tag:blogger.com,1999:blog-66525111837860063782024-03-13T05:05:29.203-06:00Food Friend-zyTwo friends sharing food ideas to help each other get out of the common "food funk".Maquel Andersonhttp://www.blogger.com/profile/00550406918758332351noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-6652511183786006378.post-16982101698477815292020-01-25T16:59:00.000-07:002020-01-25T16:59:16.482-07:00Cheese Ball Favorites!I love cream cheese and love party food, so here you go!<br />
<br />
<b>Chocolate Chip/Dessert Cheese Ball</b><br />
• 1 (8 ounce) package cream cheese, softened<br />
• 1/2 cup butter, softened<br />
• 3/4 cup confectioners' sugar<br />
• 2 tablespoons brown sugar<br />
• 1/4 teaspoon vanilla extract<br />
• 3/4 cup miniature semisweet chocolate chips<br />
• 1/2 cup finely chopped pecans<br />
• 1/2 cup toffee bits (haven't tried with these yet but saw it and thought it has to be a great idea)<br />
1. In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours (if in a rush you can skip this first chill step).<br />
2. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.<br />
3. Roll the cheese ball in finely chopped pecans and toffee bits before serving.<br />
**Serve with nilla wafers, graham crackers, teddy grahams, shortbread cookies, etc.<br />
<br />
<b>Cheddar Bacon Ranch Cheese Ball</b><br />
• 16 ounces softened cream cheese<br />
• 1 cup shredded sharp cheddar cheese<br />
• 1 cup cooked and chopped bacon<br />
• 2 Tbsp DRY Ranch Dressing mix<br />
• ¼ cup chopped green onions<br />
• 1 cup chopped pecans<br />
In medium bowl combine cream cheese, cheddar cheese, bacon, ranch mix, and green onions. Mix well and form into a ball. Roll cheese ball in pecans and refrigerate for 1 hour before serving.<br />
**Serve with ritz, Triscuits, chicken in a biscuits, rice crackers, saltines etc.<br />
<br />
<b>Reese's </b>-I actually haven't tried this yet, but it was a request<br />
• 1/2 cup butter, softened<br />
• 1/2 cup light brown sugar<br />
• 1/2 cup peanut butter<br />
• 1 package (8 ounces) cream cheese, softened<br />
• 3/4 cup powdered sugar<br />
• 1 teaspoon vanilla<br />
• 1 1/2 cups Mini Reese's Peanut Butter Cups, chopped<br />
• 1/2 cup Reese's Pieces<br />
1. In a large bowl, beat the brown sugar and butter together until combined. Then add in the cream cheese and peanut butter and beat until combined. The beat in the powdered sugar and vanilla until combined.<br />
2. Stir in the chopped peanut butter cups.<br />
3. Place the mixture on a large piece of plastic wrap. Bring up all the corners of the plastic wrap and wrap into a ball. Freeze the ball for about 1 1/2 hours or until it is firm enough to keep its shape.<br />
4. Place the Reese's Pieces on a flat plate and roll the unwrapped cheese ball in the Reese's Pieces. Make sure to press the Reese's Pieces into the cheese ball until it is fully covered.<br />
5. Place the ball on a serving dish, cover with plastic wrap and freeze the cheese ball for another 2 hours or overnight. If frozen overnight, thaw for 20-30 minutes before serving. Serve with Vanilla Wafers, pretzels, graham crackers, fruit, or other cookies.Maquel Andersonhttp://www.blogger.com/profile/00550406918758332351noreply@blogger.com0tag:blogger.com,1999:blog-6652511183786006378.post-24765863228258956782019-01-29T13:03:00.002-07:002019-01-29T13:06:23.508-07:00Meatball SoupI have a dear friend (thanks Lynzi!) that made the soup that serves as the base to the recipe below. It's always been a favorite, but over time I've made some changes. Added more ingredients and increased the quantity. Here is where it stands now. It's an excellent and simple and easy soup to make and it always hits the spot. You should be able to get 6-8 servings out of this easily.<br />
<br />
Ingredients:<br />
Olive Oil<br />
1 onion, diced<br />
3 ribs celery<br />
2 carrots, diced<br />
1 1/2 tsp minced garlic<br />
1 zucchini, diced<br />
2 cans tomatoes, undrained<br />
4 cans chicken broth (approx. 8 cups)<br />
1 cup pasta<br />
35 meatballs<br />
1/2 tsp Italian seasoning<br />
Salt and Pepper TT<br />
<br />
In a large pot on medium-high heat, saute the onion, carrots, and celery in olive oil, until onions are translucent. Add the garlic and cook for another minute. Add the broth and tomatoes. Let cook for 10 minutes. Add the remaining ingredients. Let cook for at least 20 minutes, or longer if you so desire. I've had this on a simmer all day before. I just cooked the noodles separately and added upon serving.<br />
<br />
Microwave Score: 4-if pasta is included, the next day it will be softer.<br />
Freezer Score: never have enough leftovers to freeze<br />
Jake Score: 4.5, once I added more meatballs he was a happy camper.<br />
Overall Score: 4.5-easy, yummy, healthy, just wish I could have pasta that doesn't get mushy over the next day or so.Maquel Andersonhttp://www.blogger.com/profile/00550406918758332351noreply@blogger.com0tag:blogger.com,1999:blog-6652511183786006378.post-28734624642287683512018-10-27T07:32:00.003-06:002018-10-27T07:32:55.543-06:00Larissa's chocolate chip cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-ejzD-rzXqmI/W9RovDXHmiI/AAAAAAAAPXY/E-0b5f0kC2koB1eBWPkmS7KhjVw6hynMACEwYBhgL/s1600/IMG_20181027_062614.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1373" data-original-width="1600" height="274" src="https://4.bp.blogspot.com/-ejzD-rzXqmI/W9RovDXHmiI/AAAAAAAAPXY/E-0b5f0kC2koB1eBWPkmS7KhjVw6hynMACEwYBhgL/s320/IMG_20181027_062614.jpg" width="320" /></a></div>
<br />
Alright guys. So here's the deal. Since I got married I've probably tried over 30 chocolate chip recipes trying to find one that I love. I am 100% a gooey cookie person, none of that crunchy crap for me thank you very much.<br />
I got this recipe from a dear friend about a year ago, and our lives have not been the same since. You think I am exaggerating? I promise you, I am not.<br />
<br />
Forewarning. I've done this recipe probably 30 times in the last year, maybe more. There are a lot of brand specific ingredients in my recipe. Can you make these cookies with general brand products? Of course. Do they taste as good? Not even close. I wasn't a brand snob before I got married, but since then I've realized that you just can't substitute quality. So there you have it. I hope you give this recipe a try and love it like we have!<br />
<br />
Ingredients<br />
1 1/2 cups softened Tillamook unsalted butter (letting the butter soften on it's own is best. If you have to microwave it do NOT let it get too runny. The cookies will not turn out right)<br />
1 1/4 cup sugar<br />
1 1/4 cup brown sugar<br />
2 eggs<br />
1 tbsp vanilla<br />
4 1/4 cup Bob's red Mill flour<br />
1 tsp baking soda<br />
1 tsp baking powder<br />
1 tsp salt<br />
1 bag Ghirardelli milk chocolate chips<br />
<br />
Combine all wet ingredients and blend to perfection. In separate bill mix dry ingredients together, then slowly add to wet mixture. Once it is all combined, add other chocolate chips. The dough should be very "fluffy".<br />
<br />
Roll in balls and place on greased cookie sheet.<br />
<br />
Bake at 375 for 10-12 minutes.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-ejzD-rzXqmI/W9RovDXHmiI/AAAAAAAAPXY/to1ZKQQkdzcybxpchKfVmoaif2wGHtmAQCLcBGAs/s1600/IMG_20181027_062614.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1373" data-original-width="1600" height="274" src="https://4.bp.blogspot.com/-ejzD-rzXqmI/W9RovDXHmiI/AAAAAAAAPXY/to1ZKQQkdzcybxpchKfVmoaif2wGHtmAQCLcBGAs/s320/IMG_20181027_062614.jpg" width="320" /></a></div>
<br />
<br />
