tag:blogger.com,1999:blog-71094324685329806872024-02-20T14:31:25.810-05:00Creations by ChristinaMaking everyday cooking seem like a partyChristinahttp://www.blogger.com/profile/10052433186359743508noreply@blogger.comBlogger244125tag:blogger.com,1999:blog-7109432468532980687.post-8012782790765333942012-10-22T13:36:00.000-04:002012-10-22T13:36:48.033-04:00Halloween Puppy ChowHalloween is a fun time of year to try new treats. Our family loves the traditional puppy chow recipe, but I decided to try this one and mix things up. It was an instant hit and Olivia and her friends couldn't keep their hands out of the bowl!<br />
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<b>Ingredients</b><br />
White Puppy Chow<br />
9 c Rice Chex cereal<br />
1 c white chocolate chips<br />
1//2 c peanut butter, creamy<br />
1/4 c butter<br />
1 tsp vanilla extract<br />
1 1/2 c powdered sugar<br />
1 bag candy corn candy<br />
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Chocolate Puppy Chow<br />
9 c Chocolate Chex cereal<br />
1 c semi-sweet chocolate chips<br />
1/2 c peanut butter<br />
1/4 c butter<br />
1 tsp vanilla<br />
1 1/2 c powdered sugar<br />
1 TBSP unsweetened cocoa powder<br />
1 bag Reese's Pieces<br />
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Line two large cookie sheets with either wax or parchment paper. To make the white puppy chow, place rice cereal in a large bowl. In a small microwave proof bowl, melt chocolate, butter and peanut butter. Heat in microwave until melted and you can stir it smooth. Stir in vanilla extract in and then pour over cereal. Stir to coat cereal. (I like to use the giant ziploc bags for this step, dump in the powdered sugar, melted chocolate mixture, candy, cereal and shake). Place coated cereal on cookie sheet to cool.<br />
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For chocolate puppy chow follow the above steps but add unsweetened cocoa powder in with the powdered sugar. Place on cookie sheet to cool. Once both are cooled pour into ziploc bags and shake to mix both chocolate and white puppy chow mix. Makes 18 cups<br />
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Enjoy!<br />
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Source<a href="http://your%20cup%20of%20cake/">Your Cup of Cake</a>Christinahttp://www.blogger.com/profile/10052433186359743508noreply@blogger.com1tag:blogger.com,1999:blog-7109432468532980687.post-26353941518968983482012-10-12T15:13:00.000-04:002012-10-12T15:14:34.296-04:00Pumpkin BrowniesFall is my favorite time of year, I just wish that Florida HAD a fall! So instead of bundling up in sweaters and breaking out the boots, we are still wearing flip flops and shorts. The one thing I can do is start cooking with pumpkin and that always helps me get into the spirit of my favorite season. I came up with this recipe this morning and couldn't wait to taste these yummy treats. They are the perfect blend of spicy pumpkin alongside sweet rich chocolate, a perfect combo!<br />
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<b>Ingredients</b><br />
1 pkg Betty Crocker Pumpkin Spice Cookie Mix,<br />
prepared according to directions<br />
1 box brownie mix (9x13 size),<br />
prepared according to directions<br />
1/2 c milk chocolate chips<br />
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Preheat oven to 350. Spray 9x13 pan with Pam. Mix up cookie dough and press into bottom of pan, sprinkle with chocolate chips. Next pour brownie batter over top of cookie dough. Bake for 25-30 minutes until set. Let cool, cut and enjoy!<br />
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Ingredients</div>
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Press cookie dough into pan</div>
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Sprinkle with chocolate chips</div>
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Pour brownie batter over top</div>
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Spread it out and bake</div>
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Enjoy!</div>
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<br />Christinahttp://www.blogger.com/profile/10052433186359743508noreply@blogger.com0tag:blogger.com,1999:blog-7109432468532980687.post-2078412847096721862012-09-26T12:28:00.002-04:002012-09-26T12:28:41.709-04:00Easy Chocolate Croissants Olivia had a sleepover last night, no school today due to a Jewish holiday. Her and her girlfriends were headed to the beach but I wanted to make them something quick and tasty. I remembered I had a can of crescent rolls in the fridge and some chocolate chips in the pantry....done! The girls gobbled these up so quickly and then headed out the door to the beach.<br />
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<b>Ingredients</b><br />
1 can crescent rolls<br />
1 c milk chocolate chips<br />
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Preheat oven to 350. Unroll dough into triangles, place a small handful of chocolate chips at large end of triangle. Roll up and place on cookie sheet. Bake at 350 for 12 minutes. Take remaining chocolate chips and place in small ziploc bag and melt in microwave for about a minute. Snip off one end of bag and drizzle melted chocolate over hot croissants!<br />
Serves 8Christinahttp://www.blogger.com/profile/10052433186359743508noreply@blogger.com0tag:blogger.com,1999:blog-7109432468532980687.post-54412508977676144532012-09-14T13:47:00.003-04:002012-09-14T13:47:55.824-04:00Buffalo Chicken Dip<span style="font-family: Georgia, Times New Roman, serif;">We had a huge group of college students to the house last weekend and they devoured this dip. I'm always wary of trying a new recipe for a party, but this one didn't disappoint. I could have quadrupled it and we still would have run out. The heat from the buffalo sauce was mellowed by the ranch dressing. Now that football season is in full swing, it's time for you to make this for your next party! </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">3 cups cooked and shredded chicken ( I had leftover smoked chicken in the house) <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 (8 ounce) packages cream cheese, softened<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup Ranch dressing<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup Buffalo wing sauce <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 1/2 cup shredded Cheddar cheese<br />
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<span style="font-family: Georgia, Times New Roman, serif;">blue cheese crumbles<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Directions</b><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Heat chicken and<span class="apple-converted-space"> </span>Buffalo<span class="apple-converted-space"> </span>sauce in a skillet over medium heat,
until heated through. Make sure to break up the chicken so there are no big
chunks. Stir in cream cheese and ranch dressing. Cook, stirring until well
blended and warm. Mix in shredded cheese. Pour into a 9x13 dish and sprinkle with blue cheese crumbles and place in a 350 degree oven until cheese is melted. (15 min) Serve with chips, and celery for dipping; sliced baguettes would also be good for dipping.</span></div>
<!--EndFragment-->Christinahttp://www.blogger.com/profile/10052433186359743508noreply@blogger.com0tag:blogger.com,1999:blog-7109432468532980687.post-55936238491763415412012-09-06T12:22:00.003-04:002012-09-06T12:22:38.688-04:00Tailgate CookiesIt's football season again and what does that mean??? Tailgate time! These cookies are the perfect ones to bring along, there is something inside for everyone. Who doesn't love numerous kinds of chips and chocolate candies wedged into every corner of their dessert?!?!?! I found this recipe over on this fun <a href="http://sinfulsouthernsweets.blogspot.com/2009/12/boyfriend-cookies.html">blog</a> and instantly had to make them, and my daughter's cheer team gave them two thumbs up. Now I'm making another DOUBLE batch for the fundraiser at school tomorrow! I decided that if I was going to make these I might as well<b> really make</b> them, so I doubled my recipe, but the one listed below is the single version.<br />
