tag:blogger.com,1999:blog-81808698953979438412024-03-05T02:27:00.671-08:00Concoctions from a red kitchenLiz's Kitchenhttp://www.blogger.com/profile/07061245244392783930noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-8180869895397943841.post-61686742691494389062009-04-22T21:15:00.001-07:002009-04-22T21:16:09.931-07:00Cheese& Chicken Enchilada Casserole<h3 class="post-title entry-title"> </h3> <div class="post-body entry-content"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2574.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 313px; height: 234px;" src="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2574.jpg" alt="" border="0" /></a><br /><br />Ok, so this is one of the tastiest things I have ever had...it's so good. I have had this recipe since freshman year of college.<br /><br />Cheese & Chicken Enchilada Casserole (one of our favorites!)<br />Serves 4 (it serves more like 6-8)<br />1c shredded extra sharp cheddar cheese (I used lowfat)<br />1c chopped tomato<br />1 can black beans<br />1 c corn<br />3 chicken breasts, cooked & shredded<br />1c cottage cheese (I used fat free)<br />1/3 c sliced green onions<br />2t chili powder<br />2 garlic cloves, minced<br />9 corn tortillas<br />1 c enchilada/taco sauce<br />1/4 c shredded Monterey jack cheese<br />2 T chopped green onions<br /><br />Boil chicken and shred it with 2 forks.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKBN9T3FILwF7r1N1UI-KqFN-UMavvOMhQ6kphmMBbVS6yfiedCkANNFaVOLOz1BE9z63eGGbTJ5EcWlkJlDDqSClYlAM5JnuBj1iDRd1PSjYJBOpGAeNgVVrCYvYimXbxJPTcT78gm9Q/s1600-h/DSCN2566.JPG"><img style="cursor: pointer; width: 146px; height: 109px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKBN9T3FILwF7r1N1UI-KqFN-UMavvOMhQ6kphmMBbVS6yfiedCkANNFaVOLOz1BE9z63eGGbTJ5EcWlkJlDDqSClYlAM5JnuBj1iDRd1PSjYJBOpGAeNgVVrCYvYimXbxJPTcT78gm9Q/s200/DSCN2566.JPG" alt="" id="BLOGGER_PHOTO_ID_5327728540881966050" border="0" /></a><br /><br />Preheat oven to 375*. Combine 1st 9 ingredients.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2567.jpg"><img style="cursor: pointer; width: 145px; height: 108px;" src="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2567.jpg" alt="" border="0" /></a><br />Arrange 3 small tortillas or 2 large ones in bottom of greased 11x7 pan. Spread 1/2 of cheese mixture over<br />tortillas.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2569.jpg"><img style="cursor: pointer; width: 145px; height: 108px;" src="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2569.jpg" alt="" border="0" /></a><br /><br />Repeat procedure w/ 3 tortillas and remaining tortillas.<br />Pour taco sauce over tortillas, sprinkle with Monterey jack cheese.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2570.jpg"><img style="cursor: pointer; width: 108px; height: 143px;" src="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2570.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2571.jpg"><img style="cursor: pointer; width: 245px; height: 183px;" src="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2571.jpg" alt="" border="0" /></a><br /><br />Bake @ 375 for 20 min or until cheese is melted. Sprinkle with 2T of<br />green onions.<br /><br />Some of you may want to copy & paste it, so here's the recipe without pictures:<br />Cheese & Chicken Enchilada Casserole (one of our favorites!)<br />Serves 4<br />1c shredded extra sharp cheddar cheese<br />1c chopped tomato<br />1 can black beans<br />1 c corn<br />3 chicken breasts, cooked & shredded<br />1c fat free cottage cheese<br />1/3 c sliced green onions<br />2t chili powder<br />2 garlic cloves, minced<br />9 corn tortillas<br />1 c enchilada/taco sauce<br />1/4 c shredded Monterey jack cheese<br />2 T chopped green onions<br /><br />Preheat oven to 375*. Combine 1st 9 ingredients. Arrange 3 tortillas<br />in bottom of greased 11x7 pan. Spread 1/2 of cheese mixture over<br />tortillas. Repeat procedure w/ 3 tortillas and remaining tortillas.<br />Pour taco sauce over tortillas, sprinkle with Monterey jack cheese.<br />Bake @ 375 for 20 min or until cheese is melted. Sprinkle with 2T of<br />green onions. </div>Liz's Kitchenhttp://www.blogger.com/profile/07061245244392783930noreply@blogger.com0tag:blogger.com,1999:blog-8180869895397943841.post-51631397063821219912009-04-22T21:07:00.000-07:002009-04-22T21:08:26.966-07:00Texas Caviar<h3 class="post-title entry-title"> </h3> <div class="post-body entry-content"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a46/zabeb2004/Image111.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 135px; height: 179px;" src="http://i8.photobucket.com/albums/a46/zabeb2004/Image111.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This is a yummy bean dip! Via my Grandma via my Uncle Bill. I made it for Easter weekend and it was very good. I cut back on the sugar and it was still good. Excuse the cloudy pic taken from my phone.<br /><br /><br /><span><span style="color: rgb(0, 0, 0); font-family: Arial; font-size: 85%;"><p style="margin: 0in 0in 0pt;"><span style="font-size: 100%;"><span style="font-family: Times New Roman;"><span class="il">Texas</span> <span class="il">Caviar</span></span></span></p> <p style="margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: 100%;">1 can pinto beans</span></p> <p style="margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: 100%;">1 can black beans (or black eyed peas)<br /></span></p> <p style="margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: 100%;">Drain and rinse beans</span></p> <p style="margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: 100%;"> </span></p> <p style="margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: 100%;">2 11 oz cans shoepeg corn (or 1 can of white corn)</span></p> <p style="margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: 100%;">1 cup green pepper</span></p> <p style="margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: 100%;">1 cup diced celery </span></p> <p style="margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: 100%;">1 cup onion</span></p> <p style="margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: 100%;"> </span></p> <p style="margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: 100%;">Boil over medium heat and cool</span></p> <p style="margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: 100%;">¾ cup oil</span></p> <p style="margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: 100%;">½ cup cider vinegar</span></p> <p style="margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: 100%;">½ cup sugar</span></p> <p style="margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: 100%;">½ tsp. salt</span></p> <p style="margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: 100%;">¼ tsp. pepper</span></p> <p style="margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: 100%;"> </span></p> <p style="margin: 0in 0in 0pt;"><span style="font-family: Times New Roman; font-size: 100%;">Marinate overnight: drain and serve with corn chips.