tag:blogger.com,1999:blog-54689167573210856472024-03-13T08:48:55.723-04:00It All Started With Mac and CheeseEmily Kasikhttp://www.blogger.com/profile/18247895966594658887noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-5468916757321085647.post-53192324121966801712010-04-07T12:05:00.006-04:002010-04-07T12:08:29.030-04:00Time for a ChangeI have officially decided to move my blog to its new home over at wordpress. They have many more features that I like and I just need something new to occupy my time. :)<br /><br />This site will remain up for you to be able to visit all my past posts, but I may try to move all of them as well to the new site. We'll see how ambitious I really am!<br /><br />Please change your bookmarks to...<br /><br /><span style="font-weight: bold;">www.itallstartedwithmacandcheese.wordpress.com</span>Emily Kasikhttp://www.blogger.com/profile/18247895966594658887noreply@blogger.com5tag:blogger.com,1999:blog-5468916757321085647.post-91908211052813668722010-03-22T14:02:00.003-04:002010-04-06T14:41:16.525-04:00My Blog turns 1 (and Chocolate Cake of course)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/S6e69QBgVRI/AAAAAAAAAds/rtQBtn61DYQ/s1600-h/IMG_1578.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 362px; height: 272px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/S6e69QBgVRI/AAAAAAAAAds/rtQBtn61DYQ/s320/IMG_1578.JPG" alt="" id="BLOGGER_PHOTO_ID_5451531435391341842" border="0" /></a>Apparently I have been blogging for a year this week! Time flies when you are having fun, baking, and gaining weight. To mark this <span class="blsp-spelling-error" id="SPELLING_ERROR_0">blogiversary</span> I decided I would try to make my very first tiered cake. I wanted to try to mimic a bakery in Greensboro that I like because on some of their cakes they have a beautiful chocolate <span class="blsp-spelling-error" id="SPELLING_ERROR_1">ganache</span> finish. Mine didn't turn out as pretty but good enough for a first try!
<br />
<br />The cake I used I got from a Today show segment a while back, but can't find the origin of the recipe. It makes a 3 layer 10 inch cake, but I used one batch to make 2 6in and 2 8in layers. It's a good cake but wasn't as moist as I wanted this time...oh well. I will keep searching for that perfect cake recipe!
<br /><a name='more'></a>
<br /><span style="font-weight: bold;">Chocolate Cake</span>
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<br />Ingredients:
<br />1/2 lb butter
<br />1 c <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Ghirardelli</span> sweet ground chocolate
<br />3 c sifted cake flour
<br />2 c sugar
<br />1 1/2 t baking soda
<br />1 t baking powder
<br />1 t salt
<br />4 eggs
<br />2 c buttermilk
<br />1 T vanilla
<br />
<br />Directions:
<br />1. Melt butter and then stir in chocolate; cool to room temp
<br />2. Sift together all dry ingredients and stir together in large mixing bowl
<br />3. In a smaller bowl, whisk eggs lightly then stir in buttermilk and vanilla.
<br />4. Combing egg mixture with dry ingredients, slowly, stirring with large whisk or a mixer
<br />5. Add in chocolate mixture and blend well but try not to <span class="blsp-spelling-error" id="SPELLING_ERROR_3">overbeat</span>
<br />6. Pour batter into greased and floured cake pans (should make 3 layers of a 10 in cake)
<br />7. Bake at 350 for 30 minutes. I think my cakes took longer, maybe 40-45 for the 8 in and 30-25 for the 6 in.
<br />8. Allow cakes to cool before removing from pans, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">torting</span>, frosting. I stuck mine in the freezer for about an hour before removing from pans. It makes it easier to cut the cakes if they are cold!
<br />
<br />**I tried using those bake even strips that you wet and put around your cake pans to keep the cakes from doming in the middle. I'm not sure if they really made a difference but am not getting rid of them just yet. I used them on the 8 in pans and was impressed there was no rise in the middle. The strips were too big for my 6 in pans so I baked without, and they actually came out perfect!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_hxD9oBwtiS4/S6e2rIKr8cI/AAAAAAAAADg/GWAd6342KbY/s1600-h/IMG_1534.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 236px; height: 178px;" src="http://1.bp.blogspot.com/_hxD9oBwtiS4/S6e2rIKr8cI/AAAAAAAAADg/GWAd6342KbY/s320/IMG_1534.JPG" alt="" id="BLOGGER_PHOTO_ID_5451526725998211522" border="0" /></a>
<br />I used my Chocolate Swiss Meringue <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Buttercream</span> for the frosting and coated with chocolate <span class="blsp-spelling-error" id="SPELLING_ERROR_6">ganache</span>.
<br />
<br />Chocolate <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Ganache</span> (Barefoot <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Contessa</span>)
<br />1/2 c heavy cream
<br />1/2 lb chocolate chips
<br />Heat cream and chocolate chips in a heatproof bowl over simmering water until chocolate melts.
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/S6e7V_VnCuI/AAAAAAAAAd8/6kQFZ9RVt-s/s1600-h/IMG_1566.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 216px; height: 163px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/S6e7V_VnCuI/AAAAAAAAAd8/6kQFZ9RVt-s/s320/IMG_1566.JPG" alt="" id="BLOGGER_PHOTO_ID_5451531860408994530" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/S6e7WVkWuuI/AAAAAAAAAeE/avFZnNWuco8/s1600-h/IMG_1568.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 216px; height: 161px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/S6e7WVkWuuI/AAAAAAAAAeE/avFZnNWuco8/s320/IMG_1568.JPG" alt="" id="BLOGGER_PHOTO_ID_5451531866376420066" border="0" /></a>
<br />Here are photos of my frosting and stacking process
<br />
<br />8in cake layering process:
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_hxD9oBwtiS4/S6e2rgrPTSI/AAAAAAAAADo/IH2EVCMcq88/s1600-h/IMG_1550.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_hxD9oBwtiS4/S6e2rgrPTSI/AAAAAAAAADo/IH2EVCMcq88/s320/IMG_1550.JPG" alt="" id="BLOGGER_PHOTO_ID_5451526732577197346" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_hxD9oBwtiS4/S6e2satDXbI/AAAAAAAAADw/4VyHVR2GGmk/s1600-h/IMG_1552.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_hxD9oBwtiS4/S6e2satDXbI/AAAAAAAAADw/4VyHVR2GGmk/s320/IMG_1552.JPG" alt="" id="BLOGGER_PHOTO_ID_5451526748154060210" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_hxD9oBwtiS4/S6e2s06d0GI/AAAAAAAAAD4/hMjH1UFR-5g/s1600-h/IMG_1554.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_hxD9oBwtiS4/S6e2s06d0GI/AAAAAAAAAD4/hMjH1UFR-5g/s320/IMG_1554.JPG" alt="" id="BLOGGER_PHOTO_ID_5451526755189641314" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_hxD9oBwtiS4/S6e2tiWjNEI/AAAAAAAAAEA/gmFGe2gMgXk/s1600-h/IMG_1556.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_hxD9oBwtiS4/S6e2tiWjNEI/AAAAAAAAAEA/gmFGe2gMgXk/s320/IMG_1556.JPG" alt="" id="BLOGGER_PHOTO_ID_5451526767387030594" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/S6e4UOEEz7I/AAAAAAAAAcc/lJ7KDrRMZ5s/s1600-h/IMG_1558.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_3n7nS3JRZWo/S6e4UOEEz7I/AAAAAAAAAcc/lJ7KDrRMZ5s/s320/IMG_1558.JPG" alt="" id="BLOGGER_PHOTO_ID_5451528531467358130" border="0" /></a>
<br />6 inch cake:
<br /><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5CSophia%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} p {mso-margin-top-alt:auto; margin-right:0in; mso-margin-bottom-alt:auto; margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} span.textbodyblackbold1 {mso-style-name:textbodyblackbold1;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--><p class="MsoNormal"><span class="textbodyblackbold1"></span></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/S6e4VJoaQgI/AAAAAAAAAck/faY_e6u4jUI/s1600-h/IMG_1560.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/S6e4VJoaQgI/AAAAAAAAAck/faY_e6u4jUI/s320/IMG_1560.JPG" alt="" id="BLOGGER_PHOTO_ID_5451528547457450498" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/S6e4Vlywi8I/AAAAAAAAAcs/t_vZ0qrFBVw/s1600-h/IMG_1563.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/S6e4Vlywi8I/AAAAAAAAAcs/t_vZ0qrFBVw/s320/IMG_1563.JPG" alt="" id="BLOGGER_PHOTO_ID_5451528555017046978" border="0" /></a>I put the cake on top of the soup can so I could frost and cover the cake board completely. I learned from Rose Levy <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Beranbaum</span> on YouTube that professionals make sure the frosting covers the cake board. For every tier you see on a stacked cake, there is a cake board under each layer...that is the trick!
<br />**Make sure to refrigerate after frosting so it can set
<br />
<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_10">Ganache</span> process - very messy and not as perfect as I would like...probably would've looked better if I didn't try to make sure the whole thing was covered and instead just have drizzling down the sides, but that wasn't the look I was going for..oh well!
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/S6e4WNLHTSI/AAAAAAAAAc0/yTjVthYZFpg/s1600-h/IMG_1570.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/S6e4WNLHTSI/AAAAAAAAAc0/yTjVthYZFpg/s320/IMG_1570.JPG" alt="" id="BLOGGER_PHOTO_ID_5451528565588184354" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/S6e4Wt5DXCI/AAAAAAAAAc8/_n_OGPBBFJw/s1600-h/IMG_1571.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/S6e4Wt5DXCI/AAAAAAAAAc8/_n_OGPBBFJw/s320/IMG_1571.JPG" alt="" id="BLOGGER_PHOTO_ID_5451528574370798626" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/S6e5o6ss_FI/AAAAAAAAAdE/JT3UqoCFLbw/s1600-h/IMG_1572.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/S6e5o6ss_FI/AAAAAAAAAdE/JT3UqoCFLbw/s320/IMG_1572.JPG" alt="" id="BLOGGER_PHOTO_ID_5451529986557934674" border="0" /></a>**Refrigerate so the chocolate can set
<br />
<br />Stacking process:
<br />Map out where the 6 in cake will rest, and insert straws to act as support. Insert one and then remove it to cut it to size to be flush or just above the cake. Cut all others accordingly.
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/S6e5p1HZBJI/AAAAAAAAAdM/aS14TsgyJqE/s1600-h/IMG_1573.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_3n7nS3JRZWo/S6e5p1HZBJI/AAAAAAAAAdM/aS14TsgyJqE/s320/IMG_1573.JPG" alt="" id="BLOGGER_PHOTO_ID_5451530002239128722" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/S6e5qXkt9WI/AAAAAAAAAdU/C7K8MIHZRi0/s1600-h/IMG_1575.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/S6e5qXkt9WI/AAAAAAAAAdU/C7K8MIHZRi0/s320/IMG_1575.JPG" alt="" id="BLOGGER_PHOTO_ID_5451530011488941410" border="0" /></a>Carefully place 6 in cake on top and centered<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/S6e5rYNB1xI/AAAAAAAAAdc/zF1ASfrupk0/s1600-h/IMG_1577.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/S6e5rYNB1xI/AAAAAAAAAdc/zF1ASfrupk0/s320/IMG_1577.JPG" alt="" id="BLOGGER_PHOTO_ID_5451530028837885714" border="0" /></a>Garnish with fondant or candies to disguise the imperfections along base of cake. I don't like the fondant balls I ended up using, but they were the easiest! I tried to just do a strip but it was too hard to cut in straight lines. :) <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/S6e5sMG3ndI/AAAAAAAAAdk/0wNTfceHcxw/s1600-h/IMG_1579.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/S6e5sMG3ndI/AAAAAAAAAdk/0wNTfceHcxw/s320/IMG_1579.jpg" alt="" id="BLOGGER_PHOTO_ID_5451530042770693586" border="0" /></a>
<br />Here's a picture of the cake after being cut
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/S6e6-AkcFHI/AAAAAAAAAd0/TCt1GNuxYh0/s1600-h/IMG_1588.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_3n7nS3JRZWo/S6e6-AkcFHI/AAAAAAAAAd0/TCt1GNuxYh0/s320/IMG_1588.JPG" alt="" id="BLOGGER_PHOTO_ID_5451531448422765682" border="0" /></a>
<br />One last note - I think it almost took me longer to blog this than it did to make it! :)
<br />Emily Kasikhttp://www.blogger.com/profile/18247895966594658887noreply@blogger.com3tag:blogger.com,1999:blog-5468916757321085647.post-24267738533902608892010-03-07T20:03:00.003-05:002010-04-06T14:44:40.136-04:00Coffee Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/S5RU1g9lc1I/AAAAAAAAAcU/58-JsW8Dcvc/s1600-h/IMG_1521.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_3n7nS3JRZWo/S5RU1g9lc1I/AAAAAAAAAcU/58-JsW8Dcvc/s320/IMG_1521.jpg" alt="" id="BLOGGER_PHOTO_ID_5446071127755813714" border="0" /></a><br />One of my friends at the office had a birthday this weekend and I wanted to do something a little different for her <span class="blsp-spelling-error" id="SPELLING_ERROR_0">bday</span> cake. I figure everyone is always trying to wait to an appropriate time to dive into my treats (but I find nothing wrong with dessert for breakfast) so this time I made a coffee cake so anyone can eat it right away. I really did some experimenting by combining 3 or so different recipes into one. My trusty taste tester Kris approved so hopefully everyone at the office will too.<br /><br />This turned out to be an extremely moist cake so give it a try sometime!<br /><a name='more'></a><br /><span style="font-size:130%;">Coffee Cake</span><br /><br />Ingredients:<br /><br />Cake:<br />1 box cake mix - yellow or white (I used white because that is what I had...maybe yellow would be better)<br />1 6oz package instant vanilla pudding<br />1 c sour cream<br />3/4 c hot water<br />4 eggs<br />1/3 c vegetable oil<br />1 t vanilla<br /><br />Cinnamon Swirl:<br />1/2 c packed light brown sugar<br />1 1/2 t ground cinnamon<br />Nuts optional<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Streusel</span>:<br />1/4 c granulated sugar<br />1/3 c light brown sugar, lightly packed<br />1 t ground cinnamon<br />1 1/3 c all purpose flour<br />1 stick unsalted butter, melted<br /><br />Glaze:<br />Powdered sugar<br />Milk<br /><br />Directions:<br />1. Combine cake mix and pudding. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/S5RS-zYpQlI/AAAAAAAAAak/YCc3VpWydDM/s1600-h/IMG_1495.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/S5RS-zYpQlI/AAAAAAAAAak/YCc3VpWydDM/s320/IMG_1495.JPG" alt="" id="BLOGGER_PHOTO_ID_5446069088296714834" border="0" /></a>Add in sour cream and hot water, mix well. The batter will be thick.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/S5RS_OrpaUI/AAAAAAAAAas/qyWOuFky7Tc/s1600-h/IMG_1496.