tag:blogger.com,1999:blog-73017060348883051472024-03-21T11:22:22.669-07:00Lunch Bunch LadiesCorihttp://www.blogger.com/profile/04244082762630581541noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-7301706034888305147.post-11131550670736785722014-12-26T14:36:00.001-08:002014-12-26T14:36:43.225-08:00Slow Braised Red Chile Beef<div class="MsoPlainText">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 to 5 cups
reduced-sodium beef broth, divided</span></div>
<div class="MsoPlainText">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">12 dried
California or New Mexico chilies*, stemmed, seeded, and rinsed<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 large
onion, cut into chunks<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 large
garlic cloves<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 TBS
ground cumin<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp.
dried Mexican oregano<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 boned,
tied beef chuck roast (3 ½ to 4 lbs.) rinsed and patted dry<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Kosher salt<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pepper<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 TBS olive
oil<o:p></o:p></span></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Bring 3
cups beef broth to a boil. Put chilies in a blender and pour boiling broth over
them. Let stand, mixing occasionally,
until chilies are limp, about 10 minutes. Add onion, garlic, and oregano and
whirl until very smooth.<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Meanwhile,
preheat oven to 325F. Sprinkle beef all over with salt and pepper. Pour oil
into a large heavy pot (not extremely wide) over medium-high heat. When hot,
add roast and cook, turning as needed to brown all over, about 10 minutes total.
Pour chile mixture over meat and add enough beef broth to come a third to half
of the way up roast. Bring to a boil, cover pot, and transfer to oven.<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Bake until
beef is very tender when pierced, about 3 ½ hours, turning once. Transfer roast
to a bowl. When cool enough to handle, remove string and pull meat into
bite-size chunks, or shred as desired. Discard excess fat. <o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Meanwhile,
skim fat from chile sauce in pot. Boil sauce over high heat, stirring often,
until reduced to about 4 cups. Add salt and pepper to taste. Return beef to
sauce and simmer until heated through. Serve in tortillas as burros or tacos,
or in a bowl topped with cotija cheese and diced avocado. Serves 6. Takes about 5 hours from start to finish.<o:p></o:p></span></div>
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<div class="MsoPlainText" style="text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoPlainText" style="text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">*I buy these in a bag at Food City. They are usually located with the other bagged spices, not in the spice aisle, closer to the produce section.</span></div>
<div class="MsoPlainText" style="text-align: left;">
<br /></div>
Darciehttp://www.blogger.com/profile/12405927529120491293noreply@blogger.com0tag:blogger.com,1999:blog-7301706034888305147.post-15932643183489381352014-07-17T16:37:00.002-07:002015-02-25T14:14:30.240-08:00Energy Bars<span style="font-family: Arial, Helvetica, sans-serif;">I'm so thrilled you gals like the Incredible Granola!! We love it ourselves.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
Garret and I started making these Energy Bars a few months ago. Garret would take Clif Bars to work with him in case he couldn't get a normal lunch - which often happens. He can eat a couple and be fine until dinner. But, he was getting a bit tired of the cardboard-y taste. Clif Bars are great once in a while, but if you have to eat them day-after-day, it can get a bit old.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
So I tried this recipe for Energy Bars, which also comes from the Make-A-Mix cookbook. MUCH tastier! I'm certain they have more sugar than the purchased kind, but we don't really feel like sugar is a 4-letter word at our house. We're pretty much "moderation-in-all-things" kind of people.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
Oh, and, for those who aren't fond of peanut butter, these are not over-powered by the peanut butter flavor. Give it a try and see what you think.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
<u><b>Energy Bars</b></u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 1.428571em;"><br /></span>
<span style="line-height: 1.428571em;">1/2 C. dark brown sugar</span></span><br />
<div style="border: 0px; line-height: 1.428571em; margin: 0px; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 C. light corn syrup<br />1/2 C. peanut butter<br />3-1/2 C. Cori's Incredible Granola<br />1/2 C. peanuts</span></div>
<div style="border: 0px; line-height: 1.428571em; margin: 0px; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br clear="none" />Grease a 9-inch square baking pan; set aside. In a saucepan, combine brown sugar and corn syrup. Cook and stir over medium heat until mixture comes to a boil. Remove from heat; stir in peanut butter until smooth. Stir in Granola and peanuts until coated. Press into prepared pan. Cool to room temperature. Cut into bars.</span></div>
<div style="border: 0px; line-height: 1.428571em; margin: 0px; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br clear="none" />Note: Original recipe suggests cutting these into 1" x 3" bars to make 27 servings. We like to cut them bigger so they can fill in for a meal, if necessary. We get 12 bars per batch.</span></div>
<div style="border: 0px; line-height: 1.428571em; margin: 0px; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br clear="none" />We've added chopped, dried fruit and mini chocolate chips to these with great success. If adding chocolate, it helps to let the bars cool a bit and then press chocolate chips into the top so the chocolate doesn't just melt away.</span></div>
<div>
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Corihttp://www.blogger.com/profile/04244082762630581541noreply@blogger.com3tag:blogger.com,1999:blog-7301706034888305147.post-21938390407157327502014-06-23T12:33:00.000-07:002014-06-23T12:39:30.027-07:00Cori's Incredible Granola<span style="font-family: Trebuchet MS, sans-serif;">This is my adaptation from the Granola recipe in the Make-A-Mix cookbook. One of my favorite things about this is how easy it is to adapt it to suit your own tastes. It also lends itself well to halving the recipe for smaller families.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh19my1gXLFfJeaR2AF7Ik0wU-udcPU5pM0fs9UerefmWEgWXzavjG4MsKCfPs9Fx1lebMKP0_ONTGckjGbiHNbsokwR0F4_LcTyj5k9-pSpuNEsiJivHpNEc_B-gQZoFu4gYk3jrfEaig/s1600/20090711_011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh19my1gXLFfJeaR2AF7Ik0wU-udcPU5pM0fs9UerefmWEgWXzavjG4MsKCfPs9Fx1lebMKP0_ONTGckjGbiHNbsokwR0F4_LcTyj5k9-pSpuNEsiJivHpNEc_B-gQZoFu4gYk3jrfEaig/s1600/20090711_011.jpg" height="214" width="320" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Cori's Incredible Granola</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><span style="orphans: 2; text-align: -webkit-auto; widows: 2;">10 C. old-fashioned oats (we now use the 5 Grain Cereal Mix from Winco's bulk - yum!)