tag:blogger.com,1999:blog-22694015818624619382024-03-05T21:53:47.595-08:00Cooking with DemarleI discovered Demarle at Home in 2010. I loved the product and decided to make it a business venture. I continue to love the product and enjoy helping others discover it too. In 2018, they rebranded and changed to bonCOOK. So I decided to create a blog when I started. I still occasionally want to keep my recipes somewhere or save ones I find that I cannot PIN. Visit my bonCook website if you are interested in any of the products I mention here: https://jclark.boncook.com/Joannahttp://www.blogger.com/profile/08558931665836697832noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-2269401581862461938.post-74278581364940042762020-05-11T13:48:00.002-07:002020-05-11T13:53:01.523-07:00Shredded Citrus Pork Tacos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_G93Br3QX-FozEW7RYc4WdqSZWXr4i3jBFbS6FRDvkA34e_Xdrvss3hofWzG3qTheULxGVe2882t-GHcSKzIw-2k0A12azXOC5YhgKETn5-94U-vmNBgexgai-Vqs8-00sum2S3YFpA/s1600/IMG_20200509_182155.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_G93Br3QX-FozEW7RYc4WdqSZWXr4i3jBFbS6FRDvkA34e_Xdrvss3hofWzG3qTheULxGVe2882t-GHcSKzIw-2k0A12azXOC5YhgKETn5-94U-vmNBgexgai-Vqs8-00sum2S3YFpA/s320/IMG_20200509_182155.jpg" width="180" /></a></div>
I made this up as I cooked it. There's so much you could do to make it your own though with different seasonings, liquid (or no liquid, although with a lean roast, I think you need it), so this is what I did.<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>Pork Loin Roast (2-4 lbs) - easily use any cut of pork, but I liked this because it cuts out so much fat and all the shredded meat is just that - meat and not a lot of fat. </li>
<li>2 cups Liquid (1 cup chicken broth, 1/2 cup OJ, 1/2 cup pineapple juice)</li>
<li>Seasonings - garlic powder, onion powder, salt, pepper, Trader Joe's chili lime (our fav!), cumin, chili powder, etc. </li>
<li>2 tbsp+ olive oil</li>
<li>2-3 drops each of Cilantro, Black Pepper, and Lime Young Living Essential Oils (or the actual ingredients, but this was amazing)</li>
<li>Toppings - </li>
<ul>
<li>Pico (diced tomatoes, red onions, cilantro, garlic, lime juice - make to your liking; we just wing it til it looks good, and it was!!)</li>
<li>Grilled corn cut off the cob</li>
<li>carmelized onions</li>
<li>diced mango (normally I'd this straight to the pico but not everyone in our house likes mango, but it's so yummy in the pico, and the avocado but that doesn't save well)</li>
<li>diced avocado, black beans, cilantro, limes, </li>
<li>grilled pineapple - this was KEY and SOO yummy; we should've used 2 pineapples. Slice it in rings, brush with a little olive oil, and grill on both sides just before eating. </li>
</ul>
</ul>
Directions:<br />
<div>
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw1rO1CkyLBN1jrgPfPmHXozhemIj-JxQL7G6DWcJ_va0GYYUGQsuBmM6T4q1ylqdKOfyHq99DJ38gu3GlY6rCVePpAAx7RCtAYACb1R66AoM1ucb_jK1FNIvsYxd3RtUrX-3KO3o4oQ/s1600/IMG_20200509_182941.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1339" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw1rO1CkyLBN1jrgPfPmHXozhemIj-JxQL7G6DWcJ_va0GYYUGQsuBmM6T4q1ylqdKOfyHq99DJ38gu3GlY6rCVePpAAx7RCtAYACb1R66AoM1ucb_jK1FNIvsYxd3RtUrX-3KO3o4oQ/s320/IMG_20200509_182941.jpg" width="265" /></a>
<li>In a bowl, combine 2 tbsp olive oil and essential oils and brush all over the pork roast and place in the crock-pot, fat side up. </li>
<li>sprinkle it with any other seasonings (I used garlic, onion, chili lime, salt, pepper)</li>
<li>pour liquid around the meat, not on top. I used broth, OJ, and Pineapple juice. </li>
<li>Cover and preferably cook on low 8 hours (or high 4 hours). I did high for 3 and then low for 3 and it was great</li>
<li>Meanwhile, make your pico to your liking and refrigerate. </li>
<li>20 minutes before you take the meat out, heat up a frying pan with olive oil and throw in a thinly sliced onion, add salt. Cook for 15-20 minutes until carmelized and brown in color and pour into a bowl. </li>
<li>After meat is done, take pork out and take off that layer of fat (this will also take off seasonings some) or leave the fat on ;) And shred away. </li>
<li>Heat up the frying pan with more olive oil. Add shredded meat and generously add more of whatever seasoning you used. After it pan fries for about 5-8 minutes, ladle in juices from the crock pot and pan fry a few more minutes. I used about 3 large ladle fulls. This really adds that citrus flavor as well as makes an otherwise dry meat pretty moist. If the liquid evaporates too much, add more liquid. Don't throw liquid out until you're done eating and you've stored leftovers (you may want to add more before refrigerating it). </li>
<li>Build your taco, bowl, or salad and enjoy!!</li>
</ul>
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Joannahttp://www.blogger.com/profile/08558931665836697832noreply@blogger.com0tag:blogger.com,1999:blog-2269401581862461938.post-7045872691921625012020-04-05T21:58:00.001-07:002020-04-06T15:11:03.718-07:00Black Bean Vegan Tacos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUJfoQ9JbLM5DQhup6MpgqqJMG1dLUJNJIZ2FoWpQMT4wTqneAGEOSUGlOjMgs2TWqfO0nCRIX01bRM3xTCTI_x6L9Ekc4R3Xtvz1vZz8xff0hhT5dLVcBwaxaWA6cvFvAiSaNyOdxw/s1600/FB_IMG_1586148866767.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="960" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUJfoQ9JbLM5DQhup6MpgqqJMG1dLUJNJIZ2FoWpQMT4wTqneAGEOSUGlOjMgs2TWqfO0nCRIX01bRM3xTCTI_x6L9Ekc4R3Xtvz1vZz8xff0hhT5dLVcBwaxaWA6cvFvAiSaNyOdxw/s320/FB_IMG_1586148866767.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxdQ0SYcd9upUaZIXuWOQhMmKG0rvrVTWtgXaYu6HRlCNNlPDzSQ_-NSeuqvl0DXbGcoM3dTmXmntLGynL3JY_3xtpnXMkYm-Eta-x4c_4MBT7dWppzK9jaUgtTO4gQOQguHEffk4tVA/s1600/FB_IMG_1586149169331.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="960" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxdQ0SYcd9upUaZIXuWOQhMmKG0rvrVTWtgXaYu6HRlCNNlPDzSQ_-NSeuqvl0DXbGcoM3dTmXmntLGynL3JY_3xtpnXMkYm-Eta-x4c_4MBT7dWppzK9jaUgtTO4gQOQguHEffk4tVA/s320/FB_IMG_1586149169331.jpg" width="320" /></a></div>
<br />
Here's the recipe I used, but instead of that sauce though, I just chopped up mango, avocado, onion, tomato, cilantro, corn and lime juice. They were pretty good. Next time I think I'd try to keep them in bigger chunks and cook a little less.<br />
<br />
Black Bean Tacos<br />
These are super yummy. Can substitute tortilla with lettucel leavesa a wrap<br />
<br />
Ingredients:<br />
Olive oil/Coconut Oil cooking spray<br />
2 cloves garlic<br />
2½ cups canned black beans, rinsed and drained<br />
¼ cup rolled oats<br />
¼ cup organic cornmeal<br />
1 tablespoon chili powder<br />
1 teaspoon sea salt<br />
½ teaspoon freshly ground black pepper, divided<br />
8 small rice tortillas or large lettuce leaves<br />
1 cup organic corn, thawed if frozen<br />
1 medium red bell pepper, chopped<br />
1 small green chili, diced<br />
2 scallions, chopped<br />
Juice of 2 limes<br />
¼ cup chopped fresh cilantro<br />
<br />
Heat oven to 400°. Coat a baking sheet with cookings spray In a food processor, chop garlic. Add beans, oats, cornmeal, chili powder, ¾ tsp. salt and ¾ tsp. black pepper; process, stopping once or twice to scrape down sides, until mixture is combined, 1 minute.<br />
Crumble bean mixture with hands, sprinkle<br />
on prepared sheet, and coat with cooking spray. Bake until firm and crisp on bottom, 10 to 15 minutes. Use a spoon to break up pieces, coat with cooking spray, and bake until crisp all over, 10 to 15 minutes.<br />
Stack tortillas and wrap in foil; warm in oven 5 minutes.<br />
In a bowl, combine corn, bell pepper, chili, scallions and remaining ¼ teaspoon salt and ¼ teaspoon black pepper, sprinkle with lime juice. Divide bean crumble<br />
among tortillas; top with corn salsa and cilantroJoannahttp://www.blogger.com/profile/08558931665836697832noreply@blogger.com0tag:blogger.com,1999:blog-2269401581862461938.post-73785022606295360482018-01-30T16:09:00.001-08:002018-01-30T16:13:21.629-08:00Triple Meat Triple Bean ChiliIngredients:<br />
1 lb ground beef<br />
1 lb ground turkey<br />
1/3 lb bacon, cooked and chopped<br />
2 cans kidney beans<br />
2 cans pinto beans<br />
2 cans black beans<br />
1 small onion finely chopped<br />
2 15(ish) oz cans tomato sauce<br />
2 15 oz cans diced tomatoes<br />
(I also like adding crushed tomatoes, in which case I use a big can of those with a can of diced and sauce).<br />
1 cup frozen roasted corn from Trader Joe's (my favorite, but no corn, or canned works too)<br />
<br />
Seasonings (mix all together):<br />
2 T chili powder<br />
1 T Chili Lime seasoning from Trader Joe's (if you have it; it's amazing!)<br />
1 T cumin<br />
2 T brown sugar<br />
2 tsp cocoa powder<br />
1 1/2 tsp paprika<br />
1 1/2 tsp ground oregano<br />
1 1/2 tsp garlic powder<br />
1 1/2 tsp onion powder<br />
1 tsp cayenne (if you like spicy; I rarely add this if the kids are eating it)<br />
<br />
Toppings:<br />
Green onion<br />
Sour Cream<br />
Cheese<br />
Corn Chips<br />
Corn Bread<br />
<br />
Directions:<br />