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/S5RS_OrpaUI/AAAAAAAAAas/qyWOuFky7Tc/s320/IMG_1496.JPG" alt="" id="BLOGGER_PHOTO_ID_5446069095624173890" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/S5RS_gny4vI/AAAAAAAAAa0/_GbIsqorJDg/s1600-h/IMG_1497.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/S5RS_gny4vI/AAAAAAAAAa0/_GbIsqorJDg/s320/IMG_1497.JPG" alt="" id="BLOGGER_PHOTO_ID_5446069100439855858" border="0" /></a>2. Add in eggs, vanilla, oil.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/S5RS_51doMI/AAAAAAAAAa8/SHKsnRSvnTQ/s1600-h/IMG_1498.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/S5RS_51doMI/AAAAAAAAAa8/SHKsnRSvnTQ/s320/IMG_1498.JPG" alt="" id="BLOGGER_PHOTO_ID_5446069107208069314" border="0" /></a>Mix well and try to get rid of all lumps. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/S5RTAa8Kd8I/AAAAAAAAAbE/IuryucCcIIY/s1600-h/IMG_1499.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_3n7nS3JRZWo/S5RTAa8Kd8I/AAAAAAAAAbE/IuryucCcIIY/s320/IMG_1499.JPG" alt="" id="BLOGGER_PHOTO_ID_5446069116094543810" border="0" /></a>3. In a separate bowl, combine cinnamon and brown sugar.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/S5RTyoEux-I/AAAAAAAAAbM/jlQiBhi8blg/s1600-h/IMG_1502.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/S5RTyoEux-I/AAAAAAAAAbM/jlQiBhi8blg/s320/IMG_1502.JPG" alt="" id="BLOGGER_PHOTO_ID_5446069978613598178" border="0" /></a>4. In a 13x9 baking pan, spread half of the cake batter. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/S5RTyzDCnNI/AAAAAAAAAbU/2RCnLgbTOa0/s1600-h/IMG_1503.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/S5RTyzDCnNI/AAAAAAAAAbU/2RCnLgbTOa0/s320/IMG_1503.JPG" alt="" id="BLOGGER_PHOTO_ID_5446069981559299282" border="0" /></a>Top with all of the cinnamon/brown sugar mixture. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/S5RTzaoof5I/AAAAAAAAAbc/PyiRcVldswE/s1600-h/IMG_1504.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/S5RTzaoof5I/AAAAAAAAAbc/PyiRcVldswE/s320/IMG_1504.jpg" alt="" id="BLOGGER_PHOTO_ID_5446069992185954194" border="0" /></a>Spread remaining cake batter on top.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/S5RTz8HNsDI/AAAAAAAAAbk/nujZd0vuuHA/s1600-h/IMG_1505.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/S5RTz8HNsDI/AAAAAAAAAbk/nujZd0vuuHA/s320/IMG_1505.JPG" alt="" id="BLOGGER_PHOTO_ID_5446070001172590642" border="0" /></a>5. With a knife or skewer, swirl the batter and brown sugar mixture.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/S5RT0RBYg1I/AAAAAAAAAbs/kZdcdGU8MY8/s1600-h/IMG_1506.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/S5RT0RBYg1I/AAAAAAAAAbs/kZdcdGU8MY8/s320/IMG_1506.JPG" alt="" id="BLOGGER_PHOTO_ID_5446070006785278802" border="0" /></a>6. For the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">streusel</span> topping, combine sugars, cinnamon and flour. Stir in melted butter. Mixture will be very thick.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/S5RUzOi-N_I/AAAAAAAAAb0/ThyXe1Ytalg/s1600-h/IMG_1508.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/S5RUzOi-N_I/AAAAAAAAAb0/ThyXe1Ytalg/s320/IMG_1508.JPG" alt="" id="BLOGGER_PHOTO_ID_5446071088452614130" border="0" /></a>7. With your fingers, crumble the topping over the cake batter.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/S5RUz3WYnjI/AAAAAAAAAb8/YvOJOZZCa6Y/s1600-h/IMG_1510.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_3n7nS3JRZWo/S5RUz3WYnjI/AAAAAAAAAb8/YvOJOZZCa6Y/s320/IMG_1510.JPG" alt="" id="BLOGGER_PHOTO_ID_5446071099405671986" border="0" /></a>8. Bake at 350 for 40 to 50 minutes. I think it took me 45 minutes and then I left it in turned off oven for 10 additional minutes. It will be puffed in center when you take it out but will sink down as it cools.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/S5RU0Q1vlxI/AAAAAAAAAcE/quJ5KawmdDI/s1600-h/IMG_1512.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/S5RU0Q1vlxI/AAAAAAAAAcE/quJ5KawmdDI/s320/IMG_1512.jpg" alt="" id="BLOGGER_PHOTO_ID_5446071106248087314" border="0" /></a>9. Before serving, mix powdered sugar and milk together. I didn't measure, but start with maybe 1 cup of powdered sugar and add milk a tablespoon at a time until you get a thick yet runny consistency that is easy to drizzle over cake with a spoon. It's sugar and milk...you can't ruin it. :)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/S5RU07dXa6I/AAAAAAAAAcM/07lPejonfpk/s1600-h/IMG_1516.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/S5RU07dXa6I/AAAAAAAAAcM/07lPejonfpk/s320/IMG_1516.JPG" alt="" id="BLOGGER_PHOTO_ID_5446071117688564642" border="0" /></a><br /><br />**My only change to the recipe would be to find a better cinnamon sugar filling. It wasn't a very strong flavor and not very visible either.Emily Kasikhttp://www.blogger.com/profile/18247895966594658887noreply@blogger.com0tag:blogger.com,1999:blog-5468916757321085647.post-36098258582037415332010-02-21T10:45:00.002-05:002010-04-06T14:45:05.269-04:00Chocolate Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/S4FcliQoGvI/AAAAAAAAAac/5_u0IUeERs4/s1600-h/IMG_1407.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_3n7nS3JRZWo/S4FcliQoGvI/AAAAAAAAAac/5_u0IUeERs4/s320/IMG_1407.JPG" alt="" id="BLOGGER_PHOTO_ID_5440731624761727730" border="0" /></a><br />The queen of chocolate pie making in our family is my Aunt Edna. Now for some reason I always seem to miss out on the family meal where she provides this pie, but I hear it is delicious. Aunt Edna makes her pie the old fashioned way with a regular pie crust and topped with meringue. Meringue is not my favorite thing, but it is starting to grow on me.<br /><br />Since tomorrow is my birthday I decided it was ok to treat myself to a sinful dessert. I searched online for different recipes and didn't find any that looked fabulous so I decided to piece together my own. Using Aunt Edna's pie filling recipe, I paired it with an oreo crust and whipped cream...after all it is MY birthday.<br /><br />This is a simple recipe and I made it even easier by making the filling in the microwave instead of stovetop. I also used skim milk (insert gasp here) and it thickened up just fine. This justifies eating two pieces today right??<br /><a name='more'></a><br /><span style="font-size:130%;">Chocolate Pie</span><br /><br />Ingredients:<br />Oreo cookie crust (crushed oreos and melted butter or you can buy one pre-made)<br />1/2 stick butter, melted<br />4 T cocoa powder<br />1 1/2 c sugar<br />4 T flour<br />4 egg yolks<br />3 c milk<br />2 t vanilla<br />Whipped cream or cool whip<br /><br />Directions:<br />1. Combine melted butter and cocoa powder.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/S4FZeAEk82I/AAAAAAAAAYk/HH4tBFH7caM/s1600-h/IMG_1376.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/S4FZeAEk82I/AAAAAAAAAYk/HH4tBFH7caM/s320/IMG_1376.JPG" alt="" id="BLOGGER_PHOTO_ID_5440728196790416226" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/S4FaFRNIZ2I/AAAAAAAAAYs/xl5hcueqfRA/s1600-h/IMG_1377.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/S4FaFRNIZ2I/AAAAAAAAAYs/xl5hcueqfRA/s320/IMG_1377.JPG" alt="" id="BLOGGER_PHOTO_ID_5440728871404595042" border="0" /></a>2. Add in sugar and flour - will get really grainy. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/S4FaFlrvkrI/AAAAAAAAAY0/vKtZSsHsUPg/s1600-h/IMG_1379.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/S4FaFlrvkrI/AAAAAAAAAY0/vKtZSsHsUPg/s320/IMG_1379.JPG" alt="" id="BLOGGER_PHOTO_ID_5440728876901700274" border="0" /></a>3. Mix egg yolks with milk and then add to chocolate mixture. Whisk well.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/S4FajwAGgdI/AAAAAAAAAZE/kHZzHs-h1Qc/s1600-h/IMG_1381.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/S4FajwAGgdI/AAAAAAAAAZE/kHZzHs-h1Qc/s320/IMG_1381.JPG" alt="" id="BLOGGER_PHOTO_ID_5440729395067519442" border="0" /></a>4. Cook in microwave in 2 minute intervals, taking out to whisk each time, until mixture gets thick. Here are pictures of what it looked like at the stages so you know it looks normal when you try. Make sure to whisk well at each interval.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/S4FakMrIcKI/AAAAAAAAAZM/xtdYp67wHHk/s1600-h/IMG_1383.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/S4FakMrIcKI/AAAAAAAAAZM/xtdYp67wHHk/s320/IMG_1383.JPG" alt="" id="BLOGGER_PHOTO_ID_5440729402764193954" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/S4FaklvJU8I/AAAAAAAAAZU/O1yKG_HuJIc/s1600-h/IMG_1384.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/S4FaklvJU8I/AAAAAAAAAZU/O1yKG_HuJIc/s320/IMG_1384.JPG" alt="" id="BLOGGER_PHOTO_ID_5440729409491915714" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/S4Fak_m56nI/AAAAAAAAAZc/71ceyW3D2ME/s1600-h/IMG_1385.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/S4Fak_m56nI/AAAAAAAAAZc/71ceyW3D2ME/s320/IMG_1385.JPG" alt="" id="BLOGGER_PHOTO_ID_5440729416436673138" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/S4FalZbharI/AAAAAAAAAZk/VXv0QTYzIaM/s1600-h/IMG_1386.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_3n7nS3JRZWo/S4FalZbharI/AAAAAAAAAZk/VXv0QTYzIaM/s320/IMG_1386.JPG" alt="" id="BLOGGER_PHOTO_ID_5440729423368252082" border="0" /></a>5. Stir in vanilla after done cooking.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/S4FbyKwXAyI/AAAAAAAAAZs/ZI3rZKuGWEY/s1600-h/IMG_1390.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/S4FbyKwXAyI/AAAAAAAAAZs/ZI3rZKuGWEY/s320/IMG_1390.jpg" alt="" id="BLOGGER_PHOTO_ID_5440730742279045922" border="0" /></a>6. I let filling chill a little before adding it to pie crust. I was going to fold in some whipped cream but I didn't feel like waiting for that step. I pressed some wax paper on top of the chocolate filling when it was cooling to prevent a film from forming on top - if one were to form just whisk it good.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/S4FbyZSJ3HI/AAAAAAAAAZ0/s4r-U7ci_Q8/s1600-h/IMG_1393.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_3n7nS3JRZWo/S4FbyZSJ3HI/AAAAAAAAAZ0/s4r-U7ci_Q8/s320/IMG_1393.JPG" alt="" id="BLOGGER_PHOTO_ID_5440730746178886770" border="0" /></a>7. Chill pie and garnish with whipped cream and chocolate shavings.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/S4FbzZJIf3I/AAAAAAAAAaE/q8c8zHW099s/s1600-h/IMG_1404.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/S4FbzZJIf3I/AAAAAAAAAaE/q8c8zHW099s/s320/IMG_1404.JPG" alt="" id="BLOGGER_PHOTO_ID_5440730763320917874" border="0" /></a><br />I can't wait to dig into this later today - I hope it is yummy!<br /><br />**If your pie filling comes out a little lumpy, it is likely because a little egg white got into the mix. No big deal just try to pretend they aren't there. :)Emily Kasikhttp://www.blogger.com/profile/18247895966594658887noreply@blogger.com0tag:blogger.com,1999:blog-5468916757321085647.post-17802778613408392772010-02-11T16:58:00.001-05:002010-04-06T14:45:24.245-04:00Chili<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/S3SEZ0xD-iI/AAAAAAAAAX0/dStJTxGgcGY/s1600-h/IMG_1184.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/S3SEZ0xD-iI/AAAAAAAAAX0/dStJTxGgcGY/s320/IMG_1184.JPG" alt="" id="BLOGGER_PHOTO_ID_5437116229339052578" border="0" /></a><br />I <span class="blsp-spelling-error" id="SPELLING_ERROR_0">should've</span> posted this recipe before the super bowl and big blizzard we just experienced, but better late than never right? Anytime there is a chill in the air coupled with a rainy day I automatically crave chili. I know everyone has their own version of chili and you can debate forever whose is best. I think this is a great starter recipe for you to make your own adjustments to if desired. This recipe comes from my friend <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Taemi</span>, who also gave me the chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_2">brining</span> instructions...I told you she was a great cook. I love having a recipe to follow as chili was one of those non-recipe recipes in my house growing up.<br /><a name='more'></a><br /><span style="font-size:130%;">Chili</span><br /><br />Ingredients:<br />1 1/2 cups chopped onions<br />8 large garlic cloves, chopped (I used just a couple, not the full 8)<br />3 pounds ground chuck (we've used both beef and ground turkey and I think the turkey is better)<br />1 to 2 bell peppers<br />5 tablespoons chili powder<br />1 tablespoon ground cumin<br />1 teaspoon dried basil<br />1/2 teaspoon dried oregano<br />1/2 teaspoon dried thyme<br />1 28-ounce can crushed tomatoes with added puree<br />1 15 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">ounce</span> can diced tomatoes<br />1 14 1/2-ounce can low-salt chicken broth<br />1 12-ounce bottle beer (use a dark beer if you have it)<br />1 6-ounce can tomato paste<br />1 15- to 16-ounce can prepared chili beans<br />Cheese, sour cream, scallion, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">tostitos</span> to garnish<br /><br />Directions:<br />1. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">Saute</span> garlic, pepper, and onions are translucent, about 8 minutes.<br />2. Add beef/turkey and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">saute</span> until brown, breaking up meat with back of spoon, about 5 minutes.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/S3SEY0RfylI/AAAAAAAAAXk/MKIYXuBKhzs/s1600-h/IMG_1179.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/S3SEY0RfylI/AAAAAAAAAXk/MKIYXuBKhzs/s320/IMG_1179.JPG" alt="" id="BLOGGER_PHOTO_ID_5437116212026788434" border="0" /></a>3. Add chili powder, cumin, basil, oregano and thyme. Stir 2 minutes.<br />4. Mix in crushed tomatoes, chopped tomatoes chicken broth, beer and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/S3SEZVLYhoI/AAAAAAAAAXs/V9oIjGD7Prk/s1600-h/IMG_1181.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/S3SEZVLYhoI/AAAAAAAAAXs/V9oIjGD7Prk/s320/IMG_1181.JPG" alt="" id="BLOGGER_PHOTO_ID_5437116220859516546" border="0" /></a>5. Mix in beans. Simmer 5 minutes.<br />6. Season to taste with salt and pepper and any other seasonings you like. If it gets to spicy/acidic add a little brown sugar.Emily Kasikhttp://www.blogger.com/profile/18247895966594658887noreply@blogger.com0tag:blogger.com,1999:blog-5468916757321085647.post-49143401722640998102010-02-05T11:01:00.002-05:002010-04-06T14:45:58.476-04:00Meme's Famous Rolls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/S2xK7LziiLI/AAAAAAAAAXc/XQZZ7zvARlc/s1600-h/IMG_1545.