tag:blogger.com,1999:blog-15565501783607694762024-02-18T21:14:03.237-05:00Sunshine MomRecipes from my kitchen in the Sunshine State.Sunshine Momhttp://www.blogger.com/profile/07632278506038127852noreply@blogger.comBlogger150125tag:blogger.com,1999:blog-1556550178360769476.post-57491998833257656452011-02-02T14:30:00.000-05:002011-02-02T14:30:28.210-05:00Chicken Pot Pie with Sweet Potato BiscuitWe have been working on the 3 types of mixing methods for quick breads in my Baking and Pastry class for the past 4 weeks. We spent two weeks on biscuits alone. There were a few people who really struggled with biscuits. It's pretty easy to build up gluten if you overmix/overwork your dough. But my grandma (who lived with us) was Southern and she made buttermilk biscuits virtually every day of my life. I could make biscuits in my sleep. Not that I didn't learn anything or was bored in class, though! The chef showed us a technique for gathering the dough after all the ingredients are introduced that I have found to work very, very well. Plus, I have so enjoyed learning about the science behind why gluten forms and why the different ingredients work they way they do. Have I mentioned yet I LOVE culinary school?!! :)<br />
This recipe for Chicken Pot Pie with Sweet Potato Biscuit is an amalgamation of a couple of my recipes that I have not posted yet. What is so great about it (besides the AMAZING biscuits) is that you could easily leave out the chicken and double up on the vegetables. (But that won't make it a vegetarian dish because I use chicken broth in the gravy.) Or you could use entirely different veg. Parsnips instead of potatoes, broccoli, sweet potatoes IN the pie, and you could even add the peas that are supposed to go in this recipe but I totally forgot to include. :)<br />
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You will need for the sweet potato biscuits:<br />
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2 cups AP flour<br />
1 T baking powder<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
5 T butter or shortening (I used Smart Balance sticks--not from the tub)<br />
1 cup buttermilk<br />
1/2 cup cooked, cooled, and mashed sweet potatoes<br />
1 T honey<br />
1 egg (to be used later as a wash)<br />
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Mise en place: <br />
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You will need for the pot pie:<br />
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1 cup chopped onions<br />
1 cup chopped carrots<br />
1 cup chopped potatoes<br />
1 cup frozen peas <br />
4 T olive oil<br />
2 cups cooked, shredded (or cubed) chicken<br />
3+ cups chicken broth (more on this later)<br />
1 cup milk<br />
3 tsp garlic <br />
6T butter and 6T flour (for the roux)<br />
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The first thing you should do when making this recipe is preheat your oven to 375°. Then chop your veggies (except for the peas--you won't add those until you are putting together the pie and adding the gravy). You can use a deep dish pie plate, but I just used an 8-inch square baking dish. Toss the veggies in the dish with the 4T of olive oil and salt and pepper to taste. Roast them in the oven for 30-45 minutes, taking them out and stirring them every 10 minutes. They will be tender and browned when done. <br />
While they are happily roasting away, start your biscuits. Sift together the dry ingredients (or if you are using pre-sifted flour, just whisk them together).<br />
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In a small, separate bowl, mix together the sweet potato, buttermilk, and honey. This will keep the sweet potato from clumping and make it easier to add to the flour mixture later. Set it aside. <br />
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With the biscuit method, you add all the dry ingredients, cut in the fat, and then add the liquid ingredients. That's it! So now you have to "cut in" the butter. Make sure the butter is cold, not warm, not at all softened. Cube the butter and toss it into the flour mix. Now, if you were to just start cutting it in with a pastry cutter, etc. there would be no point to the cubing. You wind up with a lump of butter. SO, toss the butter cubes in the flour to coat each one and make sure it keeps its hands to itself and away from its buddies.<br />
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Now for the new techniques I learned in class. My grandma always used a fork or pastry cutter (in the later years) to cut in the butter, but my pastry chef showed us a method that works amazingly well. Unfortunately, it's easier to show and explain in person, but I'll give it a shot here. :) Pick up a bit of flour and a cube of butter in one hand and smoosh the flour across the butter cube. Don't push the flour into the cube, but flatten the cube a bit while rubbing the flour across it. Make sense?<br />
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Do this with every cube, working quickly so that you don't heat the butter too much. Keep doing this with the cubes until they are all broken up. (You can grab more than one as you go along, of course.) Once the butter/flour has formed large crumbs, starting rubbing it together between your hands. Pretend you are a bad guy in a cartoon and are rubbing your hands together in glee because a you just got one over on Batman...or someone. :) <br />
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Okay, now that your mind if full of thoughts about Christian Bale as Batman...whoo boy...you will have a mix that looks like this:<br />
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Now make a well in the center of your dry ingredients and add the sweet potato/buttermilk/honey mixture. About the buttermilk...it makes a HUGE difference. My Bubba doesn't even like biscuits without buttermilk now.<br />
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Here's another chef technique: use a fork to toss together the two mixtures. Sweep the <strike>leg</strike> fork along the sides of the bowl, tossing the dry into the wet and gradually folding/mixing lightly.<br />
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When it has barely come together, use your hands to knead it until just combined. Overmixing = gluten! Don't do it! Fold the biscuit dough over itself a few times and then STOP. Cover it with plastic wrap and chuck it into the fridge until you need it. (OR. Stick it in the fridge for 20 minutes, then take it out, roll it out lightly on a lightly floured surface and cut into biscuits. Brush with egg was and bake for 10 minutes.)<br />
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While the dough is chilling, start making the roux for the gravy. Melt the 6T of butter in a pan and then add the garlic. Saute for 2 minutes and then add the flour. If you are using a light butter or Smart Balance (non spread/tub) stick, you may need to add more flour because of the higher water content. I added about 2 more tablespoons of flour. You want it to be thick like peanut butter (says my Thursday non-baking chef). Salt and pepper it! Cook for 2 minutes until it picks up a bit of color. Now slowly add the milk and chicken broth.<br />
Okay, here's a neat trick to make chicken broth a bit more flavorful if you are using store bought (which you probably are). Buy the 32 ounce carton and boil it vigorously until you are left with three cups. You are reducing it and it makes for a richer product.<br />
Whisk your soon-to-be gravy constantly making sure you eliminate all the lumps. Bring to a boil and then reduce the heat to a simmer (barely a boil). Salt and pepper it again! Now cook it for 20 minutes. I know, long time. But it's totally worth it! This step eliminates all the flour flavor and keeps your gravy silky smooth. It will NOT gelantinize with this process. You may need to add more broth if your gravy starts to get too thick. You want it to be like a thin cake batter. Whisk every couple of minutes. Salt and pepper! (The chef said, "you know how gravy turns to jello almost before it can even reach the table? That's wrong! But we love our mom's anyway, right?" We all laughed.)<br />
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Taste, taste, taste, taste, taste your gravy while it cooks. Add salt and pepper, garlic salt, whatever you like to season it but SEASON AND TASTE often.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>Your roasted veggies will be done by now. Take them out of the oven and spread the chicken on top of them. This is when you will add the frozen peas if you don't forget them. Which I did. <br />
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When your gravy is done, pour it on top of your vegetables and chicken.<br />
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Oh, yum. This gravy is soooo amazing. Now it's time to add the biscuits. You can lightly roll out the dough and then place it all at once on top of the pot pie OR add the dough by drops and smooth it out over the pot pie. Doesn't matter. I dropped it on and spread it out. Then paint it with the egg wash.<br />
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Bake for 35-40 minutes or until golden brown.<br />
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Sooooo good. So flavorful! The amazing gravy, the roasted vegetables, the sweet potatoes and buttermilk in the biscuits!!<br />
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You definitely don't need a side with this meal! You have chicken, vegetables, and most importantly (at least to me and the Goose) the bread. YUM doesn't do it justice.<br />
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Make this pot pie soon! Or just make the biscuits because they are divine. The sweet potato mash adds a whole layer of flavor to already delicious buttermilk biscuits.<br />
Enjoy!!Sunshine Momhttp://www.blogger.com/profile/07632278506038127852noreply@blogger.com5tag:blogger.com,1999:blog-1556550178360769476.post-32984060374249614972011-01-29T10:11:00.000-05:002011-01-29T10:11:38.590-05:00UpdateAs you have probably guessed by now, I've been busy! Every culinary class requires me to type up my notes, type up the recipes, and take pictures of the food all to be included in the end of semester project--a binder chock full of everything we have learned/baked/cooked. In my baking and pastry class we have been learning the 3 types of mixing methods: the biscuit method, the muffin method, and the creaming method. I am quite familiar with all three! And, it turns out, my family is pretty spoiled. When I brought home the first day's biscuits Bubba said, "they're good...but I can tell they weren't make with buttermilk." :) The school kitchen rarely has buttermilk, unlike here at my house where it is always stocked. The next week I brought home chocolate chip muffins and Goose said, "I like your recipe better." Oh, poor, spoiled family!<br />
I am absolutely LOVING culinary school! Love. Love, love, love!! I get such a kick out of putting on my chef jacket, baggy chef pants, non-slip shoes, not-so-white-anymore apron, and chef hat. And my knife kit! It came in a roll just like on Top Chef. :) Now it is crammed full of a ton of instruments from home and I just love opening it. (When I showed it to Tink the first day she said, "Please pack your knives and go.") I have four hats. My favorite stood up tall, but I am 5'9 and adding another 4 inches to my height caused me to bump my hat against the hanging electrical outlets (for the mixers). So now I wear a plain white hat that fits over all my hair, a houndstooth hat that is similar to the white one, or a skullcap (like they wear on Grey's Anatomy) covered in cute squids, fish, and lobsters.<br />
I am learning how to feel and see if something, like a muffin, is done. "Chefs do not time anything, " says my pastry chef. I am learning the parts of the wheat plant (ENDOsperm, not just sperm like I put on a quiz ;), the types of flours and their protein count, they types of whisks, the name of every pot, pan, and everything else in the kitchen. I am learning how to use convection ovens, how to saute, how to roast, how to break down a chicken both before and after it is cooked, how to hold my knife (not as comfortable as it seems), how the gases form while baking, etc. Did you know that if your gravy turns to jello when it cools that you did it wrong. Gravy should not do that! I wish that I had taken French instead of Spanish in school because everything is in French. Luckily, Goose is taking French and she is helping me with my pronunciation.<br />
Here are some of the things I have made: (excuse the quality on some of the pics--I have had to use my phone a few times because I keep forgetting to bring my camera)<br />
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Chefs have the best personalities. They are crazy smart, funny, quirky, sweet, hardcore, and kind. So far I have liked everyone I have met. My very first day of pastry class I did not have the proper apron and a guy I had never met before said, "here, have one of mine." How nice is that? And everyone is like that. We are all there to learn and have so much fun together. I truly feel I am in the right place doing the right thing.<br />
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On an even more personal note...last December my little brother passed away suddenly and unexpectedly. Such a shock. I have never felt pain like that before. It's been a little over a month and still I have moments when I feel like I can't breathe. We were close, and the thought that I will never be able to call him again or text him or hear his contagious laughter makes me want to scream. We had this ongoing tradition of trying to get each other to watch bad movies. I would call him and tell him that Bubba and I had just watched an amazing movie (or he would call me) and then we would laugh hysterically if it worked. It got so we would not trust each others movie recommendations and it always made us laugh so hard. Every time we got together we would watch a B horror movie and start off laughing at it, and end up talking our way through it about any and everything in our life. Now every emotion I have triggers my sadness. The first day of my culinary class (this semester) I was practically giddy driving home. It was so much fun and I loved it so much that I was extremely happy. I got home and cried for a half an hour.<br />
One thing this tragedy did show me was how many people I have in my life who care for me. Even people I have not seen in almost 18 years reached out to me. But it also showed me the people who are not as close to me as I thought they were. And that was hard. It broke my heart in one case. But what can you do? I am just thankful for the people who do love me and I love them right back!<br />
At the end of February, three of my favorite people in the whole world are coming to visit. YAY! I need to see them all so much. Girls, save your appetites until then because I plan on cooking and baking us all into comas! :)<br />
One more thing before I wrap it up. We have a new addition to the family! My xmas present from Bubba:<br />
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Thanks for sticking with me through my looooong downtime. I will get some new recipes posted soon!Sunshine Momhttp://www.blogger.com/profile/07632278506038127852noreply@blogger.com4tag:blogger.com,1999:blog-1556550178360769476.post-77311877342668886862010-09-22T13:12:00.000-04:002010-09-22T13:12:25.298-04:00Chocolate Chess PIeThis recipe for chocolate chess pie is one of the first pies I learned to make. I used to make it every time we had spaghetti when Bubba and I were first married and living in Germany. I made it many, many times and then...I stopped making it for years. I forgot about it. A couple of weeks ago, I was going through my old recipe books that are, sadly, used more for decoration on my counter rather than a source for recipe ideas. Now, I just go to the internet and look up a recipe or stumble through food sites gathering ideas. So, my poor collection of Southern cookbooks sit gathering dust. (Or trying, at least. I dust them often because they are in the kitchen.) I was so excited to refind this recipe! I have little notes written down in the cookbook, "does NOT make deep dish," and "DOUBLE." I doubled the recipe, per instruction, and made a deep dish chocolate chess pie. <br />
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You will need:<br />
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2 squares unsweetened chocolate<br />
1 cup butter<br />
4 eggs, beaten<br />
2 cups sugar<br />
2 tsp vanilla<br />
1 deep dish unbaked pie crust*<br />
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*I only use homemade pie crusts now. I used to buy those refrigerated ones, but then starting making my own (as I always did years ago before the refrigerated ones were available) and wow. Just wow. The difference!! I use <a href="http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html">this recipe</a>. It is absolute perfection. It also gives me an excuse to get the vodka out of the freezer.)<br />
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Preheat your oven to 325°<br />
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In a small saucepan over low heat, melt the butter and chocolate. (Make sure the butter is warmed first or is room temperature when you add it or the chocolate will seize.) <br />
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While it cools, beat the eggs.<br />
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Then add the sugar.<br />
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Slowly pour in the cooled chocolate and butter mix and then add vanilla.<br />
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Pour it all into your unbaked pie crust and bake for 30-35 minutes or until the center is set. You don't need to place this pie on a cookie sheet because it will not spill over. (Also, placing it directly onto the oven rack will allow the bottom crust to cook thoroughly.)<br />
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It makes a nice, crackly crust on top and leaves the middle gooey and rich. And soooooooo delicious.<br />
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You could add fresh whipped cream (not Chemical Whip) or ice cream, but why paint the peacock? This pie is fabulous all by its lonesome.<br />
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Enjoy!!Sunshine Momhttp://www.blogger.com/profile/07632278506038127852noreply@blogger.com7tag:blogger.com,1999:blog-1556550178360769476.post-73847845872141452682010-09-22T12:29:00.001-04:002010-09-22T12:29:22.271-04:00Time Management Well, it turns out going back to school after 14 years of being a stay-at-home mom is tougher than I expected. I am having some time management issues, and am slowly working through them. My whole schedule had to be thrown out the window and reworked, but after 14 years, I am finding it a little hard to adapt to the new one. There have been tears. And missed appointments. And even one, "why didn't the Goose come home on the bus?!" Oh, right, she told me about that French Club meeting last week and I need to go pick her up--<b>right now</b>. I am finding meal preparation a bit harder, too. Thursday is particularly difficult because I am not home for dinner and have to plan something and write it down for the girls to cook. They have been a huge success at it and are even enjoying it. It's a little nerve-wracking for me since they have to start dinner before Bubba gets home and no one is here to help them if they need it, but we've talked about safety and, so far, I haven't had them make anything in the oven that Bubba isn't home to pull out.<br />
There have been many, many beneath-the-desk, hide-from-the-teacher texts back and forth with the girls. I need to know when they get off the bus and when they walk in the door. And I need to know that the doors are locked. And that the dog has been let outside. And that dinner prep is underway. And when Bubba gets home so I can stop worrying. Sweetest man on Earth, truly. The first two weeks he came home from work early, so that he would be here when the girls got home and I would not freak out. Like I did the first week when I was crying so hard I didn't know if I could drive to my class. Not home when the babies get home? Lots and lots and lots of guilt. (Did I mention that three mornings a week I have to leave before Tink does? GUILT!) <br />
On top of all of us trying to get used to my new schedule, we have had a very trying month. Too many things to detail completely, but Bear got sick and we were sure we were going to have to put him down (he's fine now), we had a health worry with Tink (she's fine now, too), several minor issues that feel HUGE when you are already feeling overwhelmed, and worst of all, our beloved <a href="http://sunshinemom.blogspot.com/2009/04/crazy-chickens.html">Smores</a> died. She had been sick for a while, and finally passed away yesterday. We think she was egg bound. We did everything we possibly could for her and even gave her a round of antibiotics (I know, not organic, but her life was on the line). We kept her alive for as long as possible, without suffering, but she finally gave out. We will miss her so much.<br />
As far as culinary school goes, my classes are so much fun. SO MUCH FUN! I absolutely adore the chefs I am working with and the classes fly by because they are so great. Getting through everything else is easier when I think about the end goal. I am going to be a chef! And...I am finding myself getting very interested in food science. Very interested! I could even see myself being a food scientist. <br />