</span></p></span></span></div>Liz's Kitchenhttp://www.blogger.com/profile/07061245244392783930noreply@blogger.com0tag:blogger.com,1999:blog-8180869895397943841.post-67792127052664203352009-03-31T20:00:00.000-07:002009-03-31T20:06:18.489-07:00Beef & Bell Peppers with Lemon Grass<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOq21E1NnTR-yEksQZtLY83f1Rz_oSqSlXEnDnjB9mfSCMIQh4yDFVNfyFStjFiDdXokvpaI1aDNl7AhN_UrD86TnBgQlGNrZI2r-ePG-CCY-26HdHEyThewPPdpLopS_4Bv9grCUu0JZK/s1600-h/DSCN2533.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOq21E1NnTR-yEksQZtLY83f1Rz_oSqSlXEnDnjB9mfSCMIQh4yDFVNfyFStjFiDdXokvpaI1aDNl7AhN_UrD86TnBgQlGNrZI2r-ePG-CCY-26HdHEyThewPPdpLopS_4Bv9grCUu0JZK/s320/DSCN2533.JPG" alt="" id="BLOGGER_PHOTO_ID_5319553462522777138" border="0" /></a><br />Extremely Easy<br />Serves 4<br />Prep: 15 minutes<br />Cook time: 15 minutes<br /><br />Ingredients:<br />1 lb lean beef tenderloin<br />2 T vegetable oil<br />1 garlic clove, chopped finely<br />1 lemon grass stem, shredded finely<br />1 inch piece fresh ginger root, chopped finely<br />1 red bell pepper, deseeded and sliced<br />1 green bell pepper, deseeded and sliced<br />1 onion, sliced thickly<br />1 T lime juice<br />boiled noodles or rice<br /><br />1. Cut beef into long, thin strips, cutting cross the grain.<br />2. Heat the oil in large skillet or wok over a high heat. Add garlic and stir fry for 1 minute.<br />3. Add beef and stir-fry for another 2-3 minutes, or until lightly colored. Stir in the lemon grass and ginger, and remove wok from the heat.<br />4. Remove the beef from the skillet or wok, and keep to one side. Add the bell peppers and onion to the skillet or wok, and stir-fry over high heat for 2-3 minutes or until onions just turn golden brown and are slightly softened.<br />5. Return the beef to the skillet, stir in lime juice, and season to taste with salt and pepper Serve with noodles or rice.Liz's Kitchenhttp://www.blogger.com/profile/07061245244392783930noreply@blogger.com0tag:blogger.com,1999:blog-8180869895397943841.post-4922746007370704962009-03-31T19:59:00.001-07:002009-03-31T19:59:57.000-07:00Saute of Chicken, Corn & Snow Peas<h3 class="post-title entry-title"> <a href="http://lizscucina.blogspot.com/2009/03/saute-of-chicken-corn-snow-peas.html"><br /></a> </h3> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAofn864Sy7Qj3Bp5g5FxDgScdbsW0Eh8ku2R5tIgSvnUpO6R6QiFTmZWv2dDFqwGbiuTcQuyuAs_7p3momL1Vlc75G0r-vQle1lXQvUpBWHGkdCDtkGXErvXZHDafdPOtcvRMDPYCO0U/s1600-h/DSCN2536.JPG"><img style="cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAofn864Sy7Qj3Bp5g5FxDgScdbsW0Eh8ku2R5tIgSvnUpO6R6QiFTmZWv2dDFqwGbiuTcQuyuAs_7p3momL1Vlc75G0r-vQle1lXQvUpBWHGkdCDtkGXErvXZHDafdPOtcvRMDPYCO0U/s200/DSCN2536.JPG" alt="" id="BLOGGER_PHOTO_ID_5319551455266973090" border="0" /></a><br /><br />Madison & I both do not like baby corn, so we omitted it. This is from my low fat cookbook again. It was really good! I would have added garlic and maybe a little bit more sauce, but other than that it was great!<br />I halved the recipe and it was just a bit more than we could eat.<br /><br />INGREDIENTS:<br />4 skinless, boneless, chicken breasts<br />9 oz baby corn<br />9 oz snow peas (I just had a bag of them from the other day, I think I used more than it called for but it was good!)<br />2 T sunflower oil<br />1 T honey<br />1 T sherry vinegar<br />1 T light soy sauce<br />1 T sunflower seeds<br />pepper<br />rice or egg noodles to serve<br /><br /><br />1. Using a sharp knife, slice the chicken breasts into long, thin strips. Cut the baby corn in half lengthwise, and trim the snow peas. Set veggies aside until required.<br />2. Heat sunflower oil in a wok or wide skillet, and cook the chicken over a fairly high heat, stirring constantly for 1 minute.<br />3. Add corn and snow peas and stir over moderate heat for 5-8 minutes, or until evenly cooked.<br />4. Mix together the sherry vinegar, honey, and soy sauce, and stir into the skillet with sunflower seeds. Season with pepper. Cook, stirring constantly, for 1 minute. Serve the saute hot with rice or egg noodles.<br /><br />Difficulty: Extremely Easy<br />Serves 4<br />Prep: 5-10 minutes<br />Cook time: 10 minutes<br /><br />Cook's tip: Rice vinegar or balsamic vinegar makes a good substitute for the sherry vinegar used in this saute.Liz's Kitchenhttp://www.blogger.com/profile/07061245244392783930noreply@blogger.com0tag:blogger.com,1999:blog-8180869895397943841.post-43207808569936181212009-03-23T19:56:00.000-07:002009-03-23T19:57:12.391-07:00Pad Thai<h3 class="post-title entry-title"> <a href="http://liztaylor08.blogspot.com/2009/03/pad-thai.html"><br /></a> </h3> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2532.jpg"><img style="cursor: pointer; width: 211px; height: 281px;" src="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2532.jpg" alt="" border="0" /></a><br /><br /><br />Even if you're not incredibly adventurous, you really should try this pad thai. It is SO good! I love it. I make it every so often. This is day 1 of our diet. I planned all of our meals out of my diet cookbooks (I have low fat cookbooks, etc.). This one is from my sister. It is really good and under 300 calories per serving. Even Madison loved it! I <span style="font-weight: bold;">highly</span> recommend it.<br />A hint: do all prep work before you cook everything in your wok or skillet...otherwise you will be stressed, trying to do stuff while things are cooking. Get lots of bowls out and prep everything ahead of time and place in the different bowls. I have little silicone prep bowls, but even cereal or small mixing bowls work well.<br /><br />All these ingredients were at Kroger - I found most ingredients at Dominick's and Whole Foods when I lived in Wheaton. I know Wal Mart wouldn't have everything, but just about any grocery store will. It may sound gross, but I promise it is good :-)<br /><br />Yield: 4 servings<br />----<br />2 quarts water<br />3/4 lb. mung bean sprouts<br />6 oz Rice noodles<br />----<br />Sauce:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2527.jpg"><img style="cursor: pointer; width: 166px; height: 221px;" src="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2527.jpg" alt="" border="0" /></a><br />3 tablespoons lime juice<br />3 tablespoons katsup<br />1 tablespoon brown sugar<br />1/4 cup soy sauce or fish sauce (I use soy sauce...)<br />----<br />3 tablespoons Peanut oil or vegetable oil<br />3-4 cloves garlic, minced or pressed (or 2 teaspoons minced garlic)<br />1 tablespoon fresh chile<span style="font-family: georgia;"> (I used a jalepeno pepper) or 1 1/2 teaspoon crushed red pepper flakes</span> <span style="font-family: georgia;"><br />2 cups carrots; grated</span> <span style="font-family: georgia;">(I use a food processor grater, but you can grate w/ a cheese grater)<br />4 large eggs, lightly beaten with a pinch of s</span>alt<br />2/3 cup peanuts, chopped<br />6-8 scallions; chopped (about 1 cup)<br /><span style="font-size: 100%;"> </span><pre style="font-family: arial;"><span style="font-size: 100%;"><span style="font-family: georgia;">I</span></span><span style="font-family: georgia; font-size: 100%;">n a covered pot, bring the water to a rolling boil. Blanch the mung </span><span style="font-family: georgia; font-size: 100%;">bean sprouts by placing them<br />in a strainer or small colander and</span><span style="font-size: 100%;"><span style="font-family: georgia;"> </span></span><span style="font-family: georgia; font-size: 100%;">dipping it into the boiling water for 30 seconds.