tag:blogger.com,1999:blog-63197419233189343792024-02-06T21:28:24.102-07:00Recipe IndulgenceRachel Warnerhttp://www.blogger.com/profile/08941111467209287572noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-6319741923318934379.post-57475334326481163802013-02-02T21:25:00.000-07:002013-03-16T13:53:27.865-06:00Cajun Chicken Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLQlE3qlr-9mTKk1c3eCFFWmlZ-Y_C09fPETw4yfysEEYkQe_4drKJn4_1-4lYT9_HZXzga-Mf1VPDXGOzJ2zsZPCzht3YJnMS-nYwiQbq2lojf2gOqjmuaQGLeJ_4KWCSoFcRQ6oXvA8x/s1600/DSC_0319+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLQlE3qlr-9mTKk1c3eCFFWmlZ-Y_C09fPETw4yfysEEYkQe_4drKJn4_1-4lYT9_HZXzga-Mf1VPDXGOzJ2zsZPCzht3YJnMS-nYwiQbq2lojf2gOqjmuaQGLeJ_4KWCSoFcRQ6oXvA8x/s640/DSC_0319+copy.jpg" width="640" /></a></div>
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Ever since we tried this recipe a few months ago, my husband keeps requesting it. I think it's a new favorite of his, and mine too. It is full of flavor, vegetables, and low on fat. So, I think this is going to be a regular in our house from now on - because it is SO hard to find healthy recipes that actually taste good. So, if you're like me and are constantly looking for delicious healthy choices, this is a great one to try. Enjoy!<br />
<br />
<b><span style="color: #93c47d;">What are some of your favorite healthy recipes?</span></b><br />
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<a href="https://sites.google.com/site/recipeindulgenceprintables/cajun-chicken-pasta">Printable Version</a><br />
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<b>Ingredients:</b><br />
2-3 chicken breasts, cubed<br />
1 tablespoon Cajun seasoning<br />
1 tablespoon garlic powder<br />
<br />
1 tablespoon olive oil<br />
1 red bell pepper, chopped<br />
1 yellow bell pepper, chopped<br />
1/2 red onion, sliced<br />
3 cloves garlic, minced<br />
8 ounces mushrooms, sliced<br />
2 medium tomatoes, diced<br />
1 teaspoon salt<br />
1 teaspoon garlic powder<br />
1 teaspoon chicken bouillon<br />
<br />
1/3 cup skim milk<br />
2 tablespoons flour<br />
4 ounces light cream cheese<br />
1 teaspoon Cajun seasoning<br />
1 teaspoon garlic salt<br />
<br />
8 ounces linguine, cooked<br />
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<b>Directions:</b><br />
1. In a large skillet, season chicken with Cajun seasoning and garlic powder. Cook over medium heat until cooked through. Set aside.<br />
2. Add oil into the skillet and saute bell peppers, onions and garlic for about 3-4 minutes. Add mushrooms and tomatoes and saute for another 3-4 minutes. Season with salt, garlic powder, and chicken bouillon. Add chicken.<br />
3. Blend milk, flour, and cream cheese in a blender. Add to the skillet mixture and season with more Cajun seasoning and garlic salt. Allow to simmer at least 2 more minutes. Serve with cooked pasta.<br />
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Source: Adapted from <a href="http://www.skinnytaste.com/2012/02/cajun-chicken-pasta-on-lighter-side.html">Skinny Taste</a>Rachel Warnerhttp://www.blogger.com/profile/08941111467209287572noreply@blogger.com1tag:blogger.com,1999:blog-6319741923318934379.post-57386867799862680492013-01-05T21:37:00.000-07:002013-01-09T21:42:56.301-07:00Creamy Tomato Basil Parmesan Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwebFyVviQ4tyFqq7xi0K4FDA2DLDvdeZFSGETAMwU7m_WXajoHv8wLYQhiX4ZVfkEitf0zndR3ytj5S1LXmI_Sll-L60AYD6NzO9S9-E-aEppnO9_ZwFX3Pd9uTlwCX1rfL0X-z8CC20m/s1600/DSC_0218.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwebFyVviQ4tyFqq7xi0K4FDA2DLDvdeZFSGETAMwU7m_WXajoHv8wLYQhiX4ZVfkEitf0zndR3ytj5S1LXmI_Sll-L60AYD6NzO9S9-E-aEppnO9_ZwFX3Pd9uTlwCX1rfL0X-z8CC20m/s640/DSC_0218.jpg" width="640" /></a></div>
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I've seen this recipe floating around on pinterest lately and I finally decided to give it a try - you know, actually do something with the things that I pin... :) I've always loved a good tomato soup, and this one has great flavor and variety that is something different from the average tomato soup. Enjoy!<br />
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<span style="font-family: inherit;"><a href="https://sites.google.com/site/recipeindulgenceprintables/creamy-tomato-basil-parmesan-soup">Printable Version</a></span><br />
<span style="font-family: inherit;"><br /></span>
<b><span style="font-family: inherit;">Ingredients</span></b><br />
<span style="font-family: inherit;">2 (14 ounce) cans diced tomatoes, with juice<br />1 cup finely diced celery<br />1 cup finely diced carrots<br />1 cup finely diced onions<br />1 teaspoon dried oregano<br />1 tablespoon dried basil<br />4 cups chicken broth<br />½ bay leaf<br />½ cup flour<br />1 cup shredded Parmesan cheese<br />½ cup butter<br />2 cups half and half, warmed (substitute milk for less calories)<br />1 teaspoon salt<br />¼ teaspoon black pepper</span><div>
<b style="font-family: inherit;"><br /></b></div>
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<b style="font-family: inherit;">Directions</b><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.<br />2. Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft. At this point I added all of the vegetables to a blender and blended until smooth. Return blended veggies back to the slow cooker.<br />3. About 30 minutes before serving prepare the roux. Melt butter over low heat in a skillet and add the flour. Stir roux constantly with a whisk for 5-7 minutes. Slowly whisk in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. </span><div>
<span style="font-family: inherit;">4. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.<br />5. Cover and cook on low for another 30 minutes or so until ready to serve.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Source: </span><a href="http://www.the-girl-who-ate-everything.com/2012/10/slow-cooker-tomato-basil-parmesan-soup.html" style="font-family: inherit;">The Girl Who Ate Everything</a><span style="font-family: inherit;"> via <a href="http://www.365daysofcrockpot.com/2009/03/day-56-slow-cooker-crock-pot-tomato.html">365 </a></span><a href="http://www.365daysofcrockpot.com/2009/03/day-56-slow-cooker-crock-pot-tomato.html">Days of Cooking</a></div>
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Rachel Warnerhttp://www.blogger.com/profile/08941111467209287572noreply@blogger.com3tag:blogger.com,1999:blog-6319741923318934379.post-27696518101195798622012-12-29T21:11:00.000-07:002013-01-03T13:50:50.467-07:00Soft Ginger Cookies<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgRioNGTD2uHKIk8d35t5P5G7o02Mi9fDWTwR1EwBQRb27wIdGGqtnY2KxPFuJU3h_qUXzNIVr0KzxVebiep-xqPmyIjoREd2XH2Gs0-AwLM2XfENb9eE0XPL7Y_F5oXGNriP_EG1BOzXl/s1600/DSCN2289+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgRioNGTD2uHKIk8d35t5P5G7o02Mi9fDWTwR1EwBQRb27wIdGGqtnY2KxPFuJU3h_qUXzNIVr0KzxVebiep-xqPmyIjoREd2XH2Gs0-AwLM2XfENb9eE0XPL7Y_F5oXGNriP_EG1BOzXl/s640/DSCN2289+copy.jpg" width="640" /></a></div>
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Ginger cookies are one of my favorite cookies, but I don't like when they come out dry or crunchy. This recipe is great if you love ginger cookies, but want them to be soft!<br />
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<span style="font-family: inherit;"><a href="https://sites.google.com/site/recipeindulgenceprintables/soft-ginger-cookies">Printable Version</a></span></div>
<span style="font-family: inherit;"><br /><b>Ingredients</b><br />3/4 cup butter, softened<br />1 cup sugar<br />1 egg<br />1/4 cup molasses<br />2-1/4 cups flour<br />2 teaspoons ground ginger<br />1 teaspoon baking soda<br />3/4 teaspoon ground cinnamon<br />1/4 teaspoon ground cloves</span><br />
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<span style="font-family: inherit;">1/4 teaspoon nutmeg<br />1/4 teaspoon salt<br />Additional sugar</span><br />
<div>
<span style="font-family: inherit;"><br /><b>Directions</b><br />1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. </span></div>
<div>
<span style="font-family: inherit;">2. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.<br />3. Roll into 1-1/2-in. balls, then roll in sugar. Place 2 inches apart on ungreased baking sheets. </span></div>
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<span style="font-family: inherit;">4. Bake at 350 degrees for 10-12 minutes or until puffy and lightly browned. Remove to wire racks to cool. </span></div>
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Source: <a href="http://www.tasteofhome.com/Recipes/Big-Soft-Ginger-Cookies?cpi=3&sort=2">Taste of Home</a></span></div>
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Rachel Warnerhttp://www.blogger.com/profile/08941111467209287572noreply@blogger.com1tag:blogger.com,1999:blog-6319741923318934379.post-20534665342998338242012-11-24T15:08:00.000-07:002012-11-28T15:09:20.691-07:00Chicken, Bacon, Ranch Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLKlgBDor_BEl38w_0JfcXPafMvsx6J8FYQCCet0YJfDMzkBpwSzi1JQ5qQn3D0BucHTnTivmz770tSmHZrNey6V00WT3nS8RO4Lisakq5QKaY4hYyEFY-OijoaJmOoCwieiRMWVAb8b-5/s1600/DSCN1928+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLKlgBDor_BEl38w_0JfcXPafMvsx6J8FYQCCet0YJfDMzkBpwSzi1JQ5qQn3D0BucHTnTivmz770tSmHZrNey6V00WT3nS8RO4Lisakq5QKaY4hYyEFY-OijoaJmOoCwieiRMWVAb8b-5/s640/DSCN1928+copy.jpg" width="640" /></a></div>
