tag:blogger.com,1999:blog-14478510947246093002024-02-19T04:37:46.254-08:00Jamie's CookbookAs a new stay-at-home mommy, I am forever challenged by meal planning. I've been inspired by recipe blogs enough to create my own as a way to organize what our family eats. Nothing gourmet, no fancy step-by-step pictures...just simply the basic details and a photo of my little Samantha with her helping-hindering hands.Blake, Jamie & Samantha Holidayhttp://www.blogger.com/profile/03033671923772444655noreply@blogger.comBlogger177125tag:blogger.com,1999:blog-1447851094724609300.post-46541667396526128132011-12-07T21:03:00.001-08:002011-12-07T21:03:34.998-08:00Cookies I Can't Live Without<div style="text-align: center;">Modified from the Neiman Marcus cookie recipe. I use salted butter...I think it has more flavor. I also use half whole wheat flour.<br /></div>Cream Together:<br />4 sticks salted butter<br />2 cups granulated sugar<br />2 cups brown sugar<br /><br />Add and mix:<br />4 eggs<br />2 tsp vanilla<br /><br />Combine...then add to butter/sugar<br />2 cups white flour<br />2 cups whole wheat flour<br />5 cups oatmeal (blended into powder)<br />2 tsp baking powder<br />2 tsp baking soda<br />1 tsp salt<br /><br />Stir in Mixins:<br />24 oz. chocolate chips<br />8 oz. Hershey bar (grated) - optional<br />3 cups chopped nuts (your choice) - optional<br /><br />Roll into small balls and place two inches apart on a cookie sheet. Fresh: Bake for 10 minutes at 350 degrees. Frozen: Bake fro 12-14 minutes at 325 degrees.Blake, Jamie & Samantha Holidayhttp://www.blogger.com/profile/03033671923772444655noreply@blogger.com0tag:blogger.com,1999:blog-1447851094724609300.post-91736949135524224472011-10-09T18:41:00.000-07:002011-10-09T18:51:00.505-07:00Pasta with Creamy Tomato-Clam Sauce<div style="text-align: center;">Recipe From: Pampered Chef<br /><span style="font-size:85%;">The bread crumb topping was kinda a waste of time, but the pasta was a great flavor.</span><br /><div style="text-align: left;">Ingredients:<br />8 oz cooked pasta<br />2 slices french bread (crumbs)<br />2 tbsp fresh parsley (snipped)<br />1 tsp butter<br />2 cans (6 oz) chopped clams (juice used separately)<br />1 cup vodka marinara sauce<br />2 garlic cloves (minced)<br />1 tbsp lemon juice<br /><br />To prepare topping: Melt butter over medium heat. Add bread crumbs. Stir 2-3 minutes or until bread crumbs are crisp and golden. Remove pan from heat, cool slightly. Stir in snipped parsley.<br /><br />For the sauce: Strain clam juice into skillet. Add vodka sauce, garlic and lemon juice. Simmer over medium heat. Remove from heat and stir in pasta and clams. Let stand 3-5 minutes or until heated through. Serve with sprinkled bread crumb mixture.<br /><br /></div></div>Blake, Jamie & Samantha Holidayhttp://www.blogger.com/profile/03033671923772444655noreply@blogger.com0tag:blogger.com,1999:blog-1447851094724609300.post-61699714389839707972011-10-09T18:33:00.000-07:002011-10-09T18:41:18.143-07:00Sausage Jambalaya<div style="text-align: center;">Recipe From: HEB<br /><span style="font-size:85%;">Blake discovered a Cajun Meat Market - Herbert's on Dairy Ashford. He brought home jalapeno sausage, a stuffed whole chicken (de-boned) and stuffed jalapenos. We ate well for a few days. The sausage was great in the jambalaya.</span><br /><div style="text-align: left;">Ingredients:<br />1 link smoked sausage (thinly sliced)<br />1 cup onion (chopped)<br />1 cup celery (chopped)<br />1 can diced tomatoes<br />2 cups water<br />1 pkg Zatarain's Jambalaya Dinner Mix (original flavor)<br />1 cup frozen corn<br /><br />Heat oil in a skillet and saute onion, celery and sausage for 5 minutes. Add tomatoes and water. Bring to a boil. Stir in jambalaya mix. Reduce heat to low. Cover and simmer 20 to 25 minutes or until rice is tender. Remove from heat and add frozen corn. Let stand until corn is cooked in. Fluff rice with a fork and serve.<br /></div></div>Blake, Jamie & Samantha Holidayhttp://www.blogger.com/profile/03033671923772444655noreply@blogger.com1tag:blogger.com,1999:blog-1447851094724609300.post-23435382163187439252011-09-29T12:54:00.000-07:002011-09-29T13:02:04.740-07:00Mini Pumpkin Cheesecakes<div style="text-align: center;">Recipe From: Argo Cookbook<br /><span style="font-size:85%;">I used my gingersnap cookie recipe and when they came out of the oven, I smooshed them down to be a bit flatter. Now that I am typing out the recipe, I realized I used the whole can of pumpkin, not a cup...wonder what the difference is. They tasted great, maybe next time I'll make them look as good as the picture. I'm not much of the garnishing type.</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46BhuT9YdQ1LYOMi6vrZW_EzQn-6ZHo3IoHJ2pQ-iG84l82xs8BXPHbF_xLBcguOpH0PMP6lkJDuJ9cozLQq7KYliwmF6eo1MdF_sR38K_cbEvhXVjtjq3SNQ6V5-iIwBvuxG3wGsjcJo/s1600/thumbnail.aspx.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 160px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46BhuT9YdQ1LYOMi6vrZW_EzQn-6ZHo3IoHJ2pQ-iG84l82xs8BXPHbF_xLBcguOpH0PMP6lkJDuJ9cozLQq7KYliwmF6eo1MdF_sR38K_cbEvhXVjtjq3SNQ6V5-iIwBvuxG3wGsjcJo/s400/thumbnail.aspx.jpg" alt="" id="BLOGGER_PHOTO_ID_5657872874452708658" border="0" /></a></div><div style="text-align: left;">Ingredients:<br />Gingersnap Cookies<br />12 ounces cream cheese (softened)<br />3/4 cup sugar<br />1 tbsp cornstarch<br />1 tsp pumpkin pie spice<span style="font-size:85%;"> (1/2 tsp cinnamon, 1/4 tsp nutmet, 1/4 tsp ginger, 1/8 cloves)</span><br />2 eggs<br />1 cup canned pumpkin<br />1/3 cup karo syrup<br /><br />Line muffin pans with baking cups and place 1 cookie in each. Beat cream cheese, sugar, cornstarch and pumpkin pie spice in the mixer. Add eggs and mix well. Add pumpkin and syrup and beat for 1 minute. Pour filling into baking cups over the cookie, dividing evenly. Bake in a preheated 325 oven for 30-35 minutes, until just set. Chill for 1 hour. Garnish as desired.