Cook bacon and set aside (chop up when cooled). Brown meat together until mostly cooked (in the bacon grease if you choose). Drain meat if needed and add the diced onion. Finish cooking meat with onions until cooked through. Add bacon; add tomatoes and tomato sauce and seasoning mixture; mix well. Drain and rinse beans and add them and the corn. Cook on slow for at least an hour. Then taste and add more seasoning if needed. (I usually end up adding some more chili powder, maybe sugar, and salt & pepper). I think chili is best when you make the night before and reheat on the stove or in the crockpot prior to eating. Crockpot takes about 3-4 hours; stovetop at least 30 minutes. If you like it with more liquid, you can always add some type of stock, or a can of corn with liquid.<br />
<br />
Notes:<br />
Use what beans and meat you like; I tend to have these meats on hand and I prefer not using all beef. But any combo usually works well! This is really a double recipe; I make this amount when preparing for about 10-15 people. If it's just our family of 4, then I make half that and we still have a night's worth of leftovers.<br />
<br />
<br />Joannahttp://www.blogger.com/profile/08558931665836697832noreply@blogger.com0tag:blogger.com,1999:blog-2269401581862461938.post-66111879618452060562017-12-15T09:06:00.002-08:002017-12-15T09:07:22.697-08:00Cranberry Orange Pound Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Zk76_Ka3YRSEx-gSzIU85mrYVwpw8XshwxkFG3DXOAHz6poVXPFf_-oUTGt3SQjLau_eLyGrtrVPy0_xofYzsdSbpn9atjTQjbKC5CswHFETimY1_yzCZ8OnZCUmF1uR4im-O0eZPg/s1600/cranberry+loaf.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Zk76_Ka3YRSEx-gSzIU85mrYVwpw8XshwxkFG3DXOAHz6poVXPFf_-oUTGt3SQjLau_eLyGrtrVPy0_xofYzsdSbpn9atjTQjbKC5CswHFETimY1_yzCZ8OnZCUmF1uR4im-O0eZPg/s200/cranberry+loaf.jpg" width="150" /></a></div>
<b>Ingredients</b><br />
1 cup butter<br />
1¾ cups sugar<br />
2 Tbs. orange zest<br />
3 eggs<br />
½ teaspoon vanilla<br />
¾ cup buttermilk<br />
2 cups fresh cranberries<br />
2½ cups flour<br />
2 teaspoon baking powder<br />
1 tsp. salt<br />
<b><br /></b>
<b>ORANGE GLAZE</b><br />
1½ cup powdered sugar<br />
1 Tbs. orange juice<br />
1 Tbs. orange zest<br />
1-2 Tbs. milk or buttermilk<br />
¼ teaspoon vanilla<br />
<br />
<b>Instructions</b><br />
Preheat oven to 350’<br />
In a large bowl, cream butter, sugar and orange zest together for 3 to 5 minutes.<br />
Add eggs one at a time and beat an addition minute per egg.<br />
Add vanilla and mix in.<br />
In a separate large bowl, mix and combine dry ingredients together.<br />
Add dry ingredients alternatively with the buttermilk to the butter/sugar/orange zest/egg mixture. Fold in cranberries.<br />
Pour batter into mold of choice. I bake small loaves 20-23 at 340-350 degrees. My oven bakes hot. If using a larger mold. Bake approx 35-40 mins<br />
Unmold, cool and pour glaze over them.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKDR-45eSNdZ7W8I08J2wGv4-QMVRlFf-CEBwqtagaCdAyB4skZNs2N1T13kmwR_cjkdtMHg3H2cQCG9YWaIxX7dt8LnaLiJ8O9Kze3ML-AfBmqO_n4tHkGbzVTdzaLcyytfuJpYtO4A/s1600/cranberry+mold.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="426" data-original-width="640" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKDR-45eSNdZ7W8I08J2wGv4-QMVRlFf-CEBwqtagaCdAyB4skZNs2N1T13kmwR_cjkdtMHg3H2cQCG9YWaIxX7dt8LnaLiJ8O9Kze3ML-AfBmqO_n4tHkGbzVTdzaLcyytfuJpYtO4A/s320/cranberry+mold.jpg" width="320" /></a></div>
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Joannahttp://www.blogger.com/profile/08558931665836697832noreply@blogger.com2tag:blogger.com,1999:blog-2269401581862461938.post-6702295785912348242017-01-02T19:46:00.000-08:002017-01-02T19:46:51.938-08:00Instant Pot One Pot Pasta<div class="separator" style="clear: both;">
This is a form of baked ziti with meat sauce, but all made in one pot. No more cooking in 2 pots on the stove and then in the oven in a third dish. The family loved this! </div>
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Ingredients:</div>
<div class="separator" style="clear: both;">
</div>
<ul>
<li>Olive oil</li>
<li>1 small onion, chopped</li>
<li>2 cloves of garlic, chopped (or these amazing frozen garlic chunks)</li>
<li>italian seasoning (I just eyeball this, but I'm guessing I used 1 tsp of salt, pepper, 1 tbsp dried parsley, 2 tsp dried basil, or these fabulous frozen basil chunks)</li>
<li>1 lb ground beef (I prefer lean just so you don't have to drain it but up to you; could also use turkey, sausage, or no meat)</li>
<li>1 jar pasta sauce (I like the Trader Joe's tomato & basil marinara)</li>
<li>1 jar of water</li>
<li>1 15 oz can tomato sauce (or more of the jar, but this is how I made it tonight so those are the ingredients I'm listing)</li>
<li>1 lb your favorite tube pasta; we used penne pasta (tube just holds more stuff inside and tends to be better for this type of recipe)</li>
<li>1 cup mozzarella cheese, optional</li>
</ul>
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<ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDUupsysSf8p9yTi-ONb_0-Znhyphenhyphenacy6NPa7HPJ1DqaYA0RieMXppM7zgTEyDTBrq64YD0DEkParRSQZulgg-eokFa2iZjr90kY5lyiU8m1EMAzJwD61c5OGQyhxOEobt_XsZnudA_RZw/s1600/20170102_173803.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDUupsysSf8p9yTi-ONb_0-Znhyphenhyphenacy6NPa7HPJ1DqaYA0RieMXppM7zgTEyDTBrq64YD0DEkParRSQZulgg-eokFa2iZjr90kY5lyiU8m1EMAzJwD61c5OGQyhxOEobt_XsZnudA_RZw/s200/20170102_173803.jpg" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1FdrxXjV-zW31iuBncrkUCaEFCCNZ6urM7q95SIfxHY7wMelML-H20O9bg0VsCnFN0wuS24mSH6niGV4hfWJyALFGL2TSa7UjN-C8Otg3987Sq-z73OmMol35Kug2nK9E481ykvHpSw/s1600/20170102_174431.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1FdrxXjV-zW31iuBncrkUCaEFCCNZ6urM7q95SIfxHY7wMelML-H20O9bg0VsCnFN0wuS24mSH6niGV4hfWJyALFGL2TSa7UjN-C8Otg3987Sq-z73OmMol35Kug2nK9E481ykvHpSw/s200/20170102_174431.jpg" width="200" /></a>
<li>Select the saute function of your instant pot. Once heated, coat the bottom of your pot with olive oil. Once hot, add onion and saute for 2-3 mins. Then add the meat and break up as you cook it. I also added the seasoning here. I defrosted mine first to make it easier, plus then I could drain some of the fat before adding it. </li>
<li>Add garlic and basil if adding the frozen kind. Give it a good stir.</li>
<li>Next layer in this order:</li>
<ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNtzF_Dbmqk4kQnmVLUa9Po6hauQiA8iG-UKZMaX5gyWSm9zT5BqM2_pnxmczf0yZvevIjDgv9_esR7bfF1iuCXckbObMWemN6dxey5u1cOI-Mc7xA5Tid8RLdnKF-O5sJpeeHakW4PA/s1600/20170102_173810.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNtzF_Dbmqk4kQnmVLUa9Po6hauQiA8iG-UKZMaX5gyWSm9zT5BqM2_pnxmczf0yZvevIjDgv9_esR7bfF1iuCXckbObMWemN6dxey5u1cOI-Mc7xA5Tid8RLdnKF-O5sJpeeHakW4PA/s200/20170102_173810.jpg" width="112" /></a>
<li>pasta</li>
<li>jar of sauce</li>
<li>fill jar with warm water and pour around the sides of the IP, try not to dilute the pasta sauce on top. Just to be safe, I added the water before adding remaining tomato sauce.</li>
<li>tomato sauce<br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiorFvO4c_3rptrOykbV3f5iqgZi_lwaQWQDA-sAieBCxGOOdtLtiF2hAegHEu3ufI2WNQ0r1tiuu5EhT25Awz3okd1xtSPPT6mgSEX-nZEF8jblFyqAwfYzfahfdC1AYElDdh3icvZlw/s1600/20170102_174600.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiorFvO4c_3rptrOykbV3f5iqgZi_lwaQWQDA-sAieBCxGOOdtLtiF2hAegHEu3ufI2WNQ0r1tiuu5EhT25Awz3okd1xtSPPT6mgSEX-nZEF8jblFyqAwfYzfahfdC1AYElDdh3icvZlw/s200/20170102_174600.jpg" width="200" /></a></div>
</li>
</ol>
<li>Do not stir it; you want it to cook with everything layered this way. Don't ask me why, but it worked really well this way. the meat even got a little crispy at the bottom, which we liked. Plus then the sauce isn't watery, the water cooks the pasta below and helps the bottom of the IP not burn.</li>
<li>Secure lid on top; make sure pressure valve is on seal. Cancel the saute function and hit "manual" and adjust time to 7. Mine took about 10 minutes to build enough pressure to start the cooking time. So I would give yourself 20 minutes for this to cook.</li>
<li>Once it is done cooking and beeps, using a towel, turn the pressure valve to release and do a Quick Release. It may overcook the pasta if you let naturally release.</li>
<li>Once the pressure is released, take the lid off, and stir in the cheese. (Or do it after you serve it but this makes everything cheesy). Make sure to stir well as all the meat is at the bottom. </li>
<li>Enjoy!!<div class="separator" style="clear: both; text-align: center;">
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</li>
</ol>
<br />Joannahttp://www.blogger.com/profile/08558931665836697832noreply@blogger.com1tag:blogger.com,1999:blog-2269401581862461938.post-39819036411662233062017-01-02T19:19:00.002-08:002018-01-02T21:24:35.091-08:00Instant Pot Creamy Chicken Enchilada SoupI kind of copied this recipe but took ideas from multiple recipes, so here's how I made it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkAzyNhyphenhyphenOvyANLnBobumaxvMlA48YM9xPufRQJVkH2knOMStnXAWmz2d0VaCb9QkJYGj_NmlOF8amgOVWWznt5Er_uDMz3vLohqzJwPMyc4K3mwvkkPYpHwlWbXOEyOLTgjbZYHyVO1A/s1600/enchilada+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkAzyNhyphenhyphenOvyANLnBobumaxvMlA48YM9xPufRQJVkH2knOMStnXAWmz2d0VaCb9QkJYGj_NmlOF8amgOVWWznt5Er_uDMz3vLohqzJwPMyc4K3mwvkkPYpHwlWbXOEyOLTgjbZYHyVO1A/s320/enchilada+soup.jpg" width="320" /></a></div>