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Pizza is a big deal in our house. My husband's favorite food is pizza, so I have always wanted to find a great pizza recipe we can make at home. The crust for this pizza is the best homemade crust I have ever come across, and we love it! This is one of our favorite types of pizza to make.... it is definitely a guilty pleasure of mine. So, if you've never tried to make homemade pizza before, you should definitely give this one a try :) Enjoy!<br />
<br />
<b><span style="color: #93c47d;">What is your favorite kind of pizza?</span></b><br />
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<a href="https://sites.google.com/site/recipeindulgenceprintables/chicken-bacon-ranch-pizza">Printable Version</a><br />
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<b>Ingredients:</b><br />
<i>Crust</i><br />
1 package dry yeast<br />
1/4 cup nonfat dry milk<br />
1/2 teaspoon salt<br />
1 tablespoon sugar<br />
1 1/3 cup warm water<br />
2 tablespoons vegetable oil<br />
4 cups flour<br />
cooking spray or oil to coat pan<br />
<br />
<i>Topping</i><br />
Ranch dressing<br />
bacon, cooked and crumbled<br />
tomatoes, diced<br />
2 chicken breasts, cooked, seasoned (I use poultry seasoning), and diced<br />
2 cups mozzarella cheese, shredded<br />
<br />
<b>Directions:</b><br />
1. <span style="font-family: inherit;"> Put yeast, sugar, salt, and dry milk in a large bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed.</span><br />
<span style="font-family: inherit;">2. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, spray with cooking spray or coat evenly with oil. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans.</span><br />
<span style="font-family: inherit;">3. Spray the outer edge of dough with cooking spray and cover. Place in warm area and allow to rise for 1 to 1 1/2 hours. </span><br />
<span style="font-family: inherit;">4. Spread thin layer of ranch dressing on prepared crust, leaving 1" on the edges. Sprinkle the cheese on top of the ranch, then top with desired amounts of bacon, tomatoes, and chicken.</span><br />
<span style="font-family: inherit;">5. Bake in the oven at 475 degrees for about 10 minutes or until cheese is bubbling and crust is slightly brown.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Source: Adapted from <a href="http://www.cdkitchen.com/recipes/recs/525/Pizza_Hut_Original_Pan_Pizza41605.shtml">CD Kitchen</a></span>Rachel Warnerhttp://www.blogger.com/profile/08941111467209287572noreply@blogger.com5tag:blogger.com,1999:blog-6319741923318934379.post-24307389682924930382012-11-17T21:18:00.000-07:002013-09-09T13:33:16.074-06:00No Bake, Chocolate Peanut Butter and Oatmeal Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXoqN8J9GH5DUUvArCoIywyEglt3ycOVNkP1fmEb-g9il8o2mPe3Y3u_4cBdpWmMBvVbs2_dCbluHMSTFu-IY8LvBTMVxOgbZ-MBTzLaPIdltUS2k7zRaTomQTiWeCb4we7q5MmW0JOiaF/s1600/DSCN1861+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXoqN8J9GH5DUUvArCoIywyEglt3ycOVNkP1fmEb-g9il8o2mPe3Y3u_4cBdpWmMBvVbs2_dCbluHMSTFu-IY8LvBTMVxOgbZ-MBTzLaPIdltUS2k7zRaTomQTiWeCb4we7q5MmW0JOiaF/s640/DSCN1861+copy.jpg" width="468" /></a></div>
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I just remembered how good these are. I think most everyone probably already has this recipe - it's a classic. I hadn't had them in years and decided to dust off the recipe and make a batch. They were SO quick, so easy, and so delicious! I am such a sucker for the chocolate peanut butter combination. Really. Anyway, enjoy this classic and I hope you all have a great Thanksgiving. I know I have a lot to be thankful for :)<br />
<br />
<b><span style="color: #6aa84f;">What are you thankful for?</span></b><br />
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<a href="https://sites.google.com/site/recipeindulgenceprintables/no-bake-peanut-butter-and-oatmeal-cookies">Printable Version</a><br />
<div style="line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
</div>
<div class="MsoNormal">
<b>Ingredients:</b></div>
<div class="MsoNormal">
½ cup butter<br />
2 cups granulated sugar<br />
½ cup milk<br />
4 tablespoons cocoa powder<br />
½ cup peanut butter<br />
2 teaspoons vanilla extract<br />
3 cups quick-cooking oats</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions:</b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1. Add butter, sugar, milk, and cocoa powder in a saucepan.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2. Bring to a rolling boil and let boil for 1
minute.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
3. Remove from heat.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
4. Stir in the peanut butter and vanilla until
smooth, then stir in the oats.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
5. Drop by heaping tablespoons onto wax
paper-lined baking sheets.</div>
<div class="MsoNormal">
6. Let cool until
set.<br />
<br />
Source: <a href="http://www.browneyedbaker.com/2009/06/30/no-bake-chocolate-peanut-butter-oatmeal-cookies/">Brown Eyed Baker</a></div>
<br />Rachel Warnerhttp://www.blogger.com/profile/08941111467209287572noreply@blogger.com0tag:blogger.com,1999:blog-6319741923318934379.post-70341263724556141592012-11-10T10:20:00.000-07:002012-11-10T10:20:49.093-07:00Cinnamon Rolls<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQBEkCAGp6fGo0rk7gQlejbpFGQsYMByRwZWdczE8jOK_V8bSQapyFJOwVSJkNO1eHC_vfc9Jb3TWl4o1rPR-ZylUZM-1IBdIbGTCPxBFWbGB_cbN3AcVtV60Rck1KnkXpHEx5uQQBVqyv/s1600/DSCN1873+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQBEkCAGp6fGo0rk7gQlejbpFGQsYMByRwZWdczE8jOK_V8bSQapyFJOwVSJkNO1eHC_vfc9Jb3TWl4o1rPR-ZylUZM-1IBdIbGTCPxBFWbGB_cbN3AcVtV60Rck1KnkXpHEx5uQQBVqyv/s640/DSCN1873+copy.jpg" width="640" /></a></div>
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How did it get to be almost Thanksgiving?? Seriously, I can't believe how fast this year is going! But, I am so excited for the upcoming holidays. Here in Utah we have been having some unusually warm weather, and it still felt like fall to me. This week, however, we got some snow and all of sudden I feel like I'm kicking into gear for Thanksgiving and Christmas. I've been wanting to try out some homemade cinnamon rolls for a while because I really have only ever had the frozen kind that you pop straight into the oven. As I was making these, I was actually really surprised at how simple they were to make and how delicious they are! These would be perfect for a Christmas morning breakfast or even to enjoy on a Saturday morning during these cold winter months. Make sure you eat one straight out of the oven when they are ooey gooey :)</div>
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<br /></div>
<div>
<b><span style="color: #93c47d;">What is your favorite breakfast food for Christmas morning?</span></b></div>
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<a href="https://sites.google.com/site/recipeindulgenceprintables/cinnamon-rolls">Printable Version</a><br /><br /><b>Ingredients</b><div>
<i>Dough</i><br />1 cup milk<br />4 tablespoons butter, cut into chunks<br />3 1/4 – 3 1/2 cups all-purpose flour, divided<br />1 (.25 ounce) package instant yeast (about 2 1/4 tsp)<br />1/4 cup white sugar<br />1/2 teaspoon salt<br />1 egg<br /><br /><i>Filling</i><br />1 cup brown sugar, packed<br />1 1/2 tablespoon ground cinnamon<br />1/2 cup butter, softened<br /><br /><i>Icing</i><br />1 1/2 cup powdered sugar<br />2 tablespoons butter, melted<br />1/2 teaspoon vanilla<br />1-2 tablespoons milk<br /><br /><b>Directions</b></div>
<div>
<i>Dough</i> </div>
<div>
1. Place milk and butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. </div>
<div>
2. In a large mixing bowl whisk together 2 cups flour, yeast, white sugar, and salt. </div>
<div>
3. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater is running. Beat until well combined, about 1 minute. </div>
<div>
4. Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.</div>
<div>
<br /><i>Filling</i></div>
<div>
1. make sure butter is softened well. Mix with brown sugar and cinnamon.<br /><br /><i>Assembly</i> </div>
<div>
1. Roll dough into a rectangle about 12 x 14 inches. </div>
<div>
2. Spread brown sugar mixture over the surface and use your fingers or the back of a spoon to gently spread around. </div>
<div>
3. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. </div>
<div>
4. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.</div>
<div>
5. When rolls have finished rising, bake for 15-20 minutes or until light golden brown. If desired spread with icing while still warm. </div>
<div>
<br /></div>
<div>
Makes 12 rolls<br /><div>
<br /></div>
<div>
Source: <a href="http://www.ourbestbites.com/2010/06/everyday-cinnamon-rolls/">Our Best Bites</a></div>
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Rachel Warnerhttp://www.blogger.com/profile/08941111467209287572noreply@blogger.com0tag:blogger.com,1999:blog-6319741923318934379.post-89884943754400631212012-11-03T16:45:00.000-06:002013-01-13T18:06:33.970-07:00Creamy Chicken Noodle Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn7T-qKIlXDKlfZrkipOZREyjnFBL3Lm-v9tM6zdi0KNc4mA_OdJUC0ersj17ydBnvGrgdKWikCpb4-Bv3bStIJW9ISwNHbdt6JG4xZb7c-_Qv8YxsL45jDlgBgiNRhvwkB7xul6AoKmbA/s1600/DSCN1863+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn7T-qKIlXDKlfZrkipOZREyjnFBL3Lm-v9tM6zdi0KNc4mA_OdJUC0ersj17ydBnvGrgdKWikCpb4-Bv3bStIJW9ISwNHbdt6JG4xZb7c-_Qv8YxsL45jDlgBgiNRhvwkB7xul6AoKmbA/s640/DSCN1863+copy.jpg" width="640" /></a></div>