<br /></div>Blake, Jamie & Samantha Holidayhttp://www.blogger.com/profile/03033671923772444655noreply@blogger.com0tag:blogger.com,1999:blog-1447851094724609300.post-13175628551025031382011-09-22T08:59:00.000-07:002011-09-22T09:09:35.087-07:00Citrus Pork Chops<div style="text-align: center;">Recipe From: Argo Cookbook<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtEIF0NzfEjQMvk_mwM4nM5wwvFrAPWsFvLy0cIQjrBoq69fOGZpELwZJORJMDTtMybXP16yrXTVPSrB3V-zoNjt4mVyt8XJViEy1tY-hdbDlr8wswiY-d0ObPGxuXrFZ6aNwBKnYy5Rtn/s1600/004.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/AVvXsEjtEIF0NzfEjQMvk_mwM4nM5wwvFrAPWsFvLy0cIQjrBoq69fOGZpELwZJORJMDTtMybXP16yrXTVPSrB3V-zoNjt4mVyt8XJViEy1tY-hdbDlr8wswiY-d0ObPGxuXrFZ6aNwBKnYy5Rtn/s400/004.JPG" alt="" id="BLOGGER_PHOTO_ID_5655216685012041330" border="0" /></a></div><div style="text-align: center;"><div style="text-align: left;">Ingredients:<br />4 pork chops (1/2" thick, boneless)<br />3/4 cup chicken broth<br />2 tbsp corn starch<br />1 tbsp oil<br />2 cups orange juice<br />1 cup carrots<br />2 tbsp onion (minced)<br />3 tbsp honey<br />2 tbsp corn syrup (2 tbsp water + 2 tbsp splenda)<br />1 tbsp white vinegar<br />1 tbsp dijon mustard<br />1/8 tsp crushed red pepper<br />2 tbsp fresh parsley (minced)<br /><br />Season pork chops with salt and pepper. Cook over grill. Heat oil in a skillet and add onion. Then add 3/4 cup chicken broth, orange juice and carrots. Cover and simmer 10-12 minutes until carrots are tender. Stir 1/4 cup chicken broth, 2 tbsp cornstarch, honey, corn syrup, vinegar, dijon mustard and crushed red pepper. Add to skillet. Stirring constantly, bring to boil over medium heat and boil for 1 minute. Stir in parsley. Place pork chops in mixture until heated through. Serve over rice.<br /></div></div>Blake, Jamie & Samantha Holidayhttp://www.blogger.com/profile/03033671923772444655noreply@blogger.com0tag:blogger.com,1999:blog-1447851094724609300.post-40010679405163269682011-07-26T11:00:00.000-07:002011-09-22T08:59:35.760-07:00Homemade Granola Bars<div style="text-align: center;">Recipe From: Joyful Abode Website<br /></div><div style="text-align: center;"><span style="font-size:85%;">Blake and I are obsessed with granola bars lately. Here is my attempt at copying Nature Valley's Dark Chocolate & Nut Chewy Granola Bars. I modified this from a billion websites, but mostly A Joyful Abode.</span><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJ8btgIhysasPrhAyqkjZZ5hQity6ucbdEzwqCT1PeQYalU3WXR5G7zw7ksdTyh2QBl-tsbi2rQTb9vDBBKsHlV8nqX6q5Y3XRN9KTGqJ8xOEXz4DLCIC8AcjHoDIa5WqaxpyNOAj29VJ/s1600/32585ee41891e0bdf254c2fe2fb79184.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJ8btgIhysasPrhAyqkjZZ5hQity6ucbdEzwqCT1PeQYalU3WXR5G7zw7ksdTyh2QBl-tsbi2rQTb9vDBBKsHlV8nqX6q5Y3XRN9KTGqJ8xOEXz4DLCIC8AcjHoDIa5WqaxpyNOAj29VJ/s400/32585ee41891e0bdf254c2fe2fb79184.jpg" alt="" id="BLOGGER_PHOTO_ID_5633724888582361378" border="0" /></a>Ingredients:<br />2 cups old fashioned oats<br />1 cup rice krispies<br />1/2 cup almonds (or walnuts)<br />1/2 cup golden raisins (or craisins)<br />2 TBSP chocolate chunks (or white chocolate)<br />1/3 cup brown sugar<br />1/3 cup splenda<br />1/2 cup honey<br />4 tbsp butter<br />2 tsp vanilla<br />1/2 tsp kosher salt<br /><br />Mix together 1st four ingredients in a bowl and set aside. Combine sugar, salt & wet ingredients and simmer in a saucepan. Mix everything together and spread evenly into a 9x13 pan (wax paper spray with pam). Press down hard to set in. Bake at 350 for 10 minutes. When cooled add chocolate chunks to the top and press in. Cool completely before cutting.Blake, Jamie & Samantha Holidayhttp://www.blogger.com/profile/03033671923772444655noreply@blogger.com0tag:blogger.com,1999:blog-1447851094724609300.post-41993018373536415102011-01-10T14:10:00.000-08:002011-09-22T09:11:36.580-07:00Chocolate Cholate Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYj-13fFSYRYXsXh26Ywj7xRoJOyB3cxGgMjF1Ca1lguKXxmHWJVyPwUDdkbMfnjpfOohdXxXLeC1UC1u9LF698yQ2CU-axPjJ0YxwdnAqj-6AwgZZz267y6J2qWAkm-wFzxbi4hgiOfBr/s1600/DSC085541.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYj-13fFSYRYXsXh26Ywj7xRoJOyB3cxGgMjF1Ca1lguKXxmHWJVyPwUDdkbMfnjpfOohdXxXLeC1UC1u9LF698yQ2CU-axPjJ0YxwdnAqj-6AwgZZz267y6J2qWAkm-wFzxbi4hgiOfBr/s400/DSC085541.jpg" alt="" id="BLOGGER_PHOTO_ID_5560683940171600114" border="0" /></a><strong></strong>2 1/4 cups all purpose flour<br /><p>1/3 cup cocoa<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br />3/4 cups butter, softened<br />1/2 cup granulated sugar<br />1 cup brown sugar<br />2 eggs<br />1 teaspoon vanilla<br />1 3.9 oz package instant chocolate pudding mix<br />1-2 cups of mix-ins (white or semi-sweet chocolate chips)<br /></p> <p>In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Set aside. Using a mixer, cream the butter and sugars. Add the eggs one at a time until well incorporated. Be sure to scrape the sides of the bowl often. Add the vanilla and pudding mix. Slowly add the dry ingredients just until combined. Stir in your choice of mix-ins. Bake at 350 degrees for about 10-12 minutes. Don’t over bake.</p>Blake, Jamie & Samantha Holidayhttp://www.blogger.com/profile/03033671923772444655noreply@blogger.com1tag:blogger.com,1999:blog-1447851094724609300.post-92056237542631031122011-01-10T11:57:00.000-08:002011-09-22T09:13:10.317-07:00Pork Chops & Apples<div style="text-align: center;">Recipe From: Martha Stewart<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHbDh-JV4zh6LZRE3hPJQz1ZBg9MJwAW6sAnLwR4Ulv_xmNQUan9Due0fxIuoJI3JqLCKHRDpbNyeg0dgvggoSe0MBVs5CZhz5CQo39s0O7PyFVudfqKW0f7Ax0zWK7KP5zYfNCsWZcVR/s1600/mls2028_1209_porkchops_l.