So, while September has been an extremely trying month for our family, we are looking forward to the coming holiday seasons. Halloween is my absolute, bar-none, favorite time of the year. Until it's over, and then Thanksgiving is my favorite...and then xmas. The baking!!!! I will try to post at least once a week, but bear with me. Time Management is not my friend...yet. <br />
Sunshine Momhttp://www.blogger.com/profile/07632278506038127852noreply@blogger.com3tag:blogger.com,1999:blog-1556550178360769476.post-35780342112352215002010-08-31T12:16:00.000-04:002010-08-31T12:16:55.674-04:00WINNER of My First Giveaway!!We have a winner! I used <a href="http://random.org/">random.org</a> to generate the winning number, 10. <br />
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"Susan said... How about trying some stuffed zucchini blossoms- i always see those on the 'fancy' food shows, they look interesting- it would be fun to try them out."<br />
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Congratulations, Susan! I have always wanted to try stuffed zucchini blossoms! You will be hearing from CSN stores soon about your gift card! (They will email you.)<br />
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I want to try EVERYTHING you all suggested!! Ratatouille, risotto, crab cakes, creme brulee, crab wellington, homemade pasta, pastry with fruit, Chipotle pork burgers, Cornish game hens, grilled chicken kebabs, Cajun Remoulade, coq au vin, osso bucco, or mini turkey burgers...my mouth is watering. I asked the Goose what she would like me to make and she said, "any of those fancy mac and cheese suggestions." :) Of course. She is taking French this year, so I love the idea of making Macaronis et Fromage. <br />
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Thank you all so much for making my first giveaway such a big success! And thank you to <a href="http://www.csnstores.com/ourstores.asp">CSN stores</a> for their generous offer of a $50 gift card!!Sunshine Momhttp://www.blogger.com/profile/07632278506038127852noreply@blogger.com3tag:blogger.com,1999:blog-1556550178360769476.post-57785101362668942432010-08-30T14:29:00.000-04:002010-08-30T14:29:33.011-04:00Back To SchoolThe monkeys went back to school last week and I went back today. It has been a busy time for us! I thought I would post a few of my recipes that we use during the school week and a few ideas for store-bought items to pack in lunches.<br />
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First, breakfast. My girls will eat pancakes 4-5 days a week if I let them, but I could not in good conscience feed them pre-packed or white flour mix pancakes. So, I made up a <a href="http://sunshinemom.blogspot.com/2009/05/homemade-whole-wheat-pancake-mix.html">whole wheat mix</a> that I keep in a ziploc bag in my freezer. One cup of mix, one egg, and 3/4 cup of milk and you have 6-8 good-sized pancakes. I use white whole wheat flour, which is a bit smoother than whole wheat, but still has all the nutritional benefits of the wheat. (You can also use this mix for waffles. Use all the same amounts, but add 2T of oil.)<br />
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Sometimes I am tired of making pancakes or want to change it up a bit for them. I toast a whole wheat English muffin and add cheese and an egg to it. Sometimes the girls like their eggs fried (in cooking spray) and sometimes they like them scrambled. Either way you have a super nutritious Egg McMuffin knock-off. They usually can't finish the whole thing. It is very filling!!<br />
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And don't forget my <a href="http://sunshinemom.blogspot.com/2009/08/anything-muffins.html">Anything Muffins</a>! It is the perfect muffin base. You can add anything, hence the name. :) Seriously, though--anything you want. From blueberries to chocolate chips, bananas to bacon and cheddar! They also freeze really well, so you could make them over the weekend and pop them in the freezer. They will be thawed by the time you get to work or leave out a couple overnight (wrapped up tight) and pop the thawed muffins in the microwave for 8 seconds the next morning. (When I make them during the school week I use at least half white whole wheat.) Tink's favorite muffin, though, is my <a href="http://sunshinemom.blogspot.com/2010/02/raisin-bran-muffins.html">Raisin Bran Muffin</a>.<br />
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Last year, I could not get enough packed in their lunches--they kept asking for more! This year, they want a sandwich, yogurt or sugar-free pudding, and some Fig Newtons. I think it's the heat that has sapped their appetites. Also, it's just week 2. By next week they will want totally new things. Here are some examples of things I pack for them:<br />
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pudding and a small cheese round or stick<br />
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yogurt<br />
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The girls LOVE red, seedless grapes. We buy them even when they are out of season.<br />
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Cheerios or Cheez-its snack mixes<br />
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dark chocolate Chex Mix<br />
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<a href="http://sunshinemom.blogspot.com/2009/08/back-to-school-granola-bars.html">my homemade granola bars</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkB7jcRokaJ8_zuVXY-YzqajGBP53uNOdy8_Ae0G00ZJFIW8y4tgr1Ywmb45EfxQZEO1I89uJlGXkjdT-g12VuOOreUJ7sF09IIk86-SxUppe8opp6KZdaawncaU-HWvHHlobpct2-BT0/s1600/DSC07084-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkB7jcRokaJ8_zuVXY-YzqajGBP53uNOdy8_Ae0G00ZJFIW8y4tgr1Ywmb45EfxQZEO1I89uJlGXkjdT-g12VuOOreUJ7sF09IIk86-SxUppe8opp6KZdaawncaU-HWvHHlobpct2-BT0/s320/DSC07084-1.JPG" /></a></div><br />
(those are sooooo good. Make them today!!)<br />
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<a href="http://sunshinemom.blogspot.com/2010/03/slow-cooker-applesauce.html">my homemade apple sauce</a> (or, in a pinch, all natural applesauce with a sprinkle of cinnamon sugar)<br />
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<a href="http://chickensintheroad.com/">Chickens in the Road</a> posted a <a href="http://chickensintheroad.com/farm-bell-recipes/homemade-fig-newtons/">homemade Fig Newtons recipe</a> that I am dying to try!! Especially since my girls are on a Fig Newtons kick.<br />
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When my monkeys get home from school I usually pull a cookie out of the freezer or they just have a glass of juice. They aren't usually very hungry and we eat at 4:30, so they don't have to wait long for dinner. Any of these lunch ideas would be perfect for after-school snacks, though.<br />
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Have a successful, wonderful school year everyone!<br />
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(The winner of my first giveaway will be posted tomorrow!)Sunshine Momhttp://www.blogger.com/profile/07632278506038127852noreply@blogger.com0tag:blogger.com,1999:blog-1556550178360769476.post-7187917460279450022010-08-19T13:19:00.000-04:002010-08-19T13:19:51.970-04:00Coca-Cola BrowniesTink found a recipe for <a href="http://www.bettycrocker.com/recipes/cola-brownies/b41f18f2-bc56-400b-a644-80ebb4c37383?WT.dcsvid=MzI2Njk4NjM2OAS2&rvrin=2580A738-5C2A-4618-BA7D-EBA92127F6FD&WT.mc_id=Newsletter_BC_08_12_2010_BannerCreativeTest_160x600_NOAvatar">Coca-Cola Brownies online</a> and asked me if she could make them. I've been trying to encourage both of my girls to get more active in the kitchen. Once I start culinary school I won't be home for dinner on Thursdays and the girls will be in charge of making something. They are excited and it has inspired them to start trying out more recipes. Tink made my <a href="http://sunshinemom.blogspot.com/2009/07/healthier-banana-bread.html">banana bread</a> last week and Goose made my <a href="http://sunshinemom.blogspot.com/2009/05/food-network-copycat-breadsticks.html">breadsticks</a>. They set up their laptops in the kitchen and just followed along. So cute. Anyway, this recipe for Coke brownies was easy and fun. Tink really enjoyed herself and we both enjoyed finishing off the Coke (a rare treat in this house). These brownies are much, much, much better the next day. They are great the first day, but something happens when they sit for 24 hours--they plump up and the flavor deepens. So, make them the day before you want them!<br />
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You will need:<br />
<br />
1 box fudge brownie mix (1lb. 2.3oz)<br />
2T oil<br />
1 egg<br />
1/2 cup Coca-Cola<br />
1/2 cup buttermilk<br />
*****************<br />
For the frosting:<br />
<br />
1/2 cup butter (Smart Balance)<br />
1/4 cup cocoa<br />
1/4 cup Coke<br />
4 cups powdered sugar<br />
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Preheat your oven to 350 degrees and grease just the bottom of a 9x13 pan.<br />
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Empty the brownie mix into a large bowl and add the buttermilk.<br />
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Then the Coke...<br />
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the oil...<br />
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and the egg.<br />
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Mix thoroughly and then pour into your greased pan.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxn4Pfemo0ht2TYxXdbBlrYue9KL6xJSoczBVv2_s5vxLFUWvWDeTvt1x5DygrcSuWMCor9o4HXGWutSd7-N3KKXqv4D9fSipUHBXX4JkT59B52Bok0rR-P5IjZ6wdX8MF5Y_Ec0QBKkU/s1600/DSC07710-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxn4Pfemo0ht2TYxXdbBlrYue9KL6xJSoczBVv2_s5vxLFUWvWDeTvt1x5DygrcSuWMCor9o4HXGWutSd7-N3KKXqv4D9fSipUHBXX4JkT59B52Bok0rR-P5IjZ6wdX8MF5Y_Ec0QBKkU/s320/DSC07710-1.JPG" /></a></div><br />
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Bake for around 25 minutes and then let them cool for at least an hour, 3 is better. You just want to make sure that they are completely cool before you frost them.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlXGEtt_25Q1wAQ6tU-sVqVfJkB8sOgNii-EOUl4OMWRFkTTnHGKGQR3byass6LzOdPUryUsenkLSGlz4C03jibdYJogLCfzvrqdanqY1nd4_jXg1AF3HJR22K1Y3Qk0j_fHeC30KH-kU/s1600/DSC07712-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlXGEtt_25Q1wAQ6tU-sVqVfJkB8sOgNii-EOUl4OMWRFkTTnHGKGQR3byass6LzOdPUryUsenkLSGlz4C03jibdYJogLCfzvrqdanqY1nd4_jXg1AF3HJR22K1Y3Qk0j_fHeC30KH-kU/s320/DSC07712-1.JPG" /></a></div><br />
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After they are cool you can make the frosting. Melt the butter and then add the cocoa and Coke.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxcWBGNyXDRuJNrXt3NOUNa9dmDBiqVVBWKn1U-VABYIXlXoc2YTTmcdNv5mzOt28yBiGEKZKTHVXTYlnpdvzEBkV7t-P_CMDJ-5JxBJtRpOJRnXCYV3NbHt0EyFJs9yRL4_TWTzrAEF8/s1600/DSC07715-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxcWBGNyXDRuJNrXt3NOUNa9dmDBiqVVBWKn1U-VABYIXlXoc2YTTmcdNv5mzOt28yBiGEKZKTHVXTYlnpdvzEBkV7t-P_CMDJ-5JxBJtRpOJRnXCYV3NbHt0EyFJs9yRL4_TWTzrAEF8/s320/DSC07715-1.JPG" /></a></div><br />
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Whisk for 2 minutes on medium speed.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcMVnju8F8aHN4kAtiGQJPge4YmptZA_OvYaUIjUlf5BgMJpYz7VIIhjnGSI0JZHCusdJj3y7odvGjVHCl2Zg9B5UqEGZVRyLX8-XEpEsU8gNyqVfVp3Km7DP6Clv9Pvc3I2FoL01DmqE/s1600/DSC07716-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcMVnju8F8aHN4kAtiGQJPge4YmptZA_OvYaUIjUlf5BgMJpYz7VIIhjnGSI0JZHCusdJj3y7odvGjVHCl2Zg9B5UqEGZVRyLX8-XEpEsU8gNyqVfVp3Km7DP6Clv9Pvc3I2FoL01DmqE/s320/DSC07716-1.JPG" /></a></div><br />
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It looks awesome, but don't give in to temptation like Tink and try it. No sugar yet! :)<br />
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Now add the powdered sugar, whisking after every cup until combined.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ3pC-Yc-dSc8q_7ef8zvMqvAS-Gy7BaGTA5RaFOKb4ohyaoBEEre3cvYCRPxGL7N29mZ6yxIYPQHLZf4KuBKNDZiRzT2rXqaqq-hAN1zpjTTXOMWNK5DB6Wb3bKM8MbONcW3bApu61fE/s1600/DSC07717-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ3pC-Yc-dSc8q_7ef8zvMqvAS-Gy7BaGTA5RaFOKb4ohyaoBEEre3cvYCRPxGL7N29mZ6yxIYPQHLZf4KuBKNDZiRzT2rXqaqq-hAN1zpjTTXOMWNK5DB6Wb3bKM8MbONcW3bApu61fE/s320/DSC07717-1.JPG" /></a></div><br />
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(This recipe makes quite a bit of frosting. You could halve the recipe and still have plenty to cover the brownies. Using the full recipe makes for a thick topping. Absolutely delicious, but maybe a bit excessive.)<br />
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Spread over your cooled brownies.<br />
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Now, as Tink likes to say, it's time to feast!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS5xxqRS1sV6gz9vkiQWv17FfdyiO8wM7oOJSGMsr5uQyyOBeFoq58JVRYaGBk9kMHYt3eBo4ALrvXierQEnqVVy8gmIxXcNKXrrY342fTm_XVWSJCxlNKmCMQPcdMzYQw4tZ8iG4h7jQ/s1600/DSC07720-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS5xxqRS1sV6gz9vkiQWv17FfdyiO8wM7oOJSGMsr5uQyyOBeFoq58JVRYaGBk9kMHYt3eBo4ALrvXierQEnqVVy8gmIxXcNKXrrY342fTm_XVWSJCxlNKmCMQPcdMzYQw4tZ8iG4h7jQ/s320/DSC07720-1.JPG" /></a></div><br />
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These brownies are moist, fudgy, and decadent. And soooo much better the next day! I don't know why it happens, but the Coke and even the chocolate flavor is stronger the next day.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzcsJF6yg_5YgS-PVyp5aE0p_6_VGgZmTe_tlAU_i5lw1xopu0dgSykW5uBV067o1thBjuesfNv9aa8uxmVApZD44vsiT7P5rgKaWHg4_Z8atG-l5XB1e4t4tgCvGa-22n1haBXP4rqFg/s1600/DSC07722-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzcsJF6yg_5YgS-PVyp5aE0p_6_VGgZmTe_tlAU_i5lw1xopu0dgSykW5uBV067o1thBjuesfNv9aa8uxmVApZD44vsiT7P5rgKaWHg4_Z8atG-l5XB1e4t4tgCvGa-22n1haBXP4rqFg/s320/DSC07722-1.JPG" /></a></div><br />
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You won't be disappointed if you have to eat them the first day. Believe me, I understand! :) :) But if you can wait...wow.<br />
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Enjoy!!<br />
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<div style="text-align: center;">Tink's Coca-Cola Brownies</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1 box fudge brownie mix (1lb. 2.3oz)</div><div style="text-align: center;">2T oil</div><div style="text-align: center;">1 egg</div><div style="text-align: center;">1/2 cup Coca-Cola </div><div style="text-align: center;">1/2 cup buttermilk</div><div style="text-align: center;">*****************</div><div style="text-align: center;">For the frosting:</div><div style="text-align: center;"> </div><div style="text-align: center;">1/2 cup butter (Smart Balance)</div><div style="text-align: center;">1/4 cup cocoa</div><div style="text-align: center;">1/4 cup Coke</div><div style="text-align: center;">4 cups powdered sugar</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1. Preheat your oven to 350 degrees </div><div style="text-align: center;">and grease just the bottom of a 9x13 pan.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">2. Empty the brownie mix into a large bowl</div><div style="text-align: center;"> and add the buttermilk.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">3. Then add the Coke, the oil,</div><div style="text-align: center;"> and the egg.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">4. Mix thoroughly and then pour into your greased pan.</div><div style="text-align: center;"> </div><div style="text-align: center;">5. Bake at 350 degrees for 25 minutes.</div><div style="text-align: center;"> </div><div style="text-align: center;"> 6. Cool completely.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">7. For the frosting: </div><div style="text-align: center;"> melt the butter and then add the cocoa and Coke.</div><div style="text-align: center;"> </div><div style="text-align: center;">8. Add the powdered sugar, whisking after every cup until combined.</div><div style="text-align: center;"> </div><div style="text-align: center;">9. Spread over the cooled brownies and feast! </div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Don't forget to leave a comment on <a href="http://sunshinemom.blogspot.com/2010/08/my-first-giveaway.html">my first giveaway</a> and enter to win a $50 gift card to any <a href="http://www.csnstores.com/ourstores.asp">CSN store</a>! The contest ends at 5pm on the 30th of August!</div><div class="separator" style="clear: both; text-align: center;"></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div>Sunshine Momhttp://www.blogger.com/profile/07632278506038127852noreply@blogger.com6tag:blogger.com,1999:blog-1556550178360769476.post-83057203539790607902010-08-13T17:49:00.000-04:002010-08-13T17:49:29.541-04:00My First GiveawayI have exciting news! CSN Stores contacted me and asked if I would like to give away a $50 gift certificate to one of their stores to one of my readers. Um...YES! They have over 200 stores in which they sell everything from <a href="http://www.diningroomsdirect.com/Dining-Room-Sets-C30423.html">dining room sets</a> to bakeware, grills, swing sets, rugs, bedding, clocks, and...wait for it...Le Creuset! How cool is that? It will be a breeze to spend $50 in one of their stores. When they first contacted me I spent the next two hours pouring over all their items and I didn't even make a dent in all they offer! <a href="http://www.csnstores.com/ourstores.asp">CSN Stores</a> contacted me at the perfect time, too, because I have other news. Exciting news!<br />
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If you follow my blog you have noticed by now that I make mom food. Great mom food, but comforting, easy, usually healthy mom food. And that's super, but I would love to cook like they do on Top Chef. So, starting August 30th I am going to culinary school! I am going to be a chef!! Bubba, Goose, and Tink are super excited for me, although Goose is worried that I will be making "fancy food" that she doesn't care for. Not to worry, Goose, I will still make mom food. :) There are a lot of people in my life who have encouraged me to go to culinary school. My buddies PMP (and her mom), Ms. K, and Ms. F are just a few of my strongest supporters and I thank them from the bottom of my heart!! Bubba's family are also really supportive and excited to be my guinea pigs when I start making "fancy food." <br />
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To enter the contest, just leave a comment on this post answering this question:<br />
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<div style="color: blue;"><i><b>What is the first "fancy food" dish I should make for my picky Goose?</b></i></div><br />
The contest ends at 5pm a week from Monday on the 30th of August (my first day of culinary school). Winner will be chosen at random.<i><b> </b></i>(CSN Stores only ships to the US and Canada, so the winner will need to have a stateside or Canadian shipping address.) <br />
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I cannot wait to read all of your suggestions!! Make sure to leave an email address because the gift certificate will be emailed to you. Now head on over to <a href="http://www.csnstores.com/ourstores.asp">CSN stores</a> and start figuring out how you are going to spend your $50! :)<br />
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Chef Sunshine Mom--I like the sound of it!Sunshine Momhttp://www.blogger.com/profile/07632278506038127852noreply@blogger.com19tag:blogger.com,1999:blog-1556550178360769476.post-59625762719448465602010-08-11T18:59:00.000-04:002010-08-11T18:59:48.755-04:00Chocolate WafflesWhen I asked Tink what she would like for birthday breakfast she said, "chocolate waffles!" I thought it an interesting request since I had never made them before. And where do you turn when you have never made a dish before and it has to turn out perfectly because it is for a special occasion? Yep, Alton Brown. His recipe for chocolate waffles is oh-so-perfect!! They come out with a slightly crisp outside and soft, tender insides. The chocolate flavor is perfect, too. There is very little sugar in this recipe, so they are not sweet. We all really, really liked that. The hint of sweetness came from the chocolate and then, of course, the syrup. If the waffles had been sweet the syrup would have been overkill. Tink ate four and asked for them again the next morning...and the next morning.... :)<br />
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You will need:<br />
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1 1/2 cups all-purpose flour<br />
3T sugar<br />
1/2 cup cocoa powder<br />
1 tsp baking powder<br />
1/2 tsp salt (Alton added a full tsp)<br />
1/2 tsp baking soda<br />
3 whole eggs, beaten<br />
1/4 cup oil (Alton used butter, same quantity)<br />
1 tsp vanilla<br />
2 cups buttermilk (don't substitute!!!!)<br />
3/4 cup semi-sweet chocolate chips<br />
waffle iron<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLXH_YVs3wn0ZNcjOUJ-CrmmRjyzT7i8txaol4r2HSzQ9PWHpGnwUwkMuvzdBXJ9Ty64HD1VSjwM1Zg6mTxUJOy3GWu2p-mPtmsDEJbVatz8ZOSyD6-sUV5NzPvCPNDxqM1Thhy6DXt0k/s1600/DSC07677-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLXH_YVs3wn0ZNcjOUJ-CrmmRjyzT7i8txaol4r2HSzQ9PWHpGnwUwkMuvzdBXJ9Ty64HD1VSjwM1Zg6mTxUJOy3GWu2p-mPtmsDEJbVatz8ZOSyD6-sUV5NzPvCPNDxqM1Thhy6DXt0k/s320/DSC07677-1.JPG" /></a></div><br />