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So.... I'm back! I know, I know, it's been forever. FOR-EV-ER. Well, I'm sorry. I had my first baby and life got a little crazy. Needless to say, there were a lot of things that took the back burner while I figured out this whole being a mom thing. I'm sure many of you have made the transition to having kids. It's a little overwhelming at first - there are so many products to weed through before the baby comes, sleepless nights, learning how to do everything with one arm, spit up, drool, crying, feeding, changing - it's busy, that's for sure! But, I seriously love it. Whenever she smiles and laughs it melts me a million times over. I love, love, love it! So, now that I'm adjusted, I'm excited to start things up on the blog again and trying more recipes.<br />
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The one I'm posting for you today is AWESOME! I love soups in the fall and winter, and this one is classic. Can you agree with me that homemade soups completely beat out canned?? I mean after making this chicken noodle, there is no way I could go back to plain old canned chicken noodle soup. We love to have this soup creamy style, but if you prefer to have regular chicken noodle - you can just leave the cream sauce out. Enjoy!<br />
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<b><span style="color: #6aa84f;">How was the adjustment to your first baby?</span></b><br />
<b><span style="color: #6aa84f;"><br /></span></b><b><span style="color: #6aa84f;">What is your favorite soup?</span></b><br />
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<span style="color: black; font-family: inherit;"><a href="https://sites.google.com/site/recipeindulgenceprintables/creamy-chicken-noodle-soup">Printable Version</a></span><br />
<span style="font-family: inherit;"><br /><b>Ingredients:</b><br />2 boneless, skinless chicken breasts<br />1 teaspoon celery salt<br />1 onion, chopped<br />5 cups water<br />1 teaspoon chicken boullion<br />4-5 large carrots, sliced<br />1 teaspoon onion salt<br />4-5 celery stalks, sliced<br />2 teaspoons salt </span><br />
<span style="font-family: inherit;">8 ounces Rotini (spiral) pasta<br /><i><br /> Cream Sauce</i><br />6 tablespoons butter<br />1/2 cup flour<br />2 cups milk <br /><br /><b> Directions:</b><br />1. Boil all ingredients (except cream sauce ingredients) for 1 hour. <br />2. When chicken is tender, remove from broth and shred. If the liquid has reduced too much you can add some more water at this point. <br />3. Add 2 cups of uncooked noodles and continue to boil for 20 minutes.<br />4. Start the cream sauce by melting butter in large sauce pan. Whisk in flour, stirring constantly. <br />5. Gradually add milk, stirring constantly until thickened (get it pretty thick). Add salt and pepper. <br />6. Add cream sauce to broth/noodle mixture. <br /><br /> Source: Adapted from <a href="http://realmomkitchen.com/157/creamy-chicken-noodle-soup/">Real Mom Kitchen</a></span>Rachel Warnerhttp://www.blogger.com/profile/08941111467209287572noreply@blogger.com3tag:blogger.com,1999:blog-6319741923318934379.post-14232240341332136292011-08-16T22:55:00.000-06:002012-11-03T16:21:06.660-06:00The 3 Packet Roast<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLWYL5W9zcQz_aBbNLOhMiEyAwCrbOIHcHzTxDEgnsiPhd0XNSEwqaDbXO5jvEOFAw11T4aCQ3n1lWZ-Agzhh8tmhhvdlM3ks0tWdbNriEUG7hUxL-l6_zbGZ5Zcu3H1iq5zQcmaRwmuH-/s1600/DSCN1037+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLWYL5W9zcQz_aBbNLOhMiEyAwCrbOIHcHzTxDEgnsiPhd0XNSEwqaDbXO5jvEOFAw11T4aCQ3n1lWZ-Agzhh8tmhhvdlM3ks0tWdbNriEUG7hUxL-l6_zbGZ5Zcu3H1iq5zQcmaRwmuH-/s640/DSCN1037+copy.jpg" width="640" /></a></div>
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I love this meal :) Not only is it delicious, but it is really simple to make, which is always a good thing! I have always loved a good roast, but this recipe adds so much flavor. Serve with some delicious mashed potatoes, and you have got yourself a meal your whole family will love. Enjoy! :)<br />
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<a href="https://sites.google.com/site/recipeindulgenceprintables/the-4-packet-roast">Printable Version</a><br />
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<b>Ingredients:</b><br />
1 packet Ranch dressing mix<br />
1 packet brown gravy mix<br />
1 packet Italian salad dressing mix<br />
1 roast of choice<br />
1/2 - 3/4 cup water<br />
assorted veggies (optional)<br />
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<b>Directions:</b><br />
1. Place roast and assorted veggies (if using) in crockpot.<br />
2. Sprinkle mix packets on roast. Pour water over the top.<br />
3. Cook on low for 6-8 hours.<br />
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Source: <a href="http://www.thesisterscafe.com/2010/09/4-packet-roast">The Sisters Cafe</a>Rachel Warnerhttp://www.blogger.com/profile/08941111467209287572noreply@blogger.com2tag:blogger.com,1999:blog-6319741923318934379.post-35902906318322338102011-08-07T21:02:00.000-06:002012-11-03T21:44:52.591-06:00Chicken Pillows<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbRvdc4BgJKVSfVkVwaGTkM8oMtrXQaXw6Dg2Aa_LNYtDr0QSUAzXTWHo5Uj8iBIsvJleK1Lp8FDwO1luLiPJw0Yh9q8Ca1s_1Gb3wIeIPLPenobYtv9scmv7IO2D3p0Izi1OFJdS9pVjj/s1600/DSCN1027+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbRvdc4BgJKVSfVkVwaGTkM8oMtrXQaXw6Dg2Aa_LNYtDr0QSUAzXTWHo5Uj8iBIsvJleK1Lp8FDwO1luLiPJw0Yh9q8Ca1s_1Gb3wIeIPLPenobYtv9scmv7IO2D3p0Izi1OFJdS9pVjj/s640/DSCN1027+copy.jpg" width="640" /></a></div>
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I remember having these a couple of times as a kid, and I loved them! I have to admit, I'm a real sucker for cream cheese - anything. I came across this recipe online and it looked like a vamped up version from what I had before. I made these for my husband and mom while she was in town, and they both agreed that they were delicious! I know we will definitely be bringing these on as a regular meal in our house. I hope you all enjoy this one too :)<br />
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<a href="https://sites.google.com/site/recipeindulgenceprintables/chicken-pillows">Printable Version</a><br />
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<b>Ingredients:</b><br />
1 (8 ounce) package cream cheese<br />
1/2 cup sour cream<br />
1/2 teaspoon salt<br />
1/4 teaspoon pepper<br />
1 1/2 tablespoons dried chives<br />
1 1/2 tablespoons fresh onion, minced<br />
3 chicken breasts, cooked and shredded<br />
2 (8 ounce) cans crescent rolls<br />
1/4 cup melted butter<br />
Italian bread crumbs<br />
1 (14.5 ounce) can cream of chicken soup<br />
1 package chicken gravy mix<br />
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<b>Directions:</b><br />
1. <span class="Apple-style-span" style="color: #333333; line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;">Using a hand mixer, beat cream cheese and sour cream until well combined. Stir in salt, pepper, onion, chives, and diced chicken.</span></span><br />
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2. Using Pillsbury crescent rolls, take 2 triangular rolls and push together at perforated seam to make into a square. Make sure you seal the perforations well so your filling doesn't come out. Put about 3 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow.<br />
3. Dip each pillow in melted butter on both sides. Roll in bread crumbs on both sides. Shake excess crumbs off. Place chicken pillow on cookie sheet and bake at 350 degrees for 20-25 minutes.<br />
4. Make gravy by mixing one package of chicken gravy mix, one can of cream of chicken soup and 3/4 can of water in a small pot. Mix together and heat until warm. Serve chicken pillows with gravy poured over top.</span></span><br />
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<span class="Apple-style-span" style="color: #333333; line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;">Source: <a href="http://www.the-girl-who-ate-everything.com/2011/04/chicken-pillows.html">The Girl Who Ate Everything</a></span></span></div>
Rachel Warnerhttp://www.blogger.com/profile/08941111467209287572noreply@blogger.com28tag:blogger.com,1999:blog-6319741923318934379.post-49590156450668893312011-07-09T21:25:00.000-06:002012-08-09T18:15:19.962-06:00Classic Spaghetti Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD0alewoWdRlH5RsEmaRcOKMvKqyGldMVTY02poZwi_IBgYh8g4pwcVUcA-d1mwlzPITUcCwYGoZPHoP1PiPvUfi1nmiB-9hsJTrnyZ4bqsRBlangRfKFTtQbi1zs3EXsDM5TeoMRNfhgG/s1600/Spaghetti+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD0alewoWdRlH5RsEmaRcOKMvKqyGldMVTY02poZwi_IBgYh8g4pwcVUcA-d1mwlzPITUcCwYGoZPHoP1PiPvUfi1nmiB-9hsJTrnyZ4bqsRBlangRfKFTtQbi1zs3EXsDM5TeoMRNfhgG/s400/Spaghetti+002.jpg" width="400" /></a></div>
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ahhh, spaghetti. Classically delicious. I mean, really, who doesn't love it? This recipe is the best I have ever found for a homemade, meat spaghetti sauce. Another plus? It's an amazing freezer meal as well. This recipe makes quite a bit, so we always freeze some when we make it. Then, when you have one of those days where you just don't have time to cook - pull some of this awesome spaghetti sauce out of the freezer, and.... wa-la! Deliciousness. Enjoy!<br />
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<span class="Apple-style-span" style="font-family: inherit;"><a href="https://sites.google.com/site/recipeindulgenceprintables/classic-spaghetti-sauce">Printable Version</a></span><br />
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<span style="font-family: inherit;"><b>Ingredients:</b></span></div>