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/S2xK7LziiLI/AAAAAAAAAXc/XQZZ7zvARlc/s320/IMG_1545.JPG" alt="" id="BLOGGER_PHOTO_ID_5434801230971046066" border="0" /></a>I've been meaning to write this post forever and kept putting it off, mainly because I lost the photos and it wouldn't be good without pictures - luckily I found them just this week. I just wish I had done this sooner so my wonderful grandmother could read it herself, but I know she is watching me write it now. :)<br /><br />My grandmother Meme made the best dinner rolls ever. I can remember my dad videotaping her making the rolls during one of our summer trips to KY. We came home and he tried almost every day to recreate her rolls. They turned out horrible to start and he eventually asked her what he was doing wrong...turns out he forgot to tape the part where she added the sugar! One day he finally got it right and we had delicious rolls, and after that he never made them again.<br /><br />This past summer I had the opportunity to make the rolls with my grandmother and watch the magic happen. I took care to measure out the flour (since of course she doesn't measure) but I somehow didn't translate that measurement to paper. I tried to make these by myself on Thanksgiving, but they didn't turn out very well. I even had to make two batches because Kris ruined the first ones before they could even rise (he put them on top of the oven vent so the dough started to cook - silly boy). I guess practice will have to make perfect, but I am really trying to stay on a diet so making rolls is not the best idea.<br /><br />You need to plan ahead if you want these rolls for dinner - they need time to rise and Meme said that they are better the more times you are able to punch them down and let them rise. Just like Nana's macaroni and cheese, maybe one day I will get these rolls right and carry on the tradition.<br /><a name='more'></a><br /><span style="font-size:130%;">Meme's Famous Rolls</span><br /><br />Ingredients<br />1 package rapid rise yeast<br />1 c warm water<br />1 t salt<br />1/2 c sugar<br />1/2 c oil<br />1/2 c warm water<br />1 c cold water<br />Flour - lots of flour - at least 4 cups but probably more<br /><br />Directions:<br />1. Dissolve yeast in 1 c warm water and let sit for a few minutes<br />2. In a large bowl combine salt, sugar, oil, warm water, and cold water.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/S2xInLDcBfI/AAAAAAAAAWE/CAESeFXUPKg/s1600-h/PChilton+Camera+153.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/S2xInLDcBfI/AAAAAAAAAWE/CAESeFXUPKg/s320/PChilton+Camera+153.jpg" alt="" id="BLOGGER_PHOTO_ID_5434798688148653554" border="0" /></a>3. Add in dissolved yeast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/S2xInq1KorI/AAAAAAAAAWM/eXuJYPrImR0/s1600-h/PChilton+Camera+154.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/S2xInq1KorI/AAAAAAAAAWM/eXuJYPrImR0/s320/PChilton+Camera+154.jpg" alt="" id="BLOGGER_PHOTO_ID_5434798696678728370" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/S2xIn43VmWI/AAAAAAAAAWU/QyqmefiyMxE/s1600-h/PChilton+Camera+155.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/S2xIn43VmWI/AAAAAAAAAWU/QyqmefiyMxE/s320/PChilton+Camera+155.jpg" alt="" id="BLOGGER_PHOTO_ID_5434798700445931874" border="0" /></a>4. Stir in flour until the mixture is thick, but will still be sticky<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/S2xIoY5pA0I/AAAAAAAAAWc/3DlHyU1PbCA/s1600-h/PChilton+Camera+156.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/S2xIoY5pA0I/AAAAAAAAAWc/3DlHyU1PbCA/s320/PChilton+Camera+156.jpg" alt="" id="BLOGGER_PHOTO_ID_5434798709045527362" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/S2xIokyzETI/AAAAAAAAAWk/KgwcvIXg7Xw/s1600-h/PChilton+Camera+157.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/S2xIokyzETI/AAAAAAAAAWk/KgwcvIXg7Xw/s320/PChilton+Camera+157.jpg" alt="" id="BLOGGER_PHOTO_ID_5434798712238051634" border="0" /></a>Kris had to lend some elbow grease :)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/S2xJC4i_bCI/AAAAAAAAAWs/3P6Ehm20V5o/s1600-h/PChilton+Camera+158.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/S2xJC4i_bCI/AAAAAAAAAWs/3P6Ehm20V5o/s320/PChilton+Camera+158.jpg" alt="" id="BLOGGER_PHOTO_ID_5434799164217060386" border="0" /></a>This is what the dough should look like before setting out to rise:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/S2xJDeM8xJI/AAAAAAAAAW0/pmOKkh7AQrQ/s1600-h/PChilton+Camera+159.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/S2xJDeM8xJI/AAAAAAAAAW0/pmOKkh7AQrQ/s320/PChilton+Camera+159.jpg" alt="" id="BLOGGER_PHOTO_ID_5434799174325159058" border="0" /></a>5. Put in a warm place and cover with a towel and let it rise until coming out of the bowl (not sure how long this will take - maybe an hour). Punch down and rise again as many times as you can, keeping in mind that after you roll them out and cut them they will need to rise up once more before baking.<br />6. Turn out the punched down dough on a floured surface. Knead the dough with more flour until it isn't sticky. You will probably use a lot of flour here too - sorry I don't have the exact measurements but I will update it once I make these again someday. My grandmother says the more you work the dough the better so knead away!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/S2xJDgSBFfI/AAAAAAAAAW8/uEqul9YvsOs/s1600-h/PChilton+Camera+160.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_3n7nS3JRZWo/S2xJDgSBFfI/AAAAAAAAAW8/uEqul9YvsOs/s320/PChilton+Camera+160.jpg" alt="" id="BLOGGER_PHOTO_ID_5434799174883284466" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/S2xJEGWVz3I/AAAAAAAAAXE/yeogAiPrkKE/s1600-h/PChilton+Camera+161.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/S2xJEGWVz3I/AAAAAAAAAXE/yeogAiPrkKE/s320/PChilton+Camera+161.jpg" alt="" id="BLOGGER_PHOTO_ID_5434799185101967218" border="0" /></a>7. After done kneading, roll out the dough.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/S2xJEvsYtEI/AAAAAAAAAXM/LQWofs9ligI/s1600-h/PChilton+Camera+162.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/S2xJEvsYtEI/AAAAAAAAAXM/LQWofs9ligI/s320/PChilton+Camera+162.jpg" alt="" id="BLOGGER_PHOTO_ID_5434799196200285250" border="0" /></a>Cut the rolls and place in a greased baking dish. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/S2xJLp_Rt-I/AAAAAAAAAXU/uiyjeMYgfuE/s1600-h/PChilton+Camera+164.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_3n7nS3JRZWo/S2xJLp_Rt-I/AAAAAAAAAXU/uiyjeMYgfuE/s320/PChilton+Camera+164.jpg" alt="" id="BLOGGER_PHOTO_ID_5434799314927990754" border="0" /></a>Put in a warm place and let rise. We were so busy playing cards and then stuffing our faces that I forgot to take pictures of the final product, but make sure to let those rolls rise until they are at least doubled in size, maybe more before baking.<br />8. Here is my grandmother's secret - start the rolls out in a cold/warm oven - not a fully preheated oven. Start them out with the oven at say 250 and then gradually increase the oven temperature to 350 or 400 - I just realized I didn't write that down either and don't know the final baking temperature but will find out for you!<br />9. They will take about 40 minutes to bake, and once they are golden brown remove and enjoy!Emily Kasikhttp://www.blogger.com/profile/18247895966594658887noreply@blogger.com1tag:blogger.com,1999:blog-5468916757321085647.post-46773608161345052542010-02-02T18:30:00.002-05:002010-04-06T14:46:38.198-04:00Roast Chicken and Stuffing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/S2jFNElJ4YI/AAAAAAAAAUk/6V2POywKSds/s1600-h/IMG_1215.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/S2jFNElJ4YI/AAAAAAAAAUk/6V2POywKSds/s320/IMG_1215.jpg" alt="" id="BLOGGER_PHOTO_ID_5433809778781053314" border="0" /></a><br />I decided this past weekend that I would try to make a traditional roast chicken for our Sunday dinner. I added stuffing to the meal since enjoyed my Thanksgiving version so much that I thought I would try to make it once more. My mom was always whipping up delicious comfort food meals like this so I thought it was about time I do so as well. I can remember the best roast chicken meal she ever made was when I returned home from a weekend camp in high school (camp <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Wewa</span> for any of your peer counseling classmates out there). I don't know if it was so good because I was sleep deprived and hungry, or if it really was something she did in the actual cooking of the food. Either way, it was one of the best dinners I ever ate.<br /><a name='more'></a><br />My friend <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Taemi</span> forwarded me her instructions for <span class="blsp-spelling-error" id="SPELLING_ERROR_2">brining</span> poultry, so I planned ahead and let my chicken brine in the fridge overnight. Here are the brine ingredients:<br />1 quart cold water<br />1/4 c plus 2 T Morton's kosher salt (if using table salt, just use 1/4 c; if using "Diamond Crystal" kosher salt, use 1/2 c)<br />1/2 c sugar<br />For every pound of meat you use, you should use 1 quart of the brine. Before adding the poultry, stir together the water, salt, and sugar until it dissolves. Brine the meat for 8 hours in the refrigerator, then drain water and let chicken (or turkey) drain for a little while and pat dry.<br /><br /><span style="font-size:130%;">Roast Chicken</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/S2jFMjbGCvI/AAAAAAAAAUc/OR7aJH4Z198/s1600-h/IMG_1213.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/S2jFMjbGCvI/AAAAAAAAAUc/OR7aJH4Z198/s320/IMG_1213.jpg" alt="" id="BLOGGER_PHOTO_ID_5433809769880488690" border="0" /></a>Ingredients:<br />1 whole chicken (remove giblet packet)<br />1 lemon, cut in half<br />1 head of garlic, cut in half crosswise (so you are cutting the cloves in half but they remain intact)<br />Thyme<br />Bay leaf<br />Olive oil<br />Kosher salt<br />Black pepper<br /><br />Directions:<br />1. Preheat oven to 425.<br />2. Liberally salt and pepper the inside of the chicken. Stuff with lemon, garlic, bay leaf, thyme. Experiment with whatever herbs you like - I actually didn't have any thyme and 1 used about 1/4 of a garlic clove because that is all I had.<br />3. Rub olive oil on outside of chicken (or you could mix a herb butter) and then top with salt and pepper.<br />4. Tie legs together with string, although I think that increases the cooking time a little so if you don't have string no worries.<br />5. Put the chicken breast side down in the roasting pan.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/S2jEQef-UTI/AAAAAAAAAUE/-eDqDPIyAmY/s1600-h/IMG_1189.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_3n7nS3JRZWo/S2jEQef-UTI/AAAAAAAAAUE/-eDqDPIyAmY/s200/IMG_1189.jpg" alt="" id="BLOGGER_PHOTO_ID_5433808737766625586" border="0" /></a>Bake for 45 minutes and then remove and flip the chicken breast side up. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/S2jEQ6YpBBI/AAAAAAAAAUM/RkouLT5xWy8/s1600-h/IMG_1205.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/S2jEQ6YpBBI/AAAAAAAAAUM/RkouLT5xWy8/s200/IMG_1205.JPG" alt="" id="BLOGGER_PHOTO_ID_5433808745252062226" border="0" /></a>Bake another 45 minutes or until the juices run clear when you cut between the leg and thigh.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/S2jEy3YeZ8I/AAAAAAAAAUU/1voZPchVRpw/s1600-h/IMG_1207.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/S2jEy3YeZ8I/AAAAAAAAAUU/1voZPchVRpw/s200/IMG_1207.jpg" alt="" id="BLOGGER_PHOTO_ID_5433809328561612738" border="0" /></a>6. Let chicken rest for 20 minutes then slice and serve.<br /><br /><br /><span style="font-size:130%;">Stuffing</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/S2jD6G56duI/AAAAAAAAAT8/9N-kt_jgGrY/s1600-h/IMG_1210.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/S2jD6G56duI/AAAAAAAAAT8/9N-kt_jgGrY/s320/IMG_1210.JPG" alt="" id="BLOGGER_PHOTO_ID_5433808353475852002" border="0" /></a>Ingredients:<br />1 small or medium onion, diced<br />A few stalks of celery, diced<br />2 cups of water<br />2 chicken bouillon cubes<br />1 bag <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Pepperidge</span> Farm cornbread stuffing<br />Leftover cornbread, crumbled<br />Couple slices of white bread, crumbled<br />Salt<br />Pepper<br />Sage<br />Extra chicken broth if needed<br /><br />Directions:<br />1. In a saucepan over stove, combine water, bouillon, onion and celery.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/S2jDTMTDZFI/AAAAAAAAATs/ESHXlN1uifM/s1600-h/IMG_1002.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_3n7nS3JRZWo/S2jDTMTDZFI/AAAAAAAAATs/ESHXlN1uifM/s200/IMG_1002.JPG" alt="" id="BLOGGER_PHOTO_ID_5433807684908573778" border="0" /></a>Stir to make sure bouillon breaks up and simmer until the vegetables become soft and bouillon is fully dissolved (approx 20 to 30 min). <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/S2jDTr1XRHI/AAAAAAAAAT0/HNT_48M1Yoc/s1600-h/IMG_1007.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/S2jDTr1XRHI/AAAAAAAAAT0/HNT_48M1Yoc/s200/IMG_1007.JPG" alt="" id="BLOGGER_PHOTO_ID_5433807693373981810" border="0" /></a>Chill the mixture in the refrigerator, preferably overnight (not sure why, my mom just told me to chill it).<br />2. Combine stuffing mix, cornbread, and white bread. Add chilled bouillon mixture.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/S2jDRsbJweI/AAAAAAAAATU/ZqtJr5rHl3k/s1600-h/IMG_1191.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_3n7nS3JRZWo/S2jDRsbJweI/AAAAAAAAATU/ZqtJr5rHl3k/s200/IMG_1191.jpg" alt="" id="BLOGGER_PHOTO_ID_5433807659172741602" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/S2jDSPHKMPI/AAAAAAAAATc/UTk2BOpT4FE/s1600-h/IMG_1194.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/S2jDSPHKMPI/AAAAAAAAATc/UTk2BOpT4FE/s200/IMG_1194.JPG" alt="" id="BLOGGER_PHOTO_ID_5433807668484124914" border="0" /></a>3. Stir in salt, pepper, and sage to taste (it will take more than you think but add little by little so you don't add too much). Add in extra chicken broth if the mixture is dry, but I didn't need any extra this past time.