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To me, a great waffle recipe has two things: buttermilk and oil. I would not even consider making waffles without those two ingredients. I don't, however, think a great waffle recipe needs yeast or beaten egg whites. <br />
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Preheat your waffle iron. I turn on mine before I even start making the waffles, so that it is piping hot and ready to go after the waffle batter rests.<br />
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Such an easy recipe--in a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixaUf81JsuuG-1ANmmh1laXMSihzX90qi1rvNKliQotEEiD87_SzysLlI1l2OADemWtrsXSoQhYBKr7kmv18P3R1UsZ1afQ4FD7T_0LFTLW2v7y97pYKkDJcm3-0OwM_8f1DRH4DIWJ4I/s1600/DSC07675-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixaUf81JsuuG-1ANmmh1laXMSihzX90qi1rvNKliQotEEiD87_SzysLlI1l2OADemWtrsXSoQhYBKr7kmv18P3R1UsZ1afQ4FD7T_0LFTLW2v7y97pYKkDJcm3-0OwM_8f1DRH4DIWJ4I/s320/DSC07675-1.JPG" /></a></div><br />
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In another bowl, beat the eggs together with the oil and vanilla and then add the buttermilk.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3zijV2BMT3uXYrYamrWTADZNxbmfnbuRq8nnWrhkZf81c4HSteMefqEOdkxgilSOZrRDtx0jHZwivRzCn7TXgpgk6kBwhD9E-DzpUW1HgXuAepS6wH2lO0vzqFu3FukX-7InO087Vn70/s1600/DSC07676-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3zijV2BMT3uXYrYamrWTADZNxbmfnbuRq8nnWrhkZf81c4HSteMefqEOdkxgilSOZrRDtx0jHZwivRzCn7TXgpgk6kBwhD9E-DzpUW1HgXuAepS6wH2lO0vzqFu3FukX-7InO087Vn70/s320/DSC07676-1.JPG" /></a></div><br />
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Make a well in the center of the dry mix and add the wet.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7zhPluL86xJCypB3raq9iIMvh9I8nW4J7thy_EWKhFOTcXFKijEkH3FZId7epevbuvQz1sk3tl3YfyjTkeO5-u3f56wNWF25Mxmen-kqfVYgLRqCxdRjsn38xH_dDnoH1GQplZ3KnhZU/s1600/DSC07678-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7zhPluL86xJCypB3raq9iIMvh9I8nW4J7thy_EWKhFOTcXFKijEkH3FZId7epevbuvQz1sk3tl3YfyjTkeO5-u3f56wNWF25Mxmen-kqfVYgLRqCxdRjsn38xH_dDnoH1GQplZ3KnhZU/s320/DSC07678-1.JPG" /></a></div><br />
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Stir together...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghFhwTn_rJ3FQbXHargMjxb-D8hv3-DNf-E6cmi73kru2xZzj-LOYyLb5JPACxQwI3fC304qUPKxSN96AW_xFJ6NEBuQyLyqglpFGuzdk6Q8rKIrUfJR2OKaG2EPX7vbIjIvdRy2HPNW8/s1600/DSC07679-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghFhwTn_rJ3FQbXHargMjxb-D8hv3-DNf-E6cmi73kru2xZzj-LOYyLb5JPACxQwI3fC304qUPKxSN96AW_xFJ6NEBuQyLyqglpFGuzdk6Q8rKIrUfJR2OKaG2EPX7vbIjIvdRy2HPNW8/s320/DSC07679-1.JPG" /></a></div><br />
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and then add the chocolate chips. That's it! I switch to a spatula to do the stirring when I add the chips.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhzj4ELTAHMPxR_n1VzZ9hS2lnUEzef_y0iY2yN5RDFmbuAyAWkyJsNrUQm7tx7ZIGHgHnJ0qdxwvhyZodGfVksKSrtBRfnqWkzEWwuCZVbA37HfulfQwP2tAlp-q-yu1UCIMnqubuDYs/s1600/DSC07680-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhzj4ELTAHMPxR_n1VzZ9hS2lnUEzef_y0iY2yN5RDFmbuAyAWkyJsNrUQm7tx7ZIGHgHnJ0qdxwvhyZodGfVksKSrtBRfnqWkzEWwuCZVbA37HfulfQwP2tAlp-q-yu1UCIMnqubuDYs/s320/DSC07680-1.JPG" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWIRFVoZ9SdUMkgCZpTLpNo37URNC05TenQjd2l8ycPFle3tMmvJO5_DQPAN0Mv9nvODLzslJIhORU_vem0UCvAKjYSeRT1gwfDNvSrTVkP3C5fkgtTGrwBElRBtt3PBw3Xt-W1SDDEyA/s1600/DSC07681-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWIRFVoZ9SdUMkgCZpTLpNo37URNC05TenQjd2l8ycPFle3tMmvJO5_DQPAN0Mv9nvODLzslJIhORU_vem0UCvAKjYSeRT1gwfDNvSrTVkP3C5fkgtTGrwBElRBtt3PBw3Xt-W1SDDEyA/s320/DSC07681-1.JPG" /></a></div><br />
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Let the batter rest for five minutes. That will give the baking powder time to do its stuff.<br />
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I use a 1/3 cup measuring cup to add the batter to the waffler maker. I have a nonstick, so I don't really need to grease it, but I always give it a little pan spray before the first waffles go on. After that I don't bother.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJrMwApXpx8-nQIIkksquUOdKpyidgiKs-DtNoFztpfhv9gmZngyJQWaa7P2Fqz2QvWpLusL5Kr8yDXtJ3Pilc2yE1KWsWtntLKMbewomOf_fWf8P1u8pb-yRLDTX-OA-CZUvgmrRj1I/s1600/DSC07682-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJrMwApXpx8-nQIIkksquUOdKpyidgiKs-DtNoFztpfhv9gmZngyJQWaa7P2Fqz2QvWpLusL5Kr8yDXtJ3Pilc2yE1KWsWtntLKMbewomOf_fWf8P1u8pb-yRLDTX-OA-CZUvgmrRj1I/s320/DSC07682-1.JPG" /></a></div><br />
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Alton says to leave them for five minutes. I have a temperature indicator on the top of my waffle maker. When it turns green I open it up. The waffles are always perfectly cooked. It takes about five minutes. :) :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijADYCj1U6Y6nwNvBZEup57Etb-i-c7AvNxRwLJ5XFuD2BfRSGVKP3zlwQ7IZq_cv4igSsS6TfbG4atgLaT7v1RoP04IWIYCpo56iozk81vivjnHF7WuxA3-Rmhd7KqqeyEx4ahZ4LpHI/s1600/DSC07683-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijADYCj1U6Y6nwNvBZEup57Etb-i-c7AvNxRwLJ5XFuD2BfRSGVKP3zlwQ7IZq_cv4igSsS6TfbG4atgLaT7v1RoP04IWIYCpo56iozk81vivjnHF7WuxA3-Rmhd7KqqeyEx4ahZ4LpHI/s320/DSC07683-1.JPG" /></a></div><br />
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Now for the good part! Butter...<br />
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and syrup!<br />
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I got 16 waffles total. Four for each person. They are very filling, but it is so hard to stop eating when they taste this awesome! Full just means we could stop if we wanted to. Right??<br />
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The chocolate chips are something else in these waffles. So gooey and delicious. I usually use mini chocolate chips in pancakes or waffles, but with this recipe I used the big guys and I am so glad I did. I definitely would not recommend using a chip sweeter than semi-sweet. No milk chocolate. I loved, loved, loved that these waffles were not sweet, but still full of chocolate flavor! They definitely tasted like waffles and not a dessert. Way to go, Alton! Another home run!!<br />
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Make them immediately! For breakfast or dinner!! Enjoy!<br />
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<div style="text-align: center;">Sunshine Mom's Chocolate Waffles</div><div style="text-align: center;"><span style="color: blue;"><span style="font-size: x-small;">adapted from Alton Brown</span></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1 1/2 cups all-purpose flour</div><div style="text-align: center;">3T sugar</div><div style="text-align: center;">1/2 cup cocoa powder</div><div style="text-align: center;">1 tsp baking powder</div><div style="text-align: center;">1/2 tsp salt (Alton added a full tsp)</div><div style="text-align: center;">1/2 tsp baking soda</div><div style="text-align: center;">3 whole eggs, beaten</div><div style="text-align: center;">1/4 cup oil (Alton used butter, same quantity)</div><div style="text-align: center;">1 tsp vanilla</div><div style="text-align: center;">2 cups buttermilk (don't substitute!!!!)</div><div style="text-align: center;">3/4 cup semi-sweet chocolate chips</div><div style="text-align: center;">waffle iron</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1. Preheat your waffle iron. I turn on mine before I even start making the waffles, </div><div style="text-align: center;">so that it is piping hot and ready to go after the waffle batter rests.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">2. In a medium bowl, whisk together the flour, sugar, </div><div style="text-align: center;">cocoa powder, baking powder, salt, and baking soda. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">3. In another bowl, beat the eggs together </div><div style="text-align: center;">with the oil and vanilla and then add the buttermilk.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">4. Make a well in the center of the dry mix and add the wet.</div><div style="text-align: center;"> </div><div style="text-align: center;">5.Let the batter rest for five minutes. </div><div style="text-align: center;"><br />
6. I use a 1/3 cup measuring cup to add the batter to the waffler maker.<br />
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7. Alton says to leave them for five minutes.<br />
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8. Now add butter, syrup, jam, even peanut butter! <br />
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<div class="separator" style="clear: both; text-align: center;"></div>Sunshine Momhttp://www.blogger.com/profile/07632278506038127852noreply@blogger.com4tag:blogger.com,1999:blog-1556550178360769476.post-89126265210854226652010-08-04T19:10:00.000-04:002010-08-04T19:10:44.811-04:00Elvis' Fried Banana SandwichOne of Tink's many, many birthday food requests was a fried banana sandwich. She calls them Elvis sandwiches and she absolutely loves them. We all do! Of course, I add my own little touches and healthy it up as much as possible. :) These sandwiches are also a great alternative to banana bread when I need to use up the overripe bananas we seem to constantly have. In this heat, bananas last two days at most on our counter. I usually stick them in the fridge, which keeps them from ripening for almost two weeks, but the kids still won't eat them because the skins turn black. I have come to enjoy my bananas cold better than room temperature!<br />
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You will need (for one sandwich):<br />
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1 overripe banana<br />
peanut butter<br />
2 slices of whole wheat bread<br />
Smart Balance spread (or butter)<br />
cinnamon sugar<br />
honey<br />
frying pan <br />
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Preheat your frying pan to medium heat. Grease with pan spray or butter.<br />
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Spread peanut butter onto both slices of bread. I like Smart Balance's natural peanut butter.<br />
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Drizzle honey on one side of peanut butter laced bread. Slice the banana and place the slices on the other peanut butter slathered bread.<br />
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Put the two slices together, banana and honey meeting in the middle. Spread the Smart Balance spread onto the outside of the sandwich. Sprinkle with cinnamon sugar. <br />
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Heat in the frying pan until a beautiful golden brown.<br />
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Tink likes to have her sandwich cut in half. (It's all I can do to not write "sanch" because that's what the girls have always called sandwiches. Sanches! Goose started it. Her favorite lunch as a toddler was a "cheesh sanch.")<br />
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So delicious!! My mouth is watering and I glanced over at the bananas on the counter. The stinkin' things are under ripe for once. Of course! :)<br />
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We've been on a cold sanch kick this week for dinner because the heat index has been in the 100's. The weatherman said that this is the hottest weather in recorded history here in Florida. I didn't even want to turn on the burner to boil the eggs for egg salad sanches last night! But I would turn on the burner for these fried banana sanches!! I think I've decided on tomorrow night's dinner!<br />
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All great flavors! Bananas, peanut butter, honey, cinnamon. Absolutely wonderful! Add the touch of sugar and the nutty whole wheat and you come pretty close to the perfect sanch. At least according to Elvis and Tink!<br />
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Enjoy!!<br />
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<div class="separator" style="clear: both; text-align: center;"></div>Sunshine Momhttp://www.blogger.com/profile/07632278506038127852noreply@blogger.com2tag:blogger.com,1999:blog-1556550178360769476.post-48455136605007441722010-08-03T19:32:00.000-04:002010-08-03T19:32:26.399-04:00Tink's 13th Birthday!My baby is 13 years old. A teenager! I'm not sure how that happened because just yesterday she was playing with dinosaurs and her face was smeared with peanut butter and jelly. Now she plays video games and wipes her face after she eats. I tried offering her cash to stop growing, but the horse had already left the barn. She acts more and more like an adult every day and I try my best to be happy and proud of the woman she is becoming (because she is AMAZING), but sometimes I just want to cry because I miss my baby so much. :) You moms know what I mean! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_QGcciHByngqpm_L0k5Kdk97ys3sjMj-P2anGpqpwoQGmMTllAxkjXsV3kUT0A1MaKJm1gcy-bf87pqBLGUaNFxuSsVHTk1ga600bDJklSZ-YvzXg6od9bsZh69jzFjGvCgPxJI_XRlc/s1600/baby+syd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_QGcciHByngqpm_L0k5Kdk97ys3sjMj-P2anGpqpwoQGmMTllAxkjXsV3kUT0A1MaKJm1gcy-bf87pqBLGUaNFxuSsVHTk1ga600bDJklSZ-YvzXg6od9bsZh69jzFjGvCgPxJI_XRlc/s320/baby+syd.jpg" /></a></div><br />
She has grown up quite a bit since that picture. And what a sweetheart she has become! She is the sweetest, kindest, most considerate person I have ever met. A true angel.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>We had a wonderful birthday weekend. My parents took us all out to eat at a seafood restaurant for lunch Saturday and then we went back to their house for cake, presents, and a swim. So much fun!!<br />
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We watched some pelicans while we ate.<br />
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Tink had the clam chowder...<br />
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and crab cakes.<br />
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Grandma and Grandpa had the shrimp basket.<br />
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Goose had a chicken sandwich (huge surprise there), Bubba had the Mahi Mahi sandwich, and I had the Captain's Platter, which was shrimp, clam strips, oysters, scallops, and Mahi. No, I'm not a huge pig--I shared! :) :) But I didn't get a picture of any of those meals. I did get a nice shot of the neat restaurant, though.<br />
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I highly recommend their Top Shelf Margaritas!<br />
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Grandma tied the birthday balloons to the noodles in her pool. So creative!! The whole lanai was decorated with birthday banners. Tink was thrilled!!!<br />
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The cake was from Bon Appetit magazine. <a href="http://www.bonappetit.com/recipes/2010/06/chocolate_raspberry_layer_cake">Chocolate Raspberry Layer Cake with Chocolate Ganache</a>. I followed the recipe exactly and it was out of this world! Tink said that it's the only birthday cake she wants for the rest of her life. So sweet. :) She said, "it will become a tradition!" Have I mentioned yet that she is awesome? <br />
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Jango Fett managed to take over the cake at one point. Tink was so excited to see him. She is a HUGE Star Wars fan. HUGE. Maybe a little obsessed.<br />
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This is what the cake was supposed to look like, sans Star Wars character...<br />
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It was delicious. Simply, perfectly delicious. Best chocolate cake we have ever had.<br />
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Tink's favorite present was a box full of vintage Star Wars characters that Goose bought for her from a collector. Goose was so proud to spend her own money (and quite a bit of it) buying her sister something she knew Tink would fall to pieces over. And she was beyond happy. She added Jango to the mix after he climbed down off the cake. <br />
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Goose's bunny, Fudge, tried to get in on the action. (The bunny started off named Edelweiss. Then we started calling him Funny Bunny, then Fuddy Buddy, which led to us calling him Fudd. Then he was kinda messy one day and has since been called Fudge. That name will stick. For now.) <br />
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I got a little weepy thinking about both our girls being teenagers now. Bubba helpfully reminded me that Goose will be driving next year. Geesh. I am so proud of both of them. Sweet, thoughtful, intelligent, creative, and all around awesome. I can't wait to see the adults they will become!Sunshine Momhttp://www.blogger.com/profile/07632278506038127852noreply@blogger.com4tag:blogger.com,1999:blog-1556550178360769476.post-60428798198591221772010-07-28T13:08:00.001-04:002010-07-29T20:27:29.158-04:00The Best Corn Muffins Ever!<div style="text-align: left;">I completely forgot to post last week and I apologize. In my defense I've been pretty busy. I have a big announcement in the works, but I'm not ready to post about it yet. First we have to celebrate birthday weekend!! Tinker Bell turns 13 on Sunday and I cannot believe my baby will be a full-fledged teenager. My baby! And to prove to me that she is practically a grown woman she does not want a shaped cake this year. She wants a Chocolate-Raspberry Layer Cake with Chocolate Ganache from Bon Appetit magazine. But...I'm thinking that a stormtrooper made out of fondant would make a great topper! :) </div><div style="text-align: left;"> To make up for my lapse in posting last week I am going to share with you the recipe for the best corn muffins ever. No, seriously, EVER. With real corn in them! They are perfectly sweet with amazing texture and true corn flavor. Put down the box of Jiffy and make these muffins!</div><div style="text-align: left;"></div><div style="text-align: left;"></div>You will need:<br />
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1 stick butter<br />
2/3 cup white sugar<br />
1/4 cup honey (any kind)<br />
2 eggs<br />
1/2 tsp salt<br />
1 1/2 cups all-purpose flour<br />
3/4 cup cornmeal<br />
1/2 tsp baking powder<br />
1/2 cup buttermilk<br />
3/4 cup frozen corn (thawed)<br />
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Preheat your oven to 380 degrees (You'll increase it to 400 after we put the muffins in the oven. The increase in temperature gives the muffins a nice, puffy top.) Line a 12-cup muffin pan with papers.<br />
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Cream together the butter, sugar, and honey in a large bowl. I used my KitchenAid with paddle attachment.<br />
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Then add the eggs and mix together.<br />
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Now add the flour and mix until barely combined.<br />
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And now the cornmeal. Don't overmix.<br />
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Now fold in the buttermilk and corn. I switch to a spatula to make sure I don't overmix. (About the corn...you can use canned, just make sure it is low-sodium and completely drained and dry. If you use frozen, let it sit in a bowl of hot water for about 2 minutes and it will thaw completely. Then make sure you get it really dry.)<br />
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You'll get 12 muffins if you don't overfill the cups. I use a 1/4 measuring cup to scoop up the batter. The muffin cups will end up about 2/3 full.<br />
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Place the muffins in the oven and increase the temp to 400. Bake for 18-25 minutes. I took them out at 18 and they were perfect. Moist, but baked completely. Stick a toothpick in the middle muffin to check for doneness. There is nothing worse than a dry corn muffin! Better to underbake just a bit than overbake. Let them sit in the pan for 5 minutes. (Remember that they will continue to cook up a little after you take them out.)<br />
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Aren't they beautiful?!!<br />
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Perfect little, happy muffins! And the taste...wow. They will knock your socks off!!!! <br />
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Look at that corn! It really adds another dimension of texture and flavor to the muffins.<br />
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They really do not need butter, but...<br />
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butter makes everything better. You definitely don't need to put honey on these corn muffins. The honey flavor shines. So, am I forgiven for not posting? :)<br />
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Enjoy!!!!<br />
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<div style="text-align: center;">The Best Corn Muffins Ever</div><br />