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<span style="font-family: inherit;"><span style="color: #333333; line-height: 22px;">3 tablespoons olive oil</span><span style="color: #333333; line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span style="color: #333333; line-height: 22px;">2 cups onion, chopped and divided</span><span style="color: #333333;"><span style="line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span><span style="color: #333333; line-height: 22px;">2 pounds ground beef</span><span style="color: #333333; line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span style="color: #333333; line-height: 22px;">5 cloves garlic, finely chopped</span><span style="color: #333333; line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span style="color: #333333; line-height: 22px;">1 (12 ounce) can tomato paste</span><span style="color: #333333; line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span style="color: #333333; line-height: 22px;">1 teaspoon salt</span><span style="color: #333333; line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span style="color: #333333; line-height: 22px;">1 teaspoon pepper</span><span style="color: #333333; line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span style="color: #333333; line-height: 22px;">3 teaspoon dried oregano</span><span style="color: #333333; line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span style="color: #333333; line-height: 22px;">3 teaspoon dried basil</span><span style="color: #333333; line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span style="color: #333333; line-height: 22px;">1 1/2 teaspoons dried thyme</span><span style="color: #333333; line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span style="color: #333333; line-height: 22px;">2 (14 ounce) cans Italian-style diced tomatoes</span><span style="color: #333333; line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span style="color: #333333; line-height: 22px;">2 (28 ounce) cans crushed tomatoes</span><span style="color: #333333;"><span style="line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span></span><span style="color: #333333; line-height: 22px;">1 (14 ounce) can tomato sauce</span></span><br />
<span style="font-family: inherit;"><span style="color: #333333; line-height: 22px;">1 1/2 cups beef stock or beef broth</span><span style="color: #333333; line-height: 22px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span style="color: #333333; line-height: 22px;">2 tablespoons brown sugar</span></span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;">8 ounces Velvetta</span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;"><b>Directions:</b></span></div>
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<span style="font-family: inherit;"><span style="color: #333333; line-height: 22px;">1. Heat olive oil over medium high heat. Add onions and saute until translucent and slightly browned. </span><span style="color: #333333; line-height: 22px;">Add garlic and stir constantly for 1 minute. </span></span></div>
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<span style="font-family: inherit;"><span style="color: #333333; line-height: 22px;">2. </span><span style="color: #333333; line-height: 22px;">Add beef and cook until no red is showing. Drain beef slightly.</span></span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;">3. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar. </span></div>
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<span style="color: #333333; font-family: inherit; line-height: 22px;">4. Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. With 15 minutes left, stir in Velvetta.</span></div>
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<span style="font-family: inherit;"><span class="Apple-style-span" style="color: #333333; line-height: 22px;">Source: Adapted from </span><span class="Apple-style-span" style="color: #333333; line-height: 22px;"><a href="http://www.melskitchencafe.com/2009/10/homemade-spaghetti-sauce-perfected.html">Mel's Kitchen Cafe</a></span></span>Rachel Warnerhttp://www.blogger.com/profile/08941111467209287572noreply@blogger.com2tag:blogger.com,1999:blog-6319741923318934379.post-56842394737643982562011-05-24T22:54:00.001-06:002012-08-10T01:50:43.227-06:00Enchilada Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmHnYgZKv__EPnTsEjB60GDKnuKrKtzx86LBiUHjZF0XYgToZ5-vWKugs8EjLJpyRuyALYcFyJdVvI7xHImbvctRPwJJq11siiEUWevM0rNYxOB1vtCveg4gVoMATAGdxqYd-EIhXCJ5Ei/s1600/Enchilada+Casserole+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmHnYgZKv__EPnTsEjB60GDKnuKrKtzx86LBiUHjZF0XYgToZ5-vWKugs8EjLJpyRuyALYcFyJdVvI7xHImbvctRPwJJq11siiEUWevM0rNYxOB1vtCveg4gVoMATAGdxqYd-EIhXCJ5Ei/s400/Enchilada+Casserole+002.jpg" width="400" /></a></div>
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So, there is this enchilada recipe that has been in my family for quite a while, and I LOVE it! The only problem is that it takes quite a while to make, so it's not the most handy recipe for most busy days. Growing up, I always loved eating my grandmother's enchiladas on special occasions. I found a recipe for an enchilada casserole that is a lot quicker to make, and it tastes similar to my grandmother's recipe! I love this recipe for bringing the taste of my favorite family enchiladas to something a lot quicker to make :) Enjoy!</div>
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<a href="https://sites.google.com/site/recipeindulgenceprintables/enchilada-casserole">Printable Version</a></div>
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<b>Ingredients:</b></div>
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1 pound ground beef</div>
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1 small onion, chopped</div>
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1 clove garlic, minced</div>
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1/2 teaspoon chili powder</div>
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1 (20 ounce) can enchilada sauce</div>
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1 (14 ounce) can petite diced tomatoes</div>
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1 can black olives, sliced (optional)</div>
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12 corn tortillas</div>
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1/2 pound grated cheddar cheese</div>
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<b>Directions:</b></div>
1. Cook meat, onion, and garlic. Drain off fat, and season with salt and pepper.<br />
2. Add chili powder, enchilada sauce, and tomatoes. Cook for 20 minutes, then add olives.<br />
3. In a 9" x 13" baking dish, layer tortillas, meat mixture, and cheese. Repeat, ending with cheese on top.<br />
4. Bake at 350 degrees for 30-35 minutes.<br />
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Source: <a href="http://www.yourhomebasedmom.com/cinco-de-mayo-enchilada-casserole/">Your Home Based Mom</a>Rachel Warnerhttp://www.blogger.com/profile/08941111467209287572noreply@blogger.com8tag:blogger.com,1999:blog-6319741923318934379.post-23489647582034858632011-05-02T21:40:00.002-06:002012-08-10T02:01:58.911-06:00Peanut Butter Cup Crunch Brownie Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuz-ehHdvnFCq8Ftwd05_jZ3Z6gyLaOEMSMLWw51noAyKyXr8HS46J9FpojfNizac_vO6pHBpjZ3YO73MVZN8suOfrj_MB5BNOg8dlhNEY135nVv4665gf3r-VEieSlthqYrInLpLZurWW/s1600/Peanut+Butter+Cup+Crunch+Brownie+Bars+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuz-ehHdvnFCq8Ftwd05_jZ3Z6gyLaOEMSMLWw51noAyKyXr8HS46J9FpojfNizac_vO6pHBpjZ3YO73MVZN8suOfrj_MB5BNOg8dlhNEY135nVv4665gf3r-VEieSlthqYrInLpLZurWW/s400/Peanut+Butter+Cup+Crunch+Brownie+Bars+003.jpg" width="400" /></a></div>
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Hey everyone! Between work and all this healthy business going on at my house, I haven't had much time to devote to cooking. But, my husband finally finished his biggest loser competition! We are awaiting the results....wait, not even joking....my husband just got the results!! He WON!!! Well, I guess now is the best time of any to bust out an amazing dessert, right?! ha ha. These brownies are SO amazing! I had been eying these ever since brown-eyed baker posted these on her blog. I absolutely love peanut-butter and chocolate together, and these just bring that combo to a whole other level. Hope you enjoy this one :)<br />
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<a href="https://sites.google.com/site/recipeindulgenceprintables/peanut-butter-cup-crunch-brownie-bars">Printable Version</a><br />
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<b>Ingredients:</b><br />
1 batch of your favorite brownies (baked in a 9 x 9" pan so they are thicker)<br />
1 (12 ounce) bag Reeses peanut butter cups, crushed<br />
1/2 cup milk chocolate chips<br />
1/4 cup peanut butter<br />
1 cup Rice Krispies cereal<br />
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<b>Directions:</b><br />
1. Prepare brownies, and bake 5 minutes less than recipe calls for. Remove from oven and sprinkle Reeses on top. Put back in the oven and cook last 5 minutes.<br />
2. Melt chocolate chips and peanut butter in a saucepan over medium-low heat. Stir in the cereal evenly to coat.<br />
3. Remove brownies from the oven and pour chocolate/peanut butter mixture over the top. Spread evenly.<br />
4. Refrigerate at least 2 hours before cutting and serving. <br />