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 225px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHbDh-JV4zh6LZRE3hPJQz1ZBg9MJwAW6sAnLwR4Ulv_xmNQUan9Due0fxIuoJI3JqLCKHRDpbNyeg0dgvggoSe0MBVs5CZhz5CQo39s0O7PyFVudfqKW0f7Ax0zWK7KP5zYfNCsWZcVR/s400/mls2028_1209_porkchops_l.jpg" alt="" id="BLOGGER_PHOTO_ID_5560651711180059458" border="0" /></a></div>4-6 boneless pork chops<br />salt and freshly ground black pepper<br />1 tbsp extra-virgin olive oil<br />2 tbsp unsalted butter<br />1 large onion (sliced)<br />2 to 3 green apples (cored and sliced)<br />1 cup chicken broth<br />2 tbsp brown sugar<span><br /><br /></span><span>Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a skillet over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.<br /><br /></span><span>Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the broth and sprinkle with sugar. Return chops to the pan.</span><span><br /><br />Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over mashed potatoes with a large spoonful of the apple-onion mixture over the top.</span>Blake, Jamie & Samantha Holidayhttp://www.blogger.com/profile/03033671923772444655noreply@blogger.com0tag:blogger.com,1999:blog-1447851094724609300.post-23899654086109071442010-11-29T20:34:00.000-08:002010-11-29T20:37:53.116-08:00Pumpkin CreamTrifle<div style="text-align: center;">Recipe From: The Sisters Cafe<br />My contribution to Thanksgiving Dinner.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJVcy9X0arRShIs0OUxmQJ0ETKgHyjP1Rfw_xt0EAdDmQR2yOnPUHM1_SwHe4Cp1Ccf2Nz7IqmsUhOiyxKv3_9z9Jvrx_Ofg2p6ZMDb9dr3z2HhQ7rHhDSKCZex_9B4eW3FP-pgmreZFaF/s1600/pumpkin+trifle.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJVcy9X0arRShIs0OUxmQJ0ETKgHyjP1Rfw_xt0EAdDmQR2yOnPUHM1_SwHe4Cp1Ccf2Nz7IqmsUhOiyxKv3_9z9Jvrx_Ofg2p6ZMDb9dr3z2HhQ7rHhDSKCZex_9B4eW3FP-pgmreZFaF/s400/pumpkin+trifle.jpg" alt="" id="BLOGGER_PHOTO_ID_5545197140796429058" border="0" /></a></div><br /><strong></strong>First Layer:<br />1 pkg spice cake mix<br />1 pkg. (3.4 oz) instant vanilla pudding<br />1 cup canned pumpkin<br />½ cup vegetable oil (can do ¼ cup applesauce, and ¼ cup oil instead)<br />½ cup water<br />3 large eggs<br />1tsp ground cinnamon<br />½ tsp ground ginger<br /><br />Preaheat oven to 350. Spray 9x13 baking pan with vegetable oil spray. Place all cake ingredients in large mixing bowl. Blend with electric mixer on low speed from 1 minute. Scrape down sides and then increase speed to medium and beat for 2 minutes more. Batter should look think and well blended. Pour into prepared pan and bake 32-39 minutes or until cake tests done. Cool completely. (cake can be frozen at this point. Thaw at room temperature before assembling trifle.) When ready to prepare trifle, cut or tear into approx. 1 inch cubes.<br /><br />Second Layer (cream):<br />2 pkgs. (3.4 oz) cheesecake flavored instant pudding mix<br />2 cups cold milk<br />2 cups freshly whipped cream (half pint, unsweetened)<br /><br />Combine pudding mixes with milk and blend with whisk until it starts to thicken. Fold in whipped cream, then quickly assemble trifle.<br /><br />Third Layer (toppings):<br />½ cup chopped, toasted pecans or almonds<br />½ cup Skor toffee bits<br /><br />To assemble trifle:<br />Place 1/3 of cake cubes into trifle bowl. Top with 1/3 of cream mixture and sprinkle with 1/3 of nuts and toffee bits. Repeat layers two more times, ending with nuts and toffee on top. Serve immediately or refrigerate, covered no longer that 24 hours.Blake, Jamie & Samantha Holidayhttp://www.blogger.com/profile/03033671923772444655noreply@blogger.com1tag:blogger.com,1999:blog-1447851094724609300.post-26773207691325472902010-08-27T06:48:00.000-07:002010-08-27T06:57:57.202-07:00Mozzarella Sticks<div style="text-align: center;"><span style="font-size:85%;">Recipe From: Parents Magazine</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi88GpPj79ksKw_yJR4LXeDXKCdYJRe4MhZlLdbjgFEwkYi2g1xyDFCWTew193HnarmddekVne9DtJbx2qCDQ6q5c18m6BZuBOl0m1VZZlRwhnbSL-q6FBkMRlL2V_3gDP_I_UrVFoefIg/s1600/l_R151726.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi88GpPj79ksKw_yJR4LXeDXKCdYJRe4MhZlLdbjgFEwkYi2g1xyDFCWTew193HnarmddekVne9DtJbx2qCDQ6q5c18m6BZuBOl0m1VZZlRwhnbSL-q6FBkMRlL2V_3gDP_I_UrVFoefIg/s400/l_R151726.jpg" alt="" id="BLOGGER_PHOTO_ID_5510087822816859794" border="0" /></a><br /></div><span class="ACThead4">Ingredients:</span><strong></strong><br /><div id="ingredients"><span>1 </span>egg<strong style="font-weight: normal;"><br />2</strong> tsp water<strong style="font-weight: normal;"><br />1/2</strong> cup panko bread crumbs<strong style="font-weight: normal;"><br />1</strong> tsp Italian seasoning<br />Shake of pepper<strong style="font-weight: normal;"><br />4</strong> pieces mozzarella string cheese<strong style="font-weight: normal;"><br />1</strong> tbsp flour<br /><br /></div> <div id="instructions"><span class="ACThead4"></span>In a small bowl, beat egg and water. Place panko, Italian seasoning, and pepper in a separate dish. Coat cheese sticks in flour, then dip in egg mixture and the breading.<span style="font-weight: bold;"> </span>Cover and chill for at least 4 hours. Place on an ungreased baking sheet and bake, uncovered, at 450°F for 5 minutes, until warm, then run under the broiler quickly to brown. Cool before serving.<br /></div>Blake, Jamie & Samantha Holidayhttp://www.blogger.com/profile/03033671923772444655noreply@blogger.com1tag:blogger.com,1999:blog-1447851094724609300.post-10317607893399611212010-08-26T06:51:00.000-07:002010-08-26T07:01:28.435-07:00Basil Pesto<div style="text-align: center;"><span style="font-size:85%;">Recipe From: ??<br />I don't really know how to use this, but I have an enormous basil plant growing in the garden. I have it all in the freezer until I can find a recipe.