<br />Set aside to drain</span><span style="font-size: 100%;"><span style="font-family: georgia;"> </span></span><span style="font-family: georgia; font-size: 100%;">well. When the water returns to a boil, stir in the rice noodles and</span><span style="font-size: 100%;"><span style="font-family: georgia;"> </span></span><span style="font-family: georgia; font-size: 100%;">cook for 3 to 5 minutes,<br />until tender but firm. These noodles stick easily, so stir often and put salt in the pot.<br />Drain the cooked</span><span style="font-family: georgia; font-size: 100%;"> noodles, rinse them under cool water, and set them aside to drain.</span><span style="font-size: 100%;"><span style="font-family: georgia;"> </span></span><span style="font-family: georgia; font-size: 100%;"> </span><span style="font-size: 100%;"><span style="font-family: georgia;"> </span></span><span style="font-family: georgia; font-size: 100%;"> <span style="font-weight: bold;"><br />Prepare the remaining ingredients and have them near at hand before</span></span><span style="font-size: 100%;"><span style="font-family: georgia;"> </span></span><span style="font-family: georgia; font-size: 100%;"><span style="font-weight: bold;">you begin to stir-fry.</span><br />Heat the oil in a wok or large skillet. Add</span><span style="font-size: 100%;"><span style="font-family: georgia;"> </span></span><span style="font-family: georgia; font-size: 100%;">the garlic and chile, swirl them in the oil for a moment, and stir in</span><span style="font-size: 100%;"><span style="font-family: georgia;"> </span></span><span style="font-family: georgia; font-size: 100%;"><br />the grated carrots. Stir-fry for 1 minute. Push the carrots to the</span><span style="font-size: 100%;"><span style="font-family: georgia;"> </span></span><span style="font-family: georgia; font-size: 100%;">sides to make a hollow in the center. Pour the<br />beaten eggs into the</span><span style="font-size: 100%;"><span style="font-family: georgia;"> </span></span><span style="font-family: georgia; font-size: 100%;">center and quickly scramble them. When the eggs have just set, pour</span><span style="font-size: 100%;"><span style="font-family: georgia;"> </span></span><span style="font-family: georgia; font-size: 100%;">in the sauce mixture<br />and stir everything together. Add the drained</span><span style="font-size: 100%;"><span style="font-family: georgia;"> </span></span><span style="font-family: georgia; font-size: 100%;">rice noodles and mung sprouts, and toss to distribute evenly.<br />Stir in</span><span style="font-size: 100%;"><span style="font-family: georgia;"> </span></span><span style="font-family: georgia; font-size: 100%;">the peanuts and scallions, and serve at once.</span><span style="font-size: 100%;"> </span><span style="font-family: georgia; font-size: 100%;">Enjoy!!<span style="font-family: monospace;"><br /><br /></span><span style="font-family: georgia;">Grating the carrots<br /></span></span><span style="font-size: 100%;"><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2524.jpg"><img style="cursor: pointer; width: 177px; height: 235px;" src="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2524.jpg" alt="" border="0" /></a> <span style="font-family: georgia;">Patting the carrots dry:</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2526.jpg"><img style="cursor: pointer; width: 183px; height: 136px;" src="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2526.jpg" alt="" border="0" /></a><br /><br />Adding garlic & chile with oil in wok<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2528.jpg"><img style="cursor: pointer; width: 188px; height: 140px;" src="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2528.jpg" alt="" border="0" /></a><br /><br /><br />Boiling the noodles:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2529.jpg"><img style="cursor: pointer; width: 190px; height: 142px;" src="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2529.jpg" alt="" border="0" /></a><br /></pre>Adding everything to the wok:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2530.jpg"><img style="cursor: pointer; width: 269px; height: 201px;" src="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2530.jpg" alt="" border="0" /></a>Liz's Kitchenhttp://www.blogger.com/profile/07061245244392783930noreply@blogger.com0tag:blogger.com,1999:blog-8180869895397943841.post-29127096180276182642009-02-15T10:46:00.000-08:002009-02-15T11:15:20.966-08:00The BEST chicken I have ever had!!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.bigoven.com/pics/rs/256/150209110340.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 256px; height: 256px;" src="http://www.bigoven.com/pics/rs/256/150209110340.jpg" alt="" border="0" /></a><br />This will be the dish I make on special occasions from now on...it's a little time consuming, but not as bad as one would think.<br /><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Phyllo Dough wrapped stuffed Chicken </span><br />I revised a recipe I found <a href="http://www.bigoven.com/57308-Cheese-Stuffed-Chicken-in-Phyllo-recipe.html">here</a>. I thought it had an excessive amount of cheese & the onions made it too crunchy, and I made it for 2 people. Just double or triple it if you are planning on making it for company.<br /><br />2 boneless, skinless, chicken breasts, pounded to 1/8" thick (I recommend covering in plastic wrap to pound)<br /><br />3 cups fresh chopped spinach<br /><br />1/2 cup chopped artichoke hearts<br /><br />1/4 cup chopped onion<br /><br />2 T olive or cooking oil<br /><br />2 oz light/lowfat cream cheese, cubed<br /><br />1 cup shredded mozz. cheese<br /><br />1/4 cup crumbled feta cheese<br /><br />1/2 egg yolk, beaten (just beat the whole one and pour approx half of it out)<br /><br />1/2 T flour<br /><br />1/4 t ground nutmeg<br /><br />1/4 t ground cumin<br /><br />6 phyllo dough sheets (found in frozen section usually)<br /><br />1/2 cup butter, melted (you probably won't use all of it - it's hard to divide what they had though)<br /><br />Place each chicken breast half between two sheets of heavy plastic wrap. Pound with the flat side of a meat mallet until 1/8" thick. Season with salt and pepper. Set aside.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i41.tinypic.com/2upfmfk.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 133px; height: 99px;" src="http://i41.tinypic.com/2upfmfk.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br />In a large skillet, cook spinach and onion in hot oil until onion is tender. Remove from heat. Stir in cream cheese until blended. Stir in remaining cheese, egg yolk, flour, artichokes, nutmeg and cumin.