<div style="text-align: center;">1 stick butter</div><div style="text-align: center;">2/3 cup white sugar</div><div style="text-align: center;">1/4 cup honey (any kind)</div><div style="text-align: center;">2 eggs</div><div style="text-align: center;">1/2 tsp salt</div><div style="text-align: center;">1 1/2 cups all-purpose flour</div><div style="text-align: center;">3/4 cup cornmeal</div><div style="text-align: center;">1/2 tsp baking powder</div><div style="text-align: center;">1/2 cup buttermilk</div><div style="text-align: center;">3/4 cup frozen corn (thawed)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1. Preheat your oven to 380 degrees </div><div style="text-align: center;">(You'll increase it to 400 after we put the muffins in the oven. </div><div style="text-align: center;">The increase in temperature gives the muffins a nice, puffy top.) </div><div style="text-align: center;">Line a 12-cup muffin pan with papers.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">2. Cream together the butter, sugar, and honey in a large bowl. </div><div style="text-align: center;">I used my KitchenAid with paddle attachment.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">3. Then add the eggs and mix together.</div><div style="text-align: center;"></div><div style="text-align: center;">4. Now add the flour and mix until barely combined.</div><div style="text-align: center;"></div><div style="text-align: center;">5. And now the cornmeal. Don't overmix.</div><div style="text-align: center;"></div><div style="text-align: center;">6.Now fold in the buttermilk and corn. </div><div style="text-align: center;">I switch to a spatula to make sure I don't overmix.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">7. Fill your muffins cups with the batter.</div><div style="text-align: center;"></div><div style="text-align: center;">8. Place the muffins in the oven and increase the temp to 400. </div><div style="text-align: center;">Bake for 18-25 minutes. </div>Sunshine Momhttp://www.blogger.com/profile/07632278506038127852noreply@blogger.com1tag:blogger.com,1999:blog-1556550178360769476.post-62162224304448484222010-07-14T18:48:00.000-04:002010-07-14T18:48:16.022-04:00Slow Cooker Apple CrispI made <a href="http://sunshinemom.blogspot.com/2009/07/best-apple-pie-ever.html">my apple pie</a> over the 4th of July weekend, but still had a whole bunch of apples left. I spent most of the day running around in the Heat (it earned the capital H, trust me) and wanted to make an apple dessert without turning on my oven. We had <a href="http://sunshinemom.blogspot.com/2009/06/macaroni-stew.html">macaroni stew</a> for dinner, but that was on the stove so the Crock Pot was empty and ready to make something sweet. I decided on apple crisp, which made Bubba panic for a minute because, "the whole point of a crisp is that it's crisp!" He was convinced that it would turn out soggy and didn't believe me when I said it would be awesome. But he should realize after 17 years of marriage that I am never wrong.<br />
<br />
You will need:<br />
<br />
a slow cooker<br />
6 Granny Smith apples<br />
1/3 cup white sugar<br />
1 T cornstarch<br />
1 tsp ground cinnamon<br />
*****************<br />
1 cup flour<br />
3/4 cup old-fashioned oats <br />
1/2 cup brown sugar<br />
1/2 cup white sugar<br />
2 tsp cinnamon<br />
1 stick butter (Smart Balance)<br />
1 cup chopped walnuts (optional--I didn't use them this time)<br />
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I used Granny Smith apples because they are tart and, I think, the perfect cooking apple. There is a lot of sugar in this recipe and if you start with a sweet apple you may end up overwhelmed by sweetness. Plus the tartness of the Granny Smiths really adds a nice balance to this dessert. Peel and chop all of your apples and add them to the slow cooker. I did not grease the pot first--it's unnecessary. Now, the apples are going to brown up a bit while they cook, so I never worry about adding lemon to the apples to protect them from the air. But if you think making the topping will take you a while and brown apples freak you out, then go ahead and toss the apples with 2 T of lemon juice. <br />
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In a medium size bowl, whisk together the 1/3 cup sugar, cornstarch, and cinnamon. Pour the mixture over your apples and toss.<br />
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In the same, now empty, bowl, mix together the flour, oats, 1/2 cup white sugar, 1/2 cup brown sugar, and cinnamon. Then add the stick of butter.<br />
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Thoroughly work the butter into the flour mixture with a fork or your fingers and pour it over the top of the apples.<br />
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Place two paper towels across the top of the slow cooker and put on the lid. <br />
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Cook on low for 3 hours or high for 1.5 hours. Then remove the top, take the pot out of the cooker and set it on a heat-safe surface. Allow it to cool for at least 30 minutes. The topping will harden up a bit more and you won't burn your mouth when you finally dig in. :)<br />
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The topping is crisp and the apples are tender. SO delicious! If you cook it longer than you should the apples will cook down into applesauce, but that's just fine. It will taste great anyway! <br />
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We all loved this apple crisp! And you will, too. Enjoy!!<br />
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<div style="text-align: center;"><b>Sunshine Mom's Slow Cooker Apple Crisp</b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">slow cooker</div><div style="text-align: center;">6 Granny Smith apples </div><div style="text-align: center;">1/3 cup white sugar</div><div style="text-align: center;">1 T cornstarch</div><div style="text-align: center;">1 tsp ground cinnamon</div><div style="text-align: center;">*****************</div><div style="text-align: center;">1 cup flour</div><div style="text-align: center;">3/4 cup old-fashioned oats <br />
</div><div style="text-align: center;">1/2 cup brown sugar</div><div style="text-align: center;">1/2 cup white sugar</div><div style="text-align: center;">2 tsp cinnamon</div><div style="text-align: center;">1 stick butter (Smart Balance)</div><div style="text-align: center;">1 cup chopped walnuts (optional--I didn't use them this time)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1. Peel and chop all of your apples and add them to the slow cooker.</div><div style="text-align: center;">2.In a medium size bowl, whisk together the 1/3 cup sugar, cornstarch, and cinnamon. </div><div style="text-align: center;">3. Pour the mixture over your apples and toss.</div><div style="text-align: center;">4. In the same, now empty, bowl, mix together the flour, oats, white sugar, brown sugar, and cinnamon.</div><div style="text-align: center;">5. Then add the stick of butter.</div><div style="text-align: center;">6. Thoroughly work the butter into the flour mixture.</div><div style="text-align: center;">7. Pour it over the top of the apples.</div><div style="text-align: center;">8. Place two paper towels across the top of the slow cooker and put on the lid. </div><div style="text-align: center;">9. Cook on low for 3 hours or high for 1.5 hours.</div><div style="text-align: center;">10. Allow it to cool for at least 30 minutes. </div><div style="text-align: center;"> </div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Sunshine Momhttp://www.blogger.com/profile/07632278506038127852noreply@blogger.com5tag:blogger.com,1999:blog-1556550178360769476.post-12490765923601900982010-07-08T20:25:00.000-04:002010-07-08T20:25:03.084-04:00Peach Ice CreamI look forward to taking out my ice cream maker every summer. It's small and has zero frills, no salt, just a paddle, a small motor, and a glorified ice pack as a bowl. I keep the bowl wrapped in plastic bags in our chest freezer all year long, so it is always ready to make ice cream. It makes the best ice cream from chilled custard and only takes a few minutes to churn it into smooth, soft serve ice cream. If I want it more like store bought, I just place the bowl with the soft ice cream into our freezer for a few hours. And there really isn't any ice cream better than homemade. I've been making it a lot the past couple of weeks! The best chocolate ice cream is from <a href="http://www.joyofbaking.com/ChocolateIceCream.html">joyofbaking.com</a>. It's thick, rich, super chocolaty, and tastes a lot like gelato. YUMMY. But my favorite homemade ice cream is peach. So delicate. It's not very sweet, so the peach and vanilla really shines through. It's so amazing right out of the ice cream maker, but the flavors mature in the freezer overnight and it's even better the next day. <br />
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You will need:<br />
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ice cream maker<br />
1 cup milk (I use skim, but whole is better!)<br />
1/8 tsp salt<br />
1 egg, beaten<br />
1 1/4 cups heavy cream (no substitutions on this one)<br />
1/2 cup pureed peaches (more on this later)<br />
3/4 tsp vanilla<br />
1/4 tsp almond extract<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQBkp0KneFp1UkfktPifCGLU5vN1RgQFUqE6DSpD54NJ2bRatXa12m0uO8jmOoxrfAD2A7CJXcubwARCR_g0O1Td1wcRRz_dBgbxS4csy0o29j7isRhh3g8z1zXuiKykuq01bWq7IQ7dA/s1600/DSC07493-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQBkp0KneFp1UkfktPifCGLU5vN1RgQFUqE6DSpD54NJ2bRatXa12m0uO8jmOoxrfAD2A7CJXcubwARCR_g0O1Td1wcRRz_dBgbxS4csy0o29j7isRhh3g8z1zXuiKykuq01bWq7IQ7dA/s320/DSC07493-1.JPG" /></a></div><br />
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This recipe for peach ice cream makes about 6 servings. I have <a href="http://www.amazon.com/Rival-Canister-Cream-Maker-qt-2e/dp/B0012UZ3D6/ref=sr_1_67?ie=UTF8&s=kitchen&qid=1278631772&sr=1-67">this ice cream maker</a>, but I found it at our local Wally Mart for $20 about four summers ago. I've never had even one issue with it and, although I may covet <a href="http://www.amazon.com/Cuisinart-ICE-50BC-Supreme-Cream-Maker/dp/B0007XOHN6/ref=sr_1_6?ie=UTF8&s=home-garden&qid=1278631690&sr=8-6">this ice cream maker</a>, my little guy is just perfect for our family of four. Everyone has a serving of fresh churned ice cream for dessert and there are two servings leftover for Mama to eat alone while watching General Hospital the next day. :)<br />
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<div class="separator" style="clear: both; text-align: center;"></div>I've found that the best homemade ice cream starts with a custard. Don't be intimidated! Custard is easy to make. It just requires a little bit of patience and a bit of stirring. About the peaches...you can use fresh, frozen, or canned. If you use canned, drain them first. You'll end up with a bit more than 1/2 cup of puree, but throw it all in. You'll be tempted, when using frozen or fresh, to leave nice, big, yummy-looking chunks of peach. Don't. When it freezes the chunks will be too hard to eat. You don't have to get the peaches completely smooth, of course, but just make sure all your pieces are smaller than half a green pea. <br />
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In a heavy-bottomed saucepan, heat the milk (but not the cream) over medium low heat until hot and just starting to froth. Do not let it boil. Then stir in the salt and sugar until dissolved.<br />
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Pour 1/4 of the hot milk mixture into the beaten egg to temper the egg. You don't want pieces of scrambled, cooked egg in your ice cream! <br />
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Mix constantly and then add the egg mixture to the rest of the milk and continue to mix constantly. <br />
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Continue to cook and stir (constantly) for 10-12 minutes over medium low heat or until the mixture coats the back of a metal spoon without dripping off. <br />
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Pour the custard into a metal bowl and chill for at least 2 hours or overnight. It needs to be really cold.<br />
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In a bowl or large measuring cup, combine the heavy cream, peaches, vanilla, and almond extract. <br />
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Add to the custard and mix thoroughly.<br />
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Then pour into your ice cream machine. Follow the directions for your machine. Mine calls for attaching the paddle, securing the top, and turning to on. That's it.<br />
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Now you wait for this to happen...<br />
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It doesn't take very long. Maybe 20 minutes. My machine says to listen for the motor to stop spinning the paddle and turn off. We all stand around the kitchen waiting and rubbing our hands together in gleeful anticipation. No chance of the motor stopping and burning itself up! When I lift off the top the paddle comes with it and I always think, I should just stand over the sink and link that clean. But I beat down my inner-Gollum and don't run off with my precious. Because I love my family and want to share with them. :)<br />
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Serve immediately or wait, if you can. Right out of the machine the peach ice cream is soft, creamy, fluffy, and light. Unbelievably delicious!<br />
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Dessert dish courtesy of my buddy PMP. Thank you, chica!! The ice cream looks beautiful in it's special dish.<br />
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Again, freeze it for a few hours if you prefer a thicker, hardier ice cream texture. But just look how extraordinary it looks straight from the machine. I could swim in it!<br />
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The picture of summertime. Enjoy!!Sunshine Momhttp://www.blogger.com/profile/07632278506038127852noreply@blogger.com1tag:blogger.com,1999:blog-1556550178360769476.post-33496563880172355572010-07-01T20:21:00.000-04:002010-07-01T20:21:25.387-04:00Old Glory PieIn honor of Independence Day, I finally turned on my oven! I thought I would do something a little different this 4th of July. Normally I bake <a href="http://sunshinemom.blogspot.com/2009/07/best-apple-pie-ever.html">the best apple pie ever</a> (it truly, truly is) or my <a href="http://sunshinemom.blogspot.com/2009/07/flag-cake.html">flag cake</a>. This year, I combined the two...sort of...and made a flag pie with blueberries and red cherries. <br />
My favorite thing about this time of year isn't the summer heat (seriously, it's not the heat), the fireworks, the long weekend, the homemade ice cream, or the fresh corn, but the beautiful, endless bounty of fresh berries. (And before you even think it, I know that cherries are not a berry. In fact, Bubba, Tink, and I just had a long discussion about how much a cherry is not a berry. One of us even resorted to googling "is a cherry a berry," but I won't say who.) So, stock up on all the berries in your local farmer's market or grocery store and toss any berries that don't get eaten into a freezer bag and they will keep until next year. These blueberries came from a farm less than an hour from our house!<br />
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You will need:<br />
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5 cups dark cherries (fresh or frozen)<br />
1 1/2 cups blueberries (fresh or frozen)<br />
3 T lemon juice<br />
1 cup sugar<br />
1/4 cup cornstarch<br />
1 heaping T instant tapioca pearls (1T plus 1/4 cup if using frozen cherries)<br />
1T butter, cut into pieces<br />
two pie crusts<br />
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Preheat your oven to 375 degrees.<br />
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Wash and pit your cherries (or open up three bags of frozen) and put them in a large bowl. Wash and check your blueberries for stems and place them in a smaller bowl. Toss the cherries with 2T of the lemon juice, the blueberries with the remaining 1T of juice. Mix together the sugar and the cornstarch. Add 1 cup of the mixture to the cherries and stir gently.<br />
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Then add the remaining 1/4 cup of mixture to the blueberries.<br />
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If you are using fresh berries, get a heaping T of tapioca and sprinkle the pearls onto the blueberries until you are left with a real tablespoon. Sprinkle the remainder onto the cherries. Stir. If you are using frozen berries, add 1T of tapioca pearls to the blueberries and 1/4 cup pearls to the cherries. Either way, let the mixtures sit for 15 minutes. <br />
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While the berries and cherries are hanging out (or as the kids would say, chillin' out, maxin', relaxin', all cool) place one pie crust into your pie pan and set the other out on a floured countertop or pastry cloth. Cut off the bottom of one side so that you have a nice, long, evenly flat side. Then, using a pizza cutter, cut three long, even pieces for the 3 long stripes. (You will eventually end up with 3 long stripes, 3 short stripes, and 6 stars.)<br />
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Set those aside and cut one more. Now cut that one into thirds.<br />
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If you have a mini star cookie cutter, good for you! If you had one but lost it (like me) or have never had one you can freehand the stars or use a template. I used a cupcake decoration. You need 6 stars.<br />
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Now you have your stars and stripes!<br />
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Bend a bit of aluminum foil to create a dam for the blueberries in the upper left-hand quadrant of your pie dish. <br />
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Pour your blueberries into your dam, then pour the cherries into the remaining 3/4 of the pie. Slowly remove the foil.<br />
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Place the butter pieces around the pie.<br />
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Now add your stars and stripes! Stars over the blueberries, of course. :)<br />
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Tuck the edges of the stripes into the bottom pie crust.<br />
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Bake at 375 for 40-60 minutes. The sauce will thicken up quite a bit while it bakes.<br />
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Don't run to the dry cleaners and the library while the pie is in the oven because it may only need 40 minutes and 60 minutes will make the top crust kind of brown. But even if you do run errands, the pie is going to taste AWESOME.<br />
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My favorite thing about this pie is that the berries (and cherries) really shine. Their natural sweetness is enhanced by the mere 1 cup of sugar and not overwhelmed. Have you ever had one of those cherry pies that taste like pure, gooey sugar? Ick. This pie is all about the berries. And cherries, which are not a berry dang it! :) <br />
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You can taste the perfectly ripe blueberries and the tang of the fresh cherries. This pie is a showcase for berries! And cherries!! <br />
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I hope you enjoy it every bit as much as we did. I doubt there will be any left for us for the actual 4th of July. Guess I'll have to make another one!!<br />
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Happy 4th of July!!!!!!!!!!!!<br />
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<div class="separator" style="clear: both; text-align: center;"></div>Sunshine Momhttp://www.blogger.com/profile/07632278506038127852noreply@blogger.com1tag:blogger.com,1999:blog-1556550178360769476.post-19130220785025405112010-06-22T12:30:00.000-04:002010-06-22T12:30:00.145-04:00Slow Cooker Banana Chocolate Chip CakeIt has cooled down here just a bit; the heat index isn't in the 100's, but it's still hot. So, here is another slow cooker recipe! I was very excited about trying to bake a cake in my crock pot and the results were amazing. Absolutely delicious! Goose and Tink told me to never make my <a href="http://sunshinemom.blogspot.com/2009/11/whole-wheat-banana-cake.html">banana chocolate chip cake</a> in the oven again. Now that I can successfully make a cake in the slow cooker I want to try making bread...and maybe even cookies, cupcakes, and everything else!! :)<br />
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You will need:<br />
<a href="http://sunshinemom.blogspot.com/2009/11/whole-wheat-banana-cake.html">my recipe for banana chocolate chip cake</a><br />
aluminum foil<br />
deep-sided 8-inch round pan<br />
butter and flour to grease the pan<br />
2 paper towels<br />
large slow cooker<br />
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Fold a large piece of foil in half and half again and place in the bottom of your cooker. Take another large piece of foil and wad it up. Place it on top of the folded foil and use your pan to squash it a bit, making sure that your pan will be able to sit on it without tipping to one side. The point of this is to raise your pan off the bottom of the slow cooker. Don't skip this step.<br />
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After you have made the cake batter, butter and grease your cake pan...<br />
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and pour in your batter.<br />
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Place the pan into your slow cooker and make sure that the pan sits flat on the foil.<br />