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Source: <a href="http://www.browneyedbaker.com/2011/02/17/peanut-butter-cup-crunch-brownie-bars/">Brown-Eyed Baker</a>Rachel Warnerhttp://www.blogger.com/profile/08941111467209287572noreply@blogger.com8tag:blogger.com,1999:blog-6319741923318934379.post-36642804509835959942011-04-07T20:47:00.003-06:002012-08-10T05:36:24.088-06:00Teriyaki Chicken Bowls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz5WCNbBwxjXck0TW1DOSw-DMIwpxUeK9jupsPg2oYzB4_iSuwjIX3b3pb-zyEv2teSqFnmWl_mwt7q_GiAWo0SR3jqAkItoS6JIHXfdoX6HEZs0mOHEHinVRONZB9GMubv5N1N8BOWsK7/s1600/Teriyaki+Chicken+Bowls+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz5WCNbBwxjXck0TW1DOSw-DMIwpxUeK9jupsPg2oYzB4_iSuwjIX3b3pb-zyEv2teSqFnmWl_mwt7q_GiAWo0SR3jqAkItoS6JIHXfdoX6HEZs0mOHEHinVRONZB9GMubv5N1N8BOWsK7/s400/Teriyaki+Chicken+Bowls+001.jpg" width="400" /></a></div>
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Anyone having one of those days where you just want to throw something in the crockpot and be done with dinner in a snap? This recipe is just that, and if you like the chicken bowls from Teriyaki Stix, you should definitely try this one! This recipe has become one of my husband's favorite meals....the first time we ate this, he was ooh-ing and aww-ing the whole time. In my opinion, if it passes the husband test, this one has got to be good! Enjoy! :)<br />
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<a href="https://sites.google.com/site/recipeindulgenceprintables/teriyaki-chicken-bowls">Printable Version</a><br />
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<b>Ingredients:</b><br />
2 pounds boneless, skinless chicken thighs<br />
1/2 cup soy sauce (I don't recommend less sodium)<br />
1/2 cup brown sugar<br />
1/4 teaspoon garlic powder<br />
1/4 teaspoon ground ginger<br />
1 tablespoon ketchup<br />
1/2 teaspoon red pepper flakes<br />
2 tablespoons toasted sesame seeds (optional)<br />
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<b>Thickening Sauce:</b><br />
2 tablespoons corn starch<br />
2 tablespoons water<br />
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<b>Directions:</b><br />
1. Place chicken thighs in crock pot.<br />
2. Whisk together remaining ingredients in a bowl and pour over chicken.<br />
3. Cover and cook on low for 6-7 hours or 3-4 on high. Serve over rice.<br />
4. If you would like to thicken the sauce, remove sauce from crockpot and bring to boil in saucepan. In separate bowl, combine cold water and corn starch. Add corn starch mixture to sauce and stir until it thickens. Continue to add more corn starch/water until sauce reaches desire thickness.<br />
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Source: <a href="http://dishdelish.blogspot.com/search/label/Chicken">Dish Delish</a>Rachel Warnerhttp://www.blogger.com/profile/08941111467209287572noreply@blogger.com10tag:blogger.com,1999:blog-6319741923318934379.post-7536081001933063072011-03-11T19:25:00.001-07:002012-08-10T05:43:05.748-06:00Guiltless Alfredo Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnBlBFKQSEJNL_3KG4OlZpuptEhpAiI59uHmX7w4YQ6fMVk2cjg6e0sxysyupBf08nwbEO_t1nn76nS0yypXpCiqaIsaNW8w7usIfUuoulT0UditEecxC7bVElhrCUbMoCUPOVADPBsGPg/s1600/Guiltless+Alfredo+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnBlBFKQSEJNL_3KG4OlZpuptEhpAiI59uHmX7w4YQ6fMVk2cjg6e0sxysyupBf08nwbEO_t1nn76nS0yypXpCiqaIsaNW8w7usIfUuoulT0UditEecxC7bVElhrCUbMoCUPOVADPBsGPg/s400/Guiltless+Alfredo+002.jpg" width="400" /></a></div>
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Anyone who has read my blog, probably knows that I am obsessed with fettuccine alfredo. However, it's not the healthiest of meals......BUT, I found this guiltless alfredo recipe and was SO happy with how good it was, with much fewer calories!!! In fact, there was only 227 calories for a full bowl of the sauce we used on our fettuccine! Yeah, I'm pretty much stoked about this. Now I can make alfredo whenever I want and not feel guilty about it. Not only that, but it is delicious. Enjoy!<br />
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<a href="https://sites.google.com/site/recipeindulgenceprintables/guiltless-alfredo-sauce">Printable Version</a><br />
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<b>Ingredients:</b><br />
2 cups low-fat milk (I used skim)<br />
3 ounces low-fat cream cheese (fat-free not recommended)<br />
2 tablespoons flour<br />
1 1/2 tsp salt<br />
1 tablespoon butter<br />
3 garlic cloves, finely chopped<br />
1 cup parmesan cheese, freshly grated<br />
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<b>Directions:</b><br />
1. Put milk, cream cheese, flour, and salt into a blender. Process until smooth and set aside.<br />
2. In a non-stick sauce pan, melt butter on med-high heat. Add garlic and cook for about 30 seconds.<br />
3. Add milk mixture and cook for about 4-5 minutes, until it thickens. Remove from heat.<br />
4. Add cheese, stir, and cover quickly. Let sauce stand for at least 10 minutes.<br />
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Source: <a href="http://www.ourbestbites.com/2008/08/guiltless-alfredo-sauce/">Our Best Bites</a>Rachel Warnerhttp://www.blogger.com/profile/08941111467209287572noreply@blogger.com10tag:blogger.com,1999:blog-6319741923318934379.post-29096356287376242882011-03-03T21:51:00.001-07:002012-08-10T08:39:52.209-06:00Baked Chicken Parmesan<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheiivW-fGdlM9FqstG-PazhBqqm0kxu5gxrcO8XdTi033ZT-Si17Bqv7rvGTCL_eb7jg4rdatVxpZUy4dH91IJjHA5jXBonQm1_kBoMVbnXcTSQ_kV_MseHy1Vp_qUnH_K-NBHs_TaU6MJ/s1600/Baked+Chicken+Parmesan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheiivW-fGdlM9FqstG-PazhBqqm0kxu5gxrcO8XdTi033ZT-Si17Bqv7rvGTCL_eb7jg4rdatVxpZUy4dH91IJjHA5jXBonQm1_kBoMVbnXcTSQ_kV_MseHy1Vp_qUnH_K-NBHs_TaU6MJ/s400/Baked+Chicken+Parmesan.jpg" width="400" /></a></div>
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And the lighter recipes continue.... :) I love chicken parmensan, and came across this lighter, baked version. I have to say, I was very pleasantly surprised with this one. I didn't think anything could beat the fried goodness of my usual chicken parmesan, but this is pretty darn good. In fact, I might even like it better....... Did I just say that? Yes, lighter is better. At least in this case. Enjoy! :)<br />
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<a href="https://sites.google.com/site/recipeindulgenceprintables/baked-chicken-parmesan">Printable Version</a><br />
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<b>Ingredients:</b><br />
4 boneless, skinless chicken breasts<br />
3/4 cups Italian bread crumbs<br />
1/4 cup parmesan cheese<br />
2 tablespoons butter, melted<br />
3/4 cup reduced fat mozzarella cheese<br />
1 cup marinara sauce<br />
cooking spray<br />
<br />
<b>Directions:</b><br />
1. Cut each chicken breast into two cutlets.<br />
2. Combine breadcrumbs and parmesan cheese in a bowl.<br />
3. Lightly brush each cutlet with melted butter. Dip each cutlet in bread crumb mixture, covering completely.<br />
4. Place breaded cutlets on baking sheet and lightly spray the top of each cutlet with cooking spray.<br />
5. Bake at 450 degrees for 15-20 minutes. Turn chicken over and bake another 5 minutes.<br />
6. Remove from oven, spoon sauce over each cutlet and top with cheese. Bake another 5 minutes or until cheese is melted.<br />
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Source: <a href="http://www.skinnytaste.com/2009/04/baked-chicken-parmesan.html">Skinny Taste</a>Rachel Warnerhttp://www.blogger.com/profile/08941111467209287572noreply@blogger.com6tag:blogger.com,1999:blog-6319741923318934379.post-17768994539865875532011-02-19T11:28:00.001-07:002013-12-10T11:04:17.445-07:00Pulled Pork Sandwiches<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3AMDPTQYpD-6sfMVLGwK5QOkvom35lnsQ8tNcaU40aVjyBJzXlWzo8YoNzQjTc-NMz4EOzeOiIpXyYYIjPjRBPk-qiUJ_4jcgs6P7ybGAZIyqgGyFTZZ9bnM8gb2zBRnkTj5n3zdnpGd3/s1600/DSC_0032_EditedLogo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3AMDPTQYpD-6sfMVLGwK5QOkvom35lnsQ8tNcaU40aVjyBJzXlWzo8YoNzQjTc-NMz4EOzeOiIpXyYYIjPjRBPk-qiUJ_4jcgs6P7ybGAZIyqgGyFTZZ9bnM8gb2zBRnkTj5n3zdnpGd3/s640/DSC_0032_EditedLogo.jpg" width="640" /></a></div>
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<a href="https://sites.google.com/site/recipeindulgenceprintables/pulled-pork-sandwiches">Printable Version</a><br />
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<b>Ingredients:</b><br />
4 pounds pork roast (shoulder or butt)<br />
2 onions, sliced<br />
1 cup Pepsi<br />
1 (18 ounce) bottle BBQ sauce (We like Kraft's Sweet and Spicy Chipotle)<br />
hamburger buns or rolls<br />
extra BBQ sauce for serving (optional)<br />
<br />
<b>Directions:</b><br />
1. Place one onion in the bottom of the crock pot.<br />
2. Put roast in crockpot and top with the second onion. Pour ginger ale over top.<br />
3. Cover and cook on low for about 12 hours.<br />
4. Remove the meat, strain, and discard all liquid and onion.<br />
5. Shred the meat, and discard remaining fat, bones, and skin.<br />
6. Return shredded meat to crockpot and stir in BBQ sauce.<br />
7. Cook an additional hour.<br />
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Source: <a href="http://www.food.com/recipe/pulled-pork-crock-pot-131018">Food.com</a>Rachel Warnerhttp://www.blogger.com/profile/08941111467209287572noreply@blogger.com11tag:blogger.com,1999:blog-6319741923318934379.post-3485427099574771092011-01-30T22:48:00.000-07:002012-08-10T09:14:35.117-06:00Pasta with Tomato Cream Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLHIjfG6TCEcN22prTJKy2_lhZw3Fjfc80MjUqvy8mTel0kY2o34QswuJfwy67vABjdCRD0nHvvpmTDPgAtKPtDuLXqSrfkVxTYS23BXLJOeGWZ7-3Lp9OC2rd-khacOeghI02P3Pv_Gy/s1600/Pasta+with+Tomato+Cream+Sauce+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLHIjfG6TCEcN22prTJKy2_lhZw3Fjfc80MjUqvy8mTel0kY2o34QswuJfwy67vABjdCRD0nHvvpmTDPgAtKPtDuLXqSrfkVxTYS23BXLJOeGWZ7-3Lp9OC2rd-khacOeghI02P3Pv_Gy/s400/Pasta+with+Tomato+Cream+Sauce+002.jpg" width="400" /></a></div>