<br />Larissahttp://www.blogger.com/profile/00986872603447985339noreply@blogger.com0tag:blogger.com,1999:blog-6652511183786006378.post-79808562671623874732018-10-15T13:26:00.004-06:002018-10-15T13:29:43.556-06:00The Great Chocolate Chip Cookie SearchI am officially on the mission for the best chocolate chip cookies, and I’ve decided to figure it out on my own. So below will be my work in progress recipe. Our family inspiration are these cookies once made by our old the stake Relief Society president who used to be a baker, so getting the recipe is out of the question. These cookies were HUGE. I mean big and fat and so perfectly chewy and yet cooked all the way through (at least enough not to kill us) and perfectly chocolaty. Now, since I don't really know where to start, I figured I’d start with the best, most well-known recipe out there, Toll House. They haven't been working for me out here in Utah. For whatever reason, no matter how, many times I make them, they are flat and crispy...yuck! I have another recipe from a family friend that makes delicious cookies, but they have oatmeal in them and hubby doesn't like the texture of oatmeal in cookies, sigh. So, I compared her basic dough portion of the recipe and adjusted the Toll House recipe to the below. These cookies are YUMMY and so soft and chewy, but hubby requests fatter cookies, so on to the kitchen!<br />
<br />
Ingredients<br />
1 cup (2 sticks) butter, softened<br />
3/4 cup granulated sugar<br />
1 cup packed brown sugar<br />
2 teaspoons vanilla extract<br />
2 large eggs<br />
3 cups all-purpose flour<br />
1 teaspoon baking soda<br />
1 teaspoon salt<br />
2 cups chocolate chips<br />
<br />
Preheat oven to 375°F.<br />
Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in dry ingredients. Stir in chocolate chips. Scoop onto ungreased baking sheets.<br />
Bake for 12 minutes or until golden brown. Cool some on baking sheets; remove to wire racks to cool completely.Maquel Andersonhttp://www.blogger.com/profile/00550406918758332351noreply@blogger.com0tag:blogger.com,1999:blog-6652511183786006378.post-24312771906260195282018-05-16T14:40:00.001-06:002018-05-16T14:40:45.271-06:00Hot Fudge SauceA couple weeks ago we decided to have brownie sundaes for dessert! I decided to make some hot fudge sauce. I wasn't at home so I had to contact every female in my family for this recipe. I decided to add it here so I have a quick way to get it when I'm not with my recipe book. I have also decided to share my PB sauce for ice cream as well.<br />
<br />
<a href="https://2.bp.blogspot.com/-J2uwBKs2m2E/WvyXFKIcxDI/AAAAAAAAGHo/v0SjJKBpHVA8m7eY6Z9Smdg9K1OcAnYBwCLcBGAs/s1600/Chocolate_syrup_topping_on_ice_cream.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1111" data-original-width="1177" height="188" src="https://2.bp.blogspot.com/-J2uwBKs2m2E/WvyXFKIcxDI/AAAAAAAAGHo/v0SjJKBpHVA8m7eY6Z9Smdg9K1OcAnYBwCLcBGAs/s200/Chocolate_syrup_topping_on_ice_cream.JPG" width="200" /></a>Ingredients:<br />
6 oz chocolate chips<br />
2 tbsp butter<br />
14 oz sweetened condensed milk<br />
2 tbsp water<br />
1 tsp vanilla<br />
Melt in heavy saucepan over medium heat. Stir until thickened, about 5 mins.<br />
<br />
<br />
<br />
<a href="https://1.bp.blogspot.com/-ZrD7H7KyVTk/WvyXELtQbbI/AAAAAAAAGHk/k4r21--jVqkl4xsy9ZBN1NgUP7twGMVIQCLcBGAs/s1600/PhotoImage.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="600" height="200" src="https://1.bp.blogspot.com/-ZrD7H7KyVTk/WvyXELtQbbI/AAAAAAAAGHk/k4r21--jVqkl4xsy9ZBN1NgUP7twGMVIQCLcBGAs/s200/PhotoImage.jpg" width="200" /></a>PB Sauce<br />
14 oz sweetened condensed milk<br />
1/2 c creamy peanut butter (or more TT)<br />
4 tbsp water<br />
1 tsp vanilla<br />
Melt in heavy saucepan over medium heat. Stir until thickened, about 5 mins.<br />
<br />
<div>
<br /></div>
Maquel Andersonhttp://www.blogger.com/profile/00550406918758332351noreply@blogger.com0tag:blogger.com,1999:blog-6652511183786006378.post-52590273125586807572017-05-17T16:15:00.001-06:002017-05-17T16:15:42.485-06:00Chocolate Peanut Butter RollNo joke, this is Jake's most favorite thing in the world. He BEGS for it all the time. I promised him it would always be his birthday cake, but roll cakes just take a lot of prep time that I don't always have, so he doesn't get it as much as he wants. I made it another time last year, and it was the best surprise.<br />
This is a couple different recipes I combined. I got the filling from one place, but the cake did not turn out. I was not a fan at all so I found another cake recipe.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-t5RhZA-4w5E/WRzKP6WaANI/AAAAAAAAE5c/43rAp-1gBo8bqaEPs3y1pgbdUHJiTFf4ACLcB/s1600/0519161843.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://3.bp.blogspot.com/-t5RhZA-4w5E/WRzKP6WaANI/AAAAAAAAE5c/43rAp-1gBo8bqaEPs3y1pgbdUHJiTFf4ACLcB/s320/0519161843.jpg" width="320" /></a></div>
INGREDIENTS<br />
FOR THE CAKE:<br />
Baking Spray with Flour<br />
5 large eggs, separated<br />
1/4 cup sugar<br />
1/4 cup All Purpose Flour<br />
1/4 cup unsweetened cocoa powder<br />
1 teaspoon vanilla extract<br />
1/2 cup powdered sugar<br />
FOR THE FILLING & TOPPING:<br />
2 ounces cream cheese, softened<br />
1/3 cup peanut butter<br />
1 cup powdered sugar<br />
1 teaspoon vanilla extract<br />
4 tablespoons + 2/3 cup heavy whipping cream<br />
7 regular size Reese’s peanut butter cups, chopped (about 1 cup chopped)<br />
1 cup semi-sweet chocolate chips<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-bjL3sRFkpiA/WRzKPuGRrhI/AAAAAAAAE5Y/yPBJPvPQ50ogMukL7JBAyVJzzbC3l-gpACLcB/s1600/0519162043-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="https://3.bp.blogspot.com/-bjL3sRFkpiA/WRzKPuGRrhI/AAAAAAAAE5Y/yPBJPvPQ50ogMukL7JBAyVJzzbC3l-gpACLcB/s320/0519162043-1.jpg" width="320" /></a></div>
DIRECTIONS<br />
Make the cake: Heat oven to 350°F. Line 15x10-inch jelly roll pan with wax paper. Coat with non-stick cooking spray with flour.<br />
Beat egg yolks in medium bowl with electric mixer on high speed until lemon colored. Gradually beat in sugar. Add flour, cocoa, and vanilla. Blend until smooth. Beat egg whites in small bowl until stiff, but not dry. Fold into chocolate mixture. Spread evenly in prepared pan.<br />
Bake 15 to 17 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes. Invert pan onto towel dusted with powdered sugar. Remove wax paper. Roll up with a towel from the short end. Cool completely.<br />
Make the Filling: beat cream cheese and peanut butter with a hand mixer until smooth. Beat in powdered sugar until crumbly, then add vanilla and 2 tablespoons heavy whipping cream. Mix until smooth and a spreadable consistency, adding up to 2 additional tablespoons of heavy whipping cream. Stir in 1/2 cup chopped peanut butter cups.<br />
Assemble Cake: Unroll the cooled cake carefully and then spread the filling on the cake, leaving 1” without filling at either end. Re-roll cake, scooping out any filling that spills out as you roll. Cover with plastic wrap and chill for at least one hour before frosting.<br />
Make the topping: place chocolate chips and 2/3 cup heavy whipping cream in a microwave safe bowl or measuring cup. Microwave for about 30-60 seconds, then whisk until smooth. Chill for about 20 minutes or freeze for 10, until it thickens to a pourable but not watery consistency.<br />
Place cake roll on a wire rack set over a cookie sheet. Pour the ganache over the cake evenly. Top with remaining chopped peanut butter cups. Chill until set. Slice and serve.<br />
May be stored, wrapped in plastic, in the refrigerator for 24 hours before serving.<br />
<br />
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-w8hH-bpCq8c/WRzKP2NGqAI/AAAAAAAAE5g/a_bf9OSKOyIC0U9WFK_jCyqZVlSSWDCxgCLcB/s1600/0519161843b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://4.bp.blogspot.com/-w8hH-bpCq8c/WRzKP2NGqAI/AAAAAAAAE5g/a_bf9OSKOyIC0U9WFK_jCyqZVlSSWDCxgCLcB/s320/0519161843b.jpg" width="180" /></a></div>
Microwave Score: N/A</div>
<div>
<div>
Freezer Score: N/A</div>
<div>
Jake Score: 5-See above</div>
<div>
Overall Score: 4.5 timing...the whole wait for it to completely cool thing and make sure the filling sets inside the cake after you put it all together, and then wait for the ganache to cool after you pour it, ugh. Who wants to wait for dessert?</div>
</div>
Maquel Andersonhttp://www.blogger.com/profile/00550406918758332351noreply@blogger.com0tag:blogger.com,1999:blog-6652511183786006378.post-49209214146190596222016-12-13T10:37:00.003-07:002016-12-13T10:41:45.480-07:00Perfect BiscuitsI love bread. That is all. Here is an easy yummy biscuit recipe. The blog gave me a tip that I followed and it worked perfectly! That picture is of MY biscuits!!!<br />