<br /><br /><br />Place about 1/4 cup of the spinach mixture on each chicken breast half. Roll up jelly-roll style. Not necessary to seal ends. Place one sheet of phyllo on work surface. Keep rest of sheets covered with a damp towel. Brush with some of the melted margarine or butter.<br /><br />Place another phyllo sheet on top of the first. Brush with margarine. Place one chicken roll near the short side of the phyllo. Roll chicken and phyllo over once to cover chicken. Fold in long sides, continue rolling from short side. Place in a shallow baking pan. Repeat with rest of chicken, phyllo and margarine. Brush with margarine. Bake, uncovered in a 350 F. oven for 30-35 minutes or until chicken is no longer pink. A very elegant entree.Liz's Kitchenhttp://www.blogger.com/profile/07061245244392783930noreply@blogger.com0tag:blogger.com,1999:blog-8180869895397943841.post-88878680542674502692009-02-15T09:36:00.000-08:002009-02-15T10:45:27.828-08:00Pink, red & yellow "rainbow cake"For Valentines' Day, I took a spin off of <a href="http://omnomicon.blogspot.com/">omnomicon</a>'s ranbow diet cake shown here:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3432/3178189525_8aea52aa4d.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 264px; height: 176px;" src="http://farm4.static.flickr.com/3432/3178189525_8aea52aa4d.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />For Valentine's day, I made a regular box yellow cake mix and followed the directions. Then, I divided the batter into 3 bowls. I used gel food coloring (better for you than the old stuff - and brighter!) and dripped it into the bowls to make pink, red, and left the yellow cake as is.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a46/zabeb2004/PICT0050.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 143px; height: 189px;" src="http://i8.photobucket.com/albums/a46/zabeb2004/PICT0050.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a46/zabeb2004/PICT0051.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 135px; height: 178px;" src="http://i8.photobucket.com/albums/a46/zabeb2004/PICT0051.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I greased the pans w/ crisco and flour to make it easy to flip them out to decorate.<br />One cake mix = 2 heart pans. I poured the majority of the red on the bottom of the first one, half of the yellow cake mix on top, and about 1/3 of the pink on the top. Then with the other, I did the opposite. Don't mix the colors, just dump on top of each other.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a46/zabeb2004/PICT0055.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 369px; height: 276px;" src="http://i8.photobucket.com/albums/a46/zabeb2004/PICT0055.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I baked for the normal time on the box directions, they came out just right.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a46/zabeb2004/PICT0058.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 352px; height: 264px;" src="http://i8.photobucket.com/albums/a46/zabeb2004/PICT0058.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I flipped the first one onto the cake platter and iced it.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a46/zabeb2004/PICT0062.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 178px; height: 237px;" src="http://i8.photobucket.com/albums/a46/zabeb2004/PICT0062.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Then I set the second layer & frosted it.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a46/zabeb2004/PICT0063.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 266px; height: 199px;" src="http://i8.photobucket.com/albums/a46/zabeb2004/PICT0063.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Tada!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a46/zabeb2004/PICT0066.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 268px; height: 356px;" src="http://i8.photobucket.com/albums/a46/zabeb2004/PICT0066.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a46/zabeb2004/PICT0068.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 393px; height: 294px;" src="http://i8.photobucket.com/albums/a46/zabeb2004/PICT0068.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a46/zabeb2004/PICT0067.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 339px; height: 253px;" src="http://i8.photobucket.com/albums/a46/zabeb2004/PICT0067.jpg" alt="" border="0" /></a>Liz's Kitchenhttp://www.blogger.com/profile/07061245244392783930noreply@blogger.com0tag:blogger.com,1999:blog-8180869895397943841.post-32577761726316161962009-02-03T17:54:00.001-08:002009-02-03T17:54:46.458-08:00Spinach Stuffed ChickenRecipe of the day: <span style="font-weight: bold;">Spinach Stuffed Chicken</span> (I halved this recipe & it was still too much for Madison & I to eat)<br /><br />It was funny, I went online to find a recipe that I could use a half of a bag of fresh spinach, some bacon, chicken, and sour cream (because these were all things I had to buy for our get-togethers this weekend) and I found this amazing recipe! I will definitely be making this again.<br /><span style="font-weight: bold;"><span style="font-weight: bold;"><br />(note: this is not the halved recipe)<br />INGREDIENTS:<br /></span></span><span><span>1 (10 oz) package fresh spinach leaves<br />1/2 cup lowfat or regular sour cream<br />1/2 cup shredded mozzerella<br />4 cloves garlic, minced<br />4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness<br />1 pinch ground black pepper<br />1 pinch chili pepper<br />8 strips turkey bacon or regular bacon (uncooked)</span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br />1. </span></span><span>Preheat the oven to 375 degrees F<br /><br /><span style="font-weight: bold;">2</span>. </span><span>Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i40.tinypic.com/2iho4k2.jpg"><img style="cursor: pointer; width: 228px; height: 170px;" src="http://i40.tinypic.com/2iho4k2.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold;">3. </span><span>Stir in sour cream, cheese, garlic, black pepper, and chili powder. </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i43.tinypic.com/28arcli.jpg"><img style="cursor: pointer; width: 206px; height: 273px;" src="http://i43.tinypic.com/28arcli.jpg" alt="" border="0" /></a><br /><br /><span style="font-weight: bold;">4. </span><span>Pound chicken breasts to 1/2 inch thickness. (I put saran wrap on the chicken so the gross chicken juice doesn't spray everywhere!)<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i41.tinypic.com/2upfmfk.jpg"><img style="cursor: pointer; width: 250px; height: 187px;" src="http://i41.tinypic.com/2upfmfk.jpg" alt="" border="0" /></a><br /><span><br /><span style="font-weight: bold;">5. </span>Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i43.tinypic.com/2j6sl5.jpg"><img style="cursor: pointer; width: 236px; height: 176px;" src="http://i43.tinypic.com/2j6sl5.jpg" alt="" border="0" /></a><br /><br /><span style="font-weight: bold;">6. </span><span>Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish. (I did not have toothpicks, hence the crazy skewer sticks!)