tag:blogger.com,1999:blog-80066177254158099472024-03-04T22:33:17.969-08:00I'm Only Here for the Food!Here for the Foodhttp://www.blogger.com/profile/11256074083480838716noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-8006617725415809947.post-19685027225501525632009-04-16T19:50:00.000-07:002009-04-16T19:51:32.815-07:00Baked Honey Mustard Chicken<span style="font-family:trebuchet ms;font-size:85%;">INGREDIENTS:<br />6 skinless, boneless chicken breast halves<br />salt and pepper to taste<br />1/2 cup honey<br />1/2 cup prepared mustard<br />1 teaspoon dried basil<br />1 teaspoon paprika<br />1/2 teaspoon dried parsley</span><br /><span style="font-family:trebuchet ms;font-size:85%;"></span><br /><span style="font-family:trebuchet ms;font-size:85%;">DIRECTIONS<br />Preheat oven to 350 degrees F<br />Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.<br />Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.</span>Here for the Foodhttp://www.blogger.com/profile/11256074083480838716noreply@blogger.com2tag:blogger.com,1999:blog-8006617725415809947.post-83119540031553541672009-04-16T19:47:00.000-07:002009-04-16T19:50:05.396-07:00Hummas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY_9nzw84u7b11Znh_AZGPGZ7DCFE348QK-orCVp6ooe_HCbrHoSRPqrC1hZCAMnoJ4S_BNqz6srL1MuBa_0Amu3o2-9JOxa-_7xz9gCg0iPrNDkPDI3hvOJROOnWwyQBgSXYbDo4J9ZU/s1600-h/DSC00170.JPG"><img id="BLOGGER_PHOTO_ID_5325487041946585122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY_9nzw84u7b11Znh_AZGPGZ7DCFE348QK-orCVp6ooe_HCbrHoSRPqrC1hZCAMnoJ4S_BNqz6srL1MuBa_0Amu3o2-9JOxa-_7xz9gCg0iPrNDkPDI3hvOJROOnWwyQBgSXYbDo4J9ZU/s400/DSC00170.JPG" border="0" /></a><br /><div><span style="font-family:trebuchet ms;font-size:85%;">4 garlic cloves </span></div><div><span style="font-family:trebuchet ms;font-size:85%;">2 cups canned chickpeas, drained, liquid reserved</span></div><div><span style="font-family:trebuchet ms;font-size:85%;">1 1/2 teaspoons kosher salt </span></div><div><span style="font-family:trebuchet ms;font-size:85%;">1/3 cup tahini (sesame paste) </span></div><div><span style="font-family:trebuchet ms;font-size:85%;">6 tablespoons freshly squeezed lemon juice (2 lemons) </span></div><div><span style="font-family:trebuchet ms;font-size:85%;">2 tablespoons water or liquid from the chickpeas(I use liquid from the chickpeas, and probably more than 2 T. I just add until it is the consistency that I want) </span></div><div><span style="font-family:trebuchet ms;font-size:85%;">8 dashes hot sauce<br /></span><br /></div><div><span style="font-family:trebuchet ms;font-size:85%;">Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature. This is great with warmed pita bread, carrots, and sugar snap peas.</span></div>Here for the Foodhttp://www.blogger.com/profile/11256074083480838716noreply@blogger.com0tag:blogger.com,1999:blog-8006617725415809947.post-63921360911117074612009-02-11T17:22:00.000-08:002009-02-11T17:25:17.023-08:00Oreo Bon Bons1 package oreo cookies<br />8 oz. cream cheese, softened<br />Almond Bark<br /><p>Crush up oreos to crumbs.(I grind them in the blender in small batches.) Mix crumbs thoroughly with cream cheese(I think mixing with my hands works the best). Roll into balls(they don't need to be very big because the coating makes them even bigger). Melt almond bark according to package directions. I use vanilla flavored, and I find it easiest to melt it in the microwave. Dip cookie balls in the almond bark. Place on cookie sheet lined with wax paper. You can then drizzle them with chocolate bark, or just melted chocolate chips or bakers chocolate. Refrigerate to help the coating set. I think these are best chilled. They freeze well and will last a while. </p><br /><p>*These are a family favorite and a hit with everyone who tries them. They make great neighbor gifts. So good!!<img id="BLOGGER_PHOTO_ID_5301715669229258146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLTALM7olRX5yQbykgDMkSifZgcBUeGjoCwKS68yir5WgyUqiW22RCVISXUCrtzglyD0J0DhNznxwj7qBVhXmmm46U22R8PPJKOwDuUM0PWXmTKkvvnOjKlbLgGsxDxgAGaamDvYBar_g/s400/P1010009.JPG" border="0" /></p><br /><div></div>Here for the Foodhttp://www.blogger.com/profile/11256074083480838716noreply@blogger.com3tag:blogger.com,1999:blog-8006617725415809947.post-49725789936803820202008-11-12T15:42:00.001-08:002008-11-12T15:42:51.714-08:00Marie Sharon's Mango Chicken<span style="font-size:85%;">1 T vegetable oil</span> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:85%;">4 boneless chicken breast halves, cut crosswise to 1/2 