"The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough."<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-dS-hM2OTay8/WFAwxSMC4bI/AAAAAAAAEz8/_EFrHbLTPxot8bdrT0H5KkXV93oILE4PQCLcB/s1600/biscuits.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://1.bp.blogspot.com/-dS-hM2OTay8/WFAwxSMC4bI/AAAAAAAAEz8/_EFrHbLTPxot8bdrT0H5KkXV93oILE4PQCLcB/s320/biscuits.JPG" width="320" /></a></div>
<br />
Ingredients<br />
3 cups all-purpose flour<br />
3 tbsp sugar<br />
½ tsp salt<br />
4 tsp baking powder<br />
½ tsp cream of tartar<br />
¾ cup COLD butter<br />
1 egg<br />
1 cup milk<br />
<br />
Instructions<br />
Preheat oven to 450 degrees.<br />
Combine the dry ingredients and use a pastry cutter to cut the butter in. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough. i had some big chunks and was worried, but it made them flakier!<br />
Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.<br />
Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle some additional flour.<br />
Roll or pat the dough out to ¾ - 1 inch thickness and cut with a biscuit cutter or glass or jar lid . s. Place the biscuits on a lightly greased baking sheet and bake for 10-15 minutes or until golden brown.<br />
Makes 10-12 biscuits (I got 16, so size kinda matters here).<br />
<br />
<span style="color: #626262; font-family: "indie flower";"><span style="background-color: #eefff0; font-size: 19.32px;">Microwave Score: N/A</span></span><br />
<span style="color: #626262; font-family: "indie flower";"><span style="background-color: #eefff0; font-size: 19.32px;">Freezer Score: N/A</span></span><br />
<span style="color: #626262; font-family: "indie flower";"><span style="background-color: #eefff0; font-size: 19.32px;">Jake Score: 5 Said they were great!</span></span><br />
<span style="color: #626262; font-family: "indie flower";"><span style="background-color: #eefff0;"><span style="font-size: 19.32px;">Overall Score: 5...because that is how many I ate with dinner and honey butter last night.</span></span></span><br />
<br />
http://www.momontimeout.com/2012/05/perfect-biscuits-every-time-recipe/#_a5y_p=3754492<br />
<br />Maquel Andersonhttp://www.blogger.com/profile/00550406918758332351noreply@blogger.com0tag:blogger.com,1999:blog-6652511183786006378.post-91021158939407021362016-09-29T08:40:00.004-06:002017-08-03T14:01:30.424-06:00 Chicken PocketsAlright, I promised months ago I would put this on the blog but I had a minor freak out. This was posted on one of my old, no longer existing blogs and I didn't think I had the recipe anywhere. Luckily younger me was smart and wrote it down and placed it in a safe place in my recipe book. I found it and a HUGE wave of relief came over me. It is one of my favorite recipes and was one of my first original recipes. I think I can say this recipe gave me the confidence in my baking/cooking knowledge/abilities. I never used to create or cook without a recipe.I tried a variation of this at a friend’s dinner party. It was really good but I had this recipe for a yummy hot lemony <a href="http://www.pauladeen.com/hot-chicken-salad" target="_blank">chicken salad</a> that I thought of frequently. So I decided to take the two and combine them into the wonderful deliciousness I have today. I eat this with rice or quinoa or potatoes or some other veggie as a side. Of course you don’t need to have those you can just eat them by themselves. Now this is sort of a base recipe. You can add more of somethings if you want or less of others. Honestly it depends on my mood on how much celery I add, or if I want more of a kick.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-yKc9JMX4ijg/V-0mGuaGC5I/AAAAAAAAEqM/qMw4guY2AAEg-lfEj3NabxsnT8hPgYwwwCLcB/s1600/a5eaff293f7d08afa1a29d60cbfd0be8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-yKc9JMX4ijg/V-0mGuaGC5I/AAAAAAAAEqM/qMw4guY2AAEg-lfEj3NabxsnT8hPgYwwwCLcB/s1600/a5eaff293f7d08afa1a29d60cbfd0be8.jpg" /></a></div>
2 Pillsbury SEAMLESS crescent roll containers (can be done with regular crescent roll dough but that includes another step. You will need to put the seams together for this. or you can try to make it work with the crescent shapes.)<br />
2 cups shredded chicken<br />
4-6 oz cream cheese (you choose how creamy you want it)<br />
2 tsp lemon juice<br />
1/2 stalk celery, chopped<br />
2 TB onion, chopped<br />
1/4 tsp garlic powder<br />
1 TB parsley<br />
1/8 tsp chili powder<br />
2 TB milk<br />
4 TB butter, melted<br />
1/4 tsp salt<br />
1/4 tsp pepper<br />
2 TB almonds, slivered (optional)<br />
<br />
Preheat oven to 350.<br />
Unroll dough and cut each sheet into 8 squares.<br />
Mix all ingredients together in a bowl and scoop about 2 tablespoons into center of squares. Then bring together corners and make them into a cushion. Place cushion on pan, seem side down to help them stay in place. Bake for 20 mins.<br />
<br />
Microwave Score: 4 dough can get a little doughier. I prefer to eat them freshly baked or heated in a toaster oven.<br />
Freezer Score: haven't frozen it. but if I did I might actually freeze them raw.<br />
Jake Score: 4.5 thinks they are great. He even asks for them, which is a big deal for something other than Mexican food.<br />
Overall Score: 4 I really like them and they are easy to make but they really are best when fresh.Maquel Andersonhttp://www.blogger.com/profile/00550406918758332351noreply@blogger.com0tag:blogger.com,1999:blog-6652511183786006378.post-73711125414425418402016-09-07T12:20:00.003-06:002016-09-07T12:23:58.706-06:00Peach Pound CakeWe had peaches that we getting soft and I wasn't prepared for canning yet so I found this yummy recipe to try. The family all loved it, and my coworker referred to it as peach ambrosia bread, which I agree with, so I might change the name in my recipe.<br />
<br />
Ingredients:<br />
1 cup real butter, softened (2 sticks)<br />
2 cups granulated sugar<br />
6 large eggs<br />
1/2 tsp. almond extract (or more vanilla if you do not care for almond)<br />
2 tsp. vanilla<br />
3 cups all purpose flour<br />
1/4 tsp. baking soda<br />
1/2 tsp. salt<br />
1/2 cup sour cream<br />
3 cups diced fresh or frozen peaches (approx. 6-8 fresh peaches), peeled, pit removed and diced<br />
3-4 Tbl. butter, softened<br />
¼ cup granulated sugar<br />
Powdered sugar for garnish<br />
<br />
Directions:<br />
Preheat oven to 350 degrees.<br />
Take your 9"-10" nonstick Bundt pan and cover the pan really well with the 3-4 Tablespoons butter making sure to cover all the crevices and areas really well. Dust with the ¼ cup of granulated sugar, rotating the pan to coat well.<br />
In a large bowl, cream the softened butter and the sugar until light and fluffy, about 3 minutes. Add the eggs one at a time. Beat in the almond and vanilla extracts.<br />
In a separate bowl combine the flour, baking soda and salt and mix. Add this dry mixture to batter alternately with sour cream; beating well after each addition. Fold in the cut up peaches. Be very careful not to break them up, but to leave them in chunks. Pour the peach batter into the prepared bundt pan.<br />
Bake for 60-70 minutes, or until the toothpick comes out almost clean. It's important to cool the cake for 15 minutes before removing from the pan to a serving plate. When the cake is completely cooled, you can dust it with powdered sugar.<br />
<img alt="Fresh Peach Pound Cake" height="320" src="http://amothersshadow.com/wp-content/uploads/2014/09/Fresh-Peach-Pound-Cake-1.jpg" width="211" /><br />
Microwave Score: Not needed!<br />
Freezer Score: haven't frozen it, but you probably could. and it will probably still taste good later on, especially if you freeze it in loaves.<br />
Family Score: 4.5 "delicious"<br />
Overall Score: 4.5 yummy treat that isn't overly sweet. <br />
<br />