<br />
Ingredients:<br />
<br />
<ul>
<li>2 tbsp olive oil (or enough to coat the bottom of the IP; I added more when I added the chicken)</li>
<li>1 small yellow onion, chopped</li>
<li>1 clove garlic, minced</li>
<li>1 jalapeno, seeds removed and diced (we ommitted this to make it not spicy but added sauteed anaheim pepper as a garnish and it was yummy!!)</li>
<li>1 large bell pepper, chopped</li>
<li>2 cups frozen corn</li>
<li>1 lb chicken, cut into chunks; you could also use chicken thighs, shredded chicken or rotisserie chicken. I also seasoned the chicken with salt, pepper, chili powder, garlic powder before putting it in the pot. The chicken definitely needs seasoning, so use whatever kind of seasoning you like - spicy would work great here!</li>
<li>Enchilada sauce; recommended is: 1 12 oz jar red enchilada sauce (about 1.5 cups) and 1 12 oz jar/can green enchilada sauce (about 1.5 cups). I prefer Rosarita red sauce and used 1.5 of the small cans and 1 12 oz can of some mild green sauce. You could use whatever kind/style you prefer here though for sure!</li>
<li>1 14 oz can pinto beans, drained and rinsed (you could use any kind of beans though)</li>
<li>32 oz chicken stock</li>
<li>8 oz cream cheese, softened (I used half though since I don't like cream cheese)</li>
<li>Garnish ideas: sour cream, chopped green onion, chopped peppers (sauteed ahead of time makes them so much better), avocado, fresh cilantro, shredded cheese, crumbled tortilla chips or even fried tortilla strips.</li>
</ul>
<br />
<br />
DIRECTIONS<br />
1. Select the saute function of your instant pot. Coat the bottom of your pot with olive oil. Once hot, add onion and saute for 2-3 mins.<br />
2. Add in diced chicken to brown/sear until most sides are browned. If you haven't seasoned the chicken, do so as you add it to the IP. If adding cooked chicken, I would add this last, with the beans.<br />
3. Add in minced garlic, peppers if you are adding them, and corn. Saute for another 2 minutes.<br />
4. Mix in both enchilada sauces, beans, and chicken broth. Give it a stir.<br />
5. Secure the lid and select manual. Cook on high pressure for 8-10 minutes, depending on how uncooked your chicken is.<br />
6. Allow to natural release for a few minutes, then quick release and remove the lid. Keep the instant pot on, add in cream cheese. Stir for another 3-4 minutes, or until the cream cheese melts. I actually put the lid back on and kept it on warm for about 10 minutes because the cream cheese wasn't melting all the way. It will leave some small bits, but that's ok.<br />
7. Serve hot, and garnish with yummy goodness!!<br />
<br />Joannahttp://www.blogger.com/profile/08558931665836697832noreply@blogger.com0tag:blogger.com,1999:blog-2269401581862461938.post-56954659247949716352016-12-27T20:26:00.000-08:002016-12-27T20:26:07.759-08:00Instant Pot RoastI should've taken photos but did not, but this photo I found looks like what ours did (thick slices and on the verge of falling apart). This was pretty good, especially considering the cut of meat. We got Eye of Round roast in our Butcher Box and weren't sure what to do with it, so this was my first Instant Pot meal and we'd consider it a success!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLtvCw7Tnm5J3POaxEs-Ob7yRd3eqAgfuJCBZdj4k7KhHiyj-qzRLgF12FV9dthoS1zfydNxuBDHfeyLIhDT26O-aI36FvI1bLdbiza4mVSQ_niBZ7zeZ1q86cgmsx-7wUR-OY8kftxA/s1600/eye+of+round+roast+in+IP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLtvCw7Tnm5J3POaxEs-Ob7yRd3eqAgfuJCBZdj4k7KhHiyj-qzRLgF12FV9dthoS1zfydNxuBDHfeyLIhDT26O-aI36FvI1bLdbiza4mVSQ_niBZ7zeZ1q86cgmsx-7wUR-OY8kftxA/s320/eye+of+round+roast+in+IP.jpg" width="320" /></a></div>
<br />
Ingredients:<br />
1 roast (2-4 lbs) chuck would probably be best; we used eye of round which is quite lean<br />
2 tbsp (about) seasoning, salt, and peper<br />
1 onion cut in wedges, separated<br />
1/2 cup red wine (whatever kind you like to drink, but not a sweet variety)<br />
1 1/2-2 cups broth, or water (have about 2 cups of liquid, I think, using whatever you have. Beef broth and red wine add most flavor)<br />
Sides/Veggies (extra wide egg noodles, potatoes, carrots, etc.)<br />
<br />
1. Turn the IP on to saute and when it's ready (HOT), drizzle some EVOO or fat of some sort. I kept adding more as I browned the meat. Pat the meat dry and sprinkle liberally with your favorite seasonings, salt, and pepper. (I used the blend from Costco "Garlic Saltless spice blend" consisting of garlic, onion, pepper, lemon peel, etc. It's a great blend; we use it on everything!). Brown the meat on all sides.<br />
2. Remove the meat and add one onion cut up, add more oil if needed and just quickly saute for a minute<br />
3. Add red wine, or a little of the liquid you are using, and deglaze the bottom with the onions in there. Add remaining liquid.<br />
4. Add meat back on top of the onions.<br />
5. Turn the IP off/warm. Put lid on the pot and turn it on to manual mode and increase the time to 70 minutes. Make sure the pressure release handle is on "sealing." (I gauged this one, and you may adjust it after trying your first roast. It was a good amount for this meal though).<br />
6. Naturally release the pressure, so once the cooking stops, it will go into warm mode and naturally release the steam until the float valve goes down (this took about 10-15 minutes). After a few, you could probably quick release by moving the pressure release handle to release (with a towel and do NOT be anywhere close to it; that steam will burn you when it releases).<br />
7. I took the meat out to rest and added a cornstarch slurry to thicken the juices to make gravy.<br />
8. Serve how you like; we served it with the juices/gravy over wide egg noodles and a side of corn (because that's what we had). It would be great with potatoes and carrots too.<br />
<br />
Now that we've officially cooked our first IP meal successfully, we have a better idea of how to use it for this type of meal and what to do. I would use this same method to make a beef stew. I think you just add the carrots and potatoes with the onion at the bottom and place whatever meat you use on top. The juice was so good (I did not add enough red wine because I just used what was left in a bottle, but above I increased the amount).Joannahttp://www.blogger.com/profile/08558931665836697832noreply@blogger.com0tag:blogger.com,1999:blog-2269401581862461938.post-48439276806253186442016-12-02T10:30:00.002-08:002016-12-02T10:43:24.130-08:00<div class="MsoNormal" style="background: white;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3MDplQO1BM6_97uJoeYpiXyTZhmRfhMAdWZsFP6RjB7bQ3oW3D_aNAG_Lqb-iDHIx_6wGplElk8lNiUAljZrtMnLifsQz6t83KkaAyKeFr07APIXxzPovG69-pNx5GtInKM7mKrknRQ/s1600/sweet+and+salty+pretzel+bar+ingredients.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3MDplQO1BM6_97uJoeYpiXyTZhmRfhMAdWZsFP6RjB7bQ3oW3D_aNAG_Lqb-iDHIx_6wGplElk8lNiUAljZrtMnLifsQz6t83KkaAyKeFr07APIXxzPovG69-pNx5GtInKM7mKrknRQ/s320/sweet+and+salty+pretzel+bar+ingredients.jpg" width="179" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: transparent;">How can you ever go wrong with these ingredients??</span></td></tr>
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<b>NO BAKE SWEET & SALTY PEANUT BUTTER PRETZEL BARS</b><br />
<b>Ingredients:</b><br />
2 cups creamy peanut butter, divided<br />
3/4 cup (1 1/2 sticks) butter, softened</div>
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2 cups powdered sugar</div>
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4 cups (roughly ½-inch pieces), broken small pretzel twists, divided</div>
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2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided</div>
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<b>Directions:</b></div>
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<b>Use the Flexipat or a Silpat for this. If you do not have one, then </b></div>
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<b>LINE</b> 13 x 9-inch baking pan, or jelly roll pan, with foil leaving an overhang on two sides. Lightly spray foil with nonstick cooking spray.</div>
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<b>BEAT</b> 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in the powdered sugar. Stir in 3 cups pretzel pieces and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.</div>
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<b>MICROWAVE</b> remaining 1 1/2 cups morsels and 3/4 cup peanut butter in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread chocolate layer evenly over powdered sugar mixture. Sprinkle with the remaining pretzel pieces, pressing down lightly. Refrigerate for at least 3 hours or until firm. Lift from pan; peel off foil. Cut into 60 pieces. <b>Store</b> in covered container in refrigerator.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioJeT2t-KY6rBDVzYK1QlVodwKnWeQWERip7B5LNS8Rk5fR4z68lqsJeUBG39G5dz_biJztbWT7HGNPmtWiK4Uvnm5HJl09exScUYh0rQaIDw7kmnw0YdZsFSrz8z-OgzHooAC2ku9Bw/s1600/sweet+and+salty+pretzel+bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioJeT2t-KY6rBDVzYK1QlVodwKnWeQWERip7B5LNS8Rk5fR4z68lqsJeUBG39G5dz_biJztbWT7HGNPmtWiK4Uvnm5HJl09exScUYh0rQaIDw7kmnw0YdZsFSrz8z-OgzHooAC2ku9Bw/s320/sweet+and+salty+pretzel+bars.jpg" width="320" /></a></div>
