also finish them off under the broiler for a minute or two to give them an extra browning on top.</span></div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia;"></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Serve with a veggie like these delicious fresh broccoli that I steamed.</span></div>
<div class="instruction" itemprop="recipeInstructions">
</div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia, "Times New Roman", serif;">Season with a dash of fresh parsley, if desired.</span></div>
<div class="instruction" itemprop="recipeInstructions">
</div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia;"></span> </div>
<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Georgia;"><strong>Be encouraged!</strong></span></div><div class="instruction" itemprop="recipeInstructions"><span style="font-family: Georgia;"><em>"When you go through deep waters, I will be with you." -Isaiah 43:2</em></span></div>
<div class="instruction" itemprop="recipeInstructions">
</div>
Grammysapronhttp://www.blogger.com/profile/05330916406888951709noreply@blogger.com0