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</span><br />
<span class="Apple-style-span" style="color: #444444;"><span class="Apple-style-span" style="line-height: 20px;">My husband absolutely loves pasta. So, I am always on the lookout for ALL different kinds of varieties of pasta :) Who knows, maybe someday I will attempt homemade pasta. Someday. That would be awesome. But, I think I need to build up to that moment in my life. It seems like one of those big steps where once you cross the line, there is no going back! I don't think I'm ready for that yet. So, in the meantime, here is another delicious pasta that is yummy, creamy, tomato - y, and will warm you up as winter starts melting into spring :) Enjoy!</span></span><br />
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<span class="Apple-style-span" style="color: #444444; line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><a href="https://sites.google.com/site/recipeindulgenceprintables/pasta-with-tomato-cream-sauce-1">Printable Version</a></span></span><br />
<span class="Apple-style-span" style="color: #444444; line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><br />
<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;"><b>Ingredients:</b></span></span><br />
<div>
<span class="Apple-style-span" style="font-family: inherit;">2 tablespoons olive oil</span></div>
<div>
<span class="Apple-style-span" style="font-family: inherit;">2 tablespoons butter</span></div>
<div>
<span class="Apple-style-span" style="font-family: inherit;">1 medium onion, finely diced</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">4 cloves garlic, minced</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">2 (15 ounce) cans tomato sauce</span></div>
<div>
<span class="Apple-style-span" style="font-family: inherit;">salt and pepper, to taste</span></div>
<div>
<span class="Apple-style-span" style="font-family: inherit;">dash of sugar, to taste</span></div>
<div>
<span class="Apple-style-span" style="font-family: inherit;">1 cup heavy cream</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">grated parmesan or romano cheese, to taste</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">fresh basil, chopped</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 1/2 pounds fettucine</span></div>
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</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><b>Directions:</b></span></div>
<div>
<span class="Apple-style-span" style="font-family: inherit;">1. Cook pasta according to package directions.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">2. Heat butter and oil over medium heat. Add onions and garlic, and saute for a minute or so. </span></div>
<div>
<span class="Apple-style-span" style="font-family: inherit;">3. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25-30 minutes, stirring occasionally. I like to blend sauce in the blender so it's nice and smooth.</span></div>
<div>
<span class="Apple-style-span" style="font-family: inherit;">4. Remove from heat and stir in cream. Add cheese to taste. Stir in pasta and basil. Serve immediately.</span></div>
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</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Source: <a href="ingredients: 2 tbsp olive oil 2 tbsp butter 1 medium onion, finely diced 4 cloves garlic, minced 2 (15 ounce) cans tomato sauce salt and pepper, to taste dash of sugar, to taste 1 cup heavy cream grated parmesan or romano cheese, to taste fresh basil, chopped 1 1/2 pound fettucine Directions: 1. Cook pasta according to package directions. 2. Heat butter and oil over medium heat. Add onions and garlic, and saute for a minute or so. 3. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25-30 minutes, stirring occasionally. 4. Remove from heat and stir in cream. Add cheese to taste. Stir in pasta and basil. Serve immediately.">Pioneer Woman</a></span></div>Rachel Warnerhttp://www.blogger.com/profile/08941111467209287572noreply@blogger.com12tag:blogger.com,1999:blog-6319741923318934379.post-66539823878742481832011-01-18T23:00:00.000-07:002012-08-10T09:19:18.269-06:00Rolo Stuffed Chocolate Cookies<div style="color: #383838; line-height: 20px; margin-bottom: 1.538em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
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I'd have to say that if there is one thing I love to try new recipes for, it would be desserts :) MMMM. I had these cookies a long time ago, loved them, and then completely forgot about them......until now! I came across this recipe and remembered a long lost love. With chocolate, more chocolate, and caramel, how can you go wrong...really?!<br />
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<span style="font-family: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="https://sites.google.com/site/recipeindulgenceprintables/rolo-stuffed-chocolate">Printable Version</a></span><br />
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<span style="font-family: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><b>Ingredients:</b></span><br />
<span style="font-family: inherit;">2 ½ cups flour</span><br />
<span style="font-family: inherit;">¾ cup unsweetened cocoa powder</span><br />
<span style="font-family: inherit;">1 teaspoon baking soda</span><br />
<span style="font-family: inherit;">1 cup sugar</span><br />
<span style="font-family: inherit;">1 cup firmly packed brown sugar</span><br />
<span style="font-family: inherit;">1 cup butter, softened</span><br />
<span style="font-family: inherit;">2 teaspoons vanilla</span><br />
<span style="font-family: inherit;">2 eggs</span><br />
<span style="font-family: inherit;">48 Rolos, unwrapped</span><br />
<span style="font-family: inherit;">1 tablespoon sugar</span><br />
<span style="font-family: inherit;">4 ounces vanilla-flavored candy coating, optional</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><b>Directions:</b></span><br />
<span style="font-family: inherit;">1. In medium bowl, combine flour, cocoa and baking soda; mix well.</span><br />
<span style="font-family: inherit;">2. In large bowl, combine sugar, brown sugar, and butter; beat until light and fluffy. </span><br />
<span style="font-family: inherit;">3. Add vanilla and eggs; beat well. Add flour mixture; blend well. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling.</span><br />
<span style="font-family: inherit;">3. For each cookie, with lightly floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completely. Place dough balls 2 inches apart on ungreased cookie sheets.</span><br />
<span style="font-family: inherit;">4. Bake at 375 degrees for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes and remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.</span><br />
<span style="font-family: inherit;">5. Melt candy coating in the microwave according to package directions. Drizzle over cookies.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Source: </span><a href="http://www.mybakingaddiction.com/holiday-recipe-exchange-rolo-stuffed-chocolate-cookies/" style="font-family: inherit;">My Baking Addiction</a></div>Rachel Warnerhttp://www.blogger.com/profile/08941111467209287572noreply@blogger.com24tag:blogger.com,1999:blog-6319741923318934379.post-34461722627828081722011-01-15T10:10:00.001-07:002012-08-10T09:22:43.935-06:00The BEST Chocolate Chip Cookies<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZZK-BjwnEBiOH1sAI4OQJnCQe6htxus6XZxC96MLrbiO3Uz0p2kFM9bL0V_b9KMPmBnv5EGqMUCBcMPCN5fleTbtZezGUSNZOqbofpa_4IFATdhK_FcjNkg6hxBPiBsBJbYOvP3dK_AfU/s1600/Chocolate+Chip+Cookies+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZZK-BjwnEBiOH1sAI4OQJnCQe6htxus6XZxC96MLrbiO3Uz0p2kFM9bL0V_b9KMPmBnv5EGqMUCBcMPCN5fleTbtZezGUSNZOqbofpa_4IFATdhK_FcjNkg6hxBPiBsBJbYOvP3dK_AfU/s400/Chocolate+Chip+Cookies+001.jpg" width="400" /></a></div>
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<br />
Classic. You know, with as many chocolate chip cookies as I have had, you would think I would get sick of them.....but, they are always delicious. There is something so satisfying about that chocolately, cookie combination that seems to always hit the spot. Pulling these right out of the oven when they are hot, fresh, and gooey and then cooling it down with a nice glass of milk will never disappoint. I know there are a TON of chocolate chip cookie recipes out there, but this one has been my favorite for a long time :) I know, I know, it's quite a claim to say they are the best, but seriously. MMMMM. These are the real deal. See how there are only two cookies in the picture? Well.....Let's just say I procrastinated taking a picture until a day later, and woke up to only two cookies left! ha ha. Apparently there are some cookie monsters in my house..... Anyway, enjoy! Oh....and just a side note, I usually make half this recipe.....half makes about 3 dozen.</div>
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<a href="https://sites.google.com/site/recipeindulgenceprintables/chocolate-chip-cookies">Printable Version</a></div>
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<b>Ingredients:</b></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
2 cups butter, softened</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 cup sugar</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
2 1/2 cups brown sugar</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