</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="orphans: 2; text-align: -webkit-auto; widows: 2;">1 C. sunflower seeds</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="orphans: 2; text-align: -webkit-auto; widows: 2;">1 C. pepitas (pumpkin seeds)</span></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; orphans: 2; widows: 2;">1/2 C. sesame seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="orphans: 2; text-align: -webkit-auto; widows: 2;">1/2 C. wheat germ</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 C. flax seed meal</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; orphans: 2; widows: 2;">1/2 lb. shredded coconut</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 C. walnuts, pecans, almonds, or combo (I use 1 C. sliced almonds and 2 C. walnut pieces)<br /><span style="orphans: 2; text-align: -webkit-auto; widows: 2;">1 1/2 C. brown sugar</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="orphans: 2; text-align: -webkit-auto; widows: 2;">1 C. water</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="orphans: 2; text-align: -webkit-auto; widows: 2;">1/3 C. vegetable oil</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="orphans: 2; text-align: -webkit-auto; widows: 2;">1/2 C. honey</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="orphans: 2; text-align: -webkit-auto; widows: 2;">1/2 C. molasses</span></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif; orphans: 2; widows: 2;">1 tsp. salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="orphans: 2; text-align: -webkit-auto; widows: 2;">2 tsp. cinnamon (sometimes I use other spices like Homemade Apple Pie Spice)</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="orphans: 2; text-align: -webkit-auto; widows: 2;">3 tsp. vanilla</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br style="orphans: 2; text-align: -webkit-auto; widows: 2;" /><span style="orphans: 2; text-align: -webkit-auto; widows: 2;">Preheat oven to 300º. In a medium saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat on medium low until sugar is dissolved, but do not boil. Meanwhile, i</span><span style="orphans: 2; widows: 2;">n a very large bowl, combine oats, </span></span><span style="font-family: 'Trebuchet MS', sans-serif; orphans: 2; widows: 2;">seeds, </span><span style="font-family: 'Trebuchet MS', sans-serif; orphans: 2; widows: 2;">wheat germ, flax seed meal, coconut, and nuts. Blend well.</span><span style="font-family: 'Trebuchet MS', sans-serif; orphans: 2; widows: 2;"> </span><span style="font-family: 'Trebuchet MS', sans-serif; orphans: 2; text-align: -webkit-auto; widows: 2;">Pour prepared syrup over dry ingredients and stir until well-coated. Spread onto at least two jelly roll pans lined with parchment paper. Bake 30 minutes, stirring after fifteen minutes (this creates a soft-textured granola; if you like it crunchier, bake an additional 15 minutes). Keeps up to 6 months in an airtight container.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br style="orphans: 2; text-align: -webkit-auto; widows: 2;" /><span style="orphans: 2; text-align: -webkit-auto; widows: 2;">Cori Gillespie (adapted from Make-A-Mix)</span></span>Corihttp://www.blogger.com/profile/04244082762630581541noreply@blogger.com2tag:blogger.com,1999:blog-7301706034888305147.post-36932133315174250742014-03-27T07:40:00.002-07:002014-03-27T07:40:43.155-07:00Amalie's Amazing Orzo SaladOkay, so I was going to wait patiently for Amalie to post this lunch bunch favorite but when I went to print it from my email I realized my printer is out of ink (ugh!) so I am going to post it here so that I can view it nice and easily from my iPad while I make it! (so much easier!) So please Amalie, make any edits as needed! :)<br />
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<span style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;">1 pound orzo pasta</span><br style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;">3 tablespoons extra-virgin olive oil, plus 1/4 cup* </span><br style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;">2 cups fresh arugula (about 3 ounces**</span><br style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;">3/4 cup crumbled ricotta salata cheese (or feta cheese)</span><br style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;">1/2 cup dried cherries</span><br style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;">12 fresh basil leaves, torn</span><br style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;">1/4 cup toasted pine nuts***</span><br style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;">3 tablespoons lemon juice</span><br style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;">1 1/2 teaspoon salt</span><br style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;">1 teaspoon freshly ground black pepper</span><br style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;" /><br style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;">Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.</span><br style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;" /><br style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;">Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.</span><br style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;" /><br style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;">Notes:</span><br style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;">*(I actually omitted this 1/4 cup and it was still really good).</span><br style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;">**You can find this in the organic produce section of your grocery store or next to the bagged salads / spinach. </span><br style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;">***I used way less than 1/4 cup since pine nuts are expensive. I used approx. 1 TBSP. To roast the pine nuts, put them in a pan on the oven (without oil) on low-medium heat for a few minutes, string frequently. Watch them closely so they don't burn. </span><br style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;">*If you only use 2 tsp. olive oil, this recipe is </span><b style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;">6 WW points+ per cup</b><span style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;">. I can't really tell a difference by cutting the olive oil - it's still really good.</span><br style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;" /><br style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;">Recipe compliments of </span><a href="http://www.foodnetwork.com/food/giada_delaurentiis/0,1974,FOOD_10968,00.html" style="background-color: white; color: #888888; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px; text-decoration: none;">Giada De Laurentiis</a><span style="background-color: white; color: #222222; font-family: 'Courier New', Courier, FreeMono, monospace; font-size: 13px; line-height: 18.479999542236328px;">.</span>Jeni Lynhttp://www.blogger.com/profile/17760985331911805825noreply@blogger.com1tag:blogger.com,1999:blog-7301706034888305147.post-51925358616211781262014-03-27T07:32:00.002-07:002014-03-27T07:32:32.592-07:00Amalie - your turn!ummm.... why is Amalie's Amazing Orzo Salad not on this website! We are going to have it today at girls lunch (because it has been at least 2 months since we've had it!) and now I have to search my email inbox. lame.<br />
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JeniJeni Lynhttp://www.blogger.com/profile/17760985331911805825noreply@blogger.com1tag:blogger.com,1999:blog-7301706034888305147.post-62295597928088012922014-02-21T19:56:00.001-08:002014-02-21T19:56:06.969-08:005 minute salted caramel apple dip<br />