http://amothersshadow.com/2014/09/09/fresh-peach-pound-cake/#Maquel Andersonhttp://www.blogger.com/profile/00550406918758332351noreply@blogger.com0tag:blogger.com,1999:blog-6652511183786006378.post-89802319449864089792016-07-13T15:32:00.002-06:002016-07-13T15:33:34.078-06:00Twix CheesecakeI made this for my mother-in-law's birthday last week and it was a HUGE hit! Though we cut it into 8 servings and found that it is a little too rich for 1/8th slice. Some of us still managed to eat it all anyway...<br />
This recipe is based off the link below, but I made it a little different. I have learned not to just make what other recipes say, but to go off my bakering knowledge (it's a word) and go with things I know and love. I used the cheesecake recipe from this link but the rest were researched and created by me. I forgot to snag a photo, so I used the one from the link. My recipe is different but this will give you a good idea of the look when finished.<br />
<br />
http://www.willcookforsmiles.com/2015/11/twix-cheesecake-pie.html#_a5y_p=4616537<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-8VKfoI3d3xE/V4awkZtJW0I/AAAAAAAAEWs/ZA_V-TXbgcs-puOgakV23b4Y0B8On_0qgCLcB/s1600/Twix-Cheesecake-Pie-6-from-willcookforsmiles.com_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://3.bp.blogspot.com/-8VKfoI3d3xE/V4awkZtJW0I/AAAAAAAAEWs/ZA_V-TXbgcs-puOgakV23b4Y0B8On_0qgCLcB/s320/Twix-Cheesecake-Pie-6-from-willcookforsmiles.com_.jpg" width="320" /></a></div>
<br />
<b>Crust:</b><br />
1 1/2 cups fine vanilla wafer crumbs, about 30 to 35 cookies<br />
2 tablespoons granulated sugar<br />
5 tablespoons butter, melted<br />
<br />
<b>Cheesecake:</b><br />
12 oz cream cheese, softened<br />
2 Tbsp sour cream<br />
½ cup of white granulated sugar<br />
1 Tbsp corn starch<br />
<br />
<b>Caramel:</b><br />
1 bag (11 oz.) caramels, unwrapped<br />
1/2-2/3 c whipping cream (choose how soft you want it to be)<br />
<br />
<b>Ganache:</b><br />
1 c chocolate chips<br />
2/3 c whipping cream<br />
<br />
Preheat oven to 350 and grease a pie dish or spring form pan (9 inch)<br />
Mix <b>crust</b> ingredients and put into spring form pan (or pie dish)<br />
Beat <b>cream cheese</b> and sour cream in a bowl of an electric mixer, on medium-high speed, until smooth and fluffy, for a couple of minutes. Scrape sides and bottom of the bowl and beat for another minute.<br />
Add sugar and corn starch and mix thoroughly.<br />
Pour cheesecake batter into the prepared cookie base. Spread it out gently and evenly.<br />
Bake for 20-25 minutes (for a standard 8-9 inch pie dish).<br />
Take it out of the oven and let it cool completely.<br />
Mix <b>caramels</b> and whipping cream in double boiler until melted, and pour over the cheesecake.<br />
If your caramel is a little runny you might want to refrigerate the cheesecake for a few hours before moving on to the next step.<br />
Melt <b>chocolate chips</b> and whipping in microwave safe bowl for 1-2 mins. Melt for 1 min stir, and melt 30 sec increments after that. Pour on top of caramel, and spread evenly.<br />
Refrigerate until serving.<br />
<br />
Microwave Score: NA dessert...doesn't qualify<br />
Freezer Score: haven't frozen it, but you probably could.<br />
Family Score: 5 "so good" "needs milk"<br />
Overall Score: 4.5 maybe a little too rich to have all the time, but still so good.<br />
<br />
<br />Maquel Andersonhttp://www.blogger.com/profile/00550406918758332351noreply@blogger.com0tag:blogger.com,1999:blog-6652511183786006378.post-81034033913759106352016-06-07T10:33:00.000-06:002016-06-07T10:47:13.520-06:00Beef StroganoffI LOVE beef stroganoff. There is something about the salty beef sauce mixed with wonderfully delicious sour cream that gets my taste buds all excited. It is one thing I ask my mom to make when I am home. Well the one savory thing I ask for. ;) This is a recipe that is based off a few different recipes. It is a crock pot recipe, but you can brown the beef in a pan with some oil, add everything, and let it simmer until blended. That is how my mom would make it. Of course she didn't add mushrooms because we don't like mushrooms*, but hubby does so that's a sacrifice I have decided to make.<br />
<br />
Ingredients<br />
2 lbs cubed/sliced beef roast<br />
Salt and pepper<br />
1 can cream of mushroom soup* or 2 cups sliced mushrooms<br />
2 beef gravy packets (or beef bouillon cubes dissolved in water)<br />
1 1/2 cups water<br />
1 diced onion<br />
2 Tb Worcestershire sauce (opt.)<br />
1 1/2 c sour cream<br />
<br />
Place gravy packets and water into pot and mix well. Add beef, onion, mushrooms, Worcestershire sauce and mix. Salt and pepper to taste. Cook on low for 8 hours. Add sour cream and serve over rice or egg noodles (or potatoes if you are from Idaho). Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-r8SvY_GvYbo/V1b1qZhmv1I/AAAAAAAAEH4/fZjxwO9aWKUcfdgxtnhlmL0fEEl7KhrbwCLcB/s1600/0603161244.jpg" imageanchor="1"><img border="0" height="320" src="https://2.bp.blogspot.com/-r8SvY_GvYbo/V1b1qZhmv1I/AAAAAAAAEH4/fZjxwO9aWKUcfdgxtnhlmL0fEEl7KhrbwCLcB/s320/0603161244.jpg" width="180" /></a></div>
<div>
<div style="text-align: center;">
This is from the next day at work, which is why the lighting is gross.</div>
</div>
<div style="text-align: center;">
<br /></div>
VARIATIONS<br />
*Cover beef cubes/slices with flour in a bag with salt and pepper and add 2 cans of beef broth/consumme instead of gravy/bouillon and water. The flour is to help thicken the sauce. I will do either/or depending on what I have in my cupboard. I think they are pretty interchangeable but my mom thinks consumme is the only way to go.<br />
*Cream of mushroom obviously will make this creamier. If/when I do a double batch I will probably do both i think that will be the perfect balance of mushroom and cream.<br />
*If you don't like mushrooms, my family substituted cream of celery and that worked too. My mom doesn't add in the cream of whatever anymore, but I like the extra creaminess.<br />
<br />
Microwave Score: 4.5 microwaves well, but the sauce is thicker when you microwave it.<br />
Freezer Score: haven't frozen it, not sure I would want to just cause the sauce might separate or something.<br />
Jake Score: 4 He really likes it. "Would eat it again."<br />
Overall Score: 5.0 I'm biased. and Jake knows when I make stroganoff, I must have leftovers or there will be consequences, so he's good at sharing.<br />
<br />Maquel Andersonhttp://www.blogger.com/profile/00550406918758332351noreply@blogger.com0tag:blogger.com,1999:blog-6652511183786006378.post-72858997982378771672016-05-04T08:39:00.001-06:002016-05-04T08:39:37.420-06:00Cream Cheese Apple BreadSo we were going to be out of town for 10 days and we had all of these Fuji apples leftover (we have been buying them from Costco). They are a softer apple than I thought so I don't really like to munch on them like I do pink lady or honey crisp. I decided we had to do something with them so we aren't wasting them. So I went to Pinterest. I decided to try this bread out because it had cream cheese and us here at Food Friend-zy LOVE cream cheese. I made the bread and we ate the loaf in 2 days. As we were finishing the last few slices Jake said, "I think you need to make that again..." So I did! This time I made mini loaves and froze a few of them.<br />
<br />
Ingredients:<br />
<u>For the Bread</u><br />
2 Apples<br />
½ cup vegetable oil<br />
1 cup sugar<br />
2 eggs<br />
1 tsp vanilla<br />
1⅓ cup flour<br />
1 tsp baking soda<br />
½ tsp salt<br />
1½ tsp pumpkin spice seasoning (or cinnamon & nutmeg)<br />
<u>Cream Cheese topping</u><br />
6oz. cream cheese (room temp)<br />
¼ cup sugar<br />
1 egg<br />
<br />
Instructions:<br />
Preheat oven 350 degrees F.<br />
Chop your apples into small pieces or grate. I peeled my apples, but you can use the peel if wanted. (I have an apple slinky maker thing and that made it go by fast!) Place into a large mixing bowl. Add oil, cup of sugar, eggs and vanilla. Mix well. Gently fold in flour, baking soda, salt and spices until wet. Pour into prepared loaf pan.<br />