inch</span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:85%;">½ t salt</span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:85%;">¼ t pepper</span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:85%;">1 - 10 oz. bottle mango chutney</span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:85%;">1 t mustard</span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:85%;">1 T corn starch</span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:85%;">½ cup mango orange juice, frozen</span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:85%;">1 - 8 oz. package frozen green beans, heated as directed</span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:85%;">Almonds, sliced</span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:85%;">1 fresh mango peeled and sliced</span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:85%;"> </span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:85%;">Heat oil in large frying pan.<span> </span>Season chicken and sauté until cooked thoroughly. Remove from pan. Add chutney and mustard to skillet, then stir corn starch into juice and add to mustard/chutney. Simmer two minutes.<span> </span>Add chicken and beans. Top with almonds and mango. Serve with white rice.<span> </span>(Marie doubled the recipe to serve 8 people, but was short on chutney, so she added ¼ cup mango peach salsa.)</span></p><p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><br /></p><p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:85%;"><span style="font-style: italic;">Contributed by JoLyn Day</span><br /></span></p>Here for the Foodhttp://www.blogger.com/profile/11256074083480838716noreply@blogger.com0tag:blogger.com,1999:blog-8006617725415809947.post-2644780650444354622008-11-12T15:37:00.000-08:002008-11-12T15:43:23.889-08:00Homemade Macaroni and Cheese with Zucchini in Italian Tomato Sauce<a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir4FZo_modWczwATShP6SwoBaZbj6nheOJHD9y3eq2DrWPj9oMhgl-JP687yido18H4RXd1s4DOP4MvZQOUZqDerkyMIHdWyy597DMZZ4XFg-JAn9M566pupD5GECLch4Ymdz0KsKcMxo/s1600-h/maccheese.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/AVvXsEir4FZo_modWczwATShP6SwoBaZbj6nheOJHD9y3eq2DrWPj9oMhgl-JP687yido18H4RXd1s4DOP4MvZQOUZqDerkyMIHdWyy597DMZZ4XFg-JAn9M566pupD5GECLch4Ymdz0KsKcMxo/s400/maccheese.JPG" alt="" id="BLOGGER_PHOTO_ID_5267920279250646018" border="0" /></a><br /><div id=":id" class="ArwC7c ckChnd"><span style="font-family: trebuchet ms;font-family:trebuchet ms;font-size:85%;" >This is one our family favorites! It is my 2 year olds absolute favorite dish! Last time we ate this he had three helpings of the zucchini!</span> <div style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-size:85%;"><strong></strong> </span></div> <div style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-size:85%;"><strong>For the Macaroni:</strong></span></div> <div style="font-family: trebuchet ms;font-family:trebuchet ms;" > <li style="font-family:trebuchet ms;"><span style="font-size:85%;">1 2/3 cups (about 7 oz.) dry small elbow macaroni, cooked and drained </span></li><li style="font-family:trebuchet ms;"><span style="font-size:85%;">2 tablespoons cornstarch </span></li><li><span style="font-size:85%;">1 teaspoon salt </span></li><li><span style="font-size:85%;">1/2 teaspoon dry mustard </span></li><li><span style="font-size:85%;">1/4 teaspoon ground black pepper </span></li><li><span style="font-size:85%;">1 can (12 fl. oz.) </span></li><li><span style="font-size:85%;">1 cup water </span></li><li><span style="font-size:85%;">2 tablespoons butter or margarine </span></li><li><span style="font-size:85%;">2 cups (8 oz.) shredded sharp cheddar cheese, <i>divided</i></span></li></div> <div style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-size:85%;"> </span></div> <div style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-size:85%;"><span>Preheat oven to 375° F. Grease 2-quart casserole dish.<br /><br />Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in <i>1½ cups</i> cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with <i>remaining</i> cheese.<br /><br />Bake for 20 to 25 minutes or until cheese is melted and light brown.