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<blockquote style="border: 2px dashed rgb(136, 141, 141); padding: 10px;">
<span style="font-size: medium;"><span style="font-size: x-small;"><span style="font-size: medium;">5 Minute Salted Caramel Apple Dip </span><br /><br />4-6 Tbs unsalted butter<br />3/4 c brown sugar<br />1 package of softened cream cheese. {8 oz}<br />1 tsp vanilla<br />1/2 tsp salt<br /><br /><b>what to do:</b><br /><br />melt the butter and sugar in the microwave together for 2 min covered, stirring half-way.<br />mix in cream cheese until its all melted and combined, may even need an electric mixer to be sure it's completely <a class="itxtnewhook itxthook" href="http://www.bigredclifford.com/2014/02/5-minute-salted-caramel-apple-dip.html#" id="itxthook0" rel="nofollow" style="background-color: transparent; background-image: none; border: 0px none transparent; color: #37d7dd; cursor: pointer; display: inline; font-size: 13px; padding: 0px; text-decoration: none;"><span class="itxtrst itxtrstspan itxtnowrap" id="itxthook0p" style="background-color: transparent; border: 0px; bottom: auto; display: inline !important; float: none !important; font-family: inherit; font-size: inherit; height: auto; left: auto; line-height: normal; margin: 0px !important; padding: 0px !important; position: static; right: auto; top: auto; white-space: nowrap !important;"><span class="itxtrst itxtrstspan itxtnowrap itxtnewhookspan" id="itxthook0w" style="background-color: transparent; border-color: transparent transparent rgb(0, 204, 0); border-style: none none solid; border-width: 0px 0px 1px; bottom: auto; color: #009900; display: inline; float: none; font-family: inherit; height: auto; left: auto; margin: 0px !important; padding: 0px 0px 1px !important; position: static; right: auto; text-decoration: underline !important; top: auto; white-space: normal;">smooth</span><img class="itxtrst itxtrstimg itxthookicon" id="itxthook0icon" src="http://images.intellitxt.com/ast/adTypes/icon1.png" style="-webkit-box-shadow: transparent 0px 0px 0px !important; background-color: transparent; background-image: none !important; border: 0px !important; bottom: auto; box-shadow: transparent 0px 0px 0px !important; display: inline !important; float: none !important; height: auto !important; left: auto; margin: 0px !important; max-height: none; max-width: none !important; padding: 0px 0px 0px 4px !important; position: static; right: auto; top: auto; vertical-align: baseline !important; white-space: normal; width: auto !important;" /></span></a>. add vanilla and salt (or omit the salt if you use salted butter).<br />done and done. best with green apples, but any will do.</span></span></blockquote>
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<span style="font-size: medium;"><span style="font-size: x-small;"><br /></span></span></div>
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Nikaelahttp://www.blogger.com/profile/07571242114343604206noreply@blogger.com0tag:blogger.com,1999:blog-7301706034888305147.post-69251147140053260092014-01-19T15:57:00.001-08:002014-02-23T13:52:47.871-08:00Double Chocolate Baby Lava Cakes<span style="background-color: rgba(255, 255, 255, 0);">3/4 C. Butter</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 C. Semisweet Chocolate Chips</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 recipe praline sauce (recipe follows)</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">3 eggs</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">3 egg yolks</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1/3 c. sugar</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1 1/2 tsp. vanilla</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1/3 C. flour</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">3 T. Unsweetened Cocoa Powder</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1/3 C. pecan halves - chopped</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">Preheat oven to 400 degrees. Lightly grease and flour six 1 - 1 1/4 Cup souffles dishes or 6 - 10 oz custard cups. Place dishes in a shallow baking pan an set pan aside. In a heavy small saucepan melt butter and semisweet chocolate over low heat, stirring constantly. Remove from heat; cool. Meanwhile, prepare praline sauce; cover and keep warm until needed. In a large mixing bowl beat eggs, egg yolks, sugar and vanilla with electric mixer until thick and lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low until just combined. Divide batter evenly among prepared dishes. Bake 10 minutes. Pull cakes from oven. Using a table knife, puncture the top of each cake and gently enlarge to make a dime sized hole. Slowly spoon about 1 Tablespoon of praline sauce into each cake. Return to oven. Bake 5 minutes more or until the cake edges feel firm. Cool in dished on a wire rack for 3 minutes. Loosen edges with a knife and slip out onto dessert plates. Stir the pecans into the praline sauce and spoon sauce onto cakes. Serve immediately.</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);"><b><u>Praline Sauce:</u></b></span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">1/2 C. Sugar</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1/3 C. Packed Brown Sugar</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">2 T. Dark Corn Syrup</span><br />
<span style="background-color: rgba(255, 255, 255, 0);">1/2 C. Whipping Cream</span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>
<span style="background-color: rgba(255, 255, 255, 0);">In a heavy medium-sized sauce pan combine the sugars and corn syrup. Stir in the whipping cream. Cook over medium high heat until the mixture boils - stirring constantly. Reduce the heat, cook uncovered for 10 minutes or until the sauce is thick. Stir occasionally. </span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span>Jeni Lynhttp://www.blogger.com/profile/17760985331911805825noreply@blogger.com0tag:blogger.com,1999:blog-7301706034888305147.post-88978903801911614852014-01-16T14:58:00.001-08:002014-01-16T14:58:58.223-08:00LOVEI LOVE the background on the blog. It's a keeper!Darciehttp://www.blogger.com/profile/12405927529120491293noreply@blogger.com0tag:blogger.com,1999:blog-7301706034888305147.post-44179772945152925112014-01-16T14:56:00.000-08:002014-01-16T14:56:07.476-08:00Salad from December Lunch Bunch<h2>
<span style="font-family: "Garamond","serif"; mso-fareast-font-family: "MS Mincho";">Mandarin
Orange Salad<o:p></o:p></span></h2>
<div align="center" class="MsoPlainText" style="text-align: center;">
<span style="font-family: "Garamond","serif"; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "MS Mincho";">Darcie Naylor<o:p></o:p></span></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
<span style="font-family: "Garamond","serif"; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "MS Mincho";">1/2 cup
sliced almonds<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Garamond","serif"; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "MS Mincho";">3
tablespoons sugar<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Garamond","serif"; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "MS Mincho";">1/2 head
romaine lettuce - torn<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Garamond","serif"; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "MS Mincho";">1/2 head