Combine cream cheese, sugar and egg either with a fork or mixer. Pour over the top of the batter. Using a fork or knife, gently swirl the two layers together.<br />
Bake for 30 min with a loosely covered tin foil tent. Remove foil and continue to bake an additional 15-20 min until a toothpick inserted into bread comes out clean. (Mine was about another 30 mins) Allow to cool before slicing.<br />
<br />
Freezer Score: Keep you posted!<br />
Jake Score: 4.5 Like i said above he asked for it again!<br />
Overall Score: 5-I rarely make a recipe back to back. When I have in the past, the second time around isn't as fun and exciting, but this was! So yummy and simple. This will definitely be a reoccurring recipe. Make sure to not fill the pan more than 2/3 full cause it will over flow! The bread rises quite a bit. I found that swirling the cream cheese through out not just at the top helps it to not brown too much and I personally like the cream cheese flavor through out.<br />
<br />
http://todayscreativelife.com/apple-recipes/Maquel Andersonhttp://www.blogger.com/profile/00550406918758332351noreply@blogger.com0tag:blogger.com,1999:blog-6652511183786006378.post-25300681392998315092016-04-12T14:41:00.000-06:002016-04-12T14:41:50.364-06:00Chicken GyrosI don't know when exactly this happened but I discovered a love for Chicken gyros, and I found a delicious crock pot recipe for them. I prefer to cook these types of chicken recipes in the crock pot because the chicken just falls apart and shreds so easily.<br />
When it comes to tzatziki sauce it’s pretty simple to make and I haven’t tried the recipe included. I use this one, but only because I like the lemony taste. http://www.gimmesomeoven.com/tzatziki-recipe/<br />
<br />
Ingredients:<br />
1 pound boneless, skinless chicken breasts<br />
3 cloves garlic, minced<br />
¼ cup fresh lemon juice<br />
1 onion, diced<br />
¼ cup water<br />
1 Tablespoon olive oil<br />
2 Tablespoons red wine vinegar<br />
1 teaspoon oregano<br />
¼ teaspoon allspice<br />
1 teaspoon lemon pepper<br />
<br />
Instructions<br />
Spray slow cooker with nonstick cooking spray.<br />
Place chicken breasts inside slow cooker.<br />
Mix remaining ingredients together in a bowl and pour over chicken breasts.<br />
Cook on HIGH for 3-4 hours or LOW 6-8 hours.<br />
Shred chicken and serve with pocketless pita bread, sliced tomatoes, sliced onions, sliced cucumbers, lettuce, feta cheese and Tzatziki sauce.<br />
<br />
Microwave Score: 4.5 no issues here but I think it tastes just as good cold.<br />
Freezer Score: haven’t tried to freeze it yet<br />
Jake Score: 4 He isn’t a fan of pita bread usually so through his inspiration we tried it as a salad with the tzatziki sauce as the dressing. YUM!<br />
Overall Score: 4.5 it’s pretty yummy and it’s really easy to make. And it makes a lot! I can have lunch for a week!<br />
<br />
http://www.sixsistersstuff.com/2013/03/slow-cooker-chicken-gyros.html<br />
<div>
<br /></div>
Maquel Andersonhttp://www.blogger.com/profile/00550406918758332351noreply@blogger.com0tag:blogger.com,1999:blog-6652511183786006378.post-68999725528174132442016-03-23T11:21:00.000-06:002016-09-15T11:56:30.932-06:00Easy Crockpot Taco PastaThis is also a recipe I love and added on pinterest but they changed the recipe and I struggle to find the original! Now, I'm adding it here so I never lose it again!<br />
<br />
Ingredients:<br />
1 lb ground beef<br />
1 cup beef broth<br />
1 cup Water<br />
1 (1oz) package Taco Seasoning<br />
1 (14.5 oz) can diced tomatoes, undrained<br />
1/4 cup white onion, diced<br />
1 garlic cloves, minced<br />
1 (8oz) packet of Old El Paso® Chile & Roasted Garlic Cooking Sauce (or favorite taco/enchilada sauce)<br />
4 oz cream cheese, soften and cut into 1 inch pieces<br />
3 cups Medium Sized Shell Noodles, Cooked<br />
2 cups Cheddar Cheese, Shredded<br />
Optional Toppings<br />
Sour cream, salsa or shredded cheese<br />
<br />
Directions:<br />
Cook ground beef over medium-high heat, stirring frequently, until beef is thoroughly cooked and drain.<br />
Place cooked beef, beef broth, water, taco seasoning, diced tomatoes, onion, garlic, Old El Paso® Chile & Roasted Garlic Cooking Sauce and cream cheese into a 5-6 quart slow cooker. Stir until well combined.<br />
Cover; cook on low heat setting 4-5 hours. When about 15 minutes are left, cook and drain pasta as directed on package. Uncover crockpot and stir in pasta and shredded cheese. Stir until well combined. Continue to cook, uncovered for 10-15 more minutes, or until cheese has melted.<br />
<br />
Microwave Score: 4.5 the noodles start to get soggy if left too long in the sauce<br />
Freezer Score: 4.5 freezes really well<br />
Jake Score: Haven't made this for him yet<br />
Overall Score: 4.5 the only real issue with this is in the ingredients. That sauce is really hard to find. And I have to find a different one, as such, the flavor is a little different each time.<br />
<br />
http://www.familyfreshmeals.com/2015/09/easy-crockpot-taco-pasta-bake.html<br />
<div>
<br /></div>
Maquel Andersonhttp://www.blogger.com/profile/00550406918758332351noreply@blogger.com0tag:blogger.com,1999:blog-6652511183786006378.post-11864056941446152762016-03-23T11:11:00.000-06:002016-03-23T11:11:48.094-06:00Herb Crusted Chicken in Basil Cream SauceThis meal is one of those easy fancy meals that reheats really well. I pull this out when I want to impress someone. It was the first meal I ever made for Jake. Yeah it's not a 15 min meal but you will not regret this at all. amazing flavor and the sauce goes with pretty much everything. actually this recipe turned me onto the main spice mix they use and I ALWAYS have a bottle of it in my pantry now and put it on everything I can.<br />
<br />
2 Boneless Skinless Chicken Breasts; pounded thin<br />
1/4 cup milk<br />
1/2 cup Progresso Garlic & Herb Bread Crumbs (Italian or plain are fine too)<br />
2 teaspoons 'Perfect Pinch' Roasted Garlic and Bell Pepper Seasoning<br />
1 teaspoon freeze dried chives<br />
3 Tablespoons butter<br />
3 cloves of garlic; minced<br />
1/2 cup Chicken Broth<br />
1/4 can of Italian diced tomatoes; drained and finely chopped<br />
1 cup heavy whipping cream<br />
1/2 cup grated Parmesan cheese blend<br />
2 Tablespoons freeze dried (or fresh) basil<br />
dash of fresh ground black pepper<br />
<br />
1.) Place bread crumbs, Roasted Garlic and Bell Pepper Seasoning and freeze dried chives in a shallow bowl; mix thoroughly.<br />
2.) Place milk in a separate shallow bowl.In a skillet, heat butter on medium heat. Meanwhile, pound chicken flat and thin for even cooking (if you haven't done so already).<br />
3.) Dip the chicken in the milk, then coat with crumb mixture.<br />
Cook chicken in butter until browned and cooked through (about ten minutes). Remove and keep warm<br />
4.) In the same skillet, add garlic and saute for approximately 1 minute.<br />
5.) Add chicken broth and bring to a boil over medium heat. Stir occasionally to loosen browned parts from the pan.<br />
6.) Stir in cream and tomatoes; bring to a boil and stir for one minute.<br />
7.) Reduce heat to low; add Parmesan cheese, basil and a dash of pepper, stir sauce and cook until heated through and thickened. (about 5 minutes)<br />
8.) Serve by pouring the sauce over the chicken. For added flair, serve the chicken and sauce over cooked pasta.<br />
<br />
Microwave Score: 5.0 microwaved well. And doesn’t separate like some sauces do.<br />
Freezer Score: haven't frozen it yet, but the sauce lasts a while in the fridge and the crumb mixture I will keep in the pantry<br />
Jake Score: 5.0 He really likes this one, we make it with potatoes sometimes.<br />
Overall Score: 5.0 I love this and could eat it everyday! The sauce is so flavorful and creamy and now I want to make it...<br />
<br />
http://www.bigoven.com/recipe/herb-crusted-chicken-in-basil-cream-sauce/530966<br />
<div>
<br /></div>