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Turn your slow cooker to HIGH, place two paper towels across the top to catch the moisture that will collect and then place on the lid.<br />
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Cook for exactly two hours, without removing the lid. Now it's done perfectly!!<br />
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I took a picture of my cake stand. It was my mom's, but she gave it to me when they moved down here to Florida. Every cake I ever had or made growing up was served on this cake stand. I love it!! (I thought it was interesting that it is smaller than the cake stands you see in stores today. So, Americans dinner plate size and cake stand size has increased.)<br />
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Let the cake sit for 10 minutes in the baking pan, then run a knife along the sides and invert it onto your cake plate.<br />
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The top of my cake was prettier than the bottom, so next time I will invert it onto a plate and then flip it again onto the cake stand, pretty side up. But I fixed its looks with a bit of powdered sugar. :)<br />
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I let it cool for about an hour, but only because we were having dinner. Even then I had to fight off the cake jackals! So, feel free to dig in right away.<br />
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The slow cooker keeps this cake so moist. I asked Bubba and the girls what they thought, but all I got was a bunch of mmmm's and ahhhh's. Definitely a big hit!<br />
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Not only was it crazy delicious, but I didn't heat up my house by using the oven. Always a plus for me this time of year. If you have any leftovers, this cake is just as beautiful the next day. In fact, I think the flavors are deeper the next day--just like how banana bread is better if you can wait a day to eat it. I didn't refrigerate the cake, just wrapped it in plastic wrap overnight. You can freeze it, too. Wrap it tightly in foil and seal it up in a freezer bag. You'll love this cake!!<br />
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Enjoy!!<br />
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<h3>Slow Cooker Banana Chocolate Chip Cake</h3>
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<a href="/recipes/49057/slow-cooker-banana-chocolate-chip-cake/" title="Slow Cooker Banana Chocolate Chip Cake">See <strong>Slow Cooker Banana Chocolate Chip Cake</strong> on Key Ingredient.</a>
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<!--[if !IE]><--></object><!--<![endif]--></object>Sunshine Momhttp://www.blogger.com/profile/07632278506038127852noreply@blogger.com1tag:blogger.com,1999:blog-1556550178360769476.post-3545521278686062862010-06-16T13:08:00.000-04:002010-06-16T13:08:27.315-04:00Deviled EggsWhen Tink was 5 she picked up a deviled egg and it squirted right out of her little paw. She just stared at it laying on the ground and then said, "so that's why they call them deviled eggs!" I think about that moment every time we have deviled eggs. :) These are pretty easy to make, but I thought I would post the recipe anyway in case any of you had never thought to try making them before. <br />
<br />
You will need:<br />
<br />
eggs (I used 7)<br />
mayonnaise<br />
<br />
mustard<br />
salt <br />
pepper (optional)<br />
paprika <br />
smallish pot <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWhc4Horej6KhPINaddj4HOsIP473El-TGVaBhJlmraVIun44GGaKzcZs5U_FCBTAAzhyphenhyphenZk3jpRhDsUWM5VkNMklQNJZEWgDrr_-rTw07lN3F3l8w1rR7J7aWGfOSNj9Fafn_9-f2YbC8/s1600/DSC07449-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWhc4Horej6KhPINaddj4HOsIP473El-TGVaBhJlmraVIun44GGaKzcZs5U_FCBTAAzhyphenhyphenZk3jpRhDsUWM5VkNMklQNJZEWgDrr_-rTw07lN3F3l8w1rR7J7aWGfOSNj9Fafn_9-f2YbC8/s320/DSC07449-2.JPG" /></a></div>The trickiest part of making deviled eggs is boiling the egg properly. (Use eggs that are at least 3 days old. The fresher the egg, the harder it is to peel.) Seven fit perfectly in my pot. You want your eggs to be close together and not have a lot of room to move around and bash against each other--that will help prevent the shells from cracking while cooking. Leave the eggs in the pot with no heat for about 20 minutes to help take off the chill and bring them close to room temperature. Cold eggs crack in boiling water.<br />
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Fill the pot with just enough water to cover the eggs by one inch. DO NOT ADD SALT to the water. Adding salt makes the whites rubbery. Trust me on this one. :)<br />
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Turn your burner on high and bring the eggs to a boil. You definitely want lots of bubble action going on. Then put the top on your pot and turn off the burner. Set a timer for 15 minutes and leave the eggs alone. Do not remove the pot from the burner.<br />
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When the timer goes off, remove the top and immediately start running cold water over the eggs to stop them from cooking. I empty the pot of water and then add a bunch of ice, a little water, and then leave them alone for 20 minutes.<br />
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When they have cooled down you can start to peel them. Tap them on the countertop. Start with the ends. The flatter end has a bubble of air in it--tap that one first, then the other end, and then around the sides. Roll the egg in your had to loosen the shell.<br />
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After you get the little buggers peeled, rinse and pat them dry.<br />
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Slice each egg in half and add the yolks to a bowl. Break them up with a fork and then add two heaping spoonfuls of mayo and two small spoonfuls of mustard. (In the South, Miracle Whip is referred to as mayo. It just is, I don't know why. Use your favorite brand of mayo!) Sprinkle with salt.<br />
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The mixture should be very creamy, but not wet. You'll have to taste it and see if you have enough salt and to decided whether you need more mayo or mustard. I usually add more mustard because I like a stronger mustard flavor in my deviled eggs.<br />
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Then fill your eggs and sprinkle with paprika. I put the paprika in my hand and use my fingers to sprinkle. When I try to shake the paprika from the jar over the eggs I get it everywhere!<br />
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You can get pretty fancy with deviled eggs! Try using a Dijon mustard or putting the yolk mixture in a pastry bag with a fancy tip. But for just eating at home I don't bother with fancy. They don't last long! Tink would eat them all by herself if I let her. :)<br />
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Enjoy!!<br />
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(My recipe card site is having security issues this morning. As soon as they are resolved I'll put up the recipe card!)Sunshine Momhttp://www.blogger.com/profile/07632278506038127852noreply@blogger.com1tag:blogger.com,1999:blog-1556550178360769476.post-57817505755232734612010-06-08T09:52:00.000-04:002010-06-08T09:52:45.696-04:00Slow Cooker Potatoes Au GratinIt has been feeling more like July than June lately, so I'm still cooking everything in my Crock Pot. The poor thing is starting to feel the wear, too. An hour after I turned these potatoes from high to low I went to check on them and the pot was cold. I panicked, of course, fiddled with the switch, and it came right back on and I had no more troubles. Maybe I just didn't get the knob turned all the way to low or something, but I think I may be in the market for a new pot soon. Two pots would be great anyway! There have been nights when dinner was slow cooking away and I thought, some <a href="http://sunshinemom.blogspot.com/2010/05/slow-cooker-chocolate-cake.html">slow cooker chocolate cake</a> would be awesome right about now. :) These potatoes are easy and relatively quick for a slow cooker recipe. And I haven't even started to describe how freaking amazing they taste!<br />
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You will need:<br />
<br />
6 medium potatoes (I used Yukon Gold)<br />
8oz cheese, shredded<br />
3T butter<br />
1/4 cup flour<br />
2 cups milk (skim is fine)<br />
chopped garlic (optional, but recommended)<br />
salt (not optional)<br />
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Wash, peel, and slice your potatoes. You want them about a medium thickness. (I ran them through my food processor.) Grease your slow cooker. I used 2T of extra butter, but pan spray would work just fine as long as you really coat the pot. Add one layer of potatoes and salt them. You can use regular table salt, Kosher salt, or even garlic salt, but do not skimp on the salt or your potatoes will be bland, bland, bland. <br />
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<div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">Continue layering and salting until you have used all the potato slices. (You could also add chopped onions to each layer, but my kids don't like them. Don't add too many, though, because they can overpower the potato flavor.)</div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnGs-lhjGafAHn6cu7F9Ey6sDjtol5enugQH28KSAATxtZNB_cUiiRqi6M6spSTkrbPXT_GblGa7bwzcaRsyU6vSp6aooaC3ekdgl_eE8u0c8AD9fibvpnAYpGLjNHE83cKcEvdHHYjdE/s1600/DSC07386-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnGs-lhjGafAHn6cu7F9Ey6sDjtol5enugQH28KSAATxtZNB_cUiiRqi6M6spSTkrbPXT_GblGa7bwzcaRsyU6vSp6aooaC3ekdgl_eE8u0c8AD9fibvpnAYpGLjNHE83cKcEvdHHYjdE/s320/DSC07386-1.JPG" /></a></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">When all the potatoes are in the pot, melt the 3T of butter in a large saucepan. </div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwquDjTgjTxSR9AHgjuEvEZzJoSnY6FbYSiWxIRvG2idzdNLfTjPBZneeRr1twERGbADvk5ibaLfxa9xDrKH2L2RCnSWxHteNK47JLGrnDguMYNNdAfNIjxlKyA0t9zKFyFJGm3Duv5rs/s1600/DSC07387-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwquDjTgjTxSR9AHgjuEvEZzJoSnY6FbYSiWxIRvG2idzdNLfTjPBZneeRr1twERGbADvk5ibaLfxa9xDrKH2L2RCnSWxHteNK47JLGrnDguMYNNdAfNIjxlKyA0t9zKFyFJGm3Duv5rs/s320/DSC07387-1.JPG" /></a></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">Add the flour and whisk.</div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhajAccziMCb7nXH3vPlEsLd6EUDtOCAq_X4UDKM0HX-PEUougyTTsAeUHIVJThGINJbr85p6KE7Wlp22Vy_x6zmZKK51Mz2fw0oWvr1_JYOwh3Bvplrw0h8XEcbBcICFT8iyF6mAq9YG4/s1600/DSC07388-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhajAccziMCb7nXH3vPlEsLd6EUDtOCAq_X4UDKM0HX-PEUougyTTsAeUHIVJThGINJbr85p6KE7Wlp22Vy_x6zmZKK51Mz2fw0oWvr1_JYOwh3Bvplrw0h8XEcbBcICFT8iyF6mAq9YG4/s320/DSC07388-1.JPG" /></a></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">Cook over medium heat until mixture starts to bubble up, then cook for 2 minutes whisking constantly.</div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNJEh__aIR1Z1FUDO6YKAyEBZPCr25HZ6Jui5JiQWPWbq78Bl9_yW5X2BXWbSvH48d2NXf8Thq5sKQjJCaOn_WVli_s442q15C81LsYRDBcUFTezuvXLeCSTTM1z2lrvqAtu3ZG_1uVKA/s1600/DSC07390-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNJEh__aIR1Z1FUDO6YKAyEBZPCr25HZ6Jui5JiQWPWbq78Bl9_yW5X2BXWbSvH48d2NXf8Thq5sKQjJCaOn_WVli_s442q15C81LsYRDBcUFTezuvXLeCSTTM1z2lrvqAtu3ZG_1uVKA/s320/DSC07390-1.JPG" /></a></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">Slowly pour in the milk and whisk until thickened. (Add 2T chopped garlic now if you like. It's good!!)</div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3rr9LI3UZk7YzZaOcE2JrVrh-6IyiOtFyToTtTy3Rg9AcOEjumPowkd9I2s4PAV9xO9wHhIscjr1oUKR3qohe7NX10wCNhkBPV_YBxpEy0CtHipH_PxOqGo93ll34A8xxQMFyg-8sg74/s1600/DSC07393-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3rr9LI3UZk7YzZaOcE2JrVrh-6IyiOtFyToTtTy3Rg9AcOEjumPowkd9I2s4PAV9xO9wHhIscjr1oUKR3qohe7NX10wCNhkBPV_YBxpEy0CtHipH_PxOqGo93ll34A8xxQMFyg-8sg74/s320/DSC07393-1.JPG" /></a></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">Add the cheese...</div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQRFnb_sbEpavmg9AdF2x2lHs5pBbAMp64zhFcDHBP1mxUKN7K0FAmblmBQ4Z1C7VuLYePc1jDvZnJBq9-IKA6AQ1o3DGKeJaCgjWzkhfbobnUj7veZBMQHikaOlJQAL7-JMtkeQcevMg/s1600/DSC07394-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQRFnb_sbEpavmg9AdF2x2lHs5pBbAMp64zhFcDHBP1mxUKN7K0FAmblmBQ4Z1C7VuLYePc1jDvZnJBq9-IKA6AQ1o3DGKeJaCgjWzkhfbobnUj7veZBMQHikaOlJQAL7-JMtkeQcevMg/s320/DSC07394-1.JPG" /></a></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">and stir until melted. </div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEWjBO8Dt10catJBk1i-j25CkIubyNnE94so8E2R1yqjF18VxiEvBaX3zob9y93KrEUJkZLpMWJCv7ZdRUKltgjHsPyiPaHrTApQ_KN1IX6KJaIwivzn1MhFhxKVAYMSKq5jpsz4qQncg/s1600/DSC07395-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEWjBO8Dt10catJBk1i-j25CkIubyNnE94so8E2R1yqjF18VxiEvBaX3zob9y93KrEUJkZLpMWJCv7ZdRUKltgjHsPyiPaHrTApQ_KN1IX6KJaIwivzn1MhFhxKVAYMSKq5jpsz4qQncg/s320/DSC07395-1.JPG" /></a></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">Pour over the top of the potatoes. Don't stir the potatoes, but give them a jiggle to get some of the sauce down into the bottom of the pot. </div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcdyybR5joWn4q2uIIvVhc-lV7Giw9OTgT3ZZfRpSd7Km1oAXWz5fGS7d4O1PTFwqXgslwq4lU1u_be1GYOw2r0KDUZsq2FVEKiOm0et5moxPBMtOnaZnpIIfvwRP6II-PlfX2S2e7Epw/s1600/DSC07396-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcdyybR5joWn4q2uIIvVhc-lV7Giw9OTgT3ZZfRpSd7Km1oAXWz5fGS7d4O1PTFwqXgslwq4lU1u_be1GYOw2r0KDUZsq2FVEKiOm0et5moxPBMtOnaZnpIIfvwRP6II-PlfX2S2e7Epw/s320/DSC07396-1.JPG" /></a></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">Place 2 paper towels across the top of the slow cooker and put on the top. </div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGLynqP5YBivjUrlgmwMH6Nge4Wprc8BVmlvOPqJB0FJCs8qaa3UHoXGSh4FzPytdx-RlDEw9EKCvbrxS99UF3DDr4l2IA3l5ns21oCHLQop5taI95r_AYRcmgu_NdNqYrEC4nqx0ElGs/s1600/DSC07397-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGLynqP5YBivjUrlgmwMH6Nge4Wprc8BVmlvOPqJB0FJCs8qaa3UHoXGSh4FzPytdx-RlDEw9EKCvbrxS99UF3DDr4l2IA3l5ns21oCHLQop5taI95r_AYRcmgu_NdNqYrEC4nqx0ElGs/s320/DSC07397-1.JPG" /></a></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">Turn the pot on high and leave it for an hour. You can leave it on high for two more hours or turn it to low for 3-4 hours. </div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEips1ItMRr5upz1-7stpNXPY_TfwinEsBf6unEfssFJ7xtLCIwGf53kWAH43jeXu-MOIk9pWC_kpysg54Vca2MS6YmsbENH6x3ovQCxIIM1HUipRr8N-912skjnpNuXssJ2a-7ZQvRwhPc/s1600/DSC07406-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEips1ItMRr5upz1-7stpNXPY_TfwinEsBf6unEfssFJ7xtLCIwGf53kWAH43jeXu-MOIk9pWC_kpysg54Vca2MS6YmsbENH6x3ovQCxIIM1HUipRr8N-912skjnpNuXssJ2a-7ZQvRwhPc/s320/DSC07406-1.JPG" /></a></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
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</div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">Time to feast! These potatoes are sooooo good. Creamy, cheesy, with a hint of garlic. </div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAO8TeABsXuknQmqyEc47puwllWAq7eAL8lAEBejRtS3sN-ZghL07g6RdmwGEIf-AwY1ysCDeQAACfqcNqle13_RgNI8p0w4PnCSdtF4QS5vWxUnZoVj9EqyagsnBmzDOZaiDxd-QmJZw/s1600/DSC07408-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAO8TeABsXuknQmqyEc47puwllWAq7eAL8lAEBejRtS3sN-ZghL07g6RdmwGEIf-AwY1ysCDeQAACfqcNqle13_RgNI8p0w4PnCSdtF4QS5vWxUnZoVj9EqyagsnBmzDOZaiDxd-QmJZw/s320/DSC07408-1.JPG" /></a></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">Yummy! Scrumptious! The perfect comfort food. They are wonderful the next day, warmed in the microwave, too. </div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Mao1nTnufKL8n5pcmfPEvp4g6KKp4_-R8FPFLezF6NmFzj6YazlV_lGGFyhzKjpXV7xKuXSFNTn0oa0C1pnMg9KNZkBbeTZZh_eAPRAFT6MFNqc2r8uPTlDUjnDQpBlApFlbC6uqwTQ/s1600/DSC07409-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Mao1nTnufKL8n5pcmfPEvp4g6KKp4_-R8FPFLezF6NmFzj6YazlV_lGGFyhzKjpXV7xKuXSFNTn0oa0C1pnMg9KNZkBbeTZZh_eAPRAFT6MFNqc2r8uPTlDUjnDQpBlApFlbC6uqwTQ/s320/DSC07409-1.JPG" /></a></div><br />
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</div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">Enjoy!! </div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0" height="470" type="application/x-shockwave-flash" width="370"><param name="movie" value="http://keyingredient.cachefly.net/static/keyRecipe.swf" /><param name="flashvars" value="id=335239" /><!--[if !IE]><--><object width="370" height="470" type="application/x-shockwave-flash" data="http://keyingredient.cachefly.net/static/keyRecipe.swf"><!--<![endif]--><param name="quality" value="high" /><param name="flashvars" value="id=335239" /><param name="bgcolor" value="#ffffff" /><!-- This will be shown if your viewer does not support flash --><h3>Slow Cooker Potatoes Au Gratin</h3><p></p><p><a href="http://keyingredient.com/recipes/335239/slow-cooker-potatoes-au-gratin/" title="Slow Cooker Potatoes Au Gratin">See <strong>Slow Cooker Potatoes Au Gratin</strong> on Key Ingredient.</a></p><!--[if !IE]><--></object><!--<![endif]--></object>Sunshine Momhttp://www.blogger.com/profile/07632278506038127852noreply@blogger.com7tag:blogger.com,1999:blog-1556550178360769476.post-26150717072908340912010-05-26T13:21:00.013-04:002010-05-26T19:09:37.854-04:00Food Network Lemon SquaresSometimes, even though it is 90 degrees outside and 80 inside, a girl has to turn on her oven. When I saw the recipe for Lemon Squares (they call them Lemon Bars) in Food Network's March issue I knew I was going to have to make them. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb6omOl8yd5q-Kz3GXU01ThahM7XhtH8sxHFUkBiLucVQMRhXQPmMapn35USGspvdvvM3MCQhdmpO00p0QpOkYOUU5rm5qBPbtaqmEH1CmIgnwNolrA7OoCqxvHdXSYMW_EfPdCsqjRdw/s1600/DSC07125-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 252px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb6omOl8yd5q-Kz3GXU01ThahM7XhtH8sxHFUkBiLucVQMRhXQPmMapn35USGspvdvvM3MCQhdmpO00p0QpOkYOUU5rm5qBPbtaqmEH1CmIgnwNolrA7OoCqxvHdXSYMW_EfPdCsqjRdw/s400/DSC07125-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5475633589404351586" /></a><br /><br />I've been making the same <a href="http://sunshinemom.blogspot.com/2009/04/lemon-squares.html">lemon squares recipe</a> for years and years, but I'm always up for trying something new! Ultimately, my old recipe is still my favorite. These squares came out with more of a custardy texture and I like my lemon squares a bit lighter. But, if you were to walk into a bakery and buy a lemon square you would get something more like this new recipe. These are definitely more gourmet and less bake sale. :)<br /><br />You will need:<br /><br />For the crust:<br />1 1/2 sticks cold, diced butter (Smart Balance)<br />2 cups flour (calls for all-purpose, but I used white whole wheat)<br />1/4 cup brown sugar<br />1/4 cup powdered sugar (you'll need more for dusting later)<br />1/4 tsp salt<br />***************************<br />For the filling:<br />4 large eggs<br />2 egg yolks<br />2 cups sugar<br />1/3 cup flour<br />1 tsp lemon zest<br />1 cup fresh lemon juice (about 8 lemons)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSpmcE5IJ3QfBUGw5gPsIaE3231QcvtF3n7N7aG-N0aYpZor4LBKRV4308hRn3RlO4Iy6yNPAPFoluQEe1QYtwNkJ_zCUaqGW8hBH_Q-MhsPKURI-vSuz6RzIspyGW2vMhnASXVUn3_M0/s1600/DSC07114-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 236px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSpmcE5IJ3QfBUGw5gPsIaE3231QcvtF3n7N7aG-N0aYpZor4LBKRV4308hRn3RlO4Iy6yNPAPFoluQEe1QYtwNkJ_zCUaqGW8hBH_Q-MhsPKURI-vSuz6RzIspyGW2vMhnASXVUn3_M0/s400/DSC07114-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5475636597747729378" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqcLomv0C2hVgahWQS-h3QCvUO73JBqqs8bmF_B6hO0a38gfgrsBObaUR0aw_zO4W6OZRuUSKGBzD5WDnoX84Wm8r3a5EJcFZS5poREEjY7PRK2QyN08ZyXwQZd-4vpoNEzhcMDxFujeg/s1600/DSC07119-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 306px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqcLomv0C2hVgahWQS-h3QCvUO73JBqqs8bmF_B6hO0a38gfgrsBObaUR0aw_zO4W6OZRuUSKGBzD5WDnoX84Wm8r3a5EJcFZS5poREEjY7PRK2QyN08ZyXwQZd-4vpoNEzhcMDxFujeg/s400/DSC07119-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5475637489075400226" /></a><br /><br />Preheat oven to 350 degrees and line a 9x13 pan with foil. Grease with vegetable oil, butter, or cooking spray. Food Network suggests veg oil, but I used cooking spray.<br /><br /><br />Pulse the butter, flour, sugars, and salt in a food processor or use to knives to cut the butter into the dry ingredients until mixture comes together.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLc3B7m-9AfVfzd88_P7A2xVP2gB4TGR0tCg00xkS6EmgME03g0gwAoD0svi2LtznUL_Bi3X5bhPUn00mZEBZSDa458wgIzR_Xpg9lFJfJfYcDvVa4UolbQqSpiYSxfN7Jopgc0hJq26w/s1600/DSC07117-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLc3B7m-9AfVfzd88_P7A2xVP2gB4TGR0tCg00xkS6EmgME03g0gwAoD0svi2LtznUL_Bi3X5bhPUn00mZEBZSDa458wgIzR_Xpg9lFJfJfYcDvVa4UolbQqSpiYSxfN7Jopgc0hJq26w/s400/DSC07117-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5475636621585739794" /></a><br /><br />Press mixture into the bottom of your greased, foil-lined pan.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyio0NGb6O8G-LCNhjSApXO70FeD-EtJiqgET7kWm9MDmP-Ee-Zz_vQtxTu_ifzcngqnK7lu7K-PT2TRdGdobzd7Q6x68EHLWa8_4dTtgTQsEfTy6gbSFPsW5qvLuYqZp0OllbVJyGRIk/s1600/DSC07118-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 249px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyio0NGb6O8G-LCNhjSApXO70FeD-EtJiqgET7kWm9MDmP-Ee-Zz_vQtxTu_ifzcngqnK7lu7K-PT2TRdGdobzd7Q6x68EHLWa8_4dTtgTQsEfTy6gbSFPsW5qvLuYqZp0OllbVJyGRIk/s400/DSC07118-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5475638764885203554" /></a><br /><br />Bake for 25 minutes or until the crust is golden.