iceberg lettuce - torn<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Garamond","serif"; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "MS Mincho";">1 cup
celery - chopped<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Garamond","serif"; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "MS Mincho";">2 whole
green onions - chopped<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Garamond","serif"; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "MS Mincho";">1 can
mandarin oranges (11 oz) - drained<o:p></o:p></span></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
<u><span style="font-family: "Garamond","serif"; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "MS Mincho";">Dressing</span></u><span style="font-family: "Garamond","serif"; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "MS Mincho";">:<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Garamond","serif"; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "MS Mincho";">1/2
teaspoon salt<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Garamond","serif"; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "MS Mincho";">Dash pepper<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Garamond","serif"; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "MS Mincho";">1/4 cup
vegetable oil<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Garamond","serif"; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "MS Mincho";">1
tablespoon parsley -- chopped<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Garamond","serif"; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "MS Mincho";">2
tablespoons sugar<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Garamond","serif"; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "MS Mincho";">2
tablespoons vinegar<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Garamond","serif"; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "MS Mincho";">Dash <st1:place w:st="on"><st1:state w:st="on">Tabasco</st1:state></st1:place> sauce<o:p></o:p></span></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
<span style="font-family: "Garamond","serif"; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "MS Mincho";">In small
saucepan over medium heat, cook the almonds and sugar, stirring constantly
until the almonds are coated and sugar is dissolved. Cool and store in airtight
container until needed. Mix all the dressing ingredients and chill. Mix
lettuces, celery and onions. Just before serving, add the almonds, oranges and
toss with dressing. This salad wilts fast, so it is important to not add the
dressing until just before serving.<o:p></o:p></span></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
<span style="font-family: "Garamond","serif"; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "MS Mincho";">I have also
added:<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Garamond","serif"; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "MS Mincho";">*sugared
pecans *craisins<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Garamond","serif"; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "MS Mincho";">*orange
slices *pear slices<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Garamond","serif"; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "MS Mincho";">*strawberries *apple slices<o:p></o:p></span></div>
<div class="MsoPlainText">
<br /></div>
<br />
<div class="MsoPlainText">
<span style="font-family: "Garamond","serif"; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "MS Mincho";">Note: This
is delicious served with Hawaiian Chicken and Fried Rice-a-Roni<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Garamond","serif"; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "MS Mincho";"><br /></span></div>
<div class="MsoPlainText">
<span style="font-family: "Garamond","serif"; font-size: 12.0pt; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "MS Mincho";">NOTE - This is the original recipe. I take huge liberties with it on a regular basis and mix up the ingredients to whatever I have on hand or whatever is in season, etc. The only constant is that I always use romaine in the salad and the dressing stays the same.</span></div>
Darciehttp://www.blogger.com/profile/12405927529120491293noreply@blogger.com0tag:blogger.com,1999:blog-7301706034888305147.post-4106109714410802872014-01-16T14:51:00.003-08:002014-01-16T14:51:58.740-08:00Mom's Mexican Green Salad<u><span style="font-size: large;">Mexican Green Salad </span></u><br />
<br />
<u>Rub for the chicken breasts:</u><br />
<br />
1 1/2 TBS. Olive Oil<br />
1 tsp. onion powder<br />
3/4 tsp. ground cumin<br />
3/4 tsp. kosher salt<br />
1/4 tsp. chipotle chile powder (Use ONLY chipotle chile powder, it has a distinctive taste)<br />
<br />
Rub the chicken breasts with olive oil and then the seasonings. You can either put the seasonings on the chicken separately or mix them together in a small bowl and then put them on the chicken breasts. Let rest for 10 minutes for the seasonings to absorb, then grill the chicken until done.<br />
<br />
<u>Salad:</u><br />
<br />
4 cups shredded greens<br />
1 can corn<br />
1 small can sliced black olives<br />
1 can black beans<br />
chopped avocado<br />
grated cheddar cheese<br />
Fritos corn chips<br />
<br />
Refrigerate all the cans overnight; then drain them all in a colander and add to the greens. Toss together. Add the cheese and avocado at the last minute. Crunch up the corn chips and add them at the same time you add the dressing. Lightly toss and serve.<br />
<br />
<u>Dressing:</u><br />
<br />
1 cup mayonnaise<br />
1 tsp. chili powder (any kind)<br />
1 tsp. sugar<br />
4 TBS. salsa<br />
4 tsp. cider vinegar<br />
<br />
Mix well and chill thoroughly.Darciehttp://www.blogger.com/profile/12405927529120491293noreply@blogger.com0tag:blogger.com,1999:blog-7301706034888305147.post-26836604788834071842014-01-16T14:40:00.001-08:002014-01-16T14:40:55.861-08:00Funny? Interesting?Does anyone else think it's funny that we have a Lunch Bunch Ladies BLOG that only posts recipes? Did I miss something and that is what this blog is for or is that all we think about posting - food items. Funny? Interesting? Probably just apropos.<br />
<br />
That being said - I posted the requested recipes.Darciehttp://www.blogger.com/profile/12405927529120491293noreply@blogger.com2tag:blogger.com,1999:blog-7301706034888305147.post-23022470038600857642014-01-09T18:43:00.000-08:002014-01-09T18:43:00.072-08:00A Request for JeniJeni: Please post your recipe for Double Chocolate Baby Lava Cakes! I tried to transfer it from your old site to my personal recipe book, but the link no longer works.<br />
<br />
Thanks!Corihttp://www.blogger.com/profile/04244082762630581541noreply@blogger.com0tag:blogger.com,1999:blog-7301706034888305147.post-85408764514409121042014-01-08T07:24:00.001-08:002014-01-08T07:24:27.428-08:00Chicken and Dumplings<h2 itemprop="name" style="font-weight: normal; margin: 0px; padding: 1.5em 0px; text-align: start;">
<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">CHICKEN AND DUMPLINGS</span></span></h2>
<div class="publish-date" style="font-style: italic; margin-bottom: 1em; margin-left: 9px; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">Published February 15, 2005. From Cook's Illustrated</span></div>
<section class="detail-top" style="margin-left: 9px;"><ul class="actions" style="border-bottom-color: rgb(187, 180, 163); border-bottom-style: dashed; border-bottom-width: 1px; border-top-color: rgb(187, 180, 163); border-top-style: dashed; border-top-width: 1px; list-style-type: none; margin: 0px 0px 1.5em; padding: 0.75em 0.25em;">