<br /></span></span><span style="font-size:85%;"><span></span> </span></div> <div style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-size:85%;"><span><strong>For the Zucchini:</strong></span></span></div> <div style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-size:85%;"><span>2 Medium zucchini, sliced</span></span></div> <div style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-size:85%;"><span>about 16 oz. tomato sauce</span></span></div> <div style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-size:85%;"><span>1/2 T. dry Italian salad dressing mix(I use Good Seasons)</span></span></div> <div style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-size:85%;"><span></span> </span></div> <div style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-size:85%;"><span>Stir the Italian seasoning into the tomato sauce. Use more or less depending on how spicy you want it. Gently boil the zucchini and the sauce mixture in a sauce pan over med-low heat until zucchini is tender.</span></span></div> <div style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-size:85%;"><span></span> </span></div> <div style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-size:85%;"><span>*This recipe is really easy to just eyeball how much sauce you need, depending on how much zucchini you have. Be careful with how much seasoning mix you use. It can get spicy really easily. </span></span></div> <div style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-size:85%;"><span>You can also just buy this in the canned veggies aisle in the grocery store, but we like this way better.</span></span></div> <div><br /><span style="font-style: italic; font-family: trebuchet ms;">Contributed by Danielle Lauridsen</span><br /></div> </div>Here for the Foodhttp://www.blogger.com/profile/11256074083480838716noreply@blogger.com0tag:blogger.com,1999:blog-8006617725415809947.post-39077595806838396482008-10-20T17:17:00.000-07:002008-10-20T17:26:55.577-07:00Crockpot Southwestern Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuCYsd4LcGKBGz-f8CMlML4Kn420od3urOGphqIa9xBV6QDNgVOffqyfEbV_k1pTNuaKXekvzJgOnZqV_uTEuw9KcKJ6ExwBQFdN9khQ33a-QZkXnKR5DuGuzhiqOjCOFk6AEIsyM6lZE/s1600-h/crockpot.jpg"><img id="BLOGGER_PHOTO_ID_5259396286395334178" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuCYsd4LcGKBGz-f8CMlML4Kn420od3urOGphqIa9xBV6QDNgVOffqyfEbV_k1pTNuaKXekvzJgOnZqV_uTEuw9KcKJ6ExwBQFdN9khQ33a-QZkXnKR5DuGuzhiqOjCOFk6AEIsyM6lZE/s400/crockpot.jpg" border="0" /></a><br /><div>1 small bag frozen corn</div><br /><div>1 can black beans</div><br /><div>2 large frozen boneless skinless chicken breasts</div><br /><div>1 16-oz jar medium salsa, such as Pace medium picante sauce**</div><br /><div>shredded cheddar cheese</div><br /><div>flour tortillas or tortilla chips</div><br /><div>sour cream</div><br /><div>chopped cilantro</div><br /><div>diced avocado<br /></div><br /><div>Pour bag of frozen corn in bottom of lightly greased crockpot. Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken with forks. Serve wrapped in tortillas, or as a dip with tortilla chips and add toppings to individual servings.</div><br /><div></div><br /><div>**It is very important that you use MEDIUM salsa in this. Mild simply isn't flavorful enough.</div><br /><div></div>*I got this recipe from a good friend when we were in Missouri. It is awesome! And it is super easy!<br /><div>Contributed by Danielle Lauridsen </div>Here for the Foodhttp://www.blogger.com/profile/11256074083480838716noreply@blogger.com0tag:blogger.com,1999:blog-8006617725415809947.post-71466980782914175202008-10-17T11:05:00.000-07:002008-10-17T11:07:53.215-07:00Crockpot Creamy Chicken<div id=":jj" class="ArwC7c ckChnd"><div dir="ltr"><span style="font-family: trebuchet ms;font-size:85%;" ><span style="font-weight: bold;">Ingredients:</span><br />8 boneless skinless chicken breasts</span> <div style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-size:85%;">1 cup water</span></div> <div style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-size:85%;">1 envelope italian dressing mix<br /><br /></span></div> <div style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-size:85%;"> </span></div> <div style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-size:85%;">Cook on low in the crockpot for 6-8 hours. Shred chicken and put back in pot. </span></div> <div style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-size:85%;"> </span></div> <div style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-size:85%;">Add:<br /></span></div> <div style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-size:85%;">1 family size can cream of chicken soup</span></div> <div style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-size:85%;">8 oz. cream cheese</span></div> <div style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-size:85%;">Sliced fresh mushrooms, optional</span></div> <div style="font-family: trebuchet ms;font-family:trebuchet ms;" ><span style="font-size:85%;"> </span></div> <div><span style="font-family: trebuchet ms;font-size:85%;" >Turn crockpot on high and let cream cheese melt. Stir to blend thoroughly. Serve over rice. </span><span style="font-size:85%;"><br /><br /><span style="font-family: trebuchet ms; font-style: italic; font-weight: bold;">Contributed by JoLyn Day</span></span><br /></div></div> </div>Here for the Foodhttp://www.blogger.com/profile/11256074083480838716noreply@blogger.com0tag:blogger.com,1999:blog-8006617725415809947.post-73923929618588789692008-10-17T11:00:00.000-07:002008-10-17T11:04:22.760-07:00Turtle Pumpkin Pie<div><div><div> </div> <span style="font-family:trebuchet ms;font-size:85%;"><span style="font-weight: bold;">Ingredients:</span><br />1/4 cup Carmel Ice Cream Topping<span style="color:navy;"><span style="color:navy;"> (Smuckers makes a Sugar-Free)</span></span></span> <span style="font-family:trebuchet ms;font-size:85%;"><br />1 Graham Cracker Pie Crust</span> <span style="font-family:trebuchet ms;font-size:85%;"><br />1/2 cup Pecan pieces</span> <span style="font-family:trebuchet ms;font-size:85%;"><br />1 cup cold milk</span> <span style="font-family:trebuchet ms;font-size:85%;"><br />2 pkg (3.4 oz. ea.) Vanilla instant pudding<span style="color:navy;"><span style="color:navy;"> (Jello makes a Sugar-Free)</span></span></span> <span style="font-family:trebuchet ms;font-size:85%;"><br />1 cup canned pumpkin</span> <span style="font-family:trebuchet ms;font-size:85%;"><br />1 tsp ground cinnamon</span> <span style="font-family:trebuchet ms;font-size:85%;"><br />1/2 tsp. nutmeg</span> <span style="font-family:trebuchet ms;font-size:85%;"><br />1 8 0z. tub Cool Whip<span style="color:navy;"><span style="color:navy;"> ( Really is low-cal and low sugar content)</span></span></span></div> <div face="trebuchet ms"> </div> <div face="trebuchet ms"> </div> <div face="trebuchet ms"> </div> <div face="trebuchet ms"> </div> <div face="trebuchet ms"> </div> <div style="font-family: trebuchet ms;"> </div> <div style="font-family: trebuchet ms;"> </div> <div style="font-family: trebuchet ms;"> </div> <div style="font-family: trebuchet ms;"> <p><span style="font-size:85%;">Pour 1/4 c. carmel topping into crust & sprinkle 1/2 c pecans on top.</span></p> </div> <div style="font-family: trebuchet ms;"> <p><span style="font-size:85%;">Beat milk, pudding mixes, pumpkin and spices with whisk until blended. </span></p> </div> <div style="font-family: trebuchet ms;"> <p><span style="font-size:85%;">Stir in 1 1/2 cups Cool Whip. Spread into crust. Refrigerate at least </span></p> </div> <div style="font-family: trebuchet ms;"> <p><span style="font-size:85%;">1 hour. Just before serving, top with remaining Cool Whip, drizzle a little</span></p> </div> <div style="font-family: trebuchet ms;"> <p><span style="font-size:85%;">more carmel and a few more pecan pieces on top.</span></p> </div> <div> <p style="font-family:trebuchet ms;"><span style="font-size:85%;">Really good!!!!!<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.allrecipes.com/global/recipes/small/150995.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 215px; height: 215px;" src="http://images.allrecipes.com/global/recipes/small/150995.jpg" alt="" border="0" /></a><br /></p><p><span style="font-family:Arial;font-size:85%;"><span style=";font-family:Arial;font-size:10;" ><span style="font-style: italic; font-weight: bold;font-family:trebuchet ms;font-size:85%;" >Contributed by Jill Perkins</span><br /></span></span></p> </div> </div>Here for the Foodhttp://www.blogger.com/profile/11256074083480838716noreply@blogger.com0tag:blogger.com,1999:blog-8006617725415809947.post-89917613025907952012008-10-14T08:16:00.000-07:002008-10-17T11:14:34.574-07:00Crockpot French Dip Sandwiches and Homemade French Fries<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUI94f_BjB2Gnx0mInGtJXoxvIqdb7vPF9neT9GVqEPwoLcqJlMkuobAqdqgvcEBG8sFY0fq8L9w_70p0XqRySUKlkpEtUoKVePct0EG5Pa5tvYWg_2PshmDzfoDG8YrKE1na9eMKcwzE/s1600-h/P1010213.JPG"><img id="BLOGGER_PHOTO_ID_5257031246278710626" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUI94f_BjB2Gnx0mInGtJXoxvIqdb7vPF9neT9GVqEPwoLcqJlMkuobAqdqgvcEBG8sFY0fq8L9w_70p0XqRySUKlkpEtUoKVePct0EG5Pa5tvYWg_2PshmDzfoDG8YrKE1na9eMKcwzE/s320/P1010213.JPG" border="0" /></a><br /><p><span style="font-family:trebuchet ms;"><u>French Dip<br /></u>-3 lb boneless chuck roast<br />-About 1/2 can beef broth(enough to cover the bottom of the crockpot, and more to add if needed)<br />-Thyme<br />-Oregano<br />-Garlic Powder<br />-Salt and Pepper<br />-Parsley<br />-Ciabatta rolls<br />-1 cube butter, room temp<br />-2 cloves garlic, minced<br />-Parmesan cheese-Sliced provalone cheese<br />-Horseradish(optional)<br />-Au Jus mix, made according to package directions<br /><br />Place roast in crockpot, cover bottom with beef broth. Season roast generously with thyme, oragano, garlic powder, s & p, and parsley. Cook on low for 8 - 10 hours. When done, shred and keep warm. Slice rolls. Combine minced garlic with softened butter, spread on rolls and sprinkle with parmesan cheese. Broil rolls until golden and bubbling slightly.