Joannahttp://www.blogger.com/profile/08558931665836697832noreply@blogger.com0tag:blogger.com,1999:blog-2269401581862461938.post-71346169575401180752016-07-07T09:06:00.000-07:002016-07-07T09:06:54.540-07:00Orange Tea Biscuits2 cups all-purpose flour<br />
2-1⁄2 teaspoons baking powder<br />
1⁄2 teaspoon salt<br />
3 teaspoons grated orange peel<br />
3 tablespoons sugar<br />
1⁄2 cup shortening<br />
2⁄3 cup milk<br />
1. Place all ingredients except milk in bowl. Attach bowl and flat beater. Turn to Stir Speed and cut shortening in, about 1<br />
minute. Stop and scrape bowl.<br />
2. Add milk and mix on Stir Speed until dough starts to cling to beater. Avoid overbeating. Turn dough onto lightly<br />
floured board and knead until smooth, about 30 seconds. Pat or roll to 1⁄2-inch thickness. Cut with floured 2-inch<br />
biscuit cutter.<br />
3. Place biscuits 2 inches apart on greased baking sheets. Bake at 425°F for 12 to 15 minutes. Brush with Orange Glaze<br />
while hot.<br />
4. Serve immediately.<br />
Makes 12 biscuitsely.<br />
From the KitchenAid Culinary CouncilJoannahttp://www.blogger.com/profile/08558931665836697832noreply@blogger.com0tag:blogger.com,1999:blog-2269401581862461938.post-60925295018255268792015-03-11T11:14:00.002-07:002015-03-11T11:15:48.675-07:00Hashbrown & Bacon Crustless Quiche<div>
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Ingredients:</div>
<div style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">
1 package (26 ounce) frozen shredded hashbrowns, thawed</div>
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1 pound sliced bacon, cooked and crumbled</div>
<div style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">
2 cups (16 ounces) shredded cheddar cheese</div>
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Salt and pepper to taste </div>
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8 eggs</div>
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2 cups milk</div>
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</div>
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Directions:</div>
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In the stainless mixing bowl, combine the hash browns, bacon, 1 and 1/2 cups of cheese, salt, and pepper. Spoon into Large Round Mold. In the same mixing bowl, whisk eggs and milk until smooth; pour over hash brown mixture. Bake, uncovered, at 350° for 45-50 minutes until a knife inserted near the center comes out clean. Sprinkle with the remaining 1/2 cup of cheese and cook for 5 more minutes, or until cheese has melted. Serve hot, right from the Mold.</div>
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</div>
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For a quick meal on the go, you can make this recipe using the Round Tray, freeze each individual portion, and warm up in the morning for a quick and delicious breakfast! You can also add your favorite veggies for some added nutrition!</div>
</div>
<div>
<br /></div>
Joannahttp://www.blogger.com/profile/08558931665836697832noreply@blogger.com0tag:blogger.com,1999:blog-2269401581862461938.post-38343941042073362532014-11-17T20:36:00.000-08:002014-11-18T07:45:06.250-08:00Mom's cinnamon coffee cake...<div>
This is the coffee cake I remember my mom making, and I think her mom made it too. SO...it's a family recipe, and super delicious!! Why is it called coffee cake?? Who knows...it's an excuse to eat dessert for breakfast, which I'm ALL about! ;) And, sure, go ahead and have a cup of coffee to go with.</div>
<div>
<br />
<b>Recipe</b>:</div>
<div>
1. Cream together:<br />
1 1/2 sticks margarine (I used salted butter, but the original called for the bad stuff)</div>
<div>
1 1/2 cups sugar<br />
<br /></div>
<div>
</div>
<div>
2. Add:</div>
<div>
3 eggs and beat well<br />
<br />
3. Next add:</div>
<div>
</div>
<div>
3 cups flour</div>
<div>
2 1/2 teaspoons baking powder</div>
<div>
(sift together, but I never do!) and add to the mixture, about a cup at a time till all combined.</div>
<div>
</div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-q9FTZ_QIRHwCmkexl6iPsvfRfNPCHXgJOYzx1Ytx1fQyS7ECb0Qh6Cg3n4Xv5xMih-7CQv4qTnirkhfnNzKJQ1sUC1GirM41zVed6uISzPuA2nVveDoUQOR2UDwoD8uJB8hk0ESa9g/s1600/20141117_213118.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-q9FTZ_QIRHwCmkexl6iPsvfRfNPCHXgJOYzx1Ytx1fQyS7ECb0Qh6Cg3n4Xv5xMih-7CQv4qTnirkhfnNzKJQ1sUC1GirM41zVed6uISzPuA2nVveDoUQOR2UDwoD8uJB8hk0ESa9g/s1600/20141117_213118.jpg" height="320" width="240" /></a><br />
<br />
<br />
4. Mix together (not sure if this step of mixing first is essential, but it's pretty cool to watch if nothing else):</div>
<div>
1 1/2 teaspoons baking soda</div>
<div>
1 1/2 cups sour cream</div>
<div>
THEN, Fold into cake batter</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Iu5XFhm-vPq0zY538goqysHWFm59SUIWwCKcgtSlx1CbTAnOszZX68IwV_YOcg5TAtCaoRCtATBAoIMoaQgALDXXfOwEjrX6rQTA-J8Fg0xuTmtOZlqPMEECQRIJACU9PFS4eZBMZA/s1600/20141117_213122.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Iu5XFhm-vPq0zY538goqysHWFm59SUIWwCKcgtSlx1CbTAnOszZX68IwV_YOcg5TAtCaoRCtATBAoIMoaQgALDXXfOwEjrX6rQTA-J8Fg0xuTmtOZlqPMEECQRIJACU9PFS4eZBMZA/s1600/20141117_213122.jpg" height="320" width="240" /></a><br />
<div>
5. Add:<br />
1 1/2 T (YES, TABLEspoons) of vanilla and mix well (I go back to the mixer for this one, on very low speed until well combined).<br />
*See photo of batter</div>
</div>
<div>
</div>
<div>
<br />
<br />
6. In separate bowl, combine the filling:</div>
<div>
3 T butter or margarine, softened to almost melted</div>
<div>
3 T cinnamon</div>
<div>
1/2 cup brown sugar</div>
<div>
1/2 cup chopped nuts (optional)</div>
<div>
*See finished filling photo</div>
<div>
</div>
<div>
<br />
7. Alternate Batter and cinnamon mixture in bunt pan. It works best if you do batter, cinnamon, batter, cinnamon, batter.</div>
<div>
<br /></div>
<div>
Bake 50 minutes – 1 hour at 350º. I took the daisy mold out after 35 minutes, and let the bundt finish cooking the full 50 minutes. For 1 large bundt cake (12 cups probably), I'd let it cook the full hour.</div>
<div>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioLgTiWRRHaXfjp7Crcwur8oE-2jL4vKKAplXBBpEGuNuNWJI0INLNBq2EOgbE8uTUFhp0iZLay9FzLyHrAN8SJCO8uHnx14hYM4y1cQgJbA4Ls5Le2ik5dAIZv-JxDPXdRPyhjv3eJQ/s1600/20141117_213954.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioLgTiWRRHaXfjp7Crcwur8oE-2jL4vKKAplXBBpEGuNuNWJI0INLNBq2EOgbE8uTUFhp0iZLay9FzLyHrAN8SJCO8uHnx14hYM4y1cQgJbA4Ls5Le2ik5dAIZv-JxDPXdRPyhjv3eJQ/s1600/20141117_213954.jpg" height="240" width="320" /></a></div>
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This recipe made my bundt mold AND the daisy mold. So you could cut the recipe, but why not just make an extra small one for a friend?! :)<br />
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Joannahttp://www.blogger.com/profile/08558931665836697832noreply@blogger.com0tag:blogger.com,1999:blog-2269401581862461938.post-58969457796392848362014-06-14T12:53:00.001-07:002014-06-14T12:55:46.436-07:00Cucumber Tips & TricksI wanted to have this pinned and saved, so I'm putting it here...<br />
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<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">CUCUMBER TIPS & TRICKS THAT YOU DON'T WANT TO MISS!! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNyq0cgvwG9D-1w862pGo1Cih2yCfAxTJ3vyAamwr-qYmyYlXmP1ALB8ZfR1WsUmWCm1J7WfZfsAiGyRRyj60ccdidmuae2juKv3bKf1pPZenehjQR_6FB6n7n2HcvfnikMbFzK-haMQ/s1600/cucumber.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNyq0cgvwG9D-1w862pGo1Cih2yCfAxTJ3vyAamwr-qYmyYlXmP1ALB8ZfR1WsUmWCm1J7WfZfsAiGyRRyj60ccdidmuae2juKv3bKf1pPZenehjQR_6FB6n7n2HcvfnikMbFzK-haMQ/s1600/cucumber.jpg" height="206" width="320" /></a></div>
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<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1. Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.</span><br />