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</section><section class="why" style="margin-left: 9px;"><h3 style="background-color: rgba(255, 255, 255, 0); background-image: url(http://d3cizcpymoenau.cloudfront.net/assets/common/small-icons-s85cec16307-a254b500f43db969e72c12ddac174126.png); background-position: 0px -4777px; background-repeat: no-repeat no-repeat; display: inline-block; height: 16px; margin: 0px 0.3em 0.2em 0px; padding: 5px 0px 0px 18px; position: relative; vertical-align: middle; zoom: 1;">
<span style="font-size: small;">WHY THIS RECIPE WORKS: </span></h3>
</section><section class="serves" style="margin-left: 9px; margin-top: 2em;"><div style="margin-bottom: 8px; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">Chicken and dumplings make chicken pot pie look easy. There’s no disguising a leaden dumpling. One goal was to develop a dumpling that was light yet substantial, and tender yet durable. The other was to develop a well-rounded recipe that, like chicken pot pie, included vegetables, therein supplying the cook with a complete meal in one dish.</span></div>
<h4 class="section-slug" itemprop="recipeYield" style="-webkit-font-smoothing: antialiased; font-weight: normal; margin: 0px 0px 1em; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">Dumplings can contain myriad ingredients, and there are just as many different ways to mix them. We tried them all—with disastrous results. But when we stumbled on a unique method of adding warm liquid rather than cold to the flour and fat, our dumplings were great—firm but light and fluffy. The reason? The heat expands and sets the flour so that the dumplings don’t absorb liquid in the stew. The best-tasting dumplings were made with all-purpose flour, whole milk, and the chicken fat left from browning the chicken.SERVE 6 TO 8</span></h4>
<div style="font-style: italic; margin-bottom: 8px; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">Don't use low-fat or fat-free milk in this recipe. Start the dumpling dough only when you're ready to top the stew with the dumplings.</span></div>
<div style="font-style: italic; margin-bottom: 8px; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span></div>
</section><section class="ingredients" style="margin-left: 9px; margin-top: 2em;"><h4 class="section-slug" style="-webkit-font-smoothing: antialiased; font-weight: normal; margin: 0px 0px 1em; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">INGREDIENTS</span></h4>
<ul style="list-style-type: none; margin: 0px; padding: 0px;">
<li style="background-image: none; background-position: 0px -5395px; background-repeat: no-repeat no-repeat; display: block; margin: 0px 0px 1em; overflow: auto; padding: 0px;"><h5 style="margin: 0px 0px 0px 2em; padding: 0px;">
<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">Stew</span></span></h5>
</li>
<li itemprop="ingredients" style="background-image: none; background-position: 0px -5395px; background-repeat: no-repeat no-repeat; display: block; margin: 0px 0px 1em; overflow: auto; padding: 0px;"><span style="float: left; font-weight: bold; margin-right: 5px; min-height: 1.6em; text-align: start; width: 55px;"><span style="background-color: rgba(255, 255, 255, 0);">5</span></span><span style="float: left; margin-left: 5px; width: 415px;"><span style="background-color: rgba(255, 255, 255, 0);">pounds bone-in, skin-on chicken thighs</span></span></li>
<li itemprop="ingredients" style="background-image: none; background-position: 0px -5395px; background-repeat: no-repeat no-repeat; display: block; margin: 0px 0px 1em; overflow: auto; padding: 0px;"><span style="float: left; font-weight: bold; margin-right: 5px; min-height: 1.6em; text-align: start; width: 55px;"><span style="background-color: rgba(255, 255, 255, 0);">4</span></span><span style="float: left; margin-left: 5px; width: 415px;"><span style="background-color: rgba(255, 255, 255, 0);">teaspoons <a href="http://www.cooksillustrated.com/taste_tests/489-all-purpose-vegetable-oils" style="text-decoration: none;">vegetable oil</a></span></span></li>
<li itemprop="ingredients" style="background-image: none; background-position: 0px -5395px; background-repeat: no-repeat no-repeat; display: block; margin: 0px 0px 1em; overflow: auto; padding: 0px;"><span style="float: left; font-weight: bold; margin-right: 5px; min-height: 1.6em; text-align: start; width: 55px;"><span style="background-color: rgba(255, 255, 255, 0);">4</span></span><span style="float: left; margin-left: 5px; width: 415px;"><span style="background-color: rgba(255, 255, 255, 0);">tablespoons unsalted butter (1/2 stick)</span></span></li>
<li itemprop="ingredients" style="background-image: none; background-position: 0px -5395px; background-repeat: no-repeat no-repeat; display: block; margin: 0px 0px 1em; overflow: auto; padding: 0px;"><span style="float: left; font-weight: bold; margin-right: 5px; min-height: 1.6em; text-align: start; width: 55px;"><span style="background-color: rgba(255, 255, 255, 0);">4</span></span><span style="float: left; margin-left: 5px; width: 415px;"><span style="background-color: rgba(255, 255, 255, 0);">carrots, peeled and sliced 1/4 inch thick</span></span></li>
<li itemprop="ingredients" style="background-image: none; background-position: 0px -5395px; background-repeat: no-repeat no-repeat; display: block; margin: 0px 0px 1em; overflow: auto; padding: 0px;"><span style="float: left; font-weight: bold; margin-right: 5px; min-height: 1.6em; text-align: start; width: 55px;"><span style="background-color: rgba(255, 255, 255, 0);">2</span></span><span style="float: left; margin-left: 5px; width: 415px;"><span style="background-color: rgba(255, 255, 255, 0);">ribs celery, sliced 1/4 inch thick</span></span></li>
<li itemprop="ingredients" style="background-image: none; background-position: 0px -5395px; background-repeat: no-repeat no-repeat; display: block; margin: 0px 0px 1em; overflow: auto; padding: 0px;"><span style="float: left; font-weight: bold; margin-right: 5px; min-height: 1.6em; text-align: start; width: 55px;"><span style="background-color: rgba(255, 255, 255, 0);">1</span></span><span style="float: left; margin-left: 5px; width: 415px;"><span style="background-color: rgba(255, 255, 255, 0);">large onion, minced</span></span></li>
<li itemprop="ingredients" style="background-image: none; background-position: 0px -5395px; background-repeat: no-repeat no-repeat; display: block; margin: 0px 0px 1em; overflow: auto; padding: 0px;"><span style="float: left; font-weight: bold; margin-right: 5px; min-height: 1.6em; text-align: start; width: 55px;"><span style="background-color: rgba(255, 255, 255, 0);">6</span></span><span style="float: left; margin-left: 5px; width: 415px;"><span style="background-color: rgba(255, 255, 255, 0);">tablespoon <a href="http://www.cooksillustrated.com/taste_tests/13-flour" style="text-decoration: none;">unbleached all-purpose flour</a></span></span></li>
<li itemprop="ingredients" style="background-image: none; background-position: 0px -5395px; background-repeat: no-repeat no-repeat; display: block; margin: 0px 0px 1em; overflow: auto; padding: 0px;"><span style="float: left; font-weight: bold; margin-right: 5px; min-height: 1.6em; text-align: start; width: 55px;"><span style="background-color: rgba(255, 255, 255, 0);">1/4</span></span><span style="float: left; margin-left: 5px; width: 415px;"><span style="background-color: rgba(255, 255, 255, 0);">cup dry sherry</span></span></li>