Maquel Andersonhttp://www.blogger.com/profile/00550406918758332351noreply@blogger.com0tag:blogger.com,1999:blog-6652511183786006378.post-38140155968751844972016-03-21T15:09:00.001-06:002016-06-07T10:20:28.781-06:00Easy Steak Sauce<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Now that I am a married woman I have had a rekindled love for new recipes. I find that recipes are like clothes, after a while they get a little worn out and sometimes you just want something new to wear. Because of that I have a bunch of new recipes that I would love to share with you all! So this is officially my restart.<br />
For Valentines Day we decided to stay in and make a nice dinner to celebrate. We decided on steak. Jake prefers to have sauces or gravy with his meat, so I set out to find a sauce to go with the steak. I found this recipe online and decided to give it a try. I have to say it was a success! We also have baked red potatoes to go with it and the sauce was great with the potatoes.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-fHymHkE0KE0/Vz92FOKCdXI/AAAAAAAAECI/hLREPC9sEGQgk9bCOj3Kdna_XaSJbgAIwCKgB/s1600/0519161928.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-fHymHkE0KE0/Vz92FOKCdXI/AAAAAAAAECI/hLREPC9sEGQgk9bCOj3Kdna_XaSJbgAIwCKgB/s320/0519161928.jpg" width="180" /></a></div>
Ingredients<br />
3 Tablespoons Vegetable Oil, Divided<br />
1 Medium Onion, Chopped<br />
4 Cloves Garlic, Chopped<br />
1 Fresno Chile or Red Jalapeño, Seeded, Chopped (couldn’t find those so we just used a green jalapeno)<br />
Kosher Salt and Freshly Ground Black Pepper<br />
1 Tablespoon Tomato Paste<br />
½ Cup Worcestershire Sauce (or soy sauce if needed)<br />
½ Cup Red Wine Vinegar<br />
¼ Cup (Packed) Dark Brown Sugar<br />
2 Tablespoons Whole Grain Mustard (I just used yellow because we had that on hand. Still good!)<br />
Few Dashes of Hot Sauce<br />
Heat 2 Tbsp. oil in a small saucepan over medium-high heat. Add onion, garlic, and chile; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes.<br />
Add tomato paste to saucepan and cook, stirring, until beginning to darken, about 1 minute. Stir in Worcestershire sauce, vinegar, brown sugar, mustard, and hot sauce; simmer until slightly thickened, about 5 minutes. Transfer to a blender and purée with ½ cup water until smooth. Strain through a fine-mesh sieve into a small bowl, if desired. Set sauce aside. (We didn’t strain it, but we have a really good blender so there weren’t any chunks really)<br />
Steak sauce can be made 1 week ahead. Cover and chill<br />
<br />
Microwave Score: 5.0 microwaved well. And didn’t separate like some sauces do.<br />
Freezer Score: It says it would keep for a week in the fridge I don’t see why you can’t freeze it if you want.<br />
Jake Score: 5.0 He mentions it at least once a week…<br />
Overall Score: 5.0 I am not a fan of steak sauce but this had a great sweet and savory flavor, and it really wasn’t spicy despite the spicy ingredients.<br />
<br />
http://www.bonappetit.com/recipe/easy-steak-sauce-with-seared-hanger-steak</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<o:p></o:p></div>
Maquel Andersonhttp://www.blogger.com/profile/00550406918758332351noreply@blogger.com0tag:blogger.com,1999:blog-6652511183786006378.post-58758557942877177382014-07-09T11:39:00.001-06:002016-03-23T10:58:09.301-06:00Chocolate Chip Salted Caramel Cookie Bars<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
<img src="https://1.bp.blogspot.com/-UVnSmxjCDmc/UjhjgM-iTkI/AAAAAAAAAH8/Kb16TREwSEY/s320/chocolate-chip-salted-caramel-cookie-bars2.jpg" /></div>
I love the combination of salt, caramel, and chocolate. One of my favorite things in the fall is the salted caramel hot chocolate from Starbucks So when one of my coworkers brought in this treat I had to break my "no sweets in the office" rule and take one. Boy am I glad I did. They are fantastic!<br />
12 tablespoons butter, melted and cooled to room temperature<br />
1 cup light brown sugar<br />
1/2 cup granulated sugar<br />
1 large egg<br />
1 large egg yolk<br />
2 teaspoons vanilla extract<br />
2 cups plus 2 tablespoons all-purpose flour<br />
1/2 teaspoon salt<br />
1/2 teaspoon baking soda<br />
1 1/2 cups chocolate chips (I like more, so I add another 1/2 cup)<br />
11 ounces caramel candy squares, unwrapped<br />
3 tablespoons heavy cream<br />
Sea salt, for sprinkling over caramel and bars<br />
Directions:<br />
1. Preheat oven to 325 degrees F. Spray a 2-quart baking pan (which is an 11 X 7 pan-I used a glass Pyrex dish) with nonstick cooking spray and set aside.<br />
2. Mix the melted butter and sugars together until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.<br />
3. In a large microwave safe bowl, combine the caramels and heavy cream. Microwave caramels on High until caramels are melted, stirring every 20 seconds. This will take about 2 minutes, depending on your microwave.<br />
4. Divide the cookie dough in half. Press half of the cookie dough into the prepared pan, smoothing the top with the spatula. Pour hot caramel over the cookie dough. Sprinkle caramel with sea salt. Drop spoonfuls of cookie dough over the caramel and spread dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.<br />
5. Bake cookie bars for 30 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool bars on a wire rack to room temperature. Cut bars into squares and serve.<br />
<br />
Microwave Score: tried them when they were at room temp.<br />
Freezer Score: probably won't last that long.<br />
Overall Score: 4-they aren't a bad treat, but I know what a 5 tastes like and these aren't quite there, but still so very good!<br />
<br />
http://www.thebakerupstairs.com/2014/01/salted-caramel-chocolate-chip-cookie.html<br />
<div>
<br /></div>
Maquel Andersonhttp://www.blogger.com/profile/00550406918758332351noreply@blogger.com0tag:blogger.com,1999:blog-6652511183786006378.post-31561460686127663032013-11-15T14:09:00.001-07:002013-11-15T14:09:53.045-07:00Bean and Cheese ChimichangasI found this recipe online and after tweaking it a few times, I am proud to call it a masterpiece!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-tq4_zTcbxzo/UoaMUVB-SjI/AAAAAAAABpk/Oh_INsMLTyw/s1600/DSC00719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-tq4_zTcbxzo/UoaMUVB-SjI/AAAAAAAABpk/Oh_INsMLTyw/s320/DSC00719.JPG" width="320" /></a></div>
<br />
Ingredients<br />
<br />
12 tortillas<br />
2 egg whites<br />
1 can refried beans<br />
1-2 cups shredded cheese (depending on personal preference)<br />
1/2 can Diced Tomatoes and Chiles<br />
2 Tbsp vegetable oil<br />
<br />
Instructions<br />
<br />
Place beans, tomatoes, and cheese in a pot and heat until cheese is melted.<br />
Warm up tortillas.<br />
Separate egg whites and whip with a whisk.<br />
Put beans in the middle of a tortilla, sprinkle with more cheese and brush egg whites all around the beans.<br />
Fold top and bottom of tortilla, wrap one side of tortilla securely, close with other side of tortilla.<br />
Fry chimis by placing in pan of oil on medium heat. Heat both sides until golden brown.<br />
<br />
Serve with salsa, sour cream, ketchup, or anything else you want to experiment with.<br />
<br />
Microwave Score: -- haven't tried it, but not sure it would work out well, we make enough to eat at one time.<br />
Freezer score:-- again, haven't tried, but not sure it would work well.<br />
Rob score: 5.0 He LOVES these, he hates when I buy frozen burritos now, because these are way better.<br />
Overall score:4.0 Not sure they would work to reheat, but they are easy to make, and really yummy!<br />
<br />
<br />Larissahttp://www.blogger.com/profile/00986872603447985339noreply@blogger.com1tag:blogger.com,1999:blog-6652511183786006378.post-21842097766155827072013-11-15T14:02:00.002-07:002016-03-21T15:14:08.503-06:00Spicy Black Beans and RiceAlright this is a recipe that Kelly and I found in college, and it continues to be a favorite for me. Pretty easy to make, very filling, and seriously yummy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-xIiT7IDdnCA/UoaLuybMGTI/AAAAAAAABpc/4xmrF41985Y/s1600/DSC00721.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-xIiT7IDdnCA/UoaLuybMGTI/AAAAAAAABpc/4xmrF41985Y/s320/DSC00721.JPG" width="320" /></a></div>