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<b>Ingredients</b><br />
1 c butter, softened<br />
3/4 packed brown sugar<br />
1/4 c white sugar<br />
1 (3.5 ounce) instant vanilla pudding mix<br />
2 eggs<br />
1 tsp vanilla<br />
2 1/4 c all purpose flour<br />
1 tsp baking soda<br />
1 c milk chocolate chips<br />
1 c semi sweet chocolate chips<br />
1/2 white chocolate chips<br />
1/2 butterscotch chips<br />
1/2 c M&M's<br />
1/2 Reese's Pieces<br />
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Preheat oven to 350. In a large mixing bowl cream butter and sugars together. Add pudding, eggs and vanilla and combine. Mix flour and baking soda then add to creamed mixture and mix until incorporated. Fold in chocolate chips and candy.<br />
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Drop by TBSP onto a prepared cookie sheet ( I either line mine with parchment paper or a silpat mat. Slightly flatten balls of dough with hand and bake in oven for 10-12 minutes. Cool on wire racks.<br />
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Enjoy!</div>
<br />Christinahttp://www.blogger.com/profile/10052433186359743508noreply@blogger.com0tag:blogger.com,1999:blog-7109432468532980687.post-55526975216394011342012-09-03T17:37:00.000-04:002012-09-03T17:37:25.864-04:00Easy Cherry and Cream Cheese Danish<br />
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Cherry pie is my absolute favorite pie flavor...well if you don't count chocolate!! This is a fun and easy way to get your cherry fix in. These Danishes are quick and easy to make and boy do they taste good!</div>
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<span style="color: #333333;"><b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b></span></div>
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<span style="color: #333333;"><span style="font-family: Georgia, Times New Roman, serif;">2 cans of crescent rolls<br />
1 8oz package of cream cheese at room temp.<br />
1/2 cup white sugar<br />
1 tsp lemon juice<br />
3/4 tsp vanilla<br />
1 tsp sour cream<br />
Cherry Pie filling (canned)<o:p></o:p></span></span></div>
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<span style="color: #333333;"><b><span style="font-family: Georgia, Times New Roman, serif;">Icing</span></b></span></div>
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<span style="color: #333333;"><span style="font-family: Georgia, Times New Roman, serif;">1 cup confectioner's sugar<br />
1 tbsp milk<br />
1 tbsp softened butter<o:p></o:p></span></span></div>
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<span style="color: #333333;"><span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 350.<o:p></o:p></span></span></div>
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<span style="color: #333333;"><span style="font-family: Georgia, Times New Roman, serif;">Open the crescent rolls carefully to avoid unrolling or tearing
the dough. You'll need to leave it in it's cylindrical shape. Slice the dough
into pieces about 1/4 inch thick (as though you're slicing cookie dough). Place
the slices on a cookie sheet and with your fingers press the center in to make an indentation for
the cream cheese filling.<o:p></o:p></span></span></div>
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<span style="color: #333333;"><span style="font-family: Georgia, Times New Roman, serif;">In a large mixing bowl, mix together the cream cheese, white
sugar, lemon juice, vanilla and sour cream. Add a TBSP of pie filling, inside the indentation that you made to the dough, then add a TBSP of the mixture on top of the
cherries. Bake for 15 -
20 minutes.<o:p></o:p></span></span></div>
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<span style="color: #333333;"><span style="font-family: Georgia, Times New Roman, serif;">While the danish are baking, you can make a quick royal icing to
drizzle over the tops. Mix together the confectioner's sugar, milk and butter
in a small bowl. Use a spoon to drizzle it over the tops of the danish. Take the danish out of the oven and allow them to cool
for 10-15 minutes before icing.<o:p></o:p></span></span></div>
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Ingredients</div>
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Slice crescent roll dough into 1/4 inch slices</div>
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Make a well in center with finger</div>
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Fill with a small amount of pie filling</div>
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Next add a tbsp of cream cheese mixture</div>
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Ready for the oven</div>
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15 minutes later they are golden and ready</div>
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Mix up frosting</div>
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Drizzle over cooled Danishes</div>
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Enjoy!!!</div>
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<!--EndFragment-->Christinahttp://www.blogger.com/profile/10052433186359743508noreply@blogger.com0tag:blogger.com,1999:blog-7109432468532980687.post-11044829832326702272012-08-13T12:15:00.004-04:002012-08-13T12:16:01.738-04:00Green Salsa<b><br /></b>
I've always been threatened by <a href="http://en.wikipedia.org/wiki/Tomatillo">tomatillos</a>, don't ask me why, but they just looked scary. I mean they have a weird peel and look like under-ripe tomatoes. I decided to conquer my fears and I am so glad I did. This salsa is so tasty and quick, and it lasts in the fridge for up to a week. We made steak nachos last night and this was the perfect topping. ( I located the tomatillos in the produce department by the cilantro)<br />
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<a href="http://4.bp.blogspot.com/-lHwoLhmJjX0/UCknVl14CcI/AAAAAAAADN0/--4JN5jY0BM/s1600/IMG_2205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-lHwoLhmJjX0/UCknVl14CcI/AAAAAAAADN0/--4JN5jY0BM/s400/IMG_2205.JPG" width="300" /></a></div>
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<b>Ingredients </b><br />
1 lb washed and peeled tomatillos<br />
1/3 bunch cilantro<br />
1 jalapeno pepper, seeds and all<br />
1 thick slice red onion<br />
1 garlic clove<br />
1 ripe avocado<br />
1 tsp salt<br />
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Place quartered tomatillos into bottom of blender. Next add remaining ingredients and turn blender on, blend until pureed. That is it! Simple and delicious. If you want it spicier add another jalapeno, if you want it thinner add more tomatillos.<br />
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Ingredients</div>
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Peeled, washed and quartered tomatillos</div>
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Drop into blender</div>
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Give it a whirl</div>
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Done!</div>
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Enjoy!!</div>
<br />Christinahttp://www.blogger.com/profile/10052433186359743508noreply@blogger.com0tag:blogger.com,1999:blog-7109432468532980687.post-44928014117036532082012-08-11T11:40:00.001-04:002012-08-11T11:40:13.616-04:00What I've been up toI've been pretty busy the last few weeks on redecorating my daughter's room. I thought you'd like to<a href="http://www.carbonefamily.com/christinasblog/?p=2014&preview=true"> see </a>how it turned out!<br />
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This is our last weekend of the summer, and I am incredibly sad that I will have to get on a regular sleep/cooking/cleaning/laundry schedule again.Christinahttp://www.blogger.com/profile/10052433186359743508noreply@blogger.com0tag:blogger.com,1999:blog-7109432468532980687.post-6325866191325179362012-08-09T09:53:00.000-04:002012-08-09T09:53:02.122-04:00Fried Ravioli<span style="font-family: Georgia, Times New Roman, serif;">My middle child Simon spent the summer in Tennessee working at an outdoor adventure camp for kids; he loved every aspect of it! One of his favorite things about the camp was the night the cook made fried raviolis. He mentioned this to me the other day so I decided to recreate them for him. We were all pleased with how they came out, they were easy to make and so tasty. A perfect appetizer for a party, or for dinner, served with a big salad and crusty bread. </span><br />