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<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">2.For a pick me up in the afternoon... Put down the caffeinated soda and pick up a cucumber. Cucumbers are a good </span><span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours. Slice some and put in your water bottle.<br /><br />3. If you rub a cucumber slice along your bathroom mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.<br /><br />4. Place a few slices of cucumber in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area.<br /><br />5. Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemical in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!!!<br /><br />6. Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free.<br />Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!<br /><br />7. Looking to fight off that afternoon or evening snacking binge? Cucumbers have been used for centuries by European trappers, traders and explorers for quick meals to thwart off starvation.<br /><br />8. Have an important meeting or job interview and you realize that you don’t have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.<br /><br />9. Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!<br /><br />10. Stressed out and don’t have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the cucumber will react with the boiling water and released in the steam, creating a soothing, relaxing aroma that has been shown to reduce stress in new mothers and college students during final exams.<br /><br />11. Just finish a business lunch and realize you don’t have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the photochemical will kill the bacteria in your mouth responsible for causing bad breath.<br /><br />12. Looking for a ‘green’ way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but it won’t leave streaks and won’t harm you fingers or fingernails while you clean.<br /></span>Joannahttp://www.blogger.com/profile/08558931665836697832noreply@blogger.com0tag:blogger.com,1999:blog-2269401581862461938.post-73772138650598094012013-11-18T13:06:00.002-08:002013-11-18T13:06:35.329-08:00Gluten Free Pumpkin Cake<div style="background-color: white; color: #333333; font-family: 'Century Gothic', 'ITC Avant Garde', Arial, Helvetica, sans-serif; font-size: 11pt;">
<span style="line-height: 17px;"><b><i>I just saw this recipe on a Demarle email but couldn't find a clickable link everyone could see, so I thought I'd just put it in my blog. I know many who will love this idea!!</i></b></span></div>
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<em><span style="line-height: 17px;">(Thank you to Stacie Foisy for submitting this delicious recipe for GF Pumpkin Cake!)</span></em></div>
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<span style="font-size: 11pt;">You can find Stacie's original post on Facebook by clicking <a href="https://www.facebook.com/notes/in-the-kitchen-with-stacie-demarle-at-home-independent-consultant/gluten-free-pumpkin-cake-dairy-soy-and-nut-free/472712792835760" shape="rect" style="color: blue;" target="_blank">here</a>!</span></div>
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<b>Ingredients</b></div>
<ul style="background-color: white; color: #333333; font-family: 'Century Gothic', 'ITC Avant Garde', Arial, Helvetica, sans-serif; font-size: 15px;">
<li style="font-size: 11pt; line-height: 20px; margin: 0px 0px 0px 15px;">1 Hodgson Mill Gluten Free Yellow Cake Mix </li>
<li style="font-size: 11pt; line-height: 20px; margin: 0px 0px 0px 15px;">1 15oz Can of Pure Pumpkin Puree</li>
<li style="font-size: 11pt; line-height: 20px; margin: 0px 0px 0px 15px;">1/2 C Extra Virgin Coconut Oil, softened</li>
<li style="font-size: 11pt; line-height: 20px; margin: 0px 0px 0px 15px;">2 Large Eggs</li>
<li style="font-size: 11pt; line-height: 20px; margin: 0px 0px 0px 15px;">1/3 C Full Fat Coconut Milk (canned)</li>
<li style="font-size: 11pt; line-height: 20px; margin: 0px 0px 0px 15px;">1/2 tsp Apple Cider Vinegar</li>
<li style="font-size: 11pt; line-height: 20px; margin: 0px 0px 0px 15px;">1 1/2 tsp Pure Vanilla Extract</li>
<li style="font-size: 11pt; line-height: 20px; margin: 0px 0px 0px 15px;">2 1/4 tsp Ground Cinnamon</li>
<li style="font-size: 11pt; line-height: 20px; margin: 0px 0px 0px 15px;">1/2 tsp Ground Nutmeg</li>
<li style="font-size: 11pt; line-height: 20px; margin: 0px 0px 0px 15px;">1/2 tsp Ground Ginger</li>
<li style="font-size: 11pt; line-height: 20px; margin: 0px 0px 0px 15px;">1/4 tsp Ground Cloves</li>
<li style="font-size: 11pt; line-height: 20px; margin: 0px 0px 0px 15px;">Powdered Sugar</li>
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<b>Directions</b></div>
<ol style="background-color: white; color: #333333; font-family: 'Century Gothic', 'ITC Avant Garde', Arial, Helvetica, sans-serif; font-size: 15px;">
<li style="font-size: 11pt; line-height: 20px; margin: 0px 0px 0px 15px;">Preheat oven to 350 degrees F. Place Sunflower Mold on Perforated Baking Sheet.</li>
<li style="font-size: 11pt; line-height: 20px; margin: 0px 0px 0px 15px;">Add apple cider vinegar to coconut milk and let stand for 6-7 minutes. This is mimicking buttermilk.</li>
<li style="font-size: 11pt; line-height: 20px; margin: 0px 0px 0px 15px;">In a mixing bowl, cream coconut oil and add cake mix, blending completely. Add pumpkin puree, eggs, coconut milk mixture, and vanilla. Beat until completely smooth. Scrape down the sides and the bottom of the bowl to make sure everything is incorporated with DAH's Heat Resistant Spatula. (Our magnetic measuring cups and spoons, make every baking task so easy!)</li>
<li style="font-size: 11pt; line-height: 20px; margin: 0px 0px 0px 15px;">Add cinnamon, nutmeg, ginger, and cloves and beat one more time. Pour the batter into the sunflower mold and smooth it out to make an even layer. Bake in oven for 25-30 minutes.</li>
<li style="font-size: 11pt; line-height: 20px; margin: 0px 0px 0px 15px;">Let cool before unmolding. Then using DAH's Sift N' Go, sprinkle some Powdered Sugar over the top to give an extra special look. </li>
</ol>
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<span style="line-height: 20px;"><span style="line-height: 17px; text-decoration: underline;">Apple Cranberry Sauce with Blood Orange Oil</span></span></div>
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<span style="line-height: 20px;"><span style="line-height: 17px;">3 C Fresh Cranberries</span> </span></div>
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<span style="line-height: 20px;"><span style="line-height: 17px;">1 Apple, Cut Up</span> </span></div>
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<span style="font-size: 11pt; line-height: 17px;">1 C Sugar/Coconut Sugar/Turbinado Sugar</span><span style="font-size: 11pt; line-height: 17px;"><br />1/2 C Water<br />1/4 C Blood Orange Oil<br />1/2 tsp Cinnamon<br />1/4 tsp Cloves<br /><br />Place all ingredients in A Fleximold, I used the Flower Mold. Stir. Place Octagonal Silpat on top and cook in microwave on high for 5 minutes. Carefully take Silpat off and place mold on counter. Using a Potato Masher, mash all ingredients together. Sauce gels slightly as it cools. Enjoy!</span> </div>
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Joannahttp://www.blogger.com/profile/08558931665836697832noreply@blogger.com0tag:blogger.com,1999:blog-2269401581862461938.post-78516505026484207222013-10-15T13:35:00.001-07:002013-10-15T13:35:24.226-07:00Caprese Grilled CheeseI'm sure someone has thought of this before, but I came up with it a while back when I wanted grilled cheese and had the stuff for a Caprese salad (mozzarella, tomatoes, basil and balsamic). So, why not??!! What came was a yummy, delicious sandwich!!!<br />
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You make it just like plain old grilled cheese. I suggest using Sourdough bread, butter it, then layer thin slices of mozzarella, bold flavored tomatoes (like from the vine), basil (I use freeze dried), a little salt & pepper, balsamic glaze (I used a thicker balsamic vinegar so it doesn't spread all over your pan...which it sizzles a lot when it hits that hot pan), then put one more layer of thin slices of mozzarella, and grill to perfection!<br />
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This would probably be good with some grilled chicken as well. There's not a whole lot of substance in this sandwich; it doesn't fill me up, but it is just oh so good! Would be great as an appetizer for a dinner party or finger food dish.<br />
So yummy; enjoy :)Joannahttp://www.blogger.com/profile/08558931665836697832noreply@blogger.com0tag:blogger.com,1999:blog-2269401581862461938.post-39666477666838516852013-10-14T18:56:00.000-07:002013-10-14T18:58:53.956-07:00Meat MuffinsSo, I'm not a big "Meatloaf" fan...something about the name has always turned me off. I don't mind my mom's, but it's never something I would order at a restaurant. I'm just not that into meat. However, my family is...specifically Joe and Felicity. Every once in a while I'll try making it, usually trying to make it healthier by using Turkey. It's edible, but nothing to write home about ;)<br />
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So, today I discovered creating a brown sugar crust on top...um, OK, I'll give that a whirl. I found about 5 recipes that I used ingredients or ideas from, so here's my version...in the Demarle Muffin Tray...with a yummy brown sugar spin!! Joe thought we should call them Meat Muffins ;)<br />
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2 lbs lean ground beef (I used 10% fat)<br />
2/3 cup Brown Sugar, split<br />
2/3 cup ketchup, split<br />
Pepper (maybe 1/2 tsp)<br />
1 1/2 cups crushed Ritz Crackers (or good old fashioned bread crumbs) but the Ritz were yummy!<br />
2 eggs<br />
1 tsp garlic powder<br />
1 tsp onion powder (or diced onion for you onion-y lovers)<br />
Salt if you don't use the Ritz crackers<br />
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Preheat over to 350, place your favorite Demarle tray on the perforated baking sheet. I used the regular muffin tray. You could also use any muffin pan, I'm assuming you'd want to grease it. You could also use a Loaf Pan and cook about twice as long I'm guessing. You want the internal temp to be 160<span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;">⁰.</span><br />