(Watch it closely so as not to burn). Top toasted rolls with shredded beef, a slice of provalone and horsradish(if you want). Serve with Au Jus and fries.<br /><br /></span><span style="font-family:trebuchet ms;"><u>French Fries<br /></u>-Red potatoes, as many as you want to make. (I usually use about 4 or 5, depending on size and how many people i'm feeding)<br />-Olive oil<br />-Seasoned Salt </span></p><br /><p><span style="font-family:trebuchet ms;">Pre-heat oven to 400. Wash potatoes and trim of any bad parts. Cut up into french fry shape/size. Toss in a bowl with olive oil and seasoned salt. Line a baking sheet with tin foil. Spray foil with cooking spray(this is very important! They will stick if you don't). Spread out fries in a single layer, bake for about 20-30 minutes. Turn fries part way through.</span></p><span style="font-family:trebuchet ms;"><em>Contributed by Danielle Lauridsen</em></span>Here for the Foodhttp://www.blogger.com/profile/11256074083480838716noreply@blogger.com0tag:blogger.com,1999:blog-8006617725415809947.post-69107238170555873302008-10-13T18:33:00.000-07:002008-10-13T18:49:26.864-07:00Panera Bread Broccoli Cheese Soup<span style="font-family:trebuchet ms;color:#ff0000;">This was really good, pretty basic but yummy. I splurged and served it in sour dough bread bowls and it was delish, despite the fact that the chill that was in our air has left us and we had warm soup on a warm day...oh well. Mr. I don't like broccoli or cheese or soup or anything creamy went back for seconds so that should tell you something. In case you couldn't tell, I copied the recipe and inserted my notes in this lovely shade of red.</span><br /><span style="font-family:trebuchet ms;">Serves/Makes: 4 Difficulty Level: 3 <span style="color:#ff0000;">(whatever, it's easy</span><span style="color:#ff0000;">!)</span> Ready In: 30-60 minutes</span><br /><br /><span style="font-family:trebuchet ms;">Ingredients:<br />1 tablespoon butter, melted</span><br /><span style="font-family:trebuchet ms;">1/2 medium onion, chopped</span><br /><span style="font-family:trebuchet ms;">1/4 cup melted butter</span><br /><span style="font-family:trebuchet ms;">1/4 cup flour</span><br /><span style="font-family:trebuchet ms;">2 cups half-and-half</span><br /><span style="font-family:trebuchet ms;">2 cups chicken stock or bouillon</span><br /><span style="font-family:trebuchet ms;">1/2 pound fresh broccoli</span><br /><span style="font-family:trebuchet ms;">1 cup carrots, julienned *</span><br /><span style="font-family:trebuchet ms;">salt and pepper to taste</span><br /><span style="font-family:trebuchet ms;">1/4 teaspoon nutmeg</span><br /><span style="font-family:trebuchet ms;">8 ounces grated sharp cheddar</span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">learn to julienne here --> </span><a href="http://www.ehow.com/how_13876_julienne-vegetables.html"><span style="font-family:trebuchet ms;">http://www.ehow.com/how_13876_julienne-vegetables.html</span></a><br /><span style="font-family:trebuchet ms;"></span><br /><br /><span style="font-family:trebuchet ms;">Directions:Saute onion in butter. Set aside. <span style="color:#ff0000;">(Yeah, I didn't set aside the onion, I just started it in the 3 TB butter and sauteed for a couple minutes then made my roux from there, no need to dirty anything else)</span> Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (<span style="color:#ff0000;">this is called making a roux...DUH!).</span> Add the chicken stock whisking all the time. Simmer for 20 minutes.<br />Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree.(<span style="color:#ff0000;">Yeah, unfortunately, my blender exploded a lovely basil cream on me the other day and had to be retired. Laugh it up. Anyway, the point is that I didn't puree my soup and it turned out great. I did, however, chop my veggies small to begin with though</span>) Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve. </span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;"><em>Contributed by Julie Edwards</em></span>Here for the Foodhttp://www.blogger.com/profile/11256074083480838716noreply@blogger.com0tag:blogger.com,1999:blog-8006617725415809947.post-38625055329120283432008-10-13T18:29:00.000-07:002008-10-13T18:33:47.524-07:00Crockpot Calling<p><span style="font-family:trebuchet ms;">Slow and steady wins the race....especially when you have 2 o'clock church!!! </span></p><p><span style="font-family:trebuchet ms;"><span style="font-size:180%;">This is a call for your best crock pot AKA</span> (pronounced a kuh) slow cooker recipes! We are starving, not to mention grumpy when we get home from church around 5:30pm and when we don't have LOs in the fridge, it's simply not a good idea to keep anyone waiting while I cook something up. Please, enlighten me!!!</span></p><p><span style="font-family:Trebuchet MS;"><em>Help requested by Julie Edwards</em> </span></p>Here for the Foodhttp://www.blogger.com/profile/11256074083480838716noreply@blogger.com0tag:blogger.com,1999:blog-8006617725415809947.post-75832193044355768912008-10-03T20:10:00.001-07:002008-10-14T08:16:09.462-07:00Cookie Tips<ul><li>When baking cookies on a jelly roll pan, turn the pan upside down and cook the cookies on the bottom. The cookies come out perfect! <br /></li><li>Here's another cookie tip: Make cookies on a day when you know one or more people will be visiting your home, that way, you only end up eating a dozen of them yourself and you can give the rest away! - Julie Edwards</li></ul>Here for the Foodhttp://www.blogger.com/profile/11256074083480838716noreply@blogger.com1tag:blogger.com,1999:blog-8006617725415809947.post-10140963516407318662008-10-03T20:02:00.000-07:002008-10-25T20:24:16.361-07:00Best Cake From a Box<strong><span style="font-family:trebuchet ms;">From Julie Edwards:</span></strong><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">1 Cake Mix</span><br /><span style="font-family:trebuchet ms;">1 Small box pudding</span><br /><span style="font-family:trebuchet ms;">3 Eggs</span><br /><span style="font-family:trebuchet ms;">1/2 Cup Oil</span><br /><span style="font-family:trebuchet ms;">1/2 Cup Water</span><br /><span style="font-family:trebuchet ms;">1 tsp vanilla</span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">Mix ingredients together and add:</span><br /><span style="font-family:trebuchet ms;">1 Cup Sour Cream </span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">It's very thick but very moist and good.</span><br /><span style="font-family:trebuchet ms;">Bake according to directions on box.</span><br /><span style="font-family:trebuchet ms;"></span><br /><strong><span style="font-family:trebuchet ms;">Combinations tried by others:</span></strong><br /><span style="font-family:trebuchet ms;"></span><br /><u><strong><span style="font-family:trebuchet ms;">Strawberry Banana!</span></strong></u><br /><span style="font-family:trebuchet ms;">Strawberry Cake mix </span><br /><span style="font-family:trebuchet ms;">Banana Cream Pudding</span><br /><strong><span style="font-family:trebuchet ms;">-Kristy Hatt</span></strong><br /><strong><span style="font-family:Trebuchet MS;"></span></strong><br /><strong><span style="font-family:Trebuchet MS;"><u>Chocolate Cheesecake</u></span></strong><br /><span style="font-family:Trebuchet MS;">Chocolate Cake mix</span><br /><span style="font-family:Trebuchet MS;">Cheesecake Pudding</span><br /><br /><span style="font-weight: bold; font-family: trebuchet ms;">Pumpkin</span><br /><span style="font-family: trebuchet ms;">So I am really into this pudding/cake combo thing. I tried a really</span><br /><span style="font-family: trebuchet ms;"> good one the other day. My kids do NOT like cake. All they do is lick</span><br /><span style="font-family: trebuchet ms;"> the frosting off. They all inhaled this one and wanted more. I</span><br /><span style="font-family: trebuchet ms;"> actually preferred it sans frosting:) It was Pumpkin Spice pudding (</span><br /><span style="font-family: trebuchet ms;"> seasonal by Jello) with a Butter Yellow cake mix. SOOOOOO good!!! I</span><br /><span style="font-family: trebuchet ms;"> will definitely be making this one again!</span><br /><strong><span style="font-family:trebuchet ms;"></span></strong><br /><strong><span style="font-family:Trebuchet MS;">If you try any other combinations, we can add it to this list.