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<b>Ingredients</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Vegetable oil for frying</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 c milk</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 c Italian-style bread crumbs</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 box store -bought cheese ravioli (about 24)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 c freshly grated Parmesan</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 jar marinara sauce, for dipping</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: 13.5pt;"><b>Directions</b></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: 13.5pt;">Pour enough olive oil
into a large frying pan to reach a depth of 2 inches. Heat the oil over medium
heat until a deep-fry thermometer registers 325 degrees F.</span><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: 13.5pt;">While the oil is
heating, put the buttermilk and the bread crumbs in separate shallow bowls.
Working in batches, dip ravioli in buttermilk to coat completely. Allow the
excess buttermilk to drip back into the bowl. Dredge ravioli in the bread
crumbs. Place the ravioli on a baking sheet, and continue with the remaining
ravioli.</span><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
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<span style="font-size: 13.5pt;"><span style="font-family: Georgia, Times New Roman, serif;">When the oil is hot,
fry the ravioli in batches, turning occasionally, until golden brown, about 3
minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to
drain.</span></span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
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Ingredients</div>
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Place milk and breadcrumbs in separate bowls</div>
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Dunk raviolis in milk</div>
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Dredge in breadcrumbs</div>
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Place on cookie sheet </div>
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Simon helping out</div>
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They fry very quickly, and puff up</div>
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Place on paper towel to drain</div>
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I crammed them into the pan</div>
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Top with parmesan cheese and serve with dipping sauce</div>
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Enjoy! </div>
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<br /></div>Christinahttp://www.blogger.com/profile/10052433186359743508noreply@blogger.com0tag:blogger.com,1999:blog-7109432468532980687.post-91374889658288822782012-07-16T22:36:00.003-04:002012-07-21T17:32:56.028-04:00Man Pleasing Chicken<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, 'Times New Roman', serif;">I've been in Utah for the past few weeks on vacation, and let me tell you I've sure enjoyed it! Tonight was my last night and so my sister and I joined forces and made dinner. She introduced me to this awesome chicken recipe that she originally found on Pintrest. It was easy to make but oh so yummy! The sauce is reminiscent of McDonalds spicy mustard sauce for their chicken nuggets.....my FAVORITE sauce!!</span></div>
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<b><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients</span></b></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">4 skinless boneless chicken breasts, or 6 skinless boneless thighs</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">1 cup Dijon mustard</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 maple syrup (the real stuff)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">2 TBSP rice wine vinegar</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">salt and pepper</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 450. Mix mustard, syrup and rice wine vinegar in bowl. Salt and pepper chicken. Dip chicken pieces into mustard mixture and place on a foil lined cookie sheet. Bake for 20 minutes, flip chicken over and pour over remaining sauce. Cook for another 20 minutes or until chicken is cooked. Let sit for 5 minutes before serving. Easy Peasy!! </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Mustard mixture before stirring</span></div>
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Salt and pepper chicken</div>
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Dip into mixture</div>
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<span style="background-color: white;">Completely</span> covering chicken in sauce</div>
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Place on foil lined baking sheet</div>
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Made <a href="http://cookingandcraftycreationsbychristina.blogspot.com/2011/02/caprese-salad.html">Caprese salad</a> to go along with dinner </div>
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Ready for oven</div>
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Ready to eat</div>
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Adapted from <a href="http://www.busybuthealthy.com/2012/03/22/man-pleasing-chicken/">Busy But Healthy</a>Christinahttp://www.blogger.com/profile/10052433186359743508noreply@blogger.com1tag:blogger.com,1999:blog-7109432468532980687.post-89289320304072770022012-07-04T20:38:00.001-04:002012-07-18T13:17:20.950-04:00Candy Bar Cake<div class="separator" style="clear: both; text-align: center;">
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I made this darling cake for my daughter's 16th birthday. She loves chocolate AND candy so a Candy Bar Cake was the perfect choice. It was incredibly easy and since I made it in the middle of the night last night you are not getting any how to pics...sorry!<br />
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<a href="http://4.bp.blogspot.com/-NU2bLjyuYIY/UAbvWV3tMRI/AAAAAAAAC48/adZhaXMdQSU/s1600/554253_4272550571928_354599338_n.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-NU2bLjyuYIY/UAbvWV3tMRI/AAAAAAAAC48/adZhaXMdQSU/s400/554253_4272550571928_354599338_n.jpeg" width="400" /></a></div>
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<b>Ingredients</b><br />
1 box chocolate cake mix, made according to directions and baked in 9 in pans<br />
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1 1/2 tubs of chocolate frosting or <a href="http://cookingandcraftycreationsbychristina.blogspot.com/2011/11/chocolate-frosting.html">homemade stuff </a><br />
8 or 9 packages Kit Kat candy bars<br />
4 packages Reeces Peanut Butter Cups<br />
1 large bag M&M's<br />
Ribbon<br />
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<b>Directions</b><br />
Bake cake according to directions in 9 inch pans, cool. Place frosting on the top of one of the cakes and add unwrapped Reeces Peanut Butter Cups, add second layer of cake. Liberally frost sides and top of cake. Take Kit Kat bars and break into 2 pieces increments. Gently stick them onto side of cake. (make sure cake isn't taller than kit kats, if so trim top of cake) Pour one bag of M&M's onto top of cake. Wrap ribbon around cake and tie a bow. Place in fridge until ready to serve.<br />
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Serves 12<br />
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Inside of cake</div>
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Birthday girl!</div>