<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i43.tinypic.com/2i207s4.jpg"><img style="cursor: pointer; width: 223px; height: 166px;" src="http://i43.tinypic.com/2i207s4.jpg" alt="" border="0" /></a><br /><br /><span><span style="font-weight: bold;">7. </span>Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F, or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon. </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i43.tinypic.com/9az4wm.jpg"><img style="cursor: pointer; width: 193px; height: 255px;" src="http://i43.tinypic.com/9az4wm.jpg" alt="" border="0" /></a><br /><br /><br />I took the bacon off (we are watching our fat intake) but it didn't necessarily say that you can't eat it. I also only like extra crispy bacon. It keeps the chicken nice & moist, and gives it just the slightest hint of bacon taste. mm!<br />I <span style="font-weight: bold;">highly</span> recommend this recipe! We were going to make it this weekend as a special treat, then we realized we were busy all weekend, so I decided to make it tonight. It's relatively low-fat and really tasty!Liz's Kitchenhttp://www.blogger.com/profile/07061245244392783930noreply@blogger.com0tag:blogger.com,1999:blog-8180869895397943841.post-63247188910925864672009-01-21T08:00:00.000-08:002009-01-21T08:01:36.686-08:00Yummy saladI am loving this salad from my friend Mary. I asked for the recipe and I'm going to make it for dinner.<br /><br />Crunchy Romaine Salad (our favorite salad!)<br />SERVES 4 -6<br />Dressing<br />1 cup sugar<br />1/4 cup canola or vegetable oil<br />1/2 cup red wine vinegar<br />1 tablespoon soy sauce<br />1 teaspoon salt<br />1/2 teaspoon pepper<br /><br />Salad<br /><br /> 1 (3 ounce) package ramen noodles – do not boil<br /> 1 cup pecans or walnuts, chopped<br /> 1 bunch broccoli, coarsely chopped<br /> 1 head romaine lettuce<br /> 2 cups fresh strawberries<br /> (I also add a small amount of feta cheese)<br />For dressing combine all ingredients in an air-tight container and shake.<br />Break Ramen noodles into small pieces, discarding the flavor packet. Brown the noodles and pecans in the butter in a skillet.<br />Drain on paper towels and cool.<br />Combine the noodles, pecans, broccoli, romaine and green onions in a salad bowl and mix gently.<br />Add dressing to coat.Liz's Kitchenhttp://www.blogger.com/profile/07061245244392783930noreply@blogger.com0tag:blogger.com,1999:blog-8180869895397943841.post-69598621564666696262009-01-16T11:26:00.000-08:002009-01-16T11:27:45.710-08:00My dad's AMAZING blueberry muffin recipe!I made these for my 2 sisters-in-law last weekend...they are really tasty and keep very well for at least a few days. I highly recommend these!<br /><br /><span style="font-weight: bold;">RB's Blueberry Muffins</span><br /><span style="font-weight: bold;">1 ½ cups all-purpose flour</span><br /><span style="font-weight: bold;">¾ cup white sugar </span><br /><span style="font-weight: bold;">½ teaspoon salt</span><br /><span style="font-weight: bold;">2 teaspoons baking powder</span><br /><span style="font-weight: bold;">1/3 cup vegetable oil</span><br /><span style="font-weight: bold;">2 TBS of finely grated lemon peel</span><br /><span style="font-weight: bold;">1 egg</span><br /><span style="font-weight: bold;">1 cup fresh blueberries</span><br /><br /><span style="font-weight: bold;">Crumble:</span><br /><span style="font-weight: bold;">½ cup white sugar</span><br /><span style="font-weight: bold;">1/3 cup all-purpose flour</span><br /><span style="font-weight: bold;">¼ cup butter, cubed</span><br /><span style="font-weight: bold;">1 ½ teaspoons ground cinnamon</span><br /><br /><span style="font-weight: bold;">Preheat oven to 400 degrees. Grease muffin tins with Crisco or line with muffin liners. Combine 1 ½ cups flour, ¾ cup sugar, salt, lemon peel, and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. Mix the crumble ingredients with a fork before sprinkling on top of muffin mixture. Bake for 20-25 mins. Yield: 12 muffins</span>Liz's Kitchenhttp://www.blogger.com/profile/07061245244392783930noreply@blogger.com0tag:blogger.com,1999:blog-8180869895397943841.post-16467937224291721402009-01-16T11:19:00.001-08:002009-01-16T11:20:24.839-08:00Our wedding featured in a Magazine!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a46/zabeb2004/MSMAGSAFE.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 582px; height: 800px;" src="http://i8.photobucket.com/albums/a46/zabeb2004/MSMAGSAFE.jpg" alt="" border="0" /></a>Liz's Kitchenhttp://www.blogger.com/profile/07061245244392783930noreply@blogger.com0tag:blogger.com,1999:blog-8180869895397943841.post-15317077919351120312008-12-17T20:09:00.000-08:002008-12-17T20:20:06.899-08:00A good late night snack - Egg Nog Shake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjF0p5WODT5IUvD_g5DKUNOTwmlJvhjZP1K4WzuE9Y9b8DgZxWpAdFhn_XFYTjHUYthLYAYaSTRPSr7uXJTmsOfk45ln5EXGbmBxLaK6tHyS-trsejC_JfyQ1Q_LO70Z4_rKMG6aK4nr3/s1600-h/Shake.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 242px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjF0p5WODT5IUvD_g5DKUNOTwmlJvhjZP1K4WzuE9Y9b8DgZxWpAdFhn_XFYTjHUYthLYAYaSTRPSr7uXJTmsOfk45ln5EXGbmBxLaK6tHyS-trsejC_JfyQ1Q_LO70Z4_rKMG6aK4nr3/s320/Shake.jpg" alt="" id="BLOGGER_PHOTO_ID_5280979422633473026" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This is a great "midnight" snack. Madison really wanted a shake like Steak & Shake's eggnog shake and we live about an hour and 15 minutes from the closest Steak & Shake, so I decided to find a recipe. This recipe is simple, but in my opinion, DELICIOUS! Enjoy!<br /><div align="left"><span class="size10 Helvetica10" style="font-family:Helvetica, Arial, sans-serif;color:#000000;">1 cup eggnog<br /></span></div><div align="left"><span class="size10 Helvetica10" style="font-family:Helvetica, Arial, sans-serif;color:#000000;">1/4 teaspoon vanilla<br /></span></div><div align="left"><span class="size10 Helvetica10" style="font-family:Helvetica, Arial, sans-serif;color:#000000;">1 scoop vanilla ice cream<br /></span></div><div align="left"><span class="size10 Helvetica10" style="font-family:Helvetica, Arial, sans-serif;color:#000000;">Nutmeg<br /></span></div><div align="left"><span class="size10 Helvetica10" style="font-family:Helvetica, Arial, sans-serif;color:#000000;"><br /></span></div><div align="left"><span class="size10 Helvetica10" style="font-family:Helvetica, Arial, sans-serif;color:#000000;"><b>Directions</b><br /></span></div><div align="left"><span class="size10 Helvetica10" style="font-family:Helvetica, Arial, sans-serif;color:#000000;"><br /></span></div><span class="size10 Helvetica10" style="font-family:Helvetica, Arial, sans-serif;color:#000000;">In blender combine first 3 ingredients and mix until frothy. Sprinkle with nutmeg.<br />(*note* I used my handy-dandy shake attachment that came with my hand mixer. It worked very well!) But a blender works as well.