<br />
<br />
Ingredients<br />
<br />
1/2 cup onion<br />
4 cloves garlic minced<br />
2 Tbsp oil<br />
1 can black beans, rinsed<br />
1 can Mexican styled stewed tomatoes, undrained<br />
1 cup salsa<br />
1/2 tsp salt<br />
1/4 tsp cayenne pepper<br />
2 cups rice<br />
<br />
Instructions<br />
In a saucepan fry onion and garlic in oil over medium heat until tender, but not brown.<br />
Stir in beans, tomatoes, salsa, salt and cayenne pepper.<br />
Bring to a boil, reduce heat to medium and simmer, uncovered for 15 minutes.<br />
<br />
Let sit for 5-10 minutes, will thicken slightly. Serve over rice mounds.<br />
<br />
Microwave score: 5.0 I really think this microwaves well. I've never been able to tell a difference between the first day and the 3rd day<br />
Freezer score: 5.0 This freezes AWESOMELY. Just make the rice fresh each time.<br />
Rob score: 4.8 He really likes this dinner, as long as I don't make it every single week :)<br />
Overall score: 5.0 I love love love this recipe!<br />
<br />
<span style="color: #6aa84f;">Maquel's critique: This is an easy to make recipe. It isn't something I crave, but it's a nice winter meal. With the hot rice and spicy salsa you can't help but feel warm when you eat it.</span>Larissahttp://www.blogger.com/profile/00986872603447985339noreply@blogger.com0tag:blogger.com,1999:blog-6652511183786006378.post-34523372475870534202013-11-15T13:54:00.001-07:002016-03-21T15:38:45.900-06:00Slow Cooker Apple Crisp<div class="separator" style="clear: both; text-align: left;">
One of my favorite parts of fall is all the yummy food! I found this recipe and it is SO DELICIOUS. Plus ridiculously easy, how can you go wrong with that?!</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-_hbJD38AWTo/UoaJAG9vn-I/AAAAAAAABpQ/dV5LX0nQYls/s1600/DSC01626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-_hbJD38AWTo/UoaJAG9vn-I/AAAAAAAABpQ/dV5LX0nQYls/s320/DSC01626.JPG" width="320" /></a></div>
<div class="separator" style="clear: both;">
Ingredients</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
8 apples, peeled. cored and sliced thinly</div>
<div class="separator" style="clear: both;">
1/2-1 teaspoon cinnamon</div>
<div class="separator" style="clear: both;">
1/4 cup white sugar</div>
<div class="separator" style="clear: both;">
3/4 cup flour</div>
<div class="separator" style="clear: both;">
3/4 cup oatmeal</div>
<div class="separator" style="clear: both;">
3/4 cup brown sugar</div>
<div class="separator" style="clear: both;">
1/2 cup butter</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
Instructions</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
Generously spray a crock pot with non stick cooking spray, line with apples. </div>
<div class="separator" style="clear: both;">
Melt butter, and mix with the rest of the ingredients in a bowl.</div>
<div class="separator" style="clear: both;">
Cover the apples with this mixture, spreading evenly.</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
Every crock pot is different, but cooking on low worked way better for me then high. I did low for about 5 hours. If it looks like the sides are starting to caramelize, it's done. This was SO delicious, I really can't even say how often we make this, because it's embarrassingly often. :) Enjoy!</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
Microwave Score:4.0 This is amazing for breakfast the next morning! The "crisp" is a bit soggy, but still just as delicious.</div>
<div class="separator" style="clear: both;">
Freezer Score: Never tried, but I bet it would work!</div>
<div class="separator" style="clear: both;">
Rob Score:5.0 Like I said, we make this A LOT</div>
<div class="separator" style="clear: both;">
Overall Score: 4.8 Aside from the reheating soggy habits, this is amazing :)</div>
<div>
<br /></div>
Larissahttp://www.blogger.com/profile/00986872603447985339noreply@blogger.com0tag:blogger.com,1999:blog-6652511183786006378.post-16483296062355649072013-08-12T09:17:00.001-06:002016-02-15T12:52:42.321-07:00Banana Carrot Zucchini Bread<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-size: 13.5pt;">I went to the farmers market this weekend and bought zucchini. Just like in the fall where I have a pumpkin obsession, in the summer I have a
severe obsession with zucchini. I will post a couple other zucchini creations of mine
later but right now I will share with you a family recipe that I absolutely
love. I could eat this bread at any time, day or night. With 2 vegetables it
just seems like it's a healthy alternative to some of my other favorite snacks.
Although I'm sure as you look at the ingredients below you will see that it's
really not all that healthy... :) This is good hot out of the oven or room
temp, butter or no butter, by itself or topped with homemade raspberry jam.
YUM!<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-size: 13.5pt;">Sift-<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-size: 13.5pt;">2 cups flour<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-size: 13.5pt;">2 cups sugar<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-size: 13.5pt;">1 tsp salt<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-size: 13.5pt;">2 tsp baking soda<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-size: 13.5pt;">2 tsp cinnamon<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-size: 13.5pt;">Mix-<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-size: 13.5pt;">1 cup oil<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-size: 13.5pt;">4 eggs<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-size: 13.5pt;">1 cup shredded carrot<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-size: 13.5pt;">1 cup shredded zucchini<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-size: 13.5pt;">1 cup mashed banana (best when <u>really</u> ripe)<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-size: 13.5pt;">Mix the wet ingredients together and then
add in the dry ingredients. Bake for 45 mins at 350 degrees.<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt;">
<br /></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-size: 13.5pt;">Batter will make one large loaf or 3 small
loaves. I usually try to make it in 2 largish loaves.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-MI1076YsT9s/Ugj8WwItz0I/AAAAAAAAAHM/RlQI8EqBIK8/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-MI1076YsT9s/Ugj8WwItz0I/AAAAAAAAAHM/RlQI8EqBIK8/s320/photo.jpg" width="320" /></a></div>
<span style="font-size: 13.5pt;">Microwave Score: N/A - Never tried cause it's good in every way.</span><br />
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-size: 13.5pt;">Freezer Score: 5.0 - I'm sure my mom has done it and it's never a problem.</span></div>
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-size: 13.5pt;">Overall Score: 5.0 - No explanation needed.</span></div>
<br />
<div class="MsoNormal">
<br /></div>
Maquel Andersonhttp://www.blogger.com/profile/00550406918758332351noreply@blogger.com0tag:blogger.com,1999:blog-6652511183786006378.post-60598702512039090992013-04-25T17:01:00.000-06:002013-04-25T17:01:01.305-06:00Easy Shrimp ScampiConfession: This is probably the most adult meal I've ever made. Ok, maybe not, but I was really nervous trying this out for the first time. Turns out this is now one of my fastest/easiest meals to make! It was AMAZING.<div>
<br /></div>
<div>
Easy Shrimp Scampi</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-hugjp_aePAI/UXm0ZySSw_I/AAAAAAAABHI/K4UFdlJ0-6I/s1600/DSC00565.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-hugjp_aePAI/UXm0ZySSw_I/AAAAAAAABHI/K4UFdlJ0-6I/s320/DSC00565.JPG" width="320" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
25-30 medium shrimp (shelled and deveined)</div>
<div>
1 Tbsp minced garlic</div>
<div>
2 Tbsp olive oil</div>
<div>
3 Tbsp butter</div>
<div>
1/2 cup chicken broth</div>
<div>
1 Tbsp vinegar</div>
<div>
1 Tbsp lemon juice</div>
<div>
pepper</div>
<div>
<br /></div>
<div>
Heat a saute pan on high heat.</div>
<div>