<br /></span></div><br />Ingredients:<br />3 garlic cloves<br />2 cups fresh basil leaves (stems removed)<br />3 tbsp pine nuts<br />salt & pepper<br />1/2 cup extra virgin olive oil<br />1/2 cup parmesan cheese<br /><br />In a food processor mince garlic. Next, add the basil leaves, pine nuts, and salt & pepper. Run processor and slowly drizzle in the olive oil until all ingredients are pureed. Scrape down the side and add the cheese and mix. Cover and refrigerate until ready to use. Keeps for 2-3 days...but also freezes well.Blake, Jamie & Samantha Holidayhttp://www.blogger.com/profile/03033671923772444655noreply@blogger.com0tag:blogger.com,1999:blog-1447851094724609300.post-71903634620310859412010-07-23T09:15:00.000-07:002010-07-23T09:24:02.865-07:00Thai Veggie-Noodle Coconut Curry<div style="text-align: center;"><span style="font-size:85%;">Recipe From: Our Best Bites<br /></span><div style="text-align: left;"><span style="font-size:85%;"> A Noodles & Co knockoff of Bangkok Curry. I added chicken.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoC5vU8tsROFv_wesG_8SE62Pl9vXF4QQnDMf4BJGOBa4SOFUVxLGkGDJsi_Y6kp14oUUvVT3mAFoKVKC_wtg4HfSYzfmeRQCvyRik1rCsv4NaLVUk9w8BS_YtQIl82m2WFp-u_9R8xtD8/s1600/P1010246.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoC5vU8tsROFv_wesG_8SE62Pl9vXF4QQnDMf4BJGOBa4SOFUVxLGkGDJsi_Y6kp14oUUvVT3mAFoKVKC_wtg4HfSYzfmeRQCvyRik1rCsv4NaLVUk9w8BS_YtQIl82m2WFp-u_9R8xtD8/s400/P1010246.JPG" alt="" id="BLOGGER_PHOTO_ID_5497137382967857154" border="0" /></a>1 lb. linguine<br /></div></div><div>12oz pkg frozen stir fry vegetables<br /></div><div>1/2 cup green onions</div><div>1 medium red, orange, or yellow pepper (thinly sliced)</div><div>1 cup mushrooms (sliced)<br /></div><div>1 tbsp fresh ginger (minced)<br /></div><div>1 tbsp fresh garlic (minced)<br /></div><div>1 tbsp curry paste</div><div>Juice of 1 lime (plus more limes for garnish)</div><div>2-3 tbsp olive oil</div><div>1 can of lite coconut milk</div><div>2 tbsp soy sauce</div><div>2-3 tbsp sweet chili sauce<br />black or white sesame seeds (for garnish)<br /><br /></div><div>Cook pasta according to the package directions. In a small mixing bowl, whisk together the coconut milk, soy sauce, sweet chili sauce, curry paste, and lime juice. While the pasta is cooking, microwave the frozen vegetables according to the package directions, but only cook them for 1/2 the time--you still want them to be quite crunchy. If you're using fresh veggies, blanch them in boiling water for 1-2 minutes or until they're tender-crisp.<br /><br /></div><div>In a large non-stick skillet or wok, heat the olive oil over medium-high heat. Add the green onions, mushrooms, ginger, and garlic and cook until the mushrooms are tender and the garlic is fragrant. Be sure to continue stirring constantly to prevent the garlic from burning.<br /><br /></div><div>Add the sliced red peppers and the half-cooked (formerly frozen) vegetables. Stir fry for about 1 minute and then add the coconut milk mixture and cook until it begins to boil. Remove from heat and add the cooked noodles. Toss to combine and then allow the mixture to stand for 5 minutes. Toss again and serve with a sprinkling of black sesame seeds and 2 lime wedges per person (squeeze the lime juice over the noodles before eating).<br /></div>Blake, Jamie & Samantha Holidayhttp://www.blogger.com/profile/03033671923772444655noreply@blogger.com0tag:blogger.com,1999:blog-1447851094724609300.post-88234327485956562472010-06-30T08:32:00.000-07:002010-06-30T08:39:11.445-07:00Chicken Cordon Bleu<div style="text-align: center;"><span style="font-size:85%;">Recipe From: Cooks.com</span><br /></div><div style="text-align: center;"><span style="font-size:85%;">Melissa is on a huge detox diet and today was a free day. She requested this and chocolate cupcakes. This is a great recipe!</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF23tvOP9ZOHUaMnyW4G8mBpjCY2XvH7ohG0gfv_yLjMZMWJCrVie5Aa44gNX2ZPZOaQGDtLpu6weQNUX4UhUUqc870g1ztMN53j8CZk4mDeaUdwU4nKIlHUBudy909L34F_Bmu7I57SZv/s1600/images.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 136px; height: 102px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF23tvOP9ZOHUaMnyW4G8mBpjCY2XvH7ohG0gfv_yLjMZMWJCrVie5Aa44gNX2ZPZOaQGDtLpu6weQNUX4UhUUqc870g1ztMN53j8CZk4mDeaUdwU4nKIlHUBudy909L34F_Bmu7I57SZv/s400/images.jpg" alt="" id="BLOGGER_PHOTO_ID_5488591376774743394" border="0" /></a>Ingredients:<br /><div style="text-align: left;">4 skinless, boneless chicken breast<br /></div></div>4 slices Swiss cheese<br />4 slices ham<br />1/4 cup all-purpose flour<br />1 egg (beaten)<br />1 cup Italian seasoned bread crumbs<br />4 tablespoons butter<br /><br />1/2 cup chicken broth<br />1 cup whipping cream<br /><br />Pound chicken breast to 1/4-inch thickness. Sprinkle each piece on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on each breast. Roll up each breast using toothpicks to secure if necessary. Dredge each in flour, shake off excess, then in egg and finally in bread crumbs. Place seam side down in baking dish that has been sprayed with Pam. Place 1 tablespoon butter on each piece of chicken.<br /><br />Bake at 350°F for 35 minutes until juices run clear. Meanwhile, in a saucepan, combine broth and whipping cream; season to taste (salt, pepper, garlic, oregano). Simmer on low stirring until thickened; Pour over chicken.Blake, Jamie & Samantha Holidayhttp://www.blogger.com/profile/03033671923772444655noreply@blogger.com0tag:blogger.com,1999:blog-1447851094724609300.post-65058564536914627812010-06-18T07:44:00.001-07:002010-06-18T07:44:28.619-07:00Wingshak Brownies<div style="text-align: center;"><span style="font-size:85%;">Recipe From: Rocky Mountain Wingshak Restaurant</span><br /></div><div style="text-align: center;"><span style="font-size:85%;">When we lived in Utah, Blake and his brothers ate ALL the time at a wing place. The owners became good friends and gave us their brownie recipe.