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBUpQml5UO3LYAy9DuXMrj83AupfCV_g6sCiIjQoCagY8sYgLi9CRs6hITP1Y525UB16W3fxMeTWpDdWI2rm2zXJf-Gxro7Jmjyvmmz1ARm_YM-ytuf_8bFIGHWrmigwnEsBbDgUMY7VM/s1600/DSC07124-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBUpQml5UO3LYAy9DuXMrj83AupfCV_g6sCiIjQoCagY8sYgLi9CRs6hITP1Y525UB16W3fxMeTWpDdWI2rm2zXJf-Gxro7Jmjyvmmz1ARm_YM-ytuf_8bFIGHWrmigwnEsBbDgUMY7VM/s400/DSC07124-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5475639088911124866" /></a><br /><br />Meanwhile, the filling! Whisk together the whole eggs and yolks, sugar, and flour in a large bowl.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAjoPBNATrUBBs7h8We0TZItQ-CDPml5HdtiK6OF3ALuW7D7kBEXmPmC6baw4AK-wYkpPupMT1NHlgQO0tdztoMQSHMikTgUNs6TbfuibbvKSkxCSDh2Z8Y2-DnLCWFKKhBsIz9coIlY8/s1600/DSC07121-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAjoPBNATrUBBs7h8We0TZItQ-CDPml5HdtiK6OF3ALuW7D7kBEXmPmC6baw4AK-wYkpPupMT1NHlgQO0tdztoMQSHMikTgUNs6TbfuibbvKSkxCSDh2Z8Y2-DnLCWFKKhBsIz9coIlY8/s400/DSC07121-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5475639884610250674" /></a><br /><br />Then add the lemon juice and zest and whisk until frothy, about one minute.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0P2PxuboJNLWiHiPC8ZsrXXxDxfu6hEUgyCNkYUyBaMQpPz12SeQMO84FsG6u-edwtCA9yIMeL7o2MB45KjJCd20Kv5lvTYG4FvsA_RMXfWXV_wBQfkjSjQPM3tmWRuQX21kVkNYWXEQ/s1600/DSC07123-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0P2PxuboJNLWiHiPC8ZsrXXxDxfu6hEUgyCNkYUyBaMQpPz12SeQMO84FsG6u-edwtCA9yIMeL7o2MB45KjJCd20Kv5lvTYG4FvsA_RMXfWXV_wBQfkjSjQPM3tmWRuQX21kVkNYWXEQ/s400/DSC07123-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5475639887155454946" /></a><br /><br />When the crust is done, remove from oven and reduce the heat to 300 degrees. Pour the filling onto the hot crust and return to oven.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9SzyZabqdnXeNwKPaoY6JCsPOhQRllQHM5Re2rb0ql0zppQ54bXGCmH4YkqxRd5LkgkQ1QMTmVF-D19UnDTQgO7EcDr2UkKtO6yUBM3tNQ5ZV0KgpXBVZuzwIEIILCK55oNkjSU44r6Q/s1600/DSC07126-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9SzyZabqdnXeNwKPaoY6JCsPOhQRllQHM5Re2rb0ql0zppQ54bXGCmH4YkqxRd5LkgkQ1QMTmVF-D19UnDTQgO7EcDr2UkKtO6yUBM3tNQ5ZV0KgpXBVZuzwIEIILCK55oNkjSU44r6Q/s400/DSC07126-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5475640625493258994" /></a><br /><br />Bake for 30-35 minutes and the filling is set.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkCHgdSNLJ9g5FK8_phxyP_T4yEv4I5mcZDViv6f8-5wO8eN7D-fbBMtqz1Ev3wtkFZeLc_CzPmUtm9F9rHsvpvxTR0oGory4B1MP5fkr0YNQhNa8HEoRCBtDNVh_u24mGQvkitsoXaeE/s1600/DSC07127-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 261px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkCHgdSNLJ9g5FK8_phxyP_T4yEv4I5mcZDViv6f8-5wO8eN7D-fbBMtqz1Ev3wtkFZeLc_CzPmUtm9F9rHsvpvxTR0oGory4B1MP5fkr0YNQhNa8HEoRCBtDNVh_u24mGQvkitsoXaeE/s400/DSC07127-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5475640640109276466" /></a><br /><br />Let the bars cool in the pan on a wire rack and then refrigerate them until they are firm. When they are firm, lift them out of the pan using the foil. Dust with powdered sugar.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDXzy3EMzLB8Uj1MEwVvjbQKPcTUqvz6SZsEW3ozo1P83Z5dqbSDkqEOHNWwPlkcsWcGzRjPTRcxXRw32-QIPis0dDlcTIpoV2O5nnQG7RQAqwE0ht_u2_wZblNXn6SqMYQDFtoVDGBe8/s1600/DSC07128-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDXzy3EMzLB8Uj1MEwVvjbQKPcTUqvz6SZsEW3ozo1P83Z5dqbSDkqEOHNWwPlkcsWcGzRjPTRcxXRw32-QIPis0dDlcTIpoV2O5nnQG7RQAqwE0ht_u2_wZblNXn6SqMYQDFtoVDGBe8/s400/DSC07128-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5475640649035229394" /></a><br /><br />Then cut into squares.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcBZ1P_CORZYmtewEl86pNMypKAQ_nlLMuyJ4MlvUar8CD2SARzgz2RZvPmceTgKvSzSyi7mY1Zz2lVGxAngcj_szwXip8Pxs4s_xkWYivWhpbs49ftPj5qBXlKpWYrZfdIiBUQHVEhZA/s1600/DSC07130-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcBZ1P_CORZYmtewEl86pNMypKAQ_nlLMuyJ4MlvUar8CD2SARzgz2RZvPmceTgKvSzSyi7mY1Zz2lVGxAngcj_szwXip8Pxs4s_xkWYivWhpbs49ftPj5qBXlKpWYrZfdIiBUQHVEhZA/s400/DSC07130-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5475641688313310242" /></a><br /><br />Now feast!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnBQcAxH94CUJ47mddNE-iZBPqZMy7XJ1JT7fX8b0SbuMtg5PmODUQoN9eLsgP3F9gF3YMuKApE4tEc33_EqNPCnUueDGsaXoz6T44vowwDgyXg03CMbsF1Get_u4ZRBmDtJW19XapZk/s1600/DSC07131-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnBQcAxH94CUJ47mddNE-iZBPqZMy7XJ1JT7fX8b0SbuMtg5PmODUQoN9eLsgP3F9gF3YMuKApE4tEc33_EqNPCnUueDGsaXoz6T44vowwDgyXg03CMbsF1Get_u4ZRBmDtJW19XapZk/s400/DSC07131-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5475719693879775010" /></a><br /><br />You are going to want at least two more. :) These won't last long!! Thick, rich, with an amazing blend of sweet and lemon. YUM!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglkY_eie3IWWTX0MGsikvZJX5UjKKufL-W84jibl7piAgZzm3XecaE0PqBdImxZCET9daNMA249gZ4YqKIWr-u0wSrfjMNeLH1chzNN6M2460ChjBpPjhOsrlYY_Fz0AZqs3RBUz9hRcM/s1600/DSC07133-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglkY_eie3IWWTX0MGsikvZJX5UjKKufL-W84jibl7piAgZzm3XecaE0PqBdImxZCET9daNMA249gZ4YqKIWr-u0wSrfjMNeLH1chzNN6M2460ChjBpPjhOsrlYY_Fz0AZqs3RBUz9hRcM/s400/DSC07133-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5475642236591711810" /></a><br /><br />Enjoy!!<br /><br /><object width="370" height="470" type="application/x-shockwave-flash" classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0"><param name="movie" value="http://keyingredient.cachefly.net/static/keyRecipe.swf" /><param name="flashvars" value="id=321072" /><!--[if !IE]><--><object width="370" height="470" type="application/x-shockwave-flash" data="http://keyingredient.cachefly.net/static/keyRecipe.swf"><!--<![endif]--><param name="quality" value="high" /><param name="flashvars" value="id=321072" /><param name="bgcolor" value="#ffffff" /><!-- This will be shown if your viewer does not support flash --><h3>Food Network Lemon Squares</h3><p></p><p><a href="http://keyingredient.com/recipes/321072/food-network-lemon-squares/" title="Food Network Lemon Squares">See <strong>Food Network Lemon Squares</strong> on Key Ingredient.</a></p><!--[if !IE]><--></object><!--<![endif]--></object>Sunshine Momhttp://www.blogger.com/profile/07632278506038127852noreply@blogger.com3tag:blogger.com,1999:blog-1556550178360769476.post-28961513348230490352010-05-21T13:41:00.012-04:002010-05-21T14:34:21.034-04:00Our GardenIt's been one of those weeks. We had guests over the weekend, two birthdays, and then Tink was sick Monday, Tuesday, and Wednesday. Now the Goose is sick. I haven't gotten anything done and am seriously happy that today is Friday! This week I made my <a href="http://sunshinemom.blogspot.com/2010/05/slow-cooker-chocolate-cake.html">slow cooker chocolate cake</a> and then gave in and turned on the oven to make my <a href="http://sunshinemom.blogspot.com/2009/04/alton-browns-chewy.html">chocolate chip cookies</a> because some weeks call for heavy consumption of chocolate. So, because I didn't make anything new this week and basically just subsisted on cake and cookies, I thought I would share some pictures of our organic garden.<br /><br />We have a raised bed garden and we planted yellow onions, strawberries, and sweet corn. Only one of 8 strawberry plants is growing (sad), but the onions and corn are growing like gangbusters! <br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmxYtxqX-p62FvP2NTL4ILhyphenhyphenSOiMd6r47R5yOeBSe1WyQbJOWYm_KsrudvHgQM74_RMhJ4h3WaoIuMk6D6AlzmkwfJMvrjOhMrSDhfcvD2Bt8cpw8sr5k9ZJb7HQryiBrY-omLwQ5dKE/s1600/DSC07362-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmxYtxqX-p62FvP2NTL4ILhyphenhyphenSOiMd6r47R5yOeBSe1WyQbJOWYm_KsrudvHgQM74_RMhJ4h3WaoIuMk6D6AlzmkwfJMvrjOhMrSDhfcvD2Bt8cpw8sr5k9ZJb7HQryiBrY-omLwQ5dKE/s400/DSC07362-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5473786448101396834" /></a><br /><br />Look at that silk!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5AYcmIt-C8ARYI4krv_YskU4cllC8CipiObHwp4_xV-GgwRL7V3GR22AaDDKHGk6CEiEEFFTAFORY322t5AajctMCkgJ4mdpt27IqWWQU5UMtYE30LS0WTCJXT7W1OAl7j0ubUd4i7xI/s1600/DSC07363-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5AYcmIt-C8ARYI4krv_YskU4cllC8CipiObHwp4_xV-GgwRL7V3GR22AaDDKHGk6CEiEEFFTAFORY322t5AajctMCkgJ4mdpt27IqWWQU5UMtYE30LS0WTCJXT7W1OAl7j0ubUd4i7xI/s400/DSC07363-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5473786452667930178" /></a><br /><br />I just love how fast corn grows.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga2kX9SLKtEJ7jOfnFOWf8tWWH-UVifjMAjEQ82jIUKSSWu4uwOT_Ve-JJbPWHesvpj8t7SMKxCcfNbJ8MwBiaj3cUnMd0XJgld-CgRfP5zBq6FTqJuDRHNWpxzvJa9JnbBMZionygDQs/s1600/DSC07364-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga2kX9SLKtEJ7jOfnFOWf8tWWH-UVifjMAjEQ82jIUKSSWu4uwOT_Ve-JJbPWHesvpj8t7SMKxCcfNbJ8MwBiaj3cUnMd0XJgld-CgRfP5zBq6FTqJuDRHNWpxzvJa9JnbBMZionygDQs/s400/DSC07364-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5473786465469662546" /></a><br /><br />We also have tomatoes. Once they reach full-size some of them will be sacrificed before they are ripe because a Southern girl has got to have her fried green tomatoes!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwPzQB3nsg8ZKEmxOhWWaMENpHUFiRdb8csYNgBvgOlOvP-_tiLTzHIPsGWenyQJzJsFgMKJPgDQWTXehRosHFyWK-i4ubFFEBcKgwvmyCswvgnsKEW2zESifJaH_ZCAsemSiqzeqoiHU/s1600/DSC07366-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwPzQB3nsg8ZKEmxOhWWaMENpHUFiRdb8csYNgBvgOlOvP-_tiLTzHIPsGWenyQJzJsFgMKJPgDQWTXehRosHFyWK-i4ubFFEBcKgwvmyCswvgnsKEW2zESifJaH_ZCAsemSiqzeqoiHU/s400/DSC07366-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5473787431236103362" /></a><br /><br />And a black raspberry bush. Very excited about that!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVRxsxBqoOQrVZHhh9a2t7t5UcZ_gQUseL-tSiP9HMyXSGURiYA50k5Os6NipZuhv-n-M1txJMbBig-yYe5Srt3ju_DdaBQcoEmyMi0B9MT6JDo-DPBjvg22rYIU3BiasHxnwioCFF-PA/s1600/DSC07367-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 238px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVRxsxBqoOQrVZHhh9a2t7t5UcZ_gQUseL-tSiP9HMyXSGURiYA50k5Os6NipZuhv-n-M1txJMbBig-yYe5Srt3ju_DdaBQcoEmyMi0B9MT6JDo-DPBjvg22rYIU3BiasHxnwioCFF-PA/s400/DSC07367-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5473787434525088002" /></a><br /><br />We have a blueberry bush with one remaining blueberry. Just one...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnLIctnefZj_b2AgG1GLFlFUQiYnpAy543wyM6p_IkFwzi-Nx62ABnp2tsOiSKapCRJSxq0YqsahaPC_QR8zp0Ua_D7Bk9LRnPcovuAsdcv-O8oxH7ddUPimk6X3iNe3Os4cqG0zK3upw/s1600/DSC07371-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 370px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnLIctnefZj_b2AgG1GLFlFUQiYnpAy543wyM6p_IkFwzi-Nx62ABnp2tsOiSKapCRJSxq0YqsahaPC_QR8zp0Ua_D7Bk9LRnPcovuAsdcv-O8oxH7ddUPimk6X3iNe3Os4cqG0zK3upw/s400/DSC07371-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5473787440990720450" /></a><br /><br />the rest were eaten by this beast. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidAha_0eGQDL-9gwnLWTUlP9kOjM_yVHO_UHUSjhB5Xp4ab4gMFZbQlrOmzstp5WTmtjJNdSNXS5YptmMnCT91De-bMTS2CdUKivmR2aANpfhx9EIRqEMbZsq64BHLTAmA7Bu30Uvmhsc/s1600/DSC07377-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 308px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidAha_0eGQDL-9gwnLWTUlP9kOjM_yVHO_UHUSjhB5Xp4ab4gMFZbQlrOmzstp5WTmtjJNdSNXS5YptmMnCT91De-bMTS2CdUKivmR2aANpfhx9EIRqEMbZsq64BHLTAmA7Bu30Uvmhsc/s400/DSC07377-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5473788566532142066" /></a><br /><br />And this one, too!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhowsIqN5D1A_Q4-UeORJUrOh_hAZRJartXSfKB_XdN8Rksg3vHiLHmuBP2nSLmtKz-ob9W8APVB55sit9nkkLQKmijxpykRokOy3qS1hKxeZcozAKuUyPnPH7kkVy4fYzCiHMRtrAUGbE/s1600/DSC07379-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhowsIqN5D1A_Q4-UeORJUrOh_hAZRJartXSfKB_XdN8Rksg3vHiLHmuBP2nSLmtKz-ob9W8APVB55sit9nkkLQKmijxpykRokOy3qS1hKxeZcozAKuUyPnPH7kkVy4fYzCiHMRtrAUGbE/s400/DSC07379-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5473788575501809058" /></a><br /><br />But not this one. He is a walking heart. Sweetest baby in the world!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ4UvKBCN3NLbiEYf9Tzu4OMPbfIsPIb1-i99gPlB25KPcVR12OYbhaw716wQlePBDYjGuWJlpuQ6ZwUGjj069kC3sQ3rOTce_GWDdXmpyJ2ILdUhSnotmkpnKkjzfTBSbMh_FbXqi7D4/s1600/DSC07374-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 316px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ4UvKBCN3NLbiEYf9Tzu4OMPbfIsPIb1-i99gPlB25KPcVR12OYbhaw716wQlePBDYjGuWJlpuQ6ZwUGjj069kC3sQ3rOTce_GWDdXmpyJ2ILdUhSnotmkpnKkjzfTBSbMh_FbXqi7D4/s400/DSC07374-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5473788847163714242" /></a><br /><br />Our orange tree is heavy with baby oranges. They won't ripen until January or February. This year we had soooo many oranges we didn't know what to do with them all. We decided we would prune the tree so we would have less oranges next year. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ukc83uyj02HWzLF2AqujHxoozmzqFN9rzPJyBwy72xmigalioGigOYsWTGYHMoA8i4MW2s5IcnfVewFAtagQJGSokTskFwG1TKcTKmuUeZ33RspBIYE-IsUkYrmUfMwgTbWQTgnzVb0/s1600/DSC07373-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ukc83uyj02HWzLF2AqujHxoozmzqFN9rzPJyBwy72xmigalioGigOYsWTGYHMoA8i4MW2s5IcnfVewFAtagQJGSokTskFwG1TKcTKmuUeZ33RspBIYE-IsUkYrmUfMwgTbWQTgnzVb0/s400/DSC07373-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5473789616410470098" /></a><br /><br />But how to you choose which pretty baby orange to kill? I can't do it. We'll be swimming in oranges again come January. :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3t8dDN1pPPug6ilgK1XPmb5WS5l0Q0B4jcS3_kMrUXyrxV0cLFbGM1ORCmuEhnYyBOS-WwXF9Pd9wYMXyauEWK9fCkO9CfeDN-kPaTHeO4_7LDj-kTS0PfjjT1an7RAPp5j1st9oyzNQ/s1600/DSC07375-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3t8dDN1pPPug6ilgK1XPmb5WS5l0Q0B4jcS3_kMrUXyrxV0cLFbGM1ORCmuEhnYyBOS-WwXF9Pd9wYMXyauEWK9fCkO9CfeDN-kPaTHeO4_7LDj-kTS0PfjjT1an7RAPp5j1st9oyzNQ/s400/DSC07375-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5473789622233689842" /></a><br /><br />We have a tiny lemon tree. It was my Valentine's Day present from Bubba!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEY5VK9JSwsHfsLj-nmJxCb5pgNhOPK3Yn70Q5ri4f1GL4XPGEOJuwqN9NjEr1-xCp6iQTSYIyyDRnWxLvPJ8gsXEsNNUQm5YavS6jXi6p6y9H8_UnW3qbuXHecScElj5zEnmQsC2akUc/s1600/DSC07376-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEY5VK9JSwsHfsLj-nmJxCb5pgNhOPK3Yn70Q5ri4f1GL4XPGEOJuwqN9NjEr1-xCp6iQTSYIyyDRnWxLvPJ8gsXEsNNUQm5YavS6jXi6p6y9H8_UnW3qbuXHecScElj5zEnmQsC2akUc/s400/DSC07376-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5473790051423628146" /></a><br /><br />Here's another picture of our small dinosaur who thinks she is a chicken. Originally she was named Eragon, which then became Eragonsian, then Gonsie, then Donsie, and now she's just Don. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVC6heC5WTMqTeTR725acb-lRpfMgsUIQTV6vnT9SXVhX2h4Y-oKnAjG8WZ4g3fXW-WlF492FfgEhssIYNglgHtKeCOv3Y1qGalf7NAtJDSzYUitEO8SbOeqdsE97baqxiBJ_Rt9xV4DQ/s1600/DSC07378-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVC6heC5WTMqTeTR725acb-lRpfMgsUIQTV6vnT9SXVhX2h4Y-oKnAjG8WZ4g3fXW-WlF492FfgEhssIYNglgHtKeCOv3Y1qGalf7NAtJDSzYUitEO8SbOeqdsE97baqxiBJ_Rt9xV4DQ/s400/DSC07378-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5473790566414383074" /></a><br /><br />She can pretend she is a chicken if she wants...as long as she keeps leaving us a present every day. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXiuuY8DDgftigf4ss39lLP39jv6onn49MNN7pSaylBvXKB0RAv36XqPs0ITYvqD9mENXZD7HTswgMkcVDZyyy_sQ0NXBvLhZ13qUPmheKMPtm7Z1kYdOZF-VPoYbiIqN2NfUlDkNveUA/s1600/DSC07381-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 358px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXiuuY8DDgftigf4ss39lLP39jv6onn49MNN7pSaylBvXKB0RAv36XqPs0ITYvqD9mENXZD7HTswgMkcVDZyyy_sQ0NXBvLhZ13qUPmheKMPtm7Z1kYdOZF-VPoYbiIqN2NfUlDkNveUA/s400/DSC07381-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5473790572557249074" /></a><br /><br />The other one has embraced her dinosaur side and has stopped laying eggs. Maybe she's just lazy. When you look into her eyes you can see there are no lights on in there. :) :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgGZXaketSCTZ_R6J-XI9qB5uh_qZkVpdQv6brFUtIEtt7XkpVcGu0VQ6QdvUVLMVDkDDIcoATGllhXG2Gr58CLHsABYn2YWNG7P5QL73RB7pRTxz3VQMypxiij1g6KvC3-oUj_6oHbBg/s1600/DSC07380-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgGZXaketSCTZ_R6J-XI9qB5uh_qZkVpdQv6brFUtIEtt7XkpVcGu0VQ6QdvUVLMVDkDDIcoATGllhXG2Gr58CLHsABYn2YWNG7P5QL73RB7pRTxz3VQMypxiij1g6KvC3-oUj_6oHbBg/s400/DSC07380-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5473791335595321522" /></a><br /><br />And last, but not least, our banana tree. We've had it for three years now and are hoping this is our year for bananas.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwaR16EuBpsM0lXJs0FSxGr__Ieh1YjVsd4Y7_2gqe_ytpdYpmad512pUP9r66UCLXWsWTJEaX5D3IPruBAQfQnlK00onv3RVDh7XGPE2etLfFGlWxAugt6-3e37GUjMlcBuKtGZm8wiI/s1600/DSC07372-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwaR16EuBpsM0lXJs0FSxGr__Ieh1YjVsd4Y7_2gqe_ytpdYpmad512pUP9r66UCLXWsWTJEaX5D3IPruBAQfQnlK00onv3RVDh7XGPE2etLfFGlWxAugt6-3e37GUjMlcBuKtGZm8wiI/s400/DSC07372-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5473792060511892434" /></a><br /><br />So that's it! Our garden. I dream about making lemon meringue pies, blueberry pie, black raspberry jam, banana pudding, orange juice, and strawberry shortcake. And then I ask Bubba, for the fifteenth time, to put some chicken wire around the blueberry bush. Dang dinosaurs!Sunshine Momhttp://www.blogger.com/profile/07632278506038127852noreply@blogger.com0tag:blogger.com,1999:blog-1556550178360769476.post-64224677800190949692010-05-11T09:01:00.006-04:002010-05-11T10:32:24.120-04:00Slow Cooker Chocolate CakeI have to apologize right off the bat for this recipe. You definitely should not make it...because it will ruin chocolate cake for you forever! IT'S THAT GOOD. Beyond good, insanely awesome, ridiculously delicious. Chocolate cake made any other way will seem plain, unexciting, tasteless, and cold. This recipe is very easy to make and the result is out of this world. You don't even have to turn on your oven--a big bonus for those of us who have had to turn on our air conditioning already this year. And you eat it while it's still hot so it's also perfect for people, like my Montana family, who need something to warm them up since their Spring weather has not started yet. <br /><br />You will need:<br /><br />slow cooker<br />1 cup all-purpose flour<br />2 tsp baking powder<br />6T butter<br />2 oz (1/4c) semi-sweet chocolate chips<br />2/3 cup white sugar<br />3T Dutch-processed cocoa<br />1T vanilla<br />1/4 tsp salt<br />1/3 cup milk<br />1 egg yolk<br />***************<br />1/3 cup brown sugar<br />1/3 cup white sugar<br />1/3 cup Dutch-processed cocoa<br />1 1/2 cups hot water<br />****************<br />2 paper towels<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvH5uoEf94ma8XcJ7sNqgowuvdVwgDQ9caKCICjuOkuOEc0PMPexfmhi4lEnlH7x-UTcIi78d-ltV0YGI3uNHn9PKz55y0yVCe_yOKkiV8zWlRt-3LvrD6KieK1H5FNjbys8QrwKSe8k/s1600/DSC07308-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 216px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvH5uoEf94ma8XcJ7sNqgowuvdVwgDQ9caKCICjuOkuOEc0PMPexfmhi4lEnlH7x-UTcIi78d-ltV0YGI3uNHn9PKz55y0yVCe_yOKkiV8zWlRt-3LvrD6KieK1H5FNjbys8QrwKSe8k/s400/DSC07308-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5470011446541054674" /></a><br /><br />A word on the cocoa--in this recipe you really need to use the Dutch-processed. In my grocery store it's sold right alongside the unsweetened cocoa. Hershey's Special Dark is what I use and it's perfect. Dutch-processed cocoa has been treated to neutralize the acids in cocoa and is used in baked goods that call for baking powder, like this one. If you use regular unsweetened cocoa you will end up with a slightly bitter tasting cake. It's the same price as regular cocoa. <br /><br /><br />Mix together the flour and baking powder and set aside. In a medium-sized pot melt the butter and then add the chocolate chips. Stir until melted and combined and then remove from heat. (I melt the butter first because adding cold butter to chocolate can cause it to seize. That's happened to me many, many times.) <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_xBm_tt5e3Ah-dv1s_bZx7GT40k0eHSccTTp4597TXQmGA4CJSJGauM5XyUGVWV8J8nEYDhA9HHkKbHUzUMU6SLcQmzBxl3-uUDR36BG9PbfELSNYSn1LMf8T0GSwrILftvUww2GHYk/s1600/DSC07309-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_xBm_tt5e3Ah-dv1s_bZx7GT40k0eHSccTTp4597TXQmGA4CJSJGauM5XyUGVWV8J8nEYDhA9HHkKbHUzUMU6SLcQmzBxl3-uUDR36BG9PbfELSNYSn1LMf8T0GSwrILftvUww2GHYk/s400/DSC07309-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5470011453104315794" /></a><br /><br />Whisk in the 2/3 cup sugar and 3T Dutch cocoa.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_YEZd_1ehp3tyb2_yUZafK9zAbFTLSBoBirbb8LGXrqgkEmCsT7tHCEFQ-1-LczS4fDo5Cg6sl2jimJeUSiStVhpvT1oYUBWSFhMePtEAYBHlp7FAHKPnQjy8epVRfBM1JMbsIFp18Bg/s1600/DSC07310-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_YEZd_1ehp3tyb2_yUZafK9zAbFTLSBoBirbb8LGXrqgkEmCsT7tHCEFQ-1-LczS4fDo5Cg6sl2jimJeUSiStVhpvT1oYUBWSFhMePtEAYBHlp7FAHKPnQjy8epVRfBM1JMbsIFp18Bg/s400/DSC07310-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5470011460090817186" /></a><br /><br />Now whisk in the vanilla, salt, milk, and egg yolk. Combine thoroughly.