</span></strong><br /><strong><span style="font-family:trebuchet ms;"></span></strong>Here for the Foodhttp://www.blogger.com/profile/11256074083480838716noreply@blogger.com0tag:blogger.com,1999:blog-8006617725415809947.post-8897539546923019352008-10-03T19:53:00.000-07:002008-10-03T20:02:22.088-07:00Secret Ingredient Cookies<span style="font-family:trebuchet ms;"><strong>Cream together:</strong><br />2 cups brown sugar<br />2 cups sugar<br />2 cups butter<br /><strong>Add and mix well:<br /></strong>4 eggs<br /><strong>Mix dry ingredients and add to above mixture.</strong><br />1 tsp salt<br />2 tsp baking powder<br />2 tsp baking soda<br />2 tsp vanilla<br />4 cups flour<br /><strong>Add and mix well:<br /></strong>5 cups oats<br /><strong>Stir in:</strong><br />1 12 oz bag milk chocolate chips<br />1 bag Heath toffee bits<br /><br /><strong>Bake at 400 degrees for 7 minutes.</strong></span><br /><strong><span style="font-family:Trebuchet MS;"></span></strong><br /><span style="font-family:Trebuchet MS;"><em>Contributed by JoLyn Day</em></span>Here for the Foodhttp://www.blogger.com/profile/11256074083480838716noreply@blogger.com1tag:blogger.com,1999:blog-8006617725415809947.post-10561834818907446282008-10-03T19:46:00.000-07:002008-10-03T19:57:05.622-07:00Sticky Orange Coconut Pinwheels<div style="margin: 0in 0in 0pt; text-align: left; font-family: trebuchet ms;"><span style="font-size:100%;"> <p style="margin: 0in 0in 0pt;"><i><span style="">I saw this recipe on Martha Stewart years ago.<span> </span>I use my favorite roll recipe and follow the Pinwheels recipe from Granny Foster at </span><a href="http://www.fostersmarket.com/recipes.php?recipe_id=56" target="_blank"><span style="color: rgb(128, 0, 128);">http://www.fostersmarket.com/<wbr>recipes.php?recipe_id=56</span></a>. This is one of our family favorites!</i></p> <p style="margin: 0in 0in 0pt;"><em></em> </p> <p style="margin: 0in 0in 0pt; text-align: center;"><strong><u>Dinner Rolls</u></strong></p> </span><span style="font-size:100%;">1 ½ cups hot water</span></div> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:100%;">1 tsp. salt</span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:100%;">¼ cup sugar</span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:100%;">2 T. butter</span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:100%;">1 T. rapid-rise yeast</span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:100%;">3-3 ½ cups flour</span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:100%;">1 egg</span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:100%;">Mix hot water, salt, sugar, shortening, yeast, and half the flour.<span> </span>Mix well.<span> </span>Add egg and mix.<span> </span>Add remaining flour and mix.<span> </span>Knead in mixer 6-7 minutes.<span> </span>Let rest 10-15 minutes.<span> </span>Divide dough in half.<span> </span>Roll each half of dough in a 12" circle about ½ inch thick.<span> </span>Brush each with 1 T. melted butter.<span> </span>Cut each circle into 12 pie shaped wedges.<span> </span>Roll up wedges into crescents, starting at wide end. Raise 15-30 minutes.<span> </span>Bake for 12-15 minutes at 400 degrees.</span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:100%;"> </span></p> <p style="margin: 0in 0in 0pt; text-align: center; font-family: trebuchet ms;" align="center"><span style="font-size:100%;"><b><u>Sticky Orange Coconut Pinwheels</u></b></span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:100%;"> </span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:100%;">1 - Dinner roll recipe</span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:100%;">1 cup flaked coconut</span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:100%;">¾ cup sugar</span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:100%;">1 T. grated orange zest</span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:100%;">2 T. melted butter</span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:100%;">Preheat oven to 350 degrees.<span> </span>Lightly butter 2 round 9" dishes.<span> </span>Combine ¾ cup coconut, sugar and orange zest in small bowl and set aside.<span> </span>Divide dough in half.<span> </span>Roll out each half of dough in a 12" circle to about ¼ - ½ inch thickness. Brush each with 1 t. melted butter.<span> </span>Sprinkle coconut mixture over the circles.<span> </span>Cut each circle into 12 pie shaped wedges.<span> </span>Roll up the wedges, starting at the wide end.<span> </span>Arrange the rolled wedges in pinwheel fashion in the dishes.