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_mgrPtE_AkEM/TBuFiQ0C0nI/AAAAAAAADc0/IZKU_1ecpow/s1600/index.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 141px; height: 94px;" src="http://1.bp.blogspot.com/_mgrPtE_AkEM/TBuFiQ0C0nI/AAAAAAAADc0/IZKU_1ecpow/s400/index.jpg" alt="" id="BLOGGER_PHOTO_ID_5484123794929013362" border="0" /></a></div>Sift Together:<br />1 tsp salt<br />2 cups flour<br />1 1/2 cups cocoa<br /><br />Mix Together until light & fluffy:<br />8 eggs<br />1 lb unsalted butter (softened)<br />4 cups sugar<br /><br />Add:<br />1 Tbsp + 2 tsp vanilla<br /><br />Slowly add flour on low until combined. Scrape sides and mix on med/low until smooth.<br /><br />Add:<br />2 cups chocolate chips<br /><br />Line cookie sheet with parchment paper and spray with flour spray. Bake at 325 for 30-40 minutes.Blake, Jamie & Samantha Holidayhttp://www.blogger.com/profile/03033671923772444655noreply@blogger.com0tag:blogger.com,1999:blog-1447851094724609300.post-14985085331987325702010-06-18T07:43:00.001-07:002010-06-18T07:43:45.283-07:00Fruit Salsa<div style="text-align: center;"><span style="font-size:85%;">Recipe From: All Recipes</span><br /></div><div style="text-align: center;"><span style="font-size:85%;">This recipe only called for fruit. I added a little purple onion and jalepeno. Serve with cinnamon-sugar pita chips and/or tortilla chips</span>.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_mgrPtE_AkEM/TBuDTqFoiMI/AAAAAAAADcs/4Qk8olOhwdQ/s1600/26692.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 140px; height: 140px;" src="http://4.bp.blogspot.com/_mgrPtE_AkEM/TBuDTqFoiMI/AAAAAAAADcs/4Qk8olOhwdQ/s400/26692.jpg" alt="" id="BLOGGER_PHOTO_ID_5484121344992381122" border="0" /></a>Ingredients:<br /><div style="text-align: left;">2 kiwis (peeled and diced)<br /></div></div><div style="text-align: left;">2 apples (peeled, cored and diced)<br />8 ounces raspberries<br />1 pound strawberries<br />2 tablespoons white sugar<br />1 tablespoon brown sugar<br />3 tablespoons fruit preserves, any flavor</div><div class="directions" style="margin-top: 10px; text-align: left;"><span class="plaincharacterwrap break">In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.</span><br /></div>Blake, Jamie & Samantha Holidayhttp://www.blogger.com/profile/03033671923772444655noreply@blogger.com1tag:blogger.com,1999:blog-1447851094724609300.post-91180523429588487162010-05-28T06:58:00.000-07:002010-05-28T07:02:36.451-07:00Creamy Green Chile Chicken Enchiladas<div style="text-align: center;"><span style="font-size:85%;">Recipe From: My Kitchen Cafe Blog<br />Enchiladas are a staple for me...not so much for Blake. I've got a lot of favorite recipes now, this one was also great. I didn't put very many white beans in, we like to eat black beans and rice on the side.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5eyvYYl9-Pv3wcZUJn-i48Cfvh_E0Uvd8zYBkllVe8FyXnt-YLDtuXpdCKnOtBngHNFuoGFDG6sArTE9hJfeW6IHzzPVeZsVOBoIAgP4SiAR-XObeOVuLt72to3No48WV0TTF-z9HGaYd/s1600/Pan-3-JPG-Rounded-Corners-with-tag-450x332.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 295px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5eyvYYl9-Pv3wcZUJn-i48Cfvh_E0Uvd8zYBkllVe8FyXnt-YLDtuXpdCKnOtBngHNFuoGFDG6sArTE9hJfeW6IHzzPVeZsVOBoIAgP4SiAR-XObeOVuLt72to3No48WV0TTF-z9HGaYd/s400/Pan-3-JPG-Rounded-Corners-with-tag-450x332.jpg" alt="" id="BLOGGER_PHOTO_ID_5476320464764613570" border="0" /></a></div><p>Filling:<br />1-2 chicken breasts (boiled and shredded)<br />2 (4 oz.) cans of green chilies (lightly drained)<br />1 package (8 oz.) cream cheese (softened and cubed)<br />1 can white or black beans (rinsed and drained)<em></em></p> <p>Sauce:<br />2 tablespoons butter<br />1/2 yellow onion (chopped)<br />2 tablespoons flour<br />1/3 cup chicken broth<br />¼ cup milk<br />¼ teaspoon salt<br />¼ teaspoon pepper<br />1 can (10 ounce) green chile enchilada sauce<br />½ cup sour cream</p> <p>8 ounces Monterrey jack cheese (shredded)<br />8-10 medium flour tortillas<br />Handful of chopped fresh cilantro</p> <p>Preheat oven to 375 degrees.</p> <p>In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.</p> <p>In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.</p> <p>Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).</p> Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.Blake, Jamie & Samantha Holidayhttp://www.blogger.com/profile/03033671923772444655noreply@blogger.com0tag:blogger.com,1999:blog-1447851094724609300.post-47416123655259903242010-05-28T06:53:00.000-07:002010-05-28T06:57:44.207-07:00Cashew Chicken<div style="text-align: center;"><span style="font-size:85%;">Recipe From: The Sister's Cafe Blog<br />Easy and great...just the flavors we like</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiw07e1rac_jVI-Qc04aGfHECCrdyeFRwqCVzBen-ENZIvTUN4ACxom3uvOvbz4eqkfAPWvPymqpRxmvK6J38CAsJNC2vjZ9uEC-0BaKrkwaGnUfLwW4xtXB5U580QpOVV83KcIGmcn35g/s1600/april+2010+002+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiw07e1rac_jVI-Qc04aGfHECCrdyeFRwqCVzBen-ENZIvTUN4ACxom3uvOvbz4eqkfAPWvPymqpRxmvK6J38CAsJNC2vjZ9uEC-0BaKrkwaGnUfLwW4xtXB5U580QpOVV83KcIGmcn35g/s400/april+2010+002+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5476319367999003378" border="0" /></a>Ingredients:<br /></div>2-4 chicken breasts cut into pieces)<br />1 tsp sugar<br />4 tbsp cornstarch (divided)<br />½ tsp salt<br />¼ cup soy sauce<br />1 tsp vinegar<br />1 tsp Worcestershire sauce<br />3 tbsp oil<br />2 cups hot chicken broth<br />2 tsp lemon juice<br />½ cup cashews<br /><br />Combine sugar, 2 Tb cornstarch, salt, soy sauce, vinegar, and Worcestershire sauce. Dredge chicken pieces in this mixture. Drain and save dredge; then stir fry chicken in hot oil in frying pan or wok until chicken is lightly brown and tender, about 10 minutes. Remove chicken