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<br />Christinahttp://www.blogger.com/profile/10052433186359743508noreply@blogger.com0tag:blogger.com,1999:blog-7109432468532980687.post-46432815782521643472012-07-02T15:10:00.000-04:002012-07-18T13:37:29.792-04:00Cinnamon Roll WafflesMy baby girl turned 16 today and so I made her a special breakfast, cinnamon roll waffles. They were super easy to make and Olivia and her girlfriends gobbled them up. You've got to give these a try! They taste just like the cinnamon rolls but take under 2 minutes to cook. I don't think I'll ever bake store bought rolls again, this is just way too simple!<br />
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<b>Ingredients</b><br />
<span style="background-color: white;">Refrigerated</span> Cinnamon Rolls<br />
1 tsp Karo Syrup<br />
1/2 tsp Water<br />
Waffle Iron<br />
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Heat waffle iron, place 4 cinnamon rolls in waffle machine. Close and cook until done. While cooking take the packaged frosting and add karo syrup and water, mix. Drizzle frosting over the top of cooked waffles.<br />
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Ingredients</div>
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Spray waffle pan and place rolls on iron</div>
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Mix frosting, water and karo syrup for drizzling purposes</div>
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Ready to take out</div>
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So yummy!!</div>
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Enjoy! </div>
<br />Christinahttp://www.blogger.com/profile/10052433186359743508noreply@blogger.com2tag:blogger.com,1999:blog-7109432468532980687.post-70004068163310017962012-06-18T12:11:00.000-04:002012-07-21T15:08:24.809-04:00Triple Layer Apple Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: -webkit-auto;">My favorite cookbook in the entire world is A Pinch of Salt Lake, it was published by the Junior League back in the '80's. Every single recipe in it is delicious, I love it so much I tracked down used copies off of <a href="http://www.amazon.com/Pinch-Salt-Lake-Junior-League/dp/0961697202/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1340034747&sr=1-1-catcorr&keywords=pinch+of+salt+lake">Amazon</a> and bought a copy for each of my children (it's since gone out of print...what a shame... I was able to buy the almost new books for approximately a $1 apiece!!) </span></div>
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One of my favorite recipes in the book is for this delicious Apple Cake, it is so incredibly moist and tasty. My father in law requests that I make it on special occasions and since yesterday was Father's Day, it was on the menu. I hope you enjoy it as much as my family does. </div>
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<b>Ingredients for Cake</b></div>
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3 c flour</div>
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1 1/2 tsp baking soda</div>
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1/2 tsp salt</div>
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3 cups, finely chopped tart apples ( I use my food processor)</div>
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1/2 c chopped walnuts</div>
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1 tsp grated lemon peel</div>
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2 c sugar</div>
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1 1/2 c vegetable oil</div>
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2 eggs</div>
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<b>Directions</b></div>
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Prepare three 9-inch round cake pans. Preheat oven to 350. Mix flour with baking soda and salt; set aside. In a small bowl combine chopped apple, nuts and lemon peel. In a standing mixer combine oil, sugar and eggs, beat until smooth. Add dry ingredients mixing until smooth. INcorporate apple mixture, stir until well combined. Spread evenly into prepared bans. Bake for 30-35 minutes or until surface springs back when lightly pressed. Cool in pans for 10 minutes then cool thoroughly on wire rack</div>
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<b>Ingredients for Frosting</b></div>
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8 oz cream cheese, softened</div>
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1/2 c butter, softened</div>
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16 ounces powdered sugar</div>
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1 tsp vanilla</div>
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1 c finely chopped walnuts</div>
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Prepare frosting by creaming together all ingredients except nuts. Frost between layers and do a thin coat on sides and top. Refrigerate until chilled, then using remaining frosting frost a thicker layer on cake. (this helps keeps the crumbs in the frosting to a minimum) Press nuts around sides and top of cake. Refrigerate until serving time. </div>
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Ingredients for cake</div>
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Chopping the apples</div>
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Apples, nuts and lemon peel</div>
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Adding dry ingredients to sugar, oil and eggs</div>
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Thick consistency</div>
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Adding in the apples</div>
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Ready for the oven</div>
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Frosting ingredients</div>
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Triple layers baby!</div>
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So pretty</div>
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<a href="http://4.bp.blogspot.com/-OtZD6an8fYA/UAr9jksRnmI/AAAAAAAADAs/9cQJdOC8djA/s1600/IMG_2128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-OtZD6an8fYA/UAr9jksRnmI/AAAAAAAADAs/9cQJdOC8djA/s400/IMG_2128.JPG" width="400" /></a></div>
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It tastes so delicious</div>
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Enjoy! </div>Christinahttp://www.blogger.com/profile/10052433186359743508noreply@blogger.com1tag:blogger.com,1999:blog-7109432468532980687.post-60089308550530787182012-06-16T13:17:00.001-04:002012-07-21T17:21:36.965-04:00Restaurant Style SalsaI don't know why it is every time I go into a Mexican restaurant I swear I'm going to eat healthy...but it never happens. As soon as I sit down and the warm chips and salsa appear I lose myself in the experience. Food just seems to taste better when there are sombreros hanging on the walls and margaritas are flowing. Don't you agree?<br />
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This recipe is for restaurant style salsa, you know the kind, pureed and spicy. I couldn't believe how quickly it came together, one minute the ingredients were on my counter, the next I was shoveling salsa down my throat.<br />
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My salsa came out super spicy and that's because I kept the jalapeno seeds in, so if you want a milder version make sure you remove the seeds.<br />
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<b>Ingredients</b><br />
14 oz can diced tomatoes<br />
10 oz can Rotel tomatoes, original<br />
1/2 small onion,<br />
1 jalapeno, <i>seeds removed if you want milder salsa</i><br />
1 tsp honey<br />
1/2 tsp salt<br />
1/4 tsp cumin<br />
3/4 c cilantro<br />
1 clove garlic<br />
juice of 1 lime<br />
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Place all ingredients into either food processor or blender. Let blend for 30 seconds or until desired consistency.<br />
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That's it! Super simple and delicious! Serve with chips or your favorite <a href="http://cookingandcraftycreationsbychristina.blogspot.com/2011/01/chicken-enchiladas-low-fat-version.html">mexican meal</a>.<br />