<li itemprop="ingredients" style="background-image: none; background-position: 0px -5395px; background-repeat: no-repeat no-repeat; display: block; margin: 0px 0px 1em; overflow: auto; padding: 0px;"><span style="float: left; font-weight: bold; margin-right: 5px; min-height: 1.6em; text-align: start; width: 55px;"><span style="background-color: rgba(255, 255, 255, 0);">4 1/2</span></span><span style="float: left; margin-left: 5px; width: 415px;"><span style="background-color: rgba(255, 255, 255, 0);">cups low-sodium chicken broth</span></span></li>
<li itemprop="ingredients" style="background-image: none; background-position: 0px -5395px; background-repeat: no-repeat no-repeat; display: block; margin: 0px 0px 1em; overflow: auto; padding: 0px;"><span style="float: left; font-weight: bold; margin-right: 5px; min-height: 1.6em; text-align: start; width: 55px;"><span style="background-color: rgba(255, 255, 255, 0);">1/4</span></span><span style="float: left; margin-left: 5px; width: 415px;"><span style="background-color: rgba(255, 255, 255, 0);">cup whole milk</span></span></li>
<li itemprop="ingredients" style="background-image: none; background-position: 0px -5395px; background-repeat: no-repeat no-repeat; display: block; margin: 0px 0px 1em; overflow: auto; padding: 0px;"><span style="float: left; font-weight: bold; margin-right: 5px; min-height: 1.6em; text-align: start; width: 55px;"><span style="background-color: rgba(255, 255, 255, 0);">1</span></span><span style="float: left; margin-left: 5px; width: 415px;"><span style="background-color: rgba(255, 255, 255, 0);">teaspoon minced fresh thyme leaves</span></span></li>
<li itemprop="ingredients" style="background-image: none; background-position: 0px -5395px; background-repeat: no-repeat no-repeat; display: block; margin: 0px 0px 1em; overflow: auto; padding: 0px;"><span style="float: left; font-weight: bold; margin-right: 5px; min-height: 1.6em; text-align: start; width: 55px;"><span style="background-color: rgba(255, 255, 255, 0);">2</span></span><span style="float: left; margin-left: 5px; width: 415px;"><span style="background-color: rgba(255, 255, 255, 0);">bay leaves</span></span></li>
<li itemprop="ingredients" style="background-image: none; background-position: 0px -5395px; background-repeat: no-repeat no-repeat; display: block; margin: 0px 0px 1em; overflow: auto; padding: 0px;"><span style="float: left; font-weight: bold; margin-right: 5px; min-height: 1.6em; text-align: start; width: 55px;"><span style="background-color: rgba(255, 255, 255, 0);">1</span></span><span style="float: left; margin-left: 5px; width: 415px;"><span style="background-color: rgba(255, 255, 255, 0);">cup <a href="http://www.cooksillustrated.com/taste_tests/233-frozen-peas" style="text-decoration: none;">frozen green peas</a></span></span></li>
<li itemprop="ingredients" style="background-image: none; background-position: 0px -5395px; background-repeat: no-repeat no-repeat; display: block; margin: 0px 0px 1em; overflow: auto; padding: 0px;"><span style="float: left; font-weight: bold; margin-right: 5px; min-height: 1.6em; text-align: start; width: 55px;"><span style="background-color: rgba(255, 255, 255, 0);">3</span></span><span style="float: left; margin-left: 5px; width: 415px;"><span style="background-color: rgba(255, 255, 255, 0);">tablespoons minced fresh parsley leaves</span></span></li>
<li style="background-image: none; background-position: 0px -5395px; background-repeat: no-repeat no-repeat; display: block; margin: 0px 0px 1em; overflow: auto; padding: 0px;"><h5 style="margin: 0px 0px 0px 2em; padding: 0px;">
<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">Dumplings</span></span></h5>
</li>
<li itemprop="ingredients" style="background-image: none; background-position: 0px -5395px; background-repeat: no-repeat no-repeat; display: block; margin: 0px 0px 1em; overflow: auto; padding: 0px;"><span style="float: left; font-weight: bold; margin-right: 5px; min-height: 1.6em; text-align: start; width: 55px;"><span style="background-color: rgba(255, 255, 255, 0);">2</span></span><span style="float: left; margin-left: 5px; width: 415px;"><span style="background-color: rgba(255, 255, 255, 0);">cups <a href="http://www.cooksillustrated.com/taste_tests/13-flour" style="text-decoration: none;">unbleached all-purpose flour</a></span></span></li>
<li itemprop="ingredients" style="background-image: none; background-position: 0px -5395px; background-repeat: no-repeat no-repeat; display: block; margin: 0px 0px 1em; overflow: auto; padding: 0px;"><span style="float: left; font-weight: bold; margin-right: 5px; min-height: 1.6em; text-align: start; width: 55px;"><span style="background-color: rgba(255, 255, 255, 0);">1</span></span><span style="float: left; margin-left: 5px; width: 415px;"><span style="background-color: rgba(255, 255, 255, 0);">tablespoon <a href="http://www.cooksillustrated.com/taste_tests/140-baking-powder" style="text-decoration: none;">baking powder</a></span></span></li>
<li itemprop="ingredients" style="background-image: none; background-position: 0px -5395px; background-repeat: no-repeat no-repeat; display: block; margin: 0px 0px 1em; overflow: auto; padding: 0px;"><span style="float: left; font-weight: bold; margin-right: 5px; min-height: 1.6em; text-align: start; width: 55px;"><span style="background-color: rgba(255, 255, 255, 0);">1</span></span><span style="float: left; margin-left: 5px; width: 415px;"><span style="background-color: rgba(255, 255, 255, 0);">teaspoon table salt</span></span></li>
<li itemprop="ingredients" style="background-image: none; background-position: 0px -5395px; background-repeat: no-repeat no-repeat; display: block; margin: 0px 0px 1em; overflow: auto; padding: 0px;"><span style="float: left; font-weight: bold; margin-right: 5px; min-height: 1.6em; text-align: start; width: 55px;"><span style="background-color: rgba(255, 255, 255, 0);">1</span></span><span style="float: left; margin-left: 5px; width: 415px;"><span style="background-color: rgba(255, 255, 255, 0);">cup whole milk</span></span></li>
<li itemprop="ingredients" style="background-image: none; background-position: 0px -5395px; background-repeat: no-repeat no-repeat; display: block; margin: 0px; overflow: auto; padding: 0px;"><span style="float: left; font-weight: bold; margin-right: 5px; min-height: 1.6em; text-align: start; width: 55px;"><span style="background-color: rgba(255, 255, 255, 0);">3</span></span><span style="float: left; margin-left: 5px; width: 415px;"><span style="background-color: rgba(255, 255, 255, 0);">tablespoons reserved chicken fat (or unsalted butter)</span></span></li>
</ul>
</section><section class="instructions" style="margin-left: 9px; margin-top: 2em;"><h4 class="section-slug" style="-webkit-font-smoothing: antialiased; font-weight: normal; margin: 0px; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">INSTRUCTIONS</span></h4>
<ol style="margin: 1em 0px; padding: 0px;">
<li itemprop="recipeInstructions" style="list-style-position: inside; list-style-type: none; margin-bottom: 1em; padding: 0px;"><div style="margin-bottom: 8px; padding: 0px;">
</div>
<div style="margin: 20px 0px;">
<div style="margin-bottom: 8px; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">1. <b>For the Stew:</b> Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.</span></div>
</div>
<div style="margin: 20px 0px;">