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Get those hands dirty - mix all ingredients in a bowl really well! Leave out 1/3 cup of the sugar and 1/3 cup of the ketchup. Scoop the mixture into the muffin tray and create a little well on top. I filled basically to the top and used practically all the mixture. Then mix the remaining brown sugar and ketchup in a bowl. Spread on top of each muffin, or over the loaf.<br />
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Bake muffins for 30 minutes.<br />
I served with leftover twice baked potatoes and french fries (wasn't enough of either one) and mixed veggies. A fun, creative idea would be to pipe mashed potatoes on top...or serve on top of mashed potatoes. These are a great portion size! One is plenty for a kid! We have enough for leftover lunches (which was requested by Joe & Felicity), and they would freeze great too!<br />
We thought it was a bit sweet so I cut down the brown sugar (to this portion here) but you could cut it down ever more if you'd like. Also, feel free to add whatever spices or seasonings you like to this. It is a good base recipe! It was definitely a win from Joe & Felicity, not so much from Callie...she seemed to think sweet tasting meat was weird; I don't disagree but I thought it was pretty good...for meatloaf ;) We'll definitely make it again!Joannahttp://www.blogger.com/profile/08558931665836697832noreply@blogger.com1tag:blogger.com,1999:blog-2269401581862461938.post-84000563847372491332013-09-15T21:43:00.002-07:002013-09-25T16:49:10.587-07:00Pumpkin Pie Cupcakes**I found this recipe on Facebook and that person did not have the source of the recipe or the photo. I searched on Pinterest and could not find it either. So, I'm blogging it because I CANNOT wait to make these and it looks like everyone else on Pinterest is wanting it too!!! If you created this, let me know and I will give credit where it is quite obviously due!!<br />
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This is a PERFECT Fall AND Demarle recipe - I LOVE this combo ;)<br />
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1 15 oz can pumpkin puree<span class="text_exposed_hide">...</span><span class="text_exposed_show"><br /> 1/2 cup sugar<br /> 1/4 cup brown sugar<br /> 2 large eggs<br /> 1 teaspoon vanilla extract<br /> 3/4 cup evaporated milk<br /> 2/3 cup all purpose flour<br /> 2 teaspoons pumpkin pie spice<br /> 1/4 teaspoon salt<br /> 1/4 teaspoon baking powder<br /> 1/4 teaspoon baking soda<br /><br /> Preheat oven to 350 degrees. Original recipe says "Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes." HOWEVER, your favorite Demarle tray will work perfectly for this...the Medium Tartlet Tray, Mini Muffin, Heart Tray....any of them would be great, AND you don't need any nasty Pam cooking spray! It probably won't take 20 minutes in these trays as they are a bit smaller portions, I'd try 10-15 minutes and increase by 2 minutes til cooked.<br /><br /> Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.</span>Joannahttp://www.blogger.com/profile/08558931665836697832noreply@blogger.com1tag:blogger.com,1999:blog-2269401581862461938.post-81014801081669044782013-05-06T15:04:00.001-07:002013-05-06T15:05:03.427-07:00Cheesy Bacon Tomato Tartlets<span class="userContent">1 cup mayonaise<br /> 1 cup shredded swiss cheese<br /> 1/2 cup crumbled bacon<br /> 1 small onion (diced)<br /> 1 small tomato (diced)<br /> 2 tsp dried basil or 2 tbsp chopped fresh basil (I actually use a little more)<br /><br /> Mix all these ingredients together and refrigerate. When you are ready to make the tartlets, use the pillsbury pie crust and roll it on the roulpat (no extra flour needed) to thin it out. Use cutters (size will vary depending on the size tartlet tray you are using) to cut the pastry into circles. Place Mini Tartlet Tray on Perforated Baking sheet, and place each piece of dough in the tartlet tray, press with shaper. Add 1tsp of dip to each and bake at 350 for 15 minutes. Enjoy!!</span><br />
**Adapted from Demarle at Home recipe<br />
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</span><br />Joannahttp://www.blogger.com/profile/08558931665836697832noreply@blogger.com0tag:blogger.com,1999:blog-2269401581862461938.post-26882082382337394682013-05-06T14:42:00.001-07:002013-05-06T14:42:03.779-07:00Guilt Free Quiche<br />
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In my search to find a good crustless Quiche recipe for a An ALL Weight Watcher friendly Demarle at Home Cooking Demo, I created the following: </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjviV2atycyOvX8jq7XiFOoLt73cacJia4l6fLywyJH16UoWVjVDzMcVr2p5CnQGS3_NdjVDrGhUpAhJ_6XclmfjTr5NMLw-QcXGWjI2YWcty5_M1hqU2P6WQfF09m5Clme6JTVcpa0Dg/s1600/IMG_8916.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjviV2atycyOvX8jq7XiFOoLt73cacJia4l6fLywyJH16UoWVjVDzMcVr2p5CnQGS3_NdjVDrGhUpAhJ_6XclmfjTr5NMLw-QcXGWjI2YWcty5_M1hqU2P6WQfF09m5Clme6JTVcpa0Dg/s320/IMG_8916.JPG" width="320" /></a></div>
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For 12 servings:</div>
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4 eggs</div>
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4 egg whites</div>
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3/4 c sour cream</div>
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1 tbsp Dijon mustard</div>
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1 tsp oregano</div>
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1/2 tsp salt</div>
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1/4 tsp pepper</div>
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1 1/2 - 2 cups cheese (I used FF cheddar and LF mozzarella)</div>
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1/3 of a red onion chopped and sauteed in a little olive oil</div>
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5 oz (or so) frozen broccoli - thawed, finely chopped and excess water squeezed out</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFcQVeDTNk5ZIY2oQfID0w95MtrX4LrFUYf9Rtu_3Zm71FSsWG4WSBfJHWXzxi7E1JPqsC9fTGP8dyH85lTXUeSXFX-DUDywXxhjNxYRAs8CHyORjmYTCR3tkf_LlzcvwvRakhUDDFcQ/s1600/IMG_8910.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFcQVeDTNk5ZIY2oQfID0w95MtrX4LrFUYf9Rtu_3Zm71FSsWG4WSBfJHWXzxi7E1JPqsC9fTGP8dyH85lTXUeSXFX-DUDywXxhjNxYRAs8CHyORjmYTCR3tkf_LlzcvwvRakhUDDFcQ/s320/IMG_8910.JPG" width="320" /></a></div>
Mix eggs and sour cream together until very well mixed; then add in other ingredients as listed and combine well. This mixture can sit, covered, in fridge for a few hours (or overnight) til ready to bake. </div>
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Preheat oven to 375. Place Muffin Tray on the Perforated Baking Sheet. Fill each muffin well about 3/4 full. Bake at 375 for about 25 minutes, until top starts browning. OR, place your favorite Mold (The Daisy Mold is shown in the pictures) and fill it. Bake at 375 for about 40 minutes. <br />
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WW Points = 2.5 points for 1 muffin (or 1/12 of dish)<br />
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Joannahttp://www.blogger.com/profile/08558931665836697832noreply@blogger.com1tag:blogger.com,1999:blog-2269401581862461938.post-22718472468366847442013-05-06T14:15:00.000-07:002013-05-06T14:19:24.221-07:00Margarita Cupcakes<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Happy Cinco de Mayo!!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Let's celebrate with some yummy Margarita Cupcakes :)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsRz-5ap2kIS5i_cmAJi7Oh4qx3SnZ2IeXl_CcxBN7Je91jbuv9jfs53GVVOiIkzj8j-ID7keX6GtF0T2rW8pY35DASNFsOsIfONIaWbQIPrEeqy9EvxOqygi37Yl0AlvnoRlBFpjBeQ/s1600/IMG_8952.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsRz-5ap2kIS5i_cmAJi7Oh4qx3SnZ2IeXl_CcxBN7Je91jbuv9jfs53GVVOiIkzj8j-ID7keX6GtF0T2rW8pY35DASNFsOsIfONIaWbQIPrEeqy9EvxOqygi37Yl0AlvnoRlBFpjBeQ/s320/IMG_8952.JPG" width="213" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I was asked to make dessert for a Mexican themed luncheon for all of the wonderful staff and teachers at my daughter's school. The only thing I could really think of (that I could actually do, easily for 75 people - won't touch Flan) was Margarita Cupcakes. I've seen recipes over the years but have yet to attempt them. So, of course I had to try them ahead of time to be sure they were worth making, and my dad and hubby gave them a thumbs up! Plus, cupcakes are easy to freeze, so I made a third of them fairly early. This frosting kept really well in the fridge ahead of time, and it actually never hardened too much, it was even spreadable after taking right out of the fridge. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I made up my own recipe after viewing multiple others. Since this was for teachers, on a school day, I figured they maybe shouldn't have alcohol...although, I know many would prefer with the Tequila ;) It would be easy to add it in though! </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkdMF7gBQ_EEanpFp-GhmXo-G0Clm8lwE_N0kygyaZKrhyvJeShJv0eW05s13AJVBIcXTQ0nxNyf50QIh8TWiWdwVWmpRZRbv7Ol0spOwZ9ddzttW5Q5KQOXTxWa5IDfUI_HL8mQeCZg/s1600/IMG_8951.