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<a href="http://2.bp.blogspot.com/-Gg1CiuGeO1A/UAsdEQw9k9I/AAAAAAAADC4/tZsxlntr1xU/s1600/IMG_2092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Gg1CiuGeO1A/UAsdEQw9k9I/AAAAAAAADC4/tZsxlntr1xU/s320/IMG_2092.JPG" width="320" /></a></div>
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Ingredients</div>
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Mix</div>
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Enjoy!!</div>
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<br />Christinahttp://www.blogger.com/profile/10052433186359743508noreply@blogger.com0tag:blogger.com,1999:blog-7109432468532980687.post-28388769321051767672012-06-15T11:37:00.001-04:002012-07-21T17:29:29.755-04:00"Good Tomato Soup"I know tomato soup isn't one of the top choices for summertime meals, but believe me...you need to try this one. My husband asked for gourmet grilled cheese sandwiches for dinner with "good tomato soup"... and this is what I came up with. This soup is so tasty and fresh that you will love it regardless of the temperature outside. You can always omit the seafood and just have 'plain' tomato soup, I promise either way is delicious.<br />
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<b>Ingredients</b><br />
6 TBSP melted butter<br />
1 onion, diced<br />
1 46 oz bottle tomato juice<br />
2 14 oz cans diced tomatoes<br />
3 TBSP chicken base<br />
3 TBSP sugar<br />
pinch of salt<br />
black pepper to taste<br />
1 c cooking sherry (you can sub chicken broth or water if you don't want the alcohol)<br />
1 1/2 c fat free half and half (you can use full heavy cream...but why??)<br />
chopped fresh parsley<br />
chopped fresh basil<br />
Seafood Medley (shrimp, calamari, mussels, or any other seafood) I used about a pound of seafood<br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Sauté diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir.<i> </i>Add seafood and bring to a near boil, then turn off heat. (make sure seafood is cooked through) Add in sherry and cream and stir. Add in parsley and basil to taste.</span></div>
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<span style="line-height: normal;">Ingredients</span></div>
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<span style="line-height: normal;">Seafood Medley from Sam's Club</span></div>
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<span style="line-height: normal;">Saute onion in butter</span></div>
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<span style="line-height: normal;">Ready for seafood</span></div>
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<span style="line-height: normal;">The smell of the fresh parsley and basil was divine!</span></div>
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<a href="http://4.bp.blogspot.com/-fNrSuWMgC4Q/UAsd-n0lTJI/AAAAAAAADEA/BrXOCXdY3xY/s1600/IMG_2086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-fNrSuWMgC4Q/UAsd-n0lTJI/AAAAAAAADEA/BrXOCXdY3xY/s320/IMG_2086.JPG" width="320" /></a></div>
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<span style="line-height: normal;">Dump it in the soup</span></div>
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Enjoy!</div>
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Adapted from <a href="http://thepioneerwoman.com/cooking/2008/02/sherried_tomato_soup/">Pioneer Woman </a></div>
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<br />Christinahttp://www.blogger.com/profile/10052433186359743508noreply@blogger.com2tag:blogger.com,1999:blog-7109432468532980687.post-90320375600150745452012-06-06T13:51:00.000-04:002012-06-06T13:53:51.363-04:00Easy Shredded ChickenEver wonder how restaurants and deli's have perfectly shredded chicken? Here is the answer..use your Kitchen Aid mixer!<br />
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Take boneless cooked chicken and place into your mixer. Turn on. That's it..... perfectly shredded chicken every time. Now you are ready to add it to your favorite recipe...like this <a href="http://cookingandcraftycreationsbychristina.blogspot.com/2011/02/chicken-salad.html">Chicken Salad</a> or <a href="http://cookingandcraftycreationsbychristina.blogspot.com/2012/06/spicy-southwest-chicken-salad.html">Spicy Southwest Chicken Salad</a> or <a href="http://cookingandcraftycreationsbychristina.blogspot.com/2011/01/chicken-enchiladas-low-fat-version.html">Chicken Enchiladas </a></div>
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I've used boiled chicken breasts</div>
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Into the Kitchen Aid they go</div>
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Turn it on low</div>
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Voila, perfect shredded chicken</div>
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Enjoy!</div>
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</div>Christinahttp://www.blogger.com/profile/10052433186359743508noreply@blogger.com1tag:blogger.com,1999:blog-7109432468532980687.post-89609885190120686402012-06-05T11:08:00.002-04:002012-07-21T17:39:57.873-04:00Spicy Southwest Chicken Salad<br />
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The best part about summertime is the plethora of amazing salad recipes! When I came across this one I knew it was a keeper. The flavors are so yummy and the crunch from the corn, onion, jalapeno and chips is amazing. This is a must make for your next salad craving.</div>
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<i>The original recipe didn't call for the jalapeno or the spicy version of the ranch dressing, but I definitely think these are a must.</i></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredients for the salad</b><br />2 cups shredded cooked chicken<br />1 red pepper, diced<br />1 can black beans, drained and rinsed<br />1 can sweet yellow corn {canned or frozen and defrosted}<br />2 roma tomatoes, diced<br />half red onion, chopped<br />2 large romaine hearts, washed and chopped<br />1/2 bunch cilantro, washed and chopped</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Sliced olives</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 seeded and chopped jalapeno </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 ripe avocados, diced</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">2 cups crushed tortilla chips</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /><b>Ingredients for the dressing</b><br />1/2 c mayonnaise<br />2/3 c Greek yogurt<br />1 1/2 tablespoon spicy ranch seasoning<br />1 1/2 tablespoon taco seasoning<br />1/2 tablespoon lime juice {optional}<br />salt & pepper, to taste</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Directions<br />In a large bowl, stir all salad ingredients together, excluding the tortilla chips and avocado. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">In a small bowl, stir all dressing ingredients together until smooth. When ready to serve, toss salad with dressing then gently stir in avocado and tortilla chips. Makes 4 large servings. </span></div>
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Ingredients</div>
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Chopped and ready to go</div>
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Dry mixes</div>
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blending the mayo and greek yogurt together</div>
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chill in fridge until ready to use</div>
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Before the dressing mix up all ingredients</div>
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So pretty!</div>
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Enjoy!!</div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><b><br /></b></span>Christinahttp://www.blogger.com/profile/10052433186359743508noreply@blogger.com1tag:blogger.com,1999:blog-7109432468532980687.post-35825499455487516182012-05-29T09:52:00.000-04:002012-07-21T17:40:44.371-04:00White SangriaA few years ago one of my dearest friends moved back to New Jersey, leaving me heartbroken and lonely. Luckily for me she bought a condo down here in Florida and comes back a few times a year. We've started somewhat of a tradition, going to her place, eating food and drinking wine; it's my favorite kind of tradition!! This time I volunteered to bring Sangria...even though I'd never made it or even tried it before. I went home and scoured the internet for recipes, decided I didn't like any of them and made up my own. This recipe is so easy and delicious that you will want to volunteer to bring it to your next girls night out.<br />