<br />4. Spread into baking dish and bake for 20 to 30 minutes at 350 (or just in with the chicken) until the outside gets golden brown. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/S2jDSh3UkqI/AAAAAAAAATk/CZEvsjKlRj4/s1600-h/IMG_1196.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/S2jDSh3UkqI/AAAAAAAAATk/CZEvsjKlRj4/s200/IMG_1196.JPG" alt="" id="BLOGGER_PHOTO_ID_5433807673517970082" border="0" /></a>Perfect stuffing in my opinion has a little crisp to the outside and is soft and moist on the inside.<br /><br />I served the chicken and stuffing with a side of macaroni - after all this is a blog that was started because of my love of mac and cheese. :)Emily Kasikhttp://www.blogger.com/profile/18247895966594658887noreply@blogger.com0tag:blogger.com,1999:blog-5468916757321085647.post-37495736644415251662010-01-27T07:24:00.001-05:002010-04-06T14:46:56.610-04:00White Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/S2A1FdRM-fI/AAAAAAAAATM/2_i62bEiQWo/s1600-h/IMG_1177.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/S2A1FdRM-fI/AAAAAAAAATM/2_i62bEiQWo/s320/IMG_1177.jpg" alt="" id="BLOGGER_PHOTO_ID_5431399518481218034" border="0" /></a>This recipe is another one from my mother-in-law Jerrie. It is one of her favorite dishes and now one of mine as well. After baking for an hour and a half, the chicken is pull apart tender and coupled with a delicious sour cream sauce. With sour cream ranking as my #1 favorite condiment, I typically double the sauce so there is extra to go around.<br /><a name='more'></a><br /><span style="font-size:130%;">White Chicken</span><br /><br />Ingredients:<br />8 boneless skinless chicken breasts<br />Flour<br />Salt<br />Pepper<br />1 cup sour cream* (works well with light sour cream and that is what I use)<br />1/2 c dry white wine*<br />*I double for this recipe<br /><br />Directions:<br />1. Mix flour, salt, and pepper and toss with chicken breasts to coat.<br />2. Brown chicken on each side in oil or butter in a skillet and place in baking dish.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/S2A0JIiY6sI/AAAAAAAAASM/ihLuTTjeRSk/s1600-h/IMG_1158.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/S2A0JIiY6sI/AAAAAAAAASM/ihLuTTjeRSk/s200/IMG_1158.JPG" alt="" id="BLOGGER_PHOTO_ID_5431398482124008130" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/S2A0K-b-9uI/AAAAAAAAASs/rS8BY1VJb28/s1600-h/IMG_1170.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/S2A0K-b-9uI/AAAAAAAAASs/rS8BY1VJb28/s200/IMG_1170.JPG" alt="" id="BLOGGER_PHOTO_ID_5431398513772525282" border="0" /></a>3. Drain fat from pan, and then add sour cream and white wine. Simmer for a few minutes.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/S2A0JoDSXyI/AAAAAAAAASU/wn50MKaN9ds/s1600-h/IMG_1161.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/S2A0JoDSXyI/AAAAAAAAASU/wn50MKaN9ds/s200/IMG_1161.JPG" alt="" id="BLOGGER_PHOTO_ID_5431398490583490338" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/S2A0J_gO6SI/AAAAAAAAASc/GF2BPq8UN74/s1600-h/IMG_1162.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/S2A0J_gO6SI/AAAAAAAAASc/GF2BPq8UN74/s200/IMG_1162.JPG" alt="" id="BLOGGER_PHOTO_ID_5431398496878913826" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/S2A0KTDsshI/AAAAAAAAASk/RNnmvvft72w/s1600-h/IMG_1163.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/S2A0KTDsshI/AAAAAAAAASk/RNnmvvft72w/s200/IMG_1163.JPG" alt="" id="BLOGGER_PHOTO_ID_5431398502127940114" border="0" /></a>4. Pour sauce over chicken and cover dish with foil.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/S2A0VH4KkMI/AAAAAAAAAS0/dJaM2XU90EU/s1600-h/IMG_1171.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/S2A0VH4KkMI/AAAAAAAAAS0/dJaM2XU90EU/s200/IMG_1171.JPG" alt="" id="BLOGGER_PHOTO_ID_5431398688105337026" border="0" /></a>5. Bake at 350 for an hour and a half. Uncover the dish for a few minutes before removing from oven.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/S2A0VjXmpNI/AAAAAAAAAS8/tcw9GeN0As4/s1600-h/IMG_1173.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/S2A0VjXmpNI/AAAAAAAAAS8/tcw9GeN0As4/s200/IMG_1173.JPG" alt="" id="BLOGGER_PHOTO_ID_5431398695484957906" border="0" /></a><br />As you can see I have way more than 8 chicken breasts, but it is because we usually cut them in half to freeze and I like to make extra for leftovers.Emily Kasikhttp://www.blogger.com/profile/18247895966594658887noreply@blogger.com0tag:blogger.com,1999:blog-5468916757321085647.post-81352277592352980512010-01-19T19:55:00.000-05:002010-01-19T21:01:22.254-05:00Chocolate Chip Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/S1Zj37fLoMI/AAAAAAAAASE/PGsqNMrKGXE/s1600-h/IMG_1155.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/S1Zj37fLoMI/AAAAAAAAASE/PGsqNMrKGXE/s320/IMG_1155.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5428636213354143938" /></a><br /><div style="text-align: left;">I love chocolate chip cookies! My earliest memories of baking are of making chocolate chip cookies with my mom and brother. I can remember making them without a mixer, creaming the butter and sugar by hand with a spatula. Not sure why we did it the old fashioned way, but it was fun! My dad would always sneak up and steal big bite of dough and then take claim over licking the bowl, which he still does to this day. Thomas would always place an order for chocolate chip cookies minus the chocolate chips which I must admit are delicious (and no that doesn't make them sugar cookies). We experimented with every recipe out there, from using crisco to butter to margarine, and tried them chewy, crispy and all textures in between.</div><br />Trying to please everyone is always hard, but I think this recipe is close to being a perfect chocolate chip cookie. It is a little more work than your typical Tollhouse cookie recipe as it requires 2 different flours, but well worth the try! It is crispy, chewy, chocolaty, salty goodness! I took this recipe from smittenkitchen.com but have made a few adjustments of my own. Here is the link to that cookie blog post:<br />http://smittenkitchen.com/2008/11/leites-connusmate-chocolate-chip-cookie/<br /><br />The kicker to this recipe though is that it calls for you to make the dough 24-36 hours in advance so the dough can rest. Therefore it is important for you to learn how to figure out your inner cookie cravings at least one day before it hits! (good luck with that)<br /><br /><span style="font-size:130%;">Chocolate Chip Cookies</span><br />(adapted from Smitten Kitchen)<br /><br />Ingredients:<br />2 1/2 sticks unsalted butter, room temp<br />1 1/4 c light brown sugar<br />1 c plus 2 T granulated sugar<br />2 large eggs<br />2 t vanilla<br />2 c minus 2 T cake flour**<br />1 2/3 c all purpose flour (she called for bread flour, but I have no use for bread flour)<br />1 1/4 t baking soda<br />1 1/2 t baking powder<br />1 1/2 t coarse salt (I cut back to about 1 1/4 the second time I made the cookies)<br />Chocolate chips - the recipe calls for chocolate disks or feves with at least 60% cocoa content, but who has the time to shop for fancy chocolate chips<br /><br />Directions:<br />1. Sift flours, baking soda, baking powder and salts together in a bowl and set aside.<br />2. Cream together butter and sugars in your stand mixer fitted with the paddle attachment (or a regular hand mixer). <div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/S1Zi9DQsu_I/AAAAAAAAARU/npIfJ7vr6Q8/s1600-h/IMG_1137.JPG"><img src="http://1.bp.blogspot.com/_3n7nS3JRZWo/S1Zi9DQsu_I/AAAAAAAAARU/npIfJ7vr6Q8/s200/IMG_1137.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5428635201828600818" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></a>Cream until very light, about 5 minutes.<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/S1Zi9ghQSWI/AAAAAAAAARc/A3-0sTo4vwE/s1600-h/IMG_1140.JPG"><img src="http://3.bp.blogspot.com/_3n7nS3JRZWo/S1Zi9ghQSWI/AAAAAAAAARc/A3-0sTo4vwE/s200/IMG_1140.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5428635209682667874" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></a>3. Add eggs one at a time, mixing well between each. Add vanilla.<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/S1Zi-NUm-aI/AAAAAAAAARk/NbulYBK1zcs/s1600-h/IMG_1141.JPG"><img src="http://3.bp.blogspot.com/_3n7nS3JRZWo/S1Zi-NUm-aI/AAAAAAAAARk/NbulYBK1zcs/s200/IMG_1141.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5428635221709224354" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></a>4. Reduce speed to low and slowly add flour mixture until just combined.<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/S1Zi-nKzj4I/AAAAAAAAARs/jW0a5zppRMc/s1600-h/IMG_1145.JPG"><img src="http://2.bp.blogspot.com/_3n7nS3JRZWo/S1Zi-nKzj4I/AAAAAAAAARs/jW0a5zppRMc/s200/IMG_1145.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5428635228647427970" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></a>5. Stir in chocolate chips and then refrigerate the dough.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/S1Zi_QWRt6I/AAAAAAAAAR0/i8815fP6D5M/s1600-h/IMG_1146.JPG"><img src="http://3.bp.blogspot.com/_3n7nS3JRZWo/S1Zi_QWRt6I/AAAAAAAAAR0/i8815fP6D5M/s200/IMG_1146.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5428635239701395362" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></a><div>6. When it comes time for baking, preheat oven to 350.<br />7. I try to let the dough come back to room temperature or just slightly chilled in order to make scooping easier, but the original recipe did not specify what to do. Use your own judgment here.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/S1ZjIQ8irkI/AAAAAAAAAR8/0d4wL8P0IQ0/s1600-h/IMG_1151.JPG"><img src="http://4.bp.blogspot.com/_3n7nS3JRZWo/S1ZjIQ8irkI/AAAAAAAAAR8/0d4wL8P0IQ0/s200/IMG_1151.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5428635394480713282" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 150px; " /></a><div>8. Bake cookies for about 10 minutes, until edges become golden brown. Let cool a few minutes so you get the best of the crispy/chewy texture. Enjoy!!<br /><br />**If you don't have cake flour, here is how you make it:<br />1. Measure out 1 cup of flour. Remove 2 T of flour from the cup. Put flour in a sifter set over a bowl. Add 2 T of cornstarch to sifter. Follow this pattern until you have enough flour for your recipe.<br />2. Sift flour and cornstarch together. Repeat sifting 5 times. Voila..you have cake flour.<br /><br /><br /></div></div></div></div></div></div>Emily Kasikhttp://www.blogger.com/profile/18247895966594658887noreply@blogger.com0tag:blogger.com,1999:blog-5468916757321085647.post-81008197010383229122010-01-12T19:53:00.000-05:002010-01-12T20:11:05.615-05:00Panko Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/S00da2AQymI/AAAAAAAAARM/lHBD7Cn15n4/s1600-h/IMG_1077.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/S00da2AQymI/AAAAAAAAARM/lHBD7Cn15n4/s320/IMG_1077.JPG" alt="" id="BLOGGER_PHOTO_ID_5426025473061735010" border="0" /></a><br />I heard about <span class="blsp-spelling-error" id="SPELLING_ERROR_0">panko</span> on the Food Network (Japanese bread crumbs) and have always wanted to try it. While home in early December I ran to the local <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Publix</span> and they had a yummy sample of chicken breast using <span class="blsp-spelling-error" id="SPELLING_ERROR_2">panko</span>. This recipe is as easy as they come and very delicious for a simple meal. It is a perfect weeknight dinner that can be prepped in about 5 minutes! I can't wait to try something new with my remaining <span class="blsp-spelling-error" id="SPELLING_ERROR_3">panko</span> crumbs.<br /><br /><span style="font-size:130%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Panko</span> Chicken</span><br /><br />Ingredients:<br />1 1/2 lb chicken breast (I used 4 breasts because they fit nicely in my casserole dish)<br />1 can cream of chicken soup (I prefer the 98% fat free)<br />1/2 c light mayo<br />1 1/2 c <span class="blsp-spelling-error" id="SPELLING_ERROR_5">panko</span> crumbs<br />1 c cheddar cheese, shredded<br />3T softened butter (I omitted)<br />Salt and pepper<br /><br />Directions:<br />1. Preheat oven to 425. Spray baking dish with non-stick spray.<br />2. Season chicken with salt and pepper and place in baking dish.<br />3. Combine soup with mayo (I actually skipped the mayo but I bet it would make it have a little more flavor). Spread mixture evenly over chicken breasts.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/S00c7xxmVWI/AAAAAAAAAQ0/IZLdtVV-pBw/s1600-h/IMG_1071.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/S00c7xxmVWI/AAAAAAAAAQ0/IZLdtVV-pBw/s200/IMG_1071.JPG" alt="" id="BLOGGER_PHOTO_ID_5426024939350545762" border="0" /></a>4. Combine <span class="blsp-spelling-error" id="SPELLING_ERROR_6">panko</span> and cheese and stir with softened butter, mixing until crumbly.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/S00c8fPzgCI/AAAAAAAAAQ8/WQL4OYHJ27Y/s1600-h/IMG_1073.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/S00c8fPzgCI/AAAAAAAAAQ8/WQL4OYHJ27Y/s200/IMG_1073.JPG" alt="" id="BLOGGER_PHOTO_ID_5426024951556833314" border="0" /></a>5. Top chicken with <span class="blsp-spelling-error" id="SPELLING_ERROR_7">panko</span> mixture.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/S00c82DKKVI/AAAAAAAAARE/EimbWe8K8TM/s1600-h/IMG_1074.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/S00c82DKKVI/AAAAAAAAARE/EimbWe8K8TM/s200/IMG_1074.JPG" alt="" id="BLOGGER_PHOTO_ID_5426024957677807954" border="0" /></a>6. Cover dish with foil and bake 10 minutes. Remove foil and continue baking 10-15 minutes until top is golden brown. Depending on how thick your chicken breasts are you may need more or less time.Emily Kasikhttp://www.blogger.com/profile/18247895966594658887noreply@blogger.com0tag:blogger.com,1999:blog-5468916757321085647.post-3772770325722310262009-12-29T20:19:00.001-05:002009-12-29T20:46:30.940-05:00Banana Pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/SzqwrvJO9QI/AAAAAAAAAQk/3aa0A4rt-yI/s1600-h/IMG_1105.