<span> </span>Cover and let rise 15-30 minutes, until double in size.<span> </span>Bake 25-30 minutes, until golden brown and firm to the touch in the center.<span> </span>Drizzle the top of the pinwheels with glaze immediately.</span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:100%;"> </span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms; font-weight: bold;"><span style="font-size:100%;"><u>Glaze</u></span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:100%;">½ cup sugar</span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:100%;">½ cup sour cream</span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:100%;">¼ cup orange juice</span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:100%;">¼ cup butter</span></p> <p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:100%;">Combine all ingredients in saucepan.<span> </span>Stir over medium heat until sugar dissolves.<span> </span>Bring to a boil and boil for about 3 minutes, stirring constantly.</span></p><p style="margin: 0in 0in 0pt; font-family: trebuchet ms; font-style: italic;"><br /></p><p style="margin: 0in 0in 0pt; font-family: trebuchet ms;"><span style="font-size:100%;"><span style="font-style: italic;">Contributed by: JoLyn Day</span><br /></span></p> <p style="margin: 0in 0in 0pt;"><span style=";font-family:Times New Roman;font-size:100%;" > </span></p>Here for the Foodhttp://www.blogger.com/profile/11256074083480838716noreply@blogger.com0tag:blogger.com,1999:blog-8006617725415809947.post-7227465331951551142008-10-02T13:15:00.000-07:002008-10-02T13:37:51.699-07:00So, you're only here for the food...<span style="font-family: trebuchet ms;">Welcome to </span><span style="font-weight: bold; font-style: italic; font-family: trebuchet ms;">I'm Only Here for the Food: A blog dedicated to food.</span><br /><br /><span style="font-family: trebuchet ms;">We cook A LOT! A lot of people cook from scratch, some of us take a recipe and do our own adjusting, and sometimes we just find an awesome recipe that we want to share. This blog is to make the sharing part of cooking easier!</span><br /><br /><span style="font-weight: bold; font-family: trebuchet ms;">WHAT IT'S FOR:</span><br /><br /><span style="font-family: trebuchet ms;">When you find a recipe you want to share, create a fun dish, learn a good tip that will make life easier (ex. a concoction that makes your sink not stink, etc), or even if you make an awesome dish and you just want to show off your mad cooking skills, you can post it to this blog. Then everyone who sees this blog will also have access to your culinary brilliance!</span><br /><br /><span style="font-weight: bold; font-family: trebuchet ms;">HOW YOU DO IT:</span><br /><span style="font-family: trebuchet ms;">When you want to share anything, email your post exactly as you want it to be read to :</span><br /><span style="font-family: trebuchet ms;font-size:130%;" ><br /></span><div style="text-align: center; font-family: trebuchet ms;"><span style="font-size:130%;"><span style="font-size:130%;">onlyhereforthefood@gmail.com</span><br /></span></div><br /><span style="font-size:100%;"><span style="font-weight: normal; font-family: trebuchet ms;">It will be posted on the blog the same day.</span><br /><span style="font-weight: normal;"><br /><span style="font-weight: bold; font-family: trebuchet ms;">Things to inclu</span><span style="font-weight: bold; font-family: trebuchet ms;">de:<br /></span><span style="font-family: trebuchet ms;">Title of dish</span><span style="font-weight: bold; font-family: trebuchet ms;"><br /></span><span style="font-family: trebuchet ms;">Recipe</span><br /><span style="font-family: trebuchet ms;">Instructions (Don't forget cook time and temperature!)</span><br /><span style="font-family: trebuchet ms;">Photo (Totally optional, but if you remember to take a picture of the dish, it will be posted with your recipe!) Just attach it to the email!</span><br /><span style="font-family: trebuchet ms;">A link if you found the recipe online</span><br /><br /><span style="font-family: trebuchet ms;">If it's a kitchen tip, just share the tip.</span><br /><br /><br /><span style="font-family: trebuchet ms;">Ok everyone, blogging starts today!</span><br /><br /><span style="font-family: trebuchet ms;">If you try a recipe off the blog, make sure you comment and let everyone know how it went!</span><br /><br /><span style="font-family: trebuchet ms;">Happy cooking!</span><br /><br /><br /></span></span>Here for the Foodhttp://www.blogger.com/profile/11256074083480838716noreply@blogger.com0