2 tablespoons vanilla</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
3 eggs</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
6 cups flour</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 1/2 teaspoons salt</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 1/2 teaspoons baking soda</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
4 cups chocolate chips (I love Ghiradelli milk chocolate!)</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<b>Directions:</b></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1. Combine butter and sugars, then gradually add vanilla and eggs. </div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
2. Sift together flour, salt, and baking soda. Combine flour and sugar mixture. Beat well.</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
3. Mix in chocolate chips, and drop in teaspoons on a cookie sheet.</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
4. Bake at 350 F for 7-9 minutes. Take them out when they are barely brown.</div>Rachel Warnerhttp://www.blogger.com/profile/08941111467209287572noreply@blogger.com14tag:blogger.com,1999:blog-6319741923318934379.post-42992031407266571472011-01-02T20:42:00.000-07:002016-12-19T20:12:31.154-07:00Chocolate Mint Dreams<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNtZx9GMLL0WBbye8uPXl3Re8qif8_G0dXhz0RA1PXoQnUWSYTyhxBUfDdpDMuXOHduFZVYW2Ld_CG6NpfMdOh1zQTLQ967Zcb9ebePV3vyHV3uvp6nSv6M9nPmTYCysmiWDFlPZBw0IDX/s1600/Chocolate+Mint+Dreams+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNtZx9GMLL0WBbye8uPXl3Re8qif8_G0dXhz0RA1PXoQnUWSYTyhxBUfDdpDMuXOHduFZVYW2Ld_CG6NpfMdOh1zQTLQ967Zcb9ebePV3vyHV3uvp6nSv6M9nPmTYCysmiWDFlPZBw0IDX/s400/Chocolate+Mint+Dreams+004.jpg" width="400" /></a></div>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<a href="https://sites.google.com/site/recipeindulgenceprintables/chocolate-mint-dreams">Printable Version</a></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<b>Ingredients:</b></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 1/2 cups butter, softened</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
2 cups powdered sugar</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
4 ounces unsweetened chocolate, melted</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1/2 teaspoon peppermint extract</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
3 cups flour</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
2 cups chocolate chips</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<b>Icing:</b></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
6 tablespoons butter, softened</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
3 cups powdered sugar</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
3/4 teaspoon peppermint extract</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
4-5 drops green food coloring</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
4-6 tablespoons milk</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<b>Drizzle:</b></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 cup chocolate chips</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 tablespoon butter</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<b>Directions:</b></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1. In a large bowl, cream butter and powdered sugar until light and fluffy. Beat in chocolate and peppermint extract. <br />
2. Gradually add flour and mix well. Stir in chocolate chips.</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
3. Drop by tablespoon on baking sheets.</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
4. Bake for 6-8 minutes or until firm.</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
5. For the icing, combine butter, powdered sugar, peppermint extract, food coloring, and enough milk to achieve desired consistency. Spread over cooled cookies.</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
6. For drizzle, melt chocolate chips and shortening. Stir until smooth. Drizzle over cookies.</div>
Rachel Warnerhttp://www.blogger.com/profile/08941111467209287572noreply@blogger.com9tag:blogger.com,1999:blog-6319741923318934379.post-29272862127164279562010-12-15T23:59:00.002-07:002013-01-15T14:13:25.478-07:00Parmesan Garlic Breadsticks<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqHsRaiADyXvsRQrX7XsvIv3YYjW4-I2TgLRwVv29gILJEg2QvAphVt-s378YKJOP506Uu54Oy97bSbECqvHM8Ebt_B267tHXIdVCq5_8CHoWesp4ySuDgSVw1uXwZ1Gbw-pii0DSywwY/s1600/Breadsticks+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqHsRaiADyXvsRQrX7XsvIv3YYjW4-I2TgLRwVv29gILJEg2QvAphVt-s378YKJOP506Uu54Oy97bSbECqvHM8Ebt_B267tHXIdVCq5_8CHoWesp4ySuDgSVw1uXwZ1Gbw-pii0DSywwY/s400/Breadsticks+003.jpg" width="400" /></a></div>
<br />
<span style="font-family: inherit;">See those breadsticks above?? Well, they mark a red letter day in my life. Seriously. Making any kind of homemade bread has never really been my forte. My first attempt at making bread turned out pretty bad ( was a lot younger then, but still....). Picture this: my family sitting around the table to enjoy a meal. Everyone takes one the rolls I have attempted to make, and no one really says a word because they are trying to be nice about it. Then, my little brother accidently drops one on his plate, and we all thought it would shatter his plate! Needless to say, they turned out really hard. We all just bust up laughing, and had a good laugh about it. Well, it's taken me a long time to attempt any kind of bread since then, but this recipe was delish! Even I could do it. So, friends, here you have it. The fool proof, delicious, Parmesan, garlic breadstick recipe. Enjoy!</span><br />
<span style="font-family: inherit;"><br /></span>
<a href="https://sites.google.com/site/recipeindulgenceprintables/breadstick"><span style="font-family: inherit;">Printable Version</span></a><br />
<span style="font-family: inherit;"><br />
</span><br />
<b><span style="font-family: inherit;">Ingredients:</span></b><br />
<span style="font-family: inherit;">1 1/2 cups warm (105-115 degrees) water</span><br />
<span style="font-family: inherit;"> 1 tablespoon sugar<br />
1 tablespoon yeast<br />
1/2 teaspoon salt<br />
3-4 1/2 cups flour</span><br />
<b><span style="font-family: inherit;"><br /></span></b>
<b><span style="font-family: inherit;">Directions:</span></b><br />
<span style="font-family: inherit;">
1. In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.<br />
2. Add salt and stir. Add 1 1/2 cup flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.<br />
3. Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk.<br />
4. Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.<br />
5. Take one dough strip at a time, drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it's okay if they're close.<br />
6. Cover pan and allow dough to rise for another 30 minutes. When there's about 15 minutes to go, preheat your oven to 425 degrees. </span><br />
<span style="font-family: inherit;">7. When done rising, bake for 9-12 minutes or until golden brown. Rub some butter on top of the breadsticks and sprinkle with parmesan cheese and garlic salt. </span><br />
<span style="font-family: inherit;"><br />
</span><br />
<span style="font-family: inherit;">Source: <a href="http://www.ourbestbites.com/2008/04/breadsticks.html">Our Best Bites</a></span>Rachel Warnerhttp://www.blogger.com/profile/08941111467209287572noreply@blogger.com17tag:blogger.com,1999:blog-6319741923318934379.post-11426131125132129782010-12-14T19:50:00.001-07:002012-09-05T12:54:47.964-06:00Broccoli Cheese Soup<span class="Apple-style-span" style="color: #333333; font-family: Arial, Verdana, sans-serif; font-size: 14px; line-height: 22px;"><span class="Apple-style-span" style="font-family: 'trebuchet ms', sans-serif;"></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span class="Apple-style-span" style="font-family: 'trebuchet ms', sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd_2kSFwTKcNNB3CG5RkGI1fvlUEZUD7M8RgAGDIKtruPgwdv7_6wMorX4YzrupY9Y1HofNM9SeI0hisunzyOGeemT07sIttoW4e8_OwX1yMw2lsTduSEt2_dbmyYDBi1dVAAXtft6TgCF/s1600/Broccoli+Cheese+Soup+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd_2kSFwTKcNNB3CG5RkGI1fvlUEZUD7M8RgAGDIKtruPgwdv7_6wMorX4YzrupY9Y1HofNM9SeI0hisunzyOGeemT07sIttoW4e8_OwX1yMw2lsTduSEt2_dbmyYDBi1dVAAXtft6TgCF/s400/Broccoli+Cheese+Soup+002.jpg" width="400" /></a></span></div>
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<span class="Apple-style-span" style="font-family: 'trebuchet ms', sans-serif;"><br />
</span></div>
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<span style="font-family: inherit;">Who doesn't love a good bowl of homemade soup in the winter?? I for one, just LOVE them!!! We are about to have a winter storm roll in tonight, which set the stage perfectly for a delicious, warming bowl of soup :) If you happen to have any bread bowls to enjoy this soup with, even better!!! Enjoy!</span></div>
<div>
<span style="font-family: inherit;"><br />
</span></div>
<div>
<span class="Apple-style-span" style="color: #333333; font-family: inherit; line-height: 22px;"><a href="https://sites.google.com/site/recipeindulgenceprintables/broccoli-cheese-soup">Printable Version</a></span></div>
<div>
<span class="Apple-style-span" style="color: #333333; font-family: inherit; line-height: 22px;"><br />
</span></div>
<div>
<span class="Apple-style-span" style="color: #333333; font-family: inherit; line-height: 22px;"><b>Ingredients:</b></span></div>