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/SzqwrvJO9QI/AAAAAAAAAQk/3aa0A4rt-yI/s320/IMG_1105.JPG" alt="" id="BLOGGER_PHOTO_ID_5420839366929872130" border="0" /></a><br />I love banana pudding! It is what I survived on my first two years of college when we had to go to the dining hall. Furman didn't have the best food, but they did have a darn good banana pudding (and chicken finger Tuesday). There really isn't much to making banana pudding, and I prefer to go light on the banana (sometimes I eliminate it all together). I'm sure there is a long standing debate on whether it is real banana pudding when you use pudding mix instead of making it from scratch, but the mix is just so easy. Here is my "semi-homemade" version of banana pudding. If you want the "real" stuff, check out the side of the Nilla wafer box.<br /><br /><span style="font-size:130%;">Banana Pudding</span><br /><br />Ingredients:<br />1 large box of vanilla pudding mix<br />3 1/2 to 4 cups milk<br />1 banana, sliced thin<br />Vanilla wafers (as many or as few as you like)<br />Vanilla extract<br />Whipped Cream (fresh or cool whip)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/SzqwOaIaaxI/AAAAAAAAAQM/kH3KHbGXx3s/s1600-h/IMG_1095.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/SzqwOaIaaxI/AAAAAAAAAQM/kH3KHbGXx3s/s200/IMG_1095.JPG" alt="" id="BLOGGER_PHOTO_ID_5420838863073078034" border="0" /></a><br />Directions:<br />1. Prepare pudding mix according to mix, however add some extra milk 1/2 to 1 cup. I find that mixing pudding in a blender usually comes out lump-free, whereas whenever I use a mixer there are always lumps.<br />2. Stir in 1 to 2 tsp of vanilla extract to enhance the flavor (this makes it taste more homemade!)<br />3. Fold in some whipped cream - an extra large scoop or so, reserving the rest for layering or on top.<br />4. In a large bowl (I used my trifle dish and doubled the recipe), put a small amount of pudding on bottom and then place a layer of cookies. Top cookies with bananas.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/SzqwPFCkzKI/AAAAAAAAAQU/97_nNNZh1X8/s1600-h/IMG_1099.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/SzqwPFCkzKI/AAAAAAAAAQU/97_nNNZh1X8/s200/IMG_1099.JPG" alt="" id="BLOGGER_PHOTO_ID_5420838874591317154" border="0" /></a>Cover with a generous amount of pudding and then a layer of whipped cream (optional). Repeat over again with layers of cookies, banana, pudding, whipped cream. I added a layer of whipped cream to my first layer, then realized I wouldn't have enough for each layer so just saved the rest for on top.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/SzqwPnjIKnI/AAAAAAAAAQc/pSoWZb7pn5c/s1600-h/IMG_1101.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/SzqwPnjIKnI/AAAAAAAAAQc/pSoWZb7pn5c/s200/IMG_1101.JPG" alt="" id="BLOGGER_PHOTO_ID_5420838883854658162" border="0" /></a>5. Refrigerate a few hours in order to allow time for the cookies to soften.<br /><br /><span style="font-size:130%;"><br /><br />Whipped Cream</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/SzqvdugJnCI/AAAAAAAAAQE/LfKr9H71Hmg/s1600-h/IMG_1096.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/SzqvdugJnCI/AAAAAAAAAQE/LfKr9H71Hmg/s200/IMG_1096.JPG" alt="" id="BLOGGER_PHOTO_ID_5420838026727758882" border="0" /></a>Ingredients:<br />1 pint heavy whipping cream<br />1/4 c powdered sugar (more if not sweet enough)<br /><br />Directions:<br />1. Chill mixing bowls and beater<br />2. Pour whipping cream into chilled bowl and begin to whip on medium high speed with electric mixer.<br />3. As the cream starts to thicken, slowly add in the sugar.<br />4. Whip until peaks are formed and held. If you over-whip you will be close to having butter. Taste and make sure the sweetness is right.Emily Kasikhttp://www.blogger.com/profile/18247895966594658887noreply@blogger.com1tag:blogger.com,1999:blog-5468916757321085647.post-51829502785081914432009-12-13T13:28:00.000-05:002009-12-13T16:12:29.890-05:00CustardThis is probably one of my proudest cooking accomplishments to date! This is not the regular custard you think of that resembles pudding; it is a drink that is similar to egg <span class="blsp-spelling-error" id="SPELLING_ERROR_0">nog</span>. My grandmother would make this for us every year and when I think of Christmas I think of custard.<br /><br />Each year my grandmother brought the custard and proclaimed it would be her last year making it as she always burned the milk and the final product was full of lumps. This made me nervous that the recipe would be difficult, however I was determined to try. I never had the opportunity to make this with my grandmother, but luckily she left a handwritten recipe for my mom and her sister. I was very nervous that I would experience the troubles Nana used to have, however I found it very easy (as long as you have a big enough pot). Mine turned out with the exact flavor I remember and completely lump free! I can't wait to take over the tradition of making custard for our family....it will have to start next year though because the Kasiks are heading to Mexico!!<br /><br /><span style="font-size:130%;">Custard</span><br /><br />Ingredients:<br />1/2 gallon whole or 2% milk (I used 2% as I couldn't bring myself to go with the full fat version)<br />4 large eggs, separated<br />3/4 to 1 cup sugar (I think I used closer to 1 c as I added more sugar after everything was added)<br />1/4 c sugar for egg whites<br />2 T flour<br />2 T vanilla extract<br /><br />Directions:<br />1. In a LARGE pot (make sure there is plenty of extra room) pour the entire 1/2 gallon of milk and bring to a boil. Make sure to constantly stir and watch this to prevent the milk from scorching.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/SyU8YQ1COLI/AAAAAAAAAPk/hGLmDGRFsiw/s1600-h/IMG_1026.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/SyU8YQ1COLI/AAAAAAAAAPk/hGLmDGRFsiw/s200/IMG_1026.JPG" alt="" id="BLOGGER_PHOTO_ID_5414800514514827442" border="0" /></a>2. While waiting for milk to boil, beat egg whites with a mixer on high until stiff peaks form, adding 1/4 cup of sugar while they whip. This is where a stand mixer comes in handy as you can just turn it on and get back to whisking your milk.<br />3. In a small bowl, whisk egg yolks together and set aside. My grandmother's instructions said to add a little cold milk to this so they don't knot up later on. She also specified that she used a fork to whisk egg yolks. :)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/SyU8Yz9INeI/AAAAAAAAAPs/HqyYpGQUFVo/s1600-h/IMG_1027.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/SyU8Yz9INeI/AAAAAAAAAPs/HqyYpGQUFVo/s200/IMG_1027.JPG" alt="" id="BLOGGER_PHOTO_ID_5414800523944015330" border="0" /></a>4. In another bowl, stir together sugar and flour. Add some cold milk to this and whisk together so there are no lumps and to dissolve the sugar.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/SyU8ZTUmIjI/AAAAAAAAAP0/TQ5XpmrKxV8/s1600-h/IMG_1029.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/SyU8ZTUmIjI/AAAAAAAAAP0/TQ5XpmrKxV8/s200/IMG_1029.JPG" alt="" id="BLOGGER_PHOTO_ID_5414800532363944498" border="0" /></a>5. Once milk comes to a boil, add some of the warm liquid to the egg yolks to temper them and then add them back to the boiling milk.<br />6. Also add in the sugar/flour mixture and whisk into the milk and bring the milk back to a boil.<br />7. Once the milk mixture comes back to a boil, remove 2 cups and slowly add to egg whites as mixer is going (after they are firm). This will make the egg whites <span class="blsp-spelling-error" id="SPELLING_ERROR_1">liquidy</span>.<br />8. Add egg whites to the milk and whisk to make sure everything is well incorporated. I let this cook a minute or two, but my grandmother didn't specify what to do in her instructions.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/SyU8Zh7Is8I/AAAAAAAAAP8/tJ7YP0Kf7uY/s1600-h/IMG_1033.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_3n7nS3JRZWo/SyU8Zh7Is8I/AAAAAAAAAP8/tJ7YP0Kf7uY/s200/IMG_1033.JPG" alt="" id="BLOGGER_PHOTO_ID_5414800536283689922" border="0" /></a>**See how the mixture has doubled in size from the first picture of the milk in the pan alone. That is the importance of having a large pot!! I actually need a bigger one. :)<br />9. Add vanilla and remove from heat.<br />10. Taste the mix and see if it needs a little more sugar. It will get sweeter and thicker as it cools. It should end up being similar to the consistency of egg <span class="blsp-spelling-error" id="SPELLING_ERROR_2">nog</span>, although maybe a little thinner.<br />11. Once the mixture has cooled down some, transfer to a pitcher or back into the milk jug (that is how Nana always stored it). Put in refrigerator and then drink when cold. Make sure to shake up jug before pouring as when I made it a little film formed on top that may cause lumps.<br /><br />***If you think your custard is lump, strain it before pouring into pitcher.<br /><br />I hope you enjoy custard as much as I do!! I apologize the pictures aren't the best, but it is hard to photograph a drink. :)Emily Kasikhttp://www.blogger.com/profile/18247895966594658887noreply@blogger.com0tag:blogger.com,1999:blog-5468916757321085647.post-69766680887344650772009-12-13T11:38:00.000-05:002009-12-13T13:23:57.107-05:00Hot Browns<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/SyUwuJ-0aVI/AAAAAAAAAPc/kQwt4I8QVdM/s1600-h/IMG_1046.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/SyUwuJ-0aVI/AAAAAAAAAPc/kQwt4I8QVdM/s320/IMG_1046.JPG" alt="" id="BLOGGER_PHOTO_ID_5414787696494405970" border="0" /></a><br />The Brown Hotel is a historic hotel in downtown Louisville, KY and the birthplace of the Hot Brown. According to the hotel's history, it was a hot spot for dinner dances in the 1920s. After the guests retired their dancing shoes for the night, they were always hungry for a late night meal. This led the chef at the hotel to come up with the Hot Brown. It is a delicious open-faced turkey sandwich with a mornay sauce (fancy name for a parmesan cream sauce). I hope you give this a try the next time you have turkey leftovers (or chicken would work too). If you visit the Brown hotel's website they have their recipe posted, yet I made a few adjustments to make it less fattening (i.e. I didn't use heavy cream).<br /><br />I made this a couple weeks ago so I don't remember my exact measurements, but I am just remaking the bechamel sauce I use for mac and cheese, just slightly thicker.<br /><br /><span style="font-size:130%;">Hot Brown</span><br /><br />Ingredients:<br />4 to 6 pieces white bread<br />Turkey breast<br />2 T butter<br />2 T flour<br />1 1/2 c milk<br />1/2 c (or more) grated parmesan cheese, and extra to sprinkle on top<br />4 to 6 slices crispy bacon<br />Tomato slices<br />Salt and pepper to taste<br /><br />Directions:<br />1. Melt butter in mixing bowl in microwave<br />2. Add flour, whisk, and then microwave 30 seconds<br />3. Add milk, whisk, and microwave at 2 minute intervals until thick (just like macaroni so see that post for pictures)<br />4. Once thickened, add in cheese to melt and salt and pepper to taste - you now have a mornay sauce<br />5. Toast bread slices and remove crusts. Place in a baking dish (I used 4 pieces but had lots of extra sauce at the end so you could do 6, possibly 8, pieces)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/SyUwUFdO5nI/AAAAAAAAAO8/_7GricTZzjo/s1600-h/IMG_1034.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_3n7nS3JRZWo/SyUwUFdO5nI/AAAAAAAAAO8/_7GricTZzjo/s200/IMG_1034.JPG" alt="" id="BLOGGER_PHOTO_ID_5414787248603194994" border="0" /></a>5. Place generous amount of turkey on top of bread.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/SyUwUq1x3qI/AAAAAAAAAPE/hYYt4IluqNk/s1600-h/IMG_1040.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/SyUwUq1x3qI/AAAAAAAAAPE/hYYt4IluqNk/s200/IMG_1040.JPG" alt="" id="BLOGGER_PHOTO_ID_5414787258638261922" border="0" /></a>6. Top with tomato slice, if desired. I left the tomato out when making it for myself and Kris.<br />7. Cover with mornay sauce and then top with some extra cheese.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/SyUwVBXPRLI/AAAAAAAAAPM/RuNowrgCIYI/s1600-h/IMG_1044.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/SyUwVBXPRLI/AAAAAAAAAPM/RuNowrgCIYI/s200/IMG_1044.jpg" alt="" id="BLOGGER_PHOTO_ID_5414787264684180658" border="0" /></a>8. Put under broiler until cheese melts.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/SyUwViNVtJI/AAAAAAAAAPU/NShMpeV5G6Q/s1600-h/IMG_1045.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/SyUwViNVtJI/AAAAAAAAAPU/NShMpeV5G6Q/s200/IMG_1045.JPG" alt="" id="BLOGGER_PHOTO_ID_5414787273501029522" border="0" /></a>9. Top with bacon slices and enjoy!Emily Kasikhttp://www.blogger.com/profile/18247895966594658887noreply@blogger.com1tag:blogger.com,1999:blog-5468916757321085647.post-17437832211710376952009-11-25T19:44:00.000-05:002009-11-25T20:14:10.891-05:00Pumpkin Cheesecake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/Sw3WLDZqyCI/AAAAAAAAAO0/hLTuxHbgnKg/s1600/IMG_0992.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 274px; height: 214px;" src="http://2.bp.blogspot.com/_3n7nS3JRZWo/Sw3WLDZqyCI/AAAAAAAAAO0/hLTuxHbgnKg/s320/IMG_0992.JPG" alt="" id="BLOGGER_PHOTO_ID_5408214212921706530" border="0" /></a><br />Ok...now for a real post, although Mrs. Smith's is still the best pumpkin pie in my opinion. I tried this recipe for a Thanksgiving potluck in law school and made it again last week for a co-worker's birthday. I keep getting good reviews, so I guess that means it's a keeper. Try it and judge for yourself. :)<br /><br /><span style="font-size:130%;">Pumpkin Cheesecake</span><br /><br />Ingredients:<br />3 8-ounce packages cream cheese, softened<br />1 1/2 cups sugar<br />2 tablespoons cornstarch<br />1 teaspoon vanilla<br />2 eggs<br />2 egg yolks<br />1/4 cup heavy cream<br />1 14 ounce can pumpkin pulp<br />1/2 teaspoon ground cinnamon<br />1/4 teaspoon ground nutmeg<br />Graham cracker crust<br /><br />Directions:<br />1. Prepare graham cracker crust according to box directions (graham cracker crumbs, butter, sugar). I added a little bit of cinnamon to the crust or you could try using crushed cinnamon graham crackers. Press the crust mixture into the bottom and about 2 inches up the sides of a 9-inch springform pan.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/Sw3TVekf5VI/AAAAAAAAAOM/FqEe9iuQdhk/s1600/IMG_0983.