from oil and drain excess oil from the pan. Add remaining cornstarch and the dredge drained from the chicken. Blend well, then add chicken stock to the pan and bring to a boil, stirring constantly. Cook until thickened. Add lemon juice; add chicken pieces and reheat. Do not boil. Taste to correct seasonings. Add cashews. Serve over hot rice. Makes 4-5 servings. You can stir fry some vegetables and add them to the mixture at the end.Blake, Jamie & Samantha Holidayhttp://www.blogger.com/profile/03033671923772444655noreply@blogger.com0tag:blogger.com,1999:blog-1447851094724609300.post-58510489201124546502010-05-20T14:11:00.000-07:002010-05-20T14:20:51.085-07:00Marsala Chicken & Mushroom Casserole<div style="text-align: center;"><span style="font-size:85%;">Recipe From: On My Menu Blog via Rachel Ray<br />This was really good! Can't remember the last time I made a casserole. I used grape juice as the wine substitute.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqyZKmxJZaRemXeED-W9shR3R8qJB_PNgfJ26hpJAJTNooHDxeKdgKCXJsMdpOJNt4HijaGLfVGOprXX-JJLB5lnvNL-UvNfyqCQZ6Bd-pU_dQUKlnZ5rw-T0YiT462pcvnE2w5-1b1V-/s1600/chicken+marsala+casserole.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 242px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqyZKmxJZaRemXeED-W9shR3R8qJB_PNgfJ26hpJAJTNooHDxeKdgKCXJsMdpOJNt4HijaGLfVGOprXX-JJLB5lnvNL-UvNfyqCQZ6Bd-pU_dQUKlnZ5rw-T0YiT462pcvnE2w5-1b1V-/s400/chicken+marsala+casserole.JPG" alt="" id="BLOGGER_PHOTO_ID_5473464687586037890" border="0" /></a>Ingredients:<br /></div>2 tbsp butter<br />10 oz mushrooms (sliced)<br />1 tsp garlic (minced)<br />1/2 onion (chopped)<br />1 1/2 tbsp flour<br />1/2 cup Marsala wine or white wine (I used grape juice)<br />1/2 cup heavy cream (I used half and half)<br />2 tbsp parsley (chopped)<br />Salt and pepper<br />1 cup long-grain rice<br />2 cups rotisserie chicken*<br />2 tbsp Parmesan cheese (shredded)<br /><br />Preheat the oven to 350°. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the grape juice and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water*, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.<br /><br />In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the Parmesan on top and bake for 5 minutes more.<br /><br />*Instead of buying a rotisserie chicken, I boiled and shredded 1-2 chicken breasts. After shredding, I added the following spices: Lawry's seasoning salt, onion powder, garlic powder, pepper and poultry seasoning.Blake, Jamie & Samantha Holidayhttp://www.blogger.com/profile/03033671923772444655noreply@blogger.com0tag:blogger.com,1999:blog-1447851094724609300.post-91880111343343301572010-05-11T14:59:00.000-07:002010-05-11T15:03:31.444-07:00Bacon-Wrapped Apple BBQ Chicken<div style="text-align: center;"><span style="font-size:85%;">Recipe From: On My Menu Blog<br />Easy and tasty. Blake loved it!</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTgc45IB5cU4rawpeKmTBpUVbL3hyphenhyphenNOPjn0MPw3R5p2Bs9ALnAmfaK_tqjov2vkq73tabG0-IF7Jfl30iQjcuKv8-88EDbD05MjEiGqbDkjb6ohfzVHdnGPWUyKAX6Sze5NeHOiAcEYxC5/s1600/bacon-wrapped+apple+bbq+chicken.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 228px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTgc45IB5cU4rawpeKmTBpUVbL3hyphenhyphenNOPjn0MPw3R5p2Bs9ALnAmfaK_tqjov2vkq73tabG0-IF7Jfl30iQjcuKv8-88EDbD05MjEiGqbDkjb6ohfzVHdnGPWUyKAX6Sze5NeHOiAcEYxC5/s400/bacon-wrapped+apple+bbq+chicken.jpg" alt="" id="BLOGGER_PHOTO_ID_5470136369626337730" border="0" /></a>Ingredients:<br /></div>1/2 c barbecue sauce<br />2 Granny Smith Apples (peeled, cored and grated)<br />juice 1 lemon<br />4 boneless, skinless chicken breast halves<br />8 slices bacon<br />salt and pepper<br /><br />Directions:<br />In a small bowl, combine bbq sauce, grated apple and lemon juice. Wrap 2 pieces of bacon around each chicken breast half. Place wrapped chicken in slow cooker and top with bbq-sauce mixture. Set slow cooker to low and cook for 4-8 hours.Blake, Jamie & Samantha Holidayhttp://www.blogger.com/profile/03033671923772444655noreply@blogger.com0tag:blogger.com,1999:blog-1447851094724609300.post-28627040245791728862010-05-05T15:49:00.000-07:002010-05-05T15:55:45.998-07:00Hostess Cupcakes<div style="text-align: center;"><span style="font-size:85%;">Recipe From: Taste Buds<br />These were tasty and easy...just like Hostess!</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyAuCFEa3MN5JMMF648sVQmLYlmNxcLYk5y8PyvLQQMuqlpafCleQQ-sGgE-9miS3ezyVlE2vd_L_nQRdujwbZy5quEwNS-W8Oi7VxG4Kc31rTKmPj99b5-b07Y-4AgLD-9RrELeFP-3Zi/s1600/May+2009+004.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyAuCFEa3MN5JMMF648sVQmLYlmNxcLYk5y8PyvLQQMuqlpafCleQQ-sGgE-9miS3ezyVlE2vd_L_nQRdujwbZy5quEwNS-W8Oi7VxG4Kc31rTKmPj99b5-b07Y-4AgLD-9RrELeFP-3Zi/s400/May+2009+004.JPG" alt="" id="BLOGGER_PHOTO_ID_5467922786873223970" border="0" /></a></div><span style="font-size:85%;"><span style="font-size:130%;">1 devil's food cake mix</span></span><span style="font-size:85%;"><strong><span style="font-size:130%;"><br /><br />filling:</span></strong></span><br /><span style="font-size:85%;"><span style="font-size:130%;">8 Tbsp butter (room temp</span></span>)<br /><span style="font-size:85%;"><span style="font-size:130%;">1 1/2 cups marshmallow cream</span></span><br /><span style="font-size:85%;"><span style="font-size:130%;">1/2 tsp vanilla</span></span><br /><span style="font-size:85%;"><span style="font-size:130%;">granulated sugar (to taste)</span></span><br /><span style="font-size:85%;"><span style="font-size:130%;"><strong><br />icing:<br /></strong>2 big Hershey bars (or 8 reg size)<br />1 12oz pkg semi-sweet chocolate chips<br />1/2 bar of wax (melt in a rinsed out soup can inside a pan with 1-2 in water)<br /><br /></span></span><span style="font-size:85%;"><span style="font-size:130%;">Make cupcakes according to pkg directions (adding 1/4 tsp vanilla; if desired) and bake in well greased, unlined pans. Let cool completely.