<br /></span>Liz's Kitchenhttp://www.blogger.com/profile/07061245244392783930noreply@blogger.com0tag:blogger.com,1999:blog-8180869895397943841.post-89141926233957955922008-12-15T13:22:00.000-08:002008-12-15T13:26:15.037-08:00A-mazing Shepherds Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqAr6MdLKVKWvQTfFh03eAyDPRDX4KLaTDykJVqvFl2sesdyTehmi8YspVHRvqJv7uJDph5vlUKLt62n0qGF96vuErTVHdSKSh92in0ctsI-bhBcgjqtuelghXnDb94giPFRvYyU_ixp_v/s1600-h/ShepherdsPie.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqAr6MdLKVKWvQTfFh03eAyDPRDX4KLaTDykJVqvFl2sesdyTehmi8YspVHRvqJv7uJDph5vlUKLt62n0qGF96vuErTVHdSKSh92in0ctsI-bhBcgjqtuelghXnDb94giPFRvYyU_ixp_v/s320/ShepherdsPie.jpg" alt="" id="BLOGGER_PHOTO_ID_5280131270860232898" border="0" /></a><br /><div id="recipe-ingredients"> <h3><br /></h3><h3><br /></h3><h3><br /></h3><h3><br /></h3><h3><br /></h3><h3>Ingredients</h3> <ul><li>1 1/2 lbs ground sirloin (or ground turkey)<br /></li><li>1 onion chopped</li><li>1-2 cups vegetables - chopped carrots, corn, peas</li><li>1 1/2 - 2 lbs potatoes (3 big ones)</li><li>8 tablespoons butter (1 stick)</li><li>1/2 cup beef broth</li><li>1 teaspoon Worcestershire sauce</li><li>Salt, pepper, other seasonings of choice</li></ul><br /><p><b>1</b> Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).</p> <p><b>2</b> While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.</p> <p><b>3</b> Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.</p><p><b>4</b> Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.</p> <p><b>5</b> Mash potatoes in bowl with remainder of butter, season to taste.</p><p><b>6</b> Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.</p> <p><b>7</b> Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.</p> </div>Liz's Kitchenhttp://www.blogger.com/profile/07061245244392783930noreply@blogger.com0tag:blogger.com,1999:blog-8180869895397943841.post-76101696280987836312008-12-15T13:18:00.000-08:002008-12-15T13:19:53.455-08:00Homemade hot chocolate, Sugar cookies w/ icing<span style="font-weight: bold;"><br /><br />Homemade Hot Chocolate Mix (great for gifts, etc.!) You can put it in a jar or cellophane bag, or just in a ziplock. You can omit the small taste of spice by omitting the cinnamon & chili powder - I have made it both ways & it's yummy either way!<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuW7_hjR0UyfejqqY8b2LlWEEzSU3o3u0fVyLT8riWJg0Tmo2qHZWhOs6EQaTh6WTSWySauC9eMG7lXQMuDT4s-jFF20iAJWwNXxjoQbxM7Fuxpn3cZHKKOzh-Z3h0rMIsGUL4BKtFan4n/s1600-h/DSCN2233.jpg"><img style="cursor: pointer; width: 242px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuW7_hjR0UyfejqqY8b2LlWEEzSU3o3u0fVyLT8riWJg0Tmo2qHZWhOs6EQaTh6WTSWySauC9eMG7lXQMuDT4s-jFF20iAJWwNXxjoQbxM7Fuxpn3cZHKKOzh-Z3h0rMIsGUL4BKtFan4n/s320/DSCN2233.jpg" alt="" id="BLOGGER_PHOTO_ID_5280120682896063090" border="0" /></a><br /><br /><span style="font-weight: bold;"><br />To print this out, just right-click and save, print it on cardstock, and you have<br />a rec</span><span style="font-weight: bold;">ipe card! :-) I usually like to stick a candy cane in it and crush the bottom of it and put it on the whipped cream.</span><br /><span style="font-weight: bold;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyi2UUiy7VNIT96RFmbigILHgI5s7W9-2nSeTzsn-HJIs_Tv9b6nFTVFpSt5ADC-Frr9HUK3dDEe-VrrFhzMXcQRlPA-HFHdGlAayjzkXF-15kBcfR2Q0fq9Ct8dkdUc19ZRtILMe2Kz9S/s1600-h/DSCN223A3.jpg"><img style="cursor: pointer; width: 246px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyi2UUiy7VNIT96RFmbigILHgI5s7W9-2nSeTzsn-HJIs_Tv9b6nFTVFpSt5ADC-Frr9HUK3dDEe-VrrFhzMXcQRlPA-HFHdGlAayjzkXF-15kBcfR2Q0fq9Ct8dkdUc19ZRtILMe2Kz9S/s320/DSCN223A3.jpg" alt="" id="BLOGGER_PHOTO_ID_5280120965834896162" border="0" /></a><br /><br /><span style="font-weight: bold;">Mom's Sugar Cookies & Icing<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtReYASAFtvxOyV3wui_WwtErJWaSYUzCjxs-j5xCR7Vr2r729FcDxZAzhGi7GSUyZ0pQxEZ-jlyfPsjPIlWxNPfZuEAFva0ysDX7xxhkoy2RMkYafdcxS9Hb0Y4nfALIVARzOrFY2VbVp/s1600-h/DSCN2227.JPG"><img style="cursor: pointer; width: 266px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtReYASAFtvxOyV3wui_WwtErJWaSYUzCjxs-j5xCR7Vr2r729FcDxZAzhGi7GSUyZ0pQxEZ-jlyfPsjPIlWxNPfZuEAFva0ysDX7xxhkoy2RMkYafdcxS9Hb0Y4nfALIVARzOrFY2VbVp/s320/DSCN2227.JPG" alt="" id="BLOGGER_PHOTO_ID_5280122426243093890" border="0" /></a><br /><span style="font-weight: bold;">Mix:<br />3/4 cup shortening/part butter<br />1 cup sugar<br />2 eggs<br />1/2 teaspoon vanilla<br /><br />Mix:<br />2 1/2 cup flour<br />1 teaspoon baking powder<br />3/4 teaspoon salt<br /><br />Combine and refrigerate for 1 hour. Roll out 1/8". Cut with cookie cutters and place on cookie sheet.<br /><br />400*F for 6-8 mins.<br /></span><span style="font-weight: bold;"><br /><span style="font-size: 130%;">Icing:</span></span><br /><span style="font-size: 100%;"><span style="font-family: lucida grande;">4 cups confectioners' sugar</span><br /><span style="font-family: lucida grande;">1/2 cup shortening or butter (I used smart balance butter because that's what was in the fridge and it turned out really well)</span><br /><span style="font-family: lucida grande;">5 tablespoons milk</span><br /><span style="font-family: lucida grande;">1 teaspoon vanilla extract</span><br /><span style="font-family: lucida grande;">food coloring<br /><br /></span></span><span style="font-family: lucida grande;"> In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.</span><br /><br />Well that's it for now!Liz's Kitchenhttp://www.blogger.com/profile/07061245244392783930noreply@blogger.com0tag:blogger.com,1999:blog-8180869895397943841.post-7870167068002454052008-12-03T08:26:00.000-08:002008-12-03T09:43:19.657-08:00Amazing Peppermint Crunch Bark<span style="font-family:courier new;">I received this amazing treat from my sister in an exam care package a few years back. Since then, I have made it for many Christmas presents/favors/hostess gifts. They are pretty, and if you get the cellophane bags from wal mart or a craft store, it's a very cheap but tasty gift. I don't make candy, and I do not have a candy thermometer. This is actually very easy and pretty hard to mess up. </span> <span style="font-family:courier new;">ingredients: </span><ul style="font-family: courier new;" id="ingredientsList"><li>17 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped (I actually just used white chocolate chips and it turned out fine)<br /></li><li>30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces) or 1 box of candy canes crushed (that's what I used)<br /></li><li>7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (I used semisweet choc. chips)<br /></li><li>6 tablespoons whipping cream or evaporated milk<br /></li><li>3/4 teaspoon peppermint extract</li></ul><span style="font-family:courier new;">preparation:<br /><br />I unwrap the candy and place it in two ziplock bags.<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyr8qm8qp1JlFFYzF9cWPzSl6vXGA8zKdATbDNzV_ou4Tlr0dl127QGofMz509FTK2UhJt45Odr51yTvhklsaI6lj5XYqy_Yb_1K219nNgEzLlwMFrKdzrAfm2pYyDyv6WPVVTUrNt9Lox/s1600-h/DSCN2187.