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/Sw3TVekf5VI/AAAAAAAAAOM/FqEe9iuQdhk/s200/IMG_0983.JPG" alt="" id="BLOGGER_PHOTO_ID_5408211093478696274" border="0" /></a><br />2. Preheat oven to 375.<br />3. In a mixer bowl, beat the cream cheese until fluffy. Add sugar, cornstarch and vanilla. Mix well.<br />4. Add eggs and yolks all at once, beating on low speed until just combined.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/Sw3TVs4VnyI/AAAAAAAAAOU/8xGDPuiQPsA/s1600/IMG_0980.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/Sw3TVs4VnyI/AAAAAAAAAOU/8xGDPuiQPsA/s200/IMG_0980.JPG" alt="" id="BLOGGER_PHOTO_ID_5408211097320005410" border="0" /></a>5. Fold in cream, pumpkin pulp, cinnamon, and nutmeg.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/Sw3TV9dNABI/AAAAAAAAAOc/x30hc8ev43U/s1600/IMG_0981.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/Sw3TV9dNABI/AAAAAAAAAOc/x30hc8ev43U/s200/IMG_0981.JPG" alt="" id="BLOGGER_PHOTO_ID_5408211101769596946" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/Sw3TWVEncQI/AAAAAAAAAOk/t7sIXezrXZg/s1600/IMG_0985.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/Sw3TWVEncQI/AAAAAAAAAOk/t7sIXezrXZg/s200/IMG_0985.JPG" alt="" id="BLOGGER_PHOTO_ID_5408211108108923138" border="0" /></a>6. Pour filling into the crust lined pan. Place on a shallow baking pan in oven. I also put a pan of water on the bottom shelf (just because people say to do that, but mine cracked anyways)<br />7. Bake for 35 to 40 minutes or until the center appears nearly set when shaken.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/Sw3TWnaN2nI/AAAAAAAAAOs/nLw39rdd-4c/s1600/IMG_0990.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/Sw3TWnaN2nI/AAAAAAAAAOs/nLw39rdd-4c/s200/IMG_0990.JPG" alt="" id="BLOGGER_PHOTO_ID_5408211113031359090" border="0" /></a>8. Cool until room temperature, and then refrigerate at least 4 hours before serving (I like to give it overnight).<br />9. Drizzle with caramel sauce to serve (or any toppings you like)<br /><br />Cutting tip: use plain dental floss or non-colored thread - makes really clean cuts!!<br /><br /><br />Post baking thoughts:<br />Mine came out with a HUGE crack in it (which gradually appeared as it cooled). Some suggestions given to me were: (1) bake it on a lower temperature, (2) bake it in a water bath, not just a pan in the bottom of oven, and (3) leave in oven for 1 hour without opening door after cooking (see my regular cheese cake directions). Hopefully yours will turn out prettier than mine!Emily Kasikhttp://www.blogger.com/profile/18247895966594658887noreply@blogger.com0tag:blogger.com,1999:blog-5468916757321085647.post-2115317792118781422009-11-25T18:45:00.001-05:002009-11-25T19:42:44.795-05:00Pumpkin Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/Sw3O8A6fjBI/AAAAAAAAAOE/yKhwdMfAqE0/s1600/IMG_1013.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 288px; height: 216px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/Sw3O8A6fjBI/AAAAAAAAAOE/yKhwdMfAqE0/s320/IMG_1013.JPG" alt="" id="BLOGGER_PHOTO_ID_5408206257974643730" border="0" /></a><br />Pumpkin pie is one of my all time favorite desserts. I can easily eat the whole thing and it is best with a mountain of cool whip on top. I prefer it cold, but go ahead and serve it warm if you must. My mom always made the best pumpkin pies and I think now is the time to share our secret family recipe. If you have been frantically searching for that perfect pumpkin pie recipe for tomorrow, look no further. You will be very amazed on how easy it is!!<br /><br /><span style="font-size:130%;">Pumpkin Pie</span><br /><br />Directions:<br />1. Go to the grocery store, preferably with coupon in hand.<br />2. Pick up a Mrs. Smith's pumpkin pie.<br />3. Bake according to box directions.<br /><br />I told you it was easy! I remember there used to be a pumpkin custard version, but this year I could only find the original. I was a little disappointed when I took the pie out of the box because they have definitely cut back on the size, but I guess this is Mrs. Smith's way of surviving the economy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/Sw3Ct7BjNCI/AAAAAAAAAN8/ExJYlpYjtuM/s1600/IMG_1009.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 263px; height: 198px;" src="http://2.bp.blogspot.com/_3n7nS3JRZWo/Sw3Ct7BjNCI/AAAAAAAAAN8/ExJYlpYjtuM/s320/IMG_1009.JPG" alt="" id="BLOGGER_PHOTO_ID_5408192821735928866" border="0" /></a>Emily Kasikhttp://www.blogger.com/profile/18247895966594658887noreply@blogger.com0tag:blogger.com,1999:blog-5468916757321085647.post-29859586047094164162009-11-15T18:42:00.001-05:002009-11-16T13:32:16.889-05:00Chocolate Swiss Meringue ButtercreamI recently took a fondant class and afterwards decided it was time to try to make the real buttercream used by bakeries. It always intimidated me a little, but it is really rather easy. I wouldn't suggest attempting this if you don't have a stand mixer, your arm will be tired by the end! I have made two batches so far, one chocolate and the most recent an Andes mint chocolate (I had to know if it would be good and it is delicious in my opinion...can't wait to try it out on others - perhaps at Val's xmas party). It doesn't have a dark color to it, but that could possibly be due to the chocolate I used. Maybe black or brown food coloring would help deepen the color to fake the extra chocolately look, or using dark chocolate.<br /><br />Chocolate Buttercream (adapted from Martha Stewart's recipe)<br /><br />Ingredients<br />5 large egg whites - save the yolks for something else tasty<br />1 1/4 c granulated sugar<br />4 sticks unsalted butter, room temp<br />12 oz semi-sweet chocolate, or Andes mints, melted and cooled<br /><br />Directions:<br />1. In the bowl of a stand mixer, combine egg whites and sugar. Place bowl over a saucepan of simmering water (double boiler style). Whisk continuously until mixture reaches 160 degrees, about 5 minutes.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/SwCU7mIMiII/AAAAAAAAAL8/2x0l-xPY7dg/s1600-h/IMG_0967.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/SwCU7mIMiII/AAAAAAAAAL8/2x0l-xPY7dg/s200/IMG_0967.JPG" alt="" id="BLOGGER_PHOTO_ID_5404483304412711042" border="0" /></a>The mixture will look white and fuller after the cooking period.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/SwCU7zDKnII/AAAAAAAAAME/_-1vVnBgNMw/s1600-h/IMG_0970.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/SwCU7zDKnII/AAAAAAAAAME/_-1vVnBgNMw/s200/IMG_0970.JPG" alt="" id="BLOGGER_PHOTO_ID_5404483307881274498" border="0" /></a>2. Transfer bowl to the stand mixer and beat egg whites on high until they become thick and fluffy and cooled (the bowl will no longer be warm to the touch). This will take about 10 minutes (I time it out) hence the importance of the stand mixer. :)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/SwCVnO_wmXI/AAAAAAAAAMM/iohhBcfeaUo/s1600-h/IMG_0929.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/SwCVnO_wmXI/AAAAAAAAAMM/iohhBcfeaUo/s200/IMG_0929.JPG" alt="" id="BLOGGER_PHOTO_ID_5404484054117554546" border="0" /></a>This is what it looks like after:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/SwCVnRryJaI/AAAAAAAAAMU/ZJ8C4J65gdk/s1600-h/IMG_0931.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_3n7nS3JRZWo/SwCVnRryJaI/AAAAAAAAAMU/ZJ8C4J65gdk/s200/IMG_0931.JPG" alt="" id="BLOGGER_PHOTO_ID_5404484054839076258" border="0" /></a>3. Reduce speed to medium and add in butter one tablespoon at a time.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/SwCVnucxMkI/AAAAAAAAAMc/HCQgIMucsvE/s1600-h/IMG_0934.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_3n7nS3JRZWo/SwCVnucxMkI/AAAAAAAAAMc/HCQgIMucsvE/s200/IMG_0934.JPG" alt="" id="BLOGGER_PHOTO_ID_5404484062560727618" border="0" /></a>4. Reduce speed to low and add in melted chocolate.<br />Here's a look at the melting of the Andes mints...I used the larger sized ones so there was less to unwrap. If not using mints, just use one bag of semisweet chocolate chips.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/SwCX2MdeX0I/AAAAAAAAAMs/j-y02cN1ao0/s1600-h/IMG_0964.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/SwCX2MdeX0I/AAAAAAAAAMs/j-y02cN1ao0/s200/IMG_0964.JPG" alt="" id="BLOGGER_PHOTO_ID_5404486510158176066" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/SwCX2S3QRJI/AAAAAAAAAM0/iK0mf1MiQBU/s1600-h/IMG_0965.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/SwCX2S3QRJI/AAAAAAAAAM0/iK0mf1MiQBU/s200/IMG_0965.JPG" alt="" id="BLOGGER_PHOTO_ID_5404486511876916370" border="0" /></a>5. Up the speed to medium-high and mix until all incorporated, making sure to scrape sides of bowl.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/SwCZwi54HDI/AAAAAAAAAM8/xjkk25S3WJs/s1600-h/IMG_0974.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/SwCZwi54HDI/AAAAAAAAAM8/xjkk25S3WJs/s200/IMG_0974.JPG" alt="" id="BLOGGER_PHOTO_ID_5404488612126923826" border="0" /></a>6. Frost your favorite cake, or store in an airtight container in the refrigerator. After refrigeration, let frosting come to room temperature and re-whip with mixer before using.<br /><br />I made a witch's hat cake for Halloween with my first batch of chocolate buttercream. Not the most perfect hat but it was fun to try! The Andes mint version is waiting in my fridge to be used on a birthday cake for friends this week. :)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/SwCaiTfNBII/AAAAAAAAANE/clpIYVdnU7w/s1600-h/IMG_0955.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 150px; height: 200px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/SwCaiTfNBII/AAAAAAAAANE/clpIYVdnU7w/s200/IMG_0955.jpg" alt="" id="BLOGGER_PHOTO_ID_5404489466981975170" border="0" /></a>Emily Kasikhttp://www.blogger.com/profile/18247895966594658887noreply@blogger.com1tag:blogger.com,1999:blog-5468916757321085647.post-74512118673178974322009-11-15T18:25:00.000-05:002009-11-16T13:32:08.667-05:00Beef Stew<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/SwCQruGZs4I/AAAAAAAAAL0/lRQFsmaxikI/s1600-h/IMG_0832.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_3n7nS3JRZWo/SwCQruGZs4I/AAAAAAAAAL0/lRQFsmaxikI/s320/IMG_0832.JPG" alt="" id="BLOGGER_PHOTO_ID_5404478633628251010" border="0" /></a><br />I attempted and successfully made my first beef stew recently. After calling my dad and getting his full instructions on how to make it stove-top, I found Jerrie's <span class="blsp-spelling-error" id="SPELLING_ERROR_0">crockpot</span> recipe and opted to use it instead. I hope you have a <span class="blsp-spelling-error" id="SPELLING_ERROR_1">crockpot</span> because you can make cooking easier and this is a delicious meal. Perfect for the yucky rainy and cold weather we have had lately.<br /><br />Ingredients:<br /><br />2lb beef chuck roast (cubed)<br />1/4 c flour<br />1 t salt (we all know I put way more than this)<br />1/2 t pepper<br />2 beef bouillon cubes - dissolved into 2 c water<br />1 t <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">worcestershire</span> sauce<br />garlic powder<br />1 bay leaf<br />1 t paprika<br />Carrots (baby carrots work well, if using regular carrots chop into big pieces)<br />Onion, chopped<br />3 potatoes skinned and cubed<br /><br />Directions:<br />1. Place meat in <span class="blsp-spelling-error" id="SPELLING_ERROR_3">crockpot</span>.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/SwCQQSoszqI/AAAAAAAAALU/4ERF7vsZHxQ/s1600-h/IMG_0816.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/SwCQQSoszqI/AAAAAAAAALU/4ERF7vsZHxQ/s200/IMG_0816.jpg" alt="" id="BLOGGER_PHOTO_ID_5404478162399448738" border="0" /></a>2. Mix flour, salt, pepper together and stir with meat.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/SwCQQ7lL8AI/AAAAAAAAALc/Xmyw4oSQ8_c/s1600-h/IMG_0819.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/SwCQQ7lL8AI/AAAAAAAAALc/Xmyw4oSQ8_c/s200/IMG_0819.jpg" alt="" id="BLOGGER_PHOTO_ID_5404478173390565378" border="0" /></a>3. Add remaining ingredients and stir to mix well.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/SwCQRMMCPhI/AAAAAAAAALk/ZykVEnvfo2g/s1600-h/IMG_0822.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/SwCQRMMCPhI/AAAAAAAAALk/ZykVEnvfo2g/s200/IMG_0822.JPG" alt="" id="BLOGGER_PHOTO_ID_5404478177848475154" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/SwCQRSZG6ZI/AAAAAAAAALs/rXc5-qL6Hu8/s1600-h/IMG_0823.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_3n7nS3JRZWo/SwCQRSZG6ZI/AAAAAAAAALs/rXc5-qL6Hu8/s200/IMG_0823.JPG" alt="" id="BLOGGER_PHOTO_ID_5404478179513919890" border="0" /></a>4. Cover and cook on low 10-12 hours, high for 4-6 hours.<br />5. I had to thicken the stew up a little and used cornstarch dissolved into water to do so...use your best judgement.Emily Kasikhttp://www.blogger.com/profile/18247895966594658887noreply@blogger.com0tag:blogger.com,1999:blog-5468916757321085647.post-8927613091991687582009-11-15T18:15:00.001-05:002009-11-16T13:31:47.095-05:00Ranch potatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/SwCN1DRh0VI/AAAAAAAAALM/ASzrRYyE63s/s1600-h/IMG_0659.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/SwCN1DRh0VI/AAAAAAAAALM/ASzrRYyE63s/s320/IMG_0659.JPG" alt="" id="BLOGGER_PHOTO_ID_5404475495396004178" border="0" /></a><br />These twice baked potatoes are courtesy of my M-I-L Jerrie. I adapted it by cutting out the actual refill of the potato skin and just putting the filling into a baking dish. She thinks this is horrible as the potato skin is her favorite part, but Kris and I would rather not eat the skin (I know it is packed with nutrients). This is a great way to add some extra flavor to your potatoes, and I typically eliminate the butter the recipe calls for to try to make it healthier.<br /><br />Ingredients:<br />6-8 Russet Potatoes<br />1 pkg Hidden Valley Ranch Dip<br />¾ can evaporated milk (I use the fat free)<br />1 stick butter (I eliminate this - maybe add a little extra sour cream or milk in exchange)<br />Small sour cream container<br />Grated cheddar cheese<br />Salt/Pepper<br /><br />Directions:<br />1. Bake the potatoes, cool, scoop out<br />2. Mix all ingredients (except cheese) with potatoes and stuff into skin, or a baking dish if you want a shortcut<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/SwCM9VSsEGI/AAAAAAAAAK0/PiEpJSr-85s/s1600-h/IMG_0654.