Lower heat to Med-High and add olive oil and butter. </div>
<div>
Once butter melts, foams up and subsides, add garlic.</div>
<div>
When garlic begins to brown add shrimp. Then add the chicken broth and vinegar. Stir so the shrimp is coated in the juices.</div>
<div>
Spread shrimp out so they will cook evenly, turn heat to high and let boil for 2-3 minutes.</div>
<div>
Turn the shrimp over and cook for another minute or two.</div>
<div>
Remove from heat, add lemon juice and pepper.</div>
<div>
<br /></div>
<div>
Can serve alone, with crusty bread, pasta, or over rice. </div>
<div>
<br /></div>
<div>
<b>Microwave Score:</b> TBD...there is no way I will ever have enough of this left over to even try probably.</div>
<div>
<b>Freezer Score:</b> TBD. I really don't know how this would do frozen...not sure I want to try?</div>
<div>
<b>Rob Score:</b> 5.0 Before I could even ask him what he thought he yells "oh my gosh this is a 5! Who needs Johnny Carinos?!" haha</div>
<div>
<b>Overall Score:</b> 5.0 I'm giving this a 5. I haven't had a lot of shrimp scampi to compare it to, but this was delicious and I can't really imagine anything tasting better :)</div>
Larissahttp://www.blogger.com/profile/00986872603447985339noreply@blogger.com0tag:blogger.com,1999:blog-6652511183786006378.post-31062059330877667172013-03-27T08:48:00.001-06:002016-05-04T08:40:54.429-06:00Creamy Crockpot ChickenReady for the easiest meal prep ever that still produces an amazing dinner? Here ya go.<br />
<br />
Creamy Crockpot Chicken<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-1iPqqbHjf88/UVMGprWs1xI/AAAAAAAABGA/q0VVBtIr6o8/s1600/DSC00528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://1.bp.blogspot.com/-1iPqqbHjf88/UVMGprWs1xI/AAAAAAAABGA/q0VVBtIr6o8/s320/DSC00528.JPG" width="320" /></a></div>
<br />
<br />
3-4 Chicken breasts<br />
Italian dressing<br />
1 block cream cheese<br />
1 can cream of chicken soup<br />
<br />
Put chicken in bottom of crock pot.<br />
<br />
Pour Italian dressing over the top to your satisfactory. I usually use between 1/4 to 1/2 cup.<br />
<br />
Mix cream cheese and soup in bowl until smooth, then pour over the top of chicken.<br />
<br />
That's it! If the chicken is frozen and you cook it on high plan on 4-5 hours. I usually cut my chicken into smaller pieces to help it cook faster. On low will take 6 or 7 hours. Defrosted chicken cooks much faster.<br />
<br />
Serve over rice or mashed potatoes.<br />
<br />
This is an awesome foundation recipe that you can mess with. Sometimes I add garlic for more of an Italian feel or I've also added sour cream to give it more of a zing. You can try all kinds of different things since it would take a lot to mess this recipe up.<br />
<br />
<b>Microwave score:</b> 4.0 This microwaves pretty well. The sauce keeps the chicken from drying up but sometimes the cream cheese will separate over time a bit which can make the texture a little goofy.<br />
<br />
<b>Freezer score:</b> 4.5 I have frozen this to use later and it does really well! I usually reheat it over the stove to make sure it all gets mixed well again<br />
.<br />
<b>Rob score:</b> 4.5 This is one of our staple meals that we do pretty often because of the convenience and he has yet to complain.<br />
<b><br /></b>
<b>Overall score. </b>4.5 This is a great recipe. By itself it can get kind of old if you do it alot, but have fun with it and try new things to keep it new and exciting!<br />
<br />
<span style="color: #6aa84f;">Maquel's Critique: Ok I just tried it this weekend (3/19/16). We were at my sister-in-laws house for dinner, and it is SO good. Jake really liked it as well and asked me to make it this week.</span>Larissahttp://www.blogger.com/profile/00986872603447985339noreply@blogger.com0tag:blogger.com,1999:blog-6652511183786006378.post-11365684861598160602013-03-26T14:57:00.003-06:002016-05-04T08:41:02.217-06:00Creamy Cheesy Chicken EnchiladasAlright, So since I've been pregnant, I have become more of a Mexican food lover than ever before...and I really liked Mexican food before. But now I just cannot seem to get enough of it. I found this recipe, and not only is it pretty simple, holy deliciousness :)<br />
<br />
Creamy Cheesey Chicken Enchiladas<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-iemyzF7_8zI/UVILbx9XSZI/AAAAAAAABFw/ny67yHF8LVE/s1600/DSC00525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-iemyzF7_8zI/UVILbx9XSZI/AAAAAAAABFw/ny67yHF8LVE/s320/DSC00525.JPG" width="320" /></a></div>
<br />
<br />
1 block of cream cheese<br />
1/4 cup butter<br />
2-3 cups cooked shredded chicken<br />
1 cup shredded cheese (or more if you're a cheese lover like us)<br />
1 can enchilada sauce<br />
8-10 tortillas<br />
<br />
Preheat over to 400 degrees.<br />
Stir together softened cream cheese and butter until smooth<br />
Add chicken and half the cheese to the cream cheese mixture.<br />
Dip each tortilla into enchilada sauce until completely covered. Spoon some of chicken mixture into tortilla. Roll up and place in a greased 9x13. Repeat until mixture is gone.<br />
Top with remaining enchilada sauce, and then cheese.<br />
Bake for 20 Minutes.<br />
<br />
<b>Microwave Score:</b> 4.0 This actually microwaves REALLY well. The extra enchilada sauce keeps it saucy and doesn't allow it to dry out.<br />
<b>Freezer Score:</b> TBD<br />
<b>Rob Score</b>: 4.5 He really likes this meal.<br />
<b>Overall Score</b>: 4.0 This is a delicious recipe, and I have no complaints...I just know there is a little something that can be added to give it that something extra that I haven't figured out yet....<br />
<br />
<br />Larissahttp://www.blogger.com/profile/00986872603447985339noreply@blogger.com0tag:blogger.com,1999:blog-6652511183786006378.post-37566964921276429012013-03-25T08:12:00.001-06:002013-03-25T08:12:41.708-06:00Cinnamon Roll PancakesThis is possibly the best breakfast recipe I have ever found. I woke up early with the squirt this last weekend and decided I wanted to surprise my hubby and make some new and amazing for breakfast. This DEFINITELY did the trick. This recipe makes 4 moderately sized pancakes. When I realized that half way through I panicked thinking there was no way Rob would get full off only 2 pancakes...that being said I couldn't even finish my 2 because it is SO filling. He was stuffed :)<br />
<br />
Cinnamon Roll Pancakes<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-nv6B_Lffbhc/UVBZbt-7cZI/AAAAAAAABFg/HeTs03gIwyI/s1600/DSC00519.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="http://1.bp.blogspot.com/-nv6B_Lffbhc/UVBZbt-7cZI/AAAAAAAABFg/HeTs03gIwyI/s320/DSC00519.JPG" width="320" /></a></div>
<br />
<br />
Pancakes:<br />
1 cup flour<br />
2 Tbsp baking powder<br />
1/2 tsp salt<br />
1 cup milk<br />
1 Tbsp vegetable oil<br />
1 egg<br />
<br />
Cinnamon filling:<br />
1/2 butter almost completely melted<br />
3/4 cup sugar<br />
1 Tbsp ground cinnamon<br />
<br />
Topping:<br />
4 Tbsp butter<br />
2 oz. cream cheese<br />
3/4 cup powdered sugar<br />
1/2 tsp vanilla<br />
<br />
<br />
Combine pancake batter together until well mixed. A few lumps are ok.<br />
<br />
In bowl, combine cinnamon filling ingredients. Spoon into a baggie, snip a corner, and set aside. The thicker the filling is, the better.<br />
<br />
In separate bowl, microwave butter and cream cheese until melted. Whisk together until smooth, add powdered sugar and vanilla. Mix until smooth.<br />
<br />
Heat skillet over low-medium heat. Scoop 1/2-3/4 cup pancake mix onto greased skillet. Squeeze cinnamon filling in a spiral design over pancake. Cook pancake like normal and keep on warm plate until ready to serve.<br />
<br />
When ready to serve, pour topping on top of pancakes. ENJOY!!!<br />
<br />
<br />
<b>Microwave Score</b>: We SO didn't have any leftovers to even try<br />
<b>Freezer Score</b>: N/A<br />
<b>Rob Score</b>: 5.0 This is his new favorite breakfast :)<br />
<b>Overall Score</b>: 5.0 You find something wrong with this and let me know. Good luck!Larissahttp://www.blogger.com/profile/00986872603447985339noreply@blogger.com0