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 155px; height: 116px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyr8qm8qp1JlFFYzF9cWPzSl6vXGA8zKdATbDNzV_ou4Tlr0dl127QGofMz509FTK2UhJt45Odr51yTvhklsaI6lj5XYqy_Yb_1K219nNgEzLlwMFrKdzrAfm2pYyDyv6WPVVTUrNt9Lox/s320/DSCN2187.JPG" alt="" id="BLOGGER_PHOTO_ID_5275602951669580274" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHk36Q_C1dr0KazlddywCMvL6DJDNpjV5eurDvfiY4hQE_x9ddxiwHCKDg5jJU1l3i9zXUseHvThNyuc0_H20gToa_1SZscpYFA2hRarYV_I2N8kwmhaWCbvlZ9KsucC_GkJWXBjsRudY-/s1600-h/DSCN2189.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 155px; height: 116px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHk36Q_C1dr0KazlddywCMvL6DJDNpjV5eurDvfiY4hQE_x9ddxiwHCKDg5jJU1l3i9zXUseHvThNyuc0_H20gToa_1SZscpYFA2hRarYV_I2N8kwmhaWCbvlZ9KsucC_GkJWXBjsRudY-/s320/DSCN2189.JPG" alt="" id="BLOGGER_PHOTO_ID_5275604385333515522" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-family: courier new;">Turn large baking sheet bottom side up. Cover securely with foil.</span><br /><a style="font-family: courier new;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN1Z1Dgy9ETBfAQyorrmUHHJoP3lZBBVmYlTO1Y470FqQKS1_e_E6X9dBhEwQsi5Hdnpis54139mx_3qtMP55EObncs0WNrLJvAin6BgykpiB_Ozzl2bcbWtz3-lU8zD4Bx0njhyphenhyphenncjidx/s1600-h/DSCN2183.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 153px; height: 114px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN1Z1Dgy9ETBfAQyorrmUHHJoP3lZBBVmYlTO1Y470FqQKS1_e_E6X9dBhEwQsi5Hdnpis54139mx_3qtMP55EObncs0WNrLJvAin6BgykpiB_Ozzl2bcbWtz3-lU8zD4Bx0njhyphenhyphenncjidx/s320/DSCN2183.JPG" alt="" id="BLOGGER_PHOTO_ID_5275605522686651282" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-family: courier new;">Mark 12 x 9-inch rectangle on foil. I folded it under and back.</span><br /><a style="font-family: courier new;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvM2To-4U6KMOKsoKJp2G3VplZ6Tl1x2_MKkin4pexW805NM1y7jSbj9lD1oHlj1D8rG66HDRMHIUxpCnJomgGI7XkUMYY7E8d9qp7JGsrUc60ucHgJd_EXumtR19zZ1wJrTEY4_yudMqA/s1600-h/DSCN2184.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 156px; height: 115px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvM2To-4U6KMOKsoKJp2G3VplZ6Tl1x2_MKkin4pexW805NM1y7jSbj9lD1oHlj1D8rG66HDRMHIUxpCnJomgGI7XkUMYY7E8d9qp7JGsrUc60ucHgJd_EXumtR19zZ1wJrTEY4_yudMqA/s320/DSCN2184.JPG" alt="" id="BLOGGER_PHOTO_ID_5275609219094094194" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-family: courier new;">Stir white chocolate in metal bowl set over saucepan of barely simmering water</span><br /><a style="font-family: courier new;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiPBQKd2Pd5auGRtbOkvOMQxq7cfJJBEYvzqFiAzmO8wJHyJiKG0qjrh39VEjva1dIGW7bVT-rjBlZu7c-J2-h-0clK4CPEyvdYM4rWliIk4wRKeAt1qHUvDOl8QTyWpb1NlLQZ7Z0tiFM/s1600-h/DSCN2191.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 165px; height: 219px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiPBQKd2Pd5auGRtbOkvOMQxq7cfJJBEYvzqFiAzmO8wJHyJiKG0qjrh39VEjva1dIGW7bVT-rjBlZu7c-J2-h-0clK4CPEyvdYM4rWliIk4wRKeAt1qHUvDOl8QTyWpb1NlLQZ7Z0tiFM/s320/DSCN2191.JPG" alt="" id="BLOGGER_PHOTO_ID_5275610406979896866" border="0" /></a><br /><span style="font-family: courier new;">(do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil.</span><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-family: courier new;">Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCecyWVTqMnVTxe5bEZ13hP2bZVMxFg_RCX9Cyt-aAWgQLgSTvmoKDEB1EjfkjbaWR6O3O5gqnB9b_ecEYUWqJlmxsjpaRyl2T2hD_UGtIwPPgNnmOhzdJ_4Psyetk1WFHILNZWif_i873/s1600-h/DSCN2194.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 234px; height: 174px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCecyWVTqMnVTxe5bEZ13hP2bZVMxFg_RCX9Cyt-aAWgQLgSTvmoKDEB1EjfkjbaWR6O3O5gqnB9b_ecEYUWqJlmxsjpaRyl2T2hD_UGtIwPPgNnmOhzdJ_4Psyetk1WFHILNZWif_i873/s320/DSCN2194.JPG" alt="" id="BLOGGER_PHOTO_ID_5275611175448970626" border="0" /></a><br /> <p style="font-family: courier new;"><br /></p><p style="font-family: courier new;"><br /></p><br /><p style="font-family: courier new;"><br /></p><p style="font-family: courier new;"><br /></p><p style="font-family: courier new;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2197.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 235px; height: 175px;" src="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2197.jpg" alt="" border="0" /></a></p><p style="font-family: courier new;"><br /></p><p style="font-family: courier new;"><br /></p><p style="font-family: courier new;"><br /></p><p style="font-family: courier new;"><br /></p><p style="font-family: courier new;"><br /></p><p style="font-family: courier new;"><br /></p><p style="font-family: courier new;"> Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth.</p><br /><p style="font-family: courier new;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2200.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 217px; height: 161px;" src="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2200.jpg" alt="" border="0" /></a></p><br /><p style="font-family: courier new;"><br /></p><br /><p style="font-family: courier new;"><br /></p><br /><p style="font-family: courier new;"><br /></p><p style="font-family: courier new;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2202.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 221px; height: 162px;" src="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2202.jpg" alt="" border="0" /></a></p><br /><p style="font-family: courier new;"><br /></p><p style="font-family: courier new;"><br /></p><p style="font-family: courier new;"><br /></p><p style="font-family: courier new;"><br /></p><p style="font-family: courier new;"><br /></p><p style="font-family: courier new;"> Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines (or blobs) over white chocolate rectangle.</p><p style="font-family: courier new;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2204.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 249px; height: 186px;" src="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2204.jpg" alt="" border="0" /></a></p><p style="font-family: courier new;"><br /></p><p style="font-family: courier new;"><br /></p><p style="font-family: courier new;"><br /></p><p style="font-family: courier new;"><br /></p><p style="font-family: courier new;"><br /></p><p style="font-family: courier new;"><br /></p><p style="font-family: courier new;"> Using icing spatula, spread bittersweet chocolate in even layer.</p><p style="font-family: courier new;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2205.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 253px; height: 189px;" src="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2205.jpg" alt="" border="0" /></a></p><p style="font-family: courier new;"><br /></p><p style="font-family: courier new;"><br /></p><p style="font-family: courier new;"><br /></p><p style="font-family: courier new;"><br /></p><p style="font-family: courier new;"><br /></p><p style="font-family: courier new;"><br /></p><p style="font-family: courier new;"> Refrigerate until very cold and firm, about 25 minutes.</p><p style="font-family: courier new;"><br /></p> <p style="font-family: courier new;"> Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.</p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2208.