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/SwCM9VSsEGI/AAAAAAAAAK0/PiEpJSr-85s/s200/IMG_0654.JPG" alt="" id="BLOGGER_PHOTO_ID_5404474538160033890" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/SwCM9wjV91I/AAAAAAAAAK8/tGqnE5zH0OA/s1600-h/IMG_0657.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/SwCM9wjV91I/AAAAAAAAAK8/tGqnE5zH0OA/s200/IMG_0657.JPG" alt="" id="BLOGGER_PHOTO_ID_5404474545477646162" border="0" /></a>3. Sprinkle with cheddar cheese<br />4 Bake at 350 until hot<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/SwCNpLMf0TI/AAAAAAAAALE/QRWcHSmRVes/s1600-h/IMG_0663.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_3n7nS3JRZWo/SwCNpLMf0TI/AAAAAAAAALE/QRWcHSmRVes/s200/IMG_0663.JPG" alt="" id="BLOGGER_PHOTO_ID_5404475291363954994" border="0" /></a>Emily Kasikhttp://www.blogger.com/profile/18247895966594658887noreply@blogger.com1tag:blogger.com,1999:blog-5468916757321085647.post-39027321208482619442009-11-15T17:47:00.001-05:002009-11-15T18:14:25.480-05:00Apple Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/SwCLJUy9TPI/AAAAAAAAAKs/-Rn_5UBltf8/s1600-h/IMG_0952.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/SwCLJUy9TPI/AAAAAAAAAKs/-Rn_5UBltf8/s320/IMG_0952.JPG" alt="" id="BLOGGER_PHOTO_ID_5404472545162120434" border="0" /></a><br />I have neglected the blog lately and hope I still have readers! With Thanksgiving on the horizon I figure I should post about my favorite apple pie.<br /><br />Kris' hands down favorite dessert is apple pie. To be honest, I had never really given apple pie a fair shot (aka decided I didn't like it) until I went home with Kris for the first time in college. Kris' mom baked an apple pie and my mom taught me to eat whatever your hosts put in front of you so I ate the pie. I'm not sure if that was a good or bad decision in this case, because now I like apple pie, although I can easily resist it unlike other desserts. Kris on the other hand could eat the whole pie if you let him.<br /><br />Here is my go-to apple pie recipe. Since Kris is not a crust fan, I use a crumb topping instead of a double crust, but you could do either. As for the apples, I typically use a mixture of golden delicious, fuji, and gala. I really dislike granny smith apples because I am not a tart fan, but use whatever you like making sure to adjust the sugar if needed.<br /><br />Apple pies are also made easy due to the handy apple pie peeler/cutter that we received as a wedding gift (along with a great pie dish that makes your crust look perfect). I highly recommend this tool and can't imagine having to actually peel and cut the apples by hand!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/SwCJ7f3KfAI/AAAAAAAAAKE/BLniuPiC6oE/s1600-h/IMG_0898.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_3n7nS3JRZWo/SwCJ7f3KfAI/AAAAAAAAAKE/BLniuPiC6oE/s200/IMG_0898.JPG" alt="" id="BLOGGER_PHOTO_ID_5404471208102755330" border="0" /></a>The apples look like this after using the peeler/cutter...how fabulous!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/SwCJ7iqFPCI/AAAAAAAAAKM/6bzBvoy3d3I/s1600-h/IMG_0902.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_3n7nS3JRZWo/SwCJ7iqFPCI/AAAAAAAAAKM/6bzBvoy3d3I/s200/IMG_0902.JPG" alt="" id="BLOGGER_PHOTO_ID_5404471208853191714" border="0" /></a><br /><span style="font-size:130%;">Apple Pie</span><br /><br />Ingredients:<br />8 cups of thinly sliced apples<br />1/3 to 2/3 c sugar (depending on your apples...I often opt for the full amount of sugar)<br />1/4 c all purpose flour<br />1/2 t ground cinnamon<br />1/2 t ground nutmeg<br />Dash of salt<br />Pie crust (make your own or go with the easy Pillsbury crusts in the refrigerator section)<br /><br />Crumb topping:<br />1 stick butter (firm, not room temp)<br />1/2 c packed brown sugar<br />1 c all purpose flour<br /><br />Directions:<br />1. Heat oven to 425<br />2. Combine apples with sugar, flour, and spices.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/SwCJ8MdZ8dI/AAAAAAAAAKU/Z0tjDfytDbw/s1600-h/IMG_0906.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/SwCJ8MdZ8dI/AAAAAAAAAKU/Z0tjDfytDbw/s200/IMG_0906.JPG" alt="" id="BLOGGER_PHOTO_ID_5404471220074312146" border="0" /></a>3. Line pie plate with crust. Fill with apple mixture trying to fill in any holes.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/SwCKxFNLkYI/AAAAAAAAAKk/mdlDjdVNl_k/s1600-h/IMG_0943.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_3n7nS3JRZWo/SwCKxFNLkYI/AAAAAAAAAKk/mdlDjdVNl_k/s200/IMG_0943.jpg" alt="" id="BLOGGER_PHOTO_ID_5404472128660279682" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/SwCJ8f-cWEI/AAAAAAAAAKc/Ocy-kDAFkTM/s1600-h/IMG_0946.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/SwCJ8f-cWEI/AAAAAAAAAKc/Ocy-kDAFkTM/s200/IMG_0946.JPG" alt="" id="BLOGGER_PHOTO_ID_5404471225313155138" border="0" /></a>4. For crumb topping, mix together flour and sugar. Cut in butter so that it remains crumbly.<br />5. Put pie plate on a baking sheet lined with foil or parchment paper (the juices will bubble out so this will help with cleaning). Top the apples with the crumb topping trying to cover the entire pie.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/SwCJN8sBzDI/AAAAAAAAAJ8/y1j7uIoXtgI/s1600-h/IMG_0947.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/SwCJN8sBzDI/AAAAAAAAAJ8/y1j7uIoXtgI/s200/IMG_0947.JPG" alt="" id="BLOGGER_PHOTO_ID_5404470425566694450" border="0" /></a><br />6. Bake for 30 minutes. After 30 minutes, cover pie with foil and continue to bake for 20 minutes.<br />7. Let cool to room temp or until it is still slightly warm so the pie can set up a bit. Serve with vanilla ice cream.Emily Kasikhttp://www.blogger.com/profile/18247895966594658887noreply@blogger.com1tag:blogger.com,1999:blog-5468916757321085647.post-84660518262282187672009-10-15T19:11:00.000-04:002009-11-16T13:29:32.809-05:00French Onion Chicken and Rice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/SwCdUNkui4I/AAAAAAAAAN0/_Yxzz2frWLE/s1600-h/IMG_0796.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/SwCdUNkui4I/AAAAAAAAAN0/_Yxzz2frWLE/s320/IMG_0796.jpg" alt="" id="BLOGGER_PHOTO_ID_5404492523411245954" border="0" /></a><br />My mom made this recipe often when we were growing up and now I understand why....it is delicious and easy on the working woman! It is as simple as putting all the ingredients in a baking dish and sticking it in the oven. I don't really have any good stories for this dish except that has a great flavor and pretty healthy. Give it a try soon!<div><br />Ingredients:<br />4-6 boneless, skinless chicken breast (can be frozen)<br />1 1/2 c rice<br />1 packet dry onion soup<br />1 can cream of chicken or mushroom soup (I use the 98% fat free)<br />1 can chicken broth<br />Water<br />Salt and Pepper<br /></div><div><br />Directions:<br />1. Put rice into a large baking dish. Sprinkle the dry soup mix over the rice.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/SwCce0oFcNI/AAAAAAAAANM/vqWC1UCVAmc/s1600-h/IMG_0852.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/SwCce0oFcNI/AAAAAAAAANM/vqWC1UCVAmc/s200/IMG_0852.JPG" alt="" id="BLOGGER_PHOTO_ID_5404491606181376210" border="0" /></a>2. Mix in cream soup and chicken broth. Fill can of chicken broth with water and add as well. (You want to make sure you have at least a 2:1 water to rice ratio, but I usually add more too make sure it isn't too dry).<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/SwCcfVmZ3AI/AAAAAAAAANU/L7vNDeZsJ6Y/s1600-h/IMG_0853.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/SwCcfVmZ3AI/AAAAAAAAANU/L7vNDeZsJ6Y/s200/IMG_0853.JPG" alt="" id="BLOGGER_PHOTO_ID_5404491615032695810" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/SwCcfj5vMRI/AAAAAAAAANc/NuvjbDu_m6w/s1600-h/IMG_0855.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/SwCcfj5vMRI/AAAAAAAAANc/NuvjbDu_m6w/s200/IMG_0855.JPG" alt="" id="BLOGGER_PHOTO_ID_5404491618871882002" border="0" /></a>3. Place chicken breast in pan. Sprinkle salt and pepper over chicken.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/SwCcgBdPtRI/AAAAAAAAANk/MFu56_2MDo0/s1600-h/IMG_0857.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_3n7nS3JRZWo/SwCcgBdPtRI/AAAAAAAAANk/MFu56_2MDo0/s200/IMG_0857.JPG" alt="" id="BLOGGER_PHOTO_ID_5404491626805441810" border="0" /></a>4. Cover and bake at 375 for 50-60 min or until rice is done. I typically check it once or twice during baking and stir it around so that it is well mixed. This is also your chance to add more liquid if it is absorbed and rice isn't done yet.<br /><br /><br /></div>Emily Kasikhttp://www.blogger.com/profile/18247895966594658887noreply@blogger.com1tag:blogger.com,1999:blog-5468916757321085647.post-47915334809294592232009-10-11T19:53:00.000-04:002009-10-12T10:44:02.623-04:00Ode to Dad and Chicken FajitasMy dad is an amazing cook. Instead of going home to eat mom's cooking, I always find myself requesting the meals my father makes (no offense Mom). I realized lately that I don't post many of my dad's recipes, mainly because he NEVER uses a recipe and often forgets how he makes his foods.<br /><br />I'm not sure if my dad was much of a cook when he was younger, but after he retired he started experimenting with recipes. I can remember him going through a phase of trying to perfect my grandmother's dinner rolls. He was so focused on getting them just right that he videotaped her making them one summer but his rolls were not edible. He eventually discovered that he somehow didn't tape the part where she adds sugar to the dough, and after that he finally baked a perfect batch. His latest cooking mishap was when he thought it would be a good idea to add vanilla extract to his spaghetti sauce - he swears he watched Paula Deen do it on tv but it was horrible!! His experiments with foods were not all bad, but instead have led to some delicious meals that I can't get enough of. The list includes pancakes, blackened chicken, cornbread, steaks, "good" potatoes (our version of twice baked), chinese stirfry, and list goes on and on...<br /><br />My hands down favorite meal he makes is chicken fajitas. If I had to pick my last meal, it would definitely be his fajitas followed up by Publix mint chocolate chip ice cream. He makes the fajitas on a cast iron griddle on top of the grill (I can already see my brothers and I fighting over that griddle - I call dibs!). We serve them with yellow rice, sauteed onion and pepper, beans, cheese, salsa, sour cream, and tortilla shells. I prefer to make more of a rice bowl and just put rice, onion/pepper, chicken, cheese and sour cream and sort of stir it all together. This is perfection on a plate to me and the beauty of fajita night is that you get to make yours anyway you want.<br /><br />I talked to my dad earlier today and got instructions on how to make a beef stew, but instead I found myself making chicken fajitas tonight. I was very uncertain on how these would turn out since (1) I don't have a grill or a cast iron skillet/griddle, and (2) I could not find the seasoning he uses - Chef Paul's Fajita Magic. I improvised and sprinkled some Old El Paso taco seasoning sauce on top of my chicken and it tasted pretty darn close. If you find yourself craving chicken fajitas, give this recipe a try soon!<br /><br /><span style="font-size:130%;">Chicken Fajitas</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/StJ8uP_spMI/AAAAAAAAAJc/oKnKforSp2g/s1600-h/IMG_0809.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/StJ8uP_spMI/AAAAAAAAAJc/oKnKforSp2g/s200/IMG_0809.JPG" alt="" id="BLOGGER_PHOTO_ID_5391508837925430466" border="0" /></a>Ingredients:<br />Boneless, skinless, chicken breast<br />Fajita seasoning, preferably Fajita Magic but use taco seasoning or other fajita spices<br />Yellow rice - I always use Vigo brand in the yellow bag<br />Onion<br />Bell peppers - red, yellow, and green (although my father won't use green because he does not like them)<br />Beans - black or refried<br />Cheese<br />Sour Cream<br />Salsa<br />Tortilla shells<br />Anything else you want!<br /><br />Directions:<br /><br />1. Prepare rice according to package directions<br /><br />2. Saute onion and pepper over medium heat - my dad adds butter to make them better, but you can use cooking spray or however you like; Cook them until they are soft and caramelized<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/StJ8unGZleI/AAAAAAAAAJk/D0XVwLakT6M/s1600-h/IMG_0802.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/StJ8unGZleI/AAAAAAAAAJk/D0XVwLakT6M/s200/IMG_0802.JPG" alt="" id="BLOGGER_PHOTO_ID_5391508844127557090" border="0" /></a>3. Sprinkle fajita seasoning on both sides of the chicken breasts - be generous but not too generous (I forgot to take a picture). I would put a little on and rub it all over and just use your best judgment...remember some will rub off in the pan.<br /><br />4. Heat a skillet to high heat on your stovetop (unless you have a grill and a cast iron griddle you can use on the grill). I let the skillet get hot for a minute or two, and then turned it to med-high heat. Melt 1T or so of butter on the skillet then place the chicken breast on top of butter.<br /><br />5. Sear the chicken breast on one side for a couple minutes, then flip to get the other side browned as well. Continue cooking and flipping until the chicken is cooked throughout.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/StJ8vnwDI5I/AAAAAAAAAJs/32TA_vp9cz0/s1600-h/IMG_0801.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_3n7nS3JRZWo/StJ8vnwDI5I/AAAAAAAAAJs/32TA_vp9cz0/s200/IMG_0801.JPG" alt="" id="BLOGGER_PHOTO_ID_5391508861482115986" border="0" /></a>6. Transfer chicken to a cutting board and let rest a few minutes before cutting. Slice into pieces and serve.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/StJ8wP0TYPI/AAAAAAAAAJ0/uQg0l3YaMeo/s1600-h/IMG_0807.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/StJ8wP0TYPI/AAAAAAAAAJ0/uQg0l3YaMeo/s200/IMG_0807.jpg" alt="" id="BLOGGER_PHOTO_ID_5391508872237375730" border="0" /></a>Emily Kasikhttp://www.blogger.com/profile/18247895966594658887noreply@blogger.com3tag:blogger.com,1999:blog-5468916757321085647.post-18538537570630481372009-09-28T12:06:00.001-04:002009-09-28T18:20:41.988-04:00Monster Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/SsE2fS5EYAI/AAAAAAAAAI8/pBUtUrhUuv0/s1600-h/IMG_0779.