<div style="margin-bottom: 8px; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">2. Add the butter to the Dutch oven and melt over medium-high heat. Add the carrots, celery, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Nestle the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 1 hour.</span></div>
</div>
<div style="margin: 20px 0px;">
<div style="margin-bottom: 8px; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">3. Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. Shred the chicken, discarding the bones, then return it to the stew.</span></div>
</div>
<div style="margin: 20px 0px;">
<div style="margin-bottom: 8px; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">4. <b>For the Dumplings:</b> Stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.</span></div>
</div>
<div style="margin: 20px 0px;">
<div style="margin-bottom: 8px; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">5. Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper. Following the photos below, drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.</span></div>
</div>
<div style="margin-bottom: 8px; padding: 0px;">
</div>
</li>
</ol>
</section><section class="asides" style="border-top-color: rgb(187, 180, 163); border-top-style: dashed; border-top-width: 1px; margin-bottom: 1em; margin-left: 9px; margin-top: 2em; overflow: auto; padding-bottom: 1em;"><div class="aside" style="border-bottom-color: rgb(187, 180, 163); border-bottom-style: dashed; border-bottom-width: 1px;">
<h4 style="-webkit-font-smoothing: antialiased; font-weight: normal; margin: 2em 0px 1em; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">TECHNIQUE</span></h4>
<h3 style="clear: both; font-weight: normal; margin: 1em 0px; padding: 0px;">
<span style="font-size: small;"><span style="background-color: rgba(255, 255, 255, 0);">GETTING IT RIGHT: ADDING THE DUMPLINGS</span></span></h3>
<div class="page-item">
<figure style="margin: 0px 0px 1em; overflow: auto;"><img src="http://d3cizcpymoenau.cloudfront.net/images/legacy/15365/aside_dumpling1.jpg" style="border: 0px; float: right; margin-left: 1em; max-width: 50%;" /><figcaption style="width: 241px;"><div style="margin-bottom: 8px; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">1. Gather a golf-ball-sized portion of the dumpling batter onto a soup spoon, then push the dumpling onto the stew using a second spoon.</span></div>
</figcaption></figure></div>
<div class="page-item">
<figure style="margin: 0px 0px 1em; overflow: auto;"><img src="http://d3cizcpymoenau.cloudfront.net/images/legacy/4206/aside_Dumpling2.jpg" style="border: 0px; float: right; margin-left: 1em; max-width: 50%;" /><figcaption style="width: 241px;"><div style="margin-bottom: 8px; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">2. Cover the stew with the dumplings, leaving about 1/4 inch between each.</span></div>
</figcaption></figure></div>
<div class="page-item">
<figure style="margin: 0px 0px 1em; overflow: auto;"><span style="float: right; margin-left: 1em; max-width: 50%;"><img src="http://d3cizcpymoenau.cloudfront.net/images/legacy/3739/aside_dumpling3.jpg" style="border: 0px; float: right; margin-left: 1em; max-width: 50%;" /></span><figcaption style="width: 241px;"><div style="margin-bottom: 8px; padding: 0px;">
<span style="background-color: rgba(255, 255, 255, 0);">3. When fully cooked, the dumplings will have doubled in size.</span></div>
</figcaption></figure></div>
</div>
</section>Jeni Lynhttp://www.blogger.com/profile/17760985331911805825noreply@blogger.com1tag:blogger.com,1999:blog-7301706034888305147.post-78783143319995722872014-01-07T15:50:00.002-08:002014-01-07T15:50:25.036-08:00Recipe RequestsMom: Could you please post the recipe for the Mexican Chicken Salad-thing you made that one Girls' Lunch? The one with the grilled corn. Also, you once made a breakfast casserole that had sausage but no bread. I would love that one, too.<br />
<br />
Darcie: Could you please post the recipe for the salad you made for December Girls' Lunch? (I lost the one you sent me, she says sheepishly...)<br />
<br />
Thanks, Ladies!!Corihttp://www.blogger.com/profile/04244082762630581541noreply@blogger.com0tag:blogger.com,1999:blog-7301706034888305147.post-1730831660490801762013-12-22T16:42:00.001-08:002013-12-22T16:46:00.917-08:00Mexican-style Sweet PorkThis one was in the first Our Best Bites recipe book. I don't see it on their website.<br />
<br />
Again, I have taken some culinary license to suit our tastes. I'm giving you the tweaked version; if you want the original, let me know.<br />
<br />
Mexican-Style Sweet Pork<br />
<br />
4 lbs. boneless pork shoulder roast (I usually use the pork loin roast at Costco - less fat)<br />
1/2 tsp. salt<br />
1/4 tsp. pepper<br />
2 tsp. chili powder<br />
1 tsp. onion powder<br />
2 (10 oz.) cans red enchilada sauce<br />
3/4 C. brown sugar, divided<br />
1/2 C. salsa<br />
1 small (7 oz.) can Coke (or about 3/4 C.)<br />
<br />
Mix together salt, pepper, chili powder and onion powder. Rub all over roast. In a hot pan, sear the pork roast on all sides until the meat is golden brown.<br />
<br />
In the pot of a large slow-cooker, mix together enchilada sauce, 1/2 C. brown sugar, salsa and Coke. Add pork roast; cover and cook on low for 7 hours.<br />
<br />
Remove pork and shred, discarding any remaining fat. Add additional 1/4 C. brown sugar to slow-cooker and turn heat to high. Add shredded meat and simmer with lid off for 30 minutes.Corihttp://www.blogger.com/profile/04244082762630581541noreply@blogger.com0tag:blogger.com,1999:blog-7301706034888305147.post-91784826196923964712013-12-22T14:43:00.003-08:002013-12-22T16:44:24.452-08:00Cilantro-Lime Ranch Dressing<span style="font-family: Arial, Helvetica, sans-serif;">Jeff requested this at our Christmas gathering. The original recipe is from OurBestBites.com. As usual, I've tweaked it a bit for our tastes!</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cilantro-Lime Ranch Dressing</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">1 pack (1oz.) Ranch Dressing Mix</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 C. mayonnaise</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 C. milk (I use 1% with great results)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 to 1/2 C. salsa verde, to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Juice of 1 lime (at least 2 - 3 Tbs.)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 C. roughly chopped cilantro (I usually use more)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cholula, or similar hot sauce, to taste (a few dashes)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Add all ingredients to a blender or food processor. Process until well mixed or to desired consistency</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
Corihttp://www.blogger.com/profile/04244082762630581541noreply@blogger.com0tag:blogger.com,1999:blog-7301706034888305147.post-47935619401794004032013-12-16T11:21:00.000-08:002013-12-22T16:45:01.424-08:00Kiss Cookies<div>
<table style="border-collapse: collapse; border: none; color: black; font-family: Tahoma; orphans: 2; text-align: -webkit-auto; widows: 2;"><colgroup><col width="528"></col></colgroup><tbody>
<tr style="height: 0px;"><td style="border: 0px solid rgb(0, 0, 0); padding: 0px; vertical-align: top;"><span style="font-family: Verdana; vertical-align: baseline; white-space: pre-wrap;">We've always called these "Kiss Cookies", but I mostly see them called Peanut Butter Blossoms.