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<b>Ingredients</b><br />
1 bottle Riesling Wine, chilled<br />
1/2 green apple finely chopped<br />
1/2 red apple finely chopped<br />
Handful of green grapes<br />
Sliced strawberries, 6-8<br />
1 orange sliced<br />
1 lemon sliced<br />
Club Soda<br />
Disaronno (Italian liquor)<br />
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<b>Directions</b><br />
Place wine and club soda in fridge to chill. Cut up all fruit and place into a glass container, I bought mine at WalMart for $4. After fruit is in the pitcher add 1 bottle of Riesling and a large "glug" of Disaronno. Stir and place in fridge for at least 6 hours, overnight is best. Right before serving add enough club soda to fill up the pitcher. Pour and enjoy! <i>(the fruit was so yummy we offered spoons along with the wine glasses)</i><br />
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Ingredients</div>
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Slice and chop fruit</div>
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Add alcohol </div>
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Refrigerate </div>
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Before serving add club soda to help 'cut the sweet'</div>
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Delish! </div>
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Make sure you allow some of the fruit to get into the wine glass</div>
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Enjoy!</div>
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<br />Christinahttp://www.blogger.com/profile/10052433186359743508noreply@blogger.com3tag:blogger.com,1999:blog-7109432468532980687.post-20701663472991977152012-05-28T13:32:00.000-04:002012-05-28T13:50:42.314-04:00Chicken Meisner (chicken stuffed with gorgonzola cheese)My son recently graduated from college and moved to Grand Forks, ND for a newspaper job, applause!! While I was helping him relocate we discovered this fun restaurant/bar on the boarder of Minnesota, and one night I ate the most delicious chicken dinner. I've recreated it and it is just as good as they made....if I do say so myself!<br />
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<b>Ingredients</b><br />
4 skinless boneless chicken breasts<br />
4 ounces Gorgonzola cheese crumbles<br />
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8 slices Prosciutto Ham </div>
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breadcrumbs</div>
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1/4 c butter</div>
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1/4 c flour</div>
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milk</div>
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<b>Directions</b></div>
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Preheat oven to 350. Lightly salt and pepper chicken, slice chicken almost all the way through, so that it opens up like a book. Lay one slice of prosciutto on top of chicken then place a spoon full of gorgonzola cheese on top of that. Fold top of chicken back over and lightly hammer edges with either a meat mallet or bottom of a sauce pan. Lay stuffed chicken into a 9x13 baker and sprinkle lightly with breadcrumbs, throw in a TBSP or two of butter. Place in oven and bake for 30 minutes or until juices run clear.</div>
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In a small sauce pan make a roux, this is where you take equal parts butter and flour and make a thick paste. Melt the butter then whisk in flour, whisk it until it's nice and smooth, let it bubble for a little but on the stove. Next slowly add milk into pan, add just enough so that you can quickly blend it in with whisk. I probably used 1 1/2 cups milk by the time I was done. Bring the white sauce to a boil, then let it simmer. Add remaining Gorgonzola cheese and chop remaining 4 pieces prosciutto and add to sauce. Stir until incorporated. </div>
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Remove cooked chicken from oven and spoon a healthy amount of gorgonzola cheese sauce over top of chicken. Serve over white rice. Serves 4</div>
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Ingredients</div>
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Fillet chicken</div>
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Stuff with cheese and prosciutto </div>
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Lightly pound sides down to seal in cheese</div>
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Start with butter, melt it</div>
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Next add flour</div>
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Whisk it together</div>
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Slowly add milk, until nice and thick</div>
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Add cheese and remaining ham</div>
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Pour over top of cooked chicken</div>
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Enjoy! </div>
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<br /></div>Christinahttp://www.blogger.com/profile/10052433186359743508noreply@blogger.com0tag:blogger.com,1999:blog-7109432468532980687.post-21283052097447144672012-05-22T15:45:00.003-04:002012-07-21T17:47:11.589-04:00Chocolate Chip Cookie SandwichesOne of my daughter's friends was turning 16 this week and I wanted to send a fun and unique treat into school for her; this recipe was a quick and easy way to make decadent looking treats. Of course you can make everything from <a href="http://cookingandcraftycreationsbychristina.blogspot.com/2011/06/giant-cookie-cake.html">scratch</a>, or you can cheat like I did and used store bought ingredients. <i>I will admit that it's best to use my homemade frosting recipe.</i><br />
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<b>Ingredients</b></div>
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1 package store bought cookie dough</div>
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1 container vanilla frosting</div>
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Almond bark, melted</div>
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<b>Directions</b> </div>
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Bake cookies according to directions and let cool. Once cooled turn half over and using either a spoon or piping bag pipe frosting onto center of cookie. Top with second cooke and slightly smoosh down. Next melt 3 pieces of almond bark inside small ziploc bag in microwave for 1 minute, kneed. Cut small hole in one side of bag and drizzle melted chocolate over the top of the cookie sandwich. Let set and serve. This version makes 6 large cookies (since I bought the 'big delux' cookie dough)</div>
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<span style="background-color: white; text-align: center;">Place cooled cookies upside down</span></div>
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Put a big squirt of frosting on top of cookie</div>
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You can stop here if you want, but who wants that??</div>
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Almond bark ready for the microwave</div>
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Ready to drizzle</div>
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Enjoy!</div>