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 334px; height: 250px;" src="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2208.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-family: courier new;">Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2215.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 282px; height: 375px;" src="http://i8.photobucket.com/albums/a46/zabeb2004/DSCN2215.jpg" alt="" border="0" /></a>Liz's Kitchenhttp://www.blogger.com/profile/07061245244392783930noreply@blogger.com0tag:blogger.com,1999:blog-8180869895397943841.post-30298927412455599312008-11-14T08:09:00.000-08:002008-11-14T08:10:33.770-08:00Spinach & Mushroom ManicottiThe recipe of the day doesn't have a picture because the batteries were dead in the camera. But the recipe was very yummy! (I made it w/out mushrooms...it was good! Madison & I are babies...)<br />Madison & I are kind of picky. We do not like raisins, olives, & mushrooms...he doesn't like lettuce on his sandwich, tomatoes or onions. I still put onions in stuff though (shh!) ;-)<br /><br /><span style="font-weight: bold;">Spinach & Mushroom Manicotti</span><br />1 box (8 oz) Manicotti<br />2 tablespoons extra virgin olive oil<br />6 oz. mushrooms, chopped<br />1 garlic clove, minced<br />1 bag (6 oz) FRESH spinach - it makes a huge difference (one time I didn't have fresh spinach, just the frozen kind and it was yucky - but then again, I'm picky)<br />2 eggs<br />1 container (15 oz) lowfat ricotta cheese<br />1/3 cup chopped basil leaves<br />1 teaspoon salt<br />1 jar Italian Baking Sauce or Marinara Sauce<br />1/2 cup fresh Parmesan cheese (I use the part skim shredded Italian Blend cheese)<br /><br />Preheat oven to 350*F.<br /><span style="font-weight: bold;">Cook </span>Manicotti 7 minutes, drain and rinse in cool water. Set aside.<br /><span style="font-weight: bold;">Meanwhile</span>, heat oil in large skillet over medium heat. Add mushrooms and garlic; saute 5 minutes, stirring occasionally. Add spinach and continue cooking for 5 mins. (If you're not doing the mushrooms, add the spinach where they say to add the mushrooms and skip this step). Set aside to cool.<br /><span style="font-weight: bold;">Beat</span> eggs lightly in medium mixing bowl. Stir in ricotta, basil and salt. Stir in mushroom/spinach mixture.<br /><span style="font-weight: bold;">Spread</span> 3/4 cup Italian Baking Sauce/Marinara sauce over borrom of 13x9-inch baking dish. Fill Manicotti with mushroom/spinach mixture; place in dish. (I find it easiest to cheat and split the shells about halfway and paste it back together) - you can't tell after it's baked. Pour remaining sauce evenly over filled shells, sprinkle with cheese. Cover with foil. Bake for 30 minutes. Uncover, continue baking 5-10 mins until cheese is melted. Makes 6 servings.<br />Enjoy!Liz's Kitchenhttp://www.blogger.com/profile/07061245244392783930noreply@blogger.com0tag:blogger.com,1999:blog-8180869895397943841.post-58600953835416336132008-11-10T09:43:00.000-08:002008-11-10T10:06:51.278-08:00Apple PieThis weekend I made an apple pie. Our family is big into making pies. My mom and grandpa used to compete with each other. It's a fun tradition to keep on going. The crust is an old family recipe. The filling is from Betty Crocker...it is SO good and I highly recommend it!<br /><br />Apple pie crust:<br />2 cups flour<br />1 cup shortening<br />1/2 teaspoon salt<br />1/4 cup cold water<br />sugar to sprinkle on the top<br /><br />Preheat to 425*F.<br />I make the crust first. Mix the flour, salt & shortening together. Cut the shortening with a knife.<br />Mix with KitchenAid mixer or with wooden spoon until little balls form from the shortening, about the size of a pea. Add the cold water, mix in. Divide dough into 2. Sprinkle counter with flour (or use silpat). Flour your rolling pin, and roll dough out into a large circle. I slide a thin spatula underneath the dough to loosen it, and then I place the dough in the pan with my hands. Make filling as directed below, and spoon into shell. Roll out the other ball of dough and place on top. gather the sides and roll them into a neat edge. cut off extra dough to place in ripped areas, if there are any. Get a knife and cut holes into it. I usually cut a design or a "T" for my last name, or "A" for apple. Sprinkle sugar on the top before it goes in the oven. Bake at 425*F for 15 minutes, then turn it down to 375*F for 25-30 more minutes. Enjoy!<br /><br />Apple pie filling:<br />1/2 cup sugar<br />1/4 cup flour<br />1/2 teaspoon ground cinnamon<br />1/2 teaspoon ground nutmeg<br />1/8 teaspoon salt<br />8 cups peeled & sliced tart apples (8 medium sized apples)<br />2 T butter (I don't use it, but that's what the recipe calls for)<br /><br />In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling.<br /><br />Then follow directions on whatever pie crust you are using.<br />Here's pictures from the pie I made:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i33.tinypic.com/vg4gg7.jpg"><img style="cursor: pointer; width: 193px; height: 144px;" src="http://i33.tinypic.com/vg4gg7.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i37.tinypic.com/vfftwx.jpg"><img style="cursor: pointer; width: 182px; height: 135px;" src="http://i37.tinypic.com/vfftwx.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i37.tinypic.com/wweu8j.jpg"><img style="cursor: pointer; width: 176px; height: 131px;" src="http://i37.tinypic.com/wweu8j.jpg" alt="" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i33.tinypic.com/2rggjug.jpg"><img style="cursor: pointer; width: 174px; height: 130px;" src="http://i33.tinypic.com/2rggjug.jpg" alt="" border="0" /></a>Liz's Kitchenhttp://www.blogger.com/profile/07061245244392783930noreply@blogger.com1tag:blogger.com,1999:blog-8180869895397943841.post-27695757336846468452008-11-05T09:52:00.000-08:002008-11-10T09:57:52.138-08:00Chicken Tortellini<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i36.tinypic.com/dnc3ed.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 401px; height: 298px;" src="http://i36.tinypic.com/dnc3ed.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Yum! This recipe was given to me by my mother-in-law (and I got her permission to blog about it!)<br /><br />It sounds a little strange, but it is REALLY good. One of the best dishes I have ever had.<br /><br />Chicken Tortellini<br /><br />3 cups cooked, chopped chicken breasts<br />2 peeled, cubed Granny Smith apples<br />4 minced green onions<br />1/2 c miracle whip or mayo (I used lowfat)<br />1 9 ounce package of cheese stuffed tortellini<br />1 bunch of fresh spinach, washed and torn<br />1/2 sunflower seeds<br />1 8 oz. bottle Italian salad dressing<br /><br />Mix chicken, apples, green onions and miracle whip or mayo and let stand in fridge overnight. Cook cheese tortellini according to package directions. Combine tortellini with chicken mixture, add spinach and sunflower seeds and toss with salad dressing. Enjoy!Liz's Kitchenhttp://www.blogger.com/profile/07061245244392783930noreply@blogger.com0