<span style="font-family: inherit;">1 can chicken broth (about 1 3/4 cups of broth)<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 small onion, diced<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/3 cup flour<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/4 cup butter<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Pepper to taste<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 cups milk<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/2 cup shredded swiss cheese<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 1/2 to 3 cups chopped, lightly steamed broccoli</span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: inherit; line-height: 22px;"><br />
</span></div>
<div>
<span class="Apple-style-span" style="color: #333333; font-family: inherit; line-height: 22px;"><b>Directions:</b></span></div>
<div>
<span class="Apple-style-span" style="color: #333333; font-family: inherit; line-height: 22px;">1. Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. </span></div>
<div>
<span class="Apple-style-span" style="color: #333333; font-family: inherit; line-height: 22px;">2. Heat milk in microwave for 1-2 minutes. </span></div>
<div>
<span class="Apple-style-span" style="color: #333333; font-family: inherit; line-height: 22px;">3. In a separate, medium-sized pot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. </span></div>
<div>
<span style="font-family: inherit;"><span class="Apple-style-span" style="color: #333333; line-height: 22px;">4. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli</span><span class="Apple-style-span" style="color: #333333; line-height: 22px;">. </span></span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: inherit; line-height: 22px;"><br />
</span></div>
<div>
<span class="Apple-style-span" style="color: #333333; font-family: inherit; line-height: 22px;">Source: <a href="http://www.melskitchencafe.com/2008/12/broccoli-cheese-soup.html">My Kitchen Cafe</a></span></div>
Rachel Warnerhttp://www.blogger.com/profile/08941111467209287572noreply@blogger.com15tag:blogger.com,1999:blog-6319741923318934379.post-36815100032592506212010-12-09T15:47:00.000-07:002012-08-14T15:39:56.008-06:00Zucchini Ricotta Bake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjznH8XWknY713tbEWNyuMR9R9v6SKDa6RSaMhEUr5qAPhEQR6eN_opG-0P7etC9n5Tn8XcrBHs_lcBR7aXuNvJTS6iMQTyAklk8VKVCqk9o11288Z1jZyJIU_ZQpPDpDO4gzg87rSmn4v/s1600/Zucchini+Bake+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjznH8XWknY713tbEWNyuMR9R9v6SKDa6RSaMhEUr5qAPhEQR6eN_opG-0P7etC9n5Tn8XcrBHs_lcBR7aXuNvJTS6iMQTyAklk8VKVCqk9o11288Z1jZyJIU_ZQpPDpDO4gzg87rSmn4v/s400/Zucchini+Bake+004.jpg" width="400" /></a></div>
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I'm excited to present this recipe to you!! As I mentioned earlier, I love Italian food. I thought it might be fun to try a new, veggie lasagna style dish and came across this yummy recipe! :) Make sure you have some good old french bread on the side, and you will have yourself a delicious meal. Enjoy!</div>
<br />
<a href="https://sites.google.com/site/recipeindulgenceprintables/zucchini-ricotta-bake">Printable Version</a><br />
<br />
<b>Ingredients:</b><br />
2 pounds zucchini<br />
1 (15 ounce) package ricotta cheese<br />
1 egg<br />
1/2 cup dry bread crumbs, divided<br />
5 tablespoon grated parmesan cheese, divided<br />
1 tablespoon parsley<br />
1/4 teaspoon oregano<br />
1/4 teaspoon basil<br />
1/8 teaspoon pepper<br />
1 jar (28 ounces) spaghetti sauce<br />
1 1/2 cups mozzarella cheese, shredded<br />
<br />
<b>Directions:</b><br />
1. Cut zucchini lengthwise into 1/4 inch slices. Steam for 5-6 minutes or until tender.<br />
2. In a large bowl, combine ricotta, egg, 3 tablespoons bread crumbs, 3 tablespoons parmesan, parsley, oregano, basil, and pepper. Set aside.<br />
3. Spread 1/3 of spaghetti sauce in a greased 13 x 9 inch baking dish. Sprinkle with 2 tablespoons bread crumbs. Cover with half of the zucchini, then ricotta mixture and mozzarella. Repeat layers of sauce, zucchini, ricotta mixture, and mozzarella. Sprinkle remaining bread crumbs and mozzarella over the top.<br />
4. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 15 minutes longer.Rachel Warnerhttp://www.blogger.com/profile/08941111467209287572noreply@blogger.com12tag:blogger.com,1999:blog-6319741923318934379.post-79785114373004952322010-12-06T15:33:00.000-07:002012-09-05T13:06:53.769-06:00Chocolate Peppermint Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAtU9XDBugkxj3awci1ECH5R3NgAV_Eo48zOQZEgrNqGF5XIlGVyhzGQo7FP_epocXE1n25qdSRBw6HvC7yANe14T5b_EInAMIrFW8T8N84Q0Xdgm7RbRM80iEb6EmXys6KujdqaqFk0CR/s1600/Chocolate+Peppermint+Cookies+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAtU9XDBugkxj3awci1ECH5R3NgAV_Eo48zOQZEgrNqGF5XIlGVyhzGQo7FP_epocXE1n25qdSRBw6HvC7yANe14T5b_EInAMIrFW8T8N84Q0Xdgm7RbRM80iEb6EmXys6KujdqaqFk0CR/s400/Chocolate+Peppermint+Cookies+003.jpg" width="400" /></a></div>
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Well, the Christmas season is officially upon us, and I LOVE Christmas cookies. I was searching around for something new I could try this year, and came across these lovely, tasty things! The inside is a crunchy, chocolate mint cookie (similar to a girl scout thin mint cookie), and to top it off, covered in white chocolate! The original recipe calls for sprinkled candy canes on top, which I'm sure is PHENOMENAL, but I didn't happen to have any and settled for some sprinkles :). I thought these were a delicious, fun, unique cookie to make. They do take a more time and effort than your average cookie, but they taste great. Enjoy!<br />
<br />
<a href="https://sites.google.com/site/recipeindulgenceprintables/chocolate-peppermint-cookies">Printable Version</a><br />
<br />
<b>Ingredients:</b><br />
<span class="Apple-style-span" style="font-family: inherit;">1 cup all-purpose flour, plus more for surface</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1/2 cup unsweetened Dutch-process cocoa powder</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon baking soda</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon baking powder</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon salt</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2 1/2 ounces (5 tablespoons) unsalted butter, softened</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3/4 cup sugar</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 large egg</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 large egg yolk</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3/4 teaspoon pure peppermint extract</span><br />
<span class="Apple-style-span" style="font-family: inherit;">8 large candy canes or 30 peppermint candies, crushed</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2 pounds white chocolate, coarsely chopped </span><br />
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<span style="font-family: inherit;"><b>Directions:</b><br />1. Preheat oven to 325 degrees. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).<br />2. Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Freeze until firm, about 15 minutes. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.<br />3. Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool. (Undecorated cookies will keep, covered, for up to 3 days.<br />4. Sift crushed candy, and separate larger pieces from dust, reserving both. Melt chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat. Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day.</span><br />
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Source: <a href="http://www.marthastewart.com/recipe/chocolate-peppermint-cookies-living?comments_page=1&showComments=true&#conversation-container">Martha Stewart</a>Rachel Warnerhttp://www.blogger.com/profile/08941111467209287572noreply@blogger.com20tag:blogger.com,1999:blog-6319741923318934379.post-70446759428096532652010-12-02T00:02:00.000-07:002012-08-14T15:57:29.394-06:00Pepperoni Pasta Bake<div class="separator" style="clear: both; text-align: center;">
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I don't know about you, but I am a lover of all foods Italian! Pizza and pasta are some of my favorite foods :) So, when I came across this recipe that combined both into one, I couldn't refuse! Enjoy this simple and yummy pasta dish :)<br />
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<a href="https://sites.google.com/site/recipeindulgenceprintables/pepperoni-pasta-bake">Printable Version</a><br />
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<b>Ingredients:</b><br />
8 ounces pasta<br />
1 jar (28 ounces) spaghetti sauce<br />
1 package (8 ounces) sliced pepperoni<br />
1/2 cup parmesan cheese, grated<br />
1/2 teaspoon salt<br />
1/8 teaspoon pepper<br />
1 can (8 ounces) tomato sauce<br />
2 cups mozzarella cheese, shredded<br />
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<b>Directions:</b><br />
1. Cook pasta according to package directions.<br />
2. Combine 2 1/3 cups spaghetti sauce, pepperoni, onion, parmesan cheese, garlic powder, salt, pepper, and red pepper flakes in a bowl.<br />
3. Drain pasta and combine with spaghetti sauce mixture.<br />
4. Put mixture into a greased 3 quart baking dish. Pour remaining spaghetti sauce and tomato sauce over the top.<br />
5. Cover and bake at 350 degrees for 40-45 minutes or until bubbly. Sprinkle with mozzarella cheese and bake uncovered for 5-10 more minutes until cheese is melted.<br />
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Source: <a href="http://www.amazon.com/Taste-Home-Suppers-Potluck-Favorites/dp/0898216397">Taste of Home Cookbook</a>Rachel Warnerhttp://www.blogger.com/profile/08941111467209287572noreply@blogger.com8