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkdMF7gBQ_EEanpFp-GhmXo-G0Clm8lwE_N0kygyaZKrhyvJeShJv0eW05s13AJVBIcXTQ0nxNyf50QIh8TWiWdwVWmpRZRbv7Ol0spOwZ9ddzttW5Q5KQOXTxWa5IDfUI_HL8mQeCZg/s320/IMG_8951.JPG" width="320" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">CAKE:</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 White Cake Mix</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup Margarita premade mix (non-alcoholic)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/3 cup vegetable oil</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 egg whites</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tsp lime zest</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Preheat oven to 340. Mix all ingredients really well. Place your Mini Muffin Tray (or whatever mold or tray you prefer) on the Perforated Baking Sheet. Using the medium scooper, scoop about 2/3 full into each muffin well. Bake at 340 for about 16 minutes. Let cool about 10 minutes before unmolding. Because I had to make so many batches, I cooled for about 3 minutes, then stuck them in the freezer for about 5-10 minutes. I unmolded, placed cupcakes in a single layer in a gallon Ziploc bag and put back in the freezer. Then I went on to batch #2, then 3... (each cake mix made 40 mini cupcakes and each mini muffin tray makes 20 at a time)...that's why I love that it freezes so well!!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">OPTIONAL STEP: I saw a few recipes that made a glaze using 1 1/2 tbsp water, 1 1/2 tbsp Tequila and 1 cup powdered sugar; brush it on the cupcakes after cooling about 5-10 minutes. Then completely cool and add frosting. If you really want an authentic Margarita flavor, then I'd try adding this.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">FROSTING:</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup butter or margarine (or if you prefer ALL butter buttercream, use 1 cup butter and eliminate the shortening)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup Crisco or shortening</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbsp lime juice OR 1 tbsp lime juice +</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> 1 tbsp Tequila...or more ;)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp lime zest</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 lb+ powdered sugar (I ended up using maybe 1/2 cup extra to reach the right consistency</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Mix butter and shortening really well (a couple minutes), then slowly add about 1/2 the powdered sugar, add the liquid, then slowly add the rest of the powdered sugar, mixing well until reaching your desired consistency. Whip for an extra 1-2 minutes once frosting is fully incorporated for that fluffy buttercream texture. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Frost and add some grated lime zest and coarse sea salt on top, even lime wedges if you have enough...enjoy!</span></div>
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Joannahttp://www.blogger.com/profile/08558931665836697832noreply@blogger.com0tag:blogger.com,1999:blog-2269401581862461938.post-16885319637327802292013-05-06T12:46:00.003-07:002013-05-06T12:46:36.829-07:00Coffee Filter Uses<br />
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<span class="userContent">I found this posted on Facebook but I couldn't find the original source of it, so thought I'd copy, paste and pin for future reference!! So many ideas below I could definitely find useful!!</span></div>
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<span class="userContent">COFFEE FILTERS<br /><br />Coffee filters .... Who knew! And you can buy 1,000 at the Dollar Tree for almost nothing even the large ones.<br /><br />1. Cover bowls or dishes when cooking in the microwave. Coffee filters make excellent covers.<br /><br /><span class="text_exposed_show" style="display: inline;">2. Clean windows, mirrors, and chrome... Coffee filters are lint-free so they'll leave windows sparkling.<br /><br />3. Protect China by separating your good dishes with a coffee filter between each dish.<br /><br />4. Filter broken cork from wine. If you break the cork when opening a wine bottle, filter the wine through a coffee filter.<br /><br />5. Protect a cast-iron skillet. Place a coffee filter in the skillet to absorb moisture and prevent rust.<br /><br />6. Apply shoe polish. Ball up a lint-free coffee filter.<br /><br />7. Recycle frying oil. After frying, strain oil through a sieve lined with a coffee filter.<br /><br />8. Weigh chopped foods. Place chopped ingredients in a coffee filter on a kitchen scale.<br /><br />9. Hold tacos. Coffee filters make convenient wrappers for messy foods.<br /><br />10. Stop the soil from leaking out of a plant pot. Line a plant pot with a coffee filter to prevent the soil from going through the drainage holes.<br /><br />11.. Prevent a Popsicle from dripping. Poke one or two holes as needed in a coffee filter.<br /><br />12. Do you think we used expensive strips to wax eyebrows? Use strips of coffee filters..<br /><br />13. Put a few in a plate and put your fried bacon, French fries, chicken fingers, etc on them. It soaks out all the grease.<br /><br />14. Keep in the bathroom. They make great "razor nick fixers."<br /><br />15. As a sewing backing. Use a filter as an easy-to-tear backing for embroidering or appliqueing soft fabrics.<br /><br />16. Put baking soda into a coffee filter and insert into shoes or a closet to absorb or prevent odors.<br /><br />17. Use them to strain soup stock and to tie fresh herbs in to put in soups and stews.<br /><br />18. Use a coffee filter to prevent spilling when you add fluids to your car.<br /><br />19. Use them as a spoon rest while cooking and clean up small counter spills.<br /><br />20. Can use to hold dry ingredients when baking or when cutting a piece of fruit or veggies.. Saves on having extra bowls to wash.<br /><br />21. Use them to wrap Christmas ornaments for storage.<br /><br />22. Use them to remove fingernail polish when out of cotton balls.<br /><br />23. Use them to sprout seeds.. Simply dampen the coffee filter, place seeds inside, fold it and place it into a plastic baggie until they sprout.<br /><br />24. Use coffee filters as blotting paper for pressed flowers. Place the flowers between two coffee filters and put the coffee filters in phone book..<br /><br />25. Use as a disposable "snack bowl" for popcorn, chips, etc.<br /><br /></span></span></div>
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<img alt="Photo: COFFEE FILTERS
Coffee filters .... Who knew! And you can buy 1,000 at the Dollar Tree for almost nothing even the large ones.
1. Cover bowls or dishes when cooking in the microwave. Coffee filters make excellent covers.
2. Clean windows, mirrors, and chrome... Coffee filters are lint-free so they'll leave windows sparkling.
3. Protect China by separating your good dishes with a coffee filter between each dish.
4. Filter broken cork from wine. If you break the cork when opening a wine bottle, filter the wine through a coffee filter.
5. Protect a cast-iron skillet. Place a coffee filter in the skillet to absorb moisture and prevent rust.
6. Apply shoe polish. Ball up a lint-free coffee filter.
7. Recycle frying oil. After frying, strain oil through a sieve lined with a coffee filter.
8. Weigh chopped foods. Place chopped ingredients in a coffee filter on a kitchen scale.
9. Hold tacos. Coffee filters make convenient wrappers for messy foods.
10. Stop the soil from leaking out of a plant pot. Line a plant pot with a coffee filter to prevent the soil from going through the drainage holes.
11.. Prevent a Popsicle from dripping. Poke one or two holes as needed in a coffee filter.
12. Do you think we used expensive strips to wax eyebrows? Use strips of coffee filters..
13. Put a few in a plate and put your fried bacon, French fries, chicken fingers, etc on them. It soaks out all the grease.
14. Keep in the bathroom. They make great "razor nick fixers."
15. As a sewing backing. Use a filter as an easy-to-tear backing for embroidering or appliqueing soft fabrics.
16. Put baking soda into a coffee filter and insert into shoes or a closet to absorb or prevent odors.
17. Use them to strain soup stock and to tie fresh herbs in to put in soups and stews.
18. Use a coffee filter to prevent spilling when you add fluids to your car.
19. Use them as a spoon rest while cooking and clean up small counter spills.
20. Can use to hold dry ingredients when baking or when cutting a piece of fruit or veggies.. Saves on having extra bowls to wash.
21. Use them to wrap Christmas ornaments for storage.
22. Use them to remove fingernail polish when out of cotton balls.
23. Use them to sprout seeds.. Simply dampen the coffee filter, place seeds inside, fold it and place it into a plastic baggie until they sprout.
24. Use coffee filters as blotting paper for pressed flowers. Place the flowers between two coffee filters and put the coffee filters in phone book..