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFq2cmkypPV5lpPrEwEGuq0Lc2VcyaOpXslAH6TKWZDVPZPLMPfbow6wtDJXSXwjKIpGkEl3bY-qQ-rYC1mbGPhGmIeCpIltYsFPwjygIWyo8c9069NTHjYkCFCWvYAEu0JNrt0FEhUk8/s1600/DSC07311-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFq2cmkypPV5lpPrEwEGuq0Lc2VcyaOpXslAH6TKWZDVPZPLMPfbow6wtDJXSXwjKIpGkEl3bY-qQ-rYC1mbGPhGmIeCpIltYsFPwjygIWyo8c9069NTHjYkCFCWvYAEu0JNrt0FEhUk8/s400/DSC07311-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5470011469351204370" /></a><br /><br />Whisk in the flour/baking powder mix.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFThj0k4HfBfaIQBaletrVKS4baUXPQEf3_MBzStfGW-dwzXsgmbqcsLJkparpPJKmhLR11JfI2vHOxL86tEoYTnni4VkkTDafPA4ayohk1r_OKYkjBxYt0YTfBV2hL06gxJm8KzgNXNA/s1600/DSC07312-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFThj0k4HfBfaIQBaletrVKS4baUXPQEf3_MBzStfGW-dwzXsgmbqcsLJkparpPJKmhLR11JfI2vHOxL86tEoYTnni4VkkTDafPA4ayohk1r_OKYkjBxYt0YTfBV2hL06gxJm8KzgNXNA/s400/DSC07312-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5470011476845215250" /></a><br /><br />Pour the batter into a greased slow cooker. I used 2T of butter and rubbed it on the bottom and halfway up the sides of my Crock Pot. You can use pan spray if you like--just make sure it is greased well.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiVMdQvYfZwIzPjJoPXSO9ZHo1t3w__eTtv9P903a77eeFzUJeQbmj9SqFPmcAnbS35GfpnPdz94Iq5ijrfqo90pRZPwC1Oi4mPEOYlbYHt3hEaYRlwcEj-wiUVsApXJZE21105nbb4-k/s1600/DSC07313-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiVMdQvYfZwIzPjJoPXSO9ZHo1t3w__eTtv9P903a77eeFzUJeQbmj9SqFPmcAnbS35GfpnPdz94Iq5ijrfqo90pRZPwC1Oi4mPEOYlbYHt3hEaYRlwcEj-wiUVsApXJZE21105nbb4-k/s400/DSC07313-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5470012403003918786" /></a><br /><br />In a medium-sized bowl whisk together the brown sugar, sugar, and cocoa. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr5sPrH0Da-soiFh-P0d_1dCIMDrDDh4znll1IsJX2hfxlSYl0-tKChuR1e69Oz7-tQdNMxS0IBzm5Yj-3qiF8e_n1m5APFzb-lsYKkpcrrov9tJJGS78dx5RKFHN5OYi-r1p26agj-WQ/s1600/DSC07314-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr5sPrH0Da-soiFh-P0d_1dCIMDrDDh4znll1IsJX2hfxlSYl0-tKChuR1e69Oz7-tQdNMxS0IBzm5Yj-3qiF8e_n1m5APFzb-lsYKkpcrrov9tJJGS78dx5RKFHN5OYi-r1p26agj-WQ/s400/DSC07314-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5470012405425933298" /></a><br /><br />Slowly pour in the hot water (I nuked the water in the microwave for one minute) and whisk until smooth.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz584I33d9NyUkEHKqyD5lvhFgMTCdKBEC5DDjn2Hho36tbaFXMmO4IUHC3QgACKO4kdmBmvaZFlpshztWA2UeMXJv6MmGuYBdHuHMUryCjSLiJcO14ve9OUkIsMKKnDcmm6R3ZBsRpW4/s1600/DSC07315-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz584I33d9NyUkEHKqyD5lvhFgMTCdKBEC5DDjn2Hho36tbaFXMmO4IUHC3QgACKO4kdmBmvaZFlpshztWA2UeMXJv6MmGuYBdHuHMUryCjSLiJcO14ve9OUkIsMKKnDcmm6R3ZBsRpW4/s400/DSC07315-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5470012417048588434" /></a><br /><br />Pour into the slow cooker on top of the cake batter. DO NOT STIR.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIc79L_68Y-r9xjbo4HTELseUQI_s3KkJgNYWIRR4k0UwSSi56TA8UM1EqBTFv9uFjKil69ji5XPybzKHUvyi7-NA0GN3co0-P30WNvTkdt1jRHKo54MsMNMgSE9mWSm6YpTfv2DAHrVE/s1600/DSC07316-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 295px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIc79L_68Y-r9xjbo4HTELseUQI_s3KkJgNYWIRR4k0UwSSi56TA8UM1EqBTFv9uFjKil69ji5XPybzKHUvyi7-NA0GN3co0-P30WNvTkdt1jRHKo54MsMNMgSE9mWSm6YpTfv2DAHrVE/s400/DSC07316-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5470012421824577394" /></a><br /><br />Place two paper towels (do not rip apart) across the top of the slow cooker and put on the top. The towels will keep the condensation from dripping onto your cake.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWk4SFlUM0dX3MhPIihKQ2e6JNyQKlTzWga0U0sRRXh2NpKdc9UUT2RGVyM6-ITw57laBVu7k5jxZOIyUo6-K1UN64mNAKxMdY8a0UX7OYsgLzYpUL_Ut3rom8nQFZeQxAas_Fd8r-R8U/s1600/DSC07317-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 359px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWk4SFlUM0dX3MhPIihKQ2e6JNyQKlTzWga0U0sRRXh2NpKdc9UUT2RGVyM6-ITw57laBVu7k5jxZOIyUo6-K1UN64mNAKxMdY8a0UX7OYsgLzYpUL_Ut3rom8nQFZeQxAas_Fd8r-R8U/s400/DSC07317-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5470012428522718226" /></a><br /><br />Turn the slow cooker on HIGH and leave it alone for 1 hour and 15 minutes. The cake is done when it is set and pulls away slightly from the sides of the slow cooker. Turn off the cooker, take off the top, and lift out the removable bowl. Set it aside on a hot pad and leave the cake alone for 25 minutes. It will hard not to sample, but resist! <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhTb1BgYAzBh5JoRykzKmqBkgCpepLilxPrNywpI3xHFjGmJiQabsObgxONLwrU_xER10-miV16ubQoLZDWZ1LkvJkYNsLkU4kWCxXfpHjPOkAy5TVMg3LyS89gwoRMBVtzmKGpviAr3k/s1600/DSC07319-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhTb1BgYAzBh5JoRykzKmqBkgCpepLilxPrNywpI3xHFjGmJiQabsObgxONLwrU_xER10-miV16ubQoLZDWZ1LkvJkYNsLkU4kWCxXfpHjPOkAy5TVMg3LyS89gwoRMBVtzmKGpviAr3k/s400/DSC07319-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5470013307199399538" /></a><br /><br />Heaven. On. Earth. You'll never see chocolate cake the same way again. The top of the cake is moist, chocolaty, and amazing, but the bottom is fudge sauce. Fudge sauce! (My pictures came out a bit unfocused. Maybe my hands were shaking in anticipation!)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyTPLNYfiReDXlGm29XO-dyrs4gxD-KViHFeEGec5cfevFRz6otrInlghn5bFayVuT3r_N2CbR97_2-9TAkVM-c2jgRHuLyK3kH5Rps-FiuTjCliyF9ZXgsGipxsRrXQpZsVXtCMlaxK8/s1600/DSC07323-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyTPLNYfiReDXlGm29XO-dyrs4gxD-KViHFeEGec5cfevFRz6otrInlghn5bFayVuT3r_N2CbR97_2-9TAkVM-c2jgRHuLyK3kH5Rps-FiuTjCliyF9ZXgsGipxsRrXQpZsVXtCMlaxK8/s400/DSC07323-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5470013318965353602" /></a><br /><br />There really aren't adequate words to describe how divine this cake tastes. There were no leftovers. I asked Bubba and the girls how it tasted and I got a bunch of grunts and "mmmmmmmm's." :) No need for ice cream with this cake!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCtfcWMtxSH7iBKFiSxG0w6pry3eakrJiByJXetDXG_KrCeygubLDPEFziHMfNLHSWKYXOw4cOoGTidmu1uil1wHZ5i2sYaxDCAs2gOjBauPpLwYEHzbs0n-g1KZwuebfxNIB8I5RdAWM/s1600/DSC07321-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCtfcWMtxSH7iBKFiSxG0w6pry3eakrJiByJXetDXG_KrCeygubLDPEFziHMfNLHSWKYXOw4cOoGTidmu1uil1wHZ5i2sYaxDCAs2gOjBauPpLwYEHzbs0n-g1KZwuebfxNIB8I5RdAWM/s400/DSC07321-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5470013323371807794" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY0gaKubGDlukuSqcgKOrHBiLhkI0E22z9SitbrC5DS6FgX5aUhL8lsKX1oOaOsT5N932FxzD3xsvozSAbGfBC6rL92K7dSdwl0nZCQzMRwRA3T2J-SsjZu5-7eJnEUgGgCEd4goXH34g/s1600/DSC07322-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY0gaKubGDlukuSqcgKOrHBiLhkI0E22z9SitbrC5DS6FgX5aUhL8lsKX1oOaOsT5N932FxzD3xsvozSAbGfBC6rL92K7dSdwl0nZCQzMRwRA3T2J-SsjZu5-7eJnEUgGgCEd4goXH34g/s400/DSC07322-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5470013331998069378" /></a><br /><br />After she finished eating Goose said, "Wow. That's the most awesome cake ever."<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdH0vpwu3EDcBvbWcAo2SWhB3vLR_PC-V4wxEdcUwtEvVjbmqsVllt9ItTdXMmOCIzxiTFgaYShKzdbbofprfu9MNtygnQtByinboNP2cY9accQjl8SQtGZFqa-Iv9R_467X9KPUma_88/s1600/DSC07324-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdH0vpwu3EDcBvbWcAo2SWhB3vLR_PC-V4wxEdcUwtEvVjbmqsVllt9ItTdXMmOCIzxiTFgaYShKzdbbofprfu9MNtygnQtByinboNP2cY9accQjl8SQtGZFqa-Iv9R_467X9KPUma_88/s400/DSC07324-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5470013337381633826" /></a><br /><br />Enjoy!!<br /><br /><br /><object width="370" height="470" type="application/x-shockwave-flash" classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0"><param name="movie" value="http://keyingredient.cachefly.net/static/keyRecipe.swf" /><param name="flashvars" value="id=300450" /><!--[if !IE]><--><object width="370" height="470" type="application/x-shockwave-flash" data="http://keyingredient.cachefly.net/static/keyRecipe.swf"><!--<![endif]--><param name="quality" value="high" /><param name="flashvars" value="id=300450" /><param name="bgcolor" value="#ffffff" /><!-- This will be shown if your viewer does not support flash --><h3>Slow Cooker Chocolate Cake</h3><p></p><p><a href="http://keyingredient.com/recipes/300450/slow-cooker-chocolate-cake/" title="Slow Cooker Chocolate Cake">See <strong>Slow Cooker Chocolate Cake</strong> on Key Ingredient.</a></p><!--[if !IE]><--></object><!--<![endif]--></object>Sunshine Momhttp://www.blogger.com/profile/07632278506038127852noreply@blogger.com4tag:blogger.com,1999:blog-1556550178360769476.post-67676963169438756872010-05-05T12:48:00.007-04:002010-05-05T13:23:16.548-04:00Slow Cooker Pork LoinStill hot here in Florida. Surprised? :) I love making pork tenderloins because they are cheap, easy, and flavorful, but I don't love turning on the oven for an hour when it's 89 outside and 100% humidity. So that got me thinking...pork loin in the Crock Pot! This recipe is super simple to make and cooks a lot faster than you would think. In fact, I overcooked my pork and it was still fabulous. Outstanding! Amazing! Sooo dang good!! I'll tell you how long to cook it properly, but you really can't hurt the pork in this recipe. <br /><br />You will need:<br /><br />pork tenderloin without seasoning <br />1/4 cup grape juice<br />1/4 cup sugar<br />1T garlic salt<br />1T Montreal steak seasoning <br />2 large or 4 small pears<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXZMgmr_RkN-iIfsdOtIs049pbmW7aDrRqqiqJsKc7oEwmdGEAyitoc79jkrFgn29r0agKGCK5SPwM2IDSSW3b3wDW4PYS3zWsYYry2FQHlPVJV6XV66Etwnx4D65YJ1nsRXLy45AEs0/s1600/DSC07300-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXZMgmr_RkN-iIfsdOtIs049pbmW7aDrRqqiqJsKc7oEwmdGEAyitoc79jkrFgn29r0agKGCK5SPwM2IDSSW3b3wDW4PYS3zWsYYry2FQHlPVJV6XV66Etwnx4D65YJ1nsRXLy45AEs0/s400/DSC07300-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5467836679994420498" /></a><br /><br />If you are not a fan of grape juice you can use cranberry instead. Or fancy it up and use pomegranate juice!<br /><br /><br />Rinse the tenderloin and cover it with the garlic salt and steak seasoning. Place it in the slow cooker.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5f59IYaLmg37xLEQfP4Cb_LXvkmJPDDay8uLsB4KuqN0fMrH6ql-kPPJhMF8sai7YKvLBdq6hfnHYYrZJhOfX2CmQljZ2gp-73Us4CjlxavxGlNiVRljW0f1WPabdktr3n-6qBIKhthE/s1600/DSC07302-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5f59IYaLmg37xLEQfP4Cb_LXvkmJPDDay8uLsB4KuqN0fMrH6ql-kPPJhMF8sai7YKvLBdq6hfnHYYrZJhOfX2CmQljZ2gp-73Us4CjlxavxGlNiVRljW0f1WPabdktr3n-6qBIKhthE/s400/DSC07302-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5467836687826573490" /></a><br /><br />Add the juice and sugar to a small saucepan and heat on low until the sugar dissolves. Don't let it get hot, though! Pour the juice over the pork loin and put on the slow cooker top.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJaNeVTr5ot2ykw-QjizQ2_il-mBOb4AyohlyGymT1-bTGMoIgcX1UGB9VTkDJf0FMSx8I0558tPLOE1QGooiUc4CCdeCqq_1JJl-C2WK_a20qr2QUz5FzIJSPIV8sjqIDXhZlJEyLLfo/s1600/DSC07303-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJaNeVTr5ot2ykw-QjizQ2_il-mBOb4AyohlyGymT1-bTGMoIgcX1UGB9VTkDJf0FMSx8I0558tPLOE1QGooiUc4CCdeCqq_1JJl-C2WK_a20qr2QUz5FzIJSPIV8sjqIDXhZlJEyLLfo/s400/DSC07303-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5467836695951646546" /></a><br /><br /><br />Turn the slow cooker on high for one hour and then turn down to low for 3 hours. OR Just cook on low for 5 hours. Add the peeled and chopped pears when you turn it to low.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSt4qB7eyKB7JYxDQ8cn7mCosO4evuC-9NtOlpA7qCkmsKdbl1ldXEKO7Fa1KUGO46eevTyquHP8llrk9BxX1ymSo_iw0sv_m2oGe8cftRrn1nhWL81Hfug2D5MTdMXsPyt_i-il2u9JQ/s1600/DSC07305-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSt4qB7eyKB7JYxDQ8cn7mCosO4evuC-9NtOlpA7qCkmsKdbl1ldXEKO7Fa1KUGO46eevTyquHP8llrk9BxX1ymSo_iw0sv_m2oGe8cftRrn1nhWL81Hfug2D5MTdMXsPyt_i-il2u9JQ/s400/DSC07305-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5467836701122118690" /></a><br /><br />I thought it would take much longer and my pork was ready three hours before dinner. Yikes! I turned the slow cooker to warm and just left it alone. It was perfect! It cooked down almost like pulled pork. It was out of this world! So, don't panic if it cooks longer than you want. Pork is supposed to be done at 145 degrees, but I usually cook mine until 160 and it's still juicy with no trace of pink. Sometimes at 145 it still looks a bit pink to me.<br /><br /><br />Drizzle the syrup over the pork and pears. Full of flavor and absolutely delicious! I don't think I'll go back to cooking it in the oven even when it isn't hot as blazes. You could add any flavoring or just cook it with the steak seasoning. So versatile! My <a href="http://sunshinemom.blogspot.com/2010/02/blackberry-pork-loin.html">Blackberry Pork</a> or Honey <a href="http://sunshinemom.blogspot.com/2009/05/honey-mustard-pork-and-pears.html">Mustard Pork</a> would also be awesome.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPxr1FWI_yn8gKLZf5-fAcIKcxSo-oJN1r0PNfTNfpAmPu3n_r7FcPILwOKYAbvz8HwKFNK4aVVzyjLpoWQUcrmWPb6L_G65ZA0VOrEF4MppZ3HB2SI5nmJLJPDYIwyLvy6vLXmwVBt0s/s1600/DSC07306-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPxr1FWI_yn8gKLZf5-fAcIKcxSo-oJN1r0PNfTNfpAmPu3n_r7FcPILwOKYAbvz8HwKFNK4aVVzyjLpoWQUcrmWPb6L_G65ZA0VOrEF4MppZ3HB2SI5nmJLJPDYIwyLvy6vLXmwVBt0s/s400/DSC07306-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5467837227300609122" /></a><br /><br /><br />Seriously delicious! I just can't say it enough!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaSCpz07kNsv8glIKx2q6YQj2HeeuRQKBcc2-dVoSSlvR-ACIXEeqL8bt6nkJVCMSnAm7oG7VjYI_O1W5VdqsfcT062L_jNhe35WWgTXQhl2NDYeLxqrOlgnd2AQ9yRuu5C91N_VVekv0/s1600/DSC07307-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 168px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaSCpz07kNsv8glIKx2q6YQj2HeeuRQKBcc2-dVoSSlvR-ACIXEeqL8bt6nkJVCMSnAm7oG7VjYI_O1W5VdqsfcT062L_jNhe35WWgTXQhl2NDYeLxqrOlgnd2AQ9yRuu5C91N_VVekv0/s400/DSC07307-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5467837232421912690" /></a><br /><br /><br />Enjoy!!<br /><br /><br /><object width="370" height="470" type="application/x-shockwave-flash" classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0"><param name="movie" value="http://keyingredient.cachefly.net/static/keyRecipe.swf" /><param name="flashvars" value="id=293867" /><!--[if !IE]><--><object width="370" height="470" type="application/x-shockwave-flash" data="http://keyingredient.cachefly.net/static/keyRecipe.swf"><!--<![endif]--><param name="quality" value="high" /><param name="flashvars" value="id=293867" /><param name="bgcolor" value="#ffffff" /><!-- This will be shown if your viewer does not support flash --><h3>Slow Cooker Pork Tenderloin</h3><p></p><p><a href="http://keyingredient.com/recipes/293867/slow-cooker-pork-tenderloin/" title="Slow Cooker Pork Tenderloin">See <strong>Slow Cooker Pork Tenderloin</strong> on Key Ingredient.</a></p><!--[if !IE]><--></object><!--<![endif]--></object>Sunshine Momhttp://www.blogger.com/profile/07632278506038127852noreply@blogger.com11tag:blogger.com,1999:blog-1556550178360769476.post-23645274086627795942010-04-30T13:36:00.006-04:002010-05-02T10:16:44.916-04:00Baked Potatoes in the Slow CookerStill too hot here to turn on the oven, but not hot enough for the air conditioning. All that will change this weekend, though. It's supposed to be 94 and May is a good month to relent and turn on the canned air. I'll be sad to close up all the windows--they won't be open again until October! This recipe for baked potatoes is so incredibly, ridiculously, insanely easy. They also taste better than oven baked potatoes. (Did you know that microwaves steam potatoes, not bake them?)<br /><br />You will need:<br /><br />slow cooker<br />baking potatoes<br />aluminum foil<br />2 paper towels<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie16BAxcLd_-1xienvbT5W2qVqYvlZDPrFYBr9TlIf_f90MH4GFqsyS6HbkOCsaNZ6dIdwiedw3THwyPu_lF3Hesz4FyldYCxgve3A0ltA_E1inF01Wz0MKfW6qHZKtvJkx0znJieL2T4/s1600/DSC07272-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 248px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie16BAxcLd_-1xienvbT5W2qVqYvlZDPrFYBr9TlIf_f90MH4GFqsyS6HbkOCsaNZ6dIdwiedw3THwyPu_lF3Hesz4FyldYCxgve3A0ltA_E1inF01Wz0MKfW6qHZKtvJkx0znJieL2T4/s400/DSC07272-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5465992972344974242" /></a><br /><br />That's it! Scrub the potatoes super, squeaky clean and dry them completely. (I use my potato buddy. So adorable.) You can rub the skins with oil or butter and sprinkle them with salt, but I put butter and salt in the potato before eating it and I figure that's enough. Prick each potato a couple of times with a fork.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdKejGIcICFatRJlqMNTgXcpljzkW9NGZ76JI3c2NfjoRDNcKKnK2r3bWKfnlm5DDNbf8ZVBPmcwZsamsssGsmdQauXZAJQ2SNR5MxSW-h73ggAL3_4DfpoVXXIZd6Vn0VOX3j28rEtw/s1600/DSC07273-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 325px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdKejGIcICFatRJlqMNTgXcpljzkW9NGZ76JI3c2NfjoRDNcKKnK2r3bWKfnlm5DDNbf8ZVBPmcwZsamsssGsmdQauXZAJQ2SNR5MxSW-h73ggAL3_4DfpoVXXIZd6Vn0VOX3j28rEtw/s400/DSC07273-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5465992977458523746" /></a><br /><br />Wrap each potato tightly in the foil, place in the slow cooker and turn on low.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUoFjKxCsBf_QfRantBmPZlU09Qe6Nvra-lN1Nho3PBC-vgA8jgJbH5fL6_o8z6GOmZgrVS9ls0X2p351kqL7Yfd8UR-N24bA73afj85sP-WzbiXUOliF6ci_R1hUikxF7Z-3MUC68Pjg/s1600/DSC07277-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUoFjKxCsBf_QfRantBmPZlU09Qe6Nvra-lN1Nho3PBC-vgA8jgJbH5fL6_o8z6GOmZgrVS9ls0X2p351kqL7Yfd8UR-N24bA73afj85sP-WzbiXUOliF6ci_R1hUikxF7Z-3MUC68Pjg/s400/DSC07277-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5465992988441872962" /></a><br /><br />Take two paper towels (don't rip them apart from each other) and lay them across the top of the slow cooker, but not down into it. Place the lid on top. That will keep the moisture that builds up from dripping down onto the potatoes. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTBudgEFPVIOpuFO9kzfxGDAFTPuuOaIhdQGP025LbX05imCNDcMLnFBtI9by1xqDMcRlFuGU22bBzU-1TCLc5SexPyNndm9QKDsRU0zH7Y03E7cqQo2HSA7e54nQ-YDobRxJ-DHaMihA/s1600/DSC07278-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 282px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTBudgEFPVIOpuFO9kzfxGDAFTPuuOaIhdQGP025LbX05imCNDcMLnFBtI9by1xqDMcRlFuGU22bBzU-1TCLc5SexPyNndm9QKDsRU0zH7Y03E7cqQo2HSA7e54nQ-YDobRxJ-DHaMihA/s400/DSC07278-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5465992993398163330" /></a><br /><br />Cook on low for 10 hours or on high for 4-6 hours. <br />The potatoes turn a beautiful golden color inside, not white like in the oven. Cooking the potatoes this way gives them a richer, deeper flavor. (Please be careful unwrapping the foil because the potatoes are screaming hot.)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghjeeJsFkz-1QM3hb6hosQfIIvuaft3Pfn5_L3GLyGGnqEucrTdQBLpmT-FD24i_5XJn6SIeQSDDamaNdNMoDP8xeBwQ6TgGfVj48phrwPNnd7KaXU_QNu7nFilJagzW8FLX72iKMHjbc/s1600/DSC07282-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 325px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghjeeJsFkz-1QM3hb6hosQfIIvuaft3Pfn5_L3GLyGGnqEucrTdQBLpmT-FD24i_5XJn6SIeQSDDamaNdNMoDP8xeBwQ6TgGfVj48phrwPNnd7KaXU_QNu7nFilJagzW8FLX72iKMHjbc/s400/DSC07282-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5465993006051614610" /></a><br /><br />Top with butter,<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoHkpHVUM5soxF65UZmrER6ceId5e02wk4GAiAFBbX5f3_SVQ9_qnHaxYTMB2g4hByFOnkUuGs5Yi-n44I5xyZlK93Pjxn5mlknPc8-kZHAeZ7d4CxuAVhe1Tf5Hr48ELfSJxyXnyJPII/s1600/DSC07283-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoHkpHVUM5soxF65UZmrER6ceId5e02wk4GAiAFBbX5f3_SVQ9_qnHaxYTMB2g4hByFOnkUuGs5Yi-n44I5xyZlK93Pjxn5mlknPc8-kZHAeZ7d4CxuAVhe1Tf5Hr48ELfSJxyXnyJPII/s400/DSC07283-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5465994956644909250" /></a><br /><br />sour cream,<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2COABFGrWYbJfXMgeNybgrWBI2enUVfnA6RT6TkYunyvIGQh44FaMX_0YAblJVRhor13q5c_ldxVmdPUioUhml529xgkyd0aIqsJlLQh-AZowclFFaVBGYxi8lvNLWNmZL3vMdSZStk/s1600/DSC07284-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2COABFGrWYbJfXMgeNybgrWBI2enUVfnA6RT6TkYunyvIGQh44FaMX_0YAblJVRhor13q5c_ldxVmdPUioUhml529xgkyd0aIqsJlLQh-AZowclFFaVBGYxi8lvNLWNmZL3vMdSZStk/s400/DSC07284-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5465994963369894114" /></a><br /><br />cheese, etc. Bacon would be awesome, but I was out. Chives, too!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp9x8hcSTXnDY42lO0ZS27CAFfTfhW-AkuEpXEX6SR7f6K48nP8T4xPxOHr-VKfHpvWEgs-U53U5mRuLj259CHzXU5GTQ2ijSh1bLElAvwj6FXtITjarigLdEk75tZd31zM8OaZjmEIj8/s1600/DSC07285-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp9x8hcSTXnDY42lO0ZS27CAFfTfhW-AkuEpXEX6SR7f6K48nP8T4xPxOHr-VKfHpvWEgs-U53U5mRuLj259CHzXU5GTQ2ijSh1bLElAvwj6FXtITjarigLdEk75tZd31zM8OaZjmEIj8/s400/DSC07285-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5465994971539793602" /></a><br /><br /><br />These are so filling that, paired with a salad, you really don't need anything else. Perfect for meatless night (which we do once a week). Absolutely perfect. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSAKLdo82n6aV-zwAyGVKTPwPlvL7rwyJceyYoQ5VIUaAxxWrq6mJsvSugDh8vO92a4CyTlkh7dQihzms4QgzYUyjl9ms0u2NgQ_p__pnUPMbmwLt1To7y71_m8dxzPY2lWYUjARv3aJA/s1600/DSC07287-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSAKLdo82n6aV-zwAyGVKTPwPlvL7rwyJceyYoQ5VIUaAxxWrq6mJsvSugDh8vO92a4CyTlkh7dQihzms4QgzYUyjl9ms0u2NgQ_p__pnUPMbmwLt1To7y71_m8dxzPY2lWYUjARv3aJA/s400/DSC07287-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5465994980420238626" /></a><br /><br />Enjoy!!Sunshine Momhttp://www.blogger.com/profile/07632278506038127852noreply@blogger.com4tag:blogger.com,1999:blog-1556550178360769476.post-28340282942118881362010-04-27T13:14:00.006-04:002010-04-27T13:57:00.622-04:00No Bake Chocolate Peanut Butter BarsI grew up in Virginia, but my family came down to Florida every year, in February, to visit my grandparents. Some years it was chilly, but usually it was hot and my grandparents refused to turn on the air conditioning because, "it's only February!" Even when it was 92. We used to poke fun of them for suffering through the heat, but then my husband, girls, and I moved to Florida. And now I flat out refuse to turn on the air conditioning until May. :) This past Saturday it was 88 outside, 86 in our house, but we all agreed it was still too early in the year for the air conditioning. (We ended up going to the beach to cool off, so I can't really complain.) Anyway, the season of heat is upon us and the very last thing I want to do is turn on the oven. But baking is what I do! It's my stress reliever! Luckily, there are many, many yummy desserts that can be made without using the oven at all. This No Bake Chocolate PB Bars recipe is one of my favorites. I'll be posting lots of slow cooker and stove top recipes for the next few months.<br /><br />You will need:<br /><br />2 1/2 cups graham cracker crumbs<br />1 cup peanut butter<br />1 cup butter (2 Smart Balance sticks)<br />2 3/4 cups powdered sugar, sifted<br />2 cups semi-sweet chocolate chips*<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYicg-9Z5ESsxSQZjc_5UILU9zHR05WTqQLjUjqzjOiaSmtxsoGBSxF8l6eLefAVr3_xZq5AWRAK8dhf6uUyg7YnWHRKTvcK0pNUyKADzOIsfR4WMR9M_e9fAKvwHJFQJPlh1YtPZ58d8/s1600/DSC07258-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYicg-9Z5ESsxSQZjc_5UILU9zHR05WTqQLjUjqzjOiaSmtxsoGBSxF8l6eLefAVr3_xZq5AWRAK8dhf6uUyg7YnWHRKTvcK0pNUyKADzOIsfR4WMR9M_e9fAKvwHJFQJPlh1YtPZ58d8/s400/DSC07258-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5464873864580246242" /></a><br /><br />*One note on the chocolate--you definitely want to use the semi-sweet or dark and not milk. The bars are very sweet and milk chocolate would be overkill.<br /><br />I make my own graham cracker crumbs, but you can buy them already smashed up in the baking section of any supermarket. I put two packages in a plastic bag, seal it up, and then use a rolling pin to crush the crackers. If you do it this way you'll have about a half cup of crumbs leftover, so 3 cups total from two packages of crackers.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEganr9jjGGzuPNo7gvL7y4k4HdNOmVlaxh8ETRiyoS8lFbMvFFAGGJQv0tMrOngSik1YJy_brtCZaZ5SYQMBBCDEo8qyu0CHJXaa6fheoJC7ETemqAdxpKoLOAPlJ2d-Z_8ES74uBCHqzM/s1600/DSC07259-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEganr9jjGGzuPNo7gvL7y4k4HdNOmVlaxh8ETRiyoS8lFbMvFFAGGJQv0tMrOngSik1YJy_brtCZaZ5SYQMBBCDEo8qyu0CHJXaa6fheoJC7ETemqAdxpKoLOAPlJ2d-Z_8ES74uBCHqzM/s400/DSC07259-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5464873870799975218" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh22NbVWpHmf1cTbF0nAYx-hmUolv0-ZYEMwFj_PcJpwLCpJ49TG1Zr-TExbCgJi6ku0BqjdNMwv2l9Jb4Ec7hmzPcdp1m-kBACUph-uLNZB6liJ7hxQqGsLIBKdlhOJpNFW_MIiKuAISE/s1600/DSC07260-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh22NbVWpHmf1cTbF0nAYx-hmUolv0-ZYEMwFj_PcJpwLCpJ49TG1Zr-TExbCgJi6ku0BqjdNMwv2l9Jb4Ec7hmzPcdp1m-kBACUph-uLNZB6liJ7hxQqGsLIBKdlhOJpNFW_MIiKuAISE/s400/DSC07260-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5464873878630864034" /></a><br /><br />Stir together the cracker crumbs, PB, and butter.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQ-k6xyoSV71B2Dk4jM7OAQKv2GQzwUq8rCKh3GqDtWEr9RjaJhZdyH1muBXGBhm5UsITAc0xZap5EIFoYMdKSRu8s9gh5act2fZfOI0woF2mDngllEoYMpvsZlKxi_QicniLK3p8_go/s1600/DSC07261-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQ-k6xyoSV71B2Dk4jM7OAQKv2GQzwUq8rCKh3GqDtWEr9RjaJhZdyH1muBXGBhm5UsITAc0xZap5EIFoYMdKSRu8s9gh5act2fZfOI0woF2mDngllEoYMpvsZlKxi_QicniLK3p8_go/s400/DSC07261-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5464873881459918850" /></a><br /><br />Add the sifted powdered sugar and combine thoroughly.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaivY992NCpl92_LATV0CDKZhrk69XFAHC6vK4FV-TXEgo7zWNaGxKkE-h1EKCtowFGS8ci_cPs0DiILJjxoxDEsdTisav9Q8IBNHcR0opAusMN2iOxuyf47DLPsBasfhWL-cveKTACyk/s1600/DSC07262-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaivY992NCpl92_LATV0CDKZhrk69XFAHC6vK4FV-TXEgo7zWNaGxKkE-h1EKCtowFGS8ci_cPs0DiILJjxoxDEsdTisav9Q8IBNHcR0opAusMN2iOxuyf47DLPsBasfhWL-cveKTACyk/s400/DSC07262-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5464874724169737794" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0mJCzMS7Y0NIuteXxxmXhGErwc-vf76LgRK3FZaVqGDQaLr1f6URa2LLAdDcsKZj-gwMeSibxQJit9ZcL91AA78Av8mT8yXJhTvRWGiQx7sDw8IB9gq06qqgHLxvnO3rOBkzufiSKHSs/s1600/DSC07263-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0mJCzMS7Y0NIuteXxxmXhGErwc-vf76LgRK3FZaVqGDQaLr1f6URa2LLAdDcsKZj-gwMeSibxQJit9ZcL91AA78Av8mT8yXJhTvRWGiQx7sDw8IB9gq06qqgHLxvnO3rOBkzufiSKHSs/s400/DSC07263-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5464874733095595986" /></a><br /><br />Press the mixture into a 9x13 pan, no need to grease it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ImMvjQ2bk05ieaLwSaVLMXJmaS0ik4RXsit128fVeF6jj-F9TZpeXMYvoFRy0lkumv8DaV8wCzhMXMV4CVTW4nQ3JeKRHd6XjWK4sIajq-3n7G6Nyg2f3FRkBqBV63RGtl68v_z7BIw/s1600/DSC07264-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 272px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ImMvjQ2bk05ieaLwSaVLMXJmaS0ik4RXsit128fVeF6jj-F9TZpeXMYvoFRy0lkumv8DaV8wCzhMXMV4CVTW4nQ3JeKRHd6XjWK4sIajq-3n7G6Nyg2f3FRkBqBV63RGtl68v_z7BIw/s400/DSC07264-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5464874735392039858" /></a><br /><br />Melt the chocolate chips in a double boiler. I just use a metal bowl on top of a small saucepan with one inch of water in the bottom. Turn the burner onto low heat and stir often. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH-kXqzFmsulT13ug7wSSHHaSltoq8MCb-Ss7vltj3ROuYhMm47bxcGHTPdknCQSbvTesJo70078DqDaBl5yAOVuZRsfx7E4YPi9k91tC451FF0l0ATThCU5g_kVdfnKxm_Ibv160nnO0/s1600/DSC07265-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH-kXqzFmsulT13ug7wSSHHaSltoq8MCb-Ss7vltj3ROuYhMm47bxcGHTPdknCQSbvTesJo70078DqDaBl5yAOVuZRsfx7E4YPi9k91tC451FF0l0ATThCU5g_kVdfnKxm_Ibv160nnO0/s400/DSC07265-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5464874748582580306" /></a><br /><br /><br />After they have melted stir them a few times--the more you stir the shinier the chocolate will become. Then spread over the top of your PB crust.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiji1onSp8lUPRycMhGGqbYdbK0uq0NQ2VxGgFGeHBpUSnvHgszRwB19SwL9yWfRvsINzxLwJHR38sDgP3jHYMYNkJwYfpT4QGnYyRt4azK5lpJkBIKVzmi_u2SLTs3dxdkBFzc2eixgSw/s1600/DSC07266-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiji1onSp8lUPRycMhGGqbYdbK0uq0NQ2VxGgFGeHBpUSnvHgszRwB19SwL9yWfRvsINzxLwJHR38sDgP3jHYMYNkJwYfpT4QGnYyRt4azK5lpJkBIKVzmi_u2SLTs3dxdkBFzc2eixgSw/s400/DSC07266-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5464875948351950610" /></a><br /><br />Chill for about 10 minutes or until the chocolate sets. Then cut the bars into squares, any size you please. Don't let the chocolate get hard or it will crack when you try to cut it. 10-15 minutes tops.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4K3VZpHvdfiRe0Jj0Xmm95w4DRl0R-3UHmCX5qCi4hOR2bnoDEecbFrXv6Uc1RIhfqn2YOSeQf41XUBuuJTSiOMQHSazTTTWjZXd3tJbbtvt-i9PwrKTb2M2io3ZXfbFfhbM5U_7Wn24/s1600/DSC07269-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 259px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4K3VZpHvdfiRe0Jj0Xmm95w4DRl0R-3UHmCX5qCi4hOR2bnoDEecbFrXv6Uc1RIhfqn2YOSeQf41XUBuuJTSiOMQHSazTTTWjZXd3tJbbtvt-i9PwrKTb2M2io3ZXfbFfhbM5U_7Wn24/s400/DSC07269-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5464875956085017250" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uW6svviIQ43yDd4qrpdce8dWv30a2vs7ksQCdnaS4WdA-diMDvwkxJ1YztNcx188rPSPZE1uIoZGb0nrydI1rRAqSchJ9aWWqx4kNuUsBtLRMsqb2Hx6HVNP8gwrkPAQwlRnOkVIrZw/s1600/DSC07270-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uW6svviIQ43yDd4qrpdce8dWv30a2vs7ksQCdnaS4WdA-diMDvwkxJ1YztNcx188rPSPZE1uIoZGb0nrydI1rRAqSchJ9aWWqx4kNuUsBtLRMsqb2Hx6HVNP8gwrkPAQwlRnOkVIrZw/s400/DSC07270-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5464875970884066034" /></a><br /><br />Sooooo good. Sweet, chocolaty, and they don't heat up the house. They don't last long! Great to take to bake sales and pot lucks, too.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUO7dpJSZjAkgVD1dZq_9sDgz2Ymb2D53-o81hpswnEozZot6kWONQ5k38-u_Rl1bMtXGELh5T8vk3mI6vIYTTscLDLovG7WjI1qq-Sen6M94oE-vHFR6R_uNRFaCZq_bZrz5vPkuJCCo/s1600/DSC07271-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 168px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUO7dpJSZjAkgVD1dZq_9sDgz2Ymb2D53-o81hpswnEozZot6kWONQ5k38-u_Rl1bMtXGELh5T8vk3mI6vIYTTscLDLovG7WjI1qq-Sen6M94oE-vHFR6R_uNRFaCZq_bZrz5vPkuJCCo/s400/DSC07271-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5464875973142629122" /></a><br /><br />You can store these in the fridge, but let them sit out for a few minutes before eating. <br /><br />Enjoy!!<br /><br />This week we are having <a href="http://sunshinemom.blogspot.com/2009/06/mandarin-chicken-salad.html">Mandarin Chicken Salad</a> and <a href="http://sunshinemom.blogspot.com/2009/07/margarita-chicken.html">Margarita Chicken</a> on the grill.<br /><br /><object width="370" height="470" type="application/x-shockwave-flash" classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0"><param name="movie" value="http://keyingredient.cachefly.net/static/keyRecipe.swf" /><param name="flashvars" value="id=288248" /><!--[if !IE]><--><object width="370" height="470" type="application/x-shockwave-flash" data="http://keyingredient.cachefly.net/static/keyRecipe.swf"><!--<![endif]--><param name="quality" value="high" /><param name="flashvars" value="id=288248" /><param name="bgcolor" value="#ffffff" /><!-- This will be shown if your viewer does not support flash --><h3>No Bake Chocolate Peanut Butter Bars</h3><p></p><p><a href="http://keyingredient.com/recipes/288248/no-bake-chocolate-peanut-butter-bars/" title="No Bake Chocolate Peanut Butter Bars">See <strong>No Bake Chocolate Peanut Butter Bars</strong> on Key Ingredient.</a></p><!--[if !IE]><--></object><!--<![endif]--></object>Sunshine Momhttp://www.blogger.com/profile/07632278506038127852noreply@blogger.com3tag:blogger.com,1999:blog-1556550178360769476.post-89538188717704698752010-04-21T10:19:00.005-04:002010-04-21T12:48:22.459-04:00What's For Dinner?I have gotten more than a few questions from readers wondering how I decide what to make for dinner each night. So I thought I would detail how I make up the weekly menu. I start by knowing what I already have, i.e. the staples. I always have yellow onions, butter (Smart Balance), Lipton onion soup, white whole wheat flour, skim milk, half and half, eggs, peanut butter, applesauce, Italian bread crumbs, oil, cinnamon, cocoa, brown sugar, whole wheat tortillas, yeast, at least a couple of small potatoes, carrots, frozen green peas and butter beans, canned green beans, ketchup, tomato paste, brown rice, beef and chicken bullion, and Cheerios. Our house is never without these items. I keep a magnetic notepad on the side of the fridge and whenever I find that we are running low on something I add it to the list. <br /><br /> <br /> I also have an arsenal of dinner recipes that make a regular rotation in our house. <a href="http://sunshinemom.blogspot.com/2010/03/spaghetti-sauce.html">Spaghetti sauce</a>, <a href="http://sunshinemom.blogspot.com/2009/04/fun-with-meatloaf.html">meatloaf</a>, <a href="http://sunshinemom.blogspot.com/2009/04/split-pea-and-ham-soup.html">split pea with ham soup</a>, <a href="http://sunshinemom.blogspot.com/2009/09/chicken-pot-pie.html">chicken pot pie</a>, <a href="http://sunshinemom.blogspot.com/2009/09/sunday-roast.html">roast</a>, <a href="http://sunshinemom.blogspot.com/2009/05/mac-and-cheese.html">macaroni and cheese</a>, <a href="http://sunshinemom.blogspot.com/2009/04/homemade-chicken-fried-rice.html">chicken fried rice</a>, tuna noodle casserole, <a href="http://sunshinemom.blogspot.com/2009/08/lemon-chicken.html">lemon chicken</a>, <a href="http://sunshinemom.blogspot.com/2010/02/blackberry-pork-loin.html">pork loin</a>, <a href="http://sunshinemom.blogspot.com/2009/07/chili.html">chili</a>, <a href="http://sunshinemom.blogspot.com/2010/01/country-chicken-casserole.html">chicken casserole</a>, <a href="http://sunshinemom.blogspot.com/2009/10/shepherds-pie.html">shepherd's pie</a>, <a href="http://sunshinemom.blogspot.com/2009/04/slow-cooker-pot-roast.html">pot roast</a>, Brunswick stew, <a href="http://sunshinemom.blogspot.com/2009/10/vegetable-soup.html">vegetable soup</a>, <a href="http://sunshinemom.blogspot.com/2009/06/macaroni-stew.html">macaroni stew</a>, <a href="http://sunshinemom.blogspot.com/2009/06/whole-wheat-pizza-dough.html">pizza</a>, <a href="http://sunshinemom.blogspot.com/2009/05/taco-soup.html">taco soup</a>, and tacos. Whew. :)<br /><br /> <br /> But sometimes I get in a rut, so I ask Bubba and the girls if they have any ideas. I don't know why I bother because the answers are always the same. Tink says meatloaf, Goose says tacos, and Bubba says, "whatever you make, I'll eat." :) :) Such sweethearts, but zero help with meal planning.<br /><br />I go shopping once a week, Sunday or Monday, and get everything I'll need for the week. I actually prefer to go on Monday mornings because it is less crowded at Wally Mart and...well, because I like to clip the Sunday coupons with a cup of coffee and Desperate Housewives on my DVR. :) I grab the list from the magnetic notepad on the fridge, the coupons, a notebook for making my real list, my recipe box, my Cookbook of Awesomeness, and the magnetic wipe-off board. <br /><br /><br />Some weeks we have more in the budget than other weeks. That's a factor in what I decide to make, but I always use coupons. I save between $5 and $20 every single week just by clipping coupons from Sunday's paper. I go through them each week and set aside the ones I will need. I have found a little bit of zen in the clipping, organizing, and separating of coupons. :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN8oIEcHF9OrlNZXNpPtlJXgqkaFOFL2gByMsvpxJ2-f7R2_sd5mVUuruwQ1q9X1koTFRZEyT05BMFRgSUQKoFbN7sFETH8E6SbouU_B-cZd-sb7B6G4hv9eFdwBUXshrYoFZHGGraMlc/s1600/DSC07236-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 302px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN8oIEcHF9OrlNZXNpPtlJXgqkaFOFL2gByMsvpxJ2-f7R2_sd5mVUuruwQ1q9X1koTFRZEyT05BMFRgSUQKoFbN7sFETH8E6SbouU_B-cZd-sb7B6G4hv9eFdwBUXshrYoFZHGGraMlc/s400/DSC07236-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5462615021063183666" /></a><br /><br />If I need ideas I go through my recipe box...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhohHTIuUQeZMDb9gOP0e-Va-0eeFVpuQpcTSoJkh9_CJLwB0yqWVsK7ICdBKk-MyX1tEJD77_YVLEvUQ4YuWroBhLNfReIfeIkXp0Nm_Pyav203SrlZIcxblxV4W3Qg1hoRUhjByd3O2Q/s1600/DSC07238-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhohHTIuUQeZMDb9gOP0e-Va-0eeFVpuQpcTSoJkh9_CJLwB0yqWVsK7ICdBKk-MyX1tEJD77_YVLEvUQ4YuWroBhLNfReIfeIkXp0Nm_Pyav203SrlZIcxblxV4W3Qg1hoRUhjByd3O2Q/s400/DSC07238-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5462615036474211250" /></a><br /><br /><br />and my Tink-titled Cookbook of Awesomeness. It's a hard folder that holds all the recipes I find online. That's a little past time of mine. Don't get Bubba started on the amount of paper and ink I go through! Tink did the drawing on the cover. How cute is that chick with a frying pan?!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs4TR3V6jYV4ZrsNCEZHOGXf21kPimoUYdqz-QjH2xnhn-RorwfFe-1cyi8vOCz9kJQOHBn7v_U0Xw6rMywBFRM8KjS2Lk0k9NtdsTSWj0lQhtUF0hC0xlBrFpJWTHAzZNSRv7u_SkB0M/s1600/DSC07240-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 316px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs4TR3V6jYV4ZrsNCEZHOGXf21kPimoUYdqz-QjH2xnhn-RorwfFe-1cyi8vOCz9kJQOHBn7v_U0Xw6rMywBFRM8KjS2Lk0k9NtdsTSWj0lQhtUF0hC0xlBrFpJWTHAzZNSRv7u_SkB0M/s400/DSC07240-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5462615047368719938" /></a><br /><br />You can see in the next picture that I write on these recipes about the changes I make (because I rarely make a recipe as written). I also spill things all over the paper. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi08TG18TFcVbdv3W05Z3b830ZF4r_1iWsJqzQr6lkU3KSTca9yQlaznXzOv1uVc2IvIC9Y7yiat7bYEr1unlGG5043LHhCSZxDyD1IcvRcqstQ-91ik1JFjsgnhCuv53bfkc89hKFlx84/s1600/DSC07241-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 285px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi08TG18TFcVbdv3W05Z3b830ZF4r_1iWsJqzQr6lkU3KSTca9yQlaznXzOv1uVc2IvIC9Y7yiat7bYEr1unlGG5043LHhCSZxDyD1IcvRcqstQ-91ik1JFjsgnhCuv53bfkc89hKFlx84/s400/DSC07241-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5462615049883281218" /></a><br /><br /><br />I go through all the recipes, coupons, and write down the week's meal plan. I always try to have at least one recipe that will last for two days, like chili or stew. I organize my list by toiletries, produce, coffee/bread, frozen, meat, dairy, and the middle (which is everything else that's found in the middle of the supermarket).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGkdpvkoQFp2E6CzlexOdK105DDwejJQZ_gc26fF_UT8T2UqhRSV_588T5YOUNOt3-VE5R5ZEkV5VCoBS_-KtlpP9qtNlX6bOLAfCrPujmSXHN5vLtjzVY9MOsVeuguWgUmNMl1GC4Fwk/s1600/DSC07234-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 374px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGkdpvkoQFp2E6CzlexOdK105DDwejJQZ_gc26fF_UT8T2UqhRSV_588T5YOUNOt3-VE5R5ZEkV5VCoBS_-KtlpP9qtNlX6bOLAfCrPujmSXHN5vLtjzVY9MOsVeuguWgUmNMl1GC4Fwk/s400/DSC07234-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5462617823205238738" /></a><br /><br /><br />Then I write the week's meal plan on a magnetic wipe-off board and stick it on the fridge. I started doing that when I got tired of hearing, "what's for dinner?" sixteen times a day. At least it felt like sixteen times. Now the girls don't ask anymore and take turns writing the menu, erasing meals we have finished, and drawing chickens and rabbits on the board. Bubba still asks "what's for dinner?" <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju2ioGq91EoHUggZnJ9uyEIFBANP9Kei41OT5ylOweBkI0egIUDRZdZoNrwwob78MjOxG_qorhRU3xy0jufU2OzNyjLvb7jJZNXAMCS06vXSk-bBNvAXYTWu9c7X9BPoVKIlaGUp4vcvQ/s1600/DSC07237-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 391px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju2ioGq91EoHUggZnJ9uyEIFBANP9Kei41OT5ylOweBkI0egIUDRZdZoNrwwob78MjOxG_qorhRU3xy0jufU2OzNyjLvb7jJZNXAMCS06vXSk-bBNvAXYTWu9c7X9BPoVKIlaGUp4vcvQ/s400/DSC07237-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5462617824062937218" /></a><br /><br /><br />I keep Saturdays free for getting pizza, Chinese, or having hodge podge, which is what we call it when we clean out the freezer. The kids absolutely love it. I got them cafeteria trays and each slot gets a totally different food. It's good to keep a bag of tater tots in the freezer to round out hodge podge night.<br /><br /><br />Whenever possible I try to pick up an extra ground beef or package of chicken to put in the freezer in case of emergencies. Say one night I go to bed and forget to put the leftover stew, spaghetti sauce, etc in the fridge. That's one night without a meal planned. Here's where the staples come in handy. You can cook up some ground beef with potatoes, onions, salt, and pepper and have hash for dinner. If you don't have a ground beef on hand you can always cut up some onions, saute them in butter, then toss them in a pot and cover them with water and a packet of Lipton onion soup. So good! Saute onions, carrots, green peas, add a cup or cup and a half of beef broth (made with the bullion cubes), put the mix in a small casserole dish with some creamed potatoes on top and you have a meatless Shepherd's pie made with just your staples. And any veggies sauteed in butter go great in some brown rice.<br /><br />Getting into the habit of making a weekly meal plan takes practice. You have to set aside the time and then stick with the plan. It won't be long before it's easy and just how you do things. You'll also collect your own arsenal of dinner meals. <br /><br />Some great food blogs to check :<br /><a href="http://suzannemcminn.com/cooking/">Chickens in the Road</a> (my absolute favorite!!)<br /><a href="http://thepioneerwoman.com/tasty-kitchen/">Tasty Kitchen</a> (The Pioneer Woman's recipe site. I'm not in love with the format--kind of hard to search for recipes like chocolate cake, but all the cooks are experienced and the recipes are fantastic.)<br /><a href="http://smittenkitchen.com/">Smitten Kitchen</a> (much more upscale meals than I cook, great for ideas)<br /><a href="http://www.allrecipes.com/">All Recipes</a> (Totally awesome. Fabulous recipes of every type from every type of cook with tons of great feedback so you can get ideas on what does and what doesn't work in the recipe)<br /><a href="http://cooklikeyourgrandmother.com/blog/">How to Cook Like Your Grandmother</a> (just like the title implies, this author's recipe are good old-fashioned home cooking! I love them all!)<br /><br />Hope this answers some of your dinner planning questions!<br /><br /> <br />Enjoy!!Sunshine Momhttp://www.blogger.com/profile/07632278506038127852noreply@blogger.com2