</span></span> <span style="font-size:85%;"><span style="font-size:130%;">For filling mix butter and marshmallow cream until fluffy. Add vanilla and a little sugar to desired taste. With a piping bag squirt a small amount of filling up into the bottom of each cupcake.</span></span><br /><span style="font-size:85%;"><span style="font-size:130%;">Melt chocolate together. Melt wax separately. Gradually add wax to melted chocolate, stirring constantly. </span></span><span style="font-size:85%;"><span style="font-size:130%;">Dip tops of cupcakes into the chocolate and set aside until firm. With a small piping tip decorate tops of cupcakes with remaining filling.</span></span>Blake, Jamie & Samantha Holidayhttp://www.blogger.com/profile/03033671923772444655noreply@blogger.com0tag:blogger.com,1999:blog-1447851094724609300.post-21137972658278318142010-04-28T08:16:00.000-07:002010-04-28T08:21:27.423-07:00Strawberry Cream Puff Cake<div style="text-align: center;"><span style="font-size:85%;">Recipe From: My Kitchen Cafe</span><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF2DvQJACSV-kuQim1i0ueuxk0YOXcFPu0I7jo4JZZi7asuA2Y-EEYF7-Bsb7MNi3cOGyuLNR4d_j59MNHhe5Nozc3sSech_F-RxCaInEYTuG9_MvV7FTTNs3UVRpB3J4zekrdYKQg3rmt/s1600/Cake-449x337.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF2DvQJACSV-kuQim1i0ueuxk0YOXcFPu0I7jo4JZZi7asuA2Y-EEYF7-Bsb7MNi3cOGyuLNR4d_j59MNHhe5Nozc3sSech_F-RxCaInEYTuG9_MvV7FTTNs3UVRpB3J4zekrdYKQg3rmt/s400/Cake-449x337.jpg" alt="" id="BLOGGER_PHOTO_ID_5465208135369320962" border="0" /></a><br /></div>Cream Puff Base:<br />5 tbsp butter<br />2/3 cup water<br />1 tbsp sugar<br />2/3 cup flour<br />3 eggs <p>Cream Cheese Mixture:<br />4 ounces cream cheese (softened)<br />1 tsp fresh orange zest<br />1/2 tsp vanilla<br />1 cup heavy whipping cream<br />2/3 cup powdered sugar</p><p>2 cups strawberries (sliced)<br /></p> <p>For the cream puff layer, preheat the oven to 375 degrees. Bring the butter, water and sugar to a boil in a medium saucepan. Add the flour all at once and stir quickly until the mixture pulls away from the sides of the pan. Remove the pan from the heat and stir the mixture until smooth. Let cool for 5 minutes. Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen. Don’t overbeat. Lightly grease the bottom and sides of a 9-inch springform pan (or in a pinch, you could use a 9-inch circle cake pan). Using an offset spatula, spread the mixture on the bottom and one inch up the sides of the prepared pan. Bake for 20 minutes. Remove from the oven and prick pastry with a toothpick 10-12 times. Return to the oven and bake 5 minutes more until golden brown but not overbaked (you can insert a toothpick into the center and if it comes out with sticky dough, it still needs longer in the oven). Cool completely.</p> <p>For the cream cheese mixture, beat the cream cheese until smooth. Gradually add the powdered sugar (if you want to ensure there are no lumps, sift the powdered sugar into the cream cheese) and beat with the cream cheese until mixture is smooth and light. Add the remaining ingredients and beat until stiff peaks form. Spread onto the cooled cream puff shell.</p> <p>Top with fresh sliced strawberries (I mixed 2 cups of strawberries with 1 teaspoon sugar and let them hang out in the fridge while I was prepping the cake) or you can use a 16-ounce bag of frozen strawberries that have been thawed. Mix the thawed strawberries and juice with 1-2 teaspoons sugar and bring to a simmer in a saucepan. Cook until slightly thickened. Cool completely and use as topping for the cake.</p>Blake, Jamie & Samantha Holidayhttp://www.blogger.com/profile/03033671923772444655noreply@blogger.com0tag:blogger.com,1999:blog-1447851094724609300.post-77876917707026694102010-04-24T16:33:00.000-07:002010-05-09T19:39:00.863-07:00Lemon Cream Chicken & Mushrooms<div style="text-align: left;"><div style="text-align: center;"><span style="font-size:85%;">Recipe From: The Kitchen Cafe</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYbZ0kGQKBQHuHAd9mbx-4zlVAiPmCrs4-AHT3S0R3oJNHN1gZaR9Jc49Iik2zyZeYv2xOjAGE_FmyVX6ywAQ3H9ENcKtLIIST0_v7DB449d1z54KJT5Z01_Isqc9xkOw0pNN5n5ays5m8/s1600/Lemon+Chicken+2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYbZ0kGQKBQHuHAd9mbx-4zlVAiPmCrs4-AHT3S0R3oJNHN1gZaR9Jc49Iik2zyZeYv2xOjAGE_FmyVX6ywAQ3H9ENcKtLIIST0_v7DB449d1z54KJT5Z01_Isqc9xkOw0pNN5n5ays5m8/s400/Lemon+Chicken+2.JPG" alt="" id="BLOGGER_PHOTO_ID_5465209217203962818" border="0" /></a>Ingredients:<br /></div>1/2 cup flour<br /></div>1/2 tsp salt and pepper<br />3 boneless skinless chicken breasts<br />1/4 cup butter<br />1 cup chicken broth<br />1 cup whipping cream (divided)<br />3 tbsp lemon juice<br />1/2 pound fresh mushrooms (sliced)<br /><br />In a large skillet, cook chicken in butter for 8-9 minutes on each side or until juices run clear. Remove chicken and keep warm.<br /><br />Add broth to the drippings. Bring to a boil over medium heat; stir to loosen browned bits from the pan. Simmer, uncovered for 10 minutes or until broth is reduced approximately 1/3 cup. Sir in 3/4 cup cream, lemon juice and mushrooms. Cook over medium-low heat for 5 minutes.