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<br />Christinahttp://www.blogger.com/profile/10052433186359743508noreply@blogger.com1tag:blogger.com,1999:blog-7109432468532980687.post-89994513872078161092012-05-21T10:26:00.002-04:002012-07-21T17:57:42.454-04:00Iced CoffeeThis past year I've been on a major diet and have lost 90 pounds..... I will wait for your applause... Everyone asks me what my secret is and I am about to finally share it....iced coffee! I've been drinking this during the day and it keeps my tummy full and since I'm using fat free creamer it is a delicious nonfat treat!<br />
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For Christmas my husband bought me one of <a href="http://www.amazon.com/Keurig-K-Cup-Home-Brewer/dp/B00390T5JA/ref=sr_1_8?ie=UTF8&qid=1337609114&sr=8-8">these</a>, and it changed my life! I started making iced coffee right away, but my problem was I was going through those little k-cups so quickly! I decided to make a large batch of coffee to store in the fridge and so far it's worked out great! I made a 1/2 gallon for the pictures, but this recipe makes a gallon.<br />
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<b>Ingredients</b><br />
1 bag ground coffee, any flavor, any brand<br />
Cheesecloth<br />
Coffee filters<br />
1 gallon water<br />
Creamer, any flavor...but remember fat free is awesome!!<br />
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<b>Directions</b><br />
In a gallon sized container filled with water add one bag coffee. Stir, cover and refrigerate for 24 hours.<br />
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The next day, remove coffee from fridge and set up a straining system. I used a strainer lined with cheesecloth and placed this on top of another pitcher. Slowly pour the coffee through the cheesecloth into the new pitcher; this takes a little bit of time and patience.<br />
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Once coffee is strained you are ready to make your iced coffee. Grab a glass and fill it with ice, next pour desired amount of coffee into the glass, top with creamer, stir and indulge! I like a lot of creamer in mine!! This coffee base can be stored covered in the refrigerator for up to a month.<br />
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Ingredients</div>
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Pour coffee grounds into pitcher of water</div>
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Stir and refrigerate, loving the S</div>
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Make sure to cover pitcher</div>
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The next day you will strain the coffee grounds</div>
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I used cheesecloth, super cheap and can be found at the grocery store</div>
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<span style="background-color: white; text-align: center;">Pour coffee through cheesecloth</span></div>
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The grounds all end up in the cheesecloth and not the pitcher</div>
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Ingredients for the good part</div>
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Pour creamer over ice and coffee, stir</div>
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Enjoy!!</div>
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<br />Christinahttp://www.blogger.com/profile/10052433186359743508noreply@blogger.com1tag:blogger.com,1999:blog-7109432468532980687.post-37292127184958782032012-05-06T17:12:00.000-04:002012-05-06T17:12:41.025-04:00Lemon Bars<div class="separator" style="clear: both; text-align: left;">
Lemon bars are a perfect food to bring to a party; they are easy to make and everyone loves them. For some reason they remind me of my childhood, lemon bars were one of the first things that I learned to bake on my own. We made everything from scratch in my home and usually had all of the ingredients on hand...of course we used lemon juice from a glass bottle and I had no clue what zest was...</div>
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<b><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients</span></b><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 1/4 cups flour, DIVIDED</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 c powdered sugar</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 c cold butter, cut into pieces</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4 large eggs</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 c granulated sugar</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp lemon zest</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/3 c fresh lemon juice</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp baking powder</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Powdered Sugar</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 350. Line bottom and sides of 9x13 pan with either parchment paper or aluminum foil, allowing 2-3 inches to extend over sides; lightly grease foil.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Stir together 2 cups flour and 1/2 c powdered sugar. Cut in butter using pastry blender, fork or fingers..until crumbly. Press mixture into bottom of prepared pan.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Bake at 350 for 20-25 minutes or until lightly browned.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Meanwhile, whist eggs in a large bowl until smooth; whisk in granulated sugar, lemon zest and lemon juice. Stir together baking powder and remaining 1/4 c flour; whisk into egg mixture. Pour mixture over hot baked crust.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Bake at 350 for 23 minutes or until filling is set. Let cool in pan on a wire rack for 30 minutes. Lift from pan, using foil or parchment paper as handles. Cool completely on a wire rack, 30 min. Remove foil and cut into bars, sprinkle with powdered sugar.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">These freeze well for up to a month. </span><br />
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Ingredients </div>
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Line 9x13 with either parchment paper of foil</div>
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Making the crust</div>
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The crust is ready</div>
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Place it in pan and bake</div>
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Mixing the filing all together</div>
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Crust out of the oven</div>
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Pour filling over top of hot crust and bake</div>
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yummmm</div>
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Enjoy!</div>
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<br />Christinahttp://www.blogger.com/profile/10052433186359743508noreply@blogger.com1tag:blogger.com,1999:blog-7109432468532980687.post-18469059573328563272012-05-04T21:16:00.002-04:002012-05-04T21:16:15.147-04:00Chocolate and Peanut Butter Pretzel BitesWhen I first came across this recipe, I knew it was a winner..chocolate, peanut butter and salty pretzels....yumm!! It was super easy to make and they taste delicious! I am a little worried about them holding up in the heat tomorrow (we live in Florida) so I am going to transport them in a cooler...yes I know I am a genius!<br />
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We are going to my husband's family reunion tomorrow and I am in charge of desserts. There are going to be quite a few people there and so I wanted to make a few different things, since everyone has different tastes. I made <a href="http://cookingandcraftycreationsbychristina.blogspot.com/2011/05/cinco-de-mayo-cheesecake.html">Cinco de Mayo Cheesecake</a> and Lemon Bars (recipe coming soon).<br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><strong>Ingredients</strong><o:p></o:p></span></div>