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/SsE2fS5EYAI/AAAAAAAAAI8/pBUtUrhUuv0/s320/IMG_0779.JPG" alt="" id="BLOGGER_PHOTO_ID_5386646540586868738" border="0" /></a><br />Don't let the name fool you - these cookies are not scary and very easy to make. The name must come from the fact that once you try one, you are transformed into a cookie monster and have to keep eating them. (Lame line I know, but couldn't really come up with anything witty.) This recipe is another one passed on to me by my MIL (although if you looked at her you would swear she has never eaten a gram of fat in her life, but trust me she indulges). They are Kris' favorite cookie (I think...that boy likes everything) and a go-to recipe if needing cookies for a large crowd. Jerrie makes these for every holiday since M&Ms makes their candies for every holiday too.<br /><br />I made these this weekend for bride-to-be Valerie to put in her welcome bags for wedding guests (only 5 days to go!!). I also threw in some decorated cookies with VB for Valerie and Brian, and a state of FL if you couldn't figure out what that is. Funny thing is, the decorated cookies turned out to be <span class="blsp-spelling-error" id="SPELLING_ERROR_0">FSU</span> colors but Valerie is a Gator...oops! That's what you get when you have burgundy and gold for your wedding colors. :) Can't wait to head to FL this weekend for the big day and to have a nice long weekend at home.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/SsE2UHlXY-I/AAAAAAAAAI0/PQLJKL_FYzs/s1600-h/IMG_0780.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/SsE2UHlXY-I/AAAAAAAAAI0/PQLJKL_FYzs/s200/IMG_0780.JPG" alt="" id="BLOGGER_PHOTO_ID_5386646348572877794" border="0" /></a><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Ok</span> - back to the monster cookies - this recipe makes WAY too many cookies, but go ahead and make the full batch as the dough freezes well (and you will eat too many as you bake them anyways). You need the biggest bowl you can find, and if using the Kitchen Aid stand mixer be prepared, it will be filled to the brim.<br /><br /><span style="font-size:130%;">Monster Cookies</span><br /><br />Ingredients:<br />1/2 lb butter (2 sticks); room temp<br />1 lb light brown sugar (one of the boxes or 2 cups packed)<br />2 cups white sugar<br />6 eggs<br />4 tsp baking soda<br />2T corn syrup (light not dark colored)<br />2 T vanilla<br />1 1/2 lb creamy peanut butter<br />9 c oatmeal<br />1/2 lb chocolate chips<br />1/2 lb M&Ms<br /><br />Directions:<br />1. Cream butter and sugars together. Add eggs and mix.<br />2. Add in corn syrup, vanilla, and baking soda. Next add the peanut butter.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/SsE2BXRLrOI/AAAAAAAAAIs/0NF60AKfC18/s1600-h/IMG_0773.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/SsE2BXRLrOI/AAAAAAAAAIs/0NF60AKfC18/s200/IMG_0773.JPG" alt="" id="BLOGGER_PHOTO_ID_5386646026365676770" border="0" /></a>3. Slowly add in the oatmeal (cup by cup) to prevent a big mess (unless you have a super large bowl - I was using stand mixer). Mix until everything is incorporated.<br />4. Stir in chocolate chips and M&Ms<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/SsE1rpIzA5I/AAAAAAAAAIk/1saw8HNeZCk/s1600-h/IMG_0775.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 149px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/SsE1rpIzA5I/AAAAAAAAAIk/1saw8HNeZCk/s200/IMG_0775.JPG" alt="" id="BLOGGER_PHOTO_ID_5386645653205222290" border="0" /></a>5. Bake at 350 until cookies start to turn dark (about 10 minutes) - try hard not to <span class="blsp-spelling-error" id="SPELLING_ERROR_2">overbake</span>. :)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/SsE1Vzi_XaI/AAAAAAAAAIc/c79z_Qk6WOU/s1600-h/IMG_0776.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://2.bp.blogspot.com/_3n7nS3JRZWo/SsE1Vzi_XaI/AAAAAAAAAIc/c79z_Qk6WOU/s200/IMG_0776.JPG" alt="" id="BLOGGER_PHOTO_ID_5386645278042316194" border="0" /></a>6. Store cookies in airtight container (if you can keep them that long). You can freeze the made cookies too or just freeze any leftover dough. If freezing dough - wrap in plastic wrap then store in freezer ziploc.<br /><br />Happy Baking!Emily Kasikhttp://www.blogger.com/profile/18247895966594658887noreply@blogger.com0tag:blogger.com,1999:blog-5468916757321085647.post-21268134124003306672009-09-17T21:37:00.000-04:002010-03-05T13:38:25.890-05:00Cheesecake Swirl Brownies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/SsE3C5Z9xxI/AAAAAAAAAJE/J-R2NvEpx9Y/s1600-h/IMG_0759.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/SsE3C5Z9xxI/AAAAAAAAAJE/J-R2NvEpx9Y/s320/IMG_0759.jpg" alt="" id="BLOGGER_PHOTO_ID_5386647152220817170" border="0" /></a>I saw this recipe and had to give it a try. I have always wanted to try a brownie from scratch recipe so I started with this one. I figure it has been a while since I brought treats into work, so hopefully they will get some good reviews. The brownie batter tasted a little bitter, so I am skeptical on how the final product will taste.<br /><br />This recipe came from the blog Smitten Kitchen. The batch she made look much prettier than mine, but I am just not skilled in the swirling part yet. :)<br /><br />Ingredients:<br />1 stick unsalted butter<br />3 oz unsweetened chocolate<br />1 cup sugar plus 1/3 cup (keep separate)<br />2 whole eggs plus 1 egg yolk (keep separate)<br />1/2 t vanilla; 1/4 t vanilla<br />2/3 c all purpose flour<br />8 0z cream cheese, softened<br />chocolate chips<br /><br />Directions:<br />1. Melt butter and chocolate (I did it in microwave but do it <span class="blsp-spelling-error" id="SPELLING_ERROR_0">stovetop</span> if you must).<br />2. Whisk in 1 c sugar, 2 eggs, flour, and 1/2 t vanilla<br />3. Spread batter into a greased 8 in baking dish<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3n7nS3JRZWo/SrLoYHrQKtI/AAAAAAAAAHs/DNjUXNRmiP8/s1600-h/IMG_0752.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_3n7nS3JRZWo/SrLoYHrQKtI/AAAAAAAAAHs/DNjUXNRmiP8/s200/IMG_0752.JPG" alt="" id="BLOGGER_PHOTO_ID_5382620005736131282" border="0" /></a>4. In separate mixing bowl, whisk together cream cheese, egg yolk, 1/3 c sugar, and 1/4 t vanilla until smooth. Dollop over brownie batter (this may have been my problem - I just put it on in a layer) and swirl with knife.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/SrLnrFCffVI/AAAAAAAAAHc/luRz05Ngcgc/s1600-h/IMG_0755.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/SrLnrFCffVI/AAAAAAAAAHc/luRz05Ngcgc/s200/IMG_0755.JPG" alt="" id="BLOGGER_PHOTO_ID_5382619231934184786" border="0" /></a>5. Top with chocolate chips.<br />6. Bake at 350 for 30-35 min<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/SrLoyuwIDjI/AAAAAAAAAH8/BdDEjmyjKBM/s1600-h/IMG_0757.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/SrLoyuwIDjI/AAAAAAAAAH8/BdDEjmyjKBM/s200/IMG_0757.JPG" alt="" id="BLOGGER_PHOTO_ID_5382620462902152754" border="0" /></a><br />Smitten Kitchen tip - get brownies really cold before cutting<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/SsE3V9oA6GI/AAAAAAAAAJU/4GbLnOwkP_Y/s1600-h/IMG_0760.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/SsE3V9oA6GI/AAAAAAAAAJU/4GbLnOwkP_Y/s200/IMG_0760.jpg" alt="" id="BLOGGER_PHOTO_ID_5386647479770998882" border="0" /></a><br />For you fellow weight watchers folks - these are 6 points a piece (16 servings). Guess I won't be trying them after all!<br /><br /><br />***Updated recipe 3/5/2010<br />I made these at the request of a friend and I accidentally bought 60% cacao bittersweet chocolate instead of unsweetened. So, this time I used 1 oz unsweetened chocolate (leftover from the first time) and 2 oz of the 60% chocolate. I didn't change anything else and I must say, this version is better! It has less of a kick to the chocolate so give them both a try sometime and be your own judge. :)Emily Kasikhttp://www.blogger.com/profile/18247895966594658887noreply@blogger.com0tag:blogger.com,1999:blog-5468916757321085647.post-74536095629252378902009-08-25T13:06:00.000-04:002009-08-25T13:10:17.558-04:00Risotto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_3n7nS3JRZWo/SpQaSkS-UrI/AAAAAAAAAHM/xSnYY8Lo9yA/s1600-h/IMG_0652.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_3n7nS3JRZWo/SpQaSkS-UrI/AAAAAAAAAHM/xSnYY8Lo9yA/s320/IMG_0652.JPG" alt="" id="BLOGGER_PHOTO_ID_5373949161643070130" border="0" /></a><br />I first made risotto when I was living at home after law school, during my period of unemployment (or as I prefer to say I was "job shadowing" my dad). All the recipes said it would only take 20 min, but it ended up taking longer. I encourage you to make it, just give yourself enough time in case yours takes longer like mine. I like to add broccoli and chicken to mine, but you could spruce it up with just about anything.<br /><br /><span style="font-size:130%;">Basic Risotto</span><br /><br />Ingredients:<br />1 1/2 c arborio rice<br />1/2 onion, finely chopped (use as much or as little as you want)<br />1/2 c white wine<br />5-6 c chicken broth<br />Parmesan cheese<br /><br />Directions:<br />1. Saute onion in pan (you can omit the butter and oil that recipes tell you to use during this step)<br />2. Add in the rice and let it toast in the pan for a couple minutes (don't burn)<br />3. Add white wine and let it evaporate (you can skip the white wine as well...I did last night since I didn't have any but it does add a nice flavor)<br />4. Add the chicken broth, or whatever liquid you choose, about one cup at a time, constantly stirring and letting the rice completely absorb it. I do this on medium or medium-high heat so that it is bubbling while cooking.<br />5. Continue to add the broth until rice is creamy and thick (take a bite to make sure rice is done). Give it at least 30 min, but I think it took me more like 40-45. Also, I used the full 6 cups of chicken broth last night.<br />6. Take off heat and add in parmesan cheese to your liking. Plate and top with desired toppings, or serve as a side dish.<br /><br />Top with veggies (see broccoli below) and protein - we used rotisserie chicken to save time. You could also serve the risotto as a side dish. I will post a rice pudding recipe soon that you can use with your left over arborio rice!<br /><br /><span style="font-size:130%;">Sauteed Broccoli</span><br /><br />Ingredients:<br />Broccoli (duh) - cut into pieces or just buy it pre-cut<br />Garlic<br />Olive oil<br /><br />Directions:<br />1. Add a small amount of olive oil to pan (or you could use cooking spray, but I think it helps to actually use the oil). Add a teaspoon or so of garlic to the olive oil.<br />2. Add broccoli to the pan and stir it around with garlic. Saute on medium heat until it starts to shrink and soften up a little bit (20-30 min maybe but you may like it less cooked than I do)<br />3. Top with salt and parmesan cheese.<br />Serve with risotto or pasta, or it is great by itselfEmily Kasikhttp://www.blogger.com/profile/18247895966594658887noreply@blogger.com1tag:blogger.com,1999:blog-5468916757321085647.post-73581246990813065842009-07-24T16:05:00.000-04:002009-07-24T16:19:50.961-04:00Mexican Lasagna<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3n7nS3JRZWo/SmoXF4-OQbI/AAAAAAAAAG8/w93jIObcgr4/s1600-h/IMG_0544.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_3n7nS3JRZWo/SmoXF4-OQbI/AAAAAAAAAG8/w93jIObcgr4/s320/IMG_0544.JPG" alt="" id="BLOGGER_PHOTO_ID_5362123696298148274" border="0" /></a><br />My Aunt Sally makes a delicious dish that she calls Wet Tacos. This consists of making a big pot of ground beef, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">refried</span> beans, and enchilada sauce (the mixture is soupy, not super thick like chili). Then you take corn tortillas and put them down in the sauce one or two at a time and let them get warm. Place the warmed tortilla on a plate and top with a little extra sauce...layer as many tortillas as you like. Top with desired toppings such as lettuce, cheese, tomato, peppers, etc. When you serve this up, especially for a bigger crowd, it takes a while as you have to do each plate individually in order to get the tortillas warm and holding their shape. I got the idea to adapt this into a <span class="blsp-spelling-error" id="SPELLING_ERROR_1">mexican</span> lasagna, not knowing how it would turn out. I made the wet taco mixture, except I added less enchilada sauce in order to make it thicker like a spaghetti sauce. I kept the dish pretty mild and provided toppings for everyone to put on their own plate. This is a dish you can easily adjust to your liking.<br /><br />Mexican Lasagna/Wet Tacos<br /><br />Ingredients:<br />1.5 - 2 lb ground beef<br />2 cans <span class="blsp-spelling-error" id="SPELLING_ERROR_2">refried</span> beans (I use fat free)<br />1 28oz can enchilada sauce (I use mild, but use the hot if you like it)<br />**If making wet tacos you will want to add more enchilada sauce - maybe one 14oz can or even a second 28 oz can<br />Cheese<br />Taco fixings - lettuce, tomato, onion, sour cream, peppers, etc<br /><br />Directions:<br />1. Brown the ground beef, draining the fat<br />2. Stir in the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">refried</span> beans and add enchilada sauce. Once it is warm it is pretty much done, but I guess it could simmer a while to let the flavors soak in<br />3. Using a casserole dish, put some of the wet taco mixture in the bottom of the dish.<br />4. Place a layer of corn tortillas, topping with sauce and cheese. Keep repeating the layers, ending with sauce and a topping of cheese.<br />5. I left all the taco fixings out for everyone to top their own plate since I was feeding friends and I didn't know what they liked. Feel free to spice it up as you like with adding different ingredients to the layers.<br />6. Bake at 350 until cheese is melted and it is bubbly.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3n7nS3JRZWo/SmoXPa3K3AI/AAAAAAAAAHE/RqCX5YQaZmA/s1600-h/IMG_0548.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_3n7nS3JRZWo/SmoXPa3K3AI/AAAAAAAAAHE/RqCX5YQaZmA/s320/IMG_0548.JPG" alt="" id="BLOGGER_PHOTO_ID_5362123860014193666" border="0" /></a>Emily Kasikhttp://www.blogger.com/profile/18247895966594658887noreply@blogger.com5