For Garret and I, I like to make the cookie dough balls and then freeze them before cooking. Once frozen, I put them in a labeled gallon baggie and store them in the freezer. Then I can cook only as many as we want at a time. I usually need to add a minute or two to baking time.
I use the same recipe to make PB Cup Cookies - just put the balls of dough in a mini-muffin cup pan and add an unwrapped mini PB cup when they're still hot from the oven. SOOO good!
<b>
Kiss Cookies</b></span></td></tr>
<tr style="height: 0px;"><td style="border: 0px solid rgb(0, 0, 0); padding: 0px; vertical-align: top;"></td></tr>
<tr style="height: 0px;"><td style="border: 0px solid rgb(0, 0, 0); padding: 0px; vertical-align: top;"><span style="font-family: Verdana; vertical-align: baseline; white-space: pre-wrap;">1 C. sugar</span></td></tr>
<tr style="height: 0px;"><td style="border: 0px solid rgb(0, 0, 0); padding: 0px; vertical-align: top;"><span style="font-family: Verdana; vertical-align: baseline; white-space: pre-wrap;">1 C. brown sugar</span></td></tr>
<tr style="height: 0px;"><td style="border: 0px solid rgb(0, 0, 0); padding: 0px; vertical-align: top;"><span style="font-family: Verdana; vertical-align: baseline; white-space: pre-wrap;">1 C. butter</span></td></tr>
<tr style="height: 0px;"><td style="border: 0px solid rgb(0, 0, 0); padding: 0px; vertical-align: top;"><span style="font-family: Verdana; vertical-align: baseline; white-space: pre-wrap;">1 C. peanut butter</span></td></tr>
<tr style="height: 0px;"><td style="border: 0px solid rgb(0, 0, 0); padding: 0px; vertical-align: top;"><span style="font-family: Verdana; vertical-align: baseline; white-space: pre-wrap;">4 Tbs. milk</span></td></tr>
<tr style="height: 0px;"><td style="border: 0px solid rgb(0, 0, 0); padding: 0px; vertical-align: top;"><span style="font-family: Verdana; vertical-align: baseline; white-space: pre-wrap;">2 tsp. vanilla</span><br />
<span style="font-family: Verdana; vertical-align: baseline; white-space: pre-wrap;">2 eggs</span><br />
<span style="font-family: Verdana; vertical-align: baseline; white-space: pre-wrap;">3 ½ C. flour</span><br />
<span style="font-family: Verdana; vertical-align: baseline; white-space: pre-wrap;">2 tsp. baking soda</span><br />
<span style="font-family: Verdana; vertical-align: baseline; white-space: pre-wrap;">1 tsp. salt</span><br />
<span style="font-family: Verdana; vertical-align: baseline; white-space: pre-wrap;">1 pkg. Hershey’s Kisses, unwrapped</span></td></tr>
<tr style="height: 0px;"><td style="border: 0px solid rgb(0, 0, 0); padding: 0px; vertical-align: top;"><br />
<span style="font-family: Verdana; vertical-align: baseline; white-space: pre-wrap;">Cream together sugars and butter. Add peanut butter, milk, and vanilla. Beat eggs, then add to mixture. Mix in flour, baking soda, and salt. Roll into 1-inch balls. Roll cookies in sugar, if desired, then bake at 350º for 10 – 12 minutes. As soon as they come out of oven, push an unwrapped Kiss into the center of the cookie.</span></td></tr>
<tr style="height: 0px;"><td style="border: 0px solid rgb(0, 0, 0); padding: 0px; vertical-align: top;"><span style="font-family: Verdana; vertical-align: baseline; white-space: pre-wrap;">Approx. 9 dozen</span></td></tr>
</tbody></table>
</div>
Corihttp://www.blogger.com/profile/04244082762630581541noreply@blogger.com0tag:blogger.com,1999:blog-7301706034888305147.post-79503487514371317872013-11-26T09:55:00.001-08:002013-11-26T09:55:27.078-08:00Lion House Pecan PieI think the theme you have up there is darn cute...after all, the blog IS about food.<br />
<br />
Here's my first contribution just in time for Thanksgiving: <br />
<br />
<div style="text-align: center;">
Lion House Pecan Pie</div>
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Pastry for 1- crust pie <em>(be sure to bake in 9 inch shell - an 8 inch shell will overflow</em>)<br />
3 eggs - slightly beaten<br />
2 cups plus 3 tablespoons sugar<br />
1/2 tsp salt<br />
1/2 cup plus 1 1/2 tablespoons dark corn syrup<br />
1/2 tsp vanilla<br />
1 1/2 tablespoon butter - melted<br />
1 1/2 cups pecans<br />
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In a large bowl, slightly beat the eggs, then add sugar and whisk together with a wire whisk. Add salt, corn syrup, vanilla and butter. Mix well.<br />
Place pecans in bottom of an unbaked 9-inich pie shell arranging them however you like.. Pour filling evenly on top of pecans and bake at 350 degrees for 50 - 60 minutes or until filling is set. Allow to cool completely before cutting<br />
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Gramma Suey note: this is the pie I'm making this year - I've always used the Karo syrup recipe in the past. We prefer a recipe with dark Karo rather then white Karo because the dark syrup has more flavor.Susan Sorensenhttp://www.blogger.com/profile/00825549649243608376noreply@blogger.com1tag:blogger.com,1999:blog-7301706034888305147.post-5121351509117775162013-11-22T17:30:00.003-08:002013-11-22T17:30:57.636-08:00Okay, this is a start. I'd love some ideas for a title and theme. I just pulled a couple of things out of my hat to get us going.Corihttp://www.blogger.com/profile/04244082762630581541noreply@blogger.com1