<div style="background: white; margin-bottom: 10.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<span style="font-family: Georgia, 'Times New Roman', serif;">1 cup creamy peanut butter<o:p></o:p></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp softened butter<o:p></o:p></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup powdered sugar (maybe more)<o:p></o:p></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup brown sugar (maybe more)<o:p></o:p></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Pretzels<o:p></o:p></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 bags semi-sweet chocolate chips<o:p></o:p></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><strong>Directions</strong><o:p></o:p></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Combine peanut butter and softened butter in a
large bowl with a fork or whisk, or in a stand mixer. Add the sugars and
mix to combine. At this point if the filling will roll easily into balls
without sticking to your hands you’re ready to go. If not, add a little
more of each sugar until you reach a consistency that is easy to roll (I used
about 3/4 cup of each sugar).<o:p></o:p></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Use a teaspoon measure to scoop the
filling. Roll each portion into a small ball, then sandwich them between
two whole pretzels. When all the balls are rolled and successfully
sandwiched, stick the whole tray in the freezer for about half an hour.<o:p></o:p></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Pour the chocolate chips into a microwave safe
bowl and heat at 30-second intervals, stirring occasionally until completely
melted. Remove the pretzel sandwiches from the freezer and quickly dip
each half-way into the melted chocolate. Return to the tray and repeat
with remaining sandwiches. When all are dipped, return the tray to the
freezer to set up completely. Store the sandwiches in the refrigerator
until serving time.</span><span style="font-family: georgia; font-size: 13pt;"><o:p></o:p></span></div>
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Ingredients</div>
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The consistency you want for the filling</div>
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Take a small amount of peanut butter mixture and roll into a ball and place</div>
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on top of pretzel</div>
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place a second one on top, and squish</div>
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So cute!</div>
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Dip in melted chocolate</div>
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Place on parchment paper to dry</div>
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<a href="http://1.bp.blogspot.com/-rW6oF_iWHTY/T6R-PLIjLTI/AAAAAAAACk4/qIbOu8huU54/s1600/IMG_1929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-rW6oF_iWHTY/T6R-PLIjLTI/AAAAAAAACk4/qIbOu8huU54/s320/IMG_1929.JPG" width="240" /></a></div>
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assembly line!!</div>
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<!--EndFragment-->Christinahttp://www.blogger.com/profile/10052433186359743508noreply@blogger.com0tag:blogger.com,1999:blog-7109432468532980687.post-52645728248265725632012-05-02T12:20:00.002-04:002012-05-02T12:20:55.822-04:00Steak PizzaI will admit I love pizza and could eat it every single night! This is my new obsession and I can't even begin to tell you how delicious it is! The best part is that it's super simple to make and it will wow your taste buds! I love how it uses store bought ingredients that you probably already have in your pantry and fridge, what could be easier!<br />
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<b>Ingredients</b><br />
1 skirt steak or flank steak 1 1/-2 lbs<br />
Salt and pepper to taste<br />
1 red onion, thinly sliced<br />
1 TBSP olive oil<br />
4 TBSP balsamic vinegar<br />
2 cups marinara sauce (I used Ragu)<br />
1 ball of <a href="http://cookingandcraftycreationsbychristina.blogspot.com/2012/04/pizza-dough.html">pizza dough</a>, or store bought<br />
2 cups mozzarella cheese<br />
Steak Sauce<br />
Shaved parmesan cheese<br />
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Season the steak with salt and pepper. I used my panini maker to sear my steak, but you can use a grill or even a frying pan. The key is to not over cook the meat, cook roughly 2 minutes per side and then place on a cutting board for later.<br />
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In a large skillet placed sliced onions in 1 TBSP olive oil and 2 TBSP balsamic vinegar. Let cook for about 10 minutes or until soft.<br />
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Mix the marinara sauce with the remaining 2 TBSP balsamic vinegar, this gives it a rich flavor.<br />
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Preheat oven to 350. Roll <a href="http://cookingandcraftycreationsbychristina.blogspot.com/2012/04/pizza-dough.html">pizza dough</a> out on either cookie sheet or pizza stone/pan. Spread the marinara sauce over the top of the crust, next place cooked onions on top of sauce. Spread the mozzarella cheese on top of onions and bake for 12-15 minutes or until crust is golden brown and cheese is bubbling.<br />
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Remove pizza from oven and slice steak into thin strips and place on top of cooked pizza. Next pour steak sauce over the top of the steak, the amount is up to you. Sprinkle liberally with shaved parmesan cheese and place pizza back into over for 3-4 minutes. Slice and serve. Serves 4<br />
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<a href="http://3.bp.blogspot.com/-tskkyz0UlV8/T6Fdyo6IevI/AAAAAAAACjs/DFGrv1Pm9tE/s1600/IMG_8943.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-tskkyz0UlV8/T6Fdyo6IevI/AAAAAAAACjs/DFGrv1Pm9tE/s400/IMG_8943.JPG" width="400" /></a></div>
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Enjoy!</div>
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Source; Adapted from The Pioneer Woman Cooks</div>
<br />Christinahttp://www.blogger.com/profile/10052433186359743508noreply@blogger.com1tag:blogger.com,1999:blog-7109432468532980687.post-87833333735710470262012-04-29T14:04:00.002-04:002012-08-09T10:02:35.439-04:00Pizza Dough<div class="separator" style="clear: both; text-align: center;">
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I absolutely love homemade pizza, but I will admit.... I tend to cheat when it comes to the dough. I usually buy the store made dough that is sold in the bakery section. Today I decided to make my own dough and am super excited to try it out tonight. The dough came together very quickly and mine is currently sitting in a bowl rising. Follow this <a href="http://cookingandcraftycreationsbychristina.blogspot.com/search/label/Pizza">link </a>to my favorite pizza recipes; this dough would work great for all of them!<br />
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<a href="http://2.bp.blogspot.com/-whOGnNtrRsw/UCPC8Bscl_I/AAAAAAAADL0/S1KQszaNVD8/s1600/Pizza-dough-recipe.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-whOGnNtrRsw/UCPC8Bscl_I/AAAAAAAADL0/S1KQszaNVD8/s400/Pizza-dough-recipe.jpeg" width="400" /></a></div>
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<b>Ingredients </b><br />
1 scant teaspoon active dry yeast<br />
3/4 c warm water<br />
2 c all purpose flour<br />
3/4 kosher salt<br />
3 TBSP olive oil<br />
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Combine warm water and yeast in a small bowl and let sit for 10 minutes. Add the flour to a bowl of an electric mixer. Sprinkle in salt. Turn the mixer on low and slowly add olive oil/ Pour in the yeast/water mixture. Stop mixing when everything comes together. Transfer dough to a lightly oiled bowl and cover with plastic wrap. Allow dough to rise for 1 hour before using. Makes enough dough for 1 pizza. The dough can be store in the fridge for several days before using. Super easy recipe to double or triple.<br />
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Enjoy!</div>
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Source; Pioneer Woman- Food from my Frontier Cookbook</div>
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<br />Christinahttp://www.blogger.com/profile/10052433186359743508noreply@blogger.com0