25. Use as a disposable "snack bowl" for popcorn, chips, etc.
Not just for coffee--
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Joannahttp://www.blogger.com/profile/08558931665836697832noreply@blogger.com0tag:blogger.com,1999:blog-2269401581862461938.post-75154309972715622482013-05-01T10:47:00.003-07:002013-05-01T10:48:17.226-07:00WW Lemon CakeSo easy and not bad for you...two GREAT things in a dessert :)<br />
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Mix 1 Lemon Cake mix (about 15-18oz) with 1 cup Fage plain, fat free greek yogurt and 1 cup water. I just used the 6 oz cup and it worked fine. You can also use Lemon flavored but it's harder to find.<br />
Place your Bundt Mold on the Perforated Baking Sheet, fill and bake for 35-38 minutes in a 340 degrees oven. While cooling, mix about 1/3 cup powdered sugar with 1-2 tbsp lemon juice; stir thoroughly and adjust ingredients until desired consistency is reached.<br />
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Other Options - you can use this idea with any flavor cake mix and change what the glaze is; could do chocolate cake with just a powdered sugar/milk glaze, or orange cake with orange glaze, vanille or white cake with a lime glaze...the possibilities are endless!!<br />
<br />
For the Bundt Mold, which is 20 perforated servings, 1 slice = 2 WW points<br />
ENJOY :)<br />
Here are some other great ways to doctor up your favorite cake mix and keep it healthier - <a href="http://www.hungry-girl.com/newsletters/raw/1543">http://www.hungry-girl.com/newsletters/raw/1543</a>Joannahttp://www.blogger.com/profile/08558931665836697832noreply@blogger.com0tag:blogger.com,1999:blog-2269401581862461938.post-68754121580447325082013-04-26T20:38:00.001-07:002013-04-26T20:38:44.166-07:00Almond Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
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I just discovered this awesome trick to doctoring up a boring sugar cookie premade mix. Yes, I know you "should" make sugar cookies from scratch, but they are SO much work...AND, they don't always turn out. So, I'm all about the premade sugar cookie mix!! (Not so much chocolate chip or oatmeal, but sugar...yes!) Anyhow, I went to a Demarle cooking demo at a fellow consultant's house (Terri Poppingo) and she served these in the Petal Tray - loved them!!<br />
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Here's the simple, easy to follow, directions with photos to follow :)<br />
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You will need:<br />
<ul>
<li>1 pouch of Sugar Cookie Mix (I used Betty Crocker, but Terri used Krusteaz)</li>
<li>1 egg (per package directions)</li>
<li>1 stick of room temp butter (per package directions)</li>
<li>1 - 2 tsp Almond Extract (depends on your liking, but Almond is very strong so I used only 1 tsp.) You could also substitute any extract to take on that flavor - Orange, Peppermint, Lemon...and then add a topping suitable for that flavor, crushed peppermints, maybe a lemon or orange glaze (add once they are baked of course) - orange or lemon juice mixed with powdered sugar until desired consistency...the possibilities are endless! If you try something, please post it as a comment. I'd love other ideas!</li>
</ul>
Directions:<br />
<ul>
<li>Mix butter, egg and extract until well blended. Slowly add in the cookie dry mix. </li>
<li>Place your favorite Demarle Tray on the Perforated Baking Sheet, or use the Silpat if you want just drop cookies. For the Almond cookies, I placed slivered almonds in the bottom of my Charlotte Tray and Butterfly Tray. Scoop cookie dough into each shape and press down slightly; or, drop cookie dough by tablespoon on silpat. </li>
<li>Bake at 350 for about 10-15 minutes. This just really depends on how big the cookies are. I used my Medium Scooper in the Charlotte Tray and they baked for about 15 minutes. Bake til they are turning golden brown on the edge; the middle may seem still slightly gooey, but they'll keep cooking a bit and mine turned out just perfect going by that.</li>
<li>Cool, unmold and serve, or store in airtight container...or, just leave in the tray until you are ready to serve since it will keep them moist. </li>
</ul>
<br />
These were for my daughter's school fundraiser - treats for a Cakewalk ;) So, I bought the display boxes from Michaels - don't they look like they're from a bakery??<br />
<br />Joannahttp://www.blogger.com/profile/08558931665836697832noreply@blogger.com0tag:blogger.com,1999:blog-2269401581862461938.post-85381678328213283742013-03-28T08:39:00.000-07:002013-03-28T08:39:04.723-07:00Easy Hard Boiled EggsCame across this method while searching how to make hard boiled eggs easily...since, well, I HATE making them and feel like I'm always stressed out I haven't cooked them long enough. So, I saw you can cook them in the oven and decided to try it using my handy dandy Medium Tartlet Tray...you could also use the Mini Muffin Tray as well. (Yes, you could just set them straight on your oven rack as well, but that made me a bit nervous...the last thing I want is broken egg all over my oven!)<br />
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Preheat oven to 325, place tartlet or muffin tray on perforated baking sheet, fill with eggs and bake for about 30 minutes. Then, the key is to immediately submerge them in ICE cold water for about 10 minutes. Then transfer to the fridge and enjoy using, or dying in our case, your perfect (and easy) hard boiled eggs!!<br />
*After baking the eggs, mine had some brown spots on it, but once they went in the ice bath, they washed away.Joannahttp://www.blogger.com/profile/08558931665836697832noreply@blogger.com0tag:blogger.com,1999:blog-2269401581862461938.post-62175242067214814332013-01-30T15:39:00.005-08:002018-03-19T13:23:48.514-07:00French DipI know, it's not a Demarle dish; it's a crock pot French Dip, but it's our favorite recipe!! <br />
And, the possibilities are endless for side dishes you can make using Demarle. Tonight I'm making home fries seasoned w/ the same seasonings that will be in the meat, and I'll put them on the Silpat :)<br />
Enjoy!!<br />
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<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 1;">
<b><span style="font-family: "times new roman" , "serif"; font-size: 24pt;">Ingredients</span></b></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1 beef chuck roast (3 pounds), trimmed. For a leaner version, I use the chuck Crossrib roast and still trim the fat, for a cheaper, less lean version, I use a good old fashioned Chuck roast. You could also use a tri tip.</span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;"></span><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">2 cups beef broth (or 2 cups water with </span>1 beef bouillon cube)</li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1/2 cup soy sauce <o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 teaspoon dried rosemary, crushed</li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1 teaspoon dried thyme <o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1 teaspoon garlic powder </span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">8 French rolls, split</span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">Provolone cheese is the best for french dip; put it on the hot meat right before serving the sandwiches</span></li>
</ul>
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<b><span style="font-family: "times new roman" , "serif"; font-size: 24pt;">Directions<o:p></o:p></span></b></div>
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<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">Place roast in a 5-qt. slow cooker. Add the water, soy
sauce and </span><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">seasonings. Cover and cook on high for 5-6 hours or low 8-10 hours, until beef is </span><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">tender. </span><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">Remove meat from broth; shred with forks and keep warm.
Strain broth; </span><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">skim of fat. I like to put some back in with the meat and let it warm for a bit before serving. Then I heat the remaining au jus on the stove. Pour broth into small cups for dipping.
Serve beef on </span><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">rolls with cheese. Yield: 8 servings.</span></li>
</ul>
Joannahttp://www.blogger.com/profile/08558931665836697832noreply@blogger.com0tag:blogger.com,1999:blog-2269401581862461938.post-90370414328384411622012-10-29T11:52:00.000-07:002013-11-15T20:34:50.774-08:00Salted Caramel Chocolate Cupcakes<h2>
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This is maybe the best frosting I've tasted in a long time - so yummy!! Who needs the cake to go w/ it? ;) But, if you do, then I adjusted a box mix a little to make it yummier!<br />
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Cake<br />
1 box Pillsbury Devils Food cake mix (or whatever you like to use)<br />
4 eggs<br />
1/2 cup veg. oil<br />
1 cup milk<br />
<br />
Mix until well combined. I used the Mini Muffin Tray and Small Round Mold. Preheat oven to 340 and place the muffin tray and mold next to each other on the Large Perforated Baking Sheet. Fill the muffin tray about 2/3 full and then fill the mold with remaining batter. Bake for 18 minutes, remove Muffin tray but keep mold in oven and bake the Mold an additional 8-10 minutes until toothpick inserted comes out clean. Let cool completely. Because I wanted to get them done sooner rather than later, after about 15 minutes, I put the cupcakes in the freezer for about 5 minutes, then I unmolded them super quickly and easily! I frosted right away.<br />
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Frosting<br />
Adapted from this delicious recipe and of course I altered it a bit:<br />
<a href="http://insidebrucrewlife.com/2011/09/salted-caramel-mocha-brownie-cups/" target="_blank">Salted Caramel Mocha Brownie cups</a><br />
<ul>
<li>1/2 cup butter (normally I prefer unsalted butter but due to the nature of this treat, I used salted this time, not sure it makes much of a difference)</li>
<li>1/2 cup Crisco</li>
<li>1 tsp Vanilla</li>
<li>4 - 4 1/2 cups powdered sugar (this is 1 lb box plus 1/2 - 3/4 cup extra)</li>
<li>1/2 cup caramel sauce - I happened to have homemade salted caramel in my fridge, so I used it - SOOO good and worth the homemade if you have the time; I used this recipe - <a href="http://www.browneyedbaker.com/2012/05/22/homemade-salted-caramel-sauce-recipe/" target="_blank">salted caramel sauce</a>. Make sure it is room temperature or microwave for just a few seconds. IF you want to cheat, then use 1/2 cup store bought caramel sauce and 1 tsp sea salt, and I'm sure it would taste almost just as good. ;) Mix the salt into caramel and let sit while you make the frosting.</li>
<li>1 tsp milk</li>
</ul>
Beat butter, crisco and vanilla for about 3-4 minutes. Slowly add powdered sugar. (I used the whole 1 lb box first, then added another 1/2 cup after adding the caramel and milk...the original recipes says to add all sugar first and then add caramel and milk.) Frosting will be pretty thick, I added a splash of milk next, then add in the salted caramel sauce and mix well. Add milk, or more milk, if needed to thin out. Then frost those cupcakes & cake and drizzle caramel on top; sprinkle some more sea salt on top if you want. Then, I added some candy corn since these are for the preschool pumpkin patch family outing tonight. ENJOY!!<br />
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The one thing I didn't do but wish I had is filled the cupcakes w/ a little a caramel or bake them with a rolo or some caramel candy in the middle - adds a little something extra and brings the flavors together more. <br />
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WARNING - if you like caramel - OMG!! IF you are not a huge fan of caramel, don't make these ;)Joannahttp://www.blogger.com/profile/08558931665836697832noreply@blogger.com1