<br /><br />Combine remaining flour and cream until smooth; stir into skillet. Bring to a boil; cook and sir for 2 minutes or until thickened. Return chicken to skillet and heat through.Blake, Jamie & Samantha Holidayhttp://www.blogger.com/profile/03033671923772444655noreply@blogger.com0tag:blogger.com,1999:blog-1447851094724609300.post-17599436188345446452010-04-09T07:58:00.000-07:002010-04-09T08:01:25.245-07:00Creamy Cranberry Dressing<div style="text-align: center;"><span style="font-size:85%;">Recipe From: The Recipe Club Blog</span><br /></div><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVqm47ZEhGwAWuLRxkv5_jUCUFXQHUz7Gttbugb1KdushHn7Ja1iS_HEq04m33k-DtpmUApHGaQM-tqt7cRQYAhT5IP36_1IKhEd5HuCx23M2eA1gdWQcFvmK0gy0EVX-NScF2XbUN6Lu/s1600/4471670849_c2fe9276f7_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVqm47ZEhGwAWuLRxkv5_jUCUFXQHUz7Gttbugb1KdushHn7Ja1iS_HEq04m33k-DtpmUApHGaQM-tqt7cRQYAhT5IP36_1IKhEd5HuCx23M2eA1gdWQcFvmK0gy0EVX-NScF2XbUN6Lu/s400/4471670849_c2fe9276f7_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5458152519514463938" border="0" /></a>Ingredients:<br />1 cup sugar or splenda<br /></div>2 tsp dry mustard<br />1 tsp salt<br />2/3 cup vinegar<br />2 heaping TBSP mayo<br />2/3 cup Craisins<br />1 1/2 - 2 cups vegetable oil<br /><br />Measure all ingredients, except oil, in the blender or food processor. Blend until combined. with the blender or processor on medium, pour in the oil in a slow & steady stream until the dressing emulsifies. Store in an air tight container in the fridge.<div style="text-align: left;"><br />Salad #1<br /><br />fresh baby spinach<br />sliced fresh mushrooms<br />roasted & salted shelled sunflower seeds<br />grated mozzarella cheese<br />sweetened dried cranberries<br /><br />Salad #2<br /><br />spring mix lettuce<br />red grapes, halved<br />crumbled Gorgonzola cheese<br />roasted shelled pistachios<br />sweetened dried cranberries</div></div></div>Blake, Jamie & Samantha Holidayhttp://www.blogger.com/profile/03033671923772444655noreply@blogger.com0tag:blogger.com,1999:blog-1447851094724609300.post-47716500359199143742010-04-05T20:38:00.000-07:002010-04-05T20:49:00.656-07:00Fresh Fruit Bruschetta<div style="text-align: center;"><span style="font-size:85%;">Recipe From: Our Best Bites</span><br /></div><div style="text-align: center;"><span style="font-size:85%;">We had this as an appetizer for Easter Dinner.<br />It was really easy and super yummy!</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0QKSvsKpCURUuwfcawwppHBjQClxE4Mvn-H4s3rIGzk4AsFFphvxqrHs9nG0DWkFVW6pPrGLY7hY2A54vrbjPyK-SHBziqsNaUUg9rd3Zs7PxZnVdqHx8RYMCBEXQ-P6cNWk2usVmJwQi/s1600/OBB+Fruit+Bruschetta+1+cr.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 269px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0QKSvsKpCURUuwfcawwppHBjQClxE4Mvn-H4s3rIGzk4AsFFphvxqrHs9nG0DWkFVW6pPrGLY7hY2A54vrbjPyK-SHBziqsNaUUg9rd3Zs7PxZnVdqHx8RYMCBEXQ-P6cNWk2usVmJwQi/s400/OBB+Fruit+Bruschetta+1+cr.jpg" alt="" id="BLOGGER_PHOTO_ID_5456865650075497106" border="0" /></a></div>1 baguette (sliced)<br />4 tbsp butter (melted)<br />2 tbsp granulated sugar<br />1/2 tsp ground cinnamon<br /><br />1 cup strawberries (diced)<br />1 cup finely diced mango (finely diced)<br />1 cup kiwi (finely diced)<br /><br />1/2 cup sour cream<br />3 tbsp honey<br />1 tsp orange zest<br /><br />Preheat oven to 400 degrees. Slice bread into 1/2 inch slices. Place in a single layer on a foil-lined baking sheet. Use a pastry brush to brush each piece with melted butter. Combine cinnamon and sugar and sprinkle evenly over bread slices. Bake for 10-12 minutes or until edges are toasted. Set aside to cool.<br /><br />While bread is toasting, combine Sour Cream, honey, and orange zest. Stir to combine and place in the fridge. Combine strawberries, mango, and kiwi and stir gently to combine. When bread is cooled, place about 1 Tbsp. of fruit mixture on top of each toasted bread slice and drizzle with sweet sour cream mixture. If needed, thin sour cream sauce with 1/2-1 tsp orange juice. Garnish with mint leaves if desired. Serve immediately.Blake, Jamie & Samantha Holidayhttp://www.blogger.com/profile/03033671923772444655noreply@blogger.com0tag:blogger.com,1999:blog-1447851094724609300.post-750140760597546122010-04-04T17:33:00.000-07:002010-04-06T10:39:47.715-07:00Scalloped Potatoes<div style="text-align: center;"><span style="font-size:85%;">Recipe From: Food Network</span><br /></div><div style="text-align: left;"><div style="text-align: center;"><span style="font-size:85%;">This went perfect with our Easter Dinner of honey-baked ham, spinach-strawberry salad, rolls and fresh fruit brushetta. Michelle and Melissa get full credit on this one!</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ZBtY07x6vSQoC0xyvE5wGaN_tMtWK8RT5QvksWpyn7UwZuieiwXJmfCf-AuxButcjbIBD4jGG67f_AKxPu8qtTUQMiSMe-1PcKK4B9MPBJDfT-_4DLq8n2NGL-67YRzPW17x-PThOVkm/s1600/easter+039.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ZBtY07x6vSQoC0xyvE5wGaN_tMtWK8RT5QvksWpyn7UwZuieiwXJmfCf-AuxButcjbIBD4jGG67f_AKxPu8qtTUQMiSMe-1PcKK4B9MPBJDfT-_4DLq8n2NGL-67YRzPW17x-PThOVkm/s400/easter+039.JPG" alt="" id="BLOGGER_PHOTO_ID_5456863454470174194" border="0" /></a>Ingredients:<br /></div>2 garlic cloves (smashed)<br />3 tbsp unsalted butter<br />3 lbs Yukon Gold potatoes (peeled and sliced thin)<br />3 cups half and half<br />1/2 cup creme fraiche<br />2 tbsp flour<br />2 tsp fresh thyme (chopped)<br />1/4 cup fresh chives (chopped)<br />1/4 tsp ground mace<br />2 1/2 tsp salt<br />pepper to taste<br /><br />Rub garlic all over the inside of a 3 qt round baking dish. Grease the dish with about 1/2 tbsp butter. Slice the potatoes about 1/8 inch thick (mandoline).<br /><br />Combine in a large saucepan with minced garlic, 2 1/2 tbsp butter, half and half, cremem fraiche, flour, thyme, mace, 2 1/2 tsp salt and pepper to taste. Bring to a boil over medium-high heat and cook until the mixture thickens, about 1-2 minutes. Stir in the chives and transfer to the prepared baking dish. Layer potatoes and mixture in the dish. Bake, uncovered, until the potatoes are fork-tender...about an 1 hour 5 minutes...occasionally spooning some of the liquid over the top. You can also make the scalloped potatoes in individual ramekins, bake about 40 minutes.<br /></div>Blake, Jamie & Samantha Holidayhttp://www.blogger.com/profile/03033671923772444655noreply@blogger.com0